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52 Easy Thanksgiving Recipes, Because You Deserve to Be Stress-Free

Whether you're cooking the whole feast yourself or bringing a dish to someone else's home, you shouldn't have to break a sweat.

By Bon Appétit

October 22, 2019

Image may contain Food Dessert Icing Cream Cake Creme and Bread

Let's face it: Whether you're getting on a plane to fly across the country or spending days in a row with your in-laws, Thanksgiving can be stressful enough as it is. So the food shouldn't be. From slow-roasted green beans that you can set in the oven and all but forget about, to a dry-rubbed turkey breast that won't have you eating hours past your planned meal time, we've got you covered.

Photo by Travis Rainey, Food Styling by Kaitlin Wayne
1/52
Make-Ahead Mashed Potatoes
Make this creamy mash days ahead without sacrificing its velvety texture or buttery flavor.
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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski
2/52
Squash and Radicchio Salad With Pecans
This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.
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Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
3/52
Cheesy Cabbage Gratin
Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.
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4/52
Broccolini With Sesame Sauce and Lemon
Steamed broccolini dressed with a salty-sweet sesame sauce is a bright, palate-cleansing side dish.
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Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
5/52
Charred Sweet Potatoes With Hot Honey Butter and Lime
When you mix hot sauce with butter, it turns into a spicy, creamy spread that’s perfect for melting atop burnished sweet potato halves, bringing them to life.
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Photo by Chelsie Craig, food styling by Claire Saffitz
6/52
Slow-Cooked Green Beans With Harissa and Cumin
Impossibly soft and caramelized green beans that only ask one thing of you: patience while they roast.
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Nicole Franzen
7/52
Seared Mushrooms With Garlic and Thyme
Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side.
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Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski
8/52
Brussels Sprouts With Pistachios and Lime
These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
9/52
Dry-Rubbed Turkey Breast
Worried you won't have enough leftovers for next-day sandwiches? Rather not bother with a giant turkey? The bone-in breast is your ticket.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
10/52
Spicy Cranberry Sauce
Jalapeño and lime give this year's cranberry sauce the zesty-spicy kick it deserves.
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Chelsie Craig
11/52
Pumpkin Sheet Cake With Toasted Marshmallows
If you really want to simplify things this year, swap your pie buffet for a few easygoing Thanksgiving cakes like this one.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
12/52
Fall Spritz
No more punch bowls, big-batching, or complicated mixology. You've got better things to do, so let your guests serve themselves.
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Photo by Chelsie Craig, Food Styling by Kate Buckens
13/52
Charred Brussels Sprouts With Warm Honey Glaze
Roasty, toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
14/52
Glazed Shallots With Chile and Thyme
These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.
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Alex Lau
15/52
Easy Roast Turkey With No-Roux Gravy
It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.
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16/52
Apple Butter Spice Cake With Cinnamon Crumble
CINNAMON. CRUMBLE.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
17/52
Cranberry-Fig Sauce
Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.
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Michael Graydon + Nikole Herriott
18/52
Roasted Sweet Potatoes With Chile Yogurt and Mint
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
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Photo by Chelsie Craig, food styling by Claire Saffitz
19/52
Slow-Cooked Eggplant With Lemon and Fennel Seeds
Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
20/52
Cranberry Orange Sauce With Cinnamon
This recipe makes a bright condiment for your Thanksgiving or Christmas table, but it's also a delicious, zesty topping for a breakfast of steel-cut oats.
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Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman
21/52
Best-Ever Mashed Potatoes
The fluffiest, silkiest mashed potatoes you’ll ever taste
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22/52
Leeks in Vinaigrette With Walnuts and Tarragon
Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.
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Photo by Chelsie Craig, food styling by Claire Saffitz
23/52
Slow-Cooked Bell Peppers with Bay Leaves and Oregano
A hands-off recipe you can use a thousand ways. Approximately.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
24/52
Broccoli Caesar
You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.
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25/52
Extra-Buttery Mashed Potatoes
Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!
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26/52
Apple Pandowdy
This puff pastry apple dessert will be your new favorite fruit dessert. Cobbler, you’ve been warned.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
27/52
Radicchio Salad With Sour Cream Ranch
With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.
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Ben Dewey
28/52
Perfect Oven-Roasted Potatoes
Crispy. Creamy. Salty. And all the other things roasted potatoes were born to be.
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Photograph by Isa Zapata, Food Styling by Spencer Richards, Prop Styling by Dayna Seman
29/52
Roasted Brussels Sprouts
This is your mainstay recipe for perfect roasted brussels sprouts.
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Photo by Chelsie Craig, food styling by Claire Saffitz
30/52
Slow-Cooked Scallions with Ginger and Chile
Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.
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Photo by Elizabeth Cecil
31/52
Napa Cabbage Salad with Parmesan and Pistachios
Crunchy, salty, sweet, and vinegary, this is more of a salad than a slaw.
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Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
32/52
Buttermilk Cornbread
This cornbread recipe gets everything you want out of the simple sidekick: It’s easy to cut, not too sweet, and it holds together.
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Photo by Chelsea Kyle, Food Styling by Olivia Anderson, Prop Styling by Bea Chastka
33/52
Warm Eggplant Salad With Walnuts
Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.
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Alex Lau
34/52
Lemony Brussels Sprouts With Bacon and Breadcrumbs
Cooking the brussels in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
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Alex Lau
35/52
Easiest Caramel Apple Clafoutis
This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.
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Alex Lau
36/52
Herby Napa Cabbage Salad with Lime
This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.
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Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon
37/52
Roasted Sweet Potatoes
This easy recipe for roasted sweet potatoes keeps the cooking and seasonings streamlined so you can dress them up however you wish.
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Michael Graydon + Nikole Herriott
38/52
Romaine and Sugar Snap Peas With Pecan Dressing
Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.
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Photo by Chelsie Craig, food styling by Claire Saffitz
39/52
Slow-Cooked Winter Squash with Sage and Thyme
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
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Peden + Munk
40/52
Leeks in Vinaigrette
Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.
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Photo by Alex Lau, styling by Rick Martinez
41/52
Cheesy Brussels Sprouts Gratin
You can't go wrong with cheese, cream, and pancetta.
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Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
42/52
Shaved Fennel Salad With Croutons and Walnuts
This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
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Michael Graydon + Nikole Herriott
43/52
Harissa-and-Maple-Roasted Carrots
A colorful and spicy (but not fiery!) side breaks up all the heavy, rich dishes on the table.
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Alex Lau
44/52
Pumpkin Spice Icebox Cake
If a tiramisu, a pumpkin spice latte, and an icebox pie had a baby, it would be this make-ahead dessert recipe. Some things are better from a can or a box—pumpkin purée and graham crackers are two of those things.
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Alex Lau
45/52
Fennel-Celery Salad with Blue Cheese and Walnuts
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
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Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
46/52
Glazed Leeks With Pine Nut Salsa Verde
When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.
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Photo by Chelsie Craig
47/52
Mashed Baked Potatoes With Chives
This recipe turns out a creamy, intensely potato-y mash and frees up a burner—clutch when preparing a big holiday dinner.
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Alex Lau
48/52
Cranberry Chutney With Orange, Figs, and Mustard
If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.
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Laura Murray
49/52
Glazed Shallots
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Photo by Alex Lau
50/52
Twice-Roasted Sweet Potatoes With Hot Honey
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.
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51/52
Slice-and-Bake Jammy Pinwheel Cookies
This one-bowl cookie dough requires no machinery and can be dressed up in a million ways.
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Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
52/52
Coconut Creamed Greens
These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.
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