I cannot wait to share these 12 Days of Thanksgiving recipes with you! It is crazy that the holidays are fast approaching, but what a great time of year this is! These 12 recipes make me excited for Thanksgiving, and hopefully will make your Thanksgiving meal smoother and more palatable!

I love Christmas with all my heart, but I am a firm believer in giving Thanksgiving the attention it deserves! I mean a holiday centered around eating food? It doesn’t get much better than that! So with that desire in mind, I’ve created these 12 recipes that are fall / Thanksgiving themed. Plus, they should cover your entire Thanksgiving meal, except for the turkey — I’ll be sharing recipes for appetizers, sides, soup, salad, dessert, and even breakfast! So for the next 12 weekdays, I’ll add a new recipe to this post! I wanted to keep them all in the same place and make them easily accessible, so refresh this page each day for your new recipe!

Happy Thanksgiving!

Day 1: Butternut Squash Soup

This butternut squash soup is so easy to make, and tastes incredible! With less than 10 ingredients, this soup will make your Thanksgiving less stressful while still satisfying your guests. Plus, it is vegan and gluten free! Butternut squash cooks well and gives such a great flavor, without being overpowering. However, if you don’t have butternut squash, any squash will work. Enjoy!

Butternut Squash Soup

This butternut squash soup is vegan and gluten free. It requires minimal ingredients, but is bursting with flavor!
Servings 3 people



  • 1/2 onion diced
  • 3 cups butternut squash cubed
  • 1 tbsp olive oil
  • 1 tbsp garlic
  • 1 1/2 cups vegetable broth
  • 1 cup coconut milk
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • salt & pepper


  • olive oil
  • coconut milk
  • pepitas


  • Preheat the oven to 425. Toss the chopped onion and butternut squash with the olive oil then transfer to a baking sheet. Bake for 20-25 minutes, until the butternut squash is soft.
  • Transfer the cooked butternut squash and onion to a pot. Add the garlic, vegetable broth, coconut milk, paprika, and cinnamon.
  • Using an immersion blender, blend all the ingredients until your desired consistency is achieved. If you do not have an immersion blender, pour all the ingredients into a blender or food processor and blend.
  • Heat the blended soup over medium low heat until soup is warm.
  • To serve, pour soup into bowls. Drizzle with olive oil and coconut milk, and top with pepitas. Enjoy!

Day 2: Apple Pie Pancakes

I am in love with these apple pie pancakes. You probably won’t eat these for Thanksgiving dinner, but hey, you need to eat breakfast that day, right? These are your perfect option. They taste like fall and are made with oat flour! The apples on top are cooked down with some cinnamon to make them the perfect, warm topping. I also love to add maple syrup and a little whipped cream!

Apple Pie Pancakes



  • 2 cups oats rolled or quick
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 1 cup milk any kind will work
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 2 eggs

Apple Topping

  • 1 apple chopped
  • 1 tbsp butter or other oil
  • 1 tsp cinnamon


  • In a food processor or blender, combine the oats, baking powder, and cinnamon. Blend until a flour consistency is achieved.
  • Pour the oat flour into a mixing bowl. Add the milk, maple syrup, vanilla, and eggs. Stir until everything is evenly mixed.
  • Add about 1/3 cup of batter to a greased pan over medium heat. After a minute or so, until the pancake is golden brown, flip and cook on the other side. Repeat with the remaining batter.
  • While the pancakes are cooking, make the apple topping. Add the butter to a pan over medium heat. When the butter has melted, add the chopped apple and cinnamon. Stir and cook until the apples begin to soften, about 6-8 minutes.
  • Top the pancakes with the apple topping and enjoy! These pancakes are best hot.

Day 3: Apple Pomegranate Salad with Poppyseed Dressing

Apple Pomegranate Salad with Poppyseed Dressing

Servings 2 people



  • 4 cups mixed greens
  • 1 apple
  • 1/2 pomegranate
  • 1/2 cup raw pecans
  • 1 tbsp butter

Poppyseed Dressing

  • 1/4 cup olive oil
  • 1/4 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp honey
  • 1 tbsp poppyseeds


  • Add the butter to a small sauce pan and heat over medium heat. Add the pecans and stir. Cook on low heat for about 10 minutes, stirring every couple minutes to make sure the pecans don't burn. Once they are toasted, turn off the heat and let the pecans cool.
  • Core the apple and cut it into thin slices. Fan out the slices before adding them to the salad.
  • To assemble the salad, start with the greens, then add the apple slices and pomegranate. Top with the cooled pecans.
  • To make the dressing, add all ingredients to a mason jar and shake until everything is combined. Add the dressing to the salad and enjoy!

Day 4: Pumpkin Turkey Chili

Pumpkin Turkey Chili


  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 onion
  • 1 tbsp garlic
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tsp chili powder
  • 2 cans white beans
  • 1 can pumpkin puree
  • 2 cups chicken broth
  • 1 cup milk
  • salt & pepper


  • Add olive oil to a large pan and heat over medium high heat. Add the ground turkey, cooking until it is brown, about 5 minutes.
  • While the turkey is cooking, chop the onion into small pieces. When the turkey is brown, add the onion, garlic, cumin, paprika, and chili powder. Cook until the onion is mostly cooked, about 3 minutes.
  • Add the turkey onion mixture to a large crockpot. Add all remaining ingredients. Stir until everything is well mixed.
  • Set the crockpot to cook on low for 8 hours, or high for 4 hours.
  • When serving, top with desired toppings such as cilantro, sour cream, cheese, etc. Enjoy!

Day 5: Thanksgiving Cheese Board

On thanksgiving, we LOVE to have a cheese board a few hours before the big dinner! It is the perfect thing to leave out while people visit and cook and helps hold over your appetite until dinner is ready.

This board is so festive and is perfect for thanksgiving! Plus, everything on this board can be bought at Trader Joe’s, so you can recreate this exact board! Of course you can make any substitutions you’d like, but this combination is so so yum and perfect for thanksgiving. In the recipe below, all things that are capitalized are the names of products from Trader Joe’s. All uncapitalized things can also be found at TJ’s, but are more generic.

Thanksgiving Cheese Board



  • Cambozola Triple Cream
  • Creamy Toscanoo Cheese Dusted with Cinnamon
  • Cranberry Chèvre Goat Cheese
  • Cotswold Double Gloucester Cheese


  • Some Enchanted Cracker (multigrain cracker)
  • Golden Rounds Crackers (Ritz)
  • 3 Seed Sweet Potato Crackers


  • honey
  • Pepper Jelly

Fruits & Veggies

  • green olives
  • cornichons
  • persimmons
  • apples
  • pomegranate
  • Sweetened Dried Orange Slices


  • proscuitto
  • salami

Nuts & Garnishes

  • pecans
  • Sea Salt Dark Chocolate Almonds
  • fresh rosemary

Watch this video to see how I assemble this cheese board!

Day 6: Maple Roasted Fall Vegetables

Maple Roasted Fall Vegetables

Servings 6 people


  • 2 cups carrots
  • 2 cups brussel sprouts
  • 1 red onion
  • 2 cups butternut squash
  • 1/2 cup olive oil
  • 1/4 cup maple syrup
  • 1 tsp salt
  • 1/2 cup pecans
  • 1/4 cup goat cheese or other cheese


  • Preheat the oven to 425. Chop all the vegetables into small, bite size pieces. Pour all vegetables onto a tinfoil lined baking sheet.
  • In a small bowl, combine the olive oil, maple syrup, and salt, and whisk until combined. Pour the liquid over the vegetables and toss until the veggies are evenly coated.
  • Bake at 425 for 25-35 minutes, until the vegetables are cooked through and starting to crisp. Transfer the vegetables to your serving bowl and top with pecans and goat cheese. Enjoy!

Day 7: Overnight Pumpkin Cinnamon Rolls with Maple Icing

Overnight Pumpkin Cinnamon Rolls with Maple Icing


Pumpkin Dough

  • 1/2 cup milk
  • 3 tbsp butter
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1 egg
  • 2 1/4 tsp instant yeast or one packet
  • 2 1/2 cups flour


  • 4 tbsp butter
  • 1/2 cup brown sugar
  • 2 tsp pumpkin pie spice

Maple Icing

  • 4 tbsp butter softened
  • 4 tbsp cream cheese softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 2 tbsp maple syrup


  • Add milk and butter into microwave safe bowl. Heat in microwave until butter is just melted, around 30-60 seconds. Set aside.
  • In the bowl of a stand mixer, or a large bowl, combine pumpkin puree, brown sugar, salt, and cinnamon, and mix until combined. Add eggs and instant yeast and mix again. Add warm milk + butter and mix again.
  • Slowly add in the flour while the mixer is on low. Let the dough mix for about 5 minutes, until dough is soft. If the dough is too sticky, add a tablespoon of flour at a time until it is not as sticky.
  • Pour dough into a greased bowl and cover with plastic wrap. Place dough in the fridge overnight.
  • The next morning, grab the dough out of the fridge. Lightly flour a surface and turn the dough out. Roll the dough into a 12×18 inch rectangle.
  • Melt the butter for the filling and brush onto the dough. Add the brown sugar on the dough and evenly spread it with your fingers. Evenly shake on the pumpkin pie spice. Starting on the long edge, roll the dough up and seal the edge by pinching it together.
  • Using a sharp knife, cut 2 inch long slices of dough. Add the freshly cut rolls to a greased 9×13 inch pan. Cover the pan with a light weight towel and let rise for 30 minutes.
  • While the cinnamon rolls are rising, preheat the oven to 350. Once they have risen, put them in the oven to bake for 20-25 minutes, until they are golden brown.
  • While they are baking, make the icing. Add butter and cream cheese to a bowl. Mix for about 3 minutes, until the mixture is light and fluffy. Add powdered sugar and mix for another 3 minutes. Add vanilla and maple syrup and mix for 1 minute. If you like your icing more runny, add 1-2 tbsp of milk until your desired consistency is reached!
  • When the rolls are done baking, Add icing while they are warm and serve immediately. Enjoy!


*If you want to make these all in one go (aka not overnight), here is all you’ll need to do: When you make the dough, instead of putting it in the fridge overnight, leave it on the counter or in a warm area for 1-2 hours, until the dough has doubled in size. From here, proceed with the rest of the recipe!

Day 8: Sourdough Chorizo Stuffing

Sourdough Chorizo Stuffing


  • 1 loaf sourdough bread, cubed about 10 cups
  • 1 lb chorizo
  • 1 tbsp olive oil
  • 1 onion
  • 1 sweet potato
  • 1 tbsp garlic
  • 1 tbsp fresh sage chopped
  • 1/4 cup butter melted
  • 2 cups chicken broth
  • 1/2 cup parmesan


  • If you buy fresh sourdough bread, cut the bread into bitesized cubes and leave it out overnight. The bread needs to be dry, so leave it laid out flat with nothing covering it.
  • The next day, preheat the oven to 425. Cut the sweet potato into small chunks. Toss the chunks with olive oil, salt, and pepper. Pour onto a baking sheet and bake for 20-25 minutes, until the sweet potato is cooked through. When you take the sweet potatoes out of the oven, decrease the oven temp to 350.
  • Heat 1 tbsp of olive oil in a medium sized pot over medium high heat. Add the chorizo and cook for about 5 minutes, until the chorizo is browned. While it is cooking, chop the onion into bite size slices. When the chorizo is finished cooking, pour the cooked chorizo into a large bowl and set aside.
  • Put the pot back on the heat. Keep any remaining oil from the chorizo in the pot. Add the chopped onion, garlic, and sage to the pot and cook until the onions are translucent.
  • Add the onion mixture to the bowl with the chorizo. Stir until everything is evenly mixed. Add the dried pieces of sourdough bread and mix again. Pour stuffing into a 9×13 pan.
  • In small bowl, combine melted butter and chicken broth, then pour it over the stuffing. Top with parmesan and bake at 350 for 20-25 minutes. The top of the stuffing should be brown, but not burnt.
  • Let it cool for 5 minutes and enjoy!! If you would like, top the stuffing with fried sage leaves.

Day 9: Leftover Stuffing Waffles

Leftover Stuffing Waffles

Servings 2 waffles


  • 1 egg
  • 2 cups leftover stuffing
  • 1 cup leftover mashed potatoes
  • 1/2 cup leftover gravy


  • Crack the egg into a small bowl and whisk it up.
  • Add your stuffing to a bowl and pour the whisked egg in. Stir until the egg is well combined in the stuffing.
  • Warm up a waffle iron and spray with cooking spray. Scoop about 1 cup of the stuffing onto the iron and cook until it is crispy.
  • Warm the mashed potatoes and gravy in the microwave. Top each waffle with a large scoop of mashed potatoes (about 1/2 cup) and drizzle with gravy. Enjoy!

Day 10: Pumpkin Oreo Cookies

Pumpkin Oreo Cookies


Oreo Cookies

  • 1/4 cup butter softened
  • 1/4 cup shortening
  • 1 cup brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 1/2 cups flour
  • 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup oreos crushed

Pumpkin Frosting

  • 1/2 cup butter
  • 2 cups powdered sugar
  • 1/4 cup pumpkin puree
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla


  • Preheat the oven to 325. Add the butter, shortening, and brown sugar to a bowl. Using a stand mixer or hand mixer, beat it all together until it is fluffy, about 2 minutes. Add the egg and vanilla extract and mix again.
  • Add the flour, cocoa powder, salt, and baking soda and mix until just combined. Before adding the oreos, make sure they are very crushed — really powdery and fine. Add the oreos and mix until they are evenly distributed in the dough. The dough will be a dark brown color.
  • Using a large cookie scoop, scoop up to 6 dough balls onto a normal sized baking sheet. Bake at 325 for 8-10 minutes. When the cookies are out of the oven, let them cool completely before frosting them.
  • While the cookies are cooling, make the frosting. Add the butter to a large bowl. Using a hand mixer or stand mixer, beat the butter until it is smooth and lighter, about 3 minutes. Add the powdered sugar and beat another 3 minutes.
  • Add the pumpkin puree, pumpkin pie spice, and vanilla and mix an additional 3 minutes. The frosting should be smooth. Frost each cookie and crumble some oreo on top. Enjoy!

Day 11: Roasted Acorn Squash

Roasted Acorn Squash


  • 1 acorn squash
  • 1 tbsp olive oil
  • 1/2 tbsp everything but the bagel seasoning
  • 1/4 cup parmesan cheese


  • Preheat the oven to 425. Cut the acorn squash in half and scoop out the seeds. Cut the squash into 1/2 inch slices.
  • Toss the squash with olive oil and everything but the bagel seasoning. Sprinkle with parmesan and bake for 25-30 minutes, until the acorn squash is tender and starting to crisp. Enjoy!

Day 12: Funeral Potatoes with Bacon Jam

Funeral Potatoes with Bacon Jam


Funeral Potatoes

  • 5-6 medium potatoes
  • 1/3 cup yellow onion chopped
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • 1/4 cup butter melted
  • 2 cups Honey Bunches of Oats
  • 3 tbsp butter melted

Bacon Jam

  • 1/2 lb bacon
  • 1/2 yellow onion chopped
  • 1 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 1/4 cup brown sugar
  • 1 tsp garlic
  • 2 tbsp apple cider vinegar


Funeral Potatoes

  • Boil the potatoes in a large pot of water with the skins still on. They should boil until the potatoes are soft, but not mushy. Take them out of the boiling water and let them cool.
  • Once the potatoes have cooled, peel the skins. They should be soft enough to peel off with your hands. Then, grate all the potatoes.
  • Preheat the oven to 350. In a large bowl, combine the onion, sour cream, cream of chicken soup, and butter. Add half of the grated potatoes and stir until combined. Add the other half and the cheddar cheese and stir again.
  • Add mixture into a 9×13 pan, or several small oven safe ramekins. Stir the melted butter and Honey Bunches of Oats together and scoop onto the top of the potatoes.
  • Bake at 350 for 30 minutes. Top it with a scoop of bacon jam and dive in!!

Bacon Jam

  • The bacon jam can be made the same day as the potatoes, or a few days ahead.
  • Cut the bacon into small pieces and add to a frying pan over medium heat. Cook the bacon down until it is browned, about 5 minutes. Take the bacon out of the pan, but leave about 2 tbsp of bacon grease behind.
  • Add the onion into the pan with the grease and cook until the onions are translucent, about 5 minutes. Turn the heat to low and aadd the balsamic vinegar to deglaze the pan. Then add the remaining ingredients — maple syrup, brown sugar, garlic, apple cider vinegar. Cook until the liquid has thickened, about 8-10 minutes.
  • When the consistency is jam-like, take the pan off the heat. Add the jam to a food processor or blender and pulse until the mixture is the consistency you desire. (It will be really chunky at first, I wanted mine to have smaller chunks).
  • Store in a sealed container in the fridge for up to a week!


  1. Hi! Is there something else I can sub for the mayonnaise in the poppyseed dressing for the Apple Pomegranate Salad?

  2. I just made the pumpkin cinnamon rolls for my family… DELICIOUS!!! Highly recommend! Will be sharing the recipe with others!

  3. Hello! Our family started our Thanksgiving morning with the Apple Pie Pancakes and they were incredible! We’re excited to transform our leftovers with some more recipes here. Thank you for helping make our small holiday celebration special!

  4. Thanksgiving morning pumpkin cinnamon rolls = new family tradition! They were delicious. Your Thanksgiving cheeseboard turned out beautiful and was a perfect lunch before the big dinner. The cheese recommendations and pepper jelly – soooooooo good!

    1. Hey Valerie! I am so glad your family loved the pumpkin cinnamon rolls! What a great new tradition. That makes me so happy to hear you loved the cheese board!! Pepper jelly + cheese is forever my favorite combination! Glad you had a great holiday.

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