All recipes
Every recipe on Thanksgiving Recipes, newest first.
Thanksgiving Dinner Timeline: What to Cook When (Hour-by-Hour Plan)
A simple Thanksgiving countdown from the Sunday before to the carving board: when to thaw the turkey, which sides to make ahead, what time the turkey goes in the oven for your serving time, and how to keep everything hot and safe.
Homemade Eggnog (Cooked, Custard-Style)
Creamy homemade eggnog made the safe way: a stovetop custard cooked to 160 °F, chilled, and spiked only if you like. Exact amounts, how to avoid curdling, USDA storage times and why alcohol alone won’t make raw eggs safe.
Cut-Out Sugar Cookies That Don’t Spread
Cut-out sugar cookies with sharp edges every time: cool butter, no baking powder, dough rolled before chilling, and a quick freeze before baking. Plus safe royal icing and how to store and freeze them.
Gingerbread Cookies That Hold Their Shape (Cut-Out Recipe)
Cut-out gingerbread cookies that keep sharp edges: a molasses-spice dough, chilled twice, baked soft or crisp. Plus safe royal icing without raw egg whites, and how to store and freeze them.
Prime Rib Roast for the Holidays (Bone-In, With Temperatures That Matter)
A bone-in prime rib (standing rib roast) for Christmas or New Year: how big a roast to buy, salting ahead, a hot start then a slow roast, the USDA safe temperature and how carryover cooking and resting work.
Easy Apple Crisp With an Oat Topping
A simple apple crisp with a buttery brown-sugar oat topping — six apples, one baking dish, about an hour. Which apples to use, how to tell it’s done, and how long it keeps.
Slow Cooker Beef Stew (Tender, Thick and Hands-Off)
Classic slow cooker beef stew with chuck, potatoes and carrots in a rich gravy — 8 to 9 hours on low or 4 to 5 on high. Plus the slow-cooker safety rules: thawed meat, the right fill level, and how to handle leftovers.
Roasted Butternut Squash Soup (Simple, Creamy, Freezer-Friendly)
A simple roasted butternut squash soup with onion, carrot and a little cinnamon — creamy with or without cream. How to cut the squash safely, blend hot soup without a mess, and cool and freeze it the safe way.
Classic Pumpkin Pie (With Canned Pumpkin) — and How to Keep It From Cracking
A classic, creamy pumpkin pie made with canned pumpkin, evaporated milk and warm spices. How to tell when it’s done, why pies crack, and how long to keep it in the fridge.
Easy Homemade Cranberry Sauce (Ready in 15 Minutes)
Homemade cranberry sauce from one bag of fresh or frozen cranberries, sugar and orange — simmered about 10 minutes and set as it cools. Plus how far ahead to make it and why it thickens.
Make-Ahead Stuffing Baked in a Dish (the Safe Way to Prep It Early)
Classic sage and onion stuffing baked in a 9x13 dish, with the two food-safe ways to get it done ahead — and the one shortcut to skip. Baked to 165 °F, with leftovers advice.
Green Bean Casserole From Scratch (Make It a Day Ahead)
A from-scratch green bean casserole with fresh beans and a creamy mushroom sauce — no canned soup. Assemble it a day ahead, bake on Thanksgiving, and reheat leftovers safely.
Simple Roast Turkey With USDA Cooking Times by Weight
An easy herb-butter roast turkey for beginners, with the USDA roasting times by weight at 325 °F, where to check for 165 °F, how long to thaw it, and how long leftovers keep.