Updated Thanksgiving Recipe Classics

Thanksgiving is a wonderful time to celebrate with family and friends, while indulging in classic holiday dishes. But sometimes tradition can feel a bit limiting, so we’ve rounded up a few recipes that put a fun and flavorful spin on Thanksgiving favorites.

Bon Appetit’s Best Green Bean Casserole

This traditional Thanksgiving dish gets a serious upgrade with a creamy mushroom béchamel sauce that’s easier to make than it looks.

What You’ll Need

2 pounds green beans
Kosher salt
2 tbsp. olive oil, divided
1 pound cremini mushrooms, sliced, divided
6 tbsp. unsalted butter, divided
4 large sprigs thyme
2 tbsp. all-purpose flour
1¼ cups whole milk
1 cup heavy cream
4 garlic cloves, finely grated
½ cup grated Parmesan
Freshly ground black pepper
¾ cup French’s fried onions

Directions

1. Preheat oven to 375°. Working in batches, cook green beans in large pot of boiling salted water until bright green and halfway to tenderness, about 3 minutes per batch. Drain and let cool, then trim stem ends.

2. Heat 1 Tbsp. oil in a large skillet over medium-high. Without stirring, cook half of mushrooms until golden brown underneath, about 2 minutes. Continue to cook, tossing occasionally, until browned on both sides, then add 2 Tbsp. butter and 2 thyme sprigs to pan. Cook, tossing occasionally, until butter browns and mushrooms are dark brown and very tender, about 4 minutes longer. Season with salt then transfer to a plate. Repeat with 2 Tbsp. butter, and remaining salt, oil, mushrooms, and thyme.

3. Melt remaining 2 Tbsp. butter in a large saucepan over medium-low. Whisk in flour and cook, whisking occasionally, until roux is golden brown and smells nutty, about 4 minutes. Then, whisk in milk and cream. Bring to a simmer, whisking often, until sauce is thick and bubbling, about 5 minutes. Remove from heat and whisk in garlic and Parmesan; season with salt and pepper.

4. Arrange green beans and mushrooms in a 2-qt. baking dish and cover with sauce. Cover tightly with foil and bake until sauce is bubbling, 25–30 minutes. Uncover and continue to bake until casserole is lightly browned on top and around the edges, 15–20 minutes longer. Top with fried onions then continue to bake just until onions are slightly darker and fragrant, about 3 minutes.

5. Let sit 10 minutes to set before serving

Cheddar Chive Biscuits

If you’re tired of the same old croissants and dinner rolls, give these cheddar chive biscuits from Good Housekeeping a try! Their cheesy, herbed flavor matches well with most stuffings, and the fluffy texture is ideal for soaking up gravy.

What You”ll Need

2 cups self-rising flour
¼ tsp. Kosher salt
¼ tsp. pepper
1 tbsp. heavy cream
½ cups lemon-lime soda (such as Sprite)
¼ cups heavy cream
3 oz. extra-sharp cheddar cheese
¼ cups chopped fresh chives

Directions

1. Heat oven to 400 degrees F; meanwhile, line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour and 1/4 teaspoon each salt and pepper, then make a well in the center. Using a fork, gently stir in the soda and 1/2 cup heavy cream, mixing just until incorporated (do not overmix). Fold in the chives and then Cheddar, reserving all but 1/2 cup.

3. Drop spoonfuls of the batter (you should have 8 total) onto the prepared baking sheet. Brush with the remaining tablespoon heavy cream, sprinkle with the remaining 1/2 cup Cheddar, and bake until puffed and golden brown, 15 to 18 minutes. Serve the biscuits warm or at room temperature.

Spice Roasted Carrots

Roasted carrots take on a new whole look in Good Housekeeping’s flavorful update to a Thanksgiving standby.

What You’ll Need

8 large carrots
3 tbsp. olive oil
2 tbsp. packed fresh oregano leaves
1 tsp. smoked paprika
½ tsp. ground nutmeg
2 tbsp. butter
1 tbsp. red wine vinegar
⅓ c. roasted salted pistachios

Directions

1. Preheat oven to 450 degrees F.

2. On a roasting pan, toss carrots with oil, oregano, paprika, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast 1 hour or until tender but not falling apart.

3. Transfer to serving platter then drizzle with butter and vinegar and garnish with pistachios.

Barefoot Contessa Herb & Sausage Stuffing

Ina Garten takes on this Thanksgiving classic by adding Granny Smith apples and dried cranberries for a fun, fruity twist that’s sure to please.

What You’ll Need

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tbsp. (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tbsp. chopped flat-leaf parsley
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries

Directions

1. Warm the oven to 300 degrees F.

2. Place the bread cubes in a single layer on a sheet pan, bake for 7 minutes, then raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

3. Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes until the vegetables are softened, then add to the bread cubes.

4. In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage while cooking. Mix in with the bread cubes and vegetables.

5. Add the chicken stock and cranberries to the mixture, mix well, then pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.