How to Batch Cook Thanksgiving Side Dishes

Batch cooking Thanksgiving side dishes is the ultimate solution to ease the workload of hectic holiday cooking (or baking). I mean, unless you don’t mind being in the kitchen a whole day like me or if talking to aunts & uncs you haven’t seen in ages gives you nervous sweats, you probably would like more time to enjoy the company of your guests.

Batch cooking in general has so many benefits like saving time & reducing stress, but on a holiday? Gahhhhh come on. We all know stress is already high enough – let’s not add a hot stove & blazing house. Whether you’re legitimately thrilled to see & talk to everyone or not, prepping side dishes in large batches ahead of time is best. Save the last-minute chaos of chopping, stirring & baking all at once. Plus the hot house that comes along with the dehydrated & flushed look of surprise you try to hide when people start showing up. 

Thanksgiving Side Dishes Perfect for Batch Cooking

Here are some classic side dishes that batch beautifully:

• Mac & Cheese: What’s a true gathering without this, ok? And for the record, it’s not real if it has Velveeta. I said what I said. Here’s the truth authentic baked mac & cheese recipe you’re looking for.
• Mashed Potatoes: These are easily made ahead & frozen in portions for quick reheating.
• Stuffing/Dressing: However you call it & whether you like it the old fashioned way or something with sausage, stuffing freezes well & can be baked off the day of.
• Sweet Potato Casserole: Whip up your sweet potato base ahead of time, top with customary marshmallows or pecans then freeze. (Please skip the pineapple, but don’t tell my mom I said that!)
• Greens: Greens (like the traditional mix of collards & cabbage or even kale) freeze well. So prep like Gma used to & freeze, then reheat on the big day.
• Cranberry Sauce: Cranberry sauce freezes well but girl if you don’t can this!!! It can be made weeks in advance either way without compromising taste. (I’m not a turkey or cranberry kinda girl, but my mom is. She ok’d this cranberry recipe from Practical Self-Reliance that I made & canned last year.)
• Biscuits / Rolls: This is a gimme. You were gonna by those frozen ones out the store anyway so… (We love having these Hawaiian rolls ready to go in the freezer but also really liked this rolls recipe from Becky @ Acre Homestead.)

Step-by-Step Guide to Batch Cooking Thanksgiving Side Dishes

Batch cooking for Thanksgiving requires a little planning:

Related Blog Post: The Ultimate Guide to Batch Cooking at Home & Batch Cooking for Beginners: Tools and Ingredients You Need

But the Spark Notes version:

1. Gather Ingredients: Plan your recipes & create a detailed grocery list of all the side dishes you want to batch cook. But remember, the shorter the list, the more benefits to you overall.
2. Cook in Large Quantities with assistance: Use a slow cooker or Instant Pot for dishes like mashed potatoes & stuffing. These tools are perfect for batch cooking because they allow you to prepare large quantities without overloading your stovetop or oven. If necessary, use something like my 22-qt electric roaster for things like greens that are bulky to start, but cook down significantly.
3. Portion & Store: For best results, portion out your side dishes in freezer-safe containers. This allows you to easily pull out what you need on Thanksgiving without overloading your fridge.

Storing Batch Cooked Thanksgiving Sides

Storage is key when batch cooking. I’ve said it many times but this is especially true when it comes to freezing your dishes.

• Airtight Containers: Use airtight containers or foil pans with lids to store your sides. I’d personally put some parchment paper on the surface of the food. Make sure everything is properly sealed to prevent freezer burn, especially if you’re prepping Thanksgiving foods like 4 weeks in advance.
• Label Everything: Label containers with the dish name & date it was prepared, to keep track of what’s in your freezer. Hate for you to go eating the sides then find out the week of you gotta cook all over again. Then remember to dock it all in your kitchen logbook for later! This is especially handy if you host a potluck style Thanksgiving so you can tell everyone what’s already been taken.

• Freezer Lifespan: Most side dishes store in the freezer for like 3 months or more, so start batch cooking as early as September!

Reheating & Finishing Touches

On Thanksgiving day, your goal might be to have as little kitchen work as possible. Hence, why you batch cooked Thanksgiving side dishes in the first place.

• Reheating: Reheat your dishes by thawing them in the refrigerator overnight & warming them in the oven or on the stovetop.
• Garnishes & Finishing Touches: Add fresh herbs, toasted nuts, or crispy onions after reheating for that fresh-out-of-the-oven look & taste. Honey butter on the rolls for that glisten & gleam everyone loves.

Key Take-Aways

By batch cooking Thanksgiving side dishes won’t just save you time. It’ll also give you a relaxed pace to create the most homiest, comforting meal of the year or to impress relatives with your cooking skills. But most of all, you’ll have more energy to enjoy the holiday.

Skip the hectic this year.

Plan your menu, start cooking in large quantities (via a roaster, slow cooker, couple marathons whatever). And then label & store appropriately until showtime.

🌱 Start Small. Start Now. Start where you are with what you have. The rest will follow. 🌱

I make batching food easy, girl. Even for you.

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