Author: Paula Deen
A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the bird onto the grill for even heat exposure.
Author: Rhoda Boone
Author: Brent Ridge
Author: Suzanne Goin
Author: Shawn McClain
Good gravy starts with good stock. Make your own rich stock a few days prior.
Author: Bon Appétit Test Kitchen
Make your stuffing ahead of time! It's easy, quick, and flavorful with crumbled sausage, fresh herbs, and apples! SO GOOD!!!
Author: Chungah Rhee
Between the rich chestnuts and the buttery rice, this dish has the chops to be a main.
Author: Amy Thielen
Make and share this Cherry Pecan Stuffing recipe from Food.com.
Author: Go Gators
Author: Betty Rosbottom
Author: Rachael Ray
After Thanksgiving or Christmas, when the sides and desserts are long gone, but you're still left with a mountain of turkey meat, what do you do? Zazz it up into something completely different! This recipe...
Author: Margar
Author: Sue Li
The secret to a gloriously glistening and super-moist turkey? Mayonnaise! We've spiked ours with creamy roasted garlic for a juicy, flavor-packed bird.
Author: Katherine Sacks
Whether from the North or the South, East Coast or West Coast, homemade sweet potato pie brings out the Southern drawl in all of us. The sweet potatoes provide this indulgent dessert a healthful boost...
Author: cannedfood
Author: Paul Grimes
Author: Bobby Flay
This Thanksgiving dressing (or stuffing) recipe remains light and crumbly, and it doesn't get soggy or lose any of its beautiful texture after it's baked.
Rich and creamy, this very low carb vanilla ice cream recipe is delicious and keto-friendly.
Author: Angela Davis
There is no such thing as too many starchy dishes on the holiday buffet table, right? For many families, Thanksgiving dinner wouldn't be right without mashed potatoes. It seems there is always one family...
Author: Diane Morgan
Author: Greg Patent
Author: Melissa Clark
Author: Sarah Patterson Scott
Author: Maggie Ruggiero
If you invited me for Thanksgiving and I offered to bring a mash, you would probably assume I'd be bringing potatoes.