18 Delicious Traditional Thanksgiving Recipes for a Festive Feast

Kick off your Thanksgiving feast with a spread that’s as heartwarming as the holiday itself! Our roundup of 18 Delicious Traditional Thanksgiving Recipes is your go-to guide for creating a festive table filled with seasonal favorites. From succulent turkey to creamy mashed potatoes and decadent pies, these dishes promise to delight your guests. Keep reading to discover the recipes that will make your celebration unforgettable.

Classic Roast Turkey with Herb Butter

Feast your eyes on this showstopper, a turkey so succulent and herby it’ll have your guests forgetting all about that questionable cranberry sauce from last year. Perfect for holidays or just flexing your culinary muscles on a random Tuesday.

Ingredients

• 1 whole turkey (12-14 lbs), patted dry
• 1 cup unsalted butter, softened
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh sage, finely chopped
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 1 lemon, zested and juiced
• 4 cloves garlic, minced
• 1 cup chicken stock

Instructions

1. Preheat your oven to 325°F (163°C), ensuring the rack is positioned in the lower third for even cooking.
2. In a medium bowl, combine the softened butter, rosemary, thyme, sage, salt, pepper, lemon zest, and minced garlic to create the herb butter. Pro tip: Let the butter sit at room temperature for 30 minutes beforehand for easier mixing.
3. Gently loosen the skin of the turkey over the breast and thighs with your fingers, being careful not to tear it.
4. Spread half of the herb butter under the skin, massaging it evenly over the meat. Rub the remaining 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. Pour the chicken stock and lemon juice into the bottom of the pan to keep the meat moist during roasting.
6. Roast the turkey 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). Baste every hour with pan juices for extra flavor and moisture.
7. Once done, let the turkey rest for at least 30 minutes before carving to allow the juices to redistribute. Pro tip: Cover loosely with foil to keep warm without steaming the skin.

Here’s the deal: this turkey comes out so juicy and packed with herby goodness, it’s like a flavor explosion in every bite. Serve it up with some roasted veggies and a drizzle of those pan juices for a meal that’s downright legendary.

Homemade Cranberry Sauce

Ditch the canned stuff because homemade cranberry sauce is about to be your new Thanksgiving MVP. It’s laughably easy, ridiculously tasty, and will have your guests wondering if you secretly attended culinary school.

Ingredients

• 12 oz fresh cranberries, rinsed and picked over
• 1 cup granulated sugar
• 1 cup freshly squeezed orange juice
• 1 tbsp orange zest, finely grated
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

Instructions

1. In a medium saucepan over medium heat, combine the cranberries, granulated sugar, and orange juice. Stir gently to mix.
2. Bring the mixture to a simmer, then reduce the heat to low. Cook for 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Tip: Listen for the cranberries to pop – it’s like nature’s timer!
3. Remove the saucepan from the heat. Stir in the orange zest, ground cinnamon, and ground cloves until fully incorporated. Tip: The zest adds a bright, citrusy note that balances the sweetness.
4. Allow the sauce to cool to room temperature before transferring it to a serving dish. Tip: The sauce will continue to thicken as it cools, so patience is key for the perfect consistency.

Velvety with a vibrant tang, this cranberry sauce is a symphony of flavors that plays well with both sweet and savory dishes. Try it slathered on a leftover turkey sandwich or as a bold topping for vanilla ice cream – trust us, it’s a game-changer.

Traditional Bread Stuffing

Who knew that a dish as humble as bread stuffing could steal the show at any dinner table? This traditional bread stuffing is the unsung hero of comfort food, blending simplicity with soul-warming flavors that’ll have your guests begging for seconds.

Ingredients

• 1 loaf of day-old artisan sourdough bread, cubed
• 1/2 cup clarified butter
• 1 cup finely diced yellow onion
• 1 cup finely diced celery
• 2 cloves garlic, minced
• 2 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cups chicken stock, preferably homemade
• 2 pasture-raised eggs, lightly beaten

Instructions

1. Preheat your oven to 350°F (175°C) and butter a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the clarified butter. Add the onion and celery, sautéing until translucent, about 5 minutes.
3. Tip: For an extra layer of flavor, let the vegetables take on a slight golden hue before moving to the next step.
4. Stir in the garlic, sage, thyme, salt, and pepper, cooking for 1 minute until fragrant.
5. Remove from heat and gently fold in the cubed sourdough until evenly coated.
6. Tip: Ensure the bread is slightly stale for the best texture; it absorbs the flavors without becoming mushy.
7. Whisk together the chicken stock and eggs in a separate bowl, then pour over the bread mixture, tossing to combine.
8. Transfer the mixture to the prepared baking dish, spreading it evenly.
9. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and crispy.
10. Tip: For a crunchier top, broil for the last 2-3 minutes, watching closely to prevent burning.

Kick your dinner up a notch with this stuffing’s perfect balance of crispy edges and soft, savory centers. Serve it alongside your main for a classic touch, or get creative by using it as a filling for stuffed mushrooms or peppers.

Creamy Mashed Potatoes

Craving a side dish that’s as comforting as a hug from your grandma but with the sophistication of a Michelin-starred restaurant? Look no further than these creamy mashed potatoes, where fluffy meets fancy in every bite.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream, warmed
• 1/4 cup clarified butter
• 1 tsp sea salt, finely ground
• 1/2 tsp white pepper, freshly ground

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
2. Drain the potatoes thoroughly in a colander, then return them to the pot over low heat for 1 minute to evaporate any remaining water, stirring constantly.
3. Using a potato ricer or masher, process the potatoes until smooth. For ultra-creamy texture, pass them through a fine-mesh sieve.
4. Gently fold in the warmed heavy cream and clarified butter with a rubber spatula until fully incorporated. Season with sea salt and white pepper, adjusting to perfection.
5. Serve immediately, or keep warm in a heatproof bowl over a pot of simmering water for up to 30 minutes.

Kitchen magic turns these spuds into a silky, dreamy delight that’s begging to be the star of your dinner plate. Try topping with a drizzle of truffle oil or a sprinkle of chives for an extra touch of elegance.

Green Bean Casserole with Fried Onions

Who knew that a dish as humble as green bean casserole could steal the spotlight at any dinner table? This version, crowned with crispy fried onions, is here to prove that comfort food can indeed be a showstopper.

Ingredients

• 1 1/2 pounds fresh green beans, trimmed and halved
• 3 tablespoons clarified butter
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1 cup fried onions

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Blanch the green beans in boiling water for 3 minutes, then immediately plunge into ice water to stop the cooking process. Drain and set aside.
3. In a large skillet over medium heat, melt the clarified butter. Add the sliced onion and cook until caramelized, about 10 minutes, stirring occasionally.
4. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
5. Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to create a roux.
6. Gradually whisk in the whole milk and heavy cream, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
7. Season the sauce with kosher salt, black pepper, and smoked paprika. Fold in the blanched green beans until evenly coated.
8. Transfer the mixture to the prepared baking dish and top evenly with fried onions.
9. Bake for 25 minutes, or until the casserole is bubbly and the onions are golden brown.

Let this casserole cool for a few minutes before serving to allow the flavors to meld beautifully. The contrast between the creamy interior and the crunchy onion topping is nothing short of magical. Serve it as the star of your holiday table or as a decadent side to elevate weeknight dinners.

Sweet Potato Casserole with Marshmallows

Mmm, imagine a dish so decadently sweet and comforting, it could easily double as dessert but sneaks onto your dinner plate under the guise of a ‘vegetable.’ That’s right, we’re talking about the legendary sweet potato casserole with marshmallows—a dish that laughs in the face of moderation.

Ingredients

• 3 cups mashed sweet potatoes, roasted and peeled
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 2 cups mini marshmallows

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, melted butter, heavy cream, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully incorporated.
3. Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly with a spatula.
4. Bake for 25 minutes, or until the edges are slightly bubbly and the center is set.
5. Remove the casserole from the oven and evenly distribute 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 brown and puffy.
7. Let the casserole cool for 10 minutes before serving to allow the flavors to meld beautifully.

Did you know? The contrast between the creamy sweet potato base and the gooey, toasted marshmallow topping is nothing short of magical. Serve this casserole alongside your main dishes for a sweet surprise, or dare to enjoy it as a standalone treat—we won’t judge.

Roasted Brussels Sprouts with Bacon

Who knew that Brussels sprouts could steal the show? Tossed with crispy bacon and roasted to perfection, these little green gems are about to become the star of your dinner table.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 oz thick-cut bacon, diced
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a perfectly crispy finish.
2. In a large mixing bowl, combine the Brussels sprouts halves with diced bacon, olive oil, salt, and pepper, tossing until evenly coated.
3. Spread the mixture in a single layer on a rimmed baking sheet, ensuring space between pieces for optimal roasting.
4. Roast in the preheated oven for 20 minutes, then stir the sprouts and bacon to promote even browning.
5. Continue roasting for an additional 10-15 minutes, or until the Brussels sprouts are deeply caramelized and the bacon is crisp.
6. Remove from the oven and immediately drizzle with balsamic vinegar, tossing gently to coat.

Just when you thought Brussels sprouts couldn’t get any better, this dish proves you wrong with its irresistible combination of smoky bacon and sweet, caramelized sprouts. Serve them atop a creamy polenta or alongside a juicy steak for a meal that’s anything but ordinary.

Buttery Dinner Rolls

Let’s face it, nothing says ‘I love you’ quite like a basket of warm, buttery dinner rolls fresh from the oven. These little clouds of joy are the unsung heroes of the dinner table, ready to sop up gravy or just be devoured in their pure, unadulterated glory.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 large pasture-raised egg, lightly beaten
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 2 tbsp clarified butter, for brushing

Instructions

1. In a large mixing bowl, combine the warmed milk, yeast, and sugar. Let sit for 5 minutes until frothy, proving the yeast is alive and kicking.
2. Whisk in the melted butter and beaten egg until the mixture is homogenous and slightly glossy.
3. Gradually add the flour and salt, stirring with a wooden spoon until a shaggy dough forms. Tip: Resist the urge to add more flour; the dough will come together as you knead.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough and divide into 12 equal pieces. Roll each piece into a smooth ball and arrange in a greased 9×13 inch baking dish. Tip: For extra fluffy rolls, space them about 1/2 inch apart.
7. Cover and let rise again for 30 minutes until puffy. Meanwhile, preheat your oven to 375°F.
8. Bake for 20-25 minutes until golden brown. Tip: For an even golden hue, rotate the pan halfway through baking.
9. Immediately brush the hot rolls with clarified butter for a glossy finish and that irresistible buttery flavor.

Kneadless to say, these rolls are the epitome of comfort—soft and pillowy with a rich, buttery flavor that’s impossible to resist. Serve them alongside your favorite stew or, let’s be honest, straight from the pan while no one’s looking.

Pumpkin Pie with Whipped Cream

Let’s face it, pumpkin pie without whipped cream is like a hug without a squeeze—technically nice, but missing that oomph. This recipe is your ticket to autumnal bliss, with a creamy, dreamy topping that’ll have you floating on cloud spice.

Ingredients

• 1 1/2 cups pure pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 pasture-raised eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 unbaked 9-inch pie crust
• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, whisk together the pumpkin puree, granulated sugar, salt, cinnamon, ginger, and cloves until smooth.
3. Add the lightly beaten eggs to the pumpkin mixture, blending thoroughly to incorporate.
4. Gradually stir in 1 cup of heavy cream and whole milk, followed by 1 teaspoon of vanilla extract, mixing until the filling is homogenous.
5. Pour the filling into the unbaked pie crust, smoothing the top with a spatula for an even layer.
6. Bake at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until a knife inserted near the center comes out clean.
7. While the pie cools, prepare the whipped cream by beating the chilled heavy cream, powdered sugar, and 1/2 teaspoon of vanilla extract on high speed until stiff peaks form.
8. Once the pie has cooled to room temperature, generously top with whipped cream before serving.

Now, the moment of truth: this pie is a symphony of velvety pumpkin and airy whipped cream, with spices that dance on your palate. For a show-stopping presentation, try piping the whipped cream in decorative swirls or dusting with a whisper of cinnamon.

Apple Pie with Cinnamon Sugar

Buckle up, buttercups, because we’re about to dive into the cozy, cinnamon-scented world of the most iconic American dessert that’ll have your taste buds doing the cha-cha. This isn’t just any apple pie; it’s a flaky, buttery masterpiece with a sprinkle of magic (aka cinnamon sugar) that’ll make your heart sing and your oven the star of the kitchen.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 6 cups Granny Smith apples, peeled, cored, and thinly sliced
• 3/4 cup granulated sugar
• 2 tbsp ground cinnamon
• 1 tbsp lemon juice
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and chilled, cubed unsalted butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough leads to toughness, so handle with care.
3. Divide the dough into two equal parts, flatten into disks, wrap in plastic, and refrigerate for at least 1 hour.
4. Preheat your oven to 375°F (190°C) and position the rack in the center.
5. In another bowl, toss the thinly sliced Granny Smith apples with granulated sugar, ground cinnamon, and lemon juice until evenly coated.
6. Roll out one dough disk on a floured surface to fit a 9-inch pie dish. Transfer carefully, leaving no air pockets.
7. Fill the pie crust with the apple mixture, mounding slightly in the center.
8. Roll out the second dough disk and place over the apples. Trim, seal, and crimp the edges. Cut slits in the top for steam to escape.
9. Brush the top with lightly beaten pasture-raised egg and sprinkle with turbinado sugar for a sparkling finish.
10. Bake for 50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips and save your oven from a sticky situation.

As this beauty cools, the filling thickens into a luscious, spiced apple symphony, encased in a crust so flaky it’ll shatter at the mere sight of a fork. Serve it warm with a scoop of vanilla bean ice cream for a contrast that’s cooler than the other side of the pillow.

Pecan Pie with Chocolate Chips

Kickstart your dessert game with this decadent Pecan Pie with Chocolate Chips, a twist on the classic that’ll have your taste buds doing a happy dance. Perfect for when you want to impress without the stress, this pie is your golden ticket to dessert fame.

Ingredients

• 1 9-inch unbaked pie crust, chilled
• 1 cup granulated sugar
• 3/4 cup light corn syrup
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• 1 1/2 cups pecan halves
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s perfectly heated for baking.
2. In a large mixing bowl, whisk together the granulated sugar, light corn syrup, melted butter, lightly beaten eggs, pure vanilla extract, and fine sea salt until the mixture is smooth and homogenous.
3. Stir in the pecan halves and semi-sweet chocolate chips, ensuring they’re evenly distributed throughout the mixture.
4. Pour the filling into the chilled unbaked pie crust, spreading it evenly with a spatula.
5. Bake in the preheated oven for 50-60 minutes, or until the filling is set and the crust is golden brown. A slight jiggle in the center indicates it’s perfectly done.
6. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving to allow the filling to set properly.

Go ahead and slice into this masterpiece to reveal a gooey, chocolate-studded interior that’s rich with the buttery crunch of pecans. Serve it slightly warm with a scoop of vanilla ice cream for an irresistible contrast of temperatures and textures.

Cornbread

Folks, let’s talk about the golden, crumbly lovechild of comfort and convenience that is cornbread. Whether you’re pairing it with a steaming bowl of chili or slathering it with honey butter, this Southern belle of a side dish is here to steal the show.

Ingredients

• 1 cup stone-ground yellow cornmeal
• 1 cup all-purpose flour, sifted
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp fine sea salt
• 1 cup whole milk
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten

Instructions

1. Preheat your oven to 425°F (218°C) and generously grease a 9-inch cast-iron skillet with clarified butter, placing it in the oven to heat up.
2. In a large mixing bowl, whisk together the cornmeal, sifted flour, sugar, baking powder, and sea salt until well combined.
3. In a separate bowl, combine the whole milk, melted clarified butter, and lightly beaten eggs, whisking until the mixture is homogenous.
4. Pour the wet ingredients into the dry ingredients, stirring just until the batter comes together—overmixing is the enemy of fluffy cornbread.
5. Carefully remove the hot skillet from the oven and pour the batter into it, smoothing the top with a spatula.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool in the skillet for 5 minutes before slicing to allow the structure to set.

Brimming with a buttery richness and a texture that’s perfectly poised between tender and crumbly, this cornbread is a versatile companion to any meal. Try serving it warm with a drizzle of spicy honey or as the base for an avant-garde Thanksgiving stuffing.

Roasted Carrots with Honey Glaze

Picture this: a humble carrot, often relegated to the sad crudité platter at parties, gets a glamorous makeover with a sticky-sweet honey glaze that’ll have you questioning why you ever ignored these orange wonders. Roasting transforms them into caramelized, tender bites that are anything but boring.

Ingredients

• 1 lb fresh carrots, peeled and trimmed
• 2 tbsp extra virgin olive oil
• 1/4 cup raw honey
• 1 tbsp unsalted butter, melted
• 1/2 tsp sea salt flakes
• 1/4 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s perfectly heated for roasting.
2. Toss the peeled and trimmed carrots with extra virgin olive oil, sea salt flakes, and freshly ground black pepper until evenly coated. Tip: Uniformly sized carrots ensure even cooking.
3. Arrange the carrots in a single layer on a baking sheet, giving them space to caramelize rather than steam.
4. Roast for 20 minutes, then flip each carrot to promote even browning. Tip: This is the perfect time to check for doneness—they should be fork-tender but not mushy.
5. Whisk together raw honey and melted unsalted butter in a small bowl, then drizzle over the carrots, tossing to coat. Tip: Warm the honey slightly if it’s too thick to drizzle easily.
6. Return to the oven for an additional 5-7 minutes, until the glaze is bubbly and the carrots are glossy.
7. Sprinkle with fresh thyme leaves before serving to add a pop of color and a hint of earthiness.

Brace yourself for carrots that are a masterclass in texture—crisp-tender with edges that give way to a melt-in-your-mouth center. The honey glaze isn’t just sweet; it’s a complex, sticky embrace that elevates the carrots to star status. Serve them atop a swoosh of whipped goat cheese for a dish that’s as visually stunning as it is delicious.

Turkey Gravy from Scratch

Gravy lovers, unite! If you’ve ever found yourself in a Thanksgiving day drama over lumpy, lackluster gravy, fear not—this from-scratch turkey gravy is here to save your holiday and possibly your family relationships. Rich, silky, and packed with flavor, it’s the hero your mashed potatoes deserve.

Ingredients

• 4 cups turkey stock, homemade preferred
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh thyme leaves

Instructions

1. In a medium saucepan over medium heat, melt the unsalted butter until it begins to foam slightly, about 2 minutes.
2. Whisk in the all-purpose flour vigorously to form a roux, cooking until it turns a light golden color, about 3 minutes, to ensure no raw flour taste remains.
3. Gradually pour in the turkey stock, whisking constantly to prevent lumps, and bring the mixture to a gentle boil.
4. Reduce the heat to low and simmer, stirring occasionally, until the gravy thickens enough to coat the back of a spoon, about 10 minutes.
5. Stir in the freshly ground black pepper, kosher salt, and fresh thyme leaves, adjusting the seasoning as needed for your perfect flavor balance.

Silky smooth with a depth of flavor that only homemade stock can provide, this turkey gravy is a game-changer. Serve it over a mountain of mashed potatoes or get creative by using it as a luxurious base for a pot pie filling. Either way, it’s bound to be the star of the show.

Baked Macaroni and Cheese

Zesty and oh-so-cheesy, this baked macaroni and cheese is the comfort food hug you didn’t know you needed. Perfect for those days when only a carb-loaded, cheese-pulled masterpiece will do, this dish is a crowd-pleaser that’s as fun to make as it is to devour.

Ingredients

• 8 ounces elbow macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly grated nutmeg
• 2 1/2 cups sharp cheddar cheese, freshly grated
• 1/2 cup Gruyère cheese, freshly grated
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup panko breadcrumbs
• 1 tablespoon clarified butter, melted

Instructions

1. Preheat your oven to 375°F and lightly grease a 2-quart baking dish.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In the same pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux.
4. Gradually whisk in the warmed whole milk, ensuring no lumps remain. Cook for 3-4 minutes until the mixture thickens.
5. Stir in the Dijon mustard, freshly grated nutmeg, sharp cheddar cheese, and Gruyère cheese until fully melted and smooth. Season with kosher salt and freshly ground black pepper.
6. Fold the cooked macaroni into the cheese sauce until evenly coated, then transfer to the prepared baking dish.
7. In a small bowl, combine the panko breadcrumbs and melted clarified butter. Sprinkle evenly over the macaroni.
8. Bake for 20-25 minutes, or until the top is golden and the sauce is bubbly.

Delightfully creamy with a crispy golden top, this baked macaroni and cheese is a textural dream. Serve it straight from the oven with a side of pickled jalapeños for an extra kick, or enjoy it as the ultimate comfort food solo act.

Spiced Pumpkin Bread

Who knew that a humble gourd could transform into the star of your breakfast table? This Spiced Pumpkin Bread is here to prove that pumpkins aren’t just for carving or pie—they’re for packing your mornings with moist, spice-laden joy.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted and cooled
• 1 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 cup pure pumpkin puree
• 1/4 cup buttermilk
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with clarified butter and dust with flour to prevent sticking.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, baking powder, fine sea salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until well combined.
3. In a large bowl, combine the lightly beaten pasture-raised eggs, melted and cooled clarified butter, granulated sugar, and packed light brown sugar. Whisk until smooth.
4. Stir in the pure pumpkin puree, buttermilk, and pure vanilla extract into the wet ingredients until fully incorporated.
5. Gradually fold the dry ingredients into the wet mixture, using a spatula, until just combined. Avoid overmixing to ensure a tender crumb.
6. Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back when lightly pressed.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kickstart your day with a slice of this Spiced Pumpkin Bread, where each bite is a cozy hug of autumnal spices and pumpkin goodness. Serve it toasted with a smear of cream cheese or enjoy it as is for a subtly sweet treat that pairs perfectly with your morning coffee.

Maple Glazed Ham

Just when you thought ham couldn’t get any more irresistible, along comes this maple-glazed masterpiece to prove you wrong. Perfect for those ‘I need something fancy but not fussy’ moments, this dish is your golden ticket to flavor town.

Ingredients

• 1 (8-10 lb) fully cooked, bone-in ham
• 1 cup pure maple syrup, Grade A dark amber
• 1/2 cup light brown sugar, tightly packed
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp freshly grated nutmeg

Instructions

1. Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven.
2. Place the ham, cut side down, in a roasting pan fitted with a rack. Tip: Scoring the ham in a diamond pattern not only looks fancy but helps the glaze penetrate.
3. In a medium saucepan over medium heat, combine maple syrup, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, and nutmeg. Whisk until the sugar dissolves and the mixture is smooth, about 3 minutes.
4. Brush half of the glaze over the ham, ensuring it gets into the scores. Tip: Reserve the remaining glaze; you’ll use it later for a glossy finish.
5. Bake the ham, uncovered, for 1 hour and 30 minutes, basting with the pan juices every 30 minutes.
6. After the initial bake, brush the ham with the remaining glaze and continue baking for another 30 minutes, or until the internal temperature reaches 140°F (60°C). Tip: For an extra caramelized crust, broil for the last 2-3 minutes, watching closely to prevent burning.

Rich with a sticky-sweet crust and juicy interior, this maple-glazed ham is a showstopper that pairs beautifully with sharp cheddar scalloped potatoes or a crisp apple slaw. Try serving it on a platter garnished with fresh rosemary and orange slices for a festive touch.

Savory Sausage and Apple Stuffing

Mmm, imagine the cozy chaos of Thanksgiving, but with a twist that’ll make your taste buds do a happy dance. Our Savory Sausage and Apple Stuffing is like the love child of breakfast and dinner, packed with flavors that play well together, proving that apples aren’t just for pies.

Ingredients

• 1 lb artisanal pork sausage, casing removed
• 3 cups day-old sourdough bread, cubed
• 1 cup unsalted butter, clarified
• 2 large Granny Smith apples, peeled and diced
• 1 cup yellow onion, finely chopped
• 1/2 cup celery, finely diced
• 2 tbsp fresh sage, minced
• 1 tbsp fresh thyme leaves
• 2 cups chicken stock, homemade preferred
• 2 pasture-raised eggs, lightly beaten
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and butter a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, cook the sausage until browned, breaking it into crumbles with a wooden spoon, about 5 minutes. Transfer to a bowl.
3. In the same skillet, melt 1/2 cup of clarified butter over medium heat. Add onions, celery, and a pinch of salt, sautéing until translucent, about 5 minutes.
4. Stir in the diced apples, sage, and thyme, cooking for another 3 minutes until the apples begin to soften.
5. In a large mixing bowl, combine the sausage, sautéed mixture, sourdough cubes, and remaining clarified butter. Toss gently to mix.
6. Whisk together chicken stock and eggs, then pour over the bread mixture, stirring until evenly moistened. Season with salt and pepper.
7. Transfer the mixture to the prepared baking dish, covering with foil. Bake for 30 minutes, then remove foil and bake for another 15 minutes until golden and crisp on top.
8. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld beautifully.

This stuffing is a textural dream—crispy on top, tender underneath, with bursts of sweet apple and savory sausage. Try serving it alongside a sharp cheddar-topped burger for an unconventional but utterly delicious pairing.

Conclusion

Bringing together the warmth of tradition and the joy of cooking, our roundup of 18 Delicious Traditional Thanksgiving Recipes is your ticket to a festive feast. Whether you’re a seasoned chef or a holiday cooking novice, these dishes promise to delight. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share the love on Pinterest!

Bella Bacinos