Even if you like to cook, Thanksgiving Dinner may seem like a daunting task. From timing the turkey perfectly to negotiating oven space, it can be a feat to get everything done on time.

We’ve been making Thanksgiving dinners for decades, so we know what dishes you can get ahead to save you some headaches on Thanksgiving Day.

The Southern Greens

Like the best soups and stews, greens taste even better a day or two after they’re prepared. Whether you choose to make our Double Potlikker Greens, Slow Cooker Collard Greens, or your own family recipe, you can make them up to a month in advance.

Homemade buns

There’s no shame in relying on store-bought Parker rolls like Sister Schubert, but homemade rolls are worth the extra effort. Since you have to do a lot of cooking this Thanksgiving, treat yourself to a gift and prepare our Make-Ahead Yeast Rolls up to a month in advance.

Cornbread for Dressing

Southerners may not have real cornbread at Thanksgiving, but you better believe we have cornbread dressing! Although the dressing can be made the day before, the cornbread itself can be made and frozen a few weeks in advance. You can even cut it into cubes before freezing to save a step later.

Cranberry sauce

If you are not using the opened can, homemade cranberry sauce can be made a week in advance and stored in the refrigerator. It actually tastes best after a few days of sitting, giving the tart cranberries time to soften a bit.

Classic casseroles

While vegetable sides including fresh green beans and Brussels sprouts taste best when prepared the day of your dinner, classic stews that call for canned or frozen vegetables and canned soup can be made and frozen a month in advance. Just give them about two days to thaw in the refrigerator before Thanksgiving festivities.