I've cooked over 1,000 Ina Garten recipes. Here are my 10 favorites for Thanksgiving.
- I've made all of Ina Garten's recipes — these are my favorite recipes for Thanksgiving.
- Parmesan smashed potatoes, popovers, and shaved Brussels sprouts with pancetta are great sides.
If Ina Garten's taught me anything, it's that a solid game plan is the key to a successful Thanksgiving dinner.
I may go overboard by planning my dishes, timeline, and grocery list in early October, but my meal prep runs like a well-oiled machine every year.
Fortunately, I have you covered when it comes to planning a menu.
I've cooked all of the Barefoot Contessa's 1,300-plus recipes, and here are my absolute favorites for Thanksgiving dinner.
Autumn sangria packs a punch.
"Cook Like a Pro," page 24
When guests arrive, I love to kick things off with a seasonal cocktail.
So many sangrias can be cloyingly sweet, but Ina's autumnal recipe is a perfectly balanced mix of cabernet sauvignon, apple cider, apple and pear brandy, and cinnamon syrup.
Even better, you can make it days ahead of time to allow the flavors to meld. Be careful, though, as Ina's drinks pack a punch.
Making a turkey roulade is a good alternative to carving a whole bird.
"Barefoot Contessa Back to Basics," page 109
I'd always preferred dark-meat turkey … but then I tried this roulade.
It's a deboned turkey breast packed with a cranberry, sausage, and fig stuffing that's rolled, baked, and sliced.
With this recipe, you don't need to carve an entire bird as your guests arrive. But if you're going with a full bird, I'd suggest Ina's Accidental Turkey — the dry-brined method is a game changer!
Parmesan smashed potatoes are pretty easy to make.
"The Barefoot Contessa Cookbook," page 158
Ina's truffle mashed potatoes are an absolute favorite of mine but Ina's Parmesan smashed potatoes are my go-to when I'm planning to smother my spuds in gravy.
One big perk of this recipe is getting to skip the annoying task of peeling potatoes. The potatoes also contain sour cream, which adds a nice tang as the Parmesan takes these to the next level.
Her make-ahead turkey gravy with onions and sage is fabulous.
"Make It Ahead," page 103
I joke that I make extra of this gravy to sip on while making the rest of the Thanksgiving meal — it's that good.
It can be made days in advance and then rewarmed with the turkey drippings the day of the big meal.
Even without the drippings, it's a fabulous gravy.
Mushroom-and-leek bread pudding is packed with flavor.
"Foolproof," page 188
For years, I never fully appreciated the appeal of dressing or stuffing. Sure, it was good, but with so many delicious Thanksgiving sides, I often only grabbed the smallest amount of it.
That changed when Ina introduced me to bread pudding — stuffing's moister, much more flavorful cousin.
Of Ina's savory bread puddings, this mushroom-and-leek version is my favorite.
Maple-roasted butternut squash is a great side dish.
"Barefoot Contessa Back to Basics," page 158
I take back all the bad things I said about butternut squash growing up.
It makes for a dreamy side dish when paired with pancetta, maple syrup, and sage in this recipe.
The shaved Brussels sprouts with pancetta are loaded with flavor. r
"Parties," page 189
Ina's popovers are impressively puffy and can skew sweet or savory. You can serve them with jam or gravy.
The key is getting the popover pan as hot as possible before adding the batter — I usually heat the pans for 10 minutes rather than the two minutes Ina recommends.
Her shaved Brussels sprouts with pancetta are loaded with flavor.
If you grew up in the '80s or '90s there is a good chance you hated Brussels sprouts, which were almost always boiled and never delicious.
Now, they're one of my favorite veggies and nothing complements them better than a little bacon or pancetta and syrupy balsamic vinegar.
For this recipe, I suggest using a food processor to shred your sprouts quickly.
Pecan squares are a good alternative to the classic pie.
"The Barefoot Contessa Cookbook," page 188
Pecan pie was a must at Thanksgiving until I discovered these.
Ina swaps the pie dough for a shortbread crust and tops it with a chewy, crunchy pecan mixture with a hint of orange.
Go ahead and gild the lily by dipping the squares in the optional chocolate. This recipe yields a lot of bars — I usually cut it in half and make the dessert in a 9-inch by 13-inch casserole dish.
Skip the pumpkin pie and do pumpkin-mousse parfaits.
"Barefoot Contessa at Home," page 180
Forget the pumpkin pie this year and make this show-stopping, light-as-air treat.
The ethereal pumpkin mousse layered with whipped cream and spicy, crunchy crumbled ginger cookies is the perfect cap to an otherwise heavy meal.
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