There’s no denying that hosting Thanksgiving dinner is a big undertaking. You’ve got to plan appetizers and cocktails to keep your guests entertained while the turkey cooks. There’s a kaleidoscope of sides to contend with — and who could forget all those showstopping pies and desserts at the end of the night?

Thankfully, serving up a feast doesn’t have to be a hassle. Whether you’re planning a smaller gathering or simply need to find a few shortcuts to make the day easier, these recipes can help. You'll find make-ahead options that freeze beautifully, Thanksgiving classics you can cook in your air fryer or Instant Pot — and plenty of dishes that keep the ingredient list short, the prep work to a minimum and cleanup easy.

One of our favorite holiday hacks? Prepare your complete Thanksgiving dinner on two sheet pans. It's a clever technique that's perfect when you’re not expecting a crowd but still want to serve up a variety of dishes. Added bonus: this cooking method has dinner on the table in a fraction of the time, too.

Ina Garten’s roasted butternut squash salad is a cozy fall favorite, featuring tender squash, peppery arugula and a warm cider vinaigrette that brings all the autumn flavors together.

These flavor-packed mushrooms prove you don’t need a fridge full of ingredients to whip up a winning appetizer. We chose garlic-and-herb soft cheese as the stuffing base for its famously creamy texture and savory flavor. Panko breadcrumbs do double duty, first mixed into the filling to help absorb the flavorful mushroom juices and then as an easy coating to give the mushrooms a classic crunchy top. And using small creminis rather than larger mushrooms yields perfect two-bite flavor bombs. Be generous with the filling — there’s plenty, so mound it up slightly for melty, garlicky bliss.

These mashed sweet potatoes have all of the elements of a classic sweet potato casserole — but cook from start to finish in an Instant Pot, which means they're ready in a fraction of the time. They're topped with crunchy pecans and a deliciously decadent marshmallow swirl, so they're guaranteed to impress everyone at the table.

We tried several versions of this recipe, including one with double the amount of baking powder. And while the biscuits turned out puffy and beautiful, they ultimately were too dry. So, we tweaked the baking powder amount along with the butter and buttermilk and arrived at these beauties — flaky, golden, tender and moist, just as biscuits should be.

We add Cheddar and chive to this classic side. The best part? Everything is prepped in one bowl in less than 10 minutes. It bakes up golden brown and puffy—perfect for a holiday gathering.

These cocktail meatballs nestled in puff pastry are packed with seasonal flavor and come together with just three shortcut ingredients, plus black pepper. Popping squares of pastry into a mini muffin tin makes forming the bites super-easy and bakes up crisp and buttery, an elegant counterpart to the sweet, tangy meatball center glazed with cranberry sauce. These treats strike the perfect balance between ease and indulgence, impressive as a passed cocktail appetizer or pre-dinner nibble, but just as welcome when your crowd is on the sofa watching the big game.

The secret to slashing the time it takes to make this green bean dish? The microwave. Steam French green beans in the microwave, then coat them in lemony sour cream and tops with freshly shaved Parmesan.

They may not be in your grandmother’s Thanksgiving recipe box, but slow-roasted potatoes in spiced cowboy butter is a delicious, festive side dish perfectly matched to the holiday’s flavors. If you’re not familiar with cowboy butter you’re in for a treat: It’s a compound butter — butter that’s been softened, mixed with seasonings and then chilled — that’s famous for its bold herby, garlicky, spicy flavor. It’s ideal paired with roasted Yukon gold potatoes and likely to become a favorite. You might want to make a double batch of the butter and save some for melting over steaks, chicken, vegetables or anything that needs a flavor kick.

This loaded salad contains a bounty of fall flavors and textures, including earthy pecans, crisp sweet apples, sharp Cheddar cheese, chewy dried cranberries and everyone's favorite topping: crispy fried onions.

Blood orange, thyme and ginger beer make this mocktail a light, bright, refreshing way to begin or end the big Thanksgiving meal. If you've never tried it, ginger beer is a spicier, more intensely flavored alternative to ginger ale, and is also delicious on its own.

Ree Drummond’s Brown Butter and Sage Pull-Apart Bread is a golden, buttery showstopper that’s easy to make and impossible to resist — ideal for soaking up gravy or wowing guests in a pinch.

Give yourself a break on the big day (without resorting to jarred, store-bought gravy) by making a batch from scratch in advance and tucking it into your freezer. It will elevate your turkey dinner — with none of the last-minute hassle.

These super creamy mashed potatoes could not be any easier—no dicing and no draining. This is a great make-ahead recipe any time of the year, but especially on Thanksgiving. Make the potatoes earlier in the day, then just set them on the warm setting so they are nice and hot when you're ready to sit down.

Want to get a turkey breast on the table in less than an hour, without heating up the house? Cook it in an air fryer. Guaranteed golden, crispy skin and no brining required.

Ree Drummond prepares a traditional cranberry sauce for Thanksgiving by using fresh cranberries and orange juice, plus a generous dose of maple syrup in place of sugar, for a more natural flavor.

Craving a bite that's both savory and sweet? These miniature cheese wheels are toppled with chopped walnuts and bacon bits — then drizzled with maple syrup.

Think of this no-bake dessert as an icebox cake crossed with pumpkin pie that features a creamy spiced filling layered between graham crackers. The guest-worthy treat comes together quickly and can be made ahead, perfect for stress-free entertaining (or anytime at all).

Cornbread is a must at Thanksgiving — the subtle sweetness pairs perfectly with roasted turkey. We love this recipe because it’s a breeze to make and you don’t need many ingredients.

This simple recipe might just become your new go-to for Thanksgiving spuds. Baking sweet potatoes at a super high temperature caramelizes the outsides, and finishing them in chicken broth makes the insides creamy.

This unbelievably sweet and delicious side comes together in a matter of minutes and using little more than sweet potatoes. A quick toss in olive oil, honey, cinnamon, salt and pepper (and a few minutes in a hot oven) give them all the flavor they need.

These simple crostini take only 15 minutes to make, but their bright color makes a lasting impression.

Quick breads freeze beautifully. Make yours for Thanksgiving dinner as eary as 2 months in advance. Once the loaf has cooled completley, wrap it tightly in several layers of plastic wrap and transfer to a resealable freezer bag. Press out as much air as possible and seal it well. It will be as fresh as the day it was baked when you thaw it for Turkey Day.

These “tortellini” aren’t made with pasta — they're thin slices of cured meat folded around a simple ricotta-and-pesto filling. They’re perfect for a quick and eye-catching appetizer and as delicious as they are simple. You’ll need just three ingredients, and you can fold up a bunch in about 10 minutes. We opted for salami here, but you could use almost any thinly sliced cured meat. Serve these as bite-size treats on their own, as part of a charcuterie board or remove the toothpicks and serve them atop toasted baguette or on a bed or arugula with a drizzle of balsamic reduction.

Who knew you could make this Thanksgiving classic with as few as four ingredients? Tyler makes his with fresh cranberries, an orange, sugar and a cinnamon stick.

These pan-roasted carrots from Sunny Anderson are a simple yet flavorful side, glazed with sweet maple syrup and brightened with fresh lemon for a zesty Thanksgiving twist.

The Instant Pot makes quick work of infusing spices into your wine. Set to keep warm and serve this festive beverage straight from the pot at your holiday feast.