The crispiest Brussels sprouts, the creamiest mashed potatoes, the ultimate tangy-sweet cranberry sauce: streamlined, tested recipes for the holiday's most iconic dishes.
Your grandma’s roasting pan may have sentimental value, but it’s not the tool for the job. Use a Baking Steel instead for a bird that’s tender, moist, and juicy throughout.
The classic, Norman Rockwell–style turkey that everyone oohs and ahhs over, with a couple of twists—we use a Baking Steel to avoid dry meat and par-cook the stuffing to make sure it’s heated through.
For those willing to take the risks involved, deep-frying a Thanksgiving turkey yields rewards in the form of ultra-crispy skin and beautifully juicy meat. Here’s our recipe for doing it right.
Spatchcocking your turkey—that is, cutting out the backbone and flattening it out before roasting—is the fastest, easiest route to a guaranteed juicy bird.
Real barbecued turkey is juicy and fork-tender, with deep smoke flavor.
Forget mushy, boiled sprouts; these little cabbages are at their best when they get a fast dose of blistering heat to preserve their sweet flavor.
The sweetness of these Brussels sprouts, charred and crisped in a fiery-hot oven, plays well with sliced shallots and tart balsamic vinegar. Rendered bacon fat or duck fat makes them extra flavorful.
We rarely use the phrase “over the top,” but this casserole, packed with bacon, cream, and cheese, achieves a richness that’s not often associated with the humble sprouts. Plus, it’s 100% make-ahead.
So long, cloyingly sugary sweet potatoes. This take is so rich and packed with sweet potato flavor, it needs only the simplest of embellishments to shine.
Par-cooking the potatoes before roasting brings out so much of their natural sweetness and flavor, you won’t need more than a couple of spoonfuls of honey or maple syrup to finish the job.
Our sweet potato casserole uses slow-cooked sweet potatoes for natural sweetness that isn't cloying. A hint of ginger adds just enough spice to tame the sweetness of the marshmallow topping.
Stacking sliced potatoes on their sides creates a golden-brown, crisp-ridged crust without sacrificing the creamy, cheesy intensity of the best gratins.
For the fluffiest cloudlike mashed potatoes, peel your potatoes before cooking, rinse away their starch, and run them through a ricer or food mill instead of using the usual masher.
For a winning combination of deliciousness and ease of preparation, roasted potatoes are hard to match. The key to getting that crisp crust: Parboil the potatoes in vinegar water before roasting.
Mashed potatoes aren't widely considered a make-ahead dish. A casserole of mashed potatoes, however—loaded with sour cream and baked-potato toppings—does the job wonderfully.
Ditch the canned stuff for this five-ingredient, 15-minute sauce that combines fresh berries with just enough sugar and a little orange juice for a hint of citrus.
The best gravy comes straight from the drippings. A quick roux is all you need to transform the rendered fat and juices into pure liquid turkey gold.
Sure, it’s more work than dumping canned soup over canned green beans, but our homemade version, with a light mushroom cream sauce, delivers a fresher-tasting side that won’t send you to sleep.
Braised green beans don’t have to be mushy. We add vinegar to keep them crisp and bacon for extra flavor, for a tender, bright, juicy vegetable side.
We take most of the flavors of a traditional green bean casserole (green beans, onions, and mushrooms) and subtract the cream for a less stodgy, altogether tastier side.
A moist, tender, custardlike stuffing with classic Thanksgiving flavors. Think of it as savory bread pudding. Good in or out of the bird.
Making your stuffing in a slow cooker doesn't just free up much-needed oven space—it keeps the dish extra moist and flavorful, too.
A classic cornbread stuffing starts with the best cornbread.
Adding oysters to Thanksgiving stuffing may sound like an odd choice, but it's a practice with a long history and delicious results. The oysters add a wonderful savory flavor and subtle brininess.
For this take on classic cornbread dressing, raw chopped oysters are mixed with toasted unsweetened cornbread, sausage, and aromatic vegetables and herbs.
These no-nonsense rolls are just the right amount of buttery and sweet. The secret to making them extra fluffy? Instant mashed potato flakes.
Yes, we like our cornbread with a little sugar to make it moist and tender. We also like it with nutty browned butter, which forms an incredible crackly crust in the pan.
These buttermilk biscuits come out tender and crisp, with tons of extra-flaky layers. Plus, they're incredibly easy to adapt to whatever flavor additions you want—think cheese, bacon, scallions, or honey.
With a crackly crust and fluffy interior, these simple hard rolls are perfect for mopping up gravy, dunking in soup, or sandwiching around thick slices of your favorite cheese.
A Southern staple, done right. The key: use the best stone-ground cornmeal you can find.
A simple, all-in-one-pan method for delicate, flavorful onions in a smooth and buttery glazy
Slow, slow cooking and a healthy dash of cream give these pearl onions a melting texture and rich, mellow flavor.
Our roasted shallots get a bright flavor boost from a simple glaze of butter, sugar, and sherry vinegar.
The trick to this salad's smoky richness is rendered bacon fat, which flavors the vinaigrette and serves as a cooking medium for the lightly charred Brussels sprout leaves.
A Thanksgiving salad shouldn’t be boring. This one makes the most of seasonal produce for a simple but impressive take on fall flavors.
Grain salads are forgiving and flexible, which makes them a perfect accompaniment to an otherwise labor-intensive holiday meal. Here, quick-marinated mushrooms, leeks, and cucumbers combine for a refreshing, flavorful side salad.
This salad combines sweet roasted butternut squash with roasted kale in a vinaigrette flavored with maple syrup and sherry vinegar, along with some spiced pecans for crunch and dried cranberries for a nice chewy texture.
This easy salad features bitter greens, shaved fennel, citrus, and a sweet and creamy citrus vinaigrette.
A fancy salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!
A creamy broccoli soup with no cream? Yep. Blending buttermilk with a purée of roasted broccoli yields a full-bodied soup with a little bit of acidic tang, while spiced pepitas add crunch.
Cauliflower gets a flavor-packed, smoky jolt from bacon in this creamy, comforting soup. Not only is it dead-simple to make, but it reheats beautifully, so you can make it days ahead.
Pumpkin soup shouldn't taste like pie. We ditch the spices and roast our pumpkin until it's caramelized for a creamy, savory-sweet take on the holiday classic.
A dollop of sour cream-spiked, cinnamon- and nutmeg-spiced whipped cream and frizzled sage leaves complete this wintertime classic.
To bring out the flavor of mushrooms, nothing beats roasting. This recipe speeds up the process by draining off the liquid mid-roast, resulting in intensely savory mushrooms with a meaty texture.
We give our glazed carrots some extra complexity by tossing sliced ginger, thyme, and orange peel into the cooking liquid.
Tender, concentrated spinach is enriched with béchamel and a last-minute shot of crème fraîche for an extra dose of creaminess.
The secret to this pie filling’s unbelievable texture is the addition of cream cheese, which, happily, also helps keep the crust from getting soggy and adds a little pleasant tang.
We’ve tested dozens of apple varieties, pie crusts, and baking techniques to develop the ultimate apple pie. Still easy as…you know.
Our pecan pie calls for honey, brown sugar, vanilla, and freshly roasted pecans for deeper, richer flavor and a big nutty crunch.
Sweet potato pie is a Southern staple, fragrant with cinnamon, nutmeg, and vanilla. Thanks to our rich, high-moisture crust, you never have to worry about a soggy pie; even under the custard, it will stay flaky and crisp for days.