Thanksgiving Last Minute Life-Savers

Forgot to plan Thanksgiving dinner? Don’t panic—there’s still time to pull off a feast that would make even your picky relatives gobble it up. Whether you’re whipping up sides or praying the pies set in time, these last-minute recipes will save your day and your reputation. While there is no quick fix to thaw the bird in the freezer, there are plenty of other dishes that can make up for it. These dishes are designed to rescue your holiday and still impress your guests. 

Insta Pot Mashes Potatoes: The Food Network

When it comes to comfort food, few things top sweet potatoes mashed to velvety perfection. This recipe makes whipping up this crowd-pleaser a breeze with the help of an Instant Pot, leaving you with more time to focus on your main dishes.

• 4 pounds medium sweet potatoes, peeled
• 3/4 cup chopped pecans 
• 1 stick (8 tablespoons) unsalted butter
• 1/3 cup heavy cream
• 1/4 cup pure maple syrup
• 1/2 teaspoon ground cinnamon
• Kosher salt and freshly ground black pepper
• 1/2 cup marshmallow creme, optional 

1. Cut the sweet potatoes in half lengthwise, then crosswise into 1-inch pieces. Set aside.
2. Turn a 6-quart Instant Pot® to the normal saute setting. When the pot is hot, add the pecans and cook, stirring constantly, until toasted and slightly darkened in spots, 6 to 8 minutes. Remove to a bowl and reserve. 
3. Add the butter and cook, stirring, until melted, 1 to 2 minutes. Stir in the cream, maple syrup, cinnamon, 1 tablespoon salt and a large pinch of pepper. Add the sweet potato pieces and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 12 minutes.
4. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Use a potato masher to mash the potatoes for a rustic mash or use an immersion blender for smoother mashed potatoes. Season with additional salt and pepper as needed.
5. Scoop the sweet potato mash into a large baking dish and use a large spoon to smooth it out into a single layer. If desired, scoop tablespoons of marshmallow creme onto the potatoes and allow to melt for 1 to 2 minutes, then use a butter knife to create a swirl effect. Top with the pecans. 

Creamy Mac & Cheese: Joy Food Sunshine

Nothing says "love on a plate" quite like mac and cheese from scratch. This rich and creamy dish is a nostalgic favorite, with just the right balance of gooey cheese and tender pasta. Whether it’s for a holiday meal or a cozy weeknight dinner, this recipe is bound to become a family staple.

• 8 ounces elbow macaroni uncooked
• 2 Tablespoons salted butter
• 2 Tablespoons all-purpose flour
• ½ teaspoon sea salt
• ¼ teaspoon garlic powder (optional but recommended)
• 1 cup  whole milk
• ¼ cup sour cream or Greek yogurt
• 8 ounces shredded cheddar cheese (2 cups)

1. Boil pasta as instructed on package
2. Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.
3. In a medium saucepan over medium heat, melt the butter.
4. Add flour mixture and whisk to combine.
5. Cook for 1 minute until mixture is slightly brown.
6. Add 1 cup milk and whisk until the mixture is smooth.
7. Add sour cream (or Greek yogurt) and whisk until smooth.
8. Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
9. Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.

Green Bean Casserole Classic: Campbells

An icon. A crowdpleaser. A staple in Thanksgiving dinners since it was born in 1965. With just five ingredients and a mere 10 minutes of prep, it's no wonder this dish has been a beloved family favorite for over six decades. 

• 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup or Cream of Celery Soup
• 1/2 cup 2% milk
• 1 teaspoon soy sauce
• 4 cups cooked cut green beans
• 1 1/3 cups French's® French Fried Onions (amount divided in recipe steps below)

1. Heat the oven to 350°F.  Fold in the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart oven safe casserole until all ingredients are combined.  Season the mixture with salt and pepper.
2. Bake for 25 minutes or until hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining 2/3 cup onions.
3. Bake for another 5 minutes or until the onions are golden brown.  Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle.  Store leftovers in an oven safe dish for easy reheating. 

Cranberry Sauce: Moms On Timeout

This is the dish (side dish?) everyone expects, but no one remembers to make. This year, you've got it in the bag. This recipe is easy as can be and entirely homemade, which means none of that canned cylinder nonsense. You can make this right before walking out of the house if you want it warm, or prep it in the morning if it needs to chill. 

• ¾ cup sugar
• ½ cup orange juice
• ½ cup water
• 12 oz fresh cranberries rinsed and picked through
• pinch of salt
• 1 cinnamon stick
• 1 piece of orange peel just use a potato peel or paring knife

1. Combine sugar, orange juice, and water in a large saucepan over medium heat. Stir to combine.
2. Add cranberries, salt, cinnamon stick and orange peel.
3. Bring to a simmer over medium heat, stirring frequently.
4. Continue cooking, for about 10 minutes, or until all or most of the cranberries have popped. I like to leave a handful of berries whole.
5. Let cool for at least 30 minutes. Cover and refrigerate until ready to use.
6. Can be made up to 3 days in advance.

Casually Quick Cast Iron Cornbread: Bless This Mess

No one is ever mad to see cornbread in the spread. It goes well with everything and can be made with mix (if you really are cutting those corners) or can be done homemade in a short amount of time. There's no need for proofing and the recipe is foolproof. 

• 1 cup all-purpose flour, not self rising floupcup 
• 1 cup yellow cornmeal, fine ground, not cornmeal mix
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 1 1/2 teaspoons baking powder, see notes for recent changes
• 1/3 cup neutral oil or melted butter
• 1 large egg
• 1 cup milk, or milk substitute like almond milk

1. Grease a 9-inch round cake pan or square baking dish or cast iron skillet well and set aside. Preheat the oven to 400 degrees F. See notes for other pan sizes.
2. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
3. Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
4. Pour the batter into the prepared pan and bake for 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
5. Serve hot.

Is watching tutorial videos more your thing? 

Here's a great assortment from some chefs you can follow along too, that way their level-headed skills can take the edge of of your anxiety. These are some fun picks from around Youtube, as well as a final video for the ultimate procrastination bosses out there.

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Mama Kelce's Marshmallow Crescent Puffs: Love football? Love recipes that take less than half an hour? Thank the the mother of two super-bowl winning athletes. 

Pecan Pumpkin Cheesecake: Delicious, adorable, and straight from a French kitchen

Truly In A Time Crunch: If you have four hours left, there's still time.