Thanksgiving dinner is one of those meals where everyone has a favorite. Some people are waiting for the turkey, while others are really there for the creamy mashed potatoes, stuffing, casseroles, warm rolls, and desserts.
These easy Thanksgiving recipes bring the whole meal together in one place. You’ll find classic mains, comforting sides, colorful vegetables, appetizers, breads, and a few holiday desserts, so you can build a Thanksgiving menu that works for your family without making everything complicated.
If you love planning seasonal menus ahead of time, these high-protein fall dinner ideas are also worth saving for the weeks leading up to Thanksgiving.
1. Herb Butter Roast Turkey
A golden roast turkey is still the centerpiece most people picture when they think about Thanksgiving dinner. Rubbing softened butter with garlic, rosemary, thyme, and sage underneath and over the skin gives the bird plenty of flavor while helping the outside turn beautifully golden.
Let the turkey rest before carving so the juices have time to settle. For food safety, the USDA recommends checking the innermost thigh and wing and the thickest part of the breast with a food thermometer and making sure each reaches 165°F. (Ask USDA)
2. Garlic Herb Turkey Breast
A turkey breast is a practical choice when you are hosting a smaller Thanksgiving gathering or simply do not need an entire bird. You still get juicy slices of turkey and crisp, seasoned skin with much less oven space required.
Garlic, butter, rosemary, and thyme keep the flavor traditional. It also cooks faster than a whole turkey, leaving more time and oven space for casseroles and side dishes.
3. Brown Sugar Glazed Ham
Turkey does not have to be the only main dish on the table. A glazed ham gives guests another option and works particularly well when you are feeding a larger crowd.
A brown sugar glaze creates a glossy sweet-and-savory coating around the ham. Mustard adds enough sharpness to keep the glaze from tasting overly sweet.
4. Slow Cooker Turkey Breast
When oven space is limited, moving the turkey breast to the slow cooker can make Thanksgiving preparation much easier. The gentle cooking method keeps the meat moist while freeing the oven for everything else.
Season the turkey generously with herbs, garlic, salt, and pepper. If you want crisp skin, transfer the cooked breast to a baking sheet and briefly broil it before serving.
5. Classic Mashed Potatoes
Fluffy mashed potatoes belong beside just about every Thanksgiving main dish. Butter, warm milk or cream, salt, and pepper are really all you need for a comforting version.
The trick is not to overwork the potatoes after they are cooked. Mash just until smooth and creamy so they stay light instead of becoming gluey.
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6. Garlic Parmesan Mashed Potatoes
If traditional mashed potatoes feel a little too simple, garlic and Parmesan add more savory flavor without changing the familiar texture everyone expects.
Roasted garlic gives the potatoes a mellow sweetness, while Parmesan brings a salty, nutty finish. They are especially good underneath turkey and gravy.
7. Sweet Potato Casserole
Creamy sweet potatoes topped with a buttery pecan mixture bring sweetness and crunch to the Thanksgiving table.
You can prepare the sweet potato filling ahead of time, spread it into the baking dish, and refrigerate it. Add the topping before baking so it stays crisp.
8. Marshmallow Sweet Potato Casserole
For families who consider marshmallows non-negotiable at Thanksgiving, this version delivers the classic combination.
The sweet potato base is smooth and warmly spiced, while the marshmallows become toasted and gooey in the oven. Keep an eye on them near the end because they brown quickly.
9. Classic Thanksgiving Stuffing
A good stuffing should have crisp golden edges while remaining soft and savory in the middle. Cubed bread, onion, celery, butter, broth, sage, and thyme create the traditional flavor.
Using slightly dried bread helps it absorb the seasoned broth without immediately turning mushy. It is the kind of side dish people often go back for before reaching for more turkey.
10. Sausage and Herb Stuffing
Adding browned sausage turns traditional stuffing into a richer, more substantial side.
The savory sausage works especially well with sage, thyme, celery, and onion. Toasted bread absorbs all those flavors while keeping enough texture to prevent the stuffing from feeling heavy.
11. Homemade Turkey Gravy
Turkey gravy is what pulls the plate together. Spoon it over turkey, stuffing, and mashed potatoes and suddenly all those separate dishes feel like one Thanksgiving meal.
Pan drippings provide plenty of flavor, while a simple butter-and-flour base helps create a smooth consistency. Gradually whisking in the liquid is the easiest way to avoid lumps.
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12. Green Bean Casserole
Green bean casserole remains a Thanksgiving favorite because it combines tender vegetables with a creamy sauce and crisp fried onions.
You can keep the traditional version simple or make the mushroom sauce from scratch. Either way, save some crispy onions for the end so they stay crunchy instead of disappearing into the casserole.
13. Garlic Butter Green Beans
For a lighter alternative to green bean casserole, sautéed green beans with garlic and butter are simple and fresh.
They also come together quickly, which is useful when the oven is already packed. A squeeze of lemon at the end can brighten the beans and balance the richer foods on the plate.
14. Honey Glazed Carrots
Carrots bring much-needed color to a Thanksgiving spread filled with beige and brown comfort foods.
A simple glaze of honey and butter gives them a glossy finish and mild sweetness without hiding their natural flavor. Fresh thyme or parsley makes an easy finishing touch.
15. Maple Roasted Carrots
Roasting brings out the natural sweetness in carrots, while maple syrup adds a subtle autumn flavor.
Let the carrots develop caramelized edges rather than pulling them from the oven too early. They pair particularly well with roast turkey, ham, and savory stuffing.
16. Roasted Brussels Sprouts with Bacon
Crisp Brussels sprouts and smoky bacon make a savory Thanksgiving side that can hold its own next to the casseroles.
Roasting at high heat helps the sprouts brown around the edges. Tossing everything with a little balsamic vinegar before serving adds a tangy contrast to the bacon.
17. Balsamic Roasted Brussels Sprouts
You do not need bacon to make Brussels sprouts interesting. Balsamic vinegar caramelizes slightly in the oven and gives roasted sprouts a sweet, tangy finish.
Add pecans or dried cranberries before serving if you want extra texture and seasonal color. This is also an easy way to put another vegetable-focused dish on the table.
18. Creamed Corn
Creamed corn is warm, slightly sweet, and wonderfully comforting alongside turkey and mashed potatoes.
Corn simmered with butter and cream becomes rich without requiring a long ingredient list. A little black pepper keeps the sweetness balanced.
19. Corn Casserole
Corn casserole falls somewhere between cornbread and creamy corn, which explains why it disappears so quickly at holiday meals.
The middle stays soft and moist while the edges become golden. It is also one of the easier Thanksgiving side dishes to assemble when you are already juggling several recipes.
20. Baked Mac and Cheese
Mac and cheese may not be traditional in every household, but on many Thanksgiving tables it is absolutely essential.
A creamy cheese sauce and a golden baked top give you the best of both textures. Sharp cheddar provides plenty of flavor, while a little mozzarella or Monterey Jack can make the sauce extra creamy.
If cheesy, oven-baked comfort food is usually the first thing your family reaches for, you can find more ideas in these high-protein casserole dinners.
21. Cranberry Sauce
Homemade cranberry sauce adds a bright, tart contrast to rich Thanksgiving food.
Fresh cranberries cook down quickly with sugar and orange juice or water. Orange zest gives the sauce a fresh citrus note and makes a simple recipe feel more festive.
22. Cranberry Orange Relish
For something fresher than cooked cranberry sauce, cranberry orange relish brings tartness, citrus, and a slightly chunky texture to the plate.
It is particularly useful when the rest of the menu is rich and creamy. A small spoonful beside turkey can brighten an entire plate.
23. Scalloped Potatoes
Thinly sliced potatoes baked in a creamy sauce are an excellent alternative when you want something other than mashed potatoes.
The edges become golden while the layers underneath turn tender and creamy. Give the casserole enough time to rest after baking so the sauce thickens slightly before serving.
24. Cheesy Potato Casserole
This is the kind of Thanksgiving side dish made for people who believe potatoes should come with plenty of cheese.
Tender potatoes, a creamy sauce, and melted cheese create a rich casserole that can be assembled ahead of time. That make-ahead flexibility is particularly helpful on Thanksgiving morning.
25. Roasted Garlic Parmesan Potatoes
Crispy roasted potatoes add texture to a meal filled with softer sides.
Cutting the potatoes into similar-size pieces helps them cook evenly. Parmesan, garlic, and herbs form a flavorful crust around the browned edges.
26. Butternut Squash Casserole
Butternut squash brings natural sweetness and a beautiful orange color to the holiday table.
It works especially well with sage, thyme, butter, and a crisp breadcrumb or pecan topping. The result feels seasonal without competing with sweet potato casserole.
27. Roasted Butternut Squash
Sometimes the simplest vegetable sides are the most useful. Cubes of butternut squash become caramelized around the edges and creamy inside when roasted.
Olive oil, salt, pepper, and a little thyme are enough for a savory version. A light maple drizzle works when you want something sweeter.
28. Honey Butter Dinner Rolls
Warm dinner rolls are perfect for catching the last bits of gravy and mashed potatoes left on the plate.
Brushing the tops with honey butter gives them a soft, shiny finish and just enough sweetness. Serve them warm if possible because that is when they are hardest to resist.
29. Cheddar Herb Biscuits
Flaky biscuits loaded with cheddar and herbs provide a savory alternative to traditional dinner rolls.
They work especially well when you want bread that does not require yeast or a long rise. Serve them with softened butter or use leftovers the next morning for little turkey sandwiches.
30. Deviled Eggs
Deviled eggs are an easy appetizer to put out while everyone waits for Thanksgiving dinner.
The creamy filling can stay classic with mayonnaise, mustard, salt, pepper, and paprika. Because they are served cold, you can prepare them ahead rather than adding another last-minute cooking job.
For more small, protein-focused options that work before a larger meal, these high-protein snack plates have plenty of mix-and-match inspiration.
31. Baked Brie with Cranberries and Pecans
Warm baked Brie instantly makes the appetizer table feel festive without requiring much work.
Top the cheese with cranberry sauce, chopped pecans, and a small drizzle of honey, then bake until the center becomes soft. Serve it immediately with crackers or sliced baguette.
32. Cranberry Cream Cheese Dip
This easy dip combines creamy, tangy cheese with bright cranberry flavor and works beautifully as a make-ahead Thanksgiving appetizer.
Spread softened cream cheese onto a serving plate and spoon cranberry sauce over the top. Chopped pecans and green onions add crunch and color.
33. Classic Pumpkin Pie
A Thanksgiving recipe collection would not feel complete without pumpkin pie.
The smooth pumpkin filling gets its familiar warmth from cinnamon, ginger, nutmeg, and cloves. Bake it until the edges are set but the center still has a slight wobble, then let it cool fully before slicing.
34. Apple Crisp
Apple crisp is an easy alternative for anyone who does not want to deal with pie crust.
Tender cinnamon apples bake underneath a buttery oat topping until the fruit is bubbling and the top is golden. Serve it warm with vanilla ice cream for a simple Thanksgiving dessert that still feels special.
If fall baking is your favorite part of the season, these easy fall dessert recipes have more ideas for cakes, bars, cookies, and cozy seasonal sweets.
35. Pecan Pie Bars
Pecan pie bars give you the sticky, nutty flavor of pecan pie in a format that is much easier to serve to a crowd.
A buttery shortbread-style crust supports a rich pecan filling, and once the bars are completely cool they can be cut into neat squares. They are particularly convenient for a Thanksgiving dessert table where guests want to sample more than one sweet.
Thanksgiving cooking usually leaves plenty of food behind, so leftovers should be handled promptly. USDA guidance says perishable leftovers should be refrigerated within two hours and generally used within three to four days. (Ask USDA)
That gives you a complete Thanksgiving spread with plenty of familiar favorites while still leaving room to choose the dishes your family actually loves. Pick one main dish, several sides, a bread, an appetizer or two, and a couple of desserts rather than feeling like all 35 recipes need to land on the table at once.
1. Herb Butter Roast Turkey
Ingredients: 1 fully thawed 12–14 lb whole turkey, neck and giblets removed, 1/2 cup unsalted butter softened, 4 garlic cloves minced, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tbsp chopped sage, 2 tsp kosher salt, 1 tsp black pepper, 1 onion quartered, 1 lemon halved, 1/2 cup water or low-sodium chicken broth.
Step 1: Heat oven to 325°F. Pat turkey dry and place breast-side up on a rack in a shallow roasting pan.
Step 2: Mix butter, garlic, herbs, salt, and pepper. Rub over the skin and carefully under the breast skin. Place onion and lemon loosely in the cavity.
Step 3: Add water or broth to the bottom of the pan. Roast approximately 3 to 3¾ hours, using time only as a guide.
Step 4: Check with a food thermometer. The thickest part of the breast and innermost thigh and wing must each reach 165°F. Rest at least 20 minutes before carving.
Storage: Refrigerate turkey in shallow containers within 2 hours. Use within 3 to 4 days or freeze.
2. Garlic Herb Turkey Breast
Ingredients: 1 fully thawed bone-in turkey breast, 4–6 lb, 4 tbsp softened butter, 3 garlic cloves minced, 1 tsp chopped rosemary, 1 tsp chopped thyme, 1 tsp chopped sage, 1½ tsp kosher salt, 1/2 tsp black pepper, 1/2 cup water or chicken broth.
Step 1: Heat oven to 325°F. Pat turkey breast dry and place skin-side up on a rack in a shallow roasting pan.
Step 2: Combine butter, garlic, herbs, salt, and pepper and rub over and beneath the skin.
Step 3: Add water or broth to the pan and roast approximately 1½ to 2¼ hours for a 4–6 lb breast.
Step 4: Remove only when a thermometer inserted into the thickest portion, away from bone, reaches 165°F. Rest 15 to 20 minutes before slicing.
Storage: Refrigerate within 2 hours and use within 3 to 4 days.
3. Brown Sugar Glazed Ham
Ingredients: 1 fully cooked USDA-inspected spiral ham, about 8 lb, 3/4 cup packed brown sugar, 1/4 cup honey, 2 tbsp Dijon mustard, 2 tbsp orange juice, 1/4 tsp ground cloves.
Step 1: Heat oven to 325°F. Place ham cut-side down in a roasting pan and cover tightly with foil.
Step 2: Mix brown sugar, honey, mustard, orange juice, and cloves.
Step 3: Reheat ham about 10 minutes per pound. Brush with glaze during the final 20 to 25 minutes.
Step 4: A fully cooked ham packaged in a USDA-inspected plant should reach 140°F when reheated. Repackaged or leftover cooked ham should reach 165°F.
Storage: Refrigerate leftovers within 2 hours and use within 3 to 4 days.
4. Slow Cooker Turkey Breast
Ingredients: 1 fully thawed bone-in turkey breast, about 5 lb and sized to fit safely in your slow cooker, 3 tbsp softened butter, 1 tsp paprika, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried rosemary, 1½ tsp kosher salt, 1/2 tsp pepper, 1 onion sliced.
Step 1: Place sliced onion in the bottom of a 6-quart slow cooker. Never begin with a frozen turkey breast.
Step 2: Mix butter and seasonings and rub over the turkey. Place turkey breast on top of the onions.
Step 3: Cook according to your slow cooker manufacturer’s instructions, checking temperature before the estimated finish time.
Step 4: Turkey is safe when the thickest portion reaches 165°F. For crisp skin, transfer to a baking sheet and broil briefly while watching continuously.
Storage: Refrigerate within 2 hours and use within 3 to 4 days.
5. Classic Mashed Potatoes
Ingredients: 3 lb Yukon Gold or russet potatoes peeled and cut into equal chunks, 6 tbsp unsalted butter, 3/4 cup whole milk warmed, 1 tsp kosher salt plus more for cooking water, black pepper to taste.
Step 1: Place potatoes in a pot and cover with cold salted water.
Step 2: Bring to a boil, reduce to a steady simmer, and cook 15 to 20 minutes until fork-tender.
Step 3: Drain well. Mash with butter, then gently stir in warm milk until creamy.
Step 4: Season with salt and pepper and serve hot.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat leftovers to 165°F.
6. Garlic Parmesan Mashed Potatoes
Ingredients: 3 lb Yukon Gold potatoes peeled and cubed, 6 garlic cloves peeled, 5 tbsp butter, 3/4 cup warm whole milk, 3/4 cup finely grated Parmesan, 1 tsp salt, 1/2 tsp black pepper.
Step 1: Cover potatoes and garlic with cold salted water and bring to a boil.
Step 2: Simmer 15 to 20 minutes until potatoes are tender. Drain thoroughly.
Step 3: Mash with butter and garlic. Gently stir in warm milk and Parmesan.
Step 4: Season with salt and pepper and serve warm.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
7. Sweet Potato Casserole
Ingredients: 3 lb sweet potatoes peeled and cubed, 1/3 cup brown sugar, 4 tbsp melted butter, 1/3 cup milk, 2 large eggs, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp salt. Topping: 3/4 cup chopped pecans, 1/3 cup brown sugar, 1/3 cup flour, 3 tbsp melted butter.
Step 1: Heat oven to 350°F. Boil sweet potatoes 15 to 20 minutes until tender, then drain and mash.
Step 2: Mix in brown sugar, butter, milk, eggs, vanilla, cinnamon, and salt. Spread into a greased 9×13-inch baking dish.
Step 3: Mix topping ingredients and sprinkle evenly over the casserole.
Step 4: Bake about 30 to 35 minutes until hot throughout and the center reaches 165°F.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
8. Marshmallow Sweet Potato Casserole
Ingredients: 3 lb sweet potatoes peeled and cubed, 4 tbsp butter, 1/3 cup brown sugar, 1/3 cup milk, 2 large eggs, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp salt, 3 cups mini marshmallows.
Step 1: Heat oven to 350°F. Cook sweet potatoes until tender, drain, and mash.
Step 2: Mix with butter, brown sugar, milk, eggs, vanilla, cinnamon, and salt. Spread into a greased baking dish.
Step 3: Bake about 25 to 30 minutes, until the center reaches 165°F.
Step 4: Top with marshmallows and return to oven 5 minutes or until puffed and lightly golden.
Storage: Refrigerate within 2 hours for 3 to 4 days.
9. Classic Thanksgiving Stuffing
Ingredients: 12 cups dried bread cubes, 8 tbsp butter, 2 cups diced onion, 1½ cups diced celery, 2 tsp dried sage, 1½ tsp dried thyme, 1 tsp kosher salt, 1/2 tsp black pepper, 2½ to 3 cups low-sodium chicken broth, 2 large eggs beaten, 1/4 cup chopped parsley.
Step 1: Heat oven to 350°F and grease a 9×13-inch casserole dish.
Step 2: Cook onion and celery in butter until soft. Stir in sage and thyme.
Step 3: Toss bread with vegetables, eggs, parsley, and enough broth to evenly moisten the bread.
Step 4: Bake covered 30 minutes, then uncover and bake about 15 minutes more. The center must reach 165°F.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
10. Sausage and Herb Stuffing
Ingredients: 12 cups dried bread cubes, 1 lb raw pork breakfast sausage, 5 tbsp butter, 2 cups chopped onion, 1½ cups chopped celery, 2 tsp dried sage, 1 tsp dried thyme, 1/2 tsp black pepper, 2½ cups chicken broth, 2 eggs beaten, 1/4 cup chopped parsley.
Step 1: Heat oven to 350°F and grease a 9×13-inch casserole dish.
Step 2: Cook sausage thoroughly, breaking it into crumbles. Add onion and celery and cook until softened.
Step 3: Combine bread, sausage mixture, herbs, eggs, parsley, and broth.
Step 4: Bake covered 30 minutes and uncovered 15 to 20 minutes, until browned and the center reaches 165°F.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
11. Homemade Turkey Gravy
Ingredients: 4 tbsp turkey fat or unsalted butter, 1/4 cup all-purpose flour, 2½ cups defatted turkey drippings plus low-sodium chicken broth as needed, 1/2 tsp salt, 1/4 tsp black pepper.
Step 1: Heat turkey fat or butter in a saucepan over medium heat.
Step 2: Whisk in flour and cook 1 to 2 minutes.
Step 3: Slowly whisk in drippings and broth. Bring to a boil, then simmer until smooth and thickened.
Step 4: Season with salt and pepper and serve hot.
Storage: Refrigerate within 2 hours for 3 to 4 days. When reheating, bring gravy to a boil.
12. Green Bean Casserole
Ingredients: 1½ lb fresh green beans trimmed, 1 can 10.5-oz condensed cream of mushroom soup, 1/2 cup milk, 1 tsp soy sauce, 1/4 tsp black pepper, 1⅓ cups crispy fried onions divided.
Step 1: Heat oven to 350°F. Blanch green beans 4 to 5 minutes and drain well.
Step 2: Combine beans with soup, milk, soy sauce, pepper, and about 2/3 cup fried onions.
Step 3: Transfer to a casserole dish and bake about 25 minutes.
Step 4: Add remaining onions and bake about 5 minutes more, until hot and the center reaches 165°F.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
13. Garlic Butter Green Beans
Ingredients: 1½ lb fresh green beans trimmed, 3 tbsp butter, 4 garlic cloves minced, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tbsp fresh lemon juice.
Step 1: Boil or steam green beans 4 to 5 minutes until crisp-tender.
Step 2: Drain well. Melt butter in a large skillet over medium heat.
Step 3: Add garlic and cook about 30 seconds. Add beans and toss 2 to 3 minutes.
Step 4: Season with salt, pepper, and lemon juice.
Storage: Refrigerate within 2 hours for 3 to 4 days.
14. Honey Glazed Carrots
Ingredients: 2 lb carrots peeled and sliced evenly, 3 tbsp butter, 3 tbsp honey, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp chopped parsley.
Step 1: Simmer carrots in lightly salted water about 6 to 8 minutes until just tender.
Step 2: Drain well and return pan to medium heat.
Step 3: Add butter and honey and toss carrots 3 to 5 minutes until glossy.
Step 4: Season with salt and pepper and garnish with parsley.
Storage: Refrigerate within 2 hours for 3 to 4 days.
15. Maple Roasted Carrots
Ingredients: 2 lb carrots peeled and cut into similar-size sticks, 2 tbsp olive oil, 2 tbsp pure maple syrup, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp fresh thyme leaves.
Step 1: Heat oven to 425°F.
Step 2: Toss carrots with olive oil, maple syrup, salt, pepper, and thyme.
Step 3: Arrange in a single layer on a large baking sheet.
Step 4: Roast 25 to 30 minutes, turning once, until tender and caramelized around the edges.
Storage: Refrigerate within 2 hours for 3 to 4 days.
16. Roasted Brussels Sprouts with Bacon
Ingredients: 2 lb Brussels sprouts trimmed and halved, 6 slices bacon chopped, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp balsamic vinegar.
Step 1: Heat oven to 425°F.
Step 2: Toss Brussels sprouts with chopped bacon, olive oil, salt, and pepper.
Step 3: Roast 25 to 30 minutes, stirring once, until Brussels sprouts are browned and bacon is fully cooked and crisp.
Step 4: Toss with balsamic vinegar before serving.
Storage: Refrigerate within 2 hours for 3 to 4 days.
17. Balsamic Roasted Brussels Sprouts
Ingredients: 2 lb Brussels sprouts trimmed and halved, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp balsamic vinegar, 1 tbsp pure maple syrup, 1/3 cup dried cranberries, 1/3 cup chopped pecans.
Step 1: Heat oven to 425°F.
Step 2: Toss Brussels sprouts with olive oil, salt, and pepper.
Step 3: Roast about 22 to 25 minutes until browned and tender.
Step 4: Toss with balsamic vinegar and maple syrup, then add cranberries and pecans.
Storage: Refrigerate for 3 to 4 days.
18. Creamed Corn
Ingredients: 5 cups corn kernels, 2 tbsp butter, 1 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp all-purpose flour, 2 tbsp milk.
Step 1: Melt butter in a saucepan over medium heat.
Step 2: Add corn, cream, salt, and pepper and simmer gently 8 to 10 minutes.
Step 3: Mix flour with milk until smooth and stir into corn.
Step 4: Simmer another 2 to 3 minutes until slightly thickened.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
19. Corn Casserole
Ingredients: 1 can 15-oz whole-kernel corn drained, 1 can 14.75-oz cream-style corn, 1 box 8.5-oz corn muffin mix, 1 cup sour cream, 1/2 cup melted butter, 2 large eggs, 1 cup shredded cheddar optional.
Step 1: Heat oven to 350°F and grease a 2-quart casserole dish.
Step 2: Stir together both corns, muffin mix, sour cream, butter, and eggs.
Step 3: Transfer to dish and bake 40 minutes. Add cheddar if using.
Step 4: Bake another 5 to 10 minutes until set and the center reaches 165°F.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
20. Baked Mac and Cheese
Ingredients: 1 lb elbow macaroni, 4 tbsp butter, 1/4 cup flour, 3 cups whole milk, 1 cup heavy cream, 4 cups shredded sharp cheddar, 1 cup shredded Monterey Jack, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp mustard powder.
Step 1: Heat oven to 350°F. Cook pasta 1 to 2 minutes less than package directions and drain.
Step 2: Melt butter, whisk in flour for about 1 minute, then gradually whisk in milk and cream until smooth and thickened.
Step 3: Remove from heat and stir in most of the cheese and seasonings. Fold in pasta and transfer to a baking dish.
Step 4: Top with remaining cheese and bake 20 to 25 minutes until bubbling and the center reaches 165°F.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
21. Cranberry Sauce
Ingredients: 12 oz fresh or frozen cranberries, 1 cup granulated sugar, 1/2 cup water, 1/2 cup orange juice, 1 tsp finely grated orange zest.
Step 1: Bring sugar, water, and orange juice to a boil.
Step 2: Add cranberries and reduce to a simmer.
Step 3: Cook about 10 to 12 minutes until berries burst and sauce thickens.
Step 4: Stir in orange zest, cool, then refrigerate until chilled.
Storage: Refrigerate covered for up to about 1 week.
22. Cranberry Orange Relish
Ingredients: 12 oz fresh cranberries washed, 1 medium orange, 1/2 to 3/4 cup sugar.
Step 1: Zest the orange, then remove the peel and bitter white pith. Cut orange flesh into chunks and remove seeds.
Step 2: Pulse cranberries in a food processor until finely chopped.
Step 3: Add orange flesh and pulse briefly. Stir in sugar and a little orange zest to taste.
Step 4: Refrigerate at least 1 hour before serving.
Storage: Keep refrigerated and use within 3 to 4 days.
23. Scalloped Potatoes
Ingredients: 3 lb Yukon Gold potatoes thinly and evenly sliced, 3 tbsp butter, 3 tbsp flour, 2½ cups whole milk, 1 cup heavy cream, 2 garlic cloves minced, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp thyme.
Step 1: Heat oven to 375°F and grease a 9×13-inch baking dish.
Step 2: Melt butter, cook garlic briefly, whisk in flour, then gradually whisk in milk and cream. Simmer until slightly thickened.
Step 3: Layer potatoes and sauce in the baking dish. Cover tightly with foil and bake 50 minutes.
Step 4: Uncover and bake another 20 to 25 minutes until potatoes are tender and the center reaches 165°F. Rest 10 minutes before serving.
Storage: Refrigerate within 2 hours for 3 to 4 days and reheat to 165°F.
24. Cheesy Potato Casserole
Ingredients: 30 oz frozen shredded hash browns thawed in the refrigerator, 2 cups shredded cheddar divided, 1 can 10.5-oz condensed cream of chicken soup, 2 cups sour cream, 1/2 cup melted butter, 1/2 cup finely chopped onion, 1/2 tsp salt, 1/4 tsp black pepper.
Step 1: Heat oven to 350°F and grease a 9×13-inch baking dish.
Step 2: Mix potatoes, 1½ cups cheddar, soup, sour cream, butter, onion, salt, and pepper.
Step 3: Spread into baking dish and top with remaining cheddar.
Step 4: Bake 45 to 50 minutes until bubbling and the center reaches 165°F.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
25. Roasted Garlic Parmesan Potatoes
Ingredients: 2½ lb baby potatoes halved, 3 tbsp olive oil, 4 garlic cloves minced, 1/2 cup finely grated Parmesan, 1 tsp Italian seasoning, 3/4 tsp salt, 1/4 tsp black pepper.
Step 1: Heat oven to 425°F.
Step 2: Toss potatoes with olive oil, garlic, Parmesan, seasoning, salt, and pepper.
Step 3: Arrange cut-side down on a large sheet pan without crowding.
Step 4: Roast about 35 to 40 minutes until deeply browned and tender.
Storage: Refrigerate for 3 to 4 days.
26. Butternut Squash Casserole
Ingredients: 3 lb peeled butternut squash cut into 1-inch cubes, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp melted butter, 1/2 cup panko breadcrumbs, 1/3 cup grated Parmesan, 1 tsp chopped fresh sage, 1/3 cup chopped pecans.
Step 1: Heat oven to 400°F. Toss squash with olive oil, salt, and pepper.
Step 2: Roast on a sheet pan about 25 minutes until nearly tender.
Step 3: Transfer to a casserole dish. Mix butter, breadcrumbs, Parmesan, sage, and pecans and scatter over top.
Step 4: Bake another 15 to 20 minutes until golden and hot throughout.
Storage: Refrigerate within 2 hours for 3 to 4 days.
27. Roasted Butternut Squash
Ingredients: 2½ lb peeled butternut squash cut into 1-inch cubes, 2 tbsp olive oil, 1 tbsp maple syrup optional, 3/4 tsp salt, 1/4 tsp black pepper, 1 tsp fresh thyme.
Step 1: Heat oven to 425°F.
Step 2: Toss squash with olive oil, maple syrup if using, salt, pepper, and thyme.
Step 3: Spread in a single layer on a large sheet pan.
Step 4: Roast 25 to 30 minutes, turning once, until tender and caramelized.
Storage: Refrigerate for 3 to 4 days.
28. Honey Butter Dinner Rolls
Ingredients: 3/4 cup warm whole milk, about 105–110°F, 2¼ tsp active dry yeast, 3 tbsp honey divided, 1 large egg, 5 tbsp melted butter divided, 3 cups all-purpose flour plus a little more if needed, 1 tsp salt.
Step 1: Stir warm milk, yeast, and 1 tbsp honey together. Let stand 5 to 10 minutes until foamy.
Step 2: Add egg, 3 tbsp butter, flour, and salt. Knead about 7 to 8 minutes until smooth. Cover and let rise until doubled, about 1 hour.
Step 3: Divide into 15 balls and arrange in a greased 9×13-inch pan. Cover and let rise 30 to 40 minutes.
Step 4: Bake at 375°F for 16 to 18 minutes until golden. Mix remaining 2 tbsp butter with remaining 2 tbsp honey and brush over warm rolls.
Storage: Store airtight at room temperature for up to 2 days or freeze for up to 2 months.
29. Cheddar Herb Biscuits
Ingredients: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 1/2 tsp garlic powder, 6 tbsp very cold unsalted butter cubed, 1 cup shredded cheddar, 1 tbsp chopped chives or parsley, 3/4 cup cold buttermilk.
Step 1: Heat oven to 425°F and line a baking sheet.
Step 2: Whisk flour, baking powder, salt, and garlic powder. Cut in cold butter until pea-size pieces remain.
Step 3: Stir in cheddar and herbs, then add buttermilk and mix just until dough comes together.
Step 4: Pat to about 3/4-inch thickness, cut into 12 biscuits, and bake 13 to 15 minutes until golden.
Storage: Store covered at room temperature for up to 2 days or refrigerate up to 4 days.
30. Deviled Eggs
Ingredients: 6 large eggs, 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp white vinegar, 1/8 tsp salt, black pepper to taste, paprika for garnish.
Step 1: Place eggs in a saucepan and cover with water. Bring to a boil, cover, remove from heat, and let stand about 10 to 12 minutes.
Step 2: Transfer immediately to ice water until completely cool. Peel and cut in half lengthwise.
Step 3: Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper.
Step 4: Fill egg whites and garnish with paprika. Keep refrigerated until serving.
Storage: Refrigerate promptly and use within 3 to 4 days. Do not leave at room temperature longer than 2 hours.
31. Baked Brie with Cranberries and Pecans
Ingredients: 1 wheel Brie, 8 oz, 1/3 cup cranberry sauce, 1/4 cup chopped pecans, 1 tbsp honey, 1 tsp fresh thyme leaves, crackers or sliced baguette for serving.
Step 1: Heat oven to 350°F and place Brie in a small oven-safe baking dish.
Step 2: Spoon cranberry sauce over cheese and sprinkle with pecans.
Step 3: Bake about 12 to 15 minutes until the cheese is softened in the center.
Step 4: Drizzle with honey, sprinkle with thyme, and serve warm.
Storage: Refrigerate leftovers within 2 hours and use within 3 to 4 days.
32. Cranberry Cream Cheese Dip
Ingredients: 8 oz cream cheese softened, 1 cup cranberry sauce, 1/3 cup chopped pecans, 2 tbsp thinly sliced green onions, crackers for serving.
Step 1: Spread cream cheese over a small serving plate.
Step 2: Spoon cranberry sauce evenly over the cream cheese.
Step 3: Sprinkle with chopped pecans and green onions.
Step 4: Serve immediately or cover and refrigerate until ready to serve.
Storage: Keep refrigerated and use within 3 to 4 days. Do not leave at room temperature longer than 2 hours.
33. Classic Pumpkin Pie
Ingredients: 1 unbaked 9-inch pie crust, 1 can 15-oz pure pumpkin puree, 2 large eggs, 1 large egg yolk, 3/4 cup packed brown sugar, 1 cup evaporated milk, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp nutmeg, 1/8 tsp cloves, 1/2 tsp salt, 1 tsp vanilla.
Step 1: Heat oven to 425°F. Fit crust into a 9-inch pie plate.
Step 2: Whisk pumpkin, eggs, yolk, brown sugar, evaporated milk, spices, salt, and vanilla until smooth. Pour into crust.
Step 3: Bake 15 minutes, then reduce oven to 350°F without opening the door. Bake another 35 to 40 minutes, until edges are set and the center still has a slight jiggle.
Step 4: Cool on a rack. Refrigerate once cooled rather than leaving the custard pie at room temperature for extended periods.
Storage: Refrigerate covered and use within 3 to 4 days.
34. Apple Crisp
Ingredients: 6 medium apples peeled, cored, and sliced, 2 tbsp granulated sugar, 1 tbsp lemon juice, 1 tsp cinnamon. Topping: 1 cup old-fashioned oats, 3/4 cup all-purpose flour, 2/3 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp salt, 1/2 cup cold butter cubed.
Step 1: Heat oven to 350°F and grease an 8×8-inch baking dish.
Step 2: Toss apples with granulated sugar, lemon juice, and cinnamon. Spread in the dish.
Step 3: Combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter until crumbly and sprinkle over apples.
Step 4: Bake 35 to 40 minutes until the topping is golden and apples are bubbling and tender.
Storage: Refrigerate covered leftovers for up to 3 to 4 days.
35. Pecan Pie Bars
Ingredients: Crust: 1½ cups all-purpose flour, 1/2 cup powdered sugar, 1/2 tsp salt, 3/4 cup cold unsalted butter cubed. Filling: 3 large eggs, 3/4 cup packed brown sugar, 3/4 cup light corn syrup, 3 tbsp melted butter, 1 tsp vanilla, 1/4 tsp salt, 1½ cups chopped pecans.
Step 1: Heat oven to 350°F and line an 8×8-inch pan with parchment. Mix flour, powdered sugar, salt, and cold butter until crumbly. Press firmly into pan.
Step 2: Bake crust 18 to 20 minutes until lightly golden.
Step 3: Whisk eggs, brown sugar, corn syrup, melted butter, vanilla, and salt. Stir in pecans and pour over warm crust.
Step 4: Bake 28 to 30 minutes until the edges are set and the center no longer looks liquid. Cool completely before cutting.
Storage: Refrigerate covered for 3 to 4 days.
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