20 Delicious Easy Thanksgiving Recipes for Beginners

Bringing everyone together around the table doesn’t have to be stressful! If you’re new to hosting Thanksgiving, we’ve got you covered with simple, foolproof recipes that deliver big on flavor. From classic sides to a stunning main course, these 20 delicious dishes are perfect for beginners. Get ready to create a memorable feast with ease—let’s dive into these tasty Thanksgiving favorites!

Classic Roast Turkey with Herb Butter

Let’s transform that holiday bird into the juiciest, most flavorful centerpiece you’ve ever carved. This herb butter method locks in moisture while creating that gorgeous golden-brown skin everyone fights over.

Ingredients

• 1 whole turkey (12-14 lbs) – I always go for fresh if possible, but fully thawed frozen works great too
• 1 cup unsalted butter, softened – room temp blends so much easier with the herbs
• 3 tbsp fresh rosemary, finely chopped – the fragrance alone makes this worth it
• 3 tbsp fresh thyme leaves – strip them right off the stems
• 2 tbsp fresh sage, minced – this earthy herb is turkey’s best friend
• 4 cloves garlic, minced – because everything’s better with garlic
• 1 tbsp kosher salt – coarse salt creates that perfect crispy skin
• 1 tsp black pepper, freshly ground – none of that pre-ground dust
• 2 cups chicken broth – my secret for extra flavorful pan juices

Instructions

1. Preheat your oven to 325°F and position the rack in the lower third.
2. Pat the turkey completely dry inside and out with paper towels – this step is crucial for crispy skin.
3. Combine softened butter, rosemary, thyme, sage, garlic, salt, and pepper in a medium bowl until fully incorporated.
4. Carefully loosen the skin over the turkey breast and thighs by sliding your fingers between the skin and meat.
5. Spread half of the herb butter evenly under the skin across the breast and thigh areas.
6. Rub the remaining herb butter all over the outside of the turkey, covering every surface.
7. Place the turkey breast-side up in a roasting pan fitted with a rack.
8. Pour chicken broth into the bottom of the roasting pan – this creates steam and prevents burning.
9. Roast the turkey for 3 to 3½ hours, basting with pan juices every 45 minutes.
10. Check for doneness when a meat thermometer inserted into the thickest part of the thigh reads 165°F.
11. Transfer the turkey to a cutting board and let it rest for 30 minutes before carving – don’t skip this resting period!

Deliciously moist meat with crispy, herb-infused skin that shatters with each bite. The garlic and fresh herbs permeate every layer, while the butter basting creates that professional-level golden finish. Serve thick slices with the pan juices drizzled over top, or shred leftovers for incredible next-day sandwiches.

Easy Garlic Mashed Potatoes

Tired of lumpy, bland spuds? These garlic mashed potatoes will transform your holiday table. Seriously creamy, perfectly seasoned, and ready in under 30 minutes—your new go-to side dish is here.

Ingredients

• 2 lbs Yukon Gold potatoes (their buttery texture is unbeatable)
• 6 garlic cloves, peeled (fresh only—powder won’t cut it)
• 1 cup whole milk (warmed—cold milk makes gluey potatoes)
• 4 tbsp unsalted butter (room temp blends smoother)
• 1 tsp kosher salt (I always start with this and adjust later)
• ½ tsp black pepper, freshly ground
• 2 tbsp sour cream (my secret for extra tang and creaminess)

Instructions

1. Peel 2 lbs Yukon Gold potatoes and cut them into 1-inch cubes.
2. Place potato cubes and 6 peeled garlic cloves in a large pot.
3. Cover potatoes and garlic with cold water by 1 inch.
4. Bring water to a rolling boil over high heat.
5. Reduce heat to medium and simmer potatoes for 15 minutes.
6. Test doneness by piercing a potato cube with a fork—it should slide off easily.
7. Drain potatoes and garlic completely in a colander.
8. Return empty pot to stove over low heat for 30 seconds to evaporate residual moisture.
9. Transfer potatoes and garlic to a large mixing bowl.
10. Add 4 tbsp room temperature butter and mash with a potato masher until no large chunks remain.
11. Heat 1 cup whole milk in microwave for 45 seconds until warm but not boiling.
12. Pour warm milk into potatoes while continuously stirring with a wooden spoon.
13. Mix in 2 tbsp sour cream until fully incorporated.
14. Season with 1 tsp kosher salt and ½ tsp freshly ground black pepper.
15. Stir vigorously for 1 minute until potatoes reach a smooth, creamy consistency.

Nothing beats that first forkful—silky smooth with roasted garlic warmth shining through. Pile them high next to herb-roasted chicken or swirl in some caramelized onions for next-level comfort. Leftovers? Pan-fry patties for a crispy breakfast treat.

Simple Homemade Cranberry Sauce

Get ready to upgrade your holiday table forever. Grab that bag of cranberries—we’re making the easiest, tangiest homemade cranberry sauce that beats the canned stuff every time. Seriously, it’s a game-changer.

Ingredients

– 12 ounces fresh cranberries (I always grab an extra bag for freezing)
– 1 cup granulated sugar (I use organic cane sugar for deeper flavor)
– 1 cup orange juice (freshly squeezed makes all the difference)
– 1 teaspoon orange zest (microplane it right over the pot)
– 1/4 teaspoon cinnamon (just a hint for warmth)

Instructions

1. Rinse the cranberries thoroughly in a colander and pick out any soft or discolored berries.
2. Combine cranberries, sugar, and orange juice in a medium saucepan over medium-high heat.
3. Bring the mixture to a boil, stirring occasionally with a wooden spoon—this should take about 5 minutes.
4. Reduce heat to medium-low and simmer for 10 minutes, stirring every 2 minutes to prevent sticking.
5. Watch for the cranberries to pop open—you’ll hear them!—which means they’re releasing their pectin.
6. Stir in the orange zest and cinnamon immediately after removing from heat.
7. Transfer the sauce to a heatproof bowl and let it cool completely at room temperature for 1 hour.
8. Cover the bowl with plastic wrap and refrigerate for at least 4 hours to thicken properly.

Creamy yet textured, this sauce balances sweet and tart perfectly. Chill it overnight for maximum flavor development—it thickens beautifully. Try it swirled into Greek yogurt or as a glaze for roasted chicken.

Quick and Creamy Green Bean Casserole

Whip up this holiday classic in half the time without sacrificing that creamy, crave-worthy texture. We’re skipping the canned soup and frozen beans for fresh flavor that’ll make this your new go-to side dish. Seriously, your Thanksgiving table just leveled up.

Ingredients

– 1 pound fresh green beans, trimmed and cut into 2-inch pieces (crisp beans make all the difference)
– 1 cup heavy cream (go for the good stuff—it’s worth it)
– 1/2 cup chicken broth (I prefer low-sodium to control the salt)
– 1/4 cup all-purpose flour
– 2 tablespoons unsalted butter
– 1 small yellow onion, thinly sliced (mandoline for perfect crispy onions)
– 1 teaspoon garlic powder
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
– 1 cup French fried onions (because we need that classic crunch)

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Blanch the green beans for exactly 4 minutes until bright green but still crisp.
4. Immediately transfer beans to an ice water bath to stop cooking.
5. Drain the beans thoroughly and pat dry with paper towels.
6. Melt butter in a large skillet over medium heat.
7. Add sliced onions and cook for 8-10 minutes until golden brown and crispy.
8. Sprinkle flour over the onions and cook for 1 minute while stirring constantly.
9. Slowly whisk in heavy cream until smooth and thickened.
10. Add chicken broth, garlic powder, black pepper, and salt.
11. Simmer the sauce for 3 minutes until it coats the back of a spoon.
12. Combine the sauce with blanched green beans in a mixing bowl.
13. Transfer the mixture to a 2-quart baking dish.
14. Top evenly with French fried onions.
15. Bake for 18-20 minutes until bubbly and golden brown.
16. Let rest for 5 minutes before serving. Velvety cream sauce clings to every crisp-tender bean while that iconic fried onion topping provides the perfect salty crunch. Try serving it alongside roasted chicken for a weeknight upgrade, or make it the star of your holiday spread—either way, expect empty bowls and recipe requests.

No-Fuss Sweet Potato Casserole

Get ready to ditch the complicated holiday sides—this sweet potato casserole comes together with minimal effort and maximum flavor. Grab your baking dish and let’s transform simple ingredients into that iconic sweet-savory side everyone fights over at the table.

Ingredients

• 3 large sweet potatoes (about 4 cups mashed—I always roast extra for quick lunches)
• 1/2 cup unsalted butter, softened (room temp blends smoother with the filling)
• 1/2 cup whole milk (the richness makes the texture ultra-creamy)
• 1/4 cup pure maple syrup (skip the pancake syrup—this adds deep flavor)
• 2 large eggs (I crack them into a separate bowl first to avoid shells)
• 1 tsp vanilla extract (the real stuff elevates the warmth)
• 1 cup light brown sugar, packed (measure it firmly for that caramelized top)
• 1/2 cup all-purpose flour (spoon and level it—no dense streusel!)
• 1/2 cup chopped pecans (toast them first for crunch)
• 1/4 cup cold butter, cubed (chilled butter creates those perfect crumbles)

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or non-stick spray.
2. Prick each sweet potato 5–6 times with a fork to steam escape during roasting.
3. Roast sweet potatoes directly on the oven rack for 50–60 minutes, until skins are puckered and flesh yields easily to a knife.
4. Let potatoes cool until handleable, then scoop flesh into a large bowl—discard skins.
5. Mash potatoes with a potato masher until mostly smooth (small lumps add texture).
6. Mix in softened butter, milk, maple syrup, eggs, and vanilla until fully combined.
7. Spread mixture evenly into the prepared baking dish with a spatula.
8. In a separate bowl, combine brown sugar, flour, pecans, and cold butter cubes.
9. Pinch the streusel mixture with your fingers until crumbly and butter is pea-sized.
10. Sprinkle topping evenly over the sweet potato base, covering it completely.
11. Bake for 25–30 minutes, until topping is golden and filling bubbles at the edges.
12. Cool for 15 minutes before serving—this lets the layers set for clean slices.

The creamy sweet potato base contrasts with that crunchy, buttery streusel in every bite. Drizzle leftovers with extra maple syrup for breakfast, or sandwich a scoop between biscuits for a savory-sweet twist.

Easy Herb-Roasted Vegetables

Just discovered the secret to never-soggy roasted veggies? This method transforms basic produce into crispy, caramelized perfection. Jumpstart your weeknight dinners with these flavor-packed vegetables that practically cook themselves while you tackle other tasks.

Ingredients

– 4 cups mixed vegetables (I always include rainbow carrots for color and Brussels sprouts for texture)
– 3 tablespoons extra virgin olive oil (my go-to for that fruity flavor base)
– 2 tablespoons fresh rosemary (trust me, fresh makes all the difference here)
– 1 tablespoon fresh thyme leaves (strip them right off the stems for maximum aroma)
– 1 teaspoon garlic powder (the secret weapon for even distribution)
– 1 teaspoon kosher salt (I prefer the larger crystals for better seasoning control)
– ½ teaspoon black pepper (freshly cracked gives the best flavor pop)

Instructions

1. Preheat your oven to 425°F—this high heat ensures crispy edges rather than steamed vegetables.
2. Chop all mixed vegetables into 1-inch pieces for even cooking.
3. Place vegetables in a large mixing bowl.
4. Drizzle extra virgin olive oil over the vegetables.
5. Toss vegetables until every piece is lightly coated with oil.
6. Strip rosemary leaves from stems and chop finely.
7. Strip thyme leaves from stems directly into the bowl.
8. Sprinkle garlic powder, kosher salt, and black pepper over the vegetables.
9. Toss everything together until seasonings are evenly distributed.
10. Spread vegetables in a single layer on a baking sheet—don’t crowd them or they’ll steam instead of roast.
11. Roast for 20 minutes at 425°F until edges begin to brown.
12. Flip vegetables using a spatula to expose different surfaces to heat.
13. Continue roasting for another 15-20 minutes until vegetables are tender with crispy, caramelized spots.
14. Remove from oven when vegetable edges are deeply browned and crispy.
Hearty and satisfying, these vegetables develop incredible sweet-and-savory depth from the high-heat roasting. The rosemary creates aromatic pockets while the thyme adds earthy notes throughout. Serve them over creamy polenta, toss with pasta, or pile high on crusty bread for an instant vegetarian feast.

Slow Cooker Turkey Breast with Gravy

Just when you thought turkey was only for holidays—this slow cooker version changes everything. Juicy, hands-off, and perfect for busy weeknights. Get ready for the easiest impressive dinner of your life.

Ingredients

– 1 (4-5 lb) bone-in turkey breast (I always look for one with the skin on—crispy skin is everything)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity kick)
– 1 tsp kosher salt (don’t skimp—turkey needs it)
– ½ tsp black pepper (freshly ground makes a difference)
– 1 tsp garlic powder
– 1 tsp dried thyme (rub it between your palms to wake up the oils)
– 1 cup chicken broth (low-sodium lets you control the salt)
– 1 small yellow onion, roughly chopped (no need for perfect dice here)
– 2 tbsp cornstarch
– 2 tbsp cold water

Instructions

1. Pat the turkey breast completely dry with paper towels—this helps the skin crisp up later.
2. Rub the turkey all over with olive oil, making sure every surface is coated.
3. Mix salt, pepper, garlic powder, and thyme in a small bowl, then sprinkle evenly over the turkey.
4. Place chopped onion in the bottom of your slow cooker—it acts as a natural rack and adds flavor.
5. Set the turkey breast on top of the onions, skin side up.
6. Pour chicken broth around the turkey, being careful not to pour over the skin.
7. Cover and cook on LOW for 6-7 hours until a meat thermometer reads 165°F when inserted into the thickest part.
8. Carefully transfer turkey to a cutting board and let rest 15 minutes—this keeps it juicy when sliced.
9. Pour the cooking liquid from the slow cooker through a fine mesh strainer into a saucepan.
10. Whisk cornstarch and cold water in a small bowl until completely smooth—no lumps allowed.
11. Bring the strained liquid to a boil over medium-high heat.
12. Whisk in the cornstarch mixture and cook for 1-2 minutes until thickened into gravy.
13. Slice turkey against the grain for maximum tenderness.

Fall-apart tender meat with crispy golden skin that’ll have everyone asking for seconds. The gravy is rich and savory—perfect for pouring over mashed potatoes or stuffing. Try shredding leftovers for the best turkey sandwiches you’ve ever had.

Simple Sausage and Herb Stuffing

Kick your holiday meal into high gear with this flavor-packed stuffing. Seriously, this sausage and herb version will steal the show—no dry, boring bread cubes here. Get ready for the most requested side dish you’ll ever make.

Ingredients

– 1 lb breakfast sausage (I prefer the sage-forward kind for maximum flavor)
– 8 cups cubed day-old bread (stale bread absorbs all that delicious moisture better)
– 1 large yellow onion, diced (sweet onions work beautifully here)
– 3 celery stalks, chopped (don’t skip the celery—it adds crucial crunch)
– 3 cloves garlic, minced (fresh only, the jarred stuff just doesn’t compare)
– 2 cups chicken broth (low-sodium lets you control the salt level)
– 2 large eggs, beaten (room temp eggs incorporate more smoothly)
– 4 tbsp unsalted butter (salted works too, just adjust seasoning)
– 2 tbsp fresh sage, chopped (fresh makes all the difference)
– 1 tbsp fresh thyme leaves
– 1 tsp black pepper (freshly cracked for the best flavor)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter or cooking spray.
2. Heat a large skillet over medium-high heat and cook the breakfast sausage, breaking it into small pieces with a wooden spoon until browned—about 8-10 minutes.
3. Transfer the cooked sausage to a large mixing bowl using a slotted spoon, leaving about 2 tablespoons of drippings in the skillet.
4. Add the diced onion and chopped celery to the same skillet and cook until softened, about 5-7 minutes—you want them translucent but not browned.
5. Stir in the minced garlic and cook for exactly 1 minute until fragrant (watch carefully—burnt garlic turns bitter).
6. Add the vegetable mixture to the bowl with the sausage, then mix in the cubed bread, fresh sage, thyme, and black pepper.
7. In a separate small bowl, whisk together the chicken broth and beaten eggs until fully combined.
8. Pour the liquid mixture over the bread and sausage, then gently fold everything together until evenly moistened—don’t overmix or you’ll get mush.
9. Transfer the stuffing mixture to your prepared baking dish and dot the top with small pieces of the 4 tablespoons butter.
10. Cover the dish tightly with aluminum foil and bake for 25 minutes at 375°F.
11. Remove the foil and continue baking uncovered for another 20-25 minutes until the top is golden brown and crispy.
12. Let the stuffing rest for 10 minutes before serving—this allows the flavors to settle and makes slicing cleaner.

Perfectly balanced between moist interior and crispy top, this stuffing delivers savory sausage richness with bright herbal notes. Serve it alongside your turkey or get creative—it makes incredible next-day breakfast hash with fried eggs. Leftovers (if you have any) reheat beautifully for days of delicious meals.

Quick Pumpkin Pie with Store-Bought Crust

Skipping the hours of crust-making? Same. This quick pumpkin pie delivers all the cozy spice and creamy texture you crave, using a store-bought crust for maximum efficiency. Get ready to impress with minimal effort—perfect for last-minute holiday guests or spontaneous dessert cravings.

Ingredients

– 1 (9-inch) store-bought pie crust (I always keep one frozen for emergencies)
– 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling—trust me on this)
– 3/4 cup granulated sugar (I sometimes swap in brown sugar for deeper flavor)
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs, at room temperature for smoother mixing
– 1 (12-ounce) can evaporated milk (the secret to ultra-creamy filling)
– Whipped cream for serving (don’t skip the dollop!)

Instructions

1. Preheat your oven to 425°F.
2. Unroll the store-bought pie crust and press it firmly into a 9-inch pie dish, crimping the edges decoratively.
3. In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, and salt until fully combined.
4. Crack the eggs into the mixture and whisk vigorously until no streaks remain.
5. Gradually pour in the evaporated milk while whisking to create a smooth, lump-free filling.
6. Pour the filling into the prepared pie crust, using a spatula to scrape the bowl clean.
7. Place the pie on the center oven rack and bake at 425°F for 15 minutes.
8. Reduce the oven temperature to 350°F without opening the door, and bake for 40-45 minutes until the center jiggles slightly but the edges are set.
9. Insert a knife 1 inch from the edge—if it comes out clean, the pie is done.
10. Transfer the pie to a wire rack and cool completely for at least 4 hours.
Velvety and spiced to perfection, this pie sets with a firm-yet-creamy texture that slices beautifully. Serve each wedge with a generous swirl of whipped cream, or crumble gingersnap cookies over top for extra crunch. Leftovers? They’re even better chilled straight from the fridge.

Easy Cornbread Muffins

Haven’t met a soul who doesn’t crave warm cornbread muffins straight from the oven. These golden beauties deliver that perfect sweet-savory balance in under 30 minutes. Seriously, they’re the ultimate comfort food hack.

Ingredients

– 1 cup all-purpose flour (I always sift mine for extra fluffiness)
– 1 cup yellow cornmeal (stone-ground gives the best texture)
– 1/4 cup granulated sugar (this is my sweet spot—not too dessert-like)
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk (room temp works magic here)
– 1/3 cup vegetable oil
– 1 large egg (I crack mine straight into the wet ingredients)

Instructions

1. Preheat your oven to 400°F and line a muffin tin with paper liners.
2. Whisk together flour, cornmeal, sugar, baking powder, and salt in a large bowl.
3. In a separate bowl, vigorously beat the milk, vegetable oil, and egg until fully combined.
4. Pour the wet ingredients into the dry ingredients and stir just until no dry spots remain—don’t overmix!
5. Immediately divide the batter evenly among 12 muffin cups, filling each about 2/3 full.
6. Bake at 400°F for 15-18 minutes until the tops spring back when lightly pressed.
7. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nothing beats tearing open a steaming muffin to reveal that moist, crumbly interior. The subtle sweetness plays perfectly against the corn’s earthy notes. Crumble them over chili or slather with honey butter for next-level goodness.

One-Pan Thanksgiving Stuffing

Kick Thanksgiving prep into high gear with this ridiculously easy one-pan stuffing. Forget the mountain of dishes—this beauty comes together in your trusty skillet. Seriously, your future self will thank you when cleanup takes two minutes flat.

Ingredients

– 1 loaf crusty sourdough bread, torn into 1-inch chunks (day-old is perfect for soaking up flavor)
– 1/2 cup unsalted butter, my secret for that rich, golden crust
– 2 cups diced yellow onion, don’t skimp—this builds the savory base
– 1 1/2 cups diced celery, for that essential crunch
– 3 cloves garlic, minced (fresh only, the jarred stuff can’t compare)
– 2 large eggs, I always use room temp for smoother mixing
– 2 cups chicken broth, low-sodium so you control the salt
– 1 tbsp fresh sage, chopped (dried works in a pinch, but fresh is brighter)
– 1 tsp fresh thyme leaves, stripped from the stems
– 1/2 tsp black pepper, freshly ground for maximum aroma

Instructions

1. Preheat your oven to 375°F.
2. Spread torn sourdough chunks in a single layer on a baking sheet.
3. Toast bread in the oven for 10 minutes until lightly crisp and dry.
4. Melt unsalted butter in a large oven-safe skillet over medium heat.
5. Add diced yellow onion and diced celery to the skillet.
6. Sauté vegetables for 8 minutes, stirring occasionally, until onions are translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Remove skillet from heat and let cool for 5 minutes.
9. In a medium bowl, whisk room temperature eggs until smooth.
10. Gradually whisk low-sodium chicken broth into the eggs.
11. Stir chopped fresh sage and fresh thyme leaves into the broth mixture.
12. Add freshly ground black pepper to the liquid mixture.
13. Combine toasted bread chunks with the vegetable mixture in the skillet.
14. Pour broth-egg mixture evenly over the bread and vegetables.
15. Gently fold everything together until bread is fully coated.
16. Press mixture down firmly with a spatula to compact it.
17. Bake at 375°F for 35 minutes until top is golden brown and crispy.
18. Let stuffing rest for 10 minutes before serving.

Every bite delivers that perfect contrast—crispy top giving way to a moist, herby interior. Elevate it by serving directly from the skillet at the table, or crumble leftovers over next-day turkey sandwiches for the ultimate flavor upgrade.

Basic Roasted Brussels Sprouts

Unlock the secret to perfect Brussels sprouts that even haters will crave. Toss them in garlicky olive oil and roast until crispy-edged and caramelized. These transform from bitter to buttery in under 30 minutes flat.

Ingredients

– 1.5 lbs Brussels sprouts, trimmed and halved (look for tight, bright green heads—they roast better)
– 3 tbsp extra virgin olive oil (my go-to for that fruity depth)
– 4 garlic cloves, minced (fresh only—jarred just doesn’t hit the same)
– 1 tsp kosher salt (the larger flakes cling perfectly)
– ½ tsp black pepper, freshly ground (trust me, pre-ground lacks punch)
– 1 tbsp lemon juice, squeezed fresh (bottled tastes metallic, so avoid it)

Instructions

1. Preheat your oven to 425°F—this high heat is key for crispy edges.
2. Trim the stem ends off each Brussels sprout and slice them in half lengthwise.
3. Toss the halved sprouts with olive oil, minced garlic, salt, and pepper in a large bowl until evenly coated.
4. Spread the sprouts in a single layer on a baking sheet, cut sides down—this maximizes browning.
5. Roast for 18–22 minutes, until the edges are deeply browned and crispy.
6. Drizzle with fresh lemon juice right after pulling them from the oven—the acid brightens everything.
7. Let them rest for 2 minutes on the sheet pan to soak up any residual flavors. Lightly charred and glistening, these sprouts shatter with crispiness outside while staying tender within. Toss them with grated Parmesan right after roasting or drizzle with hot honey for a sweet-heat twist—either way, they vanish fast.

Effortless Gravy from Drippings

Crank up your gravy game without the stress. This drippings-to-gravy method transforms pan juices into silky perfection in minutes—no lumps, no fuss, just pure flavor. Grab your whisk and let’s make magic happen.

Ingredients

– ½ cup pan drippings from roasted meat (I save every drop—that’s where the flavor lives!)
– ¼ cup all-purpose flour (spoon and level it for accuracy, trust me)
– 2 cups chicken or beef broth, warmed (cold broth can seize the roux—learned that the hard way)
– 1 tbsp Worcestershire sauce (my secret umami booster)
– Kosher salt and freshly cracked black pepper (I’m generous with the pepper for a subtle kick)

Instructions

1. Pour ½ cup pan drippings into a saucepan over medium heat.
2. Whisk in ¼ cup all-purpose flour continuously for 2 minutes until the mixture turns light brown and smells nutty—this toasts the roux for deeper flavor.
3. Gradually pour in 2 cups warmed broth while whisking vigorously to prevent lumps.
4. Stir in 1 tbsp Worcestershire sauce until fully incorporated.
5. Bring the gravy to a gentle bubble, then reduce heat to low.
6. Simmer for 5-7 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
7. Season with kosher salt and freshly cracked black pepper, starting with ½ tsp salt and ¼ tsp pepper, then adjust if needed.
8. Strain the gravy through a fine-mesh sieve if you want it extra smooth—I skip this for a rustic texture.

You’ll love the velvety texture and rich, savory depth from the Worcestershire. Pour it over mashed potatoes or drizzle on a leftover turkey sandwich for an instant upgrade.

Simple Baked Mac and Cheese

TikTok made me do it—this baked mac and cheese is the ultimate cozy meal hack. Throw it together in minutes, bake until golden, and watch it disappear faster than your FYP. Trust me, it’s the cheesy, no-fuss dinner you’ll crave all season.

Ingredients

– 8 oz elbow macaroni (I always grab Barilla—it holds its shape perfectly)
– 2 cups whole milk (cold from the fridge works fine, no need to warm)
– 2 tbsp all-purpose flour (spoon and level it—no packed cups!)
– 2 tbsp unsalted butter (salted works too, but adjust seasoning)
– 1 tsp garlic powder (the secret flavor booster)
– 1/2 tsp paprika (for that subtle smoky kick)
– 1/2 tsp black pepper (freshly cracked if you’ve got it)
– 1 tsp salt (Diamond Crystal is my go-to)
– 2 cups shredded sharp cheddar cheese (pre-shredded saves time, but block cheese melts smoother)
– 1/2 cup panko breadcrumbs (for that irresistible crunch)

Instructions

1. Preheat your oven to 375°F and grab a 9×9-inch baking dish.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the elbow macaroni and cook for 7 minutes, stirring occasionally.
4. Drain the pasta in a colander—do not rinse it, as the starch helps the sauce cling.
5. Melt the unsalted butter in the same pot over medium heat.
6. Whisk in the all-purpose flour and cook for 1 minute until bubbly and golden.
7. Slowly pour in the whole milk, whisking constantly to prevent lumps.
8. Add the garlic powder, paprika, black pepper, and salt, stirring to combine.
9. Cook the sauce for 3–5 minutes, whisking often, until it thickens enough to coat the back of a spoon.
10. Turn off the heat and stir in the shredded sharp cheddar cheese until fully melted and smooth.
11. Tip: If the sauce seems too thick, add a splash of milk to loosen it.
12. Fold the drained elbow macaroni into the cheese sauce until evenly coated.
13. Transfer the mixture to the baking dish and spread it into an even layer.
14. Sprinkle the panko breadcrumbs evenly over the top for a crispy finish.
15. Bake for 20–25 minutes, until the edges are bubbly and the topping is golden brown.
16. Let it rest for 5 minutes before serving—this helps the sauce set perfectly. Finally, dig into that creamy, cheesy goodness with a crispy panko crust. For a fun twist, top with hot sauce or serve alongside a crisp green salad. It’s the ultimate comfort food that’s as satisfying as it is simple.

Quick Dinner Rolls with Honey Butter

Tired of complicated bread recipes? These quick dinner rolls deliver fluffy perfection in under an hour. Grab your honey butter—this is about to become your new dinner staple.

Ingredients

– 3 ½ cups all-purpose flour (I always use King Arthur for consistent results)
– 1 cup warm whole milk (around 110°F—test it on your wrist like baby formula)
– ¼ cup granulated sugar
– ¼ cup unsalted butter, melted (plus extra for brushing)
– 1 large egg at room temperature (this helps with rising)
– 2 ¼ tsp instant yeast (one standard packet)
– 1 tsp fine sea salt
– ¼ cup honey
– 4 tbsp softened butter for the honey butter glaze

Instructions

1. Combine warm milk, sugar, and yeast in your stand mixer bowl—let it foam for 5 minutes until bubbly.
2. Add melted butter, egg, and 2 cups flour—mix on medium speed for 2 minutes until smooth.
3. Mix in salt and remaining 1 ½ cups flour until a soft dough forms—it should pull away from the bowl but still feel slightly sticky.
4. Knead with dough hook for 5 minutes until elastic and smooth—tip: if it sticks to your fingers, add 1 tbsp flour at a time.
5. Place dough in a greased bowl, cover with damp cloth, and rise in warm spot for 30 minutes until doubled.
6. Punch down dough and divide into 12 equal pieces—I use a kitchen scale for perfect rolls.
7. Shape each piece into smooth balls and arrange in greased 9×13 inch baking pan.
8. Cover and rise again for 20 minutes while preheating oven to 375°F.
9. Bake for 18-22 minutes until golden brown and internal temperature reaches 190°F.
10. Whisk honey and softened butter while rolls bake—brush generously over hot rolls straight from the oven.

Heavenly warm from the oven, these pull-apart rolls boast feather-soft interiors with caramelized honey butter crusts. Serve them alongside chili for dipping or transform leftovers into mini sliders—the sweet-savory balance makes them irresistible any time of day.

Easy Pecan Pie Bars

Forget fussy pie crusts—these pecan bars deliver all that caramel-kissed crunch in half the time. Grab your pan and let’s bake magic.

Ingredients

• 1 cup all-purpose flour (I always spoon and level for accuracy)
• ½ cup unsalted butter, cold and cubed (this keeps the crust flaky)
• ¼ cup granulated sugar
• 2 large eggs, at room temperature for smoother mixing
• ¾ cup light corn syrup (the secret to that gooey center)
• ½ cup packed brown sugar
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 ½ cups chopped pecans (toasted first for deeper flavor)
• Pinch of salt

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a medium bowl, combine 1 cup all-purpose flour, ¼ cup granulated sugar, and a pinch of salt.
3. Cut in ½ cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Press the crust mixture firmly into the bottom of the prepared pan in an even layer.
5. Bake the crust for 15 minutes at 350°F until lightly golden at the edges.
6. While the crust bakes, whisk 2 room-temperature eggs in a large bowl until frothy.
7. Add ¾ cup light corn syrup, ½ cup packed brown sugar, and 1 tsp vanilla extract to the eggs, whisking until completely smooth.
8. Fold in 1 ½ cups toasted chopped pecans until evenly coated in the filling.
9. Pour the pecan filling over the hot crust immediately after removing it from the oven, spreading it evenly with a spatula.
10. Return the pan to the oven and bake at 350°F for 25–28 minutes, until the filling is set and doesn’t jiggle when gently shaken.
11. Cool the bars completely in the pan on a wire rack for at least 2 hours—this prevents a sticky mess when slicing.
12. Use the parchment overhang to lift the slab from the pan, then cut into squares with a sharp knife wiped clean between cuts for neat edges.

Buttery layers shatter into chewy, nut-packed goodness in every bite. Drizzle with melted chocolate or crumble over ice cream for your next dessert win.

No-Bake Pumpkin Cheesecake

Unbelievably creamy and perfectly spiced, this no-bake pumpkin cheesecake will become your fall obsession. Skip the oven drama and whip up this dreamy dessert in under 30 minutes active time—your taste buds will thank you.

Ingredients

– 2 cups graham cracker crumbs (I always use honey graham for that extra sweetness)
– 1/2 cup melted unsalted butter (go for the good stuff—it makes the crust magical)
– 16 oz cream cheese, softened to room temp (this is non-negotiable for smooth blending)
– 1 cup canned pumpkin puree (not pumpkin pie filling—that’s a different beast)
– 1 cup powdered sugar (sift it first to avoid lumps)
– 1 tsp pumpkin pie spice (I add an extra pinch because why not?)
– 1 tsp pure vanilla extract (the real deal makes all the difference)
– 1 cup heavy whipping cream, chilled (cold cream whips up so much faster)

Instructions

1. Combine 2 cups graham cracker crumbs with 1/2 cup melted butter in a medium bowl.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup.
3. Chill the crust in the refrigerator for exactly 15 minutes while you prepare the filling.
4. Beat 16 oz softened cream cheese with an electric mixer on medium speed for 2 minutes until completely smooth.
5. Add 1 cup pumpkin puree, 1 cup powdered sugar, 1 tsp pumpkin pie spice, and 1 tsp vanilla extract to the cream cheese.
6. Beat the mixture on medium-high speed for 3 minutes until fully combined and fluffy.
7. In a separate chilled bowl, whip 1 cup cold heavy cream on high speed for 2-3 minutes until stiff peaks form.
8. Gently fold the whipped cream into the pumpkin mixture using a spatula until no white streaks remain.
9. Spread the filling evenly over the chilled crust, smoothing the top with an offset spatula.
10. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.

Dreamy doesn’t even begin to describe the velvety texture that melts on your tongue. The pumpkin spice shines through without overwhelming, creating the perfect autumn flavor balance. Serve it chilled with a drizzle of caramel sauce or crushed gingersnap cookies for that extra festive crunch.

Slow Cooker Apple Cider

Viral slow cooker apple cider is about to become your autumn obsession. This cozy drink fills your home with incredible spice-scented aromas while requiring minimal effort. Just dump, set, and forget—your new favorite fall tradition starts now.

Ingredients

• 8 cups fresh apple cider (I always grab the local unfiltered kind for deeper flavor)
• 2 oranges, sliced into rounds (leave the peels on—they add wonderful citrus oils)
• 3 cinnamon sticks (go for the good stuff, not the ground cinnamon)
• 1 tbsp whole cloves (these little flavor bombs make all the difference)
• 1 tsp whole allspice berries (my secret weapon for that warm, complex spice)
• 1/4 cup brown sugar (dark brown gives the best molasses notes)

Instructions

1. Pour 8 cups fresh apple cider directly into your 6-quart slow cooker insert.
2. Slice 2 oranges into 1/4-inch thick rounds and drop them into the cider—peels and all.
3. Add 3 cinnamon sticks, 1 tablespoon whole cloves, and 1 teaspoon whole allspice berries to the liquid.
4. Sprinkle 1/4 cup brown sugar over the top and give everything one gentle stir to combine.
5. Cover the slow cooker and set it to LOW heat for 4 hours—this slow infusion develops the deepest flavors.
6. After 4 hours, remove the lid and use a slotted spoon to fish out the orange slices and whole spices.
7. Ladle the hot cider into mugs, being careful to avoid any sediment at the bottom of the pot.

Cloudy with spice sediment and bursting with warm autumn flavors, this cider transforms into something magical. Consider spiking it with bourbon for adults or floating a cinnamon stick in each mug for presentation. The rich apple base carries notes of citrus and warming spices that’ll have everyone asking for your recipe.

5-Ingredient Cranberry Brie Bites

Viral-worthy appetizers don’t need complexity—just brilliant flavor combos. These cranberry brie bites deliver holiday magic in minutes. Seriously, they’ll disappear faster than your phone battery.

Ingredients

– 1 sheet frozen puff pastry (thaw it overnight in the fridge for best results)
– 8 oz wheel of brie cheese (I always go for triple cream—trust me on this)
– 1/2 cup whole berry cranberry sauce (homemade or quality store-bought both work)
– 1/4 cup chopped pecans (toasting them first makes ALL the difference)
– 1 egg + 1 tbsp water for egg wash (room temp eggs whip up smoother)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface.
3. Cut the pastry into 24 equal squares using a sharp knife or pizza cutter.
4. Press each square into the cups of a mini muffin tin.
5. Cut the brie into 24 small cubes, about 1/2-inch each.
6. Place one brie cube into each pastry-lined muffin cup.
7. Top each with 1 teaspoon of cranberry sauce.
8. Sprinkle chopped pecans evenly over all the bites.
9. Whisk together the egg and water in a small bowl until fully combined.
10. Brush the edges of each pastry with the egg wash using a pastry brush.
11. Bake for 12-15 minutes until the pastry is golden brown and puffed.
12. Remove from oven and let cool in the pan for 5 minutes before serving.
Absolutely irresistible straight from the oven—the flaky pastry shatters to reveal molten brie that perfectly balances the tart cranberry. That toasted pecan crunch takes these bites to another level. Serve them on a wooden board with sparkling cider for instant party vibes.

Summary

Ultimately, these 20 beginner-friendly recipes make Thanksgiving cooking stress-free and delicious. We hope you find new favorites to create cherished holiday memories. Try them out and let us know which dishes your family loves most in the comments below! Don’t forget to share this helpful roundup with fellow home cooks by pinning it to your Pinterest boards.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.