Thanksgiving is my favorite time of year — gathering people you love, filling the house with good food, and creating a table everyone remembers. This post brings together all of my Thanksgiving recipes in one organized, easy-to-navigate guide: appetizers, turkey, sides, salads, desserts, cocktails, and my favorite morning-after breakfast ideas.

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APPETIZERS & STARTERS

Brie & Apple Tart (Serves 6–8 as appetizer)

Ingredients

  • 1 puff pastry sheet, thawed
  • 1 apple, thinly sliced
  • 8 oz Brie
  • 1 large onion, sliced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 1 egg + 1 tbsp water (egg wash)
  • 1/3 cup pomegranate seeds
  • 1 tbsp hot honey (or honey + red pepper flakes)
  • Salt and black pepper

Directions

  1. Heat olive oil and butter in a skillet over medium-low heat. Add onion and a big pinch of salt. Cook 20–30 minutes until caramelized.
  2. Preheat oven to 425°F. Line a baking sheet with parchment.
  3. Roll puff pastry out. Add caramelized onions, sliced Brie, and apple.
  4. Season with salt and pepper. Brush edges with egg wash.
  5. Bake 20–25 minutes until golden and puffed. Top with honey and pomegranate seeds.

Apple Walnut Baked Brie (Serves 6–8)

Ingredients

  • 1 Brie wheel (8 oz)
  • 1/2 apple, thinly sliced
  • 1 tbsp honey
  • 2 tbsp chopped walnuts
  • 1 puff pastry sheet
  • Sprinkle of pumpkin pie spice

Directions

  1. Preheat oven to 350°F.
  2. Place Brie in center of thawed puff pastry. Top with apples, honey, walnuts, and pumpkin spice.
  3. Fold all corners up and seal.
  4. Add additional walnuts on top.
  5. Bake 20–25 minutes until golden.

Spicy Pepper Jelly Baked Brie (Serves 6–8)

Ingredients

  • 1 Brie wheel (8 oz)
  • 3/4 cup hot pepper jelly
  • 1 can diced green chiles
  • Dash of salt, pepper, and paprika
  • 1 puff pastry sheet

Directions

  1. Preheat oven to 400°F.
  2. Add Brie to center of pastry. Top with pepper jelly and most of the green chiles.
  3. Fold pastry up and seal.
  4. Top with remaining chiles and spices.
  5. Bake 20–25 minutes.

Cranberry Brie Bites (Makes 24)

Ingredients

  • 1 can crescent rolls
  • 8 oz Brie
  • 1 can whole cranberry sauce
  • Fresh rosemary
  • Flour (for rolling)
  • Cooking spray

Directions

  1. Preheat oven to 350°F.
  2. Roll dough on floured surface, seal seams, and cut into 24 squares.
  3. Press each into a greased mini muffin tin.
  4. Add a small cube of Brie and ~1 tsp cranberry sauce. Top with rosemary.
  5. Bake 15–20 minutes.

Sweet & Spicy Cream Cheese Appetizer (Serves 8–10)

Ingredients

  • 1 block cream cheese
  • 1/4–1/2 cup pepper jelly
  • Crackers

Directions

  1. Place cream cheese on a serving board.
  2. Warm pepper jelly in microwave ~30 seconds.
  3. Pour over top and serve with crackers.

Holiday Sausage Balls (Makes ~48)

Ingredients

  • 1 lb breakfast sausage
  • 1.5 cups almond flour
  • 1/2 cup arrowroot powder
  • 1 tsp baking powder
  • 2 tsp cream of tartar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 8 oz shredded cheddar cheese
  • 1/4 cup grass-fed or raw milk

Directions

  1. Preheat oven to 400°F. Line two baking sheets with parchment.
  2. Mix almond flour, arrowroot, baking powder, cream of tartar, salt, and pepper.
  3. Add sausage, shredded cheese, and milk. Combine well.
  4. Form 1-inch balls.
  5. Bake 20 minutes until golden.

MAIN DISH: FOOLPROOF HERBY CITRUS BUTTER TURKEY

Foolproof Herby Citrus Butter Turkey (12–15 lb bird)

Ingredients

Dry Brine (24 hours before):

  • 3 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried thyme

Herb Butter:

  • 1 cup softened butter
  • 1 tbsp olive oil
  • 1 tbsp each chopped: rosemary, thyme, sage
  • 6 garlic cloves, minced
  • Zest of 1 orange
  • Zest of 1 lemon
  • Salt and black pepper

For the Cavity:

  • 1 orange, quartered
  • 1 lemon, quartered
  • 1 onion, quartered
  • 6 garlic cloves
  • A few herb sprigs

For the Roasting Pan:

  • 2 cups chicken broth

Directions

1. Dry Brine (24 hours in advance)

  1. Pat turkey dry.
  2. Mix salt, pepper, garlic powder, paprika, and thyme.
  3. Rub all over the turkey, including lightly inside the cavity.
  4. Place turkey uncovered in fridge for 24 hours.

2. Day-Of Prep

  1. Remove turkey from fridge 30–45 minutes before cooking.
  2. Mix herb butter.
  3. Loosen skin gently and spread half the butter under the skin.
  4. Rub remaining butter over entire turkey.

3. Stuff the Cavity

Add citrus, onion, garlic, and herb sprigs loosely inside—do not pack tightly.

4. Roast

  1. Preheat oven to 425°F.
  2. Roast turkey breast-side up for 30 minutes.
  3. Reduce oven to 325°F.
  4. Add 2 cups broth to the pan.
  5. Continue roasting until internal temp reaches 165°F in thickest thigh.
    • Estimate 13–15 minutes per pound.

5. Rest

Rest turkey 30–45 minutes before carving.

COZY SOUPS, SIDES & VEGGIES

Acorn Squash & Lentil Soup (Serves 6–8)

Ingredients

  • 3 tbsp sesame oil
  • 1/2 onion (optional extra shallot)
  • 6 cups cubed kabocha, acorn, or butternut squash
  • 1 tsp cumin
  • 1 tbsp curry powder
  • 2 quarts vegetable broth
  • 2 cups red lentils
  • 2 tsp coconut aminos or soy sauce
  • 2 tbsp nutritional yeast (optional)
  • Salt to taste

Directions

  1. Heat sesame oil and sauté onion 5 minutes until lightly browned.
  2. Add squash, cumin, and curry powder; sauté 5 minutes.
  3. Add broth, bring to a boil, then reduce to low and cook 40 minutes.
  4. Add lentils and cook another 15 minutes.
  5. Blend until smooth. Add coconut aminos, nutritional yeast, and salt.

Sweet Roasted Carrots with Whipped Feta (Serves 6)

Ingredients

Carrots:

  • 1 bunch organic carrots
  • 2 tbsp hot honey
  • 1 tbsp date syrup
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp dried thyme
  • 1/2 tsp cumin
  • 1/4 tsp dried ginger
  • 1/2 tsp dried dill

Whipped Feta:

  • 4 oz sheep’s milk feta
  • 3 oz plain Greek yogurt
  • 1 tbsp honey
  • Zest of 1 lemon
  • Salt and pepper

Toppings:

  • 2 tbsp pomegranate seeds
  • 2 tbsp pistachios, chopped
  • Fresh dill

Directions

  1. Preheat oven to 400°F.
  2. Toss carrots with oil, honey, date syrup, and all spices.
  3. Roast 40–45 minutes until tender and charred.
  4. Blend whipped feta ingredients until smooth.
  5. Spread feta on platter; top with carrots, pomegranate, pistachios, and dill.

Brown Butter Brussels with Candied Walnuts & Raisins (Serves 2)

Ingredients

  • 10–12 oz Brussels sprouts, halved
  • 1/4 onion, diced
  • 1 tbsp olive oil
  • Salt and pepper
  • 1/4 cup walnuts
  • 3 tbsp raisins (golden if available)
  • 1 tbsp date syrup
  • Juice of 1/2 lemon
  • 2 tbsp butter

Directions

  1. Preheat oven to 400°F. Add Brussels to a lined baking sheet with olive oil, salt, and pepper. Roast 20–25 minutes.
  2. In a skillet, melt butter over medium heat until frothy and browned.
  3. Add walnuts; cook 2–3 minutes.
  4. Add date syrup, raisins, and lemon juice. Mix well.
  5. Pour over hot Brussels.

Roasted Sweet Potatoes with Honey Goat Cheese, Pecans & Hot Honey


(Serves 6–8 as a side)

Ingredients

  • 6 medium sweet potatoes
  • 6 tsp olive oil (1 tsp per potato)
  • 3–4 tbsp butter
  • 12–16 tbsp honey goat cheese (about 1.5–2 tbsp per potato)
  • 1 cup chopped pecans, toasted
  • 6–8 tsp honey or hot honey
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 450°F.
  2. Drizzle each sweet potato with 1 tsp olive oil, salt, and pepper.
  3. Wrap each potato in foil and roast for 20–30 minutes, until tender.
    Optional shortcut: microwave each potato for 4 minutes, then place on a sheet pan (no foil) and roast an additional 10 minutes.
  4. Slice each potato open and add approximately 1/2 tbsp butter to each. Add a pinch more salt and pepper.
  5. Add 1.5–2 tbsp honey goat cheese to each potato, sprinkle toasted pecans evenly over the top, and finish with a drizzle of honey or hot honey.

Notes

  • To toast pecans: warm in a dry skillet over low heat for about 5 minutes, stirring occasionally.
  • These can be assembled ahead and reheated before serving.

Sheet Pan Caesar Brussels (Serves 3–4)

Ingredients

  • 10 oz shaved Brussels sprouts
  • 1 can chickpeas, drained
  • Olive oil
  • Salt, pepper, garlic powder
  • 2–3 tbsp Parmesan
  • 2 tbsp Caesar dressing

Directions

  1. Preheat oven to 400°F. Line sheet pan.
  2. Place Brussels on one side, chickpeas on the other. Drizzle with oil and seasonings.
  3. Roast 20 minutes, stirring halfway.
  4. Toss with Parmesan and Caesar dressing.

Southern Stuffing (One 9×13 pan)

Ingredients

  • 8 slices dried white bread
  • 1 pan cornbread
  • 1 sleeve saltines
  • 7 cups chicken or vegetable stock
  • 1/4 cup butter
  • 5 eggs
  • 2 cups chopped celery
  • 1 large chopped onion
  • 1 tsp each: salt, pepper, sage, thyme, rosemary, nutmeg, celery salt

Directions

  1. Dry bread in oven at 200°F for 4 minutes; cube.
  2. Bake cornbread and crumble with fork.
  3. Sauté celery and onion in butter 5–10 minutes.
  4. Combine all breads in a large bowl. Add sautéed veggies.
  5. Add stock and spices.
  6. Add beaten eggs. Mix well.
  7. Pour into greased 9×13 pan and bake at 350°F for 45–60 minutes.

Roasted Garlic & Chive Mashed Potatoes (Serves 8–10)

Ingredients

  • 1 head garlic
  • Olive oil
  • 5 lb red potatoes, cubed (skin on or off)
  • 1 box stock + water
  • Garlic powder, onion powder, sage, tarragon
  • 1.5 cups milk
  • 1/2 cup half-and-half (optional)
  • 8 tbsp butter
  • Pepper
  • Salt to taste
  • Fresh chives

Directions

  1. Slice top off garlic head, drizzle with oil, salt, wrap in foil, and roast at 400°F.
  2. Boil potatoes in seasoned stock/water mixture until soft.
  3. Drain, reserving some cooking liquid.
  4. Add milk, half-and-half, butter, and spices. Mash.
  5. Add roasted garlic cloves.
  6. Fold in chives.

Kale, Potato & Gruyère Gratin (Serves 2–3)

Ingredients

  • 1/2 lb red potatoes, cubed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 2 tbsp half-and-half
  • 1 cup shredded Gruyère
  • 2 tbsp chopped basil
  • 2 garlic cloves, minced
  • 1.5 cups baby kale, sliced
  • 1/4 sweet onion, sliced thin

Directions

  1. Roast potatoes at 450°F for 20–25 minutes. Lower oven to 375°F.
  2. Whisk egg, half-and-half, salt, pepper. Stir in cheese, basil, and garlic.
  3. Add kale, onion, and roasted potatoes. Mix well.
  4. Pour into baking dish, cover with foil, bake 30–35 minutes. Uncover and bake 5 minutes more.

HOLIDAY SALADS

Tuscan Kale Salad (Serves 4–6)

Ingredients

  • 1 large bunch kale, ribs removed
  • 2 ripe avocados
  • Salt and pepper
  • 1–2 tbsp olive oil
  • Juice of 1 lemon
  • 1 tbsp Dijon mustard
  • Drizzle of honey
  • 1 cup halved red grapes
  • 1 can white northern beans, rinsed
  • Pine nuts or pepitas
  • Hemp seeds
  • Optional shredded or shaved Parmesan

Directions

  1. Massage avocado, salt, and pepper into kale until softened.
  2. Whisk olive oil, lemon juice, Dijon, and honey. Toss with kale.
  3. Add grapes, beans, nuts, hemp seeds, and Parmesan.
  4. Refrigerate until serving.

Holiday Carrot Salad with Cranberries & Pistachios (Serves 4)

Ingredients

  • 4 large carrots, peeled and shredded
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pistachios
  • 1/4 cup crumbled goat cheese or feta (optional)
  • 2 tbsp fresh parsley

Dressing:

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp honey or maple syrup
  • 1/2 tsp Dijon mustard
  • Salt and pepper

Directions

  1. In a large bowl, combine carrots, cranberries, pistachios, parsley, and goat cheese.
  2. Whisk dressing ingredients and pour over salad.
  3. Toss well and let sit 10–15 minutes before serving.

DESSERTS & SWEET BITES

Banana Cream Pie with Granola Crust (Serves 8)

Ingredients

Crust:

  • 2 cups granola
  • 1/2 cup liquid or melted coconut oil

Filling:

  • 2 egg yolks
  • 1.5 cups almond milk
  • 1/3 cup coconut sugar
  • 3 tbsp almond flour
  • 2 tbsp water
  • 1 packet gelatin
  • 1 tsp vanilla extract

Topping:

  • 2 bananas, sliced
  • Coconut whipped topping

Directions

  1. Blend granola and coconut oil lightly; press into pie dish; freeze.
  2. Mix almond milk, egg yolks, coconut sugar, and almond flour in saucepan.
  3. Heat on medium, whisking until thickened.
  4. Microwave water until boiling; whisk in gelatin. Add to saucepan.
  5. Spread sliced bananas on crust; pour filling over.
  6. Refrigerate 3 hours.
  7. Top with coconut whipped cream and more banana.

Caramel Apple Chocolate Bark (Serves 10–12)

Ingredients

  • 16 oz chocolate chips
  • 1 green apple, diced
  • Handful of pretzels
  • 13 oz caramel sauce

Directions

  1. Melt 1.5 cups chocolate in microwave in 20-second increments.
  2. Spread on parchment-lined baking sheet.
  3. Press pretzels into chocolate.
  4. Dry diced apples well; mix with caramel; pour over chocolate.
  5. Chill 30 minutes.
  6. Melt additional chocolate and drizzle on top.
  7. Refrigerate 1 hour, then slice.

THE MORNING AFTER (BREAKFAST & LEFTOVERS)

Caramel Apple Cinnamon Rolls (Serves 4–6)

Ingredients

  • 1/2 apple, diced
  • 2 tbsp butter
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 3 tbsp brown sugar
  • 1 can cinnamon rolls
  • 1/2 cup heavy cream

Directions

  1. Preheat oven to 350°F.
  2. Sauté diced apple with butter, cinnamon, salt, nutmeg, and brown sugar 7 minutes.
  3. Place cinnamon rolls in baking dish. Pour heavy cream around them.
  4. Spread apple mixture on top.
  5. Bake 18–20 minutes.
  6. Top with icing packet.

Healthy Cranberry Orange Loaf (Serves 8)

Ingredients

  • 1 cup almond flour
  • 1/4 cup flax meal
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 cup Greek yogurt
  • 1/4 cup chia seeds
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/4 cup applesauce or mashed banana
  • 1/2 cup cranberries
  • Zest of 1 orange
  • 2 tbsp orange juice

Directions

  1. Preheat oven to 350°F. Grease loaf pan.
  2. Mix almond flour, flax meal, baking powder, baking soda, and cinnamon.
  3. In another bowl, whisk yogurt, eggs, maple syrup, applesauce, orange zest, and juice.
  4. Stir wet into dry; fold in cranberries and chia seeds.
  5. Bake 50–60 minutes until toothpick comes out clean.
  6. Cool completely before slicing.

Thanksgiving Leftovers Breakfast Frittata (Serves 4)

Ingredients

  • 8 oz diced ham or turkey
  • 8–12 eggs
  • 2 tbsp almond flour
  • 4 oz shredded cheddar
  • Optional: 1–2 tbsp green onion
  • Salt and pepper

Directions

  1. Preheat oven to 400°F.
  2. Sprinkle almond flour across bottom of dish.
  3. Add ham and cheddar.
  4. Whisk eggs with salt and pepper; pour over.
  5. Bake 30 minutes until center is set.

Spicy Potato Hash (Serves 2–3)

Ingredients

  • 1 russet potato, diced
  • 2–3 mini sweet peppers, diced
  • 1/3 onion, diced
  • 1 jalapeño, diced
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 tsp each: salt, pepper
  • 1/4 tsp each: cayenne, onion powder, garlic powder, oregano, rosemary

Directions

  1. Heat oil in cast iron skillet over medium-high heat.
  2. Add onions and peppers; sauté 5 minutes. Add garlic.
  3. Add potatoes and cook 15 minutes.
  4. Add butter and seasonings, cover 5 minutes.
  5. Uncover and sauté another 5–10 minutes until crispy.

STAY CONNECTED

If you make any of these recipes, tag me on Instagram at kee_to_wellness so I can repost your creations.

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