You’re about to embark on a delicious journey through the heart of Thanksgiving! We’ve gathered 23 cherished traditional recipes that promise to fill your home with warmth and your table with joy. From golden turkeys to decadent pies, these classics are sure to delight every guest. Let’s dive in and make this holiday truly unforgettable.
Classic Roast Turkey with Herb Stuffing
Every holiday table deserves this centerpiece—juicy roast turkey with aromatic herb stuffing. It’s simpler than you think, and the leftovers are legendary.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 12 lb whole turkey, thawed—I always pat it bone-dry for crisp skin
– 1 cup unsalted butter, softened; room temp blends smoothly
– 2 tbsp fresh rosemary, finely chopped; fresh herbs make all the difference
– 2 tbsp fresh thyme leaves
– 1 tbsp kosher salt
– 1 tsp black pepper, freshly ground
– 6 cups cubed day-old bread, I use a mix of sourdough and white for texture
– 1 cup celery, diced small
– 1 cup yellow onion, diced
– 2 cloves garlic, minced; extra here never hurts
– 1 cup chicken broth, low-sodium is my go-to for control
– 2 large eggs, lightly beaten; room temp helps them incorporate evenly
Instructions
1. Preheat oven to 325°F. Place a rack in a roasting pan.
2. In a bowl, mix softened butter, rosemary, thyme, salt, and pepper until combined.
3. Gently loosen turkey skin over breast and thighs with your fingers.
4. Spread half the herb butter evenly under the skin.
5. Rub remaining butter all over outside of turkey.
6. In a skillet over medium heat, sauté celery, onion, and garlic for 5 minutes until softened.
7. Tip: Let the veggies cool slightly before mixing to avoid cooking the eggs.
8. In a large bowl, combine bread cubes, sautéed mixture, chicken broth, and eggs.
9. Stuff turkey cavity loosely with mixture—overpacking slows cooking.
10. Tie turkey legs together with kitchen twine.
11. Place turkey on rack in pan, breast-side up.
12. Roast for 3 hours, basting with pan juices every 45 minutes.
13. Tip: Use a meat thermometer; turkey is done at 165°F in the thickest part of the thigh.
14. Remove from oven and let rest for 30 minutes before carving.
15. Tip: Resting ensures juices redistribute for moist meat.
16. Carve turkey and serve stuffing alongside.
Keep the skin crackly and golden, the meat tender with herb-infused richness. Leftovers shine in sandwiches or a next-day turkey pot pie—it’s a gift that keeps giving.
Creamy Mashed Potatoes with Gravy
Smooth, creamy mashed potatoes smothered in rich gravy make the ultimate comfort food. This version comes together quickly with simple ingredients, delivering that classic flavor everyone craves. Perfect for weeknights or holiday meals when you need something satisfying without fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 3 pounds russet potatoes, peeled and quartered (I find russets give the fluffiest texture)
– 1 cup whole milk, warmed (cold milk can make the potatoes gummy)
– 1/2 cup unsalted butter, cubed (I always use unsalted to control the salt level)
– 1 teaspoon kosher salt, plus more for the water
– 1/4 teaspoon freshly ground black pepper
– 4 cups low-sodium chicken broth (homemade stock is ideal, but store-bought works fine)
– 1/4 cup all-purpose flour
– 2 tablespoons unsalted butter, for the gravy
– 1/4 teaspoon garlic powder (a little secret for depth)
Instructions
1. Place the peeled and quartered potatoes in a large pot and cover with cold water by 2 inches.
2. Add 1 tablespoon of kosher salt to the water and bring to a boil over high heat.
3. Reduce the heat to medium and simmer the potatoes for 20-25 minutes, until they are fork-tender.
4. Drain the potatoes thoroughly in a colander and return them to the hot pot for 1 minute to evaporate excess moisture—this prevents watery mash.
5. Mash the potatoes with a potato masher or ricer until no large lumps remain.
6. Add the cubed unsalted butter, warmed whole milk, 1 teaspoon kosher salt, and black pepper to the potatoes.
7. Stir vigorously with a wooden spoon until the mixture is smooth and creamy; avoid overmixing to keep them fluffy.
8. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat.
9. Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly, until it turns light golden brown—this cooks out the raw flour taste.
10. Gradually pour in the low-sodium chicken broth while whisking continuously to prevent lumps.
11. Bring the gravy to a simmer and cook for 5-7 minutes, until it thickens to a coating consistency.
12. Stir in the garlic powder and season with additional salt if needed.
13. Serve the mashed potatoes immediately, topped generously with the hot gravy.
Gravy pools into the velvety potatoes, creating a savory contrast that’s both hearty and indulgent. For a twist, try folding in roasted garlic or herbs like chives before serving, or pair it with roasted meats for a complete meal.
Savory Green Bean Casserole
Crisp green beans meet creamy mushroom sauce in this classic casserole that’s perfect for holidays or weeknights. It’s a comforting side that comes together quickly and disappears even faster. You’ll love the savory crunch and rich flavors.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 pounds fresh green beans, trimmed and cut into 2-inch pieces (I prefer fresh over frozen for better texture)
– 1 tablespoon extra virgin olive oil (my go-to for sautéing)
– 1 medium yellow onion, finely diced
– 8 ounces cremini mushrooms, sliced (baby bellas work great too)
– 2 cloves garlic, minced
– 1 cup chicken broth (use vegetable broth for a vegetarian version)
– 1 cup heavy cream
– 1 teaspoon kosher salt
– ½ teaspoon black pepper, freshly ground
– 1 cup crispy fried onions (the canned kind add perfect crunch)
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add the green beans and blanch for 4 minutes until bright green and crisp-tender.
4. Immediately transfer the beans to a bowl of ice water to stop the cooking.
5. Drain the beans thoroughly and set aside.
6. Heat the olive oil in a large skillet over medium-high heat.
7. Add the diced onion and cook for 5 minutes until softened and translucent.
8. Add the sliced mushrooms and cook for 8 minutes until browned and their liquid has evaporated.
9. Stir in the minced garlic and cook for 1 minute until fragrant.
10. Pour in the chicken broth and scrape up any browned bits from the pan.
11. Add the heavy cream, salt, and pepper, then bring to a simmer.
12. Cook the sauce for 5 minutes until slightly thickened.
13. Tip: Taste the sauce now and adjust seasoning if needed—it should be well-seasoned before baking.
14. Combine the blanched green beans and mushroom sauce in a large mixing bowl.
15. Transfer the mixture to a 9×13-inch baking dish.
16. Sprinkle the crispy fried onions evenly over the top.
17. Tip: Press the onions lightly into the surface so they don’t blow around in the oven.
18. Bake at 375°F for 20 minutes until the casserole is bubbly and the topping is golden brown.
19. Tip: Let it rest for 5 minutes before serving so the sauce can thicken slightly.
You’ll get tender-crisp beans enveloped in a velvety mushroom sauce with that iconic crispy onion topping. For a fun twist, try adding crispy bacon bits or swapping half the green beans with roasted Brussels sprouts. It reheats beautifully for leftovers too.
Honey-Glazed Roasted Carrots
A simple side dish that transforms ordinary carrots into something special. Honey-glazed roasted carrots are sweet, savory, and perfect for any meal. They come together with minimal effort for maximum flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb carrots, peeled and cut into 3-inch sticks (I like to keep them uniform for even cooking)
– 2 tbsp extra virgin olive oil (my go-to for roasting)
– 2 tbsp honey (use a good-quality local honey if you have it)
– 1 tbsp fresh lemon juice (bottled works in a pinch, but fresh adds a brighter zing)
– 2 cloves garlic, minced (I always mince mine fresh for the best flavor)
– 1/2 tsp salt (I prefer fine sea salt here)
– 1/4 tsp black pepper, freshly ground
– 1 tbsp chopped fresh parsley for garnish (optional, but it adds a nice pop of color)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the olive oil, honey, lemon juice, minced garlic, salt, and black pepper. Whisk until fully blended.
3. Add the carrot sticks to the bowl and toss thoroughly to coat every piece evenly with the glaze.
4. Spread the carrots in a single layer on the prepared baking sheet, ensuring they aren’t crowded to allow proper roasting.
5. Roast in the preheated oven for 20-25 minutes, flipping the carrots halfway through with a spatula for even browning.
6. Check for doneness by piercing a carrot with a fork—it should be tender but still have a slight bite.
7. Remove from the oven and transfer the carrots to a serving dish. Tip: Let them rest for 2-3 minutes to let the glaze thicken slightly.
8. Garnish with chopped fresh parsley if using, and serve immediately while warm.
Final thoughts: Fresh from the oven, these carrots have a tender-crisp texture with caramelized edges from the honey glaze. The flavor is a balanced mix of sweet and savory, with a hint of garlic and lemon brightness. For a creative twist, crumble some goat cheese on top or serve alongside grilled chicken for a complete meal.
Buttery Cornbread Dressing
Unforgettable holiday meals demand this buttery cornbread dressing. It’s savory, moist, and the ultimate comfort food. You’ll want seconds.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 8 cups crumbled day-old cornbread (homemade or store-bought works, but stale is best for texture)
– 1/2 cup unsalted butter (I always use unsalted to control seasoning)
– 2 cups diced yellow onion (about 1 large onion)
– 1 1/2 cups diced celery (include the leaves for extra flavor)
– 3 cloves garlic, minced
– 2 large eggs, lightly beaten (room temp eggs incorporate more smoothly)
– 2 cups chicken broth, preferably low-sodium
– 1 tsp dried sage
– 1 tsp dried thyme
– 1/2 tsp freshly ground black pepper
– 1/2 tsp salt (adjust after tasting the broth)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Grease a 9×13 inch baking dish with 1 tbsp of the butter.
3. Crumble the day-old cornbread into a large mixing bowl. Tip: Stale cornbread absorbs the broth better without becoming mushy.
4. Melt the remaining butter in a large skillet over medium heat.
5. Add the diced onion and celery to the skillet. Sauté for 8-10 minutes until the vegetables are soft and translucent.
6. Add the minced garlic to the skillet. Cook for 1 minute until fragrant.
7. Pour the sautéed vegetable mixture over the crumbled cornbread in the bowl.
8. Add the dried sage, thyme, black pepper, and salt to the bowl. Stir to combine.
9. In a separate small bowl, whisk the eggs lightly.
10. Pour the chicken broth and whisked eggs over the cornbread mixture.
11. Gently fold everything together until just moistened. Tip: Overmixing can make the dressing dense.
12. Transfer the mixture to the greased baking dish, spreading it evenly.
13. Bake uncovered at 375°F for 40-45 minutes. Tip: The top should be golden brown and crisp, and a knife inserted in the center should come out clean.
14. Remove the dressing from the oven and let it rest for 10 minutes before serving. Serve it warm alongside your main course. The texture is wonderfully crisp on top and tender underneath, with a rich, savory flavor from the butter and herbs. Spoon leftovers into a skillet the next day and reheat for a crispy-bottomed breakfast side.
Sweet Potato Casserole with Marshmallows
Fondly remembered from holiday tables, this sweet potato casserole with marshmallows is a classic comfort dish. It transforms simple ingredients into a creamy, sweet, and gooey delight. Perfect for gatherings or a cozy family dinner.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 4 large sweet potatoes, peeled and cubed (about 6 cups—I find this yields the creamiest texture)
– 1/2 cup unsalted butter, melted (I prefer it slightly cooled to avoid scrambling the eggs)
– 1/2 cup granulated sugar
– 1/4 cup milk (whole milk works best for richness)
– 2 large eggs, at room temperature for smoother mixing
– 1 tsp vanilla extract
– 1/2 tsp salt
– 2 cups mini marshmallows (I like to have extra on hand for topping)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Place the peeled and cubed sweet potatoes in a large pot, cover with water, and bring to a boil over high heat.
3. Reduce heat to medium and simmer for 15-20 minutes, until the potatoes are fork-tender. Tip: Don’t overcook them, or they’ll become watery.
4. Drain the potatoes thoroughly and return them to the pot.
5. Mash the sweet potatoes with a potato masher until smooth, about 2-3 minutes.
6. Add the melted butter, granulated sugar, milk, room temperature eggs, vanilla extract, and salt to the mashed potatoes.
7. Stir everything together until fully combined and creamy, about 1-2 minutes. Tip: Use a hand mixer on low for an extra-smooth consistency.
8. Transfer the sweet potato mixture to the greased baking dish, spreading it evenly with a spatula.
9. Bake in the preheated oven for 25 minutes, until the edges are lightly set.
10. Remove the dish from the oven and evenly sprinkle the mini marshmallows over the top.
11. Return the dish to the oven and bake for an additional 10-15 minutes, until the marshmallows are golden brown and puffy. Tip: Watch closely to prevent burning.
12. Let the casserole cool for 5-10 minutes before serving.
Tender sweet potatoes meld with a buttery base, topped with toasted marshmallows for a gooey, caramelized finish. Serve it warm alongside roasted turkey or as a standalone dessert—leftovers reheat beautifully for a sweet breakfast treat.
Cranberry Sauce with Orange Zest
Holiday meals get a vibrant upgrade with this simple sauce. It balances sweet cranberries with bright orange zest for a refreshing twist. You’ll skip the canned stuff after trying this.
Serving: 8 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz fresh cranberries (I grab a bag from the produce aisle—frozen work too if thawed)
– 1 cup granulated sugar (adjust to your sweetness preference, but this ratio gives a nice tart-sweet balance)
– 1 cup water
– Zest of 1 large orange (use a microplane for fine zest—it releases more oils)
– 1 tbsp fresh orange juice (squeeze it from the zested orange for maximum flavor)
– 1/4 tsp salt (a pinch enhances all the flavors without making it salty)
Instructions
1. Rinse the cranberries under cold water in a colander, discarding any soft or bruised ones.
2. In a medium saucepan, combine the cranberries, sugar, water, and salt over medium-high heat.
3. Bring the mixture to a boil, stirring occasionally with a wooden spoon to dissolve the sugar completely.
4. Reduce the heat to medium-low and simmer for 10 minutes, stirring every 2–3 minutes to prevent sticking—the cranberries will pop and soften.
5. While simmering, zest the orange finely using a microplane, avoiding the bitter white pith.
6. After 10 minutes, remove the saucepan from the heat and stir in the orange zest and fresh orange juice.
7. Let the sauce cool in the pan for 5 minutes to thicken slightly—it will continue to set as it cools.
8. Transfer the sauce to a serving bowl or airtight container, pressing it gently with the back of a spoon to smooth it out.
9. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the texture to firm up.
Vibrant and glossy, this sauce has a chunky yet spreadable texture with bursts of tart cranberry. The orange zest adds a citrusy aroma that cuts through the sweetness beautifully. Try it dolloped over roasted turkey, swirled into yogurt, or as a topping for cheesecake for a festive touch.
Old-Fashioned Pumpkin Pie
Kick off your fall baking with this classic dessert that’s both comforting and surprisingly simple to make. Its spiced, creamy filling and flaky crust will have everyone asking for seconds. Perfect for holiday gatherings or a cozy weekend treat.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 (9-inch) unbaked pie crust, store-bought or homemade—I always keep a frozen one on hand for convenience.
– 1 (15-ounce) can pumpkin puree, not pumpkin pie filling; the pure stuff gives the best flavor.
– 3 large eggs, at room temperature for smoother mixing.
– 1 cup granulated sugar, but I sometimes swap half with brown sugar for a deeper caramel note.
– 1 teaspoon ground cinnamon, the heart of the spice blend.
– 1/2 teaspoon ground ginger, adds a warm kick.
– 1/4 teaspoon ground nutmeg, freshly grated if possible for maximum aroma.
– 1/4 teaspoon salt, to balance the sweetness.
– 1 (12-ounce) can evaporated milk, it creates a richer, creamier texture than regular milk.
Instructions
1. Preheat your oven to 425°F (220°C).
2. Place the unbaked pie crust in a 9-inch pie dish, pressing it gently into the edges.
3. In a large mixing bowl, combine the pumpkin puree and eggs, whisking until smooth.
4. Add the granulated sugar, cinnamon, ginger, nutmeg, and salt, stirring thoroughly to incorporate.
5. Pour in the evaporated milk, mixing until the filling is uniform with no streaks.
6. Carefully pour the filling into the pie crust, filling it almost to the top.
7. Bake at 425°F for 15 minutes to set the crust.
8. Reduce the oven temperature to 350°F (175°C) without opening the door, and bake for 35–40 minutes more.
9. Check for doneness by inserting a knife near the center; it should come out clean, not wet.
10. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
Firm yet silky, this pie boasts a deep pumpkin flavor enhanced by warm spices. Serve it chilled with a dollop of whipped cream or slightly warmed for a gooey, comforting bite. Leftovers keep well in the fridge, making it an easy make-ahead dessert for busy weeks.
Southern-Style Collard Greens
Venture into Southern comfort with these collard greens—slow-cooked until tender with smoky pork and tangy vinegar. They’re the ultimate soul-warming side that transforms simple greens into something unforgettable. Get ready for a flavor-packed dish that’s worth every minute of cooking.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours
Ingredients
– 2 bunches collard greens, washed thoroughly—I remove the tough stems for better texture.
– 1 smoked ham hock, about 1 lb, for that deep smoky flavor.
– 1 large yellow onion, diced—sweet onions work great here.
– 4 cloves garlic, minced—fresh is best, but I keep minced garlic on hand for convenience.
– 4 cups chicken broth, low-sodium so you control the salt.
– 1/4 cup apple cider vinegar, my secret for a bright tang.
– 2 tbsp unsalted butter, for richness.
– 1 tsp red pepper flakes, adjust to your heat preference.
– 1 tbsp vegetable oil, for sautéing.
– Salt and black pepper, to season as you go.
Instructions
1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook until softened and translucent, stirring occasionally for 5-7 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn.
4. Place the smoked ham hock in the pot and sear it on all sides for 3-4 minutes to release its smoky oils.
5. Pour in 4 cups chicken broth and 1/4 cup apple cider vinegar, scraping any browned bits from the bottom for extra flavor.
6. Bring the liquid to a boil over high heat, then reduce to a low simmer.
7. Add the collard greens in batches, stirring until wilted—they’ll shrink down as they cook.
8. Stir in 1 tsp red pepper flakes, 2 tbsp unsalted butter, and season with salt and black pepper.
9. Cover the pot and simmer on low heat for 1.5 to 2 hours, stirring every 30 minutes, until the greens are tender and the liquid reduces slightly.
10. Remove the ham hock, shred the meat, and return it to the pot—discard the bone and skin.
11. Taste and adjust seasoning with more salt, pepper, or vinegar if needed, then simmer uncovered for 10 minutes to thicken the broth.
12. Serve hot, ladling the greens with their flavorful potlikker over bowls.
Collard greens emerge silky and rich, with a savory depth from the ham hock and a subtle kick of heat. Pair them with cornbread to soak up the potlikker, or top with a fried egg for a hearty breakfast twist—they’re versatile enough to shine any time of day.
Maple Pecan Sweet Potato Soufflé
Just when you think sweet potatoes can’t get better, this maple pecan soufflé proves otherwise. It’s a showstopper side dish that balances earthy sweetness with nutty crunch. Perfect for holidays or when you want to impress without stress.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 3 large sweet potatoes (about 2 lbs total), peeled and cubed—I find roasting them whole first yields deeper flavor, but cubing saves time
– 1/4 cup pure maple syrup (grade A dark amber is my go-to for robust flavor)
– 1/3 cup heavy cream, at room temperature to prevent curdling
– 3 large eggs, separated—room temp whites whip up higher
– 1/4 cup unsalted butter, melted and slightly cooled
– 1 tsp vanilla extract (real vanilla makes a difference here)
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 1/2 cup chopped pecans, toasted for extra crunch—I always toast a bit extra for snacking
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 2-quart baking dish.
2. Place the cubed sweet potatoes in a large pot and cover with cold water by 1 inch.
3. Bring to a boil over high heat, then reduce to a simmer and cook for 15–18 minutes until fork-tender.
4. Drain the potatoes thoroughly in a colander, then return them to the pot.
5. Mash the potatoes with a potato masher until completely smooth—no lumps allowed for a light soufflé.
6. Stir in the maple syrup, heavy cream, egg yolks, melted butter, vanilla extract, cinnamon, and salt until fully combined.
7. In a separate clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form, about 3–4 minutes.
8. Gently fold the beaten egg whites into the sweet potato mixture in three additions to keep it airy.
9. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
10. Sprinkle the toasted pecans evenly over the top.
11. Bake in the preheated oven for 30–35 minutes until the top is golden brown and the center is set but still slightly jiggly.
12. Let it cool for 10 minutes before serving to allow it to set further.
Unbelievably light and fluffy, this soufflé has a creamy interior with a caramelized pecan crust. The maple adds a subtle sweetness that doesn’t overpower the earthy sweet potatoes. Serve it warm as a decadent side dish or even as a brunch centerpiece with a dollop of whipped cream.
Homemade Dinner Rolls
Mouthwatering homemade dinner rolls transform any meal into a special occasion. They’re surprisingly simple to make with a few pantry staples. Let’s get baking.
Serving: 12 rolls | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup whole milk, warmed to about 110°F (I use a thermometer to get it just right)
– 2 ¼ teaspoons active dry yeast (one standard packet)
– ¼ cup granulated sugar
– 1 large egg, at room temperature for better incorporation
– ¼ cup unsalted butter, melted and slightly cooled
– 1 teaspoon fine sea salt (my preference for even distribution)
– 3 ½ cups all-purpose flour, plus extra for dusting
Instructions
1. Warm the milk to 110°F in a small saucepan or microwave—test with a thermometer to avoid killing the yeast.
2. Pour the warm milk into a large mixing bowl and whisk in the yeast and sugar until dissolved.
3. Let the mixture sit for 5–10 minutes until foamy, indicating the yeast is active.
4. Add the room-temperature egg, melted butter, and salt to the bowl, whisking until combined.
5. Gradually add the flour, one cup at a time, stirring with a wooden spoon until a shaggy dough forms.
6. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1–1.5 hours until doubled in size.
8. Punch down the risen dough to release air bubbles and divide it into 12 equal pieces.
9. Shape each piece into a smooth ball by rolling it on the counter under a cupped hand.
10. Arrange the balls in a greased 9×13-inch baking dish, spacing them slightly apart.
11. Cover the dish with the towel and let the rolls rise again for 30–45 minutes until puffy.
12. Preheat your oven to 375°F during the second rise for even baking.
13. Bake the rolls for 12–15 minutes until golden brown on top and sound hollow when tapped.
14. Remove from the oven and brush the tops with extra melted butter for a soft, glossy finish.
Enjoy these rolls warm from the oven—they’re soft, buttery, and perfect for sopping up gravy. For a creative twist, split them and stuff with pulled pork or use them as mini sliders. Everyone will ask for seconds.
Traditional Apple Pie with Cinnamon
Everyone needs a classic apple pie recipe in their back pocket. This traditional version with warm cinnamon is the ultimate comfort dessert. It’s simple, satisfying, and fills your kitchen with the best aroma.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 2 1/2 cups all-purpose flour, plus extra for dusting
– 1 cup (2 sticks) unsalted butter, cold and cubed—I keep mine in the freezer for 10 minutes before using
– 1/2 tsp salt
– 1/4 cup ice water, you might need a splash more
– 6 medium Granny Smith apples, peeled and sliced—I find their tartness balances the sweetness perfectly
– 3/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 1/2 tsp ground cinnamon, my secret is using a fresh stick I grind myself
– 1/4 tsp ground nutmeg
– 1 tbsp lemon juice, fresh squeezed if you have it
– 1 large egg, beaten for the egg wash
– 1 tbsp coarse sugar for sprinkling
Instructions
1. Make the pie dough: In a large bowl, combine 2 1/2 cups flour and salt.
2. Add the cold, cubed butter to the flour mixture.
3. Use a pastry cutter or your fingers to cut the butter into the flour until pea-sized crumbs form.
4. Drizzle in 1/4 cup ice water, mixing with a fork until the dough just comes together. Tip: Add more water 1 tbsp at a time if needed, but don’t overwork it.
5. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
6. While the dough chills, make the filling: In a large bowl, toss the sliced apples with 3/4 cup sugar, 1/4 cup flour, cinnamon, nutmeg, and lemon juice.
7. Preheat your oven to 425°F (218°C).
8. On a floured surface, roll out one dough disc to a 12-inch circle.
9. Fit the dough into a 9-inch pie plate, trimming any excess.
10. Pour the apple filling into the crust, mounding it slightly in the center.
11. Roll out the second dough disc to another 12-inch circle.
12. Place the top crust over the filling, crimping the edges to seal. Tip: Cut a few slits in the top to vent steam.
13. Brush the top crust evenly with the beaten egg.
14. Sprinkle 1 tbsp coarse sugar over the egg wash.
15. Bake at 425°F for 15 minutes.
16. Reduce the oven temperature to 350°F (177°C) and bake for 35 more minutes. Tip: Place a baking sheet underneath to catch any drips.
17. Remove the pie from the oven when the crust is golden brown and the filling is bubbling.
18. Let the pie cool on a wire rack for at least 2 hours before slicing.
Venture into a slice to find tender, spiced apples nestled in a flaky, buttery crust. The cinnamon warmth shines through without overpowering the fruit’s natural sweetness. Serve it slightly warm with a scoop of vanilla ice cream for that classic hot-and-cold contrast.
Conclusion
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These 23 traditional recipes offer a delicious path to a memorable Thanksgiving feast. We hope they inspire your holiday table! Give them a try, then pop back to let us know which dish was your favorite. If you enjoyed this roundup, sharing it on Pinterest helps other home cooks find their perfect holiday recipes. Happy cooking and happy Thanksgiving!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
