21 Thanksgiving Recipes You Need for the Perfect Fall Feast

Thanksgiving has always been one of those magical times of the year for me. There’s something about the crisp fall air, the smell of turkey roasting, and—let’s be honest—the laughter (and occasional chaos) of family gatherings. Every year, without fail, I find myself reaching for the same recipes, ones that have become traditions in my home. These thanksgiving recipes are the dishes that make everyone at the table smile—whether it’s the first bite of creamy mashed potatoes or that slice of pumpkin pie that makes you regret not wearing stretchy pants.

And now, I’m sharing these 21 beloved recipes with you. They’ve been through years of trials, triumphs, and yes, a few kitchen disasters. But don’t worry, I’ve ironed out the kinks so you can avoid that “oops, I forgot to defrost the turkey” moment. Let’s dive into it, and hey, feel free to chime in—what’s your go-to Thanksgiving dish?

1. Creamy Butternut Squash Soup – Thanksgiving Recipes

Let me tell you, this soup is the epitome of fall comfort. Every spoonful transports me back to chilly November evenings when I’d cuddle up in front of the fireplace, a warm bowl in hand. There’s something about the silky texture of the squash mixed with the richness of coconut milk that just screams “home.”

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream for a richer flavor)
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Prepare the Vegetables: Begin by prepping the squash. Peel it, remove the seeds, and cut it into 1-inch cubes. Set aside. Dice the onion and mince the garlic.
2. Cook the Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté for 5-7 minutes until the onion becomes translucent and fragrant. Be careful not to burn the garlic.
3. Add Squash and Broth: Add the cubed butternut squash to the pot and stir to coat the squash in the onion and garlic mixture. Pour in the vegetable broth, bringing the soup to a boil. Once boiling, reduce the heat to a simmer and cook for about 20 minutes, or until the squash is tender when pierced with a fork.
4. Blend the Soup: Once the squash is soft, use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
5. Add Coconut Milk: Stir in the coconut milk and let the soup simmer for another 5 minutes. Taste and season with salt and pepper.
6. Serve: Ladle the soup into bowls and garnish with fresh thyme. Serve hot.

Pro Tip: Don’t rush the blending. Trust me, I’ve learned the hard way that soup explosions are a real thing.

2. Maple-Glazed Roast Turkey – Thanksgiving Recipes

Ah, the star of the show! The first time I tried this recipe, I was convinced I was a turkey disaster waiting to happen. But thanks to this maple glaze, it was chef’s kiss perfection. The trick? Baste, baste, and baste some more. Also, try not to spill maple syrup everywhere like I did once… sticky situation indeed!

Ingredients:

• 1 whole turkey (12-14 lbs), thawed
• 1/2 cup maple syrup
• 1/4 cup unsalted butter, melted
• 2 tbsp Dijon mustard
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh sage, chopped
• Salt and pepper to taste
• 1 large onion, quartered
• 2 carrots, peeled and cut into chunks
• 2 stalks celery, cut into chunks
• 2 cups chicken broth

Instructions:

1. Prepare the Turkey: Remove the turkey giblets and pat the turkey dry with paper towels. Season the turkey inside and out with salt and pepper. Set the turkey on a roasting rack in a large roasting pan.
2. Make the Glaze: In a small bowl, whisk together the maple syrup, melted butter, Dijon mustard, and chopped herbs (thyme, rosemary, and sage). Set aside.
3. Fill the Turkey Cavity: Stuff the cavity of the turkey with the quartered onion, carrots, and celery. These will add flavor to the bird as it cooks.
4. Roast the Turkey: Preheat the oven to 325°F (165°C). Brush the turkey all over with the maple glaze. Pour the chicken broth into the bottom of the roasting pan to keep the turkey moist during cooking. Place the turkey in the oven and roast for about 3 to 4 hours, depending on the size of the bird (approximately 15 minutes per pound). Baste the turkey with the glaze every 30-40 minutes to achieve a deep golden color.
5. Check the Temperature: About 30 minutes before the estimated cooking time is complete, start checking the internal temperature of the turkey. Insert a meat thermometer into the thickest part of the thigh (without touching the bone). The turkey is done when the internal temperature reaches 165°F (75°C).
6. Rest the Turkey: Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute, ensuring the meat stays juicy.

Fun Fact: My first attempt at this glaze was a disaster. I burnt the glaze to a crisp and nearly set off the smoke alarm! But hey, practice makes perfect, right?

3. Sweet Potato Casserole with Marshmallow Topping – Thanksgiving Recipes

This one’s a crowd-pleaser—especially with the kids! My love for sweet potatoes runs deep, mostly thanks to my grandma, who used to make this dish every Thanksgiving. I still remember her letting me sneak a few marshmallows before they made it to the top of the casserole.

Ingredients:

• 4 large sweet potatoes
• 1/2 cup brown sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1 1/2 cups mini marshmallows

Instructions:

1. Cook the Sweet Potatoes: Preheat your oven to 350°F (175°C). Peel and cut the sweet potatoes into chunks. Place them in a large pot, cover with water, and bring to a boil. Cook the potatoes for about 15-20 minutes or until they’re fork-tender. Drain and set aside.
2. Mash the Potatoes: Transfer the cooked sweet potatoes to a large mixing bowl. Add brown sugar, melted butter, milk, vanilla extract, cinnamon, nutmeg, and cloves. Use a hand mixer or potato masher to mash everything together until smooth.
3. Assemble the Casserole: Grease a 9×13-inch baking dish and spread the sweet potato mixture evenly in the dish. Smooth the top with a spatula.
4. Add Marshmallow Topping: Scatter the mini marshmallows evenly over the sweet potato layer.
5. Bake: Bake for about 20 minutes, or until the marshmallows are golden brown and puffed up.
6. Serve: Let the casserole cool for a few minutes before serving.

Pro Tip: Go wild with the cinnamon. Seriously, the more, the merrier.

4. Cranberry Orange Sauce – Thanksgiving Recipes

Confession time: I used to think cranberry sauce was best left in the can (gasp, I know!). But after making it from scratch, I can never go back. The burst of flavor from fresh cranberries mixed with zesty orange? It’s life-changing.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup fresh orange juice (about 2 oranges)
• 1/2 cup granulated sugar (adjust to taste)
• Zest of 1 orange

Instructions:

1. Simmer the Ingredients: In a medium saucepan, combine the cranberries, orange juice, sugar, and orange zest. Stir to mix.
2. Cook the Sauce: Bring the mixture to a simmer over medium heat. Cook for about 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. The cranberries will naturally thicken the sauce as they break down.
3. Adjust the Sweetness: Taste the sauce and adjust the sugar if necessary. If the sauce is too tart for your liking, add an extra tablespoon of sugar and cook for a few more minutes.
4. Cool the Sauce: Remove from heat and let the cranberry sauce cool completely. It will thicken further as it cools.
5. Serve: Serve at room temperature or chilled.

Quick Trick: If you like your sauce on the thicker side, let it simmer just a tad longer. I had one too many watery cranberry sauces before figuring that out.

5. Herb Stuffing with Sausage – Thanksgiving Recipes

This is hands down one of my favorite dishes, and I’m not ashamed to say I’ve been caught sneaking bites of it before the meal. The secret is in the fresh herbs—sage, thyme, rosemary—they make all the difference. And let’s be real, anything with sausage is automatically a win.

Ingredients:

• 1 loaf of day-old crusty bread, cut into 1-inch cubes
• 1 lb Italian sausage, casings removed
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 cups chicken broth
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 2 tbsp unsalted butter

Instructions:

1. Prepare the Bread: Spread the bread cubes on a baking sheet and let them dry out for several hours or overnight. Alternatively, bake them in a 300°F (150°C) oven for 15-20 minutes, tossing halfway through, until crispy.
2. Cook the Sausage: In a large skillet, cook the sausage over medium heat, breaking it into small pieces with a wooden spoon. Cook until browned and cooked through. Remove the sausage from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, melt the butter. Add the chopped onion and celery and cook for about 5-7 minutes, until softened and fragrant.
4. Mix the Stuffing: In a large mixing bowl, combine the toasted bread cubes, cooked sausage, sautéed vegetables, parsley, sage, thyme, and rosemary. Toss everything together to combine. Slowly add the chicken broth, a little at a time, until the bread is moist but not soggy.
5. Bake the Stuffing: Preheat your oven to 350°F (175°C). Transfer the stuffing mixture to a greased baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake for another 10-15 minutes to brown the top.
6. Serve: Let the stuffing cool for a few minutes before serving.

Pro Tip: Make extra, because someone (probably me) will eat half of it before it reaches the table.

6. Pumpkin Pie with Spiced Whipped Cream – Thanksgiving Recipes

Pumpkin pie is a staple, but why stop there? Top it with spiced whipped cream, and you’ve officially elevated the game. Every bite feels like a cozy autumn hug—cinnamon, nutmeg, and all.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 can (15 oz) pumpkin puree
• 1 cup evaporated milk
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp salt

Spiced Whipped Cream:

• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Make the Filling: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, cinnamon, nutmeg, cloves, ginger, and salt until smooth and well combined.
3. Prepare the Crust: Roll out the pie crust and fit it into a 9-inch pie dish. Crimp the edges and pour the pumpkin filling into the crust.
4. Bake the Pie: Bake the pie at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for another 40-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
5. Cool the Pie: Remove the pie from the oven and let it cool completely on a wire rack.
6. Make the Whipped Cream: In a chilled bowl, whip the heavy cream, powdered sugar, cinnamon, and nutmeg until soft peaks form.
7. Serve: Slice the pie and serve with a generous dollop of spiced whipped cream.

Life Hack: Always make your whipped cream from scratch. Trust me, once you do, you’ll never go back to the store-bought stuff. Plus, you get to lick the whisk—worth it.

7. Roasted Brussels Sprouts with Bacon – Thanksgiving Recipes

I used to be one of those people who turned their nose up at Brussels sprouts. But then I discovered the magic of bacon. Roasting them together? Game-changer. Even my picky eaters (aka, my brother) can’t resist.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices of bacon, chopped
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar (optional, for a touch of acidity)
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Ingredients: Trim the ends of the Brussels sprouts and slice them in half. Cut the bacon into small pieces.
3. Toss Together: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper. Stir in the chopped bacon.
4. Roast the Brussels Sprouts: Spread the Brussels sprouts and bacon evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through to ensure even browning.
5. Add Balsamic (Optional): If using, drizzle the roasted sprouts with balsamic vinegar and toss before serving.
6. Serve: Serve immediately as a hot side dish.

Pro Tip: Don’t overcrowd the pan, or you’ll end up steaming the sprouts. Learned that the hard way.

8. Honey-Glazed Carrots – Thanksgiving Recipes

These carrots are so simple, yet so delicious. My family always jokes that I overdo it with the honey, but that’s what makes them irresistible, right? They’re the perfect light side dish amidst all the heavier Thanksgiving staples.

Ingredients:

• 1 lb baby carrots (or sliced large carrots)
• 2 tbsp honey
• 2 tbsp unsalted butter
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Cook the Carrots: Bring a large pot of salted water to a boil. Add the carrots and cook for about 5-8 minutes, or until tender but still slightly firm. Drain and set aside.
2. Make the Honey Glaze: In a large skillet over medium heat, melt the butter. Stir in the honey and cook for 1-2 minutes until the mixture is bubbly and slightly thickened.
3. Glaze the Carrots: Add the cooked carrots to the skillet, tossing to coat them evenly in the honey-butter glaze. Cook for another 2-3 minutes, stirring frequently, until the carrots are fully glazed.
4. Season and Serve: Season with salt and pepper, then garnish with freshly chopped parsley before serving.

Personal Tip: Garnish with parsley for that Instagram-worthy touch. I mean, it’s all about presentation, right?

9. Garlic Mashed Potatoes – Thanksgiving Recipes

Is there anything more comforting than mashed potatoes? Especially when you add roasted garlic—pure heaven. And hey, if your potatoes come out a little too lumpy, don’t sweat it. Just call it “rustic.”

Ingredients:

• 4 large russet potatoes, peeled and quartered
• 4 cloves garlic
• 1/2 cup unsalted butter
• 1/2 cup heavy cream or milk (warm)
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions:

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Wrap the garlic cloves in foil and roast for 20 minutes until soft and caramelized.
2. Boil the Potatoes: While the garlic is roasting, place the peeled and quartered potatoes in a large pot of salted water. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
3. Mash the Potatoes: Drain the potatoes and return them to the pot. Squeeze the roasted garlic cloves out of their skins and add them to the potatoes. Mash together using a potato masher or an electric mixer.
4. Add Butter and Cream: Slowly add the butter and warm cream, mixing until the potatoes are smooth and creamy. Be careful not to overmix, as that can make the potatoes gluey.
5. Season and Serve: Season with salt and pepper. Garnish with fresh chives if desired, and serve warm.

Insider Secret: Warm your cream before adding it to the potatoes for extra creaminess. It’s the little things that make a big difference.

10. Green Bean Casserole – Thanksgiving Recipes

This dish always brings back memories of family gatherings. The crispy fried onions on top? Oh man, they’re addictive. I swear half of them never even make it to the casserole because I snack on them straight from the can!

Ingredients:

• 4 cups fresh green beans (or frozen, thawed)
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 cup fried onions
• Salt and pepper to taste
• 1/2 tsp soy sauce (optional, for depth of flavor)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Green Beans: If using fresh green beans, blanch them by boiling them in salted water for 4-5 minutes until tender-crisp, then drain and set aside.
3. Make the Casserole Mixture: In a large bowl, combine the cream of mushroom soup, milk, soy sauce (if using), and salt and pepper. Stir in the green beans and half of the fried onions.
4. Bake the Casserole: Transfer the mixture to a greased casserole dish and bake for 25 minutes.
5. Add the Topping: After 25 minutes, sprinkle the remaining fried onions over the top of the casserole and return it to the oven for another 5-10 minutes until the onions are crispy and golden.
6. Serve: Let the casserole cool slightly before serving.

Pro Tip: Use fresh green beans if you can. It makes all the difference in texture.

11. Apple Pecan Salad with Maple Dressing – Thanksgiving Recipes

Sometimes, amidst all the heavy dishes, you just need a light, refreshing salad. This one is perfect. The crunch from the pecans, the tartness of cranberries, and the sweetness of maple dressing—it’s like autumn in a bowl. Plus, it’s a nice way to feel healthy before you dive into the stuffing!

Ingredients:

• 4 cups mixed greens
• 1 apple, thinly sliced
• 1/2 cup pecans, toasted
• 1/4 cup dried cranberries
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup olive oil
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the Salad: In a large bowl, combine the mixed greens, sliced apple, toasted pecans, dried cranberries, and feta (if using).
2. Make the Dressing: In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, and a pinch of salt and pepper.
3. Toss and Serve: Drizzle the dressing over the salad and toss to coat evenly. Serve immediately.

Pro Tip: Toss the apple slices in a bit of lemon juice to prevent them from browning. Learned that the hard way after serving “rustic” brown apples once…not my finest hour.

12. Cornbread Stuffing – Thanksgiving Recipes

Ah, cornbread stuffing—the Southern twist that always brings a smile to everyone’s face. It’s the perfect combination of savory and slightly sweet, and let’s not forget the sausage! I started making this for a friend from the South, and now I can’t go back to regular stuffing.

Ingredients:

• 4 cups cubed cornbread (store-bought or homemade)
• 1/2 loaf French bread, cubed
• 1 lb sausage (optional, for extra flavor)
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 2 cups chicken broth
• 1/4 cup melted butter
• Salt and pepper to taste

Instructions:

1. Prepare the Bread: Preheat your oven to 300°F (150°C). Spread the cubed cornbread and French bread on a baking sheet and bake for 15 minutes to dry out. Let cool.
2. Cook the Sausage: In a large skillet, cook the sausage over medium heat, breaking it into small pieces. Once browned, remove from the skillet and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion and celery. Cook until softened, about 5-7 minutes.
4. Mix the Stuffing: In a large bowl, combine the dried bread cubes, cooked sausage, sautéed vegetables, sage, and thyme. Slowly pour in the chicken broth, mixing gently to moisten the bread without making it soggy. Stir in the melted butter and season with salt and pepper.
5. Bake: Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown.
6. Serve: Serve warm alongside your Thanksgiving mains.

Quick Fix: Don’t drown your stuffing in broth—it should be moist, not soggy. Trust me, there was one Thanksgiving where I basically served a stuffing soup. It wasn’t my finest moment.

13. Roasted Acorn Squash with Brown Sugar – Thanksgiving Recipes

If you’ve never roasted acorn squash, you’re missing out on one of the simplest yet most satisfying fall sides. The combination of brown sugar and butter caramelizes the squash to perfection, and the result is a sweet, buttery dish that just melts in your mouth.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 4 tbsp brown sugar
• 2 tbsp unsalted butter, melted
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Squash: Cut the acorn squashes in half and scoop out the seeds. Place them cut-side up on a baking sheet lined with parchment paper.
3. Make the Glaze: In a small bowl, mix together the brown sugar and melted butter. Brush the mixture generously over the cut sides of the squash.
4. Roast the Squash: Roast the squash for 45-50 minutes, or until it is tender when pierced with a fork and the edges are caramelized.
5. Serve: Garnish with fresh thyme if desired, and serve warm.

Pro Tip: Roast the squash cut-side down to really get that caramelization going. The crispy edges are worth it, even if you have to scrub the baking sheet afterward (lesson learned!).

14. Pecan Pie Bars – Thanksgiving Recipes

Pecan pie is always a hit, but let’s be real—bars are so much easier to serve. These pecan pie bars have all the gooey goodness of a pie but in a convenient, handheld version. Perfect for when you’ve eaten too much and can only manage “just a bite” (or five).

Ingredients:

• For the Crust:
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/4 cup brown sugar
  • Pinch of salt
• For the Filling:
  • 3 large eggs
  • 3/4 cup corn syrup
  • 1 cup brown sugar
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 2 cups pecans, chopped

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Make the Crust: In a medium bowl, mix together the flour, softened butter, brown sugar, and salt until the mixture resembles coarse crumbs. Press the dough evenly into the bottom of the prepared baking pan.
3. Bake the Crust: Bake the crust for about 15-18 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
4. Make the Pecan Filling: In a large bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla extract until smooth. Stir in the chopped pecans.
5. Pour and Bake: Pour the pecan filling over the partially baked crust, spreading it out evenly. Return to the oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.
6. Cool and Slice: Allow the bars to cool completely in the pan before lifting them out using the parchment overhang. Cut into squares and serve.

Pro Tip: Chill the bars completely before cutting them. That way, you’ll get those perfect, clean slices…or as clean as it gets before someone sneaks a piece early.

15. Apple Crisp – Thanksgiving Recipes

There’s something so nostalgic about the smell of apples and cinnamon baking in the oven. Apple crisp is one of those desserts that takes me back to childhood Thanksgivings, where I’d run into the kitchen, hoping to snag some of the crispy oat topping before dinner was even served.

Ingredients:

• For the Apple Filling:
  • 6-7 medium apples (Granny Smith or Honeycrisp work well)
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbsp lemon juice
• For the Topping:
  • 1 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
2. Prepare the Apples: Peel, core, and slice the apples into 1/4-inch slices. In a large bowl, toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Spread the apples evenly in the prepared baking dish.
3. Make the Crisp Topping: In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
4. Assemble and Bake: Sprinkle the oat topping evenly over the apples. Bake for 35-40 minutes, or until the apples are bubbling and the topping is golden brown and crisp.
5. Serve: Let the apple crisp cool slightly before serving. Serve warm, with a scoop of vanilla ice cream or whipped cream for extra indulgence.

Serve it with: A scoop of vanilla ice cream is non-negotiable. Trust me on this—hot apple crisp and cold ice cream? Pure magic.

16. Cranberry Pecan Salad with Honey Vinaigrette

This is the perfect salad for balancing out the richness of the main meal. The tart cranberries, crunchy pecans, and creamy goat cheese? It’s like they were made to be together. And that honey vinaigrette? You’ll want to drizzle it on everything.

Ingredients:

• 4 cups mixed baby greens
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans
• 1/4 cup crumbled goat cheese
• 1 apple, thinly sliced
• For the Dressing:
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions:

1. Assemble the Salad: In a large bowl, combine the mixed greens, dried cranberries, toasted pecans, goat cheese, and apple slices.
2. Make the Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper.
3. Dress and Toss: Drizzle the dressing over the salad just before serving, and toss to coat the ingredients evenly.
4. Serve: Serve immediately as a refreshing side dish.

Fun Twist: Add some goat cheese crumbles for an extra layer of creaminess. Just make sure you have enough for the salad… I tend to snack on a bit too much goat cheese before it makes it in.

17. Creamed Spinach Gratin – Thanksgiving Recipes

This dish is like a cozy blanket in food form—creamy, cheesy, and topped with golden breadcrumbs. I could honestly eat this for the entire meal. It’s a great way to sneak in some greens, especially if your family is as veggie-resistant as mine!

Ingredients:

• 2 lbs fresh spinach (or 2 packages frozen spinach, thawed)
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/2 cup breadcrumbs
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Spinach: If using fresh spinach, blanch it by boiling for 1-2 minutes, then drain and squeeze out excess water. If using frozen spinach, thaw and drain well.
2. Make the Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the garlic and cook for 1 minute. Stir in the flour and cook for another minute, stirring constantly to form a roux. Slowly whisk in the milk and heavy cream, and cook until thickened.
3. Add the Spinach and Cheese: Stir the drained spinach into the cream sauce, then mix in the Parmesan cheese. Season with salt and pepper.
4. Assemble the Gratin: Preheat your oven to 375°F (190°C). Transfer the creamed spinach to a greased baking dish. Sprinkle breadcrumbs over the top.
5. Bake: Bake for 15-20 minutes, or until the breadcrumbs are golden and crispy. Serve warm.

Pro Tip: Use fresh spinach if you can. The vibrant color and flavor make all the difference, and hey, it’s one more thing you can brag about being homemade!

18. Caramelized Onion and Mushroom Tart

If you’re looking for a show-stopping appetizer that’ll disappear in minutes, this tart is it. Caramelized onions, earthy mushrooms, and tangy goat cheese all wrapped in flaky puff pastry—it’s elegant and delicious. I usually make two because the first one mysteriously vanishes before the meal.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 large onions, thinly sliced
• 2 cups mushrooms, sliced
• 1/4 cup goat cheese, crumbled
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 egg (for egg wash)
• Fresh thyme for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Caramelize the Onions: In a large skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-30 minutes, until the onions are golden and caramelized. Add the balsamic vinegar and cook for another 2 minutes.
3. Sauté the Mushrooms: In the same skillet, sauté the mushrooms until they release their liquid and become golden brown. Season with salt and pepper.
4. Assemble the Tart: Roll out the puff pastry on a lightly floured surface and transfer it to a parchment-lined baking sheet. Spread the caramelized onions over the pastry, leaving a 1-inch border around the edges. Top with sautéed mushrooms and crumbled goat cheese. Fold the edges of the pastry over to create a rustic tart.
5. Bake: Brush the edges of the pastry with a beaten egg. Bake for 20-25 minutes, or until the pastry is golden brown.
6. Serve: Garnish with fresh thyme and serve warm.

Pro Tip: Brush the puff pastry edges with egg wash for that beautiful golden-brown crust that looks straight out of a bakery.

19. Baked Mac and Cheese – Thanksgiving Recipes

Mac and cheese is the ultimate comfort food, and baking it with a crunchy breadcrumb topping takes it to the next level. Every year, I tell myself to make a double batch, and every year I regret not doing it because there are never leftovers.

Ingredients:

• 2 cups elbow macaroni
• 2 cups sharp cheddar cheese, grated
• 1 cup Gruyere cheese, grated
• 2 cups milk
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions, then drain and set aside.
2. Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the milk and cook until thickened. Stir in the cheddar and Gruyere cheeses, cooking until melted and smooth.
3. Combine the Pasta and Sauce: Add the cooked pasta to the cheese sauce and stir to combine. Season with salt and pepper.
4. Bake the Mac and Cheese: Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a greased baking dish, then sprinkle the breadcrumbs over the top. Bake for 20-25 minutes, or until the top is golden and bubbly.
5. Serve: Let cool slightly before serving.

Pro Tip: Use a blend of cheddar and Gruyere for that rich, gooey cheese sauce. I promise, you’ll never go back to basic mac and cheese again.

20. Pecan-Crusted Salmon – Thanksgiving Recipes

For those who want a lighter (but still flavorful) main dish option, this pecan-crusted salmon is a great alternative to turkey. The crunchy pecan topping paired with the tender, flaky salmon is a match made in heaven. Plus, it adds a nice touch of elegance to the table.

Ingredients:

• 4 salmon fillets
• 1 cup pecans, finely chopped
• 1/4 cup Dijon mustard
• 1 tbsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the Topping: In a small bowl, mix together the chopped pecans, Dijon mustard, honey, and olive oil.
3. Prepare the Salmon: Place the salmon fillets on the prepared baking sheet. Season with salt and pepper, then spread the pecan mixture evenly over the top of each fillet.
4. Bake the Salmon: Bake for 12-15 minutes, or until the salmon is cooked through and the pecan crust is golden brown.
5. Serve: Serve with a side of roasted vegetables or a light salad.

Pro Tip: Serve it with a side of roasted vegetables to keep things light and balanced… because after all the stuffing and pie, you might appreciate a little balance.

21. Pumpkin Cheesecake – Thanksgiving Recipes

Pumpkin pie? Check. Cheesecake? Check. This dessert combines the best of both worlds. Every bite is creamy, rich, and packed with all the cozy fall spices you love. Plus, you can make it ahead of time—just be sure to hide it in the fridge if you want it to survive until dessert.

Ingredients:

• For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
• For the Filling:
  • 2 (8 oz) packages cream cheese, softened
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C).
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
3. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, sugar, eggs, cinnamon, nutmeg, and cloves, and mix until well combined.
4. Bake the Cheesecake: Pour the pumpkin filling into the cooled crust. Bake for 50-60 minutes, or until the center is just set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar.
5. Chill and Serve: Once fully cooled, refrigerate the cheesecake for at least 4 hours before serving.

Serve it with: A dollop of whipped cream and a sprinkle of cinnamon, because why not add a little extra flair?

Wrapping Up – Thanksgiving Recipes

So there you have it—21 of my tried-and-true Thanksgiving recipes, each with its own story (and a few kitchen disasters along the way). Whether you’re hosting a big crowd or keeping it small this year, these dishes will make your feast one to remember. Thanksgiving is all about love, warmth, and, of course, good food.

Which recipe are you most excited to try? Do you have a Thanksgiving favorite you’d like to share? Drop a comment on my Pinterest —I’d love to hear your stories and see how your dishes turn out!

Happy Thanksgiving and happy cooking!

For more healthy recipes CLICK HERE!

Or check my Pinterest board with Holiday recipes collection.