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.
The flavors of Senegal—sour tamarind, fiery scotch bonnets, and pungent fish sauce—add umami-rich depth to this unexpected Thanksgiving bird.
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.
Get the recipe for Roast Turkey with Cornbread Dressing »
We’ve always been partial to traditional New England–style stuffing, particularly when it’s made with French bread, smoky cured pork, and oysters.
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 »
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 »
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 »
Get your sprouts crispy all over with a quick trip through a deep fryer, then dress them 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 »
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 »
Creamy baked yams are mashed with butter, lime juice, and honey in this easy autumn dish developed by chef Mary Sue Milliken.
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 »
Bacon and jalapeños flavor this otherwise classic cornbread dressing from Mary Sue Milliken.
Ciabatta and Sausage Stuffing
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 »
Fresh orange and grapefruit juice add zest to this seasonal staple.
Get the recipe for Whole Cranberry Sauce »
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 »
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 »
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) »
Assistant Web Editor As a lifelong fan of anything baked with pumpkin puree, I’ve been making a similar version of this cheesecake for years. But when I tried this recipe, my pumpkin-cheesecake dreams were forever answered, and I know I’ll serve this one at every Thanksgiving to come. 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 »