These beloved holiday recipes have stood the test of time, earning their permanent place on family tables across the country.
The Main Event: Turkey and Protein Centerpieces
1. Classic Herb-Roasted Turkey
Nothing says Thanksgiving quite like a beautifully roasted turkey with crispy golden skin and juicy, flavorful meat. This recipe has been our most-requested for over a decade, and for good reason. The secret lies in a three-step preparation process: a dry brine that seasons the meat deeply, a compound butter that creates an irresistible herb crust, and careful temperature management throughout roasting.
Begin by patting your turkey completely dry with paper towels. Generously season the entire bird, inside and out, with kosher salt and let it rest uncovered in the refrigerator for 24 to 48 hours. This dry brining method draws moisture to the surface, which then gets reabsorbed into the meat along with the salt, resulting in deeply seasoned, incredibly tender turkey.
On the day of cooking, prepare a compound butter by mixing softened butter with fresh thyme, rosemary, sage, minced garlic, lemon zest, and black pepper. Carefully separate the skin from the breast meat and spread two-thirds of the butter directly on the meat. Rub the remaining butter over the outside of the bird. Roast at 425°F for the first 30 minutes to develop that gorgeous golden color, then reduce the temperature to 325°F and continue roasting until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
Allow the turkey to rest for at least 30 minutes before carving. This crucial step lets the juices redistribute throughout the meat, ensuring every slice is moist and flavorful. Save those pan drippings—they’re liquid gold for your gravy.
2. Maple-Glazed Ham
For families who prefer ham or want to offer an alternative to turkey, this maple-glazed version delivers spectacular results with minimal effort. The sweet and savory glaze caramelizes beautifully, creating a sticky, irresistible coating that guests can’t resist.
Start with a fully-cooked bone-in ham, which provides the best flavor and presentation. Score the surface in a diamond pattern, cutting about a quarter inch deep, and stud each intersection with a whole clove. For the glaze, combine pure maple syrup with Dijon mustard, brown sugar, apple cider vinegar, and a pinch of ground cloves. Brush the ham generously with the glaze every 20 minutes during the final hour of heating. The result is a stunning centerpiece with a glossy, caramelized exterior that tastes as impressive as it looks.
3. Slow-Roasted Prime Rib
Some families have made prime rib their Thanksgiving tradition, and this foolproof method produces restaurant-quality results every time. The low-and-slow roasting technique ensures edge-to-edge pink perfection, while a high-heat finish creates the coveted crispy crust.
Season your prime rib roast generously with salt and pepper at least 24 hours before cooking. Bring it to room temperature for two hours before roasting. Start in a 500°F oven for 15 minutes to develop a beautiful sear, then reduce the temperature to 225°F and roast until the internal temperature reaches 120°F for medium-rare. Let it rest for 30 to 40 minutes—the temperature will rise another 5 to 10 degrees during this time.
Essential Side Dishes
4. Creamy Garlic Mashed Potatoes
Perfectly creamy mashed potatoes are the unsung hero of the Thanksgiving table. This recipe uses a combination of Yukon Gold and Russet potatoes to achieve the ideal balance of buttery flavor and fluffy texture. The key to exceptional mashed potatoes lies in the details: starting the potatoes in cold, salted water ensures even cooking, and warming the cream and butter before adding prevents the potatoes from becoming gluey.
Peel and cut your potatoes into uniform pieces, about two inches in size. Place them in a large pot, cover with cold water by an inch, and add a generous amount of salt. Bring to a boil, then reduce to a simmer and cook until completely tender, about 20 to 25 minutes. Meanwhile, warm heavy cream with butter, roasted garlic, and a bay leaf in a small saucepan.
Drain the potatoes thoroughly and return them to the hot pot. Let them steam for a minute to remove excess moisture. Use a potato ricer or food mill for the smoothest texture—never use a food processor, which will make them gummy. Fold in the warm cream mixture gradually until you achieve your desired consistency. Season generously with salt and white pepper, and finish with a swirl of butter on top.
5. Traditional Bread Stuffing
This classic sage and sausage stuffing has graced our pages for years, and readers consistently rate it as the best they’ve ever made. The combination of savory Italian sausage, aromatic vegetables, fresh herbs, and perfectly toasted bread cubes creates a stuffing that’s simultaneously crispy on top and moist throughout.
The foundation of great stuffing is properly dried bread. Cut a loaf of crusty bread into one-inch cubes and spread them on baking sheets to dry overnight, or toast them in a low oven until completely dried but not browned. Brown Italian sausage in a large skillet, breaking it into small pieces. Remove and set aside, then cook diced onions, celery, and a touch of fennel in the rendered fat until softened and golden.
Combine the dried bread, sausage, vegetables, fresh sage, thyme, parsley, and chicken stock in a large bowl. The mixture should be moist but not soggy—add stock gradually until it reaches the perfect consistency. Transfer to a buttered baking dish, dot with butter, and bake covered for 30 minutes, then uncover and continue baking until the top is golden and crispy.
6. Green Bean Casserole with Crispy Shallots
This elevated version of the classic green bean casserole replaces canned soup with a from-scratch mushroom cream sauce and tops it all with homemade crispy fried shallots. The result is a dish that honors the original while delivering far superior flavor and texture.
Start by making the crispy shallots: thinly slice shallots into rings, toss with flour, and fry in batches until golden brown. Drain on paper towels and season with salt immediately. For the casserole, blanch fresh green beans until crisp-tender, then shock in ice water to preserve their vibrant color.
Sauté cremini and shiitake mushrooms until deeply caramelized, then add minced garlic and fresh thyme. Sprinkle with flour to create a roux, gradually whisk in chicken stock and heavy cream, and simmer until thickened. Stir in the green beans, transfer to a baking dish, and top generously with the crispy shallots. Bake until bubbling and serve immediately.
7. Roasted Brussels Sprouts with Bacon and Balsamic
Brussels sprouts have experienced a renaissance in recent years, and this preparation demonstrates exactly why. High-heat roasting caramelizes the outer leaves while keeping the centers tender, and the addition of crispy bacon and sweet-tart balsamic glaze makes these irresistible to even the most skeptical eaters.
Trim the Brussels sprouts and cut them in half lengthwise. Toss with olive oil, salt, and pepper, then spread in a single layer on a sheet pan. Roast at 425°F for 25 to 30 minutes, stirring once halfway through, until deeply caramelized and tender. Meanwhile, cook thick-cut bacon until crispy, crumble, and prepare a simple balsamic reduction. Toss the roasted sprouts with the bacon and drizzle with the balsamic glaze just before serving.
8. Sweet Potato Casserole with Pecan Streusel
This sweet potato casserole strikes the perfect balance between side dish and dessert. Creamy, warmly-spiced sweet potato puree is topped with a buttery pecan streusel that provides irresistible crunch. It’s sweet enough to satisfy a sweet tooth but savory enough to belong on the dinner table.
Roast sweet potatoes whole until completely tender—this method concentrates their natural sweetness far better than boiling. Scoop the flesh and mash with butter, brown sugar, warm spices like cinnamon, nutmeg, and ginger, a splash of vanilla, and just enough cream to achieve a smooth consistency. Spread in a baking dish and top with a streusel made from chopped pecans, brown sugar, flour, and melted butter. Bake until the topping is golden and the edges are bubbling.
9. Classic Cranberry Sauce
Homemade cranberry sauce is remarkably simple to prepare and infinitely better than the canned variety. This version balances the natural tartness of fresh cranberries with orange zest and just enough sugar to create a sauce that complements both turkey and leftover sandwiches beautifully.
Combine fresh cranberries with sugar, fresh orange juice, orange zest, and a cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer until the cranberries burst and the mixture thickens, about 10 to 15 minutes. Remove the cinnamon stick, let cool, and refrigerate until chilled. The sauce will continue to thicken as it cools. Make this up to a week ahead—the flavors only improve with time.
10. Cornbread with Honey Butter
Warm, golden cornbread served with whipped honey butter is a Southern tradition that deserves a place on every Thanksgiving table. This recipe produces cornbread that’s moist, slightly sweet, and perfect for soaking up gravy.
The secret to tender cornbread is using buttermilk, which provides moisture and a subtle tang that balances the sweetness. Combine yellow cornmeal with flour, sugar, baking powder, and salt. Whisk buttermilk with eggs and melted butter, then fold the wet ingredients into the dry just until combined—overmixing leads to tough cornbread. Pour into a hot, buttered cast-iron skillet and bake until golden and a toothpick comes out clean. Serve warm with honey butter made by whipping softened butter with honey and a pinch of flaky sea salt.
11. Roasted Root Vegetables
A colorful medley of roasted root vegetables adds both visual appeal and nutritional balance to the Thanksgiving spread. This hands-off side dish practically makes itself and can be prepared in advance and reheated just before serving.
Choose a variety of root vegetables for the best presentation: carrots, parsnips, turnips, sweet potatoes, and beets all work beautifully. Cut everything into uniform pieces for even cooking, toss generously with olive oil, fresh herbs like rosemary and thyme, salt, and pepper. Roast at 400°F, stirring occasionally, until caramelized and tender. A drizzle of maple syrup during the last 10 minutes adds a subtle sweetness that enhances the vegetables’ natural flavors.
12. Buttery Dinner Rolls
Soft, pillowy dinner rolls are the perfect vehicle for mopping up gravy and spreading with butter. This recipe produces rolls that are impressively light yet sturdy enough to stand up to generous slathering.
The dough comes together quickly in a stand mixer and requires just one rise, making it manageable even on busy cooking days. The key is using a combination of milk and butter in the dough, which creates an incredibly tender crumb. Shape the rolls, arrange them in a baking dish so they touch (this helps them rise up rather than out), and let them rise until doubled. Brush with butter before and after baking for that irresistible golden sheen.
Salads and Light Accompaniments
13. Apple Cranberry Waldorf Salad
This modern take on the classic Waldorf salad brings together crisp apples, dried cranberries, crunchy celery, and toasted walnuts in a lighter yogurt-based dressing. It provides a refreshing counterpoint to the richer dishes on the table and can be prepared several hours ahead.
Use a combination of sweet and tart apples for the best flavor—Honeycrisp and Granny Smith make an excellent pairing. Toss the diced apples with a little lemon juice to prevent browning, then combine with sliced celery, dried cranberries, and toasted walnuts. The dressing blends Greek yogurt with a touch of mayonnaise, honey, lemon juice, and poppy seeds. Fold everything together gently and refrigerate until serving.
14. Classic Caesar Salad
A well-made Caesar salad provides a crisp, refreshing start to the meal. The key is in the dressing: making it from scratch with real anchovies, fresh garlic, and quality Parmesan creates a depth of flavor that bottled versions simply cannot match.
For the dressing, crush anchovies and garlic into a paste, then whisk with egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce. Slowly drizzle in olive oil to create a creamy emulsion, then fold in freshly grated Parmesan. Toss crisp romaine lettuce with just enough dressing to coat lightly, add homemade croutons and additional Parmesan shavings, and serve immediately.
15. Autumn Harvest Salad
This seasonal salad celebrates fall flavors with roasted butternut squash, candied pecans, dried cranberries, and crumbled blue cheese, all dressed in a warm maple vinaigrette. It’s substantial enough to serve as a light meal on its own but works perfectly as a first course.
Roast cubed butternut squash until caramelized and tender. Make the candied pecans by toasting them in butter and brown sugar until fragrant and coated. Compose the salad on a bed of mixed greens, arrange the warm squash, scatter the pecans and cranberries, add crumbles of good blue cheese, and drizzle with a vinaigrette made from maple syrup, apple cider vinegar, Dijon mustard, and olive oil.
Gravies and Sauces
16. Perfect Turkey Gravy
Great gravy can elevate every element of the Thanksgiving plate. This method produces a rich, silky gravy every time, whether you’re using pan drippings from your roasted turkey or making it entirely from scratch ahead of time.
If using drippings, pour them into a fat separator or large measuring cup and let the fat rise to the top. Make a roux by cooking the turkey fat with flour until golden and nutty-smelling, about 3 to 4 minutes. Gradually whisk in turkey or chicken stock, then add the defatted drippings. Simmer until thickened, season with salt and pepper, and strain for the smoothest result. A splash of dry sherry added at the end rounds out the flavors beautifully.
17. Giblet Gravy
For those who appreciate traditional flavors, giblet gravy offers a deeper, more complex taste. The neck, heart, and gizzard simmer to create an intensely flavored stock, while the chopped liver and giblets add richness and texture to the finished gravy.
Simmer the turkey neck, heart, and gizzard in water with aromatic vegetables until the meat is tender and the liquid has reduced to a flavorful stock. Strain, chop the cooked giblets finely, and use the stock in place of regular stock in your gravy. The result is a gravy with remarkable depth that tastes like distilled Thanksgiving.
Decadent Desserts
18. Classic Pumpkin Pie
No Thanksgiving is complete without pumpkin pie. This recipe produces a filling that’s creamy and perfectly spiced, nestled in a tender, flaky crust. The secret is in the spice blend and cooking technique: blooming the spices in butter before adding them to the filling intensifies their flavor dramatically.
For the crust, use cold butter cut into flour until the mixture resembles coarse crumbs, then add just enough ice water to bring the dough together. Chill thoroughly before rolling. For the filling, warm butter in a saucepan with cinnamon, ginger, nutmeg, and cloves until fragrant. Combine with pumpkin puree, sweetened condensed milk, eggs, and vanilla. Pour into the prepared crust and bake at 425°F for 15 minutes, then reduce to 350°F and continue baking until the center is set but still slightly jiggly. Cool completely before serving with fresh whipped cream.
19. Pecan Pie
Rich, gooey, and irresistible, pecan pie is a Southern favorite that has earned nationwide devotion. This version uses a combination of dark corn syrup and brown sugar for a deeper, more complex sweetness, with a splash of bourbon for those who appreciate it.
The filling comes together in minutes: whisk together corn syrup, brown sugar, melted butter, eggs, vanilla, and salt until smooth. Fold in whole pecans and pour into an unbaked pie shell. Arrange additional pecan halves decoratively on top. Bake at 350°F until the filling is set and the pecans are toasted. The pie will puff slightly during baking but settle as it cools.
20. Apple Pie with Cheddar Crust
This apple pie features a flaky, savory cheddar cheese crust that pairs surprisingly well with the sweet, cinnamon-spiced apple filling. It’s a tradition in many New England households, and once you try it, you’ll understand why the combination has endured for generations.
Make the crust by cutting cold butter and grated sharp cheddar cheese into flour. Add ice water gradually until the dough just comes together. For the filling, toss sliced apples—a mix of Granny Smith and Honeycrisp works beautifully—with sugar, flour, cinnamon, nutmeg, and a squeeze of lemon juice. Pile the filling into the crust, dot with butter, and top with a second crust or lattice. Bake until golden and bubbling, letting the pie cool before slicing to allow the filling to set.
21. Brown Butter Pumpkin Pie Bars
These bars offer all the flavors of pumpkin pie in a more casual, portable format. A shortbread cookie base supports a silky pumpkin custard, and brown butter adds a nutty depth that makes them absolutely addictive. They’re perfect for potlucks or when you need dessert that can travel.
Press a buttery shortbread dough into a baking pan and bake until just set. Meanwhile, brown butter in a saucepan until it smells nutty and has turned a deep amber color. Combine the brown butter with pumpkin puree, eggs, sugar, cream, and spices. Pour over the warm crust and bake until set. Cool completely, chill overnight for cleanest slicing, and cut into bars. Dust with powdered sugar before serving.
22. Maple Bourbon Bread Pudding
This indulgent bread pudding transforms cubes of brioche into a custardy, maple-scented dessert topped with a warm bourbon sauce. It can be assembled the night before and baked while you’re enjoying the main course, filling the house with an irresistible aroma.
Tear brioche into chunks and spread on a baking sheet to dry slightly. Whisk together eggs, cream, milk, maple syrup, vanilla, cinnamon, and nutmeg. Combine with the bread cubes and let soak for at least an hour or overnight in the refrigerator. Transfer to a buttered baking dish and bake until puffed and golden. For the sauce, simmer butter, brown sugar, cream, and bourbon until thickened and glossy. Drizzle generously over individual servings.
23. Cranberry Upside-Down Cake
This stunning dessert showcases fresh cranberries in a beautiful ruby-red topping that becomes a glistening crown when the cake is inverted. The tender orange-scented cake provides the perfect canvas for the tart, jewel-toned fruit.
Spread butter and brown sugar in the bottom of a cake pan, then scatter fresh cranberries in a single layer. Prepare a simple butter cake batter flavored with orange zest and pour it carefully over the cranberries. Bake until a toothpick comes out clean, then let cool briefly before inverting onto a serving plate. The caramelized cranberries create a stunning presentation that tastes as good as it looks.
24. Salted Caramel Apple Crumble
This rustic dessert combines tender spiced apples with a buttery oat crumble topping and a drizzle of salted caramel sauce. It’s simpler than pie but equally satisfying, and the contrast between the warm fruit, crispy topping, and cold vanilla ice cream is absolutely heavenly.
Toss sliced apples with brown sugar, flour, cinnamon, and a pinch of salt. Spread in a baking dish. Make the crumble by combining oats, flour, brown sugar, and cold butter, rubbing it together until it forms clumps. Scatter over the apples and bake until bubbling and golden. Meanwhile, make a simple caramel by cooking sugar until amber, then carefully whisking in cream and butter. Finish with flaky sea salt and drizzle over individual portions.
25. Chocolate Silk Pie
For chocolate lovers, this silky, mousse-like pie is the ultimate finale to Thanksgiving dinner. A chocolate cookie crust holds a rich, creamy chocolate filling that’s airy yet intensely chocolaty, topped with fresh whipped cream and chocolate shavings.
Make the crust by combining chocolate wafer crumbs with melted butter and pressing into a pie plate. Chill until firm. For the filling, melt high-quality bittersweet chocolate and let cool slightly. Beat butter with sugar until light and fluffy, then add the cooled chocolate, eggs, and vanilla, beating thoroughly between each addition. The extensive beating is what creates that signature silky texture. Spread into the prepared crust and chill until set. Top with whipped cream sweetened lightly with powdered sugar and garnish with chocolate curls.
Thanksgiving Meal Planning Tips
Creating a successful Thanksgiving feast requires thoughtful planning and strategic preparation. Here are our best tips for pulling off a memorable meal without the stress.
Start Planning Two Weeks Ahead
Create your menu and shopping lists well in advance. This gives you time to inventory your pantry, order any specialty items, and make a timeline for preparation. Consider how many guests you’re serving and whether anyone has dietary restrictions that require menu adjustments.
Make What You Can Ahead
Many Thanksgiving dishes actually taste better when made in advance. Cranberry sauce, pie crusts, bread for stuffing, and most desserts can be prepared days ahead. Stuffing and casseroles can be assembled the night before and refrigerated, ready to bake on Thanksgiving Day. This spreads the workload and reduces kitchen chaos on the big day.
Create a Cooking Schedule
Map out your Thanksgiving Day timeline, working backward from your desired serving time. Account for turkey resting time, oven temperature changes, and last-minute preparations. Assign oven temperatures to each dish and plan accordingly—remember that many sides can be kept warm on the stovetop while the turkey rests.
Accept Help Graciously
When guests offer to bring a dish, accept gratefully. Assign specific items that travel well and don’t require last-minute oven time, like rolls, salads, appetizers, or desserts. This lightens your load and gives guests a sense of contribution to the celebration.
Set the Table the Night Before
Create your tablescape, arrange seating, and set out serving dishes with labels indicating which dish goes where. This visual preparation reduces confusion on Thanksgiving Day and ensures you don’t forget to set out that crucial gravy boat.
Storing and Reusing Leftovers
Thanksgiving leftovers are almost as anticipated as the feast itself. Proper storage ensures food safety while preserving quality for days of delicious second meals.
Cool all food to room temperature within two hours of serving, then refrigerate promptly in shallow containers. Turkey should be carved and stored in a covered container; whole pieces stay moister than slices. Most leftovers keep well for three to four days in the refrigerator. Gravy, stuffing, and mashed potatoes can be frozen for up to three months.
Transform leftovers creatively: turkey makes excellent pot pie, enchiladas, or soup. Mashed potatoes become pancakes or the topping for shepherd’s pie. Cranberry sauce works beautifully in baked goods or as a glaze for pork. And of course, there’s the legendary leftover sandwich—turkey, stuffing, cranberry sauce, and gravy on crusty bread, perhaps the best part of the entire holiday.
Conclusion
These 25 recipes represent the best of Thanksgiving tradition—dishes that have earned their place on holiday tables through years of delighting families and creating lasting memories. Whether you prepare them all or choose your favorites, we hope they bring joy to your celebration.
Remember that Thanksgiving isn’t about perfection. It’s about gathering with loved ones, expressing gratitude, and sharing delicious food made with care. Even if the gravy has lumps or the rolls are slightly overdone, the warmth of togetherness makes every meal a success.
We’d love to hear about your Thanksgiving traditions. Which of these recipes will you try this year? What family favorites have graced your table for generations? The beauty of this holiday lies in the stories we share along with the food, and each recipe carries the potential to become a new tradition for your family.
Wishing you a Thanksgiving filled with good food, grateful hearts, and the company of those you love most.
