25 Delicious Thanksgiving Potluck Recipes Everyone Loves

Gathering around the table for Thanksgiving is one of life’s greatest joys, especially when everyone brings a dish to share! Whether you’re tasked with bringing a show-stopping side or a decadent dessert, our roundup of 25 Delicious Thanksgiving Potluck Recipes Everyone Loves is here to inspire. From timeless classics to creative twists, these crowd-pleasers will have your friends and family asking for seconds. Let’s dig in!

Classic Roast Turkey with Herb Butter

Last Thanksgiving, I found myself in a panic when my usual turkey recipe fell flat. That’s when I stumbled upon this Classic Roast Turkey with Herb Butter, and let me tell you, it was a game-changer. The herb butter not only keeps the turkey juicy but also infuses it with flavors that are simply unforgettable.

Ingredients

• 1 whole turkey (12-14 lbs) – make sure it’s thawed if frozen
• 1 cup unsalted butter, softened – for a richer flavor, try European-style butter
• 2 tbsp fresh rosemary, finely chopped – or dried if fresh isn’t available
• 2 tbsp fresh thyme, finely chopped – same as above
• 1 tbsp garlic powder – for that extra kick
• 1 tsp salt – adjust to taste
• 1 tsp black pepper – freshly ground is best

Instructions

1. Preheat your oven to 325°F (165°C). A properly heated oven is crucial for even cooking.
2. In a medium bowl, mix the softened butter, rosemary, thyme, garlic powder, salt, and pepper until well combined. Tip: Let the butter sit at room temperature for easier mixing.
3. Gently loosen the skin of the turkey with your fingers, being careful not to tear it. This creates pockets for the herb butter.
4. Spread half of the herb butter under the skin of the turkey, covering as much of the meat as possible. The rest can be spread 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. Tip: Adding a cup of water to the bottom of the pan prevents the drippings from burning.
6. Roast in the preheated oven for about 3 to 3.5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Tip: Tent the turkey with foil if it’s browning too quickly.
7. Let the turkey rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring a moist turkey.

Unbelievably tender and bursting with herby goodness, this turkey is a showstopper. Serve it with a side of cranberry sauce and some roasted vegetables for a meal that’s as beautiful as it is delicious.

Creamy Garlic Mashed Potatoes

How many times have I found myself standing in the kitchen, craving something comforting yet simple? Too many to count, and that’s exactly how these creamy garlic mashed potatoes came to be a staple in my home. They’re the perfect side dish that feels like a warm hug on a chilly evening.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered (their buttery texture is unbeatable)
• 4 cloves garlic, minced (for that punch of flavor)
• 1/2 cup heavy cream (or milk for a lighter version)
• 4 tbsp unsalted butter (because everything’s better with butter)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)

Instructions

1. Place the peeled and quartered potatoes in a large pot and cover with cold water by about an inch. This ensures even cooking.
2. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they’re fork-tender.
3. While the potatoes cook, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to burn the garlic.
4. Drain the potatoes well and return them to the pot. Mash them with a potato masher until smooth.
5. Gradually add the heavy cream, melted butter with garlic, salt, and pepper to the mashed potatoes. Stir until everything is well combined and the potatoes are creamy.
6. For an extra smooth texture, pass the mashed potatoes through a ricer or fine mesh sieve before adding the liquids.

Buttery, creamy, and with just the right amount of garlic, these mashed potatoes are a dream. Serve them alongside your favorite roast or fold in some roasted garlic for an even deeper flavor profile.

Sweet Potato Casserole with Marshmallow Topping

Whenever the holiday season rolls around, I find myself craving the comforting sweetness of sweet potato casserole. It’s a dish that reminds me of family gatherings, where the table is always a little too crowded, but the love (and food) is abundant. Today, I’m sharing my go-to recipe that never fails to impress, complete with that irresistible marshmallow topping.

Ingredients

• 3 cups mashed sweet potatoes (about 3 large sweet potatoes, boiled and peeled)
• 1/2 cup granulated sugar (adjust to taste)
• 2 large eggs, lightly beaten
• 1/2 cup milk (whole milk recommended for creaminess)
• 1/4 cup melted butter (unsalted, to control saltiness)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp salt
• 2 cups mini marshmallows (or large ones cut in half)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the mashed sweet potatoes, sugar, eggs, milk, melted butter, vanilla extract, and salt. Mix until smooth. Tip: For extra smoothness, use a hand mixer on low speed.
3. Pour the sweet potato mixture into the prepared baking dish, spreading it evenly with a spatula.
4. Bake for 25 minutes, or until the edges start to pull away from the dish. Tip: The center should be set but still slightly jiggly.
5. Remove the casserole from the oven and evenly sprinkle the marshmallows over the top. Tip: For a golden finish, place under the broiler for 1-2 minutes, watching closely to prevent burning.
6. Return to the oven and bake for an additional 5 minutes, or until the marshmallows are puffed and lightly browned.

Nothing beats the contrast of the creamy sweet potato base with the gooey, toasted marshmallows on top. Serve it warm as a side dish or even as a decadent dessert with a scoop of vanilla ice cream for an extra treat.

Green Bean Casserole with Crispy Onions

Just when I think I’ve tried every possible way to enjoy green beans, along comes this Green Bean Casserole with Crispy Onions recipe that completely changes the game. It’s the perfect blend of creamy and crunchy, and trust me, it’s as comforting as it gets. I remember the first time I made it; my kitchen smelled like a holiday feast, and that’s saying something!

Ingredients

• 1 lb fresh green beans, trimmed and halved (or frozen for convenience)
• 1 can (10.5 oz) condensed cream of mushroom soup (low sodium works too)
• 1/2 cup milk (whole milk for creaminess, but any kind will do)
• 1 tsp soy sauce (adds a nice umami kick)
• 1/4 tsp black pepper (freshly ground if you have it)
• 1 1/3 cups crispy fried onions (divided, because more is always better)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the green beans, condensed cream of mushroom soup, milk, soy sauce, and black pepper. Stir until the green beans are evenly coated. Tip: If you’re using frozen green beans, no need to thaw them first.
3. Transfer the mixture to a 1 1/2-quart baking dish, spreading it out evenly. Tip: A glass dish gives you the best heat distribution for even cooking.
4. Sprinkle 2/3 cup of the crispy fried onions over the top of the green bean mixture. Tip: Save the remaining onions for after baking to keep them extra crispy.
5. Bake in the preheated oven for 25-30 minutes, or until the mixture is bubbly around the edges.
6. Remove from the oven and sprinkle the remaining 2/3 cup of crispy fried onions on top. Let it sit for 5 minutes before serving to allow the flavors to meld.

Out of the oven, this casserole is a dream with its creamy interior and those irresistible crispy onions on top. Serve it alongside your favorite roast or as a standout side at your next potluck. Either way, it’s bound to steal the show.

Homemade Cranberry Sauce

Sometimes, the simplest recipes bring the most joy, especially when they’re as versatile as homemade cranberry sauce. I remember the first time I made it; the kitchen filled with a tangy sweetness that promised to elevate any holiday meal. Now, it’s a staple in my home, not just for Thanksgiving but as a bright addition to sandwiches and cheeses year-round.

Ingredients

• 12 oz fresh cranberries (or frozen, no need to thaw)
• 1 cup granulated sugar (adjust to taste)
• 1 cup water
• 1 orange, zested and juiced (for a citrusy twist)
• 1 cinnamon stick (optional, for warmth)

Instructions

1. In a medium saucepan, combine cranberries, sugar, and water over medium heat.
2. Stir occasionally until the sugar dissolves and the cranberries begin to pop, about 10 minutes. Tip: Listen for the popping sound—it’s your cue the sauce is coming together.
3. Reduce heat to low and add the orange zest, juice, and cinnamon stick if using. Simmer for another 5 minutes, stirring occasionally. Tip: The sauce will thicken as it cools, so don’t worry if it seems a bit thin now.
4. Remove from heat and let cool to room temperature. The cinnamon stick can be removed now or left in for stronger flavor. Tip: For a smoother sauce, mash the cranberries with a fork or blend lightly.

After cooling, the sauce will have a beautiful, glossy texture with a perfect balance of tart and sweet. I love serving it chilled with a sprinkle of orange zest on top for an extra pop of color and flavor. It’s also fantastic swirled into yogurt or as a glaze for roasted meats—get creative!

Buttery Dinner Rolls

Delightfully soft and irresistibly buttery, these dinner rolls have been a staple at my family gatherings for as long as I can remember. There’s something about pulling apart a warm roll, slathering it with even more butter, and watching it melt into the crevices that feels like home.

Ingredients

• 4 cups all-purpose flour (spooned and leveled)
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 cup whole milk, warmed to 110°F (use a thermometer for accuracy)
• 1/2 cup unsalted butter, melted (plus more for brushing)
• 1 large egg, room temperature

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. Add warmed milk, melted butter, and egg to the dry ingredients. Stir until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much to keep the rolls tender.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball and place in a greased 9×13 inch baking dish. Tip: For even rolls, use a kitchen scale to weigh each piece.
6. Cover and let rise for another 30 minutes until puffy. Meanwhile, preheat oven to 375°F.
7. Bake for 18-20 minutes until golden brown. Brush with melted butter immediately after baking for extra flavor and shine. Tip: For a softer crust, cover rolls with a towel as they cool.

Out of the oven, these rolls are pillow-soft with a rich, buttery flavor that’s impossible to resist. Serve them alongside a hearty stew or use them to make mini sandwiches for your next picnic.

Pumpkin Pie with Whipped Cream

Can you believe it’s already that time of year when the leaves start to turn, and all I can think about is baking something that smells like autumn? That’s right, today we’re diving into the cozy world of pumpkin pie with whipped cream, a classic that never fails to warm the heart and the belly. I remember my first attempt at this pie was a bit of a disaster—too much spice, not enough patience—but over the years, I’ve perfected it, and I’m excited to share my go-to recipe with you.

Ingredients

• 1 15-ounce can pumpkin puree (not pumpkin pie filling)
• 3/4 cup granulated sugar (adjust to taste)
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 cup evaporated milk (or heavy cream for a richer texture)
• 1 unbaked 9-inch pie crust (homemade or store-bought)
• 1 cup heavy cream, chilled (for whipped cream)
• 2 tablespoons powdered sugar (for whipped cream)
• 1 teaspoon vanilla extract (for whipped cream)

Instructions

1. Preheat your oven to 425°F (220°C). This high initial heat helps set the crust.
2. In a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until well combined.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Gradually stir in the evaporated milk until the mixture is smooth. Tip: Pouring slowly prevents lumps.
5. Pour the filling into the unbaked pie crust. Tip: Place the pie on a baking sheet to catch any spills.
6. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean.
7. While the pie cools, make the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Chill your bowl and beaters for faster whipping.
8. Serve the pie at room temperature or chilled, topped with a generous dollop of whipped cream.

Kindly note how the spices meld together to create a warm, inviting flavor that’s perfectly balanced with the creamy texture of the pie. For an extra touch, try serving it with a sprinkle of cinnamon or a drizzle of caramel sauce on top.

Apple Cinnamon Stuffing

Very few dishes can evoke the cozy feeling of fall quite like Apple Cinnamon Stuffing. I remember the first time I made it, the aroma of apples and cinnamon filled my kitchen, instantly transporting me back to my grandmother’s house during Thanksgiving. It’s a dish that’s as much about the memories as it is about the flavors.

Ingredients

• 6 cups cubed day-old bread (I prefer a mix of white and whole wheat for texture)
• 2 large apples, diced (Honeycrisp or Granny Smith work well)
• 1/2 cup unsalted butter (for richness, but you can substitute with olive oil for a lighter version)
• 1 large onion, finely chopped (yellow or white for sweetness)
• 2 celery stalks, diced (adds a nice crunch)
• 2 tsp ground cinnamon (adjust to taste, but don’t skimp!)
• 1/2 tsp salt (I like sea salt for its subtle flavor)
• 1/4 tsp black pepper (freshly ground is best)
• 2 cups chicken or vegetable broth (low sodium preferred to control saltiness)
• 2 eggs, beaten (helps bind the stuffing together)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. This ensures your stuffing doesn’t stick and gets evenly golden.
2. In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking until soft, about 5 minutes. Stir occasionally to prevent burning.
3. Add the diced apples and cinnamon to the skillet, cooking for another 3 minutes until the apples start to soften. The cinnamon will start to release its aroma, signaling it’s time for the next step.
4. In a large bowl, combine the bread cubes with the apple mixture. Pour in the broth and beaten eggs, mixing gently until everything is evenly moistened. Tip: Let the mixture sit for 10 minutes to allow the bread to absorb the liquids.
5. Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is crispy and golden.
6. Let the stuffing rest for 5 minutes before serving. This allows it to set, making it easier to scoop.

The Apple Cinnamon Stuffing comes out wonderfully moist with a crispy top, offering a perfect contrast in textures. The sweetness of the apples paired with the warmth of cinnamon makes it a standout side dish. Try serving it alongside roasted pork or turkey for a meal that’s sure to impress.

Roasted Brussels Sprouts with Bacon

After years of avoiding Brussels sprouts at family gatherings, I finally gave them a chance when a friend served them roasted with bacon. Now, they’re a staple in my kitchen, especially during the fall when I crave something hearty yet simple to make.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved (look for bright green, firm sprouts)
• 4 slices thick-cut bacon, chopped (smoky flavors work best)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp balsamic vinegar (for a tangy finish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Toss the halved Brussels sprouts and chopped bacon with olive oil, salt, and pepper in a large bowl until evenly coated.
3. Spread the mixture in a single layer on a baking sheet to ensure even cooking and crispiness.
4. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the sprouts are caramelized and the bacon is crispy.
5. Drizzle with balsamic vinegar right after removing from the oven for an added layer of flavor.

For a delightful crunch and smoky sweetness, these roasted Brussels sprouts with bacon are perfect straight from the oven. Try serving them over a bed of creamy polenta or alongside a juicy steak for a meal that feels gourmet with minimal effort.

Cornbread with Honey Butter

Sometimes, the simplest dishes bring the most comfort, and that’s exactly what this cornbread with honey butter does for me. It’s a recipe that reminds me of Sunday dinners at my grandma’s house, where the bread was always warm, and the butter was always dripping with honey.

Ingredients

• 1 cup cornmeal (for that perfect gritty texture)
• 1 cup all-purpose flour (or gluten-free blend for a GF version)
• 1/4 cup sugar (adjust to taste)
• 1 tbsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt
• 1 cup milk (any kind, but whole milk adds richness)
• 1/4 cup unsalted butter, melted (plus extra for greasing)
• 1 large egg
• 1/2 cup honey (local if possible, for the best flavor)
• 1/2 cup softened butter (for the honey butter)

Instructions

1. Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan with butter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix the milk, melted butter, and egg until well combined. Tip: Room temperature ingredients blend more smoothly.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the cornbread tender.
5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Tip: The edges should be golden brown.
6. While the cornbread bakes, mix the softened butter and honey in a small bowl until smooth to make the honey butter.
7. Let the cornbread cool for 5 minutes before serving with the honey butter on the side.

Zesty and sweet, this cornbread pairs wonderfully with the creamy honey butter, creating a perfect balance of flavors. Serve it alongside a bowl of chili or enjoy it as a standalone treat with a drizzle of extra honey for those with a sweet tooth.

Maple Glazed Carrots

Finally, a side dish that steals the show! I stumbled upon this maple glazed carrots recipe during a cozy autumn dinner at a friend’s house, and it’s been a staple in my kitchen ever since. The perfect balance of sweet and savory, it’s a hit with both kids and adults alike.

Ingredients

• 1 lb carrots, peeled and sliced into 1/2-inch rounds (uniform sizes cook evenly)
• 2 tbsp unsalted butter (for a richer flavor)
• 2 tbsp pure maple syrup (the real deal makes all the difference)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup water (to help steam the carrots)

Instructions

1. In a large skillet over medium heat, melt the butter until it’s just beginning to foam, about 1 minute.
2. Add the sliced carrots to the skillet, stirring to coat them evenly with the butter. This ensures every piece is flavorful.
3. Pour in the water and cover the skillet with a lid. Let the carrots steam for 5 minutes, or until they’re just starting to become tender.
4. Uncover the skillet and add the maple syrup, salt, and pepper. Stir well to combine all the ingredients.
5. Continue to cook the carrots uncovered for another 5-7 minutes, stirring occasionally, until the glaze has thickened and the carrots are caramelized and tender. A tip here: don’t rush the caramelization; it’s key for depth of flavor.
6. Once done, remove from heat and let sit for 2 minutes before serving. This allows the glaze to set slightly.

Glazed to perfection, these carrots boast a glossy finish and a tender bite that pairs wonderfully with the subtle sweetness of maple. Try serving them atop a bed of creamy mashed potatoes for a delightful contrast in textures.

Pecan Pie Bars

Sometimes, the best recipes come from the simplest cravings. Just last week, I found myself longing for the rich, buttery goodness of pecan pie but didn’t want to fuss with a full pie crust. That’s when these Pecan Pie Bars came to the rescue—easy to make and even easier to eat!

Ingredients

• 1 1/2 cups all-purpose flour (for a tender crust)
• 1/2 cup unsalted butter, melted (cool slightly before using)
• 1/4 cup granulated sugar (just enough to sweeten the crust)
• 3 large eggs (room temperature blends better)
• 1 cup light corn syrup (or dark for a deeper flavor)
• 1 cup packed brown sugar (light or dark, depending on your preference)
• 2 tbsp unsalted butter, melted (for the filling)
• 1 tsp vanilla extract (pure is best)
• 2 cups pecans, roughly chopped (toast them for extra flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, mix 1 1/2 cups flour, 1/2 cup melted butter, and 1/4 cup granulated sugar until combined. Press evenly into the prepared pan. Bake for 15 minutes until lightly golden.
3. While the crust bakes, whisk together 3 eggs, 1 cup corn syrup, 1 cup brown sugar, 2 tbsp melted butter, and 1 tsp vanilla extract in a large bowl until smooth.
4. Stir in 2 cups chopped pecans into the filling mixture, then pour over the hot crust, spreading evenly.
5. Bake for 25-30 minutes, or until the filling is set around the edges but slightly jiggly in the center. Cool completely in the pan on a wire rack.
6. Once cooled, lift the bars out using the parchment overhang and cut into squares. Tip: For cleaner cuts, chill the bars for 30 minutes before slicing.

You’ll love the contrast between the crisp, buttery crust and the gooey, nutty filling. These bars are perfect for sharing at potlucks or enjoying with a scoop of vanilla ice cream for an indulgent treat.

Cheesy Scalloped Potatoes

Every time I think about comfort food, my mind instantly goes to these cheesy scalloped potatoes. There’s something about the creamy, cheesy layers that just makes any day better. I remember making this for a potluck once, and it was the first dish to disappear—talk about a crowd-pleaser!

Ingredients

• 2 lbs Yukon Gold potatoes, thinly sliced (about 1/8 inch thick for even cooking)
• 2 cups heavy cream (for extra richness, you can substitute half with whole milk)
• 1 1/2 cups shredded Gruyère cheese (sharp cheddar works too for a different flavor profile)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder can be a quick substitute)
• 1 tsp salt (adjust based on your preference)
• 1/2 tsp black pepper (freshly ground adds more flavor)
• 1/4 tsp nutmeg (a little goes a long way in enhancing the creaminess)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine the heavy cream, minced garlic, salt, pepper, and nutmeg. Heat over medium heat until it just begins to simmer, then remove from heat.
3. Layer half of the potato slices in the prepared baking dish, overlapping slightly. Pour half of the cream mixture over the potatoes, then sprinkle with half of the Gruyère cheese.
4. Repeat the layers with the remaining potatoes, cream mixture, and cheese.
5. Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
6. Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Perfectly creamy with a golden, cheesy crust, these scalloped potatoes are a dream. I love serving them alongside a simple roasted chicken or as part of a holiday spread—they always steal the show.

Butternut Squash Soup

Perfect for those crisp autumn evenings or whenever you’re in need of a cozy hug in a bowl, this Butternut Squash Soup has become my go-to comfort food. I remember the first time I made it, the kitchen filled with such a warm, inviting aroma that even my cat, usually indifferent to my cooking endeavors, came sniffing around.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (low sodium preferred)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste (start with 1/2 tsp salt)
• 1/2 cup heavy cream (optional, for richness)

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until the edges start to caramelize, stirring halfway through.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic to the pot and cook for another minute until fragrant. Be careful not to let it brown.
4. Pour in the vegetable broth, then add the roasted butternut squash, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes to let the flavors meld.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender. Tip: If using a blender, allow the soup to cool slightly and leave the lid slightly ajar to let steam escape.
6. Stir in the heavy cream if using, and adjust the seasoning with more salt and pepper if needed. Tip: For a lighter version, substitute the heavy cream with coconut milk.

Rich and velvety, this soup is a delightful balance of sweet and savory, with the spices adding just the right amount of warmth. Serve it with a swirl of cream and a sprinkle of roasted pumpkin seeds for an extra crunch, or pair it with a slice of crusty bread for the ultimate comfort meal.

Turkey Gravy from Scratch

Over the years, I’ve learned that the secret to a memorable Thanksgiving isn’t just the turkey—it’s the gravy. There’s something about homemade turkey gravy that ties the whole meal together, and today, I’m sharing my foolproof method. It’s a recipe born from trial, error, and a little bit of gravy magic.

Ingredients

• 4 tbsp unsalted butter (or any neutral oil)
• 1/4 cup all-purpose flour
• 4 cups turkey stock (homemade preferred for depth of flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. In a medium saucepan, melt the butter over medium heat until it starts to bubble slightly.
2. Whisk in the flour continuously for about 2 minutes to create a roux, ensuring it doesn’t burn.
3. Gradually add the turkey stock to the roux, whisking constantly to prevent lumps.
4. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10 minutes, stirring occasionally, until the gravy thickens.
5. Season with salt and pepper, tasting and adjusting as needed. Remember, the flavors will concentrate as it cools.

What you’ll end up with is a velvety, rich gravy that’s the perfect consistency for drizzling over mashed potatoes or soaking into your turkey. For a twist, try stirring in a splash of heavy cream at the end for an extra luxurious texture.

Chocolate Pecan Pie

This Chocolate Pecan Pie has been a staple at my family gatherings ever since I can remember. There’s something about the rich, gooey chocolate paired with the crunchy pecans that makes it irresistible. I love serving it warm with a scoop of vanilla ice cream on top—it’s pure bliss!

Ingredients

• 1 9-inch unbaked pie crust (homemade or store-bought for convenience)
• 1 cup granulated sugar (adjust to taste if you prefer it less sweet)
• 3/4 cup light corn syrup (dark corn syrup works too for a deeper flavor)
• 1/4 cup unsalted butter, melted (salted butter can be used, just omit added salt)
• 3 large eggs, lightly beaten (room temperature eggs blend better)
• 1 teaspoon vanilla extract (pure extract for the best flavor)
• 1/4 teaspoon salt (enhances all the flavors)
• 1 cup semi-sweet chocolate chips (or dark chocolate for a richer taste)
• 1 1/2 cups pecan halves (toasted pecans add extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Place the unbaked pie crust in a 9-inch pie plate, crimping the edges for a decorative finish.
3. In a large bowl, whisk together the sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until well combined.
4. Stir in the chocolate chips and pecan halves, ensuring they’re evenly distributed throughout the mixture.
5. Pour the filling into the prepared pie crust, spreading it out evenly with a spatula.
6. Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. A toothpick inserted in the center should come out mostly clean.
7. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set properly.

Velvety smooth chocolate with a nutty crunch makes every bite of this pie a delight. For an extra special touch, drizzle with caramel sauce before serving or pair with a cup of strong coffee to balance the sweetness.

Baked Macaroni and Cheese

Very few dishes can compete with the comfort and nostalgia that a good baked macaroni and cheese brings to the table. I remember sneaking into the kitchen as a kid, just to steal a bite of the crispy top layer before dinner was served—it’s that irresistible.

Ingredients

• 8 oz elbow macaroni (about 2 cups)
• 2 cups whole milk (for creamier texture)
• 2 tbsp unsalted butter (plus extra for greasing)
• 2 tbsp all-purpose flour
• 2 cups shredded sharp cheddar cheese (extra for topping)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp paprika (for a slight smokiness)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with butter.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a medium saucepan, melt 2 tbsp butter over medium heat. Tip: Keep the heat medium to avoid browning the butter too quickly.
4. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
5. Gradually add the milk, whisking continuously to prevent lumps. Cook until the mixture thickens, about 3-5 minutes.
6. Remove from heat and stir in the cheddar cheese, salt, pepper, and paprika until the cheese is fully melted and the sauce is smooth.
7. Combine the cheese sauce with the cooked macaroni, then transfer to the prepared baking dish. Tip: For an extra crispy top, sprinkle additional shredded cheese on top before baking.
8. Bake for 20-25 minutes, or until the top is golden and bubbly. Tip: Let it sit for 5 minutes after baking for the sauce to set slightly.

Every bite of this baked macaroni and cheese is a perfect blend of creamy and crispy, with the sharp cheddar adding a depth of flavor that’s hard to resist. Serve it straight from the oven with a side of steamed broccoli for a comforting meal that’s both hearty and satisfying.

Cranberry Orange Relish

Many of my holiday memories revolve around the vibrant flavors of cranberry orange relish, a dish that’s as much a tradition in my family as the turkey itself. I love how its sweet and tangy profile cuts through the richness of holiday meals, and the best part? It’s incredibly easy to make, requiring no cooking at all.

Ingredients

• 12 oz fresh cranberries (look for firm, bright red berries)
• 1 large navel orange (unpeeled, for a bit of bitterness and texture)
• 3/4 cup granulated sugar (adjust to taste, depending on the sweetness of your oranges)
• 1/4 cup water (just enough to help blend everything smoothly)

Instructions

1. Rinse the cranberries under cold water and pick out any soft or discolored ones.
2. Cut the orange into quarters, removing any seeds, but keep the peel on for added flavor.
3. In a food processor, combine the cranberries, orange quarters, sugar, and water.
4. Pulse the mixture until it’s finely chopped but not pureed, about 10-12 pulses, for the perfect relish texture.
5. Transfer the relish to a bowl, cover, and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Vibrant and bursting with flavor, this cranberry orange relish is the perfect accompaniment to your holiday table. Its chunky texture and bright color make it not just a side dish but a festive garnish for cheeses and desserts too.

Roasted Garlic Parmesan Cauliflower

Finally, a dish that’s as fun to make as it is to eat! I stumbled upon this Roasted Garlic Parmesan Cauliflower recipe during a lazy Sunday fridge clean-out, and it’s been a staple ever since. Perfect for those days when you crave something crispy, cheesy, and utterly comforting without the guilt.

Ingredients

• 1 large head cauliflower, cut into florets (about 4 cups)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1/2 cup grated Parmesan cheese (freshly grated works best)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 tsp paprika (for a slight smokiness, optional)

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cauliflower florets with olive oil, ensuring each piece is lightly coated. Tip: Don’t overcrowd the bowl to ensure even coating.
3. Add the minced garlic, salt, black pepper, and paprika to the bowl. Toss again to distribute the seasonings evenly.
4. Spread the cauliflower in a single layer on the prepared baking sheet. Tip: Giving each floret some space prevents steaming and promotes roasting.
5. Roast in the preheated oven for 20 minutes, then flip the florets for even browning.
6. Sprinkle the grated Parmesan cheese over the cauliflower and return to the oven for another 5-10 minutes, or until the cheese is melted and golden. Tip: Watch closely to prevent the cheese from burning.

Delightfully crispy on the outside and tender on the inside, this cauliflower is a game-changer. Serve it as a side, or get creative by piling it onto a grain bowl for a hearty vegetarian meal. The garlic and Parmesan create a savory crust that’s downright addictive.

Spiced Pumpkin Cheesecake

Kicking off the fall season with a Spiced Pumpkin Cheesecake feels like wrapping yourself in a cozy blanket. I remember the first time I tried making it; the kitchen smelled like a pumpkin spice latte, and I knew it was going to be a hit at our family gathering.

Ingredients

• 1 1/2 cups graham cracker crumbs (or any similar biscuit)
• 1/4 cup granulated sugar (adjust to taste)
• 1/2 cup unsalted butter, melted (for a richer flavor)
• 24 oz cream cheese, softened (room temperature blends smoother)
• 3/4 cup granulated sugar
• 1 tsp vanilla extract (pure extract for best flavor)
• 3 large eggs (room temperature)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger

Instructions

1. Preheat your oven to 325°F (163°C) to ensure it’s ready for baking.
2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well combined. Tip: Press the mixture firmly into the bottom of a 9-inch springform pan for a solid base.
3. Bake the crust for 10 minutes, then let it cool. This step prevents a soggy crust.
4. Beat cream cheese and 3/4 cup sugar in a large bowl until smooth. Tip: Scrape down the sides of the bowl to ensure even mixing.
5. Add vanilla extract and eggs one at a time, beating well after each addition.
6. Stir in pumpkin puree and spices until fully incorporated. Tip: For a smoother texture, sift the spices before adding.
7. Pour the filling over the crust and smooth the top with a spatula.
8. Bake for 55-60 minutes or until the center is almost set but still slightly wobbly.
9. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
10. Refrigerate for at least 4 hours, preferably overnight, before serving.

Silky smooth with a hint of spice, this cheesecake is a dream. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.

Sausage and Herb Stuffing

Zesty flavors and hearty textures come together in this Sausage and Herb Stuffing, a dish that reminds me of my grandmother’s kitchen during the holidays. It’s a recipe that’s evolved over the years, but the essence of comfort and warmth remains unchanged.

Ingredients

• 1 lb Italian sausage (mild or hot, depending on your preference)
• 4 cups cubed day-old bread (a mix of white and wheat adds nice texture)
• 1 cup diced onion (yellow or white for sweetness)
• 1 cup diced celery (for a crunchy contrast)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 2 cups chicken broth (low sodium to control the saltiness)
• 1 tbsp fresh sage, chopped (dried works in a pinch, but fresh is best)
• 1 tbsp fresh thyme leaves (again, fresh elevates the dish)
• Salt and pepper to taste (start with 1/2 tsp salt and adjust)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish lightly.
2. In a large skillet over medium heat, cook the sausage until browned, breaking it into small pieces as it cooks, about 8-10 minutes. Remove and set aside, leaving the drippings in the pan.
3. Add the butter to the skillet with the sausage drippings. Once melted, add the onion and celery, cooking until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
4. Return the sausage to the skillet. Add the bread cubes, sage, and thyme, stirring gently to combine. Gradually pour in the chicken broth, mixing until the bread is moistened but not soggy. Season with salt and pepper.
5. Transfer the mixture to the prepared baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and crispy.

Mmm, the aroma of herbs and sausage filling your kitchen is just the beginning. This stuffing is wonderfully moist inside with a crispy top layer, making it a perfect side that steals the show. Try serving it alongside roasted chicken or as a base for a poached egg for a breakfast twist.

Caramel Apple Pie

My kitchen smells like a cozy autumn afternoon whenever I whip up this Caramel Apple Pie. It’s the kind of dessert that brings everyone to the table, with its gooey caramel and tender apples nestled in a flaky crust. I remember the first time I made it; my family couldn’t get enough, and now it’s a staple at our holiday gatherings.

Ingredients

• 2 cups all-purpose flour (for a tender crust)
• 1 tsp salt (enhances flavor)
• 3/4 cup unsalted butter, chilled and diced (keeps crust flaky)
• 6-8 tbsp ice water (just enough to bring dough together)
• 6 medium apples, peeled and thinly sliced (use a mix of sweet and tart for balance)
• 1 cup granulated sugar (adjust to taste)
• 1/4 cup caramel sauce (homemade or store-bought)
• 1 tsp cinnamon (for warmth)
• 1/4 tsp nutmeg (a hint of spice)
• 1 tbsp lemon juice (prevents browning)

Instructions

1. In a large bowl, whisk together flour and salt. Add butter and use your fingers to rub it into the flour until mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tbsp at a time, mixing until dough just comes together. Divide in half, shape into disks, wrap in plastic, and chill for 1 hour.
3. Preheat oven to 375°F. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Trim edges, leaving a 1-inch overhang.
4. In a large bowl, toss apples with sugar, cinnamon, nutmeg, and lemon juice. Pour into crust, then drizzle with caramel sauce.
5. Roll out second dough disk and place over filling. Trim, seal, and crimp edges. Cut slits in top for steam to escape.
6. Bake for 50-60 minutes, until crust is golden and filling is bubbly. Let cool on a wire rack before serving.

Buttery crust gives way to a luscious, caramel-kissed apple filling in every bite. Serve warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Honey Glazed Ham

Sometimes, the best meals come from the simplest ingredients, and this honey glazed ham is no exception. I remember the first time I made it for a family gathering; the sweet aroma filled the house, and before I knew it, everyone was gathered around the kitchen, eager for a taste.

Ingredients

• 1 (8-10 lb) fully cooked, bone-in ham (spiral-cut works great for even glaze distribution)
• 1 cup honey (for a deeper flavor, try using dark honey)
• 1/2 cup brown sugar (packed, light or dark based on preference)
• 1/4 cup Dijon mustard (adds a nice tangy contrast to the sweetness)
• 2 tbsp apple cider vinegar (balances the sweetness and adds depth)
• 1 tsp ground cloves (adjust to taste, but don’t skip—it’s key for that classic flavor)

Instructions

1. Preheat your oven to 325°F (163°C) and place the ham cut side down in a large roasting pan.
2. In a medium saucepan over low heat, combine honey, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves. Stir constantly until the mixture is smooth and the sugar has dissolved, about 3-5 minutes.
3. Brush half of the glaze evenly over the ham, making sure to get between the slices if using a spiral-cut ham.
4. Cover the ham loosely with aluminum foil and bake for 1 hour and 30 minutes, basting with the remaining glaze every 30 minutes.
5. Remove the foil for the last 30 minutes of baking to allow the glaze to caramelize and the edges to crisp up slightly.
6. Let the ham rest for 10-15 minutes before slicing to allow the juices to redistribute.

Delightfully sticky and sweet with just the right amount of spice, this honey glazed ham is perfect for slicing thin for sandwiches or serving thick slices alongside your favorite sides. The glaze forms a beautiful, glossy coating that’s as impressive to look at as it is delicious to eat.

Wild Rice and Mushroom Casserole

Perfect for those cozy evenings when you’re craving something hearty yet healthy, this Wild Rice and Mushroom Casserole has become a staple in my kitchen. It’s a dish that reminds me of family gatherings and the comforting aroma of mushrooms sautéing in butter.

Ingredients

• 1 cup wild rice (rinsed under cold water)
• 2 cups vegetable broth (or chicken broth for more flavor)
• 2 tbsp unsalted butter (or olive oil for a vegan version)
• 1 lb cremini mushrooms, sliced (white mushrooms work too)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp dried thyme (fresh thyme is even better if you have it)
• 1/2 cup heavy cream (substitute with coconut cream for dairy-free)
• 1/2 cup grated Parmesan cheese (optional for topping)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, melt the butter in a large skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes.
4. Add the mushrooms to the skillet and cook until they release their moisture and become golden, about 8 minutes. Stir in the garlic and thyme, cooking for another minute until fragrant.
5. Once the rice is done, stir in the mushroom mixture and heavy cream. Season with salt and pepper to taste.
6. Transfer the mixture to the prepared baking dish. Sprinkle with Parmesan cheese if using.
7. Bake for 20 minutes, or until the top is lightly golden and the casserole is bubbly.

Just out of the oven, this casserole boasts a delightful contrast between the chewy wild rice and the creamy, umami-rich mushrooms. Serve it alongside a crisp green salad or as a standalone dish for a satisfying vegetarian meal.

Pumpkin Bread with Cream Cheese Frosting

Fall is just around the corner, and I can’t think of a better way to welcome it than with a slice of this moist, spiced pumpkin bread topped with creamy frosting. It’s a recipe that’s been a staple in my kitchen every autumn, and I love how the aroma fills the house, making everything feel cozier.

Ingredients

• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice (or make your own blend)
• 1/2 cup vegetable oil (or any neutral oil)
• 1 1/2 cups granulated sugar
• 2 large eggs (room temperature for best results)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup water
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
3. In a large bowl, beat together the oil and sugar until smooth. Add the eggs one at a time, beating well after each addition.
4. Mix in the pumpkin puree and water until the mixture is uniform.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overmixing.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until creamy.
10. Once the bread is completely cool, spread the frosting evenly over the top.

You’ll love the contrast between the dense, moist bread and the light, tangy frosting. For an extra touch, sprinkle a little cinnamon on top before serving to really make those fall flavors pop.

Conclusion

Outstanding flavors await in our roundup of 25 Delicious Thanksgiving Potluck Recipes Everyone Loves! Whether you’re a seasoned chef or a kitchen newbie, these dishes are sure to impress. 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 friends to enjoy too. Happy cooking!

Bella Bacinos