25 Easy, Five-Ingredient Thanksgiving Recipes

Turkey, potatoes and dessert don’t need to be fussy. Keep the shopping and cooking simple so you can enjoy the day.

Mark Bittman’s potatoes au gratin.Credit...Julia Gartland for The New York Times. Food Stylist: Michelle Gatton.

Published Nov. 18, 2020 Updated Nov. 24, 2025

You don’t have to plan and cook for days to have a memorable Thanksgiving meal this year. These simple recipes for turkey, side dishes and more call for five ingredients or fewer (not including salt and pepper), so you can get dinner on the table and get to the best part: eating. For more easy five-ingredient recipes, visit our collection.

1. Cacio e Pepe Green Beans

Bright green beans sprinkled with grated Parmesan and black pepper, served on a white oval platter next to a silver serving spoon. — Credit...Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.

This three-ingredient, one-pan side dish from Sheela Prakash adds a little color and freshness to the table. Plenty of ground black pepper adds heat, while Parmesan lends umami.

Recipe: Cacio e Pepe Green Beans

2. Fiery Sweet Potatoes

A close-up of a sweet potato casserole with a bright orange, mashed interior and a deeply caramelized, dark brown, sugary top baked in a white rectangular dish. — Credit...Linda Xiao for The New York Times. Food Stylist: Spencer Richards.

If you don’t like the traditional sweet potato casserole, try Julia Moskin’s smoky, spicy, just-sweet-enough dish that gets its heat from Thai curry paste and its nuttiness from coconut milk.

Recipe: Fiery Sweet Potatoes

3. Brussels Sprouts With Walnuts and Pomegranate

An overhead image of a dark gray oblong serving platter filled with seared brussels sprouts, walnuts and pomegranate seeds. — Credit...Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

A scattering of pomegranate seeds makes this brussels sprouts dish from Colu Henry look fancy. But it’s really just a matter of roasting the sprouts with a little olive oil, salt and pepper, then tossing with chopped walnuts and the ruby seeds.

Recipe: Brussels Sprouts With Walnuts and Pomegranate

4. Chili- and Cinnamon-Roasted Butternut Squash

An overhead image of a white oval platter filled with chunks of roasted butternut squash coated with chili powder and cayenne. — Credit...Lennart Weibull for The New York Times. Food Stylist: Victoria Granof.

Chili powder and cayenne accentuate the natural sweetness of butternut squash in this cozy recipe from Vallery Lomas. It doubles seamlessly for a crowd. Just be sure to spread out the squash on a sheet pan so it cooks evenly.

Recipe: Chili- and Cinnamon-Roasted Butternut Squash

5. Buttermilk-Brined Turkey Breast

An overhead image of a white oval platter on a gray marble background topped with a burnished turkey breast that is partially sliced. A two-pronged serving fork is balanced on the edge of the plate. — Credit...Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

Samin Nosrat’s buttermilk-brined roast chicken has long been one of New York Times Cooking’s most popular recipes. It stands to reason then that the same technique applied to a whole turkey and turkey breast would yield extraordinary results.

Recipes: Buttermilk-Brined Roast Turkey Breast | Buttermilk-Brined Roast Turkey

6. Potatoes au Gratin

An overhead image of a light blue enamel skillet on a dark gray background filled with creamy scalloped potatoes. — Credit...Julia Gartland for The New York Times. Food Stylist: Michelle Gatton.

The key to Mark Bittman’s five-star potatoes au gratin is to season as you go so that each slice of potato has flavor. (Potatoes suck up a lot of salt.) If you’re looking to up your game, add fresh thyme or chopped rosemary to the half-and-half before pouring it over the potatoes.

Recipe: Potatoes au Gratin

7. Slow Cooker Cranberry Sauce With Port and Orange

An overhead image of a slate blue bowl filled with cranberry sauce. A silver spoon sits to the left of the bowl. — Credit...Julia Gartland for The New York Times. Food Stylist: Ali Slagle.

Instead of taking up valuable real estate on the stovetop, let your slow cooker do the work. This complex cranberry sauce from Sarah DiGregorio uses a combination of cooked cranberries and crisp, fresh cranberries. Leave out the port if it’s not your thing, and don’t worry if you don’t have a slow cooker; there’s a stovetop method, too.

Recipe: Slow Cooker Cranberry Sauce With Port and Orange

8. Broccoli Aligot

An overhead image of a white bowl filled with a bright green broccoli purée sprinkled with black pepper. To the left of the bowl there is a silver spoon. — Credit...Joe Lingeman for The New York Times. Food Stylist: Cyd Raftus McDowell.

You’ve never seen anything like this on your Thanksgiving table. Inspired by pommes aligot, in which cheese is added to mashed potatoes until it’s stretchy like fondue, Ham El-Waylly adds mozzarella cheese to broccoli purée for a verdant holiday side dish.

Recipe: Broccoli Aligot

9. Candied Sweet Potatoes

An overhead image of a brass-handled oval roasting dish filled with layers of glazed sweet potatoes. A large silver spoon is tucked into the potatoes. A rust-colored dish towel is bunched up in the left side of the image. — Credit...Melina Hammer for The New York Times

This glossy four-ingredient dish, which Melissa Clark adapted from “The Harvey House Cookbook,” calls for just sweet potatoes, butter, confectioners’ sugar and salt. It’s best served warm, not blazing hot, so it’s ideal for Thanksgiving, when sides have to wait around patiently for the turkey to finish.

Recipe: Candied Sweet Potatoes

10. Key Lime Pie

An overhead image of a Key lime pie topped with whipped cream in a silver pie dish. A single slice is removed to a white plate with a fork on the right side of the image. — Credit...David Malosh for The New York Times; Stylist: Simon Andrews.

OK, so it’s not traditional pumpkin pie, but this cold and tangy dessert by Joyce LaFray Young will cheer up your taste buds after all of that rich Thanksgiving fare.

Recipe: Key Lime Pie

11. Roasted Green Beans With Pancetta and Lemon Zest

An overhead image of a black plate filled with green beans, chunks of pancetta and lemon zest. A silver serving spoon and fork are balanced on the right side of the plate. — Credit...Christopher Testani for The New York Times. Food Stylist: Eugene Jho.

Lidey Heuck adds lemon zest and crisped pancetta to roasted green beans for a simple, yet special side dish. This recipe serves eight to 10, but it halves easily for a smaller group.

Recipe: Roasted Green Beans With Pancetta and Lemon Zest

12. Make-Ahead Gravy

A clear gravy boat sitting on a wooden countertop holds a tan gravy. To the bottom right corner of the frame is a serving utensil coated in gravy. — Make-ahead gravy.Credit...Andrew Scrivani for The New York Times

Save yourself the stress of making gravy under the watchful eyes of hungry diners by making it in advance. Mark Bittman’s version is one of our most popular Thanksgiving recipes because you can make it up to five days early. When you’re ready to eat, reheat and stir in some turkey drippings.

Recipe: Make-Ahead Gravy

13. Creamed Corn

An overhead image of a black serving bowl filled with creamed corn sprinkled with chopped green scallions. A gold serving spoon is tucked into the corn. A black and white dish towel is tucked under the plate. Peeking in to the right side of the frame is a stack of black plates with a stack of gold forks. — Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

This sunshiny side from Ali Slagle can be made with fresh, frozen or canned corn. Blending one cup of the corn and adding it back to the pot lends creaminess, while also amplifying the delicate corn flavor.

Recipe: Creamed Corn

14. Vanilla Crème Brûlée

An overhead image of four ramekins filled with creme brulee. One creme brulee’s surface is cracked open with a spoonful removed. The filled spoon sits on the marble surface to the right of the dish. — Credit...Craig Lee for The New York Times

End the meal with something special and luxurious like this crème brûlée from Mark Bittman. You don’t need a blowtorch; your oven’s broiler will do. One important note: Chill the custard for several hours before browning the top, otherwise you’ll end up with custard soup.

Recipe: Vanilla Crème Brûlée

15. Roasted Brussels Sprouts With Garlic

Roasted brussels sprouts and garlic fill a black cast-iron skillet. — Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

With more than 8,000 five-star reviews, this is our most popular roasted brussels sprouts recipe year after year. Mark Bittman brought the straightforward recipe to The Times in 2005.

Recipe: Roasted Brussels Sprouts With Garlic

16. Roasted Butternut Squash With Brown Butter Vinaigrette

An overhead image of a round white plate filled with roasted butternut squash wedges scattered with brown butter and fresh herbs. — Credit...Romulo Yanes for The New York Times. Food Stylist: Vivian Lui.

Don’t bother peeling the butternut squash. Ali Slagle cuts it in half-inch slices before roasting, then finishes it with a tangy, spicy brown-butter vinaigrette and fresh mint.

Recipe: Roasted Butternut Squash With Brown Butter Vinaigrette

17. Bittersweet Chocolate Mousse With Fleur de Sel

An overhead image of two white bowls filled with chocolate mousse sprinkled with flaky sea salt. A spoon is tucked into one of the bowls. — Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

Here’s a fun magic trick of a dessert that Melissa Clark adapted from the molecular gastronomist Hervé This: Melt good bittersweet chocolate, place it in an ice bath, then whip it by hand for 3 to 5 minutes (you’ll want help) until thick and fluffy. Sprinkle with flaky sea salt.

Recipe: Bittersweet Chocolate Mousse With Fleur de Sel

18. Make-Ahead Potatoes

A close-up image of mashed potatoes dotted with black pepper and topped with melted butter in a brown bowl. — Credit...Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Genevieve Ko argues that preparing mashed potatoes ahead of time is not only convenient, it actually guarantees better results. When potatoes chill, their starches firm up, so when they’re reheated, they slump into a satiny mash.

Recipe: Make-Ahead Potatoes

19. Cranberry-Orange Relish

A clear glass bowl holds a red, coarsely chopped cranberry relish. A silver spoon rests in the mixture. — Credit...Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Martha Rose Shulman’s crisp cranberry relish, which is made by whizzing fresh cranberries, a whole orange, pecans and honey in a food processor, is a refreshing break from mushy, brown Thanksgiving foods. Save leftovers to top leftover turkey sandwiches or swirl into plain yogurt.

Recipe: Cranberry-Orange Relish

20. Roasted Carrots

A light plate is full of bright orange carrots, coated in oil and green herbs. A silver serving spoon and fork rest in the dish. — Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

It’s not often that carrots get a starring role on the dinner table, but when they’re roasted with olive oil, thyme and oregano like Martha Rose Shulman does it, they’ll steal the spotlight. Use rainbow carrots if you can find them.

Recipe: Roasted Carrots

21. Drop Biscuits

A side image of a wooden bowl lined with a light blue and white striped dish towel filled with golden brown, craggy drop biscuits. — Credit...Craig Lee for The New York Times

After making these easy, buttery and flaky drop biscuits from Samantha Seneviratne, you’ll never go back to the roll-and-cut version. Try stirring in some cracked black pepper, Parmesan or finely chopped tender herbs.

Recipe: Drop Biscuits

22. Creamed Spinach

An overhead image of a white ceramic bowl on top of a light brown linen tablecloth with a red line. The bowl is filled with bright green creamed spinach sprinkled with flaky sea salt and ground black pepper. A silver spoon and fork are tucked into the spinach at the bottom of the bowl. — Credit...Melina Hammer for The New York Times

This classic from Pierre Franey calls for a full two and a half pounds of fresh spinach, and it has more than 1,500 five-star ratings. You can’t go wrong.

Recipe: Creamed Spinach

23. Creamy Mashed Potatoes

An overhead image of a light green serving bowl filled with mashed potatoes. — Credit...Armando Rafael for The New York Times

The secret to the silkiest mashed potatoes? Roasting the potatoes instead of boiling them, then stirring in just enough milk and butter to make them creamy, but not soupy or sticky. Try it, and we bet Kay Chun’s recipe will become your new go-to.

Recipe: Creamy Mashed Potatoes

24. No-Bake Butterscotch Custards

An overhead image of three bowls filled with butterscotch pudding, topped with dollops of whipped cream and strawberry halves. A gold spoon sits next to one of the bowls. A separate small plate is filled with strawberry halves. — Credit...Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.

These make-ahead butterscotch puddings from Melissa Clark are a creamy, less-fussy alternative to pie. Top them with fresh berries, if you can find them, or for a more traditional Thanksgiving take, a spoonful of apple pie filling. Add a dollop of whipped cream, of course.

Recipe: No-Bake Butterscotch Custards

25. Instant Pot Mashed Potatoes With Sour Cream and Chives

An overhead image of a white serving bowl on a gray tablecloth filled with mashed potatoes sprinkled with chopped chives and grated Parmesan cheese. — Credit...Christopher Testani for The New York Times

An Instant Pot will make quick work of mashed potatoes. (We’re talking 10 minutes from start to finish.) In this recipe, Melissa Clark adds fresh chives and Parmesan. For a stovetop version, go with Julia Moskin’s mashed potato recipe. It’s always perfect.

Recipe: Instant Pot Mashed Potatoes With Sour Cream and Chives

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