20 Insanely Good Thanksgiving Recipes to Try This Year

Thanksgiving dessert table always needs variety, and the same goes for the whole spread — some guests want the classics they expect every single year, while others are hoping for a fresh twist somewhere on the table. Over the years I've settled into a rotation of recipes that balance both instincts, and this list brings together the twenty I come back to most often, whether I'm hosting a huge family gathering or a smaller dinner for four.

—

1. Classic Herb-Roasted Turkey

I never skip a proper roast turkey, no matter how many other proteins end up on the table. I rub the whole bird generously with butter, fresh rosemary, thyme, and sage, then roast it low and slow so the meat stays tender while the skin turns beautifully crisp. Basting every thirty minutes keeps things moist, but the step I really can't skip is letting it rest for a full twenty minutes before carving. I learned the hard way that cutting into it too early drains all that juice right out onto the board instead of staying in the meat. I always save the drippings for gravy afterward, since that's honestly half the reason I roast a turkey in the first place.

2. Buttery Garlic Mashed Potatoes

Yukon Golds are the only potato I'll use for mashing anymore, since they have a naturally buttery texture that russets just don't match. I roast a head of garlic alongside the turkey and mash it right in, which adds a mellow sweetness without turning the potatoes into a garlic bomb. My one non-negotiable trick is warming the milk and butter before mixing them in, since cold dairy is what makes mashed potatoes turn gluey. I finish every bowl with a swirl of melted butter and a generous crack of black pepper, because I think a plain bowl of mashed potatoes is a missed opportunity.

3. Homestyle Sausage and Herb Stuffing

I make my stuffing with toasted bread cubes, savory pork sausage, celery, onion, and a healthy blend of sage and thyme, and I always bake it separately from the bird. I know some people swear by stuffing the turkey itself, but I like being able to get that crispy top layer while keeping the inside moist, which is nearly impossible to control when it's cooked inside the cavity. A splash of chicken broth right before it goes in the oven keeps it from drying out, and honestly this is the dish I catch myself sneaking bites of before dinner even starts.

4. Rich and Silky Turkey Gravy

Gravy is where all those turkey drippings I saved finally pay off. I make a simple roux with butter and flour, then whisk in the drippings until it turns into a glossy, rich sauce. A splash of white wine adds a little depth I don't think people expect from gravy, and I never stop whisking while it thickens, since that's the only way to avoid lumps. I've come to think gravy is the most underrated dish on the whole table — it's what actually ties the turkey, potatoes, and stuffing together into one bite.

5. Cranberry Orange Relish

This is the dish I make when I want something bright to cut through everything else. I don't cook it at all — just blend fresh cranberries, orange zest, and a touch of sugar together, which keeps the cranberries fresh and slightly crunchy instead of turning them into jam. A hint of cinnamon adds warmth without covering up the citrus. I like that it adds a pop of red to the table and gives people a palate cleanser between the richer dishes.

6. Maple Roasted Brussels Sprouts

I've converted more than one Brussels sprouts skeptic with this recipe. I toss them with maple syrup and crispy bacon bits, then roast them at high heat so the edges caramelize instead of turning soggy, which I think is the biggest mistake people make with Brussels sprouts. Right before serving, I drizzle on a little balsamic glaze for acidity, since the sweetness needs something to balance it out. This is usually the first side dish to disappear at my table.

7. Sweet Potato Casserole with Pecan Streusel

I've never been a fan of marshmallows on sweet potato casserole, so I top mine with a pecan streusel instead. The filling is creamy mashed sweet potato with brown sugar, cinnamon, and a splash of vanilla, and the streusel bakes into this crunchy, caramelized crust that contrasts beautifully with the soft filling underneath. Every year I think about skipping this dish to simplify the menu, and every year I decide against it, because it's too good to leave off.

8. Green Bean Almondine

When I want something a little lighter than the traditional green bean casserole, I make almondine instead. I blanch the green beans first to keep them vibrant and crunchy, then sauté them in butter with toasted almonds and finish with a squeeze of fresh lemon. It's simple, but I think that's exactly why it works so well next to heavier dishes like stuffing and mashed potatoes.

9. Buttermilk Dinner Rolls

I make these rolls every year because the tangy buttermilk in the dough gives them this incredibly tender crumb that pulls apart effortlessly. I brush them with melted butter the moment they come out of the oven, which gives them that shiny, golden finish. I always serve them warm with honey butter on the side, and I've learned to make a double batch, because they disappear faster than almost anything else on the table.

10. Creamy Butternut Squash Soup

I like starting the meal with something warm and light before the heavier courses arrive, and this soup does exactly that. I roast the butternut squash first, which deepens its natural sweetness before I blend it into a silky, smooth texture. A drizzle of cream and a sprinkle of toasted pumpkin seeds on top add just enough contrast in texture. It's an easy make-ahead dish, which I appreciate on a day when the oven is already working overtime.

11. Classic Pumpkin Pie

I always make at least one traditional pumpkin pie, even when I'm experimenting with other desserts, because guests genuinely expect it and would notice if it were missing. I use a blend of cinnamon, nutmeg, and ginger in the custard filling, baked low and slow inside a flaky, buttery crust so it doesn't crack. A dollop of fresh whipped cream on top right before serving is the only garnish it needs.

12. Pecan Pie with Bourbon

I add a splash of bourbon to my pecan pie filling most years, since it adds warmth and depth without making the pie taste boozy. Toasting the pecans before baking brings out their nutty flavor even more, and I think this small step makes a bigger difference than people expect. This has become the pie I make specifically for the adults at the table who want something a little more grown-up than the classic pumpkin.

13. Apple Cranberry Crisp

I like offering this alongside the pies because it's noticeably less sweet and gives guests something different texturally. I layer tart apples and fresh cranberries under a buttery oat crumble, then bake it until it's bubbly and golden on top. I always serve it warm with a scoop of vanilla ice cream, since that temperature contrast is honestly the best part of the whole dessert.

14. Herb Butter Roasted Carrots

I toss whole carrots in a fragrant herb butter made with thyme, rosemary, and a touch of honey, then roast them at high heat until the edges get slightly crispy. This dish adds a nice pop of color to the table, and I like that it feels a little more elevated than a standard vegetable side without requiring much extra effort.

15. Cornbread with Honey Butter

I bake my cornbread in a cast iron skillet, which gives it that crispy golden crust on the outside while keeping the inside soft and moist. A little buttermilk and honey in the batter keeps it slightly sweet without going overboard. I always serve it with whipped honey butter on the side, and I think it's one of those simple sides that ends up pairing with everything else on the plate.

16. Roasted Garlic and Herb Turkey Breast

For smaller Thanksgivings, I skip the whole bird entirely and roast a turkey breast instead. I rub it with roasted garlic, butter, and fresh herbs, and it comes out just as golden and juicy as a full turkey in a fraction of the time. I recommend this specifically for anyone hosting a smaller group who still wants that classic Thanksgiving flavor without dealing with leftovers for two weeks.

17. Creamy Corn Casserole

This is a bit of a Southern-inspired addition to my table, blending sweet corn kernels with cream cheese and butter into something rich and almost custard-like. I bake it until the top turns golden and slightly crisp, which adds good textural contrast against the creamy interior. It's not traditional at every Thanksgiving table, but I think it deserves to be.

18. Spiced Pear and Walnut Salad

I like having one lighter dish on the table to balance out everything else, and this salad does the job well. Mixed greens, roasted pears, toasted walnuts, and crumbled goat cheese come together with a light apple cider vinaigrette. I usually serve this as a starter, since it works well as a palate cleanser before the heavier courses arrive.

19. Maple Glazed Ham

I add a ham to the table most years as a second protein option alongside the turkey. I score the ham before glazing it with maple syrup, brown sugar, and Dijon mustard, which lets the glaze really penetrate the meat as it caramelizes in the oven. I like offering this specifically for guests who prefer something a little sweeter than turkey.

20. Salted Caramel Apple Pie

This is my modern spin on classic apple pie, with a layer of homemade salted caramel underneath the cinnamon-spiced apple filling. I bake it with a buttery lattice crust, and the caramel seeps into the apples as it bakes, creating this rich, gooey texture throughout. A sprinkle of flaky sea salt on top right before serving balances all that sweetness perfectly.

With this lineup of twenty recipes, I think there's genuinely something for everyone at the table — from the classics people expect every year to a few newer additions that keep things interesting. I don't make all twenty every single year, but I like having options to mix and match depending on who's coming and what mood I'm in. Happy cooking, and happy Thanksgiving.