20 Must-Have Thanksgiving Recipes

Table of Contents: 20 Must-Have Recipes for Thanksgiving

Juicy Herb-Roasted Turkey

The ultimate centerpiece with rich herb flavor and tender meat.

Classic Turkey Gravy

A silky, flavorful gravy made with turkey drippings.

Creamy Garlic Mashed Potatoes

Velvety potatoes with a hint of roasted garlic.

Cornbread Stuffing with Sausage

A hearty side packed with savory flavors.

Sweet Potato Casserole with Marshmallow Topping

A sweet and creamy classic with a golden marshmallow finish.

Green Bean Almondine

Sautéed green beans with garlic and crunchy almonds.

Cranberry Sauce with Orange Zest

Bright and tangy homemade sauce with citrusy notes.

Roasted Brussels Sprouts with Bacon

Crispy, caramelized sprouts with smoky bacon and balsamic glaze.

Fluffy Dinner Rolls

Soft and buttery rolls perfect for any Thanksgiving spread.

Pumpkin Pie with Whipped Cream

A spiced and creamy holiday dessert favorite.

Apple Pie with a Lattice Crust

A warm and aromatic pie with a beautiful lattice design.

Pecan Pie

A rich, nutty classic with a buttery crust.

Mac and Cheese

Creamy, cheesy goodness with a crispy topping.

Glazed Carrots with Honey and Thyme

Sweet roasted carrots with a herbal twist.

Wild Rice Pilaf with Cranberries and Pecans

A nutty and slightly sweet side dish with holiday flavors.

Deviled Eggs

A creamy and tangy appetizer for the holiday table.

Butternut Squash Soup

A comforting, creamy soup perfect for chilly evenings.

Roasted Garlic Cauliflower

Crispy and flavorful roasted cauliflower with Parmesan.

Mulled Apple Cider

A warm and spiced drink for all ages.

Chocolate Bourbon Pecan Pie Bar

A decadent twist on traditional pecan pie.
Links to kitchen Essentials for Thanksgiving below⬇️

Juicy Herb-Roasted Turkey Recipe

A perfectly roasted turkey is the star of any Thanksgiving table. This recipe ensures a juicy and flavorful bird by combining a simple brine, fresh herbs, and a slow roasting process.

Ingredients

For the Turkey:

1 whole turkey (12–14 pounds), thawed if frozen
1 onion, quartered
1 lemon, halved
1 head of garlic, halved crosswise
6 sprigs of fresh rosemary
6 sprigs of fresh thyme
6 sprigs of fresh sage

For the Herb Butter:

1 cup unsalted butter, softened
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh sage, finely chopped
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper

For the Brine (optional but recommended):

1 gallon water
1 cup kosher salt
1/2 cup brown sugar
1 tablespoon black peppercorns
2 bay leaves
1 lemon, sliced

Instructions

Step 1: Brine the Turkey (Optional but Recommended)

In a large stockpot, combine water, kosher salt, brown sugar, black peppercorns, bay leaves, and lemon slices. Bring to a boil, stirring until salt and sugar are dissolved. Remove from heat and let cool completely.
Submerge the turkey in the brine. Cover and refrigerate for 12–24 hours.
Remove the turkey from the brine, rinse thoroughly under cold water, and pat dry with paper towels.

Step 2: Prepare the Herb Butter

In a small bowl, mix softened butter with chopped rosemary, thyme, sage, minced garlic, salt, and pepper until well combined.

Step 3: Preheat and Prep the Turkey

Preheat your oven to 325°F (165°C).
Place the turkey on a roasting rack in a large roasting pan.
Gently loosen the skin of the turkey by sliding your fingers between the skin and the meat. Be careful not to tear the skin.

Step 4: Season the Turkey

Rub half of the herb butter mixture directly onto the turkey meat under the skin. Spread the remaining butter over the skin, coating it evenly.
Stuff the turkey cavity with the quartered onion, halved lemon, halved garlic head, and fresh herb sprigs.
Tie the legs together with kitchen twine and tuck the wing tips under the body.

Step 5: Roast the Turkey

Place the turkey in the preheated oven. Roast for approximately 15 minutes per pound, or until the internal temperature in the thickest part of the breast reaches 165°F (74°C) and the thickest part of the thigh reaches 175°F (80°C).
Baste the turkey every 30 minutes with pan drippings or melted butter to keep the skin golden and crispy.

Step 6: Rest the Turkey

Remove the turkey from the oven and tent it loosely with aluminum foil. Let it rest for at least 30 minutes before carving. This allows the juices to redistribute and ensures a juicy bird.

Step 7: Carve and Serve

Carve the turkey by separating the legs, thighs, and wings first, then slicing the breast meat.
Arrange on a platter and serve with your favorite sides and gravy.

Tips for Success:

Dry the Skin: Patting the turkey completely dry before applying the herb butter helps create a crispy, golden skin.
Use a Meat Thermometer: This ensures your turkey is perfectly cooked and not dry.
Save the Drippings: Use the flavorful drippings to make a rich turkey gravy.

Enjoy your juicy, herb-infused masterpiece this Thanksgiving! 🦃

Classic Turkey Gravy Recipe

Turkey gravy is the ultimate companion to a beautifully roasted turkey. This rich, flavorful sauce is made using turkey drippings and a simple roux, creating a velvety gravy that enhances every bite.

Ingredients

1/4 cup turkey drippings (or unsalted butter if drippings are unavailable)
1/4 cup all-purpose flour
2–3 cups turkey stock (or chicken stock)
1/4 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1 teaspoon fresh thyme (optional)
1/2 teaspoon garlic powder (optional)

Instructions

Step 1: Collect the Turkey Drippings

After roasting your turkey, carefully pour the drippings from the roasting pan into a fat separator or bowl. Let it sit for a few minutes to allow the fat to rise to the top.
Skim off the fat if you’re not using a fat separator. Reserve about 1/4 cup of the fat and any browned bits (fond) from the bottom of the pan for flavor.

Step 2: Prepare the Stock

If the turkey didn’t produce enough drippings, supplement with turkey stock or chicken stock. Warm the stock on the stovetop for best results.

Step 3: Make the Roux

In a medium saucepan, heat the reserved turkey fat or unsalted butter over medium heat.
Once melted, whisk in the flour. Stir constantly for 1–2 minutes until the mixture becomes golden and bubbly. This is the roux and will thicken your gravy.

Step 4: Add the Stock

Slowly pour in the warmed turkey stock while whisking continuously to prevent lumps. Start with 2 cups of stock and add more later if the gravy is too thick.
Continue whisking until the mixture comes to a boil and thickens, about 3–5 minutes.

Step 5: Season the Gravy

Add salt, black pepper, thyme, and garlic powder (if using). Taste and adjust the seasoning as needed.
Simmer for an additional 2 minutes to meld the flavors.

Step 6: Strain (Optional)

For a smooth gravy, strain it through a fine-mesh sieve to remove any lumps or bits of browned drippings.

Step 7: Serve

Pour the gravy into a serving dish or gravy boat. Serve warm over turkey, mashed potatoes, or stuffing.

Pro Tips:

Consistency Control: If the gravy becomes too thick, whisk in more stock until it reaches your desired consistency.
For Extra Flavor: Add a splash of white wine or heavy cream for a richer taste.
Make Ahead: You can prepare gravy a day ahead using turkey stock and reheat it with the fresh drippings from the turkey.

Enjoy this silky, savory turkey gravy as the perfect finishing touch to your Thanksgiving feast! 🥘

Creamy Garlic Mashed Potatoes Recipe

A Thanksgiving staple, these creamy garlic mashed potatoes are buttery, fluffy, and packed with the rich flavor of roasted garlic. They pair perfectly with turkey, gravy, and all your favorite sides.

Ingredients

4 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
1 head of garlic
1/2 cup unsalted butter, softened
1/2 cup heavy cream, warmed
1/2 cup sour cream
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/4 cup chopped fresh parsley (optional, for garnish)

Step 1: Roast the Garlic

Preheat the oven to 400°F (200°C).
Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil and wrap in aluminum foil.
Roast for 30–35 minutes, or until the cloves are soft and golden brown. Let cool, then squeeze the garlic cloves out of their skins and mash them into a paste.

Step 2: Cook the Potatoes

Place the peeled and chopped potatoes in a large pot and cover with cold, salted water.
Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15–20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and return them to the pot. Allow them to sit for 1–2 minutes to let excess moisture evaporate.

Step 3: Mash the Potatoes

Using a potato masher, ricer, or hand mixer, mash the potatoes until smooth and fluffy.
Mix in the roasted garlic paste, butter, and sour cream until well incorporated.
Slowly add the warm heavy cream, stirring until the potatoes reach your desired creamy consistency.

Step 4: Season and Serve

Stir in salt and pepper, adjusting to taste.
Transfer the mashed potatoes to a serving dish and garnish with chopped parsley if desired.
Serve hot alongside your Thanksgiving favorites.

Pro Tips:

Use Yukon Gold Potatoes: They yield the creamiest texture and buttery flavor.
Warm Your Dairy: Cold butter, cream, or sour cream can cool down your potatoes and make them harder to mix.
Don’t Overmix: Overworking the potatoes can make them gummy instead of fluffy.

Enjoy these rich, creamy garlic mashed potatoes that are sure to become a crowd-pleaser on Thanksgiving! 🥔

Cornbread Stuffing with Sausage Recipe

This cornbread stuffing combines the sweet, crumbly texture of cornbread with the savory depth of seasoned sausage, aromatic herbs, and vegetables. It’s the ultimate side dish for your Thanksgiving feast.

Ingredients

6 cups cornbread, cut into 1-inch cubes (day-old or toasted)
1 pound ground sausage (mild or spicy, as preferred)
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
2 cups chicken or turkey stock (plus more as needed)
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted

Instructions

Step 1: Prepare the Cornbread

If your cornbread is fresh, cut it into cubes and toast it in the oven at 350°F (175°C) for 10–15 minutes until slightly crisp. Let cool.

Step 2: Cook the Sausage

In a large skillet, cook the sausage over medium heat, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked, about 8–10 minutes.
Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.

Step 3: Sauté the Vegetables

In the same skillet, add the chopped onion and celery. Sauté over medium heat for 5–7 minutes, or until softened.
Add the minced garlic, parsley, sage, thyme, and rosemary, and cook for another minute until fragrant.

Step 4: Combine Ingredients

In a large mixing bowl, combine the toasted cornbread cubes, cooked sausage, sautéed vegetables, and herbs. Toss gently to mix.
In a separate bowl, whisk together the chicken stock and beaten eggs. Pour the mixture over the stuffing ingredients and gently fold until evenly moistened. Add more stock if the mixture seems dry.

Step 5: Bake the Stuffing

Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with butter or cooking spray. Spread the stuffing mixture evenly in the dish.
Drizzle the melted butter over the top to help create a crispy crust.

Step 6: Cook Until Golden

Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and slightly crispy.

Pro Tips:

Make It Ahead: Prepare the stuffing the day before and bake it just before serving.
Add a Twist: Incorporate dried cranberries or chopped apples for a touch of sweetness.
Gluten-Free Option: Use gluten-free cornbread to make this dish suitable for everyone.

This cornbread stuffing with sausage is a deliciously hearty addition to your Thanksgiving table. Each bite is bursting with savory flavor and holiday cheer! 🦃

Sweet Potato Casserole with Marshmallow Topping Recipe

This Sweet Potato Casserole combines velvety mashed sweet potatoes with a hint of cinnamon and nutmeg, topped with gooey marshmallows for a classic Thanksgiving treat. It’s the perfect blend of sweet, creamy, and toasted goodness.

Ingredients

For the Sweet Potato Base:

4 large sweet potatoes (about 3 pounds), peeled and cubed
1/2 cup unsalted butter, melted
1/2 cup brown sugar (light or dark)
1/4 cup granulated sugar
1/2 cup milk
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

For the Topping:

3 cups mini marshmallows
1/2 cup chopped pecans (optional, for added crunch)

Instructions

Step 1: Cook the Sweet Potatoes

Place the cubed sweet potatoes in a large pot and cover them with water.
Bring to a boil and cook for 15–20 minutes, or until the sweet potatoes are fork-tender.
Drain and transfer the sweet potatoes to a large mixing bowl.

Step 2: Mash the Sweet Potatoes

Use a potato masher or electric mixer to mash the sweet potatoes until smooth.
Add the melted butter, brown sugar, granulated sugar, milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until fully combined and creamy.

Step 3: Assemble the Casserole

Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with butter or non-stick spray.
Spread the sweet potato mixture evenly in the prepared dish.

Step 4: Add the Marshmallow Topping

Sprinkle the mini marshmallows evenly over the sweet potato mixture.
If using pecans, scatter them on top of the marshmallows for added crunch.

Step 5: Bake the Casserole

Bake uncovered for 15–20 minutes, or until the marshmallows are golden brown and lightly toasted. Keep a close eye on them to prevent burning.

Step 6: Serve

Let the casserole cool for 5 minutes before serving.
Serve warm as a deliciously sweet and creamy Thanksgiving side dish.

Pro Tips:

Make Ahead: Prepare the sweet potato base a day in advance and refrigerate. Add the topping and bake on the day of serving.
Customize Sweetness: Adjust the sugar based on your preferred level of sweetness.
Topping Variations: Swap marshmallows for a crunchy streusel topping made with butter, flour, brown sugar, and pecans.

This Sweet Potato Casserole with Marshmallow Topping is a crowd-pleasing favorite that will have everyone coming back for seconds! 🍠✨

Green Bean Almondine Recipe

Green Bean Almondine is a simple yet elegant side dish that brings together the freshness of green beans with the richness of butter, the crunch of almonds, and a hint of lemon. It’s the perfect light and flavorful accompaniment to your Thanksgiving meal.

Ingredients

1 pound fresh green beans, trimmed
1/4 cup unsalted butter
1/4 cup sliced almonds
2 cloves garlic, minced
1 tablespoon fresh lemon juice (about 1/2 lemon)
1 teaspoon lemon zest
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

Step 1: Blanch the Green Beans

Bring a large pot of salted water to a boil.
Add the trimmed green beans and cook for 3–4 minutes until they are bright green and tender-crisp.
Using a slotted spoon, transfer the green beans to a bowl of ice water to stop the cooking process.
Drain the green beans and set aside.

Step 2: Toast the Almonds

In a large skillet, melt the butter over medium heat.
Add the sliced almonds and sauté for 2–3 minutes, stirring constantly, until the almonds are golden brown and fragrant. Be careful not to burn them.

Step 3: Cook the Green Beans

Add the minced garlic to the skillet with the almonds and sauté for 1–2 minutes, until fragrant.
Add the blanched green beans to the skillet and toss them with the butter and almonds.
Season with salt and pepper to taste, and sauté for an additional 2–3 minutes, allowing the green beans to heat through and absorb the flavors.

Step 4: Add Lemon and Garnish

Remove the skillet from the heat and stir in the fresh lemon juice and lemon zest.
Garnish with chopped parsley if desired, and serve immediately.

Pro Tips:

Blanching the Beans: Blanching the green beans ensures they stay vibrant green and maintain their crisp-tender texture.
Customize the Nuts: While almonds are traditional, you can also try using pecans or walnuts for a different flavor.
Make It Ahead: You can blanch the green beans ahead of time and finish the dish just before serving.

Green Bean Almondine is a beautiful and tasty addition to your Thanksgiving spread, offering a fresh and savory contrast to the richer dishes on the table. 🥂🌿

Cranberry Sauce with Orange Zest Recipe

This Cranberry Sauce with Orange Zest adds a vibrant, citrusy twist to the classic cranberry sauce. The combination of tart cranberries, sweet sugar, and fresh orange zest creates a refreshing side that perfectly balances out the richness of Thanksgiving dishes.

Ingredients

12 ounces fresh or frozen cranberries
1 cup orange juice (freshly squeezed is best)
1/2 cup granulated sugar (adjust to taste)
1/2 teaspoon orange zest (from about 1 orange)
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon ground ginger (optional)
Pinch of salt

Instructions

Step 1: Combine the Ingredients

In a medium saucepan, combine the cranberries, orange juice, and sugar.
Stir in the orange zest, cinnamon, ginger (if using), and a pinch of salt.

Step 2: Cook the Cranberry Sauce

Place the saucepan over medium heat and bring the mixture to a simmer.
Cook for 10–15 minutes, stirring occasionally. You’ll notice the cranberries begin to pop open, releasing their juices
Continue to cook until the sauce has thickened to your desired consistency. For a chunkier sauce, stop when many cranberries are still intact; for a smoother sauce, cook longer and mash the cranberries as they cook.

Step 3: Cool and Serve

Remove the cranberry sauce from the heat and let it cool slightly.
Once cooled, transfer the sauce to a serving bowl and refrigerate until ready to serve. It can be made a day or two ahead of time to allow the flavors to meld.

Step 4: Serve

Garnish with extra orange zest or a few fresh cranberries, if desired.
Serve chilled or at room temperature alongside your Thanksgiving feast.

Pro Tips:

Sweetness Adjustments: Taste the sauce as it cooks and add more sugar if you prefer a sweeter cranberry sauce.
Add a Kick: For a little extra flavor, try adding a splash of brandy or a cinnamon stick during cooking.
Make It Ahead: Cranberry sauce keeps well in the fridge for up to a week, making it a great make-ahead dish.

This Cranberry Sauce with Orange Zest is the perfect balance of tart, sweet, and citrusy, offering a fresh and festive touch to your Thanksgiving meal. 🍊🦃

Roasted Brussels Sprouts with Bacon:

Ingredients:

1 lb Brussels sprouts (trimmed and halved)
4 slices bacon (cut into small pieces)
2 tablespoons olive oil
1 tablespoon balsamic vinegar (optional, for added depth)
Salt and pepper, to taste
2 cloves garlic (minced, optional for added flavor)
1 tablespoon honey (optional, for a touch of sweetness)

Instructions:

Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Brussels Sprouts: Trim the ends off the Brussels sprouts and slice them in half lengthwise. If some Brussels sprouts are larger, you can quarter them to ensure they cook evenly.
Cook Bacon: In a large skillet over medium heat, cook the bacon pieces until they’re crispy and browned (about 5-7 minutes). Once done, transfer the bacon to a paper towel-lined plate to drain the excess fat. Keep the bacon drippings in the skillet.
Toss Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with the olive oil, salt, pepper, and the minced garlic (if using). You want them evenly coated.
Roast Brussels Sprouts: Spread the seasoned Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through for even cooking. They should be crispy on the outside and tender inside.
Finish with Bacon: Once the Brussels sprouts are roasted, transfer them to a serving dish and sprinkle the crispy bacon pieces over the top. For extra flavor, drizzle with balsamic vinegar and honey if desired.
Serve: Serve immediately, and enjoy the smoky, savory goodness of roasted Brussels sprouts with bacon!

Tips:

If you want to make this recipe extra crispy, you can broil the Brussels sprouts for an additional 1-2 minutes at the end of roasting.
For a more caramelized flavor, you can add a pinch of brown sugar to the Brussels sprouts before roasting.

Enjoy this delicious and savory side dish!

Fluffy Dinner Rolls

Ingredients:

3/4 cup warm milk (about 110°F)
1/4 cup warm water (about 110°F)
1/4 cup sugar
1 packet active dry yeast (2 1/4 teaspoons)
1/2 cup unsalted butter (softened, divided)
1 teaspoon salt
2 large eggs (at room temperature)
4 cups all-purpose flour (plus extra for dusting)
1 tablespoon melted butter (for brushing)

Instructions:

Activate Yeast: In a small bowl, combine the warm milk, warm water, and sugar. Stir until the sugar dissolves. Sprinkle the yeast over the liquid and let it sit for 5-10 minutes until the yeast becomes frothy and bubbly.
Mix Wet Ingredients: In a large mixing bowl, beat together 1/2 cup of softened butter, salt, and eggs until smooth and well combined.
Add Yeast Mixture: Once the yeast is activated, pour the yeast mixture into the bowl with the wet ingredients. Stir to combine.
Add Flour: Gradually add 3 cups of flour, one cup at a time, stirring after each addition. Once the dough starts coming together, transfer it to a lightly floured surface.
Knead the Dough: Knead the dough for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic. You should be able to poke the dough lightly and it should spring back.
Let the Dough Rise: Grease a large bowl with a little oil or butter and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Shape the Rolls: Once the dough has risen, punch it down to release the air. Turn the dough out onto a floured surface and divide it into 12 equal pieces. Shape each piece into a ball and place the rolls into a greased 9x13-inch baking dish.
Second Rise: Cover the rolls with a clean towel and let them rise again for 30-45 minutes, or until they are puffed and touching each other.
Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 18-22 minutes, or until they are golden brown on top.
Brush with Butter: Remove the rolls from the oven and immediately brush the tops with melted butter for a soft, shiny finish.
Serve: Allow the rolls to cool slightly before serving. Enjoy warm and fluffy rolls with your Thanksgiving meal!

Tips:

For extra soft rolls, make sure not to overbake them. Once they’re golden brown on top, they’re done.
These rolls can be made the night before—just let them rise in the fridge overnight and bake them fresh the next day.
To freeze the dough, shape the rolls and freeze them before the second rise. When ready to bake, let them thaw and rise before baking as directed.

These fluffy dinner rolls are sure to be a hit at your Thanksgiving table

Pumpkin Pie with Whipped Cream Recipe

A classic Thanksgiving dessert, Pumpkin Pie with Whipped Cream is the perfect combination of creamy, spiced pumpkin filling nestled in a buttery, flaky crust. Topped with freshly whipped cream, this dessert is a comforting and festive finish to your holiday meal.

Ingredients

For the Pie Filling:

1 (15-ounce) can pure pumpkin puree
3/4 cup heavy cream
3 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon vanilla extract

For the Crust:

1 package (or homemade) pie dough, enough for a single 9-inch pie crust
1 tablespoon granulated sugar (for sprinkling)

For the Whipped Cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C).

Step 2: Prepare the Pie Crust

Roll out your pie dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim the edges and crimp them to your liking.
Sprinkle 1 tablespoon of sugar along the edges of the crust for a slight sparkle and added sweetness.
Line the crust with parchment paper and fill with pie weights or dry beans.
Bake the crust for 10 minutes, then remove the parchment paper and weights. Reduce the oven temperature to 350°F (175°C).

Step 3: Make the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract.
Pour the filling into the prepared pie crust.

Step 4: Bake the Pie

Bake the pie at 350°F (175°C) for 50–60 minutes, or until the filling is set and a knife inserted into the center comes out clean.
Allow the pie to cool on a wire rack for at least 2 hours before serving.

Step 5: Prepare the Whipped Cream

In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
Beat with an electric mixer on medium-high speed until soft peaks form.
Top each slice of pumpkin pie with a dollop of fresh whipped cream before serving.

Pro Tips:

Crust Perfection: For an even flakier crust, you can chill the dough before rolling it out.
Flavor Variations: Add a pinch of ground allspice or cardamom for a slightly different flavor profile.
Make Ahead: You can make the pie crust and filling a day ahead. Just assemble and bake on the day of serving.

Apple Pie with a Lattice Crust Recipe

A timeless dessert, Apple Pie with a Lattice Crust features tender, cinnamon-spiced apples wrapped in a perfectly flaky, latticed crust. The intricate lattice topping gives this pie an impressive look while allowing the apples to shine through.

Ingredients

For the Apple Filling:

6 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1/4 teaspoon salt

For the Crust:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 cup (2 sticks) unsalted butter, cold and cubed
6 tablespoons ice water (more if needed)

For the Lattice Topping:

1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for sprinkling)

Instructions

Step 1: Make the Pie Dough

In a food processor, combine the flour, salt, and sugar.
Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, pulsing until the dough begins to come together.
Turn the dough out onto a lightly floured surface, divide it into two portions (one slightly larger than the other), and form each portion into a disk.
Wrap the disks in plastic wrap and chill for at least 1 hour.

Step 2: Prepare the Apple Filling

In a large mixing bowl, toss the apple slices with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt. Set aside.

Step 3: Roll Out the Dough

Preheat your oven to 375°F (190°C).
Roll out the larger dough disk on a floured surface to fit a 9-inch pie dish. Carefully transfer it to the dish and trim the edges, leaving about 1-inch overhang.
Pour the prepared apple filling into the crust, mounding it slightly in the center.

Step 4: Make the Lattice Crust

Roll out the second dough disk and cut it into 1-inch wide strips.
Arrange half of the strips over the apple filling in one direction, then fold back every other strip to create a lattice pattern.
Lay the remaining strips in the opposite direction, unfolding the folded strips as you go.
Trim the edges of the lattice and crimp the edges of the dough together.

Step 5: Bake the Pie

Brush the lattice with the beaten egg to give it a golden finish.
Sprinkle the top with coarse sugar for a bit of crunch.
Bake the pie for 45–50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 2 hours before serving.

Pro Tips:

Apple Selection: For the best pie, use a mix of tart and sweet apples like Granny Smith and Honeycrisp.
Flaky Crust: Keep the butter as cold as possible when making the crust for an extra flaky texture.
Make Ahead: You can assemble the pie ahead of time and freeze it before baking. Just bake it straight from the freezer, adding an extra 15 minutes to the baking time.

Both Pumpkin Pie and Apple Pie with a Lattice Crust are classic desserts that will have your guests returning for seconds. They combine seasonal flavors with a homemade touch, making them the perfect end to your Thanksgiving meal. 🍰🧡

Pecan Pie Recipe

Pecan Pie is a classic Thanksgiving dessert that combines a rich, sticky filling with toasted pecans for the perfect balance of sweetness and crunch. This delicious pie is a must-have for any Thanksgiving spread, bringing a bit of Southern comfort to the table.

Ingredients

For the Pie Crust:

1 package (or homemade) pie dough, enough for a single 9-inch pie crust

1 tablespoon granulated sugar (optional, for sprinkling on the crust)

For the Filling:

1 1/2 cups pecan halves

1 cup light corn syrup

1/2 cup brown sugar, packed

1/4 cup unsalted butter, melted

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon salt

Instructions

Step 1: Prepare the Pie Crust

Preheat your oven to 350°F (175°C).

Roll out your pie dough on a lightly floured surface and fit it into a 9-inch pie dish.

Trim the edges of the dough and crimp them to your liking.

(Optional) Sprinkle 1 tablespoon of granulated sugar along the edges of the crust for a touch of sweetness.

Step 2: Toast the Pecans

In a dry skillet over medium heat, toast the pecan halves for 3-4 minutes until they’re fragrant and slightly browned. Stir occasionally to avoid burning.

Set the toasted pecans aside to cool slightly.

Step 3: Make the Filling

In a large bowl, whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth and well combined.

Step 4: Assemble the Pie

Pour the pecans into the prepared pie crust.

Slowly pour the filling mixture over the pecans, ensuring they’re evenly coated.

Step 5: Bake the Pie

Bake the pie at 350°F (175°C) for 50-60 minutes, or until the filling is set and the crust is golden brown. The center may still be slightly jiggly, but it will firm up as it cools.

Let the pie cool on a wire rack for at least 2 hours before slicing.

Pro Tips:

Perfect Crust: For a flaky crust, make sure the butter is cold and handle the dough minimally.

Pecan Variations: You can add chocolate chips or a splash of bourbon to the filling for added richness.

Make-Ahead: Pecan pie can be made a day in advance and stored at room temperature.

Mac and Cheese Recipe

Creamy, cheesy, and indulgent, Mac and Cheese is a comfort food favorite that can easily be a standout dish at your Thanksgiving dinner. With a rich cheese sauce and a crispy breadcrumb topping, this dish will be a crowd-pleaser.

Ingredients

For the Mac and Cheese:

1 pound elbow macaroni (or any pasta shape of your choice)

4 tablespoons unsalted butter

1/4 cup all-purpose flour

3 cups whole milk

2 cups sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1/2 cup grated Parmesan cheese

1 teaspoon Dijon mustard (optional)

Salt and freshly ground black pepper, to taste

1/4 teaspoon garlic powder (optional)

1/4 teaspoon onion powder (optional)

For the Topping:

1/2 cup panko breadcrumbs

2 tablespoons unsalted butter, melted

1/4 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish, optional)

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions, until al dente.

Drain the pasta and set aside.

Step 2: Make the Cheese Sauce

In a large saucepan, melt 4 tablespoons of butter over medium heat.

Stir in the flour and cook for 1-2 minutes, forming a roux (this helps thicken the sauce).

Gradually whisk in the milk, ensuring there are no lumps. Continue cooking until the sauce thickens, about 5-7 minutes.

Stir in the Dijon mustard (if using), cheddar cheese, mozzarella, and Parmesan cheese. Continue stirring until the cheese melts and the sauce is smooth.

Season with salt, pepper, garlic powder, and onion powder (if using).

Step 3: Combine the Pasta and Cheese Sauce

Add the drained pasta to the cheese sauce, stirring to coat the macaroni evenly.

Step 4: Prepare the Topping

In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese.

Step 5: Assemble and Bake

Transfer the macaroni and cheese to a greased 9x13-inch baking dish.

Sprinkle the breadcrumb mixture evenly over the top.

Bake at 350°F (175°C) for 20-25 minutes, or until the top is golden and crispy.

Step 6: Serve

Garnish with freshly chopped parsley (optional) and serve hot.

Pro Tips:

Extra Creaminess: For an ultra-creamy mac and cheese, use half-and-half instead of whole milk and add a bit of cream cheese to the sauce.

Cheese Choices: Feel free to swap in different cheeses, such as Gruyère, Gouda, or fontina, for a more gourmet mac and cheese.

Make-Ahead: You can assemble the mac and cheese ahead of time and refrigerate it. Just bake it right before serving.

Both Pecan Pie and Mac and Cheese will add comfort, flavor, and a touch of indulgence to your Thanksgiving table, making them must-have dishes for a festive and memorable holiday feast. 🍂🧀🥧

Glazed Carrots with Honey and Thyme Recipe

Glazed carrots are a simple yet elegant side dish that brings a vibrant burst of color and sweetness to your Thanksgiving table. The addition of honey and thyme creates a perfect balance of flavors that pairs well with any main course.

Ingredients

2 pounds carrots, peeled and sliced into evenly sized pieces (or use baby carrots)
2 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/4 cup water (or chicken broth for added flavor)

Instructions

Step 1: Prepare the Carrots

Peel and slice the carrots into uniform pieces to ensure even cooking. If using baby carrots, leave them whole.

Step 2: Cook the Carrots

In a large skillet, melt the butter over medium heat.
Add the carrots and stir to coat them in the butter.

Step 3: Add the Glaze Ingredients

Stir in the honey, brown sugar, salt, pepper, and thyme.
Pour in the water (or chicken broth) and bring the mixture to a simmer.

Step 4: Glaze the Carrots

Reduce the heat to medium-low and cover the skillet. Let the carrots cook for 8-10 minutes, stirring occasionally, until they’re tender but not mushy.
Remove the lid and increase the heat to medium. Cook for another 5-7 minutes, allowing the liquid to reduce and form a glossy glaze. Stir frequently to ensure the carrots are evenly coated.

Step 5: Serve

Transfer the glazed carrots to a serving dish and garnish with additional fresh thyme if desired. Serve warm.

Pro Tips:

Carrot Choices: Use rainbow carrots for a more colorful presentation.
Citrus Twist: Add a splash of orange juice along with the water for a citrusy flavor.
Make Ahead: You can prep the carrots and glaze them just before serving for convenience.

These Glazed Carrots with Honey and Thyme are an irresistible addition to your Thanksgiving feast, offering a delightful combination of sweetness, earthiness, and freshness. 🥕✨

Wild Rice Pilaf with Cranberries and Pecans Recipe

This Wild Rice Pilaf is a festive, flavorful dish perfect for Thanksgiving. The nutty wild rice, tart cranberries, and crunchy pecans create a harmonious blend of textures and flavors. It's a hearty and visually appealing side that complements traditional holiday dishes.

Ingredients

1 cup wild rice blend
2 1/4 cups chicken or vegetable broth (or water)
1/2 teaspoon salt
2 tablespoons olive oil or unsalted butter
1 small onion, finely chopped
2 celery stalks, diced
1/2 cup dried cranberries
1/2 cup pecans, toasted and roughly chopped
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon (optional)
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Step 1: Cook the Rice

Rinse the wild rice blend under cold water to remove excess starch.
In a medium saucepan, combine the rice, broth, and salt. Bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and fluff with a fork.

Step 2: Sauté the Vegetables

While the rice is cooking, heat the olive oil or butter in a large skillet over medium heat.
Add the onion and celery, and sauté for 5-7 minutes until softened and translucent.

Step 3: Combine the Ingredients

Stir the cooked wild rice into the skillet with the sautéed vegetables.
Add the dried cranberries, pecans, black pepper, thyme, and cinnamon (if using). Mix until evenly combined.

Step 4: Warm and Serve

Heat the pilaf over low heat for 2-3 minutes to meld the flavors, stirring occasionally.
Transfer the pilaf to a serving dish and garnish with fresh parsley. Serve warm.

Pro Tips:

Toasting Pecans: Toast the pecans in a dry skillet over medium heat for 2-3 minutes to enhance their flavor.
Add Protein: Stir in cooked, diced chicken or turkey for a heartier dish.
Make Ahead: Prepare the pilaf up to one day in advance and reheat gently before serving.

This Wild Rice Pilaf with Cranberries and Pecans is a delicious, festive dish that will add elegance and seasonal flavors to your Thanksgiving table. 🍂🥣✨

Deviled Eggs Recipe

Deviled eggs are a timeless classic and a must-have appetizer for Thanksgiving. With their creamy filling and customizable toppings, these eggs are always a crowd-pleaser.

Ingredients

6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon white vinegar or apple cider vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
Paprika (for garnish)
Optional toppings: chopped chives, crispy bacon bits, pickled jalapeños, or dill

Instructions

Step 1: Boil the Eggs

Place the eggs in a single layer in a saucepan and cover them with cold water by about 1 inch.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, turn off the heat, and let the eggs sit for 10-12 minutes.
Transfer the eggs to an ice bath to cool for 5 minutes. This will make peeling easier.

Step 2: Prepare the Eggs

Peel the cooled eggs and slice them in half lengthwise.
Carefully scoop out the yolks and place them in a mixing bowl. Arrange the egg whites on a serving platter.

Step 3: Make the Filling

Mash the yolks with a fork until they are crumbly and smooth.
Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper to the yolks. Mix until the filling is creamy and well combined. Adjust seasoning to taste.

Step 4: Fill the Egg Whites

Spoon or pipe the yolk mixture into the egg white halves. For a fancy touch, use a piping bag fitted with a star tip.

Step 5: Garnish and Serve

Sprinkle paprika over the filled eggs for a classic finish.
Add optional toppings like chopped chives, bacon bits, or a sprig of dill for extra flavor and flair.

Pro Tips:

Easy Peeling: Use eggs that are at least a week old; they peel more easily than fresh ones.
Make Ahead: You can prepare deviled eggs up to a day in advance. Store the whites and filling separately in the fridge, then assemble just before serving.
Customize: Try adding a dash of hot sauce or a pinch of curry powder to the filling for a flavor twist.

These Deviled Eggs are quick to make, versatile, and always a hit at gatherings, making them the perfect appetizer to start your Thanksgiving feast. 🥚✨

Butternut Squash Soup Recipe

This creamy and comforting Butternut Squash Soup is the perfect starter for your Thanksgiving dinner. With its velvety texture and subtly sweet, spiced flavors, it’s a warm embrace in a bowl.

Ingredients

2 tablespoons olive oil or unsalted butter
1 medium onion, diced
2 garlic cloves, minced
1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
2 medium carrots, peeled and sliced
4 cups chicken or vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper (optional, for a slight kick)
Salt and black pepper, to taste
1/2 cup heavy cream or coconut milk (optional, for extra creaminess)
Toasted pumpkin seeds, fresh herbs, or a drizzle of cream for garnish

Instructions

Step 1: Sauté the Aromatics

In a large pot, heat the olive oil or butter over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Stir in the garlic and cook for an additional 1-2 minutes, until fragrant.

Step 2: Cook the Vegetables

Add the cubed butternut squash and sliced carrots to the pot. Stir to coat the vegetables with the aromatics.
Pour in the broth, ensuring the vegetables are fully submerged.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the squash and carrots are fork-tender.

Step 3: Blend the Soup

Remove the pot from heat and allow the soup to cool slightly.
Use an immersion blender to puree the soup directly in the pot, or transfer it in batches to a blender. Blend until smooth and creamy.

Step 4: Season and Finish

Return the soup to the pot if using a blender. Stir in the cinnamon, nutmeg, and cayenne pepper (if using).
Taste and adjust the salt and black pepper to your preference.
For extra creaminess, stir in the heavy cream or coconut milk. Gently heat through.

Step 5: Garnish and Serve

Ladle the soup into bowls. Garnish with toasted pumpkin seeds, a drizzle of cream, or fresh herbs like thyme or parsley for a touch of elegance.
Serve warm with crusty bread or a side salad.

Pro Tips:

Make Ahead: This soup can be made a day or two in advance. Store in the fridge and reheat gently on the stovetop before serving.
Roasted Flavor Boost: For deeper flavor, roast the squash and carrots at 400°F (200°C) for 30-35 minutes before adding them to the pot.
Vegan Option: Use coconut milk or omit the cream altogether, and ensure the broth is vegetable-based.

This Butternut Squash Soup is a crowd-pleasing addition to your Thanksgiving table, combining warmth, flavor, and the season’s best ingredients in every spoonful. 🍂🥣

Roasted Garlic Cauliflower Recipe

Roasted garlic cauliflower is a simple, flavorful side dish that brings out the nutty, caramelized goodness of cauliflower. It’s crispy on the edges, tender on the inside, and infused with aromatic garlic. A perfect addition to your Thanksgiving spread!

Ingredients

1 large head of cauliflower, cut into florets
3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1 tablespoon fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional, for serving)

Instructions

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper or foil for easy cleanup.

Step 2: Toss the Cauliflower

In a large mixing bowl, combine the cauliflower florets with olive oil, minced garlic, salt, black pepper, and smoked paprika (if using).
Toss well to coat the florets evenly.

Step 3: Arrange on the Baking Sheet

Spread the cauliflower florets in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

Step 4: Roast the Cauliflower

Roast in the preheated oven for 20-25 minutes, stirring halfway through to ensure even browning.
The cauliflower is ready when it is golden brown on the edges and tender when pierced with a fork.

Step 5: Garnish and Serve

Remove from the oven and sprinkle with fresh parsley.
If desired, sprinkle grated Parmesan cheese over the hot cauliflower for an extra savory touch.
Serve immediately as a warm side dish.

Pro Tips:

Crispier Cauliflower: Ensure the florets are completely dry before tossing with oil to promote crispness.
Add a Citrus Kick: Squeeze fresh lemon juice over the roasted cauliflower just before serving for a bright flavor.
Vegan-Friendly: Skip the Parmesan cheese or use a plant-based alternative.

This Roasted Garlic Cauliflower is a healthy and delicious addition to your Thanksgiving table, delivering a balance of textures and rich flavors that complement any holiday meal. 🥦✨

Mulled Apple Cider Recipe

Warm, spiced Mulled Apple Cider is the ultimate comforting beverage for Thanksgiving. Infused with cinnamon, cloves, and citrus, this drink fills your home with the cozy aroma of fall and delights guests of all ages.

Ingredients

1 gallon (16 cups) apple cider (store-bought or homemade)
2 oranges (1 sliced, 1 for juice)
4 cinnamon sticks
1 tablespoon whole cloves
1 tablespoon whole allspice
1/4 teaspoon ground nutmeg
3-4 star anise pods (optional, for flavor and garnish)
1/4 cup brown sugar or honey (optional, for sweetness)
Fresh cranberries or thin apple slices (optional, for garnish)

Instructions

Step 1: Prepare the Cider Base

In a large pot, pour in the apple cider.
Slice one orange into rounds and juice the second orange. Add the orange slices and juice to the pot.

Step 2: Add the Spices

Add the cinnamon sticks, cloves, allspice, nutmeg, and star anise (if using) to the pot.
If desired, tie the cloves and allspice in a small piece of cheesecloth or a tea infuser for easy removal.

Step 3: Sweeten (Optional)

Stir in the brown sugar or honey, tasting as you go to adjust the sweetness to your preference.

Step 4: Simmer the Cider

Heat the pot over medium heat until the cider begins to simmer.
Reduce the heat to low, cover, and let the cider gently simmer for 30-40 minutes to allow the flavors to meld.

Step 5: Serve and Garnish

Strain the cider through a fine mesh sieve to remove the spices and orange slices (optional).
Ladle the cider into mugs and garnish with cranberries, apple slices, or a star anise pod for presentation.

Pro Tips:

Make Ahead: Prepare the cider in advance and keep it warm in a slow cooker on the "low" setting for serving.
Spiked Version: Add a splash of bourbon, rum, or brandy for an adult-friendly version.
Presentation: Use clear glass mugs to showcase the vibrant garnishes and golden hue of the cider.

This Mulled Apple Cider is more than a drink—it’s a fragrant, heartwarming experience that sets the tone for a festive and memorable Thanksgiving celebration. 🍎🍊✨

Chocolate Bourbon Pecan Pie Bars Recipe

Rich, gooey, and indulgent, these Chocolate Bourbon Pecan Pie Bars are a decadent twist on a classic Thanksgiving dessert. Perfect for serving a crowd, these bars combine the nutty goodness of pecans, the sweetness of chocolate, and the warmth of bourbon, all layered on a buttery shortbread crust.

Ingredients

For the Shortbread Crust:

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt

For the Filling:

3 large eggs
1 cup light corn syrup
1 cup packed brown sugar
1/4 cup bourbon (or vanilla extract for non-alcoholic)
1/4 teaspoon salt
1 1/2 cups pecan halves
1 cup semisweet chocolate chips

Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).
Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.

Step 2: Make the Shortbread Crust

In a medium bowl, cream together the softened butter and granulated sugar until smooth.
Add the flour and salt, mixing until the dough comes together.
Press the dough evenly into the bottom of the prepared pan. Prick the crust with a fork to prevent bubbling.
Bake for 15-18 minutes, or until lightly golden. Set aside to cool slightly.

Step 3: Prepare the Filling

In a large bowl, whisk together the eggs, corn syrup, brown sugar, bourbon (or vanilla), and salt until well combined.
Stir in the pecan halves and chocolate chips.

Step 4: Assemble and Bake

Pour the filling over the slightly cooled crust, spreading it evenly.
Bake for 30-35 minutes, or until the filling is set and no longer jiggly in the center.

Step 5: Cool and Serve

Allow the bars to cool completely in the pan. For easier slicing, refrigerate for at least 1 hour.
Use the parchment paper overhang to lift the bars out of the pan. Cut into squares or rectangles.

Pro Tips:

Non-Alcoholic Option: Replace bourbon with vanilla extract for the same depth of flavor without alcohol.
Storage: Store the bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Serve Warm: Heat in the microwave for 10-15 seconds before serving to enhance the gooey texture.

These Chocolate Bourbon Pecan Pie Bars are a show-stopping dessert that balances sweet, nutty, and boozy flavors in every bite. Perfect for your Thanksgiving dessert table! 🥧🍫✨

Links to kitchen essentials for Thanksgiving

https://s.click.aliexpress.com/e/_DkQcHczStainless Steel Chef's Knife Set

A premium set of chef's knives crafted from high-quality stainless steel, ensuring precision and durability for all your Thanksgiving preparations.

https://s.click.aliexpress.com/e/_DBWuLJF

https://s.click.aliexpress.com/e/_DBDtarBElegant and efficient, this copper cookware set offers superior heat conductivity, perfect for preparing your holiday feasts.

https://s.click.aliexpress.com/e/_DkmT4i5Marble Mortar and Pestle

A luxurious marble mortar and pestle set, ideal for grinding spices and herbs to elevate your Thanksgiving dishes.

https://s.click.aliexpress.com/e/_DlSwEBPCeramic Dinnerware Set - High-quality and elegant, this set is perfect for adding style to your table setting. Great for festive dinners, it provides a sophisticated touch. Shop now.

https://s.click.aliexpress.com/e/_DDmknWtGold-Plated Serving Tray - A gorgeous serving tray that enhances any table. Perfect for serving Thanksgiving sides or desserts. Check it out.

https://s.click.aliexpress.com/e/_DB7vg7rCrystal Glassware Set - Add elegance with these delicate, sparkling glasses for serving drinks. View options.

https://s.click.aliexpress.com/e/_DB7vg7rLuxury Stainless Steel Flatware - Durable and stylish, this set of flatware will elevate your Thanksgiving dinner experience. Browse collection.

https://s.click.aliexpress.com/e/_DDIQrMHWooden Salad Serving Bowl - A handcrafted bowl to serve salads or side dishes with a rustic touch. Shop here.