I plan Christmas sides backward from the oven, so this list runs from what can be made 2 days out to what gets tossed right before dinner. Sides are where protein usually drops off the plate, so I put Greek yogurt in the mash, cottage cheese in the potatoes and chickpeas in the salads. Breads and cold salads close it out.
| Group | Dishes |
|---|---|
| Made 2 days ahead | Butternut Squash Puree, Sugared Cranberries, Cranberry Orange Sauce, Baked Cinnamon Apples, Soft Butter Rolls |
| Assembled the day before and baked on Christmas | Potatoes au Gratin, Garlic Mashed Potatoes, Garlic Mashed Parsnips, Creamed Corn, Twice-Baked Loaded Potatoes, Green Bean Casserole, Sausage and Sage Stuffing |
| Breads baked early and rewarmed | Cheddar Bay Biscuits, Buttermilk Biscuits, Cornbread, Yorkshire Popovers, Herb Focaccia |
| Cold salads | Pear and Pomegranate Salad, Acorn Squash Salad, Green Bean Almond Salad, Roasted Beet and Arugula Salad, Lemon Orzo Salad, Broccoli Salad |
Made 2 days ahead
Butternut Squash Puree
Roasted butternut squash gets blended with butter, a little maple and nutmeg. It reheats on the stove in about 10 minutes with a splash of stock. Make it 2 days out and store it in a covered container. It pairs with any roast on the table. I stir in a spoon of Greek yogurt at the end for tang and a little protein.
Sugared Cranberries
Fresh cranberries soak in syrup, then get rolled in sugar until they look frosted. They need a few hours to dry, so they suit early prep. Keep them in an airtight container at room temperature. Scatter them over salads, cheese boards or desserts. I use them mostly as a garnish on the cheese board.
Cranberry Orange Sauce
Fresh cranberries simmer with orange juice, zest and sugar for about 10 minutes, until the berries burst. The sauce thickens as it cools. It tastes better after a day in the fridge. Serve it cold or at room temperature. I like it next to turkey or pork, where it cuts the richness.
Baked Cinnamon Apples
Apple slices bake with cinnamon, brown sugar and butter until soft. They sit somewhere between a side and a dessert, and they go well with pork or ham. Reheat them covered at 350°F. I serve them with a spoon of Greek yogurt on top for protein.
Soft Butter Rolls
Soft, slightly sweet yeast rolls in the Texas Roadhouse style come with cinnamon honey butter. Bake them ahead, cool them fully and freeze them in a zip bag. Thaw them overnight, then warm them at 350°F for 8 minutes. The cinnamon butter can be made 1 week early. Baking them ahead means my only job on the day is warming them.
Assembled the day before and baked on Christmas
Potatoes au Gratin
Thin potato slices bake in cream, garlic and Gruyère until the top browns. Assemble the dish the day before and refrigerate it covered. Baking it straight from the fridge at 375°F takes about 15 minutes longer than usual, so plan on roughly 1 hour 15 minutes. Let it rest 15 minutes so the slices hold together. I add an extra layer of Gruyère, which brings a little protein to a potato side.
Garlic Mashed Potatoes
Yukon Golds get mashed with roasted garlic, butter and warm milk. Make them a day ahead, spread them in a buttered baking dish and reheat them covered at 350°F. I stir in Greek yogurt, which keeps reheated mash from drying out and adds protein. Give the top a stir halfway through so it heats evenly.
Garlic Mashed Parsnips
Parsnips mash smoother and sweeter than potatoes. Boil them until tender, then blend them with garlic, butter and a little cream. They reheat the same way as mashed potatoes. Serve them next to roast beef or short ribs. I make these when I want a change from potatoes.
Creamed Corn
Corn kernels simmer in butter and cream with a pinch of sugar and cayenne. It keeps well in the fridge overnight. Reheat it on the stove and loosen it with milk. I thicken it with a handful of Parmesan instead of flour.
Twice-Baked Loaded Potatoes
Baked potatoes are hollowed out, mashed with cheddar, sour cream and bacon, then refilled. Stuff them the day before and refrigerate them on a sheet pan. They need about 25 minutes at 400°F on the day. I mix cottage cheese into the potato, which adds protein without changing the flavor.
Green Bean Casserole
Green beans go into a mushroom cream sauce under crispy fried onions. Make the beans and sauce a day ahead and keep the onions separate. Add the onions in the last 10 minutes so they stay crunchy. I use fresh mushrooms instead of canned soup for a cleaner flavor.
Sausage and Sage Stuffing
Bread cubes, sausage, celery, onion and sage come together in a casserole dish. I use turkey sausage to keep it lighter. Mix the dry parts the day before, then add the broth and eggs right before it goes in the oven. Bake it uncovered so the top crisps. Cook it until the center reaches 165°F, the FSIS temperature for stuffing.
Breads baked early and rewarmed
Cheddar Bay Biscuits
These drop biscuits carry sharp cheddar and get garlic butter brushed on top. They mix in 10 minutes with no rolling. Bake them up to 1 day ahead and rewarm them wrapped in foil at 300°F. Brush on more garlic butter just before serving. I add an extra handful of cheddar to the dough.
Buttermilk Biscuits
Tall, flaky buttermilk biscuits come from cold butter and a few folds of the dough. Cut them out and freeze them unbaked on a sheet pan. They bake straight from frozen at 425°F with a couple of extra minutes. Serve them with butter and honey. I freeze a full tray so they bake fresh on the day.
Cornbread
Cornbread baked in a cast iron skillet gets crisp edges. It keeps for a day at room temperature if you wrap it well. Cut it into squares and warm it before serving. Honey butter on the side suits it. I like it next to anything with gravy.
Yorkshire Popovers
Popovers rise tall and hollow from a thin egg batter poured into a very hot pan. The batter can be mixed the day before and kept in the fridge. Bake them while the roast rests, since they need about 25 minutes at 425°F. I keep the oven door shut until they are done, since they fall if you peek.
Herb Focaccia
Focaccia rises in an oiled pan and bakes with olive oil, flaky salt and herbs pressed into the top. Bake it the morning of, since it holds at room temperature for hours. Rewarm it for 5 minutes before slicing. I put it out mainly to soak up gravy and pan juices.
Cold salads
Pear and Pomegranate Salad
Spinach, sliced pear, pomegranate seeds, candied pecans and goat cheese get a maple vinaigrette. Prep every part ahead and toss it right before serving. Slice the pears last so they do not brown. I add it for the color on a table full of beige sides.
Acorn Squash Salad
Roasted acorn squash slices go on greens with pomegranate, feta and pumpkin seeds. Roast the squash a day ahead and serve it cold or at room temperature. I add pumpkin seeds for crunch and a little protein. A cider vinaigrette ties it together.
Green Bean Almond Salad
Blanched green beans with toasted almonds and a mustard vinaigrette keep well in the fridge. This is my cold vegetable for the table. Blanch them for 3 minutes, then shock them in ice water so they stay bright. Dress them up to 1 hour before serving. Both the beans and the almonds add fiber, and Harvard’s Nutrition Source puts the daily need at 25 to 35 grams.
Roasted Beet and Arugula Salad
Roasted beets, peppery arugula and shaved Parmesan get a balsamic dressing. Roast and peel the beets up to 3 days ahead. Keep them apart from the greens until serving so the color does not bleed. I add walnuts for crunch.
Lemon Orzo Salad
Orzo tossed with lemon, olive oil, parsley, feta and cucumber holds up well overnight. It fits next to a roast as a lighter starch. I add chickpeas so the starch on the plate brings some protein. Taste it again before serving, since chilled pasta needs more salt and lemon.
Broccoli Salad
Raw broccoli, red onion, dried cranberries and sunflower seeds go into a creamy dressing. It improves after a night in the fridge as the broccoli softens slightly. I make the dressing with Greek yogurt, which adds protein. The CDC says to refrigerate perishable food within 2 hours, so return the bowl to the fridge once dinner is over.
