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The countdown is on for Thanksgiving. If you’re starting to worry about meal prep and plans, we’ve got all the Thanksgiving recipes you need right here.
First, figure out what you can make ahead and what you can’t. You may also want to put together a budget as Thanksgiving dinner costs are up even as turkey prices tumble.
Finally, keep safety in mind: On the No. 1 day for kitchen fires, here’s how not to become a statistic.
In the event of a turkey or baking emergency, there are hotlines you can call. Two, in particular, are staffed by experts from Butterball and King Arthur who won’t laugh even if you tried to thaw your bird in the clothes dryer.
Now, onto some food:
Thanksgiving turkey recipes
It’s tough to go wrong with the classic: a crispy-skinned roasted bird with homemade gravy. This recipe from turkey expert Butterball walks you through it, even if you’ve never encountered a giblet bag before.
Recipe: Whole roasted turkey with giblet gravy, from Butterball
Alternatively, you might need a make-ahead turkey that’s ready to travel, and the New York Times’ Melissa Clark has found a way to solve that puzzle.
Need a vegetarian entree that the turkey-eaters will enjoy, too? Try this stuffed acorn squash with quinoa, shiitakes and cranberries. It’s a dish that’s worthy of being your holiday centerpiece.
TasteFood: A vegetarian centerpiece worthy of a holiday table
Thanksgiving sides recipes
Who doesn’t love bread? Bake these tender dinner rolls from King Arthur Baking Co. It yields a batch of 24.
Recipe: Make Thanksgiving dinner rolls the King Arthur Baking Co. way
We’ve also got the recipe for a show-stopping appetizer: baked camembert with persimmon. It combines rosemary and pomegranate for an easy but delicious starter.
Holiday appetizers: Baked Camembert with Persimmon and Rosemary
Here are some roasted balsamic brussels sprouts everyone will love, a sweet and juicy dish that’s both fast and easy to make.
TasteFood: Roasted Balsamic Brussels Sprouts everyone will love
Of course, we have to include a nod to cranberries, which are more than just a Thanksgiving side dish. Spiced sherry-laced cranberry sauce can be made ahead, or you could serve braised red cabbage with cranberries.
You also can’t go wrong with green salad, especially paired with Ina Garten’s creamy vinaigrette. To make it ahead, Orange County Register contributor Cathy Thomas sets out the salad bowl and tongs, places the dressing and ready-to-use lettuce in the fridge, then asks a guest to toss it while preparing the gravy.
Thanksgiving casserole recipe
Sweet Potato Crunch Casserole is another side that could double as an entree. It can largely be made ahead and heated up right before guests arrive.
Recipe: Sweet Potato Crunch casserole is a perfect holiday meal
Thanksgiving pie recipes
Start with a secret pie crust from Los Angeles’ The Pie Hole, then pick your filling — lemon-pear, spiced hot chocolate or an above-and-beyond pumpkin.
The Pie Hole co-founder Rebecca Grasley shared all these recipes and more with The Mercury News; don’t miss some special tips for how to bake a perfect Thanksgiving pie.
Thanksgiving dessert recipes
Spiced brown sugar-pecan coffee cake is a sweet indulgence for the holidays, and we’ve got the recipe for a topping that’s rich in spices.
Recipe: Spiced Brown Sugar-Pecan Coffee Cake is a sweet indulgence for the holidays
You could also make pumpkin cake with buttermilk icing ahead.
Thanksgiving drinks recipes
Amid the holiday celebrations, “one great way to stay perked up and cozy is to indulge” in coffee cocktails, writes Kate Bradshaw for The Mercury News. Think Mostly Classic Irish Coffee or a Chartreuse Cappuccino.
Both drink recipes are from Oregon-based coffee journalists Jordan Michelman and Zachary Carlsen, who recently released their second book, “But First, Coffee: A Guide to Brewing from the Kitchen to the Bar.”
Thanksgiving leftovers recipes
Finding yourself with lots of leftover turkey? You can whip up a quick one-pot hash that “tastes great the second day,” writes Tribune News Service’s Linda Gassenheimer.
Contributing: Associated Press; Kate Bradshaw, Laura McLively and John Metcalfe, Bay Area News Group; Deena Shanker, Bloomberg News; Betty Cahill, Denver Post; Melissa Clark, New York Times; Cathy Thomas, Southern California News Group; Lynda Balslev, TasteFood; Linda Gassenheimer, Tribune News Service
