Visions of golden turkey, creamy mashed potatoes, and pumpkin pie dancing in your head? You’re not alone! Thanksgiving is all about gathering with loved ones and sharing a spectacular feast. To help you create a memorable meal, we’ve gathered 29 delicious recipes that cover all the classics and a few delightful surprises. Get ready to find your new favorite dishes and make this year’s dinner truly unforgettable.
Classic Roast Turkey with Herb Stuffing
Unforgettable holiday meals deserve this perfectly roasted turkey with aromatic herb stuffing. Using simple techniques yields juicy meat and crispy skin every time. Let’s get straight to the essentials for your centerpiece dish.
Ingredients
– One 12-14 pound turkey, thawed completely
– A couple of cups of cubed day-old bread
– A handful of chopped fresh parsley
– A few sprigs of fresh thyme leaves
– One chopped medium onion
– Two stalks of chopped celery
– Half a cup of melted butter
– A splash of chicken broth
– A generous pinch of salt and black pepper
Instructions
1. Preheat your oven to 325°F and position the rack in the lower third.
2. Combine bread cubes, parsley, thyme, onion, and celery in a large bowl.
3. Pour melted butter and chicken broth over the bread mixture, tossing until evenly moistened.
4. Pat the turkey completely dry inside and out with paper towels for crispier skin.
5. Generously season the turkey cavity and exterior with salt and pepper.
6. Loosely fill the neck and body cavities with the prepared stuffing mixture.
7. Truss the turkey legs together with kitchen twine to maintain an even shape.
8. Place the turkey breast-side up on a rack in a roasting pan.
9. Roast for 3 to 3.5 hours, basting with pan juices every 45 minutes.
10. Insert an instant-read thermometer into the thickest part of the thigh, cooking until it reads 165°F.
11. Check the stuffing temperature separately, ensuring it reaches 165°F for safety.
12. Transfer the turkey to a cutting board and let rest for 30 minutes before carving.
Carving reveals incredibly moist, tender meat with herb-infused stuffing that’s perfectly savory. The golden-brown skin provides a satisfying crunch against the soft interior. Serve slices alongside the stuffing for a classic presentation, or use leftovers for incredible turkey sandwiches the next day.
Honey Glazed Ham with Cranberry Sauce
Finally, a holiday ham that actually delivers on flavor without the fuss. Forget dry, bland versions—this one stays juicy with a sweet-savory glaze that caramelizes beautifully. Perfect for feeding a crowd with minimal effort.
Ingredients
- 1 spiral-cut ham (about 8 pounds)
- 1 cup of honey
- a generous 1/2 cup of brown sugar
- a couple of tablespoons of Dijon mustard
- a 14-ounce can of whole berry cranberry sauce
- a splash of orange juice
- a pinch of ground cloves
Instructions
- Preheat your oven to 325°F.
- Place the spiral-cut ham in a roasting pan, cut-side down.
- Tent the ham loosely with aluminum foil.
- Bake the ham for 10 minutes per pound, about 1 hour and 20 minutes total.
- While the ham bakes, combine honey, brown sugar, Dijon mustard, cranberry sauce, orange juice, and ground cloves in a saucepan.
- Bring the glaze mixture to a simmer over medium heat, stirring frequently.
- Simmer the glaze for 5 minutes until slightly thickened. Tip: Don’t boil vigorously or the honey can scorch.
- Remove the ham from the oven and carefully discard the foil.
- Brush half of the warm glaze evenly over the ham, getting between the slices.
- Return the ham to the oven, uncovered, for 20 minutes. Tip: Basting halfway through ensures a sticky, glossy finish.
- Brush the remaining glaze over the ham and bake for another 10 minutes until the edges are caramelized and golden.
- Transfer the ham to a cutting board and let it rest for 15 minutes before slicing. Tip: Resting allows the juices to redistribute, keeping every slice moist.
Keep that glossy, crackly crust intact when carving—it’s the best part. The ham stays tender and juicy, balanced by the tart cranberry sauce cutting through the sweetness. Serve it warm with extra sauce for dipping, or slice it cold for next-day sandwiches that are anything but boring.
Savory Herb and Garlic Mashed Potatoes
Comfort food doesn’t get more classic than these creamy, garlicky mashed potatoes. Creamy, garlicky mashed potatoes are the ultimate comfort food, perfect for any holiday table or weeknight dinner. They come together quickly with just a few simple ingredients.
Ingredients
– 2 pounds of russet potatoes, peeled and chopped
– 4 cloves of garlic, minced
– 1/2 cup of heavy cream, warmed up
– 4 tablespoons of unsalted butter
– A couple of tablespoons of fresh chopped parsley
– A generous pinch of salt and black pepper
Instructions
1. Place the peeled and chopped potatoes in a large pot and cover them with cold water by about an inch.
2. Add a generous pinch of salt to the water in the pot.
3. Bring the pot to a boil over high heat, then reduce the heat to maintain a simmer.
4. Cook the potatoes for 15-20 minutes, or until they are fork-tender and easily pierced.
5. While the potatoes cook, melt the butter in a small saucepan over low heat.
6. Add the minced garlic to the melted butter and cook for 1-2 minutes, just until fragrant.
7. Pour the heavy cream into the saucepan with the garlic butter and warm it through, about 2 minutes.
8. Drain the cooked potatoes thoroughly in a colander and return them to the hot pot.
9. Let the potatoes sit in the hot pot for 1 minute off the heat to allow excess moisture to evaporate.
10. Mash the potatoes with a potato masher or ricer until no large lumps remain.
11. Pour the warm garlic cream mixture over the mashed potatoes.
12. Stir everything together until the potatoes are smooth and creamy.
13. Fold in the fresh chopped parsley.
14. Season with additional salt and black pepper to your preference.
You’ll love the fluffy, cloud-like texture and the rich, savory garlic flavor that shines through. These potatoes are fantastic topped with an extra pat of butter or served alongside roasted meats. For a fun twist, try folding in some crispy fried onions or grated Parmesan cheese right before serving.
Maple Bacon Brussels Sprouts
Bacon transforms these Brussels sprouts into something truly special. The maple glaze caramelizes beautifully while the bacon adds smoky depth. This side dish will convert even the most skeptical eaters.
Ingredients
– 1 pound of Brussels sprouts, trimmed and halved
– 6 slices of thick-cut bacon, chopped
– 2 tablespoons of olive oil
– 3 tablespoons of pure maple syrup
– A couple of garlic cloves, minced
– A big pinch of salt
– A few cracks of black pepper
– A splash of apple cider vinegar
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper in a large bowl.
3. Spread the sprouts in a single layer on the prepared baking sheet, cut-side down for better browning.
4. Scatter the chopped bacon pieces evenly around the Brussels sprouts.
5. Roast for 20 minutes at 400°F until sprouts begin to caramelize at the edges.
6. Meanwhile, whisk together maple syrup, minced garlic, and apple cider vinegar in a small bowl.
7. Remove the baking sheet from oven and drizzle the maple mixture over everything.
8. Toss everything thoroughly to coat evenly with the glaze.
9. Return to oven and roast for another 10-12 minutes until bacon is crispy and glaze is bubbly.
10. Let rest for 5 minutes before serving to allow flavors to meld.
Vibrant caramelized edges contrast with tender centers in every bite. The sweet maple glaze balances the salty bacon perfectly. Serve these warm as a holiday side or top with a fried egg for a complete meal.
Creamy Butternut Squash Soup
Unexpectedly simple yet deeply satisfying, this creamy butternut squash soup delivers rich flavor with minimal effort. Roasting the squash first caramelizes its natural sugars, creating a sweet foundation that balances perfectly with savory spices. You’ll have a velvety pot of comfort ready in under an hour.
Ingredients
– 1 medium butternut squash, peeled and cubed
– A couple of tablespoons of olive oil
– 1 yellow onion, chopped
– 2 cloves of garlic, minced
– 4 cups of vegetable broth
– A splash of heavy cream (about ¼ cup)
– A pinch of salt and black pepper
– A dash of ground nutmeg
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil on a baking sheet.
3. Roast the squash for 25-30 minutes until tender and lightly browned at the edges.
4. Heat the remaining olive oil in a large pot over medium heat.
5. Sauté the chopped onion for 5-7 minutes until translucent.
6. Add the minced garlic and cook for 1 more minute until fragrant.
7. Tip: Don’t let the garlic burn—it turns bitter quickly.
8. Add the roasted squash to the pot.
9. Pour in the vegetable broth and bring to a simmer.
10. Cook for 10 minutes to let the flavors meld.
11. Carefully blend the soup with an immersion blender until completely smooth.
12. Tip: For extra silkiness, strain through a fine-mesh sieve after blending.
13. Stir in the heavy cream.
14. Season with salt, pepper, and nutmeg.
15. Tip: Add nutmeg sparingly—it’s potent but enhances the squash’s sweetness.
16. Heat the soup for 2-3 more minutes until warmed through.
Rich and velvety, this soup boasts a smooth texture that coats the spoon. The roasted squash lends a subtle sweetness, while nutmeg adds warmth without overpowering. Try swirling in a dollop of Greek yogurt or topping with toasted pumpkin seeds for crunch.
Green Bean Casserole with Crispy Onions
Baked green bean casserole with crispy onions is the ultimate comfort food classic. This version delivers creamy, savory goodness with that signature crunchy topping everyone loves. Perfect for holidays or weeknight dinners when you need something satisfying.
Ingredients
– 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
– 1 large yellow onion, thinly sliced
– 2 cups whole milk
– 1 cup heavy cream
– 1/2 cup all-purpose flour
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 cup French fried onions
– A generous pinch of salt and black pepper
– A splash of vegetable oil for frying
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Blanch the green beans for 4 minutes until bright green but still crisp.
4. Immediately transfer beans to an ice water bath to stop cooking—this keeps them vibrant and crisp-tender.
5. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat.
6. Fry the sliced onion for 8-10 minutes, stirring occasionally, until golden brown and crispy.
7. Remove onions and drain on paper towels.
8. Melt butter in the same skillet over medium heat.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Whisk in flour and cook for 2 minutes to make a roux—cooking the flour eliminates raw taste.
11. Gradually whisk in milk and cream until smooth.
12. Simmer sauce for 5 minutes, stirring constantly, until thickened enough to coat the back of a spoon.
13. Season sauce with salt and pepper.
14. Combine blanched green beans and sauce in a 9×13 inch baking dish.
15. Top with French fried onions and your crispy fried onions.
16. Bake for 25 minutes until bubbly and golden brown.
17. Let rest for 5 minutes before serving—this allows the sauce to set slightly.
Creamy sauce clings to tender-crisp beans while the double onion topping provides satisfying crunch. Try serving alongside roasted chicken or stirring in sautéed mushrooms for extra umami depth. Leftovers reheat beautifully—just cover with foil to prevent over-browning.
Cheesy Scalloped Potatoes
A creamy, comforting side dish that transforms humble potatoes into something extraordinary. Always a crowd-pleaser at holiday gatherings or Sunday dinners. Thinly sliced potatoes bake in a rich cheese sauce until tender and golden.
Ingredients
– 3 pounds of russet potatoes, peeled
– 2 cups of heavy cream
– 1 cup of shredded sharp cheddar cheese
– 1/2 cup of grated Parmesan cheese
– 3 cloves of garlic, minced
– A couple of tablespoons of butter
– A generous pinch of salt
– A few cracks of black pepper
– A sprinkle of fresh thyme leaves
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Use a mandoline to slice all potatoes into 1/8-inch thick rounds for even cooking.
3. Arrange half of the potato slices in a single layer in the prepared baking dish.
4. Sprinkle half of the minced garlic, salt, pepper, and thyme over the potato layer.
5. Pour 1 cup of heavy cream evenly over the seasoned potatoes.
6. Top with half of the cheddar and Parmesan cheeses.
7. Repeat layers with remaining potatoes, garlic, seasonings, cream, and cheeses.
8. Cover the dish tightly with aluminum foil and bake for 45 minutes.
9. Remove the foil and continue baking for another 25-30 minutes until the top is bubbly and golden brown.
10. Let the dish rest for 15 minutes before serving to allow the sauce to thicken.
Unbelievably creamy potatoes contrast with the crispy, cheesy top layer in every bite. The sharp cheddar and Parmesan create a rich, savory flavor that pairs perfectly with roasted meats or holiday ham. Try serving individual portions in ramekins for an elegant presentation at your next dinner party.
Sweet Potato Casserole with Marshmallow Topping
Just in time for fall gatherings, this sweet potato casserole brings comfort in every bite. Juicy sweet potatoes get mashed with warm spices, then topped with gooey marshmallows for that perfect sweet-savory balance.
Ingredients
– 3 large sweet potatoes, peeled and cubed
– 1/2 cup of brown sugar
– 1/4 cup of melted butter
– a splash of vanilla extract
– 1/2 teaspoon of cinnamon
– a pinch of salt
– 2 cups of mini marshmallows
– 1/4 cup of heavy cream
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish. 2. Place the peeled, cubed sweet potatoes in a large pot and cover with water. 3. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender. 4. Drain the sweet potatoes thoroughly and return them to the pot. 5. Mash the sweet potatoes until smooth using a potato masher or hand mixer. 6. Stir in the brown sugar, melted butter, vanilla extract, cinnamon, salt, and heavy cream until fully combined. 7. Spread the sweet potato mixture evenly into the prepared baking dish. 8. Bake for 25 minutes at 375°F until the edges are slightly bubbly. 9. Remove the casserole from the oven and evenly scatter the mini marshmallows across the top. 10. Return to the oven and bake for 5-7 more minutes until the marshmallows are golden brown and puffed. 11. Let the casserole rest for 10 minutes before serving to allow it to set. Nothing beats the creamy, spiced sweet potato base contrasting with the toasted, pillowy marshmallow topping. For a festive twist, sprinkle with crushed pecans before adding marshmallows, or serve alongside roasted turkey for a holiday feast.
Cranberry Orange Relish
Unbelievably simple to make, this cranberry orange relish requires zero cooking and comes together in minutes. Use fresh cranberries for the best tart-sweet balance that cuts through rich holiday meals. The citrus brightens everything up beautifully.
Ingredients
– 1 bag (12 ounces) of fresh cranberries
– 1 large orange (you’ll use the whole thing)
– 3/4 cup of granulated sugar
– A splash of orange juice if it needs thinning
Instructions
1. Rinse the cranberries under cold water and pick out any soft or bruised ones.
2. Cut the orange into quarters, removing any seeds but keeping the peel on.
3. Pulse the cranberries and orange quarters in a food processor until finely chopped but not pureed.
4. Transfer the mixture to a medium bowl and stir in the sugar until fully dissolved.
5. Let the relish sit at room temperature for 30 minutes to allow the flavors to meld.
6. Check the consistency—if it seems too thick, stir in a splash of orange juice.
7. Cover the bowl and refrigerate for at least 2 hours before serving.
Let the relish chill thoroughly so the sugar fully dissolves and the cranberries soften slightly. The texture should be chunky with a vibrant, jewel-like appearance from the cranberry pieces and orange zest. Serve it alongside roasted turkey or spread it on leftover sandwiches for a bright, tangy contrast.
Pumpkin Pie with Whipped Cream
Every autumn deserves this classic pumpkin pie with fluffy whipped cream. Embrace the season’s flavors in this straightforward dessert that fills your kitchen with warm spice aromas. Expect a silky filling and crisp crust that never disappoints.
Ingredients
– 1 store-bought pie crust
– 1 can of pumpkin puree (15 ounces)
– 3/4 cup granulated sugar
– 2 large eggs
– 1 cup heavy cream
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– A pinch of salt
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 425°F.
2. Press the store-bought pie crust into a 9-inch pie plate, crimping the edges decoratively.
3. In a large bowl, whisk together the pumpkin puree and granulated sugar until smooth.
4. Beat in the eggs one at a time until fully incorporated.
5. Stir in the heavy cream, cinnamon, ginger, cloves, and salt until the mixture is uniform.
6. Pour the filling into the prepared pie crust, spreading it evenly.
7. Bake at 425°F for 15 minutes to set the crust.
8. Reduce the oven temperature to 350°F and continue baking for 40-45 minutes, until the center jiggles slightly but the edges are firm.
9. Cool the pie completely on a wire rack for at least 2 hours.
10. For the whipped cream, chill a metal bowl and beaters in the freezer for 10 minutes.
11. Pour the remaining heavy cream into the chilled bowl and beat on medium speed until soft peaks form.
12. Gradually add the powdered sugar and vanilla extract, beating until stiff peaks hold.
13. Refrigerate the whipped cream until ready to serve.
14. Slice the cooled pie and top each serving with a generous dollop of whipped cream.
Mouthwatering and velvety, the pie’s spiced filling contrasts beautifully with the airy whipped cream. For a festive twist, sprinkle with toasted pecans or drizzle with caramel sauce before serving. Leftovers keep well refrigerated, though they rarely last long.
Pecan Pie with Bourbon Caramel
Nothing beats the rich, nutty flavor of pecan pie, especially when it’s elevated with a boozy bourbon caramel twist. This classic Southern dessert gets a sophisticated upgrade that’s surprisingly simple to make. Your holiday table will thank you for this showstopper.
Ingredients
– 1 pre-made pie crust
– 2 cups of pecan halves
– 3 large eggs
– 1 cup of light corn syrup
– 1 cup of packed brown sugar
– 4 tablespoons of melted butter
– 2 teaspoons of vanilla extract
– A good splash of bourbon (about 2 tablespoons)
– A pinch of salt
Instructions
1. Preheat your oven to 350°F.
2. Press the pre-made pie crust into a 9-inch pie dish and crimp the edges.
3. Spread the pecan halves evenly across the bottom of the crust.
4. In a medium bowl, whisk the eggs until fully combined and frothy.
5. Add the light corn syrup and brown sugar to the eggs, whisking until smooth.
6. Pour in the melted butter while continuously whisking.
7. Stir in the vanilla extract, bourbon, and pinch of salt until fully incorporated.
8. Carefully pour the filling mixture over the pecans in the pie crust.
9. Bake at 350°F for 50-60 minutes until the center is set and doesn’t jiggle when shaken.
10. Cool the pie completely on a wire rack for at least 4 hours before slicing.
Unbelievably rich and buttery, this pie features a firm yet tender filling that holds perfect slices. The bourbon caramel adds a warm, complex depth that complements the toasted pecans beautifully. Serve it slightly warm with a scoop of vanilla ice cream for the ultimate contrast of temperatures and textures.
Thanksgiving Stuffing with Sausage and Apples
Beyond the usual bread cubes, this stuffing gets its heartiness from savory sausage and sweet apple chunks. Bake it until golden for that perfect holiday centerpiece everyone will rave about.
Ingredients
– 1 pound of breakfast sausage
– a couple of chopped apples
– 4 cups of bread cubes
– 1 chopped onion
– 2 stalks of chopped celery
– 2 cups of chicken broth
– 3 tablespoons of melted butter
– a splash of olive oil
– 2 beaten eggs
Instructions
1. Preheat your oven to 375°F.
2. Heat a splash of olive oil in a large skillet over medium heat.
3. Crumble 1 pound of breakfast sausage into the skillet.
4. Cook the sausage for 8-10 minutes until browned, breaking it up with a spoon.
5. Remove the sausage with a slotted spoon, leaving drippings in the skillet.
6. Add 1 chopped onion and 2 stalks of chopped celery to the skillet.
7. Sauté for 5-7 minutes until the onion is translucent.
8. Stir in a couple of chopped apples and cook for 3 more minutes.
9. In a large bowl, combine 4 cups of bread cubes with the sausage and vegetable mixture.
10. Pour in 2 cups of chicken broth and 3 tablespoons of melted butter.
11. Add 2 beaten eggs and mix thoroughly until everything is moistened.
12. Transfer the mixture to a greased 9×13 inch baking dish.
13. Cover with foil and bake at 375°F for 30 minutes.
14. Remove the foil and bake for another 15-20 minutes until the top is golden brown and crispy.
15. Let the stuffing rest for 10 minutes before serving.
Hearty and comforting, this stuffing boasts a perfect balance of savory sausage and sweet apple notes. The crispy top gives way to a moist, flavorful interior that pairs wonderfully with turkey gravy. For a creative twist, serve individual portions in baked apple halves for a stunning presentation.
Garlic Butter Roasted Carrots
Roasting transforms humble carrots into something spectacular. Rich garlic butter coats each piece while high heat creates caramelized edges. This simple side dish delivers maximum flavor with minimal effort.
Ingredients
– About a pound and a half of fresh carrots, peeled and cut into sticks
– A good glug of olive oil, maybe 2 tablespoons
– 4 tablespoons of salted butter, melted
– 3-4 garlic cloves, minced up fine
– A generous pinch of kosher salt
– A couple cracks of black pepper
– A small handful of fresh parsley, chopped
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss carrot sticks with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Spread carrots in a single layer on the prepared baking sheet, making sure they don’t overlap.
4. Roast for 15 minutes at 425°F until carrots begin to soften slightly.
5. While carrots roast, melt butter in a small saucepan over low heat.
6. Stir minced garlic into the melted butter and cook for 1 minute until fragrant but not browned.
7. Remove carrots from oven after 15 minutes and drizzle the garlic butter mixture evenly over them.
8. Use tongs to toss carrots thoroughly, ensuring each piece gets coated with the garlic butter.
9. Return baking sheet to oven and roast for another 10-15 minutes until carrots are tender with caramelized edges.
10. Test doneness by piercing a carrot with a fork – it should slide in easily.
11. Transfer roasted carrots to a serving dish and sprinkle with chopped parsley.
12. Serve immediately while hot. Amazing caramelized edges give way to tender centers that practically melt in your mouth. The garlic butter creates a savory glaze that clings to each carrot beautifully. Try serving these alongside grilled steak or crumbling some goat cheese over top for extra richness.
Conclusion
Savor these 29 delicious recipes that make Thanksgiving dinner unforgettable! Whether you’re a seasoned cook or trying something new, there’s a dish here to delight every guest. We’d love to hear which recipes become your family favorites—leave a comment below and share this roundup on Pinterest to spread the holiday cheer!
