19 Classic Traditional Thanksgiving Recipes Delicious

Thanksgiving is all about gathering around the table with loved ones—and nothing brings people together like classic, comforting dishes. Whether you’re a seasoned cook or a holiday kitchen newbie, these 19 traditional Thanksgiving recipes are guaranteed to impress. From golden roasted turkey to creamy mashed potatoes and spiced pumpkin pie, we’ve got all the timeless favorites to make your feast unforgettable. Hungry yet? Let’s dig in!

Herb-Roasted Turkey with Garlic Butter

This juicy, golden-brown turkey is slathered with fragrant garlic butter and roasted with fresh herbs for a showstopping centerpiece that’s easier than it looks.

Ingredients

• 1 whole turkey (12–14 lbs), thawed
• 1 cup (2 sticks) unsalted butter, softened
• 6 cloves garlic, minced
• 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 small onion, quartered

Instructions

1. Preheat oven to 325°F. Pat the turkey dry inside and out with paper towels.
2. In a bowl, mix 1 cup softened butter, 6 cloves minced garlic, 2 tbsp rosemary, 2 tbsp thyme, 1 tbsp sage, 1 1/2 tsp salt, and 1 tsp pepper until combined.
3. Gently loosen the turkey skin over the breasts and thighs, then spread half the butter mixture underneath. Rub the rest all over the outside.
4. Stuff the cavity with 1 halved lemon and 1 quartered onion. Tie legs together with kitchen twine.
5. Place turkey breast-side up on a rack in a roasting pan. Roast for 3–3 1/2 hours, basting every 45 minutes, until a thermometer inserted into the thigh reads 165°F.
6. Let rest 30 minutes before carving.

The garlic-herb butter melts into every crevice, keeping the meat impossibly moist while the skin crisps to perfection.

Tip: For extra flavor, tuck a few sprigs of leftover herbs under the twine before roasting.

Classic Bread Stuffing with Sage and Thyme

Nothing says comfort like a golden, herby bread stuffing—this version is packed with savory flavors and just the right amount of crunch.

Ingredients

• 1 loaf (16 oz) day-old French or sourdough bread, cut into 1-inch cubes
• 1/2 cup (1 stick) unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 2 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme leaves
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 1/2 cups chicken or vegetable broth
• 2 large eggs, beaten

Instructions

1. Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 15 minutes, stirring once, until lightly crisp. Transfer to a large bowl.
2. In a skillet over medium heat, melt butter. Add onion and celery; cook for 8 minutes until softened. Stir in garlic, sage, thyme, salt, and pepper; cook 1 minute until fragrant.
3. Pour vegetable mixture over toasted bread. Drizzle with broth and toss gently. Let sit 5 minutes to absorb liquid. Fold in beaten eggs until fully combined.
4. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake for 25 minutes. Uncover and bake 20 more minutes until golden and crisp on top.

The secret? Letting the bread soak up the broth before baking ensures every bite is moist inside while staying perfectly crisp on top.

Tip: For extra richness, swap 1/2 cup broth for dry white wine.

Creamy Mashed Potatoes with Gravy

Nothing says comfort like fluffy mashed potatoes smothered in rich, savory gravy—this version is foolproof and extra indulgent.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup whole milk, warmed
• 4 tbsp unsalted butter
• 1 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 cup sour cream
• 2 cups low-sodium chicken or beef broth
• 2 tbsp all-purpose flour
• 1 tbsp soy sauce
• 1/2 tsp garlic powder

Instructions:

1. Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and return to the pot.
2. Add warmed milk, 2 tbsp butter, 1 tsp salt, black pepper, and sour cream. Mash until smooth and creamy. Cover to keep warm.
3. For the gravy, melt remaining 2 tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until golden.
4. Gradually whisk in broth, soy sauce, and garlic powder. Simmer for 3–5 minutes, stirring constantly, until thickened.
5. Season gravy with salt to taste, then pour over mashed potatoes.

The sour cream adds a subtle tang that balances the gravy’s deep umami flavor—no lumps, just velvety perfection.

Tip: For extra-fluffy potatoes, use a ricer or food mill instead of a masher.

Sweet Potato Casserole with Marshmallows

This sweet potato casserole is the ultimate comfort dish—creamy, spiced, and topped with gooey marshmallows for that perfect golden finish.

Ingredients:

• 3 cups mashed sweet potatoes (about 3 large sweet potatoes, boiled and peeled)
• 1/2 cup granulated sugar
• 1/4 cup milk
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/2 cups mini marshmallows

Instructions:

1. Preheat oven to 350°F. Grease an 8×8-inch baking dish.
2. In a large bowl, mix mashed sweet potatoes, 1/2 cup granulated sugar, milk, 4 tbsp melted butter, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt until smooth.
3. Spread the mixture evenly into the prepared baking dish. Bake for 25 minutes.
4. Remove from oven and sprinkle 1 1/2 cups mini marshmallows over the top. Return to the oven and bake for 5–7 more minutes, until marshmallows are puffed and lightly toasted.

The marshmallows caramelize into a sticky-sweet crust, balancing the warm spices in the velvety sweet potato base—it’s a nostalgic bite every time.

Tip: For extra crunch, add a handful of chopped pecans with the marshmallows before the final bake.

Green Bean Casserole with Crispy Onions

This comforting casserole is a crowd-pleaser, with tender green beans smothered in a creamy sauce and topped with golden, crunchy onions—just like Grandma used to make!

Ingredients

• 1 ½ lbs fresh green beans, trimmed and halved
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 3 tbsp all-purpose flour
• 1 ½ cups whole milk
• ½ cup chicken or vegetable broth
• 1 tsp kosher salt
• ½ tsp black pepper
• ¼ tsp garlic powder
• 1 ½ cups crispy fried onions (divided)

Instructions

1. Prep the beans: Blanch green beans in boiling water for 4 minutes, then plunge into ice water. Drain and pat dry.
2. Make the sauce: Melt butter in a skillet over medium heat. Sauté diced onion for 3 minutes, then add garlic and mushrooms. Cook 5 minutes until softened. Sprinkle flour over the mixture and stir for 1 minute.
3. Simmer: Gradually whisk in milk and broth until smooth. Add salt, pepper, and garlic powder. Cook 3–4 minutes until thickened, stirring constantly.
4. Assemble: Toss green beans with the sauce and ½ cup crispy onions. Transfer to a greased 9×13″ baking dish.
5. Bake: Top with remaining crispy onions. Bake at 375°F for 20 minutes until bubbly and golden.

The magic? Those crispy onions double in texture—some melt into the sauce while others stay shatteringly crisp on top!

Tip: For extra depth, swap ¼ cup of milk with heavy cream or add a dash of Worcestershire sauce to the skillet.

Cranberry Sauce with Orange Zest

This vibrant cranberry sauce gets a bright lift from fresh orange zest, balancing tartness with a citrusy pop—perfect for elevating your holiday table.

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, combine cranberries, 1 cup sugar, 1/2 cup water, and 1/2 cup orange juice. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to medium-low and simmer for 10–12 minutes, until cranberries burst and the sauce thickens slightly (it will continue to thicken as it cools).
3. Remove from heat and stir in 1 tbsp orange zest and 1/4 tsp salt. Let cool to room temperature before serving.

The orange zest adds a fragrant, sunny note that cuts through the richness of holiday dishes—no one will guess it only takes 15 minutes!

Tip: For a smoother texture, pulse the cooled sauce in a food processor 2–3 times, leaving some cranberry chunks for contrast.

Roasted Brussels Sprouts with Bacon

These crispy roasted Brussels sprouts get a smoky upgrade from crispy bacon—a foolproof side dish that even veggie skeptics will love.

Ingredients:

• 1.5 lbs Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar (optional)

Instructions:

1. Preheat oven to 400°F. On a rimmed baking sheet, toss Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Scatter 4 slices chopped bacon evenly over the sprouts. Roast for 20 minutes, then drizzle with 1 tbsp maple syrup and toss.
3. Return to oven for 10–15 more minutes until sprouts are caramelized and bacon is crisp. If using, drizzle with 1 tbsp balsamic vinegar right before serving.

The magic here? The bacon fat renders into the sprouts as they roast, giving them irresistible savory depth—no fancy techniques required.

Tip: For extra crunch, broil for the last 2 minutes (watch closely!).

Traditional Pumpkin Pie with Whipped Cream

Nothing says comfort like a classic pumpkin pie—silky, spiced filling nestled in a flaky crust, topped with billowy whipped cream.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 1 (15-oz) can pure pumpkin puree
• 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
• 1 tsp vanilla extract
• 1 tbsp powdered sugar (for whipped cream)

Instructions

1. Prep: Preheat oven to 425°F. Roll out the pie crust and fit it into a 9-inch pie dish; crimp edges.
2. Mix filling: In a bowl, whisk together pumpkin puree, 3/4 cup granulated sugar, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, and 1/2 tsp salt. Beat in eggs, then stir in 1 cup heavy cream and 1 tsp vanilla until smooth.
3. Bake: Pour filling into crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 40–45 minutes until center jiggles slightly. Cool completely.
4. Whip cream: Just before serving, beat remaining 1 cup heavy cream with 1 tbsp powdered sugar until soft peaks form. Dollop over slices.

The secret here? A double dose of cream—in the filling and the topping—for an extra-luxurious texture.

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

Cornbread with Honey Butter

Ingredients:

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

Instructions:

1. Preheat oven to 400°F. Grease an 8-inch square baking pan.
2. Whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt in a large bowl.
3. In another bowl, whisk 1 cup buttermilk, 1/3 cup melted butter, and the egg until smooth. Pour into dry ingredients and stir until just combined (batter will be lumpy).
4. Spread batter into the pan. Bake for 20–25 minutes until golden and a toothpick comes out clean.
5. While warm, stir 1/4 cup honey into 4 tbsp softened butter until creamy. Slather generously on slices.

The honey butter melts into every nook of this cornbread, creating a sticky-sweet contrast to its rustic texture. Perfect for sopping up chili or savoring solo.

Tip: For extra depth, swap 2 tbsp of the honey butter’s honey for maple syrup.

Macaroni and Cheese with a Crispy Topping

This ultra-comforting mac and cheese gets a crave-worthy crunch from a buttery panko topping—perfect for when you want to impress without the fuss.

Ingredients

• 8 oz elbow macaroni
• 3 tbsp unsalted butter, divided
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 2 cups shredded sharp cheddar
• 1/2 cup panko breadcrumbs
• 1/4 tsp smoked paprika

Instructions

1. Preheat oven to 400°F. Cook macaroni al dente according to package directions. Drain and set aside.
2. In a saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook 1 minute until bubbly. Gradually whisk in warm milk until smooth. Stir in 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp salt. Simmer 3–4 minutes until thickened.
3. Remove from heat; stir in cheddar until melted. Fold in macaroni. Transfer to a greased 2-qt baking dish.
4. Melt remaining 1 tbsp butter. Toss with 1/2 cup panko and 1/4 tsp smoked paprika. Sprinkle evenly over macaroni.
5. Bake 20 minutes until topping is golden and sauce bubbles at edges. Let stand 5 minutes before serving.

The magic here? That crispy, smoky panko layer contrasts beautifully with the velvety cheese sauce—no fancy roux skills required.

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

Glazed Carrots with Brown Sugar

These buttery, caramelized carrots are the perfect balance of sweet and savory—ready in under 20 minutes and sure to steal the spotlight at any table.

Ingredients

• 1 lb carrots, peeled and sliced into 1/4-inch rounds
• 2 tbsp unsalted butter
• 2 tbsp brown sugar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (optional)

Instructions

1. Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add the carrots and sauté for 5 minutes, stirring occasionally.
2. Sprinkle with 2 tbsp brown sugar, 1/4 tsp salt, and 1/4 tsp black pepper. Cook for another 8–10 minutes, stirring frequently, until the carrots are tender and the glaze thickens slightly.
3. Remove from heat and toss with 1 tbsp chopped fresh parsley (if using). Serve immediately.

The magic here? The sugar melts into a glossy, sticky glaze that clings to every bite—no fancy techniques required.

Tip: For extra depth, add a pinch of cinnamon or a splash of apple cider vinegar with the brown sugar.

Homemade Gravy with Pan Drippings

Nothing beats the rich, savory depth of gravy made from scratch—especially when you use those flavorful pan drippings for an extra boost of homemade goodness.

Ingredients:

• ¼ cup pan drippings (from roasted meat)
• ¼ cup all-purpose flour
• 2 cups chicken or beef broth (low-sodium)
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 tsp Worcestershire sauce

Instructions:

1. Heat pan drippings in a saucepan over medium heat. Sprinkle in the ¼ cup flour and whisk constantly for 1–2 minutes until golden and bubbly (this cooks out the raw flour taste).
2. Slowly pour in the 2 cups broth while whisking to prevent lumps. Bring to a gentle simmer, stirring often.
3. Add the ½ tsp salt, ¼ tsp pepper, and 1 tsp Worcestershire sauce. Simmer for 5–7 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
4. Taste and adjust seasoning if needed, then remove from heat.

The magic here? Those pan drippings add a deep, meaty richness you just can’t get from store-bought gravy—plus, it’s ready in under 15 minutes!

Tip: For extra-smooth gravy, strain it through a fine-mesh sieve before serving.

Roasted Butternut Squash Soup

This velvety soup gets its deep, caramelized flavor from roasting the squash first—trust us, it makes all the difference.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil, divided
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream (optional)

Instructions:

1. Preheat oven to 400°F. Toss butternut squash with 1 tbsp olive oil on a baking sheet. Roast for 25–30 minutes, flipping halfway, until tender and lightly browned.
2. In a large pot, heat remaining 1 tbsp olive oil over medium heat. Add onion and sauté for 5 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
3. Add roasted squash, vegetable broth, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat and cook for 10 minutes.
4. Use an immersion blender to purée until smooth (or carefully transfer to a blender in batches). Stir in heavy cream if using, and warm through.

The roasting step adds a subtle sweetness that balances beautifully with the warm spices—no sugar needed! Serve with a drizzle of cream or crusty bread for dipping.

Tip: For extra depth, swap 1/2 cup of broth for apple cider or stir in a spoonful of maple syrup at the end.

Pecan Pie with a Flaky Crust

This pecan pie is the perfect balance of buttery crust and gooey-sweet filling—every bite feels like a warm hug.

Ingredients

• For the crust: 1 1/4 cups all-purpose flour, 1/2 tsp salt, 1/2 cup (1 stick) cold unsalted butter (cubed), 3-4 tbsp ice water
• For the filling: 3 large eggs, 1 cup light corn syrup, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 2 tbsp melted unsalted butter, 1 tsp vanilla extract, 1/4 tsp salt, 2 cups pecan halves

Instructions

1. Make the crust: In a bowl, whisk 1 1/4 cups flour and 1/2 tsp salt. Cut in cold butter until pea-sized crumbs form. Add ice water 1 tbsp at a time, mixing just until dough comes together. Flatten into a disk, wrap in plastic, and chill 30 minutes.
2. Roll & bake: On a floured surface, roll dough into a 12-inch circle. Fit into a 9-inch pie dish, trim edges, and crimp. Freeze 15 minutes. Preheat oven to 375°F. Line crust with parchment, fill with pie weights, and bake 15 minutes. Remove weights and bake 5 more minutes until pale gold.
3. Make filling: Whisk eggs, corn syrup, granulated sugar, brown sugar, melted butter, vanilla, and 1/4 tsp salt until smooth. Stir in pecans. Pour into warm crust.
4. Bake: Bake at 375°F for 40-45 minutes until filling is set but slightly jiggly in the center. Cool completely before slicing.

The magic? Toasting the pecans in the oven as the pie bakes deepens their flavor without extra work—genius, right?

Tip: For extra flaky layers, grate frozen butter into the flour instead of cubing it.

Apple Pie with Cinnamon and Nutmeg

Nothing beats the cozy aroma of warm apples and spices wafting through the kitchen—this pie is pure comfort in every slice.

Ingredients

• 2 store-bought pie crusts (or homemade, if preferred)
• 6 cups thinly sliced peeled apples (about 6 medium, mix of Granny Smith and Honeycrisp)
• 3/4 cup granulated sugar
• 2 tbsp all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp cold unsalted butter, cubed
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Prep: Preheat oven to 375°F. Fit one pie crust into a 9-inch pie dish and refrigerate.
2. Filling: In a large bowl, toss apples with 3/4 cup granulated sugar, 2 tbsp flour, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1 tbsp lemon juice until evenly coated.
3. Assemble: Pour filling into the chilled crust and dot with 1 tbsp cubed butter. Top with the second crust, crimping edges to seal. Cut slits for steam, brush with beaten egg, and sprinkle with 1 tbsp coarse sugar.
4. Bake: Place on a baking sheet (to catch drips) and bake for 45–50 minutes until the crust is golden and juices bubble. Cool 2 hours before slicing.

The nutmeg adds a subtle warmth that makes this pie stand out—just enough to complement the cinnamon without overpowering the apples.

Tip: For extra flaky crust, freeze the cubed butter and use ice water when making homemade dough.

Roasted Garlic Mashed Cauliflower

This creamy, garlicky mashed cauliflower is the ultimate low-carb comfort food—so rich and flavorful, no one will miss the potatoes!

Ingredients:

• 1 large head cauliflower, cut into florets (about 6 cups)
• 1 whole garlic bulb
• 3 tbsp olive oil, divided
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp heavy cream (or whole milk for a lighter option)
• 1/2 tsp dried thyme

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice the top off the garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden. Squeeze cloves out when cool.
2. Cook the cauliflower: Toss florets with remaining 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast at 400°F for 20 minutes, flipping halfway, until tender and lightly browned.
3. Blend: Transfer roasted cauliflower, roasted garlic, Parmesan, butter, cream, and thyme to a food processor. Pulse until smooth, scraping sides as needed. Season with extra salt if desired.

The roasted garlic adds a deep, caramelized sweetness that balances the cauliflower’s earthiness—plus, it’s silky enough to pass for traditional mash!

Tip: For extra fluffiness, pat the roasted cauliflower dry with a towel before blending to remove excess moisture.

Baked Ham with Pineapple Glaze

Baked Ham with Pineapple Glaze

This sweet and tangy glazed ham is a showstopper for holidays or Sunday dinners—just a handful of ingredients transforms a simple ham into something special.

Ingredients

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

Instructions

1. Preheat oven to 325°F. Place ham in a roasting pan, flat side down. Score the surface in a diamond pattern with a sharp knife.
2. In a saucepan over medium heat, whisk together 1 cup pineapple juice, 1/2 cup brown sugar, 1/4 cup Dijon mustard, 1 tbsp apple cider vinegar, and 1/2 tsp ground cloves. Simmer for 5 minutes until slightly thickened.
3. Brush half the glaze over ham. Bake uncovered for 1.5 hours, basting every 30 minutes with remaining glaze, until internal temperature reaches 140°F.
4. Let rest 15 minutes before slicing. The glaze caramelizes into a sticky, glossy crust with just the right balance of sweetness and spice.

Tip: Save the bone for soups—it adds incredible depth to split pea or white bean recipes!

Classic Dinner Rolls with Butter

Nothing beats the comforting aroma of freshly baked dinner rolls—soft, buttery, and perfect for passing around the table.

Ingredients:

• 1 cup warm whole milk (110°F)
• 2 ¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• 1 large egg, room temperature
• ¼ cup unsalted butter, melted (plus 2 tbsp for brushing)
• 1 tsp salt
• 3 ½ cups all-purpose flour, plus extra for dusting

Instructions:

1. In a large bowl, whisk together warm milk, yeast, and 1 tbsp sugar. Let sit for 5 minutes until foamy.
2. Stir in remaining sugar, egg, ¼ cup melted butter, and salt. Gradually add flour, mixing until a shaggy dough forms.
3. Turn dough onto a floured surface and knead 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. Roll into balls and arrange 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. Brush tops with 2 tbsp melted butter while warm.

The secret? A double rise ensures these rolls stay impossibly fluffy—ideal for sopping up gravy or slathering with honey.

Tip: For extra richness, swap ¼ cup milk for heavy cream in the dough.

Pumpkin Cheesecake with Gingersnap Crust

This creamy, spiced pumpkin cheesecake sits on a crunchy gingersnap crust—a match made in dessert heaven that’s just as impressive as it is easy.

Ingredients:

• 2 cups gingersnap cookie crumbs (about 35 cookies)
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1/8 tsp salt
• 16 oz cream cheese, softened
• 3/4 cup packed light brown sugar
• 1 (15 oz) can 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

Instructions:

1. Preheat oven to 325°F. Mix 2 cups gingersnap crumbs, 6 tbsp melted butter, 1/4 cup granulated sugar, and 1/8 tsp salt until combined. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Beat 16 oz cream cheese and 3/4 cup brown sugar until smooth. Add pumpkin puree, 3 eggs, 1 tsp vanilla, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves. Mix until just combined.
3. Pour filling over crust. Bake for 50–55 minutes until edges are set but center jiggles slightly. Cool in the oven with the door ajar for 1 hour, then chill for 4+ hours.

The warm spices and velvety texture make this cheesecake taste like autumn in every bite—plus, the crust adds a peppery kick that balances the sweetness.

Tip: For clean slices, dip your knife in hot water and wipe it between cuts.

Conclusion

With these 19 classic Thanksgiving recipes, you’re all set to create a heartwarming feast full of tradition and flavor. Whether you stick to the classics or add your own twist, these dishes are sure to delight. Don’t forget to share your favorites in the comments and pin this roundup for next year’s menu—happy cooking and happy Thanksgiving!