Thanksgiving is right around the corner, and if you're hosting this year, you know there's no shortage of decisions to make: the turkey, the side dishes, desserts, and even drinks—all essential to crafting a memorable holiday feast. Whether you're a seasoned Thanksgiving pro or hosting for the first time, having a solid menu planned can make all the difference in pulling off a stress-free day filled with delicious food.
I've gathered twelve fantastic recipes from a handful of Cider Mill Press books that will cover everything you need for a complete Thanksgiving dinner, from turkey to pumpkin pie. These recipes strike the perfect balance between traditional favorites and fresh twists to make sure everyone at your table, from the youngest family members to the pickiest eaters, leaves happy and full. So grab your apron, and let's dive into this Thanksgiving recipe guide that will make your holiday meal planning a breeze!
- Thanksgiving Board – Charcuterie by Occasion
Ingredients
- baked brie (recipe below)
- ½ cup cranberry sauce (recipe below)
- 1 small baguette
- 4 oz. crackers
- 6 oz. prosciutto
- 6 oz. mortadella
- 6 oz. sharp cheddar
- Fresh sage, rosemary, and thyme for garnish
Instructions
- Place the baked brie in the center of a board
- Place the cranberry sauce in a ramekin and place in top part of board
- Place the baguette on left side of board. Cut a few slices and leave the rest whole
- Place the crackers on right side of board
- Fill gaps with charcuterie and cheddar, garnishing with sage, rosemary, and thyme. Decorate board with Thanksgiving items and enjoy
Cranberry Sauce
Ingredients
- 1 lb. cranberries (fresh or frozen)
- ½ lb. dried cranberries
- 1 cup orange juice
- Zest of 1 orange
- Zest and juice of 1 lemon
- 2 cinnamon sticks
- 3 whole cloves
- 1 star anise pod
- 1 cup sugar
- 2 pinches of kosher salt
Instructions
- Place all of the ingredients in a medium saucepan and bring to a simmer over medium heat
- Reduce the heat so that the sauce comes to a gentle simmer and cook, stirring occasionally, until the whole cranberries start to pop and the liquid has reduced. Sauce will thicken as it cools.
- Remove pan from heat and let sauce cool completely before serving.
Baked Brie
Ingredients
- ¼ diced apple
- 1 TBSP chopped fresh sage
- ¼ cup dried cranberries
- 1/3 cup chopped pecans
- ¼ cup honey
- ½ teaspoon cinnamon
- 2 TBSP apple butter or applesauce
- 2 pinches kosher salt
- Zest and juice of 1 lemon
- 1 (1/2 lb.) wheel of brie cheese
Instructions
- Preheat oven to 350 degrees and line baking sheet with parchment paper
- Place apple, sage, cranberries, pecans, honey, cinnamon, applebutter, salt, lemon zest and juice in a bowl and stir until thoroughly combined, making sure the honey and apple butter are evenly distributed.
- Removed brie from wrapper and place on baking sheet. Spread topping over brie, place in the oven, and bake until slightly softened, about 12 minutes
- Remove brie from oven and let rest for 2-3 minutes before serving
- Mac & Cheese with Brown Butter Bread Crumbs – Comfort Food Cookbook
Ingredients
- 1 lb. elbow macaroni
- 7 TBSP unsalted butter
- 2 cups panko
- ½ yellow onion, minced
- 2 TBSP ap flour
- 1 TBSP yellow mustard
- 1 tsp turmeric
- 1 tsp garlic powder
- 1 tsp white pepper
- 2 cups heavy whipping cream
- 2 cups whole milk
- 10 oz. Boursin cheese
- 1 & ½ lb. extra-sharp cheddar cheese, slices
Instructions
- Preheat oven to 400ºF. Fill a Dutch oven with water and bring to a boil. Add salt and macaroni and cook until macaroni, about 6 minutes. Drain and set aside.
- Place pot over medium heat and add 3 tablespoons of the butter. Cook until the butter starts to give off a nutty smell and browns. Add the panko, stir, and cook until it starts to look like wet sand, about 4 minutes. Remove the panko from the pot and set it aside.
- Wipe out the Dutch oven, place it over medium-high heat, and add the onion and the remaining butter. Cook, stirring occasionally, until the onion is soft, about 10 minutes. Gradually add the flour, stirring constantly to prevent lumps from forming. Stir in the mustard, turmeric, garlic powder, white pepper, cream, and milk, reduce the heat to medium, and bring to a simmer.
- Add the cheeses one at a time, stirring to incorporate before adding the next one. When all of the cheeses have been incorporated and the mixture is smooth, cook the mixture until the flour taste is completely gone, about 10 minutes. Stir in the macaroni and top the mixture with the panko.
- Place the Dutch oven in the oven and bake until the panko is crispy and golden brown, 10 to 15 minutes.
- Remove the pot from the oven and serve immediately.
- Cheddar & Chive Biscuits – Baking: The Ultimate Cookbook
Ingredients
- 2 & ½ cups buttermilk
- ¼ cup honey
- 26 oz. ap flour
- 1 tbsp kosher salt
- 3 tbsp baking powder
- 8 oz. unsalted butter, chilled & cubed
- ¼ cup unsalted butter, melted
- 2 tbsp finely chopped fresh chives
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place the 2 cups of buttermilk and the honey in a measuring cup and whisk to combine. Set the mixture aside.
- Place the flour, salt, baking powder, chilled butter, chives, and cheese in the work bowl of a stand mixer fitted with the paddle attachment and beat the mixture until combined and the butter has been reduced to pea-sized pieces, 5 to 10 minutes. Gradually add the buttermilk mixture and beat the mixture until it comes together as a slightly crumbly dough.
- Transfer the dough to a flour-dusted work surface. Working with generously flour-dusted hands and a roller, roll the dough into a ¾-inch-thick rectangle.
- Using a bench scraper, cut the dough into thirds and stack them on top of each other. Roll the dough out again into a ¾-inch-thick rectangle.
- Cut the dough into twelve 3-inch squares and arrange them on the baking sheet. Brush the tops of the biscuits with the 1/2cup of buttermilk.
- Place the biscuits in the oven and bake until they are golden brown, 15 to 17 minutes.
- Remove from the oven and place the biscuits on a wire rack to cool slightly. Brush them with the melted butter and enjoy warm.
- Roasted Roots with Ras el Hanout & Honey – Vegetables
Ingredients
- 4 large parsnips, peeled, trimmed, cored, & chopped
- 4 large carrots, peeled & sliced lengthwise
- 2 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp honey
- 1 tbsp rase l hanout
Instructions
- Preheat the oven to 400°F. Place the parsnips and carrots in a baking pan in one layer, drizzle the olive oil over the mixture, and season with salt and pepper. Stir to combine, place the pan in the oven, and roast for about 25 minutes, or until the vegetables are starting to brown.
- Remove the pan from the oven and move the vegetables into a pile in the center of the tray. Drizzle the honey over the pile and stir until the vegetables are evenly coated. Sprinkle the ras el hanout over the vegetables and stir until evenly distributed.
- Return the pan to the oven and roast the vegetables for another 5 to 10 minutes, until the vegetables are well browned and cooked through. Remove from the oven and let the vegetables cool briefly before serving.
- Chilled Corn Salad – Vegetables
Ingredients
- 4 cups fresh corn kernels
- 2 tbsp unsalted butter
- 1 jalapeno pepper, stemmed, seeded, & diced
- 2 tbsp mayonnaise
- 2 tsp garlic powder
- 3 tbsp sour cream
- ¼ tsp cayenne pepper
- ¼ tsp chili powder
- 2 tbsp feta cheese
- 2 tbsp cotija cheese
- 2 tsp fresh lime juice
- ½ cup finely chopped cilantro
- Salt and pepper to taste
- 4 cups lettuce or arugula
Instructions
- Preheat the oven to 400°F. Place the corn on a baking sheet, place it in the oven, and roast until the corn turns a light golden brown, about 35 minutes.
- Remove the corn from the oven, let cool slightly, and then transfer to a large mixing bowl. Add all of the remaining ingredients, except for the lettuce or arugula, and stir to combine.
- Place the salad in the refrigerator and chill overnight. When ready to serve, add the lettuce or arugula and stir to incorporate.
- Potato & Celeriac Gratin w/ Gruyere & Figs – Vegetables
Ingredients
- 1½ lbs. russet potatoes, peeled & sliced thin
- ½ lb. celery root, peeled, trimmed, and sliced thin
- 1 bay leaf
- 1 tsp kosher saltT
- 2 garlic cloves, crushed
- 2 tbsp milk
- 1 tbsp unsalted butter
- 3 dried or fresh figs, chopped
- 4 oz. gruyere cheese, grated
- Pinch of freshly grated nutmeg
- ½ cup heavy cream
Instructions
- Preheat the oven to 375°F. Place the potatoes and celery root in a medium saucepan and cover with water. Add the bay leaf, salt, the garlic, and milk, bring to a boil, and then reduce the heat to medium-low. Simmer for1 minute and drain. Remove the bay leaf and discard it.
- Butter an oval gratin dish or a casserole dish and add half of the potatoes and celeriac, making sure they are evenly distributed. Sprinkle half of the figs, Gruyère, and nutmeg on top, season with salt, and repeat with the remaining potatoes, celeriac, figs, Gruyère, and seasonings.
- Pour the cream over the top and cover the dish with aluminum foil. Place it in the oven and bake for 20minutes. Remove the foil and bake for another 15minutes, until the top is browned and most of the liquid has cooked off.
- Remove the gratin from the oven and let it stand for 15minutes before serving.
- Sweet Potato Casserole – The Perfect Turkey
Ingredients
- 2½ lbs. sweet potatoes, peeled and cut into 1-inch cubes
- ¾ cup brown sugar, packed
- ¼ cup butter, softened
- 1½ teaspoons salt
- ½ teaspoon vanilla extract
- ½ cup pecans, chopped
- 2 cups miniature marshmallows
Instructions
- Place the sweet potatoes in a large pot and fill with water until just covered. Bring the pot to a boil, reduce the heat, and allow the potatoes to simmer for about 15 minutes or until tender. Drain and allow to cool.
- Preheat the oven to 375°F and prepare a large casserole dish with cooking spray.
- Return the potatoes to the large pot and add the sugar, butter, salt, and vanilla extract. Mash the sweet potatoes with a potato masher, then stir in 1/4 of cup pecans.
- Add the potato mixture to the casserole dish and spread out evenly. Sprinkle the remaining pecans and the marshmallows evenly on the top, then bake for 25 minutes until golden and melted.
- Brined & Grilled Turkey – The Perfect Turkey
Ingredients
- 12 to 14 lb. turkey
- citrus brine
- 1 cup sugar
- ¾ cup salt
- 2 lemons, cut into wedges
- 2 oranges, cut into wedges
- 2 limes, cut into wedges
- 5 bay leaves
- 2 cinnamon sticks
- 4 garlic cloves
- 8 cups water
- ½ cup kosher salt
- 2 oranges, halved
- 2 tbsp clarified butter
- Black pepper, to taste
- ½ sprig rosemary, leaves removed
Instructions
- In a large stockpot, add the citrus brine and submerge turkey. If more water is needed, add more kosher salt proportionately. Refrigerate for 6-12 hours.
- Remove the turkey and pat dry. Squeeze the juice of the orange halves over the turkey and inside the cavity. Rub the clarified butter on the turkey’s skin and season with black pepper and rosemary.
- Heat grill to medium-low heat and designate two separate heat sections on the grill, one for direct heat and the other for indirect. To control the heat, arrange the coals on one side of the grill or turn off one of the burners.
- When the grill is about 375°F, place the turkey over indirect heat and grill for 2 hours and 45 minutes. Replenish the coals and flip the turkey every 45 minutes. Insert a meat thermometer into the thickest part of the thigh. The turkey is finished when the thermometer reads 165°F.
- Remove the turkey from the grill and cover with aluminum foil. Let rest for 45 minutes to 1 hour before carving.
- Giblet Gravy – The Perfect Turkey
Ingredients
- 2 tablespoons vegetable oil
- Turkey innards: neck, heart, liver, and gizzard
- 1 cup shallots,sliced
- ½ cup celery
- ½ cup carrot
- 4 garlic cloves, sliced
- 5 cups water
- 3 sprigs thyme
- 1 sprig rosemary
- ½ cup butter
- ½ cup flour, sifted
- 1 cup turkey or chicken stock
- Salt and black pepper, to taste
Instructions
- In a saucepot heat the vegetable oil. Then, add the giblets and sear until browned on all sides.
- In the same pan, add the onions, garlic, celery, and carrot. Stir every couple of minutes until fully browned.
- Cover with water and add the thyme and rosemary sprigs. Bring to a boil. Then, drop to a low simmer. Allow this stock to cook for about an hour for the flavors to develop. You should be left with about 4 cups of stock.
- Once the time has passed, strain the stock and set aside. Discard all but the turkey neck from the strainer, then transfer the neck to a cutting board. Do your best to remove the meat from the neck and reserve. Discard the bones.
- Place the saucepot back on the stove top and melt the butter.
- Add the flour to the pan and cook for a few minutes while stirring to prevent burning. The consistency should be that of wet sand. Cook until you smell a nutty aroma.
- Add tock slowly, whisking while you pour. You will have a paste. You can add more stock for a thinner gravy or let the liquid reduce for a thicker gravy.
- Add the neck meat to the gravy and cook until warmed through.
- Taste and season with the salt and pepper.
- Holiday Season Cocktail – Gather
Ingredients
- 4 dashes The Bitter Truth Creole bitters
- ½ oz. coconut syrup
- 1 cup coconut water + 2 cups sugar
- Boiled together in saucepan until sugar is dissolved & cooled
- Store remainder in refrigerator
- 2 oz. iced hibiscus tea
- 2 oz. whiskey
- Ginger beer, to top
- 1 orange wheel and 1 maraschino cherry, for garnish
Instructions
- Fill a highball glass with ice and set aside.
- Place the orange wedge in a cocktail shaker and muddle. Add the whiskey, bitters, syrup, and hibiscus tea, fill shaker halfway with ice, and shake vigorously for 15 seconds.
- Strain into the highball glass and top with ginger beer.
- Garnish with orange wheel and maraschino cherry and enjoy.
- Pumpkin Pie – Comfort Food Cookbook
Ingredients
- 1 (14 oz.) can of pumpkin puree
- 1 (12 oz.) can of evaporated milk
- 2 eggs
- 6 oz. light brown sugar
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp freshly grated nutmeg
- ¼ tsp ground cloves
- ½ tsp kosher salt
- 1 piecrust
- Whipped cream, for serving
Instructions
- Preheat the oven to 350ºF. In a mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. When the mixture is smooth, pour it into the crust.
- Place the pie in the oven and bake until the filling is just set, about 40 minutes. Remove from the oven and let the pie cool at room temperature for 30 minutes before transferring it to the refrigerator. Chill the pie for 3 hours.
- Slice the pie, top each piece with a dollop of whipped cream, and serve.
- Chocolate & Bourbon Pecan Pie – Baking: The Ultimate Cookbook
Ingredients
- 1 pie crust
- 8 oz. large pecan halves
- 3 eggs
- 6 oz. dark brown sugar
- 1 cup light corn syrup
- 1 tsp pure vanilla extract
- ½ tsp kosher salt
- 2 tbsp bourbon
- 5 oz. semisweet chocolate chips
Instructions
- Preheat oven to 375°F. Coat 9-inch pie plate with nonstick cooking spray and place piecrust in it. Trim away excess and crimp edge.
- Place pecans on a parchment-lined baking sheet, place them in oven, and toast until fragrant, 8-10 minutes. Remove pecans from oven and let cool.
- Place eggs, dark brown sugar, corn syrup, vanilla, salt, and bourbon in a mixing bowl and whisk until combined.
- Cover bottom of the piecrust with semisweet chocolate chips. Arrange toasted pecans on top of chocolate chips and pour filling into crust.
- Place the pie in oven and bake until center is set, 55-60 minutes.
- Remove pie from oven, place on a cooling rack, and let cool for 1-2 hours.