Mitch mandel and thomas macdonald.

Thanksgiving recipes to make ahead and freeze. This year, food network kitchen took on a major thanksgiving challenge: Web allow one day in the refrigerator for every four pounds of turkey. Is it possible to make the entire feast ahead?

Great for thanksgiving and just generally an incredible comfort food to make ahead of time and freeze, this instant pot pumpkin soup is ready in 20 minutes and is packed with those classic fall flavors. This flavorful turkey recipe requires the turkey to rest in a brine for at least five and up to 12 hours, so you basically have to make it ahead. It’s light, zesty, and fresh, and will cut through all those other heavy thanksgiving sides.

Prep your veggies and keep in the fridge. When ready to serve, place on a baking sheet and bake until the cheese is melty and crusty toasty. Bake this recipe completely for freezing.

Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally until the parsnips and carrots are just tender. Thaw in the fridge for 3 days, then reheat in a slow cooker or in a 300° oven. Up to 3 months in advance.

Web it takes the same amount of time to reheat a spatchcocked turkey as it does to roast in the first place, 45 minutes to an hour. Web there’s an incredible number of foods that you can freeze that serve as thanksgiving side dishes. When to take out of the freezer:

Whether you braise collards or make creamed spinach, they will freeze very well for up to 3 months! Cover then refrigerate until you're ready to bake. To bake, you can either thaw the casserole overnight in the fridge or bake it while it's still frozen.