8 Thanksgiving Recipes With 5 Ingredients or Less That Steal the Show

By Brandon D / October 3, 2025

Holiday cooking doesn’t have to mean 27 ingredients and a kitchen meltdown. These simple, flavor-packed Thanksgiving recipes keep the shopping list short and your stress even shorter. We’re talking five ingredients or less—without sacrificing that cozy, “wow, you made this?” vibe.

From juicy turkey to sides that don’t taste like afterthoughts, each recipe brings serious crowd-pleasing energy. Minimal chopping. Big flavors. Maximum compliments. Grab your baking sheets and let’s keep it delicious—and easy.

1. Brown Butter Sage Mashed Potatoes That Make Everyone Silent

These are the mashed potatoes you bring when you’re trying to impress with zero fuss. Browned butter adds a nutty, toasty richness that tastes like you did a lot more than swirl butter in a pan. Fresh sage makes the whole house smell like autumn on purpose.

Ingredients:

• 3 pounds Yukon Gold potatoes, peeled and cut into chunks
• 1 cup whole milk (warm)
• 8 tablespoons unsalted butter
• 8–10 fresh sage leaves
• Kosher salt, to taste

Instructions:

1. Add potatoes to a large pot, cover with cold salted water, and bring to a boil. Simmer until fork-tender, 15–20 minutes. Drain well.
2. While potatoes cook, melt the butter in a skillet over medium heat. Add sage leaves and cook, swirling, until the butter turns golden and smells nutty, 3–5 minutes. Remove sage to a plate; reserve the brown butter.
3. Rice or mash the potatoes in the pot. Pour in warm milk and most of the brown butter, and season with salt. Stir gently until creamy.
4. Crumble the crispy sage on top and drizzle with remaining brown butter.

Serve with extra gravy if you must, but honestly these are luscious on their own. Swap in half-and-half for a richer mash, or use roasted garlic as a bonus if you’re feeling fancy. Pro tip: warm your milk so the potatoes stay silky, not gluey.

2. Maple-Dijon Roasted Brussels That Convert the Skeptics

Brussels sprouts get the glossy, tangy-sweet treatment here, and it transforms them from “meh” to “more, please.” The maple-Dijon combo caramelizes in the oven, creating crispy bits with a bright finish. Perfect alongside turkey—or straight from the sheet pan while nobody’s looking.

Ingredients:

• 2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• Kosher salt, to taste

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment for easy cleanup.
2. Toss Brussels with olive oil and salt. Spread cut-side down on the pan.
3. Roast for 18–22 minutes until deeply browned and tender.
4. Whisk maple syrup and Dijon together. Drizzle over hot Brussels and toss to coat. Return to oven for 2–3 minutes to set the glaze.

Finish with black pepper or a squeeze of lemon if you like things zippy. Add chopped toasted almonds or bacon if you want more texture—still under the five-ingredient cap if you skip the lemon. Serve hot for max crispiness.

3. Cranberry-Orange Sauce That Actually Tastes Fresh

Lose the can. This cranberry sauce is bright, jammy, and not overly sweet. Orange juice and zest bring sunshine to the table, and the whole thing takes 15 minutes. It tastes like you know what you’re doing—because you do.

Ingredients:

• 12 ounces fresh cranberries, rinsed
• 3/4 cup granulated sugar
• 3/4 cup orange juice (fresh if possible)
• 1 teaspoon orange zest
• Pinch of kosher salt

Instructions:

1. Combine cranberries, sugar, orange juice, and salt in a saucepan over medium heat.
2. Cook, stirring occasionally, until cranberries burst and the mixture thickens, 10–12 minutes.
3. Remove from heat and stir in orange zest. Let cool; it will thicken as it sits.

Make it up to a week ahead and stash in the fridge. For a smoother sauce, blend it warm. Want a little warmth? Add a cinnamon stick during cooking and fish it out at the end (optional, but lovely).

4. Herbed Butter Sheet-Pan Turkey Breast That Stays Juicy

Hosting a smaller crowd or want a stress-free main? This turkey breast roasts on a sheet pan with an herb-butter slather that keeps it moist and flavorful. No brining, no basting, no crying. Just golden skin and tender slices.

Ingredients:

• 1 bone-in turkey breast (4–5 pounds)
• 6 tablespoons unsalted butter, softened
• 2 tablespoons chopped fresh rosemary (or thyme)
• 2 teaspoons kosher salt
• 1 lemon, halved

Instructions:

1. Preheat oven to 425°F. Pat turkey breast dry and set on a rimmed sheet pan.
2. Mix butter with rosemary and salt. Rub under the skin (gently loosen with your fingers) and all over the outside. Squeeze lemon over the turkey; tuck halves on the pan.
3. Roast for 20 minutes, then reduce heat to 350°F and continue roasting 45–65 minutes, until thickest part reads 155–160°F. Rest 15 minutes; it will carry over to 165°F.
4. Slice and spoon any buttery pan juices over the top.

Add halved shallots or carrots to the pan if you want built-in sides—still minimal effort. If using dried herbs, reduce to 2 teaspoons. Pro tip: start at high heat for crisp skin, then drop to finish without drying out.

5. Sweet Potato Casserole With Pecan Crunch (No Marshmallows Needed)

This version is sleek and not cloying—a velvety sweet potato base with a salty-buttery pecan topping. It’s the kind you can eat alongside turkey without feeling like dessert crashed the party. Bonus: it reheats like a dream.

Ingredients:

• 3 pounds sweet potatoes, peeled and cubed
• 4 tablespoons unsalted butter, melted (divided)
• 1/2 cup brown sugar (packed)
• 1/2 cup milk or half-and-half
• 1 cup chopped pecans

Instructions:

1. Preheat oven to 375°F. Boil sweet potatoes in salted water until very tender, 15–20 minutes. Drain well.
2. Mash potatoes with 2 tablespoons melted butter and milk. Stir in brown sugar and a pinch of salt if desired.
3. Spread into a buttered 9×13-inch baking dish. Toss pecans with remaining 2 tablespoons melted butter and a pinch of salt; scatter over the top.
4. Bake 20–25 minutes until hot and the pecans are toasty.

Want extra perfume? Add a splash of vanilla to the mash. If you prefer marshmallows (no judgment), swap the pecans for mini marshmallows and bake until golden. Leftovers make elite day-after breakfast with a fried egg.

6. Garlicky Green Beans With Lemon Butter and Crunch

Forget the heavy casserole—these green beans are bright, buttery, and a little snappy. Garlic and lemon bring life to the plate, and the whole thing cooks in under 15 minutes. It’s the green you need to balance all the cozy carbs.

Ingredients:

• 1 1/2 pounds green beans, trimmed
• 3 tablespoons unsalted butter
• 3 garlic cloves, thinly sliced
• 1 lemon (zest and juice)
• Kosher salt, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Blanch green beans 3–4 minutes until crisp-tender. Drain and shock under cold water; pat dry.
2. In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant and just golden, about 1 minute.
3. Add green beans and toss until heated through, 2–3 minutes. Season with salt, then finish with lemon zest and a squeeze of juice.

Top with toasted almonds or breadcrumbs if you want extra crunch. Swap butter for olive oil to make it dairy-free. Pro tip: don’t overcook the garlic—lightly golden is the sweet spot.

7. No-Knead Skillet Herb Rolls That Practically Make Themselves

Warm, fluffy rolls with almost zero effort? Yes, please. This no-knead dough proves while you do everything else, then bakes up in a skillet with an herby butter gloss. They taste bakery-level without the intimidation.

Ingredients:

• 3 cups all-purpose flour
• 2 teaspoons instant yeast
• 1 1/4 cups warm water
• 1 1/2 teaspoons kosher salt
• 3 tablespoons butter, melted (plus more for greasing)

Instructions:

1. In a large bowl, mix flour, yeast, and salt. Stir in warm water until a shaggy dough forms. Cover and let rise until doubled, 1–2 hours.
2. Grease a 10- to 12-inch oven-safe skillet with butter. Turn dough out onto a floured surface, divide into 10–12 pieces, and shape into balls. Arrange in the skillet.
3. Cover and let rise 30–45 minutes while the oven preheats to 400°F.
4. Brush tops with melted butter and bake 18–22 minutes until golden. Brush with a little more butter while hot.

Stir chopped rosemary or thyme into the melted butter for an herby finish. If you have flaky salt, sprinkle a pinch on top right after baking—trust me, it pops. Serve warm and watch them disappear.

8. Salted Caramel Pumpkin Pie Bars That Beat The Pie Plate

All the pumpkin pie vibes, easier to serve. These bars set perfectly, slice clean, and get a glossy salted caramel drizzle that makes them feel bakery-fancy. They’re ideal for the crowd that loves a dessert bite with coffee.

Ingredients:

• 1 refrigerated pie crust (or homemade, rolled to fit a 9×13-inch pan)
• 1 (15-ounce) can pumpkin puree
• 1 (14-ounce) can sweetened condensed milk
• 2 large eggs
• 1/3 cup jarred salted caramel sauce (plus extra for drizzling)

Instructions:

1. Preheat oven to 375°F. Line a 9×13-inch baking pan with parchment, leaving overhang. Fit pie crust into the pan, pressing to cover the bottom; trim edges if needed. Dock with a fork.
2. Whisk pumpkin, condensed milk, eggs, and 1/4 cup caramel until smooth. Pour over crust and tap to release bubbles.
3. Bake 28–35 minutes until the center is just set with a slight jiggle. Cool completely.
4. Warm remaining caramel slightly and drizzle over the top. Chill at least 1 hour before slicing into bars.

Finish with a pinch of flaky salt if you like that sweet-salty hit. No crust? Bake filling alone for custardy pumpkin squares—still great. Serve cold or at cool room temp with whipped cream if you’re feeling generous.

Make-Ahead Tips and Easy Swaps

Want to breeze through the big day? Make the cranberry sauce and pie bars a day or two ahead. Prep the mashed potatoes earlier and rewarm gently with a splash of milk. For the turkey, season and butter it in the morning and keep chilled; bring to room temp 30 minutes before roasting. And keep a stash of fresh herbs and lemons on hand—they make everything taste brighter with basically zero effort.

Short ingredient lists don’t mean short on flavor. With these eight dishes, you’ll spend less time measuring and more time enjoying the table (and maybe a second slice of dessert). Pick a couple, or make the whole spread—either way, dinner’s about to be seriously good.