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Sign InPlanning a Thanksgiving menu is serious work. The expectations are high, and while there’s plenty of room to mix and match, there are certain classic Thanksgiving dishes your guests are always going to expect to see at dinner. We’re talking about buttery mashed potatoes , a crispy-skinned roasted turkey looking glorious at the center of the table, and a slice of pumpkin pie to close out the night. So if you’re after a more traditional Thanksgiving dinner this year, this list of tried-and-true recipes has everything you need and more. You’ll find beautifully-charred roasted green beans , sweet and savory casseroles , and all the irresistible turkey stuffings you know you’ve been craving since last November. Sure, there are a lot of recipes in this Thanksgiving menu, but they're all instantly recognizable, delicious, and the best kind of nostalgic—and that’s something to be thankful for.
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Alex Lau1/32Easy Roast Turkey with No-Roux Gravy
It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.
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Photo by Emma Fishman, Food Styling by Pearl Jones2/32
One-Skillet Mushroom Cornbread Stuffing
This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.
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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski3/32
Cornbread Stuffing With Sausage and Corn Nuts
Sweet, spicy, sausage-y cornbread stuffing with corn nut magic dust for an extra hit of corn flavor.
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Alex Lau4/32
The New Classic Stuffing
A protein like sausage lends the stuffing those all-important crispy bites, and the fat contributes essential flavor.
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Danny Kim5/32
Turkey Breast with Roasted Broccolini
You can find Chinese five-spice powder, a combination of star anise, fennel, cinnamon, Sichuan peppercorns, and cloves, at many supermarkets. We really like the fresh intensity and balance of the five-spice powder from World Spice .
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Alex Lau6/32
Hard Cider Gravy
Hard cider is really wonderful to cook with: It adds a bit of sweetness, acidity, and a hint of apple. And the leftovers are great in an autumnal cocktail. Check out step-by-step photos here.
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Photo by Oriana Koren, food styling by Lillian Kang, prop styling by Jillian Knox7/32
Sweet Potato Grits
Edna Lewis once said, “People should really leave grits alone.” We won’t argue with the queen, but Kia Damon’s creamy, custardy roasted sweet potato grits are proof that all rules have exceptions.
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Photographs by Laura Murray, food styling by Rose Daniels and Yia Vang8/32
Blistered Green Beans With Fried Shallots
It’s impossible to stop eating these green beans.
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Alex Lau9/32
Apple–Brown Sugar Pie
Chilling the filled pie before baking helps it keep its shape; preroasting the apples packs in more flavor.
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Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio10/32
Pavochon
Pavochon, a mash-up of pavo for turkey and chon for lechón, is the centerpiece of a Puerto Rican Thanksgiving.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski11/32
Classic Herb and Fennel Stuffing
This goes out to all those whose Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing.
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Alex Lau12/32
Savory Sweet Potato Casserole
Brown butter and rosemary are the ultimate, timeless pairing for sweet potatoes. Making your own breadcrumbs from sourdough bread shoots this recipe into all-star status, but using store-bought in a pinch is perfectly fine too.
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Michael Graydon + Nikole Herriott13/32
Extra-Buttery Mashed Potatoes
For this mashed potato recipe, drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski14/32
Cranberry Sauce with Orange and Cinnamon
Neither too sour nor too sweet, this classic sauce benefits from a winning combo of bright citrus and warming cinnamon.
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Michael Graydon + Nikole Herriott15/32
If It Ain’t Broke, Don’t Fix It Stuffing
Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.
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Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski16/32
Loaded Sweet Potatoes
We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.
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Photo by Chelsie Craig, Food Styling by Kate Buckens17/32
Roasted Brussels Sprouts with Warm Honey Glaze
Roasty toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski18/32
Make-Ahead Mashed Potatoes
These creamy, glossy mashed potatoes can be made up to two days before the big night without losing their velvety texture.
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19/32 Green Beans with Miso Butter
Add sesame seeds for a little extra crunch.
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Michael Graydon + Nikole Herriott20/32
Buttery Pull-Apart Dinner Rolls
With any luck, these will be the softest rolls you ever make.
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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski21/32
Why-Is-It-So-Good Gravy
A make-ahead gravy gets a remarkable depth of flavor from roasted poultry bones and—surprise!—a sprinkle of MSG.
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Christopher Testani22/32
Classic Potato Gratin
There's nothing like creamy on the bottom, crispy on the top potato gratin. It's like family in a casserole dish.
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Alex Lau23/32
BA's Best Pumpkin Pie
This pumpkin pie recipe features the perfect combination and ratio of spices, which really highlight the flavors of the pumpkin, with sweetened condensed milk to add a decadent richness to the custard
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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski24/32
Expertly Spiced and Glazed Roast Turkey
The absolute inarguably best way to cook a well-seasoned, juicy turkey is to break it down into parts, dry-brine it, and roast it on a wire rack in a baking sheet.
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Michael Graydon + Nikole Herriott25/32
Make-Ahead Gravy
This do-ahead gravy skips the pan drippings.
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Michael Graydon + Nikole Herriott26/32
Ultra-Creamy Mashed Potatoes
We're ready to declare these the fluffiest, creamiest, and easiest mashed potatoes ever. Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.
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Michael Graydon + Nikole Herriott27/32
Very Classic Dry-Brined Roast Turkey
The brine doesn't just keep the meat juicy—it helps deliver that beautiful browned skin. If you feel like skipping the infused-butter baste, brush occasionally with a light coat of extra-virgin olive oil to get that golden brown skin.
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28/32 Parker House Rolls
A top coat of melted butter and salt makes this Parker House rolls recipe irresistible.
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Alex Lau29/32
BA's Best Pecan Pie
No booze, no chocolate, no hard-to-find ingredients in this rendition of the classic Thanksgiving pie.
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Michael Graydon + Nikole Herriott30/32
Rich Turkey Gravy
While the turkey roasts, it releases tons of concentrated flavor into the pan—this is where the gravy takes on another dimension.
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Alex Lau31/32
Lemony Brussels Sprouts with Bacon and Breadcrumbs
Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski32/32
Cornbread Stuffing with Sausage and Collard Greens
Your whole kitchen is about to smell like a buttered corn muffin. You can thank us later.
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Source : food
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