I’ve cooked over 1,000 recipes from Ina Garten. Here are my 10 favorites for Thanksgiving.

Three pumpkin parfaits on a tray next to photo of turkey roulade filled with stuffing and sliced on wood board — I’ve made all of Ina Garten’s recipes, and these are my favorite picks for a perfect Thanksgiving dinner.
Trent Pheifer

I’ve made all of Ina Garten’s recipes — these are my favorite recipes for Thanksgiving.
Her Parmesan smashed potatoes, shaved Brussels sprouts with pancetta, and popovers are great sides.
Ina Garten’s make-ahead turkey gravy and autumn sangria are some of my favorites.

If Ina Garten’s taught me anything, it’s that a solid game plan is the key to a successful Thanksgiving dinner.

I may go overboard by planning my dishes, timeline, and grocery list in early October, but my meal prep runs like a well-oiled machine every year.

Fortunately, I have you covered when it comes to planning a menu.

I’ve cooked all of the Barefoot Contessa’s 1,300-plus recipes, and here are my absolute favorites for Thanksgiving dinner.

Her autumn sangria packs a punch.

Dark red sangria in a small cup with a wedge of apple on the rim — Trent Pheifer

“Cook Like a Pro,” page 24

When guests arrive, I love to kick things off with a seasonal cocktail.

So many sangrias can be cloyingly sweet, but Garten’s autumnal recipe is a perfectly balanced mix of cabernet sauvignon, apple cider, apple and pear brandy, and cinnamon syrup.

Even better, you can make it days ahead of time to allow the flavors to meld. Be careful, though, as the Barefoot Contessa’s drinks pack a punch.

Parmesan smashed potatoes are pretty easy to make.

Smashed parmesan potatoes piled in a bowl — Trent Pheifer

“The Barefoot Contessa Cookbook,” page 158

Garten’s truffle mashed potatoes are an absolute favorite of mine, but her Parmesan smashed potatoes are my go-to when I’m planning to smother my spuds in gravy.

The potatoes contain sour cream, which adds a nice tang as the Parmesan takes these to the next level. One big perk of this recipe is that it lets you skip the annoying task of peeling potatoes.

Making a turkey roulade is a good alternative to carving a whole bird.

Turkey stuffed with a stuffing center sliced on a wood cutting board — Trent Pheifer

“Barefoot Contessa Back to Basics,” page 109

I’d always preferred dark-meat turkey until I tried this roulade.

It’s a deboned turkey breast packed with a cranberry, sausage, and fig stuffing that’s rolled, baked, and sliced.

With this recipe, you don’t need to carve an entire bird as your guests arrive. But if you’re going with a full bird, I’d suggest Ina’s Accidental Turkey — the dry-brined method is a game changer!

Her make-ahead turkey gravy with onions and sage is fabulous.

A whisk in a pool of light-colored gravy — Trent Pheifer

“Make It Ahead,” page 103

I joke that I make extra of this gravy to sip on while making the rest of the Thanksgiving meal — it’s that good.

It can be made days in advance and then rewarmed with the turkey drippings the day of the big meal. Even without the drippings, it’s a fabulous gravy.

Mushroom-and-leek bread pudding is packed with flavor.

Golden-brown mushroom and leek bread pudding in a glass pan — Trent Pheifer

“Foolproof,” page 188

For years, I never fully appreciated the appeal of dressing or stuffing. Sure, it was good, but with so many delicious Thanksgiving sides, I often only grabbed the smallest amount of it.

That changed when Garten introduced me to savory bread pudding — stuffing’s moister, much more flavorful cousin. This mushroom-and-leek one is my favorite.

Her shaved Brussels sprouts with pancetta are loaded with flavor.

Shaved brussels sprouts in a white bowl — Trent Pheifer

Food Network

If you grew up in the ’80s or ’90s, there’s a good chance you hated Brussels sprouts, which were almost always boiled and never delicious.

Now, they’re one of my favorite veggies, and nothing complements them better than a little bacon or pancetta and syrupy balsamic vinegar.

For this recipe, I recommend using a food processor to quickly shred your sprouts.

Maple-roasted butternut squash is a great side dish.

Cubes of maple-roasted butternut squash in a white dish — Trent Pheifer

“Barefoot Contessa Back to Basics,” page 158

I take back all the bad things I said about butternut squash when I was growing up.

It makes for a dreamy side dish when paired with pancetta, maple syrup, and sage in this recipe.

Popovers can be sweet or savory.

Golden-brown popovers lined up on white tray — Trent Pheifer

“Parties,” page 189

These popovers are impressively puffy and can skew sweet or savory — serve them with jam or gravy.

The key is getting the popover pan as hot as possible before adding the batter — I usually heat the pans for 10 minutes rather than the two minutes Garten recommends.

Pecan squares are a good alternative to the classic pie.

Pecan squares dipped halfway in chocolate in a stack — Trent Pheifer

“The Barefoot Contessa Cookbook,” page 188

Pecan pie was a must at Thanksgiving until I discovered these.

Garten swaps the pie dough for a shortbread crust and tops it with a chewy, crunchy pecan mixture with a hint of orange.

Go ahead and gild the lily by dipping the squares in the optional chocolate. This recipe yields a lot of bars — I usually cut it in half and make the dessert in a 9-inch by 13-inch casserole dish.

Skip pie and opt for pumpkin-mousse parfaits instead.