2. Thanksgiving & Friendsgiving Recipes
Thanksgiving gets overwhelming because so many dishes compete for oven space and attention. The easiest approach is to mix traditional favorites with make-ahead sides, slow-cooker dishes and recipes you can assemble before guests arrive.
26. Stick-of-Butter Rice
Why you’ll love it: Rice baked in savory broth with plenty of butter turns out deeply flavorful and needs almost no attention.
You’ll need: 1 cup long-grain white rice (uncooked), 1 stick (1/2 cup) butter, 1 can (10.5 oz) beef consomme, 1 can (10.5 oz) French onion soup, optional chopped parsley.
How to make it: Pour the rice into a 9×9 dish, add the consomme and onion soup, and top with butter cut into pieces. Cover tightly with foil and bake at 350°F for about 1 hour until the liquid is absorbed. Fluff and serve.
Tip: Keep the foil sealed while baking. Escaping steam leaves the rice crunchy.
27. Million Dollar Mashed Potatoes
Why you’ll love it: Cream cheese and butter make them ultra-smooth and rich, and they can be made a day ahead.
You’ll need: 5 lb Yukon Gold potatoes, 8 oz softened cream cheese, 1/2 cup butter, 1/2 cup sour cream, 1/2 cup warm milk or cream, 2 tsp salt, 1 tsp garlic powder, chives.
How to make it: Boil peeled, chunked potatoes in salted water 15-20 minutes until tender. Drain well and return to the hot pot for 1 minute to steam dry. Mash with everything else until smooth. To make ahead, refrigerate in a baking dish and reheat covered at 350°F for 30 minutes.
Tip: Warm your dairy so the potatoes stay hot and don’t turn gluey.
28. Upside-Down Onion Tart
Why you’ll love it: Sweet caramelized onions under flaky pastry, flipped to show off a glossy top. It’s a vegetarian side that steals attention.
You’ll need: 4 large onions (sliced), 3 tbsp butter, 1 tbsp sugar, 1 tbsp balsamic vinegar, 1 tsp thyme, salt, 1 sheet puff pastry.
How to make it: In an oven-safe skillet, cook the onions in butter with sugar and salt for 25-30 minutes until deep golden. Stir in the balsamic and thyme. Cover with the pastry, tucking edges inside, cut a few vents, and bake at 400°F for 25 minutes. Rest 5 minutes, then invert onto a plate.
Tip: Rest briefly before flipping. Too soon and the juices run; too long and the sugar sticks.
29. Crockpot Turkey Breast with Garlic Butter
Why you’ll love it: A moist turkey breast without hours in the oven, ideal for smaller gatherings.
You’ll need: 1 bone-in turkey breast (4-5 lb), 1/2 cup softened butter, 4 minced garlic cloves, 1 tsp each thyme and sage, salt and pepper, 1 onion, 1 cup broth.
How to make it: Mix the butter with garlic and herbs. Rub under and over the skin. Place the onion and broth in the slow cooker, add the turkey, and cook on low for 6-7 hours or high for 3-4 until the thickest part reaches 165°F. Broil 3-5 minutes to crisp the skin.
Tip: Use the cooking liquid as the base for gravy.
30. Sweet Potato Casserole with Pecan Streusel
Why you’ll love it: Creamy, lightly sweet sweet potatoes under a crunchy streusel. It’s dependable and can be made ahead.
You’ll need: 3 lb sweet potatoes, 4 tbsp butter, 1/4 cup milk, 2 eggs, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp salt. Streusel: 1 cup chopped pecans, 1/2 cup brown sugar, 1/2 cup flour, 4 tbsp cold butter.
How to make it: Roast or boil the sweet potatoes until soft, peel, and mash with butter, milk, eggs, vanilla, cinnamon and salt. Spread in a 9×13 dish. Mix the streusel with your fingers until crumbly and scatter on top. Bake at 350°F for 30-35 minutes.
Tip: Roasting instead of boiling gives more concentrated flavor and less watery mash.
31. Bacon-Wrapped Green Bean Bundles
Why you’ll love it: A simple vegetable becomes something special with crisp bacon and a sweet-garlic glaze.
You’ll need: 1 lb trimmed green beans, 8 slices bacon (halved), 1/4 cup melted butter, 2 tbsp brown sugar, 2 minced garlic cloves, salt and pepper.
How to make it: Blanch the beans for 2 minutes and drain. Wrap 6-8 beans in each half slice of bacon and set seam-side down on a lined pan. Whisk the butter, sugar and garlic and spoon over. Bake at 400°F for 25-30 minutes until the bacon is crisp.
Tip: Blanching first ensures the beans finish cooking at the same time as the bacon.
32. Pull-Apart Garlic Herb Parker House Rolls
Why you’ll love it: Soft, buttery, folded rolls that everyone reaches for first.
You’ll need: 3 1/4 cups flour, 2 1/4 tsp instant yeast, 3 tbsp sugar, 1 tsp salt, 1 cup warm milk, 4 tbsp melted butter, 1 egg. Topping: 4 tbsp melted butter, 2 minced garlic cloves, 1 tbsp parsley.
How to make it: Mix the dough and knead 6-8 minutes until smooth. Let rise 1 hour. Roll to 1/2 inch, cut circles, brush with butter, and fold each in half. Arrange in a buttered pan, rise 30 minutes, and bake at 375°F for 15-18 minutes. Brush with garlic butter.
Tip: Make the dough the day before and refrigerate overnight to save time.
33. Cheesy Scalloped Potato Stackers
Why you’ll love it: Muffin-tin gratins with crispy edges and melty centers. They are portioned and pretty.
You’ll need: 2 lb russet potatoes, 1/2 cup cream, 1 cup shredded Gruyere or cheddar, 2 minced garlic cloves, 1 tsp thyme, salt, pepper, butter for greasing.
How to make it: Slice the potatoes very thin, then toss with cream, garlic, thyme, salt and pepper. Stack slices and cheese in a greased 12-cup muffin tin, pressing down. Bake at 400°F for 35-40 minutes. Cool 5 minutes and loosen with a knife.
Tip: A mandoline gives even slices, which cook evenly.
34. Cranberry Jalapeño Cream Cheese Dip
Why you’ll love it: Tart, spicy and creamy, with festive color and 10 minutes of prep.
You’ll need: 1 block (8 oz) cream cheese, 1 cup whole-berry cranberry sauce, 1 minced jalapeño (seeded), 2 sliced green onions, cilantro, squeeze of lime, crackers.
How to make it: Mix the cranberry sauce with jalapeño, onions, lime juice and cilantro. Place the cream cheese on a plate and spoon the mixture over it. Serve with crackers.
Tip: Chill for an hour so the flavors blend.
35. Cornbread Sausage Stuffing Bites
Why you’ll love it: Every bite has crisp edges, which is the best part of stuffing anyway.
You’ll need: 1 lb breakfast sausage, 1 diced onion, 2 diced celery stalks, 4 cups crumbled cornbread, 2 cups dry bread cubes, 1 1/2 cups broth, 2 eggs, 1 tbsp sage.
How to make it: Brown the sausage with onion and celery. Mix with cornbread, bread cubes, sage, broth and eggs. Pack into a greased muffin tin and bake at 400°F for 20-25 minutes (about 15 minutes in a mini tin) until crisp on top.
Tip: Freeze baked bites and reheat in the oven to free up Thanksgiving-day time.
36. Brown Sugar Glazed Carrots
Why you’ll love it: A quick glossy side that looks polished and tastes sweet without being heavy.
You’ll need: 2 lb carrots, 3 tbsp butter, 1/4 cup brown sugar, 1/2 cup water, 1/2 tsp salt, thyme, parsley.
How to make it: Simmer carrots with the butter, sugar, water and salt covered for 10 minutes. Uncover and cook 5 more minutes until the liquid becomes a glaze. Finish with herbs.
Tip: Cut carrots on a bias into similar sizes for even cooking.
37. Thanksgiving Leftover Sliders
Why you’ll love it: Leftover turkey, stuffing and cranberry sauce become a hot, cheesy sandwich in 25 minutes.
You’ll need: 12 Hawaiian rolls, 3/4 lb sliced turkey, 1 cup leftover stuffing, 1/2 cup cranberry sauce, 8 slices Swiss or provolone. Topping: 1/2 cup melted butter, 1 tbsp Dijon, poppy seeds.
How to make it: Split the rolls as a slab. Layer with turkey, stuffing, cheese and cranberry sauce. Replace the top, brush with the butter-mustard mix, and cover with foil. Bake at 350°F for 15-20 minutes, then uncovered for 5.
Tip: Cut the sliders after baking for clean edges.
38. Pumpkin Pie Twist Ribbons
Why you’ll love it: Flaky pastry twists with pumpkin pie flavor, no pie plate needed.
You’ll need: 1 sheet puff pastry, 1/2 cup pumpkin puree, 3 tbsp sugar, 1 tsp pumpkin pie spice, 1 tbsp cornstarch, 1 egg (beaten), coarse sugar.
How to make it: Mix the pumpkin, sugar, spice and cornstarch. Cut the pastry into 1-inch strips. Spread filling on half of each strip’s length, fold over, and twist. Brush with egg, sprinkle with sugar, and bake at 400°F for 15-18 minutes.
Tip: Keep the pastry cold. Chill the twisted strips 10 minutes before baking for better layers.
39. Creamed Corn Casserole
Why you’ll love it: A custardy, sweet-savory corn casserole that goes with turkey, ham or roast chicken.
You’ll need: 1 can (15 oz) creamed corn, 1 can (15 oz) whole kernel corn (drained), 1 box (8.5 oz) corn muffin mix, 1/2 cup melted butter, 8 oz sour cream, 1 egg.
How to make it: Mix everything in a bowl, pour into a greased 9×13 dish, and bake at 350°F for 45 minutes until golden and set.
Tip: It firms up as it cools, so give it 10 minutes before serving.
40. Honey Balsamic Roasted Mushrooms
Why you’ll love it: Juicy, savory-sweet mushrooms with a tangy glaze, and a good vegetarian option.
You’ll need: 1 1/2 lb cremini mushrooms, 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 3 minced garlic cloves, thyme, salt and pepper.
How to make it: Toss the mushrooms with oil, salt and thyme and roast at 425°F for 15-20 minutes. Stir in garlic, balsamic and honey and roast 5 more minutes.
Tip: Don’t crowd the pan. Use two pans if needed so they roast rather than steam.
41. Pomegranate Goat Cheese Ball
Why you’ll love it: Ruby-red seeds on creamy cheese make a beautiful, no-cook appetizer.
You’ll need: 8 oz goat cheese, 4 oz cream cheese, 1 tbsp honey, 1 cup pomegranate arils, 1/4 cup chopped pistachios, thyme, crackers.
How to make it: Mix the cheeses and honey until smooth and shape into a ball. Chill 30 minutes. Roll in the pomegranate and pistachios, pressing them in. Serve with crackers.
Tip: Pat the arils dry so they don’t bleed color into the cheese.
42. Gruyere & Thyme Potato Gratin
Why you’ll love it: Tender layers of potato with nutty cheese and garlic cream.
You’ll need: 3 lb Yukon Gold potatoes (thinly sliced), 1 1/2 cups cream, 1/2 cup milk, 2 minced garlic cloves, 1 1/2 cups shredded Gruyere, 1 tbsp thyme, nutmeg, salt and pepper.
How to make it: Warm the cream, milk, garlic, thyme, nutmeg and salt. Layer potatoes and cheese in a buttered 9×13 dish, pouring cream over each layer. Bake covered at 375°F for 40 minutes, then uncovered 20 minutes until bubbling and golden.
Tip: Rest 15 minutes before cutting so the slices hold together.
43. Crispy Smashed Brussels Sprouts
Why you’ll love it: The smash increases surface area, so you get a lot of crunchy edges.
You’ll need: 1 1/2 lb small Brussels sprouts, 3 tbsp olive oil, salt, pepper, Parmesan, lemon wedges.
How to make it: Boil the sprouts for 6-8 minutes until just tender, then drain and steam-dry. Place on an oiled sheet pan, smash each with a glass, drizzle with oil and season. Roast at 450°F for 20-25 minutes. Finish with Parmesan and lemon.
Tip: Dry sprouts crisp. Wet sprouts steam.
44. No-Bake Pumpkin Cheesecake Jars
Why you’ll love it: No oven needed, which helps a crowded Thanksgiving kitchen. They are also individually portioned.
You’ll need: 1 cup graham cracker crumbs, 4 tbsp melted butter, 8 oz cream cheese, 1 cup pumpkin puree, 1/2 cup powdered sugar, 1 tsp pumpkin pie spice, 1 cup whipped cream or whipped topping.
How to make it: Mix the crumbs with butter and press into 6 jars. Beat the cream cheese with pumpkin, sugar and spice, then fold in the whipped cream. Spoon or pipe over the crust and chill at least 2 hours.
Tip: Add a pinch of salt to balance the sweetness.
45. Butter-Basted Turkey Thighs
Why you’ll love it: Juicy dark meat and crisp skin, without cooking a whole bird.
You’ll need: 4 bone-in, skin-on turkey thighs, 4 tbsp butter, 4 smashed garlic cloves, thyme, sage, salt, pepper.
How to make it: Season the thighs well. Sear skin-side down in an oven-safe skillet for 6-8 minutes, flip, and add butter, garlic and herbs. Roast at 375°F for 40-50 minutes, basting occasionally, until they reach 175°F.
Tip: Dry the skin with paper towels before searing for a better crust.
46. Caramelized Onion Gravy
Why you’ll love it: Sweet, deep onion flavor makes gravy that’s rich even without a big roast.
You’ll need: 3 tbsp butter, 3 large sliced onions, 1/4 cup flour, 3 cups turkey, chicken or beef broth, 1 tbsp Worcestershire, thyme, salt and pepper.
How to make it: Cook the onions in butter for about 30 minutes, stirring often, until deep brown. Sprinkle in the flour and cook 1 minute. Slowly whisk in the broth and Worcestershire and simmer 10 minutes. Season.
Tip: Make the onions up to 3 days ahead and just add broth on the day.
47. Maple Mustard Glazed Ham
Why you’ll love it: A glossy sweet-tangy glaze on a fully cooked ham is easy and impressive.
You’ll need: 1 fully cooked bone-in ham (8-10 lb), 1/2 cup maple syrup, 1/4 cup Dijon mustard, 2 tbsp brown sugar, 2 tbsp cider vinegar.
How to make it: Bake the ham covered at 325°F, allowing about 10-14 minutes per pound, until it reaches 140°F. Whisk the glaze ingredients and brush over the ham during the last 30 minutes, uncovered.
Tip: Rest 15-20 minutes before carving.
48. Autumn Harvest Salad
Why you’ll love it: Crisp, fresh and colorful, it balances a rich holiday plate.
You’ll need: 8 cups mixed greens, 2 sliced apples, 2 cups roasted squash or sweet potato, 1/2 cup dried cranberries, 1/2 cup candied walnuts, goat cheese. Dressing: 3 tbsp olive oil, 2 tbsp cider vinegar, 1 tbsp maple syrup, 1 tsp Dijon.
How to make it: Whisk the dressing. Toss the greens with the dressing, then top with the remaining ingredients.
Tip: Dress just before serving so the greens stay crisp.
49. Cranberry Brie Bites
Why you’ll love it: Three ingredients and 25 minutes give you a party-ready appetizer.
You’ll need: 1 sheet puff pastry (or crescent dough), 8 oz Brie (cubed), 1/2 cup cranberry sauce, rosemary sprigs.
How to make it: Cut the pastry into 2-inch squares and press into a greased mini muffin tin. Add a cube of Brie and a small spoon of cranberry sauce. Bake at 375°F for 12-15 minutes. Top with rosemary.
Tip: They reheat well at 350°F for 5 minutes.
50. Spiced Apple Cider Punch
Why you’ll love it: A fragrant, welcoming drink that scents the house and works with or without alcohol.
You’ll need: 1/2 gallon apple cider, 2 cups cranberry juice, 1 sliced orange, 3 cinnamon sticks, 5 whole cloves, 3 star anise. Optional: 2 cups bourbon or spiced rum.
How to make it: Simmer everything (except alcohol) on low for 20 minutes. Strain or leave the spices in. Stir in any alcohol just before serving and garnish with orange slices.
Tip: Keep it warm in a slow cooker on low so guests can serve themselves.