By the time December arrives, most of us are wrestling with a familiar dilemma: we love holiday gatherings, but we don’t love scrambling to cook everything on the big day. Between the turkey, sides, desserts, and hosting logistics, keeping your cool feels almost mythical.
If anyone understands holiday kitchen stress, it’s Martha Stewart. The lifestyle expert and cookbook author has been perfecting seasonal menus for decades and one of her savviest pieces of advice is deceptively simple: make what you can ahead of time. That way, on the day itself, you’re not tethered to the oven or stove, and you get to actually enjoy the party.
Potato Pierogies and Scalloped Potatoes
When Martha talked with Food & Wine, one of the first dishes she mentioned was potato pierogies: tender dumplings filled with rich mashed potatoes. You can assemble them a day ahead, refrigerate them, and reheat them in a pan, in the oven, or by boiling briefly just before serving. Scalloped potatoes fall into the same make-ahead category: layered thinly with cream and cheese, they can be baked, cooled, and then warmed through on the day of your feast. These kinds of sides not only taste comforting and rich, but they also reward the extra planning with fewer tasks on the host’s to-do list.
Make-ahead tip: After chilling assembled casseroles, wrap them well with foil or plastic wrap to preserve moisture and prevent a skin from forming.
Pumpkin and Squash Dishes
Another category Martha swears by? Pumpkin and squash recipes. Whether roasted cubes of delicata squash, creamy pumpkin soup, or spiced squash purée, these dishes can be made a day early and served chilled, at room temperature, or gently reheated. That’s part of what makes them so appealing: their flavors often mellow and deepen after a night in the fridge. If you’re hosting a lunch or dinner that leans into seasonal warmth and spice, these make-ahead vegetable sides are a reliable foundation.
Serving idea: Toss roasted squash into a fall salad with toasted pecans and pomegranate seeds for a bright, last-minute dish with minimal effort.
Cornbread
Bread is another holiday hero that doesn’t need to be made at the last minute. Martha suggests that cornbread batter can be mixed the day before with a clever caveat: keep the dry ingredients separate from the wet ones. That way, you preserve the rise and texture when you finally bake it. Freshly baked cornbread still feels homey and warm, yet you’ve already done most of the work ahead of time.
Pro tip: Wrap baked cornbread in foil and stash it in a warm oven (about 200°F) for up to an hour before serving, so it stays soft and inviting.
Why Make-Ahead Works
Some dishes actually taste better after resting: doughs mature, spices settle, and warm, savory sides deepen in flavor. Planning ahead means you can focus on the show-stoppers (turkey or ham, pastries) and finishing touches while the supporting cast quietly shines. Many of these make-ahead recipes hold well in the fridge for 24 hours, so you can spread prep over a couple of days rather than cram everything into one frantic morning.
Simple Make-Ahead Ideas to Inspire Your Menu
Below are a few approachable categories that pair beautifully with Martha’s suggestions and keep your timeline light:
- Casseroles and strata: Assemble the night before and bake before guests arrive.
- Soups and purées: Warm gently or serve at room temperature.
- Marinated relish or cranberry sauces: These can sit in the fridge (flavors improve with time).
- Pie dough: Make, chill, and bake later for buttery, flakey crusts.
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