24 Thanksgiving Potluck Recipes That Always Disappear First

From apps to desserts and everything in between, these are the recipes you'll want to bring to the potluck this year.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

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Updated November 03, 2025
Devan Grimsrud
Overhead view of a baking dish of macaroni and cheese topped with panko, a serving spoon in the corner next to a small blue plate with a serving

Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Thanksgiving is nothing if not one of the biggest, best opportunities to host or attend a potluck. Whether it's with friends, family, a community group, or a mix of all three, the more dishes on the table, the better!

Even if you're not the most confident cook, you're juggling kids, or you don't bake but your significant other signed up to bring dessert, we've got foolproof recipes that are sure to please. From appetizers to desserts, these recipes can be made ahead, are easy to transport, and simple to reheat to serve—making them ideal for your Thanksgiving potluck.

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  • Easy Spinach Dip

    Bowl of Easy Spinach Dip Surrounded by Veggie Strips and Pita Triangles

    Simply Recipes / Sally Vargas

    "Thawed chopped spinach is easy to use, but you do need to give it a squeeze to eliminate excess liquid and avoid a runny dip. Place the spinach in a mound on a clean dishtowel (preferably dark in color so it doesn’t stain), gather the edges together, and twist and squeeze until you extract most of the liquid." —Sally Vargas, Recipe Developer

  • Million Dollar Mac and Cheese

    Overhead view of a baking dish of macaroni and cheese topped with panko, a serving spoon in the corner next to a small blue plate with a serving

    Simply Recipes / Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

    To make this dish ahead, assemble through step 6, cool and cover. Keep in the fridge, then top with breadcrumbs and bake through before serving.

  • Pecan Pie Bars

    Easy Pecan Pie Bars

    Simply Recipes / Cindy Rahe

    "Don’t take these out of the oven until the center is just set. The top should be dry to the touch, with a bit of give beneath the surface. You don’t want it to jiggle." —Cindy Rahe, Recipe Developer

  • Deviled Eggs

    Overhead view of a platter of Classic Deviled Eggs.

    Simply Recipes / Kelly Hamilton

    "To make deviled eggs extra pretty, just pipe the egg yolk mayonnaise filling in the egg whites with a star-tipped piping bag (or cut off the corner of a plastic sandwich bag)." —Elise Bauer, Simply Recipes Founder

    Continue to 5 of 24 below

  • Sweet Potato Casserole With Marshmallows

    Make Ahead Sweet Potato Casserole with Marshmallows serve the casserole

    Simply Recipes / Sally Vargas

    "All marshmallows are coated with cornstarch to keep them from sticking together in the bag, but this can prevent them from melting and turning gooey on top of a casserole. The solution is to use large marshmallows, snipped in half with a pair of scissors!" —Sally Vargas, Recipe Developer

  • 2-Ingredient Pumpkin Mousse

    Someone serving a spoonful of 2-ingredient pumpkin mousse onto a small plate at a dinner table. On the dinner table, a bowl with more mousse topped with whipped cream and a sprinkle of pumpkin spice and more small plates with spoons

    Simply Recipes / Annika Panikker

    "The mousse is excellent on its own, but a little presentation makes it look more enticing. Add more whipped cream on the top, a dusting of cinnamon, a few toasted pumpkin seeds, a sprinkle of sea salt flakes, and/or some crushed biscuits." —Annika Panikker, Recipe Developer

  • Classic Cheese Ball

    A plate of crackers with a cheese ball in the center, ready to serve and eat

    Simply Recipes / Nick Evans

    "It's important to roll your cheese ball in something that will help it keep its shape! Pecans are a classic option, but any nut or seed will work." —Nick Evans, Recipe Developer

  • Cheesy Potato Casserole

    A side view of a glass casserole dish of potato casserole without canned cream soup. A wooden spoon is partially in view and scooping a serving out of the casserole dish.

    Simply Recipes / Nick Evans | Art Banner Credit: Andy Christensen

    "While I like making my own sauce for this casserole, I prefer using frozen hash browns over fresh. They are a consistent product and easy to use. Plus, frozen hash browns are par-cooked so there is little risk that you will end up with uncooked potato in the center of your casserole." —Nick Evans, Recipe Developer

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  • Prosciutto and Cheese Puff Pastry Pinwheels

    Savory pinwheels on a white platter.

    Simply Recipes / Jessica Gavin

    "You can roll the filled puff pastry, refrigerate it, and slice it when you’re ready to bake and serve. That way you can enjoy more time with your loved ones, as these pretty pinwheels bubble up and bake." —Jessica Gavin, Recipe Developer

  • Brussels Sprout Slaw

    Brussel Sprout Cole Slaw in Three Bowls Next to a Jar of Dressing and Bowl of Pecans

    Simply Recipes / Micah Siva

    "To shred the sprouts quickly, use a food processor using a slicing attachment or very carefully using a mandolin." —Micah Siva, Recipe Developer

  • Perfect Mashed Potatoes

    A bowl of mashed potatoes with butter melting in the center

    Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne

    "Most people use starchy Russets for mashed potatoes. With their high starch and low water content, they're good for baking, for making French fries, and for mashing. Here's my secret though—even better than Russets for mashing are Yukon Golds." —Elise Bauer, Simply Recipes Founder

  • Cranberry Sauce

    A bowl with cranberry sauce inside, garnished with orange zest and ready to serve

    Simply Recipes / Photo by Julia Gartland / Food Styling by Barrett Washburne

    "For the best consistency, make sure the cranberry sauce is thoroughly chilled before serving so it has time to set up. Making it the day before Thanksgiving gives it plenty of time to chill and saves you a task on the day itself." —Elise Bauer, Simply Recipes Founder

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  • Potato Dinner Rolls

    Buttered Potato Rolls on Baking Sheet

    Simply Recipes / Megan Keno

    "If you are new to bread baking or don't bake very often, this is a good recipe to have in your back pocket. The mashed potatoes make the dough very forgiving even if you over-knead or under-knead the dough a little." —Megan Keno, Recipe Developer

  • Pear Cake with Cinnamon Sugar

    A plate with a pear cake, sliced and ready to serve

    Simply Recipes / Sally Vargas

    "The pears in this cake should be ripe, since they do not soften well when they bake if they are hard to begin with. The choices are many—this is a throw-together cake, not a fancy one, so use what you can find. That said, Bosc, Anjou, and French butter pears keep their shape well when baked, while Bartlett pears are somewhere in the middle, and Comice pears tend to lose their shape." —Sally Vargas, Recipe Developer

  • Cheese Straws

    Cheese Sticks on a Lined Baking Sheet

    Simply Recipes / Mark Beahm

    "Sharp cheddar cheese is traditional, but a number of cheeses work well in this recipe. Try shredded gruyere, Monterey Jack, or even smoked gouda." —Laurel Randolph, Associate Editorial Director

  • Vegan Mushroom Stuffing

    Casserole Dish of Vegan Mushroom Stuffing

    Simply Recipes / Ciara Kehoe

    "I call for mixed mushrooms in the recipe, meaning a mix of your favorites (think button, cremini, portobello, chanterelle, oyster, maitake, beech, or shitake). If you’d prefer to use one type, I recommend button or cremini." —Devan Grimsrud, Recipe Developer

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  • Creamy Southern Lima Beans

    Creamy Southern Lima Beans in a Bowl

    Simply Recipes / Sharee Hill

    "You want to avoid making this too salty. Don’t add additional salt until the beans have finished cooking because the smoke meat and stock will add their own saltiness." —Sharee Hill, Recipe Developer

  • Roasted Root Vegetable Panzanella

    Bowl of Roasted Root Vegetable Panzanella Surrounded by a Slices of Bread, Vase of Flowers, Utensils, and a Kitchen Linen

    Simply Recipes / Ciara Kehoe

    "Panzanella can be a side or the star. It has enough heft to be a meatless main dish—my husband and I have enjoyed it many times on its own for a simple and satisfying weeknight dinner. It’s also well-suited to entertain with and be served at your Thanksgiving feast." –Sheela Prakash, Recipe Developer

  • Homemade Crescent Rolls

    Homemade Crescent Rolls in a Bread Bowl

    Simply Recipes / Mark Beahm

    "Store-bought crescent rolls are oddly sweet and one note. This version is less sweet and butterier, making them an ideal accompaniment to any savory meal or a great breakfast with butter and jam." —Kayla Hoang, Recipe Developer

  • Kimchi Stuffing

    Overhead view of kimchi stuffing in a casserole dish.

    Simply Recipes / Alison Bickel

    "You can substitute an old sourdough loaf or any other crusty bread. Just don’t used sliced sandwich bread." —Cecilia Hae-Jin Lee, Recipe Developer

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  • Southern Cornbread

    Southern Cornbread in a Skillet with a Piece Cut Out and Another Piece on a Plate

    Simply Recipes / Sally Vargas

    "If you are new to making southern cornbread, take note of the following. Whether to include sugar or not in a southern cornbread recipe is an issue for debate. We've included as an option a tablespoon which just intensifies the flavor of the cornmeal; it doesn't make the cornbread sweet. The choice is yours as to whether or not to include it." —Elise Bauer, Simply Recipes Founder

  • Cheesy Artichoke Pie

    Horizontal view of a flaky cheese pie with artichokes on a blue platter. A serving utensil is under the pie. A glass is in the upper right and a stack of plates and linens is in the upper left. A grey linen covers the table.

    Simply Recipes / Sally Vargas

    "Both canned or defrosted frozen artichokes are delicious in the pie, and the canned ones, packed in oil or water, may be the easiest to find. If you’re not an artichoke fan, cooked broccoli florets or cooked asparagus spears cut into pieces would make fine substitutes. You’ll need about 1 1/2 cups." —Sally Vargas, Recipe Developer

  • Vegan Stuffed Squash with Brown Rice and Mushrooms

    Overhead view of three vegetarian stuffed squash on a platter.

    Simply Recipes / Cambrea Bakes

    "This roasted winter squash is filled with tender mushrooms and creamy brown rice. It makes a fantastic main course for any vegans or vegetarians at your holiday table – and the leftovers are perfect for a "Meatless Monday" dinner!" —Sabrina Modelle, Recipe Developer

  • Pumpkin Tiramisu

    Slice of Pumpkin Tiramisu on a Plate Next to a Fork

    Simply Recipes / Micah Siva

    "When it comes to holiday baking, oven space can be hard to come by. That’s why I love making no-bake desserts that don’t feel like a compromise. Tiramisu needs at least 8 hours (but a whole day is best) to properly soften the ladyfingers and marry the flavors together. Make this up to 1 or 2 days in advance and keep it covered in the fridge. Dust with cinnamon just before serving." —Micah Siva, Recipe Developer

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