Joanna Gaines’ Thanksgiving Menu and Recipes

From her holiday collection at Target to her dinner menus for special occasions, we’re big fans of Joanna Gaines at EatingWell. Here, we share her thoughts about Thanksgiving, along with some of her family’s favorite recipes, which first appeared in her Magnolia Journal.

“While I’m not typically the type to want to reinvent a menu I know my family already loves (after all, these are the dishes we anticipate for months on end), creating this collection of holiday recipes gave me a reason to reimagine some of those familiar favorites,” Gaines wrote. “I stretched my palate and creativity, and can say I am happily adding a few new dishes to my table. I hope the same may be true for you.”

From delicious veggie side casseroles to her mom’s five-ingredient cranberry sauce—and, of course, an herb-roasted turkey—these recipes are full-flavored and Jo-Jo-approved. And while they may not be reduced-fat or low-calorie recipes, it is, after all, a once-a-year meal to enjoy with family and friends. Read on to learn more about her timeless favorites.

Dinner Rolls

Prep: 1 hour 50 minutes

Bake: 25 minutes

Makes: 32 rolls

• ½ cup warm water (95°F to 110°F)
• ⅓ cup + 2 teaspoons sugar
• 2¼-ounce packet. active dry yeast
• 1½ cups whole milk
• 5½ to 6 cups all-purpose flour
• 1½ teaspoons kosher salt
• 2 large eggs
• ½ cup (1 stick) unsalted butter, softened
• Nonstick cooking spray
• ¼ cup (½ stick) unsalted butter, melted
• 2 teaspoons Maldon salt or other flaky sea salt (optional)

1. Combine the ½ cup warm water, 2 teaspoons of the sugar and the 2¼-ounce packet of yeast in a small bowl. Let it stand for about 5 minutes, or until it becomes foamy. In a small saucepan, warm the 1½ cups milk to between 100°F and 110°F.

2. Combine 5½ cups flour, the remaining ⅓ cup sugar and the 1½ teaspoons kosher salt in the bowl of a stand mixer fitted with a dough hook. Stir on low to mix the ingredients.

3. Keep the mixer on low and slowly add yeast mixture, warm milk, 2 eggs and ½ cup softened butter. Beat 4 to 5 minutes or until a smooth dough is formed. The dough should be slightly sticky but able to pull away from the side of the bowl. If dough sticks to the bowl, add flour, 1 tablespoon at a time, until it pulls away.

4. Lightly coat a medium bowl with cooking spray. Transfer dough to bowl; cover with plastic wrap. Let rise in a warm place for about 40 minutes or until dough is doubled in size. Lightly punch dough to release the air.

5. Use a kitchen scale to divide dough into 32 equal pieces (about 1½ ounces each). Gently roll dough pieces into balls and place them touching on a sheet pan. Loosely cover with greased plastic wrap and let rise at room temperature about 40 minutes or until soft and pillowy. They should bounce back a bit when lightly touched.

6. Preheat the oven to 375°F while rolls rise. Remove plastic wrap from rolls. Bake rolls for about 25 minutes or until deep golden brown.

7. Immediately brush hot rolls with the ¼ cup melted butter and sprinkle with 2 teaspoons Maldon salt (if using). Serve warm.

TO STORE: Place cooled rolls in an airtight container; cover. Store at room temperature for up to 2 days.

Homemade Green Bean Casserole

Prep: 15 minutes

Cook: 1 hour

Makes: 6 to 8 servings

• 1 large yellow onion, halved and thinly sliced
• ⅓ cup cornstarch
• 1 teaspoon seasoned salt
• Canola oil, for deep frying
• 1 tablespoon plus 1 teaspoon kosher salt
• 2 pounds fresh green beans, trimmed
• ¼ cup (½ stick) unsalted butter
• 2 8-ounce packages sliced fresh mushrooms
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic, minced
• ¼ teaspoon ground nutmeg
• ⅓ cup all-purpose flour
• ¾ cup chicken broth
• 1¾ cups heavy cream
• ¼ cup panko breadcrumbs
• 1 tablespoon unsalted butter, melted

1. Preheat the oven to 375°F. Lightly grease an 11×9-inch (2½-quart) baking dish.

2. Combine onion slices, ⅓ cup cornstarch and 1 teaspoon seasoned salt in a large bowl. Toss until onion slices are well coated.

3. Line a wire rack with paper towels. Pour 3 inches of oil into a deep medium saucepan. Clip a deep-fry thermometer to the side of the pan and heat oil to 350°F.

4. Working in batches, use a slotted spoon to lower half of the onion slices into the hot oil. Cook 2 to 3 minutes or until golden, stirring occasionally. Use a slotted spoon to transfer fried onion slices to the prepared wire rack. Repeat to fry remaining onion.

5. Prepare a large bowl of ice and water. Bring a large pot of water with 1 tablespoon of the salt to boiling. Add green beans; cook for about 6 minutes or until crisp-tender. Use tongs to transfer beans to ice water. Let cool for 1 to 2 minutes; drain beans well.

6. Heat the ¼ cup butter in a large skillet over medium-high. Add mushrooms; cook 2 to 3 minutes or until golden brown, stirring frequently. Stir in the remaining 1 teaspoon salt, 1 teaspoon pepper, garlic and ¼ teaspoon nutmeg. Sprinkle ⅓ cup flour over the mushrooms and stir to combine well. Slowly add ¾ cup broth while whisking. Bring to a simmer and cook for about 2 minutes or until well incorporated. Reduce heat to medium. Slowly add 1¾ cups cream while whisking. Cook and stir for 4 to 6 minutes or until thickened and bubbly. Remove from heat.

7. Stir beans into mushroom mixture. Pour into the prepared baking dish. In a small bowl, stir together ¼ cup panko and 1 tablespoon melted butter. Sprinkle over beans.

8. Bake for 15 to 20 minutes or until bubbling. Top with fried onion.

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Southern Sweet Potato Casserole

Prep: 20 minutes

Bake: 1 hour 20 minutes

Cool: 20 minutes

Makes: 10 to 12 servings

• 5 pounds sweet potatoes
• Nonstick cooking spray
• 1 cup granulated sugar
• ½ cup heavy cream
• ½ cup (1 stick) unsalted butter, softened
• ⅓ cup whole milk
• 2 large eggs
• 1½ teaspoons vanilla
• ¾ teaspoon kosher salt
• 1 cup cornflakes, crushed
• ⅓ cup chopped pecans
• 3 tablespoons light brown sugar
• ¼ cup (½ stick) unsalted butter, melted
• 2 cups mini marshmallows

1. Preheat the oven to 450°F. Poke each sweet potato a few times with the tines of a fork. Wrap potatoes individually in foil. Bake for 1 hour 15 minutes or until tender. Let cool for about 20 minutes or until cool enough to handle.

2. Reduce oven temperature to 375°F. Coat a 13×9-inch (3-quart) baking dish with cooking spray.

3. Halve sweet potatoes and scoop out flesh into a large bowl. Discard skins. Break up sweet potato flesh slightly with a fork. Add 1 cup granulated sugar, ½ cup cream, ½ cup softened butter, ⅓ cup milk, eggs, 1½ teaspoons vanilla and ¾ teaspoon salt. Use a handheld mixer to beat the potato mixture 3 to 5 minutes or until well combined. Pour the potato mixture into the prepared dish; spread evenly.

4. For topping, stir together 1 cup cornflakes, ⅓ cup pecans, 3 tablespoons brown sugar and ¼ cup melted butter in a medium bowl. Sprinkle topping evenly over sweet potatoes.

5. Bake for 20 minutes or until golden brown. Turn the oven to broil and position an oven rack 4 to 5 inches from the broiler.

6. Sprinkle 2 cups marshmallows on the casserole. Broil about 1 minute or until marshmallows begin to brown, watching carefully. Serve hot.

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven about 10 minutes or microwave on high for 3 to 5 minutes or until heated through.

Mashed Potatoes

Prep: 10 minutes

Cook: 30 minutes

Makes: 6 to 8 servings

• 6 large russet potatoes (about 3½ pounds total), scrubbed
• Kosher salt
• 1 cup (2 sticks) salted butter
• ½ cup milk
• 1 teaspoon freshly ground black pepper

1. Peel the potatoes, leaving a little skin on each one for texture, if you like. (Jo likes to leave about 5 stripes of skin on each potato.) Cut potatoes into 1½-inch chunks.

2. Bring a large pot of generously salted water to boiling. Add potatoes. Simmer 15 to 20 minutes or until very tender. Drain well and return potatoes to pot.

3. Meanwhile, heat 1 cup butter and ½ cup milk in a small saucepan over medium-low just until butter melts and milk is warm.

4. Mash potatoes using a potato masher, adding milk mixture in 4 parts and mashing as you go until potatoes are creamy and well blended but still have a bit of texture. Mash in 1 teaspoon salt and 1 teaspoon pepper.

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Herb-Roasted Turkey & Gravy

Prep: 30 minutes

Roast: 2 hours 45 minutes

Stand: 10 minutes

Makes: 10 servings

• 1 white onion, quartered
• 3 carrots, peeled
• 3 stalks celery, trimmed
• 1 12-pound turkey
• 2 tablespoons coarse sea salt
• 1 tablespoon freshly cracked black pepper
• 1 teaspoon paprika
• ¼ cup butter
• ½ cup chopped fresh sage
• 6 sprigs fresh thyme
• Fresh sage leaves, oranges and/or blood oranges (optional)
• Turkey Gravy

1. Preheat the oven to 325°F. Place onion, carrots and celery in the bottom of a large roasting pan. Pat the outside and cavity of the turkey dry with paper towels. Place the turkey in a pan on top of the vegetables. In a small bowl, combine 2 tablespoons salt, 1 tablespoon pepper and 1 teaspoon paprika. Season the cavity of the turkey with one-third of the salt mixture. Fold wing tips under turkey.

2. Melt ¼ cup butter in a small saucepan over medium about 2 minutes or until edges begin to turn golden. Add ½ cup sage and thyme; cook and stir for 1 minute. Using a slotted spoon, transfer sage and thyme to the cavity of the turkey. Tie turkey legs together using 100% cotton kitchen string. Brush butter over the outside of the turkey. Sprinkle the remaining salt mixture over the turkey.

3. Roast turkey, uncovered, 2 to 3 hours or until juices run clear and a thermometer inserted into the thickest part of the thigh (not touching bone) registers 175°F. Tent turkey with foil and let stand 10 to 15 minutes before carving. If you like, serve turkey on a platter and garnish with fresh sage leaves and halved or quartered oranges. Serve with Turkey Gravy.

Turkey Gravy

1. Drain turkey drippings from the roasting pan. Skim fat from drippings. Add enough butter to the fat to equal ¼ cup. Add enough chicken broth to strained drippings to equal 2 cups. In a large skillet, whisk together the fat and ¼ cup all-purpose flour. Cook and stir for 1 minute. Add drippings. Cook and stir until thickened and bubbly. Remove from heat and stir in 1 teaspoon fresh thyme leaves. Season to taste with kosher salt and pepper. Serve immediately with turkey.

Mema Pat’s Holiday Dressing

Prep: 15 minutes

Bake: 1 hour 25 minutes

Cool: 1 hour 10 minutes

Makes: 8 servings

• Nonstick cooking spray
• 1⅓ cups all-purpose flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1½ teaspoons kosher salt
• 2 large eggs
• 2½ cups whole milk
• ½ cup (1 stick) unsalted butter, melted
• 6 small stalks celery, finely chopped (about 1½ cups)
• 1 medium white onion, finely chopped (about 1½ cups)
• ½ cup (1 stick) unsalted butter
• 2¼ cups chicken broth
• 1 teaspoon black pepper
• 1 teaspoon rubbed sage
• 1 teaspoon ground poultry seasoning
• 2 hard-boiled eggs, peeled and chopped

1. For scratch-made cornbread: Preheat the oven to 375ºF. Coat an 11×9-inch (2½-quart) baking dish with cooking spray.

2. Combine 1 cup of the flour, 1 cup cornmeal, 2 teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon of the salt in a medium bowl. In a separate bowl, lightly beat large eggs. Whisk in 1½ cups of the milk and the ½ cup melted butter. Add to the flour mixture and stir until just combined. Stir in celery and onion. Pour batter into the prepared baking dish.

3. Bake for 35 to 40 minutes or until the cornbread is lightly browned and crispy on top. Let cool to the touch on the counter, about 1 hour.

4. For dressing: Coat a 13×9-inch (3-quart) baking dish with cooking spray. Melt ½ cup butter in a medium saucepan over medium. Whisk in the remaining ⅓ cup flour until smooth. Slowly add the remaining 1 cup milk and ¼ cup of the broth, whisking constantly. Whisk in the remaining 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon sage and 1 teaspoon poultry seasoning. Continue cooking and whisking sauce about 1 minute or until thickened and bubbly. Remove from heat.

5. Crumble the cooled cornbread into a large bowl. Add sauce, hard-boiled eggs and the remaining 2 cups of broth. Stir well to combine. Pour into the prepared baking dish.

6. Bake for 35 to 45 minutes or until lightly browned and crisp around the edges.

TIP: You can substitute two 6-ounce packages of cornbread mix for the scratch-made cornbread. Prepare mix according to package directions, stirring celery and onion into batter. Bake as directed.

TO STORE: Store leftover dressing in an airtight container in the refrigerator for up to 5 days.

Jo’s Mom’s Cranberry Sauce

Prep: 15 minutes

Chill: 2 hours

Makes: 12 servings

• 1 8-ounce can pineapple tidbits (juice pack)
• 2 12-ounce bags fresh cranberries, chopped
• 1 cup chopped red apple, unpeeled (Mrs. Stevens likes Red Delicious)
• 1 cup chopped walnuts, toasted
• 2½ to 3 cups sugar
• Jo’s Whipped Cream 

1. Drain pineapple, reserving juice. (There should be ¼ to ½ cup.) In a large bowl, combine pineapple tidbits, cranberries, 1 cup apple and 1 cup walnuts. Stir in 2½ cups sugar and the reserved pineapple juice. Taste and add an additional ½ cup sugar, if you like. Cover and refrigerate at least 2 hours, stirring once or twice. Serve topped with whipped cream.

TIP: To easily chop fresh cranberries, pulse them in a food processor.

Jo’s Whipped Cream

1. In a chilled mixing bowl beat 2 cups heavy cream, ¼ cup powdered sugar, 1 teaspoon vanilla and pinch sea salt with a mixer on medium until soft peaks form (tips curl). Use immediately or store in a covered container in the refrigerator for 30 minutes.

Pumpkin Cheesecake with Gingersnap Crust

Prep: 1 hour 15 minutes

Bake: 1 hour 15 minutes

Cool: 6 hours 20 minutes

Make: 8 servings

• 2 cups gingersnap cookies
• 5 tablespoons unsalted butter, melted
• 1½ pounds cream cheese, softened
• 1¼ cups light brown sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 15-ounce can pumpkin puree
• 2 tablespoons cornstarch
• 1½ teaspoons pumpkin pie spice
• 1 teaspoon kosher salt
• Hot water
• ¾ cup granulated sugar
• 2 tablespoons water
• ¼ teaspoon cream of tartar
• 3 tablespoons unsalted butter
• ¼ cup heavy cream
• Spiced Brown Sugar Whipped Cream

1. For gingersnap crust: Preheat the oven to 350°F. Place cookies in a food processor and pulse until crumbs resemble sand. Measure 2 cups of crumbs and place in a medium bowl. Discard remaining crumbs or reserve for another use. Stir 5 tablespoons melted butter into a bowl until crumbs are well coated. Spread in the bottom of a 9×3-inch springform pan. Use the bottom of a measuring cup to press crumbs tightly over the bottom of the pan. Bake for 7 minutes. Let the crust cool. Reduce oven temperature to 325°F.

2. For cheesecake: Place 1½ pounds cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese until light and fluffy; scrape down sides of bowl. Add 1¼ cups brown sugar; beat on low to begin, then increase speed to medium-high until well combined. With the mixer on low, add eggs one at a time, beating until incorporated before adding the next. Beat in 2 teaspoons vanilla.

3. Scrape down the sides of the bowl. Add pumpkin puree, 2 tablespoons cornstarch, 1½ teaspoons pumpkin pie spice and ½ teaspoon of the salt. Beat on low until mixture starts to come together; increase speed to medium and beat until well combined, scraping sides of bowl as needed. Pour filling over the crust in the pan. Place springform pan in a shallow baking pan with 1-inch sides.

4. Place the pan in the oven and carefully add enough hot water to fill the baking pan with about ½ inch of water. (Avoid getting any water in the cheesecake pan.) Bake 1 hour and 5 minutes, or until cheesecake has a 2- to 3-inch area in the center that jiggles slightly. Remove cheesecake from the baking pan and cool on a wire rack for 1 hour. Place cheesecake in the freezer to cool completely for 5 hours or overnight. When ready to serve, remove cheesecake from the freezer and let it stand at room temperature for 1 hour.

5. For caramel sauce: Combine ¾ cup granulated sugar, the 2 tablespoons water and ¼ teaspoon cream of tartar in a medium heavy saucepan. Stir until sugar is wet. Place over medium-high and slowly stir with a wooden spoon or silicone spatula until sugar dissolves. Once sugar dissolves and mixture comes to a boil, stop stirring. Boil for 8 to 10 minutes or until mixture turns an amber color. Immediately remove from heat; stir in 3 tablespoons butter until melted. Slowly add ¼ cup heavy cream and the remaining ½ teaspoon salt while stirring. Let cool for 10 minutes.

6. To serve, run a knife around the edge of the cheesecake, then open the pan and remove the side. Cut cheesecake into 8 slices. Top with Spiced Brown Sugar Whipped Cream and drizzle with caramel sauce.

Spiced Brown Sugar Whipped Cream

1. Combine ⅓ cup light brown sugar, ¼ cup water, ¼ teaspoon vanilla bean paste and ⅛ teaspoon ground cinnamon in a small saucepan over medium. Bring to a boil, then continue boiling for about 3 minutes. Remove from heat and let cool for 20 minutes. In a stand mixer fitted with the whisk attachment, pour in 1 cup cold heavy cream. Starting on low speed and slowly increasing to medium-high, whisk about 1 minute. With the mixer running, slowly add the cooled brown sugar mixture and whisk until whipped cream is fluffy and holds its shape, 1 to 2 more minutes.

TO STORE: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.