It wouldn't be the Thanksgiving without Grandma's potatoes, Aunt Harriet's broccoli casserole or your sister's cranberry sauce. Every household has a few signature dishes that are always on the menu, and this year we're sharing the best from the extended Rachael Ray clan—in fact we had so many dishes that we couldn't fit them all in the November issue (on newsstands now) and are putting even more online! Welcome to the family!


"My family usually has our Thanksgiving meal around lunchtime so we can watch the Dallas Cowboys game later that afternoon. For dinner, we make sandwiches from the leftover dinner rolls, turkey and stuffing, and top it with this coveted chutney. I always make a double batch so we have enough!"—Jane Harrison Fox, Wardrobe Stylist, Rachael Ray Show

Serves 8 Prep 5 minutes Cook 30 minutes

1 cup granulated sugar
2 cups (7 oz.) fresh cranberries
½ cup golden raisins
¼ cup slivered almonds
2 tbsp. cider vinegar
1 tbsp. light-brown sugar
¼ tsp. ground ginger
¼ tsp. minced garlic

1. In a large saucepan, bring the sugar and 1 cup water to a boil over medium-high, stirring until the sugar dissolves.
2. Add the remaining ingredients, reduce the heat to low, and simmer, stirring occasionally, until the sauce thickens, about 25 minutes. Transfer to a medium bowl and let cool. Cover and refrigerate. Serve chilled or at room temperature.

"This recipe has been a fave of ours for as long as I can remember. The sweet apple-cranberry sauce usually gets placed in front of my cousin Alex, because it's his favorite part of the meal!"—Michelle Boxer, Director of Communications, Rachael Ray

Serves 8 Prep 5 minutes Cook 20 minutes

1 bag (12 oz.) fresh cranberries
1¼ cups sugar
1 large Granny Smith apple—peeled, cored and chopped (1 1/4 cups)
½ tsp. ground cinnamon
¼ tsp. ground cloves

1. In a saucepan, bring cranberries, sugar, apple, cinnamon, cloves, 1¾ cups water and ¼ tsp. salt to a boil over medium-high heat.
2. Reduce the heat to medium-low and simmer, partially covered, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Cover and refrigerate. Serve chilled or at room temperature.


"There's a reason why this retro relish has been on my family's table since the 1960s – it's THAT addictive! Be sure to use a plastic ring with a removable top to make it easy to unmold."—Dana Bowen, Executive Editor, Every Day with Rachael Ray

Serves 8 Prep 5 minutes plus overnight for chilling

1 can (15.5 oz.) crushed pineapple and juice
1 can (14 oz.) whole cranberries
1 cup crushed walnuts
1 cup hot water
1 large packet (6 oz.) cherry or raspberry Jell-O

It's dump and stir, folks! In a medium bowl, mix all of the ingredients. Transfer to a Jell-O mold and chill overnight. Invert onto a plate and serve.

"My aunt's sweet potato soufflé makes it on our Thanksgiving menu every year. But everyone has their own take on the topping: Some years there are neat little diagonal rows of nuts and marshmallows and some years there's no topping at all! That's the beauty of it: It's a beloved staple with a whole lot of variety."—Allyson Dickman, Associate Lifestyle Editor, Every Day with Rachael Ray

Serves 8 Prep 10 minutes Cook 35 minutes

Topping ingredients:
1 1/4 cups (packed) brown sugar
11/4 cups pecans or walnuts, chopped
1/2 cup all-purpose flour
4 tbsp. butter, melted
2—4 cups mini marshmallows (optional)

Filling ingredients:
4 cups mashed sweet potatoes
1 cup brown sugar
1/2 cup butter, melted
3 eggs
1 1/4 tsp. vanilla
1 1/4 tsp. ground cinnamon
¼ tsp. (rounded) ground nutmeg
1/2 cup sour cream
1/3 cup heavy cream, half and half or whole milk

1. In a medium bowl, mix the sugar, nuts, flour and butter; set the topping aside.
2. Preheat the oven to 350F. In a large bowl using an electric mixer, beat together the first 7 filling ingredients until smooth. Add the sour cream and heavy cream and beat until just mixed. Transfer mixture into a large greased casserole dish.
3. Working on the diagonal, arrange alternating rows of topping and rows of marshmallows on top of the filling. Bake until the center is set, 35 to 40 minutes.

"We make the same Thanksgiving dinner every year: apple, celery and onion stuffing; turkey gravy; green beans with shallots; roast butternut squash; cracked cranberry sauce and two small turkeys (you can sleep in much later, carve one whole turkey and use the other for the table centerpiece and leftovers—plus, you get four drumsticks!). My mom has a few great twists on mashed potatoes, but for Thanksgiving we always serve mashed potatoes with Boursin."—Rachael Ray

Serves 8 Prep 15 minutes Cook 15 minutes

4 lbs. russet potatoes, peeled and cut into 2-inch pieces
1 1/2 packages (5.2 oz. each) Boursin Garlic and Herb Soft Cheese
2/3 cup (about) whole milk, warmed
1/3 cup minced chives

1. Place the potatoes in a large pot; cover with cold water by 1 inch. Bring to a boil over high. Salt the water, reduce the heat to medium and simmer until tender, about 10 minutes.
2. Drain the potatoes and return to the pot. Add the cheese and milk and mash to desired consistency. Season with salt and pepper. Stir in the chives.

"My mom's shredded Brussels sprouts with shiitake mushrooms are a Thanksgiving staple. They're so good that a friend who celebrated with us more than 15 years ago asked for the recipe and has been making it ever since!"—Gabriella Gershenson, Food Features Editor, Every Day with Rachael Ray

Serves 8 Prep 20 minutes Cook 25 minutes

¼ cup EVOO
4 medium onions, thinly sliced
½ cup thinly sliced garlic cloves (about 8 to 10 large cloves)
1 lb. shiitake mushrooms, stemmed, caps cut into 1/4-inch slices
2 lbs. Brussels sprouts—trimmed, quartered, cored and shredded 1/8-inch thick
½ tsp. caraway or cumin seeds
2 tbsp. apple cider vinegar, plus more to taste

1. In a skillet, heat the EVOO over medium. Add onion and a pinch of salt and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute.
2. Add the mushrooms and cook, stirring, until softened, about 8 minutes. Add the Brussels sprouts and caraway or cumin seeds, season with salt and pepper and cook, stirring frequently, until the Brussels sprouts are softened, about 10 minutes. Stir in the apple cider vinegar, adding more if desired, and season to taste.


"Every dish my mom serves at Thanksgiving is a thoughtful gesture: Here, she spikes one of her favorite ingredients (onions) with one of Dad's (crème de cassis). Thanks to a splash of alcohol, the naturally sweet onion caramelizes and develops bright flavor—perfect to balance out the richness of the Thanksgiving spread!"—Alexa Weibel, Associate Food Editor, Every Day with Rachael Ray

Serves 8 Prep 15 minutes Cook 1 hour
1/4 cup unsalted butter
4 large red onions (3 3/4 lbs.), halved and thinly sliced
1 tsp. garlic salt
2/3 cup Crème de Cassis
¼ cup balsamic vinegar
¼ cup (packed) light brown sugar
2 1/2 tbsp. fresh thyme leaves
Sea salt

1. In a large skillet, melt the butter over medium heat. Add the onion and garlic salt and toss to coat. Cover the skillet and cook, stirring occasionally, until tender, 10 to 15 minutes.
2. Stir in the cassis, vinegar and sugar, and cook uncovered, stirring often, until the juices have nearly evaporated, about 30 minutes. Reduce the heat to low and continue to cook, stirring occasionally, until the onions are slightly browned, 15 to 20 minutes. Stir in 2 tbsp. thyme and season to taste with sea salt and pepper. Transfer to a bowl and let cool to room temperature. Sprinkle with remaining ½ tbsp. thyme before serving.

"We call it 'Uncle Joe's Filling,' but the dish actually began with my great-aunt, who used to make this saltine-cracker stuffing in her coal stove for Thanksgiving in upstate Pennsylvania. My uncle Joe carried on the tradition when he began hosting Thanksgiving. The aroma always fills the house—and fills us with anticipation for the feast."—Charles Grayauskie, Test Kitchen Associate, Every Day with Rachael Ray

Serves 8 Prep 10 minutes Cook 1¾ hour

1 lb. butter
4 stalks celery, chopped
1 onion, chopped
1 box (1 lb.) saltine crackers, crushed
2 cans (15 oz.) low-sodium chicken broth
8 eggs, beaten
3 slices stale bread, cut into 1/2-inch cubes
1/3 cup milk
2 tsp. chopped fresh sage
1 tsp. poultry seasoning
1/3 lb. giblets, cooked and chopped (optional)

1. Preheat the oven to 350°. In a large skillet, melt the butter over medium. Add the celery and onion and cook, stirring often, until softened, about 5 minutes. Transfer to a large bowl and let cool.
2. To the bowl, add the crackers, broth, eggs, bread, milk, sage and poultry seasoning; stir to combine. Stir in the giblets, if using. Pour the mixture into a 13x9x2-inch buttered glass baking dish.
3. Bake until the top is golden-brown and puffed, about 1½ hours. Let cool slightly in the dish on a wire rack (filling will deflate in center). Cut into squares.

"Stuffed with delicious breadcrumbs, garlic, and Parmesan, Nana's artichokes are brimming with tradition and family. She fell in love with these during Sunday dinners at her mother-in-law's when she was newly married (almost 65 years ago), and still makes them today because they bring back such fond memories. Nana makes at least 40 every Thanksgiving for our big Sicilian family—and there are never leftovers."—Jennifer Giacoppo, Editor,

Serves 8 Prep 20 minutes Cook 1 hour

2/3 cup Italian breadcrumbs
2/3 cup grated Parmesan
5 cloves garlic, minced
4 tsp. dried parsley
8 artichokes
1 cup EVOO

1. In a medium bowl, combine the first 4 ingredients with ½ tsp. salt and ½ tsp pepper. Working with one artichoke at a time, cut off the top inch. Using kitchen scissors, trim the top ½-inch from each leaf. Using your fingers, gently open the leaves without breaking them to create room to hold the stuffing. Trim the bottom stems so they will sit flat.
2. Stuff the artichokes with the reserved mixture and place them upright in a large metal baking pan. Add ¾-inch water to the pan and drizzle 1 tbsp. EVOO over each artichoke.
3. Place the baking pan on top of the stove and cover tightly with foil. Bring the water to a boil over high, reduce the heat to medium-low, and simmer until the artichokes are tender, 30 to 40 minutes. You may need to add water as they are cooking, as it may evaporate.
4. Preheat the oven to 350°. Transfer the artichokes to a plate. Drain the water, and return the artichokes to the pan. Drizzle each artichoke again with 1 tbsp. EVOO. Bake the artichokes, uncovered, until the topping is crisp and the artichokes are browned in spots, about 25 minutes.

"These leeks were part of a southern-themed Thanksgiving feast my family hosted a few years ago. I thought something creamed only fit the bill, so I went with leeks. These are great as-is, or spoon them over your mashed potatoes or turkey for an added punch of flavor." —Andrew Kaplan, Director of Special Projects for Rachael Ray

Serves 8 Prep 10 minutes Cook 20 minutes

2 tbsp. unsalted butter
4 tbsp. EVOO
2 large garlic cloves, minced
4 large leeks (3 1/2 lbs.), whites and light green only, halved lengthwise and thinly sliced crosswise
1 1/4 cups heavy cream, plus more as needed

1. In a large skillet, melt the butter with the EVOO over medium. Add the garlic and cook, stirring, until fragrant, about 1 minute.
2. Add the leeks, season with salt and pepper, and cook over medium-high, stirring often, until the leeks are tender, about 15 minutes. Stir in the cream and cook, stirring often, until slightly thickened, 3 to 5 minutes; season.


"This gluten-free stuffing is always such a hit at Thanksgiving that we make it at New Year's too—and I usually do two batches since the first one often goes before everyone has even stocked up on their firsts!"—Judy Zander, President of RR Accessories

2 tbsp. unsalted butter
1 tube (12 oz.) Jones Breakfast Pork Sausage, crumbled
3 medium stalks celery, diced
1 small onion, diced
3 cloves garlic, minced
1 heaping tbsp. chopped fresh sage
1 heaping tbsp. chopped fresh thyme
1 box (8 oz.) gluten-free cornbread stuffing (preferably Glutino brand)
2 large eggs
1/4 cup chopped fresh parsley
1—2 cups turkey or chicken stock

1. Preheat the oven to 350°. Lightly grease an 8x8 baking pan. In a large skillet, melt the butter over medium then add the sausage and cook over medium-high until browned; drain and set aside. In the skillet, cook celery and onion over medium until softened, 5 minutes. Stir in the garlic, sage and thyme and cook, stirring, until fragrant, 1 minute. Transfer the mixture to a large bowl; let cool.
2. To the large bowl, add the stuffing, eggs, parsley and 1½ cups broth; gently toss. Transfer to the greased baking dish, cover with foil and bake until set, about 25 minutes. Uncover and bake until browned on top, about 15 minutes.

"In our family, we celebrate Thanksgiving a week early in the mountains of North Carolina, since the men deerhunt on the actual holiday. Grannie's chicken and dumplings recipe is made from scratch. We also collect branches to make a 'tree' centerpiece. Everyone writes down what they are most thankful for, hangs the notes on the 'tree' and we read all the notes before we eat."—Chad Carter, Senior Supervising Producer, Rachael Ray

4 cups self-rising flour
¾ cup shortening
1 cup milk, plus additional as needed
12 cups low-sodium chicken stock
1 rotisserie chicken (2 lbs.), deboned and shredded into pieces

1. In a large bowl, mix the flour and shortening with your hands until well combined; stir in 1 cup milk, plus additional as needed. On a lightly floured surface, roll out to an 18x13-inch rectangle, about 1/8-inch thick. Transfer to a rimmed baking sheet, cover with a clean cloth and chill for 2 hours or overnight.
2. In a large pot, bring the stock to a boil over medium. Slice the prepared dough into 1-inch strips and break into pieces directly into the boiling stock; cook, 5 minutes. Add the shredded chicken and cook, 3 minutes. Serve in a bowl with chicken, dumplings and stock.

"If you're looking for an alternative to pumpkin pie for Thanksgiving, you might want to give my mom's Lemon Cake Pie a go. It's like a lemon pie with a layer of cake on the top!"—Janet Annino, Executive Producer, Rachael Ray Show

1 cup sugar
2 heaping tbsp. flour
2 tbsp. butter, melted
2 eggs, yolks and whites separated
Pinch of salt
1 cup milk
2 lemons, juiced and zested (2 tbsp. lemon zest and 1/3 cup juice)
2 9-inch uncooked homemade or storebought pie crusts

1. Preheat the oven to 375F. In a stand mixer, beat the sugar, flour, butter, egg yolks and salt on medium until pale yellow, about 2 minutes. Stir in the milk, lemon zest and juice.
2. In a medium bowl, beat the egg whites until stiff then gently fold them into the large bowl just until combined. Transfer to a pie shell and bake until deep brown on top, 40 to 45 minutes. Enjoy and give thanks!