64 Easy Thanksgiving Recipes Every Home Cook Will Love

Thanksgiving shouldn’t feel like a marathon for the person in charge of dinner. The recipes below require simple techniques, everyday equipment, and ingredients that are easy to find in any well-stocked supermarket. Mix and match to build a full spread or cherry-pick a few new ideas to brighten the table. Stress less, cook more, and enjoy the holiday alongside everyone else.

1. Sheet-Pan Maple–Dijon Salmon

This fish entree feels special yet cooks in under 20 minutes. Whisk maple syrup, Dijon mustard, and a splash of soy sauce, then brush over the fillets. Roast on a single pan with seasoned baby potatoes for an all-in-one main course. The sweet-savory glaze pairs nicely with traditional sides like green beans and stuffing.

2. Garlic Butter Green Beans

Blanch fresh green beans until crisp-tender, then finish them in a skillet with butter, minced garlic, and a pinch of salt. The quick sauté keeps color vibrant and flavor bold. Add toasted almond slivers for a bit of crunch. The whole side is ready in roughly ten minutes.

3. Classic Sausage Stuffing

Brown mild Italian sausage with diced onions and celery, then toss with dried bread cubes, broth, and chopped parsley. Bake until the top crisps while the center stays moist. The sausage adds richness that eliminates the need for complicated seasonings. Leftovers make an excellent breakfast hash the next morning.

4. Creamy Mashed Potatoes

Russet potatoes deliver the lightest texture when boiled until tender and whipped with warm milk and butter. A quick pass through a potato ricer removes any lumps. Season generously with salt and a touch of white pepper. Keep the bowl over a hot-water bath so every spoonful stays hot until dinner is served.

5. Brown Sugar–Glazed Carrots

Sauté carrot sticks in a bit of butter until lightly caramelized. Stir in brown sugar and a splash of orange juice and cook until the glaze thickens. A sprinkle of fresh parsley adds color. The sweet side dish balances savory mains beautifully.

6. Cranberry Orange Relish

No stovetop needed for this vibrant condiment. Pulse fresh cranberries, an unpeeled seedless orange, and sugar in a food processor until finely chopped. Chill for at least an hour so flavors meld. The tart bite cuts through rich turkey and gravy.

7. Skillet Cornbread

Baking batter in a hot cast-iron pan yields crunchy edges and a tender crumb inside. Use equal parts all-purpose flour and cornmeal for balanced texture. A bit of honey sweetens the bread without making it cake-like. Serve warm with extra butter for spreading.

8. Velvety Pumpkin Soup

Canned pumpkin purée keeps prep fast and reliable. Simmer it with sautéed onions, vegetable broth, and a touch of cream, then blend until smooth. Warm spices—think cinnamon and nutmeg—add subtle holiday aroma. Garnish with crunchy pumpkin seeds for contrast.

9. Sweet Potato Casserole with Pecan Crumble

Whip cooked sweet potatoes with butter and a hint of maple syrup, then spread into a casserole dish. Combine chopped pecans, brown sugar, and butter for a quick streusel that bakes to a crunchy lid. The dish satisfies both side-dish and dessert fans. It reheats well, making it ideal for planning ahead.

10. Brussels Sprouts with Crispy Bacon

Halve the sprouts, toss with olive oil, and roast until browned and tender. Meanwhile, cook diced bacon until crisp and reserve the rendered fat. Finish the sprouts in the skillet with bacon and a drizzle of cider vinegar for brightness. Even skeptics often come back for seconds.

11. Quick Turkey Gravy

Whisk butter and flour to form a roux, then slowly pour in warmed turkey or chicken stock. Simmer until thick, seasoning with salt, pepper, and a splash of soy sauce for depth. If you roasted turkey breast, deglaze the pan and add those drippings. The entire process finishes in under ten minutes.

12. Soft Herb Dinner Rolls

A quick yeast dough enriched with milk and butter rises while you prep other dishes. Knead in chopped chives and parsley for aroma. Bake until lightly golden, then brush with melted butter. They pull apart easily, perfect for swiping up gravy.

13. Crisp Apple Walnut Salad

This fresh dish balances the heavier elements of the meal. Toss mixed greens with thin apple slices, toasted walnuts, and dried cranberries. A simple vinaigrette of apple cider vinegar and olive oil ties everything together. Make it right before serving so the apples stay bright.

14. Garlic Parmesan Roasted Cauliflower

Cut a whole head of cauliflower into bite-size florets and toss with olive oil, garlic powder, and Parmesan. Roast until tender with crisp brown spots. A final sprinkle of cheese while hot gives extra savoriness. The vegetable transforms into an irresistible finger food.

15. Instant Pot Mac and Cheese

Cook elbow pasta, water, and butter under pressure for only four minutes. Stir in evaporated milk and shredded cheddar until silky. The one-pot method avoids draining and extra pans. Kids and adults dive in equally fast.

16. Pear and Gorgonzola Crostini

Toasted baguette rounds provide a crunchy base for thin pear slices and creamy, tangy cheese. A light drizzle of honey accentuates the sweet–savory combo. Assemble just before guests arrive so the bread stays crisp. They disappear quickly during cocktail hour.

17. Balsamic Roasted Mushrooms

Toss cremini mushrooms with olive oil, balsamic vinegar, garlic, and thyme. Roast until tender and deeply flavored. The concentrated juices double as a sauce for turkey or mashed potatoes. Leftovers blend nicely into omelets the next day.

18. Spinach and Artichoke Dip

Cream cheese, sour cream, and shredded mozzarella unite to create a rich base. Fold in chopped spinach and canned artichoke hearts, then bake until hot and gooey. Serve with crackers or sliced baguette. It’s always the first dish to run out.

19. Butternut Squash Risotto

Stirring Arborio rice gradually with warm broth releases enough starch to turn the dish silky. Roasted squash cubes provide sweetness and color. Finish with Parmesan and a pat of butter. The stovetop time is about 25 minutes, shorter than most people expect.

20. Deviled Eggs with Chives

Hard-boil eggs, then mix the yolks with mayonnaise, mustard, and a splash of pickle juice. Pipe or spoon the filling back into the whites for a tidy presentation. Chives add a fresh bite and a pop of green. Make them a day early and keep chilled.

21. Honey Butter Roasted Acorn Squash

Cut acorn squash into crescents and brush with melted butter mixed with honey. Roast until the edges caramelize and the flesh is fork-tender. A pinch of flaky salt highlights the sweetness. The presentation looks fancy, yet prep is mostly slicing.

22. Cheddar Chive Biscuits

These drop biscuits skip rolling and cutting, saving time. Fold sharp cheddar and minced chives into a buttermilk batter, then scoop onto a parchment-lined pan. Bake until tall and golden. Serve warm so the cheese is still melty.

23. Pecan Pie Bars

Press a simple shortbread crust into a baking pan and par-bake. Top with a mixture of pecans, corn syrup, brown sugar, and eggs, then return to the oven. Once cooled and sliced, the bars offer all the flavor of classic pie without rolling dough. They pack easily for gifting, too.

24. Chocolate Pumpkin Brownies

Swirling pumpkin purée spiced with cinnamon into brownie batter creates a striking marbled look. The pumpkin keeps the texture extra moist. Bake until just set for maximum chewiness. A dusting of powdered sugar finishes them off.

25. Herb Roasted Fingerling Potatoes

Fingerlings roast quickly thanks to their petite size. Toss with olive oil, minced garlic, and fresh rosemary, then bake until the skins blister. A finishing sprinkle of coarse salt makes each bite pop. They’re great hot or at room temperature.

26. Maple Candied Pecans

Stir pecan halves with maple syrup, cinnamon, and a pinch of cayenne on a skillet until the syrup thickens and coats the nuts. Spread on parchment to cool and crisp. They double as salad toppers or a sweet snack with cocktails. Make a big batch—they vanish fast.

27. Turkey and Cranberry Sliders

Layer leftover or deli turkey on slider buns with Swiss cheese and a spoonful of cranberry. Brush the tops with garlic butter and bake until the cheese melts. They’re ideal for feeding hungry guests while the main meal finishes. Expect them to disappear in minutes.

28. Corn Pudding

Combine canned corn, creamed corn, eggs, milk, and a bit of butter for a custardy batter. Bake until set with gentle golden edges. The texture lands between spoonbread and soufflé. It’s cozy, comforting, and naturally gluten-free.

29. Lemon Garlic Roasted Asparagus

Trim asparagus, toss with olive oil, minced garlic, and salt, then roast until tender-crisp. Finish with fresh lemon zest and a squeeze of juice. The bright flavors cut through heavier dishes. It cooks in roughly eight minutes, making timing simple.

30. Slow Cooker Creamed Corn

Combine frozen corn, cream cheese, butter, milk, and a pinch of sugar in the slow cooker. Let it simmer on low for three hours, stirring once or twice. The result is silky and rich with almost no hands-on work. It stays warm throughout dinner service.

31. Apple Cider Braised Chicken Thighs

Sear bone-in thighs for crispy skin, then braise in apple cider, onions, and thyme. The liquid reduces to a sweet-savory sauce while the meat becomes fork-tender. Serve straight from the pot for rustic charm. It’s an excellent option when turkey isn’t everyone’s favorite.

32. Pumpkin Cheesecake Bites

Bake a graham cracker crust in a mini-muffin pan, then fill with pumpkin-spiced cheesecake batter. After cooling, add a dollop of whipped cream. Portion control means no slicing needed. They also freeze well for future treats.

33. Mixed Berry Crisp

Frozen berries make this dessert a year-round possibility. Toss them with a touch of sugar and cornstarch, then sprinkle with an oat and brown sugar crumble. Bake until the filling bubbles and the top browns. Serve warm with vanilla ice cream.

34. Garlic Herb Butter Board

Whip softened butter with roasted garlic, parsley, and dill until fluffy. Spread onto a board and drizzle with olive oil. Guests swipe bread directly through the seasoned butter. It doubles as an edible centerpiece.

35. Parmesan Smashed Red Potatoes

Boil baby red potatoes until tender, then gently press to flatten. Brush with olive oil, sprinkle with Parmesan, and bake until crispy. The smashed texture gives you both fluffy centers and crunchy edges. They reheat well in a hot oven.

36. Spiced Mulled Cider

Simmer apple cider with whole cloves, cinnamon sticks, and star anise. Orange slices add brightness while the spices infuse cozy aroma. Keep it warm in a slow cooker for self-serve refills. A splash of rum can be offered on the side for grown-ups.

37. Roasted Beet Salad with Goat Cheese

Roast whole beets until tender, let cool, then slice. Toss with peppery arugula, goat cheese, and a light balsamic dressing. Pistachios add crunch and color. The salad tastes great chilled or at room temperature.

38. Three-Cheese Scalloped Potatoes

Layer thin potato rounds with a blend of cheddar, Gruyère, and Parmesan. Pour over a simple cream sauce and bake until the top browns deeply. The trio of cheeses gives nutty depth. It can rest for 15 minutes before serving without losing heat.

39. Green Bean Casserole Cups

Use wonton wrappers pressed into a tin to create edible cups. Fill with a quick mix of green beans, mushroom soup, and cheese, then bake until bubbly. Finish each cup with french-fried onions. They offer the nostalgia of the classic dish in finger-food form.

40. Cranberry Brie Bites

Cut store-bought puff pastry into squares and tuck into a mini muffin pan. Add a cube of brie and a spoonful of cranberry sauce, then bake until puffed and golden. The combination is creamy, tart, and buttery. Serve warm for gooey cheese pulls.

41. Maple Roasted Parsnips

Parsnips develop natural sweetness when roasted. A light coating of maple syrup enhances that quality while promoting caramelization. Sprinkle with fresh thyme before serving. The side pairs especially well with ham or turkey.

42. Turkey Meatballs with Cranberry Dip

Mix ground turkey with breadcrumbs, egg, and poultry seasoning, then bake until browned. Blend cranberry sauce with a hint of mustard for a tangy dip. The appetizer is lighter than beef meatballs yet still satisfying. Offer cocktail picks for easy grabbing.

43. Harvest Quinoa Salad

Cook quinoa in vegetable broth for added flavor, then cool. Toss with roasted butternut squash, cranberries, pecans, and a maple vinaigrette. The dish holds up well on a buffet. It’s also vegan and gluten-free, covering various dietary needs.

44. Ginger Glazed Ham Steak

Pan-sear a thick ham steak until caramelized, then brush with a mixture of apricot jam, grated ginger, and soy sauce. Finish in the oven for a sticky glaze. Slice for easy serving. It’s a handy main dish for smaller gatherings.

45. Creamy Mushroom Soup

Sauté a mix of cremini and button mushrooms with onions and garlic until deeply browned. Simmer with broth, then blend with a splash of cream for velvety texture. A dash of sherry adds complexity. Serve in small cups as a starter.

46. Pretzel Bread Stuffing Muffins

Pretzel rolls give stuffing a chewy bite and subtle saltiness. Cube the bread, toss with sautéed onions, celery, broth, and eggs, then bake in a muffin tin. Each portion has plenty of crunchy edges. Kids love the grab-and-go format.

47. Vanilla Poached Pears

Simmer peeled pears in a syrup of water, sugar, and vanilla bean until tender. Chill in the liquid so flavor penetrates. Serve with a drizzle of syrup and perhaps a scoop of ice cream. The light dessert caps the meal without heaviness.

48. Bacon-Wrapped Dates

Stuff pitted dates with almonds or goat cheese, then wrap each in half a strip of bacon. Bake until the bacon crisps and the filling warms. The sweet-savory bite is irresistible with cocktails. Prep ahead and refrigerate until ready to bake.

49. Herb Roasted Turkey Legs

Coat turkey legs with olive oil, salt, pepper, and herbs, then roast until the skin crisps and the meat reaches 175°F. They cook faster than a whole bird and satisfy dark-meat lovers. Carve into chunks for easy serving. Pan drippings make a quick gravy booster.

50. Parmesan Roasted Delicata Squash Rings

Delicata’s tender skin means no peeling necessary. Slice into rings, toss with olive oil and Parmesan, then roast until golden. The natural ridges turn crispy at the edges. A sprinkle of sage finishes the dish.

51. Pumpkin Spice French Toast Casserole

Cubed brioche soaks overnight in an egg mixture flavored with pumpkin purée and warm spices. Bake in the morning until the top is crunchy and the inside custardy. It doubles as a brunch item for houseguests. Maple syrup is optional but welcome.

52. Citrus Herb Roast Chicken

Stuff the cavity with lemon and orange segments along with rosemary and thyme. Roast until the skin turns crackly and the meat stays juicy. The citrus perfumes the pan juices, creating a built-in sauce. It’s an easy alternative to turkey for smaller tables.

53. Cornbread Sausage Balls

Mix breakfast sausage with cornbread mix, shredded cheddar, and a dash of milk. Roll into balls and bake until browned. They’re tasty hot or at room temperature. Serve with a side of honey mustard for dipping.

54. Apple Butter Brussels Sprouts

Roast sprouts until almost tender, then toss with apple butter and a splash of cider vinegar. Return to the oven for a quick caramelizing finish. The glaze brings sweet contrast to the vegetable’s earthy notes. Crunchy pecans make a great topping.

55. Spinach Strawberry Salad with Poppy Seed Dressing

The bright salad refreshes palates between rich bites. Toss fresh spinach with berries, crumbled feta, and toasted almonds. A quick homemade dressing of olive oil, vinegar, honey, and poppy seeds ties it together. Assemble right before eating to keep greens crisp.

56. Silky Sweet Potato Bisque

Sauté onions, garlic, and cubed sweet potatoes, then simmer in vegetable broth until soft. Blend until smooth with coconut milk for dairy-free richness. Warm spices like cumin and coriander add depth. Serve in small cups as a warming starter.

57. Turkey Pot Pie with Puff Pastry

Use leftover turkey or rotisserie chicken in a creamy vegetable filling. Cover with store-bought puff pastry and bake until the crust turns deeply golden and flaky. Individual ramekins work just as well for personal pies. It’s comfort food at its coziest.

58. Caramel Apple Dip

Beat cream cheese with brown sugar and vanilla until fluffy. Spread into a shallow bowl and drizzle with jarred caramel sauce. Chopped peanuts on top mimic candied apples. Keep apple slices in lemon water until serving to prevent browning.

59. Pumpkin Spice Latte Mocktail

Simmer milk with pumpkin purée, espresso powder, and warm spices, then froth until foamy. Sweeten with maple syrup and pour into heat-safe glasses. Finish with whipped cream and a pinch of cinnamon. It satisfies the seasonal craving without alcohol—or a coffee shop run.

60. Garlic Butter Shrimp Skillet

Sauté shrimp in melted butter with plenty of minced garlic until pink and opaque. A squeeze of lemon brightens the sauce. Serve over rice pilaf or alongside crusty bread. The whole dish takes about eight minutes, making it ideal for last-minute needs.

61. Bourbon Sweet Potato Mash

Blend cooked sweet potatoes with butter, a splash of bourbon, and a hint of brown sugar. The alcohol cooks off, leaving depth of flavor. A dash of cinnamon rounds things out. It’s a grown-up spin on a familiar favorite.

62. Roasted Garlic Hummus Platter

Blend canned chickpeas with tahini, lemon juice, and several cloves of roasted garlic until creamy. Drizzle with olive oil and sprinkle with paprika. Serve with pita wedges, carrots, and cucumber for dipping. The make-ahead spread keeps guests munching while you finish last touches.

63. Maple Bacon Green Beans

Crisp diced bacon in a skillet, then sauté green beans in the drippings. Finish with a drizzle of maple syrup and black pepper. The beans pick up smoky, sweet notes without needing the oven. It’s a quick stove-top side when oven space runs low.

64. Cranberry Almond Rice Pilaf

Sauté rice with butter and onions before simmering in broth for extra flavor. Stir in dried cranberries and toasted almonds just before serving. The dish provides color and crunch plus gentle sweetness. It pairs nicely with turkey, chicken, or ham.