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

Hold onto your hats, folks, because this herb-roasted turkey with garlic butter is about to take your taste buds on a joyride they won’t forget. Perfect for when you want to impress without the stress, this dish is a showstopper that’s surprisingly simple to whip up.

Ingredients

• 1 whole turkey (12-14 lbs), patted dry
• 1 cup unsalted butter, softened
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp fresh sage, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, halved
• 1 onion, quartered

Instructions

1. Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven to ensure even cooking.
2. In a medium bowl, combine the softened butter, minced garlic, rosemary, thyme, sage, sea salt, and black pepper until well blended. This garlic butter will be your turkey’s best friend.
3. Gently loosen the skin over the turkey breast and thighs with your fingers, being careful not to tear it. Spread half of the garlic butter mixture under the skin, directly on the meat, for maximum flavor penetration.
4. Rub the remaining garlic butter all over the outside of the turkey, ensuring every nook and cranny is covered for a golden, crispy skin.
5. Stuff the turkey cavity with the halved lemon and quartered onion to add moisture and aroma from the inside out.
6. Place the turkey on a rack in a roasting pan, breast side up. Roast in the preheated oven for about 3 to 3 1/2 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
7. Let the turkey rest for at least 20 minutes before carving to allow the juices to redistribute, ensuring every slice is succulent.

Zesty and aromatic, this herb-roasted turkey boasts a crispy, golden skin that gives way to tender, juicy meat infused with the rich flavors of garlic and herbs. Serve it with a side of roasted vegetables or atop a bed of wild rice for a meal that’s as visually stunning as it is delicious.

Classic Bread Stuffing with Sage and Thyme

Ever find yourself in a culinary conundrum, staring into the abyss of your fridge, wondering how to turn that stale bread into something spectacular? Fear not, for this Classic Bread Stuffing with Sage and Thyme is about to become your go-to move for transforming the mundane into the magnificent.

Ingredients

• 1 loaf day-old artisan bread, cut into 1/2-inch cubes (about 8 cups)
• 1/2 cup unsalted butter, clarified
• 2 cups yellow onions, finely diced
• 1 1/2 cups celery, finely diced
• 2 tbsp fresh sage, minced
• 1 tbsp fresh thyme leaves
• 2 cups chicken stock, preferably homemade
• 2 pasture-raised eggs, lightly beaten
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish.
2. Spread the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until lightly golden and crisp. Tip: This step is crucial for achieving that perfect texture, so don’t rush it.
3. In a large skillet over medium heat, melt the clarified butter. Add the onions and celery, sautéing until translucent, about 8 minutes. Tip: Clarified butter has a higher smoke point, making it ideal for sautéing without burning.
4. Stir in the sage and thyme, cooking for an additional minute until fragrant.
5. In a large mixing bowl, combine the toasted bread cubes, sautéed vegetable mixture, chicken stock, beaten eggs, salt, and pepper. Mix gently until all ingredients are evenly incorporated. Tip: For a moister stuffing, let the mixture sit for 10 minutes before baking to allow the bread to absorb the liquid.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly.
7. Bake uncovered for 45 minutes, or until the top is golden brown and the edges are crispy.

Out of the oven, this stuffing is a harmonious blend of crispy top and tender middle, with the sage and thyme playing a delightful duet of flavors. Serve it alongside your favorite roast or, for a twist, use it as a hearty base for a poached egg breakfast.

Creamy Mashed Potatoes with Gravy

Buckle up, buttercups, because we’re about to dive into a cloud of creamy, dreamy mashed potatoes that’ll have you floating on a gravy river straight to comfort town. This isn’t just any spud situation—it’s a velvety, buttery masterpiece that’ll make your taste buds sing opera.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup unsalted butter, clarified
• 1 cup heavy cream, warmed
• 1 tsp sea salt, finely ground
• 1/2 tsp white pepper, freshly ground
• 2 cups homemade chicken stock, reduced by half
• 2 tbsp all-purpose flour
• 1/4 cup unsalted butter
• 1/2 tsp black truffle salt

Instructions

1. Place the quartered Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce heat to maintain a gentle simmer and cook for 15-20 minutes, or until potatoes are fork-tender.
3. Drain the potatoes thoroughly and return them to the pot over low heat for 1 minute to evaporate any remaining moisture, stirring constantly.
4. Add the clarified butter, warmed heavy cream, sea salt, and white pepper to the potatoes. Mash with a potato masher until smooth and creamy.
5. For the gravy, melt 1/4 cup unsalted butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux.
6. Gradually whisk in the reduced chicken stock, ensuring no lumps form. Bring to a simmer and cook for 3-5 minutes, or until thickened.
7. Season the gravy with black truffle salt and adjust consistency with additional stock if necessary.

Perfectly pillowy with a rich, buttery depth, these mashed potatoes are a canvas for that luxurious truffle-kissed gravy. Serve them in a hollowed-out bread bowl for a carb-on-carb experience that’s downright revolutionary.

Cranberry Sauce with Orange Zest

Oh, the joys of cranberry sauce! It’s not just a Thanksgiving sidekick but a year-round superstar that can jazz up your meals with its tangy sweetness. And when you throw in some orange zest? Boom—you’ve got a flavor explosion that’ll make your taste buds do a happy dance.

Ingredients

• 12 oz fresh cranberries, rinsed and picked over
• 1 cup granulated sugar
• 1/2 cup freshly squeezed orange juice
• 1 tbsp orange zest, finely grated
• 1/2 cup water
• 1/4 tsp kosher salt

Instructions

1. In a medium saucepan over medium heat, combine cranberries, sugar, orange juice, water, and kosher salt.
2. Stir gently to dissolve the sugar, then bring the mixture to a simmer. Tip: Keep the heat at medium to prevent the sugar from burning.
3. Once simmering, reduce the heat to low and continue to cook for 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Tip: Listen for the cranberries to pop—it’s your cue they’re ready.
4. Remove the saucepan from the heat and stir in the orange zest. Tip: Adding the zest off the heat preserves its bright, citrusy aroma.
5. Let the sauce cool to room temperature before serving, allowing it to thicken further.

Craving something beyond the usual turkey pairing? This cranberry sauce with orange zest is a game-changer on pancakes, mixed into yogurt, or as a glossy glaze for roasted carrots. Its vibrant flavor and slightly chunky texture make it a versatile condiment that’s anything but ordinary.

Traditional Pumpkin Pie with Whipped Cream

Fall has officially called, and it’s demanding we indulge in the quintessential dessert that screams ‘autumn’ louder than a squirrel hoarding acorns—Traditional Pumpkin Pie with Whipped Cream. This isn’t just any pie; it’s a creamy, spiced masterpiece that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 1/2 cups pure pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 pasture-raised eggs, lightly beaten
• 1 cup evaporated milk
• 1 unbaked 9-inch pie crust
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 425°F (220°C). This high initial temperature helps set the crust quickly, preventing a soggy bottom.
2. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, salt, cinnamon, ginger, and cloves until well combined.
3. Add the lightly beaten eggs to the pumpkin mixture, blending until smooth. Tip: For an extra silky texture, strain the mixture through a fine-mesh sieve.
4. Gradually stir in the evaporated milk, ensuring the mixture is homogenous. Pour the filling into the unbaked pie crust.
5. Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean. Tip: Shield the crust edges with foil if they begin to brown too quickly.
6. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. This patience-testing step ensures the filling sets properly.
7. While the pie cools, whip the heavy cream, powdered sugar, and vanilla extract to stiff peaks. Chill until serving. Tip: For peak fluffiness, chill your mixing bowl and beaters beforehand.

Outrageously smooth with a spice-kissed warmth, this pie pairs divinely with the cloud-like whipped cream. For a show-stopping twist, serve with a drizzle of caramel and a sprinkle of toasted pecans.

Macaroni and Cheese with a Crispy Topping

Kick off your culinary adventure with this decadent Macaroni and Cheese, crowned with a golden, crispy topping that’ll have your taste buds doing a happy dance. Perfect for those days when only comfort food will do, this dish is a playful twist on the classic, guaranteed to bring smiles (and maybe a few requests for seconds).

Ingredients

• 8 oz elbow macaroni
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup Gruyère cheese, freshly grated
• 2 cups whole milk
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 cup panko breadcrumbs
• 2 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and butter a 2-quart baking dish.
2. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.
3. In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to create a roux.
4. Gradually whisk in the whole milk, ensuring no lumps form. Cook until the mixture thickens, about 5 minutes.
5. Remove from heat and stir in the sharp cheddar and Gruyère cheeses until fully melted. Season with smoked paprika, cayenne pepper, sea salt, and black pepper.
6. Combine the cheese sauce with the cooked macaroni, then transfer to the prepared baking dish.
7. In a small bowl, mix the panko breadcrumbs with clarified butter. Sprinkle evenly over the macaroni mixture.
8. Bake for 25 minutes, or until the topping is golden and crispy.
9. Let stand for 5 minutes before serving to allow the sauce to set slightly.

Velvety smooth cheese clings to every noodle, while the crispy panko topping adds a delightful crunch. Serve this mac and cheese with a side of pickled jalapeños for an extra kick, or keep it classic with a crisp green salad.

Glazed Carrots with Brown Sugar

Zesty and zippy, these glazed carrots are about to steal the spotlight at your dinner table, transforming the humble root vegetable into a caramelized, sweet, and slightly tangy side dish that even the pickiest of eaters will devour.

Ingredients

• 1 pound fresh carrots, peeled and sliced into 1/4-inch thick rounds
• 2 tablespoons unsalted butter
• 1/4 cup dark brown sugar, packed
• 1/2 cup water
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh thyme leaves

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until it begins to foam slightly, about 1 minute.
2. Add the sliced carrots to the skillet, stirring to coat them evenly with the butter. Cook for 5 minutes, stirring occasionally, until the carrots start to soften.
3. Sprinkle the dark brown sugar over the carrots, followed by the water, fine sea salt, and freshly ground black pepper. Stir to combine.
4. Reduce the heat to medium-low and simmer the carrots, uncovered, for 10 minutes, or until the liquid has reduced to a thick glaze and the carrots are tender.
5. Remove the skillet from the heat and stir in the apple cider vinegar and fresh thyme leaves. Tip: The vinegar adds a bright contrast to the sweetness of the brown sugar.
6. Transfer the glazed carrots to a serving dish. Tip: For an extra touch of elegance, garnish with additional thyme leaves before serving.

Caramelized to perfection, these glazed carrots boast a glossy sheen and a fork-tender bite, with the thyme adding an herby freshness that cuts through the richness. Serve them alongside a roast chicken for a comforting meal, or atop a bed of creamy polenta for a vegetarian delight.

Homemade Gravy with Pan Drippings

So, you’ve conquered the roast and now you’re staring at those glorious pan drippings like, ‘What’s next, genius?’ Well, buckle up, buttercup, because we’re about to transform those drippings into a gravy so good, it’ll make your grandma’s secret recipe blush.

Ingredients

• 1/4 cup pan drippings (from your recently roasted masterpiece)
• 1/4 cup all-purpose flour (for that silky-smooth texture we’re after)
• 2 cups unsalted chicken stock (homemade if you’re fancy, store-bought if you’re human)
• 1/2 teaspoon freshly ground black pepper (because pre-ground is so last year)
• 1/2 teaspoon kosher salt (it’s all about that grain size, folks)

Instructions

1. Place the pan with drippings over medium heat. If your pan is oven-safe, you’re golden; if not, transfer those liquid gold drippings to a saucepan.
2. Sprinkle the flour evenly over the drippings, whisking constantly to avoid lumps. This is your roux, and it’s the backbone of your gravy’s body and flavor.
3. Cook the roux, continuing to whisk, for about 2 minutes or until it turns a light golden brown. This cooks out the raw flour taste and adds a nutty depth to your gravy.
4. Gradually pour in the chicken stock, whisking vigorously to incorporate. Pro tip: Warm your stock beforehand to avoid temperature shock that can lead to a lumpy gravy.
5. Bring the mixture to a simmer, then reduce the heat to low. Let it bubble gently for 5 minutes, stirring occasionally, until the gravy thickens to coat the back of a spoon.
6. Season with kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed, but remember, you can always add more, but you can’t take it out.

This gravy is the epitome of comfort, with a velvety texture and a rich, savory flavor that’ll have you questioning why you ever settled for the jarred stuff. Try it over mashed potatoes, biscuits, or, let’s be real, straight from the spoon.

Pecan Pie with a Flaky Crust

Unbelievably, the pecan pie you’re about to dive into is the stuff of legends—flaky crust, gooey filling, and a nutty crunch that’ll have you questioning all your life choices up until this very moment. Let’s get baking before you change your mind!

Ingredients

• 1 1/4 cups all-purpose flour, sifted
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, chilled and cubed
• 4 tablespoons ice water
• 3 pasture-raised eggs, lightly beaten
• 1 cup pure maple syrup
• 1 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1 1/2 cups pecans, roughly chopped

Instructions

1. In a large mixing bowl, whisk together the sifted all-purpose flour and fine sea salt.
2. Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter, blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow the gluten to relax.
5. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Trim and crimp the edges as desired.
6. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, pure maple syrup, granulated sugar, melted unsalted butter, and pure vanilla extract until smooth.
7. Stir in the roughly chopped pecans, then pour the filling into the prepared crust. Tip: For an even distribution, arrange some pecans on top before baking.
8. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
9. Allow the pie to cool completely on a wire rack before serving to let the filling set properly.

Just when you thought pecan pie couldn’t get any better, this version comes along with its flaky, buttery crust and rich, nutty filling. Serve it warm with a scoop of vanilla ice cream for a dessert that’s downright sinful.

Apple Pie with Cinnamon and Nutmeg

Gather ’round, pie enthusiasts and casual bakers alike, because we’re about to embark on a culinary adventure that’ll make your taste buds sing and your kitchen smell like a cozy autumn day—no matter the season. This apple pie, spiced to perfection with cinnamon and nutmeg, is the hero your dessert table deserves.

Ingredients

• 2 1/2 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 6 cups Granny Smith apples, peeled, cored, and thinly sliced
• 3/4 cup granulated sugar
• 2 tbsp ground cinnamon
• 1 tsp freshly grated nutmeg
• 1 tbsp lemon juice
• 1 pasture-raised egg, lightly beaten
• 1 tbsp turbinado sugar

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the center.
2. In a large bowl, combine the sifted flour and diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tbsp at a time, mixing until the dough just comes together. Tip: Overworking the dough will make it tough, so stop as soon as it forms a ball.
4. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
5. In another bowl, toss the apple slices with granulated sugar, cinnamon, nutmeg, and lemon juice until evenly coated.
6. Roll out one dough disc on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming any excess.
7. Fill the pie crust with the apple mixture, mounding slightly in the center.
8. Roll out the second dough disc and place over the apples. Trim, seal, and crimp the edges. Cut a few slits in the top for steam to escape.
9. Brush the top with the beaten egg and sprinkle with turbinado sugar. Tip: The egg wash gives the pie a beautiful golden shine.
10. Bake for 45-50 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.

Craving a slice yet? This pie boasts a flaky, buttery crust that shatters at the touch, revealing a tender, spiced apple filling that’s perfectly balanced—not too sweet, with just the right kick of warmth from the cinnamon and nutmeg. Serve it warm with a scoop of vanilla ice cream for that classic combo, or get adventurous with a sharp cheddar slice on the side for a sweet and savory twist.

Roasted Garlic Mashed Cauliflower

Prepare to have your taste buds do a happy dance with this creamy, dreamy Roasted Garlic Mashed Cauliflower that’s about to become your new favorite side dish. It’s like mashed potatoes decided to go on a health kick and came back looking (and tasting) absolutely fabulous.

Ingredients

• 1 large head of cauliflower, trimmed and cut into florets
• 4 cloves of garlic, unpeeled
• 2 tablespoons of extra-virgin olive oil
• 1/4 cup of heavy cream, warmed
• 2 tablespoons of unsalted butter, at room temperature
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of freshly ground black pepper
• 1/4 teaspoon of smoked paprika
• 1 tablespoon of fresh chives, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C). Toss the cauliflower florets and unpeeled garlic cloves with olive oil on a baking sheet, ensuring they’re evenly coated.
2. Roast in the preheated oven for 25 minutes, or until the cauliflower is tender and the edges are golden brown. The garlic should be soft and fragrant.
3. Remove from the oven and let cool slightly. Squeeze the roasted garlic out of their skins into a large bowl.
4. Transfer the roasted cauliflower to the bowl with the garlic. Add the warmed heavy cream, butter, sea salt, black pepper, and smoked paprika.
5. Using a potato masher or immersion blender, mash or blend the mixture until smooth and creamy. For a smoother texture, blend longer; for chunkier, mash less.
6. Garnish with fresh chives before serving. Tip: For an extra flavor boost, toast the chives lightly before chopping.

Just like that, you’ve got a side dish that’s rich in flavor with a velvety texture that pairs perfectly with everything from grilled meats to a simple weeknight roast. Try topping it with crispy bacon bits or a sprinkle of Parmesan for an indulgent twist.

Baked Ham with Pineapple Glaze

Yummy doesn’t even begin to cover it—this Baked Ham with Pineapple Glaze is the showstopper your dinner table has been dreaming of. Perfectly sweet, slightly tangy, and oh-so-juicy, it’s like a tropical vacation for your taste buds.

Ingredients

• 1 (8-10 lb) fully cooked, bone-in ham
• 1 cup pineapple juice, freshly squeezed
• 1/2 cup light brown sugar, packed
• 1/4 cup Dijon mustard
• 1 tbsp clarified butter
• 1/2 tsp ground cloves
• 1/4 tsp cayenne pepper
• 1 fresh pineapple, peeled, cored, and sliced into 1/2-inch rings

Instructions

1. Preheat your oven to 325°F (163°C) and position the rack in the lower third of the oven.
2. Using a sharp knife, score the ham in a diamond pattern, about 1/4-inch deep, to allow the glaze to penetrate.
3. In a medium saucepan over medium heat, combine pineapple juice, brown sugar, Dijon mustard, clarified butter, ground cloves, and cayenne pepper. Whisk until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
4. Place the ham in a large roasting pan and brush generously with half of the pineapple glaze.
5. Arrange the pineapple rings on top of the ham, securing with toothpicks if necessary, and brush with the remaining glaze.
6. Bake the ham, uncovered, for 1 hour and 30 minutes, or until the internal temperature reaches 140°F (60°C), basting with pan juices every 30 minutes.
7. Let the ham rest for 15 minutes before slicing to allow the juices to redistribute.

Delightfully caramelized on the outside and tender on the inside, this ham pairs beautifully with a side of roasted sweet potatoes or a crisp green salad. For an extra touch of elegance, garnish with fresh mint leaves and serve with a drizzle of the reduced pan juices.

Classic Dinner Rolls with Butter

Howdy, bread enthusiasts and butter aficionados! Today, we’re diving fork-first into the fluffy, buttery heaven that is Classic Dinner Rolls. Perfect for sopping up gravy or just shamelessly devouring by the handful, these little clouds of joy are about to become your new best friends.

Ingredients

• 1 cup whole milk, warmed to 110°F
• 2 1/4 tsp active dry yeast
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 large pasture-raised egg, lightly beaten
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 1/4 cup clarified butter, for brushing

Instructions

1. In a large mixing bowl, combine the warmed milk, yeast, and sugar. Let sit for 5 minutes until frothy, proving the yeast is alive and kicking.
2. Whisk in the melted butter and beaten egg until the mixture is as smooth as a jazz tune.
3. Gradually add the flour and salt, stirring until a shaggy dough forms. This is your arm workout for the day.
4. Turn the dough onto a floured surface and knead for 8 minutes until it’s as smooth as a baby’s bottom. Tip: If the dough sticks, lightly flour your hands, not the dough.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size. Patience is key here.
6. Punch down the dough (take out your frustrations) and divide into 12 equal pieces. Roll each into a smooth ball and place in a greased baking dish.
7. Cover and let rise again for 30 minutes. Meanwhile, preheat your oven to 375°F.
8. Bake for 20 minutes or until golden brown. Brush the tops with clarified butter right out of the oven for that irresistible sheen. Tip: For extra flavor, sprinkle with flaky sea salt before brushing with butter.
9. Let cool for 5 minutes, but let’s be real, they’re best served warm. Tip: Tear, don’t cut, for that authentic, I-made-this-from-scratch feel.

Buttery, soft, and with just the right amount of pull, these dinner rolls are the unsung heroes of the table. Serve them alongside a roast or, for a twist, split and toast them for the ultimate breakfast sandwich base.

Pumpkin Cheesecake with Gingersnap Crust

So, you’ve decided to embark on the culinary adventure of making a Pumpkin Cheesecake with Gingersnap Crust, huh? Brace yourself for a dessert that’s as bold in flavor as it is in personality, blending the spicy kick of gingersnaps with the creamy, dreamy embrace of pumpkin cheesecake.

Ingredients

• 1 1/2 cups finely crushed gingersnap cookies
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 3 pasture-raised eggs, lightly beaten
• 1 cup pumpkin puree
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 350°F (175°C). This ensures a perfectly even bake for your cheesecake.
2. In a medium bowl, combine the crushed gingersnap cookies, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Tip: Use the bottom of a glass to press the crust evenly.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.
4. In a large bowl, beat the cream cheese until smooth. Gradually add 1 cup granulated sugar and vanilla extract, beating until fluffy.
5. Add the lightly beaten eggs one at a time, mixing just until incorporated. Overmixing can introduce too much air, leading to cracks.
6. Fold in the pumpkin puree, cinnamon, ginger, nutmeg, and cloves until the mixture is uniform in color.
7. Pour the filling over the prepared crust, smoothing the top with a spatula. Tip: Tap the pan gently on the counter to remove any air bubbles.
8. Bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly. Tip: A water bath can prevent cracking, but isn’t necessary if you’re careful not to overbake.
9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
10. Refrigerate for at least 4 hours, preferably overnight, before serving.

Last but not least, this Pumpkin Cheesecake with Gingersnap Crust is a symphony of textures and flavors—creamy, spicy, and utterly irresistible. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of elegance.

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!