The Only Thanksgiving Menu You'll Ever Need

Photo: Tina RuppClassic Roast Turkey in Less Than 3 Hours

This traditional turkey recipe is easy to follow, just as you'd expect from Mark Bittman, aka Cooking Channel's The Minimalist. The bird comes out moist and luscious after just about two-and-a-half hours in the oven.

Get the recipe: Classic Roast Turkey with Stuffing and Gravy


Photo: Craig Cutler

An Anything-But-Boring Green Bean Side

Ecuadorian American chef Jose Garces says he finds himself adding Latin American ingredients to everything he cooks-and that includes his take on green bean casserole. Garces tosses the beans with oranges, dates and almonds to liven things up-plus a sprinkle of his secret ingredient, smoked paprika.

Get the recipe: Jose Garces's Green Beans with Oranges and Dates Recipe


Photo: Craig Cutler

The Stuffing That Emeril Is Crazy About
Chef Emeril Lagasse says this stuffing (or dressing, if you prefer) might be the best thing he's ever eaten. It's filled with spicy sausage, lots of parsley and milk-soaked bread. (If you need further proof of its deliciousness: The recipe came from Emeril's mom.)

Get the recipe: Emeril Lagasse's Spicy Sausage Dressing


Photo: Tina Rupp

The Sweet Squash That Needs No Marshmallows
This mellow dish is a refreshing alternative to the classic but cloying sweet-potato casserole. Ina Garten has you roast butternut squash with a few spoonfuls of maple syrup, sprinkle the dish with thinly sliced pancetta and sage leaves and roast everything a bit longer. The result is a delightful mix of just-sweet-enough and a little bit savory, too.

Get the recipe: Maple-Roasted Butternut Squash

Photo: Tina RuppThe Gravy Recipe with a Shortcut We Love

Bittman's quick, ultrasilky gravy is absolutely essential for your roast turkey. You can make it with turkey stock, though since that entails boiling a turkey carcass prior to Thanksgiving dinner, Bittman says it's fine to use chicken stock, which is also easier for most cooks to come by.

Get the recipe: Turkey Gravy


Photo: Jennifer May

Dinner Rolls That Are So Tasty, You May Never Again Buy the Packaged Kind
These smooth, airy biscuits get their lift from mashed potatoes. They're on the menu at the Montreal restaurant Joe Beef, where they accompany rabbit rillettes.

Get the recipe: Potato Dinner Rolls


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