Whether you’re hosting Thanksgiving for the first time or you’ve been doing it for years, you’re likely aware of just how much work can be involved. You have a lot on your plate before it comes time to actually fill everyone else’s plates. If it all seems too overwhelming, relax: we’ve put together a list of our staff’s favorite recipes in case you’re in a culinary rut.
Let us know if you try these out and what you think!
Rosemary-Pecan Mashed Sweet Potatoes
- Heat oven to 425°F. Prick sweet potatoes with fork and place on plate. Microwave on High 6 minutes; turn each potato over and cook until soft, 6 minutes more. Let stand until cool enough to handle.
- Meanwhile, on rimmed baking sheet, toss pecans with oil, then Parmesan, cayenne, 2 teaspoons rosemary and 1⁄2 teaspoon salt. Roast until fragrant, about 3 minutes. Toss with remaining teaspoon of rosemary.
- Peel potatoes and mash with maple syrup and 1⁄2 teaspoon salt until smooth. Transfer to serving dish and top with pecans.
3 lb. small sweet potatoes
1 1/2 c. pecans, broken into pieces
2 tbsp. olive oil
1/4 c. Grated Parmesan cheese
1/8 tsp. cayenne
3 tsp. roughly chopped fresh rosemary
3 tbsp. pure maple syrup
Herb and Apple Stuffing
- Preheat oven to 300 degrees F. Arrange bread cubes on 18 by 12-inch jelly-roll pan. Bake 7 minutes.
- Meanwhile, in 12-inch skillet, heat butter on medium-high heat until melted. Add celery, onions, apples, parsley, rosemary, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook 10 to 15 minutes or until softened, stirring occasionally.
- In large bowl, toss bread with vegetable mixture, broth, and almonds, if using. Transfer to 3-quart baking dish. Cover with aluminum foil; bake 30 minutes. Uncover and bake another 15 to 20 minutes or until top is golden.
2 loaves French bread (baguettes)
4 tbsp. unsalted butter
2 c. chopped celery
2 c. chopped onions
2 Granny Smith apples
2 tbsp. chopped fresh flat-leaf parsley
1 1/2 tsp. finely chopped fresh rosemary leaves
3 c. chicken broth or stock
1/2 c. sliced blanched almonds
White Wine and Rosemary Gravy
- Discard vegetables, rosemary, and neck from the reserved roasting pan. Strain pan drippings into a 4-cup measuring cup (or fat separator). Let stand until fat rises to the top, 4 to 6 minutes. Spoon off and discard fat, if desired.
- Place the empty roasting pan across two stove burners. Add wine and cook over medium-high heat, scraping up any brown bits, 1 to 2 minutes. Add to the pan juices. Add enough stock to make 4 cups liquid total.
- Melt butter in a large saucepan over medium heat. Add flour and cook, whisking, until deep brown, 4 to 5 minutes. Gradually whisk in liquid. Bring to a boil. Add rosemary, reduce heat, and simmer, stirring occasionally, until thickened, 8 to 12 minutes. Season with salt and pepper. Strain just before serving.
Reserved pan and contents from your turkey recipe
1 c. dry white wine
2 c. chicken stock
4 tbsp. (1/2 stick) unsalted butter
1/3 c. all-purpose flour
2 sprigs rosemary
Kosher salt and freshly ground pepper
Coriander-Maple Glazed Carrots
- Place large rimmed baking sheet in oven; heat oven to 425°F.
- Toss carrots on the hot sheet with 1 tablespoon oil, then add coriander and ¼ teaspoon each salt and pepper.
- Roast, tossing after 15 minutes, until golden brown and tender, 20 to 25 minutes total. Immediately toss with maple syrup, lime zest, juice and remaining ½ tablespoon oil.
1 1/2 lb. rainbow carrots, halved crosswise and thick ends quartered
1 1/2 tbsp. olive oil, divided
1 1/2 tsp. whole coriander seeds, crushed
Kosher salt and pepper
1 tbsp. pure maple syrup
1 tsp. grated lime zest, plus 1 Tbsp lime juice
Thyme and Shallot Roasted Butternut Squash
- Heat oven to 400°F. Line rimmed baking sheet with foil; oil foil.
- Cut butternut squash lengthwise in half and scoop out and discard seeds. Working on prepared baking sheet, coat squash with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Turn squash cut sides down and roast in lower half of oven until flesh is beginning to turn golden brown, 30 to 35 minutes.
- Meanwhile, toss shallots and thyme with remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Turn squash, scatter shallots and thyme on top, then drizzle with maple syrup. Roast until skin is golden brown and crisp, 40 to 50 minutes more. Serve with additional thyme if desired.
3 tbsp. olive oil, divided, plus more for foil
3 butternut squash (about 2 pounds each)
Kosher salt and pepper
8 small shallots, quartered
12 sprigs fresh thyme, plus more for serving
3 tbsp. pure maple syrup
Roasted Sweet and Sour Brussels Sprouts
- Preheat oven to 450 degrees F. On 2 large rimmed baking sheets, toss sprouts with oil; spread out in single layers. Roast 20 to 25 minutes or until deep golden brown, stirring and rotating sheets on oven racks halfway through.
- Meanwhile, in 2-quart saucepan, heat soy sauce, vinegar, brown sugar, ginger, and 1/4 teaspoon black pepper to boiling on medium-high. Reduce heat to maintain simmer; simmer 12 to 15 minutes or until syrupy. Remove from heat. Toss sprouts with parsley and enough sauce to coat. Serve remaining sauce on the side.
3 lb. Brussels sprouts, trimmed and halved
2 tbsp. olive oil
1/4 c. lower-sodium soy sauce or tamari
1/4 c. balsamic vinegar
1/4 c. brown sugar
1/2 tsp. ground ginger
1/4 c. loosely packed fresh parsley leaves, finely chopped
Scalloped Hasselback Potatoes With Cheddar
- Preheat oven to 450°F. Line rimmed baking sheet with foil. Grease shallow 2-quart oval baking dish.
- In large bowl, combine Cheddar and pepper Jack cheeses; transfer one-third to small bowl and set aside. To large bowl with cheeses, add heavy cream, garlic, rosemary, 1 1⁄4 teaspoon salt and 1⁄2 teaspoon pepper.
- Very thinly slice potatoes; place in bowl with cream mixture. With hands, toss until every slice is well coated. Arrange slices in baking dish, sides facing up, until entire dish is tightly packed (some slices may not fit). Pour remaining cream mixture over potatoes.
- Place baking dish on prepared baking sheet. Cover dish tightly with foil; bake 1 hour. Remove foil and sprinkle top with reserved cheeses. Bake 55 minutes to 1 hour 15 minutes or until potatoes are very tender and top is golden brown. Let stand at least 15 minutes before serving.
6 oz. shredded extra-sharp Cheddar cheese
4 oz. shredded pepper Jack cheese
1 c. heavy cream
3 cloves garlic, crushed with press
1 tbsp. packed fresh rosemary leaves, chopped
4 lb. russet or Idaho potatoes, peeled
- Preheat oven to 450°F. Heat 2 tablespoons butter in a 10-inch cast-iron skillet in oven, 5 minutes.
- Whisk together flour, cornmeal mix, and sugar in a bowl. Melt remaining 4 tablespoons butter. Whisk together buttermilk, eggs, and melted butter in a separate bowl. Add wet ingredients to dry ingredients and stir to combine. Carefully pour batter in hot pan. Sprinkle with pepper. Bake until golden brown, 20 to 25 minutes. Serve warm.
6 tbsp. unsalted butter, divided
1 c. all-purpose flour, spooned and leveled
1 3/4 c. self-rising white cornmeal mix, spooned and leveled
2 tbsp. sugar
2 1/3 c. Buttermilk
2 large eggs1/2 tsp. Freshly ground black pepper
Cheesy Monkey Bread
- On lightly floured surface, shape pizza dough into 8-inch squares.
- Microwave garlic and butter 1 minute; brush generously onto dough. Sprinkle 1 square with dried onion flakes and sesame seeds. Sprinkle the other with green onions.
- Cut each square into 1-inch pieces. Layer one-third of each flavored dough, buttered side down, onto bottom of greased and floured 10- to 12-cup Bundt pan. Top with 1/2 cup Gruyere; repeat to make second layer. Top with remaining dough pieces, brush with 1 tablespoon melted butter and sprinkle with parsley. Cover pan with kitchen towel and let rise 20 minutes.
- Bake at 400°F until top is golden brown, 25 to 30 minutes. Cool in pan 5 minutes, then serve with marinara for dipping.
2 (1-lb.) balls pizza dough
1 clove garlic, crushed with press
4 tbsp. butter
2 tbsp. dried onion flakes
1 tbsp. sesame seeds
2 green onions, finely chopped
1 c. coarsely grated Gruyere cheese
1 tbsp. melted butter
2 tbsp. finely chopped parsley
Marinara, for serving