Name something more iconic than Gourmet magazine's yearly Thanksgiving issue. We'll wait.
Having trouble? That's because you've probably eaten, made, or at least seen a Gourmet recipe at every Thanksgiving of your life.
We sorted through the crème de la crème of those recipes and picked the best-rated ones to form a complete dinner menu—from the stuffing and side dishes (hi, butternut squash gratin) to the greatest cheesecake (pumpkin and bourbon naturally) for dessert.
1. Italian Sausage and Bread Stuffing
This 2007 Gourmet gem has gotten rave reviews—one comment on the recipe literally reads, "This was the best stuffing I've ever had." There's nothing crazy or unexpected in here (looking at you, cranberries and kale), because people know how they want their stuffing to taste: rich and sausage-y. And this one delivers.Gina Marie Miraglia Eriquez
2. Butternut Squash and Creamed-Spinach Gratin
Picture this: the year is 2006. Things are looking good: Fergie's solo career is taking off, using plastic straws feels morally sound, and you just joined a new site called Facebook. Above all else, Gourmet just released a butternut squash and creamed-spinach gratin recipe that you're confident is the best gratin you've ever made. It's a creamy dream of a dish that's rich enough to feel special, but still, you know, made of vegetables. 12 years later, things are a little less rosy—but this gratin is just as bubbly as you once were.
3. The Simplest Roast Turkey
Every year, folks around the country panic-Google to find the all-time best turkey recipe—one that cooks up juicy and evenly, with crispy skin on every piece. Hopefully Google has led them here, because this is that turkey. And it doesn't call for any dry or wet brining in advance. The key to the crispy skin and even cooking is roasting the bird in high heat—so you'll need to crank the oven up all the way to 450°F.
4. Roasted Brussels Sprouts with Garlic and Pancetta
These are vegetables you'll actually feel compelled to eat on Thanksgiving. Why? Because garlic and pancetta. We'll let this reviewer, Sarah from Brooklyn, prove our point. She writes: "I make it every Thanksgiving and have been told on numerous occasions it was the best dish of the meal." Not bad for a cruciferous veg on a table crowded with potato and bread dishes.
5. Pumpkin Cheesecake with Bourbon Sour Cream Topping
This cheesecake appeared in Gourmet's 1990 Thanksgiving issue, and it's been front-of-mind for home cooks every year since—and our food editor Anna Stockwell is one of them. "I've made this pumpkin cheesecake recipe probably 20 times in my life now," she tells me. "It's a Thanksgiving classic in my fam." If it's good enough for the Stockwells—and the 347 other reviewers who've made and loved it—trust me, it's good enough for you.