42 Thanksgiving Food Favorites for Your Holiday Feast

Thanksgiving menus differ from house to house, yet most tables share a comforting lineup of classics and modern riffs. Below you’ll find forty-two dishes that cover the holiday from appetizers to next-day leftovers. Mix and match, or go bold and set out the full spread—either way, guests will head home happy and full.

1. Roast Turkey

A well-seasoned roast turkey sits at the heart of many Thanksgiving feasts. Pat the bird dry, rub it with butter, salt, pepper, and herbs, then roast until the skin turns crisp and the meat reaches safe temperature. Resting the turkey before carving keeps every slice juicy. Arrange on a platter with herbs for an inviting centerpiece.

2. Deep-Fried Turkey

Deep-frying locks moisture into the meat while creating irresistibly crunchy skin. The bird must be fully thawed and patted dry to prevent oil splatter. After a careful fry outside, move carved pieces inside to a warmed platter for serving. The result is tender meat that disappears quickly.

3. Honey-Glazed Ham

A spiral-cut ham coated in honey, brown sugar, and a hint of mustard offers a sweet counterpoint to turkey. Bake low and slow, basting occasionally so the glaze caramelizes. Thin slices pile easily onto plates or rolls. Leftovers are terrific in breakfast sandwiches the next morning.

4. Cornbread Dressing

Southern cornbread dressing relies on day-old cornbread, celery, onion, and savory poultry seasoning. Chicken stock moistens the mixture before baking until browned and crisp on top. The crumbly, slightly sweet texture pairs beautifully with rich gravy. Many cooks swear by adding chopped boiled eggs for extra heft.

5. Classic Herb Stuffing

Traditional bread stuffing starts with cubes of day-old baguette or sandwich bread dried in the oven. Sautéed onions, celery, and fresh herbs build aromatic depth. Moisten with turkey stock and bake until the top turns crispy while the interior remains soft. It’s a dependable favorite for gravy lovers.

6. Garlic Mashed Potatoes

Fluffy potatoes enriched with roasted garlic offer cozy comfort in every bite. Boil peeled russets or Yukon Golds until tender, then whip with warm milk, butter, and soft cloves of roasted garlic. Season simply with salt and pepper. The subtle garlic note balances heavier dishes on the table.

7. Sweet Potato Casserole with Marshmallows

Mashed sweet potatoes flavored with brown sugar, cinnamon, and vanilla form the base of this nostalgic dish. A layer of mini marshmallows browns in the oven, creating a gooey topping. The combination of creamy filling and caramelized topping wins over kids and adults alike. Serve piping hot alongside savory entrées.

8. Green Bean Casserole

Canned or fresh green beans simmer in mushroom sauce before baking beneath a crunchy fried-onion lid. The contrast between creamy interior and crisp topping keeps diners scooping seconds. Many cooks add sautéed mushrooms for extra depth. It remains a hallmark of mid-century holiday cooking.

9. Roasted Brussels Sprouts with Bacon

Halved Brussels sprouts caramelize beautifully when tossed with olive oil and roasted at high heat. Smoked bacon renders alongside the sprouts, lending savory flavor and crunch. A final drizzle of balsamic vinegar brightens the dish. Even skeptics often become fans after one bite.

10. Maple-Glazed Carrots

Sweet maple syrup and a pat of butter coat tender roasted carrots, enhancing their natural sugars. A pinch of salt and black pepper keeps the glaze from veering too sweet. The vibrant orange hue adds color to the table. Leftovers reheat easily for weekend meals.

11. Cranberry Sauce

Whole cranberries simmer with sugar, orange zest, and a splash of water until they pop and thicken. The tart-sweet condiment cuts through buttery and rich dishes. Make it a day or two ahead; chilling intensifies the flavor and frees up stovetop space. Some cooks add a cinnamon stick for warmth.

12. Pumpkin Pie

Silky pumpkin custard seasoned with cinnamon, nutmeg, and ginger fills a flaky pastry crust. Bake until the center just sets to prevent cracks. Cool completely before slicing so each wedge holds shape. A dollop of whipped cream finishes this American classic.

13. Pecan Pie

Crunchy pecans sit atop a buttery brown-sugar filling that bakes into a caramel-like layer. The contrast of crisp nuts and gooey center makes each bite satisfying. Serve pie slightly warm or at room temperature. Vanilla ice cream alongside never hurts.

14. Apple Pie

Thinly sliced apples tossed with sugar and warm spices bake beneath a flaky crust. A lattice top allows steam to escape while creating a bakery-worthy look. Choose a mix of tart and sweet apples for balanced flavor. Slicing is easiest once the pie cools slightly.

15. Buttermilk Biscuits

Light, fluffy biscuits rely on cold butter, soft flour, and tangy buttermilk. Handle the dough gently so layers form during baking. Serve warm with honey or gravy. They disappear quickly, so consider a double batch.

16. Parker House Rolls

These soft, slightly sweet rolls feature a signature folded shape. Enriched dough rises twice for airy texture. Brushing with butter both before and after baking creates a tender crust. They’re perfect for swiping through gravy or building mini sandwiches.

17. Turkey Gravy

Pan drippings from the turkey combine with roux and stock to yield a velvety gravy. Skim excess fat, whisk until smooth, and season with black pepper and a splash of white wine if desired. Keep warm in a small saucepan or slow cooker. A good gravy unites every item on the plate.

18. Macaroni and Cheese

Elbow macaroni nests in a creamy blend of cheddar, Gruyère, and milk. A quick bake sets the sauce and browns the cheese crust. Add a sprinkle of paprika for gentle color. The dish offers kid-friendly comfort alongside more traditional fare.

19. Corn Pudding

Part souffle, part casserole, corn pudding mixes fresh or canned corn with eggs, milk, and a touch of sugar. Baking until just set produces a custardy center. The subtle sweetness balances salty meats on the table. It reheats well without drying out.

20. Creamed Spinach

Baby spinach wilts into a béchamel enriched with Parmesan and a whisper of nutmeg. The velvety texture provides a pleasant contrast to roasted items. Serve hot so the sauce stays silky. Any leftovers upgrade scrambled eggs the next morning.

21. Candied Yams

Thick yam slices simmer in butter, brown sugar, and orange juice until tender and glossy. The dish delivers deep caramel flavor without relying on marshmallows. A sprinkle of cinnamon adds warmth. It’s a time-honored fixture in many Southern households.

22. Wild Rice Pilaf

Nutty wild rice blends with sautéed shallots, broth, and festive mix-ins like cranberries and pecans. The chewy texture contrasts nicely with creamy sides. Pilaf holds well on a buffet without clumping. It also provides a gluten-free grain option.

23. Deviled Eggs

Hard-boiled eggs split and filled with a simple yolk, mayo, and mustard mixture invite quick snacking while the turkey rests. A pinch of paprika adds color and mild heat. They’re easy to make ahead and chill. Expect them to vanish before dinner’s served.

24. Spinach and Artichoke Dip

Cheesy spinach and artichoke dip keeps guests occupied during the final kitchen rush. Cream cheese, sour cream, and mozzarella melt into a scoopable spread. Bake until golden on top and serve with bread or crackers. It reheats easily if a second round is needed.

25. Sausage Stuffing

Savory sausage adds richness to traditional stuffing ingredients. Render the meat first, then toss with bread, aromatics, and herbs. Baking uncovered yields crispy edges and a moist center. This variant suits diners who enjoy bolder flavors.

26. Roasted Butternut Squash Soup

Roasting squash deepens its sweetness before blending with stock into a silky puree. A splash of cream and pinch of cayenne create balanced warmth. Serve in small cups as a light starter. It can be made two days ahead and reheated gently.

27. Classic Waldorf Salad

Crunchy apples and celery combine with grapes and toasted walnuts for a refreshing bite between heavier dishes. A light mayonnaise or yogurt dressing ties it together. Serve chilled for the best texture. Its bright flavors cleanse the palate mid-meal.

28. Kale and Cranberry Salad

Tender kale leaves balance sweet dried cranberries and tangy feta cheese. A simple apple cider vinaigrette offers acidity that cuts through richer courses. Massage the kale with a little oil beforehand to soften the greens. The salad holds up well, even dressed early.

29. Cranberry Relish

Raw cranberries pulsed with orange segments and sugar provide a fresh, uncooked alternative to traditional sauce. The relish retains a bright, tart bite. It takes only minutes in the food processor. Serve cold to contrast warm entrées.

30. Bourbon Sweet Potatoes

A splash of bourbon lends depth to caramelized sweet potatoes. Simmer the spirit with butter and brown sugar into a glossy glaze, then roast until pieces soften and edges char. The subtle smokiness pairs especially well with ham. Alcohol cooks off, leaving complexity without harshness.

31. Garlic-Rosemary Roasted Potatoes

Baby potatoes tossed with olive oil, minced garlic, and rosemary roast until golden and crunchy. A final sprinkle of flaky salt heightens the flavor. They’re straightforward yet crowd-pleasing. Any leftovers reheat nicely for breakfast hash.

32. Glazed Pearl Onions

Blanching pearl onions makes skins slip right off, revealing tender bulbs. Simmer them in butter, sugar, and a splash of stock until glazed and slightly caramelized. The mild sweetness complements savory meats. They also add a touch of elegance to the plate.

33. Brussels Sprouts Slaw

Thinly sliced Brussels sprouts form the base of this crunchy slaw. Dried cranberries and toasted almonds lend sweetness and texture. A light mustard-maple dressing pulls the components together. The salad stays crisp for hours, making it potluck-friendly.

34. Baked Acorn Squash with Brown Sugar

Acorn squash halves roast until tender, their centers pooling with butter, brown sugar, and cinnamon. The natural ridges catch caramelized edges for extra flavor. Serve halves individually for easy portioning. The dish brings autumn color to the spread.

35. Pumpkin Cheesecake

Pumpkin purée meets tangy cream cheese for a dessert that merges two classics. A spiced graham cracker crust offers contrasting crunch. Bake in a water bath to prevent cracks. Chill overnight so flavors meld and slices cut cleanly.

36. Chocolate Bourbon Pecan Pie

Adding dark chocolate chips and a splash of bourbon transforms traditional pecan pie into something decadent. The filling bakes into a fudgy layer beneath crisp nuts. Let the pie cool fully so slices hold shape. Serve small wedges—it’s delightfully rich.

37. Apple Cider Punch

Sparkling water, apple cider, citrus, and warming spices merge into a refreshing non-alcoholic punch. Float cinnamon sticks and orange wheels for visual appeal. Chill the mixture several hours so flavors infuse. Guests can spike individual servings if they choose.

38. Mulled Wine

Red wine gently heated with spices, citrus, and a touch of honey fills the room with festive aroma. Keep the pot on low to avoid boiling off alcohol. Ladle into heat-safe mugs for after-dinner sipping. It pairs nicely with dessert pies.

39. Cornbread Muffins

Individual cornbread muffins bake faster than a skillet loaf and offer easy portion control. A blend of cornmeal and flour yields a tender yet sturdy crumb. Honey or jalapeños can personalize the batch. Serve warm with soft butter.

40. Cranberry-Orange Scones

Tangy cranberries and bright orange zest dot these buttery scones, making them ideal for Thanksgiving morning. Use very cold butter and minimal handling for flaky layers. Bake until tops turn lightly golden. They taste best the day they’re made.

41. Turkey Pot Pie

Leftover turkey, vegetables, and gravy tuck beneath a flaky pastry lid for a comfort-filled day-after meal. Simmer filling on the stove, then top with crust and bake until bubbling. The pie repurposes scraps into something new. Freeze assembled pies for future chilly evenings.

42. Leftover Turkey Sandwich with Cranberry Mayo

Combine chopped cranberry sauce with mayonnaise for a tangy spread that livens up turkey slices. Add lettuce and stuffing, if you like, between sturdy bread. The sandwich delivers Thanksgiving flavor long after the feast ends. It’s quick, portable, and deeply satisfying.