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A Collection of Thanksgiving Recipes


Thanksgiving is a time to sit across from family and friends and express gratitude—for each other, for the chance to gather together, for all the good things we don’t want to take for granted. And, of course, for the food. While a classic turkey may still be at the center of many tables, this holiday also gives us an opportunity to create dishes that bring new flavors and ingredients to share with the people we love. We’ve pulled a few of our favorite recipes—both traditional and unexpected—that will be right at home on any Thanksgiving table.

Snacks and Starters

Cheese Balls, 4 Ways

a base cheese ball recipe with 4 coating options—minced fresh parsley, freshly cracked black pepper, toasted sesame seeds, or finely chopped walnuts

from Magnolia Table, Volume 2 Cookbook

 and

Tried-and-true Appetizers EpisodeMagnolia Table with Joanna Gaines

Prosciutto-Wrapped Apples

sliced apples, arugula, and white cheddar cheese wrapped in pieces of salty prosciutto and drizzled with a balsamic reduction

from Magnolia Table, Volume 2 Cookbook

and

A Night In EpisodeMagnolia Table with Joanna Gaines

Baked Brie

melted brie topped with a sweet, crunchy nut topping

from Magnolia Table Cookbook

and

Tried-and-true Appetizers EpisodeMagnolia Table with Joanna Gaines

Baked Spinach Artichoke Dip with Garlic Toast

a creamy mixture of cheese, spinach and artichokes baked until golden brown and served with crunchy, buttery toast or your chip of choice

from Magnolia Table Cookbook

and

Tried-and-true Appetizers EpisodeMagnolia Table with Joanna Gaines

Tried-and-True Sides 

Mashed Potatoes

potatoes cooked to perfection, mashed and blended with butter and milk

from Magnolia Table, Volume 2 Cookbook

and

Tried-and-true Appetizers EpisodeMagnolia Table with Joanna Gaines

Southern Sweet Potato Casserole

a mashed sweet potato base topped with brown sugar, pecans, and marshmallows, and baked until golden brown

from Magnolia Table, Volume 2 Cookbook

and

Holiday Sides EpisodeMagnolia Table with Joanna Gaines

Homemade Green Bean Casserole

creamy, baked green bean mixture topped with homemade, crispy fried onions

from Magnolia Table, Volume 2 Cookbook

and

Holiday Sides EpisodeMagnolia Table with Joanna Gaines

Becki’s Mac and Cheese

classic baked mac and cheese blended with three cheeses: cheddar, gruyere, and cream cheese

from Magnolia Table Cookbook

and

Holiday Sides EpisodeMagnolia Table with Joanna Gaines

Dinner Rolls

from Magnolia Table, Volume 2 Cookbook

prep: 1 hour 50 minutes
cook: 25 minutes
cool: none

ingredients

1/2 cup warm water (95° to 110°F)

Two 1/4-ounce packets active dry yeast

1/3 cup plus 2 teaspoons sugar

1 1/2 cups whole milk

5 1/2 to 6 cups all-purpose flour

1 1/2 teaspoons kosher salt

2 large eggs

12 tablespoons (1 1/2 sticks) unsalted butter, 1 stick at room temperature and 1/2 stick melted

Cooking spray

2 teaspoons Maldon salt or other flaky salt

instructions

1. In a small bowl, combine the warm water, yeast, and 2 teaspoons of the sugar. Let stand until foamy, about 5 minutes.

2. In a small saucepan, warm the milk to between 100° and 110°F.

3. In a stand mixer fitted with the dough hook, combine 5 1⁄2 cups of the flour, the remaining 1⁄3 cup sugar, and the kosher salt. Give it a quick stir to mix the ingredients.

4. Turn the mixer on low and slowly add the yeast mixture, warmed milk, eggs, and softened butter. Mix until a smooth dough is formed, 4 to 5 minutes. The dough should be slightly sticky but able to pull away from the sides of the bowl. If the dough sticks to the bowl, add flour 1 tablespoon at a time until it reaches the desired texture.

5. Transfer the dough to a medium bowl lightly sprayed with cooking spray and cover with plastic wrap. Set in a warm spot until doubled in size, about 40 minutes.

6. Remove the plastic wrap and lightly punch down the dough to release the air.

7. Using a kitchen scale, divide and weigh the dough into 32 pieces (about 1 1⁄2 ounces each). Gently roll the dough pieces into balls and place them touching on a sheet pan.

8. Loosely cover with plastic wrap and let rise at room temperature for 40 minutes, or until soft and pillowy. They should bounce back a bit if lightly touched.

9. While the dough is rising, preheat the oven to 375°F.

10. Remove the plastic wrap, transfer the rolls to the oven, and bake until deep golden brown, about 25 minutes.

11. When the rolls come out of the oven, immediately brush them with the melted butter and sprinkle with the Maldon salt. Serve warm.

12. Store in an airtight container at room temperature for up to 2 days.

Makes 32 rolls

Main Dishes

Sunday Pot Roast

slow-cooked, tender beef with potatoes, carrots, and onions

from Magnolia Table Cookbook

and

Sunday Pot Roast Episode—Magnolia Table with Joanna Gaines

Beef Tenderloin with Horseradish Sour Cream

savory, rich, and tender meat marinated in a homemade brine

A Night In Episode—Magnolia Table with Joanna Gaines

Friendsgiving Casserole

served with Holiday Cranberry Sauce

shredded chicken + pieces of french baguette layered in a rich cream sauce

from Magnolia Table, Volume 2 Cookbook

and

A Friendsgiving Feast Episode—Magnolia Table with Joanna Gaines

Desserts

Pecan Bars

flaky and buttery crust with a gooey center and a pecan mixture on top

Holiday Sides EpisodeMagnolia Table with Joanna Gaines

Apple Pie

a sweet and flaky homemade pie crust, filled with apples and topped with a crunchy, buttery crumble

Sunday Pot Roast Episode—Magnolia Table with Joanna Gaines

Chocolate Souffles

a light and airy dessert topped with fresh whipped cream and berries

from Magnolia Table, Volume 2 Cookbook

and

Italian Episode—Magnolia Table with Joanna Gaines

get the kitchen tools you need for thanksgiving prep