Thanksgiving Recipes

SAVEUR magazine shows you how to cook a complete Thanksgiving Day meal with these Thanksgiving recipes. From turkey and gravy to stuffing to side dishes to dessert, you'll find everything you need for a memorable Thanksgiving dinner.

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 TurkeyRyan Liebe

Roast Turkey with Cornbread Dressing

Roast Turkey with Cornbread Dressing
LouElla Hill, a Memphis, Tennessee, cook who was famous for her Thanksgiving feasts, liked to roast her turkeys in ordinary brown paper grocery bags to keep them moist. Today's recycled paper might contain toxins that can leach into food, so we recommend using roasting bags specifically designed for cooking instead. See the recipe for Roast Turkey with Cornbread Dressing »Helen Rosner

Oyster Stuffing

Oyster Stuffing
We've always been partial to traditional New England–style stuffing, particularly when it's made with French bread, smoky cured pork, and oysters. See the recipe for Oyster Stuffing »Helen Rosner

Gluten-Free Gravy

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

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

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

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

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

Mashed Yams with Lime and Honey

Mashed Yams with Lime & Honey
Creamy baked yams are mashed with butter, lime juice, and honey in this easy autumn dish developed by chef Mary Sue Milliken. Get the recipe for Mashed Yams with Lime and Honey »Helen Rosner

Crème Fraîche Mashed Potatoes

Creme fraiche mashed potatoes
Mashed potatoes combined with butter and crème fraîche make a rich, creamy side. Any root vegetable can be used in combination with or in place of the potatoes. Get the recipe for Crème Fraîche Mashed Potatoes »Farideh Sadeghin

Salad of Haricots Verts and Green Hazelnuts

Salad of Haricots Verts and Green Hazelnuts
This salad of crisp haricots verts is tossed in a light tomato-spiked cream dressing and scattered with fresh hazelnuts. Get the recipe for Salad of Haricots Verts and Green Hazelnuts »Farideh Sadeghin

Jalapeño Cornbread Stuffing

Jalapeño Cornbread Dressing
Bacon and jalapeños flavor this otherwise classic cornbread dressing from Mary Sue Milliken. Get the recipe for Jalapeño Cornbread Stuffing »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

Sour Cream Corn Bread

Lee Bailey's Sour Cream Cornbread
This simple Southern-style cornbread harkens to cookbook author Lee Bailey's Louisiana upbringing and highlights his simple entertaining and cooking style. Bailey calls for baking the cornbread in a cast-iron skillet, but you can substitute a well-greased 9-inch metal baking pan. Get the recipe for Sour Cream Corn Bread »Matt Taylor-Gross

Cranberry Crostini

Cranberry crostini
Tart, colorful cranberries are not just for cooked and canned sauces. Paired with rich whipped ricotta spread and toasted baguette slices, the raw fruit has a punchy flavor and crunchy texture that's a light, bright complement to crostini. Prepare the dip up to one day ahead and store covered in the refrigerator. Stir or buzz in the food processor briefly before spreading onto toasts. Get the recipe for Cranberry Crostini »Matt Taylor-Gross

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

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

Rosemary-Caramel Apple Pie

Rosemary-Caramel Apple Pie, holiday pie recipes
Rosemary adds a subtle, herbal undertone to a gooey caramel sauce that gets stirred into tart apples in this sophisticated yet all-American dessert. Get the recipe for Rosemary-Caramel Apple Pie »Matt Taylor-Gross

Apple Croustade (Flaky Apple Tart)

Flaky Apple Tart
Crisp, paper-thin sheets of phyllo dough wrap and crown tender brandied apples in this classic French tart. Get the recipe for Apple Croustade (Flaky Apple Tart) »David Yoder

Pumpkin Cheesecake with Gingersnap and Hazelnut Crust

pumpkin cheesecake
The crunchy hazelnut and gingersnap crust (for which gluten-free gingersnaps worked just as well) lends an unexpected satisfying crunch to the creamy filling, whose richness is heightened by a generous dose of maple syrup. See the recipe for Pumpkin Cheesecake with Gingersnap and Hazelnut Crust »Todd Coleman