Last Minute Thanksgiving Recipes

No time to plan a Thanksgiving Menu this year? Receive a last-minute invitation and have nothing to bring? We've gathered some of our favorite recipes that are sure to impress this holiday!

Parker House Rolls

Named for the Boston-based restaurant they were created in, these soft pillow-like rolls are great with a coating of melted butter and a sprinkle of sea salt.


1 envelope active dry yeast

1 cup whole milk

¼ cup vegetable shortening

3 tablespoons sugar

1½ teaspoons kosher salt

1 large egg, room temperature

3½ cups all-purpose flour, plus more for surface

Canola oil (for bowl)

¼ cup unsalted butter

Flaky sea salt

special equipment

13x9-inch baking dish


Whisk yeast and ¼ cup warm water (110°-115°) in a small bowl; let stand 5 minutes.

Heat milk in a small saucepan over medium until just warm. Combine shortening, sugar, and kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and egg. Add 3½ cups flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4–5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1½ hours.

Preheat oven to 350°. Melt butter in a small saucepan. Lightly brush baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6" rectangle.

Cut lengthwise into three 2"-wide strips; cut each crosswise into three 4x2" rectangles. Brush half of each (about 2x2") with melted butter; fold unbuttered side over, allowing a ¼-inch overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with melted butter, loosely cover with plastic, and chill at least 30 minutes or up to 6 hours.

Bake rolls until golden and puffed, 25–35 minutes. Brush with butter; sprinkle sea salt over. Serve warm.

Haricots Verts Casserole

If you're tired of the same old green bean casserole, look no further! This recipe uses slender Haricots Verts (green bean's French cousin) and a homemade mushroom cream sauce topped with crispy shallots.


2 1⁄2 lb. haricots verts, trimmed

Kosher salt and freshly ground white pepper, to taste

2 cups canola oil

12 oz. white button mushrooms, sliced 1⁄4" thick

1 3⁄4 cups heavy cream

8 sprigs thyme

2 cloves garlic, smashed

1 1⁄2 tbsp. sherry vinegar

3 shallots, thinly sliced

1⁄2 cup flour


Cook haricots verts in an 8-qt. saucepan of boiling salted water until crisp-tender, 1–2 minutes. Drain and transfer to an ice bath until cold. Drain and pat dry using paper towels; transfer to a large bowl and set aside.

Add 3 tbsp. oil to pan; heat over medium-high. Cook mushrooms until browned, 8–10 minutes. Add cream, thyme, and garlic, and reduce heat to medium; cook, stirring occasionally, until cream is reduced by half, 8–10 minutes. Let cool slightly and discard thyme; transfer to a blender. Add vinegar, salt, and pepper; purée into a smooth sauce (consistency should be similar to thick pea soup; if necessary, add more cream). Transfer to bowl with haricots verts; toss to combine and spread into a 9" x 13" baking dish.

Heat oven to 400°. Wipe pan clean and add remaining oil; heat until a deep-fry thermometer reads 300°. Toss shallots in flour and, working in batches, fry until golden and crisp, 2–3 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt and arrange over casserole. Bake until golden brown and bubbly, about 25 minutes.

Roasted Brussels Sprouts with Bacon, Pecan & Maple Syrup


1/2 cup pecans

6 slices bacon

2 pounds brussels sprouts, halved

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2-1/2 tablespoons balsamic vinegar

1 tablespoon maple syrup


Preheat oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil. Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside.

Turn the oven heat up to 400 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast for 12-20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop.

Turn the oven heat up to 425 degrees, and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot or warm.

Pumpkin Sheet Cake with Toasted Marshmellows

Moist, not-too-sweet pumpkin cake topped with toasted marshmellow, with a batter that comes together in less than 10 minutes - what's not to love!


½ cup extra-virgin olive oil

2½ cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon baking soda

1 teaspoon kosher salt

½ teaspoon baking powder

1 15-ounce can pumpkin purée

3 large eggs, room temperature

2 cups (packed) light brown sugar

½ cup whole-milk Greek yogurt

1 10-ounce bag marshmallows (not mini)


Arrange a rack in center of oven; preheat to 350°. Drizzle a teaspoon or two of oil into the bottom of 13x9" or 3-qt. shallow baking dish (preferably metal, but glass works too) and use your fingers to rub oil all across bottom, up sides, and into corners to coat all surfaces of pan.

Whisk 2½ cups flour, 2 tsp. ground cinnamon, 2 tsp. ground ginger, 1 tsp. baking soda, 1 tsp. salt, and ½ tsp. baking powder in a medium bowl; set aside.

Whisk 15 oz. pumpkin purée, 3 eggs, 2 cups brown sugar, ½ cup yogurt, and remaining ½ cup oil in a large bowl until smooth. Pour dry ingredients into pumpkin mixture and whisk just until no floury spots remain and batter is smooth.

Scrape batter into prepared baking dish with a flexible rubber spatula and spread in an ever layer all the way to the corners. Smooth top.

Bake until cake is puffed evenly across the surface, center springs back lightly when pressed, and a cake tester, skewer, or toothpick inserted into the center comes out clean, 25–35 minutes. Let cool.

While cake is cooling, slice 10 oz. marshmallows in half. Also carefully raise oven rack so it’s positioned directly underneath broiler. Preheat broiler.

Arrange marshmallow halves over top of cooled cake (neat rows look cool, but you can be as precise or loose as you like). You might not use the whole bag.

Broil cake just until marshmallows are golden and toasted—this literally takes only a few seconds! It will turn to charcoal in an instant, so don’t walk away and keep a very constant, very watchful eye.

Fall Spritz


1.5 oz. Averna amaro

6 oz. Basque-style dry hard cider (such as Isastegi Sagardo)

Orange twist (for serving)


Pour amaro and cider into a glass filled with ice and stir to combine; garnish with orange twist.

Still Stuck? Check out this Thanksgiving planning guide.