18 Delicious Easy Thanksgiving Recipes for Beginners

Ready to dazzle your Thanksgiving guests without spending all day in the kitchen? You’re in luck! Our roundup of 18 Delicious Easy Thanksgiving Recipes for Beginners is packed with simple, foolproof dishes that bring the flavors of the season to your table with minimal fuss. From savory sides to sweet endings, these recipes are your ticket to a stress-free holiday feast. Let’s get cooking!

Roasted Turkey with Herb Butter

Overwhelm your taste buds with this Roasted Turkey slathered in herb butter—juicy, flavorful, and downright irresistible.

Ingredients

• 1 whole turkey (12-14 lbs), patted dry
• 1 cup unsalted butter, softened
• 1/4 cup fresh rosemary, finely chopped
• 1/4 cup fresh thyme, finely chopped
• 1/4 cup fresh sage, finely chopped
• 2 tbsp garlic, minced
• 1 tbsp lemon zest, freshly grated
• 1 tsp sea salt, coarse
• 1 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 325°F. Ensure the turkey is at room temperature for even cooking.
2. In a bowl, mix softened butter, rosemary, thyme, sage, minced garlic, lemon zest, sea salt, and black pepper until well combined.
3. Gently loosen the skin over the turkey breast and thighs. Spread half of the herb butter underneath the skin directly on the meat.
4. Rub the remaining herb butter all over the outside of the turkey for a golden, flavorful crust.
5. Place the turkey on a rack in a roasting pan, breast side up. Roast in the preheated oven for about 13-15 minutes per pound, or until a meat thermometer reads 165°F in the thickest part of the thigh.
6. Let the turkey rest for 20 minutes before carving to allow juices to redistribute.

Serve this herb-butter roasted turkey with its crispy skin and tender, juicy meat for a show-stopping centerpiece. Slice it thick for sandwiches the next day, or pair with cranberry sauce for a classic holiday vibe.

Classic Green Bean Casserole

Perfect for potlucks or cozy nights in, this Classic Green Bean Casserole is a creamy, crunchy dream. Packed with flavor and ready in a flash, it’s the side dish that steals the show every time.

Ingredients

• 1 lb fresh green beans, trimmed and halved
• 1 can (10.5 oz) creamy mushroom soup
• 1/2 cup whole milk
• 1 tsp soy sauce, bold and savory
• 1/4 tsp black pepper, freshly ground
• 1 1/3 cups crispy fried onions, divided

Instructions

1. Preheat your oven to 350°F (175°C) for even baking.
2. Blanch the green beans in boiling water for 5 minutes, then plunge into ice water to lock in that vibrant green color. Tip: This step ensures they’re perfectly tender-crisp.
3. In a large bowl, whisk together the mushroom soup, milk, soy sauce, and black pepper until smooth.
4. Drain the green beans and pat dry, then fold them into the soup mixture along with 2/3 cup of the fried onions. Tip: Gently folding prevents the beans from breaking.
5. Transfer the mixture to a greased 1.5-quart baking dish, spreading evenly.
6. Sprinkle the remaining 2/3 cup fried onions on top for that irresistible crunch. Tip: Cover with foil for the first 25 minutes to prevent over-browning, then uncover for the last 5.
7. Bake for 30 minutes, or until bubbly and golden.

Layers of creamy, savory goodness meet a crispy onion topping in this timeless dish. Serve it straight from the oven for maximum crunch, or pair with a juicy roast for the ultimate comfort meal.

Creamy Mashed Potatoes

Craving comfort? These creamy mashed potatoes are your next obsession—fluffy, buttery, and downright dreamy.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup unsalted butter, softened
• 1 cup whole milk, warmed
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Fill a large pot with cold water and add the quartered potatoes. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium and simmer for 15-20 minutes, or until potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander, then return them to the pot.
4. Add the softened butter to the potatoes and mash with a potato masher until the butter is fully incorporated.
5. Gradually pour in the warmed milk while continuing to mash, until the mixture reaches your desired creaminess.
6. Season with sea salt and freshly cracked black pepper, stirring to combine evenly.
7. For extra smooth potatoes, pass them through a ricer or food mill before adding butter and milk.
8. Always warm your milk before adding to prevent the potatoes from becoming gluey.
9. Test for seasoning by tasting a small amount; adjust salt and pepper as needed.

Rich and velvety, these mashed potatoes are a canvas for your favorite toppings—try a drizzle of truffle oil or a sprinkle of crispy fried onions for an extra layer of flavor.

Sweet Potato Casserole with Marshmallows

Whip up this Sweet Potato Casserole with Marshmallows for a dish that’s unapologetically indulgent and irresistibly gooey. Perfect for turning any meal into a celebration.

Ingredients

• 3 cups mashed sweet potatoes, creamy and smooth
• 1/2 cup granulated sugar, for a sweet touch
• 2 farm-fresh eggs, lightly beaten
• 1/2 cup whole milk, rich and velvety
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract, for aromatic depth
• 1/2 tsp ground cinnamon, warm and spicy
• 1/4 tsp ground nutmeg, for a hint of earthiness
• 1 cup mini marshmallows, for that iconic stretchy topping

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, combine the mashed sweet potatoes, granulated sugar, eggs, milk, melted butter, vanilla extract, cinnamon, and nutmeg. Mix until smooth. Tip: For extra creaminess, use a hand mixer on low speed.
3. Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
4. Bake for 25 minutes, or until the edges are slightly bubbly. Tip: The center should be set but still jiggle slightly.
5. Remove from the oven and evenly sprinkle the mini marshmallows over the top.
6. Return to the oven and bake for an additional 5-7 minutes, or until the marshmallows are golden and puffy. Tip: Watch closely to prevent burning.
7. Let the casserole cool for 10 minutes before serving.

Ultimate comfort in every bite, this casserole boasts a silky sweet potato base crowned with a toasty marshmallow blanket. Serve it warm with a drizzle of caramel for an extra decadent twist.

Homemade Cranberry Sauce

Kickstart your holiday feast with this zesty homemade cranberry sauce that’s bursting with flavor and ridiculously easy to whip up.

Ingredients

• 12 oz fresh cranberries, washed and picked over
• 1 cup granulated sugar, for a sweet balance
• 1 cup fresh orange juice, squeezed from ripe oranges
• 1/2 tsp ground cinnamon, for a warm spice note
• 1/4 tsp fine sea salt, to enhance all flavors

Instructions

1. In a medium saucepan, combine the fresh cranberries, granulated sugar, and fresh orange juice over medium heat.
2. Stir gently until the sugar dissolves, about 2 minutes. Tip: Keep the heat at medium to prevent burning.
3. Once the mixture starts to simmer, reduce the heat to low and let it cook for 10 minutes, stirring occasionally. The cranberries will pop and the sauce will thicken.
4. Remove from heat and stir in the ground cinnamon and fine sea salt. Tip: Taste and adjust the cinnamon if you prefer a stronger spice profile.
5. Let the sauce cool to room temperature before serving. It will continue to thicken as it cools. Tip: For a smoother texture, press the sauce through a fine mesh sieve.

Whip up this cranberry sauce for a tangy, sweet, and slightly spicy condiment that pairs perfectly with turkey, sandwiches, or even as a yogurt topping. Its vibrant color and chunky texture make it a standout side dish.

Simple Stuffing with Sage

Stuff your face with this Simple Stuffing with Sage—**bold** flavors, **minimal** effort. **Perfect** for those who crave comfort without the kitchen chaos.

Ingredients

• 4 cups day-old bread, torn into bite-sized pieces
• 1/2 cup unsalted butter, melted to golden perfection
• 1 cup finely diced yellow onion, for a sweet crunch
• 1/2 cup celery, chopped with precision
• 2 tbsp fresh sage, minced to release its earthy aroma
• 1 1/2 cups chicken broth, rich and savory
• 2 large farm-fresh eggs, beaten to silky smoothness
• 1 tsp kosher salt, for that perfect seasoning balance
• 1/2 tsp freshly ground black pepper, for a subtle kick

Instructions

1. Preheat your oven to 350°F—**no guessing**, just set it and forget it.
2. In a large bowl, combine the torn bread, melted butter, onion, celery, and sage. **Mix** until every piece is lovingly coated.
3. Whisk together the chicken broth and eggs in a separate bowl, then pour over the bread mixture. **Fold gently** to avoid mush.
4. Transfer to a greased baking dish, spreading evenly. **Pro tip**: For extra crunch, leave the top slightly uneven.
5. Bake for 45 minutes, or until the top is golden and the edges are crispy. **Watch closely**—oven temps vary.
6. Let it rest for 5 minutes before serving. **Patience pays off** with the perfect texture.

Buttery, herby, with just the right amount of chew—this stuffing steals the show. **Try it** as a bed for roasted chicken or straight from the dish, no judgment here.

Easy Pumpkin Pie

Dive into fall flavors with this no-fuss pumpkin pie that’s as easy as pie to make. Perfect for last-minute guests or when you’re craving something sweet and spiced.

Ingredients

• 1 can (15 oz) of smooth, velvety pumpkin puree
• 3/4 cup of granulated sugar, for that just-right sweetness
• 1/2 teaspoon of salt, to balance the flavors
• 1 teaspoon of ground cinnamon, for warm spice notes
• 1/2 teaspoon of ground ginger, adding a subtle kick
• 1/4 teaspoon of ground cloves, for depth
• 2 large farm-fresh eggs, lightly beaten
• 1 can (12 oz) of evaporated milk, for creamy richness
• 1 unbaked 9-inch pie crust, flaky and ready to fill

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s perfectly hot for baking.
2. In a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until smooth.
3. Tip: For an extra smooth filling, pass the mixture through a fine-mesh sieve.
4. Beat in the eggs gently, then gradually stir in the evaporated milk until fully incorporated.
5. Tip: Avoid overmixing to keep the filling light and airy.
6. Pour the filling into the unbaked pie crust, smoothing the top with a spatula.
7. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for another 40-50 minutes.
8. Tip: The pie is done when a knife inserted near the center comes out clean.
9. Let the pie cool on a wire rack for at least 2 hours before serving to allow it to set properly.

Perfectly spiced and silky, this pumpkin pie is a dream with a dollop of whipped cream or a scoop of vanilla ice cream. The crust stays flaky, while the filling is luxuriously smooth—every bite is autumn in a dish.

Garlic Butter Roasted Carrots

Oven-roasted carrots get a major glow-up with this garlic butter situation. Transform humble roots into a side dish that steals the spotlight—crisp-tender, caramelized edges, and dripping with flavor.

Ingredients

• 1 lb fresh, vibrant carrots, scrubbed and trimmed
• 3 tbsp unsalted butter, melted and golden
• 2 cloves garlic, minced to aromatic perfection
• 1 tbsp fresh thyme leaves, lightly crushed
• 1/2 tsp kosher salt, for that perfect seasoning
• 1/4 tsp freshly ground black pepper, for a subtle kick

Instructions

1. Preheat your oven to 400°F (204°C) for that ideal roasting temp.
2. Slice the carrots diagonally into 2-inch pieces for maximum surface area and texture.
3. In a large bowl, toss the carrots with melted butter, minced garlic, thyme, salt, and pepper until evenly coated.
4. Spread the carrots in a single layer on a baking sheet—crowding leads to steaming, not roasting.
5. Roast for 20 minutes, then flip each piece for even browning.
6. Continue roasting for another 10-15 minutes until the carrots are fork-tender and edges are crisped.
7. Let them rest for 5 minutes off the heat; they’ll crisp up even more as they cool slightly.

Luxuriously buttery with a hint of garlic, these carrots are a textural dream—crispy on the outside, velvety within. Serve them atop a swirl of creamy polenta or alongside a juicy roast for a meal that’s anything but ordinary.

Baked Mac and Cheese

Kick off your comfort food game with this creamy, dreamy Baked Mac and Cheese that’s all about that golden, bubbly top and the ooey-gooey center. Perfect for when you need a hug in a dish.

Ingredients

• 8 oz elbow macaroni, cooked al dente
• 3 tbsp unsalted butter, melted to golden perfection
• 3 tbsp all-purpose flour, sifted for smoothness
• 2 cups whole milk, warmed to just steaming
• 2 cups sharp cheddar cheese, freshly shredded for maximum melt
• 1 cup Gruyère cheese, grated for a nutty depth
• 1/2 tsp smoked paprika, for a whisper of heat
• 1/2 tsp garlic powder, for a subtle kick
• Salt, just enough to elevate the flavors
• 1/2 cup panko breadcrumbs, for that irresistible crunch

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly baked top.
2. In a large pot, melt the unsalted butter over medium heat until it’s just beginning to bubble.
3. Whisk in the all-purpose flour vigorously for 1 minute to create a smooth roux, the base of your cheese sauce.
4. Gradually pour in the warmed whole milk, whisking constantly to avoid lumps, until the mixture thickens, about 3-4 minutes.
5. Reduce heat to low and stir in the sharp cheddar and Gruyère cheeses until fully melted and silky.
6. Season the sauce with smoked paprika, garlic powder, and salt, stirring well to combine all the flavors.
7. Fold in the cooked elbow macaroni until every piece is luxuriously coated in cheese sauce.
8. Transfer the mac and cheese to a greased baking dish and sprinkle the panko breadcrumbs evenly over the top for texture.
9. Bake for 20-25 minutes, or until the top is golden and the edges are bubbling with cheesy goodness.
10. Let it rest for 5 minutes before serving to allow the sauce to set slightly for the perfect consistency.

Brace yourself for a dish that’s creamy with a crispy top, rich with a hint of smokiness, and utterly comforting. Serve it straight from the dish for a family-style feast or portion into ramekins for a personalized touch.

Cornbread Muffins

Snag the secret to the fluffiest, golden-brown Cornbread Muffins that’ll steal the spotlight at any table. These bite-sized delights pack a sweet, buttery punch with a crumb so tender, it’s downright irresistible.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk, creamy and tangy
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large farm-fresh egg, lightly beaten
• 2 tbsp honey, golden and sticky

Instructions

1. Preheat your oven to 400°F (204°C) and grease a 12-cup muffin tin or line with paper liners for easy cleanup.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
3. In another bowl, mix the buttermilk, melted butter, egg, and honey until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid clumping.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to dense muffins, so stop when you see no dry spots.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: Use an ice cream scoop for uniform muffins and less mess.
6. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted comes out clean.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these Cornbread Muffins warm, with a drizzle of honey or a smear of butter for extra indulgence. Each bite offers a perfect balance of sweetness and texture, making them a versatile companion to chili or a standalone treat with your morning coffee.

Roasted Brussels Sprouts with Bacon

Never underestimate the power of crispy, caramelized Brussels sprouts paired with smoky bacon—this dish is a game-changer for any meal.

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped into 1/2-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1 tbsp pure maple syrup
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Toss the halved Brussels sprouts with olive oil, black pepper, and sea salt in a large bowl until evenly coated.
3. Spread the sprouts in a single layer on a baking sheet, cut side down, for maximum caramelization.
4. Scatter the chopped bacon pieces over the sprouts, ensuring even distribution for flavor in every bite.
5. Roast in the preheated oven for 20 minutes, then flip the sprouts and bacon for even cooking.
6. Drizzle with maple syrup and balsamic vinegar, then roast for an additional 10 minutes until deeply golden and crispy.
7. Remove from the oven and let sit for 2 minutes to allow the flavors to meld together beautifully.

Kick your dinner up a notch with these sprouts—their crispy edges, tender centers, and the perfect balance of sweet and smoky flavors make them irresistible. Serve them atop a creamy polenta or alongside a juicy steak for a meal that’s anything but ordinary.

Buttery Dinner Rolls

Viral buttery dinner rolls are here to steal the show at your next meal. **Whip up** these fluffy, golden delights that promise to be the star of your dinner table.

Ingredients

• 1 cup warm whole milk (110°F, like a cozy bath)
• 2 1/4 tsp active dry yeast (fresh, foamy when activated)
• 1/4 cup granulated sugar (fine, sweet crystals)
• 1/3 cup unsalted butter (melted, golden richness)
• 1 large egg (room temperature, for smooth blending)
• 3 1/2 cups all-purpose flour (soft, snowy peaks)
• 1 tsp salt (fine, sea-kissed)

Instructions

1. **Combine** warm milk, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy.
2. **Stir in** melted butter and egg until fully incorporated.
3. **Gradually add** flour and salt, mixing until a soft dough forms.
4. **Knead** dough on a floured surface for 5 minutes until smooth and elastic.
5. **Place** dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
6. **Punch down** dough and divide into 12 equal pieces. Roll each into a smooth ball.
7. **Arrange** rolls in a greased 9×13 inch baking dish. Cover and let rise for 30 minutes.
8. **Preheat** oven to 375°F. Bake rolls for 20 minutes or until golden brown.
9. **Brush** tops with melted butter right out of the oven for a glossy finish.

Buttery, soft, and slightly sweet, these rolls are perfect torn apart and slathered with honey butter. **Serve** them warm for that irresistible pull-apart texture.

Apple Crisp

Let’s dive into making an Apple Crisp that’s all about that perfect crunch-meets-softness vibe. This recipe is your go-to for a fuss-free, deliciously comforting dessert that’ll have everyone asking for seconds.

Ingredients

• 6 cups thinly sliced, crisp Honeycrisp apples
• 1 tbsp fresh lemon juice
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/4 cup all-purpose flour
• 1/2 cup cold, unsalted butter, cubed
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, toss the sliced apples with lemon juice, granulated sugar, cinnamon, and nutmeg until evenly coated. Spread into the prepared dish.
3. In another bowl, combine oats, brown sugar, flour, and salt. Add the cubed butter and use your fingers to mix until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier topping.
4. Sprinkle the oat mixture evenly over the apples. Don’t press down—let it stay loose for maximum crispiness.
5. Bake for 35-40 minutes, or until the topping is golden brown and the apples are bubbly. Tip: Place a baking sheet underneath to catch any drips.
6. Let it cool for 10 minutes before serving. Tip: Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Velvety soft apples meet a buttery, crunchy topping in this Apple Crisp. The contrast in textures is unreal, and the warm spices make it a hug in dessert form. Try it with a drizzle of caramel for that extra wow factor.

Pecan Pie Bars

Zesty and utterly irresistible, these pecan pie bars are your next obsession. Packed with buttery crust and gooey filling, they’re a no-fuss twist on the classic dessert.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar, for a subtle sweetness
• 3 large farm-fresh eggs, beaten until fluffy
• 1 cup light brown sugar, packed for depth
• 1 cup pure maple syrup, rich and velvety
• 2 tbsp pure vanilla extract, for aromatic warmth
• 2 cups pecans, roughly chopped for crunch
• 1/2 tsp sea salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a food processor, pulse the sifted flour, cold cubed butter, and granulated sugar until the mixture resembles coarse crumbs. Press firmly into the prepared pan to form an even crust.
3. Bake the crust for 15 minutes until lightly golden. Tip: Chilling the crust for 10 minutes before baking prevents shrinking.
4. While the crust bakes, whisk together the beaten eggs, light brown sugar, maple syrup, vanilla extract, and sea salt in a large bowl until smooth.
5. Stir in the roughly chopped pecans, then pour the filling over the hot crust, spreading evenly.
6. Return to the oven and bake for 25-30 minutes, until the filling is set but still slightly jiggly in the center. Tip: Cover with foil if the edges brown too quickly.
7. Cool completely in the pan on a wire rack, then refrigerate for at least 2 hours to firm up. Tip: Use the parchment overhang to lift the bars out for clean slicing.

Outrageously decadent, these bars boast a crisp crust and a chewy, nutty filling. Serve them chilled with a drizzle of caramel or a scoop of vanilla ice cream for an extra indulgent treat.

Slow Cooker Turkey Breast

Ditch the oven and let your slow cooker do the heavy lifting with this juicy, flavor-packed turkey breast. Perfect for busy weeknights or lazy Sundays, it’s a no-fuss, all-delicious kind of meal.

Ingredients

• 1 (4 to 5-pound) boneless turkey breast, skin-on for extra crispiness
• 2 tbsp robust extra virgin olive oil
• 1 tbsp aromatic smoked paprika
• 1 tbsp freshly minced garlic
• 1 tsp coarse sea salt
• 1 tsp cracked black pepper
• 1 cup rich chicken broth
• 2 sprigs of fresh thyme

Instructions

1. Pat the turkey breast dry with paper towels to ensure a crispy skin.
2. Rub the turkey breast all over with olive oil, then evenly coat with smoked paprika, minced garlic, sea salt, and black pepper.
3. Place the turkey breast in the slow cooker, skin side up, and pour chicken broth around it. Add thyme sprigs on top.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the internal temperature reaches 165°F.
5. For a crispier skin, transfer the turkey to a baking sheet and broil for 3-5 minutes, watching closely to avoid burning.
6. Let the turkey rest for 10 minutes before slicing to keep it juicy.

Get ready to savor every bite of this tender, herb-infused turkey breast. Serve it sliced over a bed of creamy mashed potatoes or shred it for the ultimate turkey sandwiches.

Glazed Ham with Pineapple

Absolutely nobody does holiday feasts like a glazed ham with pineapple—juicy, sweet, and packed with flavor that’ll have everyone coming back for seconds.

Ingredients

• 1 fully cooked bone-in ham (8-10 lbs), pre-sliced for easy serving
• 1 cup packed dark brown sugar, for a deep molasses sweetness
• 1/2 cup pineapple juice, freshly squeezed for vibrant tang
• 1/4 cup Dijon mustard, smooth and sharp
• 1 tbsp apple cider vinegar, for a subtle acidic punch
• 1 can (20 oz) pineapple rings in juice, drained but reserve juice
• Whole cloves, for aromatic studding

Instructions

1. Preheat your oven to 325°F. Unwrap the ham and place it cut-side down in a large roasting pan.
2. Score the ham’s surface in a diamond pattern, about 1/4-inch deep. Insert a whole clove into each diamond intersection for flavor.
3. In a medium bowl, whisk together brown sugar, pineapple juice, Dijon mustard, and apple cider vinegar until smooth. Brush half of the glaze over the ham, getting into the scores.
4. Arrange pineapple rings over the ham, securing with toothpicks if necessary. Pour reserved pineapple juice into the bottom of the pan to keep the ham moist.
5. Bake uncovered for 1.5 hours, basting with remaining glaze every 30 minutes. For a caramelized finish, broil on high for the last 3-5 minutes, watching closely to prevent burning.
6. Let the ham rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring every bite is succulent.

Look at that glossy, sticky-sweet crust giving way to tender, smoky ham beneath. Serve it up with the caramelized pineapple rings on top for a show-stopping centerpiece that’s as delicious as it is beautiful.

Cheesy Scalloped Potatoes

Ready to dive into a dish that’s all about comfort? These cheesy scalloped potatoes are your next obsession—layers of creamy, garlicky goodness baked to golden perfection.

Ingredients

• 2 lbs russet potatoes, thinly sliced to 1/8″ thickness
• 3 cups heavy cream, velvety and rich
• 2 cups sharp cheddar cheese, freshly grated
• 4 cloves garlic, minced to aromatic perfection
• 1/4 cup unsalted butter, cut into small cubes
• 1 tsp kosher salt, for that essential seasoning
• 1/2 tsp freshly ground black pepper, for a subtle kick
• 1/4 tsp nutmeg, freshly grated for warmth

Instructions

1. Preheat your oven to 375°F (190°C) and butter a 9×13″ baking dish to prevent sticking.
2. Layer half of the thinly sliced potatoes in the dish, overlapping slightly for even cooking.
3. Sprinkle half of the minced garlic, salt, pepper, and nutmeg over the potatoes, then dot with half of the butter cubes.
4. Pour half of the heavy cream over the potatoes, ensuring it seeps between the layers for maximum creaminess.
5. Repeat the layering process with the remaining potatoes, garlic, seasonings, butter, and cream.
6. Cover the dish with aluminum foil and bake for 45 minutes, allowing the potatoes to become tender.
7. Remove the foil, sprinkle the grated cheddar cheese evenly over the top, and bake uncovered for an additional 20 minutes, or until the cheese is bubbly and golden.
8. Let the dish rest for 10 minutes before serving to allow the sauce to thicken slightly.

Dig into layers that are irresistibly creamy with a hint of garlic and nutmeg. Serve alongside a crisp green salad or as the ultimate side to your favorite roast for a meal that’s sure to impress.

Spiced Pumpkin Bread

Elevate your fall baking game with this Spiced Pumpkin Bread—moist, flavorful, and packed with warm spices that’ll make your kitchen smell like a cozy autumn dream.

Ingredients

• 1 3/4 cups all-purpose flour, sifted for lightness
• 1 teaspoon baking soda, to ensure a perfect rise
• 1/2 teaspoon salt, to balance the sweetness
• 1 1/2 teaspoons ground cinnamon, for that warm spice kick
• 1/4 teaspoon ground nutmeg, adding depth to the flavor
• 1/4 teaspoon ground cloves, for a hint of sharpness
• 1/2 teaspoon ground ginger, to brighten the mix
• 1 1/2 cups granulated sugar, for just the right sweetness
• 1/2 cup packed brown sugar, adding a molasses richness
• 1/2 cup vegetable oil, ensuring a moist crumb
• 2 large farm-fresh eggs, beaten until fluffy
• 1 cup pure pumpkin puree, the star of the show
• 1/3 cup water, to bring it all together

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Use parchment paper for easy removal.
2. In a large bowl, whisk together the sifted flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In another bowl, mix the granulated sugar, brown sugar, vegetable oil, and beaten eggs until smooth. Tip: Whisk vigorously to incorporate air for a lighter texture.
4. Stir in the pumpkin puree and water into the wet ingredients until fully blended.
5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Tip: A few lumps are okay to keep the bread tender.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Visual cue: The bread should be golden and pull away slightly from the pan’s edges.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

A slice of this Spiced Pumpkin Bread offers a tender crumb and a symphony of warm spices. Serve it toasted with a smear of cream cheese for an extra indulgent treat.

Conclusion

Absolutely perfect for beginners, this roundup of 18 delicious and easy Thanksgiving recipes is your ticket to a stress-free holiday feast. From savory mains to sweet desserts, there’s something for everyone to enjoy. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to discover. Happy cooking!

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