34 Recipes for a Gloriously Extra, Next-Level Thanksgiving
When it comes toThanksgiving, menus tend to be extra by default—crisp, bubbling dishes ofmacaroni and cheese, mounds of creamy, gravy-ladenmashed potatoes, and the star of the show, roasted (ordeep-fried! Orsmoked!)turkey. But why not turn it all the way up to 10? Here, we've gathered over 30 recipes to create the ultimate extra Thanksgiving spread, covering ground from impressive appetizers to unforgettable desserts. In the mood for sparkling wine? Use it to make a gorgeous (and very much adults-only)Cranberry-Orange Sparkling Wine Gelatin, or festiveCitrus-Champagne Punch. Need a new gravy recipe?This oneis bolstered with caramelized mushrooms, cultured butter, apple brandy, and more, resulting in layers upon layers of flavor. Whether you pick just one of these recipes or use them to curate your whole menu, you'll definitely be bringing something impressive to the table.
Caviar-Topped Deviled Eggs
These deviled eggs get dressed up with the help of sturgeon caviar, and also get an extra boost of flavor thanks to olive brine.
1of34
Chile Crisp-Glazed Bacon Bites
For this party snack, meaty bites of slow-roasted slab bacon are tossed with a homemade chile crisp that's studded with freshly toasted chunks of dried chiles, fresh ginger, and garlic. Native to Mexico, slender and spicy dried Japones chiles lend their heat to this quick version of the popular Chinese condiment.
2of34
Mushroom Toasts with Délice de Bourgogne
Triple créme cheese, an ultra-rich version of brie, is topped with pan-roasted mushrooms and herbs in this elegant appetizer.
3of34
Caramelized Five-Onion Dip
A mix of five different alliums—shallots, scallions, and sweet, yellow, and red onions—gives this classic caramelized onion dip layers of flavor. Yellow and red onions give it bite, while Vidalia onion and shallots lend a pleasant sweetness.
4of34
Oyster Casserole with Cracker Crumbs
In this quick, simple recipe from theThe Fannie Farmer Cookbookby Marion Cunningham, tender and juicy oysters are drizzled with a bit of cream and hot sauce, then baked in a sumptuous buttery crumb mixture for a bit of crunch. Serve as an appetizer for a dinner party, or as a side dish with ham or turkey. For individual servings, the mixture can be divided among four ramekins instead of one baking dish.
5of34
Corn Biscuits with Savory Herb Streusel
2021Food & WineBest New ChefThessa Diadem's streusel-topped corn biscuits star a trio of corn—cornmeal for texture, creamed corn for moisture, and freeze-dried sweet corn for its intense flavor. "Freeze-dried corn works better than fresh corn, which has too much moisture," Diadem says. The labneh in the recipe mimics full-fat buttermilk and provides acid that helps the biscuits rise.
6of34
Cheddar-Scallion Biscuits
"The buttermilk dough bakes atop a pile of grated cheddar, bringing not just a wonderfully caramelized flavor, but a clever textural element in the form of crisp, lacy 'feet' that form around the bottom or each biscuit,"Food & Wine's Kat Kinsman says of these biscuits. "Add a hefty amount of chopped scallion into the mix and it's a savory, joyous match for the ages."
7of34
Citrus, Beet, and Arugula Salad with Halloumi Croutons
Resplendent with mixed citrus and jewel-toned roasted beets, this peppery arugula salad gets elevated to holiday status courtesy of crispy halloumi croutons.
8of34
Red Cabbage Salad with Baked Cherries, Apples, and Almond Dukkah
This refreshing, vibrantly colored salad features bright cherry vinegar and sweet roasted cherry juice. Earthy, spice-filled dukkah grounds the flavors and adds a nutty crunch.
9of34
Crab Pithivier with Scallop Frangipane
Perfect for a dinner party or any sort of special occasion, this stunning dish from chef Angie Mar is a project that's well worth your time. The crab and scallops lend a delicate sweetness, and the sherry sauce brings nuttiness and brightness. Almond flour is essential, as it holds the filling together and gives it texture.
10of34
Butternut Squash Soup with Bacon and Crème Fraîche
Roasting the butternut squash with honey and a touch of salt intensifies the natural sweetness of the squash and caramelizes the honey. Take time browning the onions; cooking them low and slow deepens the foundational flavor of this hearty soup.
11of34
Lobster Risotto
A small pinch of saffron goes a long way in imparting a vibrant golden hue and floral fragrance to this creamy lobster risotto. Precooked lobster and bottled clam juice deliver robust layers of flavor with a minimum amount of effort, making this a perfect weeknight supper. Pair it with a bottle of white Bordeaux, recommends sommelier Tonya Pitts, of Les Dames D'Escoffier International, San Francisco. "I love white Bordeaux with this easy dish. It highlights the lobster and creaminess of the risotto, ultimately becoming intertwined with the flavor and textures."
12of34
Kish Family Two-Bread Stuffing
Top Chefwinner Kristen Kish's mom came up with this two-bread stuffing to please both sides of her family: half from Michigan, where white bread stuffing is essential, and half from Texas, where they demand cornbread. A double batch feeds a crowd with plenty of leftovers for the next day.
13of34
Rustic Bread Stuffing with Swiss Chard and Chestnuts
Swiss chard lends a pleasant earthiness to this hearty stuffing; meaty chestnuts add texture and richness. Choose high-quality crusty bread for this recipe to ensure a fluffy texture and crisp top. Infusing the vegetable broth with dried porcini mushrooms helps add extra umami to the stuffing.
14of34
Herb-Scented Mashed Potatoes
To make these flavor-packed potatoes,Food & Wine's Justin Chapple first steeps fresh rosemary, sage, and garlic in a combination of milk and cream, then folds that fragrant mixture into boiled and riced potatoes. To make them even more irresistible, he brushes the mashed potatoes with butter and broils them before serving, creating a deliciously light and crispy potato crust on top.
15of34
Green Bean Casserole with Almost-Burnt Almonds
This riff on the Thanksgiving classic features tender-crisp green beans in a silky vegetarian sauce. With incredible crunch and intense nutty flavor, almost-burnt almonds take this dish to the next level; carefully cut one almond in half after the initial bake to make sure it's browned all the way through.
16of34
Creamy Swiss Chard Gratin with Crispy Gnocchi
A riff on creamed spinach, this cheesy gratin is studded with buttery toasted gnocchi. Swiss chard adds an earthy bite, while a duo of nutty Gruyère and salty Parmigiano-Reggiano brings richness and depth to the béchamel. Store-bought gnocchi help this gratin come together in a flash; toasting them in butter instead of boiling adds a compelling crunch.
17of34
Southern-Style Mac 'n' Cheese
Three different kinds of cheese—extra-sharp cheddar, Colby-Jack, and cream cheese—go into this creamy, savory macaroni and cheese recipe, which also gets layers of flavor from fresh bay leaves and dry mustard. Southern-style mac 'n' cheese is typically made with a milk-and-egg base rather than a roux. Here, the milk component is an infused milk-and-cream mixture reserved from cooking the noodles (which adds even more richness to the dish). Make this one of the starring sides at your Thanksgiving table.
18of34
Baked Shells with Gremolata Breadcrumbs
通心粉和奶酪我s always a crowd-pleaser. This version features a combination of Fontina for optimal gooey texture and cheddar for its tangy flavor, and a crispy mix of toasted panko, parsley, lemon, and garlic that cuts through the richness of the ultra-creamy baked shells.
19of34
Smoky Sweet Potatoes with Chorizo Butter
Smoky and spicy, cured Spanish chorizo infuses melted butter with its rich color and flavor, balancing the natural sweetness of these tender roasted sweet potatoes. Scoring baked sweet potatoes and then broiling them gives them a hint of smoke and lets the chorizo butter soak into every bite.
20of34
Cranberry-Orange Sparkling Wine Gelatin
This festive layered gelatin is a conversation-starting centerpiece and sure to delight potluck guests. The rosy cranberry layer is tart, bursting with cranberries and a splash of gin, and the sparkling wine layer, with a hint of elderflower liqueur, still playfully maintains its bubbles. Spiked with three types of alcohol, this is an adults-only side or dessert.
21of34
Cranberry-and-Citrus Chutney with Fennel Pollen
For this dish,Top Chefwinner Kristen Kish was inspired by her grandfather's raspberry-studded Jell-O salad, which was served at the holidays as a savory side to turkey and then again as dessert with a dollop of Cool Whip. Kish's version, a glossy chutney peppered with candied orange peel and spiced with fennel pollen, is the perfect counterpoint to a holiday roast or Thanksgiving turkey.
22of34
Mushroom-and-Herb Gravy with Apple Brandy
Multiple factors take this umami-rich gravy to the next level, from the caramelized mushrooms to the herb "whisk" used to impart a fresh herb flavor. Melting cultured butter into the sauce at the end ensures a velvety texture, and also gives the gravy a subtle tang. It's perfect with Thanksgiving turkey and delicious with roast chicken; substitute well-reduced homemade chicken stock for the turkey jus.
23of34
Red Wine Gravy
Fortifying store-bought broth with turkey necks results in lip-sticking stock while the tannins in the wine combine with the proteins in the stock to remove the acidity and leave you with earthy, jammy fruit flavors.
24of34
Thanksgiving Gravy Fountain with Holiday Hors d'Oeuvres
This recipe takes ourBest-Ever Turkey Gravyand adapts it specifically for a gravy fountain, creating cascading streams of savory gravy that pair perfectly with skewered roasted vegetables, stuffing bites, French-dip-style turkey sliders, and mashed potato croquettes. We've included mini-recipes for all of those hors d'oeuvres (made with Thanksgiving leftovers) in this recipe, plus three different flavor variations on the gravy itself. The gravy recipe yields enough to fill a chocolate fountain that calls for four pounds of melted chocolate.
25of34
Spatchcocked Smoked Turkey
Sweet, tangy, and succulent thanks to chef Rodney Scott's smoky dry rub and spicy mopping sauce, this turkey is easy to tackle on a kamado-style cooker. While Scott swears by the thermal qualities of a ceramic grill, this turkey can also be cooked in a kettle grill or smoker at 225°F until it reaches an internal temperature of 155°F or roasted in the oven at 325°F (cook times will vary).
26of34
Salt-Crusted Turkey
消除任何干鸟的机会salt-crusted turkey breast. Salt-roasting is a technique that is often employed to keep lean fish moist while roasting; the mixture of salt and egg whites forms a nearly airtight crust when baked, locking in moisture and flavor. It works the same magic with turkey. Whereas traditional methods for roasting turkey tend to yield dry white meat, salt-roasting delivers an incredibly juicy breast that's perfectly seasoned to the bone, with no brining required.
27of34
Chipotle-Spiced Smoked Turkey Legs
Seasoning these turkey legs with a dry brine packs them with flavor before they head to the smoker, resulting in juicy, smoky, and tender meat with a light kick from the chipotle chiles. Brining the legs uncovered in the refrigerator overnight also helps to keep the skin dry, and crisp up as it cooks. The turkey legs will emerge from the smoker a beautiful mahogany color. Serve them whole (which would be perfect for Thanksgiving), or shred the meat and mix it into grain bowls, pasta salads, sandwiches, and more. Save the bones as well to make a smoky turkey broth for soups or sauces.
28of34
Cornmeal Cake Trifle with Sabayon and Candied Kumquats
技术和风味的杰作,这stunning collaboration between pastry chef Kelly Fields and baking legend Claudia Fleming has many delicious components, most of which can be made ahead. Layers of crumbly cornmeal cake and fresh and candied citrus float on billowy drifts of barely boozy sabayon, topped with sweet, crisp peaks of toasted Italian meringue. The flavor of the Prosecco will come through strongly in the sabayon, so choose a quality bottle.
29of34
Pecan-Pumpkin Cream Pie
This pie slices beautifully to reveal not one but two fillings: both pumpkin custard and gooey, syrupy pecan. Chef Joanne Chang's technique ensures the bottom of the pie shell is perfectly cooked and avoids sogginess. Cooling the blind-baked pie shell with weights keeps it hotter, and flatter, longer.
30of34
Chestnut Crème Brûlée
Rich, luxurious chestnut puree settles toward the bottom of each ramekin, creating a beautiful ombré effect in this Corsican riff on the French classic. Available online, it has a texture that's a cross between smooth almond butter and pastry filling.
31of34
Apple Pie à la Mode Ice Cream Sandwiches
Top Chefwinner Kristen Kish designed this dessert to honor both of her grandmothers, one known for her apple pie and the other for her snickerdoodles. Kish folds spiced apple pie filling into vanilla ice cream, then sandwiches it between chewy snickerdoodle cookies.
32of34
Citrus-Champagne Punch
Inspired by old-school 7-UP sherbet punch, this grown-up version is spiked with piney gin, tart lemon sorbet, and a generous splash of fizzy Champagne. This punch is only as good as the Champagne you use, so splurge for the good stuff!
33of34
Pomegranate-Ginger Spritz
Pomegranates are winter's most stunning fruit; here they provide both a sweet, wine-colored base and a jewel-like garnish. The baking-spice notes of Angostura bitters soften the juice's tartness with cozy flavor.