7 Thanksgiving Recipes That’ll Steal the Show (and the Leftovers)

Let’s be honest: Thanksgiving is the Super Bowl of home cooking. You want dishes that wow without requiring a culinary degree, and you want flavors that feel nostalgic but not predictable. These 7 Thanksgiving recipes hit that sweet spot—crowd-pleasing, foolproof, and packed with little twists that make people ask, “Wait, what did you put in this?”

1. Herby Dry-Brined Turkey With Crispy Skin and Juicy Everything

This turkey is the centerpiece that actually tastes as good as it looks. The dry brine works magic overnight, giving you seasoned, juicy meat and deeply golden, shatteringly crisp skin. No basting marathons or panic—just reliable, impressive results.

Ingredients:

• 1 whole turkey (12–14 lb), thawed
• 3 tbsp kosher salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 orange, quartered
• 1 onion, quartered
• 4 tbsp unsalted butter, melted
• 1 cup low-sodium chicken stock (for roasting pan)

Instructions:

1. Pat the turkey very dry. Mix salt, pepper, garlic powder, paprika, rosemary, and thyme. Rub inside, outside, and under the skin where you can. Place on a rack over a sheet pan and refrigerate uncovered 24–48 hours.
2. Remove from the fridge 1 hour before roasting. Preheat oven to 425°F (220°C). Tuck orange and onion into the cavity. Brush with melted butter.
3. Place turkey on a rack in a roasting pan, pour stock into the pan, and roast 30 minutes.
4. Reduce heat to 350°F (175°C) and continue roasting 2–2.5 hours, until the thickest thigh hits 165°F (74°C). Tent with foil if browning too fast.
5. Rest 30 minutes before carving so the juices settle. Don’t rush—this is key.

Serve with pan drippings turned into gravy. For extra aroma, toss some carrots and celery under the rack. Want a citrus twist? Add lemon zest to the dry brine—seriously, it sings.

2. Buttery Sourdough Stuffing With Caramelized Shallots and Sage

This is the stuffing you dream about in July. Crisp edges, custardy middle, and layers of flavor from sourdough, sweet shallots, and earthy sage. It pairs with everything and steals attention from the turkey (it happens).

Ingredients:

• 1 lb sourdough bread, cut into 1-inch cubes, dried overnight or toasted
• 6 tbsp unsalted butter
• 6 large shallots, thinly sliced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 2.5–3 cups low-sodium chicken or vegetable broth, warmed
• 2 large eggs
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• Olive oil for drizzling

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Place bread cubes in a large bowl.
2. In a skillet, melt butter over medium heat. Add shallots and cook 12–15 minutes until golden and jammy. Stir in celery, garlic, sage, and thyme; cook 5 minutes.
3. Pour the mixture over the bread. Whisk eggs with 2.5 cups broth, salt, and pepper; pour over bread and toss gently. Add more broth until bread is moist but not soggy.
4. Transfer to baking dish, drizzle with olive oil, and cover with foil. Bake 25 minutes, then uncover and bake 20–25 minutes more until crispy on top and set in the center.

Serve hot with a sprinkle of flaky salt. Add browned sausage for extra richness or chopped apples and pecans for a sweet-savory vibe. Pro tip: Use slightly stale bread—that’s your texture insurance.

3. Silky Mashed Potatoes With Brown Butter and Crème Fraîche

These mashed potatoes are cloud-level creamy with a nutty brown-butter twist. The crème fraîche adds tang and makes them luxuriously smooth. No gluey mash here—just silky, spoonable comfort.

Ingredients:

• 3 lb Yukon Gold potatoes, peeled and cut into chunks
• 8 tbsp (1 stick) unsalted butter
• 1 cup whole milk, warmed
• 1/2 cup crème fraîche (or sour cream)
• 1.5 tsp kosher salt, plus more to taste
• 1/2 tsp white or black pepper
• Chives, thinly sliced (optional)

Instructions:

1. Place potatoes in a pot, cover with cold water by 1 inch, and add 1 tsp salt. Bring to a gentle boil and cook until very tender, 15–20 minutes. Drain well.
2. Meanwhile, in a small saucepan, melt butter over medium heat, cooking until it turns amber and smells nutty, 4–6 minutes. Remove from heat.
3. Mash potatoes using a ricer or masher. Stir in warm milk, brown butter, crème fraîche, remaining salt, and pepper until silky.
4. Taste and adjust seasoning. Keep warm over a double boiler or in a slow cooker on warm.

Finish with chives and a little extra brown butter if you’re feeling festive. Want garlicky? Simmer a smashed clove in the milk, then discard before adding. Trust me, these will get seconds.

4. Green Bean Casserole Glow-Up With Crispy Shallots and Miso Cream

This is the glow-up your green beans deserve. Fresh beans stay snappy, and a miso-mushroom cream adds umami you didn’t know you needed. Topped with homemade crispy shallots, it’s nostalgic but new.

Ingredients:

• 1.5 lb green beans, trimmed
• 3 tbsp olive oil, divided
• 4 large shallots, thinly sliced (for topping)
• 2 tbsp all-purpose flour
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp white miso paste
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp soy sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Blanch green beans in salted boiling water 3 minutes; shock in ice water, drain, and pat dry.
2. Heat 2 tbsp oil in a skillet over medium. Add shallots and cook, stirring, until deeply golden and crisp, 10–12 minutes. Transfer to paper towels and season with salt.
3. Add remaining oil, then mushrooms; cook until browned. Stir in garlic 30 seconds. Sprinkle flour and cook 1 minute.
4. Whisk in broth, cream, miso, and soy sauce. Simmer 3–4 minutes until thickened. Season to taste.
5. Toss beans with the sauce, transfer to a baking dish, and bake 15 minutes. Top with crispy shallots before serving.

Make ahead by prepping the sauce and beans separately, then bake day-of. For a vegetarian-friendly umami boost without miso, add a splash of sherry and extra mushrooms.

5. Brown Sugar–Maple Roasted Sweet Potatoes With Chili Crunch

Meet candied yams’ cooler cousin: caramelized sweet potatoes with maple, a hint of heat, and crispy edges. They’re sweet, spicy, and totally balanced. Bonus: no marshmallows needed.

Ingredients:

• 3 lb sweet potatoes, peeled and cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tbsp pure maple syrup
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chili crisp or chili crunch (to taste)
• Zest of 1 orange (optional, but excellent)

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Toss sweet potatoes with oil, maple syrup, brown sugar, paprika, cinnamon, salt, and pepper. Spread in a single layer.
3. Roast 25–30 minutes, flipping once, until caramelized and tender.
4. Toss with chili crisp and orange zest right before serving.

Serve with a dollop of Greek yogurt for cool contrast. Swap chili crisp for crushed red pepper if needed. If you like extra sticky edges, roast the last 5 minutes under broil—but watch closely.

6. Cranberry-Orange Relish With Ginger and a Splash of Bourbon

This bright, zesty relish cuts through all the richness on your plate. Fresh cranberries, orange, and ginger keep it tart and lively, while bourbon adds cozy warmth. It takes 10 minutes and tastes like a holiday.

Ingredients:

• 12 oz fresh cranberries, rinsed
• 1 large orange, zest and juice
• 1/2 cup granulated sugar (adjust to taste)
• 1 tbsp finely grated fresh ginger (or 1/2 tsp ground)
• 2–3 tbsp bourbon (optional but recommended)
• Pinch of salt

Instructions:

1. In a food processor, pulse cranberries until finely chopped but not pureed.
2. Stir in orange zest, orange juice, sugar, ginger, bourbon, and salt. Taste and adjust sweetness.
3. Chill at least 1 hour to meld flavors.

Make it 3 days ahead—flavor only improves. For a no-alcohol version, swap bourbon for vanilla extract (1/2 tsp) and a splash of apple cider. Spoon leftovers on turkey sandwiches—trust me, elite.

7. Pecan Pie Cheesecake Bars With Salted Caramel Drizzle

Why choose between cheesecake and pecan pie when you can have both? These bars have a buttery crust, creamy vanilla filling, and a glossy pecan topping that stays chewy and rich. They slice like a dream and disappear even faster.

Ingredients:

• For the crust:
• 2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp brown sugar
• Pinch of salt

• For the cheesecake:
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 1 tsp vanilla extract
• Pinch of salt

• For the pecan topping:
• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 1/3 cup maple syrup or corn syrup
• 1 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/4 tsp kosher salt
• 2 cups chopped pecans

• For serving:
• Store-bought salted caramel sauce (optional)
• Flaky sea salt

Instructions:

1. Preheat oven to 325°F (165°C). Line a 9×9-inch pan with parchment, leaving overhang.
2. Mix crust ingredients and press firmly into the pan. Bake 8 minutes; cool slightly.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream, vanilla, and salt. Pour over crust and smooth.
4. Bake 20–22 minutes, until just set with a slight jiggle. Cool 10 minutes.
5. In a saucepan, melt butter with brown sugar and syrup; simmer 2 minutes. Stir in vanilla, cinnamon, salt, and pecans.
6. Pour pecan mixture over the cheesecake layer and spread evenly. Bake 10–12 more minutes. Cool completely, then chill at least 3 hours.
7. Lift out, slice into bars, drizzle with caramel, and finish with flaky salt.

Make the day before for cleaner cuts. Swap half the pecans with walnuts for a deeper flavor. If you prefer less sweetness, reduce caramel and add an extra pinch of salt—balance is everything.

Make-Ahead Tips and Serving Flow

Want a low-stress day? Here’s a simple plan:

• Two days before: Dry-brine the turkey; cube and dry bread for stuffing.
• Day before: Bake cheesecake bars; make cranberry relish; prep green bean and stuffing components.
• Morning of: Boil potatoes; roast sweet potatoes; finish casserole; roast turkey; reheat stuffing and mash right before serving.

That’s your Thanksgiving win list. These 7 Thanksgiving recipes bring the classics, the twists, and the “can I get that recipe?” moments. Pick a couple or go all in—either way, your table’s about to be legendary.