Nut-Free

Drying out and toasting the cornbread in the first step of this recipe guarantees a crisp, flavorful dressing.

Once you make the batter, all you need to do the next morning is plug in the waffle iron.

Yes, you can grill a whole turkey. The bird sits in a foil baking pan on top of the grates, so there’s no danger of it burning. The hardest part is maintaining the grill temperature (a thermometer eliminates the guesswork). Need more convincing? Imagine Thanksgiving Day with the oven freed up!

Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.

Losing the mashed potatoes would just be insane, but even classics can be tweaked. The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply. The next day? Form leftover potatoes into cakes and fry them up—in butter, of course.

A little cider vinegar in the filling keeps this apple pie from being too sweet.

The dressing should be emulsified when you add the butter. Keeping it warm will prevent it from separating, but if it does, add a couple drops of water and whisk again to bring it back together.

Transform leftover turkey into the ultimate grilled cheese.

Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.

We make lots of things from scratch on Thanksgiving, but pumpkin purée isn’t one of them. Libby’s is our favorite brand.

Adding sour cream to the dough imparts richness and a bit of tang, and doesn’t thin it out too much.

This thin, crisp Turkish flatbread is typically rolled into a cone before eating.

Mayonnaise in the batter isn’t as weird as it sounds—it’s just eggs and oil, after all. It’s also why this cake is so moist.

Crispy shallots are an addictive garnish on this slaw.

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.

In place of collards, you can make this with the same amount of curly or Tuscan kale.

We recommend using a finely ground cornmeal for these; it will give them the ideal texture.

This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.

Once you master the technique for sufganiyot, you can fill the stuffed doughnuts with whatever you like, including this vanilla cream.

The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

A dry brine can be applied directly to your turkey's skin for a few hours, delivering big flavor and less hassle.

This recipe is ripe for reinvention; use different breads and add-ins to vary the flavor.

This Mexican-inspired turkey torta recipe is stuffed with turkey, lime, cilantro, and pickled red onion. Great for leftovers!

Both the wild rice and the farro can be cooked a day in advance; let them cool separately on baking sheets, then cover and chill. Bring to room temperature before dressing.