19 Festive Thanksgiving 2023 Recipes Irresistible

Thanksgiving is all about gathering around the table with loved ones—and the food, of course! Whether you’re craving classic comfort dishes or fresh twists on seasonal favorites, we’ve rounded up 19 irresistible recipes to make your 2023 feast unforgettable. From showstopping mains to cozy sides and decadent desserts, these crowd-pleasers will have everyone asking for seconds. Let’s get cooking!

Classic Herb-Roasted Turkey with Gravy

Nothing beats the aroma of a golden-brown turkey, fragrant with herbs, roasting in the oven—this recipe delivers juicy meat and rich gravy every time.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed
• 1/2 cup unsalted butter, softened
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 1 tbsp chopped fresh sage
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 lemon, halved
• 1 onion, quartered
• 4 cups low-sodium chicken broth
• 1/4 cup all-purpose flour

Instructions:

1. Preheat oven to 325°F. Pat the turkey dry and place on a rack in a roasting pan.
2. In a bowl, mix the butter, rosemary, thyme, sage, 1 1/2 tsp salt, and 1 tsp black pepper. Gently loosen the turkey skin and rub half the herb butter underneath. Spread the rest over the outside.
3. Stuff the cavity with the lemon and onion. Pour 2 cups of chicken broth into the pan.
4. Roast for 3–3 1/2 hours, basting every 45 minutes, until a thermometer inserted into the thigh reads 165°F. Tent with foil if browning too quickly.
5. Transfer turkey to a cutting board. Pour pan juices into a measuring cup; skim fat. In a saucepan, whisk 1/4 cup flour into remaining fat (about 1/4 cup). Cook 1 minute, then slowly whisk in pan juices and 2 cups broth. Simmer 5 minutes until thickened.

The herb butter creates a crispy, flavorful crust while keeping the meat irresistibly moist—no brining required!

Tip: Let the turkey rest 30 minutes before carving for juicier slices.

Creamy Mashed Potatoes with Garlic Butter

These mashed potatoes are luxuriously smooth, with a rich garlic butter that takes them from simple to spectacular.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup whole milk, warmed
• 1/4 cup heavy cream
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper
• 2 tbsp chopped fresh chives (optional)

Instructions

1. Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until fork-tender. Drain well.
2. While potatoes cook, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned. Remove from heat.
3. Return drained potatoes to the pot. Mash until smooth, then stir in the garlic butter, warmed milk, heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning if needed.
4. Garnish with fresh chives (if using) and serve immediately.

The secret here is infusing the butter with garlic—it adds depth without overpowering the potatoes’ natural creaminess. Perfect for soaking up gravy or standing alone as a comfort food star.

Tip: For extra-fluffy mash, press cooked potatoes through a ricer or food mill before adding liquids.

Sweet Potato Casserole with Pecan Topping

Sweet Potato Casserole with Pecan Topping

This cozy sweet potato casserole is the ultimate comfort dish—creamy, spiced, and crowned with a buttery pecan crunch that’ll have everyone asking for seconds.

Ingredients

• 3 cups mashed cooked sweet potatoes (about 3 large)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs, beaten
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup chopped pecans
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar (for topping)
• 2 tbsp unsalted butter, chilled and cubed (for topping)

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together mashed sweet potatoes, 1/2 cup granulated sugar, 1/4 cup brown sugar, eggs, milk, 1/4 cup melted butter, vanilla, cinnamon, nutmeg, and salt until smooth. Spread evenly into the prepared dish.
3. In a small bowl, combine pecans, flour, 1/4 cup brown sugar, and chilled butter cubes. Use your fingers to pinch the mixture into crumbles, then sprinkle over the sweet potato layer.
4. Bake for 30–35 minutes until the topping is golden and the edges bubble slightly. Let cool 10 minutes before serving.

The magic here? That pecan streusel toasts into a caramelized crust while the spiced sweet potatoes stay luxuriously velvety underneath.

Tip: For extra depth, roast your sweet potatoes instead of boiling—it concentrates their natural sweetness!

Homemade Cranberry Sauce with Orange Zest

Skip the canned stuff—this vibrant cranberry sauce balances tart berries with bright citrus for a holiday staple that tastes as good as it looks.

Ingredients:

• 12 oz fresh or frozen cranberries
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup fresh orange juice
• 1 tbsp finely grated orange zest
• 1/4 tsp salt

Instructions:

1. In a medium saucepan over medium heat, combine cranberries, sugar, water, orange juice, and salt. Stir until the sugar dissolves, about 2 minutes.
2. Bring to a simmer, then reduce heat to medium-low. Cook uncovered for 12–15 minutes, stirring occasionally, until berries burst and the sauce thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and stir in orange zest. Let cool to room temperature before serving.

The orange zest adds a fragrant pop that cuts through the richness of holiday meals, while leaving the berries slightly whole gives the sauce a rustic texture.

Tip: For a deeper flavor, swap half the water with bourbon or apple cider.

Green Bean Casserole with Crispy Onions

This classic green bean casserole gets a crunchy upgrade with golden crispy onions—comfort food at its finest, with a texture that’ll have everyone reaching for seconds.

• 1 ½ lbs fresh green beans, trimmed and halved
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1 ½ cups whole milk
• 1 cup chicken or vegetable broth
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp onion powder
• 1 ½ cups crispy fried onions (divided)

1. Prep the beans: Blanch green beans in boiling water for 4 minutes, then plunge into ice water to stop cooking. Drain and pat dry.
2. Make the sauce: Melt butter in a skillet over medium heat. Sauté diced onion for 3 minutes until soft, then add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually pour in milk and broth, stirring until thickened (about 5 minutes). Stir in 1 tsp salt, ½ tsp pepper, and ½ tsp onion powder.
3. Assemble: Toss green beans with the sauce and ½ cup crispy onions. Transfer to a greased 9×13-inch baking dish.
4. Bake: Top with remaining 1 cup crispy onions. Bake at 375°F for 20 minutes until bubbly and onions are deeply golden.

The magic here? The crispy onions double as a mix-in and topping, adding layers of crunch to every bite.

Tip: For extra richness, swap ½ cup milk with heavy cream—the sauce will be luxuriously velvety.

Savory Stuffing with Sausage and Apples

This hearty stuffing combines juicy sausage, sweet apples, and aromatic herbs for a dish that’s packed with cozy, comforting flavors.

Ingredients:

• 1 lb breakfast sausage, casings removed
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 2 medium apples (like Honeycrisp), cored and diced
• 8 cups day-old crusty bread, cubed (about 1 loaf)
• 2 ½ cups chicken broth
• 2 large eggs, beaten
• 4 tbsp unsalted butter, melted
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook sausage, breaking it into crumbles, until browned (5–6 minutes). Transfer to a bowl.
3. In the same skillet, sauté onion and celery in 2 tbsp butter until soft (5 minutes). Add apples, sage, thyme, 1 tsp salt, and ½ tsp pepper; cook 2 minutes more.
4. In a large bowl, combine bread, sausage, and apple mixture. Whisk together broth, eggs, and remaining 2 tbsp melted butter; pour over bread and mix gently until absorbed.
5. Transfer to the baking dish, cover with foil, and bake 30 minutes. Uncover and bake 15–20 minutes until golden and crisp on top.

The contrast of savory sausage, sweet apples, and crispy bread edges makes this stuffing irresistible—perfect for soaking up gravy or standing alone as a main dish.

Tip: For extra crunch, broil the stuffing for 1–2 minutes at the end (watch closely!).

Buttery Dinner Rolls with Honey Glaze

These soft, pillowy rolls are brushed with a sweet honey glaze for a touch of golden perfection—ideal for passing around the table at any gathering.

Ingredients

• 1 cup warm whole milk (110°F)
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar, divided
• 4 tbsp unsalted butter, melted (plus 2 tbsp extra for brushing)
• 1 large egg
• 1 tsp salt
• 3 1/2 cups all-purpose flour
• 2 tbsp honey

Instructions

1. In a bowl, whisk together warm milk, yeast, and 1 tsp sugar. Let sit for 5 minutes until foamy.
2. Stir in remaining sugar, 4 tbsp melted butter, egg, and salt. Gradually add flour until a soft dough forms.
3. Knead dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
4. Punch down dough and divide into 12 equal pieces. Shape into balls and place in a greased 9×13″ pan. Cover and let rise 30 minutes.
5. Preheat oven to 375°F. Bake rolls for 18–20 minutes until golden.
6. Warm honey and remaining 2 tbsp butter. Brush over hot rolls before serving.

The honey glaze caramelizes slightly on the warm rolls, creating a glossy, subtly sweet crust that’s impossible to resist.

Tip: For extra fluffiness, replace 1/2 cup flour with bread flour.

Roasted Brussels Sprouts with Balsamic Glaze

These caramelized Brussels sprouts get a glossy, tangy-sweet finish from a balsamic reduction—perfect for turning veggie skeptics into believers.

Ingredients:

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 clove garlic, minced
• ¼ tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F. Toss Brussels sprouts with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread in a single layer on a baking sheet.
2. Roast for 20–25 minutes, flipping halfway, until crispy and charred at the edges.
3. Meanwhile, combine 3 tbsp balsamic vinegar, 1 tbsp honey, 1 tbsp olive oil, 1 clove minced garlic, and ¼ tsp red pepper flakes (if using) in a small saucepan. Simmer over medium-low heat for 3–4 minutes until slightly thickened.
4. Drizzle glaze over roasted sprouts and toss to coat. Serve immediately.

The double-hit of balsamic—reduced to a syrup and splashed raw in the glaze—adds bright acidity that cuts through the sprouts’ earthy depth.

Tip: For extra crunch, sprinkle with toasted chopped pecans or crumbled bacon right before serving.

Pumpkin Pie with Whipped Cream

Nothing says comfort like a silky pumpkin pie spiced just right and topped with billowy homemade whipped cream.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 (15-oz) can pure pumpkin purée
• 3/4 cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1 cup heavy cream (plus 1/2 cup for whipped topping)
• 1 tsp vanilla extract
• 1 tbsp powdered sugar (for whipped cream)

Instructions

1. Prep: Preheat oven to 425°F. Roll out pie crust and fit into a 9-inch pie dish; crimp edges.
2. Filling: Whisk pumpkin purée, granulated sugar, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/2 tsp salt in a bowl. Beat in eggs, then stir in 1 cup heavy cream until smooth. Pour into crust.
3. Bake: Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 40–45 minutes until center jiggles slightly but edges are set. Cool completely.
4. Whip cream: Beat remaining 1/2 cup heavy cream, 1 tsp vanilla, and 1 tbsp powdered sugar to stiff peaks. Serve atop pie slices.

The secret? A double-hit of cream—in the custard and the topping—makes this pie luxuriously smooth.

Tip: For clean slices, chill the baked pie for 2 hours before cutting.

Apple Cider Glazed Ham

This sweet-and-savory glazed ham is a showstopper with minimal effort—thanks to a sticky apple cider reduction that caramelizes into perfection.

Ingredients:

• 1 (8–10 lb) fully cooked bone-in ham
• 2 cups apple cider
• 1/2 cup packed brown sugar
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves

Instructions:

1. Preheat oven to 325°F. Place ham cut-side down in a roasting pan and tent loosely with foil. Bake for 1 hour 30 minutes.
2. Meanwhile, simmer apple cider, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, and cloves in a saucepan over medium heat for 15–20 minutes, stirring occasionally, until thickened to a syrup.
3. Uncover ham and brush with half the glaze. Bake uncovered for 20 minutes, then brush with remaining glaze and bake 10 more minutes until glossy and caramelized.
4. Let ham rest 15 minutes before slicing. Serve with pan drippings spooned over top.

The glaze’s tangy mustard and warm spices balance the cider’s sweetness, creating a crackly, lacquered crust that’s impossible to resist.

Tip: For extra flavor, score the ham fat in a diamond pattern before baking—the glaze will seep into every crevice.

Cornbread with Honey Butter

Nothing beats the cozy comfort of warm cornbread slathered with sweet honey butter—this version is tender, slightly crumbly, and just sweet enough.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/3 cup granulated sugar
• 1 cup buttermilk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1/2 cup unsalted butter, softened (for honey butter)
• 2 tbsp honey (for honey butter)
• Pinch of flaky sea salt (for honey butter)

Instructions

1. Preheat oven to 400°F. Grease an 8-inch square baking pan.
2. In a bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/3 cup granulated sugar.
3. In another bowl, whisk 1 cup buttermilk, 1 large egg, and 1/4 cup melted butter. Pour into dry ingredients and stir until just combined.
4. Spread batter into the pan and bake for 20–25 minutes, until golden and a toothpick comes out clean.
5. While the cornbread bakes, mix 1/2 cup softened butter, 2 tbsp honey, and a pinch of flaky sea salt until smooth.
6. Serve warm cornbread with honey butter spread generously on top.

The honey butter melts into the crumb, creating little pockets of caramelized sweetness in every bite.

Tip: For extra texture, swap half the buttermilk for sour cream—it adds a subtle tang and keeps the bread extra moist.

Roasted Butternut Squash Soup

This velvety butternut squash soup gets its deep, caramelized flavor from roasting the veggies first—trust us, it’s worth the extra step!

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 1 large yellow onion, chopped
• 2 carrots, chopped
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 4 cups vegetable broth
• ½ cup heavy cream
• 1 tbsp maple syrup
• 1 tsp salt
• ½ tsp black pepper
• Optional garnish: toasted pumpkin seeds, drizzle of cream

Instructions:

1. Preheat oven to 400°F. Toss butternut squash, onion, and carrots with 2 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper on a baking sheet. Roast for 30 minutes, stirring halfway, until tender and lightly charred.
2. Heat remaining 1 tbsp olive oil in a large pot over medium. Add garlic, 1 tsp cumin, and ½ tsp smoked paprika; cook 30 seconds until fragrant.
3. Add roasted veggies and 4 cups vegetable broth. Simmer 10 minutes, then blend with an immersion blender until smooth (or carefully transfer to a countertop blender in batches).
4. Stir in ½ cup heavy cream and 1 tbsp maple syrup. Taste and adjust seasoning. Serve hot with optional garnishes.

The roasted veggies and smoked paprika give this soup a subtle smokiness that makes it stand out from basic purees—it’s like a cozy hug in a bowl!

Tip: For extra richness, swirl in a pat of butter just before serving.

Maple-Glazed Carrots with Thyme

These tender, sweet-and-savory carrots are the perfect balance of cozy and elegant—ideal for weeknights or holiday tables alike.

Ingredients

• 1 lb carrots, peeled and cut into ½-inch thick rounds
• 2 tbsp unsalted butter
• 2 tbsp pure maple syrup
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp water

Instructions

1. Melt butter in a large skillet over medium heat. Add carrots, tossing to coat, and cook for 5 minutes, stirring occasionally.
2. Pour in water, cover the skillet, and reduce heat to medium-low. Steam for 8 minutes until carrots are just tender when pierced with a fork.
3. Uncover, increase heat to medium-high, and stir in maple syrup, thyme, salt, and black pepper. Cook for 3–4 minutes, stirring frequently, until the glaze thickens and coats the carrots.

The magic here? The glaze caramelizes into a glossy finish without overpowering the carrots’ natural sweetness—thanks to that quick post-steam sizzle.

Tip: For extra depth, add a pinch of smoked paprika with the thyme.

Wild Rice Pilaf with Cranberries

This hearty wild rice pilaf is studded with sweet-tart cranberries and toasted pecans for a dish that’s as festive as it is flavorful.

Ingredients:

• 1 cup wild rice blend (uncooked)
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans, toasted
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Instructions:

1. Rinse the wild rice blend under cold water. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and liquid is absorbed.
2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and sauté for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Fluff the cooked rice with a fork, then gently fold in the onion mixture, dried cranberries, toasted pecans, salt, and black pepper.
4. Garnish with fresh parsley before serving.

The chewy wild rice and pops of cranberry create a satisfying contrast, while the toasted pecans add just the right crunch. Perfect for holiday meals or a cozy weeknight side!

Tip: For extra depth, swap half the broth for apple cider—it complements the cranberries beautifully.

Pecan Pie with Bourbon Caramel

This decadent pecan pie gets a grown-up twist with a splash of bourbon-infused caramel—perfect for impressing guests or treating yourself.

Ingredients:

• 1 (9-inch) unbaked pie crust (homemade or store-bought)
• 1 1/2 cups pecan halves
• 3 large eggs
• 1 cup light corn syrup
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 4 tbsp unsalted butter, melted
• 2 tbsp bourbon
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions:

1. Preheat oven to 350°F. Place the pie crust in a 9-inch pie dish and crimp edges. Scatter pecan halves evenly over the crust.
2. In a bowl, whisk together eggs, corn syrup, brown sugar, granulated sugar, melted butter, bourbon, vanilla extract, and salt until smooth. Pour over pecans.
3. Bake for 50–55 minutes until the filling is set (center should jiggle slightly but not ripple). Cool completely on a wire rack, about 2 hours.

The bourbon caramel melds with the toasted pecans for a rich, nuanced flavor that’s just sweet enough—no cloying aftertaste here.

Tip: For extra depth, toast the pecans on a baking sheet at 350°F for 5–7 minutes before adding to the crust.

Cheesy Scalloped Potatoes with Herbs

These creamy, herb-infused scalloped potatoes are pure comfort food—rich enough for a holiday table but simple enough for weeknight cravings.

Ingredients:

• 2 lbs Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 tsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 375°F. Butter a 9×13-inch baking dish.
2. Melt 3 tbsp butter in a saucepan over medium heat. Whisk in 3 tbsp flour and cook 1 minute. Slowly whisk in 2 cups whole milk and 1 cup heavy cream until smooth. Simmer 3–4 minutes until slightly thickened.
3. Remove from heat; stir in 1 1/2 cups cheddar, 1/2 cup Parmesan, 2 tsp thyme, 1 tsp rosemary, 1 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp garlic powder.
4. Layer half the potatoes in the dish, pour half the sauce over them, then repeat. Cover with foil and bake 45 minutes.
5. Uncover, sprinkle with extra cheese if desired, and bake 20–25 minutes until bubbly and golden. Let rest 10 minutes before serving.

The fresh herbs and double-cheese sauce create a luxuriously velvety texture—no gluey spuds here!

Tip: Use a mandoline for even slices; they’ll cook uniformly and hold their shape.

Spiced Pumpkin Cheesecake

This creamy, warmly spiced pumpkin cheesecake is the ultimate holiday showstopper—rich but not too sweet, with a gingersnap crust that adds the perfect crunch.

Ingredients

• 1 1/2 cups gingersnap cookie crumbs (about 25 cookies)
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup packed light brown sugar
• 1 (15 oz) can pure pumpkin puree
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions

1. Preheat oven to 325°F. Mix 1 1/2 cups gingersnap crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter in a bowl. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat cream cheese and 1 cup brown sugar until smooth. Add pumpkin puree, then mix in eggs one at a time. Stir in 1 tsp vanilla, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt.
3. Pour filling over crust. Bake for 55–60 minutes until edges are set but center jiggles slightly. Cool in the oven with the door ajar for 1 hour, then chill overnight.

The secret? Letting the cheesecake rest overnight deepens the spices and gives it that velvety, melt-in-your-mouth texture.

Tip: Run a knife under hot water before slicing for clean edges.

Roasted Garlic Parmesan Cauliflower

This crispy, cheesy cauliflower is a game-changer—garlicky, golden, and totally addictive straight from the oven.

Ingredients:

• 1 large head cauliflower, cut into florets
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with 3 tbsp olive oil, 4 cloves minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika until evenly coated.
3. Spread cauliflower in a single layer on the baking sheet. Roast for 20 minutes, then flip florets and sprinkle evenly with 1/2 cup Parmesan cheese.
4. Return to oven for 5–7 more minutes until cheese is melted and edges are crispy.
5. Garnish with 1 tbsp fresh parsley if desired. Serve immediately.

The magic here? The Parmesan forms a savory crust while the garlic infuses every bite—no soggy florets in sight!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely to avoid burning).

Caramel Apple Crisp with Vanilla Ice Cream

This cozy dessert combines tender spiced apples, buttery oat crumble, and a drizzle of caramel for the ultimate comfort bite—best served warm with a scoop of vanilla ice cream melting on top.

Ingredients

• 6 cups peeled, sliced apples (about 4 medium, like Honeycrisp or Granny Smith)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup caramel sauce (store-bought or homemade), plus extra for drizzling
• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned oats
• 1/2 cup packed brown sugar
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 tsp salt
• Vanilla ice cream, for serving

Instructions

1. Prep apples: Toss sliced apples with 1/2 cup granulated sugar, 1 tbsp lemon juice, 1 tsp cinnamon, and 1/4 tsp nutmeg. Spread evenly in a greased 9×9-inch baking dish. Drizzle 1/2 cup caramel sauce over the top.
2. Make topping: In a bowl, mix 3/4 cup flour, 3/4 cup oats, 1/2 cup brown sugar, and 1/4 tsp salt. Cut in cold butter with a pastry cutter (or fingers) until crumbly. Sprinkle over apples.
3. Bake: Bake at 375°F for 35–40 minutes until topping is golden and apples bubble at the edges.
4. Serve: Let cool 10 minutes, then scoop into bowls with vanilla ice cream and extra caramel drizzle.

The magic here? The caramel seeps into the apples as they bake, creating a gooey, spiced filling that pairs perfectly with the crisp oat topping.

Tip: For extra crunch, add 1/4 cup chopped pecans to the topping mix before baking.

Conclusion

With these 19 festive recipes, your Thanksgiving 2023 is sure to be delicious and memorable! Whether you’re whipping up a show-stopping main, a cozy side, or a decadent dessert, there’s something here for every home cook. Don’t forget to share your favorites in the comments and pin this roundup for easy reference. Happy cooking—and happy feasting!