25 Delicious Thanksgiving Recipes to Make Your Holiday Memorable

Throughout my years of hosting Thanksgiving dinners, I’ve learned that preparation is key.

What You’ll Find in This Thanksgiving Recipe Collection

Thanksgiving Appetizers

Starting your Thanksgiving meal with delicious appetizers sets the tone for the feast to come. I am a firm believer that appetizers should be flavorful but light enough that guests don’t fill up before the main event. These five appetizer recipes are perfect for keeping everyone satisfied while the turkey finishes cooking.

1. Cranberry Brie Bites

These bite-sized appetizers are always the first to disappear at my Thanksgiving gatherings. The combination of creamy brie cheese with tart cranberry sauce wrapped in flaky puff pastry is absolutely irresistible. They’re also incredibly easy to make, which is a bonus when you’re juggling multiple dishes.

Prep Time	Cook Time	Total Time	Servings	Difficulty
15 minutes	15 minutes	30 minutes	24 bites	Easy

Ingredients:

• 1 package (17.3 oz) frozen puff pastry, thawed
• 8 oz brie cheese, rind removed and cut into small cubes
• 1/2 cup cranberry sauce (homemade or store-bought)
• 1/4 cup chopped pecans
• 2 tablespoons honey
• Fresh rosemary sprigs for garnish

Instructions:

1. Preheat your oven to 375°F and spray a mini muffin tin with cooking spray.
2. Unfold the puff pastry sheets and cut each sheet into 12 equal squares.
3. Press each square into a cup of the mini muffin tin, creating a small pastry cup.
4. Place a small cube of brie in each pastry cup.
5. Top each with about 1 teaspoon of cranberry sauce and a sprinkle of chopped pecans.
6. Bake for 15-17 minutes until the pastry is golden brown and the cheese is melted.
7. Remove from the oven and drizzle with honey while still warm.
8. Garnish with small sprigs of fresh rosemary before serving.

Make-Ahead Tip: You can assemble these bites a day ahead and refrigerate them. Just add an extra 2-3 minutes to the baking time when cooking from cold.

2. Butternut Squash Soup

This silky butternut squash soup is the perfect way to start your Thanksgiving meal. I am particularly fond of its warm, comforting flavors that highlight the best of fall produce. The soup can be made a few days ahead, which makes it ideal for busy holiday planning.

Prep Time	Cook Time	Total Time	Servings	Difficulty
20 minutes	40 minutes	1 hour	8 servings	Medium

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
• 1 apple, peeled, cored, and chopped
• 4 cups vegetable or chicken broth
• 1 teaspoon dried sage
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/2 cup heavy cream
• Toasted pumpkin seeds and fresh herbs for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Add butternut squash, apple, broth, sage, nutmeg, and cinnamon. Bring to a boil, then reduce heat and simmer for 25-30 minutes until the squash is very tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with toasted pumpkin seeds and fresh herbs.

Serving Tip: For an elegant presentation, serve this soup in small hollowed-out pumpkins or acorn squash bowls.

3. Thanksgiving Cheese Board

A beautiful cheese board is my go-to for entertaining, especially on Thanksgiving when guests arrive at different times. This festive version incorporates seasonal elements like figs, cranberries, and small decorative pumpkins for a stunning presentation that requires no cooking.

Prep Time	Cook Time	Total Time	Servings	Difficulty
30 minutes	0 minutes	30 minutes	10-12 guests	Easy

Ingredients:

• 3-4 varieties of cheese (brie, aged cheddar, goat cheese, blue cheese)
• 2 types of cured meats (prosciutto, salami)
• Assorted crackers and bread
• Fresh fruits (grapes, sliced pears, figs)
• Dried fruits (apricots, cranberries)
• Nuts (candied pecans, walnuts)
• Honey or fig jam
• Fresh herbs for garnish (rosemary, thyme)
• Small decorative pumpkins or gourds

Instructions:

1. Select a large wooden board or platter for your display.
2. Place small bowls for honey, jam, or mustard on the board first.
3. Arrange the cheeses, spacing them evenly around the board.
4. Fold or roll the cured meats and place them between the cheeses.
5. Fill in the gaps with clusters of crackers, fruits, and nuts.
6. Add fresh herb sprigs and small decorative pumpkins for a seasonal touch.
7. Serve at room temperature for the best flavor.

Presentation Tip: Label each cheese with small tags so guests know what they’re enjoying. Include a separate knife for each cheese to prevent mixing flavors.

Thanksgiving Main Dishes

The centerpiece of any Thanksgiving feast is undoubtedly the main dish. While turkey is the traditional star, I’ve included options for those who might want to try something different this year. These recipes are designed to impress your guests while being manageable for home cooks of all skill levels.

4. Perfect Roast Turkey

After years of Thanksgiving cooking, I am confident that this foolproof roast turkey recipe will give you perfect results every time. The key is brining the turkey beforehand, which ensures moist, flavorful meat. I also use a combination of butter and herbs under the skin for extra flavor and juiciness.

Prep Time	Brine Time	Cook Time	Total Time	Servings	Difficulty
30 minutes	12-24 hours	3-4 hours	16-28 hours	10-12	Medium

Ingredients:

• 1 whole turkey (12-14 pounds), giblets removed
• For the brine:
  • 1 cup kosher salt
  • 1/2 cup brown sugar
  • 1 tablespoon black peppercorns
  • 2 bay leaves
  • 3 sprigs rosemary
  • 5 sprigs thyme
  • 2 gallons cold water
• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons fresh herbs (rosemary, thyme, sage), finely chopped
• 4 cloves garlic, minced
• Zest of 1 lemon
• Salt and pepper to taste
• 1 onion, quartered
• 1 lemon, quartered
• 3 carrots, roughly chopped
• 3 celery stalks, roughly chopped
• 2 cups chicken broth

Instructions:

1. Prepare the brine by dissolving salt and sugar in 2 cups of hot water, then add herbs, peppercorns, and bay leaves. Add remaining cold water to cool the mixture.
2. Place the turkey in a brining bag or large container and pour the brine over it. Refrigerate for 12-24 hours.
3. Remove turkey from brine, rinse thoroughly, and pat dry with paper towels.
4. Preheat oven to 325°F.
5. Mix softened butter with chopped herbs, garlic, lemon zest, salt, and pepper.
6. Carefully loosen the skin over the turkey breast and spread the herb butter mixture underneath.
7. Stuff the turkey cavity with quartered onion and lemon.
8. Place chopped carrots and celery in the bottom of a roasting pan and place the turkey on top.
9. Pour chicken broth into the pan.
10. Roast the turkey for about 15 minutes per pound, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
11. Tent the turkey with foil if it browns too quickly.
12. Let the turkey rest for 30 minutes before carving to allow juices to redistribute.

Turkey Tip: Calculate your cooking time based on 15 minutes per pound for an unstuffed turkey. Always use a meat thermometer to ensure it’s cooked to 165°F in the thickest part of the thigh.

5. Homemade Cranberry Sauce

Once you try this homemade cranberry sauce, you’ll never go back to the canned version. The bright, tangy flavor with hints of orange and cinnamon perfectly complements the richness of turkey and stuffing. I am always amazed at how simple it is to make, yet it impresses guests every time.

Prep Time	Cook Time	Total Time	Servings	Difficulty
5 minutes	15 minutes	20 minutes	8-10	Easy

Ingredients:

• 12 oz fresh cranberries, rinsed and picked over
• 1 cup granulated sugar
• 1 cup orange juice
• Zest of 1 orange
• 1 cinnamon stick
• Pinch of salt
• Optional: 2 tablespoons Grand Marnier or other orange liqueur

Instructions:

1. Combine cranberries, sugar, orange juice, orange zest, cinnamon stick, and salt in a medium saucepan.
2. Bring to a boil over medium-high heat, then reduce to a simmer.
3. Cook for about 10-15 minutes, stirring occasionally, until most of the cranberries have burst and the sauce has thickened.
4. Remove from heat and stir in the orange liqueur if using.
5. Remove the cinnamon stick and let the sauce cool completely. It will continue to thicken as it cools.
6. Transfer to a serving bowl and refrigerate until ready to serve.

Make-Ahead Tip: This cranberry sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator.

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Thanksgiving Side Dishes

For many people, myself included, the side dishes are the true stars of Thanksgiving dinner. I am always careful to balance traditional favorites with a few new recipes to keep things interesting. These sides complement the main dish perfectly while offering a variety of flavors and textures.

6. Classic Stuffing

This classic stuffing recipe has been in my family for generations. The combination of herbs, vegetables, and bread creates the perfect savory side dish that pairs beautifully with turkey and gravy. I prefer to bake my stuffing separately from the turkey for food safety and to achieve that perfect crispy top.

Prep Time	Cook Time	Total Time	Servings	Difficulty
20 minutes	45 minutes	1 hour 5 minutes	10-12	Easy

Ingredients:

• 1 pound day-old bread, cut into 1-inch cubes (sourdough or French bread work well)
• 1/2 cup (1 stick) unsalted butter
• 2 large onions, diced
• 4 celery stalks, diced
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 2-3 cups chicken or vegetable broth
• 2 large eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat oven to 350°F. Spread bread cubes on a baking sheet and toast for 10-15 minutes until lightly golden. Set aside.
2. In a large skillet, melt butter over medium heat. Add onions and celery, cooking until softened, about 8-10 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Stir in parsley, sage, thyme, and rosemary. Cook for another minute to release the flavors.
5. In a large bowl, combine toasted bread cubes and the vegetable-herb mixture.
6. Pour in 2 cups of broth and the beaten eggs. Season with salt and pepper. Mix gently until bread is evenly moistened. Add more broth if needed – the mixture should be moist but not soggy.
7. Transfer to a greased 9×13-inch baking dish.
8. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until the top is crispy and golden.

Variation Tip: For a more indulgent stuffing, add 1/2 pound of cooked and crumbled sausage or 1 cup of dried cranberries and 1/2 cup of chopped pecans.

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7. Creamy Mashed Potatoes

These mashed potatoes are a must-have on my Thanksgiving table every year. They’re incredibly creamy and rich, with the perfect buttery flavor. The secret to their silky texture is using a potato ricer, which creates the lightest, fluffiest mashed potatoes you’ve ever tasted.

Prep Time	Cook Time	Total Time	Servings	Difficulty
15 minutes	25 minutes	40 minutes	10	Easy

Ingredients:

• 5 pounds Yukon Gold potatoes, peeled and cut into chunks
• 1 cup (2 sticks) unsalted butter, cut into pieces
• 1 1/2 cups warm whole milk or heavy cream
• 8 oz cream cheese, softened
• Salt and white pepper to taste
• Optional garnish: chopped chives, extra butter

Instructions:

1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of salt to the water.
2. Bring to a boil, then reduce heat to maintain a gentle boil. Cook until potatoes are fork-tender, about 15-20 minutes.
3. Drain potatoes thoroughly in a colander, then return them to the hot pot for a minute to evaporate any excess moisture.
4. Pass the hot potatoes through a ricer or food mill into a large bowl. (Alternatively, you can use a potato masher, but the texture won’t be as smooth.)
5. Add the butter pieces to the hot potatoes and stir until completely melted.
6. Gradually stir in the warm milk or cream and the softened cream cheese until the potatoes are smooth and creamy.
7. Season generously with salt and white pepper to taste.
8. Transfer to a serving bowl, top with a pat of butter, and sprinkle with chopped chives if desired.

Make-Ahead Tip: These mashed potatoes can be made up to 2 days ahead. Refrigerate in an airtight container, then reheat in a covered dish in a 350°F oven for about 30 minutes. Add a little extra milk or cream when reheating if needed.

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8. Green Bean Casserole

This updated version of the classic green bean casserole uses fresh ingredients instead of canned soup, resulting in a more flavorful and wholesome side dish. However, I still top it with the traditional crispy fried onions because, let’s be honest, they’re the best part!

Prep Time	Cook Time	Total Time	Servings	Difficulty
20 minutes	35 minutes	55 minutes	10	Medium

Ingredients:

• 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
• 3 tablespoons butter
• 1 pound mushrooms (cremini or button), sliced
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken or vegetable broth
• 1 cup half-and-half
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1 1/2 cups crispy fried onions, divided

Instructions:

1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add green beans and blanch for 5 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop the cooking. Drain again and set aside.
3. In a large skillet, melt butter over medium heat. Add mushrooms and cook until they release their moisture and begin to brown, about 7-8 minutes.
4. Add onion and cook until softened, about 4-5 minutes. Add garlic and cook for 1 minute more.
5. Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes.
6. Gradually whisk in the broth, then the half-and-half. Bring to a simmer and cook until thickened, about 5 minutes.
7. Stir in thyme, nutmeg, salt, and pepper.
8. Combine the sauce with the blanched green beans and 1/2 cup of the crispy fried onions.
9. Transfer to a greased 9×13-inch baking dish.
10. Bake for 25 minutes, then top with the remaining crispy fried onions and bake for an additional 5-10 minutes until golden and bubbly.

Time-Saving Tip: Blanch the green beans and make the mushroom sauce up to 2 days ahead. Store separately in the refrigerator, then combine and bake on Thanksgiving Day.

9. Sweet Potato Casserole

This sweet potato casserole features a creamy, spiced sweet potato base topped with a crunchy pecan streusel instead of the traditional marshmallows. I am particularly fond of this version because it balances sweetness with texture and isn’t overly sugary, making it a perfect complement to savory Thanksgiving dishes.

Prep Time	Cook Time	Total Time	Servings	Difficulty
25 minutes	50 minutes	1 hour 15 minutes	10-12	Medium

Ingredients:

• For the sweet potato filling:
  • 4 pounds sweet potatoes (about 5-6 large potatoes)
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter, melted
  • 1/3 cup milk or heavy cream
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
• For the pecan topping:
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup chopped pecans
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Prick sweet potatoes with a fork and place on a baking sheet. Bake until tender, about 1 hour. (Alternatively, peel, cube, and boil the sweet potatoes until tender, about 15-20 minutes.)
3. Let sweet potatoes cool slightly, then peel and mash in a large bowl.
4. Add brown sugar, melted butter, milk, eggs, vanilla, cinnamon, nutmeg, ginger, and salt to the mashed sweet potatoes. Mix until smooth.
5. Spread the sweet potato mixture evenly in the prepared baking dish.
6. For the topping, combine flour, brown sugar, cold butter, pecans, cinnamon, and salt in a bowl. Use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs.
7. Sprinkle the pecan topping evenly over the sweet potato mixture.
8. Bake for 35-40 minutes until the topping is golden brown and the filling is hot and bubbly.
9. Let stand for 5-10 minutes before serving.

Make-Ahead Tip: Prepare the sweet potato filling and pecan topping separately up to 2 days in advance. Refrigerate the filling in the baking dish and store the topping in a separate container. Bring the filling to room temperature before adding the topping and baking.

10. Brussels Sprouts with Bacon

These Brussels sprouts convert even the most adamant sprout-haters into fans. The combination of caramelized sprouts with crispy bacon and a touch of maple syrup creates an irresistible side dish. I am always asked to make these for Thanksgiving, and they disappear quickly!

Prep Time	Cook Time	Total Time	Servings	Difficulty
15 minutes	25 minutes	40 minutes	8	Easy

Ingredients:

• 2 pounds Brussels sprouts, trimmed and halved
• 8 slices thick-cut bacon, chopped
• 3 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 1/4 cup toasted pecans, roughly chopped (optional)

Instructions:

1. Preheat oven to 425°F.
2. In a large skillet, cook the chopped bacon over medium heat until crispy, about 8-10 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan.
3. Add Brussels sprouts to the bacon fat in the skillet, stirring to coat. (If there’s not enough bacon fat, add olive oil as needed.)
4. Transfer the Brussels sprouts to a large rimmed baking sheet, arranging them in a single layer, cut side down.
5. Roast for 15 minutes, then flip the sprouts.
6. In a small bowl, whisk together olive oil, maple syrup, balsamic vinegar, garlic, and thyme.
7. Drizzle the mixture over the Brussels sprouts and toss to coat.
8. Return to the oven and roast for an additional 5-10 minutes until caramelized and tender.
9. Remove from the oven and toss with the crispy bacon pieces. Season with salt and pepper to taste.
10. Transfer to a serving dish and sprinkle with toasted pecans if using.

Serving Tip: These Brussels sprouts are best served immediately while the bacon is still crispy, but they can be made up to 2 hours ahead and reheated in a 350°F oven for 10 minutes before serving.

Thanksgiving Desserts

No Thanksgiving feast is complete without a selection of delicious desserts. While pumpkin pie is a traditional favorite, I like to offer a variety of sweet treats to satisfy everyone’s preferences. These dessert recipes are guaranteed to end your meal on a high note.

11. Classic Pumpkin Pie

This classic pumpkin pie recipe produces a silky-smooth filling with the perfect balance of spices. The homemade crust is buttery and flaky, providing the ideal base for the creamy pumpkin custard. I am particularly proud of this recipe because it consistently receives compliments, even from those who claim not to like pumpkin pie!

Prep Time	Cook Time	Total Time	Servings	Difficulty
30 minutes	55 minutes	1 hour 25 minutes	8	Medium

Ingredients:

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 3-4 tablespoons ice water
• For the filling:
  • 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 3/4 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 1/4 cups evaporated milk
  • 1 teaspoon vanilla extract
• For serving:
  • Whipped cream
  • Ground cinnamon for dusting

Instructions:

1. For the crust: In a food processor, pulse flour, salt, and sugar to combine. Add cold butter and pulse until mixture resembles coarse meal with some pea-sized pieces.
2. Add ice water, 1 tablespoon at a time, pulsing until dough begins to come together but is not wet.
3. Form dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
4. Preheat oven to 375°F.
5. Roll out dough on a floured surface to a 12-inch circle. Transfer to a 9-inch pie dish. Trim edges and crimp decoratively. Refrigerate for 15 minutes.
6. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment and bake for 5 more minutes. Let cool slightly.
7. Reduce oven temperature to 350°F.
8. For the filling: In a large bowl, whisk together pumpkin puree, brown sugar, spices, and salt.
9. Whisk in eggs one at a time, then stir in evaporated milk and vanilla until smooth.
10. Pour filling into the partially baked crust.
11. Bake for 50-55 minutes until the center is almost set but still slightly jiggly.
12. Let cool completely on a wire rack, at least 2 hours.
13. Serve with whipped cream and a dusting of cinnamon.

Baking Tip: If the edges of the crust start to brown too quickly, cover them with strips of aluminum foil or a pie shield.

12. Apple Crisp

This apple crisp is the perfect alternative to pie for those who prefer a more rustic dessert. The combination of tender, spiced apples with the crunchy oat topping is absolutely delicious, especially when served warm with a scoop of vanilla ice cream. I am always happy to make this dessert because it’s simpler than pie but equally satisfying.

Prep Time	Cook Time	Total Time	Servings	Difficulty
20 minutes	45 minutes	1 hour 5 minutes	8	Easy

Ingredients:

• For the filling:
  • 6 large apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
• For the topping:
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1/2 cup chopped pecans or walnuts (optional)
• For serving:
  • Vanilla ice cream or whipped cream
  • Caramel sauce (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. In a large bowl, toss sliced apples with granulated sugar, lemon juice, flour, cinnamon, nutmeg, and salt until evenly coated.
3. Transfer the apple mixture to the prepared baking dish, spreading it out evenly.
4. For the topping, combine oats, flour, brown sugar, cinnamon, and salt in a medium bowl.
5. Add cold butter cubes and use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs.
6. Stir in chopped nuts if using.
7. Sprinkle the topping evenly over the apple filling.
8. Bake for 40-45 minutes until the topping is golden brown and the filling is bubbling around the edges.
9. Let cool for 10-15 minutes before serving.
10. Serve warm with a scoop of vanilla ice cream or whipped cream and a drizzle of caramel sauce if desired.

Apple Tip: For the best flavor and texture, use a mix of tart and sweet apples. Granny Smith provides structure and tartness, while Honeycrisp or Fuji adds sweetness and juiciness.

Thanksgiving Drinks

Festive beverages are an important part of any Thanksgiving celebration. I am a firm believer that offering a signature cocktail or special non-alcoholic option adds a thoughtful touch to your gathering. These drink recipes are designed to complement your Thanksgiving menu and keep everyone in good spirits.

13. Apple Cider Sangria

This apple cider sangria is a beautiful fall cocktail that’s perfect for Thanksgiving. The combination of crisp white wine, apple cider, and seasonal fruits creates a refreshing yet cozy drink. I am especially fond of making this in a large batch so guests can help themselves throughout the celebration.

Prep Time	Chill Time	Total Time	Servings	Difficulty
15 minutes	2 hours	2 hours 15 minutes	8	Easy

Ingredients:

• 1 bottle (750 ml) dry white wine (Pinot Grigio or Sauvignon Blanc)
• 2 cups apple cider
• 1/2 cup brandy or bourbon
• 1/4 cup maple syrup
• 2 apples (one red, one green), cored and thinly sliced
• 1 orange, thinly sliced
• 1 pear, cored and thinly sliced
• 3 cinnamon sticks
• 2 star anise pods
• 2 cups club soda or sparkling water
• Ice for serving
• Additional cinnamon sticks and apple slices for garnish

Instructions:

1. In a large pitcher, combine white wine, apple cider, brandy or bourbon, and maple syrup. Stir well to combine.
2. Add sliced apples, orange, pear, cinnamon sticks, and star anise to the pitcher.
3. Refrigerate for at least 2 hours or up to 24 hours to allow the flavors to meld.
4. Just before serving, add club soda or sparkling water and stir gently.
5. Serve over ice, making sure each glass gets some of the fruit.
6. Garnish with additional cinnamon sticks and apple slices.

Non-Alcoholic Version: Replace the wine with additional apple cider and the brandy with orange juice for a delicious mocktail everyone can enjoy.

14. Mulled Apple Cider

This warm, spiced apple cider is the perfect welcome drink for guests arriving on a chilly Thanksgiving day. The aroma of simmering cider and spices fills the house with the most wonderful holiday scent. I am particularly fond of keeping this warming in a slow cooker so guests can help themselves throughout the day.

Prep Time	Cook Time	Total Time	Servings	Difficulty
5 minutes	20 minutes	25 minutes	10	Easy

Ingredients:

• 1 gallon fresh apple cider
• 4 cinnamon sticks
• 1 tablespoon whole cloves
• 1 tablespoon whole allspice berries
• 2 star anise pods
• 1 orange, sliced
• 1 lemon, sliced
• 1/4 cup maple syrup or brown sugar (optional, depending on sweetness of cider)
• Optional for adults: 1 cup bourbon or spiced rum
• Garnishes: cinnamon sticks, orange slices studded with cloves

Instructions:

1. Pour apple cider into a large pot or slow cooker.
2. Place cinnamon sticks, cloves, allspice berries, and star anise in a cheesecloth bag or spice ball and add to the cider. (Alternatively, add spices directly to the cider and strain before serving.)
3. Add orange and lemon slices to the cider.
4. If using a pot, bring to a simmer over medium heat, then reduce heat to low and simmer for 15-20 minutes. If using a slow cooker, cook on low for 2-3 hours.
5. Taste and add maple syrup or brown sugar if desired.
6. For adults who want an alcoholic version, add a shot of bourbon or spiced rum to individual mugs before ladling in the hot cider.
7. Serve hot with garnishes of cinnamon sticks and orange slices studded with cloves.

Serving Tip: Keep mulled cider warm in a slow cooker set to the “warm” setting for easy self-service throughout your Thanksgiving gathering.

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Thanksgiving Hosting Tips

Save These Thanksgiving Recipes for Your Holiday Feast

I hope this collection of 25 Thanksgiving recipes inspires you to create a memorable holiday feast for your loved ones. From traditional favorites to new twists on classics, these dishes are designed to impress your guests while allowing you to enjoy the celebration. Remember that Thanksgiving is ultimately about gathering together in gratitude, and sharing delicious food is one of the best ways to express that gratitude.

I am thankful for the opportunity to share these recipes with you and would love to see how they turn out in your kitchen! Therefore, I encourage you to save your favorites to Pinterest for easy reference and share your creations on social media. However you choose to celebrate, I wish you a joyful and delicious Thanksgiving filled with good food and even better company.