We all know that holiday dinners should be a time to celebrate family, friends and food, but more often than not, it’s a stressful holiday with anxious hosts more worried about the turkey than about the people around the table.

Enough!

I talked to various home cooks hosting holiday dinners for the first time. I asked, what do you want to know? Questions poured in, from what turkey to buy to how to make a pie crust. Here are my curated answers from food experts I trust most — a great group of fearless food writers. [Updated November 2018]

27 Holiday Dinner Tips from the Pros

Novice cooks wanted pros to weigh in on planning and executing a Thanksgiving meal. I asked a panel of food writers what strategies they’ve learned and pulled them together for a guide every cook can learn from.

Frequently Asked Questions: Turkey

A one-page guide to common questions featuring brief, sensible answers. From what type of bird to buy to how to cook it and carve it. I even tackle whether you can cook a frozen turkey.

What to Buy? What to Make?

Just assembling all the stuff for a big holiday dinner can be confusing. How much to buy per person? What can you buy guilt-free?

How to Put Together a Holiday Menu

Sure, it seems obvious. But if you’ve never done it, or you feel like you’re always overdoing it, take these tips from top food writers.

Processed vs Homemade

I challenged a group of firefighters to tell the difference between a holiday meal made with an organic turkey and homemade sides and another with a frozen bird and sides from boxes, cans and jars. The result? Take a look.

14 Great Ideas for Leftovers

Leftovers are just as much of a holiday tradition as turkey and cranberry sauce. I’ve pulled some creative ways to make the most of them.

 Foolproof Recipes

Easy as Pie

Pie maven Kate McDermott from Art of the Pie on the perfect pie crust, plus why no one should feel guilty using canned pumpkin.

Perfect Mashed Potatoes

Fluffy, not lumpy, my Le Cordon Bleu-inspired recipe with a video by Chef John of FoodWishes.com

Cranberry Relish with Orange and Port

If you can open a can of cranberries, you can make my family’s recipe for this classic from scratch. Promise.

 Potato Gratin with Chevre and Pancetta

A different take on potatoes from food writer Jess Thompson that can be made in advance and heated up just before the big dinner.

Carrots roasted with Mustard

Surprisingly simple, strikingly tasty. Another winner from Jess Thompson’s book, Cooking Up Washington

Bread Stuffing with Apples, Bacon and Caramelized Onions

A simple, classic recipe from the celebrated food writer Diane Morgan. Cook the onions and bacon a day in advance, toss ingredients together and bake.

Carrot and Rosemary Soup

An inexpensive, easy way to put the flavor of autumn in a bowl. Another make-ahead recipe with a complex taste but simple steps.

Finishing Butter

Adding a pat of flavored butter to simply prepared vegetables is perhaps the easiest side dish of them all. Learn just how easy it is to assemble.

Techniques & Tips:

• SeriousEats: How to Spatchcock a turkey to cook in under two hours
• The Kitchn: How to Make Turkey Gravy (Ahead of Thanksgiving)
• Delish.com: Ideas for Procrastinators (or those too busy to plan ahead)
• AllRecipes.com: Thanksgiving for Novices and How to Cook a Turkey (video)
• SavvyEat: How to Put Together a Thanksgiving Menu (great infographic!)
• House of Brinson: An amazing Thanksgiving in a Pot recipe (with slide show)

Vegetarian Main Courses and Sides

• Kim O’Donnell: Vegetarian Pot Pie (main dish)
• Omgyumming.com: Vegetarian Wellington (main)
• SpoonandSaucer: How to Make Cranberry Sauce (video!)
• SpoonandSaucer: Northwest Rice Pilaf (great side)
• TheSpicedLife: Cream of Wild Mushroom Soup 
• Foodie Goes Healthy: Shaved Brussels Sprouts Salad with Dates

Beverages

• Creative Culinary: Cranberry Cocktail (can be non-alcoholic, too)
• FarmFreshFeasts: Slow-Cooker Apple Chai (alternative non-alcoholic drink)

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