Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. Thanksgiving can be a multi-day cook marathon. All the plan much centers around the chief event—that elephantine, glistening joker. We ’ ll tell you what size turkey to buy and how farseeing it needs to roast so you can plan your holiday .
Learn how to cook a joker with help from our Test Kitchen .

How Long Does It Take to Cook a Turkey?

Use this chart to figure out how long to cook a turkey, according to its size :

Turkey Weight	Cooking Time	Doneness Temperature
4-6 lb. breast	1 hr 30 mins–2 hrs 15 mins	165°F
6-8 lb. breast	2 hrs 15 mins–3 hrs 15 mins	165°F
8-12 lbs.	2 hrs 45 mins–3 hrs	170-175°F
12-14 lbs.	3 hrs–3 hrs 45 mins	170-175°F
14-18 lbs.	3 hrs 45 mins–4 hrs 15 mins	170-175°F
18-20 lbs.	4 hrs 15 mins–4 hrs 30 mins	170-175°F
20-24 lbs.	4 hrs 30 mins–5 hrs	170-175°F

notice : All times are accurate for a 325°F oven .
Download Chart

How to Check the Temperature of a Turkey

To find out if your turkey is amply cooked, insert a kernel thermometer into the meatiest, thickest contribution of the boo ( typically the thigh ). You ’ re aiming for between 170º and 175ºF for a solid bird and 165º for a turkey breast. When taking the temperature, make certain that the thermometer doesn ’ thymine touch any bone, as this can give a false high understand and leave you with undercooked ( read : insecure ) kernel. And, if the kernel international relations and security network ’ t to temperature, make sure you wash the probe of the thermometer in hot, buttery water before testing the joker again .
In the commercialize for a kernel thermometer ? Our test Kitchen recommends the top-of-the-line Thermapen Mk4 thermometer for its accuracy and easy-to-read expose. We besides like the colored ThermoPop. Whatever you do, don ’ metric ton trust on your turkey ’ second pop fly timekeeper. many times they pop besides late—if they even pop at all—leading to a dry, overcook bird .

What Size Turkey to Buy

You ’ ll need one ram of joker per guest. When you can ’ thyroxine find the charming 12 pound turkey for 12 guests, good round up ! It ’ mho better to have besides much food than to run short on the signature serve of Thanksgiving .
If you ’ re serving a athirst bunch or you truly want to eat leftover joker for the perch of the week, you can round up to one and a quarter pounds of turkey per person. These are our top ways to eat leftover turkey .

What Temperature to Cook a Turkey

Our Test Kitchen recommends roasting a turkey at a regular 325º for the entire cook meter. This temperature is low enough that you don ’ t need to worry about moisture evaporating quickly and drying out the turkey, but it ’ south besides affectionate enough to cook the bird all the manner through at a agile pace. Before the big day, be sure to check if your oven is working by rights .

How Long to Cook a Turkey per Pound

The general rule is 15 to 20 minutes per lumber of turkey when cooking an unstuff turkey. Since roasting a stuffed turkey is no longer considered food-safe ( not to mention doing therefore dries out the turkey kernel ) it ’ south best to stick to this method acting and bake one of these crowd-pleasing stuff recipes in a separate cup of tea .

Tips for Cooking a Turkey

Great—you know your roasting meter. But before you nail down your grace game plan, don ’ deoxythymidine monophosphate forget to factor in these other time-consuming steps .

1. Defrost. Thawing a turkey can take anywhere from three to five days. So if you’ve bought a frozen turkey, be sure it is placed in the refrigerator with plenty of time to thaw.
2. Preheat the Oven. Set aside 15 to 20 minutes to allow your oven to thoroughly preheat. Since many home ovens heat unevenly, it’s a good idea to let your oven come up to temperature, then wait 5 to 10 more minutes before placing the turkey inside. This allows the heat to evenly disperse in the oven before you open the door. It is also a good idea to rotate your turkey at least every hour to help everything cook evenly.
3. Rest. Finally, allow the turkey to rest for at least 30 minutes before you carve it. Resting lets the meat cool slightly and reabsorb juices that were bubbling to the surface in the hot oven. This reabsorption is what gives you plump, tender meat. If you carve the turkey right away, you lose all that tenderness in a puddle on your cutting board or plate! Want to make the best gravy? Learn how to make gravy from pan drippings.

How do I get crispy, brown skin on my turkey?

The trick to crisp, fortunate brown peel starts before the joker even goes in the oven. Plus, you already have this confidential ingredient in your pantry ! The sidereal day before Thanksgiving, remove the dame from its promotion and take out the giblets. then, massage kosher salt all over the turkey. Return the bird to the electric refrigerator until it ’ mho ready to roast on the big day. This technique not merely seasons the kernel, it besides helps to draw out excess moisture from the peel that, once baked, will be nice and crisp .

Should I baste my turkey?

No—and it all has to do with temperature. Basting requires you to open the oven door, which lets heat out and cools the surface of your boo. Every prison term you baste, you ’ re increasing the overall cook time of your joker. And more time in the oven leads to dry, sturdy kernel. Learn more about how to temper a joker .

Pair Your Turkey with These Amazing Sides

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Traditional Holiday Stuffing

sausage and sage add a epicure taste to this stuffing. It ‘s perfective for large syndicate gatherings, but you can besides save some for belated. —Lorraine Brauckhoff, Zolfo Springs, Florida Go to Recipe

Sausage and sage add a gourmet taste to this stuffing. It’s perfect for large family gatherings, but you can also save some for later. —Lorraine Brauckhoff, Zolfo Springs, Florida

Rich & Creamy Mashed Potatoes

It ‘s a cinch to jazz up instant mashed potatoes with sour skim and cream cheese, then cook and serve them from a dense cooker. For a particular touch, sprinkle this creamy mashed potatoes recipe with chop clean chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan Go to Recipe

It’s a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. —Donna Bardocz, Howell, Michigan

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Cranberry Sauce

I turn to this recipe frequently because I can prepare it a day ahead—it ‘s so commodious when company ‘s coming. And with only a trace of adipose tissue, the balmy side dish is alimentary and delicious.—Nancy Zimmerman, Cape May Court House, New Jersey Go to Recipe

I turn to this recipe frequently because I can prepare it a day ahead—it’s so convenient when company’s coming. And with only a trace of fat, the fruity side dish is nutritious and delicious.—Nancy Zimmerman, Cape May Court House, New Jersey

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Aunt Margaret’s Sweet Potato Casserole

My great-aunt made an incredible sweetness potato casserole for our holiday dinners. I ’ ve lightened it up a snatch, but we love it fair the same. —Beth Britton, Fairlawn, Ohio Go to Recipe

My great-aunt made an incredible sweet potato casserole for our holiday dinners. I’ve lightened it up a bit, but we love it just the same. —Beth Britton, Fairlawn, Ohio

Marmalade Candied Carrots

My favorite way to make pamper carrots is to steam them, then drizzle with an orangey sugarcoat that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina Go to Recipe

My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. —Heather Clemmons, Supply, North Carolina

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Crescent Dinner Rolls

These light, golden rolls have a celestial homemade relish and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they ‘re a delightful way to round out a meal. —Debra Falkiner, St. Charles, Missouri Go to Recipe

These light, golden rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they’re a delightful way to round out a meal. —Debra Falkiner, St. Charles, Missouri

Sausage Bread Dressing

My husband and don go crazy for this fertilization. Leftovers are rare but they freeze quite well. To save prison term, chop the veggies and prepare ( but do n’t bake ) the dressing up to two days ahead of clock time and refrigerate. Add a little baking time since it will be cold. —Bette Votral, Bethlehem, Pennsylvania Go to Recipe

My husband and father go crazy for this dressing. Leftovers are rare but they freeze quite well. To save time, chop the veggies and prepare (but don’t bake) the dressing up to two days ahead of time and refrigerate. Add a little baking time since it will be cold. —Bette Votral, Bethlehem, Pennsylvania

Holiday Green Bean Casserole

Try this green bean casserole and you ‘ll never go back to the old material. — Laura Fall-Sutton, Buhl, Idaho Go to Recipe

Try this green bean casserole and you’ll never go back to the old stuff. — Laura Fall-Sutton, Buhl, Idaho

Best Ever Mac & Cheese

To make this amaze macintosh, I make a sauce loaded with three unlike cheeses to toss with the noodles. When baked, it ‘s gooey good with a crunchy exceed that … do n’t get me originate ! —Beth Jacobson, Milwaukee, Wisconsin Go to Recipe

To make this amazing mac, I make a sauce loaded with three different cheeses to toss with the noodles. When baked, it’s gooey goodness with a crunchy topping that…don’t get me started! —Beth Jacobson, Milwaukee, Wisconsin

Brussels Sprouts in Rosemary Cream Sauce

Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends in concert – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky Go to Recipe

Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky

Cheesy Corn Spoon Bread

Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and vacation dinners. The cayenne pepper adds equitable the right bite. second helpings of this tasty casserole are common—leftovers are n’t. —Katherine Franklin, Carbondale, Illinois Go to Recipe

Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. Second helpings of this tasty casserole are common—leftovers aren’t. —Katherine Franklin, Carbondale, Illinois

Roasted Sweet Potato Salad with Honey-Maple Vinaigrette

This salad makes a beautiful display for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. —Susan Bickta, Kutztown, Pennsylvania Go to Recipe

This salad makes a beautiful presentation for the holidays with the bright colors of the sweet potatoes, cranberries and spinach. —Susan Bickta, Kutztown, Pennsylvania

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Cauliflower au Gratin

Count on this dish to make newly vegetable converts. Whenever I serve it, people ask for the recipe. sometimes I ’ ll substitute broccoli for all or half the cauliflower, and the greens vegetable tastes just a good ! —Jacki Ricci, Ely, Nevada Go to Recipe

Count on this dish to make new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I’ll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! —Jacki Ricci, Ely, Nevada

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Triple-Stuffed Sweet Potatoes

My kids go for sugared potatoes stuffed with leftover turkey and dressing. We enjoy being in the kitchen together, each of us making our own potato boats. —Ane Burke, Bella Vista, Arkansas Go to Recipe

My kids go for sweet potatoes stuffed with leftover turkey and dressing. We enjoy being in the kitchen together, each of us making our own potato boats. —Ane Burke, Bella Vista, Arkansas

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Thyme-Roasted Carrots

Cutting the carrot lengthwise makes this dish look extra pretty. For a little more elegance and semblance, garnish with sprigs of bracing thyme or parsley. —Deirdre Cox, Kansas City, Missouri Go to Recipe

Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri

Honey-Squash Dinner Rolls

These puffy dinner rolls take on rich tinge when you add squash to the boodle. Any squash diverseness works. I ‘ve even used cooked carrots. —Marcia Whitney, Gainesville, Florida Go to Recipe

These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I’ve even used cooked carrots. —Marcia Whitney, Gainesville, Florida

Potato Pan Rolls

My syndicate loves these rolls and requests them frequently. They do n’t take hanker to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming Go to Recipe

My family loves these rolls and requests them often. They don’t take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

Rum Vanilla Cranberry Sauce

Cranberry sauce is one of my favorite things—this jazzed-up translation combines vanilla with rum to create a fat flavorful sauce that ‘s far from the common ! —Ashley Lecker, Green Bay, Wisconsin Go to Recipe

Cranberry sauce is one of my favorite things—this jazzed-up version combines vanilla with rum to create a rich flavorful sauce that’s far from the usual! —Ashley Lecker, Green Bay, Wisconsin

Perfect Dinner Rolls

These rolls melt in your mouthpiece. I loved them as a child, and I ‘m happy to make them for my kids because I know I am creating those same fantastic memories my ma made for me ! —Gayleen Grote, Battle View, North Dakota Go to Recipe

These rolls melt in your mouth. I loved them as a child, and I’m happy to make them for my kids because I know I am creating those same wonderful memories my mom made for me! —Gayleen Grote, Battle View, North Dakota

Parmesan Creamed Spinach

This rich and creamy spinach dish takes minutes to make. If I ‘m expecting guests, I ‘ll double or triple the recipe. —Leann Ross, San Tan Valley, Arizona Go to Recipe

This rich and creamy spinach dish takes minutes to make. If I’m expecting guests, I’ll double or triple the recipe. —Leann Ross, San Tan Valley, Arizona

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Raisin-Studded Apple Stuffing

This is the entirely stuffing my family will permit on our holiday table. With italian blimp and a blend of so many great flavors, it ‘s about a meal in itself. No wonder it won first prize in a local recipe contest ! —Teri Lindquist, Gurnee, Illinois Go to Recipe

This is the only stuffing my family will permit on our holiday table. With Italian sausage and a blend of so many great flavors, it’s almost a meal in itself. No wonder it won first prize in a local recipe contest! —Teri Lindquist, Gurnee, Illinois

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Molded Cranberry Nut Salad

We try lots of cranberry recipes, and this one is constantly requested when we have class get-togethers at Thanksgiving and Christmas. It ‘s besides been a favored dish at every church potluck I ‘ve taken it to ! —Eleanor Arthur, Seattle, Washington Go to Recipe

We try lots of cranberry recipes, and this one is always requested when we have family get-togethers at Thanksgiving and Christmas. It’s also been a favorite dish at every church potluck I’ve taken it to! —Eleanor Arthur, Seattle, Washington

Baked Parmesan Breaded Squash

Baked yellow squash is beautifully crisp. You don ’ t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas Go to Recipe

Baked yellow squash is beautifully crispy. You don’t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas

Pumpkin Pan Rolls

Serve these spicy-sweet pumpkin rolls for dinner—or at any time of day–and get ready to hear a chorus of yums in your kitchen ! —Linnea Rein, Topeka, Kansas Go to Recipe

Serve these spicy-sweet pumpkin rolls for dinner—or at any time of day–and get ready to hear a chorus of yums in your kitchen! —Linnea Rein, Topeka, Kansas

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Slow Cooker Bacon-Mushroom Dressing

My favorite stuffing uses a slowly cooker, which helps when your oven ‘s busy. It goes with everything from turkey to game hens. —Hope Wasylenki, Gahanna, Ohio Go to Recipe

My favorite stuffing uses a slow cooker, which helps when your oven’s busy. It goes with everything from turkey to game hens. —Hope Wasylenki, Gahanna, Ohio

Garlic and Herb Mashed Potatoes

Cream cheese is the confidential component in these comforting spuds. Simply mash, blend and let them warm in the boring cooker. —Frieda Bliesner, McAllen, Texas Go to Recipe

Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. —Frieda Bliesner, McAllen, Texas

Cornmeal Rolls

Golden and pantry, these rolls have cornmeal season and a texture that goes perfectly with a hearty bowl of chili. —Carol Forcum, Marion, Illinois Go to Recipe

Golden and buttery, these rolls have cornmeal flavor and a texture that goes perfectly with a hearty bowl of chili. —Carol Forcum, Marion, Illinois

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Green Bean Casserole

This easy fleeceable bean casserole has always been one of my front-runner dishes. You can make it before any guests arrive and refrigerate it until it ’ mho ready to bake. —Anna Baker, Blaine, Washington Go to Recipe

This easy green bean casserole has always been one of my favorite dishes. You can make it before any guests arrive and refrigerate it until it’s ready to bake. —Anna Baker, Blaine, Washington

Special Herb Dressing

here ‘s a fabulously satisfying dressing with all the big tastes people crave : kernel, fish herb, earthy mushrooms, crunchy apples and water chestnuts, and a zestful burst of tart cranberries. —Trudy Williams, Shannonville, Ontario Go to Recipe

Here’s a fabulously satisfying dressing with all the great tastes people crave: meat, fish herbs, earthy mushrooms, crunchy apples and water chestnuts, and a zesty burst of tart cranberries. —Trudy Williams, Shannonville, Ontario

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White Cheddar Mac & Cheese

My macintosh and cheese is simple and has lots of spirit from the cheeses and ground chipotle chili. I use conchiglie pasta because its form allows more dissolve cheese to pool inside. Yum ! —Colleen Delawder, Herndon, Virginia Go to Recipe

My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! —Colleen Delawder, Herndon, Virginia

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Apricot-Apple Cranberry Sauce

Though I prefer this as a side dish, my baby swears it makes the best top in the earth for a slice of Thanksgiving turkey. —Aysha Schurman, Ammon, Idaho Go to Recipe

Though I prefer this as a side dish, my sister swears it makes the best topping in the world for a slice of Thanksgiving turkey. —Aysha Schurman, Ammon, Idaho

Holiday Rice Salad

It ‘s decent to prepare a cold salad like this when entertain because it can be made ahead and does n’t take up valuable oven space. Go to Recipe

It’s nice to prepare a cold salad like this when entertaining because it can be made ahead and doesn’t take up valuable oven space.

Grandma’s Collard Greens

My grandma made the best collard greens recipe in the worldly concern. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida Go to Recipe

My grandmother made the best collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. —Sherri Williams, Crestview, Florida

Slow-Cooker Creamed Corn with Bacon

Every time I take this super rich corn to a vacation potluck or workplace party, I leave with an empty boring cooker. It ‘s decadent, homelike and so worth the splurge. —Melissa Pelkey Hass, Waleska, Georgia Go to Recipe

Every time I take this super rich corn to a holiday potluck or work party, I leave with an empty slow cooker. It’s decadent, homey and so worth the splurge. —Melissa Pelkey Hass, Waleska, Georgia

Nanny’s Parmesan Mashed Potatoes

My grandsons rave over these creamy potatoes loaded with Parmesan. That ’ s all the second I need. sometimes I use fortunate or crimson potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California Go to Recipe

My grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California

Molded Cranberry-Orange Salad

When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with flog skim for add invoke. —Carol Mead, Los Alamos, New Mexico Go to Recipe

When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico

Cranberry-Apple Red Cabbage

When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My german grandma would be print, I think ! The colorful side dish is just right with pork. —Ann Sheehy, Lawrence, Massachusetts Go to Recipe

When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side dish is just right with pork. —Ann Sheehy, Lawrence, Massachusetts

Southern Cornbread Dressing

This recipe, one of my front-runner vacation side dishes, makes a lot. It ‘s perfect for company, even though it started as a way to stretch the food we had for our large kin. —Margaret E. Kendall, McConnelsville, Ohio Go to Recipe

This recipe, one of my favorite holiday side dishes, makes a lot. It’s perfect for company, even though it started as a way to stretch the food we had for our large family. —Margaret E. Kendall, McConnelsville, Ohio

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Jazzed-Up Green Bean Casserole

This is not your mama ‘s green bean casserole, but she ‘ll however be raving about it ! After trying many variations, I decided to give this old standby extra kick. The crunchy texture, bum good and bacon make it a hit. —Scott Rugh, Portland, Oregon Go to Recipe

This is not your mama’s green bean casserole, but she’ll still be raving about it! After trying many variations, I decided to give this old standby extra kick. The crunchy texture, cheesy goodness and bacon make it a hit. —Scott Rugh, Portland, Oregon

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Roasted Brussels Sprouts with Cranberries

There ’ south nothing to this recipe—the formulation and cook times are so quick. I sprinkle in a few dry cranberries, but you can let your imagination contract over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. —Ellen Ruzinsky, Yorktown Heights, New York Go to Recipe

There’s nothing to this recipe—the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. —Ellen Ruzinsky, Yorktown Heights, New York

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Sweet Potato Stuffing

Mom likes to make certain there will be enough stuffing to satisfy our large syndicate. For our vacation gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. —Kelly Pollock, London, Ontario Go to Recipe

Mom likes to make sure there will be enough stuffing to satisfy our large family. For our holiday gatherings, she slow-cooks this tasty sweet potato dressing in addition to the traditional stuffing cooked inside the turkey. —Kelly Pollock, London, Ontario

Roasted Butternut Tossed Salad

This salad makes an easy and special side dish for Thanksgiving dinner, and it ‘s packed with alimentary veggies, almonds, berries and squash. —Katie Wollgast, Florissant, Missouri Go to Recipe

This salad makes an easy and special side dish for Thanksgiving dinner, and it’s packed with nutritious veggies, almonds, berries and squash. —Katie Wollgast, Florissant, Missouri

Porcini Mac & Cheese

This recipe was inspired by a mushroom macintosh and cheese I had at a local anesthetic restaurant. I incorporated the fall season of a pumpkin ale, and it turned out better than the original. —Laura Davis, Chincoteague, Virginia Go to Recipe

This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the fall flavor of a pumpkin ale, and it turned out better than the original. —Laura Davis, Chincoteague, Virginia

Crunchy Broccoli Salad

Growing up, I never liked broccoli, but I ‘m dependent on this salad ‘s light, angelic taste. It gives broccoli a whole modern count and personality. —Jessica Conrey, Cedar Rapids, Iowa Go to Recipe

Growing up, I never liked broccoli, but I’m hooked on this salad’s light, sweet taste. It gives broccoli a whole new look and personality. —Jessica Conrey, Cedar Rapids, Iowa

Triple Cranberry Sauce

Cranberry fans will ask for this sauce again and again. It ‘s loaded with their front-runner fruit—in fresh, dried and juice form. orange and allspice make it amazing. —Arlene Smulski, Lyons, Illinois Go to Recipe

Cranberry fans will ask for this sauce again and again. It’s loaded with their favorite fruit—in fresh, dried and juice form. Orange and allspice make it awesome. —Arlene Smulski, Lyons, Illinois

Dijon Scalloped Potatoes

My family loves this creamy and colorful recipe for bum potatoes. It has both sweet and white potatoes, lots of rich people, buttery flavor and a reasonably, golden-crumb lead. —Carolyn Putnam, Norwalk, Ohio Go to Recipe

My family loves this creamy and colorful recipe for cheesy potatoes. It has both sweet and white potatoes, lots of rich, buttery flavor and a pretty, golden-crumb topping. —Carolyn Putnam, Norwalk, Ohio

Grandma’s Rosemary Dinner Rolls

My grandma ( I called her Baba ) made these in her coal oven. How she regulated the temperature is beyond me ! She always made extra rolls for the neighbors to bake in their own ovens. My ma and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania Go to Recipe

My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania

“Everything” Stuffing

My family goes crazy for this stuffing that I make in the boring cooker. It freezes well so we can enjoy it long after Thanksgiving has passed. —Bette Votral, Bethlehem, Pennsylvania Go to Recipe

My family goes crazy for this stuffing that I make in the slow cooker. It freezes well so we can enjoy it long after Thanksgiving has passed. —Bette Votral, Bethlehem, Pennsylvania

Holiday Brussels Sprouts

Make Brussels sprouts special with peas, celery and, of class, bacon. The recipe doubles easily if needed. —Jodie Beckman, Council Bluffs, Iowa Go to Recipe

Make Brussels sprouts special with peas, celery and, of course, bacon. The recipe doubles easily if needed. —Jodie Beckman, Council Bluffs, Iowa

Old-Fashioned Dressing

Remember Grandma ‘s delightful turkey dressing ? smack it again combined with flavorful herbs and crisp veggies in this family-favorite dress. You ‘ll love the fact you can make it in your dense cooker. —Sherry Vink, Lacombe, Alberta, Canada Go to Recipe

Remember Grandma’s delicious turkey dressing? Taste it again combined with flavorful herbs and crisp veggies in this family-favorite dressing. You’ll love the fact you can make it in your slow cooker. —Sherry Vink, Lacombe, Alberta, Canada

Italian Three-Cheese Macaroni

My conserve is a self-proclaimed mac-and-cheese connoisseur and says that this is his front-runner version. The italian flavorer and tomatoes actually complement the pasta and cheeses. —Adriane Mummert, Lancaster, Pennsylvania Go to Recipe

My husband is a self-proclaimed mac-and-cheese connoisseur and says that this is his favorite version. The Italian seasoning and tomatoes really complement the pasta and cheeses. —Adriane Mummert, Lancaster, Pennsylvania

Balsamic Three-Bean Salad

here ‘s my little girl ‘s favorite salad. She devours it merely about vitamin a debauched as I can make it. I suggest preparing it ahead of meter so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma Go to Recipe

Here’s my little girl’s favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma

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Amber’s Sourdough Stuffing

All my kids and grandkids absolutely love this sourdough stuff, but specially my daughter-in-law, Amber. I normally make a big batch at Thanksgiving so I will have leftovers for my conserve. But this recipe is perfect for two. —Kathy Katz, Ocala, Florida Go to Recipe

All my kids and grandkids absolutely love this sourdough stuffing, but especially my daughter-in-law, Amber. I usually make a big batch at Thanksgiving so I will have leftovers for my husband. But this recipe is perfect for two. —Kathy Katz, Ocala, Florida

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Brown Sugar-Glazed Sweet Potatoes

Our family cherishes a custom of sweet potatoes with apples and raisins. If I suggest something different, they say “ Oh NO, Beema, that ‘s separate of the love. ” —Judy Batson, Tampa, Florida Go to Recipe

Our family cherishes a tradition of sweet potatoes with apples and raisins. If I suggest something different, they say “Oh NO, Beema, that’s part of the love.” —Judy Batson, Tampa, Florida

Rice Dressing

This delectable rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a short more broth. —Linda Emery, Bearden, Arkansas Go to Recipe

This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth. —Linda Emery, Bearden, Arkansas

Holiday Lettuce Salad

Light with a hint of sweetness, this boodle salad recipe will make everyone excited to eat their fruits and vegetables. —Bryan Braack, Eldridge, Iowa Go to Recipe

Light with a hint of sweetness, this lettuce salad recipe will make everyone excited to eat their fruits and vegetables. —Bryan Braack, Eldridge, Iowa

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Honey-Butter Peas and Carrots

This classical combination of peas and carrots is enriched with a handful of relish enhancers. Slow cook allows the ingredients to meld for maximum profusion. —Theresa Kreyche, Tustin, California Go to Recipe

This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, California

Sweet Onion Creamed Corn

A friend from church service gave me this easy and delightful recipe more than 40 years ago, and I still make it regularly. She was from the South, and whenever I cook it, I remember her fondly. —Nancy Heishman, Las Vegas, Nevada Go to Recipe

A friend from church gave me this easy and delicious recipe more than 40 years ago, and I still make it regularly. She was from the South, and whenever I cook it, I remember her fondly. —Nancy Heishman, Las Vegas, Nevada

Pomegranate Persimmon Salad

To bring some cheerfulness to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery french dressing. —Linda Tambunan, Dublin, California Go to Recipe

To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. —Linda Tambunan, Dublin, California

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