Thanksgiving is a time for family, gratitude, and, most importantly, food. While traditional American dishes like roast turkey and pumpkin pie are staples of the holiday, adding an Italian twist can bring new flavors and excitement to your Thanksgiving feast.
Whether you’re of Italian heritage or simply a fan of Italian cuisine, incorporating Italian recipes into your Thanksgiving menu can create a memorable and delicious experience for everyone at the table.
From savory appetizers to hearty main courses and delightful desserts, here are over 50 Italian-inspired recipes that will elevate your Thanksgiving celebration.
50+ Traditional Thanksgiving Italian Recipes You’ll Love
Incorporating Italian flavors into your Thanksgiving feast is a wonderful way to celebrate the holiday with a unique twist. These 50+ recipes offer a diverse range of dishes that will impress your guests and make your meal unforgettable.
Whether you choose to prepare a full Italian-inspired Thanksgiving or simply add a few dishes to complement your traditional spread, these recipes will bring warmth, flavor, and a touch of Italy to your holiday table.
Embrace the joy of cooking and sharing these delicious meals with your loved ones, and create new traditions that will be cherished for years to come. Buon Appetito!
Italian Roasted Turkey with Herb-Infused Gravy
This Italian twist on the classic roasted turkey brings a burst of Mediterranean flavors to your Thanksgiving table. Infused with herbs like rosemary, thyme, and sage, and complemented by a rich, savory gravy, this dish will become a new holiday favorite. The succulent turkey, marinated in a blend of olive oil, garlic, and lemon, ensures each bite is packed with flavor and tenderness.
Ingredients:
- 1 whole turkey (12-14 pounds)
- 1/2 cup olive oil
- 6 cloves garlic, minced
- Zest and juice of 2 lemons
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
- 2 cups chicken broth
- 1 cup white wine
- 4 tablespoons butter
- 4 tablespoons flour
Instructions:
- Prepare the Turkey: Preheat your oven to 325°F (165°C). Rinse the turkey inside and out and pat dry with paper towels. Place the turkey on a rack in a large roasting pan.
- Marinate: In a small bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, sage, salt, and pepper. Rub this mixture all over the turkey, making sure to get under the skin for maximum flavor.
- Roast: Pour the chicken broth and white wine into the bottom of the roasting pan. Roast the turkey in the preheated oven, basting occasionally with the pan juices, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh (about 3 to 4 hours).
- Prepare the Gravy: While the turkey rests, strain the pan drippings into a saucepan. Add the butter and melt over medium heat. Stir in the flour and cook for a few minutes to form a roux. Gradually whisk in the strained drippings until smooth and thickened.
- Serve: Carve the turkey and serve with the herb-infused gravy.
This Italian roasted turkey with herb-infused gravy is a delightful departure from traditional Thanksgiving fare. The aromatic herbs and zesty lemon bring a fresh and vibrant flavor to the turkey, while the rich gravy ties everything together beautifully. Your guests will be impressed by this flavorful and succulent turkey, making your Thanksgiving feast unforgettable.
Italian Sausage and Chestnut Stuffing
Elevate your Thanksgiving stuffing with this Italian-inspired recipe featuring savory Italian sausage, earthy chestnuts, and aromatic herbs. This stuffing combines the rich flavors of fennel, garlic, and sage, creating a hearty and delicious side dish that perfectly complements your holiday meal. The combination of textures and tastes will make this stuffing a standout on your Thanksgiving table.
Ingredients:
- 1 pound Italian sausage, casings removed
- 2 cups cooked chestnuts, chopped
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
- 8 cups cubed day-old bread
- 2 cups chicken broth
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- Cook the Sausage: In a large skillet, cook the Italian sausage over medium heat until browned and cooked through. Remove from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the olive oil and sauté the onion, celery, and garlic until softened, about 5 minutes. Stir in the chopped chestnuts, sage, thyme, and parsley.
- Combine Ingredients: In a large mixing bowl, combine the cubed bread, cooked sausage, and sautéed vegetables. Mix well, then slowly add the chicken broth until the mixture is moistened to your liking. Season with salt and pepper.
- Bake: Preheat your oven to 350°F (175°C). Transfer the stuffing mixture to a greased baking dish and cover with aluminum foil. Bake for 30 minutes, then uncover and bake for an additional 15 minutes until the top is golden brown.
- Serve: Let the stuffing cool slightly before serving.
This Italian sausage and chestnut stuffing adds a touch of Italian flair to your Thanksgiving meal. The savory sausage, nutty chestnuts, and fragrant herbs create a stuffing that is both hearty and flavorful. This dish pairs beautifully with roasted turkey and gravy, making it an essential addition to your holiday feast. Your guests will love the unique and delicious twist on traditional stuffing.
Creamy Italian Polenta with Parmesan and Truffle Oil
Creamy polenta, enriched with Parmesan cheese and a hint of truffle oil, offers a luxurious and comforting side dish for your Thanksgiving spread. This Italian favorite is smooth, rich, and full of flavor, providing a perfect balance to the other elements of your holiday meal. The addition of truffle oil adds an elegant touch, making this dish a standout on your Thanksgiving table.
Ingredients:
- 1 cup polenta (coarse cornmeal)
- 4 cups water
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon truffle oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Cook Polenta: In a large saucepan, bring the water to a boil. Gradually whisk in the polenta, reducing the heat to low. Cook, stirring frequently, until the polenta is thick and creamy, about 30 minutes.
- Add Cream and Cheese: Stir in the heavy cream, Parmesan cheese, and butter. Continue to cook, stirring constantly, until the cheese is melted and the polenta is smooth and creamy. Season with salt and pepper.
- Finish with Truffle Oil: Remove the polenta from the heat and stir in the truffle oil.
- Serve: Transfer the polenta to a serving dish and garnish with chopped parsley.
This creamy Italian polenta with Parmesan and truffle oil is a sophisticated addition to your Thanksgiving menu. The rich, cheesy polenta is elevated by the earthy aroma of truffle oil, making it a memorable and indulgent side dish. Serve this alongside your turkey and other holiday favorites for a truly special Thanksgiving meal that your guests will rave about.
Tuscan-Style Roasted Vegetables
ring the rustic flavors of Tuscany to your Thanksgiving table with these Tuscan-style roasted vegetables. This vibrant and hearty side dish features a medley of root vegetables, bell peppers, and tomatoes, all roasted to perfection with garlic, olive oil, and aromatic herbs. This dish not only adds color to your feast but also offers a delightful burst of flavor that pairs beautifully with any main course.
Ingredients:
- 2 large carrots, sliced
- 2 large parsnips, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 1 pint cherry tomatoes
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Vegetables: In a large bowl, combine the carrots, parsnips, bell peppers, red onion, and cherry tomatoes. Add the minced garlic, olive oil, balsamic vinegar, rosemary, thyme, salt, and pepper. Toss well to coat the vegetables evenly.
- Roast Vegetables: Spread the vegetables in a single layer on a large baking sheet. Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized, stirring occasionally.
- Serve: Transfer the roasted vegetables to a serving platter and enjoy.
These Tuscan-style roasted vegetables are a beautiful and flavorful addition to your Thanksgiving spread. The combination of sweet and savory vegetables, enhanced by the robust flavors of garlic and herbs, creates a dish that is both comforting and elegant. This versatile side pairs well with any main course and is sure to impress your guests with its vibrant colors and delicious taste.
Italian Ricotta Cheesecake with Almond Crust
End your Thanksgiving meal on a sweet note with this luscious Italian ricotta cheesecake. Featuring a creamy ricotta filling and a crunchy almond crust, this dessert is light yet indulgent, offering a perfect balance of textures and flavors. The subtle hint of lemon and vanilla in the filling adds a refreshing twist, making this cheesecake a delightful conclusion to your holiday feast.
Ingredients:
- For the Crust:
- 1 1/2 cups almond flour
- 1/4 cup sugar
- 1/4 cup melted butter
- For the Filling:
- 3 cups ricotta cheese
- 1 cup sugar
- 4 large eggs
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Instructions:
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the almond flour, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Prepare the Filling: In a large mixing bowl, beat the ricotta cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, vanilla extract, and flour until well combined.
- Bake: Pour the filling over the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set and the top is lightly golden. Allow the cheesecake to cool in the oven with the door slightly open for about an hour, then refrigerate for at least 4 hours or overnight.
- Serve: Remove the cheesecake from the springform pan, slice, and serve chilled.
This Italian ricotta cheesecake with almond crust is a delightful way to end your Thanksgiving celebration. Its creamy texture and subtle sweetness, combined with the nutty almond crust, make for an irresistible dessert. This cheesecake is sure to be a hit with your guests, providing a light and refreshing finish to your holiday meal.
Italian Green Bean Almondine
Elevate your green bean side dish with this Italian-inspired green bean almondine. Crisp-tender green beans are tossed with buttery toasted almonds, garlic, and a splash of lemon juice, creating a simple yet flavorful dish that complements any Thanksgiving feast. This easy-to-make side is both elegant and nutritious, adding a touch of Mediterranean flair to your holiday table.
Ingredients:
- 1 pound fresh green beans, trimmed
- 1/4 cup sliced almonds
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Blanch Green Beans: Bring a large pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes until bright green and crisp-tender. Drain and immediately plunge the beans
Glazed Brussels Sprouts with Pancetta
Add an Italian twist to your Thanksgiving table with these balsamic-glazed Brussels sprouts featuring crispy pancetta. This dish combines the earthy flavor of Brussels sprouts with the rich, salty taste of pancetta, all brought together by a sweet and tangy balsamic glaze. It’s a perfect side dish that will impress your guests with its elegant presentation and delightful flavor.
Ingredients:
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 4 ounces pancetta, diced
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- Salt and pepper to taste
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Cook Pancetta: In a large skillet over medium heat, cook the diced pancetta until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Roast Brussels Sprouts: In a large bowl, toss the Brussels sprouts with the olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until they are tender and caramelized, stirring halfway through.
- Make Glaze: In the same skillet used for the pancetta, add the balsamic vinegar and honey. Bring to a simmer and cook until the mixture is reduced and thickened, about 5-7 minutes.
- Combine: Drizzle the balsamic glaze over the roasted Brussels sprouts and toss to coat. Sprinkle the crispy pancetta on top.
- Serve: Transfer to a serving dish and enjoy hot.
These balsamic-glazed Brussels sprouts with pancetta offer a delightful combination of flavors and textures. The sweet and tangy glaze perfectly complements the savory pancetta and roasted Brussels sprouts, making this side dish a standout addition to your Thanksgiving feast. Your guests will appreciate the sophisticated touch of Italian cuisine in this easy-to-prepare dish.
Tuscan White Bean Soup
Warm up your Thanksgiving celebration with a comforting bowl of Tuscan white bean soup. This hearty soup features cannellini beans, kale, and Italian sausage, simmered in a rich, flavorful broth. It’s an ideal starter for your holiday meal, offering a taste of Italy’s rustic countryside with every spoonful.
Ingredients:
- 1 pound Italian sausage, removed from casings
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Grated Parmesan cheese (for garnish)
Instructions:
- Cook Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up into small pieces.
- Sauté Vegetables: Add the onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5-7 minutes.
- Add Broth and Beans: Pour in the chicken broth and add the cannellini beans, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add Kale: Stir in the chopped kale and continue to simmer for an additional 10 minutes, or until the kale is tender. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese.
This Tuscan white bean soup is a heartwarming addition to your Thanksgiving menu. The combination of tender beans, savory sausage, and nutrient-rich kale creates a satisfying and flavorful soup that sets the tone for a comforting and delicious holiday meal. Serve it as a starter to impress your guests with the robust flavors of Italian cuisine.
Italian Lemon Herb Roasted Potatoes
Transform your Thanksgiving potatoes with this Italian lemon herb roasted potatoes recipe. These golden, crispy potatoes are infused with the bright flavors of lemon, garlic, and fresh herbs, creating a delightful side dish that pairs perfectly with any holiday main course. The simplicity of the ingredients allows the natural flavors to shine, making this dish a family favorite.
Ingredients:
- 2 pounds Yukon Gold potatoes, cut into wedges
- 1/4 cup olive oil
- 4 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Potatoes: In a large bowl, combine the potato wedges, olive oil, minced garlic, lemon zest, lemon juice, rosemary, thyme, salt, and pepper. Toss to coat the potatoes evenly.
- Roast Potatoes: Spread the potatoes in a single layer on a large baking sheet. Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and crispy, turning halfway through for even cooking.
- Garnish and Serve: Transfer the roasted potatoes to a serving dish and garnish with chopped parsley.
These Italian lemon herb roasted potatoes are a bright and flavorful addition to your Thanksgiving spread. The crispiness of the potatoes, combined with the zesty lemon and fragrant herbs, makes for a side dish that is both refreshing and satisfying. This easy-to-make recipe will surely become a staple at your holiday gatherings, bringing a taste of Italy to your Thanksgiving table.
Italian Sausage Stuffed Mushrooms
Italian sausage stuffed mushrooms are a delectable appetizer that will impress your guests with their savory and rich flavors. The combination of earthy mushrooms, flavorful Italian sausage, and a blend of cheeses creates a delightful bite-sized treat that’s perfect for your Thanksgiving spread. These stuffed mushrooms are easy to prepare and make for a sophisticated and tasty start to your holiday meal.
Ingredients:
- 24 large white mushrooms, stems removed and chopped
- 1/2 pound Italian sausage, removed from casings
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Sausage: In a skillet over medium heat, cook the Italian sausage until browned, breaking it into small pieces. Add the minced garlic and chopped mushroom stems, and cook for another 5 minutes until softened. Remove from heat and let cool slightly.
- Prepare Filling: In a bowl, combine the cooked sausage mixture with breadcrumbs, Parmesan cheese, mozzarella cheese, parsley, salt, and pepper. Mix well.
- Stuff Mushrooms: Spoon the filling into each mushroom cap, pressing lightly to pack it in.
- Bake: Arrange the stuffed mushrooms on a baking sheet and drizzle with olive oil. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
- Serve: Transfer to a serving platter and enjoy warm.
These Italian sausage stuffed mushrooms are a perfect appetizer for your Thanksgiving feast. The combination of savory sausage, cheese, and herbs stuffed into tender mushroom caps creates a burst of flavor in every bite. This elegant and easy-to-make dish will surely become a favorite at your holiday gatherings, setting the stage for a delicious meal.
Caprese Salad with Balsamic Glaze
Add a touch of freshness to your Thanksgiving table with this classic Italian Caprese salad. Featuring ripe tomatoes, fresh mozzarella, and aromatic basil, drizzled with a sweet and tangy balsamic glaze, this salad is a vibrant and flavorful addition to your holiday meal. It’s a simple yet elegant dish that highlights the beauty of fresh ingredients.
Ingredients:
- 4 large ripe tomatoes, sliced
- 1 pound fresh mozzarella, sliced
- 1 bunch fresh basil leaves
- 1/4 cup balsamic glaze
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
Instructions:
- Assemble Salad: On a large serving platter, arrange the tomato and mozzarella slices alternately, overlapping slightly. Tuck basil leaves between the slices.
- Season: Drizzle the salad with olive oil and balsamic glaze. Sprinkle with salt and pepper to taste.
- Serve: Serve immediately or refrigerate for up to an hour before serving to allow the flavors to meld.
This Caprese salad with balsamic glaze is a refreshing and visually appealing addition to your Thanksgiving feast. The combination of juicy tomatoes, creamy mozzarella, and fresh basil, enhanced by the rich balsamic glaze, makes for a delightful and light dish that complements the heavier flavors of traditional holiday fare. This simple yet sophisticated salad will brighten up your table and please your guests.
Pumpkin Risotto with Sage
Pumpkin risotto with sage is a creamy and comforting dish that brings the flavors of fall to your Thanksgiving table. The sweetness of pumpkin, combined with the savory notes of sage and Parmesan, creates a harmonious and rich risotto that’s perfect for the season. This dish is both elegant and hearty, making it an ideal side or even a main course for your holiday meal.
Ingredients:
- 1 1/2 cups Arborio rice
- 1 small pumpkin, peeled, seeded, and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 5 cups chicken or vegetable broth, kept warm
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
- 3 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Prepare Pumpkin: In a saucepan, heat olive oil over medium heat. Add the diced pumpkin and cook until tender, about 10 minutes. Set aside.
- Sauté Aromatics: In a large pot, melt 2 tablespoons of butter over medium heat. Add the onion and garlic, and cook until translucent.
- Toast Rice: Add the Arborio rice to the pot and stir to coat with the butter and onion mixture. Cook for 2-3 minutes until the edges of the rice are translucent.
- Deglaze: Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
- Cook Risotto: Add a ladleful of warm broth to the rice, stirring continuously until the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring until absorbed before adding more. This process should take about 20 minutes.
- Add Pumpkin: Stir in the cooked pumpkin, Parmesan cheese, and remaining tablespoon of butter. Season with salt and pepper to taste.
- Finish with Sage: Add the chopped sage and stir to combine.
- Serve: Serve hot, garnished with additional sage leaves if desired.
Pumpkin risotto with sage is a luxurious and flavorful dish that brings a taste of autumn to your Thanksgiving celebration. The creamy texture of the risotto, combined with the sweet pumpkin and aromatic sage, creates a dish that is both comforting and sophisticated. This risotto is sure to impress your guests and become a beloved part of your holiday tradition.
Italian Herb Roasted Turkey
For a Thanksgiving centerpiece that combines traditional and Italian flavors, try this Italian herb roasted turkey. Infused with a blend of Italian herbs, garlic, and lemon, this turkey is juicy, flavorful, and boasts a crispy, golden skin. The aromatic herb blend brings a delightful twist to your holiday feast, making it a memorable main course.
Ingredients:
- 1 whole turkey (12-14 pounds)
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 2 lemons, zested and juiced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh oregano, chopped
- Salt and pepper to taste
- 1 cup chicken broth
Instructions:
- Preheat Oven: Preheat your oven to 325°F (165°C).
- Prepare Herb Mixture: In a small bowl, combine the olive oil, minced garlic, lemon zest and juice, rosemary, thyme, sage, oregano, salt, and pepper.
- Season Turkey: Pat the turkey dry with paper towels. Rub the herb mixture all over the turkey, including under the skin and inside the cavity.
- Roast Turkey: Place the turkey on a rack in a roasting pan. Pour the chicken broth into the bottom of the pan. Roast in the preheated oven, basting occasionally with the pan juices, for about 3-3.5 hours, or until the internal temperature reaches 165°F (75°C).
- Rest and Serve: Let the turkey rest for 20-30 minutes before carving. Serve with the pan juices.
Recipe Conclusion: This Italian herb roasted turkey is a show-stopping centerpiece for your Thanksgiving dinner. The blend of fresh herbs, garlic, and lemon infuses the turkey with a wonderful aroma and flavor, while the basting keeps it moist and succulent. Your guests will appreciate this delicious twist on the traditional roast turkey, making your holiday meal truly special.
Note: More recipes are coming soon!
