12 Ina Garten Thanksgiving Menu Recipes (Turkey to Pie)

A Thanksgiving menu inspired by Ina Garten works because every dish earns its place: a golden roast turkey, a handful of classic sides done really well, and pie to finish. This collection follows the meal in order, from the bird and stuffing through gravy, vegetables, cranberries and cornbread, and ends with two pies for dessert.

Most of the work can happen before the big day. The gravy, cranberry conserve, stuffing, mashed potatoes and pies all come with make-ahead notes in the steps, so Thursday is mostly roasting, reheating and setting the table. Cook the whole menu for a crowd, or pull a few dishes into your own family traditions.

1. Perfect Roast Turkey

Lemon, garlic and a big bunch of thyme go inside the bird, and herb butter goes under the skin, so the meat is seasoned from both directions. One hot oven temperature keeps the method simple and turns the skin deep golden and crisp. This is the centerpiece the rest of the menu is built around.

Servings: 10 to 12

Total time: 3 hours 45 minutes

Ingredients

• 1 (12- to 14-pound) fresh turkey, neck and giblets removed
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh sage
• 1 teaspoon grated lemon zest
• Kosher salt and freshly ground black pepper
• 1 large bunch fresh thyme sprigs
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 1 large yellow onion, cut into thick slices
• 1 cup chicken stock, plus more as needed

Instructions

1. If your turkey is frozen, thaw it in the refrigerator, allowing about 24 hours for every 4 to 5 pounds. Keep it refrigerated until you are ready to roast.
2. Set an oven rack in the lowest third of the oven and preheat to 425°F (220°C).
3. In a small bowl, mash the softened butter with the chopped thyme, sage, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper.
4. Pat the turkey very dry with paper towels and set it on a rack in a large roasting pan. Season the cavity generously with salt and pepper, then fill it with the thyme sprigs, lemon halves and garlic. Tie the legs together with kitchen string and tuck the wing tips under the body.
5. Gently loosen the skin over the breast with your fingers. Rub half of the herb butter under the skin and spread the rest over the outside of the bird. Season the outside generously with salt and pepper.
6. Scatter the onion slices around the turkey and pour the stock into the pan.
7. Roast for 2 1/2 to 3 hours, until a thermometer inserted into the thickest part of the thigh and the thickest part of the breast (not touching bone) reads 165°F (74°C) and the juices run clear. If the skin browns too quickly, tent it loosely with foil, and add a little more stock if the pan looks dry.
8. Transfer the turkey to a cutting board, cover loosely with foil and let it rest for 20 to 30 minutes before carving. Save the pan drippings for the gravy.

2. Herb and Apple Stuffing

Toasted bread cubes soak up a buttery mix of onion, celery, tart apple and fresh sage, with dried cranberries adding little bursts of sweetness. Baking it in its own dish gives you a crisp top and a soft, savory middle, and the whole thing can be assembled a day ahead.

Servings: 10 to 12

Total time: 1 hour 30 minutes

Ingredients

• 1 (1-pound) loaf country white or sourdough bread, cut into 3/4-inch cubes (about 12 cups)
• 8 tablespoons (1 stick) unsalted butter, plus more for the dish
• 2 cups diced yellow onion (2 onions)
• 1 1/2 cups diced celery (3 stalks)
• 2 Granny Smith apples, unpeeled, cored and diced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme leaves
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup dried cranberries
• 2 large eggs
• 2 1/2 cups chicken stock

Instructions

1. Preheat the oven to 350°F (175°C). Spread the bread cubes on two sheet pans and toast for 15 to 20 minutes, tossing once, until dry and lightly golden. Let cool. The toasted cubes keep in an airtight container for up to 2 days.
2. Melt the butter in a large skillet over medium heat. Add the onion, celery, apples, salt and pepper and cook for 10 to 12 minutes, stirring occasionally, until the vegetables are tender. Stir in the sage and thyme and cook for 1 minute more. Remove from the heat and stir in the parsley and dried cranberries.
3. In a very large bowl, whisk the eggs with the chicken stock. Add the toasted bread and the vegetable mixture and toss well until the bread has absorbed most of the liquid.
4. Butter a 9 x 13-inch baking dish and spoon in the stuffing without packing it down. To make ahead, cover and refrigerate for up to 1 day, then add about 10 minutes to the covered baking time.
5. Cover the dish with foil and bake for 25 minutes. Uncover and bake for 20 to 25 minutes more, until the top is crisp and golden and a thermometer in the center reads 165°F (74°C). Serve hot.

3. Make-Ahead Garlic Mashed Potatoes

Garlic cloves simmered gently in half-and-half turn mellow and sweet, then get mashed right into Yukon Gold potatoes with butter, cream cheese and Parmesan. The cream cheese keeps the potatoes silky even after a couple of days in the fridge, which makes this an easy side to cross off your list early.

Servings: 10

Total time: 50 minutes

Ingredients

• 5 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
• Kosher salt
• 12 garlic cloves, peeled
• 1 1/2 cups half-and-half
• 10 tablespoons unsalted butter, divided, plus more for the dish
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced fresh chives

Instructions

1. Put the potatoes in a large pot, cover with cold water by an inch and add 1 tablespoon salt. Bring to a boil, then simmer for 20 to 25 minutes, until very tender when pierced with a fork.
2. Meanwhile, combine the garlic and half-and-half in a small saucepan and simmer over low heat for 15 to 20 minutes, until the garlic is very soft. Do not let it boil. Mash the garlic into the cream with a fork, then add 8 tablespoons of the butter and let it melt.
3. Drain the potatoes and return them to the pot over low heat for about 1 minute to dry out. Pass them through a ricer or mash them well.
4. Stir in the hot garlic cream, cream cheese, sour cream, Parmesan, 2 teaspoons salt and the pepper until smooth. Taste and adjust the seasoning.
5. To serve right away, stir in the chives and spoon into a warm bowl.
6. To make ahead, spoon the potatoes into a buttered 3-quart baking dish, dot the top with the remaining 2 tablespoons butter, cool, cover and refrigerate for up to 2 days. Reheat covered at 350°F (175°C) for 30 minutes, then uncover and bake 10 to 15 minutes more, until hot throughout and 165°F (74°C) in the center. Sprinkle with chives before serving.

4. Make-Ahead Turkey Gravy

This gravy starts with onions cooked slowly in butter until golden, then thickened with flour and good stock. Because it’s made days ahead, there’s no frantic whisking while the turkey rests. A ladle of the roasting-pan drippings stirred in at the end gives it a just-made flavor.

Servings: 10 to 12 (about 4 cups)

Total time: 35 minutes

Ingredients

• 8 tablespoons (1 stick) unsalted butter
• 1 large yellow onion, halved and thinly sliced (about 2 cups)
• 1/2 cup all-purpose flour
• 4 cups hot chicken or turkey stock
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon apple cider vinegar
• Pan drippings from the roast turkey
• 2 tablespoons heavy cream (optional)

Instructions

1. Melt the butter in a large saucepan over medium-low heat. Add the onion and cook for 12 to 15 minutes, stirring often, until soft and deep golden.
2. Sprinkle in the flour and cook, whisking constantly, for 2 to 3 minutes to cook out the raw flour taste.
3. Slowly whisk in the hot stock. Add the thyme, salt and pepper, bring to a simmer and cook for 5 to 8 minutes, until thickened. Stir in the vinegar. For a smooth gravy, purée with an immersion blender; otherwise leave the onions in.
4. To make ahead, cool the gravy, transfer to an airtight container and refrigerate for up to 3 days or freeze for up to 1 month.
5. On Thanksgiving, reheat the gravy in a saucepan over medium-low heat. Spoon off the fat from the turkey roasting pan, set the pan over medium heat, add a ladle of gravy and scrape up the browned bits. Whisk this back into the saucepan with the cream, if using, and bring to a full simmer for 2 to 3 minutes. Taste for seasoning and serve hot.

5. Haricots Verts with Shallots

Blanching the beans ahead of time leaves only a quick toss in the pan with sweet, golden shallots before dinner. They stay bright green and crisp, a fresh contrast to all the creamy sides, and a little lemon zest with toasted almonds finishes them nicely.

Servings: 8

Total time: 30 minutes

Ingredients

• Kosher salt
• 2 pounds haricots verts (thin French green beans), stem ends trimmed
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 large shallots, thinly sliced
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon grated lemon zest
• 1/3 cup toasted sliced almonds (optional)

Instructions

1. Fill a large bowl with ice water. Bring a large pot of salted water to a boil, add the beans and cook for 2 to 3 minutes, until bright green and crisp-tender.
2. Drain and immediately plunge the beans into the ice water to stop the cooking. Drain again and pat dry. To make ahead, roll the beans in paper towels, seal in a bag and refrigerate for up to 1 day.
3. Heat the butter and olive oil in a very large sauté pan over medium heat. Add the shallots and cook for 8 to 10 minutes, stirring occasionally, until tender and golden.
4. Add the beans, 1 teaspoon salt and the pepper and toss for 3 to 5 minutes, until heated through.
5. Transfer to a platter and sprinkle with the lemon zest and almonds, if using. Serve hot.

6. Roasted Brussels Sprouts with Lemon and Parmesan

High heat does all the work here, caramelizing the cut sides of the sprouts and crisping the loose outer leaves. A squeeze of lemon and a shower of Parmesan straight out of the oven brighten everything, adding a savory edge to a plate full of rich food.

Servings: 8

Total time: 45 minutes

Ingredients

• 2 1/2 pounds Brussels sprouts, trimmed and halved
• 1/3 cup olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, zested and juiced (about 2 tablespoons juice)
• 1/2 cup freshly grated Parmesan cheese
• Pinch of red pepper flakes (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Trimmed and halved sprouts can be refrigerated in a bag for up to 1 day before roasting.
2. Divide the Brussels sprouts between two sheet pans, toss with the olive oil, salt and pepper, and turn them cut side down in a single layer.
3. Roast for 25 to 35 minutes, tossing halfway through, until tender in the center and deeply browned, with crisp outer leaves.
4. Transfer to a serving dish and toss with the lemon zest, lemon juice, Parmesan and red pepper flakes, if using. Taste for salt and serve hot or warm.

7. Cauliflower Gratin

Tender cauliflower florets are bathed in a nutmeg-scented Gruyère sauce and baked under a crunchy, cheesy breadcrumb topping. It’s rich and comforting without being fussy, and it can be assembled a day ahead and baked just before dinner.

Servings: 8

Total time: 1 hour

Ingredients

For the cauliflower:

• 1 large head cauliflower (about 3 pounds), cut into large florets
• Kosher salt
• Butter, for the dish

For the cheese sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups hot whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 3/4 cup grated Gruyère cheese
• 1/4 cup freshly grated Parmesan cheese

For the topping:

• 1/2 cup panko breadcrumbs
• 1/4 cup grated Gruyère cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon unsalted butter, melted

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 9 x 13-inch gratin or baking dish.
2. Bring a large pot of salted water to a boil. Add the cauliflower and cook for 5 to 6 minutes, until tender but still firm. Drain well and let it steam dry in the colander.
3. For the sauce, melt the butter in a medium saucepan over low heat. Add the flour and cook, stirring, for 2 minutes. Pour in the hot milk and whisk until the sauce comes to a boil and thickens, 1 to 2 minutes. Remove from the heat and stir in the salt, pepper, nutmeg, Gruyère and Parmesan.
4. Spread about a third of the sauce in the dish, add the cauliflower in an even layer and spoon the rest of the sauce over the top.
5. Toss the panko with the Gruyère, Parmesan and melted butter and sprinkle it evenly over the cauliflower. To make ahead, cover and refrigerate for up to 1 day, then add 10 to 15 minutes to the baking time.
6. Bake for 25 to 30 minutes, until the top is golden brown and the sauce is bubbling. Serve hot or warm.

8. Maple-Roasted Butternut Squash

Cubes of butternut squash roast with maple syrup, butter and a pinch of cinnamon until the edges caramelize and the centers turn soft. Dried cranberries, toasted pecans and fresh sage make it look festive on the platter, and it’s a lighter alternative to a heavy sweet potato casserole.

Servings: 8

Total time: 55 minutes

Ingredients

• 1 large butternut squash (about 3 1/2 pounds), peeled, seeded and cut into 1-inch cubes
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 2 tablespoons unsalted butter, melted
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/2 cup dried cranberries
• 1/2 cup toasted pecan halves
• 1 tablespoon thinly sliced fresh sage leaves

Instructions

1. Preheat the oven to 400°F (200°C) and line two sheet pans with parchment paper. The squash can be peeled and cubed up to 2 days ahead and refrigerated in an airtight container.
2. In a large bowl, toss the squash with the olive oil, maple syrup, melted butter, salt, pepper and cinnamon. Spread in a single layer on the sheet pans.
3. Roast for 35 to 40 minutes, turning once halfway through, until the squash is tender and caramelized at the edges.
4. Scatter the dried cranberries over the squash for the last 5 minutes of roasting so they plump slightly.
5. Transfer to a platter and top with the pecans and sage. To roast ahead, cook up to 4 hours early and reheat at 350°F (175°C) for 10 to 15 minutes before adding the pecans and sage.

9. Cranberry Fruit Conserve

Fresh cranberries simmer with orange, lemon and diced apple, then get raisins and toasted walnuts stirred in for texture. It’s chunkier and more interesting than the canned kind, and it tastes even better after a day or two in the fridge.

Servings: 10 to 12 (about 4 cups)

Total time: 35 minutes, plus cooling

Ingredients

• 1 (12-ounce) bag fresh cranberries, rinsed and picked over
• 1 3/4 cups sugar
• 1 cup water
• 1 Granny Smith apple, peeled, cored and diced
• 1 orange, zested and juiced
• 1 lemon, zested and juiced
• 1/2 cup raisins
• 1/2 cup toasted walnuts, coarsely chopped

Instructions

1. Combine the cranberries, sugar and water in a medium saucepan. Cook over low heat, stirring, until the sugar dissolves, then raise the heat to medium and simmer for about 5 minutes, until the berries start to pop.
2. Add the apple, orange zest and juice, and lemon zest and juice. Simmer for 15 minutes more, stirring occasionally, until thick and jammy.
3. Remove from the heat and stir in the raisins and walnuts. Let cool to room temperature; the conserve thickens as it cools.
4. Transfer to a container, cover and refrigerate for up to 1 week. Serve chilled or at room temperature.

10. Jalapeño Cheddar Cornbread

A buttery, tender cornbread with pockets of sharp cheddar, scallions and a little heat from fresh jalapeño. Baked in a 9 x 13-inch pan, it feeds a crowd and soaks up gravy beautifully. Bake it in the morning and rewarm it while the turkey rests.

Servings: 12

Total time: 50 minutes

Ingredients

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups whole milk
• 3 large eggs, lightly beaten
• 16 tablespoons (2 sticks) unsalted butter, melted, plus more for the pan
• 8 ounces sharp cheddar cheese, grated (about 2 cups), divided
• 1/3 cup chopped scallions, white and green parts
• 3 tablespoons seeded and minced fresh jalapeño (1 to 2 peppers)
• 1 jalapeño, thinly sliced, for the top (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9 x 13-inch baking pan.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
3. In a separate bowl, whisk the milk, eggs and melted butter. Pour into the dry ingredients and stir until just combined.
4. Fold in 1 1/2 cups of the cheddar, the scallions and the minced jalapeño. Spread the batter evenly in the pan, then sprinkle with the remaining cheddar and the sliced jalapeño, if using.
5. Bake for 30 to 35 minutes, until golden on top and a toothpick inserted in the center comes out clean. Cool for 10 minutes before cutting into squares.
6. To make ahead, bake earlier in the day, cover and rewarm at 350°F (175°C) for about 10 minutes. The cornbread can also be wrapped well and frozen for up to 1 month.

11. Classic Pumpkin Pie

A smooth, warmly spiced custard of pumpkin, brown sugar and cream baked in a flaky all-butter crust. Partially baking the crust first keeps the bottom crisp, and a little orange zest lifts the spices. Make it up to two days before Thanksgiving and serve it with softly whipped cream.

Servings: 8

Total time: 2 hours 30 minutes, plus cooling

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour, plus more for rolling
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) cold unsalted butter, diced
• 3 to 4 tablespoons ice water

For the filling:

• 1 (15-ounce) can pure pumpkin purée
• 3/4 cup packed light brown sugar
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 teaspoon grated orange zest
• Seeds scraped from 1/2 vanilla bean (optional)

For serving:

• 1 cup cold heavy cream
• 2 tablespoons powdered sugar

Instructions

1. For the crust, pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the pieces are the size of peas. With the machine running, drizzle in the ice water and pulse just until the dough starts to come together. Shape into a disk, wrap and chill for at least 30 minutes or up to 2 days.
2. On a floured surface, roll the dough into a 12-inch round and fit it into a 9-inch pie plate. Fold the overhang under and crimp the edge. Freeze for 15 minutes.
3. Preheat the oven to 400°F (200°C). Line the crust with parchment paper, fill with pie weights or dried beans and bake for 15 minutes. Remove the paper and weights and bake for 5 to 8 minutes more, until the bottom looks dry. Reduce the oven to 350°F (175°C).
4. For the filling, whisk the pumpkin, brown sugar, eggs, cream, milk, cinnamon, ginger, nutmeg, cloves, salt, orange zest and vanilla seeds, if using, until completely smooth.
5. Set the pie plate on a sheet pan, pour the filling into the warm crust and bake for 50 to 60 minutes, until the edges are set, the center jiggles only slightly and a thermometer in the center reads 175°F (79°C). Cover the crust edge with foil if it browns too quickly.
6. Cool on a rack for at least 2 hours; the custard finishes setting as it cools. To make ahead, cover and refrigerate for up to 2 days and serve chilled or at room temperature.
7. Just before serving, whip the cold cream with the powdered sugar to soft peaks and serve with slices of pie.

12. Chocolate Pecan Pie

Classic pecan pie gets richer with a layer of semisweet chocolate under the toasted nuts, plus a spoonful of molasses for depth. The filling bakes into a glossy, gooey slice that’s a fitting end to a big meal. It needs a few hours to set, which makes it a natural bake-ahead dessert.

Servings: 8

Total time: 2 hours, plus cooling

Ingredients

For the crust:

• 1 1/4 cups all-purpose flour, plus more for rolling
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) cold unsalted butter, diced
• 3 to 4 tablespoons ice water

For the filling:

• 3 large eggs
• 3/4 cup packed light brown sugar
• 3/4 cup dark corn syrup
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 tablespoon molasses
• Seeds scraped from 1/2 vanilla bean (optional)
• 1/2 teaspoon kosher salt
• 2 cups pecan halves, lightly toasted
• 3/4 cup semisweet chocolate chips

Instructions

1. For the crust, whisk the flour, sugar and salt in a bowl. Cut in the butter with a pastry blender until the pieces are the size of peas. Sprinkle in the ice water a tablespoon at a time, tossing with a fork, until the dough holds together when pressed. Shape into a disk, wrap and chill for at least 30 minutes.
2. On a floured surface, roll the dough into a 12-inch round and fit it into a 9-inch pie plate (not deep-dish). Fold the overhang under, crimp the edge and freeze for 15 minutes. Preheat the oven to 350°F (175°C).
3. For the filling, whisk the eggs, brown sugar, corn syrup, melted butter, molasses, vanilla seeds (if using) and salt until smooth.
4. Scatter the chocolate chips over the bottom of the crust, then arrange the pecans on top. Slowly pour the filling over the nuts.
5. Set the pie on a sheet pan and bake for 55 to 65 minutes, until the filling is puffed and set with only a slight wobble in the center and a thermometer in the middle reads 200°F (93°C). Tent the edges with foil after 30 minutes if the crust is browning quickly.
6. Cool on a rack for at least 3 hours so the filling sets before slicing. To make ahead, cover and refrigerate for up to 2 days, then let it come to room temperature before serving.