Thanksgiving Recipes: 25 Family Favorites to Try This Year

thanksgiving recipes can feel like a puzzle when you are trying to please picky eaters, stick to tradition, and still put your own touch on the table. I have been there with a full cart, a short timeline, and a house that smells like butter and cinnamon. If you want cozy, reliable dishes and a few fresh twists, you are in the right place. I am sharing 25 family favorites that never fail me. You will get simple steps, make ahead tips, and clear flavors that taste like home. Let’s set you up for the best holiday spread you have had yet.

Classic Thanksgiving Side Dishes

When I think of thanksgiving recipes that make everyone’s eyes light up, I think of the classics. Creamy mashed potatoes. Golden stuffing with crispy edges. Tart cranberry sauce. Sweet potato casserole with a toasted top. And a silky gravy that ties it all together. These are the dishes people ask for by name, so let’s make them foolproof.

Creamy Make Ahead Mashed Potatoes

I have tested a lot of potato methods, and this one stays creamy without turning gluey. Yukon golds are my favorite, but russets work great too.

• Ingredients: 3 pounds potatoes, 6 tablespoons butter, 1 cup warm milk or half and half, 1 teaspoon salt, pepper to taste, optional sour cream.
• Directions: Peel and cube potatoes, cover with cold water, and boil until tender. Drain well. Mash with butter. Add warm milk slowly until it is fluffy and smooth. Season with salt and pepper. Stir in a spoon of sour cream if you like extra tang. Transfer to a baking dish, dot with butter, cover, and refrigerate up to 2 days. Reheat covered at 350 F until hot, then uncover for 10 minutes to brown the top.

Gravy Basics Without Stress

Gravy can make or break the plate. Use the drippings plus low sodium stock. Whisk a quick slurry of flour and water, then add it slowly while whisking. Keep the heat medium low and be patient. If it is too salty, stir in a splash of cream or a knob of butter. If it is too thin, simmer a few minutes longer.

Stuffing Tip: Bake stuffing in a shallow dish for crispy edges. Use a mix of buttery brioche and sturdy sourdough for the best texture. Stir in sautéed onions, celery, and plenty of fresh sage. If you like a hint of sweetness, toss in diced apple. If you want a meaty version, brown some sausage and fold it in.

Cranberry Sauce should be bright and tangy. Simmer fresh cranberries with orange juice, a cinnamon stick, and sugar until they burst. Let it cool and it will thicken on its own. Make it a couple days ahead and stash it in the fridge.

My aunt tried the mashed potatoes last year and said, I did not think I liked mashed potatoes until I had yours. We scraped the dish clean and my cousin asked for the recipe before dessert.

If you want an easy backup plan for guests who do not eat turkey, try a few simple chicken ideas that cook quickly and still feel special.

Sweet Potato Casserole is best when it is not overly sweet. Mash roasted sweet potatoes with butter, salt, a little maple syrup, and cinnamon. Top with chopped pecans tossed in brown sugar. Bake until the top is toasty and the edges bubble.

Easy Vegetable Thanksgiving Side Dishes

These vegetable dishes balance the richer parts of the plate. They are crisp, colorful, and easy to make while the turkey rests. They also round out your thanksgiving recipes with a little freshness and crunch.

Roasting Cheat Sheet

High heat equals golden edges. Toss vegetables with olive oil, salt, and pepper. Spread them out so they roast, not steam. Flip once for even color.

Roasted Brussels Sprouts get sweet and nutty in a hot oven. Add a splash of balsamic at the end for shine and depth. Toss with toasted almonds or crispy bacon if you want a little extra.

Honey Glazed Carrots are kid friendly and pretty on the table. Melt butter with honey, add a pinch of salt, toss with roasted or steamed carrots, and finish with a little chopped parsley.

Green Beans with Garlic and Lemon cook fast. Blanch until crisp tender, drain well, then toss in a hot skillet with olive oil, garlic, lemon zest, and a squeeze of juice. They taste bright next to gravy and stuffing.

For absolute hands off ease, try slow cooker green beans with onions and a touch of broth. If you love set it and forget it dishes, I have a whole list of cozy ideas here: 20 cozy crockpot recipes.

Salad Recipes for Thanksgiving

I always include a fresh salad to keep plates balanced. A good salad cuts the richness in the best way and adds bright color to your thanksgiving recipes lineup.

Crisp Apple and Walnut Salad: Greens with sliced apples, toasted walnuts, dried cranberries, and a simple maple vinaigrette. It is crunchy and sweet with a gentle bite from the dressing.

Kale and Sweet Potato Salad: Massage shredded kale with olive oil and salt until soft. Toss with roasted sweet potato cubes, pumpkin seeds, and goat cheese. Drizzle with a tangy mustard dressing.

Roasted Beet and Orange Salad: Roast beets until fork tender, slice, and plate with orange segments, arugula, and a light balsamic dressing. Add pistachios for crunch if you have them.

Serving Suggestions

• Dress salads lightly, then serve extra dressing on the side so greens stay crisp.
• Toast nuts for a few minutes to bring out flavor. Watch closely so they do not burn.
• Make vinaigrettes in a jar. Shake, taste, and adjust salt or sweetness. Easy to store and pour.

Featured Recipe Collections and Guides

Planning a holiday menu can feel like juggling. Here is how I map out cooking so you can enjoy the day too.

A Simple Prep Timeline

Two to three days before: make cranberry sauce, prep salad dressings, cube bread for stuffing, and bake cornbread if you are using it. One day before: assemble casseroles, make mashed potatoes, chop vegetables, and set the table. Day of: roast the turkey, bake off the sides, reheat the potatoes, and warm rolls at the last minute.

If you are building a dessert table, consider a mix of pies and bars so slicing is easy. For a fun twist, add something playful like churro bites or creamy flan. You can find more sweet ideas in my favorite roundup of Mexican dessert recipes that guests talk about all year.

For friends who stay the weekend, plan a couple of simple mains for the next day. I rely on this stash of easy chicken recipes so lunch is satisfying but light. It keeps me from living on pie alone, even though that is tempting.

More Thanksgiving Recipes

Let’s round out your menu with a few more family favorites. These are the dishes that turn a good meal into a great one.

Buttery Dinner Rolls: If you have the time, make a simple yeast dough in the morning and bake close to dinnertime. Brush with melted butter and sprinkle with flaky salt. If you want no knead, the dough can rest in the fridge overnight and bake up beautifully.

Mac and Cheese: Go for a blend of cheddar and Gruyere so it is creamy and sharp. Bake until the edges puff and the top turns golden. A crunchy breadcrumb topping makes it extra special.

Cornbread Stuffing with Sausage: Toast your cornbread cubes in the oven so they do not get soggy. Stir in cooked sausage, onion, celery, and chopped herbs. Moisten with stock and bake until set in the middle.

Green Bean Casserole: For a fresher take, skip the canned soup and make a quick mushroom cream sauce. Top with crisp fried onions and bake until bubbly. It tastes familiar and better than you remember.

Apple Crisp and Pumpkin Pie Bars: If you want dessert variety without fuss, bake a crisp early and reheat gently while you eat. Bars are easier than a full pie and less pressure on the crust game. Both pair perfectly with vanilla ice cream.

Leftover Strategy: Store leftovers in shallow containers so they cool fast. Reheat mashed potatoes with a splash of milk. Warm stuffing covered with a little stock so it stays moist. Cranberry sauce keeps for a week in the fridge and makes the best turkey sandwich spread.

If you like to cook by feel, remember the three C’s. Color for caramelization and browning. Crunch to balance soft textures. Citrus to brighten rich or salty flavors. Those little moves keep your plate interesting without extra work. These tiny refinements help your thanksgiving recipes win the day.

Common Questions

How do I keep mashed potatoes warm without drying them out? Keep them in a covered baking dish at 175 to 200 F, or hold in a slow cooker on warm. Stir in a splash of milk before serving if they tighten up.

Can I make stuffing ahead? Yes. Assemble and refrigerate it unbaked for up to two days. Add a little extra stock right before it goes into the oven so it is moist and bakes evenly.

What is the best way to thaw a turkey? Thaw in the fridge, about one day for every 4 to 5 pounds. Keep it on a tray to catch drips. Do not thaw at room temperature.

How do I get crispy skin on roasted vegetables? Dry them well, use a hot oven around 425 F, and do not crowd the pan. Give them space and they will brown instead of steam.

What desserts travel well if I am a guest? Pumpkin bars, pecan bars, and apple crisp travel better than whole pies. Bring whipped cream in a separate container and whip again for a few seconds before serving.

A Happy Plate and a Calm Kitchen

There are a lot of ways to build a menu, but the goal is simple. Feed the people you love and enjoy the day. Choose a few staples, add a fresh salad, and finish with a dessert that makes you smile. If you want more inspiration, I like browsing ideas from Our Staff’s Favorite Thanksgiving Recipes, the beautiful lineup of 50 Thanksgiving Side Dishes, and the wider set of Thanksgiving Recipes for new spins on tradition. You have got this, and I cannot wait to hear which dishes become your new family favorites.