Noteworthy Sides to Make Ahead for Holiday Entertaining

 

How can it be that we are already in the middle of November. Life is about to get very busy. If you live in American, your Thanksgiving Celebration is just two weeks away and for the rest of the world, Christmas will be following just a few short weeks afterwards.

Life gets really busy this time of year. Anything that we can plan and do ahead of time can make the world of difference. Back when I was cooking at the Manor, I learned to do whatever I could ahead of time when it came to meal prep, leaving the actual day of the holiday meal a lot less stressful. There are many things that you can do well ahead of time in the days just prior to the big meal itself.

I thought I would share today some of my favorite dishes to make ahead of time, ready to simply reheat when needed.  That way you can concentrate on roasting your bird or joint on the day, worry free and knowing that the rest of the meal is pretty much in hand.

Things like the rolls can even be made and baked now and frozen, ready to take out and simply reheat on the day. 

Other sides, like your veggies and vegetable casseroles, can be made in the few days just prior to the big meal and refrigerated, either in the casseroles that you mean to reheat them in, or in a covered refrigerator container ready to transfer them to the baking dish at that time.

All of these side dishes I am sharing with you today can be made ahead of time by a few days and reheated simply on the day.  All of them are delicious and simple to make as well.

Unless you are using pan juices from your bird or roast, you can even make your gravy ahead of time. I have an excellent recipe here to do just that. Simply make, store in a covered container and then reheat gently on the day.

Anything to make life easier and stress-free. That is my motto!  I had plenty of practice doing just this when I was working at the manor. With just me to do all of the shopping, prep and cooking, I had to be organized and anything I could do ahead of time just made life so much easier for me.

I hope that you will find some of these recipes useful and that they can help to make your holiday meals that more pleasant for you and for your guests! There is a bit of something here for everyone and for every meal. Enjoy!

CHEESY GARLIC GREEN BEANS

Simple ingredients put together in the most delicious way. Green Beans are tossed together with some garlic, olive oil and a bit of parmesan cheese, they are roasted just until crispy tender, helping to retain much of that beautiful green bean flavor and beautiful texture. They are then slathered with a bit more cheese and grilled until it is meltingly oozingly scrumptious. I don't know what's not to love about this. Lighter than a traditional green bean casserole, and totally delicious. Simply put together to the point of roasting, refrigerate and then bring to room temperature when you are ready to serve it. Reheat in a moderate oven as per the recipe.

 

GREEN BEANS WITH SHALLOTS, LEMON & THYME

Tender crisp beans flavored with a mixture of buttery lemon, shallots and fresh thyme. Fresh beans are cooked in lightly salted water until crispy tender. While they are blanching minced shallots are sauteed in a pan with butter and lemon zest.  Some lemon juice and fresh thyme are added and then the drained beans are tossed in this tasty butter and heated through. Bright color and fresh flavors! The beans can be blanched ahead of time ready to toss in that butter and heated through at the last minute.

GREEN BEAN & ALMOND CASSEROLE

This tasty dish is a is a fresh and innovative variation on the traditional Green Bean Casserole which you will find on many Holiday tables at this time of year!! Green Beans are combined with a deliciously rich and creamy homemade sauce flavored with dill, celery and onion.  Topped with a buttery toasty almond and breadcrumb topping, and baked to bubbling perfection, altogether this makes for one very delicious side dish . . .  rich and creamy, and nutty.  You can do everything ahead up to the point of baking it. Refrigerate, covered and then bring to room temperature, uncover, top with the crumb topping and bake as per the recipe on the day.

 

HONEY MUSTARD ROASTED PARSNIPS & CARROTS

Parsnips and carrots are parboiled and then roasted in the oven in a delicious honey mustard glaze. The end result is the perfect side dish for any holiday meal with crispy tender vegetables, nicely glazed and caramelized. You can totally make this ahead.  Cover and refrigerate and then reheat in a hot oven just prior to your meal.

HONEY DILL GLAZED TURNIPS & CARROTS

These make  a wonderful dish for the holidays as they go with just about everything.  In fact I can't think of a protein that they wouldn't work well with! They are great for holiday meals or any type of entertaining because they are a little bit more special than just plain boiled vegetables, being lightly glazed with some butter and honey, then flavored with dill . . .  these arrive at the table glistening like jewels. You can cook these totally ahead of time, transfer to a covered container and refrigerate. Simply reheat over moderate heat in a saucepan, stirring frequently, until heated through on the day.

CARROTS WITH SAGE & LEMON BUTTER

Carrots are cooked in some lightly salted water until crispy tender. While they are cooking, fresh sage is pounded together in a mortar and pestle with fresh lemon zest and some seasoning. This gets tossed together with the hot carrots along with some butter and lemon juice, for a delicious side dish with fabulously fresh and bright flavors! Again, you can make ahead, cover and refrigerate in a container and then reheat in a saucepan over medium heat on the day. Stir frequently when reheating so that they don't catch.

SPROUTS & BACON GRATIN 

Brussels sprouts are a vegetable that people either love or loathe. I am from the love camp! This delicious casserole is one way to hopefully convert loathers into lovers!  Crispy tender sprouts, bacon, heavy cream, almonds and Parmesan cheese come together in a lush accompaniment for your holiday meal. Again, this can totally be prepared ahead of time, refrigerated (covered) and reheated on the day. Bring to room temperature before reheating thoroughly in a moderate oven. I would refrain from adding the crumb topping ahead of time, simply adding it when you go to reheat the casserole.

SAUTEED SPROUTS WITH PANCETTA

A bit on the lighter side without any creamy indulgent sauces. Pancetta, fresh thyme and shallots are fried together in a skillet until the shallots are beautifully soft and melt in the mouth and the pancetta, crispy and golden brown. Shredded sprouts are added and stir fried just to cook through until crispy tender and slightly caramelized on the edges. Tossed with a bit more fresh thyme and some seasoning to serve. You can have the sprouts shredded and totally ready to go ahead of time, sautéing them just prior to your meal.

PAN SAUTEED YELLOW TURNIPS, RUTABAGA OR SWEDE

There used to be a Mennonite restaurant we frequented back in the 1990's. They cooked the most delicious dinners. Sauteed Swede/rutabaga was always one of the sides and it was quite simply gorgeous. I put myself on a quest to replicate it for myself at home and this tasty dish was the result! Butter, sweet and delicious. This will turn you into a yellow turnip lover! This can be prepared, covered and refrigerated. I put it into a dish that can work in the microwave and then I reheat it just prior to dinner, cooking it on high for about 5 minutes, stopping to give it a stir halfway through the cook time.

 

PARSNIP & SWEDE MASH

Two of my favorite vegetables, together in a delicious bake, with the delicious flavors of swede (rutabaga) and parsnips mashed together with horseradish, sour cream and thyme. A crunchy buttery breadcrumb topping is its crowning glory. Again, this can totally be made ahead of time. Prepare, pop into the dish, cover and refrigerate. Bring to room temperature and then proceed as per the recipe on the day.

PERFECTLY CREAMY MASHED POTATOES 

A brilliant tutorial on how to make the best, creamiest and most delicious, mashed potatoes ever. I take you through all the steps to mashed potato perfection. You cannot fail.  These can also be totally made ahead of time and then reheated on the day.  Perfect for cupping all of that gravy from the holiday bird or roast. To reheat, add a bit more milk and cook, stirring occasionally, in a saucepan over medium heat until heated through and piping hot.

CLASSIC ROAST POTATOES

There is nothing finer to sit next to your roasted bird or joint than the classic roast potato.  Crisp and buttery on the outside, melt-in-the mouth fluffy and tender inside. They are not all that difficult to make and can be made up to the point of roasting well ahead of time. Or you can roast them ahead of time and reheat in a hot oven just prior to our dinner. Delicious any which way!

SAVORY SWEET POTATO CASSEROLE

This sweet potato casserole is worlds apart from the usual marshmallow topped sweet potato casserole. This is much more savory, and uses garlic and grated parmesan cheese which you mash together with the sweet potatoes, some butter and some seasoning.  It's quite simple really. A simple topping of crunchy buttery panko, pecans and grated Parmesan completes the picture. Once again, you can prepare to the point of topping and finishing in the oven. Simply bring to room temperature, top and finish in the oven as per the recipe on the day.

OVEN ROASTED BUTTERNUT SQUASH

Oven roasting your squash really helps to enhance the natural sweet flavors of this delicious vegetable. The roasting of the squash like this keeps it nice and sweet and dry. There is no need to peel the squash or even to cut it up. Just cutting it in half is all you need to do. It roasts pretty much dry, with only touch of olive oil and seasoning, and the merest hint of water to keep it from burning. This results in nicely caramelized edges, which only add to the sweetness and flavor of the squash.  I love, LOVE that this is such a simple thing to do. This can all be done ahead of time, the cooked flesh scraped out of the roasted skins and popped into a bowl or casserole dish, ready to reheat on the day. This reheats very easily in the microwave if you have one, or placed in a covered dish and reheated in a moderate oven.

MARY BERRY'S SAGE & ONION STUFFING

Next to my mother's Potato and Bread Stuffing, this is my absolute favorite stuffing to make for the holidays, well any meal where you are serving a roasted bird actually. Simple ingredients consisting of plenty of onions, fresh white breadcrumbs, butter, sage and seasoning. That's it. Quick, simple and delicious. I would expect nothing less from Mary Berry.  You can have this completely prepared and ready to pop into a casserole dish on the day.  Prepare up to the point of baking, chill, and then heat through on the day as per the recipe.

HERBY BREAD AND BUTTER STUFFING

A pretty classic recipe for stuffing. Made with bread cubes, butter, onions, celery, seasonings, etc. This is a standard recipe and can be used to stuff a bird or baked on the side. A small batch recipe it can be multiplied to feed more. It can also be made well ahead of time. Simply make up to the point of baking it. Pop into a refrigerator container and chill. On the day spread it in a buttered dish and proceed as per the recipe.

LION HOUSE DINNER ROLLS 

Deliciously fluffy and light as air dinner rolls. Made famous by the Lion House Pantry Restaurant in Salt Lake City.  These can also be made ahead of time, frozen and then reheated on the day.  You can also freeze them prior to baking, for up to three weeks ahead of time. Very easy to make. If you are looking for a good holiday roll, look no further.

OLD FASHIONED PULL APART ROLLS

There is nothing complicated about this roll. Simple to make. Delicious. Light. Fluffy. You can make these well ahead of time and freeze until the day. If desired wrap and reheat briefly in a moderate oven.  These are the best any time of the year.

And there you have it, some of my favorite holiday sides that are very easy to make ahead of time. Make chill and then pop into the oven on the day while the turkey or roast is resting. Easy peasy lemon squeezy as they say!  I hope you have found this helpful!  Also, what are your favorite dishes to make ahead for your holiday meals? Let me know in the comments below!

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.  

  

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.