Gordon Ramsay Thanksgiving: 20 Dishes From His Most-Watched Holiday Videos

A Gordon Ramsay Thanksgiving sounds scary, but his holiday cooking is surprisingly simple. His Thanksgiving Recipe Guide on YouTube has been watched more than 8.8 million times since he posted it for American Thanksgiving in 2020, and his roast turkey video has topped 9.2 million. We went through his most watched holiday videos and pulled out the dishes, then added a few American classics to round out the table. Every slide has an easy home recipe and a make-ahead tip, so Thanksgiving Day on November 26 feels calm. Grab your roasting pan..

Gordon Ramsay Thanksgiving Turkey With Herb Butter

Ramsay’s turkey starts with a flavored butter pushed right under the skin, so the breast bastes itself as it roasts. In his videos he mixes soft butter with lemon zest, garlic and herbs, stuffs the cavity with lemon and onion, and roasts until golden. Then comes his big rule: let it rest before carving..

You will need: 1 turkey (12 to 14 lb, thawed), 1 1/2 sticks butter (softened), 1 lemon (zest, then halved), 3 cloves garlic (grated), 3 tbsp chopped parsley, 1 tbsp chopped thyme, 1 onion (quartered), 1 bay leaf, olive oil, salt and pepper.

How to make it: 1. Heat the oven to 425 F and pat the turkey very dry. 2. Mix the butter with lemon zest, garlic, parsley, thyme, salt and pepper. 3. Loosen the breast skin with your fingers and spread most of the butter underneath, then rub the rest on top. 4. Put the lemon halves, onion and bay leaf inside. 5. Roast 30 minutes, then lower to 350 F and roast about 2 to 2 1/2 hours more, basting now and then, until the thigh reaches 165 F. 6. Rest at least 30 to 45 minutes before carving.

Gordon Ramsay Thanksgiving Rule: Rest the Turkey, Then Carve

In both of his big turkey videos, Ramsay gives the bird a proper rest before anyone picks up a knife. Resting lets the juices settle back into the meat, so the slices stay moist instead of flooding the board. It also frees your oven for the potatoes and stuffing. To carve, take off the legs, then remove each whole breast and slice it across the grain. Do you carve at the table or in the kitchen?

You will need: 1 roast turkey (12 to 14 lb), foil, a large carving board with a groove, a sharp carving knife, a warm platter, 2 tbsp melted butter, a pinch of flaky salt, fresh thyme.

How to make it: 1. Move the cooked turkey to a board and cover loosely with foil. 2. Rest at least 30 to 45 minutes; a big bird stays hot for longer. 3. Pour the board juices into your gravy. 4. Cut off the legs and split into drumsticks and thighs. 5. Slice down along the breastbone to lift off each breast in one piece. 6. Slice across the grain, brush with melted butter and sprinkle with flaky salt and thyme.

Gordon Ramsay Thanksgiving Gravy From the Pan Drippings

For a Gordon Ramsay Thanksgiving, never throw away the roasting pan. In his Roast a Turkey video, viewed more than 9.2 million times, he builds a gravy right in it, with the turkey drippings, a little flour and apple cider. Our family version uses sweet non-alcoholic apple cider and chicken stock, so the kids can have seconds. Scrape up every brown bit, because that is where the flavor is. Thick gravy or thin?

You will need: Pan drippings from the turkey, 3 tbsp flour, 1 cup sweet apple cider (non-alcoholic), 3 cups chicken or turkey stock, 2 sprigs thyme, 1 tbsp butter, salt and pepper.

How to make it: 1. Pour off most of the fat from the roasting pan, leaving about 3 tbsp with the brown bits. 2. Set the pan over medium heat and whisk in the flour for 1 minute. 3. Pour in the cider and scrape up the bits. 4. Whisk in the stock and thyme and simmer 10 minutes until thickened. 5. Add the resting juices from the turkey. 6. Strain, whisk in the butter and season.

Spiced Roast Potatoes, Crispy the Ramsay Way

On a Gordon Ramsay Thanksgiving table, the potatoes matter. Spiced roast potatoes have their own chapter in Ramsay’s Thanksgiving Recipe Guide. The secret every British cook swears by: boil the potatoes first, drain them, then shake them in the pot to rough up the edges. Those fluffy edges turn into a shatteringly crisp crust in hot oil. We add smoked paprika and a little garlic for a gentle kick. Is a crispy potato better than the turkey?

You will need: 3 lb Yukon Gold or russet potatoes (peeled, in chunks), 1/3 cup olive oil or duck fat, 1 tsp smoked paprika, 1/2 tsp ground cumin, a pinch of chili flakes, 4 cloves garlic (smashed), 3 sprigs rosemary, flaky salt.

How to make it: 1. Heat the oven to 425 F with the oil in a roasting pan. 2. Boil the potatoes in salted water 8 to 10 minutes until the edges soften. 3. Drain well and shake in the pot to rough them up. 4. Toss with the paprika, cumin and chili flakes. 5. Carefully tip into the hot oil with the garlic and rosemary, and roast 45 to 55 minutes, turning twice. 6. Sprinkle with flaky salt.

Garlic and Chestnut Stuffing

Garlic and chestnut stuffing is the side Ramsay picked for his Thanksgiving guide, and it is a lovely change from plain bread stuffing. Cooked chestnuts add a soft, sweet, nutty bite, and lots of garlic and sage make it smell like the holidays. Bake it in a separate dish so the top gets golden and crisp. You can assemble it the day before and bake it while the turkey rests. Chestnuts: yes or no?

You will need: 1 loaf day-old crusty bread (cubed, about 10 cups), 4 tbsp butter, 1 onion (diced), 2 celery stalks (diced), 5 cloves garlic (minced), 1 1/2 cups cooked peeled chestnuts (chopped), 2 tbsp chopped sage, 1/4 cup chopped parsley, 2 eggs, 2 cups chicken stock, salt and pepper.

How to make it: 1. Heat the oven to 375 F and butter a 9×13 dish. 2. Cook the onion and celery in the butter 8 minutes, then add the garlic for 1 minute. 3. Toss with the bread, chestnuts, sage and parsley. 4. Whisk the eggs and stock and pour over, tossing until moist. 5. Season and spread in the dish. 6. Cover and bake 25 minutes, then uncover and bake 20 minutes until golden.

Gordon Ramsay Thanksgiving Brussels Sprouts

Ramsay’s Ultimate Guide to Christmas Side Dishes, with 2.8 million views, gives sprouts the respect they deserve. The trick is to cook them hot and fast so they turn sweet and nutty, never soggy or sulfur-smelling. Crispy bacon or pancetta makes even sprout haters come back for more. Shred any leftovers into a quick salad the next day. Be honest: do you love or hate Brussels sprouts?

You will need: 1 1/2 lb Brussels sprouts (halved), 4 oz pancetta or bacon (diced), 2 tbsp olive oil, 1 tbsp butter, 2 cloves garlic (sliced), 1/2 cup cooked chestnuts (optional), 1 tsp lemon zest, salt and pepper.

How to make it: 1. Blanch the sprouts in salted boiling water for 2 minutes, then drain and dry. 2. Fry the pancetta in a large skillet until crisp, and lift it out. 3. Add the oil and sprouts, cut side down, and cook without moving for 4 minutes until browned. 4. Add the butter, garlic and chestnuts and toss 2 minutes. 5. Return the pancetta. 6. Finish with lemon zest, salt and pepper.

Caramelized Cranberry and Apple Sauce

Caramelized cranberry and apple sauce is another recipe from Ramsay’s Christmas sides guide, and it is perfect for Thanksgiving. Cooking the sugar to a light caramel first gives the sauce a deeper, toffee-like flavor than the usual cranberry sauce. Chunks of apple add sweetness and body. It keeps in the fridge for a week, so make it early and cross one job off the list. Homemade or canned with the ridges?

You will need: 1 bag (12 oz) fresh cranberries, 2 apples (peeled and diced), 1/2 cup sugar, 2 tbsp butter, 1 orange (zest and juice), 1/2 cup water, 1 cinnamon stick, a pinch of salt.

How to make it: 1. Melt the sugar in a saucepan over medium heat, swirling, until light golden. 2. Carefully stir in the butter, then the apples, and cook 3 minutes. 3. Add the cranberries, orange zest and juice, water, cinnamon and salt. 4. Simmer 10 minutes until most berries pop. 5. Remove the cinnamon stick. 6. Cool, then chill until serving.

Pumpkin Soup to Start the Feast

Pumpkin soup appears in both of Ramsay’s big Christmas sides videos, and a small cup is a lovely way to open the feast. It is silky, a little sweet, and you can make the whole pot two days ahead. Serve it in small cups while the turkey rests, so nobody is hovering around the kitchen. A spoon of cream and toasted pumpkin seeds on top makes it look fancy. Cups or bowls at your table?

You will need: 2 lb pumpkin or butternut squash (peeled and cubed), 1 onion (chopped), 2 tbsp butter, 1 tbsp olive oil, 2 cloves garlic, 4 cups chicken or vegetable stock, 1/2 cup heavy cream, a pinch of nutmeg, salt and pepper, toasted pumpkin seeds.

How to make it: 1. Cook the onion in the butter and oil for 5 minutes. 2. Add the pumpkin and garlic and cook 5 minutes more. 3. Pour in the stock and simmer 20 minutes until very soft. 4. Blend until silky. 5. Stir in the cream and nutmeg and season. 6. Serve with a swirl of cream and pumpkin seeds.

Gordon Ramsay Thanksgiving Showstopper: Turkey Wellington

Ramsay is famous for his beef Wellington, and for the holidays he made a turkey version. This is our simple take on it. A boneless turkey breast is wrapped in a layer of garlicky mushrooms and spinach, then rolled in golden puff pastry. It slices into neat rounds, cooks faster than a whole bird, and looks amazing for a smaller table. Score the pastry in a crisscross pattern for that bakery look. Would you try this instead of a whole turkey?

You will need: 1 boneless skinless turkey breast (about 2 1/2 lb), 1 lb mushrooms (finely chopped), 2 cloves garlic, 1 tbsp thyme leaves, 4 cups baby spinach, 8 slices prosciutto, 1 sheet (14 oz) all-butter puff pastry, 1 egg (beaten), salt and pepper.

How to make it: 1. Season and sear the turkey breast in a hot pan, then cool. 2. Cook the mushrooms, garlic and thyme until dry, then wilt in the spinach and cool. 3. Lay the prosciutto on plastic wrap, spread with the mushroom mix, roll it around the turkey and chill 20 minutes. 4. Wrap in pastry, seal, brush with egg and score the top. 5. Bake at 400 F for 50 to 60 minutes, until the center reaches 165 F. 6. Rest 15 minutes before slicing.

Honey Glazed Ham With Pear Chutney

Not everyone wants turkey, and Ramsay’s honey glazed ham video has more than 4.7 million views. A fully cooked ham gets scored, studded with cloves and brushed with a sticky honey and mustard glaze, then served with a sweet and tangy pear chutney. It is a great second main for a big Gordon Ramsay Thanksgiving crowd. Turkey team or ham team? Pair it with soft homemade Thanksgiving dinner rolls.

You will need: 1 fully cooked bone-in ham (8 to 10 lb), whole cloves, 1/2 cup honey, 2 tbsp Dijon mustard, 2 tbsp brown sugar, 1 orange (juice). Chutney: 3 ripe pears (diced), 1 small onion (diced), 1/3 cup brown sugar, 1/3 cup cider vinegar, 1 tsp grated ginger, a pinch of saffron or turmeric.

How to make it: 1. Heat the oven to 325 F. 2. Score the ham fat in a diamond pattern and press a clove into each diamond. 3. Bake covered about 10 minutes per pound. 4. Mix the honey, mustard, brown sugar and orange juice and brush over the ham. 5. Raise the oven to 400 F and bake 20 to 30 minutes, glazing twice, until sticky. 6. Simmer the chutney ingredients 25 minutes until thick and serve on the side.

Thanksgiving Morning: Scrambled Eggs and Smoked Salmon on Croissants

Ramsay opens his Christmas sides video with a breakfast: soft scrambled eggs and smoked salmon piled on toasted croissants. It is the perfect quick feed for a houseful of guests on Thanksgiving morning, before the oven gets busy. His famous egg trick is to cook them on and off the heat, stirring all the time, so they stay creamy. Finish with chives and a squeeze of lemon. Would you eat this before a turkey dinner?

You will need: 4 croissants (split and toasted), 8 eggs, 2 tbsp butter, 1 tbsp creme fraiche or sour cream, 6 oz smoked salmon, 1 tbsp chopped chives, lemon wedges, salt and pepper.

How to make it: 1. Crack the eggs into a cold pan with the butter. 2. Set over medium heat and stir constantly with a spatula. 3. Every 30 seconds, take the pan off the heat for a few seconds, then put it back. 4. When the eggs are just set and still glossy, stir in the creme fraiche, salt and pepper. 5. Spoon onto the toasted croissants. 6. Top with smoked salmon, chives and a squeeze of lemon.

Creamy Mashed Potatoes for Ramsay’s Turkey

No American Thanksgiving is complete without mashed potatoes, so we added a silky version to serve with Ramsay’s turkey and gravy. Chefs pass the potatoes through a ricer and stir in warm butter and milk, which keeps them light instead of gluey. Make them two hours ahead and hold them in a slow cooker on Warm with a splash of milk. How much butter is too much? Asking for a friend.

You will need: 3 lb Yukon Gold potatoes (peeled and cut in chunks), 1 stick butter, 1 cup whole milk, 1/2 cup heavy cream, 1 1/2 tsp salt, 1/2 tsp white or black pepper, chopped chives.

How to make it: 1. Put the potatoes in cold salted water, bring to a boil and simmer 15 to 18 minutes until very tender. 2. Drain well and let them steam dry for 2 minutes. 3. Warm the milk, cream and butter together. 4. Press the potatoes through a ricer or mash well. 5. Stir in the warm milk mixture a little at a time. 6. Season and top with more butter and chives.

Gordon Ramsay Thanksgiving Side: Honey Glazed Carrots

Honey glazed carrots are a classic side to serve with Ramsay’s turkey, and they take one pan. The carrots cook in a little water, butter and honey until the liquid turns into a shiny glaze that coats every piece. A sprinkle of thyme and a pinch of salt balance the sweetness. Kids usually eat these first. Do you cut your carrots into coins or long sticks?

You will need: 2 lb carrots (peeled, cut in sticks), 3 tbsp butter, 2 tbsp honey, 1/2 cup water, 1 tsp fresh thyme leaves, 1/2 tsp salt, 1/4 tsp pepper, 1 tsp lemon juice.

How to make it: 1. Put the carrots, butter, honey, water and salt in a wide skillet. 2. Bring to a simmer, cover and cook 6 minutes. 3. Uncover and cook 6 to 8 minutes more, stirring, until the liquid turns into a glossy glaze. 4. Add the thyme and pepper. 5. Toss in the lemon juice. 6. Serve warm.

Green Beans With Toasted Almonds

Green beans almondine is the bright, crunchy side every heavy holiday plate needs. Blanch the beans ahead of time and keep them in the fridge, then toss them in brown butter with toasted almonds right before dinner. It takes five minutes at the last moment. A squeeze of lemon makes them taste fresh. Is green bean casserole still the champion at your house, or is it time for a change?

You will need: 1 1/2 lb green beans (trimmed), 3 tbsp butter, 1/2 cup sliced almonds, 1 clove garlic (minced), 1 tbsp lemon juice, 1 tsp lemon zest, salt and pepper.

How to make it: 1. Boil the beans in salted water 3 to 4 minutes until crisp-tender. 2. Plunge into ice water, drain and dry (this can be done a day ahead). 3. Melt the butter in a large skillet until it smells nutty and turns light brown. 4. Add the almonds and toast 2 minutes. 5. Add the garlic and beans and toss until hot. 6. Finish with lemon juice, zest, salt and pepper.

Roasted Butternut Squash With Maple and Sage

Roasted butternut squash is one of the easiest sides on a Gordon Ramsay Thanksgiving table. Hot oven, big pan, no crowding: that is how you get caramelized edges instead of steamed mush. A drizzle of maple syrup and crispy sage at the end make it taste like fall. Roast it while the turkey rests and the oven is free. Sweet sides or savory sides?

You will need: 1 large butternut squash (peeled and cut in 1-inch cubes), 3 tbsp olive oil, 2 tbsp maple syrup, 1 tsp salt, 1/2 tsp pepper, a pinch of chili flakes, 10 sage leaves, 1 tbsp butter.

How to make it: 1. Heat the oven to 425 F. 2. Toss the squash with the oil, salt, pepper and chili flakes. 3. Spread on two sheet pans with space between the pieces. 4. Roast 30 to 35 minutes, turning once, until browned. 5. Drizzle with maple syrup and roast 5 minutes more. 6. Fry the sage leaves in the butter until crisp and scatter on top.

Yorkshire Puddings, a British Touch on a Gordon Ramsay Thanksgiving

Ramsay grew up in Britain, where a roast dinner is not finished without Yorkshire puddings. They are a simple egg, flour and milk batter poured into smoking hot fat, and they puff up into crisp, hollow golden cups that are perfect for holding gravy. Make the batter the night before and rest it in the fridge for a bigger rise. Would your family swap dinner rolls for these?

You will need: 1 cup flour, 4 eggs, 1 cup whole milk, 1/2 tsp salt, about 1/4 cup vegetable oil or beef drippings.

How to make it: 1. Whisk the eggs and milk, then whisk in the flour and salt until smooth, and rest at least 30 minutes. 2. Heat the oven to 450 F. 3. Put 1 tsp oil in each cup of a 12-cup muffin tin and heat in the oven for 10 minutes. 4. Carefully pour the batter into the hot cups, half full. 5. Bake 20 to 25 minutes without opening the door. 6. Serve right away with gravy.

Braised Red Cabbage With Apple

Braised red cabbage is a holiday classic across Britain and Europe, and it is a great make-ahead side for a Gordon Ramsay Thanksgiving menu. The cabbage cooks slowly with apple, onion, a little sugar and vinegar until it turns sweet, tangy and jewel-colored. It tastes even better reheated the next day, so make it on Wednesday. Have you ever served red cabbage at Thanksgiving?

You will need: 1 medium red cabbage (cored and thinly sliced), 2 tbsp butter, 1 onion (sliced), 2 apples (peeled and grated), 1/4 cup brown sugar, 1/4 cup red wine vinegar or apple cider vinegar, 1/2 cup water, 1/4 tsp ground cloves, 1 bay leaf, salt and pepper.

How to make it: 1. Melt the butter in a large pot and cook the onion 5 minutes. 2. Add the cabbage, apples, sugar, vinegar, water, cloves and bay leaf. 3. Stir well, cover and simmer on low for 1 hour, stirring now and then. 4. Uncover and cook 10 minutes to reduce the liquid. 5. Remove the bay leaf and season. 6. Cool and refrigerate, then reheat gently to serve.

Vanilla Panna Cotta, Ramsay’s Make-Ahead Dessert

Panna cotta closes out Ramsay’s Christmas Sides With Gordon Ramsay video, and it is the most stress-free dessert you can make for a holiday. It is just cream, sugar, vanilla and a little gelatin, set in the fridge overnight. Serve it with a spoon of caramel or a quick cranberry compote. It is light and cool after a big meal. Panna cotta or pie for you?

You will need: 2 1/2 cups heavy cream, 1/2 cup whole milk, 1/3 cup sugar, 1 vanilla bean (or 2 tsp vanilla extract), 2 1/2 tsp powdered gelatin, 3 tbsp cold water, caramel sauce or berries to serve.

How to make it: 1. Sprinkle the gelatin over the cold water and let it soak 5 minutes. 2. Warm the cream, milk, sugar and vanilla until steaming, but do not boil. 3. Stir in the soaked gelatin until fully dissolved. 4. Strain and pour into 6 small glasses or molds. 5. Chill at least 6 hours or overnight. 6. Serve with caramel sauce or berries.

Pumpkin Pie for the Sweet Finish

Ramsay’s videos lean British, but no Gordon Ramsay Thanksgiving in America is complete without pumpkin pie. A store-bought crust is fine; the real work is a silky, spiced filling that bakes until just set with a little wobble in the middle. Bake it the day before so it has time to cool and slice cleanly. Whipped cream on top is a must. Crust person or filling person?

You will need: 1 unbaked 9-inch pie crust, 1 can (15 oz) pumpkin puree, 3/4 cup brown sugar, 2 eggs, 1 cup heavy cream, 1/2 cup milk, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves, 1/2 tsp salt, whipped cream.

How to make it: 1. Heat the oven to 425 F. 2. Whisk the pumpkin, brown sugar, eggs, cream, milk, spices and salt until smooth. 3. Pour into the crust. 4. Bake 15 minutes, then lower to 350 F. 5. Bake 40 to 45 minutes more, until the edges are set and the center still jiggles slightly. 6. Cool completely and serve with whipped cream.

The Day-After Turkey Sandwich, Plus Your Game Plan

The best part of a Gordon Ramsay Thanksgiving might be Friday. Pile leftover turkey, stuffing and a spoon of cranberry sauce on toasted bread with a little gravy mayo. Here is the plan: make the cranberry sauce, soup and red cabbage on Monday to Wednesday; bake the pie and prep stuffing on Wednesday; roast and rest the turkey on Thursday. For the full method, watch Gordon Ramsay’s Thanksgiving Recipe Guide on YouTube.

You will need: 8 slices sturdy bread (toasted), leftover turkey (sliced), leftover stuffing, cranberry sauce, 1/3 cup mayonnaise, 2 tbsp cold gravy, lettuce, salt and pepper.

How to make it: 1. Stir the cold gravy into the mayonnaise. 2. Spread it on the toasted bread. 3. Layer lettuce, turkey and a slice of warm stuffing. 4. Add a spoon of cranberry sauce. 5. Season and close the sandwich. 6. Cut in half and serve with any leftover potatoes.