Thanksgiving

What to Cook for Canadian Thanksgiving: 89 Delicious Recipes for Turkey, Stuffing, and More

Celebrate the harvest season with all our favorite Thanksgiving recipes.
Roasted turkey on a white serving platter with herbs and halved figs.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

If you’re looking for the best Canadian Thanksgiving recipes for 2022, you’ve come to the right place. Whether you’re doing ham or turkey for two or six or focusing just on the sides, you’ll find inspiration below in our list of favorites, including the creamiest mashed potatoes, the most autumnal salads, easy stuffing recipes, and pies galore. Since the national holiday is coming up—it’s the second Monday in October—there’s no time like the present to choose a cornucopia of recipes for a long three-day weekend of feasting.

  • Photo of a caramelized honey pumpkin pie in a pie dish with two slices topped with whipped cream on plates.
    Photo by Andrew Purcell, Food Styling by Carrie Purcell
    1/89

    Caramelized Honey Pumpkin Pie

    Maybe you could skip all the other Canadian Thanksgiving recipes and just focus on dessert. We don't blame you, especially when you're talking about this pumpkin pie from Claire Saffitz, enhanced with browned butter and honey that's been cooked slightly to intensify its flavor. Pie doesn't get better than this.

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  • A blue bowl of butternut squash and apple soup topped with sour cream bacon and thinly sliced apples.
    Photo by Chelsea Kyle, Food Styling by Laura Rege
    2/89

    Butternut Squash Soup With Apples and Bacon

    If you want to celebrate the bountiful harvest right, you're going to need some butternut squash. This easy soup is made without cream—the squash itself provides plenty of silky texture. Serve it as an appetizer before the parade of turkey and stuffing begins.

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  • Sliced Turkey for two on a serving platter with gravy on the side.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    3/89

    Turkey for Two With Pan-Sauce Gravy

    If your Thanksgiving crew is small this year, you might want to adjust some of your Thanksgiving traditions, especially when it comes to the big bird. Not looking for tons of leftovers after your turkey dinner? This moist and flavorful turkey breast is just the right amount to serve two with leftovers, or four for dinner. Follow with some butter tarts to complete the Thanksgiving feast.

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  • Classic homemade Thanksgiving stuffing with craggy torn bread and herbs in a white baking dish with one serving on a...
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    4/89

    Simple Classic Stuffing

    If your theme for Canadian Thanksgiving recipes this year is homey comfort, be sure to add this stuffing to your menu. Parsley, sage, rosemary, and thyme come together in a classic version that's easy to make. Your Thanksgiving weekend wouldn't be complete without it.

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  • A 13x9inch white dish with sweet potato pure baked with a pecan topping.
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    5/89

    Sweet Potato Casserole With Easy Candied Pecans

    This maple-sweetened casserole has a brown sugar and pecan topping that bakes into a crunchy candylike crust. It's a Thanksgiving day classic.

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  • Pear tart with groupings of shingled pears in a pastry crust on a platter.
    Photo by Joseph De Leo, Food Styling by Judy Kim
    6/89

    Glazed and Beautiful Pear Tart

    Wrap up your Thanksgiving meal with this gorgeous tart from Epi contributor Judy Kim. An optional make-ahead dulce de leche drizzle lends an even more impressive look to each slice, but a store-bought version works well, too.

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  • Roasted turkey on a white serving platter with herbs and halved figs.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    7/89

    The Simplest Roast Turkey

    If you believe that leftovers are the point of Canadian Thanksgiving, this set-it-and-forget-it Thanksgiving recipe will have you covered. Got extra gravy? We've got ideas for using that, too.

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  • 3 Paradise Apple Thanksgiving cocktails in coupes with apple garnish.
    Photo by Joseph De Leo, Food Styling by Lillian Chou
    8/89

    Paradise Apple

    Looking for a Thanksgiving cocktail to sip while you watch the Canadian Football League? This fall beauty features tart Riesling, nutty figs, fresh apple cider, and bourbon.

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  • Photo of two legs of turkey confit on a serving platter with a fork and a small bowl of sauce on the side.
    Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    11/89

    Confit Turkey With Chiles and Garlic

    With the texture of duck confit, and extra-rich, deep flavor closer to pork carnitas than your average Thanksgiving bird, these turkey legs beg to fall apart with the push of a fork. We promise this turkey recipe will be a hit—and you'll wish you'd doubled it, because leftover tacos are a good thing, indeed.

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  • Photo of a cranberry lemon chess pie in a pie dish.
    Photo by Joseph De Leo, Food Styling by Judy Kim
    12/89

    Cranberry Chess Pie

    Chess pie is popular in the American South, though it's said to have originated in England, just like Martin Frobisher. This pie recipe leaves history behind, though: while some versions rely on tangy buttermilk to offset the rich custard, this dessert uses lemon juice and barely cooked cranberries instead.

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  • Torn potatoes with cilantro butter and pomegranate seeds in a large bowl.
    Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini. Salad Bowl Courtesy of Heath Ceramics.
    13/89

    Torn Potatoes of Many Colors With Chile-Lime Butter

    This year, let the potatoes be the prettiest part of your Thanksgiving spread. The best part is the make-ahead cilantro, lime, and chile compound butter.

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  • Thanksgiving turkey recipe A roasted turkey sliced into pieces and feathered around a serving platter with the legs in...
    Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    14/89

    My Favorite Roast Turkey

    This is one of our most popular turkey dinner recipes every year across the U.S. and Canada. You'll brine the turkey so it's evenly seasoned, then let it air-dry in the fridge for crispier skin. 

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  • Squash and radicchio salad topped with sliced pears and Parmesan.
    Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou
    15/89

    Squash and Radicchio Salad With Pecans

    There's bright Asian pear, salty aged cheese, a dynamic pecan dressing, and hardy radicchio in this salad, but the squash is really what makes it feel Thanksgiving-appropriate.

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  • Photo of a sweet potato pie in a pie dish with three slices cut out one of them on a plate with a fork to the side...
    Photo by Joseph De Leo, Food Styling by Judy Kim
    16/89

    Sweet Potato Pie

    This recipe from Toni Tipton-Martin’s Jubilee is a cross between sweet potato pudding and a classic custard pie, with an optional caramelized pecan topping for good measure.

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  • Top view of pumpkin pie topped with candied pecans on a white pie plate.
    Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou
    17/89

    Pecan-Rye Pumpkin Pie

    If it's a bit too much to bake two pies this year, consider this mashup, a whiskey-spiked pumpkin pie with the most delicious candied pecan topping.

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  • Two hands holding a white baking dish with shingled sweet potato slices.
    Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    18/89

    Shingled Sweet Potatoes With Harissa

    Harissa lends both a spiciness and an earthiness to this savory sweet potato masterpiece.

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  • Top view of light brown gravy in a gravy boat.
    Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou
    19/89

    Why-Is-It-So-Good Gravy

    This make-ahead gravy means less stress at the last minute. Instead of turkey drippings, the gravy’s deep flavor comes from roasted poultry bones and a sprinkle of MSG, which has an umami-to-the-max effect.

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  • Photo of braised chicken with grapes and fennel.
    Photo and Food Styling by Joseph De Leo
    20/89

    Braised Chicken Legs With Grapes and Fennel

    If this year's Canadian Thanksgiving is going to be a smaller group at the table, consider serving chicken instead of turkey or ham. This autumnal recipe pairs tender braised legs with sweet grapes and fennel, plus a touch of Calabrian chile for spice.

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  • Vegetarian Thanksgiving recipe Butternut squash vegducken on a wooden cutting board.
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton
    21/89

    Butternut Squash Vegducken

    This stunner of an entrée is an entirely meatless take on turducken, with butternut squash, eggplant, and zucchini filling in for the usual suspects.

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  • Cheesy butternut squash polenta in a white rectangular baking dish with two beverages and a serving spoon.
    Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
    22/89

    Cheesy Baked Butternut Squash Polenta

    Melty pockets of Fontina and sweet butternut squash make this Thanksgiving side dish super-comforting.

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  • Thanksgiving Turkey and Gravy
    Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    23/89

    3-Ingredient Thanksgiving Gravy

    This simple gravy can be made in advance to avoid a last minute scramble before serving your Thanksgiving feast. Or use the rendered turkey fat and pan juices to make the gravy after roasting your bird for maximum flavor.

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  • Bright orange sweet potato pure covered with pecan halves in a deepdish oval casserole.
    Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    24/89

    3-Ingredient Sweet Potato Casserole With Maple Pecans

    Maple syrup pumps up the flavor of puréed sweet potatoes and provides a sweet glaze for extra-peppery candied pecans in this classic Thanksgiving side.

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  • Coconut creamed greens topped with coconut flakes and cilantro on a white plate.
    Photo by Marcus Nilsson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    25/89

    Coconut Creamed Greens

    If your Canadian Thanksgiving menu doesn't feel complete without something green, can we recommend this flavorful side, which pairs the greens with cooling coconut milk, a hot chile, ginger, and turmeric.

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  • Roasted green beans in olive oil and half head of garlic in white oval baking dish on marble surface.
    Photo by Chelsie Craig, Food Styling by Claire Saffitz
    26/89

    Slow-Cooked Green Beans With Harissa and Cumin

    We love a raw green bean. But these slow-cooked green beans are silky-soft and caramelized, and that's a beautiful thing, indeed.

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  • Duchess baked potatoes in a white baking dish with a silver serving spoon next to it.
    Photo by Bobbi Lin
    29/89

    Duchess Baked Potatoes

    If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

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  • Top view of roast turkey slices garnished with herbs on a white serving platter.
    Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou
    30/89

    Expertly Spiced and Glazed Roast Turkey

    Starting hot creates good browning from the get-go, while a lower cruising temperature finishes the meat without drying it out. We promise you'll have a successful Thanksgiving bird if you use this recipe on the second Monday of October.

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  • A swirl of golden mashed potatoes in a serving bowl with a large pat of butter melting into a pool in the potato valleys.
    Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    31/89

    Make-Ahead Mashed Potatoes

    You can make and chill these mashed potatoes over the weekend, then serve them up on Monday.

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  • Green bean casserole topped with bacon onions and parsley.
    Photo by Andrea Bemis
    32/89

    Green Bean Casserole With Walnut Bacon Crumble

    Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this harvest festival side dish a winner. Start your weekend with a foraging expedition if you're lucky enough to have a spot for chanterelles. (They've been known to pop up in British Columbia, Ontario, and Quebec.)

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  • A partially sliced Christmas ham coated in a brownsugarandmustard glaze set on a platter garnished with rosemary atop a...
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
    33/89

    Brown Sugar–Mustard Glazed Ham

    A long-time favorite of Epicurious reviewers, this impressive roast ham is glazed with apple cider and whole grain mustard. Leftover ham sandwiches are an important bonus.

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  • Baked herb and fennel stuffing in a green ceramic casserole dish with a serving spoon.
    Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    34/89

    Classic Herb and Fennel Stuffing

    Fennel adds a touch of sweetness to this excellent stuffing, which is moistened with white wine and flavored with a ton of fresh green herbs. 

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  • Photo of tonnato eggs on a blue platter.
    Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow
    35/89

    Tonnato Eggs

    Start your Thanksgiving Day with a luxurious snack. These deviled eggs have savory flavors inspired by creamy Italian tonnato sauce, and they're topped with crispy fried capers and salmon roe. They're great with a martini, if that's your Thanksgiving holiday style.

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  • Filo pastry triangles on a marble surface
    Photo by Dayna Smith
    36/89

    Pumpkin Kolokithopita (Greek Phyllo Pastries)

    These crispy phyllo pastries are stuffed with creamy pumpkin that's spiced with cinnamon and nutmeg. Serve them alongside a relish tray and the appetizer hour is covered. 

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  • Festive baguette oyster and pancetta stuffing in a white serving dish.
    Michael Graydon & Nikole Herriott
    37/89

    Baguette, Smoked Oyster, and Pancetta Stuffing

    Smoked oysters and fresh sage boost the savory side of this Thanksgiving stuffing. Every year, our readers rate this recipe highly.

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  • Turkey legs and sliced turkey breasts with lemon slices and herbs on a serving platter.
    Photo by Chelsea Kyle, Food Styling by Anna Billingskog
    38/89

    Quick Thanksgiving Turkey With Lemon-Garlic Butter

    What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in individual pieces or have your butcher break a whole bird down for you.) Once you put the pieces in the oven, the cook time is about 1 hour and 15 minutes. Even better news: they're so much faster and easier to carve and serve than a big bird would be.

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  • The best Thanksgiving side dishes to accompany your turkey from refreshing salads to the creamiest mashed potatoes we've...
    Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson
    39/89

    Our Favorite Stuffing With Cornbread and Sausage

    Why not have it both ways? This stuffing starts with a mix of country bread and cornbread, for a balance of textures and flavors. There's fresh sage and breakfast sausage, too. 

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  • Whole grilledroasted turkey on a smoking pan.
    Penden + Munk
    40/89

    Grill-Roasted Turkey

    Grilling a turkey is one of the great dark arts of holiday cooking. It is an excellent choice for those who like to spend time outside, tending a fire and keeping away from family. It requires no skills beyond patience. The turkey ends up with a slightly more rustic flavor, smoky and rich. Two notes: First, use a brine to keep the bird moist, since opportunities for basting are hard to come by. Second, do not stuff the bird. Smoky turkey is excellent; smoky stuffing is not.

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  • A colorful mix of black rice pecans leeks herbs and wild mushrooms in an enameled serving bowl.
    Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    41/89

    Wild Rice Dressing

    This savory wild rice dish is the ultimate gluten-free stuffing—basically a holiday-appropriate grain salad with lots of fresh herbs.

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  • Large white bowl filled with kale and brussels sprout salad with a serving spoon.
    Photo by Chelsea Kyle, Food Styling by Anna Billingskog
    42/89

    Kale and Brussels Sprout Salad

    This earthy salad brings together Tuscan kale and shredded raw brussels sprouts. Toasty almonds give it a holiday feeling.

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  • How to make mashed potatoes whipped potatoes with a stick of butter.
    Photo by Michael Graydon & Nikole Herriott
    43/89

    Ultra-Creamy Mashed Potatoes

    Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins—great news for lazy cooks everywhere.

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  • A casserole dish of Thanksgiving sausage stuffing made with Italian bread with two glasses of red wine and serving...
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    44/89

    Garlicky Sausage Stuffing

    Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving stuffing recipe.

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  • Two slabs of the neck of butternut squash caramelized drizzled butter sauce and sprinkled with salt and pepper
    Photo by Alex Lau, Food Styling by Sue Li
    45/89

    Butternut Squash Steaks With Brown Butter–Sage Sauce

    Canadian Thanksgiving should be a special meal for everyone—whether they eat meat or not. Here, butternut squash gets the steakhouse butter-basting treatment, which turns it into a glorious main course.

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  • Deeply caramelized halfmoons of squash layered in a pinwheel pattern over pastry on a glass plate on denim surface.
    Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    46/89

    Butternut Squash Tarte Tatin

    Prefer your squash in dessert form? This earthy-sweet tart is a showstopper. 

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  • Thanksgiving stuffing with Italian sausage cranberrynut bread and celery in a blue baking dish next to a fork spoon and...
    Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    47/89

    3-Ingredient Thanksgiving Stuffing

    Cranberry-nut bread and sweet Italian sausage pack a surprising amount of flavor into this super-simple stuffing. The prep time is less than half an hour, and you can make the stuffing four hours ahead, leaving it at room temperature and rewarming before serving.

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  • Photo of GarlicAioli Roasted Turkey carved for Thanksgiving.
    Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini.
    48/89

    Garlic-Aioli Roasted Turkey with Lemon-Parsley Pan Sauce

    The secret to a gloriously glistening and super-moist turkey? Mayonnaise! We've spiked ours with creamy roasted garlic for a juicy, flavor-packed bird.

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  • A bright magenta pie in a pan topped with cranberries.
    Photo by Bobbi Lin
    49/89

    Cranberry-Lime Pie

    If you love Key lime pie, and you're hoping for a cranberry dessert, this snappy-crusted stunner is for you. Sugared cranberries with a bit of lime zest make it all feel especially seasonal.

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  • Thanksgiving stuffing with sausage and wild mushrooms in a skillet with a serving spoon.
    Photo by Chelsea Kyle, Food Styling by Anna Billingskog
    50/89

    Skillet Stuffing With Italian Sausage and Wild Mushrooms

    Stuffing for Canadian Thanksgiving in less than an hour? Believe it. Cooking and baking the stuffing in the same skillet not only saves time, it cuts down on dishes, too. And we're all plenty tired of doing dishes.

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  • Photo of Abra Risotto in a braising dish with a spoon orange slices and dill on the side.
    Photo by Joseph De Leo, Food Styling by Anna Stockwell
    51/89

    Creamy Squash Risotto With Toasted Pepitas

    Silky miso and a paprika-packed squash purée makes this dairy-free risotto hearty and satisfying. It's a worthy main dish for a vegan Thanksgiving, or a wonderful side for anyone who likes squash.

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  • Baked sausage and sage stuffing topped with melty cheese in a baking dish.
    Photo by Alex Lau
    52/89

    Cheesy Sausage and Sage Stuffing

    This holiday-worthy recipe was inspired by bread pudding and ended up somewhere between a strata, a gratin, and a traditional Thanksgiving stuffing.

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  • Roasted Brussels Sprouts with Garlic and Pancetta in a dish with a serving spoon and drinks on the side
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka
    53/89

    Roasted Brussels Sprouts With Pancetta and Garlic

    Roasted Brussels sprouts are always pretty good, but the added pancetta here really makes a difference. 

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  • A classic pecan pie with a forkcrimped edge and glistening pecan halves in a ceramic pie dish with one slice cut out.
    Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    54/89

    Classic Pecan Pie

    If you want to make truly great pecan pie, start with a recipe that is really loaded with nuts, has a little verve from orange zest, and isn't overly sweet—exactly like the one here.

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  • Halved deeply browned Brussels sprouts with flecks or red chile flakes lemon zest and scallion.
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    55/89

    Roasted Brussels Sprouts With Warm Honey Glaze

    These roasted Brussels sprouts get a fair amount of spice from the crushed red pepper flakes, which cuts through the acidity and sweetness of the glaze, but if you’re spice-averse, feel free to leave them out!

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  • An orangeandwhite psychedelic swirl of a cheesecake several slices removed.
    Photo by Romulo Yanes
    56/89

    Pumpkin Ginger Cheesecake Pie

    Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.

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  • Roast duck carved on a platter with a red endive and orange salad on the side.
    Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
    57/89

    Crisp Roast Duck

    There's a strong argument for skipping a traditional Thanksgiving dinner and just cooking a really delicious meal. This roast duck is definitely part of that argument.

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  • Cooked Brussels sprout leaves with chorizo and toasted almonds on a white plate.
    Michael Graydon & Nikole Herriott
    58/89

    Brussels Sprout Leaves with Chorizo and Toasted Almonds

    Savory Spanish chorizo is what your Thanksgiving side dishes have been missing all this time. Wait until the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

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  • Image may contain Supper Dinner Food Meal Roast Animal Seafood Lobster Sea Life Turkey Dinner and Dish
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
    59/89

    Roast Goose with Oranges and Madeira

    If you really don't need a turkey, and you want to bump up the elegance factor of this year's Thanksgiving celebration, this recipe will walk you through the process of roasting a whole goose.

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  • Image may contain Plant Food and Fruit
    Photo by Elinor Carucci
    60/89

    Chipotle Cranberry Sauce

    This relish has a smoky, savory quality, thanks to the chiles and garlic.

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  • Our best pumpkins recipes Two bowls of curried Pumpkin soup with glasses of wine on the side.
    Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton
    69/89

    Curried Pumpkin Soup

    When pumpkin soup is this tasty, it's worth the stomach space on Canadian Thanksgiving. (You can also serve it in smaller bowls if you're worried about getting too full!)

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  • Separated turkey drumsticks and thighs on a floral Frenchinspired platter with halved cooked small carrots the whole...
    Photo by Marcus Nilsson
    70/89

    Braised Turkey Legs

    The best dark meat doesn't come from a whole roasted bird. These deeply-flavored turkey thighs and drumsticks are perfect for a smaller gathering.

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  • Crunchy Stuffed Cremini Mushrooms
    Photo by Alexandra Shytsman
    71/89

    Crunchy Stuffed Cremini Mushrooms

    Bite-size and crispy, these mushrooms are always a crowd favorite. The star ingredient here is the nutritional yeast, a plant-based ingredient that has the power to add a savory, cheesy flavor to basically anything.

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  • A green bean casserole made with green beans and wild mushrooms topped with crispy fried onions.
    Photo by Elizabeth Coetzee, Food styling by Rebecca Jurkevich
    72/89

    Green Bean Casserole With Crispy Fried Onions

    A mix of wild mushrooms lends an earthy touch to this creamy classic. The spiced fried onions really turn this into an impressive Thanksgiving side.

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  • Plated Pecan Cranberry Galette with a side of fresh whipped cream
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    73/89

    Pecan-Cranberry Galette

    This elegant little fall galette is studded with whiskey-soaked cranberries.

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  • Creamy potato and leek gratin in a rectangular baking dish.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    74/89

    Creamy Potato and Leek Gratin

    Cutting leeks into large pieces gives them a presence equal to disks of potato, while cooking the vegetables separately before combining—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors.

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  • Threequarter shot of a deepred cranberry sauce on an elegant Thanksgiving table laid with a linen tablecloth.
    Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
    75/89

    Cranberry-Cherry Compote

    Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

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  • A classic pie on a linen surface beside a bowl of whipped cream.
    Photo by Lisa Hubbard
    76/89

    Pumpkin Mascarpone Pie

    Mascarpone lightens up the filling of this classic pumpkin pie.

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  • Image may contain Food Pork and Ham
    Cedric Angeles
    77/89

    Holiday Ham with Riesling and Mustard

    Smoked ham makes quite a Thanksgiving centerpiece, and this one wows with a glaze of mustard, honey, and sweet German riesling. 

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  • Brown butter apple tart on a wire cooling rack.
    Chris Court
    78/89

    Brown Butter Apple Tart

    Brown butter makes everything better, especially this cookie-crusted tart. It's one of our favorite Canadian Thanksgiving recipes—though we'll make it again later in the fall, too.

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  • Ovenroasted delicata squash and red onions on a platter.
    Photo by Elizabeth Coetzee, Food Styling by Micah Marie Morton
    79/89

    Maple-Roasted Delicata Squash

    Roasting squash slices with olive oil and maple syrup enhances their sweetness while helping them turn a rich golden brown.

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  • Maple pie in a pan topped with fresh whipped cream.
    Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
    80/89

    Deep-Dish Maple-Bourbon Cream Pie

    Maple syrup meets its match in bourbon and brown sugar in this delicious pie, which gets topped with whipped cream that has a bit of added tang from Greek yogurt.

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  • Two turkey breast halves roasted left whole on a goldrimmed serving platter with a rosemarygarlic butter sauce.
    Photo by Marcus Nilsson
    81/89

    Butter-Roasted Turkey Breasts

    Roasted in butter and herbs, these turkey breasts may be the best you've ever had. They make superlative sandwiches for the rest of the week, as well.

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  • Apple Cranberry Crisp topped with icecream in a skillet with a serving taken out
    Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton
    82/89

    Apple-Cranberry Crisp With Oatmeal-Cookie Crumble

    What's easier than pie? Crisp. Tangy cranberries and sweet orange zest add a floral tartness to this apple version, which is topped with an almond-studded, oatmeal-cookie crumble.

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  • A glutenfree pumpkin pie decorated with leaf cutouts.
    Photo by Elizabeth Coetzee, Food Styling by Tiffany Schleigh
    83/89

    Gluten-Free Maple Pumpkin Pie

    Grade B maple syrup is already flavorful, but it gets even bolder when cooked down. Here, the boiled syrup gets mixed with pumpkin, cinnamon, and ginger for a beautiful pie. 

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  • Roasted acorn squash halves with a pool of maple butter in the center.
    Photo by Quentin Bacon
    84/89

    Maple-Roasted Acorn Squash

    Do not let fall pass you by without making this classic squash recipe from Ina Garten: sweet squash filled with a big puddle of melted butter and maple syrup.

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