17 Thanksgiving Recipes Going Viral on Pinterest Right Now

Thanksgiving food is having a main-character moment, and Pinterest is leading the charge. These are the dishes everyone’s pinning, tweaking, swooning over, and saving for the big day. I cooked through the craze, picked the absolute best, and pulled together recipes that are both feast-worthy and weeknight-friendly.

We’re talking crisp-edged stuffing, glossy pies, buttery potatoes, and sides that make turkey feel like the plus-one. Each recipe is modern, crowd-pleasing, and totally doable. Ready to build your dream menu? Let’s dive fork-first.

1. Brown Butter Sage Turkey That Actually Stays Juicy

If dry turkey haunts your holiday nightmares, this is your redemption arc. Brown butter adds nutty depth, fresh sage perfumes the bird, and a short dry brine locks in juices. It’s simple, golden, and wildly tender—without fancy equipment.

Ingredients:

• 1 whole turkey, 12–14 lb, thawed
• 3 tbsp kosher salt
• 1 tbsp brown sugar
• 1 tsp black pepper
• 12 tbsp (1 1/2 sticks) unsalted butter
• 12 fresh sage leaves, plus extra for garnish
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 1 large onion, quartered
• 2 cups low-sodium chicken stock
• Olive oil, for rubbing

Instructions:

1. Pat turkey dry. Mix salt, brown sugar, and pepper. Rub all over the bird, including under the skin if possible. Refrigerate uncovered on a rack 12–24 hours.
2. In a saucepan, melt butter over medium heat, add sage, and cook until butter turns deep golden and nutty (4–6 minutes). Remove from heat and cool slightly.
3. Heat oven to 425°F. Stuff cavity with lemon, garlic, and onion. Rub turkey lightly with olive oil, then brush with half the brown butter.
4. Roast for 30 minutes. Reduce to 325°F. Add stock to the pan. Tent loosely with foil if browning too fast.
5. Baste every 30 minutes with remaining brown butter and pan juices. Roast until the thickest part of the thigh reaches 165°F (about 2.5–3 hours total).
6. Rest 30 minutes before carving. Skim pan juices and serve as a buttery jus.

Serve with lemony green beans and herby stuffing. Want extra decadence? Whisk a tablespoon of miso into the brown butter for umami magic.

2. Crispy Sourdough Stuffing With Sausage, Leeks, And Apples

This is the crunchy-topped, custardy-middle stuffing people fight over. Sourdough gives tang, sausage adds richness, and apples/golden raisins bring subtle sweetness. It’s the perfect salty-sweet balance.

Ingredients:

• 1 lb sourdough bread, cut in 1-inch cubes, dried overnight
• 1 lb Italian sausage, casings removed
• 3 tbsp unsalted butter
• 2 leeks, white and light green parts, thinly sliced
• 3 celery stalks, diced
• 1 Honeycrisp apple, diced
• 1/2 cup golden raisins (optional but fun)
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves
• 2 1/2 cups chicken or turkey stock, warmed
• 2 large eggs
• 1/2 cup grated Parmesan
• Salt and pepper, to taste

Instructions:

1. Heat oven to 375°F. Butter a 9×13-inch dish.
2. Brown sausage in a large skillet over medium heat; transfer to a bowl.
3. In the same pan, melt butter. Add leeks and celery, cook 6–8 minutes until soft. Stir in apple, raisins, sage, and thyme; cook 2 minutes.
4. Combine bread, sausage, and vegetable mixture in a big bowl. Whisk stock, eggs, Parmesan, salt, and pepper; pour over bread and toss until evenly moistened.
5. Pack into baking dish. Cover with foil and bake 25 minutes. Uncover and bake 20–25 minutes until deeply crisp on top.

For extra crunch, drizzle with olive oil before the final bake. Swap sausage for mushrooms to make it vegetarian—and don’t skip the Parmesan crust.

3. Whipped Browned-Butter Mashed Potatoes With Crème Fraîche

These are cloud-level potatoes—light, buttery, and slightly tangy. Browning the butter adds toasty flavor while crème fraîche keeps things silky and bright. They pair with everything on the table.

Ingredients:

• 3 lb Yukon Gold potatoes, peeled and quartered
• 10 tbsp unsalted butter
• 3/4 cup whole milk, warmed
• 1/2 cup crème fraîche (or sour cream)
• 1 tsp kosher salt, plus more to taste
• White pepper or black pepper, to taste
• Chives, chopped (optional)

Instructions:

1. Place potatoes in a pot, cover with cold salted water. Bring to a boil and cook until very tender, 15–20 minutes. Drain well.
2. Meanwhile, brown the butter over medium heat until golden and fragrant, 4–6 minutes.
3. Rice or mash the potatoes. Fold in warm milk, crème fraîche, salt, and pepper. Stream in brown butter while whipping with a wooden spoon or hand mixer on low.
4. Taste and adjust seasoning. Top with chives.

Make ahead by reheating gently over low heat with a splash of milk. For extra luxe, replace part of the milk with warm cream.

4. Hot Honey Roasted Brussels With Crispy Prosciutto

These Brussels sprouts are sticky, spicy, and crispy in all the right places. The hot honey caramelizes the edges, while shattering bits of prosciutto keep it salty and bold. Even Brussels skeptics ask for seconds.

Ingredients:

• 2 lb Brussels sprouts, halved
• 3 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 slices prosciutto, torn
• 2 tbsp hot honey (or honey + a pinch of chili flakes)
• 1 tbsp apple cider vinegar
• 1/4 cup toasted sliced almonds (optional)

Instructions:

1. Heat oven to 425°F. Toss sprouts with olive oil, salt, and pepper on a sheet pan. Scatter prosciutto over top.
2. Roast 20–25 minutes, stirring once, until deeply browned and crispy.
3. Mix hot honey and vinegar, drizzle over sprouts, and toss to coat. Top with almonds.

Finish with a squeeze of lemon for brightness. Want it dairy-rich? Add shaved Parmesan right before serving.

5. Sweet Potato Casserole With Toasted Pecan Streusel (No Marshmallows Needed)

This version is grown-up cozy: creamy sweet potatoes under a crunchy pecan streusel. Vanilla and orange zest make it sing. It’s dessert-level delicious but happily sits beside turkey.

Ingredients:

• 3 lb sweet potatoes, peeled and cubed
• 4 tbsp unsalted butter, melted
• 1/3 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/3 cup whole milk
• Zest of 1 orange

Pecan Streusel:

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

Instructions:

1. Heat oven to 375°F. Boil sweet potatoes in salted water until very tender, 12–15 minutes. Drain well and mash.
2. Stir in melted butter, brown sugar, spices, vanilla, salt, milk, and orange zest. Spread into a buttered 2-quart baking dish.
3. For streusel: combine pecans, flour, brown sugar, cinnamon, and salt. Cut in cold butter until clumpy. Sprinkle over potatoes.
4. Bake 25–30 minutes until bubbling and golden.

Add mini marshmallows for the last 5 minutes if you must—no judgment. A splash of bourbon in the mash? Also excellent.

6. Cranberry-Orange Sauce With Maple And Vanilla

This is the cranberry sauce that converts jar loyalists. Fresh cranberries pop with maple, orange, and a whisper of vanilla, balancing tart and sweet like a pro. It also moonlights as a killer toast topper the next day.

Ingredients:

• 12 oz fresh cranberries
• 1/2 cup maple syrup
• 1/4 cup granulated sugar (optional for extra sweetness)
• Zest and juice of 1 large orange
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Combine cranberries, maple, sugar, orange zest and juice, and salt in a saucepan.
2. Simmer over medium heat, stirring, until berries burst and sauce thickens, 10–12 minutes.
3. Stir in vanilla off heat. Cool; it will thicken more.

Add a cinnamon stick while simmering for warmth. Leftovers swirl beautifully into yogurt or cocktails.

7. Herbed Parker House Rolls That Pull Apart Like Clouds

Fluffy, buttery, pull-apart rolls with a whisper of rosemary and flake salt. These are the rolls people tear into before the turkey arrives. Totally freezer-friendly and dangerously snackable.

Ingredients:

• 3/4 cup whole milk, warm (110°F)
• 1 packet (2 1/4 tsp) instant yeast
• 2 tbsp sugar
• 2 3/4 cups all-purpose flour, plus more for dusting
• 1 tsp kosher salt
• 1 large egg
• 6 tbsp unsalted butter, melted and divided
• 1 tbsp finely chopped rosemary
• Flaky salt, for topping

Instructions:

1. Mix warm milk, yeast, and sugar; let foam 5 minutes.
2. In a bowl, combine flour and salt. Add yeast mixture, egg, and 4 tbsp melted butter. Knead until smooth and elastic, 6–8 minutes (stand mixer is great).
3. Cover and let rise until doubled, 60–90 minutes.
4. Divide into 12 balls. Arrange in a buttered 9×13 pan. Brush with remaining butter mixed with rosemary.
5. Rise 30–40 minutes. Bake at 375°F for 16–20 minutes until golden. Sprinkle flaky salt.

Serve warm with honey butter. Freeze baked rolls; reheat wrapped in foil at 325°F for 10–12 minutes.

8. Green Bean Casserole Glow-Up With Crispy Shallots

Classic vibes, no canned soup. This version uses a silky mushroom-thyme sauce and mountains of crispy shallots. It’s familiar but fresher—and still insanely comforting.

Ingredients:

• 1 1/2 lb green beans, trimmed
• 3 tbsp butter
• 8 oz cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1 tbsp flour
• 1 cup chicken or vegetable stock
• 3/4 cup half-and-half
• 1 tsp fresh thyme leaves
• Salt and pepper
• 1/2 cup crispy fried shallots (store-bought or homemade)

Instructions:

1. Blanch beans in salted boiling water 3–4 minutes. Shock in ice water; drain.
2. In a skillet, melt butter. Sauté mushrooms until browned. Add garlic for 30 seconds. Stir in flour; cook 1 minute.
3. Whisk in stock and half-and-half; simmer until thickened, 3–5 minutes. Stir in thyme, salt, and pepper.
4. Toss beans in sauce and transfer to a baking dish. Bake at 375°F for 15 minutes. Top with crispy shallots and bake 5 more minutes.

Add a splash of sherry to the sauce for restaurant-level depth. Want it vegan? Use plant milk and skip the butter; top with fried onions.

9. Maple Dijon Roasted Carrots With Pistachio Gremolata

Sweet meets sharp in these glossy, tender carrots. The maple-Dijon glaze caramelizes beautifully, while a pistachio gremolata brings freshness and crunch. They look fancy, cook fast, and steal attention on the plate.

Ingredients:

• 2 lb carrots, peeled and halved lengthwise
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• 1/4 tsp black pepper

Pistachio Gremolata:

• 1/3 cup pistachios, chopped
• Zest of 1 lemon
• 2 tbsp parsley, finely chopped
• 1 small garlic clove, grated
• 1 tbsp olive oil
• Pinch of salt

Instructions:

1. Heat oven to 425°F. Toss carrots with olive oil, maple, Dijon, salt, and pepper. Spread on a sheet pan.
2. Roast 20–25 minutes, flipping once, until caramelized and tender.
3. Mix gremolata ingredients. Scatter over carrots before serving.

Use rainbow carrots for maximum wow. Add a crumble of feta if you’re feeling extra.

10. Cornbread-Sausage Skillet Dressing With Jalapeño And Cheddar

Think Southern dressing with a little party energy. Cornbread, savory sausage, and a kick of jalapeño melt into a cheesy, crisp-edged skillet bake. It’s bold enough to be a main, honestly.

Ingredients:

• 6 cups day-old cornbread, crumbled
• 1/2 lb breakfast sausage
• 1 small onion, diced
• 2 celery stalks, diced
• 1 jalapeño, seeded and minced
• 2 cups chicken stock
• 2 large eggs
• 1 cup shredded sharp cheddar
• 2 tbsp butter
• 1 tsp poultry seasoning
• Salt and pepper

Instructions:

1. Heat oven to 375°F. In a large oven-safe skillet, cook sausage until browned. Add onion, celery, and jalapeño; cook until softened.
2. Stir in butter to melt. Fold in cornbread and poultry seasoning.
3. Whisk stock and eggs; pour over mixture. Add half the cheese and combine.
4. Top with remaining cheese. Bake 25–30 minutes until golden and set.

Swap cheddar for pepper jack if you like heat. Serve with a dollop of sour cream and scallions.

11. Garlicky Gruyère Scalloped Potatoes (The Crispy-Edged Kind)

Layered potatoes baked in a garlic cream with Gruyère that gets bubbly and browned. Those crispy edges? That’s the stuff of legend. It’s indulgent but worth every forkful.

Ingredients:

• 2 1/2 lb Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 1/4 tsp nutmeg
• 1 1/2 cups grated Gruyère
• 1/2 cup grated Parmesan
• Black pepper
• Butter for the dish

Instructions:

1. Heat oven to 375°F. Butter a 9×13 dish.
2. Warm cream with garlic, salt, nutmeg, and pepper in a saucepan.
3. Layer half the potatoes in the dish. Pour over half the cream and sprinkle half the cheeses. Repeat.
4. Cover with foil and bake 40 minutes. Uncover and bake 20–25 minutes until deeply golden and tender.

Let rest 15 minutes so it sets. Add caramelized onions between layers for a sweet-savory twist.

12. Apple Cider–Brined Roast Chicken For Smaller Feasts

No big crowd? This juicy, cider-brined chicken brings Thanksgiving flavors without a 14-pound commitment. It’s sweet-savory and perfect for an intimate table—or a second main for turkey skeptics.

Ingredients:

• 1 whole chicken, 4–5 lb
• 4 cups apple cider
• 4 cups water
• 1/3 cup kosher salt
• 2 tbsp brown sugar
• 1 tsp peppercorns
• 2 bay leaves
• 1 onion, quartered
• 1 apple, sliced
• 2 tbsp butter, softened
• Fresh thyme sprigs

Instructions:

1. Heat cider with salt, sugar, peppercorns, and bay until dissolved. Cool, then add water.
2. Submerge chicken in brine 6–12 hours in the fridge. Pat dry very well.
3. Stuff cavity with onion, apple, and thyme. Rub skin with butter.
4. Roast at 425°F for 20 minutes, then 375°F until 165°F at the thigh, about 45–55 minutes more.

Brush with a little cider during the last 10 minutes for shine. Serve with pan juices and flaky salt.

13. Balsamic-Roasted Mushrooms With Garlic And Herbs

Meaty, umami-packed mushrooms roasted with balsamic and thyme are the sleeper hit of the table. They’re fast, earthy, and taste like steak’s best friend. Also great tossed with pasta later.

Ingredients:

• 1 1/2 lb cremini or mixed mushrooms, halved
• 3 tbsp olive oil
• 1 1/2 tbsp balsamic vinegar
• 3 garlic cloves, smashed
• 1 tsp fresh thyme leaves
• Salt and pepper
• Parsley, chopped, for garnish

Instructions:

1. Heat oven to 425°F. Toss mushrooms with oil, balsamic, garlic, thyme, salt, and pepper.
2. Roast 18–22 minutes, stirring once, until browned and glossy.
3. Finish with parsley.

Add a pat of butter at the end for gloss. A sprinkle of feta or goat cheese also works wonders.

14. Pear, Pomegranate, And Shaved Fennel Salad With Cider Vinaigrette

This salad is the fresh crunch your plate needs. Sweet pear, anise-y fennel, and juicy pomegranate jewels under a bright cider dressing. It’s light, elegant, and totally balanced.

Ingredients:

• 5 oz arugula or mixed greens
• 1 firm pear, thinly sliced
• 1 small fennel bulb, shaved thin (save fronds)
• 1/2 cup pomegranate arils
• 1/3 cup shaved Parmesan
• 1/4 cup toasted walnuts

Dressing:

• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 cup olive oil
• Salt and pepper

Instructions:

1. Whisk dressing ingredients until emulsified.
2. Toss greens, pear, fennel, and pomegranate with dressing. Top with Parmesan, walnuts, and fennel fronds.

Swap pears for apples if needed. Add crispy prosciutto for a savory kick.

15. Bourbon Pecan Pie With Salted Chocolate Drizzle

Meet the luxe version of a classic: buttery pecan pie with a splash of bourbon and a salted chocolate drizzle. It’s sweet, nutty, a little boozy, and absolutely party-ready. The flaky crust seals the deal.

Ingredients:

• 1 9-inch pie crust, chilled
• 1 cup light corn syrup
• 1 cup brown sugar
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 2 tbsp bourbon
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 2 cups pecan halves

Drizzle:

• 3 oz dark chocolate, melted
• Flaky sea salt

Instructions:

1. Heat oven to 350°F. Fit crust in a pie plate and crimp edges. Freeze 10 minutes.
2. Whisk corn syrup, brown sugar, butter, eggs, bourbon, vanilla, and salt. Stir in pecans.
3. Pour into crust and bake 50–60 minutes until set but slightly wobbly in center. Tent edges if browning too fast.
4. Cool completely. Drizzle melted chocolate and sprinkle flaky salt.

Serve with whipped cream. For extra depth, toast pecans lightly before baking.

16. Pumpkin Cheesecake With Gingersnap Crust And Maple Whip

Silky pumpkin cheesecake with a spicy gingersnap crust? Yes, please. It’s creamy, lightly spiced, and cracks less than your average cheesecake thanks to a gentle bake. The maple whip on top is pure velvet.

Ingredients:

• 2 cups gingersnap cookie crumbs
• 5 tbsp melted butter
• 2 tbsp brown sugar
• 24 oz cream cheese, room temp
• 1 cup pumpkin purée
• 3/4 cup granulated sugar
• 1/2 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt

Maple Whip:

• 1 cup heavy cream
• 2 tbsp maple syrup
• 1/2 tsp vanilla

Instructions:

1. Heat oven to 325°F. Mix gingersnap crumbs, butter, and brown sugar. Press into a 9-inch springform pan. Bake 8 minutes.
2. Beat cream cheese and sugar until smooth. Add pumpkin, sour cream, vanilla, spices, and salt. Beat in eggs one at a time.
3. Pour over crust. Bake 60–70 minutes until edges are set and center jiggles slightly.
4. Cool 1 hour, then chill at least 4 hours.
5. Whip cream with maple and vanilla to soft peaks; dollop on top.

Run a knife around the edge after baking to prevent cracks. A drizzle of caramel never hurt anyone.

17. Leftover Turkey Crunchwraps With Cranberry-Jalapeño Relish

Because the day after matters, too. These crispy, cheesy crunchwraps pack in turkey, stuffing, and potatoes, then get a bright, spicy cranberry kick. They’re fun, fast, and dangerously addictive.

Ingredients:

• 4 large flour tortillas
• 2 cups cooked turkey, chopped
• 1 cup leftover stuffing
• 1 cup mashed potatoes
• 1 cup shredded cheese (Monterey Jack or cheddar)
• 1/2 cup gravy, warmed
• Butter or oil for the pan

Cranberry-Jalapeño Relish:

• 1/2 cup leftover cranberry sauce
• 1 jalapeño, minced
• 1 tbsp lime juice
• Pinch of salt

Instructions:

1. Stir together cranberry sauce, jalapeño, lime, and salt.
2. Warm tortillas. Layer potatoes, stuffing, turkey, cheese, and a spoon of gravy in the center. Fold edges inward to seal.
3. Cook seam-side down in a lightly oiled skillet over medium heat 2–3 minutes per side until golden and melty.

Serve with extra gravy and the relish for dipping. Add a handful of arugula inside for crunch if you like.

How To Time This Feast Without Losing Your Mind

Quick scheduling cheat sheet:

• 2–3 days before: Dry-brine turkey; make cranberry sauce.
• Day before: Bake rolls; prep dressings and pies; slice veggies.
• Morning of: Assemble casseroles; brown butter; make mashed potatoes to reheat.
• Final hour: Roast sprouts and carrots; reheat sides; carve turkey last.

Smart Make-Ahead Tips

• Mashed potatoes reheat best over low heat with extra milk and butter.
• Stuffing stays crisp if you bake uncovered for the final 15 minutes right before serving.
• Pies shine when baked the day before—flavors settle and slicing is cleaner.

There you have it: 17 viral Thanksgiving recipes that are big on flavor, low on fuss, and absolutely table-stealing. Pick a few or go full feast mode. Either way, your holiday plate just got legendary—trust me, everyone’s going to ask for these recipes.