\n<\/p>\n
Sifting through the internet\u2019s near-infinite supply of Thanksgiving recipes is an impossible task. At a certain point, trying to find the best<\/em> recipe for turkey, pumpkin pie, or stuffing will stop you from enjoying the holiday and all the very good<\/em>\u2014even excellent\u2014dishes you make to celebrate it. To help you avoid getting stuck in menu-planning purgatory, we asked members of our test kitchen and editorial teams to weigh in on their favorite Thanksgiving dishes. Put together, they make for a winning holiday meal that leans heavily on tradition, while also embracing new, unexpected twists.<\/p>\n \u201cI love the use of dry buttermilk powder here\u2014a pantry staple that can really do some heavy lifting for turkey day<\/a>. It flavors and tenderizes the bird, and any day you don\u2019t have to do a wet brine is a good day.\u201d \u2014Anna Billingskog, Senior Food Stylist<\/p>\n Added Anna, in our roundup of gravy recipes<\/a>: \u201cThis gravy is my hallmark of gravies. It’s a little sweet from the cider, while being very savory and herbaceous from the sage.\u201d<\/p>\n \u201cWhen it comes to holiday sides<\/a>, I’m a fan of the classics. Give me a heaping dollop of mashed potatoes with some gravy on top and I’m happy.\u201d \u2014Julia Kramer, Senior Editor<\/p>\n \u201cThe Momofuku recipe is a deliciously subversive way to introduce new flavors (brighter! funkier!) to this traditional side. They just kind of wake up the Thanksgiving plate. (And it’s fun to watch the skeptics fall in love with it.)\u201d \u2014Allison Bruns Buford, Test Kitchen Manager<\/p>\n \u201cIt\u2019s as simple as it gets with all the best things. Bread and butter. As a stuffing skeptic, this one really does it for me.\u201d \u2014Anna Billingskog, Senior Food Stylist<\/p>\n \u201cSherri Maxman\u2014who shared the story of her mom starting Thanksgiving prep in August with us<\/a>\u2014turned me on to this recipe, which she serves every Thanksgiving. The pine nuts add great texture (though you can easily sub in walnuts), and the tahini tempers the spiciness. For the holiday, when my family table will be filled with different palates, I plan to take the cayenne down a notch to a half teaspoon.\u201d \u2014Nicole Davis, Managing Editor<\/p>\n \u201cWhat I love foremost is the beautiful bright color [this squash] brings to the Thanksgiving table. It\u2019s salty from the cheese<\/a>, sour from the pickled onions, and sweet from butternut squash. It shouts \u2018main character energy\u2019 from the vegetable portion of the table.\u201d \u2014Anna Billingskog, Senior Food Stylist<\/p>\n \u201cI can\u2019t have dairy (as I\u2019ve mentioned a million times before, sorry) and frankly? The Thanksgiving table really isn\u2019t safe for someone like me. So, when I find a recipe that will both satisfy myself and all my dairy-loving friends and family, I jump right on it. Plus, I\u2019m always a crisp over pie gal when it comes to apples.\u201d \u2014Emily Ziemski, Food Editor<\/p>\n \u201cPecan is peak pie, and this version with chocolate, bourbon, and flaky salt is as good as any.\u201d \u2014Paul Hagopian, Editorial Assistant<\/p>\n \u201cA dessert that’s part gingerbread, part apple cake? I shouldn’t have to say more.\u201d \u2014Julia Kramer, Senior Editor<\/p>\n Dry-Buttermilk-Brined Turkey<\/a><\/h3>\n
Cider-Sage Gravy<\/a><\/h3>\n
Diane Morgan’s Classic Mashed Potatoes<\/a><\/h3>\n
Momofuku’s Roasted Brussels Sprouts With Fish Sauce Vinaigrette<\/a><\/h3>\n
Brown Butter Stuffing<\/a><\/h3>\n
Spice-Roasted Cauliflower With Pine Nuts & Tahini Drizzle<\/a><\/h3>\n
Dan Kluger’s Roasted Butternut Squash with Spicy Onions<\/a><\/h3>\n
Vegan Apple Crisp<\/a><\/h3>\n
Derby Pie<\/a><\/h3>\n
Ginger Apple Torte<\/a><\/h3>\n
More entertaining inspiration from Food52<\/h4>\n
\n
\nWill you be trying any of our team\u2019s favorite Thanksgiving recipes this year? Let us know in the comments!<\/em>
\n<\/center>\n <\/div>\n