16 Holiday Side Dishes to Make Ahead
Don't let your holiday roast steal the spotlight ?— these incredibly delicious side dishes will add color and flavor to your dinner table without hogging the oven day of. Try a sophisticated spin on stuffing or a hearty grain salad, or keep things classic with roasted veggies and cornbread. From spicy roasted butternut squash to a creamy Swiss chard casserole, these are our best make-ahead holiday side dishes.
Fried Herb Yeast Rolls
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Serve buttery, soft yeast rolls strewn with flecks of fried herbs and toasted garlic. The dough can be made ahead, covered tightly with plastic wrap, and chilled for up to one day.
Root Vegetable Tian
Rely on a mandoline to cut the layered vegetables in this tian that can be assembled, covered, and stored in a refrigerator up to one day ahead.
Brussels Sprouts and Sweet Potato Hand Pies
Lightly mashed sweet potatoes, brussels sprouts, tangy sour cream, and aged cheddar make up the creamy-cheesy filling for these handheld pies that can be frozen for up to three months before baking.
Cranberry Kosho
Kosho is a fermented Japanese condiment traditionally prepared with yuzu. This sour, spicy, and salty version uses sweet-tart cranberries and jalape?os. It can be made up to two weeks ahead, covered, and chilled until ready to serve.
Virtue Cornbread
Slightly sweet and buttery, this classic Southern cornbread from Virtue, Erick Williams' flagship restaurant in Chicago, can be made ahead and stored in a zip-close bag at room temperature for up to 2 days.
Owamni Sweet Potatoes with Maple-Chile Crisp
Maple sugar lends complex sweetness to chef Sean Sherman's mouthwatering chile crisp, which he drizzles over roasted sweet potatoes. The cooled maple-chile crisp can be stored in a lidded 24-ounce jar in the refrigerator up to three months, and the sweet potatoes can be roasted up to three days in advance and refrigerated in an airtight container.
Rutabaga, Celery Root, and Potato Gratin
Rutabaga and celery root give this classic gratin a flavorful lift. It can be assembled and refrigerated overnight. Let it come to room temperature before baking.
Wild Rice with Mushrooms, Cranberries, and Chestnuts
This sweet and earthy rice salad can be made up to two days ahead and refrigerated. Bring to room temperature and garnish with sage just before serving.
Red Skin Potato Mash
Julia Hartbeck
Keeping the skin intact gives this fluffy, creamy potato mash a nice added crunch alongside thinly sliced scallions. The mashed potatoes can be made early in the day and covered to keep warm. Reheat gently, adding more warm milk if the potatoes seem stiff.
Creamed Brussels Sprouts
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
This recipe pairs nutty brussels sprouts with pureed spinach in a riff on the classic creamed spinach side dish. The pureed spinach mixture can be made up to one day ahead and stored in an airtight container in the refrigerator.
Roasted Beets with Beet Green Salsa Verde
Tyler Florence uses beets and their greens to make this fresh and vibrant side dish that can be refrigerated for up to two days. Return to room temperature before serving.
Mushroom-and-Chestnut Stuffing with Giblets
This rich and delicious make-ahead stuffing by the late Anthony Bourdain gets its flavor from giblets, fresh herbs, and turkey pan drippings. The stuffing can be prepared a day in advance, covered, and refrigerated overnight.
Farro Salad with Turnips and Greens
To get the most out of turnips, cookbook author Tamar Adler buys them with their greens attached and then uses both parts in this hearty grain salad. The farro salad can be refrigerated overnight. Return to room temperature before serving.
Roasted Cabbage with Warm Walnut-Rosemary Dressing
These hearty cabbage wedges, roasted until golden brown and topped with a fragrant, buttery dressing with rosemary and walnuts, can be made well in advance and served to a crowd.
Butternut Squash with Homemade Harissa
Harissa, a garlicky North African chile sauce, is usually served with couscous and stews. The homemade harissa featured here is super simple to prepare, and any extra will keep in the refrigerator for up to a week. The roasted squash can be refrigerated overnight. Rewarm in a 350°F oven before serving.
Sausage and Bread Stuffing
This Stove Top-inspired stuffing from Gary Vaynerchuk can be made through Step 3 and refrigerated overnight. Bring to room temperature before baking.
For more Food & Wine news, make sure to sign up for our newsletter!
Read the original article on Food & Wine.