Here's the secret to a calm Thanksgiving: by the time Thursday rolls around, most of the baking is already done. It's in the freezer, it's in the fridge, it's chilling under a kitchen towel on the counter.
This is my week-by-week plan for the whole bake: pies, rolls, cookies, the cornbread for the dressing, all of it. What freezes, what wants a night in the fridge, and the few things I'll only bake fresh. Let's get ahead of it, friends.
Around here, Thanksgiving week is usually a mix of butter wrappers, pie plates, a crowded refrigerator, and me convincing myself there is absolutely room for one more thing in the oven. My husband and I got married on our front porch in a surprise wedding on Thanksgiving day a few years back so it's also a sweet anniversary celebration. I love the bustle of it all, especially when I've done enough ahead of time to actually enjoy the people around the table.
What can you make ahead for Thanksgiving?
Almost all of the baking: pie dough, cookie dough, rolls and crackers freeze for weeks, and pies, bars and the cornbread for your dressing are happiest made a day or two ahead.
The only things I bake fresh on Thursday are the rolls (from the freezer or the fridge, so they're still made ahead, technically) and anything with a toasted meringue. Everything else gets a head start.
Thanksgiving baking timeline, at a glance
Here's the whole plan on one page. Screenshot it, stick it on the fridge:
2 to 4 weeks before: fill the freezer
This is the most important week, and it's the most fun one because nobody's hungry yet.
Make your all-butter pie dough now. Wrapped twice (plastic wrap, then a freezer bag), it keeps in the freezer for up to 1 month. Thaw it in the fridge overnight before you roll it out.
Cookie dough freezes beautifully. Scoop it into balls, freeze them on a tray, then bag them up and bake straight from frozen on Thanksgiving morning (add a minute or two). My Thanksgiving cookies roundup has the doughs I'd pick.
For the appetizer table, my Buttery Cheddar Pecan Crackers can be rolled, topped and frozen for up to 1 month, and French Onion Pastry Puffs are made to be frozen and baked later.
And bread! Shape Aunt Cordellia's Potato Dinner Rolls, freeze them on a sheet tray until solid, then move them to a freezer bag. Parker House Rolls can be baked, cooled completely and frozen in an airtight bag. My Cheddar Chive Scones freeze unbaked, too.
And whip up my easy honey butter up to a week ahead. It's what goes on all these rolls.
The weekend before: snacks and cookies
Bake anything that keeps for a few days, so the weekday you is grateful to the weekend you.
Party Time Excellent Snack Mix keeps for up to 5 days in an airtight container, which makes it the perfect weekend-before project. Baked cookies keep well for 3 to 4 days, stored airtight. (If you'd rather bake them fresh, see the freezer dough above.)
Tuesday: bake the bars
Pie bars are the best make-ahead dessert, full stop.
Ina Garten's Apple Pie Bars keep, wrapped, in the fridge for up to 5 days, and my Creamy Pumpkin Pie Bars keep up to 4 days. Both happily bake on Tuesday. This is also the night to move your frozen pie dough into the fridge to thaw.
Wednesday: the big day before
Wednesday is pie day. And cornbread day. And potato day. Put on a good playlist.
Bake the Classic Pumpkin Pie with Chocolate Whip a day ahead, let it chill in the fridge overnight, then add the chocolate whipped cream before serving. Cream pies want a night in the fridge too: my Fluffy Cranberry Cream Pie needs at least 4 hours (overnight is best) and keeps up to 4 days covered, though it's best within 2. Classic French Silk Pie sets in just 2 hours. If you're making Pumpkin Pie Bars with Toasted Meringue, bake and chill the bars today and add the meringue tomorrow.
For the French Onion Cornbread Dressing, bake the cornbread today and let it sit overnight under a kitchen towel so it dries out just enough to hold up in the dressing. My Sweet and Savory Mashed Potatoes can be made and layered ahead, covered, and refrigerated until mealtime.
Rolls you didn't freeze? Shape the potato rolls, put them in the pan, cover and refrigerate overnight. Same trick for the scones: shape, set them on a baking sheet, and chill overnight.
Thanksgiving morning: bake fresh and finish
Thursday is for warm bread and finishing touches, not for starting from scratch.
Frozen shaped rolls need a night in the fridge to thaw, then a rise and a bake, so plan backward from dinner. Cookies go straight from frozen into the oven. Bake the dressing, whip the cream, toast the meringue. Done. Go put on something cozy.
Can you freeze pumpkin pie and pecan pie?
Yes, you can freeze both pumpkin and pecan pie. Let the baked pie cool completely, then wrap it tightly in plastic wrap followed by foil, or place it in an airtight freezer-safe container. Freeze for up to 1 month. To thaw, transfer the frozen pie to the refrigerator and let it thaw overnight, still wrapped. Keeping it wrapped while it thaws helps prevent condensation from settling onto the filling. Once thawed, unwrap and serve chilled, or let it sit at room temperature for 30 to 60 minutes before serving.
And good to know: the pie dough freezes for up to 1 month, and pumpkin pie is happiest baked a day ahead and chilled overnight.
The day after
The best part of Thanksgiving is the leftovers, and you've earned them.
The Mega Thanksgiving Leftover Sandwich is the move. Got more? Thanksgiving Turkey Pot Pie serves 8, and to reheat, cover it loosely with foil and warm it in a 300 degree F oven.
Still planning the menu? Here are my best Thanksgiving pies, easy Thanksgiving appetizers, and the best Thanksgiving desserts for the whole spread.
Happy Thanksgiving and happy baking!
xo Joy
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