Recipes Holidays + Events Thanksgiving 16 Thanksgiving Recipes to Master By Bridget Hallinan Bridget Hallinan As an Associate Food Editor, Bridget Hallinan primarily focuses on home cooking content for Food & Wine.com. She writes and edits recipe content, interviews chefs for helpful tips and tricks, and works on franchises such as our cookbook roundups and taste tests. Food & Wine's Editorial Guidelines Updated on October 23, 2019 Share Tweet Pin Email Trending Videos Photo: © John Kernick Thanksgiving is basically one giant dinner party, and in this roundup, we cover all of the holiday's greatest hits. There's roasted turkey with Italian sausage stuffing, and dreamy Chantilly potatoes with a savory Parmesan crust; for dessert, we'd recommend a slice of creamy sweet potato pie, made all the more indulgent with a scoop of licorice ice cream. With 16 recipes to choose from, you'll find plenty to fill your holiday table. 01 of 16 Swiss Chard and Leek Gratin © Con Poulos This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano. Get the Recipe 02 of 16 Herb-Roasted Turkey with Maple Gravy © John Kernick Even though he's lived in Los Angeles for years, Lee Hefter gravitates to people from the East Coast, who, like him, might have seen the fall foliage every year and watched maple syrup being tapped. He thinks adding maple syrup to gravy makes it go better with all the traditional Thanksgiving side dishes. Get the Recipe 03 of 16 Chantilly Potatoes with a Parmesan Crust © Lucy Schaeffer Maria Guarnaschelli likes to joke that when you cook French food on a regular basis, you need a cow in the backyard to provide enough butter and cream. This dairy-rich recipe calls for whipped cream and cheese. Get the Recipe 04 of 16 Maple-Roasted Brussels Sprouts © Lucy Schaeffer This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan sauce. Get the Recipe 05 of 16 Squash Stuffed with Quinoa and Wild Mushrooms Chef Kevin Kathman stuffs maple-glazed roasted squash with quinoa and sautéed wild mushrooms. For a more substantial dish, serve it with roasted root vegetables brushed with the same glaze. Get the Recipe 06 of 16 Roasted Turkey with Italian Sausage Stuffing This is a marvelous turkey—simple, satisfying and completely delicious. Since Grace Parisi is a big fan of sweet Italian sausage (which was always in the rice-based stuffing she ate as a kid), she often adds it to the dressing; the fennel seed in the sausage truly elevates the dish. Get the Recipe 07 of 16 Spaghetti Squash Salad with Pine Nuts and Tarragon Spaghetti squash, which separates into spaghetti-like strands when cooked, is an excellent base for this easy salad from Patrick Stubbers. The recipe would also be good with roasted cubes of butternut squash. Get the Recipe 08 of 16 White Polenta with Wild Mushrooms and Robiola Cheese With a variety of mushrooms and creamy polenta, this dish will hit the spot if you're craving something savory. Get the Recipe 09 of 16 Baby Peas with Bacon and Crispy Leeks Pro tip—you can make the crispy leeks the night beforehand, and re-crisp them at 350° Fahrenheit in the oven day-of. Get the Recipe 10 of 16 Pumpkin Seed Bread Salad Crusty country Italian bread is the star of this dish, paired with pumpkin seeds, scallions, celery, and garlic with a touch of sherry. Get the Recipe 11 of 16 Dry-Brined Spatchcocked Turkey Greg DuPree A dry brine is not only an easier technique, but it also results in crispier skin and more flavorful meat than a classic wet brine. Those final six to 12 hours of drying will ensure crackling, crispy skin. Get the Recipe 12 of 16 Apple Cider Cream Pie © Dana Gallagher This pie is a delicious combination of cream pie and apple pie, best served with baked apple slices. Get the Recipe 13 of 16 Warm Pumpkin Cake © Ray Kachatorian This cake is a riff on a traditional English steamed pudding. Warm, soft, spicy and simple, it may be one of the best pumpkin desserts you'll ever eat. Get the Recipe 14 of 16 Sweet Potato Pie with Honeycrisp-Kabocha Salad Marcus Nilsson With more eggs than a traditional pumpkin pie, this pie-version is much richer and matches the creamy texture of the accompanying licorice ice cream. Get the Recipe 15 of 16 Sweet Onion Challah Stuffing Victor Protasio Baked in thin layer in a sheet pan, this nostalgic stuffing has plenty of deliciously crispy edges. When buying challah, look for a loaf that feels springy; when you poke it, the loaf should slowly bounce back to its original shape. The addition of orange juice adds a lightly sweet, floral flavor to this otherwise-traditional dish. Get the Recipe 16 of 16 Garlicky Haricots Verts with Hazelnuts Victor Protasio Fresh haricots verts are quickly cooked in beef fat just until they're crisp-tender, giving them deeply savory flavor without overcooking them. The acidic lemon juice and licoricey tarragon add just enough bright, light flavor to this rich side dish. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit