I’ve gathered 23 tested and delicious recipes for your celebration, plus 13 desserts—something to please every guest.
How to make a tender, flavorful turkey?
Start with aromatic vegetables on the bottom of the roasting pan and let them caramelize to a deep color. Add broth and fresh herb sprigs, and finish the gravy with Marsala for a rich, memorable sauce.
Thanksgiving Side Dishes:
These fanned sweet potatoes roast with a syrupy maple glaze. Tuck garlic into the slices and sprinkle fresh rosemary. A dusting of aged Gouda adds richness—fancy-looking yet easy to prepare.
Cut sprouts into quarters so their edges caramelize. Spiced candied pecans add crunchy sweetness and contrast.
A one-pan side where carrots caramelize with figs in a just-sweet-enough glaze. Top with pistachios for texture—heirloom carrots make this extra special.
Bright and flavorful—this can be made ahead. Pan-fried shallots add a savory crunch that elevates the dish.
A vegan option with crisp texture and bright pomegranate seeds for color and flavor—also suitable to prepare earlier in the day.
Six layers with a Peruvian purple potato layer on top—visually stunning and surprisingly light. These mash-ups can be made days ahead and reheated. No cream in the recipe: just the right amount of milk, butter and garlic for depth without heaviness.
A well-rounded, flavorful stuffing—experiment with different breads to vary textures and create a unique side each year.
The syrup produces a deep mahogany color; these sweet-and-tangy onions pair beautifully with all the sides.
My go-to cranberry sauce: chunky, tart-sweet, studded with fresh pineapple and a hint of ginger. Make it a few days ahead for convenience.
To Start / Hors d’oeuvres:
A quick spiced syrup that transforms a glass of Prosecco or Champagne—made from cranberry, pomegranate and orange juices.
Pecans, walnuts, almonds and Brazil nuts roast until fragrant and lightly golden, kissed with fresh rosemary and a balanced sweet-salty finish.
Toast slices of bread and serve with crudités and extra roasted garlic for a simple, elegant starter.
A perfect pick-up appetizer. Fillings include tender chicken, vegetables and farro (or brown rice for a gluten-free option), roasted eggplant and smoked mozzarella.
Velvety yogurt cheese balls rolled in herbs and walnuts, finished with extra virgin olive oil—a simple, luxurious dip with bright flavors and great texture.
Soups & Salads: I always serve a composed salad at Thanksgiving.
Ideal for Thanksgiving. Easy technique for peeling kabocha and a silky cashew crema with maple and cinnamon. Spiced cashews make a crunchy garnish.
Creamy in texture without cream. Coconut cream swirl and hatch chiles add warmth—comforting and wholesome.
A light fall salad with crunchy textures, dressed in a zesty, lemony vinaigrette brightened by confit garlic.
Seasonal winter vegetables paired with shaved Manchego and pine nuts. A pink peppercorn vinaigrette adds tang and spice.
A seasonal favorite featuring radicchio, Pink Pearl apples, radishes, delicate squash, chèvre and pistachios—textural and flavorful.
Breads on the Side:
A simple cornbread recipe adaptable to gluten-free needs—fresh, fluffy, moist, buttery and not overly sweet.
A delightful bite with a slightly crisp exterior from fresh corn, cheddar and scallions. Organic blue corn meal gives them a special touch.
Desserts:
Make holiday desserts from scratch with these well-tested recipes that balance vibrant flavors and lighter profiles—there’s something for everyone. Thirteen dessert favorites are included to finish the meal on a memorable note.
Wishing everyone a healthy and delicious Thanksgiving!
Karen
Linked Recipes:
Turkey:
Roast Thanksgiving Turkey Basted with Fruit Juices and Marsala Gravy
Thanksgiving Turkey Marsala Gravy – the best, richest and most delicious!
Thanksgiving Side Dishes:
Hasselback Sweet Potatoes with Aged Gouda – Maple Syrup Glaze
Roasted Brussel Sprouts with Spiced Candied Pecans
Roasted Carrots with Fresh Figs — Pomegranate Glaze and Pistachios
Haricot Vert with Sliced Radishes and Pan-Fried Shallots with a Miso-Lemon-Maple Glaze
Haricot Vert with Garlic, Almonds, Pomegranate Seeds and Shiitake “Bacon” with Za’atar Seasoning
Creamy Layered Purple & Ivory Mashed Potatoes (Perfect for Thanksgiving)
Chestnut Stuffing with Shiitake Mushrooms, Apricots and Fresh Herbs
Sticky Glazed Onions with Butter, Honey and Pomegranate Molasses
Chunky Cranberry Sauce with Pineapple and Ginger
To Start / Hors d’oeuvres:
Prosecco Cocktail with Spiked Cranberry Syrup
Rosemary & Spice Mixed Nuts
Goat Cheese and Garlic Pâté with Walnuts and Chives — Balsamic-Honey Drizzle
Tuscan Stuffed Mushrooms
Lebneh Balls — Yogurt Cheese with Herbs, Spices, Walnuts and Olive Oil
Soups & Salads:
Kabocha Squash Soup with Apples and Cashew Crema — Vegan
Acorn Squash and Celeriac Soup for Fall
Fall Salad with Pears, Pomegranate Seeds and Zesty Garlic Confit Vinaigrette
Winter White Salad with Pink Peppercorn Vinaigrette
Fall Salad with Chèvre and Apples
Breads on the Side:
Karen’s Cornbread
Blue Corn Madeleines with Cheddar, Fresh Corn and Scallions
Desserts:
Desserts for Thanksgiving — 13 favorites. See the dessert selection for full details.