27 Creative Thanksgiving Dinner Ideas Your Family Will Love

Did you know that while 88% of Americans serve turkey on Thanksgiving, nearly half of households now include at least one alternative main dish to accommodate diverse preferences?

Whether you’re hosting your first Thanksgiving or looking to refresh your traditional menu, I’m here to help you create an unforgettable feast!

From time-honored classics to exciting modern takes, let’s explore some amazing Thanksgiving dinner ideas that’ll have your guests reaching for seconds (and fighting over the leftovers!)

27 Thanksgiving Dinner Ideas Your Family Will LOVE

Herb-Butter Roasted Turkey
Honey-Glazed Ham
Vegetarian Wellington
Brown Butter Mashed Potatoes
Roasted Green Beans with Caramelized Shallots
Roasted Rainbow Carrots
Sweet Potato Casserole with Pecans
Brussel Sprouts
Cornbread Dressing
Cranberry-Orange Relish
Maple-Roasted Butternut Squash
Roasted Butternut Squash Soup Shooters
Fresh Veggies Cups
Pear & Brie Crostini
Maple-Spiced Mixed Nuts
Mini Turkey Meatballs in Cranberry Sauce
Turkey-Shaped Cheese Boards
Seasonal Fall Salad
Rosemary-Parmesan Shortbread Crackers
Homemade Cheese Straws
Maple Bourbon Pecan Cheesecake
No-Bake Pumpkin Mousse Parfaits
Flourless Chocolate-Hazelnut Torte Bites
Mini Dessert Shooters
Apple-Cranberry Crisp
Deconstructed Sweet Potato Pie Bars
Freezer-Friendly Pumpkin Tiramisu

3 Essential Thanksgiving Main Dishes

After years of hosting Thanksgiving dinner, I’ve learned a thing or two about getting those main dishes just right. But here’s the thing about Thanksgiving mains: they don’t have to be complicated to be amazing!

1. Traditional herb-butter roasted turkey techniques (with foolproof tips)

An herb-butter roasted turkey with a golden-brown skin. The turkey is placed on a wooden board and is surrounded by fresh herbs. There is a dish of gravy beside the turkey. The background is a rustic setting with stone walls and a few items such as a pot and a wooden spoon.

Wet Brining

Let’s start with the star of the show: the turkey.

The absolute game-changer for me was discovering wet brining:

I mix up a solution of 1 cup of kosher salt per gallon of water
Throw in some fresh herbs (sage and thyme are my go-to’s)
Let that bird soak for 18-24 hours. Trust me, it makes ALL the difference in keeping the meat juicy!

Roasting

For the actual roasting, here’s my foolproof method that hasn’t failed me:

Start at 425°F for 30 minutes to get that skin nice and crispy, then drop it to 325°F for the remainder.
The rule of thumb is 13-15 minutes per pound for an unstuffed turkey.
And please, PLEASE invest in a good meat thermometer! You’re looking for 165°F in the thickest part of the thigh.

Cooking times and temperatures may need to be adjusted based on your specific oven and the size of your turkey. Always use a meat thermometer to ensure food safety and optimal doneness!

And don’t forget my homemade gravy!

Additional Tips

You may want to pat the turkey dry after brining and letting it air-dry in the refrigerator for a few hours for an even crispier skin.
Consider adding aromatics like onions, apples, or citrus to the turkey cavity for additional flavor.
Basting the turkey with herb-infused butter during cooking can enhance flavor and moisture.

2. Mushroom & Spinach Wellington

A Mushroom & Spinach Wellington with a golden brown, flaky crust. The Wellington is sliced open to reveal a mixture of chopped portobello, shiitake, and cremini mushrooms and spinach. The mushrooms are indistinguishable. The mushrooms are cooked to perfection, with a rich, earthy flavor. The spinach is cooked until tender, providing a healthy and nutritious element to the dish. The Wellington is served on a white plate, with a few fresh herbs scattered on top. The background is a wooden board with a few more herbs.

But maybe turkey isn’t your jam. That’s totally okay!

Mushroom and Spinach Wellington is a delicious turkey alternative! The key is using a mixture of portobello, shiitake, and cremini mushrooms for maximum flavor depth.

3. Honey-Glazed Ham

A delicious honey-glazed ham. The ham is placed on a wooden board and is sliced into. The ham has a golden-brown glaze with a hint of orange. There are fresh green leaves and berries on the side. The background is a rustic, wooden surface.

The real secret sauce to stress-free hosting? Make-ahead dishes!

My honey-glazed ham can be cooked the day before and reheated with a fresh glaze just before serving.

Pro tip: slice it cold. It’s WAY easier and neater. Just warm the slices in a bit of broth or glaze when you’re ready to serve.

Tips for calculating portions based on guest count

If you’re stressing about portions, here’s my tried-and-true formula:

Plan for 1½ pounds of turkey per person if you want leftovers or 1 pound per person if you don’t.
For a bone-in ham, think ½ pound per person.
My Wellington recipe usually serves 8 comfortably.

8 Must-Have Thanksgiving Side Dishes

Thanksgiving sides are honestly the unsung heroes of the holiday! I’ve gotten pretty passionate about perfecting these supporting acts.

1. brown butter mashed potatoes

A bowl of creamy brown butter mashed potatoes. The potatoes are topped with a sprinkling of chopped parsley and a drizzle of melted butter. There's a spoon in the bowl. The background is simple, with a white plate and a few green leaves. The lighting is soft.

I used to think mashed potatoes were kind of plain. The game-changer happened when I discovered brown butter!

Here’s my foolproof method to the best brown butter mashed potatoes:

Use Yukon Gold potatoes (they’re naturally buttery)
While they’re boiling, slowly brown a stick of butter until it smells nutty and has those gorgeous brown bits.
- Optional: Add garlic and Parmesan cheese to enhance the flavor profile even further.
Fold that liquid gold into your mashed potatoes along with warm heavy cream (warm is key. Cold cream makes gummy potatoes!)

2. Roasted Green Beans with Caramelized Shallots

A dish of roasted green beans with caramelized shallots. The green beans are golden brown and slightly charred, while the shallots are soft and sweet. The dish is garnished with fresh herbs. The beans are served on a white plate, with a few beans scattered on the side. The background is minimalistic, with a few utensils and a napkin.

Let’s talk make-ahead sides because they’ve literally saved my sanity.

Green bean casserole might be traditional, but I’ve found something even better: roasted green beans with caramelized shallots!

You can prep the shallots two days ahead, and the beans take just 15 minutes at 425°F day-of. The best part? They’re naturally gluten-free and vegetarian, and they add this gorgeous pop of color to the table!

3. Roasted Rainbow Carrots

A white plate filled with roasted rainbow carrots. There are orange, yellow, green, and purple carrots. The carrots are slightly charred and have a glossy finish. There is a sprinkle of fresh herbs on top. The background is a wooden surface.

Speaking of color, can we discuss the magic of roasted rainbow carrots?

I source them from my local farmers market (regular carrots work too!), toss them with olive oil, honey, and fresh thyme, then roast until they’re caramelized.

The different colors make such a beautiful presentation. People always think I’m some kind of fancy chef when really, it’s just good ingredients treated simply!

4. Sweet Potato Casserole with Pecans

A sweet potato casserole with a pecan streusel topping in a baking dish. The casserole is golden brown on top and has a crumbly, pecan-filled topping. The background is a wooden surface.

One regional favorite that blew my mind was when I had Thanksgiving in the South. Their sweet potato casserole with pecans changed my life!

But here’s my healthier spin: instead of marshmallows, I make a pecan streusel with almond flour (keeping it gluten-free).

The secret?

A tiny pinch of cayenne in the streusel. It adds this mysterious warmth that everyone loves but can’t quite place!

Check out my sweet potato casserole recipe!

5. Brussel Sprouts

Roasted Brussel sprouts that are crispy on the outside and tender inside, seasoned with olive oil, salt, and pepper. The sprouts are placed on a white plate and are garnished with grated Parmesan cheese. The background is simple and clean, with a few leaves scattered around the sprouts.

To avoid mushy brussels sprouts, it’s all about high heat and not overcrowding the pan. I halve them, toss with olive oil and balsamic, then roast at 425°F until they’re crispy on the outside and tender inside.

Pro tip: add the balsamic during the last 5 minutes to prevent burning.

6. Cornbread Dressing

A baking dish filled with cornbread dressing. The dressing is crumbly and has small pieces of cut-up celery scattered throughout it. The top of the dressing is golden brown and crispy. The dish is placed on a wooden surface. There are fresh herbs and a lemon next to the dish. The background is blurred and contains a few other kitchen items.

For my gluten-free guests, I’ve learned to make a killer cornbread dressing using homemade cornbread (made with coarse-ground cornmeal. It makes such a difference!)

The trick is to dry out the cornbread cubes overnight. It sounds fussy, but trust me on this one!

Fresh sage, plenty of celery and onion, and good quality stock make it so flavorful that no one misses the regular stuff.

7. Cranberry-Orange Relish

A delicious cranberry-orange relish. The relish is a bright red color. It is served in a white bowl. There are fresh cranberries and orange slices scattered on the table next to the bowl. The background is a wooden table.

Here’s something I wish I’d known earlier: most sides can be prepped in stages.

Take my cranberry-orange relish. It actually tastes better when made 3 days ahead! The flavors meld together beautifully, and it’s one less thing to think about on the big day.

Just pulse fresh cranberries, a whole orange (yes, peel and all!), and a touch of honey in the food processor. Done!

8. Maple-Roasted Butternut Squash

A dish with roasted butternut squash. The squash is cut into 1-inch cubes that are exactly the same size and has a golden brown glaze. It is served on a plate with a sprinkle of fresh herbs. The background is a wooden board.

And don’t even get me started on my maple-roasted butternut squash!

The key is cutting the chunks exactly the same size, about 1-inch cubes. Consistency is crucial for even cooking.

A drizzle of pure maple syrup (the real stuff, not pancake syrup) in the last 10 minutes of roasting creates this incredible caramelization that’s completely addictive!

The best part about sides is that they’re your chance to bring some personality to the table. While everyone expects the turkey, it’s often the sides that people remember and ask for recipes afterward!

9 Thanksgiving Appetizers & Starters

Appetizers are a delicate balance. Don’t put out too many heavy apps that leave everyone stuffed before the turkey hits the table!

1. Roasted Butternut Squash Soup Shooters

Roasted Butternut Squash Soup Shooters served in little shot glasses. Each shot glass is filled with a golden, creamy soup. The soup has a smooth texture and is topped with a sprinkle of cinnamon. There are four shot glasses on a wooden board. The background is dark.

For a “light but satisfying” approach, my absolute go-to is a roasted butternut squash soup shooter. I make the soup two days ahead (hello, stress-free hosting!), and serve it in little shot glasses or espresso cups!

Here’s the secret: A touch of curry powder and coconut milk. Sounds weird for Thanksgiving, but trust me. People go nuts for it! Plus, a small portion won’t fill anyone up.

2. Fresh Veggies Cups

Fresh veggie cups with thinly sliced cucumbers, rainbow carrots, and watermelon radishes arranged in small glass cups. Each cup has a dollop of herbed Greek yogurt dip at the bottom. The overall presentation is simple and elegant, with the vegetables standing upright in the cups.

Speaking of portion control, here’s a trick I stumbled upon: fresh veggie cups!

I arrange thinly sliced cucumbers, rainbow carrots, and watermelon radishes in small glass cups with just a dollop of herbed Greek yogurt dip at the bottom. They look fancy as heck, but they’re basically just crudités in disguise!

The kids usually grab them first because they’re fun to eat. Bonus points for sneaking in vegetables!

3. Pear & Brie Crostini

Pear and brie crostini. The pears are thinly sliced and arranged on toasted baguette rounds. There is a smear of brie cheese on each round. The pears are drizzled with honey. There are fresh thyme leaves sprinkled on top. The background is a wooden surface.

For my famous pear and brie crostini, the key is to NOT use super-ripe pears. They’ll turn to mush!

Instead, I go for slightly firm Bosc pears, thinly sliced and arranged on toasted baguette rounds with a smear of brie. A drizzle of honey and some fresh thyme leaves, and boom! Elegant finger food that won’t weigh anyone down.

Pro tip: toast the baguette slices the day before and store in an airtight container!

4. Maple-Spiced Mixed Nuts

A bowl of mixed nuts with a maple syrup glaze that has been evenly incorporated and mixed with all the nuts. The nuts include almonds, cashews, pecans, and walnuts. The nuts and fruits are coated in a sticky, golden-brown glaze. The bowl is placed on a wooden surface.

For something seasonal that gets people talking, I do these maple-spiced mixed nuts. The secret is using real maple syrup (none of that artificial stuff) and a pinch of cayenne!

They’re addictive but not filling. And bonus: they make the house smell amazing!

5. Mini Turkey Meatballs in Cranberry Sauce

A plate of mini turkey meatballs completely coated in cranberry sauce. The meatballs are small and round, and they are piled high on the plate. The cranberry sauce is bright red and glossy, completely covering the meatballs. The plate is white and is placed on a wooden surface. There is a sprig of fresh rosemary beside the plate. The background is blurred and contains other dishes.

You’re going to need at least one substantial option for those guests who traveled far and are legitimately hungry. My solution? Mini turkey meatballs in cranberry sauce.

They’re festive, satisfying without being heavy, and can be made entirely ahead. I usually pop them in a slow cooker on low about an hour before guests arrive!

6. Turkey-Shaped Cheese Boards

A turkey-shaped cheese board. The turkey is made of a variety of cheeses. There are also crackers, cheese cubes, and some fruit (grapes and strawberries) arranged in a turkey pattern. The background is a wooden board and there's a knife next to the turkey.

For the kiddos (and let’s be honest, plenty of adults), I make these adorable turkey-shaped cheese boards! Nothing fancy. Just arrange crackers, cheese cubes, and some fruit in a turkey pattern!

The little ones get such a kick out of it, and it keeps them busy while the grown-ups chat. Plus, it’s way better than them filling up on chips!

7. Seasonal Fall Salad

A seasonal fall salad on a white plate. The salad is made of baby spinach, thinly sliced apples, pomegranate seeds, and spiced pepitas. The apples are randomly arranged within the salad. It has an apple cider vinegar, olive oil, and Dijon dressing on it. There is a wooden spoon next to the salad. The background is a beige surface.

My absolute lifesaver appetizer is a seasonal fall salad. I toss:

Baby spinach
Thinly sliced apples
Pomegranate seeds
Spiced pepitas

The dressing is just apple cider vinegar, olive oil, and a touch of Dijon. It’s light, fresh, and gives people something to munch on without spoiling their appetite.

The best part? You can prep all the components ahead and toss it together last minute!

8. Rosemary-Parmesan Shortbread Crackers

Rosemary-parmesan shortbread crackers. The crackers are arranged in a circle on a wooden board. There's a sprinkle of rosemary and parmesan cheese on top of each cracker. The background is plain and dark.

Here’s something I wish I’d known earlier: always have something that doesn’t require plates or utensils! Those first few minutes when guests arrive can be chaos: coats coming off, hugs being given, kids running around.

My rosemary-parmesan shortbread crackers are perfect for this. They’re basically savory cookies that people can grab and munch while mingling.

Here’s a simple Rosemary-Parmesan Shortbread Crackers recipe:

Ingredients:

1 cup unsalted butter, softened
2 cups all-purpose flour
1 cup grated Parmesan cheese
1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
1 teaspoon salt
Freshly ground black pepper (to taste)

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C).
Mix Ingredients: In a large bowl, cream together the butter and cheese until smooth. Gradually mix in the flour, rosemary, salt, and pepper until a dough forms.
Shape the Dough: Roll the dough into logs about 1 inch in diameter. Wrap in plastic wrap and chill for at least 30 minutes.
Slice and Bake: Slice the chilled dough into rounds about 1/4 inch thick and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until lightly golden.
Cool and Serve: Let them cool on a wire rack before serving.

9. Homemade Cheese Straws

A plate of homemade cheese straws. The cheese straws are twisted and have a golden brown color. Some of them are a bit wonky. They are placed on a white plate and sprinkled with black pepper. The plate is on a wooden surface.

One final tip that’s saved me more than once: keep some backup apps in the freezer!

I always have a stash of homemade cheese straws ready to go. They bake straight from frozen in 12 minutes flat, and they’ve saved the day more than once when extra guests showed up unexpectedly!

Ultimately, the goal with Thanksgiving appetizers is to take the edge off people’s hunger without filling them up. It’s a delicate balance, but once you nail it, it makes the whole meal flow so much better!

7 Show-Stopping Thanksgiving Desserts!

I’ve got my Thanksgiving desserts down to a science, and I’m excited to spill all my secrets!

1. Maple Bourbon Pecan Cheesecake

A slice of Maple Bourbon Pecan Cheesecake with a caramel drizzle. There are pecan halves on top of the cheesecake with caramel drizzling down the side. The cheesecake has a golden brown crust and a creamy, pale yellow interior.

You know what’s funny? Everyone expects pumpkin pie for dessert on Thanksigivng, but my maple bourbon pecan cheesecake actually steals the show every year!

The trick is making it three days ahead. Cheesecake actually gets better after a couple days in the fridge! I discovered that by accident one year when I was super ahead of schedule (shocking, I know).

The secret ingredient? A shot of good bourbon in the filling AND the caramel drizzle.

No-bake pumpkin mousse parfaits. It's layers of spiced pumpkin mousse with crushed gingersnaps and whipped cream in clear glasses. The pumpkin mousse has a deep orange hue and a creamy texture. The gingersnaps provide a crunchy contrast. The whipped cream is light and fluffy. The glasses are filled to the brim. The background is a wooden surface with a few leaves scattered around.

Speaking of make-ahead winners, let’s talk about my no-bake pumpkin mousse parfaits! These little beauties are a total game-changer when your oven is playing host to turkey and sides.

I layer spiced pumpkin mousse with crushed gingersnaps and whipped cream in clear glasses.

Pro tip: use mascarpone cheese in your mousse. It gives this incredible richness that regular cream cheese just can’t match.

3. Flourless Chocolate-Hazelnut Torte Bites

Flourless chocolate-hazelnut torte bites with toasted, chopped golden brown hazelnuts sprinkled on top. The bites are arranged in a pattern on a white surface. There is a sprinkle of powdered sugar on top of each bite. The background is clean and simple.

For my gluten-free folks, I make these incredible flourless chocolate-hazelnut torte bites. They’re basically like fancy Nutella truffles, but way better!

The key is toasting the hazelnuts until they’re really dark, right before they burn. That depth of flavor makes all the difference! Plus, they freeze beautifully for up to a month.

4. Mini Dessert Shooters

Mini dessert shooters in plastic party shot glasses. There are three types of desserts: chocolate pudding, butterscotch mousse, and cranberry fool. The glasses are arranged on a white plate. There's a green leaf on the plate beside the glasses. The background is blurred and contains more shots glasses with the same desserts.

Here’s something that totally changed my dessert game: mini dessert shooters!

I line up rows of shot glasses (the plastic party ones work great) and fill them with different treats:

Chocolate pudding
Butterscotch mousse
My famous cranberry fool

People love trying multiple tiny desserts instead of committing to one big slice of something!

5. Apple-Cranberry Crisp

A warm apple-cranberry crisp with a golden brown, toasted-oat and pecan topping. The crisp is served in a white bowl and is topped with a scoop of vanilla ice cream. The bowl is placed on a wooden board. There are a few apples and cranberries around the bowl. The background is a rustic setting with a few items. The lighting is warm.

For my vegan guests, I’ve perfected this apple-cranberry crisp that honestly tastes better than the traditional version.

The secret? Brown butter-flavored coconut oil (I know it sounds weird, but stay with me here) and lots of toasted pecans in the topping.

Just don’t skip toasting the oats before adding them to the topping! It adds this amazing nutty flavor that makes all the difference.

6. Deconstructed Sweet Potato Pie Bars

Three deconstructed sweet potato pie bars. There's a pecan shortbread base, a spiced sweet potato filling, and torched marshmallow fluff on top. The dish is plated on a white plate. There's a sprinkle of pecans and a drizzle of caramel on top. The background is beige.

If you want to really wow people, try my deconstructed sweet potato pie bars!

Instead of fussing with pie crust, here’s what I do:

I make this amazing pecan shortbread base
Top the base with spiced sweet potato filling
Finish with torched marshmallow fluff

The best part? You can make the components ahead and assemble them the day before. Just hit them with the torch right before serving for that campfire s’mores effect!

7. Freezer-Friendly Pumpkin Tiramisu

Pumpkin Tiramisu. The dish has a layer of pumpkin cream at the bottom, followed by a layer of ladyfingers, and is topped with a sprinkle of cocoa powder. The pumpkin cream has a warm, orange hue and is swirled with a dark brown layer. The dish is served on a white plate.

One of my absolute favorite make-ahead tricks is my freezer-friendly pumpkin tiramisu. Unlike traditional tiramisu, this version actually gets better after freezing!

The pumpkin-mascarpone filling sets up perfectly, and the spiced coffee-soaked ladyfingers stay tender without getting soggy.

Just move it to the fridge the morning of Thanksgiving, and it’ll be perfectly thawed by dessert time!

Which of these Thanksgiving Dinner Ideas will you make?

Creating the perfect Thanksgiving dinner doesn’t have to be overwhelming!

With these ideas and planning strategies, you can host a memorable feast combining beloved traditions with exciting new flavors. The key to success lies in careful planning and choosing dishes that bring you joy to prepare.

Get ready to create some delicious holiday memories! Your best Thanksgiving dinner yet awaits.

Frequently Asked Questions

What is a good menu for Thanksgiving dinner?

A good Thanksgiving dinner menu could include a roasted turkey as the main dish, accompanied by classic sides like mashed potatoes, green bean casserole, and stuffing. For dessert, traditional options such as pumpkin pie and apple crisp can round out the meal beautifully!

What makes a traditional Thanksgiving dinner?

A traditional Thanksgiving dinner typically features a roasted turkey as the centerpiece, accompanied by classic side dishes such as stuffing, mashed potatoes, cranberry sauce, and green bean casserole. Pumpkin pie often serves as the quintessential dessert, rounding out a meal that emphasizes gratitude and togetherness.

What is the most popular Thanksgiving food?

The most popular Thanksgiving food is roast turkey, which remains the centerpiece of the holiday meal for the majority of American households. Following turkey, stuffing and mashed potatoes are also highly favored, often ranking among the top side dishes served during Thanksgiving celebrations.