ADVERTISEMENT / ADVERTISE WITH US

Food

Our 50 Best Thanksgiving Recipes

The master list for the best turkey, sides, and pie ever

By SAVEUR Editors

November 22, 2016

Thanksgiving recipes bring the family together. Creamy vegetables, silky mashes, flaky biscuits, and of course, a big juicy Thanksgiving bird in the center. This holiday, make the dinner time truly special with our best Thanksgiving recipes. Make Thanksgiving easier with our complete guide to Thanksgiving recipes here »

Brined and Roasted Turkey — Brining turkeys has become de rigueur in many American households. Get the recipe for Brined and Roasted Turkey »Vanessa Rees

Whole Cranberry Sauce — Fresh orange and grapefruit juice add zest to this seasonal staple. Get the recipe for Whole Cranberry Sauce »Vanessa Rees

Sea Salt Ice Cream with Cornbread Financiers — These are an elegant, restaurant-style nod to the hunks of cornbread typically found on Thanksgiving tables. Get the recipe for Sea Salt Ice Cream With Cornbread Financiers »Christina Holmes

Thanksgiving Roast Turkey — This recipe comes from a true Kentuckian, Rena McClure, who has lived there her whole life. Serve it with cornbread dressing cooked in a cast-iron skillet on the side. Get the recipe for Thanksgiving Roast Turkey »Helen Rosner

Ciabatta and Sausage Stuffing — This rustic stuffing from Thomas Keller's Bouchon Bistro is made with crusty Italian bread and laced with fresh herbs, aromatics, and sausage. Get the recipe for Ciabatta and Sausage Stuffing »Ingalls Photography

Cranberry Relish — This bracingly tart relish, from Matthew Jennings of Townsman in Boston is the perfect foil for a rich Thanksgiving spread. Whole pieces or orange flesh and peel add texture to balance the creamy smoothness of mashed potatoes and cornbread dressing. Get the recipe for Cranberry Relish »Matt Taylor-Gross

Tamarind-Glazed Roast Turkey Recipe, Thanksgiving turkey recipe, african turkey recipe — The flavors of Senegal—sour tamarind, fiery scotch bonnets, and pungent fish sauce—add umami-rich depth to this unexpected Thanksgiving bird. Get the recipe for Tamarind-Glazed Roast Turkey »Ryan Liebe

Turkey Pan Gravy — Make this gravy using the drippings that remain in the pan after you've cooked the roast turkey. For additional flavor, add to the finished pan gravy any juices that accumulate on the platter as the turkey rests. Get the recipe for Turkey Pan Gravy »Helen Rosner

Oysters, New Orleans, Thanksgiving — Chef Justin Devillier of La Petite Grocery in New Orleans likes to start Thanksgiving by shucking oysters on his back porch with a bottle of Champagne nearby. Some he eats raw; others go in his oyster pie. The rest go on the grill for this appetizer. Large Gulf oysters are ideal; their shells are the perfect vessels for poaching the meat. Get the recipe for Grilled Oysters With Pecorino and Shaved Bottarga »Christina Holmes

Sweet Potato Purée — The staff of Thomas Keller's Bouchon Bistro prepares this decadent version of sweet potato casserole each year as part of a Thanksgiving feast for veterans and their families. The potatoes are first baked in foil packets with allspice, butter, honey, and brown sugar. Then, infused with aromatic sweetness, they're puréed with creamy mascarpone cheese and topped with marshmallows. Get the recipe for Sweet Potato Purée »Eilon Paz

Spiced Honey-Glazed Spiral Ham — Although spiral-cut ham comes fully cooked, a low, slow roast will heat it through and caramelize its sticky, spiced glaze. At Thomas Keller's Bouchon Bistro, a ham is glazed with pan drippings, local honey, and fragrant cinnamon and clove for their annual Thanksgiving feast, which they serve to veterans and their families. Get the recipe for Spiced Honey-Glazed Spiral Ham »Eilon Paz

Cornbread Dressing — This classic Southern-style Thanksgiving dressing is tossed with crumbled breakfast sausage and plenty of sage, then cooked in a casserole dish beside the browning bird. Get the recipe for Cornbread Dressing »Helen Rosner

Haricots Verts Casserole — Sherry vinegar balances the richness in the cream sauce for this Thanksgiving staple. Get the recipe for Haricots Verts Casserole »Eilon Paz

Sweet Potato Casserole Pecan Crumble — This sweet potato casserole is an especially festive, over-the-top take on the Thanksgiving classic, topped with a crisp pecan crumble and dotted with marshmallows. Get the recipe for Sweet Potato Casserole with Pecan Crumble »Todd Coleman

Macaroni au Gratin — The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, comté, a French cheese with a complex, nutty flavor that melts beautifully. With lots of freshly grated nutmeg to season it and a golden, crunchy breadcrumb topping, it's a luscious, satisfying side dish for the Thanksgiving table. The dish comes from Thomas Keller's Bouchon Bistro, in the Napa Valley, where the staff makes it as part of their annual Thanksgiving dinner for veterans and their families. Get the recipe for Macaroni au Gratin »Ingalls Photography

Turkey Congee — Chinese rice porridge gets a welcome dose of flavor from homemade turkey stock. Get the recipe for Turkey Congee »Farideh Sadeghin

Senegalese Thanksgiving, Butternut Squash Pepe Soup — Chef Pierre Thiam's take on this classic autumn soup uses Scotch bonnet chiles for spice and nutmeg for warmth. In Senegal, a similar soup is said to prevent hangovers, so you'll find hawkers selling it outside the bars late at night. Use your favorite type of pumpkin or other fall squashes to substitute for the butternut in this recipe, if you like. For a vegan soup, substitute vegetable stock for the chicken stock. Get the recipe for Butternut Squash Soup »Ryan Liebe

Apple-Cranberry Relish — Sautéed garlic and onion, plus a little bit of salt, add a savory note to this sweet-tart relish, which gets its body from the natural pectin in the poached, puréed cranberries. A twist on Thanksgiving's traditional cranberry sauce, the recipe was given to us by Michael Sandoval, executive chef of Bouchon Bistro in Yountville, California. His staff prepares it as part of the restaurant's annual Thanksgiving meal for veterans and their families. Get the recipe for Apple-Cranberry Relish »Ingalls Photography

Pomme Puree — Passing cooked potatoes through the fine holes of a potato ricer ensures a silky consistency for this ultrarich side. Get the recipe for Pomme Purée »Ingalls Photography

Lard Bread Dressing — Lard bread, available at many Italian bakeries, is a loaf has rendered pork fat and morsels of cubed, cured prosciutto layered into the dough. Its meaty perfume and chewy nuggets of ham are made even more delectable with the addition of sweet onions, Italian herbs, and crunchy bits of cooked fennel in this stuffing. Because styles and flavors of lard bread vary by bakery—some are fluffy and moist, others are dense and crusty, and some have a peppery kick—feel free to tinker with the salt, pepper, and baking time in this recipe as your loaf requires. Get the recipe for Lard Bread Stuffing »Matt Taylor-Gross

Fonio Pilaf — This gluten-free grain, a type of millet, provides a wonderfully nutty backbone to a salad of sweet dates and carrots, and crunchy roasted peanuts. Get the recipe for Fonio Pilaf with Dates, Carrots, and Peanuts »Ryan Liebe

Fried Brussels Sprouts with Bacon and Chestnuts — This spin on a popular Sichuan stir-fry—with bacon, ginger, and garlic; garnished with sliced chestnuts—swaps traditional cauliflower for Brussels sprouts. Get the recipe for Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts »Matt Taylor-Gross

Julia Child's Garlic Mashed Potato recipe — Thirty cloves of garlic go into this creamy side dish, adapted from Julia Child's Mastering the Art of French Cooking: Volume 1 (Alfred A. Knopf, 1961). The cloves are first blanched whole, which enhances their sweetness, then used to make a rich béchamel sauce that's stirred into mashed potatoes with cream and parsley. Get the recipe for Julia Child's Garlic Mashed Potatoes »Romulo Yanes

Sweet Potato Collard Green Salad, Senegalese Thanksgiving — The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. Get the recipe for Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews »Ryan Liebe

syrup wine roast duck — Amy Thielen's take on traditional teriyaki uses a bit of birch syrup in addition to mirin (sweet rice wine). Compared with maple syrup, birch is more feral—darker, less sweet, and more acidic—and she prefers it for cooking. It also doesn't hurt that she can harvest it at home: Every spring she taps the silver birch trees in her yard and boils down the syrup over a wood fire. You can find birch syrup online, or use maple. (If doing so, omit the teaspoon of sugar.) Get the recipe for Birch Syrup and Soy Sauce-Glazed Roast Duck »Matt Taylor-Gross

roasted onions wild rice — Every September my husband, Aaron, and his dad hand-harvest the wild rice that grows in the creek in front of our house and take it to our favorite parcher on White Earth Reservation, who finishes the rice by toasting it in a twirling barrel over a wood fire. Real wild rice like ours is delicate, light brown instead of black, cooks in a mere 20 minutes, and takes on some of the smoke from its parching fire. It's an entirely different beast (and species) from the black paddy rice commonly found in stores. Rice this fresh shines with a simple treatment—in this case just a buttery tangle of roasted garden onions. (If using black rice, add 20 minutes to the cooking time.) Get the recipe for Wild Rice with Roasted Buttered Onions »Matt Taylor-Gross

Kale and Apple Salad — Crunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad from chef Cara Stadler of Tao Yuan in Brunswick, Maine. This vinaigrette is sharper than most, so if you prefer less acidity, add up to 1/4 cup more vegetable oil. Get the recipe for Kale and Apple Salad »Matt Taylor-Gross

Maitake Mushrooms with Red Chiles and Cilantro — Fragrant with star anise, chiles de árbol, and cilantro, these mushrooms brown to a crisp on the outside while remaining tender inside. Get the recipe for Maitake Mushrooms with Red Chiles and Cilantro »Matt Taylor-Gross

Simple Week Night Meal Tetrazzini — This version of the American classic has a smattering of colorful vegetables and a sauce enriched by sherry and parmesan. Get the recipe for Turkey Tetrazzini »Matt Taylor-Gross

Van Valkenberg Hot Slaw — Coleslaw gets a makeover as a filling and hearty casserole that test kitchen assistant Sarah Ruth Maier grew up eating at family functions. Get the recipe for Van Valkenberg Hot Slaw »Vanessa Rees

Honey and Herb Biscuits — Instead of plain dinner rolls, we like to serve these fluffy biscuits, fragrant with rosemary and thyme. This recipe first appeared in our November 2011 issue along with Linda Monastra's story True Harvest. Get the recipe for Honey and Herb Biscuits »Todd Coleman

Braised Red Cabbage — Adding a grated russet potato to this braise helps to temper the sour sweetness of the cabbage. Get the recipe for Braised Red Cabbage »Ingalls Photography

paprika kraut — This hearty, chicken stock—braised kraut is smoky, spicy, and well balanced, with sweet onions, garlic, and bacon fat nicely contrasting the brightness and brininess of jarred sauerkraut. If you prefer the end result even more sour, feel free to add a splash more brine from the jar. Get the recipe for Warm Paprika Kraut »Matt Taylor-Gross

Redfish on the Half Shell with Creamy Grits — Chef Justin Devillier of La Petite Grocery learned this popular Louisiana fish camp technique—cooking "on the half shell"—after moving to New Orleans from California. Grilling fish skin-side-down with its scales still attached protects the tender meat from ripping and insulates it slightly from the heat, resulting in perfectly tender flesh. Get the recipe for Redfish on the Half Shell with Creamy Grits »Christina Holmes

Roasted Turnips and Greens with Bacon Vinaigrette — Pleasantly bitter turnips are roasted until sweet and then slicked with bacon fat and tossed with sherry vinegar and their own wilted green leaves in this warming side dish. Get the recipe for Roasted Turnips and Greens with Bacon Vinaigrette »Christina Holmes

Sara Gore's Fried Brussel Sprouts — Get your sprouts crispy all over with a quick trip through a deep fryer, then dress the, in a sweet-and-sour sauce of honey and balsamic. Fried shallots, walnuts, and Parmesan bring texture and flavor, and a dose of lemon zest ties it all together. Get the recipe for Fried Brussels Sprouts »Matt Taylor-Gross

Fingerling Potatoes with Bacon — The secret to this simple dish is to use the best quality bacon available. Delicious and straightforward, you can whip this dish together quickly while keeping the oven available for other jobs. Get the recipe for Fingerling Potatoes with Bacon »Vanessa Rees

Gluten-free gravy — Potato starch replaces flour as the thickener in a rich brown gravy that's great with roasted turkey. Get the recipe for Gluten-Free Gravy »Vanessa Rees

Epice Pomme Cocktail — Easily made in big batched, this autumnal bourbon and apple brandy cocktail from Andrew Carmellini is just as easy to drink. Get the recipe for Spiced Apple Cocktail (Pomme Épicée) »Matt Taylor-Gross

black coffee spike — This is a darker, richer, cream-optional variation of homemade Bailey's—a popular below-the-kitchen-sink Midwestern recipe—which we use to spike hot coffees. With rosemary, juniper, and whiskey, it adds both woodsy flavor and punch. This recipe will keep for up to 1 month bottled in the refrigerator. Get the recipe for Black Coffee Spike »Matt Taylor-Gross

Roasted Squash and Pork Dumplings — This delicate seasonal dumpling is stuffed with squash, spiced pork, ginger, and scallion. Get the recipe for Roasted Squash and Pork Dumplings »Matt Taylor-Gross

Slow-Smoked and Spice-Brined Turkey Recipe, thanksgiving turkey recipes — Inspired by the flavors of Peking duck, this turkey is infused with a Sichuan peppercorns, fennel seeds, and fresh ginger brine, then lightly smoked over oak. Get the recipe for Slow-Smoked and Spice-Brined Turkey »Matt Taylor-Gross

Oyster Pie with Buttermilk Biscuits — This classic oyster stew from Justin Devillier, the chef of La Petite Grocery in New Orleans, is packed full of Swiss chard and flavored with smoky ham and absinthe, which perfumes each steaming bite with an enticing note of licorice. The buttermilk biscuits on top are just as delicious cooked separately and slathered with butter and honey. Get the recipe for Oyster Pie with Buttermilk Biscuits »Christina Holmes; Spoon from Old World Kitchen

Pumpkin Mango Cake, Senegalese Thanksgiving — Fresh mango, mixed into the base and fanned on top of this warmly spiced pumpkin dessert—chef Pierre Thiam's version of his wife's classic pumpkin cake—adds a tropical brightness and dramatic presentation to his Thanksgiving table. Get the recipe for Mango And Pumpkin Spice Cake »Ryan Liebe

Pumpkin Chiffon Pie — This autumnal dessert is a lighter and more refined version of plain old pumpkin pie, thanks to egg whites folded into the filling. Get the recipe for Pumpkin Chiffon Pie »Farideh Sadeghin

Classic Green Bean Casserole — With a creamy mushroom sauce and topped with flash fried onions, this holiday classic is the epitome of a crowd-pleasing casserole. Get the recipe for Green Bean Casserole »Laura Sant

Autumn Panzanella Salad — Crispy pancetta, peppery arugula, and sweet sautéed shallots give a fall spin to panzanella. Get the recipe for Autumn Panzanella Salad »Laura Sant

Apple, Sage, and Sausage Stuffing — A combination of apples and sausage lends a nice sweet-savory balance to this simple stuffing enhanced with sage. Get the recipe for Apple, Sage, and Sausage Stuffing »Vanessa Rees

Blue Ribbon Pecan Pie — The toffee-like interior and beautiful bronze top layer of halved pecans won Rubyane Surritte first place in the pie contest at Oklahoma's Drummond Ranch. Get the recipe for Blue Ribbon Pecan Pie »James Roper

Todd's Turkey Hash — This hearty breakfast dish is perfect for the morning after Thanksgiving. It uses up leftover cooked turkey as well as Thanksgiving pantry ingredients you may not have used up the day before, like cream, stock, and herbs. Get the recipe for Todd's Turkey Hash »Matt Taylor-Gross

Latest

BVI-Style Peas Soup

Saag Paneer Is the Luscious Indian Comfort Food You Need

A Hearty (Caribbean!) Soup to Get You Through The Winter

Lalla Rookh Pie

Seattle Scotch Is A Thing. And It’s Good.

Mardi Gras King Cake

Saag Paneer (Spinach with Fresh Indian Cheese)

Banish Kitchen Clutter with Five Genius Fridge Organizers

ADVERTISEMENT / ADVERTISE WITH US