22 Best Thanksgiving Dinner Ideas (Beyond the Turkey)
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.
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.
1) Roast Chicken with Root Vegetables
1) Roast Chicken with Root Vegetables
Lemon halves, smashed garlic and thyme sprigs tucked inside the cavity perfume the meat from the inside while it roasts. Halfway through, the carrots, parsnips and red potatoes get a stir so the pieces brown evenly in the chicken drippings. The fifteen minute rest keeps the meat juicy and gives you time to crisp the vegetables a little more, which makes it a relaxed centerpiece for a smaller holiday table.
Ingredients
- 1 whole chicken (4 to 5 lb), giblets removed
- 1 tbsp kosher salt and 1 tsp black pepper, divided
- 4 tbsp unsalted butter, softened
- 7 cloves garlic, 3 minced and 4 smashed
- 1 tbsp chopped fresh thyme and 1 tsp chopped fresh rosemary
- 1 lemon, halved, and 4 sprigs fresh thyme
- 1 lb each carrots and parsnips, peeled and cut into 2 inch pieces
- 1 1/2 lb small red potatoes, halved or quartered
- 1 large red onion, cut into thick wedges
- 3 tbsp olive oil
- 1 tsp kosher salt and 1/2 tsp black pepper, for the vegetables
- 4 sprigs fresh rosemary or thyme
Cooking Instructions
- Heat the oven to 425F and pat the chicken dry. Season the cavity and stuff with lemon, smashed garlic and thyme.
- Mash the butter with minced garlic, chopped herbs and some salt and pepper. Rub under and over the skin.
- Season the skin with the remaining salt and pepper. Tie the legs and tuck the wing tips under.
- Toss the vegetables with oil, 1 tsp salt, 1/2 tsp pepper and herbs in a roasting pan. Top with the chicken.
- Roast 45 minutes, stir the vegetables, then roast 30 to 45 minutes more until the thigh reads 165F.
- Rest 15 minutes, browning the vegetables more if needed. Carve and serve with the pan juices.
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.
Save the drippings. Spoon them over the carved meat, or whisk in a splash of chicken stock and a teaspoon of flour over medium heat for a quick pan gravy.
2) Red Wine Braised Short Ribs
2) Red Wine Braised Short Ribs
Salting the short ribs a day ahead seasons the meat all the way through and helps it brown deeply in the pot. Reducing the strained braising liquid at the end turns it into a glossy, concentrated sauce. Mashed potatoes or creamy polenta make a soft bed to catch every spoonful of that rich wine sauce.
Ingredients
- 5 lb bone in English cut beef short ribs (about 8 pieces)
- 2 1/2 tsp kosher salt, plus more to taste
- 1 tsp black pepper, plus more to taste
- 2 tbsp vegetable oil
- 1 large yellow onion, 2 medium carrots and 2 celery stalks, chopped
- 8 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 tbsp all purpose flour
- 3 cups dry red wine
- 2 cups low sodium beef broth
- 4 sprigs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves
- Chopped fresh parsley, for serving
Cooking Instructions
- Season the dried ribs and chill uncovered 8 to 24 hours, or rest 30 minutes at room temperature.
- Heat the oven to 325F. Brown the ribs in oil in a Dutch oven in batches, 8 to 10 minutes each.
- Keep 2 tbsp fat. Cook the vegetables over medium 6 to 8 minutes, then the garlic and tomato paste 2 minutes.
- Stir in the flour 1 minute. Add the wine, scrape and reduce by a third, 8 to 10 minutes.
- Add the broth, herbs and ribs, bone side up. Cover and bake 2 1/2 to 3 hours until very tender.
- Strain and skim the liquid, then reduce to about 2 cups, 10 to 15 minutes. Season and spoon over the 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.
One thing to watch: bitter or harsh wine flavor. The wine was not simmered long enough before the broth went in, or a very tannic wine was used. The fix is simple: reduce the wine by a third before adding broth, which cooks off the raw alcohol taste. A softer wine like merlot avoids the problem.
3) Chicken and Stuffing Casserole
3) Chicken and Stuffing Casserole
Boxed stuffing tossed with melted butter and warm broth bakes into a crisp, golden topping over the creamy chicken filling. Poultry seasoning, fresh thyme and a little Dijon give the sauce that classic holiday flavor. A rotisserie chicken and frozen peas keep it quick, making it a great smaller alternative to a full turkey dinner.
Ingredients
- 2 boxes (6 oz each) chicken or herb seasoned stuffing mix
- 8 tbsp butter, divided, 4 tbsp melted
- 2 3/4 cups low sodium chicken broth, divided, 1 1/4 cups warmed
- 1 medium yellow onion, 2 celery stalks and 1 medium carrot, diced
- 2 garlic cloves, minced
- 1 tsp each chopped fresh thyme and poultry seasoning
- 1/4 cup all purpose flour
- 1 1/4 cups whole milk
- 1/2 cup sour cream and 1 tsp Dijon mustard
- 3/4 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 4 cups shredded cooked chicken (about 1 rotisserie chicken) and 1 1/2 cups frozen peas
- Chopped parsley, for serving
Cooking Instructions
- Heat the oven to 375F and grease a 9×13 inch dish. Toss the stuffing with the melted butter and warm broth.
- Melt 4 tbsp butter over medium heat. Cook the vegetables 6 to 8 minutes, then garlic and seasonings 30 seconds.
- Stir in the flour 1 minute. Whisk in 1 1/2 cups broth and the milk and simmer 4 to 5 minutes.
- Off the heat, stir in sour cream, Dijon, salt and pepper. Fold in chicken and peas and spread in the dish.
- Scatter the stuffing loosely on top. Bake uncovered 30 to 35 minutes until golden and 165F in the center.
- Rest 5 to 10 minutes and sprinkle with parsley.
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.
Use a mix of white and dark meat. Thigh meat stays moist and adds flavor that all breast meat lacks.
4) Sausage and Apple Stuffed Acorn Squash
4) Sausage and Apple Stuffed Acorn Squash
Roasting the squash halves cut side down first lets the flesh turn soft and sweet before the filling ever goes in. Panko, chopped pecans and optional dried cranberries give the sausage and apple stuffing a mix of crunch and chewy, tart sweetness. Trimming a thin slice off any wobbly halves keeps them steady on the pan and on the plate.
Ingredients
- 2 medium acorn squash (about 1 1/2 lb each)
- 1 tbsp olive oil
- 1/2 tsp kosher salt and 1/4 tsp black pepper, plus more to taste
- 1 lb bulk Italian sausage (mild or hot), or links with casings removed
- 1 medium yellow onion and 2 celery ribs, finely diced
- 1 large firm apple (such as Honeycrisp), cored and diced
- 2 cloves garlic, minced
- 1 tbsp chopped fresh sage (or 1 tsp dried rubbed sage) and 1/2 tsp dried thyme
- 3/4 cup panko breadcrumbs and 1/3 cup dried cranberries (optional)
- 1/2 cup chopped pecans and 1/2 cup finely grated Parmesan, divided
- 1/4 cup chicken broth
Cooking Instructions
- Heat the oven to 400F and line a sheet pan. Halve and seed the squash, oil and season the cut sides.
- Roast cut side down 30 to 35 minutes until a knife slides in easily. Meanwhile brown the sausage, breaking it up, 6 to 8 minutes until 160F.
- Add the onion and celery for 5 minutes until softened, then apple, garlic, sage and thyme for 3 minutes until the apple is just tender.
- Off the heat, stir in panko, cranberries, half the pecans and Parmesan, and the broth. Season to taste.
- Fill the squash, trimming wobbly bottoms. Top with remaining pecans and Parmesan and bake 12 to 15 minutes. Rest 5 minutes.
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.
One thing to watch: watery, soggy filling. The apple was a soft variety, the sausage fat was not drained, or too much broth went in. The fix is simple: drain all but 2 tbsp of fat, use a firm apple, and add the broth a little at a time until the crumbs are moist but not wet.
5) Honey Garlic Pork Tenderloin
5) Honey Garlic Pork Tenderloin
Half the honey, soy and rice vinegar glaze roasts with the pork, while the rest simmers down in the same skillet into a thick, sticky sauce. Whisking in a couple tablespoons of butter at the end gives the glaze a glossy, rounded finish that clings to every slice. Six cloves of garlic and red pepper flakes keep the sweetness in check, and pulling the pork at 145F keeps it juicy.
Ingredients
- 2 pork tenderloins (about 1 to 1 1/4 lb each), silver skin trimmed
- 2 tbsp neutral oil, divided
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/3 cup honey
- 1/4 cup low sodium soy sauce
- 2 tbsp rice vinegar
- 6 cloves garlic, minced
- 1/2 tsp red pepper flakes, or to taste
- 2 tbsp unsalted butter
- 2 scallions, thinly sliced, optional
- 1 tsp toasted sesame seeds, optional
Cooking Instructions
- Heat the oven to 400F. Pat the pork dry, rub with 1 tbsp oil and season with salt, pepper and garlic powder.
- Whisk the honey, soy sauce, vinegar, garlic and pepper flakes into a glaze.
- Sear the pork in the remaining oil in a very hot 12 inch oven safe skillet, turning to brown all sides, 8 to 10 minutes total.
- Pour over half the glaze and roast 12 to 18 minutes until 145F. Rest 5 to 10 minutes.
- Simmer the remaining glaze 2 to 4 minutes until it coats a spoon, whisk in butter and pour over the pork, sliced into 1/2 inch medallions, with scallions and sesame.
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.
Slice against the grain, and slice thick. Half inch medallions stay juicier than thin slices, and they hold more glaze.
6) Baked Pork Chops with Apples and Onions
6) Baked Pork Chops with Apples and Onions
A hot sear on the stovetop gives the thick chops a golden crust before they finish gently in the oven. Brown sugar helps the apple wedges and onion caramelize at the edges, while apple cider, Dijon and vinegar turn the pan into a tangy sauce. The chops rest while the apple mixture simmers a couple of minutes longer, so the sauce thickens nicely before you spoon it over.
Ingredients
- 4 bone in pork chops, 1 to 1 1/4 inches thick (10 to 12 oz each)
- 1 1/2 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder
- 1 tbsp neutral oil
- 1 tbsp unsalted butter
- 1 large yellow onion, sliced 1/2 inch thick
- 2 firm apples (Honeycrisp, Braeburn or Granny Smith), cored and cut into 1/2 inch wedges
- 1 tbsp packed brown sugar
- 3/4 cup apple cider
- 1 tbsp each Dijon mustard and apple cider vinegar
- 1 1/2 tsp chopped fresh thyme, plus more for serving
- 1/4 tsp kosher salt, for the sauce
Cooking Instructions
- Heat the oven to 400F. Season the dried chops with 1 1/2 tsp salt, pepper and garlic powder and rest 15 minutes.
- Sear in oil in a very hot 12 inch oven safe skillet, 3 to 4 minutes, then 2 minutes more.
- Over medium heat, cook the onion in the butter 4 minutes. Add the apples and brown sugar for 3 minutes.
- Stir in the cider, Dijon, vinegar, thyme and remaining salt, scraping, and bubble 1 minute. Nestle in the chops.
- Bake 8 to 12 minutes, to 145F. Rest the chops 5 minutes while the sauce simmers 2 to 3 minutes.
- Spoon the apples, onions and sauce over the chops and scatter with thyme.
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.
Cut the apples into wedges, not slices. Wedges hold their shape and give you real bites of apple in the sauce.
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.
7) Butternut Squash Risotto with Sage
7) Butternut Squash Risotto with Sage
Starting with a finely chopped shallot gives the base a softer, sweeter onion flavor that lets the squash take center stage. Toasting the arborio rice for two minutes and then letting the white wine absorb adds a gentle brightness to balance the butter and Parmesan. It can stand as a meatless main or sit beside a holiday spread, and a final splash of warm broth keeps it loose and spoonable.
Ingredients
- 1 small butternut squash (about 2 lb), peeled, seeded and cut into 1/2 inch cubes (about 4 cups), divided
- 2 tbsp olive oil, divided
- 1/4 tsp kosher salt and 1/8 tsp black pepper, plus more to taste
- 6 cups low sodium chicken or vegetable broth
- 4 tbsp unsalted butter, divided
- 1 large shallot, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 1 cup finely grated Parmesan, plus more for serving
- Pinch of ground nutmeg
- 12 fresh sage leaves
Cooking Instructions
- Heat the oven to 425F. Roast half the squash with 1 tbsp oil, the salt and pepper 25 to 30 minutes.
- Keep the broth warm. Soften the shallot in 1 tbsp each butter and oil over medium heat, 2 to 3 minutes.
- Add the remaining squash and 1 cup broth. Cover and cook 8 to 10 minutes, mash, then add garlic 30 seconds.
- Toast the rice 2 minutes and stir in the wine. Add broth 1/2 cup at a time, 18 to 22 minutes.
- Off the heat, stir in Parmesan, 1 tbsp butter, nutmeg, salt and pepper, loosening with broth if stiff.
- Fry the sage in 2 tbsp foaming butter 30 to 60 seconds. Top with roasted squash, sage and sage butter.
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.
One thing to watch: rice sticking and scorching. The heat was too high or stirring stopped during the last 5 minutes, when the starch is thickest. The fix is simple: lower to medium and stir every 20 to 30 seconds near the end.
8) Mushroom Risotto
8) Mushroom Risotto
A mix of cremini, shiitake and oyster mushrooms gives this risotto layers of earthy flavor and a variety of textures. Toasting the Arborio until the edges look translucent, then adding warm stock a cup at a time, coaxes out the starch that makes it naturally creamy. Stirring in cold butter and Parmesan off the heat gives it a glossy, flowing finish worthy of a holiday table.
Ingredients
- 6 cups low sodium chicken or vegetable stock, kept warm
- 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced 1/4 inch thick
- 2 tbsp olive oil, divided
- 4 tbsp unsalted butter, divided
- 2 tsp chopped fresh thyme, divided
- 1 large shallot, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3/4 cup finely grated Parmesan, plus more for serving
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Cooking Instructions
- Brown the mushrooms in two batches, each in 1 tbsp oil and butter, 6 to 7 minutes. Season with salt and thyme.
- Over medium, cook the shallot in 1 tbsp butter 3 minutes and the garlic 30 seconds.
- Toast the rice 2 minutes until the edges look translucent, then stir in the wine until absorbed.
- Add warm stock 1 cup at a time, stirring, 18 to 22 minutes until tender with a slight bite. Fold in two thirds of the mushrooms.
- Off the heat, stir in the last butter, Parmesan and a splash of stock until glossy. Top with mushrooms, Parmesan and parsley.
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.
Finish with a squeeze of lemon if the risotto tastes rich but a little dull. Half a teaspoon of juice is enough to sharpen the mushrooms and cheese without tasting like lemon.
9) Pumpkin Pasta with Brown Butter and Sage
9) Pumpkin Pasta with Brown Butter and Sage
Browning the butter until it smells nutty gives the pumpkin sauce a toasty depth that plain melted butter cannot match. A pinch each of nutmeg and cayenne adds warmth without making the dish taste like dessert, and shallot and garlic keep it firmly savory. Tossing the rigatoni with reserved pasta water makes the sauce glossy enough to slip inside every tube.
Ingredients
- 12 oz rigatoni or penne
- 1 tbsp salt for the pasta water
- 6 tbsp unsalted butter
- 12 to 16 fresh sage leaves, patted dry
- 1 medium shallot, finely chopped, and 3 cloves garlic, minced
- 1 cup canned pumpkin puree (not pie filling)
- 3/4 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/4 tsp ground nutmeg and 1/8 tsp cayenne pepper
- 3/4 tsp kosher salt and 1/2 tsp black pepper
- 1/2 cup finely grated Parmesan, plus more for serving
Cooking Instructions
- Cook the pasta in salted water until al dente. Reserve 1 1/2 cups pasta water and drain.
- Brown the butter with the sage in a 12 inch skillet over medium 4 to 6 minutes, swirling often, until golden and nutty. Remove the crisp sage.
- Over medium low, cook the shallot 2 minutes, then the garlic 1 minute.
- Whisk in the pumpkin, cream, broth, spices, salt and pepper until smooth. Simmer 3 to 4 minutes, then melt in the Parmesan over low.
- Toss the pasta with 1/2 cup pasta water 1 to 2 minutes, adding more as needed. Top with crumbled sage and Parmesan.
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.
Pat the sage leaves completely dry before they go into the butter. Wet leaves spit, cool the butter and turn limp instead of crisp. If they came from the refrigerator, let them sit on a towel for a few minutes first.
10) Eggplant Parmesan
10) Eggplant Parmesan
Seasoning the panko with Parmesan, oregano and garlic powder gives each eggplant slice a savory, crunchy coat that holds up under the sauce. Swapping the pans between racks halfway through helps every slice turn evenly golden. Dolloping the last of the marinara on top while leaving some crust exposed keeps a little crunch in the finished dish, and fresh basil between the layers adds a sweet, herbal note.
Ingredients
- 2 large globe eggplants (about 2 1/2 lb total), sliced into 1/2 inch rounds
- 1 tbsp plus 1 tsp kosher salt, divided, and 1/2 tsp black pepper
- 3/4 cup all purpose flour
- 3 large eggs beaten with 2 tbsp water
- 2 cups panko breadcrumbs
- 1 1/4 cups finely grated Parmesan, divided
- 1 tsp each dried oregano and garlic powder
- 4 tbsp olive oil, for the pans and drizzling
- 4 cups marinara sauce, plus more for serving
- 3 cups shredded low moisture mozzarella (about 12 oz)
- 1/2 cup fresh basil leaves, torn, plus more for serving
Cooking Instructions
- Salt the eggplant with 1 tbsp salt for 30 minutes. Rinse and press very dry. Heat the oven to 425F.
- Season the flour with 1/2 tsp salt and the pepper. Mix the panko, 1/2 cup Parmesan, oregano, garlic powder and remaining salt.
- Dredge the slices in flour, egg and panko. Arrange on two oiled sheet pans and drizzle with oil.
- Bake 12 minutes, flip, swap the pans and bake 10 to 13 minutes more until golden. Lower the oven to 375F.
- Spread 3/4 cup sauce in a 9×13 dish. Twice layer eggplant, 3/4 cup sauce, 1 cup mozzarella, 1/4 cup Parmesan, basil.
- Top with the last eggplant, remaining sauce, cheese and basil. Bake 30 to 35 minutes and rest 15 minutes.
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.
Do not skip pressing the slices dry after rinsing. Salting pulls the water to the surface. Pressing gets rid of it.
11) Stuffed Shells with Spinach and Ricotta
11) Stuffed Shells with Spinach and Ricotta
Squeezing the thawed spinach until almost no liquid remains is the key step that keeps the ricotta filling creamy rather than watery. A pinch of nutmeg in the filling adds a subtle warmth that pairs beautifully with spinach and cheese. Undercooking the shells by two minutes keeps them sturdy enough to stuff and lets them finish tender in the oven.
Ingredients
- 12 oz jumbo pasta shells (about 30 shells)
- 1 tbsp salt for the pasta water
- 15 oz whole milk ricotta cheese
- 10 oz frozen chopped spinach, thawed and squeezed very dry
- 1 1/2 cups shredded low moisture mozzarella, divided
- 1/2 cup grated Parmesan cheese and 1 large egg
- 2 cloves garlic, minced
- 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp ground nutmeg
- 1 tbsp chopped fresh basil or 1 tsp dried Italian seasoning
- 24 oz jar marinara sauce (about 3 cups)
- Fresh basil for serving, optional
Cooking Instructions
- Boil the shells in salted water 2 minutes less than the package directs, about 9 minutes, stirring gently at first. Drain and cool on a sheet.
- Heat the oven to 375F. Spread 1 1/2 cups marinara in a 9×13 inch baking dish.
- Squeeze the spinach dry in a towel. Mix with the ricotta, 1 cup mozzarella, Parmesan, egg, garlic, seasonings and basil until evenly combined.
- Fill 24 shells with about 2 tbsp each, open side up in the dish. Top with remaining sauce and mozzarella.
- Cover with foil and bake 25 minutes, then uncover 10 to 15 minutes until bubbling and golden. Rest 5 minutes and top with basil.
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.
Finish with fresh basil or a drizzle of good olive oil at the table. It brightens the rich cheese and tomato flavors.
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.
12) Slow Cooker Pot Roast with Root Vegetables
12) Slow Cooker Pot Roast with Root Vegetables
Cooking the tomato paste and deglazing the skillet with red wine builds a rich, savory base that turns into a glossy gravy. Thyme, rosemary and bay leaves perfume the roast as it slowly braises over carrots, parsnips and baby Yukon Golds. It makes a cozy, hands off centerpiece for a holiday table or a cold weekend.
Ingredients
- 1 lb carrots and 2 medium parsnips, peeled and cut into 2 inch pieces
- 1 1/2 lb baby Yukon Gold potatoes, larger ones halved
- 1 large yellow onion, cut into 8 wedges, and 5 cloves garlic, smashed
- 1 (3 to 4 lb) boneless beef chuck roast
- 2 tsp kosher salt and 1 tsp black pepper, plus more to taste
- 2 tbsp vegetable oil
- 2 tbsp tomato paste
- 1/2 cup dry red wine
- 1 cup low sodium beef broth and 1 tbsp Worcestershire sauce
- 4 sprigs fresh thyme, 2 sprigs fresh rosemary and 2 bay leaves
- 2 tbsp cornstarch whisked with 2 tbsp cold water
Cooking Instructions
- Place the carrots, potatoes, parsnips, onion and garlic in a 6 quart slow cooker.
- Season the dry roast and sear in the oil over medium high until deeply browned, about 4 minutes per side. Set on the vegetables.
- Cook the tomato paste 1 minute, then simmer the wine 1 minute, scraping. Add broth and Worcestershire and pour over.
- Tuck in the herbs. Cover and cook on LOW 8 to 9 hours or HIGH 5 to 6 hours until fork tender and it pulls apart easily.
- Strain and skim the liquid, simmer with the slurry 1 to 2 minutes until thick and season. Serve with the roast and 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.
One thing to watch: dry, stringy roast. Either the wrong cut was used or the roast was left on high for too long after it was done. The fix is simple: use chuck, cook on low when you can, and switch to the warm setting once it is fork tender. If the meat is already dry, shred it and stir it into the gravy to serve.
“Nobody at the table remembers whether there was a turkey. They remember that dinner was good and you were relaxed.”
13) Slow Cooker Beef Bourguignon
13) Slow Cooker Beef Bourguignon
Patting the chuck very dry and browning it in three batches gives each cube a deep crust instead of a gray, steamed surface. The lid then stays on for hours while the beef turns fork tender, freeing up your stovetop and oven. Cremini mushrooms seared in butter at the end add a meaty, earthy bite, and a scatter of parsley brightens the dark, wine rich sauce.
Ingredients
- 6 oz thick cut bacon, cut into 1/2 inch pieces
- 3 lb boneless beef chuck roast, fully thawed, cut into 2 inch cubes
- 1 1/2 tsp kosher salt and 1 tsp black pepper
- 1 to 2 tbsp olive oil, as needed
- 1 large yellow onion, diced, and 2 carrots, cut into 1/2 inch pieces
- 4 cloves garlic, minced, and 2 tbsp tomato paste
- 3 tbsp all purpose flour
- 2 cups dry red wine, such as Pinot Noir, and 2 cups low sodium beef broth
- 3 sprigs fresh thyme (or 1 tsp dried) and 1 bay leaf
- 1 1/2 cups frozen pearl onions
- 2 tbsp unsalted butter and 1 lb cremini mushrooms, halved
- 2 tbsp chopped fresh parsley, plus mashed potatoes or noodles, for serving
Cooking Instructions
- Crisp the bacon 6 to 8 minutes. Brown the seasoned beef in the fat in three batches.
- Move both to a 6 quart slow cooker. Cook the onion and carrots 5 minutes, then stir in garlic, paste and flour.
- Cook 2 minutes. Boil the wine 3 to 4 minutes, add the broth, thyme and bay leaf and pour over the beef.
- Cook on LOW 8 to 9 hours or HIGH 4 1/2 to 5 hours, adding pearl onions the last hour.
- Brown the mushrooms in butter about 8 minutes and stir in. Remove the bay leaf and thyme stems.
- Season to taste, sprinkle with parsley and serve over mashed potatoes or noodles.
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.
One thing to watch: the beef is tough. It needs more time, not less. Tough beef at hour 8 usually means the cubes were large and the pot was full. Give it another hour on LOW and test again.
14) Mississippi Pot Roast
14) Mississippi Pot Roast
No broth or water goes into the pot, since the chuck roast and butter release plenty of juices that become a rich, concentrated gravy. A splash of pepperoncini brine adds a gentle, vinegary tang, and the peppers themselves turn soft and mellow enough to serve on top. For a thicker sauce, a quick cornstarch slurry simmered with some of the juices makes it perfect over mashed potatoes or egg noodles.
Ingredients
- 3 to 4 lb boneless chuck roast, fully thawed
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 1/2 cup (1 stick) unsalted butter
- 6 to 8 whole pepperoncini peppers
- 2 to 3 tbsp pepperoncini brine from the jar
- 1/2 tsp freshly ground black pepper
- 1 tbsp cornstarch, optional, for gravy
- 2 tbsp cold water, for the cornstarch slurry
- Mashed potatoes, rice or egg noodles, for serving
Cooking Instructions
- Pat the roast dry, trim any thick fat cap to 1/4 inch and set it in a 6 quart slow cooker.
- Sprinkle the ranch and au jus mixes evenly over the roast and add the pepper. Top with the butter, pepperoncini and brine. Add no other liquid.
- Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours, until it pulls apart easily with a fork. Do not lift the lid.
- Shred the beef with two forks, discarding large pieces of fat, and stir it back into the juices.
- For thicker gravy, simmer 1 cup of juices with the slurry 2 minutes and stir back in. Serve over mashed potatoes, rice or egg noodles with the pepperoncini.
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.
If the roast is much thicker on one end, tuck the thin end under itself so the whole piece sits at a similar height. It will cook more evenly that way.
15) Slow Cooker Pulled Pork
15) Slow Cooker Pulled Pork
The homemade barbecue sauce starts with the strained cooking juices, simmered with ketchup, cider vinegar, brown sugar and yellow mustard until thick and tangy. Tossing the shredded meat with only half the sauce keeps it moist without drowning it, leaving the rest for the table. A quick run under the broiler crisps the edges, giving soft pulled pork a little crunch in every bite.
Ingredients
- 4 to 5 lb bone in pork shoulder (pork butt), fully thawed
- 1/4 cup plus 3 tbsp packed brown sugar, divided
- 2 tbsp plus 1/2 tsp smoked paprika, divided
- 1 tbsp each chili powder, garlic powder and onion powder, plus 1 tsp ground cumin
- 2 tsp kosher salt and 1 tsp black pepper, plus more to taste
- 1 large yellow onion, sliced, and 4 garlic cloves, smashed
- 1/2 cup apple cider vinegar, divided
- 2 tbsp Worcestershire sauce, divided
- 1/2 cup water
- 1 cup ketchup
- 1 tbsp yellow mustard
Cooking Instructions
- Pat the pork dry. Rub with 1/4 cup sugar, 2 tbsp paprika, the spices, salt and pepper. Chill overnight if you can.
- Layer onion, garlic and pork, fat side up, in a 6 quart cooker. Add 1/4 cup vinegar, 1 tbsp Worcestershire and water.
- Cover and cook on LOW 8 to 10 hours or HIGH 5 to 6 hours until the bone slides out.
- Shred the pork on a sheet pan, discarding bone and fat. Strain and skim the cooking liquid into a saucepan.
- Add ketchup, remaining vinegar, sugar, Worcestershire, mustard and paprika. Simmer 10 to 15 minutes until thick and season.
- Toss the pork with half the sauce and broil 4 to 6 inches from the heat 3 to 5 minutes until crisp.
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.
Set the roast fat side up. As the fat cap melts, it bastes the meat below it.
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.
16) Slow Cooker Butternut Squash Soup
16) Slow Cooker Butternut Squash Soup
Seasoning with salt a little at a time at the end is what keeps the squash and apple tasting savory and balanced rather than sweet. Because everything goes into the slow cooker raw, prep is just peeling, cubing and a quick blend with an immersion blender. Lemon juice brightens the finish, an optional pinch of cayenne adds warmth, and toasted pepitas give each bowl some crunch.
Ingredients
- 3 lb butternut squash, peeled, seeded and cut into 1 inch cubes (about 8 cups)
- 1 large yellow onion, diced
- 1 medium Honeycrisp or Granny Smith apple, peeled, cored and chopped
- 4 cloves garlic, smashed, and 6 fresh sage leaves
- 1/2 tsp dried thyme and 1/4 tsp ground nutmeg
- 1 tsp kosher salt, plus more to taste, and 1/4 tsp black pepper
- 4 cups low sodium vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tbsp fresh lemon juice (about half a lemon)
- Pinch of cayenne pepper, optional
- Toasted pepitas or croutons, for serving
Cooking Instructions
- Add the squash, onion, apple, garlic, sage, thyme, nutmeg, 1 tsp salt, pepper and broth to a 6 quart slow cooker and stir once.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours without lifting the lid, until the squash is completely tender and mashes easily.
- Blend with an immersion blender about 2 minutes until smooth, or blend in batches with the lid vented.
- Stir in the cream, lemon juice and cayenne if using. Season with salt 1/4 tsp at a time until savory and balanced.
- Thin with warm broth or reduce uncovered on HIGH 20 to 30 minutes. Top with pepitas or croutons.
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.
Microwave the whole squash for 3 minutes before peeling. The skin softens just enough to make the peeler glide instead of skip.
17) Italian Wedding Soup
17) Italian Wedding Soup
Lemon zest and fresh parsley mixed into the beef and pork give these little meatballs a bright flavor that stands out in the rich broth. A small cookie scoop and wet hands make quick work of shaping about forty even meatballs, which bake before they ever touch the soup. Keep the pot at a gentle simmer once they go in so they stay round and intact.
Ingredients
- 2 slices white sandwich bread, crusts removed, torn, and 1/4 cup whole milk
- 1/2 lb each ground beef (85 percent lean) and ground pork
- 1/2 cup finely grated parmesan, plus more for serving
- 1 large egg
- 4 cloves garlic, minced, divided
- 2 tbsp chopped fresh parsley and 1/2 tsp grated lemon zest
- 3/4 tsp kosher salt and 1/4 tsp black pepper, plus more to taste
- 2 tbsp olive oil
- 1 onion, 2 carrots and 2 celery stalks, finely diced
- 8 cups low sodium chicken broth and 1 parmesan rind, optional
- 3/4 cup acini di pepe or orzo
- 5 oz baby spinach or 1 small head escarole, chopped, plus 1 to 2 tsp lemon juice
Cooking Instructions
- Heat the oven to 400F and line a sheet pan with parchment. Soak the bread in the milk 5 minutes, then mash.
- Mix in the meats, parmesan, egg, 2 cloves garlic, parsley, zest, salt and pepper. Shape about 40 one inch meatballs.
- Bake 10 to 12 minutes until set. Meanwhile, heat the oil in a 6 quart pot over medium.
- Cook the vegetables 8 minutes, then the garlic 1 minute. Add the broth and rind and bring to a simmer.
- Simmer the meatballs gently 10 minutes. Add the pasta and cook 8 to 10 minutes until meatballs reach 160F.
- Remove the rind, wilt the greens 2 to 3 minutes, add lemon juice and season. Serve with parmesan.
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.
Do not skip the parmesan rind. Save rinds in the freezer for exactly this purpose. They add a savory depth that grated cheese alone cannot.
18) Swedish Meatballs
18) Swedish Meatballs
Soaking the panko in milk before mixing creates a tender base that keeps the meatballs soft and juicy. Grated onion melts right into the beef and pork, so you get its sweetness without any crunchy bits. Browning the meatballs and then letting them finish in the gravy means the browned bits flavor the sauce while the meatballs soak up its creamy richness.
Ingredients
- 1/2 cup panko breadcrumbs
- 1/3 cup whole milk
- 1 large egg
- 1/4 cup grated yellow onion
- 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp each ground allspice and nutmeg
- 1 lb ground beef (85 percent lean) and 1/2 lb ground pork
- 4 tbsp unsalted butter, divided, and 1 tbsp neutral oil
- 3 tbsp all purpose flour
- 2 cups low sodium beef broth
- 1 tsp each Worcestershire sauce and Dijon mustard
- 1/2 cup heavy cream
- 2 tbsp chopped fresh parsley or dill, for serving
Cooking Instructions
- Soak the panko in the milk 5 minutes. Mix in the egg, onion and seasonings, then the meats just until combined.
- Roll into about 30 meatballs, 1 1/4 inch each, chilling 20 minutes if very soft.
- Brown in 1 tbsp butter and the oil in a 12 inch skillet, in two batches, 5 to 6 minutes each.
- Pour off most fat. Melt 3 tbsp butter and whisk in the flour 1 to 2 minutes until light golden.
- Whisk in the broth, Worcestershire and mustard and simmer 3 minutes. Stir in the cream.
- Simmer the meatballs in the gravy 8 to 10 minutes, to 160F. Season and sprinkle with herbs.
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.
One thing to watch: lumpy gravy. Broth was added too fast to the roux. Pour in the first 1/2 cup slowly while whisking, let it smooth into a paste, then add the rest gradually. If lumps remain, whisk hard or strain the gravy before adding the cream.
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.
19) Classic Meat Lasagna
19) Classic Meat Lasagna
The meat sauce simmers uncovered for half an hour, which thickens it enough that the layers slice cleanly instead of sliding apart. Toasting the tomato paste with the garlic and adding a teaspoon of sugar rounds out the acidity of the crushed tomatoes and tomato sauce. Baking under greased foil first and then uncovered gives tender noodles with a golden, bubbling top that is perfect for a hungry crowd.
Ingredients
- 1 lb ground beef (85 percent lean) and 1 lb Italian sausage, casings removed
- 1 medium yellow onion, finely chopped, and 4 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes, 1 (15 oz) can tomato sauce and 1/2 cup water
- 2 tsp dried basil, 1 tsp dried oregano and 1 tsp sugar
- 2 tsp kosher salt and 3/4 tsp black pepper, divided, plus more to taste
- 1/4 cup plus 2 tbsp chopped fresh parsley, divided
- 15 oz whole milk ricotta and 1 large egg
- 1 cup grated Parmesan, divided
- 12 regular lasagna noodles
- 1 lb low moisture mozzarella, shredded (about 4 cups)
Cooking Instructions
- Heat the oven to 375F. Brown the beef and sausage over medium high to 160F. Drain all but 1 tbsp fat.
- Soften the onion 5 minutes, then cook the garlic and paste 1 minute. Add the tomatoes, sauce, water, herbs and sugar.
- Add 1 1/2 tsp salt and 1/2 tsp pepper. Simmer uncovered 30 minutes and stir in 1/4 cup parsley.
- Boil the noodles 2 minutes short of package time. Mix ricotta, egg, 1/2 cup Parmesan, 2 tbsp parsley, salt and pepper.
- Layer a 9×13 inch dish with 1 cup sauce, 4 noodles, half the ricotta, 1 cup mozzarella, 1 1/2 cups sauce. Repeat.
- Top with last noodles, sauce, 2 cups mozzarella, 1/2 cup Parmesan. Bake covered 25 minutes, uncovered 20 to 25, then rest 15.
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.
One thing to watch: curdled, grainy ricotta. Part skim ricotta or ricotta with stabilizers can turn grainy in a hot oven. Use whole milk ricotta and do not overbake. Mixing in the egg and Parmesan also helps it stay smooth.
20) Homemade Chicken Pot Pie
20) Homemade Chicken Pot Pie
Heating a baking sheet on the lowest rack before the pie goes in helps the bottom crust bake crisp instead of soggy. Letting the filling cool for ten minutes before pouring it into the crust also protects the pastry. Thyme and a creamy broth and milk sauce give the classic flavor, and refrigerated pie crusts keep the effort manageable.
Ingredients
- 6 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 cup all purpose flour
- 2 cups low sodium chicken broth
- 1 cup whole milk
- 3 cups cooked chicken, shredded or diced
- 1 cup frozen peas
- 1 tsp dried thyme
- 3/4 tsp kosher salt, or to taste, and 1/2 tsp black pepper
- 1 (14.1 oz) box refrigerated pie crusts (2 crusts)
- 1 large egg, beaten with 1 tbsp water
Cooking Instructions
- Heat a baking sheet on the lowest rack at 400F. Let the crusts stand 15 minutes, then fit one into a 9 inch deep dish pie plate.
- Cook the onion, carrots and celery in the butter about 7 minutes. Add garlic 1 minute, then flour 1 to 2 minutes.
- Stir in the broth and milk and simmer 3 to 5 minutes until thick. Add chicken, peas and seasonings. Cool 10 minutes.
- Fill the crust, top with the second crust, crimp and cut slits. Brush with egg wash.
- Bake on the hot sheet 35 to 40 minutes until deep golden and bubbling, covering the edges with foil if needed. Rest 15 minutes.
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.
One thing to watch: bland filling. Rotisserie chicken and store crusts vary in salt, and the crust dilutes everything. The fix is simple: taste the filling and season until it tastes slightly too salty on its own. Add 1 tsp lemon juice if it tastes heavy.
21) Chicken and Wild Rice Casserole
21) Chicken and Wild Rice Casserole
Fully cooked wild rice folded into the sauce keeps every grain tender with a pleasant, chewy bite. Cremini mushrooms browned in butter add a deep, earthy savoriness to the creamy sauce. With buttered panko on top and a filling that feeds a crowd, it makes a lovely main dish or hearty side for a holiday spread.
Ingredients
- 1 cup uncooked wild rice (or wild rice blend), rinsed
- 3 cups low sodium chicken broth or water, for the rice
- 4 tbsp unsalted butter, plus 2 tbsp melted
- 8 oz cremini mushrooms, sliced
- 1 onion, 2 celery ribs and 1 carrot, diced, plus 3 cloves garlic, minced
- 1 tsp dried thyme and 1/2 tsp dried rubbed sage
- 1/3 cup all purpose flour
- 2 cups low sodium chicken broth and 1 1/2 cups whole milk
- 1/2 cup finely grated Parmesan
- 1 1/4 tsp kosher salt, divided, and 1/2 tsp black pepper
- 3 cups shredded cooked chicken
- 1 cup panko breadcrumbs, plus chopped parsley, optional
Cooking Instructions
- Simmer the rinsed rice with 3 cups broth and 1/4 tsp salt, covered, 40 to 50 minutes until tender. Drain.
- Heat the oven to 375F and butter a 9 by 13 inch dish. Brown the mushrooms in 4 tbsp butter 6 minutes.
- Cook the vegetables 5 minutes, then garlic and herbs 30 seconds. Stir in the flour 1 minute.
- Slowly stir in the broth, then milk, and simmer 3 to 4 minutes. Off heat, add Parmesan, salt and pepper.
- Fold in the rice and chicken and spread in the dish. Top with panko tossed in the melted butter.
- Bake uncovered 25 to 30 minutes until golden and 165F in the center. Rest 10 minutes, add parsley.
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.
One thing to watch: crunchy, undercooked rice. The rice was not cooked long enough before it went into the casserole, or a blend was cooked on the wild rice schedule. Wild rice is done when most grains have burst open to show a pale interior. If the baked casserole has hard grains, cover it with foil, add 1/2 cup hot broth and bake 15 more minutes. The grains will soften somewhat but never fully.
22) Slow Cooker Turkey Chili
22) Slow Cooker Turkey Chili
Fire roasted tomatoes and smoked paprika give this lean turkey chili a smoky depth that usually comes from beef. Kidney and black beans make it hearty, while a spoonful each of Worcestershire sauce and brown sugar rounds out the acidity of the tomatoes. Set out cheddar, sour cream, green onions, cilantro and lime wedges so everyone can finish their own bowl.
Ingredients
- 1 tbsp olive oil
- 2 lb 93 percent lean ground turkey, fully thawed
- 1 large yellow onion and 1 red bell pepper, diced, plus 4 garlic cloves, minced
- 2 tbsp tomato paste
- 3 tbsp chili powder, 2 tsp ground cumin, 1 1/2 tsp smoked paprika and 1 tsp dried oregano
- 1/4 tsp cayenne pepper, or to taste
- 1 1/2 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 1 (28 oz) can fire roasted diced tomatoes and 1 (15 oz) can tomato sauce
- 1 (15 oz) can each kidney beans and black beans, drained and rinsed
- 1 cup low sodium chicken broth and 1 bay leaf
- 1 tbsp each Worcestershire sauce and brown sugar
- Shredded cheddar, sour cream, green onions, cilantro and lime wedges, for serving
Cooking Instructions
- Brown the turkey in the oil over medium high heat, breaking it up, 6 to 8 minutes until browned and no pink remains.
- Add the onion, pepper and garlic for 4 to 5 minutes, then the tomato paste, spices, salt and pepper for 1 minute.
- Transfer to a 6 quart slow cooker with the tomatoes, sauce, beans, broth, Worcestershire, sugar and bay leaf.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours. Do not lift the lid.
- Discard the bay leaf and season. If thin, cook uncovered on HIGH 20 to 30 minutes. Serve with the toppings.
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.
Brown the turkey well. Those darker bits are where much of the flavor lives, and they carry through the whole pot.
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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