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Martha Stewart's Holiday Make-Ahead Menu: A Quick-Reference Guide

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  //food-wine.news-articles.net/content/2025/12/12 .. day-make-ahead-menu-a-quick-reference-guide.html
  Published in Food and Wine on Friday, December 12th 2025 at 18:42 GMT by Food & Wine

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Martha Stewart’s Holiday “Make‑Ahead” Menu: A Quick‑Reference Guide

When the holiday season rolls around, the grocery lists grow, the ovens expand, and the kitchen becomes a whirl of activity. Martha Stewart, a culinary icon known for her meticulous planning, offers a practical solution: a list of holiday dishes that can be cooked in advance, letting you savor the festivities rather than spend the entire day in the kitchen. Her 2023 Food & Wine feature, “Holiday Dishes to Make Ahead,” lays out a balanced menu that includes savory mains, comforting sides, and sweet treats—all designed to taste fresh when you finally plate them. Below is a distilled, 500‑plus‑word summary of the article, complete with useful links to expand your holiday cooking repertoire.

1. Honey‑Glazed Ham (Make Ahead)

Why it Works:
A ham is already cooked before you even open the package, so the primary work is glazing and reheating. By baking it a day early, the glaze has time to set and develop deeper flavor, and the ham can be reheated in a low‑heat oven, retaining moisture without drying out.

Preparation Highlights:

• Glaze: A blend of honey, mustard, brown sugar, and a splash of orange juice is brushed over the ham before baking.
• Cooking: Place the ham in a roasting pan with a bit of water, cover, and bake at 325 °F for about 10 minutes per pound.
• Cooling & Storage: Cool the ham to room temperature, then wrap tightly in foil and refrigerate. Reheat gently in a low‑heat oven until warmed through.

Link for Expansion: The article links to Martha’s “Ultimate Holiday Ham” page (Food & Wine), where you’ll find variations such as a pineapple‑citrus glaze or a bourbon‑brown‑sugar crust for those who want a twist.

2. Roasted Sweet‑Potato Casserole (Make Ahead)

Why it Works:
Sweet potatoes are naturally sweet, and when baked with brown sugar and spices they develop a caramelized, comforting finish. Making the casserole ahead allows the flavors to meld, and you can simply reheat it at the last minute.

Preparation Highlights:

• Layering: Creamy mixture of mashed sweet potatoes, brown sugar, cinnamon, and a pinch of nutmeg is spread over a layer of chopped apples and topped with a crunchy streusel of butter, flour, and powdered sugar.
• Cooking: Bake at 350 °F for 45–50 minutes.
• Storage: Let cool, then cover with plastic wrap and refrigerate. Bring to room temperature and reheat in the oven or microwave before serving.

Link for Expansion: There’s a link to “Streusel Secrets” on Martha’s website, explaining how to create the perfect streusel topping that balances buttery richness with sweet crunch.

3. Classic Green‑Bean Casserole (Make Ahead)

Why it Works:
A holiday staple, the green‑bean casserole’s creamy texture and crispy topping make it crowd‑pleaser. It’s perfect for making ahead because the casserole can be assembled, refrigerated, and then finished in the oven right before service.

Preparation Highlights:

• Base: Sautéed onions, mushrooms, and creamy mushroom sauce (heavy cream, broth, and a splash of Dijon) form the foundation.
• Beans: A generous amount of fresh or canned green beans is folded in.
• Topping: A crispy layer of fried onions sits on top.
• Cooking: Bake at 350 °F for 25 minutes, or finish the topping in the last 5 minutes of reheating.

Link for Expansion: The Food & Wine piece provides a link to Martha’s “Best Fried Onions” recipe, which offers a crispy, caramelized onion topping that elevates the casserole.

4. Savory Stuffing (Make Ahead)

Why it Works:
Stuffing is notoriously difficult to make in bulk; it’s the most common dish to burn. Martha’s method involves pre‑mixing the dry and wet components separately, then combining and baking just before serving. This approach eliminates the risk of dry, soggy stuffing and ensures a perfect crumb.

Preparation Highlights:

• Dry Mix: Cubed bread, diced celery, chopped onions, fresh sage, thyme, and parsley.
• Wet Mix: Butter, broth, a dash of Worcestershire sauce, and a pinch of nutmeg.
• Assembly: Combine the two mixes, transfer to a baking dish, cover, and refrigerate. When ready to serve, bake at 375 °F for about 30 minutes.

Link for Expansion: The article links to a “Bread‑Choosing Guide” on Martha’s blog, detailing the best types of bread for stuffing (e.g., sourdough, rye, or a classic white loaf) and how to toast them to avoid sogginess.

5. Cranberry Sauce (Make Ahead)

Why it Works:
Cranberry sauce is a quick, no‑bake addition that brings bright acidity and sweetness. Making it ahead allows the cranberries to release their juices and the sugar to fully dissolve.

Preparation Highlights:

• Ingredients: Fresh cranberries, orange zest, orange juice, sugar, and a pinch of sea salt.
• Method: Simmer all ingredients until cranberries burst and the sauce thickens.
• Storage: Cool, transfer to an airtight container, and refrigerate for up to 3 days.

Link for Expansion: The article links to a “Cranberry‑Sauce Variations” page, where you can find options that include cloves, ginger, or even a splash of red wine for a more complex flavor.

6. Apple‑Cinnamon Bread Pudding (Make Ahead)

Why it Works:
Bread pudding is an excellent way to use stale bread and can be pre‑made and chilled, then baked at the last minute. Its custard base is a comforting, familiar holiday treat.

Preparation Highlights:

• Ingredients: Cubed bread, sautéed apples, eggs, milk, brown sugar, cinnamon, and vanilla.
• Method: Combine all ingredients, pour into a greased dish, cover, and refrigerate overnight.
• Cooking: Bake at 375 °F for 25–30 minutes before serving.

Link for Expansion: The Food & Wine article provides a link to Martha’s “Baking the Perfect Bread Pudding” tutorial, which includes tips for achieving a golden top and silky custard.

7. Pumpkin Pie (Make Ahead)

Why it Works:
Pumpkin pie’s filling can be made up to a week in advance, and the crust can be pre‑baked or even bought frozen. By assembling the pie a day early, the filling has time to set, resulting in a smoother, more cohesive crust.

Preparation Highlights:

• Filling: Pumpkin puree, evaporated milk, brown sugar, cinnamon, nutmeg, cloves, ginger, and eggs.
• Crust: Either a pre‑baked shortcrust or a hand‑rolled dough.
• Assembly: Fill crust, cover, refrigerate. Bake 30–40 minutes at 425 °F when ready.

Link for Expansion: The article links to Martha’s “Pumpkin‑Pie‑Perfection” page, where you’ll find variations like a gingersnap crust or a whipped‑cream topping.

Tips for a Smooth Holiday Cooking Experience

1. Plan a Cooking Schedule:
   Start with the dishes that can be stored at room temperature or in the fridge. The ham, sweet‑potato casserole, and stuffing can all be made a day or two ahead.
2. Use Airtight Containers:
   Many of the make‑ahead dishes benefit from being stored in containers that keep them from drying out or absorbing other odors.
3. Reheat with Care:
   Low‑heat oven reheating (around 325 °F) keeps foods moist. If you’re in a rush, the microwave works for smaller portions, especially for the sweet‑potato casserole or cranberry sauce.
4. Double‑Check Portions:
   Many holiday dishes are made in large quantities. Having a side dish for each guest keeps the table balanced and prevents last‑minute over‑cooking.
5. Let the Flavors Marinate:
   A few hours or a day before serving allows sauces and glazes to intensify. The honey glaze on ham and the cranberry sauce are especially flavorful when given time to meld.

Why Martha Stewart’s Make‑Ahead Strategy Works

Martha’s approach hinges on a few simple culinary principles:

• Pre‑Planning: Knowing exactly what can be prepared in advance eliminates stress.
• Texture Management: By separating “dry” and “wet” components (e.g., stuffing), you preserve each ingredient’s intended mouthfeel.
• Flavor Development: Glazes and sauces benefit from time; the deeper the glaze has set, the richer the flavor.
• Temperature Control: Reheating at the right temperature ensures foods stay moist and safe to eat.

Additional Resources for the Hungry

The article offers several clickable links that enrich your holiday cooking:

• Martha’s “Ultimate Holiday Ham” page (Food & Wine) for glaze variations.
• “Streusel Secrets” for perfect green‑bean casserole topping.
• “Best Fried Onions” recipe to add crunch to any dish.
• “Bread‑Choosing Guide” to pick the ideal bread for stuffing.
• “Cranberry‑Sauce Variations” for a custom twist on the classic condiment.
• “Baking the Perfect Bread Pudding” tutorial.
• “Pumpkin‑Pie‑Perfection” page for crust and filling tricks.

These resources extend Martha’s recipes with additional context, allowing you to tailor each dish to your palate.

Final Thoughts

Martha Stewart’s 2023 Food & Wine article serves as a masterclass in holiday meal planning. By selecting dishes that are both comforting and practical for pre‑making, she demonstrates how to keep the kitchen from turning into a crisis zone. Whether you’re a seasoned host or a first‑time cook, this “make‑ahead” menu is a roadmap to a relaxed, delicious holiday feast. Remember to start early, store wisely, and reheat gently, and you’ll find that the joy of the holiday season isn’t measured by how long you spend in the kitchen—but by how much time you can spend with family and friends around a table that’s been thoughtfully prepared.