15 Easy Thanksgiving Recipes Anyone Can Make (and Love)

Need Thanksgiving dishes that don’t need a culinary degree or a time machine? You’re in the right place. These 15 foolproof recipes come together fast, use pantry staples, and taste like you fussed for hours.

We’re talking crispy sides, juicy mains, and desserts that practically bake themselves. Short ingredient lists. Clear steps. Big flavors. Whether you’re hosting or bringing a dish to share. These are your ride-or-die last-minute lifesavers. Ready to cook like a Thanksgiving wizard—without the stress? Let’s go.

1. Brown Butter Garlic Green Beans That Vanish Off the Platter

Want a green side that people actually eat first? These green beans are glossy, garlicky, and kissed with nutty brown butter. They stay bright and crisp-tender. They will bring freshness to a heavy table.

Ingredients:

• 1 1/2 pounds fresh green beans, trimmed
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil.
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 lemon, zested and juiced (about 2 tablespoons juice)
• 1/4 cup sliced almonds (optional)
• Pinch red pepper flakes (optional)

Instructions:

1. Blanch the beans: Bring a large pot of salted water to a boil. Add green beans and cook 3–4 minutes until bright green and crisp-tender. Drain and plunge into ice water to stop cooking. Pat dry.
2. Brown the butter: In a large skillet over medium heat, melt butter with olive oil. Cook, swirling, until the butter foams and smells nutty with browned specks for a few minutes.
3. Flavor base: Add garlic and almonds (if using). Cook 30–60 seconds and wait till fragrant. Add red pepper flakes if you like a little heat.
4. Toss beans: Add green beans, salt, and pepper. Toss 2–3 minutes until warmed through and glossy.
5. Finish: Off the heat, add lemon zest and juice. Taste and adjust seasoning.

Serve hot with an extra sprinkle of zest. Variations: swap almonds for toasted hazelnuts, or add a handful of grated Parmesan.

Pro tip: blanch beans the day before and toss them in the skillet right before eating.

2. 20-Minute Cranberry Orange Sauce That Beats the Can

This sauce is vibrant, sweet-tart, and perfumed with orange—exactly what turkey (and sandwiches) crave. It’s a total upgrade to the wobbly canned stuff and comes together in one pot fast.

Ingredients:

• 12 ounces fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup orange juice
• Zest of 1 orange
• 1/4 teaspoon cinnamon
• Pinch salt
• 2–3 tablespoons water (as needed)

Instructions:

1. Combine: In a saucepan, add cranberries, sugars, orange juice, zest, cinnamon, and salt.
2. Simmer: Bring to a simmer over medium heat. Cook 10–12 minutes, stirring, until berries burst and sauce thickens. Add water if it gets too thick.
3. Cool: Remove from heat. It thickens as it cools; chill if making ahead.

Serve chilled or room temp. Stir in a splash of Grand Marnier or a handful of chopped pecans for extra flair. Leftovers are elite on toast or swirled into yogurt.

3. Garlicky Smashed Potatoes With Crispy Edges

No time to peel and mash? These rustic smashed potatoes are crispy outside, fluffy inside, and loaded with garlic and herbs. They’re low-effort, high-reward, and hold beautifully on a sheet pan.

Ingredients:

• 2 pounds baby gold or red potatoes
• 3 tablespoons olive oil, plus more for drizzling
• 3 tablespoons melted butter
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon chopped fresh rosemary or thyme
• 1/4 cup grated Parmesan (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Boil: Place potatoes in salted water. Bring to a boil, cook 15–18 minutes until fork-tender. Drain and steam-dry 2 minutes.
2. Preheat oven to 450°F. Line a sheet pan with parchment.
3. Smash: Arrange potatoes on the pan. Use a glass or potato masher to press each to about 1/2-inch thick.
4. Season: Mix olive oil, butter, garlic, salt, pepper, and herbs. Spoon over potatoes. Sprinkle Parmesan if using.
5. Roast 20–25 minutes and wait till crispy and golden. Finish with parsley and a tiny drizzle of olive oil.

Serve with sour cream or a dollop of pesto. Spice it up with smoked paprika or chili flakes. Make-ahead tip: boil and smash earlier; roast right before dinner.

4. Maple Dijon Roasted Carrots With Toasted Pecans

Glazed, glossy carrots that ring the sweet-savory bell. The maple and Dijon cook into a shiny coat, and the pecans add crunch. Plus, they look fancy with minimal effort.

Ingredients:

• 2 pounds carrots, peeled and cut into sticks or coins
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped pecans
• 1 tablespoon butter (optional, for gloss)
• Fresh thyme leaves (optional)

Instructions:

1. Heat oven to 425°F. Line a sheet pan.
2. Toss carrots with oil, maple, Dijon, salt, and pepper. Spread in a single layer.
3. Roast 20–25 minutes, stirring once, until just tender and caramelized.
4. Sprinkle pecans and roast 3–4 minutes more. Toss with butter and thyme, if using.

Serve warm, with flaky salt to finish. Swap pecans for pistachios or walnuts. Add a splash of apple cider vinegar if you want more tang.

5. Sheet-Pan Herb Turkey Cutlets With Pan Gravy

No whole bird? No problem. These turkey cutlets roast quickly and stay juicy under an herby butter. The simple pan gravy collects all the good bits—hello, fast flavor.

Ingredients:

• 2 pounds turkey cutlets or thin turkey breasts
• 3 tablespoons softened butter
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup chicken or turkey stock
• 1 tablespoon flour or cornstarch
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 425°F. Line a rimmed sheet pan.
2. Mix butter, oil, herbs, garlic powder, salt, and pepper. Rub all over turkey and arrange on pan.
3. Roast 12–16 minutes, depending on thickness, until internal temp hits 165°F. Transfer turkey to a plate to rest.
4. Gravy: Place the hot pan over medium heat across two burners. Whisk stock with flour or cornstarch. Pour into pan and scrape browned bits. Simmer 2–3 minutes until thickened. Stir in lemon juice; season to taste.

Serve with gravy and a squeeze of lemon. Add halved baby potatoes or green beans to the pan if you want a one-pan meal. Leftovers make stellar sliders.

6. Skillet Stuffing With Sausage, Apples, and Sage

All the cozy stuffing vibes without dried-out corners. This skillet method turns cubes golden and keeps the middle plush. Sausage and apples bring savory-sweet magic.

Ingredients:

• 10 cups day-old bread, cubed (sourdough or country loaf)
• 1 pound Italian sausage, casings removed
• 3 tablespoons butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 apples, diced (Honeycrisp or Granny Smith)
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh sage (or 2 teaspoons dried)
• 1 teaspoon dried thyme
• 1 1/2–2 cups chicken or vegetable stock
• 1 egg, beaten
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions:

1. Toast bread: Spread cubes on a sheet pan and bake at 350°F for 10–12 minutes until dry but not hard. Set aside.
2. Cook sausage in a large oven-safe skillet over medium heat until browned. Remove with a slotted spoon.
3. Sauté onion and celery in butter 5–6 minutes. Add apples, garlic, sage, and thyme; cook 3 minutes more. Return sausage.
4. Toss in bread. Stir in 1 1/2 cups stock and the egg. Season with salt and pepper. Add more stock if dry; it should be damp, not soggy.
5. Bake at 375°F for 20 minutes until the top is golden and edges are crisp.

Finish with chopped parsley. Swap sausage for mushrooms to make it vegetarian (use veg stock). Pro tip: mix in a handful of Parmesan for umami.

7. No-Fuss Gravy (No Drippings Required)

Forgot the drippings? This quick gravy is deeply savory thanks to browned butter, stock, and a splash of soy for color and depth. It’s silky, fail-safe, and ready in 10 minutes.

Ingredients:

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken or turkey stock
• 1 teaspoon soy sauce or Worcestershire
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• Salt to taste
• Optional: 1 tablespoon cream for richness

Instructions:

1. Roux: Melt butter in a saucepan over medium heat. Whisk in flour and cook 2–3 minutes until blond and nutty.
2. Whisk in stock gradually to avoid lumps. Add soy, poultry seasoning, and pepper.
3. Simmer 3–5 minutes until thick and glossy. Finish with cream if using; adjust salt.

Make ahead and rewarm gently. For mushroom gravy, sauté 1 cup chopped mushrooms in the butter before adding flour. A splash of sherry is fantastic here.

8. Toasted Cornbread and Kale Salad With Cranberry Vinaigrette

Salad on Thanksgiving? Yes—especially when it’s anchored by toasty cornbread croutons and a bright cranberry dressing. It’s crunchy, tangy, and a welcome relief from all the richness.

Ingredients:

• 4 cups cubed cornbread (day-old is best)
• 2 tablespoons olive oil
• 1 bunch kale, stems removed, leaves finely chopped
• 1/2 small red onion, thinly sliced
• 1/2 cup toasted pepitas or pecans
• 1/2 cup dried cranberries
• 2 ounces goat cheese or feta, crumbled

Dressing:

• 1/3 cup cranberry sauce (from Recipe 2 or store-bought)
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. Croutons: Toss cornbread with oil. Toast on a sheet pan at 375°F for 8–10 minutes until crisp.
2. Dressing: Whisk cranberry sauce, vinegar, Dijon, and oil. Season to taste.
3. Assemble: Massage kale with a pinch of salt for 30 seconds. Toss with onion, pepitas, cranberries, and cornbread. Add dressing. Top with cheese.

Serve immediately so croutons stay crunchy. Add roast chicken to turn it into a next-day lunch. Sub spinach if kale isn’t your thing.

9. Five-Ingredient Creamed Corn With Scallions

Sweet, silky creamed corn that doesn’t start with a can. It’s buttery, comforting, and the scallions keep it bright. It’s a stovetop side that’s ready in minutes.

Ingredients:

• 4 cups frozen corn (no need to thaw)
• 3 tablespoons butter
• 3/4 cup heavy cream or half-and-half
• 1 teaspoon sugar (optional, enhances sweetness)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 scallions, thinly sliced

Instructions:

1. Melt butter in a skillet over medium heat. Add corn and cook 4–5 minutes until hot and glossy.
2. Stir in cream, sugar if using, salt, and pepper. Simmer 3–4 minutes to thicken.
3. Fold in scallions and serve.

For extra richness, add 2 tablespoons grated Parmesan. If you like heat, a pinch of cayenne is great. Double easily for a crowd.

10. 15-Minute Honey Butter Rolls (Cheater’s Version)

Warm, glossy dinner rolls without proofing dough? Grab store-bought rolls and give them a honey-butter spa day. They taste homemade and disappear fast.

Ingredients:

• 12 soft dinner rolls (Hawaiian or potato rolls)
• 4 tablespoons butter, melted
• 1 1/2 tablespoons honey
• 1/2 teaspoon flaky salt
• 1/2 teaspoon sesame or poppy seeds (optional)
• Chopped chives (optional)

Instructions:

1. Preheat oven to 350°F. Place rolls in a baking dish snugly.
2. Mix melted butter and honey. Brush generously over rolls.
3. Bake 8–10 minutes until warmed and shiny. Sprinkle with flaky salt, seeds, and chives if using.

Serve hot. Add a swipe of Dijon between rolls for a sweet-savory vibe. You can also brush with garlic butter for a savory version.

11. One-Pan Lemon-Garlic Roasted Brussels Sprouts and Bacon

Salty, crispy, lemony Brussels that convert the skeptics. Bacon does the heavy lifting, and a quick roast keeps them bright and tender.

Ingredients:

• 2 pounds Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 lemon (zest and juice)
• 2 tablespoons grated Parmesan (optional)

Instructions:

1. Heat oven to 425°F. Toss Brussels with bacon, oil, garlic, salt, and pepper on a sheet pan.
2. Roast 18–22 minutes, stirring once, until edges are crisp and bacon is cooked.
3. Finish with lemon zest and juice. Add Parmesan if you like.

Serve immediately. Add a drizzle of balsamic glaze if you want sweet-tangy notes. For a vegetarian version, skip bacon and add smoked paprika.

12. Speedy Sweet Potato Casserole With Pecan Crunch

All the cozy dessert-like vibes of classic sweet potato casserole with a faster stovetop mash. The pecan topping stays crisp and buttery—no marshmallows required (unless you want them).

Ingredients:

Sweet Potatoes:

• 3 pounds sweet potatoes, peeled and cubed
• 3 tablespoons butter
• 1/3 cup milk or half-and-half
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt

Topping:

• 1/2 cup chopped pecans
• 1/3 cup brown sugar
• 3 tablespoons melted butter
• 1/3 cup flour or almond flour
• Pinch salt
• Optional: 1 cup mini marshmallows

Instructions:

1. Boil sweet potatoes in salted water until tender, 12–15 minutes. Drain.
2. Mash with butter, milk, maple, cinnamon, nutmeg, and salt until smooth.
3. Stir topping ingredients together.
4. Spread mash in a baking dish. Sprinkle topping. Bake at 375°F for 15–18 minutes until golden. Add marshmallows in last 5 minutes if desired.

Serve warm with a light sprinkle of flaky salt. Swap pecans for oats to make it nut-free. Add orange zest to the mash for brightness.

13. Herbed Whipped Ricotta With Roasted Grapes and Crostini

An easy appetizer that feels fancy. Creamy ricotta whipped with lemon and herbs, topped with jammy roasted grapes—it’s sweet-savory perfection on crunchy crostini.

Ingredients:

• 1 baguette, sliced 1/2 inch thick
• 2 tablespoons olive oil (for brushing)
• 2 cups seedless grapes
• 1 teaspoon olive oil (for grapes)
• Pinch salt
• 1 cup whole-milk ricotta
• 1 tablespoon cream or milk
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh basil or thyme
• Salt and pepper to taste
• Honey for drizzling (optional)

Instructions:

1. Crostini: Brush baguette slices with oil. Toast at 400°F for 6–8 minutes until crisp.
2. Grapes: Toss grapes with oil and a pinch of salt on a sheet pan. Roast alongside crostini 10–12 minutes until burst and jammy.
3. Whip ricotta with cream, lemon zest, juice, herbs, salt, and pepper until smooth and airy.
4. Spread ricotta on crostini, top with warm grapes, and drizzle honey if using.

Serve immediately. Add cracked pepper or crushed pistachios for crunch. The ricotta base is great with roasted figs or pears too.

14. Apple Cider Glazed Ham Steaks With Mustard Pan Sauce

Ham, but make it quick. Thick ham steaks sear in a skillet and get lacquered in a tangy-sweet cider glaze. Perfect for small gatherings or as a second “main.”

Ingredients:

• 2 ham steaks (about 1 1/2 pounds total)
• 1 tablespoon olive oil
• 1/2 cup apple cider
• 1 tablespoon Dijon mustard
• 1 tablespoon brown sugar or maple syrup
• 1 tablespoon butter
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon black pepper

Instructions:

1. Heat oil in a large skillet over medium-high. Sear ham steaks 2–3 minutes per side until browned. Remove to a plate.
2. Add cider, Dijon, sugar, and pepper to the skillet. Simmer 2–3 minutes to reduce slightly.
3. Return ham to the pan. Spoon glaze over 1–2 minutes until glossy.
4. Finish with butter and vinegar; swirl to emulsify. Serve immediately.

Great with mashed potatoes or a simple arugula salad. Add a pinch of chili flakes if you like heat. Leftovers are outstanding in breakfast biscuits.

15. One-Bowl Pumpkin Cheesecake Bars With Gingersnap Crust

These creamy bars taste like pumpkin pie met cheesecake—no water bath, no stress. Gingersnap crust brings spice and snaps together in minutes. They slice clean and travel well.

Ingredients:

Crust:

• 2 cups gingersnap cookie crumbs
• 5 tablespoons melted butter
• 2 tablespoons brown sugar
• Pinch salt

Filling:

• 16 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 1 cup canned pumpkin purée
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice (or 1/4 tsp each nutmeg and ginger)
• Pinch salt

Instructions:

1. Heat oven to 325°F. Line a 9×9-inch pan with parchment.
2. Crust: Mix crumbs, butter, sugar, and salt. Press into pan. Bake 8 minutes.
3. Filling: Beat cream cheese and sugar until smooth. Add pumpkin, eggs, vanilla, spices, and salt; mix just until combined.
4. Pour over crust. Bake 28–32 minutes until set at edges with a slight jiggle in the center.
5. Cool completely, then chill 2 hours before slicing.

Serve with whipped cream and a dusting of cinnamon. Swap gingersnaps for graham crackers if needed. Pro tip: warm your knife for clean cuts.

Timing Game Plan (Optional Blueprint)

Need a quick plan? Make the cranberry sauce and cheesecake bars first—they chill while you cook. Roast carrots, Brussels, and smashed potatoes together at 425°F on separate pans. Skillet dishes (stuffing, ham steaks, creamed corn) and gravy come last. Finish with rolls in the final 10 minutes so they’re warm on the table.

You’ve got this. These recipes are simple, fast, and absolutely festive—perfect for last-minute magic. Pick a few, press play on your favorite playlist, and let the kitchen smell like the holiday hero you are. Happy Thanksgiving and happy cooking!