I love Thanksgiving because I love food. Growing up, my mom hosted Thanksgiving every single year, and I remember being absolutely giddy seeing all of my favorite dishes piled high on one plate.
My first Thanksgiving living in Virginia—far from family—I attempted to cook the entire meal by myself. I wasn’t an experienced cook, and… let’s just say, it wasn’t great. But that year sparked something. I became determined to find the best of the best recipes. So for the last 15 years I’ve been collecting, testing, tweaking, and discovering what truly earns a spot on my Thanksgiving table.
This list continues to evolve—because every Friendsgiving brings a new dish that steals my heart. But if you’re looking for a delicious, trustworthy, tried-and-true resource for Thanksgiving, I hope this helps make your holiday the yummiest ever.
Let’s feast. 🧡
Pre-Game Appetizer
Deviled Eggs
Creamy, tangy, and always gone within minutes.
Ingredients
- 6 hard-boiled eggs, halved
- ¼ cup mayo
- 1 tsp vinegar
- 1 tsp mustard
- ⅛ tsp salt
- Dash of pepper
- Paprika (topping)
Instructions
- Make the filling: Remove yolks and mash with mayo, vinegar, mustard, salt, and pepper until smooth.
- Assemble: Spoon or pipe back into the egg whites.
- Finish: Dust with paprika, chill, and serve.
Drinks
Thanksgiving Mocktails
Simple, refreshing, holiday-perfect.
- Ginger ale + splash of cranberry + orange slice
- Ginger ale + apple cider + cinnamon stick
Side Dishes
(Aka: the real stars of Thanksgiving)
🥖 Stuffing
Apple & Sausage Herb Stuffing — A Bountiful Kitchen
Si Foster said this stuffing has been the highlight of her Thanksgiving since childhood—and my stuffing-hating husband even loves this one.
We like to spread it thin in the pan so the top gets extra crispy.
🔗 Recipe: https://abountifulkitchen.com/apple-and-sausage-stuffing/
🍠 Sweet Potatoes
Crispy Parmesan Thyme Sweet Potato Stacks — Half Baked Harvest
If you’re not a marshmallow-sweet-potato person (same), these are your answer. Crispy, salty, buttery stacks of heaven. Double the recipe.
🔗 Recipe: https://www.halfbakedharvest.com/crispy-parmesan-thyme-sweet-potato-stacks/
🥖 Rolls
Knotted Bread Rolls — Made It Ate It Loved It
My children beg for these rolls. They are enormous, pillowy soft, and dangerously delicious. I only make them twice a year because I eat approximately 37 of them. Also elite for day-after turkey sandwiches.
🔗 Recipe: https://madeitateitlovedit.com/moms-knotted-rolls/
🥔 Mashed Potatoes
The Best Mashed Potatoes — New York Times Cooking
Apparently it’s not about the ingredients—it’s about the method. Follow the directions closely for perfect, silky mashed potatoes. I like to infuse the butter with herbs first, but that’s optional.
🔗 Recipe: https://cooking.nytimes.com/recipes/1016898-mashed-potatoes
🧀 Funeral Potatoes
A Utah staple. East coasters do mac and cheese—Utah does this.
Don’t fear the butter. It’s Thanksgiving.
🔗 Recipe: https://tastesbetterfromscratch.com/funeral-potatoes/
🥓 Shredded Brussels Sprout + Bacon Salad — Half Baked Harvest
When you inevitably crave a vegetable among all the carbs, THIS is the salad that cannot be passed over. Bright, warm, crunchy perfection.
🔗 Recipe: https://www.halfbakedharvest.com/shredded-brussels-sprout-bacon-salad/
🥫 Green Bean Casserole — Paula Deen
Trust the Southern women on casseroles. I skip the cheddar on top and instead caramelize the remaining crispy onions for an extra-good topping.
🔗 Recipe: https://www.pauladeen.com/recipe/southern-green-bean-casserole-recipe/
🍊 Cranberry Sauce — Once Upon a Chef
You cannot—cannot—open a can. This fresh cranberry-orange version is bright, tart, and perfect. Also make it days ahead.
🔗 Recipe: https://www.onceuponachef.com/recipes/cranberry-sauce.html
🌽 Ultimate Creamed Corn (Slow Cooker)
Ingredients
- 2 lbs frozen corn
- 12 oz cream cheese
- 1 cup milk
- ½ cup butter
- 2 tsp sugar
- 1 tsp salt
- ½ tsp pepper
Instructions
- Spread corn in slow cooker + top with cream cheese cubes.
- Mix remaining ingredients and pour over top.
- Cook on high 2–3 hours, stirring occasionally.
🦃 THE STAR OF THE SHOW: Bacon-Wrapped Cajun Turkey
Your masterpiece now includes equipment, ingredients, and full marinade instructions—cleanly formatted.
Equipment
- Injector syringe
- Glass mixing bowls
- Whisk
- Roasting bag
- Thick-cut bacon
- Toothpicks
- Large roasting pan (tin works best)
- Strainer for gravy
Injectable Cajun Marinade
Ingredients
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice
- ¼ cup extra-virgin olive oil
- ½ cup unsalted butter, melted
- ¼ teaspoon ground thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon crab & shrimp boil seasoning
- ½ teaspoon creole seasoning
Instructions
- Make the Marinade:
Melt butter and whisk together all remaining ingredients in a glass bowl until well combined. - Inject the Turkey:
Using a large injector syringe, inject marinade deep into the turkey in multiple spots. It will leak out—this is normal. Reinject anywhere that looks dry. - Marinate:
Allow the injected turkey to sit at room temperature for at least 1 hour before cooking.
Dry Rub (24 Hours Before Cooking)
- Slap Ya Mama or Tony’s Creole seasoning
- Pat turkey very dry
- Use almost an entire small bottle, or ⅓ of the large
- Rub generously all over and under the skin
Important:
If your turkey is frozen, begin thawing 4 days before Thanksgiving.
On Day 3 (24 hours before cooking), apply dry rub + inject marinade.
The Bacon Blanket
- Weave thick-cut bacon over the turkey like a quilt
- Secure with toothpicks on all four corners
- This keeps the turkey incredibly moist, flavorful, and golden
Cooking in a Bag (The KEY Step)
- Add 1 heaping tablespoon of flour to the roasting bag. Shake.
- Cut a few small slits in the top.
- With two people, carefully slide the turkey into the bag.
- Seal with the included tie.
- Cook according to the weight chart in the turkey instruction booklet.
Gravy Tips
- Do not add extra salt—the turkey drippings are already extremely flavorful.
- Move turkey to serving dish, then strain drippings through a sieve for perfectly smooth gravy.
- This is why a tin roasting pan is easiest to work with.
🥧 DESSERTS
Desserts remain in the same order as before — with your Never-Fail Pie Crust added at the top, since it can be used in many of the recipes below.
🥧 Never-Fail Pie Crust Recipe
It’s true… this crust never fails. Buttery, salty, flaky perfection every time.
📌 Save this for the holidays — you’ll thank me later.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup butter-flavored shortening
- ½ cup cold butter
- ¼ cup cold water
- 1 large egg
- 1 teaspoon distilled white vinegar
Instructions
- Whisk flour and salt in a large bowl.
- Cut in shortening and butter until mixture resembles coarse crumbs.
- In a separate bowl, mix water, egg, and vinegar. Add to flour mixture.
- Blend with a fork until dough forms.
- Divide into 2 balls, flatten into disks, wrap in plastic, and refrigerate until ready to use.
👉 No long chilling. No stress. Just the perfect flaky foundation for any pie—apple, berry, cream, pumpkin, all of it.
🍎🍒 Fresh Apple Cranberry Pie — A Bountiful Kitchen
The almond extract + tart cranberry combo is magic.
🔗 Recipe: https://abountifulkitchen.com/apple-cranberry-pie/
🥛 Homemade Whipped Cream (That Holds Up!)
Perfect for every pie.
Ingredients
- 2 cups cold heavy whipping cream
- ¼ cup sugar
- 1 tsp vanilla (optional)
Instructions
- Add cold cream to mixer.
- Whip 30 seconds.
- Add sugar + vanilla.
- Whip to stiff peaks.
🍋 Lemon Velvet Cream Pie — Deliciously Bold
Ingredients:
• 1 unbaked pie crust
• 1 tsp unflavored gelatin
• 2 tbsp cold water
• 6 egg yolks
• 1 can (2 cups) sweetened condensed milk
• 1/4 cup whipping cream
• 1/4 tsp salt
• 3/4 cup lemon juice
• Whipped cream
Instructions:
Instructions:
1. Preheat oven to 350°F. Bake your pie crust for 30 minutes (or follow package instructions).
2. In a small bowl, soften gelatin in cold water for 5 minutes. Microwave for 14 seconds, stir, and set aside.
3. In a large bowl, beat egg yolks and sweetened condensed milk for 2–3 minutes.
4. Add gelatin, whipping cream, and salt. Mix until smooth.
5. Slowly beat in the lemon juice.
6. Pour the filling into your baked pie crust (it’ll be full!).
7. Bake for 22–25 minutes until the center is just set.
8. Cool for 1 hour, then chill for at least 2 hours.
9. Top with whipped cream and serve cold.
🎃 Classic Pumpkin Pie — Libby’s (with Tyler’s spice upgrades)
🔗 Recipe: https://www.allrecipes.com/recipe/22755/libbys-famous-pumpkin-pie/
We add extra cinnamon + nutmeg
🍒 Cranberry Curd Tart — New York Times
Like a lemon tart’s glamorous cranberry cousin.
🔗 Recipe: https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart
🍮 Milk Bar Pumpkin Caramel Pie
Time-consuming. Ridiculous. Worth every second.
🔗 Recipe: https://milkbarstore.com/blogs/recipes/hillys-pumpkin-caramel-pie
🍫 Molten Chocolate Crackle Pie — Half Baked Harvest
An absolute showstopper.
🔗 Recipe: https://www.halfbakedharvest.com/molten-chocolate-crackle-pie/
❤️ The Raspberry Cream Pie I’ve Made for 14 Years Straight
(This one you’ve made every single year—full recipe included exactly as provided.)
Crust
- 1 (9-inch) pie crust
Raspberry Layer
- 3/4 cup sugar
- 1/4 cup cornstarch
- 1/8 teaspoon salt
- 1 3/4 cups water
- 1 (3 ounce) package raspberry gelatin powder
- 12 ounces frozen unsweetened raspberries
Cream Layer
- 3 ounces cream cheese, softened
- 1/3 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup whipping cream, whipped
Drizzle
- Melt semi-sweet/dark chocolate.
- Prepare and bake pie crust as per directions on package or recipe. Cool completely.
- For raspberry layer, combine sugar, cornstarch and 1/8 teaspoon salt in medium saucepan. Stir in water gradually.
- Cook and stir on medium heat until mixture comes to a boil and is thickened and clear.
- Add gelatin. Stir until dissolved.
- Stir in raspberries.
- Refrigerate until slightly thickened.
- For cream layer, combine cream cheese, 1/3 cup confectioners’ sugar, vanilla and 1/8 teaspoon salt in medium bowl.
- Beat at medium speed of electric mixer until smooth.
- Beat in whipped cream.
- Spread half of cream mixture in bottom of cooled baked pie crust.
- Top with half of raspberry mixture.
- Repeat layers.
- Refrigerate 1 hour.
- For drizzle, combine chocolate and shortening in small microwave-safe bowl.
- Microwave at 50% (MEDIUM) for 1 minute. Stir.
- Repeat until melted and smooth.
- (Or, melt on rangetop in small saucepan on very low heat.)
- Stir in 3/4 cup confectioners’ sugar and 1/8 teaspoon salt until fine crumbs form.
- Stir in milk, a little at a time, until mixture is of desired consistency.
- Drizzle over raspberry layer and edge of crust.
- Refrigerate at least 1 to 2 hours before serving.