Recipe Roundup

97 Thanksgiving Potluck Ideas for Sides & Mains

These crowd-friendly dishes, from hearty roasted squash to creamy potato gratins and fresh kale salads, will make you the potluck winner.
Large disposable aluminum platter of sweet potato and kale stuffing with serving spoon and wine on the side.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Laura Rege
  • Large disposable aluminum platter of sweet potato and kale stuffing with serving spoon and wine on the side.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Laura Rege
    1/97

    Spicy Cornbread Stuffing With Chorizo and Sweet Potatoes

    This flavor-packed holiday side feeds a crowd of 20 and takes care of both the stuffing and the sweet potatoes.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Laura Rege
    2/97

    Turkey for Twenty

    Roasting turkey in pieces is a great strategy when cooking for a large crowd. You can buy the turkey already cut up, separate two turkeys yourself, or ask your butcher to do the work for you.

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  • Photo by Chelsie Craig, Food Styling by Claire Saffitz
    7/97

    Slow-Cooked Winter Squash With Sage and Thyme

    Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    8/97

    The Simplest Roast Turkey

    Perfect for first-timers and holiday pros, this Gourmet classic is seasoned simply and comes out beautifully bronzed.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    9/97

    Garlicky Sausage Stuffing

    Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving stuffing recipe.

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  • Photo by Chelsie Craig, Food Styling by Claire Saffitz
    10/97

    Slow-Cooked Green Beans With Harissa and Cumin

    Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    17/97

    3-Ingredient Lemony Green Beans With Frizzled Leeks

    Think of this crispy leek-topped looker of a dish as an elegant and crunchy take on green bean casserole. The green beans are sauteéd with lemon zest for acidity in every bite—transport the leek topping separately to minimize sogginess.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    18/97

    Kale Salad With Butternut Squash, Pomegranate, and Pumpkin Seeds

    This is the unicorn potluck dish, the one that actually gets better on transport. A maple vinaigrette tenderizes the tough and hearty kale leaves and softens their bite—toss the salad with it just before leaving the house (or up to thirty minutes ahead) and the salad will only get better on your journey.

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  • Photo by Christopher Testani
    19/97

    Roasted Squash With Mint and Toasted Pumpkin Seeds

    With its bright-orange hue, roasted squash is pretty gorgeous on its own; adding a crunchy topping of pumpkin seeds and a shower of herbacious mint turns makes them look like a painting.

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  • Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian
    20/97

    Honey-Glazed Carrots With Carrot Top Gremolata

    Sweet honey-glazed carrots are dressed with an acidic herb gremolata of dill and lemon juice. Roast the carrots at home and transport the topping in a separate container for dressing the vegetables on arrival. And don't worry about reheating: These carrots taste amazing at room temperature.

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  • Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian
    23/97

    Luxe French Potatoes

    This creamy cheese-filled potato casserole gets melty in the middle and brown on top in the oven. A pastry bag with a star tip provides the golden brown finishing touch. The only tough part? Begging your host for some oven space for a quick reheat.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    24/97

    Kale Salad With Brussels Sprouts, Apples, and Hazelnuts

    Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.

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  • Photo by Johnny Miller
    29/97

    Roasted Acorn and Delicata Squash Salad

    Shaved goat cheese provides a creamy finishing touch in this salad, which balances arugula's bite with squash's meaty flavor and buttery texture. Keep your greens sturdy by carrying the dressing in a separate container and tossing the salad when you get to the party.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    30/97

    3-Ingredient Thanksgiving Stuffing

    Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing.

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  • Photo by Romulo Yanes
    39/97

    Sweet Potato Fritters

    Fry up a ton of these fritters, set them out, and watch them disappear.

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  • Michael Graydon and Nikole Herriott
    40/97

    Slow-Roasted Green Beans with Sage

    Forget the rule about cooking vegetables just until they're crisp-tender. The oven-roasting method used here results in lusciously soft beans with intensified flavor.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
    53/97

    Brussels Sprouts With Bacon Jam

    You know you love Brussels sprouts and bacon, but have you ever tried Brussels sprouts and bacon jam? You (and your hungry party guests) are in for a surprising treat.

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  • Roland Bello
    54/97

    Brussels Sprouts with Shallots and Wild Mushrooms

    Sweet, nutty roasted Brussels sprouts and a woodsy blend of wild mushrooms will make this luxurious variation on green bean casserole a hit at a potluck.

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  • Photo by Alex Lau
    81/97

    Shaved Cauliflower Salad

    What makes this salad so good? A secret ingredient we like to call "flavor flakes."

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  • Photo by Chelsea Kyle, Food Styling by Jennifer Ophir
    82/97

    Autumn Kale Salad

    This salad celebrates the colors and flavors of fall, adding a hint of sweet raisins to contrast the slightly bitter kale greens.

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  • Photo by Christopher Testani
    83/97

    Winter Squash Agrodolce

    A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.

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  • Photo by Elizabeth Cecil
    84/97

    Kohlrabi Caesar Salad

    A pleasant change of pace from romaine, this kohlrabi salad melds interesting and approachable.

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  • Photo by Peden + Munk
    91/97

    Honeynut Squash With Radicchio and Miso

    What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method. Guests will flip for 'em.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Stockwell
    92/97

    Cauliflower "Mac 'n' Cheese" Casserole

    This gluten-free dish offers all the melty goodness of a mac 'n' cheese dinner, while offering a tiny bit of healthiness.

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  • Photo by Peter Frank Edwards
    97/97

    Sweet Potato Casserole With Sorghum

    Instead of the standard marshmallow topping, the recipe uses sorghum syrup for a rich, deep sweetness, and chopped roasted peanuts for a pleasing crunchy contrast.

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