Thanksgiving

102 Traditional Thanksgiving Dinner Menu Ideas (Turkey! Sides! Pie! And More!)

A traditional Thanksgiving menu features all the classics: turkey, gravy, mashed potatoes, stuffing, and pie—lots of pie. You'll find recipes for all those things below, plus recipes for biscuits, sides, and even a few options for that new classic: the Thanksgiving cake.
Top view of roast turkey with herbs on a white platter with a side of shallotdijon gravy.
Salted Roast Turkey with Herbs and Shallot-Dijon GravyPhoto by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Laura Rege
    3/102

    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 Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    4/102

    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 Marcus Nilsson
    5/102

    Braised Turkey Legs

    Cook turkey legs separately from the breasts and be prepared for the greatest holiday-food “Aha!” moment ever.

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  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton
    6/102

    Grilled Turkey Under a Brick

    A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the bird onto the grill for even heat exposure.

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  • Photo by Alex Lau
    9/102

    Easy Roast Turkey With No-Roux Gravy

    It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.

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  • Michael Graydon and Nicole Herriott
    10/102

    Brined Roast Turkey Breast with Confit Legs

    Preparing the breast and legs with distinct cooking techniques results in unbelievable flavor and texture for each. In this recipe, the breast is brined overnight before roasting, and the legs are cooked in duck fat and left to confit until fall-off-the-bone tender.

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  • Photo by Gentl & Hyers
    11/102

    Boudin Blanc–Stuffed Turkey Breasts with Chestnuts

    White meat becomes rich and luxurious with the addition of boudin blanc sausage, white wine, and plenty of butter. This recipe is a little work, but it's a stunner worthy of this special holiday.

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  • Gieves Anderson, food styling by Anna Hampton
    12/102

    Quick-Roasted Turkey with Parsley-Caper Sauce

    Spatchcocking your turkey significantly cuts the roasting time, and it's easy to do—just take out the backbone and flatten the bird. If you're nervous about doing it yourself, just ask a butcher at the meat counter to handle it for you.

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  • Photo by Marcus Nilsson
    13/102

    Cider-Brined Turkey with Star Anise and Cinnamon

    Many of the ingredients in this recipe are classic 'red-cooking' flavorings used in Chinese cooking to braise and glaze meats like pork or duck. Note: Brining the turkey overnight keeps it moist and seasons the interior of the meat.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton
    14/102

    Roasted Turkey Legs With Ghee

    These crispy roasted turkey legs are easy to pop in the oven; serve with a super-moist sous vide turkey breast or on their own for a smaller feast.

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  • Photo by Roland Bello
    15/102

    Simple Roast Turkey with Rich Turkey Gravy

    This is the ultimate turkey lover's turkey—no bells and whistles, just a succulent bird with crispy skin and plenty of delicious gravy.

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  • 16/102

    Two-Hour Turkey and Gravy

    The trick to having a turkey ready in two hours is to use a hot oven and a small turkey. The turkey should be no more than 14 pounds. Pay attention to the roasting pan, too—if it's more than two inches larger than the turkey, the juices may burn. (In that case, add a little broth to the pan as needed.)

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  • Photo by Lauren Volo
    19/102

    Russian Deviled Eggs

    A topping of salmon roe gives these deviled eggs an extra layer of flavor.

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  • Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    20/102

    Warmed Spiced Olives

    A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton
    23/102

    Curried Pumpkin Soup

    The flavor combinations in this creamy yet light soup are complex, but making it is very easy. Like the best appetizers, the soup wakes up the palate and is not too filling.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    24/102

    Roasted Carrot, Brussels Sprout, and Cranberry Salad

    A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.

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  • Marcus Nilsson
    25/102

    Mixed Greens with Mustard Dressing

    This simple mix of bitter greens and tart dressing makes a great counterpoint to richer dishes filling the Thanksgiving table.

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  • Photo by Chelsea Kyle
    26/102

    Perfect Pear Salad

    Pears that are tender but crisp, give this salad a divine texture and bite that is at once crunchy and juicy. Salty bacon and asiago cheese round it out.

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  • Photo by Peter Frank Edwards
    29/102

    Sweet Potato Casserole With Sorghum

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

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    30/102

    Sweet Potato Casserole With Easy Candied Pecans

    Infused with maple and vanilla and topped with enough brown sugar to make an irresistible crackly crust, this sweet potato casserole definitely walks on the sweet side. The addition of the eggs adds richness and helps the sweet potatoes puff up a little when baked.

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  • Photo by Christopher Testani
    31/102

    Classic Potato Gratin

    This classic French gratin can be baked a day ahead. Cover and chill. Bring to room temperature before broiling until bubbling.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    32/102

    Our Favorite Mashed Potatoes

    Our version of perfect mashed potatoes are light and fluffy yet rich and creamy, with just a hint of garlic and thyme.

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  • Photo by Alex Lau
    33/102

    Mashed Baked Potatoes with Chives

    Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.

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  • Photo by Michael Graydon & Nikole Herriott
    34/102

    Ultra-Creamy Mashed Potatoes

    Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.

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  • Photo by Michael Graydon & Nikole Herriott
    35/102

    Make-Ahead Gravy

    The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!

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  • Michael Graydon & Nikole Herriott
    36/102

    Rich Turkey Gravy

    Want the most classic, rich, thick, turkey gravy to serve with your bird? Look no further than this recipe.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    37/102

    3-Ingredient Thanksgiving Gravy

    This simple gravy can be made in advance to avoid a last minute scramble before serving your Thanksgiving feast. Or use the rendered turkey fat and pan juices to make the gravy after roasting your bird for maximum flavor.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege
    38/102

    Skillet Dressing With Cornbread and Biscuits

    Toss torn leftover biscuits with cubes of cornbread for a sage-scented holiday side featuring two of the South’s best breads.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    39/102

    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 Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson
    40/102

    Our Favorite Stuffing With Cornbread and Sausage

    Rounds of testing beget our tastiest Thanksgiving stuffing ever. Our ultimate version has mix of country bread and cornbread, savory breakfast sausage, and plenty of fresh herbs to make it truly irresistible.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    47/102

    Macaroni & Cheese for a Crowd

    Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy—it may be for a crowd, but it's bound to go quickly.

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  • Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
    48/102

    Our Favorite Mac and Cheese

    Creamy, decadent macaroni with a light, crunchy topping: this is the mac ‘n’ cheese dreams are made of.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    49/102

    Fresh Cranberry Sauce

    This simple cranberry sauce recipe from America's quintessential brand is the perfect complement to Thanksgiving dinner, sure, but we also love it with pork, lamb, and chicken anytime of year.

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  • Photo by Michael Graydon & Nikole Herriott
    50/102

    Cranberry and Walnut Relish

    With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    53/102

    French's Green Bean Casserole

    Going old-school for the holidays? Then you might be wondering how to make green bean casserole—the quintessential version. In this green bean casserole recipe, creamy mushroom sauce surrounds tender green beans, topped with French's Crispy Fried Onions.

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  • Photo by Chelsie Craig, Food Styling by Claire Saffitz
    54/102

    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 Elizabeth Coetzee, Food styling by Rebecca Jurkevich
    55/102

    Green Bean Casserole With Crispy Fried Onions

    A mix of wild mushrooms lends an earthy touch to this creamy classic, but it’s the spice-spiked fried onions that will likely garner all the “wows.”

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  • Charles Masters, food styling by Chelsea Zimmer
    56/102

    Green Beans With Shallots, Hazelnuts, and Tarragon

    This simple dish employs the French technique of cooking vegetables in a mixture of water and butter. The water eventually cooks out after steaming the vegetables, leaving them glazed with the butter.

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  • Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian
    59/102

    Honey-Glazed Carrots With Carrot Top Gremolata

    Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch. If bunched carrots with tops aren't available, use parsley for the gremolata instead.

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  • Photo by Chelsea Kyle, Food Styling by Anna Billingskog
    60/102

    Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce

    The cranberry sauce for this holiday-ready side does double duty: It looks gorgeous (and tastes great) drizzled over roasted squash and sweet potatoes, but it’s also an excellent turkey condiment.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    61/102

    Sheet-Pan Roasted Squash and Feta Salad

    Feta and bread get roasted alongside winter squash, then tossed with pleasantly bitter greens for a salad that’s equal parts warm and cold, soft and crunchy, and sweet and savory.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka
    62/102

    Roasted Brussels Sprouts With Pancetta and Garlic

    Wildly popular and incredibly simple, it’s easy to make the ultimate restaurant side dish at home.

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  • Photo by Gentl & Hyers
    63/102

    Collard Green Gratin

    Get your greens and your comfort food all at once with this decadent, crispy-crusted casserole.

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  • Photo by Peden + Munk
    64/102

    Sweet and Tangy Collard Greens

    Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.

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  • Photo by Alex Lau
    65/102

    Slow-Cooked Collard Greens in Olive Oil

    Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that’s both simple and spectacular.

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  • Photo by Anders Overgaard
    66/102

    Creamed Collard Greens

    Good-quality smoked bacon and fresh collard greens are the keys to this indulgent riff on creamed spinach.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    67/102

    Dinner Rolls Six Ways

    One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

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  • Photo by Michael Graydon & Nikole Herriott
    68/102

    Buttery Pull-Apart Dinner Rolls

    Garlic–brown butter makes these exceptional rolls fragrant and delicious, and a portion of cooked dough mixed into the batter keeps them supple. They’re a little labor-intensive, but once you taste them, you’ll be hooked.

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  • Photo by Con Poulos
    69/102

    Whole Wheat Dinner Rolls

    These whole-wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.

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  • Jonathon Kambouris
    70/102

    Parker House Rolls

    These classic rolls are great for a buffet-style party—just set down the baking dish and let your guests dig into the hot, buttery bread.

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  • Photo by Romulo Yanes
    71/102

    Featherlight Yeast Rolls

    Mashed potato is a traditional addition to a yeast dough like this one; it helps the rising and also contributes to its tenderness. These rolls have outstanding flavor and are so light and fluffy they almost levitate.

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  • Photo by Eva Kolenko
    72/102

    Iron-Skillet Cornbread

    This decadent, main course–worthy version of the classic side dish is packed with corn, green chiles, and two kinds of oozing, melty cheese.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    75/102

    Cheesy Corn Spoon Bread

    Serve this creamy and garlicky spoonbread hot out of the oven for a cozy cold-weather side.

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  • Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson
    76/102

    Creamed Dried Sweet Corn With Onion and Chives

    Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn—and even more irresistible.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Laura Rege
    77/102

    Sweet Potato Sonker With Milk Dip

    This North Carolinian cobbler-like dessert, with both a bottom crust and lattice top, is topped with a sweetened milk “dip” after baking for a time and then returned to the oven so that the dip forms a rich glaze.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    78/102

    Pecan-Cranberry Galette

    This elegant little fall galette is studded with whiskey-soaked cranberries.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    79/102

    Pumpkin Cheesecake With Bourbon–Sour Cream Topping

    The caramelized flavor of bourbon and the tang of sour cream add balance to the rich, spiced filling of this cheesecake. Chopped pecans add a nutty dimension to the graham cracker crust.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    80/102

    Bourbon Pumpkin Pie

    A judicious hand with the spices lends this custardy version a certain lightness. There is a bit of tang, too, from sour cream, and an underlying warmth from the jigger of bourbon (to amplify the depth of flavor, add some to the whipped cream accompaniment, too).

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  • 81/102

    Spiced Pumpkin Pie

    Sprinkle a ring of chopped toasted walnuts around the edge of the pie before serving.

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  • Photo by Penny De Los Santos
    82/102

    Butternut Pumpkin Pie

    America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin" than anything from a can.

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  • Photo by Matt Duckor
    83/102

    Patti LaBelle-Style Sweet Potato Pie

    This sweet, rich Southern stunner is adapted from Patti LaBelle’s cookbook, LaBelle Cuisine. We especially love the technique of sprinkling the crust with brown sugar before adding the filling, which creates a layer of delectable syrup.

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  • Photo by Matthew Septimus
    84/102

    Apple Walnut Bundt Cake

    This fragrant olive oil cake stays moist and flavorful for over a week, so feel free to make it a few days before serving. The caramel glaze is an optional, but highly recommended.

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  • Photo by JP Bevins, Food Styling by Kat Boytsova
    85/102

    Karo Classic Pecan Pie

    Attention pecan pie lovers! Here's a classic recipe using a classic American brand.

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  • Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
    86/102

    Brown-Butter Pecan Pie With Rum and Espresso

    Brown butter brings out nuttiness of the pecans, while the bite of rum and the slight bitterness of espresso balance out the sweetness of this pie. We use cane syrup here, which has a richer flavor than corn syrup—you can find it in many specialty food shops or online.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    87/102

    Classic Pecan Pie

    It's impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet—exactly like the one here.

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  • Photo by Michael Graydon & Nikole Herriott
    88/102

    BA's Best Deep-Dish Apple Pie

    The key to the richest apple pie filling? Macerate apples in brown sugar, lemon, and spices, then reduce the juices with fresh cider to concentrate the flavors before baking.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    89/102

    Our Favorite Apple Pie

    Our favorite apple pie is the perfect combination of an all-butter flaky crust and tender, toothsome apples.

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  • Photo by Elizabeth Coetzee, Food Styling by Stevie Stewart
    90/102

    Fried Apple Pies

    These handheld, crescent-shaped, fruit-filled pastries, long popular in the South, are found at church picnics, crossroads country stores, and, if you are incredibly blessed, in your favorite aunt's hot cast-iron skillet at Thanksgiving.

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  • Photo by Romulo Yanes
    91/102

    Pumpkin Spice Bundt Cake With Buttermilk Icing

    Some families don't eat pumpkin pie on Thanksgiving—shocking, we know. Instead they leave pies for the pecans and sweet potatoes. The pumpkin is reserved for stunners like this bundt cake, which is rich with warm spices and simply garnished with a tangy buttermilk glaze.

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  • 92/102

    Pumpkin Bread

    Make this pumpkin bread for Thanksgiving morning and then finish the day with a second slice—if there's any still left, that is.

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  • Jeremy Liebman
    93/102

    Banana Meringue Pudding

    For some Southerners, banana pudding is the ultimate traditional dessert—no matter what time of year.

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  • Photo by Travis Rainey, Food Styling by Stevie Stewart
    94/102

    Apple Crumble

    The flavor of this dessert relies on the apples—track down a mixture at the farmer's market for the most depth.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    95/102

    Black-Bottom Hazelnut Pie

    This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused filling and a delectable topping of crunchy sugar-coated hazelnuts. It's basically pecan pie without the pecans—and it just became your new Thanksgiving tradition. 

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  • 96/102

    Basic Flaky Pie Crust

    This pie crust is light, flaky tender and very crisp. It has a glorious butter flavor and is an ideal container for any pie or tart recipe. If you can find it, use pastry flour, as it will result in a more tender crust than one made with all-purpose flour.

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  • Photo by Lisa Hubbard
    97/102

    Pumpkin Mascarpone Pie

    Mascarpone lightens up the filling of this classic pumpkin pie, while simultaneously making it even more luscious. 

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    98/102

    Caramel Apple Drip Cake With Candied Walnuts

    Instead of the usual apple pie, opt for this spiced apple cake for Thanksgiving. Grated apples give it a moist, dense texture, while a caramel glaze and candied walnuts make it truly showstopping.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones
    99/102

    Marbled Pumpkin-Maple Cheesecake Bars

    In this two-for-one Thanksgiving dessert, the creamy flavors of cheesecake meet the fall flavors of pumpkin pie.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou
    100/102

    Fall Fruit Galette

    This galette is just as delicious and impressive as a pie, but half the work. The apples get a quick toss in fragrant fennel seeds and vanilla before filling the rustic, flaky crust.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    101/102

    Retro Strawberries-and-Cream Pretzel Tart

    In this updated strawberry pretzel salad, a springform pan pinch-hits for the glass Pyrex dish, transforming the “salad” into a tart. It can be made in a 9-in/23-cm deep-dish pie pan instead, but then it becomes…a pie. Salad, tart, pie—whatever you want call it, this throwback is worth revisiting.

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  • Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
    102/102

    Deep-Dish Maple-Bourbon Cream Pie

    Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie.

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