A fail-safe holiday recipe is a precious thing, particularly if it can feed a crowd, be made ahead, and please the dietarily restricted (along with, of course, tasting absolutely spectacular). Our rather thorough catalog is full of such recipes, so we’ve collected them here to make planning your menu as easy as possible. There are quicker ways to roast a turkey, it turns out, and there are brilliant alternatives to turkey. There’s homemade cranberry chutney, wonderfully spiced and tart-sweet; epic vegetable sides; pressure-cooker turkey stock for soup; essential turkey gravy that we like to make a double batch of so we can freely sauce our sammies the next day; and more. The recipes below are all-time favorites.
Save the wine your guests bring to serve at dinner, and start things off with a fun, seasonal cocktail that showcases fall fruits like persimmon and pomegranate.
Skip the cheese and charcuterie board, just this once: Cheese straws and endive that gets dipped into crab salad whet the appetite without spoiling dinner, and they kick the proceedings up a notch.
Enjoy the turkey without devoting the entire day to roasting. Both of these recipes are fast and easy—and they totally deliver on rich, deep flavors.
Whether you’re vegan, vegetarian, or just not into turkey, these alternative mains are at least as showstopping as the traditional bird.
Just when we thought we’d reached our threshold for pumpkin-flavored-everything, this risotto made us believers again. The savory combination of onions, wine, pumpkin, and Parmesan is beyond. For an added treat, chef Virginie Degryse suggests garnishing with maple-glazed pecans if you can find them.
GP’s classic version is just the best. Somehow celery seeds make the dish utterly transcendent. For vegetarians, we’ve studded the stuffing with kabocha squash for extra autumnal goodness. Note: Premade gluten-free stuffing mixes have improved significantly in recent years, so feel free to try them with either recipe.
You need at least one salad on your Thanksgiving table. Everything else is rich, creamy, and/or salty, so your palate needs the break. These four bright, beautiful, fresh salads are so delicious, even the salad-resistant will succumb.
The slightly bitter greens and sweet persimmon balance each other perfectly in this colorful Thanksgiving salad.
ALL-STAR VEGETABLE SIDES
Fall produce is epic in every way. And these four recipes highlight that fact in the most delicious ways possible.
Brown butter makes everything better, and this roasted squash dish is no exception.
Turnips are undoubtedly one of the most overlooked root vegetables, and definitely one of our favorites. Here we use baby white turnips, also known as Tokyo turnips, which have tender stalks and leaves that taste great when sautéed with a little olive oil and garlic. If you can’t find the Tokyo variety, conventional turnips will work just fine—simply peel and cut into 1-inch pieces before roasting. Serve alone or substitute kale or Swiss chard for the turnip greens.
Roasting carrots and shallots at a super high temperature makes them sticky, sweet, and caramelized—in other words, delicious. Topping them with a pesto of cilantro, pumpkin seeds, and carrot tops (why waste all those beautiful greens?) makes them even better.
We’re team crispy-roasty when it comes to potatoes, whether they’re sweet or Yukon Golds.
Goose fat is known for its high smoking point, which means that the fat in the roasting tin can get blindingly hot before the parboiled potatoes are added. Alongside this technical benefit, using goose fat gives the potatoes a deliciously rich flavor. This can be done in advance of the big day. Simply melt the goose fat gently and coat the parboiled potatoes with the melted fat. Place on your roasting tray and cover with cellophane. Refrigerate until ready to roast, allowing some time for the potatoes to come to room temperature before following the cooking times.
If you’re hosting, let your guests bring dessert. If you’re a guest, make one of these—your host, not to mention everyone else, will really, really love you.