The holiday season is a time to reach for those nostalgic family favorite recipes we only make once a year and a few new recipes that inspire us to experiment. But is Thanksgiving—that one holiday centered on a single meal—the time to do it all? Why not add simplicity and time-saving hacks to your gratitude list? Incorporating supermarket shortcuts into your holiday spread can lighten the load without sacrificing flavor or tradition. You just have to decide what’s worth making from scratch and what Thanksgiving shortcuts are worth leaning into. Here, we break down the five Thanksgiving foods you should definitely make from scratch and the five that are absolutely worth opting to buy. And, of course, the decision is entirely yours and there’s nothing wrong with serving a feast of all homemade goodies or a store-bought masterpiece.
Thanksgiving Shortcuts to Buy
Cranberry Sauce
The only store-bought cranberry sauce options used to be jellied or whole—both from a can. Today, you’ll find multiple options on shelves, like chutney, relish, and more. Yes, you can easily make your own, with extra time and expense that may be better spent on more important dishes. Plus, sometimes Thanksgiving isn’t Thanksgiving without sliced cranberry sauce. Pop it into a dish, straight from the can, ridges proudly displayed, or amp it up a smidge with grated orange zest and some nuts.
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Appetizers
The grazing begins long before the turkey hits the table, but there’s no need to make a showstopping starter. Kick off the festivities with olive bar and deli department favorites like olives, artichokes, and pickles. Then, serve a pre-made charcuterie board packed with a selection of meats and cheeses. Do you have extra room in the oven (or a toaster oven)? Then hit the frozen section for a feast of finger foods that you may overlook any other time for quick bites.
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Baked Goods
Pies. Rolls. Cornbread. Something for breakfast that requires no work to feed a houseful? Unless you’re a pastry chef eager to show off your skills, leave the baking to the professionals. Rolls may be bake-and-serve, crescents from a can, or straight from the freezer department. Grab bakery or bagged bread to use for your stuffing (more on that later). Snag a pre-made pie from the bakery department and maybe add whipped cream from scratch. Or not… The kind in the can is so much more fun!
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Sweet Potatoes (Candied Yams)
This is the one that surprises people the most. There’s no need to start peeling potatoes because canned candied yams can be oh-so delicious. Simmer them with butter and brown sugar to sticky perfection. Sweet potatoes from scratch can have an inconsistent texture and take ages to prepare. Time better spent elsewhere. There are also frozen options that will save a ton of time and delight the table. All you have to do is add your own marshmallows and bake!
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Canned (or Boxed) Soups, Broths, and Stocks
There are some things the average home cook can’t easily replicate at home. One great example is the assorted “cream of…” soups in many traditional Thanksgiving vegetable dishes. Then there are the quarts (or gallons) of stock needed for gravy, stuffing, and more. They bring a big flavor to dishes in one single ingredient. Consider purchasing the low-sodium options (when possible). As you cook, you’ll be seasoning the food as you go.
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Thanksgiving Shortcuts to Skip
Turkey
Roasting a turkey is easier than you think—and nothing beats a freshly roasted turkey (like our 5-Ingredient Turkey Recipe). Avoid some basic turkey challenges by following a few simple preparation tips. First, thaw your turkey in the refrigerator for at least three to four days before cooking. Second, for delectably crispy skin, the evening before, rub the bird with lots of kosher salt and let it airdry, uncovered, in the refrigerator overnight. Your turkey is done when it’s 160°F to 165°F at the meatiest part of the thigh. Let it rest for at least 30 minutes before carving.
Stuffing
Yes, you can start with a box of stuffing mix and a bag of stuffing cubes, but a few simple ingredients can help doctor these up to homemade status—like our Classic Stuffing recipe. Start with sautéing fresh diced onion, celery, and dried or fresh sage in butter. Add in the stuffing mix and any other ingredients needed. Prefer cornbread stuffing? Buy pre-made cornbread, cube it, toast it in the oven, and mix in any extras your family enjoys. Moisten the mixture with your boxed turkey stock, arrange it in a baking dish, and you’re done. Heat to 160°F and you’ll get moist stuffing with a nice crunchy top.
Gravy
Thanksgiving is no time for bottles or packets of gravy. Start by boosting the flavor of purchased turkey stock by simmering it with turkey necks and wing tips, a bay leaf, an onion, and a few stalks of celery. Simmer for an hour and strain. To make the gravy, dissolve one tablespoon of flour or other thickener of choice into two tablespoons of room-temperature stock. Bring the remaining stock to a boil and drizzle in the flour mixture until your gravy is as thick as you like. We also love our Make Ahead White Wine Gravy Recipe. If you opt to use pre-made gravy, make it truly sensational once you’ve removed the turkey from the oven by skimming the fat off the turkey drippings in the roasting pan and add the drippings to your gravy.
Mashed Potatoes
If Perfect Mashed Potatoes are on the menu, the freeze-dried flakes won’t do for a holiday spread. Proper tools make the job a breeze—a ricer (easy to find online for not too much money), makes the fluffiest mound of potatoes you can imagine. Then mix in real butter and cream or whole milk. If creamy style isn’t your thing, consider smashed potatoes. No special tools, no peeling, or cream necessary. Just roughly mash and mix in a little olive oil.
Fresh vegetables
Don’t skip the green bean casserole (like our Pimiento Cheese Green Beach Casserole) but make it homemade with fresh green beans. As for other options, how about super-simple glazed carrots or roasted Brussels sprouts? This is a great place to incorporate those new recipes you’ve been eyeing. Vegetable dishes are often simple and fast, and using fresh veggies helps to balance out a meal that is often packed with delectably creamy, heavy dishes.
