24 tried-and-true, inventive recipes to make your Thanksgiving memorable.
My favorite Thanksgiving recipes with the essential ingredients and techniques for success.
This year looks different with the ongoing pandemic, so plan early: make a list of the dishes you want, buy non-perishables now, and order what you can ahead of time. For fresh produce, be selective—shop at farmers’ markets and reputable stores, but move efficiently and wear a mask. You may be hosting fewer people; I still cook generous portions because leftovers are a holiday gift. The morning after Thanksgiving I’ll share tips for using leftovers.
When planning your menu, try not to repeat the same dominant ingredient across multiple dishes. If you serve pecan pie, use pine nuts for a crunchy side. If rosemary flavors the gravy, consider tarragon in the stuffing. Small contrasts keep the meal interesting.
The Main Course: Making the Turkey & the Most Magnificent Gravy
(Click the recipe titles)
A dependable turkey recipe with clear, detailed instructions. Years of testing taught me that basting with pomegranate and pineapple juices creates a subtle mahogany sheen and balances the turkey’s flavor—the acidity helps tame any gamey notes.
Make a dark, caramelized, deeply flavorful gravy—it’s easier than it looks.
The trick is to roast the vegetables in the pan until they are deeply browned. Add stock only after the pan vegetables have caramelized; adding liquid too soon prevents the gravy from developing its rich color and complex taste.
My Favorite Side Dishes: THE POTATOES
Stunning and make-ahead friendly. These layered purple and Yukon Gold potatoes are light and creamy without heavy cream—just the right balance of milk, butter, and garlic for depth. They present beautifully and reheat well.
Fanned sweet potatoes roasted with a maple glaze and garlic tucked into the slices. A sprinkle of fresh rosemary and grated aged Gouda adds savory balance to the sweetness—guaranteed crowd-pleaser.
Crispy, low-fat oven-baked fries seasoned well. Toss 1/2″ batonettes with a little oil and savory spices, roast until crisp, then finish with a garlic-butter topping and parsley just before serving.
A nostalgic favorite. Reduce fresh apple cider for a balanced, sticky glaze. Layer cooked, peeled, sliced yams in a casserole, glaze, and broil briefly for lightly blackened edges.
Vegetables and Important SIDES:
Bright, crisp haricots with pan-fried shallots and a miso-lemon-maple glaze. Sauté quickly to char the edges, toss with sliced radishes and the glaze, and top with golden shallot rings for texture and flavor.
Roasted carrots and figs with a just-sweet pomegranate glaze and crunchy pistachios. This vegan side is colorful, balanced, and lively without feeling heavy.
Quartered sprouts roast faster and caramelize on the edges. Spiced candied pecans add sweet crunch and contrast.
Colorful, textural, and make-ahead friendly. Haricot verts get a quick sear, then are mixed with garlic chips, shiitake “bacon,” toasted almonds, pomegranate seeds and za’atar for a vibrant side.
Hearty, savory stuffing with chestnuts, mushrooms, apricots, tarragon and sage. Use different breads for unique textures and flavors.
Chunky, tart-sweet cranberry sauce with fresh pineapple and a hint of ginger. Quick to make—ready in under 15 minutes.
Light, moist cornbread that adapts to gluten-free diets. Not overly sweet, buttery, and excellent with fresh corn kernels—an all-time favorite at my table.
To Start / Hors d’oeuvres:
Pecans, walnuts, almonds and Brazil nuts roasted with rosemary and sweet-salty notes. A fragrant, simple nibble to start the meal.
An easy syrup to elevate sparkling wine. Made with cranberry, pomegranate and orange juices for bright, festive cocktails.
Serve with toasted bread and crudités, plus extra roasted garlic on the platter. A great party starter.
Handheld party-pleasers filled with tender chicken, vegetables, farro (or brown rice), roasted eggplant and smoked mozzarella.
Serving Soup:
I often start holidays with a homemade soup—serve it in bowls or small glasses as hors d’oeuvres.
A Thanksgiving-friendly soup with cashew crema, maple, cinnamon, and spiced cashew garnish. I include an easy method for peeling kabocha.
Creamy yet dairy-free, with a coconut cream swirl and a hint of pineapple juice for brightness. Comforting and healthy.
Silky bisque from celery root and potatoes, optionally finished with cashew cream. Dairy-free and vegan-friendly.
Salads:
If you serve a buffet, a composed salad is a beautiful addition.
Crisp, sweet, and colorful—make the dressing ahead and top with my nut-and-seed crunch for texture.
Caramelized pears, mixed greens, purple carrots, pecans and a bright garlic-confit vinaigrette—perfect for autumn.
Seasonal vegetables with shaved Manchego and pine nuts, finished with a tangy pink peppercorn vinaigrette.
Radicchio, Pink Pearl apples, radishes, squash, chèvre and pistachios—an elegant fall salad.
THANKSGIVING DESSERTS to come next week!!!
Best ~ from my kitchen to yours,
Karen