Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays + Events
  • News
  • F&W Classic
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More
    • 50 Affordable Wines You Can Always Trust

      50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken
    • Comfort Food
    • Breakfast + Brunch
    • Salads
    • Desserts
    • Vegetables
    • Pasta + Noodles
    • Chefs
    • Meat + Poultry
    • Soup
    • Appetizers
    • Side Dishes
    • Fruits
    • Seafood
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Spirits
    • Coffee
    • Juices
    • Beer
    • Champagne + Sparkling Wine
    • Tea
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays + Events

    Holidays + Events

    See All Holidays + Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic

    F&W Classic

    See All F&W Classic
    • F&W Classic Insider
    • Food & Wine Classic in Aspen
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Sweepstakes

Follow Us

  1. Home
  2. Recipes
  3. Holidays + Events
  4. Thanksgiving
  5. 34 Recipes for a Gloriously Extra, Next-Level Thanksgiving

34 Recipes for a Gloriously Extra, Next-Level Thanksgiving

By Food & Wine Editors November 05, 2021
Skip gallery slides
FB Tweet
Citrus-Champagne Punch for Thanksgiving Recipe Gallery
Credit: Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer / Set Construction by Johnny Figueroa

When it comes to Thanksgiving, menus tend to be extra by default—crisp, bubbling dishes of macaroni and cheese, mounds of creamy, gravy-laden mashed potatoes, and the star of the show, roasted (or deep-fried! Or smoked!) turkey. But why not turn it all the way up to 10? Here, we've gathered over 30 recipes to create the ultimate extra Thanksgiving spread, covering ground from impressive appetizers to unforgettable desserts. In the mood for sparkling wine? Use it to make a gorgeous (and very much adults-only) Cranberry-Orange Sparkling Wine Gelatin, or festive Citrus-Champagne Punch. Need a new gravy recipe? This one is bolstered with caramelized mushrooms, cultured butter, apple brandy, and more, resulting in layers upon layers of flavor. Whether you pick just one of these recipes or use them to curate your whole menu, you'll definitely be bringing something impressive to the table.

Start Slideshow

1 of 34

FB Tweet
Pinterest Email Send Text Message Print

Caviar-Topped Deviled Eggs

Caviar-Topped Deviled Eggs
Credit: Caitlin Bensel
Get the Recipe

These deviled eggs get dressed up with the help of sturgeon caviar, and also get an extra boost of flavor thanks to olive brine.

1 of 34

Advertisement
Advertisement

2 of 34

FB Tweet
Pinterest Email Send Text Message Print

Chile Crisp-Glazed Bacon Bites

Chile Crisp Glazed Bacon Bites
Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
Get the Recipe

For this party snack, meaty bites of slow-roasted slab bacon are tossed with a homemade chile crisp that's studded with freshly toasted chunks of dried chiles, fresh ginger, and garlic. Native to Mexico, slender and spicy dried Japones chiles lend their heat to this quick version of the popular Chinese condiment.

2 of 34

3 of 34

FB Tweet
Pinterest Email Send Text Message Print

Mushroom Toasts with Délice de Bourgogne

Mushroom Toasts with Delice de Bourgogne
Credit: Eva Kolenko
Get the Recipe

Triple créme cheese, an ultra-rich version of brie, is topped with pan-roasted mushrooms and herbs in this elegant appetizer.

3 of 34

Advertisement

4 of 34

FB Tweet
Pinterest Email Send Text Message Print

Caramelized Five-Onion Dip

Caramelized Five Onion Dip
Credit: Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen
Get the Recipe

A mix of five different alliums—shallots, scallions, and sweet, yellow, and red onions—gives this classic caramelized onion dip layers of flavor. Yellow and red onions give it bite, while Vidalia onion and shallots lend a pleasant sweetness.

4 of 34

5 of 34

FB Tweet
Pinterest Email Send Text Message Print

Oyster Casserole with Cracker Crumbs

Oyster Casserole with Cracker Crumbs
Credit: Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
Get the Recipe

In this quick, simple recipe from the The Fannie Farmer Cookbook by Marion Cunningham, tender and juicy oysters are drizzled with a bit of cream and hot sauce, then baked in a sumptuous buttery crumb mixture for a bit of crunch. Serve as an appetizer for a dinner party, or as a side dish with ham or turkey. For individual servings, the mixture can be divided among four ramekins instead of one baking dish.

5 of 34

6 of 34

FB Tweet
Pinterest Email Send Text Message Print

Corn Biscuits with Savory Herb Streusel

Corn Biscuits with Savory Herb Streusel
Credit: Photo by Jennifer Causey / Food Styling by Torie Cox
Get the Recipe

2021 Food & Wine Best New Chef Thessa Diadem's streusel-topped corn biscuits star a trio of corn—cornmeal for texture, creamed corn for moisture, and freeze-dried sweet corn for its intense flavor. "Freeze-dried corn works better than fresh corn, which has too much moisture," Diadem says. The labneh in the recipe mimics full-fat buttermilk and provides acid that helps the biscuits rise.

6 of 34

Advertisement
Advertisement
Advertisement

7 of 34

FB Tweet
Pinterest Email Send Text Message Print

Cheddar-Scallion Biscuits

Cheddar-Scallion Biscuits
Credit: Greg DuPree
Get the Recipe

"The buttermilk dough bakes atop a pile of grated cheddar, bringing not just a wonderfully caramelized flavor, but a clever textural element in the form of crisp, lacy 'feet' that form around the bottom or each biscuit," Food & Wine's Kat Kinsman says of these biscuits. "Add a hefty amount of chopped scallion into the mix and it's a savory, joyous match for the ages."

7 of 34

8 of 34

FB Tweet
Pinterest Email Send Text Message Print

Citrus, Beet, and Arugula Salad with Halloumi Croutons

Citrus, Beet and Arugula Salad with Halloumi Croutons
Credit: Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv
Get the Recipe

Resplendent with mixed citrus and jewel-toned roasted beets, this peppery arugula salad gets elevated to holiday status courtesy of crispy halloumi croutons.

8 of 34

9 of 34

FB Tweet
Pinterest Email Send Text Message Print

Red Cabbage Salad with Baked Cherries, Apples, and Almond Dukkah

Red Cabbage Salad with Baked Cherries, Apples, and Almond Dukkah
Credit: Marcus Nilsson
Get the Recipe

This refreshing, vibrantly colored salad features bright cherry vinegar and sweet roasted cherry juice. Earthy, spice-filled dukkah grounds the flavors and adds a nutty crunch.

9 of 34

Advertisement
Advertisement
Advertisement

10 of 34

FB Tweet
Pinterest Email Send Text Message Print

Crab Pithivier with Scallop Frangipane

Crab Pithiviers with Scallop Frangipane
Credit: Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Get the Recipe

Perfect for a dinner party or any sort of special occasion, this stunning dish from chef Angie Mar is a project that's well worth your time. The crab and scallops lend a delicate sweetness, and the sherry sauce brings nuttiness and brightness. Almond flour is essential, as it holds the filling together and gives it texture.

10 of 34

11 of 34

FB Tweet
Pinterest Email Send Text Message Print

Butternut Squash Soup with Bacon and Crème Fraîche

Butternut Squash Soup with Creme Fraiche and Bacon
Credit: Erin Kunkel
Get the Recipe

Roasting the butternut squash with honey and a touch of salt intensifies the natural sweetness of the squash and caramelizes the honey. Take time browning the onions; cooking them low and slow deepens the foundational flavor of this hearty soup.

11 of 34

12 of 34

FB Tweet
Pinterest Email Send Text Message Print

Lobster Risotto

Lobster Risotto
Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Get the Recipe

A small pinch of saffron goes a long way in imparting a vibrant golden hue and floral fragrance to this creamy lobster risotto. Precooked lobster and bottled clam juice deliver robust layers of flavor with a minimum amount of effort, making this a perfect weeknight supper. Pair it with a bottle of white Bordeaux, recommends sommelier Tonya Pitts, of Les Dames D'Escoffier International, San Francisco. "I love white Bordeaux with this easy dish. It highlights the lobster and creaminess of the risotto, ultimately becoming intertwined with the flavor and textures."

12 of 34

Advertisement
Advertisement
Advertisement

13 of 34

FB Tweet
Pinterest Email Send Text Message Print

Kish Family Two-Bread Stuffing

Kish Family Two-Bread Stuffing
Credit: Eva Kolenko
Get the Recipe

Top Chef winner Kristen Kish's mom came up with this two-bread stuffing to please both sides of her family: half from Michigan, where white bread stuffing is essential, and half from Texas, where they demand cornbread. A double batch feeds a crowd with plenty of leftovers for the next day.

13 of 34

14 of 34

FB Tweet
Pinterest Email Send Text Message Print

Rustic Bread Stuffing with Swiss Chard and Chestnuts

Bread stuffing with Swiss chard and chestnuts
Credit: David Malosh
Get the Recipe

Swiss chard lends a pleasant earthiness to this hearty stuffing; meaty chestnuts add texture and richness. Choose high-quality crusty bread for this recipe to ensure a fluffy texture and crisp top. Infusing the vegetable broth with dried porcini mushrooms helps add extra umami to the stuffing.

14 of 34

15 of 34

FB Tweet
Pinterest Email Send Text Message Print

Herb-Scented Mashed Potatoes

herb-scented-mashed-potatoes
Get the Recipe

To make these flavor-packed potatoes, Food & Wine's Justin Chapple first steeps fresh rosemary, sage, and garlic in a combination of milk and cream, then folds that fragrant mixture into boiled and riced potatoes. To make them even more irresistible, he brushes the mashed potatoes with butter and broils them before serving, creating a deliciously light and crispy potato crust on top.

15 of 34

Advertisement
Advertisement
Advertisement

16 of 34

FB Tweet
Pinterest Email Send Text Message Print

Green Bean Casserole with Almost-Burnt Almonds

Green bean casserole with almost burnt almonds
Credit: David Malosh
Get the Recipe

This riff on the Thanksgiving classic features tender-crisp green beans in a silky vegetarian sauce. With incredible crunch and intense nutty flavor, almost-burnt almonds take this dish to the next level; carefully cut one almond in half after the initial bake to make sure it's browned all the way through.

16 of 34

17 of 34

FB Tweet
Pinterest Email Send Text Message Print

Creamy Swiss Chard Gratin with Crispy Gnocchi

Creamy Swiss Chard Gratin with Crispy Gnocchi
Credit: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
Get the Recipe

A riff on creamed spinach, this cheesy gratin is studded with buttery toasted gnocchi. Swiss chard adds an earthy bite, while a duo of nutty Gruyère and salty Parmigiano-Reggiano brings richness and depth to the béchamel. Store-bought gnocchi help this gratin come together in a flash; toasting them in butter instead of boiling adds a compelling crunch.

17 of 34

18 of 34

FB Tweet
Pinterest Email Send Text Message Print

Southern-Style Mac 'n' Cheese

Southern Style Mac n Cheese
Credit: Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
Get the Recipe

Three different kinds of cheese—extra-sharp cheddar, Colby-Jack, and cream cheese—go into this creamy, savory macaroni and cheese recipe, which also gets layers of flavor from fresh bay leaves and dry mustard. Southern-style mac 'n' cheese is typically made with a milk-and-egg base rather than a roux. Here, the milk component is an infused milk-and-cream mixture reserved from cooking the noodles (which adds even more richness to the dish). Make this one of the starring sides at your Thanksgiving table.

18 of 34

Advertisement
Advertisement
Advertisement

19 of 34

FB Tweet
Pinterest Email Send Text Message Print

Baked Shells with Gremolata Breadcrumbs

Baked Shells with Gremolata Breadcrumbs
Credit: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
Get the Recipe

Macaroni and cheese is always a crowd-pleaser. This version features a combination of Fontina for optimal gooey texture and cheddar for its tangy flavor, and a crispy mix of toasted panko, parsley, lemon, and garlic that cuts through the richness of the ultra-creamy baked shells.

19 of 34

20 of 34

FB Tweet
Pinterest Email Send Text Message Print

Smoky Sweet Potatoes with Chorizo Butter

Smoky Sweet Potatoes with Chorizo Butter
Credit: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee
Get the Recipe

Smoky and spicy, cured Spanish chorizo infuses melted butter with its rich color and flavor, balancing the natural sweetness of these tender roasted sweet potatoes. Scoring baked sweet potatoes and then broiling them gives them a hint of smoke and lets the chorizo butter soak into every bite.

20 of 34

21 of 34

FB Tweet
Pinterest Email Send Text Message Print

Cranberry-Orange Sparkling Wine Gelatin

Cranberry-Orange Sparkling Wine Gelatin
Credit: Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
Get the Recipe

This festive layered gelatin is a conversation-starting centerpiece and sure to delight potluck guests. The rosy cranberry layer is tart, bursting with cranberries and a splash of gin, and the sparkling wine layer, with a hint of elderflower liqueur, still playfully maintains its bubbles. Spiked with three types of alcohol, this is an adults-only side or dessert.

21 of 34

Advertisement
Advertisement
Advertisement

22 of 34

FB Tweet
Pinterest Email Send Text Message Print

Cranberry-and-Citrus Chutney with Fennel Pollen

Cranberry-and-Citrus Chutney with Fennel Pollen
Credit: Eva Kolenko
Get the Recipe

For this dish, Top Chef winner Kristen Kish was inspired by her grandfather's raspberry-studded Jell-O salad, which was served at the holidays as a savory side to turkey and then again as dessert with a dollop of Cool Whip. Kish's version, a glossy chutney peppered with candied orange peel and spiced with fennel pollen, is the perfect counterpoint to a holiday roast or Thanksgiving turkey.

22 of 34

23 of 34

FB Tweet
Pinterest Email Send Text Message Print

Mushroom-and-Herb Gravy with Apple Brandy

Mushroom-and-Herb Gravy with Apple Brandy
Credit: Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
Get the Recipe

Multiple factors take this umami-rich gravy to the next level, from the caramelized mushrooms to the herb "whisk" used to impart a fresh herb flavor. Melting cultured butter into the sauce at the end ensures a velvety texture, and also gives the gravy a subtle tang. It's perfect with Thanksgiving turkey and delicious with roast chicken; substitute well-reduced homemade chicken stock for the turkey jus.

23 of 34

24 of 34

FB Tweet
Pinterest Email Send Text Message Print

Red Wine Gravy

Red Wine Gravy Recipe
Credit: Marcus Nilsson
Get the Recipe

Fortifying store-bought broth with turkey necks results in lip-sticking stock while the tannins in the wine combine with the proteins in the stock to remove the acidity and leave you with earthy, jammy fruit flavors.

24 of 34

Advertisement
Advertisement
Advertisement

25 of 34

FB Tweet
Pinterest Email Send Text Message Print

Thanksgiving Gravy Fountain with Holiday Hors d'Oeuvres

Thanksgiving Gravy Fountain
Credit: Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer / Set Construction by Johnny Figueroa / Floral Design by Chelsea Olayos
Get the Recipe

This recipe takes our Best-Ever Turkey Gravy and adapts it specifically for a gravy fountain, creating cascading streams of savory gravy that pair perfectly with skewered roasted vegetables, stuffing bites, French-dip-style turkey sliders, and mashed potato croquettes. We've included mini-recipes for all of those hors d'oeuvres (made with Thanksgiving leftovers) in this recipe, plus three different flavor variations on the gravy itself. The gravy recipe yields enough to fill a chocolate fountain that calls for four pounds of melted chocolate.

25 of 34

26 of 34

FB Tweet
Pinterest Email Send Text Message Print

Spatchcocked Smoked Turkey

Spatchcocked Smoke Turkey
Credit: Photo by Victor Protasio / Food Styling by Chelsea Zimmer & John Somerall / Prop Styling by Christine Keely
Get the Recipe

Sweet, tangy, and succulent thanks to chef Rodney Scott's smoky dry rub and spicy mopping sauce, this turkey is easy to tackle on a kamado-style cooker. While Scott swears by the thermal qualities of a ceramic grill, this turkey can also be cooked in a kettle grill or smoker at 225°F until it reaches an internal temperature of 155°F or roasted in the oven at 325°F (cook times will vary).

26 of 34

27 of 34

FB Tweet
Pinterest Email Send Text Message Print

Salt-Crusted Turkey

Salt Roasted Turkey
Credit: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Get the Recipe

Banish any chance of a dry bird with this salt-crusted turkey breast. Salt-roasting is a technique that is often employed to keep lean fish moist while roasting; the mixture of salt and egg whites forms a nearly airtight crust when baked, locking in moisture and flavor. It works the same magic with turkey. Whereas traditional methods for roasting turkey tend to yield dry white meat, salt-roasting delivers an incredibly juicy breast that's perfectly seasoned to the bone, with no brining required.

27 of 34

Advertisement
Advertisement
Advertisement

28 of 34

FB Tweet
Pinterest Email Send Text Message Print

Chipotle-Spiced Smoked Turkey Legs

Chipotle-Spiced Smoked Turkey Legs
Credit: Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer
Get the Recipe

Seasoning these turkey legs with a dry brine packs them with flavor before they head to the smoker, resulting in juicy, smoky, and tender meat with a light kick from the chipotle chiles. Brining the legs uncovered in the refrigerator overnight also helps to keep the skin dry, and crisp up as it cooks. The turkey legs will emerge from the smoker a beautiful mahogany color. Serve them whole (which would be perfect for Thanksgiving), or shred the meat and mix it into grain bowls, pasta salads, sandwiches, and more. Save the bones as well to make a smoky turkey broth for soups or sauces.

28 of 34

29 of 34

FB Tweet
Pinterest Email Send Text Message Print

Cornmeal Cake Trifle with Sabayon and Candied Kumquats

Cornmeal Cake Trifle with sabayon and candied kumquats
Credit: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely
Get the Recipe

A masterpiece of technique and flavor, this stunning collaboration between pastry chef Kelly Fields and baking legend Claudia Fleming has many delicious components, most of which can be made ahead. Layers of crumbly cornmeal cake and fresh and candied citrus float on billowy drifts of barely boozy sabayon, topped with sweet, crisp peaks of toasted Italian meringue. The flavor of the Prosecco will come through strongly in the sabayon, so choose a quality bottle.

29 of 34

30 of 34

FB Tweet
Pinterest Email Send Text Message Print

Pecan-Pumpkin Cream Pie

Joanne Chang's Pecan-Pumpkin Cream Pie
Credit: Tara Donne
Get the Recipe

This pie slices beautifully to reveal not one but two fillings: both pumpkin custard and gooey, syrupy pecan. Chef Joanne Chang's technique ensures the bottom of the pie shell is perfectly cooked and avoids sogginess. Cooling the blind-baked pie shell with weights keeps it hotter, and flatter, longer.

30 of 34

Advertisement
Advertisement
Advertisement

31 of 34

FB Tweet
Pinterest Email Send Text Message Print

Chestnut Crème Brûlée

Chestnut Creme Brûlée Recipe
Credit: Greg DuPree
Get the Recipe

Rich, luxurious chestnut puree settles toward the bottom of each ramekin, creating a beautiful ombré effect in this Corsican riff on the French classic. Available online, it has a texture that's a cross between smooth almond butter and pastry filling.

31 of 34

32 of 34

FB Tweet
Pinterest Email Send Text Message Print

Apple Pie à la Mode Ice Cream Sandwiches

Apple Pie a la Mode Ice Cream Sandwiches
Credit: Eva Kolenko
Get the Recipe

Top Chef winner Kristen Kish designed this dessert to honor both of her grandmothers, one known for her apple pie and the other for her snickerdoodles. Kish folds spiced apple pie filling into vanilla ice cream, then sandwiches it between chewy snickerdoodle cookies.

32 of 34

33 of 34

FB Tweet
Pinterest Email Send Text Message Print

Citrus-Champagne Punch

Citrus-Champagne Punch for Thanksgiving Recipe Gallery
Credit: Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer / Set Construction by Johnny Figueroa
Get the Recipe

Inspired by old-school 7-UP sherbet punch, this grown-up version is spiked with piney gin, tart lemon sorbet, and a generous splash of fizzy Champagne. This punch is only as good as the Champagne you use, so splurge for the good stuff!

33 of 34

Advertisement
Advertisement
Advertisement

34 of 34

FB Tweet
Pinterest Email Send Text Message Print

Pomegranate-Ginger Spritz

Pomegranate Ginger Spritz Recipe
Credit: Victor Protasio
Get the Recipe

Pomegranates are winter's most stunning fruit; here they provide both a sweet, wine-colored base and a jewel-like garnish. The baking-spice notes of Angostura bitters soften the juice's tartness with cozy flavor.

34 of 34

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine Editors

    Share the Gallery

    Pinterest Facebook
    Trending Videos
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 34 Caviar-Topped Deviled Eggs
    2 of 34 Chile Crisp-Glazed Bacon Bites
    3 of 34 Mushroom Toasts with Délice de Bourgogne
    4 of 34 Caramelized Five-Onion Dip
    5 of 34 Oyster Casserole with Cracker Crumbs
    6 of 34 Corn Biscuits with Savory Herb Streusel
    7 of 34 Cheddar-Scallion Biscuits
    8 of 34 Citrus, Beet, and Arugula Salad with Halloumi Croutons
    9 of 34 Red Cabbage Salad with Baked Cherries, Apples, and Almond Dukkah
    10 of 34 Crab Pithivier with Scallop Frangipane
    11 of 34 Butternut Squash Soup with Bacon and Crème Fraîche
    12 of 34 Lobster Risotto
    13 of 34 Kish Family Two-Bread Stuffing
    14 of 34 Rustic Bread Stuffing with Swiss Chard and Chestnuts
    15 of 34 Herb-Scented Mashed Potatoes
    16 of 34 Green Bean Casserole with Almost-Burnt Almonds
    17 of 34 Creamy Swiss Chard Gratin with Crispy Gnocchi
    18 of 34 Southern-Style Mac 'n' Cheese
    19 of 34 Baked Shells with Gremolata Breadcrumbs
    20 of 34 Smoky Sweet Potatoes with Chorizo Butter
    21 of 34 Cranberry-Orange Sparkling Wine Gelatin
    22 of 34 Cranberry-and-Citrus Chutney with Fennel Pollen
    23 of 34 Mushroom-and-Herb Gravy with Apple Brandy
    24 of 34 Red Wine Gravy
    25 of 34 Thanksgiving Gravy Fountain with Holiday Hors d'Oeuvres
    26 of 34 Spatchcocked Smoked Turkey
    27 of 34 Salt-Crusted Turkey
    28 of 34 Chipotle-Spiced Smoked Turkey Legs
    29 of 34 Cornmeal Cake Trifle with Sabayon and Candied Kumquats
    30 of 34 Pecan-Pumpkin Cream Pie
    31 of 34 Chestnut Crème Brûlée
    32 of 34 Apple Pie à la Mode Ice Cream Sandwiches
    33 of 34 Citrus-Champagne Punch
    34 of 34 Pomegranate-Ginger Spritz

    Share & More

    Pinterest Email Send Text Message Print
    Food & Wine

    Magazines & More

    Learn More

    • Subscribe this link opens in a new tab
    • Books from Food & Wine
    • Contact Us
    • Advertise
    • Content Licensing
    • Accolades this link opens in a new tab

    Connect

    Subscribe to Our Newsletter
    Sign Up
    MeredithFood & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2022 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Food & Wine. All rights reserved. Printed from https://www.foodandwine.com

    Sign in

    View image

    34 Recipes for a Gloriously Extra, Next-Level Thanksgiving
    this link is to an external site that may or may not meet accessibility guidelines.