If the new seasonal menus at spots like Cracker Barrel and Starbucks are any indication, the holiday season has officially arrived. It’s time to start planning those festive meals and parties, from appetizers to side dishes, all while managing the inevitable holiday hustle.
Luckily, making the season stress-free is easier with expert advice from chefs and restaurateurs. These pros know all the tricks for creating crowd-pleasing spreads, preparing group-friendly dishes, and even mastering the art of turning leftovers into something extraordinary.
With expert tips like these, it’s absolutely possible to cut down on holiday stress, save time and money, and truly enjoy the season. We reached out to a panel of experts from across the country and compiled their best advice into the ultimate guide for hacking the holidays. From time-saving tricks to budget-friendly solutions, we’ve got you covered for a smoother, more joyful season ahead.
Check your pantry
Before heading to the grocery store, start by taking inventory of what you already have at home. This simple step can save both time and money.
"To keep costs down, take a look at what’s already in your pantry and freezer," advises Jeremy Franzen, chef at Rebels Guild in Boston's Revere Hotel. "We all have those extra cans of cream of something we don’t remember buying or gadgets like air-crispers collecting dust. Use this opportunity to clean out your kitchen and get creative with what you already have on hand."
Not only will this help you reduce waste, but it’s also a great way to simplify your holiday meal planning.
Prep ahead
One of the most effective holiday hacks—and the step guaranteed to save the most time—is prepping as much as possible in advance. “Prepping ahead is key to minimizing the inevitable stress and chaos of the holidays,” says Tyler Fenton, chef at Bata in Tucson, Ariz. “Anything where the quality isn’t compromised should be done ahead of time, so all you have to do is reheat.” He recommends preparing items like mashed potatoes, sauces, and condiments in advance.
Other chefs echo this advice, including CJ Jacobson of Aba Miami. “My biggest tip when preparing a Thanksgiving dinner is to start early,” he says. “It sounds simple, but I approach it like dinner service at Aba: everything is prepared ahead of time so execution is organized and seamless.” He suggests brining turkey breast and prepping white stock two days before Thanksgiving, roasting the turkey neck and back the day before, and finishing the turkey jus by Wednesday night.
One-pot dishes are also ideal for early preparation, says Michael Thibodeaux of Birdy’s Behind the Bower in New Orleans. “Dishes like chicken and sausage gumbo or shrimp bisque can be made a day or two in advance,” he explains, noting that this strategy avoids the stress of last-minute shopping when ingredients might be sold out. Similarly, Michael Correll of Ruse in St. Michaels, Md., recommends prepping casseroles and roasted vegetables ahead of time. “A tip is to pull them out of the refrigerator to temper before cooking—they’ll heat up in half the time,” he adds.
Brian Mooney, chef and owner of Tre Luna Bar & Kitchen in Hoover, Ala., emphasizes the importance of prepping to enjoy the day fully—whether watching the Thanksgiving parade or football. He suggests making sweet potato casserole, cornbread dressing, and green beans in the days leading up to the holiday. “This makes the day less stressful and more enjoyable,” he explains. “Staying organized with oven time and preparing early also saves money by making dishes homemade instead of relying on store-bought items.”
For Christmas, prepping cold dishes ahead of time can be a major time-saver, says Nicolas Piatti, executive chef of the forthcoming Waldorf Astoria Costa Rica Punta Cacique. He recommends starting with poultry salads, pâtés, antipasti, and charcuterie with cheeses, ensuring a festive and stress-free celebration.
Add aroma
A simple yet often overlooked holiday hack is creating the perfect festive aroma. Stephanie Hall, owner of CharCutie in Tupelo, Miss., believes that the right fragrance can set the tone for your celebrations. “A simmering pot is the perfect way to make your home smell delicious,” she says.
Her go-to recipe includes:
- 10 cups of water
- 2 oranges (sliced)
- 6 cinnamon sticks
- 4 rosemary sprigs
- 4 tablespoons of whole cloves
- 1 cup of fresh cranberries
- 2 bay leaves
Combine all the ingredients in a crockpot, leave the lid off, and let it simmer. Not only will your home smell amazing, but this warm and inviting scent is sure to welcome guests with holiday cheer.
Spatchcock your turkey
Preparing the holiday turkey can feel daunting and time-consuming, but chefs recommend simplifying the process with a technique called spatchcocking. “Removing the backbone and flattening the bird allows it to cook faster and more evenly, preventing dry breast meat while ensuring the legs are perfectly done,” says Dan Jacobs of EsterEv in Milwaukee. “Laying it flat also results in crispier skin and makes carving much easier. It’s a simple way to enhance both the flavor and texture of your roast—and ensure it’s ready on time for dinner.”
Maurice Wells, executive chef at Chicago’s Emily Hotel, agrees. He highlights that spatchcocking ensures every part of the turkey is exposed to the same heat for the same amount of time. “This way, you don’t have to wait around for the thighs to finish cooking while the breast dries out,” he explains. It’s a foolproof method for a perfectly cooked holiday centerpiece.
Break down your turkey
Chefs also advocate for breaking down the turkey instead of roasting it whole. “While a whole roasted turkey can look impressive, it’s often a time-consuming and awkward process that doesn’t always yield the best results,” says Ben Triola, executive chef of The Chloe in New Orleans. “I prefer to break the turkey into two breasts and two legs a day ahead. Using the carcass to make a rich stock in advance not only gives you liquid gold for your gravy but also allows you to salt the breasts and legs ahead of time, ensuring the meat is seasoned all the way through.”
Chris Stewart, executive chef of The Glass Onion in Charleston, S.C., agrees, recommending separating the dark meat from the breast and cooking them separately. “It’s a tried-and-true technique to ensure every part of the turkey is cooked perfectly,” he notes. Patrick Ochs, corporate executive chef at Miami’s Ink Entertainment, adds that this method keeps the breast moist. “You can cook the breast separately to avoid drying it out, while confiting the legs or making a roulade stuffed with spicy Italian sausage for a flavorful twist.”
Breaking the turkey into pieces can also drastically cut cooking time, explains Michael Teich, culinary director at Delilah Miami. “Separating the turkey allows you to control the cooking time, ensuring each part is cooked to perfection and reducing the total time to under an hour. Plus, it gives marinades or dry rubs a chance to penetrate more deeply, resulting in a more flavorful and tender turkey.”
Air dry your bird
For an extra-crispy turkey, let it air dry before cooking—a tip from Russell Kook, executive chef at The Bellevue in Chicago. After seasoning the bird, place it uncovered in the refrigerator for 24 hours. “This process slightly dries out the skin, helping it turn golden brown and crispy in the oven without drying out the meat,” explains Kook. “The result? Juicy, tender meat paired with irresistibly crispy skin.”
Pre-batch your drinks
Since the holidays are prime time for festive drinks, beverage experts suggest pre-batching cocktails to save time and reduce the hassle of shaking and stirring during your gathering. "When hosting any party, preparation is key," says Ethan Schneider, general manager of Herd Provisions in Charleston, S.C. "Ensuring your food is ready and in the oven is crucial so you can focus on spending time with loved ones. The same goes for cocktails."
Schneider recommends using spirits that pair well with seasonal flavors, like brandy, rum, and bourbon. “Add an acidic element, like lemon juice, and a sweetener, such as a 1:1 brown sugar syrup. Skip complex spice tinctures and opt for flavorful seasonal liqueurs instead.” His top picks include Chambord, Calvados, Allspice Dram, Spiced Pear Liqueur, and Amaretto. To round out the mix, dilute with tea, water, kombucha, or apple cider. “The goal is a drink people can sip on throughout the day without feeling overwhelmed after one glass,” he adds.
For a simpler option, Pedro Hernandez, bartender and lead barista at Houston’s Maven Coffee + Cocktails, suggests batching a carajillo. "It only requires three ingredients and appeals to a wide variety of palates," he says. Hernandez recommends using Maven Coffee Company’s cold brew concentrate for its warm notes of cherry, dark chocolate, and baking spices, which elevate the classic carajillo. "It’s perfect as a nightcap for holiday gatherings and is incredibly versatile for other uses as well."
For ultimate convenience, canned cocktails are a great option, according to Kodi Satra, beverage manager at Tattersall Distilling in River Falls, Wis. "Canned cocktails are an excellent value for easy, craft-quality drinks,” says Satra. “They let both guests and hosts focus on enjoying the moment, without the effort of mixing drinks on the spot.”
Get creative with leftovers
For many, next-day leftovers are just as important as the holiday feast itself. To take them to the next level, chefs share creative and simple ideas that go far beyond the typical sandwich.
Todd Pulsinelli, executive chef at Sylvain in New Orleans, suggests transforming turkey, stuffing, and cranberry sauce into crispy croquettes. “Chop up both light and dark turkey meat, mix it with stuffing, and bind it with a little egg and flour to form croquettes. Fry them to perfection and serve with a cranberry sauce spruced up with orange juice and jalapeño for a flavorful dipping sauce,” he says.
Brock Anderson, executive chef at Sea Crest Beach Resort in North Falmouth, Mass., reimagines leftovers as a Thanksgiving shepherd’s pie. “Use turkey mixed with gravy for the base, layer it with green beans and carrots, then top with mashed potatoes and clove-spiced cranberry sauce,” he recommends.
Chef Jae Lee of The Joule in Dallas creates roasted turkey Benedicts, swapping dinner rolls for English muffins. He layers them with cranberry sauce, sliced turkey, a poached egg, and a drizzle of lemony hollandaise for a decadent brunch option. Meanwhile, Anna Altieri, executive culinary director of Las Vegas’ Superfrico, experiments with everything from turkey enchiladas to stuffing waffles. “To reduce waste, I plan portions carefully, freeze leftovers early, and make stock from scraps for soups,” she advises.
Marcus Woodham, executive chef at The Bower in New Orleans, gets creative with waffles, too. “Add orange zest and rosemary to your favorite waffle mix, simmer turkey in gravy until it shreds, and whip up a cranberry sauce emulsion with Dijon mustard and other ingredients for a topping. It’s a fun and flavorful twist on holiday leftovers,” he says.
With ideas like these, leftovers can be just as exciting as the main event!
Spread it out over a few days
Another turkey tip is to break the process into manageable steps over a few days to avoid an overwhelming holiday to-do list. “Start three days in advance by brining your turkey for 48 hours,” suggests Kyle St. John, executive chef at The Ranch at Laguna Beach in California. “After two days of brining, I let the bird air chill overnight the day before Thanksgiving, which helps achieve beautifully crispy skin during cooking.”
St. John prefers baking the turkey by starting at a lower temperature to ensure even cooking, then increasing the heat toward the end to develop a golden-brown color. “During the last 30 minutes, I brush on a cider reduction to give the turkey a rich, glossy finish,” he adds. This method not only enhances flavor but also delivers a picture-perfect bird for the holiday table.
Try a dry brine
When it comes to brining, some chefs recommend trying a dry brine for a unique texture and flavor. “Unlike a wet brine, which can dilute the flavor as water infuses the meat, a dry brine draws the turkey’s natural juices to the surface, allowing it to reabsorb its own flavorful, seasoned liquid,” explains Eric Chung, owner and chef of Flaming Ox in San Jose, Calif. He starts by patting the turkey dry and rubbing it with a salt mixture infused with pepper, herbs, and garlic powder. “This method keeps the meat juicy, enhances flavor, and helps achieve a crispier skin by reducing surface moisture as the bird brines in the fridge—a true two-birds-one-stone approach!”
Fred Maurer, executive chef of NoMad Diner in New York City, agrees that dry brining is the secret to perfect turkey skin. “I’ve cooked countless turkeys over the years, and it’s often the most intimidating dish for people to prepare yet underwhelming to eat,” says Maurer. “Dry brining not only gives you crispier skin but also provides some wiggle room, allowing the turkey to overcook slightly without sacrificing too much quality.”
Try an alternative protein
For those looking to skip turkey altogether, Ryan Caldwell recommends reverse-searing prime rib. According to the resort chef and executive sous chef at Georgia’s Jekyll Island Club Resort, this technique takes the intimidation out of cooking prime rib, delivering even cooking, juicy results, and a perfectly crisp crust. Caldwell starts by seasoning the prime rib with salt and pepper and letting it rest in the fridge for at least two hours. He then preheats the oven to 225°F and slow-cooks the meat on a wire rack over a baking sheet until its internal temperature reaches 115°F—usually about three to four hours. After resting the meat for 15–20 minutes, he finishes it in a sizzling-hot cast-iron skillet with a bit of oil, searing for 1–2 minutes on each side to create a beautiful crust.
Another excellent alternative is roast duck, a favorite of Alain Verzeroli, culinary director of Le Jardinier in New York City. “Roast duck is a wonderful substitute for traditional turkey, as the breasts are juicy and pair well with classic garnishes, stuffing, and vegetables,” he explains. “You can also confit the legs ahead of time and serve them with a salad for a unique and flavorful holiday dish.”
Go meat-free
For those looking to skip meat altogether, going vegetarian can be a time- and money-saving alternative without sacrificing flavor or presentation. Jonathon Sawyer, chef at Kindling in Chicago, suggests a roasted and stuffed delicata squash filled with morel, leek, walnut, and sage stuffing. "It delivers the same wow factor and flavor punch as a traditional centerpiece, but at a fraction of the cost," he explains.
To prepare, Sawyer recommends hollowing out the delicata squash while saving the end cap for presentation. “This way, you can serve it whole and slice it across for a stunning table display,” he says. The stuffing is a twist on classic sourdough stuffing, swapping cream and milk for stock and elevating the dish with fontina cheese for its creamy texture and dried mushrooms for depth and umami.
It’s a show-stopping dish that proves meatless options can still take center stage at the holiday table.
Bring your butter A-game
Amping up your butter is an easy way to elevate your holiday table and impress your guests. Compound butter, according to chef Javi Ayala of Chicago’s Pilot Project Brewing, is a low-effort addition that can be prepared in advance and customized with endless flavor combinations.
“My go-to holiday mix combines softened butter with fresh rosemary, thyme, a touch of lemon zest, and a sprinkle of sea salt,” Ayala shares. “This blend is perfect for basting turkey, topping roasted vegetables, or spreading over fresh bread.”
It’s a simple yet impactful way to add a gourmet touch to your holiday feast.
Work your dough ahead of time
For dessert, cutting down on baking time is as simple as prepping your dough in advance. Michelle Palazzo, pastry chef at Frenchette in New York City, suggests scaling and mixing butter into the flour mixture ahead of time, while leaving out the liquid until you're ready to bake. “Storing this dry dough mixture in the freezer allows you to control the hydration levels when it’s time to bake, keeping the dough pliable,” Palazzo explains. “It’s a huge time-saver for pies, cookies, or pastries and ensures the final product remains fresh and flaky.”
Emma Scanlon, executive pastry chef at New York City’s Great Chestnut Experiment, recommends taking pie dough a step further by laminating it. “Laminating is the process of folding dough to create layers, much like how croissants are made,” she says. “A little lamination can elevate your pie dough to the next level.”
Scanlon suggests starting with a butter-based pie dough recipe and, once mixed, rolling it into a large rectangle. Then, fold the dough in thirds like a letter and chill for at least 30 minutes before rolling it out to line your pie pan. “This extra step creates beautifully flaky, crisp pastry,” she adds.
Both techniques are easy ways to save time while ensuring your holiday desserts are nothing short of spectacular.
Serve cheesecake over pie
Or, you can skip the dough entirely, and opt for something simpler, like cheesecake. As Brian Schoenbeck, executive chef at Swissotel Chicago, touts: "Serve pumpkin cheesecake instead of pumpkin pie this year, it's easier!" It's also super flavorful. "Make a half recipe of pumpkin pie and a half recipe of your favorite cheesecake. Mix the two batters together and bake as you normally would (for a cheesecake) for an amazing alternative to pumpkin pie!"