Thanksgiving Recipes

Lots of people have already started singing and listening to Christmas music, but we can’t forget about Thanksgiving! Thanksgiving is known for the food, and if you are stuck on what to bring to Thanksgiving besides the usual turkey, mashed potatoes, stuffing, cranberry sauce or rolls, you can find some delicious recipes down below! 

 Lemon Meringue Pie

Total Time: 1 hour and 20 minutes

Servings: 8 servings



-2 Tbsp. sugar

-2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt

-2 ⅔ cups (333 g) all-purpose flour, plus more for dusting

-1 ½  cups (3 sticks) chilled unsalted butter, cut into ½" pieces


-1 cup (200 g) sugar

-⅓ cup cornstarch

-2 large eggs

-4 large egg yolks

Finely grated zest of 4 lemons

-1 cup fresh lemon juice

-1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

-3 Tbsp. chilled unsalted butter


-4 large egg whites, room temperature

- ¾ cup (150 g) sugar

-½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

-¼ tsp. cream of tartar


  1. Whisk 2 Tbsp. sugar, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 2⅔ cups (333 g) all-purpose flour in a medium bowl. Add 1½ cups (3 sticks) chilled unsalted butter, cut into ½" pieces, and, using your fingers, smash each piece into a thin disk. Take your time doing this and don’t feel compelled to break butter into even smaller pieces. Drizzle ⅔ cup ice-cold water over, dispersing it as widely as possible, and mix with a rubber spatula to bring mixture together into a shaggy mass.

  2. Turn dough out onto a surface and work together with your hands, pushing and flattening until dough holds together when squeezed in your palm but some streaks of dry flour are still visible. Divide dough into 2 portions.

  3. Flatten 1 portion of dough into an 8"-diameter disk. Cut into quarters, stack pieces on top of one another, and flatten dough with a rolling pin to about half of its original height. At this point dough should hold together with no dry spots remaining, and have nice big flakes of butter showing. Use a bench scraper or a large knife to clean any clingy bits of dough from surface. Dust surface with flour, then dust top of dough with flour. Roll out to a ¼"–⅜"-thick round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie plate. Unfurl into dish, then lift edges and allow dough to slump down into dish. Trim overhang to an even 1" (there will be some excess). Fold overhang under and crimp as desired. Cover and chill until very cold, at least 1 hour and up to 12 hours (cover tightly in plastic wrap if chilling longer than 1 hour). Repeat process with remaining dough and another pie plate. Or form into a 1½"-thick disk, wrap in plastic, and chill up to 3 days (or freeze up to 1 month).

  4. Place a rack in middle of oven; preheat oven to 400°. Lay 2 sheets of parchment paper over dough and fill with pie weights or dried beans (they should fill the dish). Set on a foil-lined rimmed baking sheet (this will keep any butter drips from smoking up your oven). Bake until edges are lightly golden and bottom is opaque (carefully lift parchment to check; when ready, the crust will not stick to parchment), 30–35 minutes. Remove from oven; reduce oven temperature to 300°. Lift out parchment and weights. Bake crust until evenly deep golden brown all over, 10–15 minutes. If baking both crusts, turn oven dial back up to 400° and let oven preheat; repeat with remaining crust.

  5. Whisk 1 cup (200 g) sugar and ⅓ cup cornstarch in a medium saucepan to combine. Add 2 large eggs and 4 large egg yolks to sugar mixture and whisk vigorously, making sure to get into corners of pan, until mixture is smooth and pale. Whisk in the finely grated zest of 4 lemons, 1 cup fresh lemon juice, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1½ cups water.

  • 6. Place saucepan over medium heat and bring to a simmer, whisking often and making sure to get into corners of pan, 8–10 minutes (mixture should be bubbling and thickened). Reduce heat and continue to simmer, whisking constantly, 3 minutes. Let cool 5 minutes, whisking every minute.

  • 7. Add 3 Tbsp. chilled unsalted butter to lemon filling and whisk until melted and fully incorporated. Scrape hot filling into baked pie crust; smooth surface. Chill until cold and set, at least 2 hours and up to 3 days.

  • 8. Combine 4 large egg whites, room temperature, ¾ cup (150 g) sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. cream of tartar in the bowl of a stand mixer or another heatproof large bowl; set over a large saucepan filled with 1" simmering water (bowl shouldn’t touch the water). Heat, stirring constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes.

  • 9. Fit bowl onto mixer fitted with whisk attachment (or use an electric mixer) and beat on medium-high speed until meringue is more than tripled in volume and medium peaks form, about 4 minutes. Transfer to a piping bag fitted with a large round tip (or a resealable plastic bag will work—just snip off a corner after bag is filled). Pipe meringue on top of lemon filling and toast with a kitchen torch or under the broiler. Do Ahead: Pie (without meringue) can be made 2 days ahead. Keep chilled.

Garlic-Parmesan Roasted Carrots

Total Time: 35 minutes

Servings: 4 to 6


-2 lb. small to medium carrots, peeled (about 15)

-3 cloves garlic, finely chopped

-2 tbsp. extra-virgin olive oil

-3/4 c. finely grated Parmesan, divided

-Kosher salt

-Freshly ground black pepper

-2 tbsp. fresh lemon juice

-2 tbsp. chopped fresh parsley


  1. Preheat oven to 425°. Cut carrots crosswise on a bias into 2" to 3" pieces. Cut thicker pieces in half lengthwise.

  2. On a large baking sheet, toss carrots with garlic, oil, 1/2 cup Parmesan, 1/2 teaspoon salt, and a few grinds of pepper. Spread in a single layer.

  3. Bake carrots until tender and caramelized in spots, 25 to 30 minutes. 

  4. Transfer carrots to a platter. Toss with lemon juice. Sprinkle with parsley and remaining 1/4 cup Parmesan and toss just to combine.

Pumpkin Soup:

Total Time: 45 minutes 

Servings: 8 cups


-3 tbsp. unsalted butter

-2 carrots, thinly sliced

-1 medium yellow onion, finely chopped

-1 tbsp. finely chopped garlic

-2 tsp. finely chopped peeled ginger

-Kosher salt

-Freshly ground pepper

-12 oz. butternut squash, peeled, cut into 1/2" cubes

-2 tbsp. tomato paste

-1/2 tsp. smoked paprika

-1 (15-oz.) can pumpkin puree

-6 c. (or more) low-sodium vegetable broth

Heavy cream or sour cream and roasted pumpkin seeds, for serving (optional)


  1. In a large Dutch oven or heavy pot over medium heat, melt butter. Add carrots, onions, garlic, and ginger; season with salt and pepper. Cover and cook, stirring occasionally, until vegetables are tender, 5 to 6 minutes.

  2. Add squash, cover, and cook, stirring occasionally, until squash is barely fork-tender, 4 to 5 minutes. Add tomato paste and paprika and cook, stirring, until tomato paste is brick red, 1 to 2 minutes.

  3. Add pumpkin puree and 6 cups broth. Partially cover pot, then bring to a boil over high heat. Reduce heat to medium–low and simmer, stirring occasionally, until squash is very tender, about 15 minutes.

  4. Remove pot from heat. Using an immersion blender, blend until smooth (alternatively, let soup cool, then blend in batches with a standard blender). Add more broth, 1/4 cup at a time if needed, if soup is too thick; season with salt and pepper.

  5. Divide soup among bowls. Top with a dollop of sour cream and pumpkin seeds (if using).

Sweet Potato Pudding:

Servings: 4 to 6 servings 

Total Time: 2 hours and 40 minutes 


-2 1/2 lb. sweet potatoes (about 4 large), peeled and cut into 1" cubes

-4 tbsp. unsalted butter, cubed

-1 large egg

-1/2 c. (105 g.) packed dark brown sugar

-1/4 c. whole milk, evaporated milk, or full-fat coconut milk

-1 tsp. kosher salt

-1 tsp. pure vanilla extract

-1/2 tsp. ground nutmeg

Whipped cream or marshmallow fluff, for topping


  1. Arrange a rack in center of oven; preheat to 350º.

  2. In a large pot, place potatoes. Add enough water to cover potatoes by 1". Cover pot and bring to a boil over high heat. Once boiling, reduce heat to medium and cook at rapid simmer until potatoes are easily pierced with a paring knife, 10 to 12 minutes.

  3. Drain potatoes in a colander and transfer to a blender. Add butter and cover to let butter melt. Add egg, brown sugar, milk, salt, vanilla, and nutmeg and blend until smooth. Transfer potato mixture to an 8"-by-8" baking dish.

  4. Bake pudding until warmed through and lightly golden on top, 55 to 65 minutes. Let cool on a wire rack 1 hour.

  5. Serve at room temperature or refrigerate until cold. Divide pudding among small bowls or ramekins. Top with a dollop of cream.

  6. Make Ahead: Pudding can be made 3 days ahead. Store in an airtight container and refrigerate.

Butternut Squash Mac 'N Cheese

Total Time: 30 minutes

Servings: 4 to 6


-4 c. (20 ounces) frozen butternut squash cubes

-4 tbsp. butter

-1 tsp. kosher salt, divided

-1/2 tsp. freshly ground black pepper, divided

-1/4 c. all-purpose flour

-2 c. whole milk

-1/2 tsp. garlic powder

-Pinch cayenne pepper

-1 tsp. chopped fresh thyme

-4 oz. shredded cheddar 

-4 oz. goat cheese

-1 lb. large shells or other short pasta 


  1. Bring a large pot of salted water to boil over high heat.

  2. In a large skillet over medium-high, combine squash and ¼ cup water. Cover and cook (uncovering to stir occasionally), until tender, 5 to 7 minutes. Uncover and continue to cook, stirring constantly, until liquid evaporates, 2 to 3 minutes. 

  3. Add butter, ½ teaspoon salt, and ¼ tsp pepper and stir until butter is melted. Add flour and stir to incorporate. Cook, stirring constantly, until squash mixture thickens and raw flour has had a chance to cook, 2 to 3 minutes. Gradually add milk, stirring constantly. Add garlic powder, cayenne, and thyme and bring to a simmer. Add cheddar and goat cheese, stirring until melted. Remove from heat and let cool slightly. 

  4. Add pasta to boiling water and cook 3 minutes short of package instructions. Drain, reserving ½ cup pasta water, and return to pot. 

  5. Meanwhile, transfer squash mixture to a blender and puree until smooth (you should have just over 4 cups).

  6. Place the pot with cooked pasta over medium-low heat and stir in sauce until coated. Remove from heat and let cool 5 minutes. (If sauce looks thin, don't worry—it with thicken as it begins to cool.) Add splashes of pasta water to loosen until you've reached your desired consistency.