It’s that time of year again, my annual Thanksgiving recipe round up! I’ve got over 40 recipes from my archives with all of the tasty inspiration you need to get from cocktail hour to dessert. The best side dishes, from timeless classics to unique varieties, and tips for how to make every part of your meal come out delicious. Get inspired and build your Thanksgiving menu! 
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If I could only pick one thing to be on my Thanksgiving Table, I think stuffing would be at the top of my list. I get to eat it once a year (maybe twice if there’s a Friendsgiving on the calendar) and I make it count but loading it full of savory flavors. I love it so much that sometimes I even make two varieties – a traditional recipe and a wildcard stuffing. I’m sharing tons of ideas for making a unique Thanksgiving stuffing with different flavor combinations and mix-ins that you can choose to make it a dish of your own. 
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Give me a side dish that combines sweet and savory, and I’m a happy girl! This Thanksgiving side dish does just that – sweet potatoes get baked and then scooped out and mixed with butter, candied pecans and browned and crumbled chorizo sausage before getting placed back into the potato skins and baked for a second time. The dish only has 5 ingredients, and yet the combination of flavors packs a punch! Ditch the old school marshmallow covered sweet potatoes and give them a fresh upgrade with this chorizo and pecan topping – get the full recipe below:
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Green bean casserole is one of my sneaky favorites at Thanksgiving, partially because it’s a dish I really only eat at the holiday so each bite has nostalgic flavors. I’ve made a few riffs on Thanksgiving green bean recipes over the years and had an idea to dress up those crunchy veggies with the savory, rich flavors of French onion soup. The recipe starts with caramelizing the onions, which takes quite a bit of time! The good news is you can prep the onions in advance, get them caramelized the day before, deglaze the pan and add in the green beans, and then store the dish covered in the fridge until you’re ready to serve it. On Thanksgiving Day, just add the cheese on top and bake it in the oven – it may need 5 extra minutes of cooking time to get the onions and green beans bubbling hot again. I like to make this in a dish that can go from oven to stove to table, it’s one less dish to worry about when hosting (I use this stainless steel pan). The onion flavor is sweet and savory from the caramelization, and the melted cheese on top gives the dish a salty balance – it’ll make you want an extra helping of green beans on your Thanksgiving plate! Get the full recipe below:
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It’s hard to improve mashed potatoes, I mean they’re carbs mixed with butter, so basically perfection in a side dish! I love to experiment with little tweaks to my favorite Thanksgiving dishes and had the zany idea to give my classic mashed potato recipe a Cacio e Pepe twist! I started with peeled russet potatoes and cooked them until they’re tender, while reserving a bit of the starchy potato water. When you make cacio e pepe, the starchy pasta water is key to a silky sauce! In a pan of melted butter and lots of cracked black pepper, I whisked in fresh parmesan cheese with the starchy potato water and a tiny bit of heavy cream to create a gooey, nutty, cheesy sauce that gets poured over the hot potatoes and mashed together. Mashing the potatoes by hand is KEY to getting them light and fluffy (I use this masher). In a recipe like this where the ingredients are so simple, quality makes a big difference – spring for good parmesan cheese and a high-quality butter (I like Kerrygold!), they’ll add so much flavor to the dish! Get the full recipe below:
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Raise your hand if you have 25 apples sitting on your counter from your autumn apple-picking excursions? Me too, which can only mean one thing: it’s pie season! And pie season is the perfect time to share my go-to classic pie crust recipe. I use it for my holiday pie recipes as well as for all sorts of seasonal summer hand pies. My favorite way to use it is to top a piping-hot chicken pot pie. It’s a super simple recipe and versatile enough to work with sweet or savory pies. I recommend using a pastry cutter and blending the ingredients by hand to keep the butter from getting to warm; cold butter is the key to a flaky crust. Keep this one in your back pocket for Thanksgiving prep; you can double the recipe and keep the dough tightly wrapped in the fridge for about a week. Get the recipe below: 
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I’ve got a cute little trick for dressing up my favorite Trader Joe’s pumpkin muffin mix, that makes for a fun, kid-friendly snack! I make the pumpkin muffin mix as directed – use your favorite recipe or mix – and then let the muffins cool completely. Then I break up some pretzels and use the curved bottom of the pretzel knot to push in a sage leaf. Leave some of the pretzel out to look like the stem of the pumpkin. (My husband thought they were supposed to look like apples, to which I say, great idea – this would work with an apple muffin mix too!). A two-minute decoration that makes these muffins look perfectly seasonal for fall entertaining! 
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Tis’ the season for all things pumpkin! I love sneaking this seasonal flavor into dishes this time of year. I am partnering with my friends at Little Leaf Farms to share a few of my favorite ways to incorporate pumpkin into your salads, from savory roasted pumpkin to salty pumpkin seeds, pumpkin goat cheese, even a pumpkin vinaigrette. I love that you can pick one of these pumpkin-flavored ingredients for a hint of pumpkin to your crisp, fresh Little Leaf Farms greens or combine them all together for a pumpkin-packed salad experience! Get all the ideas below:
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I’ve got an easy little hack for dressing up a box of brownie mix to make a festive holiday treat! I start with my favorite boxed brownie mix (ghiradelli dark chocolate!) and make the batter as directed on the box. Then I bake the brownies about 3/4 of the way, and then take them out to add my own festive toppings like candy eyes, Reese’s Pieces, halloween sprinkles and candy corn. Then I place them back in the oven for the rest of the cooking time to set the toppings but not fully melt them. It’s one additional quick step to the brownie making process and the result is a fun and spooky dessert for your Halloween celebrations! 
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I love to mix up a signature drink when I entertain, and with the change of the seasons I’ve been adding to my cocktail repertoire with some fresh takes on classic recipes. Moscow mules are one of my favorite drinks for the fall, it’s a great in-between-drink when you’re done with summer but not quite ready to dive into the mulled wine territory. Moscow Mules have a bit of warmth and spice from the ginger beer and still feel crisp from the vodka and citrus. This version gets an extra boost of flavor from a homemade blackberry cardamom simple syrup, which smells just as good as it tastes from all of the fragrant flavor notes. Get the recipe below: 
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