A Thanksgiving recipe series from Missouri Magazine by Cheri Cranford
Some of the sweetest Thanksgiving memories begin in the kitchen. The smell of butter and herbs, the sound of potatoes being mashed, and that first glimpse of a golden pie cooling on the counter all signal that something special is coming.
Families are pulling out handwritten recipe cards, planning who will bring what, and making room for one more chair around the table. Whether you’re hosting a houseful or bringing a dish to someone you love, the best holiday recipes are the ones that make everyone feel at home.
Over the next few weeks, Missouri Magazine will share Thanksgiving recipes to help you build a delicious holiday menu, from savory sides and homemade breads to beautiful desserts and creative ways to enjoy the leftovers.
We’re beginning with four comforting dishes that deserve a place beside the turkey. Each recipe serves about eight, making this a useful starting point for your family gathering.
Creamy Garlic Mashed Potatoes
Every Thanksgiving table needs a generous bowl of mashed potatoes. Yukon Gold potatoes bring a naturally buttery flavor, while garlic simmered right in the pot adds warmth without overpowering the dish.
Serves: 8
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
- 4 pounds Yukon Gold potatoes, peeled and cut into evenly sized chunks
- 4 garlic cloves, peeled
- ½ cup unsalted butter, cut into pieces
- 1 cup whole milk, warmed, plus more as needed
- ½ cup sour cream, preferably at room temperature
- 1½ teaspoons kosher salt, plus more for the cooking water and to taste
- ½ teaspoon black pepper
- Chopped fresh chives, optional
Directions
- Place the potatoes and garlic in a large pot. Cover with cold water by about an inch and salt the water.
- Bring to a boil, then reduce the heat and simmer for 15–20 minutes, or until the potatoes are easily pierced with a fork.
- Drain thoroughly. Return the potatoes and garlic to the warm pot over low heat for about 1 minute, stirring gently to let excess moisture evaporate.
- Remove from the heat. Mash the potatoes and garlic with the butter.
- Gently stir in the warm milk, sour cream, measured salt, and pepper. Add a little more milk if needed and adjust the seasoning.
- Transfer to a serving bowl and sprinkle with chives, if desired.
A little kitchen wisdom: Mash by hand or use a potato ricer. A food processor can turn potatoes gluey.
Golden Herb Bread Dressing
With a crisp top and tender center, this oven-baked dressing brings together familiar Thanksgiving flavors: buttery onions, celery, sage, and plenty of bread to soak up the broth.
Serves: 8
Prep time: 20 minutes, plus drying the bread
Bake time: 40–50 minutes
Ingredients
- 12 cups dry, ¾-inch bread cubes, from about a 1-pound loaf
- ½ cup unsalted butter, plus more for the baking dish
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 3 garlic cloves, minced
- 2 teaspoons dried rubbed sage
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper
- ¼ cup chopped fresh parsley
- 2½–3 cups low-sodium chicken or vegetable broth
Directions
- Heat the oven to 350°F. Butter a 9-by-13-inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 8–10 minutes, until softened.
- Stir in the garlic, sage, thyme, rosemary, salt, and pepper. Cook for 1 minute.
- Place the bread cubes in a large bowl. Add the vegetable mixture and parsley, then toss gently.
- Gradually add 2½ cups broth, tossing as you go. The bread should be evenly moistened without liquid pooling in the bowl. Add the remaining broth only as needed.
- Spoon into the prepared dish and cover with foil.
- Bake for 25 minutes. Uncover and bake for another 15–25 minutes, until hot throughout and golden on top.
A little kitchen wisdom: To dry fresh bread cubes, spread them on baking sheets and bake at 250°F for 45–60 minutes, stirring occasionally, until dry. Let cool before using.
Maple-Roasted Sweet Potatoes with Pecans
Sweet potatoes don’t need much to shine. Maple syrup, cinnamon, and a little butter bring out their sweetness, while pecans add a welcome crunch.
Serves: 8
Prep time: 15 minutes
Roast time: 35–45 minutes
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 3 tablespoons unsalted butter, melted
- 3 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- ¾ teaspoon fine salt
- ¼ teaspoon black pepper
- ¾ cup roughly chopped pecans
Directions
- Heat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss the sweet potatoes with the melted butter, maple syrup, cinnamon, salt, and pepper.
- Spread in a single layer on the baking sheet. Use two sheets if necessary to avoid crowding.
- Roast for 25 minutes, then turn the potatoes.
- Sprinkle with the pecans and roast for another 10–20 minutes, until the potatoes are tender and lightly browned. Watch the nuts closely toward the end.
- Transfer to a serving dish, spooning any maple butter from the pan over the top.
Make it your own: For a nut-free version, leave out the pecans. The potatoes are delicious on their own.
Classic Pumpkin Pie
There’s something reassuring about a classic pumpkin pie. A gently spiced filling, a flaky crust, and a spoonful of whipped cream make a lovely ending to Thanksgiving dinner.
Makes: One 9-inch pie; 8 slices
Prep time: 15 minutes
Bake time: 50–60 minutes
Cooling time: About 2 hours
Ingredients
- 1 unbaked 9-inch deep-dish pie crust
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon fine salt
- 2 large eggs
- 1 can (15 ounces) pure pumpkin purée, not pumpkin pie filling
- 1 can (12 fluid ounces) evaporated milk
- Whipped cream, for serving
Directions
- Heat the oven to 425°F. Fit the crust into a deep-dish pie plate and crimp the edges.
- In a small bowl, combine the sugar, cinnamon, ginger, cloves, and salt.
- In a large bowl, whisk the eggs. Whisk in the pumpkin and sugar mixture, then gradually stir in the evaporated milk.
- Place the pie plate on a rimmed baking sheet. Pour the filling into the crust.
- Bake for 15 minutes. Reduce the oven temperature to 350°F and bake for another 35–45 minutes. The edges should be set, with a slight wobble in the center. Cover the crust edges with foil if they brown too quickly.
- Cool on a wire rack for about 2 hours, then refrigerate until ready to serve. Add whipped cream just before serving.
A Little Planning, More Time Together
Start with the dishes your family looks forward to most, then build your menu around them. Ask guests to bring a favorite side, set out serving dishes ahead of time, and check which recipes need the oven at the same temperature.
The pie can be made the day before, the dressing bread can be dried ahead, and a few willing helpers can make peeling potatoes part of the gathering.
A memorable Thanksgiving doesn’t require a perfect table or a dozen complicated dishes. Familiar flavors, a warm welcome, and time together go a long way.
Follow Missouri Magazine over the next few weeks as we share more Thanksgiving recipes, including appetizers, homemade rolls, holiday desserts, and delicious ideas for leftovers.
What dish does your family request every Thanksgiving? Tell us on the Missouri Magazine Facebook page—we’d love to hear what makes your holiday table special.
Recipes for Gathering, Memories for a Lifetime.