The last two Thanksgivings I’ve had to work in the mornings and the days after (yes, including the weekends), which has kept me from traveling to family members’ houses for the holiday. Instead, I’ve opted to cook Blue Apron meal kits for my husband and myself, and we’ve found that, while not a perfect substitute for tradition, they do make delicious holiday meals, and they would be perfect for those hosting a dinner party or larger gathering.

Here’s why they worked so well.

Their unique ingredients elevate classic dishes and make you look like a pro

Because the holiday season gets so hectic, the fact that all the ingredients show up in one box is a big win. No rushing to the grocery store because you got one head of garlic when you needed two. I also loved the slight variations on classic recipes that felt both comfortable and interesting. My favorite example over the last few weeks was the addition of candied ginger and orange marmalade—both of which dissolved while cooking—into their cranberry sauce recipe. They added the perfect amount of spice and sweet, bonus points for the fact that it made the entire house smell amazing as it’s cooking.

Another dish we loved this year was the roasted Brussels sprouts. Historically, I’ve found a lot of the Brussels sprouts recipes I’ve made to be too sauce-heavy or sweet. This one featured toasted pistachios and a light honey-lemon sauce that was easy to prepare, light and delicious. The recipe yielded four heaping servings that would honestly go a lot further at a potluck.

They make perfect side dishes for potlucks or holiday parties

Meal kit recipes also offer low-stress options that take a lot of the extra planning out of bringing food to a holiday party or potluck.

To that end, an immediate favorite from the batch of kits I got was the creamy macaroni and cheese with truffle breadcrumbs. It made an entire casserole dish-worth of food and the combination of parmesan, cheddar, Monterey Jack and fontina cheeses (all pre-grated, another nice time saver) was a delicious combination of sharp and melty.

Another more holiday-specific recipe that brought good reviews was Blue Apron’s stuffing. I’m used to a cornbread-based stuffing, so this one, built around baguettes, was a change-up. The recipe itself was fairly standard: hand-torn baguettes soaked in bone broth, butter and spices baked with a mirepoix (diced carrots, celery, and onions). But it came out deliciously moist and, while it went perfectly well with a turkey and gravy, ate richly enough to serve on its own.

They have reliable larger dishes

If you don’t have a tried and true turkey recipe to use in November and December, sorting through all the options you’ll find online can feel like a high pressure situation (BA alone has more than two dozen). Blue Apron takes that decision making pressure away and offers a simple, brined turkey, all ready to roast for a smaller festive dinner of 6-8 people (I had some leftovers this year).