30 Thanksgiving Recipes You Won’t Want to Miss

Whether you’re hosting the whole family or putting together a cozy dinner for a few friends, variety keeps the holiday table exciting. The thirty dishes below mix timeless classics with a handful of fresh twists, so every guest can find at least one new favorite. Each recipe uses ingredients that are easy to track down in late November and can be made in a standard home kitchen. Pick and choose, or aim for the full spread if you’re feeling ambitious—it’s all delicious.

1. Dry-Brined Roast Turkey

Rubbing the bird with salt, pepper, and herbs two days in advance ensures juicy meat and crackly skin without the hassle of a wet brine. Let the turkey rest uncovered in the refrigerator so the skin dries out, then roast at 325°F, basting occasionally with melted butter. The result is evenly seasoned meat from breast to thigh. Remember to save the drippings—they’re liquid gold for gravy.

2. Spatchcocked Herb Turkey

By removing the backbone and flattening the turkey, you expose more skin to the oven’s heat and cut roasting time almost in half. A quick herb butter rub of parsley, thyme, and garlic slides under the skin to keep the meat moist. Roast at 425°F until an instant-read thermometer hits 165°F in the thickest part of the thigh. The crisp, even browning makes carving at the table a breeze.

3. Orange-Ginger Cranberry Sauce

Fresh cranberries simmered with orange juice, zest, grated ginger, and a touch of brown sugar create a sauce that balances tart and sweet. The ginger adds gentle warmth without overpowering the berries. Make it up to a week early; the flavors meld and intensify as it chills. Serve at room temperature so the citrus notes shine.

4. Sage & Apple Stuffing

Toss dried bread cubes with sautéed onion, celery, and Granny Smith apples for gentle sweetness. Fresh sage and a splash of chicken broth pull everything together. Bake until the top is crisp but the center remains tender. If you prefer extra crunch, uncover the dish for the last ten minutes.

5. Garlic Mashed Potatoes

Simmer whole cloves of garlic with Yukon Gold potatoes so the flavor infuses every bite. After draining, mash with warm cream, butter, and a little sour cream for extra tang. Whip just until smooth—over-mixing can make them gluey. Garnish with chopped chives right before serving.

6. Maple-Roasted Sweet Potatoes with Pecans

A drizzle of pure maple syrup coats the sweet potato cubes, helping them caramelize without burning. A pinch of smoked paprika adds depth and balances the natural sugars. Toasted pecans go in during the last five minutes to stay crunchy. This side travels well if you’re heading to a potluck.

7. Green Bean Casserole with Crispy Shallots

Skip canned soup by whisking together a quick roux, chicken broth, and a splash of cream for a fresher base. Blanching the beans first keeps them bright and tender-crisp. Store-bought fried onions work fine, but homemade shallots taste even better. Bake until the edges are lightly browned and the center is hot.

8. Brown Butter Brussels Sprouts with Bacon

Browning the butter before tossing the sprouts adds nutty richness that pairs perfectly with smoky bacon. Roast at 400°F until the edges char slightly and the centers turn tender. A squeeze of lemon right out of the oven brightens the flavors. Even sprout skeptics usually come back for seconds.

9. Honey-Glazed Rainbow Carrots

Peeling isn’t necessary—just scrub the carrots and slice them lengthwise for even cooking. Roast with olive oil and a pinch of salt until soft, then toss with warm honey and a hint of thyme. The glaze clings beautifully, highlighting each carrot’s natural sweetness. They’re as pretty as they are tasty.

10. Classic Turkey Gravy

Use roasted turkey drippings, a little butter, and flour to create a silky roux, then whisk in stock until smooth. Simmer gently to develop flavor and thicken to your preferred consistency. A splash of dry sherry adds subtle complexity. Strain if you like it perfectly smooth, or leave in the browned bits for extra savoriness.

11. Cornbread Dressing with Andouille

Crumbled day-old cornbread forms the base, absorbing smoky drippings from diced Andouille sausage. Bell pepper, onion, and celery give it classic Cajun flair without too much heat. Bake until the edges form a crispy crust while the middle stays moist. It’s a welcome alternative to traditional bread stuffing.

12. Parmesan Roasted Cauliflower Steaks

Slicing the head into thick planks maximizes surface area for browning. Brush with olive oil, season with salt, pepper, and garlic powder, then roast at 425°F until caramelized. A shower of Parmesan during the last five minutes melts into a savory crust. Serve these as a vegetarian main or hearty side.

13. Pecan Pie Bars

Shortbread crusts bake quickly and hold up better to slicing than traditional pie dough. The filling mixes corn syrup, brown sugar, eggs, and vanilla to mimic classic pecan pie flavor. Once cooled, the bars cut cleanly into tidy squares for easy serving. They also freeze well—stash a few for post-holiday cravings.

14. Pumpkin Cheesecake

Blending canned pumpkin puree with cream cheese and fall spices creates a silky filling that sets beautifully. A gingersnap crust adds crunch and a hint of heat from ginger. Bake the cake in a water bath to prevent cracks, then chill at least four hours. A dollop of whipped cream and dusting of cinnamon finishes the look.

15. Bourbon Chocolate Pecan Pie

Adding dark chocolate chunks to the pecan mixture introduces rich depth that stands up to the bourbon’s smokiness. Par-bake the crust so it stays flaky under the moist filling. The pie sets as it cools, so give it a minimum of two hours before cutting. Serve slightly warmed with vanilla ice cream for full effect.

16. Herb Parker House Rolls

Classic Parker House rolls gain a savory twist when you fold chopped rosemary and parsley into the dough. Shaping each roll with a gentle tuck creates signature layers that pull apart easily. A final brush of melted butter right out of the oven makes them irresistible. Leftovers make perfect mini sandwiches the next day.

17. Spiced Butternut Squash Soup

Roasting the squash first caramelizes its natural sugars and deepens flavor. Blend with sautéed onions, vegetable broth, and a pinch of nutmeg until silky. A splash of coconut milk adds creaminess without dairy if you’re aiming for a vegan starter. Serve in small portions to leave room for the feast ahead.

18. Roasted Beet & Goat Cheese Salad

Roasting beets in foil packets keeps them juicy and intensifies their sweetness. Peppery arugula balances the earthy flavor, while tangy goat cheese adds creaminess. Toasted walnuts lend crunch and a drizzle of balsamic ties everything together. It’s light, colorful, and a refreshing break from heavier sides.

19. Cranberry-Apple Chutney

Unlike smooth sauce, this chutney keeps diced apples intact for extra texture. Simmer cranberries, apples, cider vinegar, and warm spices until thick and jammy. The sweet-tart profile pairs beautifully with turkey, ham, or even cheese boards. Make it up to two weeks early—it only gets better in the fridge.

20. Wild Rice Pilaf with Mushrooms

Wild rice brings a nutty bite that contrasts nicely with soft, browned mushrooms. Cook the rice in vegetable broth for extra depth, then fold in thyme and parsley. Toasted almonds sprinkled on top add pleasant crunch. It’s naturally gluten-free and vegan, pleasing many dietary needs at once.

21. Creamed Spinach

Blanching the spinach before creaming keeps its color bright and reduces excess moisture. A simple béchamel sauce enriched with a touch of nutmeg coats every leaf. Broil for two minutes to brown the cheesy topping. This side reheats gently on the stovetop if made ahead.

22. Sweet Potato Casserole with Marshmallows

Whip cooked sweet potatoes with butter, brown sugar, and a hint of vanilla for dessert-like flavor. Spread into a buttered dish and top with miniature marshmallows. Bake until the filling bubbles and the marshmallows toast to light golden brown. A sprinkle of pecans provides welcome crunch against the fluffy topping.

23. Apple Cider Glazed Ham

Apple cider reduces with brown sugar, Dijon mustard, and cloves to form a sticky glaze that complements salty ham. Brush it on during the final 30 minutes of warming so it caramelizes without burning. Leftovers work perfectly for next-day sandwiches. Pair with grainy mustard on the side for contrast.

24. Cranberry Orange Bread

Fresh cranberries burst into pockets of tartness against a tender orange-scented crumb. Using yogurt in the batter keeps the bread moist for several days. A simple orange-juice glaze drizzled on top adds shine and extra citrus punch. It doubles as breakfast or a sweet nibble with afternoon coffee.

25. Mulled Apple Cider

Simmer apple cider with cinnamon sticks, star anise, cloves, and orange peel until fragrant. Keep it warm in a slow cooker so guests can help themselves throughout the day. A splash of dark rum for adult servings is completely optional. Your kitchen will smell like autumn in under fifteen minutes.

26. Pumpkin Spice Latte for a Crowd

Combine strong brewed coffee with whole milk, pumpkin puree, brown sugar, and classic pie spices in a saucepan. Heat gently, whisking to dissolve the sugar and froth the milk. Transfer to a thermos or insulated pitcher to keep it hot on the buffet. Top each mug with whipped cream and a dusting of cinnamon.

27. Salted Caramel Apple Galette

Galettes offer all the flavor of pie with half the effort—just fold the edges of pastry over spiced apple slices. After baking, drizzle with homemade salted caramel for a glossy finish. The free-form shape looks intentionally rustic, so no special pan needed. Serve warm with vanilla ice cream for extra decadence.

28. Maple Pecan Roasted Acorn Squash

Cut the squash into halves, scoop out the seeds, and brush the interiors with pure maple syrup. Roast until fork-tender, then spoon in toasted pecans tossed with a little butter and cinnamon. The shells double as natural serving bowls. It’s an eye-catching side that’s naturally gluten-free.

29. Chocolate Hazelnut Tart

A quick press-in hazelnut crust bakes to a cookie-like crunch, ready to cradle silky chocolate ganache. A touch of espresso powder in the filling deepens the cocoa flavor. Chill until firm, then garnish with flaky sea salt for contrast. It holds perfectly at room temperature for several hours on the dessert table.

30. Leftover Turkey Pot Pie

Dice leftover turkey and fold it into a creamy vegetable gravy made from the previous day’s drippings. Fill ramekins or a single deep dish, cover with puff pastry, and bake until the crust puffs and browns. The filling reheats the turkey without drying it out. Making these on Friday turns leftovers into a brand-new comfort meal.