Maybe you have that big work conference right before Thanksgiving, or a million homemade costumes to make for the school play. Whether you’re hosting or bringing a dish to pass, we’ve got you covered. These dishes can be made right now (from Thanksgiving sides to desserts) and go into your freezer for a later date. We’ll tell you how to get them ready when Turkey Day rolls around, so that homemade is within reach even if you’re short on time. No need to thank us on the national day of gratitude — the satisfaction that we’ll be helping you eat well is thanks enough.

We love this genius make-ahead. Though you could just assemble the casserole and bake day-of, you can also wrap that casserole, freeze it, and forget about it until an hour before go-time. Then, just unwrap and bake right from the freezer. A last-minute topping of fried onions will give it that essential little something extra.

Even if you freeze absolutely nothing ahead of time, you might want to consider making and freezing the gravy ahead. Why’s that? Well, consider the usual gravy making. The turkey has just come out of the oven, so the clock has started to tick away on keeping the meat warm. Meanwhile, maybe you’ve had a glass or two of prosecco, or even a cocktail, and it’s time to deglaze that roasting pan for the gravy. Was it ¼ cup or 6 tablespoons of flour that you were going to use? The pressure’s on; who wants to deal with it? With made-ahead gravy, all you have to do is heat and whisk. (Pro tip: Use the deglaze of the roasting pan to make a gravy for next time, so you always have a homemade stash on hand in the freezer.)

Stuffing is one of the rare Thanksgiving staples that improves with time: It can be frozen (minus eggs) weeks in advance, allowing the ingredients to meld together and forcing the bread to absorb all the flavors. The sausage, cornbread and earthy herbs in Anne's stuffing go really well with any Thanksgiving meal. For her version, eggs aren’t needed at all. Pull it from the freezer the night before and bake it in a casserole dish before the main course.

Breads and rolls are a mandatory Thanksgiving side. They're easy to make in large quantities and (more importantly) help make sure there’s no gravy left on your plate. Alex's rolls help you make it through the big meal and act as the perfect sandwich vessel for your leftovers the next day. Make the dough and freeze it up to three weeks in advance, so all you have to do is thaw it the night before and pop the rolls in the oven on the big day.

You can freeze apple pie, so why not pumpkin? Turns out, custard pies are stellar candidates for freezing. Just bake and let cool absolutely all the way; here, you’d be better off to bake in a disposable pan, as their thinness allows for quicker and more even freezing. Wrap really well in plastic, and freeze. When it comes time to use, let thaw in the fridge for 8 to 12 hours, then microwave or bake for a short time to take the chill off (don’t forget to transfer from a metal pan if going the microwave route). Just a few seconds in the microwave or a few minutes in the oven will do. If you’re still not convinced at how well this will work, consider that you can also just freeze the filling! Place in an airtight bag and freeze for up to 5 days.

Golden… fluffy…frozen? You’d never believe that the fluffiest mashed potatoes can originate in your freezer (well, from you making them ahead, as a gift to your future self). To keep from getting that gluey airline-mashed-potato consistency, just stir while reheating to absorb any wateriness that is exuded while thawing.

Yes, even the turkey! Since this recipe uses white meat only, you won’t have to worry about varying freezing and cooking times. Just thaw, slice and shingle with some stock and herbed butter that you also have frozen (go ahead and take credit for the smart planning, even though you will naturally have some leftover as part of prepping the breast). Reheat in the oven.

Ina’s homemade cranberry sauce is tart and jammy and complex with citrus zests and diced apple. She likes it served cold for best texture and temperature contrast with the hot foods. This makes it easy to just thaw in its resealable plastic bag in the fridge overnight, then transferring to a bowl for serving.

Though in many cases, fresh is best, when it comes to a cake layer, letting flavor develop for a day or two will often result in a tastier sweet. Use that to your advantage by letting these cake bars cool completely, then wrapping in plastic wrap and freezing. Thaw in the fridge the day before, or at room temperature for a few hours, then frost. Don’t worry, you can freeze the frosting too! Just let thaw in the fridge overnight before using, and just beat before using to eliminate any graininess or separation.

This creamy, dreamy soup provides an ideal first course for any fall meal. A little thyme and sage gives depth and keeps things decidedly savory; a nip of sour cream adds so much body and a contrasting tang. Don’t be afraid to double- or even triple-batch.

You can go a few routes with freezing stuffed mushrooms. One is to treat them like individual casseroles, and bake fully before freezing. Transfer to parchment on baking sheets for freezing, then transfer to resealable plastic bags. Finally, move them back to a casserole for baking right from the freezer until warmed through. Another method that some home cooks swear by is to freeze them still unbaked. Again, bake right from the freezer, tacking on an extra 10 minutes to the recipe’s baking time. (Be sure to go with a baking dish that can take wide variations in temperature to avoid cracking when going from freezer to oven.)

Just as other pies freeze well, so does sweet potato. Trish Yearwood’s version is so simple, you could also whip it together on day-of. But if planning ahead is your jam, just let cool completely, then wrap in plastic and freeze. Let thaw in the fridge for 8 to 12 hours, then heat gently in the microwave (seconds) or oven (minutes) until it has a little warmth.

Is your holiday dinner to-do list too long? Save time by making this easy sweet-potato dish about 98 percent of the way and then freezing it. The potatoes are roasted and then pureed in a food processor until smooth and creamy. Reheat on the big day, and add the tiny finishing touch of a sprinkle of chopped pecans and scallions.

The one category that can be dicey, when it comes to freezing, is dairy. It’s possible to freeze some forms of dairy in some cases—but you have to know what you’re doing. Luckily, though this is “creamed” corn, it is cooked entirely without dairy, using the cobs to make a luscious corn broth with which to cook the kernels. If you’re cooking for the freezer, just go all the way to reducing it, then let it cool completely. Freeze in airtight containers, then thaw in the fridge for a day before gently heating on the stove or in the microwave. Finally, finish with the final stir-in of butter, sour cream and cilantro.

Macaroni and cheese is a dish that is unorthodox on Thanksgiving for some, and essential for others. If you are in the latter camp (or if you just, like us, think it’s smart planning to pop a mac and cheese in your freezer for a rainy day), read on. Assemble all the way to the end, then let cool completely and cover with foil to freeze. Bake, covered, for 50 minutes, then uncover and let brown another 20. Sprinkle over the cilantro right before serving.

Ready for dessert? Make Tyler's pie in advance so you can relax and enjoy dinner once the main course is out. Line your pie container with plastic wrap and build the pie according to the instructions. Freeze the pie until solid, then remove from the pie container, wrap tightly and freeze until Thanksgiving eve. Unwrap the plastic and pop it in a pie plate, then cover the top with plastic wrap and put it in your refrigerator to thaw the night before. Cut steam vents and bake it just as your guests start to arrive. Let it sit for an hour after baking and it’ll slice up beautifully.

Sometimes it's the little details that can make a meal. Fresh whipped cream is a must for holiday pies but is often forgotten amidst the chaos. If past experience tells you that you'll surely forget to whip some up (even if it's super easy), go ahead and make it in advance, then freeze and forget it. The corn syrup stabilizes the cream — no re-whipping required!