Butternut squash soup plumps barley to a creamy consistency and infuses it with flavor as it cooks. Finely chopped vegetables cook in the same amount of time as the barley, for a one-pot meal that’s ready in about 20 minutes.
Toasted bread croutons add a bread-stuffing texture to seasoned wild rice.
Sometimes, simpler is better. This basic stuffing will soak up all the delicious sauces and juices of the other foods on your Thanksgiving table. You can jazz up the recipe with 1/2 cup of add-ins, such as chestnuts, chopped nuts, or dried fruit.
Cooking butter until it browns is unbelievably easy and adds a nutty, sophisticated flavor.
Made with blanched greens, this pesto gets a hint of Southern flavor from pecans and fresh sage. You could even spice it up with a dash of hot sauce.
In Native American lore, the three sisters refer to corn, squash, and beans, which were traditionally grown together. The cobbler filling can be made ahead and baked with the topping just before serving.
Masa harina, the corn flour used to make tortillas and tamales, holds these sausages together.
Slow cookers offer an energy-saving way to cook gratins, which usually need an hour of oven time. Double the recipe if your cooker’s capacity exceeds 4 quarts.
A pan of homemade cornbread provides the base for this zesty, garlicky dish.
This is a classic bread stuffing—similar to the beloved mixes from the grocery store. To make it vegan, omit the eggs and add 1/2 cup more vegetable broth.
Oven-browned vegetables and lots of fresh herbs give this gravy its robust flavor. Be sure to use russet or Idaho potatoes, which are high-starch varieties that have a smooth, creamy texture and begin to fall apart when boiled.