You can’t host Thanksgiving without these essential dishes that define the holiday feast.
Start with a perfectly brined and roasted turkey as your centerpiece, paired with rich homemade gravy and traditional bread stuffing.
Don’t skip the creamy mashed potatoes, classic green bean casserole, or sweet-tart cranberry sauce – they’re non-negotiable sides.
Warm, buttery dinner rolls and crispy Brussels sprouts with bacon add necessary variety to your spread.
Top it off with a homemade pumpkin pie for the quintessential finale.
Master these ten classics, and you’ll reveal the secret to hosting an unforgettable Thanksgiving celebration.
The Classic Roasted Turkey
A perfectly roasted turkey is the centerpiece of any traditional Thanksgiving feast.
This classic recipe creates a beautifully browned bird with juicy meat and crispy skin, seasoned with herbs and butter.
The method involves brining the turkey first to guarantee moisture retention throughout the cooking process, followed by careful roasting at controlled temperatures.
Ingredients:
- 1 whole turkey (12-14 pounds), thawed
- 1 cup unsalted butter, softened
- 3 tablespoons fresh sage, chopped
- 3 tablespoons fresh thyme leaves
- 2 tablespoons fresh rosemary, chopped
- 3 tablespoons kosher salt
- 2 teaspoons black pepper
- 2 whole lemons, quartered
- 1 whole head of garlic, halved
- 2 onions, quartered
- 4 cups chicken broth
- Kitchen twine for trussing
Remove turkey from refrigerator 1 hour before cooking. Preheat oven to 425°F. Pat turkey dry with paper towels.
Mix softened butter with herbs, salt, and pepper. Gently loosen skin and spread herb butter mixture under and over skin.
Stuff cavity with lemons, garlic, and onions. Truss legs with twine.
Place turkey on roasting rack, breast-side up, and pour broth into roasting pan.
Roast at 425°F for 30 minutes, then reduce temperature to 350°F.
Continue roasting for approximately 15 minutes per pound, or until internal temperature reaches 165°F in thickest part of thigh.
Baste every 30 minutes. Tent with foil if browning too quickly.
For best results, remember to allow the turkey to rest for 20-30 minutes before carving.
This resting period allows juices to redistribute throughout the meat, guaranteeing maximum juiciness.
If you’re cooking a larger turkey, adjust cooking time accordingly, adding about 15 minutes per additional pound.
Using a meat thermometer is essential for perfect doneness – avoid relying solely on cooking times as oven temperatures can vary.
Keeping a spray bottle with chicken broth handy can help maintain moisture if the turkey appears to be drying out during cooking.
Rich Turkey Gravy
A rich turkey gravy is the crowning glory of any Thanksgiving feast, transforming ordinary roasted turkey into a memorable culinary experience.
Made from the drippings of your roasted turkey, this gravy combines the concentrated flavors of the bird with aromatic ingredients to create a smooth, savory sauce that perfectly complements every element on the plate.
Ingredients:
- Pan drippings from roasted turkey
- 4 cups turkey or chicken stock
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- Salt to taste
- 1 tablespoon fresh thyme (optional)
After removing the turkey from the roasting pan, place the pan over medium heat on the stovetop. Melt butter and sauté onions and garlic until translucent.
Sprinkle flour over the mixture and whisk constantly for 2-3 minutes to create a roux. Gradually add the turkey drippings and stock, whisking continuously to prevent lumps.
Simmer for 10-15 minutes until the gravy reaches desired thickness. Season with salt, pepper, and thyme if using. Strain through a fine-mesh sieve for a silky-smooth consistency.
For the best results, avoid rushing the cooking process, as this can lead to lumpy or thin gravy.
If the gravy becomes too thick, thin it with additional warm stock; if too thin, continue simmering to reduce.
Make sure to scrape up all the browned bits from the roasting pan, as these contain concentrated flavors that will enhance your gravy.
The gravy can be made ahead and reheated, but you may need to add a little stock when warming it up to achieve the right consistency.
Traditional Bread Stuffing
Traditional bread stuffing is a cornerstone of any Thanksgiving feast, combining simple ingredients to create a savory, comforting side dish that complements roast turkey perfectly.
This classic recipe uses day-old bread as its base, enhanced with aromatic vegetables, herbs, and seasonings to create a moist, flavorful stuffing that can be cooked either inside the turkey or as a separate casserole.
Ingredients:
- 1 large loaf day-old white bread, cut into 1-inch cubes (about 12 cups)
- 2 large onions, diced
- 4 celery stalks, diced
- 3/4 cup butter
- 2-3 cups chicken broth
- 2 large eggs, beaten
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon poultry seasoning
Preheat oven to 350°F. In a large skillet, melt butter over medium heat and sauté onions and celery until softened (about 8-10 minutes).
Place bread cubes in a large mixing bowl, add sautéed vegetables, herbs, and seasonings.
Gradually add chicken broth while gently mixing until bread is moist but not soggy. Mix in beaten eggs.
Transfer to a greased 9×13-inch baking dish, cover with foil, and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until top is golden brown and crispy.
For best results, dry out your bread cubes the night before by leaving them spread on a baking sheet at room temperature.
If you prefer a more moist stuffing, add additional broth, but be careful not to oversaturate.
The stuffing can be assembled the day before and refrigerated until ready to bake.
If baking stuffing inside the turkey, verify the internal temperature reaches 165°F for food safety.
Creamy Mashed Potatoes
Creamy mashed potatoes are a quintessential Thanksgiving side dish that brings comfort and satisfaction to any holiday table.
This classic recipe creates perfectly smooth, buttery potatoes that are whipped to perfection, incorporating warm milk, melted butter, and just the right amount of seasoning to achieve that ideal comfort food texture and taste.
Ingredients:
- 4 pounds Yukon Gold potatoes
- 1 cup whole milk, warmed
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Fresh chives for garnish (optional)
Peel and cut potatoes into 1-inch cubes. Place in a large pot and cover with cold water; add a pinch of salt.
Bring to a boil over high heat, then reduce to medium-low and simmer for 15-20 minutes until tender when pierced with a fork.
Drain thoroughly and return to the pot. Add warmed milk, melted butter, and sour cream.
Mash with a potato masher or use an electric mixer on low speed until smooth. Season with salt, pepper, and garlic powder if desired.
Mix until all ingredients are well combined and potatoes reach desired consistency.
For the creamiest results, avoid overmixing the potatoes as this can make them gummy.
Always use warm milk and melted butter, as cold ingredients can make the potatoes lose their smooth texture.
These mashed potatoes can be made up to 2 hours ahead and kept warm in a slow cooker on the “warm” setting, adding a splash of warm milk or cream if needed to maintain the desired consistency just before serving.
Green Bean Casserole
Green bean casserole is a beloved Thanksgiving side dish that combines tender green beans with cream of mushroom soup and crispy fried onions.
This classic comfort food has graced holiday tables since the 1950s when it was first created by Campbell’s Soup Company.
The dish perfectly balances creamy, crunchy, and savory elements, making it an essential part of the traditional Thanksgiving feast.
Ingredients:
- 2 cans (10.5 oz each) cream of mushroom soup
- 4 cans (14.5 oz each) green beans, drained
- 1 1/3 cups French-fried onions
- 1 cup milk
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Salt to taste
Preheat oven to 350°F (175°C). In a large mixing bowl, combine cream of mushroom soup, milk, soy sauce, pepper, and garlic powder. Add the drained green beans and mix well.
Transfer mixture to a 9×13 inch baking dish. Top with French-fried onions and bake uncovered for 25-30 minutes until bubbly.
During the last 5 minutes, watch carefully to prevent the onions from burning.
For the best results, avoid overcooking the casserole as the green beans can become mushy.
Fresh green beans can be substituted for canned ones, but should be blanched first.
The casserole can be assembled up to 24 hours in advance and stored in the refrigerator, but add the fried onions just before baking to maintain their crispiness.
For a lighter version, low-fat cream of mushroom soup and reduced-fat milk can be used without greatly affecting the taste.
Sweet Potato Casserole
Sweet potato casserole is a beloved Thanksgiving staple that combines the natural sweetness of sweet potatoes with a delightful crunchy pecan topping.
This classic dish strikes the perfect balance between savory and sweet, making it an essential side dish that often doubles as a dessert.
The creamy, whipped sweet potato base is enhanced with warm spices and topped with a buttery, brown sugar, and pecan streusel that creates an irresistible contrast in textures.
Ingredients:
- 4 large sweet potatoes
- 1/2 cup butter, melted
- 1/3 cup milk
- 1/2 cup brown sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the topping:
- 1/3 cup butter, melted
- 1/3 cup flour
- 2/3 cup brown sugar
- 1 cup chopped pecans
- 1/4 teaspoon cinnamon
Preheat oven to 375°F. Peel and cut sweet potatoes into chunks, then boil until tender (about 20 minutes).
Drain and mash the sweet potatoes. Mix in melted butter, milk, brown sugar, eggs, vanilla, and spices until smooth. Pour into a greased 9×13 baking dish.
For the topping, combine all ingredients until crumbly and sprinkle over the sweet potato mixture. Bake for 25-30 minutes until the topping is golden brown and crispy.
For best results, the sweet potatoes should be at room temperature before mashing to guarantee even mixing.
The casserole can be prepared a day ahead and refrigerated before baking – just bring to room temperature before putting it in the oven.
To prevent the pecan topping from burning, loosely cover the dish with foil if it browns too quickly during baking.
For a more savory version, reduce the brown sugar in the sweet potato mixture by half.
Fresh Cranberry Sauce
Fresh cranberry sauce is a vibrant and essential side dish that brings a perfect balance of sweet and tart flavors to any Thanksgiving table.
Unlike store-bought versions, homemade cranberry sauce offers a superior taste and texture, featuring whole berries that burst during cooking to create a naturally thickened sauce with bright, fresh flavors.
Ingredients:
- 12 oz fresh cranberries
- 1 cup granulated sugar
- 1 cup water
- 1 orange (zest and juice)
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon (optional)
Combine water and sugar in a medium saucepan over medium-high heat, stirring until sugar dissolves completely.
Add cranberries, orange zest, orange juice, salt, and cinnamon if using.
Bring to a boil, then reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally.
The cranberries will pop and the sauce will thicken naturally. Remove from heat and let cool completely at room temperature. Transfer to a container and refrigerate until ready to serve.
For the best results, make cranberry sauce at least one day ahead to allow flavors to develop fully. The sauce can be stored in an airtight container in the refrigerator for up to two weeks.
If the sauce becomes too thick after refrigeration, simply stir in a small amount of orange juice or water to reach desired consistency.
Avoid using frozen cranberries unless fresh ones are unavailable, as they may release more liquid and result in a runnier sauce.
Dinner Rolls
Soft, warm dinner rolls are a Thanksgiving table essential that perfectly complement any holiday feast.
These homemade rolls are buttery, light, and fluffy with a slightly sweet taste that makes them irresistible for soaking up gravy or creating mini turkey sandwiches with leftovers.
When prepared correctly, these rolls develop a gorgeous golden-brown top and tender, pillowy interior that will have everyone reaching for seconds.
Ingredients:
- 4 cups all-purpose flour
- 1 packet active dry yeast (2¼ teaspoons)
- 1 cup warm milk
- ⅓ cup butter, melted
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon salt
- Additional melted butter for brushing
In a large bowl, dissolve yeast in warm milk and let stand for 5 minutes until foamy.
Add melted butter, sugar, eggs, and salt, mixing well. Gradually stir in flour until a soft dough forms. Knead for 8-10 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
Punch down dough, divide into 24 pieces, shape into balls, and place in a greased 13×9 inch baking pan.
Let rise again for 30 minutes. Preheat oven to 375°F, brush rolls with melted butter, and bake for 15-20 minutes until golden brown.
For best results, make sure all ingredients are at room temperature before starting. The milk should be warm (110-115°F) but not hot, as excessive heat will kill the yeast.
To make ahead, you can prepare the dough and complete the first rise the day before, then refrigerate overnight.
Bring to room temperature before the second rise and baking. For extra softness, brush the rolls with butter immediately after removing from the oven.
Brussels Sprouts With Bacon
Brussels sprouts with bacon is a delightful side dish that combines the earthy, nutty flavor of sprouts with the rich, smoky taste of crispy bacon.
This classic combination transforms these often-misunderstood vegetables into a crowd-pleasing dish that’s perfect for any Thanksgiving table.
The bacon adds a savory depth that complements the natural sweetness that develops when the sprouts are properly caramelized.
Ingredients:
- 2 pounds Brussels sprouts, trimmed and halved
- 8 ounces thick-cut bacon, diced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon balsamic vinegar (optional)
- 1/4 cup grated Parmesan cheese (optional)
Start by cooking the diced bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
Add Brussels sprouts to the same pan, cut side down, and cook in the bacon fat until golden brown and tender, about 10-12 minutes. Add garlic and cook for another minute.
Return the bacon to the pan, season with salt and pepper, and toss everything together. If desired, finish with a splash of balsamic vinegar and a sprinkle of Parmesan cheese before serving.
For best results, choose Brussels sprouts that are similar in size to guarantee even cooking. Don’t overcrowd the pan, as this will cause the sprouts to steam rather than caramelize.
If making ahead, slightly undercook the sprouts and reheat them in a hot oven just before serving to maintain their texture.
Leftover bacon fat can be strained and saved for future use in other dishes.
Homemade Pumpkin Pie
A traditional homemade pumpkin pie is the quintessential Thanksgiving dessert that brings warmth and comfort to any holiday gathering.
The combination of smooth, spiced pumpkin custard nestled in a flaky, buttery crust creates a perfect balance of flavors and textures that has become synonymous with fall celebrations.
Ingredients:
- 1 unbaked 9-inch pie crust
- 15 oz canned pumpkin puree
- 14 oz sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Whipped cream for serving (optional)
Preheat the oven to 425°F. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, and spices until smooth. Pour the mixture into the unbaked pie crust.
Bake for 15 minutes, then reduce temperature to 350°F and continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean.
Allow to cool completely on a wire rack for at least 2 hours before serving.
For best results, chill the pie crust in the refrigerator for 30 minutes before filling and baking.
If the edges of the crust begin to brown too quickly, cover them with aluminum foil.
To prevent cracks, avoid overbaking and cool the pie gradually at room temperature.
The pie can be made a day ahead and stored in the refrigerator, but always serve it at room temperature for the best flavor and texture.
FAQs
How Early Should I Start Planning My Thanksgiving Menu and Grocery Shopping?
You’ll want to start planning your menu three weeks ahead. Begin grocery shopping two weeks before, grabbing non-perishables first. Get fresh ingredients 2-3 days before. Don’t wait until the last minute.
What’s the Best Way to Handle Dietary Restrictions Among Dinner Guests?
Ask your guests about restrictions in advance, and plan at least one filling option for each diet type. You’ll want to label dishes clearly and keep ingredients handy. Don’t stress—most restrictions are manageable.
How Do I Calculate Portions When Hosting Different Numbers of Guests?
Plan 1-1.5 pounds of protein per person, 4-6 ounces of sides each, and double portions for leftovers. You’ll want to multiply these amounts by your guest count for accurate shopping and prep.
What Dishes Can I Prepare Days Ahead to Reduce Thanksgiving Day Stress?
You’ll be a kitchen wizard by prepping these ahead: cranberry sauce, gravy base, pie crusts, stuffing mix, and mashed potatoes. Store them properly in your fridge, and you’re golden for the big day.
Which Wine Pairs Best With Traditional Thanksgiving Dishes?
You’ll want Pinot Noir for your turkey and sides – it’s versatile enough to complement both dark and light meat. If you prefer white, grab a Chardonnay or Riesling for their crisp, food-friendly profiles.
Final Thoughts
You’ve now got everything you need for an unforgettable Thanksgiving feast.
Don’t let anyone tell you shortcuts are acceptable – your family deserves these nine classic dishes done right.
Make these dishes your tradition, and you’ll create memories that last generations. Start cooking.
