Not every Thanksgiving needs a giant turkey. Maybe it is a small gathering of four, maybe half the table is vegetarian, or maybe you just want a main dish that does not take over the whole day. These 22 Thanksgiving dinner ideas cover all of it.
You will find elegant mains for a small Thanksgiving, vegetarian centerpieces, crockpot mains that keep the oven free for pies, warm starters, and easy dinners for the night before and the weekend after. Every recipe was tested in a home kitchen, and each one lists its real total time, prep time and servings.
Planning the whole day? Pair these with our fall side dishes and use the Thanksgiving make ahead timeline to spread the cooking across the week.
Main dishes for a small Thanksgiving
A 15 pound turkey makes no sense for four or six people. These mains bring the same cozy, special occasion feeling to a smaller table, and most of them are on the table in well under the time a turkey needs to roast.
Roast Chicken with Root Vegetables
The most natural swap for a turkey is a beautifully roasted chicken. This one gets herb butter under the skin and roasts over carrots, parsnips, potatoes and red onion, so the main and a side come out of one pan. Salt it the day before and leave it uncovered in the fridge for the crispiest skin.
Total: about 2 hours 5 minutes | Prep: 20 minutes | Serves: 6
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Red Wine Braised Short Ribs
For a holiday dinner that feels truly special, short ribs are hard to beat. They braise in red wine and beef broth until they fall off the bone, and they are even better made up to 2 days ahead, which frees up Thanksgiving morning completely. Serve them over mashed potatoes.
Total: about 4 hours | Prep: 30 minutes | Serves: 6
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Chicken and Stuffing Casserole
This casserole tastes like Thanksgiving dinner in a single dish, with chicken and vegetables in a creamy herb sauce under a golden stuffing top. It feeds 8 and can be assembled a day ahead. Leftover turkey works exactly the same way if you make it the weekend after.
Total: about 1 hour | Prep: 25 minutes | Serves: 8
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Sausage and Apple Stuffed Acorn Squash
Roasted acorn squash halves filled with Italian sausage, apple, sage, pecans and Parmesan look stunning on a holiday plate. Each half is a complete serving, so it is an easy main for four. It also works as a hearty side next to a roast chicken.
Total: about 1 hour 10 minutes | Prep: 20 minutes | Serves: 4
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Honey Garlic Pork Tenderloin
If you want a holiday main without an all day cook, this is it. Pork tenderloin is seared, roasted and glazed with honey garlic sauce in about 35 minutes. It slices beautifully for a platter and leaves the oven free for the sides.
Total: about 35 minutes | Prep: 10 minutes | Serves: 6
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Baked Pork Chops with Apples and Onions
Thick bone in pork chops finished in the oven over apples and onions in a cider and Dijon pan sauce bring every fall flavor to the table. It serves 4 in about 40 minutes, which makes it a relaxed option for a very small Thanksgiving.
Total: about 40 minutes | Prep: 10 minutes | Serves: 4
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Vegetarian mains for the Thanksgiving table
Almost every Thanksgiving table has at least one guest who does not eat meat. These mains are substantial enough to be the centerpiece of their plate, not just a pile of sides. For the risottos, pasta and soup, use vegetable broth, which each recipe lists as an option.
Butternut Squash Risotto with Sage
Creamy arborio rice cooked with butternut squash until it melts into the sauce, then topped with roasted squash and crispy sage. It is the most Thanksgiving looking dish on this list. Make it with vegetable broth and it is fully vegetarian.
Total: about 1 hour 5 minutes | Prep: 20 minutes | Serves: 4
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Mushroom Risotto
Deeply browned mushrooms, white wine, thyme and Parmesan make a risotto that feels rich enough for a holiday. Brown the mushrooms up to 2 days ahead so the day itself is quick. Use vegetable stock to keep it meatless.
Total: about 45 minutes | Prep: 10 minutes | Serves: 4
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Pumpkin Pasta with Brown Butter and Sage
Rigatoni in a savory pumpkin cream sauce with brown butter and crisp fried sage is fall on a plate. The sauce keeps for 3 days in the fridge, so make it ahead and toss it with fresh pasta when everyone sits down. Use plain pumpkin puree, never pie filling.
Total: about 35 minutes | Prep: 10 minutes | Serves: 4
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Eggplant Parmesan
Baked, not fried, eggplant slices with a crisp panko and Parmesan crust are layered with marinara, mozzarella and basil. It serves 8, so it can hold its own at a big family table. Bake the breaded slices up to 2 days ahead and assemble on the day.
Total: about 1 hour 45 minutes | Prep: 45 minutes | Serves: 8
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Stuffed Shells with Spinach and Ricotta
Jumbo shells filled with ricotta, spinach and Parmesan and baked in marinara are a crowd pleaser for vegetarians and meat eaters alike. Assemble the whole dish up to 24 hours ahead and bake it while the other dishes rest.
Total: about 1 hour 15 minutes | Prep: 30 minutes | Serves: 6
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Crockpot mains that free up the oven
The oven is the most crowded spot in the house on Thanksgiving. These mains cook in the slow cooker all day, so the oven stays free for pies, rolls and sides. They also stay warm on the WARM setting while everyone gathers.
Slow Cooker Pot Roast with Root Vegetables
A seared chuck roast cooks with carrots, potatoes and parsnips until it is fork tender, with a simple gravy from the juices. It feels like a traditional holiday dinner without touching the oven. Start it in the morning and it is ready by the time guests sit down.
Total: about 8 hours 35 minutes | Prep: 25 minutes | Serves: 6
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Slow Cooker Beef Bourguignon
Bacon, red wine, mushrooms and pearl onions make this French style stew worthy of a holiday table. About 35 minutes of stovetop work comes first, then it cooks for 8 hours on its own. Serve it with mashed potatoes, which you are probably making anyway.
Total: about 9 hours 5 minutes | Prep: 35 minutes | Serves: 6
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Mississippi Pot Roast
For the easiest possible holiday main, this roast needs about 5 minutes of prep. Ranch seasoning, au jus mix, butter and pepperoncini turn a chuck roast into tangy, tender shreds. It feeds 8 and pairs well with every classic Thanksgiving side.
Total: about 9 hours 5 minutes | Prep: 5 minutes | Serves: 8
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Slow Cooker Pulled Pork
A 5 pound pork shoulder feeds 10, which makes pulled pork a smart choice for a big, casual Thanksgiving or a Friendsgiving. Rub it the night before, cook it all day and set out rolls, slaw and sauce. Leftovers make great sandwiches all weekend.
Total: about 9 hours 15 minutes | Prep: 15 minutes | Serves: 10
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Soups and starters
A warm starter keeps hungry guests happy while the main finishes. Soups can be made days ahead and reheated, and a tray of meatballs is the easiest appetizer to keep warm on a buffet.
Slow Cooker Butternut Squash Soup
Silky butternut squash soup with apple, sage and a little cream is the classic Thanksgiving starter. It cooks in the slow cooker, so it never needs a burner on the big day. With vegetable broth it works for vegetarian guests too.
Total: about 6 hours 20 minutes | Prep: 20 minutes | Serves: 6
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Italian Wedding Soup
Tender little meatballs, tiny pasta and spinach in a Parmesan chicken broth make a starter that feels festive and light. Serve small cups before the main so nobody fills up too early. Like most soups, it reheats well, so you can make it the day before.
Total: about 1 hour 5 minutes | Prep: 25 minutes | Serves: 6
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Swedish Meatballs
Beef and pork meatballs spiced with allspice and nutmeg in a creamy pan gravy are made for a holiday buffet. Keep them warm in a slow cooker and set out toothpicks. The warm spices fit right in with the rest of the Thanksgiving menu.
Total: about 55 minutes | Prep: 25 minutes | Serves: 6
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For the night before and the weekend after
Thanksgiving is not just one dinner. Guests arrive the night before and the leftovers last all weekend. These recipes cover a make ahead Wednesday dinner and easy meals that use up leftover turkey.
Classic Meat Lasagna
When a houseful of people arrives on Wednesday night, a lasagna that feeds 12 is the answer. Assemble it up to a day ahead, cover and refrigerate, then bake it when the first car pulls in. Nobody has to think about dinner the night before the big meal.
Total: about 2 hours 25 minutes | Prep: 40 minutes | Serves: 12
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Homemade Chicken Pot Pie
Leftover turkey swaps in cup for cup for the chicken in this creamy pot pie with a flaky double crust. It is the best possible use of leftovers on Friday or Saturday. Refrigerated pie crusts keep it simple.
Total: about 1 hour 25 minutes | Prep: 30 minutes | Serves: 6
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Chicken and Wild Rice Casserole
Wild rice, mushrooms and a creamy sauce with thyme and sage give this casserole an almost Thanksgiving aroma, and 3 cups of diced leftover turkey can replace the chicken. It feeds 8, so there is enough for lunches too.
Total: about 1 hour 50 minutes | Prep: 25 minutes | Serves: 8
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Slow Cooker Turkey Chili
By Saturday most people want something completely different. This smoky ground turkey chili with two kinds of beans is perfect for a football weekend, feeds 8 and cooks itself in the slow cooker while everyone relaxes.
Total: about 7 hours 20 minutes | Prep: 20 minutes | Serves: 8
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How to plan a Thanksgiving menu with these dinners
Start with the number of guests. For four to six people, one main from the small Thanksgiving section plus three or four sides is plenty. For a bigger group, pair one crockpot main with one oven main so neither appliance is overloaded.
Plan around the oven. Write down every dish that needs it, the temperature and the time, and stagger them. Anything that can be made ahead, like the short ribs, soups and stuffed shells, should be done by Wednesday. The slow cooker and the stovetop take pressure off the oven on the day itself.
Always include one vegetarian main if anyone at the table skips meat. The butternut squash risotto or the stuffed shells feel like a real holiday dish rather than an afterthought, and meat eaters will happily take a spoonful too.
Handle leftovers safely. Refrigerate everything within 2 hours of serving in shallow covered containers, eat leftovers within 4 days or freeze them, and reheat everything to 165°F. The pot pie and wild rice casserole are the best ways to use leftover turkey before it runs out of days.
Frequently asked questions
What can I serve for Thanksgiving instead of turkey?
A roast chicken is the closest swap and cooks in about 2 hours. Braised short ribs, pork tenderloin, pot roast and stuffed acorn squash all make excellent holiday mains, and a vegetarian option like butternut squash risotto keeps every guest happy.
What is a good Thanksgiving main for a small group?
For four to six people, try the roast chicken with root vegetables, the sausage stuffed acorn squash or the baked pork chops with apples. Each one feels special, needs far less time than a turkey and leaves fewer leftovers to manage.
What is a good vegetarian main dish for Thanksgiving?
Butternut squash risotto, mushroom risotto, pumpkin pasta with sage, eggplant parmesan and stuffed shells are all substantial enough to be a centerpiece. Make the risottos and pasta with vegetable broth, which each recipe lists as an option.
Can I cook a Thanksgiving main in the slow cooker?
Yes. Pot roast, beef bourguignon, Mississippi pot roast and pulled pork all cook in a 6 quart slow cooker and stay warm on the WARM setting, which frees the oven for sides and pies. Start them in the morning so they are ready by early evening.
How long are Thanksgiving leftovers safe to eat?
Refrigerated leftovers are safe for up to 4 days when they are chilled within 2 hours of serving. Freeze anything you will not eat by then. Reheat leftovers to 165°F before serving.
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