Holiday get-togethers can often be stressful, especially if it's your turn to host. Letting guests build their own plates will take a load of weight off your shoulders!
With these crowd-pleasing recipes, you don't have to worry about dietary restrictions or picky eaters. They can make their ideal Thanksgiving plate while you enjoy yours!
Thanksgiving is a traditional American holiday that we decided to make our own, initially driven by curiosity after having seen it in films and TV series such as Friends and Will & Grace, and then because on my first trip to New York I went precisely on the occasion of this holiday and was completely won over by it. That year I went to have Thanksgiving dinner in perhaps the most magical and evocative place in New York. On the other occasions I have been to New York it has always been during that period, especially to take advantage of the huge discounts of Black Friday (the day after Thanksgiving). The thing that struck me most about this holiday is the genuineness and human warmth (without the consumerism of Christmas).If you have a large family or you are the go-to house for friends on holidays, a buffet-style meal will make hosting so much easier. Let everyone serve themselves by using these recipes to create the perfect Thanksgiving spread!
These microwave Thanksgiving menu ideas are just what you need if you are having a large get-together and need to feed a crowd! Each of these dishes can be self-served so everyone can build the perfect Thanksgiving plate! There's roast turkey, side dishes, desserts, and anything else you could need!
Whether you're a pro at hosting Thanksgiving dinner and holiday parties or giving it a try for the first time this year, you're sure to find my ultimate guide to planning Thanksgiving a help! Don't forget to safely thaw your holiday turkey early, too!
1. Oven Roasted Turkey
You can't go wrong with a classic and a whole roasted turkey can definitely feed a crowd! This recipe is pretty easy to follow and only requires a handful of ingredients.
The skin will get delightfully crispy in the oven while the meat inside stays tender and moist. This recipe calls for a 14-pound turkey which is enough to feed between 12 and 14 people!
Perfect oven-roasted turkey is easy to dish up for family meals and holidays with this easy, tried, and true roast turkey recipe! This is one of the easiest ways to ensure your holiday turkey turns out beautifully browned, tender, moist, and super tasty!
Preheat oven to 450°F (232°C/Gas Mark 8) and place a roasting rack or tray in your large roasting pan. Remove thawed 14 lbs turkey from packaging, as well as any packages in the cavity (neck, gizzards, heart, liver are usually inside - some turkeys also have a package of gravy base). Rinse turkey inside and out, place in the roasting pan breast side up, then pat dry.
In a small bowl, combine melted 1 cup butter with 4 cubes chicken bullion cubes and ½ tablespoon smoked paprika. Break apart the cubes and mash them to make a paste. Using the paste, coat the outside of the turkey as well as inside the body cavity (whether or not you will be stuffing the turkey, it adds sensational flavoring!), starting with massaging the paste into the breast and working over the legs, wings, back, and then the remaining paste inside the turkey.
Pour 2 cups chicken broth into the bottom of the roasting pan (water will work too; water or broth will combine with the drippings from your roasting turkey and can be used for turkey gravy base). Leave your turkey uncovered and place the roasting pan with seasoned turkey into the oven. Reduce the oven temperature to 350°F (175°C/Gas Mark 4) and cook for 13 minutes per pound without stuffing - or 15 minutes per pound with stuffing.
Every 45 minutes, remove the turkey from oven and baste with the drippings and then return to the oven and allow to continue cooking. Be sure to close the oven while basting, to keep your oven temperature steady for proper roasting time. Remove your turkey from the oven when it reaches 155-160°F (68-71°C).
Carefully transfer the cooked turkey to a cutting board or serving platter, cover loosely with aluminum foil, then save the drippings for gravy (if desired). Allow your turkey to rest for approximately half the roasting time (ex. 1 ½ hours resting time for a 3-hour roasting time).
2. Baked Sweet Potatoes
Baked sweet potatoes are a delicious and versatile side dish that bakes to fluffy perfection in your oven! Serve them sweet or savory—it’s up to you! However you decide to make them, they’re certain to be amazing!
Place the cleaned sweet potatoes onto your prepared baking sheet and pierce the skin with a fork 5-6 times. Bake at 425°F (218°C) for 45-50 minutes or until the sweet potatoes are tender.
Remove from the oven and allow your baked sweet potatoes to cool slightly before cutting a slit down the top of the center of each potato to serve. Fluff the sweet potato, and serve with salt, pepper, and butter or your favorite toppings.
To ensure the sweet potatoes are perfectly cooked throughout, I recommend rotating them once during cooking! Rotate the sweet potatoes 180 degrees after 25 minutes of cooking time. Make sure to use tongs or a large fork to turn the sweet potatoes—they’ll be very hot!
You can season the whole sweet potato ahead of time to give extra flavor! Coat each sweet potato with olive oil and season with salt and pepper before baking. This will also make the skin of the sweet potato crispy and delicious!
3. Stuffing Recipe
Stuffing recipe is a cornerstone for Thanksgiving dinner, holiday meals, and tasty family dinners all year. Classic ingredients including celery, onion, and ready-to-use stuffing cubes are combined with tasty herbs to complement all your favorite dishes. It only takes minutes to prep this classic Thanksgiving side dish staple that the whole family loves.
Preheat your oven to 350°F (175°C). In a large pot over medium heat add the ½ cup butter and allow it to melt. Once the butter is melted add the 1 large yellow onion, 2 ribs celery, and 1 tablespoon minced garlic then saute until softened or about 3-4 minutes. Add the 1 tablespoon herbes de provence and season with each, salt & pepper. Stir into the sauteed veggies.
Remove from heat and add the 17 oz stuffing cubes. Stir to coat with the butter and mix evenly with the sauteed onion, celery, and garlic. Warm the 2 cups chicken broth in a saucepan on the stovetop until it just begins to boil, or heat in a microwave-safe measuring cup in the microwave. Combine with the stuffing mixture.
Transfer to a greased 9x13 baking dish and bake at 350°F (175°C/Gas Mark 4) for 25-30 minutes. Or stuff your turkey and roast as directed. Remove from oven and allow to cool a few minutes before serving.
Stuffing is done when the top is golden brown. Most of the liquid should be soaked up. Test for this by sticking a fork to the bottom of the baking dish and pulling it to the side. There shouldn’t be pools of liquid.
To get crispy yet soft dressing, don’t add all the broth at once. To keep the bread from soaking all the liquid up at once and becoming mushy, add broth ½ cup to 1 cup at a time as it cooks. Wait for the broth to be absorbed before adding more. This will allow some of the bread to toast before soaking up the liquid.
Cover the baking dish with foil while cooking for a softer texture, uncovered for a crunchy top. For that soft, fluffy texture, trap the steam by covering the stuffing while cooking. Take off the foil for the last 10 minutes or so to add some color. For a crunchier texture, leave off the foil the entire time.
Don’t skip the step where you cook the vegetables. Not only does this allow the vegetables to release more flavor, but it guarantees they will be cooked. No one wants crunchy vegetables in a stuffing recipe. Make sure they’re soft before you add them to the baking dish.
Butter is also key to a good texture. Even if you’re trying to make this healthier, don’t skimp on the butter. Some would say the crispy edges it creates on the sides of the pan are the best part! It’s also vital to the rich flavor we all know and love.
Stuffing that is too wet or too dry can be fixed. If it’s too wet, put it back in the oven uncovered. Cook for a few minutes until some of the liquid has evaporated or has been absorbed. If it’s too dry, add some warm broth, stir it, and put it back in the oven. Check every few minutes until it reaches the desired moisture level.
4. Oat Rolls
Oat rolls are the perfect thing for sopping up mashed potatoes and gravy! They are soft and subtly sweet and pair wonderfully with turkey. My oat rolls are soft, tender, fluffy, and just as perfect with any weeknight family meal as they are with a Thanksgiving turkey dinner! These delicious yeast rolls have ground oats & brown sugar, making them a perfect sweet snack or an awesome side for lunch or dinner! They are easy to make and can even be prepared in advance!
Combine warm water, sugar, and yeast then stir until smooth and set aside to activate or 'bloom'. Add the quick oats to a food processor and pulse until the consistency is fine, with few pieces of oats remaining (like coarse flour).
In a large bowl or the bowl of your stand mixer combine the dissolved, frothy yeast with the first 4 cups of flour, (ground) quick oats, melted butter, light brown sugar, and salt. Mix until smooth, adding the additional flour as needed to form your dough (it should be a soft, sticky dough).
Turn the dough out onto a floured working surface and knead for 6-8 minutes (or 3-4 minutes in your stand mixer on low speed, until the dough clings to your dough hook and pulls from the sides). Once the dough has a smooth, elastic consistency transfer it into an oiled bowl and cover with a warm, damp tea towel or plastic cling film.
Place the dough in a warm place and allow it to rise until doubled in size, about 1 hour.
When the dough has doubled in size, punch it down halfway and transfer it back out onto your floured working surface. Divide the dough into 20 portions and shape them into balls.
Place the shaped dough balls into a greased 9x13 baking pan then cover and allow to rise until doubled, about 45 minutes. Preheat your oven to 350°F (175°C) and bake the oat rolls for 25-30 minutes, or until golden brown on the top. Remove from the oven when done and allow to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool.
5. Green Bean Casserole
No Thanksgiving is complete without turkey and green bean casserole. This casserole is extra cheesy with bacon and a crispy parmesan breadcrumb topping that is to die for.
Preheat your oven to 350°F (175°C) and butter, grease, or spray a 9x13 baking dish with non-stick cooking spray.
If using the steamable bags of frozen green beans, cook the set of packages together for 6 minutes on high then drain any excess water off through a colander. If using fresh green beans, place them in a microwave-safe bowl with 2 tablespoons of water and steam on high heat for 4-6 minutes. Once the green beans are tender-crisp, drain and spread evenly in your prepared baking dish.
Bring a large skillet or non-stick frying pan to medium-high heat and crisp the bacon for 2-3 minutes on each side. Remove from the pan and chop into pieces, leaving the grease in your pan for the sauce. Spread the chopped bacon over the green beans in your baking dish.
Reduce heat to medium and add the softened cubed cream cheese, stirring constantly while the cream cheese melts (it may look a little separated in the grease, don't worry!). Add the first ¼ cup of the chicken broth and whisk to combine, then gradually add the remaining broth. Whisk as you go.
Whisk in the Worcestershire sauce, Dijon mustard, and add the seasoning (salt, pepper, garlic powder, onion powder). Remove from heat and add the grated cheddar cheese. Stir until melted.
Pour the sauce over the green beans and bacon, over the top of the entire pan to cover all of the green beans. Combine the topping ingredients in a small bowl using a fork to combine, then sprinkle over the casserole. Bake at 350°F (175°C) for 20 minutes, or until the cheese sauce is bubbling and green beans are tender. Serve immediately.
6. Honey Glazed Carrots
These oven roasted honey glazed carrots are the perfect easy vegetable side dish for any time of the year. They are sweet and fragrant and pair wonderfully with ham or turkey around the holidays. The winning combination of honey, brown sugar, and fresh herbs is what takes these tender honey glazed roasted carrots over the top.
Preheat your oven to 425°F (220°C) and generously coat your baking dish (or baking sheet) with the softened butter. In a medium mixing bowl, toss the sliced carrots with the warmed honey, brown sugar, fresh herbs (thyme and rosemary), and salt & pepper. Transfer to your baking dish and spread evenly in the dish.
Bake at 425°F (220°C) for 20-25 minutes, stirring the carrots twice during the cooking time to roast the carrots evenly. Roasted carrots should have slightly browned edges, and will be tender when forked. Remove from the oven and serve immediately.
If you like your carrots extra soft, continue to oven roast until they have reached your desired level of tenderness. If using a baking sheet, the carrots will be spread in a thinner layer and be roasted fully in a shorter amount of time, so adjust your cooking time as needed.
Be sure to butter the baking dish very generously to prevent sticking and add to the flavor. If you like your carrots extra soft, continue to oven roast until they have reached your desired level of tenderness. If using a baking sheet, the carrots will be spread in a thinner layer and be roasted fully in a shorter amount of time, so adjust your cooking time as needed.
Store leftover honey glazed carrots in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or cover the baking dish with foil and place it in an oven at 350°F (175°C) for 10-15 minutes.
7. Candied Yams
Is it a dessert or a side dish? Who cares! These tasty candied yams were always a favorite dish at Thanksgiving. It's something about the ooey-gooey melted marshmallow topping.
Preheat your oven to 400°F (205°C) and butter or spray your 9x13 baking dish with non-stick cooking spray. Open and drain your can(s) of 40 oz canned yams then spread the yams in the bottom of your prepared baking dish.
Sprinkle a 1 pinch salt over the yams, then top with ⅓ cup butter slices. Crumble the ⅔ cup light brown sugar over the yams next, followed by a generous layer of 2 cups miniature marshmallows. Bake in the center of your oven's middle rack at 400°F (205°C) for 20-25 minutes until the yams are bubbling and the marshmallows are melted and toasted.
8. Pumpkin Pie
It should be no surprise that pumpkin pie is on this list! Leaving out the evaporated milk makes this recipe a slightly healthier alternative, and easier, too!
To begin, preheat your oven to 475°F (245°C). Roll your pie crusts into your pie pans and trim off the excess. In a large mixing bowl, add your pumpkin puree, milk, sugar, eggs, flour, pumpkin pie spice, and salt. Use a hand mixer to mix until smooth.
Pour the mixture into your prepared pie crusts. Once preheated, bake the pies at 475°F (245°C) for 10 minutes. Then, reduce the heat to 350°F (175°C) and bake for another 45-60 minutes, or until the filling has set. Remove from the oven and allow to cool before slicing and serving.
9. Buttered Peas and Carrots
You can make this easy veggie side dish in the microwave! They take practically no time at all.
To start, place the carrots (and onions if using) in a glass microwave-safe bowl. Cover the bowl of carrots with fitted lid or a plate and microwave on high for 3 minutes. Remove the carrots from the microwave (carefully as the bowl will be hot) and stir in the peas. Season to taste with salt & pepper, and microwave uncovered for 2 more minutes.
Cover the bowl and tilt it carefully over the sink to drain any excess water from the frozen peas. Then, stir in the butter and any remaining optional ingredients you would like to use (chicken broth, dried herbs, and/or honey). Serve immediately.
10. Southern Baked Macaroni and Cheese
If you prefer your mac and cheese baked with a slightly crispy top, then you may prefer this recipe to crockpot macaroni. It uses 3 different kinds of cheese and heavy cream for a perfectly gooey cheese sauce!
Preheat your oven to 350°F (175°C) and butter or spray your 9 x 13 baking dish with non-stick cooking spray. Cook the elbow macaroni pasta according to the boxed directions, but remove the pasta 2 minutes earlier than the recommended cooking time (for an al dente texture).
Drain the pasta and rinse with cold water. Set aside. In a large bowl, whisk the eggs until frothy. Then add milk and heavy cream, stir to combine. Add the cheeses, reserving 1 cup sharp cheddar cheese for the topping, and the seasoning (garlic powder, onion powder, salt, pepper, and cayenne pepper) as well as the cooked pasta. Stir to combine.
Transfer to your baking dish and top with reserved 1 cup of sharp cheddar cheese. Bake uncovered in the center of your oven at 350°F (175°C) for 40 minutes. Allow the Southern baked macaroni and cheese to cool for 10 - 15 minutes before serving. The macaroni and cheese may appear jiggly, but sets up while cooling.
