All the Thanksgiving Recipes You Need, from Turkey to Pie (and Beyond)

Just look at that bird!

All the satisfying herby, juicy crispiness of porchetta—in a Thanksgiving turkey.

No matter the technique or flavoring, these roast, grilled, and smoked variations on Thanksgiving turkey are guaranteed to deliver a show-stopping entrée for your holiday feast. Read on for more recipes.

Sometimes the simplest of recipes are the most delicious. Plenty of garlic, some thyme, and really fresh green beans add up to more than the sum of their parts.

“My husband and I love brussels sprouts, a vegetable I wouldn’t have gone near until I started to discover new ways to enjoy them,” says Sunset reader Wendy Skidmore.

Bring color and fresh flavor to the Thanksgiving table with your picks from these fall vegetables. (And if you want to add marshmallows, we won’t judge.)

If you’re not already salivating at the words “creamy chunky mashed potatoes,” then maybe you just need to imagine that warm, buttery, comforting aroma wafting through your kitchen… Drooling yet? (We are.)

Potatoes on potatoes! But with a classy French twist.

Sweet or starchy, roasted or mashed, they have a place (or two) reserved on nearly every table—and these recipes show precisely why. Read on for more of them.

There’s a hefty amount of spinach in these gnocchi—which for us justifies the indulgent brown-butter sauce. Shape and freeze the gnocchi ahead, so at dinnertime you can just boil them and make the sauce.

We’ve tossed spaghetti squash with a spicy cream sauce and baked it, mac-‘n’-cheese-style, for a warming, hearty side dish that doubles easily and reheats beautifully. Keep this one in mind for Thanksgiving.

These elegant holiday entrées will never make your vegetarian guests feel like an afterthought.

Fruits, nuts, Fuyu persimmons, and two kinds of chicory (frisée and radicchio) go into Lipton and Daniel’s generous but light salad. Toss it at the last minute so it stays crisp.

The secret ingredient in this dish, inspired by one served by chef Matthew Dillon at the Corson Building in Seattle, is an easy-to-make Egyptian toasted-nut-and-spice blend called dukkah.

Dishes to satisfy vegans at Thanksgiving, from apps to mains to desserts.

Our favorite new way to serve Fuyu persimmons (the ones that look like tomatoes) is in this juicy, spicy pie, which accents their delicate fruitiness with cinnamon and lemon. For the best flavor, let the persimmons ripen at room temperature until they’re bright orange and have a slight give; this may take as long as a week.

Portland pasty chef Michelle Vernier cooks the fruit ahead so the pie won’t collapse in the oven.

We love a classic pumpkin pie, but there are other fall flavors to tuck into a crust. (Don’t worry; we didn’t neglect the big squash entirely!)

Cheaper than the competition and induction-burner-compatible. 

Don’t bother with the single-purpose carving knife. Buy this chic, blonde, Pakawood-handled, Japanese-made chef’s knife that’s got all the ceremonial swagger but year-round usefulness.

You’re going need that little juice groove. Made of antimicrobial maple, it’s handsome enough to use as a rustic serving platter. 

Slightly deeper than competition, this updated version of the classic glass pie plate also comes with a handy domed lid that’ll protect even the loftiest cream pies.

Gotta love a fat separator for easily discarding the lipids while tidily reserving the drippings (which have about 10 times the flavor of the turkey itself). Plus it doubles as a measuring pitcher you can use the rest of the year.