40 Cast-Iron Skillet Recipes for Thanksgiving (2024)

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These Thanksgiving recipes put Grandma's cast-iron skillet to good use when everyone comes together for the big feast.

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I also call this "my grandson's mac and cheese." Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I've been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida

Here are 13 mistakes you might be making with your cast-iron skillet.

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Skillet Rolls

Baking these rolls in a skillet makes them soft and tender. My family requests them for holiday dinners and other special occasions. I most enjoy them split and spread with butter and black raspberry jelly.

Psst! These kitchen accessoriesare a MUST for anyone who owns a cast-iron skillet.

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Skillet Sausage Stuffing

To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan

Try these vintage Thanksgiving recipesthis year.

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Barbecued Meatballs

Grape jelly and chili sauce are the secrets that make these meatballs so fantastic. If I’m serving them at a party, I prepare the meatballs and sauce in advance and reheat them right before guests arrive. —Irma Schnuelle, Manitowoc, Wisconsin

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Broccoli Cauliflower Combo

Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! —Clara Coulston, Washington Court House, Ohio.

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Cinnamon-Sugar Apple Pie

Cinnamon apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York

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Skillet Hasselback Sweet Potatoes

Treat your sweet-salty tooth! Sweet potatoes dressed with buttery, herby, garlicky goodness make for a stunning, delicious side dish. —Lauren Knoelke, Milwaukee, Wisconsin

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Skillet Chocolate Chunk Walnut Blondies

Put these beauties out at a potluck and you’ll find only crumbs on your platter when it’s time to head home. Everyone will ask who made those scrumptious blondies, so be sure to bring copies of the recipe! —Peggy Woodward, Taste of Home Senior Food Editor

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Turkey Biscuit Stew

This chunky stew makes a hearty supper, especially in the fall and winter. It'salso a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota

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Sauteed Radishes with Green Beans

I’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, Missouri

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Butternut Squash Rolls

With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri

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Shredded Gingered Brussels Sprouts

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Dairy Freed

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Cheesy Garlic Herb Quick Bread

This could be the perfect bread for any dish. The sharp cheddar cheese makes it irresistible.—Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Gentleman's Whiskey Bacon Jam

You can slather this smoky bacon jam on pretty much anything. It lasts only a week in the fridge, so I freeze small amounts for a quick snack with crackers. —Colleen Delawder, Herndon, Virginia

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Caramel-Apple Skillet Buckle

My grandma used to bake a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apples, pecans and caramel. —Emily Hobbs, Springfield, Missouri

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Creole Cornbread

Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana

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Skillet Potato Medley

The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. —Lori Merrick, Danvers, Illinois

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Potato Pan Rolls

My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

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Cilantro Ginger Carrots

Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. The veggie goes from pan to plate in a twinkling. —Taste of Home Test Kitchen

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Grandmother's Toad in a Hole

I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called The Boat. Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio

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French Onion Casserole

Fans of French onion soup will gobble up this comforting casserole. The 30-minute side dish would be a nice accompaniment to beef entrees.—Margaret McClatchey, Loveland, Colorado

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Deluxe Cornbread Stuffing

When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays. —Pamela Rickman, Valdosta, Georgia

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Turkey a La King

This is a smart way to use up leftover turkey. You might want to make a double batch! —Mary Gaylord, Balsam Lake, Wisconsin

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Rainbow Hash

To entice my family to eat outside their comfort zone, I use lots of color. This happy hash combines sweet potato, carrots, purple potato and kale. —Courtney Stultz, Weir, Kansas

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Grilled Cranberry Pear Crumble

My husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. —Ronna Farley, Rockville, Maryland

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Skillet-Roasted Lemon Chicken with Potatoes

This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania

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Hash Brown Maple Sausage Casserole

This craveworthy casserole has a golden hash-brown crust that's topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California

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Apples 'n' Cream Pancake

This cozy recipe is delicious for breakfast or brunch. I usually make a double batch because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples—they make this a true midwestern meal. —Ruth Schafer, Defiance, Ohio

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Pasta with Asparagus

Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. —Jean Fisher, Redlands, California

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Sweet Onion Bread Skillet

Because there are just a few ingredients in this recipe, you’ll get the best results if you use the finest-quality foods, like a fresh Vidalia onion and aged Parmesan cheese. —Lisa Speer, Palm Beach, Florida

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Honey-Squash Dinner Rolls

Puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works—I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida

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Carrot and Kale Vegetable Saute

Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas

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Tomato-Basil Pull-Apart Rolls

My nephew helped me create these soft and colorful rolls. He named them “wheelies” because the spiral shapes reminded him of his toy trucks. —Dianna Wara, Washington, Illinois

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Bold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level. This side dish is so rich and satisfying, it could be eaten as an entree! —Jamie Brown-Miller, Napa, California

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Sweet Potato and Turkey Couscous

We always have turkey and sweet potatoes left over after our big Thanksgiving feast. I combine them in this quick, easy and nutritious main dish that satisfies alongside a simple green salad. —Roxanne Chan, Albany, California

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Figgy Apple Brie Tart

Our holiday gatherings often included baked Brie. I transformed it into a dessert that’s savory and sweet. It makes a wonderful appetizer, too. —Kristie Schley, Severna Park, Maryland

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Cran-Apple Cobbler

My cranberry-packed cobbler is the crowning glory of many of our late fall and winter meals. My family isn't big on pies, so this favorite is preferred at our Thanksgiving and Christmas celebrations. The aroma of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia

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Saucy Spiced Pears

We serve these tangy, saucy pears over angel food cake, pound cake or with a little yogurt or vanilla ice cream. Sprinkle with a favorite topping. —Joy Zacharia, Clearwater, Florida

A big fan of homegrown cooking, Kristin has been a writer and editor for nearly 20 years. She has mastered the art of learning from her inexpert riffs on other people's truly good recipes.