Make-Ahead Thanksgiving Sides

Date: November 22, 2016      Publication: Bottom Line's Household Magic      Source:  Joan Wilen & Lydia Wilen      Print:

Thanksgiving is family time, so plan and prep your food ahead as much as possible…and then go enjoy your guests! Today you might be thawing out your turkey or making pie crusts, but don’t stop there. Most turkey-feast sides and accompaniments can be prepped well before the big day. Here are a few suggestions…

  • If you’re serving roasted vegetables, such as peppers, onions, sweet potatoes, carrots or beets, you can cut up the vegetables two days in advance. Just refrigerate them in an airtight container. Potatoes, parsnips and turnips also can be peeled and cut up ahead of time, but add them to a bowl of cold water to cover, and then add one teaspoon of white vinegar. Put plastic wrap across the top of the bowl, and refrigerate. The peeled spuds (and white roots) will stay good this way for two to three days, ready and waiting for your delicious mash!
  • Make a list of things to make ahead, and schedule time for prep. This includes cranberry sauce, certain appetizers (such as spiced nuts and cheese spreads), stuffing cubes, soups and most desserts.

Thanks to and for help with this tip


Joan Wilen and Lydia Wilen are health investigators based in New York City who have spent decades collecting "cures from the cupboard." They are authors of Bottom Line's Treasury of Home Remedies & Natural Cures and contributors to the free e-letter Bottom Line Life Insider. You can find their tips at