Thanksgiving plans can crowd out the time you usually set aside to figure out dinner. These 11 recipes include soups, a pot pie, casseroles, rice, and a few mains that can be cooked ahead or portioned for later. Several reheat well, while others can be frozen with a small finishing step saved for serving day. Pick a batch that fits your schedule and keep a few evenings free for the holiday details.
Ham and Split Pea Soup
Steam curling above the bowl makes Ham and Split Pea Soup a substantial batch to prepare before the Thanksgiving rush. It takes 1 hour 40 minutes and serves six, with green split peas simmered alongside onion, carrot, celery, chicken broth, a ham bone, and cooked ham. The soup keeps in the refrigerator for several days or freezes for up to three months, so extra portions can cover later lunches or dinners.
Get the Recipe: Ham and Split Pea Soup
Marry Me Chicken Pot Pie
Golden pastry over a creamy filling gives Marry Me Chicken Pot Pie the look of a full dinner already handled. The recipe takes 1 hour 30 minutes and serves eight, with shredded chicken, sun-dried tomatoes, spinach, mozzarella, Parmesan, and a homemade butter crust. The dough needs a short chill before baking, so it works well as a planned cooking project. Refrigerate portions for reheating when holiday errands take over the evening.
Get the Recipe: Marry Me Chicken Pot Pie
Shrimp Cauliflower Fried Rice
Takeout-style flavor comes together quickly in Shrimp Cauliflower Fried Rice, which takes 20 minutes and makes four servings. Shrimp, cauliflower rice, eggs, peas and carrots, green onions, soy sauce, garlic, and ginger cook into a complete meal. The recipe can be made ahead, refrigerated, or frozen, giving busy weeks a lighter option to keep on hand. Pack portions separately for lunches or reheat a serving for a quick dinner.
Get the Recipe: Shrimp Cauliflower Fried Rice
Slow Cooker Potato Soup
Low-and-slow cooking takes the pressure off dinner prep with Slow Cooker Potato Soup, a six-serving batch that lists 3 hours 10 minutes total. Potatoes and chicken broth cook with bacon, onion, and garlic, then the soup is finished with milk, cheddar, sour cream, and green onions. Make it on a day when you can let the cooker work, then refrigerate portions for future suppers. Keep toppings aside until serving for a fresher finish.
Get the Recipe: Slow Cooker Potato Soup
Beef Moussaka
Layered eggplant and potatoes make Beef Moussaka a sturdy main that can be prepared ahead of a packed holiday week. It takes 1 hour 20 minutes and serves eight, with ground beef, tomatoes, red wine, cinnamon, and a creamy flour-and-butter topping joining the vegetables. The recipe notes that it stores or freezes, making it useful to cook before plans fill the calendar. Reheat portions for dinner or serve the casserole at a gathering.
Get the Recipe: Beef Moussaka
Turkey Bolognese
A pot of tomato-rich sauce gives Turkey Bolognese a head start on several meals. The 1 hour 15 minute recipe serves eight and combines ground turkey with onion, celery, carrots, garlic, crushed tomatoes, and balsamic vinegar. It reheats well and can be frozen for up to three months, so cook it ahead and pair portions with freshly cooked pasta when needed. This makes a practical dinner base during a week full of Thanksgiving preparations.
Get the Recipe: Turkey Bolognese
Instant Pot Pulled Pork
Fork-tender pork is ready for more than one meal in Instant Pot Pulled Pork, which takes 1 hour 30 minutes and serves six. Pork shoulder steaks cook with smoked paprika, garlic powder, onion powder, broth, and barbecue sauce for serving. The leftovers keep in the refrigerator for four days or freeze for up to three months. Portion the meat once cooled, then use it in sandwiches or alongside simple sides on a busy evening.
Get the Recipe: Instant Pot Pulled Pork
White Bean Soup
Bright lemon and tender greens lift White Bean Soup, a 45-minute recipe that makes six servings. Cannellini beans simmer with onion, carrots, celery, garlic, and vegetable broth, while spinach, parsley, thyme, lemon juice, and Parmesan finish the pot. It is an easy batch to divide into lunch containers or keep ready for dinner after a day of planning. Refrigerate the extra servings and add a little broth when warming if the soup thickens.
Get the Recipe: White Bean Soup
Copycat Cracker Barrel Meatloaf
That sweet ketchup glaze gives Copycat Cracker Barrel Meatloaf a familiar centerpiece that can be mixed ahead and baked later. The recipe takes 1 hour 25 minutes and serves eight, using lean ground beef, crushed Ritz crackers, sharp cheddar, onion, bell pepper, eggs, and a brown sugar mustard glaze. Make the loaf before a busy stretch, then serve slices with simple sides. Leftovers also reheat well for sandwiches or another quick meal.
Get the Recipe: Copycat Cracker Barrel Meatloaf
Chicken Noodle Soup
Clear broth, tender chicken, and egg noodles make Chicken Noodle Soup a reliable meal to portion for the week. It takes one hour and serves four, with carrots, celery, onion, garlic, herbs, and lemon rounding out the pot. The recipe advises storing the noodles separately if you expect leftovers, since they absorb broth as they sit. Keep soup and noodles in separate containers, then combine when reheating for lunches or a quick supper.
Get the Recipe: Chicken Noodle Soup
French Onion Casserole
Deeply browned onions and a bubbling cheese topping make French Onion Casserole a filling dish to prepare before holiday plans take over. It takes 1 hour 15 minutes and serves six, combining caramelized yellow onions, beef broth, short pasta, Gruyere, thyme, and buttery panko. The casserole can be frozen before broiling, with the cheese and crumb topping added later. Reheat and finish it close to serving time for a hot dinner with a golden top.
Get the Recipe: French Onion Casserole