Martha Stewarts Favorite Holiday Dishes To Make Ahead

Have you attempted to cook every dish for a dinner party or holiday feast on the same day as the big affair? As someone who honed their hosting skills through trial and error, I certainly have, and it unsurprisingly resulted in a chaotic schedule, delayed dinner, and less time to pay attention to the details of what I was preparing.

Over the years, I’ve become better at planning ahead for a big meal — I no longer make a pie the day of — but there’s still plenty of room for growth. So when I had the chance to ask Martha Stewart how she prepares for a holiday dinner in advance, I couldn’t get my questions out fast enough.

While staying at Paris Las Vegas this fall, I was fortunate enough to take a pierogi-making class led by none other than Stewart herself. (The entertaining icon isn’t usually the one leading this lesson, but you can still experience the Open Table class with another expert chef.)

The culinary maven and author of over 100 cookbooks shared everything from what kinds of turkeys she’s raising on her farm (Bourbon Reds) to how she keeps a turkey moist as it cooks. She also offered advice on the best holiday dishes to make ahead of time.

Potato pierogi or scalloped potatoes

If you’re looking to introduce a different form of potato to your dinner table, take a cue from Martha Stewart and make a batch of potato pierogies coated in brown butter. Her mother, Martha Kostyra, made the Polish dumplings for Stewart while she was growing up, and today you’ll find them in her restaurant, The Bedford, as well as in her holiday feasts.

If you’re searching for a savory side that can be prepared a day ahead, Stewart says that “you could do potato pierogi. You could do scalloped potatoes the day before, and they can be reheated nicely.”

The best part about making potato pierogies before the big day is that they can be reheated in a variety of ways: in the oven, in a pan, or by briefly boiling them. Consequently, no matter which appliance is already in use during the crunch time right before dinner, you can still find a way to warm up your tender, pillowy pierogies.

Pumpkin or squash recipes

According to Stewart, “any pumpkin or squash recipe can be made a day in advance.” This may be the easiest option for a make-ahead dish because many roasted pumpkin and squash dishes can be enjoyed at room temperature. Whether you’re serving spiced cubes of roasted pumpkin or tender slivers of delicata squash, you can roast them the day before a big feast and then let them come to room temperature for a few hours before dinner. If you’re tossing them into a salad, feel free to serve them cold.

Although they need reheating on the stovetop, squash or pumpkin soups are also excellent recipes to prepare one day ahead and may even taste better after sitting in the fridge overnight.

Cornbread

Besides pies or cakes, baking your bread the day before a holiday dinner is one of the most reliable time-saving strategies you can employ. Stewart does this too, noting that “Your beautiful breads can be made in advance,” but she also has a less expected suggestion.

Per the businesswoman and home cooking pro, “Cornbread can be all mixed up and ready to bake on the day of Thanksgiving.” This means you can enjoy warm, freshly baked cornbread without taking the time to measure out every teaspoon and cup of batter in the midst of everything else. There’s just one important caveat: You should keep the dry ingredients and wet ingredients separate as two mixtures until right before baking. Otherwise, you risk having cornbread without enough of a rise.

With a rich, savory potato-based side, seasonal roasted squash, and a batch of cornbread ready to go before your holiday feast begins, you’ll be able to actually enjoy some appetizers and a glass of wine with guests as you simply wait for your roast in the oven to cook through.