Our 50 Best Thanksgiving Recipes

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

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
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
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
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
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
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
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
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
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
Grilled Oysters With Pecorino and Shaved Bottarga
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
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
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
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
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 with Pecan Crumble
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
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
Turkey Congee
Chinese rice porridge gets a welcome dose of flavor from homemade turkey stock. Get the recipe for Turkey Congee »Farideh Sadeghin
Butternut Squash Soup
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
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 Purée
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 Stuffing
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 with Dates, Carrots, and Peanuts
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
Wok-Fried Brussels Sprouts and Bacon with Crispy Chestnuts
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 Potatoes
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
Shredded Collard Green Salad with Roasted Sweet Potatoes and Cashews
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
Birch Syrup and Soy Sauce-Glazed Roast Duck
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
Wild Rice with Roasted Buttered Onions
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
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
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
Turkey Tetrazzini
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
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
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
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
Warm Paprika Kraut
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
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
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
Fried Brussels Sprouts
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
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
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
Spiced Apple Cocktail (Pomme Épicée)
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
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
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
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
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
Mango And Pumpkin Spice Cake
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
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
Green Bean Casserole
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
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
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
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
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