5 Thanksgiving Sides You Can Make Tonight and Serve Tomorrow
It's not too late to get ahead on whipping up the big feast. Carve out some time this evening to prep some sides, and your future self will thank you.
Renee Comet, 2015, Television Food Network, G.P. All Rights Reserved
When it comes to hosting Thanksgiving (or any dinner party), it's easy to think that there's only two kinds of people: the super-organized, started-two-weeks-ago type or the ever-harried host who will rush around (and maybe even make one last grocery-store run) from the moment the alarm goes off tomorrow. If you're afraid you've let time slip away this year and feel fated to become a last-minute host, don't fret yet. We'd like to argue there's a third option for you — the night-before prepper. Yep, there's still time to feel like you've got everything together — start these recipes tonight and you'll be in a good place to finish everything up tomorrow.
Make-Ahead Green Bean Casserole (above)
Food Network Kitchen's no-soup version of this classic is still super easy to prepare — you can even freeze it overnight, if you're out of space in the fridge. Tomorrow, it'll cook up straight from frozen in a little more than an hour. Just wait until turkey day to add the fried onions (they need to be extra crispy, after all!).
Feeling bummed out by the canned stuff you bought last week? It's not too late to change your mind — Ina Garten's cranberry sauce has just five ingredients (Granny Smith apples make it extra tangy) and needs to chill before serving anyway. Make it tonight in just 30 minutes and proudly serve it at the perfect temperaure tomorrow.
Bread pudding's flavors get deeper the longer the ingredients sit together before baking, so leaving this dish in the fridge for an overnight chill is actually a strategic move. Ina's creamy, savory recipe is an elegant medley of ingredients like pancetta, leeks, artichokes, tarrgaon, and white wine.
Instead of taking up valuable oven real estate tomorrow, toss a few sweet potatoes in there tonight while you organize other things. Then just process with some spices, allow to cool and refrigerate. Tomorrow you can bring them back to life in the microwave (really!) and top with chopped pecans and scallions.
It's not too late to impress your guests with a soup course tomorrow. You can prep this easy (but oh-so comforting) recipe in just 20 minutes. Let it bubble away on the stove until tender enough to blend, and then let cool before popping it in the fridge overnight. Butternut squash soup reheats beautifully to a rich consistency the next day.