I’ve cooked over 1,300 recipes from Ina Garten. Here are 10 of my favorites for Thanksgiving.

“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 in advance to let the flavors meld. Be careful, though, as the Barefoot Contessa’s drinks pack a punch.

“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 cranberry, sausage, and fig stuffing, then rolled, baked, and sliced. With this recipe, you don’t need to carve an entire bird as your guests arrive.

If you are choosing to go with a full bird, I’d suggest Ina’s Accidental Turkey — the dry-brined method is a game changer!

“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 be rewarmed with turkey drippings on the day of the big meal. Even without the drippings, it’s a fabulous gravy.

“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 portion 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.

“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.

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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.

“Parties,” page 189

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

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

“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.

“Barefoot Contessa at Home,” page 180

Forget making pumpkin pie this year and instead prep this show-stopping, light-as-air treat.

The ethereal pumpkin mousse layered with whipped cream and spicy, crunchy crumbled ginger cookies is the perfect cap to an otherwise heavy meal.

“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-by-13-inch casserole dish.

This story was originally published on November 16, 2023, and most recently updated on November 12, 2026.