15 Easy Thanksgiving Recipes, Quick, Delicious & Crowd-friendly Ideas You’ll Crave

Want to host a Thanksgiving that tastes like you cooked all day—without actually doing that? You’re in the right place. These recipes are simple, seasonal, and seriously crowd-pleasing. Think big flavor, minimal fuss, and clever shortcuts that still feel special. Ready to impress your people and keep your sanity? Let’s cook.

1. Brown Butter Herb Roast Turkey Breast That Stays Juicy, Promise

When you’re feeding a smaller crowd or adding extra white meat to the table, a turkey breast is the move. This version uses brown butter and fresh herbs to keep it ultra-juicy with zero dry slices. It roasts fast, slices beautifully, and makes amazing sandwiches the next day.

Ingredients:

• 1 (3–4 lb) bone-in turkey breast
• 6 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp lemon zest
• 1/2 cup low-sodium chicken broth
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 350°F. Pat turkey breast dry and set on a rack in a roasting pan. Rub with olive oil, then season with 1/2 tsp salt and pepper.
2. In a small saucepan, melt butter over medium heat and cook until it turns nutty brown, 3–5 minutes. Remove from heat; stir in garlic, thyme, rosemary, lemon zest, and remaining salt.
3. Brush half the brown butter mixture under the skin (gently loosen with your fingers). Brush the rest on top.
4. Pour chicken broth into the pan. Roast 60–80 minutes, basting once or twice, until internal temp reads 160°F at the thickest part.
5. Rest 15 minutes. Slice and spoon pan juices over the top.

Serve with cranberry sauce and garlicky greens. For a twist, add a teaspoon of Dijon to the brown butter. If you want crispy skin, broil 1–2 minutes at the end—watch closely.

2. Sheet Pan Maple-Dijon Salmon That’s Holiday-Fancy in 20 Minutes

Turkey not your thing? This sheet pan salmon hits all the warm Thanksgiving notes with maple and Dijon. It’s quick, rich, and pairs perfectly with roasted veggies. Bonus: one pan, easy cleanup.

Ingredients:

• 1 1/2–2 lb salmon fillet, skin-on
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp olive oil
• 1 tsp apple cider vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 1 lemon, sliced
• Fresh dill, for garnish (optional)

Instructions:

1. Preheat oven to 425°F and line a sheet pan with parchment. Pat salmon dry and place skin-side down.
2. Whisk maple, both mustards, oil, vinegar, salt, pepper, and paprika. Brush all over salmon. Top with lemon slices.
3. Bake 12–15 minutes until just opaque and flaking. Rest 2 minutes.

Serve with wild rice or roasted Brussels. Swap maple for honey if that’s what you have. Add a quick sprinkle of flaky salt at the end—it wakes up the flavors.

3. Crispy Smashed Potatoes With Garlic Butter & Parmesan Crunch

Mashed potatoes are great, but these smashed potatoes bring the texture party: crispy edges, soft centers, and garlicky Parmesan magic. They’re ideal for snacking before the main event or as a side that steals the show.

Ingredients:

• 2 lb baby Yukon gold potatoes
• 3 tbsp kosher salt (for boiling water)
• 4 tbsp olive oil
• 3 tbsp unsalted butter, melted
• 3 cloves garlic, grated
• 1/2 cup grated Parmesan
• 1 tsp dried oregano
• 1/2 tsp black pepper
• Fresh parsley, chopped, for garnish

Instructions:

1. Boil potatoes in salted water until tender, 15–18 minutes. Drain well and let steam-dry 2 minutes.
2. Preheat oven to 450°F. Place potatoes on a parchment-lined sheet. Use a glass to gently smash each to about 1/2-inch thickness.
3. Mix olive oil, melted butter, garlic, oregano, and pepper. Brush all over potatoes. Sprinkle Parmesan.
4. Roast 20–25 minutes, flipping once if you want extra crisp. Garnish with parsley.

Serve with sour cream or a swipe of pesto. Add crushed red pepper for heat. If making ahead, boil and smash earlier, then roast right before serving.

4. Garlicky Green Beans With Toasted Almonds and Lemon Zest

Fresh, bright, and done in 15 minutes—these green beans cut through all the richness on the plate. Toasted almonds add crunch and lemon zest keeps it zippy. Your vegetable-haters might convert.

Ingredients:

• 1 lb green beans, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 1/4 cup sliced almonds
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp kosher salt
• Black pepper, to taste

Instructions:

1. Bring a pot of salted water to a boil. Blanch beans 3 minutes, then drain and shock in cold water. Pat dry.
2. Heat oil in a large skillet over medium. Toast almonds 2–3 minutes until golden; push to the side. Add garlic; cook 30 seconds.
3. Add beans, salt, and pepper; toss 2–3 minutes. Finish with lemon zest and juice.

Top with shaved Parmesan or crumbled feta. Swap almonds for hazelnuts or pecans. If you love heat, add a pinch of chili flakes with the garlic.

5. Sweet Potato Casserole With Crunchy Pecan Streusel (No Marshmallow Needed)

Silky sweet potatoes topped with a buttery pecan streusel—this is dessert masquerading as a side, and nobody is mad about it. It’s not too sweet and the topping is crispy, nutty, and addictive.

Ingredients:

• 3 lb sweet potatoes, peeled and cubed
• 4 tbsp unsalted butter, melted
• 1/3 cup brown sugar
• 1/3 cup milk or half-and-half
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp kosher salt

Pecan Streusel:

• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 4 tbsp cold unsalted butter, cubed
• 3/4 cup chopped pecans

Instructions:

1. Preheat oven to 375°F. Boil sweet potatoes until tender, 12–15 minutes. Drain well.
2. Mash with melted butter, brown sugar, milk, vanilla, cinnamon, and salt until smooth. Spread in a greased 9×13 dish.
3. For streusel, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly; fold in pecans. Sprinkle over potatoes.
4. Bake 25–30 minutes until topping is golden and edges bubble.

Make ahead and bake before dinner. Add orange zest to the mash for brightness. If marshmallows are a must, scatter mini marshmallows on half the dish in the last 5 minutes.

6. Cranberry-Orange Relish That Pops With Fresh Citrus

This isn’t your canned cranberry situation. It’s a fresh cranberry relish with orange and a touch of honey—bright, tart, and a little sweet. It takes five minutes and makes turkey sing.

Ingredients:

• 12 oz fresh cranberries, rinsed
• 1 large orange, zested and segmented (no pith)
• 1/4 cup honey (or more to taste)
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Add cranberries, orange segments, and zest to a food processor. Pulse until finely chopped, not pureed.
2. Stir in honey, sugar, vanilla, and salt. Chill at least 1 hour.

Serve cold. Fold leftovers into yogurt or spread on turkey sandwiches. Add a chopped jalapeño if you like it spicy—trust me, it’s good.

7. Cheesy Baked Mac and Cheese With a Ridiculous Crunch Top

Yes, mac and cheese is a Thanksgiving side. This one’s extra creamy with a buttery panko topping that shatters when you tap it. Kids love it, adults “sample” it repeatedly. Win-win.

Ingredients:

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup flour
• 3 cups whole milk
• 1 cup heavy cream
• 3 cups shredded sharp cheddar
• 1 cup shredded Gruyère or Monterey Jack
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper

Topping:

• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/2 cup grated Parmesan

Instructions:

1. Cook pasta in salted water until just shy of al dente. Drain.
2. In a pot, melt butter over medium. Whisk in flour; cook 1 minute. Slowly whisk in milk and cream; simmer until thickened, 3–5 minutes.
3. Off heat, stir in cheddar, Gruyère, Dijon, garlic powder, salt, and pepper. Mix in pasta.
4. Pour into a greased 9×13 dish. Mix panko, melted butter, and Parmesan; sprinkle on top.
5. Bake at 375°F for 20–25 minutes until bubbly and golden.

Spice it up with a pinch of cayenne. Add cooked bacon or roasted jalapeños for extra fun. If making ahead, assemble and bake just before serving.

8. Savory Sausage and Apple Stuffing That’s Crispy at the Edges

Golden edges, soft middle, and pops of sweet apple and herb—this sausage stuffing is the classic everyone reaches for first. It’s hearty, comforting, and totally make-ahead-friendly.

Ingredients:

• 1 lb Italian sausage, casings removed
• 10 cups day-old bread cubes (sourdough or country loaf)
• 1 large onion, diced
• 3 celery stalks, diced
• 2 apples, peeled and diced
• 3 tbsp unsalted butter
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 2 1/2–3 cups low-sodium chicken broth
• 2 eggs, beaten
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 350°F. Toast bread cubes on a sheet pan for 10–12 minutes until dry.
2. Brown sausage in a large skillet; remove and set aside. In the same pan, melt butter; sauté onion and celery 5–7 minutes. Add apples, sage, thyme; cook 3 minutes.
3. In a large bowl, combine bread, sausage, and skillet mix. Add 2 1/2 cups broth, eggs, salt, and pepper. Toss and let sit 5 minutes; add more broth if dry.
4. Transfer to a greased baking dish. Cover with foil; bake 30 minutes. Uncover and bake 15–20 minutes until crisp on top.

Use cornbread for a Southern riff. Swap sausage for mushrooms to keep it vegetarian. Add dried cranberries or toasted pecans for extra texture.

9. Roasted Brussels Sprouts With Hot Honey and Crispy Shallots

These Brussels sprouts are sweet, spicy, and perfectly charred. Crispy shallots on top add a restaurant-level finish. Even Brussels skeptics go back for seconds—seriously.

Ingredients:

• 2 lb Brussels sprouts, trimmed and halved
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp hot honey (or honey + chili flakes)
• 1 tbsp apple cider vinegar
• 2 large shallots, thinly sliced
• 2 tbsp flour (for shallots)
• 1/4 cup neutral oil (for frying shallots)

Instructions:

1. Toss Brussels with olive oil, salt, and pepper. Roast at 425°F for 20–25 minutes until deeply browned.
2. Meanwhile, toss shallots with flour. Heat neutral oil in a small skillet over medium; fry shallots until golden, 3–4 minutes. Drain on paper towels; salt lightly.
3. Toss roasted Brussels with hot honey and vinegar. Top with crispy shallots.

Add chopped bacon if you like. A squeeze of lemon brightens everything. If you want umami, finish with a drizzle of balsamic glaze.

10. Mushroom Gravy With Deep, Savory Flavor (No Drippings Needed)

If you want gravy before the turkey is even done, this mushroom gravy has your back. It’s rich, vegetarian-friendly, and tastes like it simmered all day. Spoon generously over everything.

Ingredients:

• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 12 oz cremini mushrooms, finely chopped
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 tsp fresh thyme, chopped
• 1/4 cup flour
• 3 cups vegetable or chicken broth (warm)
• 1 tbsp soy sauce or tamari
• 1/2 tsp black pepper
• Salt to taste

Instructions:

1. Melt butter with oil in a saucepan over medium. Cook mushrooms and onion until browned and most liquid evaporates, 8–10 minutes.
2. Add garlic and thyme; cook 1 minute. Stir in flour; cook 1 minute.
3. Gradually whisk in warm broth. Add soy sauce and pepper. Simmer 6–8 minutes until glossy. Season to taste.

For a smoother gravy, blitz half in a blender and return to the pot. Stir in a splash of cream for extra richness. Keeps great in the fridge for 3–4 days.

11. Maple-Roasted Carrots With Browned Butter and Feta

These roasted carrots are sweet, caramelized, and finished with browned butter and tangy feta. It’s like a side dish with main-character energy, and it looks beautiful on the table.

Ingredients:

• 2 lb carrots, peeled and cut on a bias
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 1 tsp lemon juice
• 1/3 cup crumbled feta
• 2 tbsp chopped parsley

Instructions:

1. Toss carrots with olive oil, maple, salt, and pepper. Roast at 425°F for 20–25 minutes until caramelized.
2. Brown butter in a small pan until nutty, 2–3 minutes. Stir in lemon juice.
3. Toss carrots with browned butter. Top with feta and parsley.

Add toasted pistachios for crunch. Swap feta for goat cheese if you prefer. A pinch of cumin on the carrots pre-roast adds warmth.

12. Herbed Wild Rice Pilaf With Cranberries and Toasted Pecans

This wild rice pilaf is a hearty, gluten-free crowd-pleaser. It’s nutty, herby, and dotted with sweet-tart cranberries. It pairs with everything from turkey to salmon.

Ingredients:

• 1 cup wild rice blend, rinsed
• 2 1/4 cups low-sodium broth
• 1 tbsp olive oil
• 1 small onion, diced
• 1 celery stalk, diced
• 1/3 cup dried cranberries
• 1/2 cup toasted pecans, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp fresh thyme, chopped
• 1/2 tsp kosher salt
• Black pepper, to taste

Instructions:

1. Bring rice and broth to a boil; reduce to a simmer, cover, and cook per package directions (typically 40–45 minutes). Rest 5 minutes; fluff.
2. Meanwhile, sauté onion and celery in olive oil until soft. Stir into rice with cranberries, pecans, parsley, thyme, salt, and pepper.

Make ahead and warm with a splash of broth. Add orange zest for brightness. For extra richness, fold in a knob of butter at the end.

13. No-Knead Skillet Dinner Rolls With Buttery Sea Salt Tops

Warm, fluffy skillet rolls with zero kneading? Absolutely. They proof while you work on sides, and bake up golden with soft centers. Slather with butter and watch them disappear.

Ingredients:

• 3 cups all-purpose flour
• 2 tbsp sugar
• 2 1/4 tsp instant yeast (1 packet)
• 1 tsp kosher salt
• 1 cup warm milk (110°F)
• 1/2 cup warm water
• 3 tbsp melted butter, plus more for brushing
• Flaky sea salt, for topping

Instructions:

1. In a bowl, whisk flour, sugar, yeast, and salt. Stir in warm milk, water, and melted butter until a sticky dough forms.
2. Cover and let rise in a warm spot 45–60 minutes, until doubled.
3. Grease a 10–12-inch oven-safe skillet. With oiled hands, divide dough into 12 balls; arrange in skillet. Cover and rise 20–30 minutes.
4. Bake at 375°F for 18–22 minutes until golden. Brush with melted butter and sprinkle flaky salt.

Add chopped rosemary or garlic to the dough for extra flavor. These reheat well in foil. Serve with honey butter for instant hero status.

14. Shaved Fennel and Apple Salad With Cider Vinaigrette

When the table is heavy, this crisp fennel-apple salad is your palate cleanser. It’s crunchy, lightly sweet, and dressed with a cider vinaigrette that ties into all the Thanksgiving flavors.

Ingredients:

• 1 large fennel bulb, cored and thinly sliced (reserve fronds)
• 2 crisp apples, thinly sliced
• 1/4 small red onion, very thinly sliced
• 1/3 cup shaved Parmesan
• 1/4 cup toasted walnuts, chopped

Cider Vinaigrette:

• 3 tbsp olive oil
• 1 1/2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Whisk vinaigrette ingredients in a small bowl.
2. Toss fennel, apples, and red onion with dressing. Top with Parmesan, walnuts, and fennel fronds.

Add arugula to bulk it up. Swap walnuts for pistachios. A squeeze of lemon over the apples helps keep them bright if prepping early.

15. Shortcut Pumpkin Pie Bars With Oat Crumble

All the flavor of pumpkin pie with a no-fuss bar approach. A buttery crust and oat crumble meet a classic spiced pumpkin filling. It’s easy to slice, share, and sneak for breakfast the next day.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned oats, divided
• 3/4 cup brown sugar, divided
• 1/2 tsp kosher salt
• 10 tbsp cold unsalted butter, cubed
• 1 (15 oz) can pumpkin puree
• 1 (12 oz) can evaporated milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp ground ginger
• Whipped cream, for serving

Instructions:

1. Preheat oven to 350°F. Line a 9×13 pan with parchment.
2. In a bowl, mix flour, 3/4 cup oats, 1/2 cup brown sugar, and salt. Cut in butter until crumbly. Press 2/3 into pan for crust; bake 12 minutes.
3. Whisk pumpkin, evaporated milk, eggs, vanilla, remaining 1/4 cup brown sugar, pumpkin spice, and ginger. Pour over hot crust.
4. Stir remaining 1/4 cup oats into leftover crumb mixture; sprinkle on top. Bake 35–40 minutes until set in the center.
5. Cool completely before slicing. Top with whipped cream.

Add chopped pecans to the crumble for crunch. For extra spice, add a pinch of cloves. These bars keep well in the fridge for up to 4 days.

Final Tips for a Smooth, Delicious Thanksgiving

• Make-ahead smart: Cranberry relish, gravy, stuffing components, pilaf, and pie bars all work beautifully prepped ahead.
• Use the oven wisely: Roast veggies at 425°F while casseroles bake at 375°F—stagger and rotate.
• Finish with freshness: A squeeze of lemon, chopped herbs, or flaky salt at the end makes flavors pop.

You’ve got this. Pick a few, mix and match, and build a menu that feels doable and delicious. Your guests will swear you had help—your secret’s safe with me.