24 Thanksgiving Recipes You'll Want to Make Forever (2024)

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24 Thanksgiving Recipes You'll Want to Make Forever? ›

Cornish game hen, goose, duck, ham, beef, salmon, and mushroom recipes make worthy centerpieces for holiday meals.

Cornish game hen, goose, duck, ham, beef, salmon, and mushroom recipes make worthy centerpieces for holiday meals.

Go for small amounts of cooked squash, sweet potato, white potato, beans and carrots. Try to use whole-grain breads and cereals whenever possible; they are rich in fiber and the B vitamins that are not so abundant in simple carbohydrates (white and refined grains, cereals, flours and starches).

Most desserts on traditional Thanksgiving tables don't require refrigeration. Apple pie, pumpkin pie, pecan pie, fruit crumbles, betties, and cobblers can all travel for hours at room temperature and be ready to serve when you arrive.

Among the many side dishes enjoyed by Americans during Thanksgiving, mashed potatoes and gravy, stuffing, homemade rolls, cranberry sauce, roasted vegetables, sweet potato casserole and green bean casserole made the list of least-liked side dishes.

"May all the good things of life be yours, not only on this day but throughout the coming year." "Wishing you a harvest of blessings, good health and good times." "May you enjoy a bountiful Thanksgiving, a joyous holiday season and healthful, Happy New Year."

Fish and Shellfish

Culinary historians believe that much of the Thanksgiving meal consisted of seafood, which is often absent from today's menus.

What is the unhealthiest Thanksgiving food? ›

Certainly, rolls and stuffing are staples of the American Thanksgiving dinner but beware. These starchy foods are full of sugary carbohydrates, which build up bacteria in the mouth and can lead to cavities. If you still want to indulge, just make sure to have a few drinks of water afterward to wash away food debris.

Turkey. Some would say a turkey is the most important food item at the table. A turkey is the center of the traditional Thanksgiving dinner. In fact, 88 percent of Americans eat Turkey on Thanksgiving, with 46 million Turkeys eaten on the holiday.

The classic Thanksgiving dinner includes old-time favorites that never change: turkey, gravy, stuffing, potatoes, veggies, and pie. But the way these dishes are made or added to is everchanging because of food trends and different dietary requirements.

2-3 days out: Start on your sides and gather your remaining ingredients. Unless you thrive under pressure, start your sides on the Monday and Tuesday before Thanksgiving. “Start with sides that reheat well,” recommended Smith. “Examples include mashed potatoes, braised greens and green bean casserole.”

It's easy: Simply cook it a day or two in advance, let it cool completely, then carve the bird into large pieces—breasts, wings, thighs and drumsticks. Store in a container in the refrigerator until the big day. This method actually result in juicier meat—and an infinitely more relaxed host.

It's not just that mashed potatoes can be made ahead; they actually end up creamier and fluffier when prepared in advance. When mashed potatoes chill, their starches firm up, and when reheated gently, they relax into a mash with an even silkier texture.

Make-ahead stuffing can be prepared and stored in the freezer or refrigerator. "Make-ahead stuffing freezes well and can be made as much as two months early if stored in the freezer properly," Tiner says. "Stuffing that is made ahead and only refrigerated should be used within seven days."