Kelce Thanksgiving: 18 Dishes, From Jason’s Turkey to Mama Kelce’s Rolls

A Kelce Thanksgiving is loud, hungry and full of opinions, and fans love hearing about it. On a 2025 episode of the New Heights podcast, Jason Kelce shared the family menu: he cooks the turkey, Kylie and her mother make most of the meal, and Donna Kelce brings the dinner rolls she has made since her boys were kids. This year Kylie is recreating her own childhood traditions with their four daughters, and the Eagles play the Cowboys on Thanksgiving Day. Here is the whole table, plus the dishes the brothers argue about..

Kelce Thanksgiving Starts With the Turkey

In the Kelce house, Thanksgiving comes with a turkey Jason cooks himself, a green bean casserole he calls his favorite side and rolls Mama Kelce has made since her boys were little. Jason fries his turkey, but he has admitted he is not a big turkey fan. Our oven version gives you that crispy Cajun flavor with no fryer at all..

You will need: 1 turkey (12 to 14 lb, thawed), 1/2 cup soft butter, 2 tbsp Cajun seasoning, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tbsp kosher salt, 1 tsp black pepper, 1 tbsp baking powder (for crispy skin), 1 onion and 1 lemon (quartered), 2 cups chicken broth.

How to make it: 1. The night before, pat the turkey very dry and rub all over with salt and baking powder; chill uncovered overnight. 2. Mix the butter with Cajun seasoning, paprika, garlic and pepper. 3. Rub it under and over the skin and fill the cavity with onion and lemon. 4. Set on a rack in a roasting pan with the broth underneath. 5. Roast at 425 F for 30 minutes, then 325 F for about 2 1/2 hours until the thigh reaches 165 F. 6. Rest 30 minutes before carving.

Kelce Thanksgiving: Kylie’s Favorite-Side Green Bean Casserole

On a 2025 episode of New Heights, Jason said Kylie’s green bean casserole is his favorite side, and he praised it in words we cannot print here. He described it simply: green beans, a creamy mushroom base and crispy fried onions on top. Our from-scratch version uses fresh beans and a homemade mushroom sauce. It is the star side of any Kelce Thanksgiving. Are you team green bean casserole?

You will need: 1 1/2 lb fresh green beans (trimmed, cut), 3 tbsp butter, 8 oz mushrooms (sliced), 2 cloves garlic, 3 tbsp flour, 1 cup chicken broth, 1 cup milk, 1/2 tsp salt, 1/4 tsp pepper, 1 1/2 cups crispy fried onions.

How to make it: 1. Boil the green beans 5 minutes, then drain and cool in ice water. 2. Melt the butter and cook the mushrooms and garlic until browned. 3. Stir in the flour, then the broth and milk, and simmer until thick. 4. Season and stir in the beans and half the onions. 5. Pour into a 2 quart dish and bake at 350 F for 25 minutes. 6. Top with the rest of the onions and bake 5 minutes more.

Kelce Thanksgiving Rolls, Mama Kelce Style

Donna Kelce comes over every year to make her dinner rolls, a tradition since Jason and Travis were little boys. Jason calls them Mama Kelce dinner rolls. Our soft, buttery version is pull-apart tender and brushed with honey butter. Make the dough the day before and bake them while the turkey rests, just like a real Kelce Thanksgiving. For more ideas, try our soft Thanksgiving dinner rolls. Who makes the rolls in your family?

You will need: 1 cup warm milk, 2 1/4 tsp instant yeast, 1/4 cup sugar, 1 egg, 1/4 cup soft butter, 1 tsp salt, 3 1/2 cups flour. Topping: 2 tbsp melted butter, 1 tbsp honey, flaky salt.

How to make it: 1. Mix the milk, yeast and sugar and let it foam 5 minutes. 2. Add the egg, butter, salt and flour and knead 6 to 8 minutes. 3. Let it rise until doubled, about 1 hour. 4. Shape into 15 balls and set in a greased 9×13 inch pan. 5. Rise 45 minutes, then bake at 375 F for 18 to 20 minutes. 6. Brush with honey butter and sprinkle with flaky salt.

Travis’s Pick: Baked Mac and Cheese

Travis named mac and cheese as his favorite Thanksgiving side, and he skips the green bean casserole. Jason, meanwhile, called mac and cheese the most overrated side item. That is the great Kelce Thanksgiving debate. Our creamy baked mac might just settle it, with sharp cheddar, a little Gruyere and a crunchy top. Whose side are you on, Travis or Jason?

You will need: 1 lb elbow macaroni, 4 tbsp butter, 1/4 cup flour, 3 1/2 cups milk, 3 cups sharp cheddar, 1 cup Gruyere, 1 tsp salt, 1/2 tsp mustard powder, 1/4 tsp paprika. Topping: 1 cup panko, 2 tbsp melted butter.

How to make it: 1. Cook the macaroni 2 minutes short of the package time. 2. Melt the butter, whisk in the flour and cook 1 minute. 3. Whisk in the milk and simmer until thick. 4. Stir in the cheeses and seasonings until smooth. 5. Fold in the pasta and pour into a 9×13 inch dish. 6. Top with buttered panko and bake at 350 F for 25 minutes.

Jason’s Favorite: Creamy Mashed Potatoes

Jason told listeners he is a big mashed potatoes fan, so these belong on any Kelce Thanksgiving table. The secret to creamy, fluffy mash is warm milk and plenty of butter, added after the potatoes are dried in the hot pot. Yukon Golds make them naturally buttery. Make a big batch, because everyone goes back for seconds. Lumpy or smooth?

You will need: 4 lb Yukon Gold potatoes (peeled, cut in chunks), 1 tbsp salt for the water, 1/2 cup butter, 1 cup warm milk, 1/2 cup sour cream, 1 tsp salt, 1/2 tsp pepper, chopped chives.

How to make it: 1. Cover the potatoes with cold salted water and boil until very tender, about 20 minutes. 2. Drain and return to the hot pot for 1 minute to dry. 3. Mash with the butter. 4. Stir in the warm milk and sour cream. 5. Season with salt and pepper. 6. Top with more butter and chives.

Jason’s Other Favorite: Buttered Corn

Jason also said he is a big corn fan, and simple buttered corn is one of the easiest sides you can make. Sweet kernels are tossed with butter, a little honey, salt and pepper, then finished with fresh chives. Frozen corn works perfectly in November. It is the side kids at a Kelce Thanksgiving would fight over. Corn on the cob or off the cob?

You will need: 6 cups frozen or fresh corn kernels, 4 tbsp butter, 1 tbsp honey, 1/2 tsp salt, 1/4 tsp pepper, 2 tbsp chopped chives, 2 tbsp cream (optional).

How to make it: 1. Melt the butter in a large skillet over medium heat. 2. Add the corn and cook 6 to 8 minutes, stirring. 3. Stir in the honey, salt and pepper. 4. Add the cream if using and simmer 1 minute. 5. Taste and add more salt if needed. 6. Sprinkle with chives and serve warm.

Classic Sage and Celery Stuffing

Every football family needs a big pan of classic stuffing next to the turkey. Cubes of bread are toasted, then tossed with butter-cooked onion, celery, sage and broth and baked until crisp on top and soft in the middle. It is easy to make ahead and reheat. Bake it in a dish, not the bird, for the crispiest edges. Crispy top or soft and moist?

You will need: 1 loaf (1 lb) sturdy white bread (cubed and dried), 1/2 cup butter, 1 onion (diced), 3 celery stalks (diced), 2 tsp dried sage, 1 tsp thyme, 1 tsp salt, 1/2 tsp pepper, 2 1/2 cups chicken broth, 2 eggs, 2 tbsp chopped parsley.

How to make it: 1. Heat the oven to 375 F and butter a 9×13 inch dish. 2. Melt the butter and cook the onion and celery 8 minutes. 3. Stir in the herbs, salt and pepper. 4. Toss with the bread cubes in a large bowl. 5. Whisk the broth and eggs and pour over, tossing well. 6. Spread in the dish and bake 35 to 40 minutes until golden.

Easy Fresh Cranberry Sauce

Homemade cranberry sauce takes 15 minutes and tastes so much brighter than the canned kind. Fresh cranberries pop as they simmer with orange juice and sugar, then thicken as they cool. Make it up to a week ahead to save time on the big day. It is the tangy balance every rich Kelce Thanksgiving plate needs. Do you like it smooth or chunky?

You will need: 12 oz fresh cranberries, 3/4 cup sugar, 1/2 cup orange juice, 1/2 cup water, zest of 1 orange, a pinch of salt, a pinch of cinnamon.

How to make it: 1. Put everything in a saucepan. 2. Bring to a boil over medium heat. 3. Simmer 10 minutes, stirring, until most berries have popped. 4. Mash a few berries for a thicker sauce. 5. Cool to room temperature; it will thicken more. 6. Chill until serving, up to 1 week.

Crispy Roasted Brussels Sprouts

Even sprout skeptics change their minds when Brussels sprouts are roasted until crispy and golden. Toss halves with olive oil, salt and pepper, roast hot, then finish with a drizzle of balsamic glaze and a sprinkle of Parmesan. They add some green to a heavy Kelce Thanksgiving table. Love them or leave them?

You will need: 2 lb Brussels sprouts (trimmed and halved), 3 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, 2 tbsp balsamic glaze, 1/4 cup grated Parmesan, 2 tbsp dried cranberries (optional).

How to make it: 1. Heat the oven to 425 F. 2. Toss the sprouts with oil, salt and pepper. 3. Spread cut side down on a large baking sheet. 4. Roast 20 to 25 minutes until deep golden. 5. Move to a platter and drizzle with balsamic glaze. 6. Sprinkle with Parmesan and cranberries.

Classic Deviled Eggs

Deviled eggs are the appetizer every big family Thanksgiving seems to have, and they disappear before the turkey is even carved. Creamy yolks get mixed with mayonnaise, mustard and a splash of pickle juice, then piped back in and dusted with paprika. Make them in the morning so the oven stays free for the rest of your Kelce Thanksgiving menu. Paprika or bacon on top?

You will need: 12 eggs, 1/2 cup mayonnaise, 1 tbsp yellow mustard, 1 tsp pickle juice or vinegar, 1/4 tsp salt, pepper, paprika, chopped chives.

How to make it: 1. Cover the eggs with cold water, bring to a boil, cover and let sit off the heat 12 minutes. 2. Cool in ice water and peel. 3. Halve the eggs and pop out the yolks. 4. Mash the yolks with mayonnaise, mustard, pickle juice, salt and pepper. 5. Pipe or spoon the filling back in. 6. Dust with paprika and chives and chill.

Kelce Thanksgiving Game Day Buffalo Wings

The Eagles play the Cowboys on Thanksgiving Day, November 26, 2026, so a Philly family table needs game-day snacks too. Baked buffalo wings get crispy in the oven with a little baking powder, then a toss in buttery hot sauce. Serve them with blue cheese or ranch and celery sticks. It is the halftime snack of any Kelce Thanksgiving. Blue cheese or ranch?

You will need: 3 lb chicken wings (split), 1 tbsp baking powder, 1 tsp salt, 1/2 tsp garlic powder. Sauce: 1/2 cup hot sauce, 4 tbsp butter, 1 tbsp honey. Blue cheese or ranch dressing and celery sticks to serve.

How to make it: 1. Pat the wings very dry. 2. Toss with baking powder, salt and garlic powder. 3. Bake on a rack over a lined pan at 250 F for 30 minutes. 4. Raise the oven to 425 F and bake 40 to 45 minutes until crispy. 5. Melt the butter with the hot sauce and honey. 6. Toss the wings in the sauce and serve with dressing and celery.

Philly Soft Pretzels

Soft pretzels are a Philadelphia classic, and they make a perfect hometown snack for an Eagles Thanksgiving. A quick baking soda bath gives them their chewy, shiny brown crust. Twist them into the classic shape or into figure eights like the Philly street-cart style. Serve warm with mustard. Salt or no salt?

You will need: 1 1/2 cups warm water, 2 1/4 tsp instant yeast, 1 tbsp sugar, 1 tsp salt, 4 cups flour, 4 tbsp melted butter. Bath: 10 cups water, 2/3 cup baking soda. Coarse salt and yellow mustard.

How to make it: 1. Mix the water, yeast and sugar, then add the salt, butter and flour and knead 5 minutes. 2. Rise 1 hour. 3. Divide into 12 pieces, roll into ropes and twist into pretzels. 4. Boil the baking soda water and dip each pretzel for 30 seconds. 5. Place on a parchment-lined pan and sprinkle with coarse salt. 6. Bake at 425 F for 12 to 14 minutes until deep brown.

Kids’ Table Snack Board

Kylie Kelce has four daughters, and she has said the kids’ table even gets a TV on Thanksgiving. A snack board keeps little ones happy while the grown-ups finish cooking. Fill a big board with crackers, cheese cubes, grapes, apple slices and pretzels. It needs no cooking at all, and it keeps the youngest Kelce Thanksgiving guests busy. Would your kids pick the cheese or the fruit first?

You will need: 1 sleeve round crackers, 8 oz cheddar and Colby jack (cubed), 2 cups grapes, 2 apples (sliced, tossed with lemon juice), 1 cup watermelon or cantaloupe cubes, 1 cup mini pretzels, 1/2 cup raisins or dried cranberries, small bowl of honey or yogurt dip.

How to make it: 1. Set out a large board or tray. 2. Place the small dip bowl first. 3. Fan the crackers along one side. 4. Pile the cheese cubes and fruit in sections. 5. Fill the gaps with pretzels and dried fruit. 6. Cover and chill until the kids sit down.

Mini Pigs in a Blanket

No kids’ table is complete without pigs in a blanket. Little cocktail sausages roll up in crescent dough and bake into golden bites in 15 minutes. Serve them with ketchup and mustard for dipping. Make a double batch, because the grown-ups will sneak them too. They are a fun extra at any Kelce Thanksgiving. Ketchup or mustard?

You will need: 1 can (8 oz) crescent roll dough, 24 cocktail sausages, 1 egg (beaten), 1 tbsp everything bagel seasoning (optional), ketchup and mustard for dipping.

How to make it: 1. Heat the oven to 375 F and line a baking sheet. 2. Unroll the dough and cut each triangle into 3 thin strips. 3. Roll each sausage in a strip of dough. 4. Set seam side down on the pan. 5. Brush with egg and sprinkle with seasoning. 6. Bake 12 to 15 minutes until golden.

Kelce Thanksgiving Dessert: Classic Pumpkin Pie

Jason has called apple pie the most overrated dessert, so pumpkin pie gets the dessert spotlight at this table. This classic version has a silky spiced custard and a flaky crust. Add pastry leaves on top for a bakery look. Bake it the day before so it sets perfectly. It is the most traditional dessert of a Kelce Thanksgiving. Whipped cream or plain?

You will need: 1 unbaked 9 inch pie crust, 1 can (15 oz) pumpkin puree, 3/4 cup brown sugar, 2 eggs, 1 can (12 oz) evaporated milk, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves, 1/2 tsp salt, extra dough for leaves.

How to make it: 1. Heat the oven to 425 F and set the crust in a pie plate. 2. Whisk all the filling ingredients until smooth. 3. Pour into the crust. 4. Bake 15 minutes, then lower to 350 F and bake 40 to 45 minutes until the center barely jiggles. 5. Bake pastry leaves separately for 10 minutes and set on top. 6. Cool completely before slicing.

Apple Pie Defenders’ Corner

Jason may call apple pie overrated, but millions of Americans would argue. This classic double-crust apple pie has tender cinnamon apples and a flaky lattice top. Mix tart and sweet apples for the best flavor. Serve it warm with vanilla ice cream and let the family vote. Is apple pie overrated? A) Yes, team Jason B) No way C) Only without ice cream

You will need: Pastry for a double 9 inch crust, 7 apples (mix of Granny Smith and Honeycrisp, peeled and sliced), 3/4 cup sugar, 2 tbsp flour, 1 tbsp lemon juice, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 2 tbsp butter, 1 egg (beaten), coarse sugar.

How to make it: 1. Heat the oven to 425 F and line a pie plate with half the pastry. 2. Toss the apples with sugar, flour, lemon and spices. 3. Pile into the crust and dot with butter. 4. Top with a lattice of pastry strips and crimp the edges. 5. Brush with egg and sprinkle with sugar. 6. Bake 15 minutes, then 350 F for 40 to 45 minutes until bubbly.

Kelce Thanksgiving Leftovers: Turkey Cheesesteaks

This is a Philly family, so leftover turkey gets the cheesesteak treatment the next day. Shredded turkey is griddled with onions and peppers, topped with melted provolone and piled into a toasted hoagie roll. A spoon of leftover gravy makes it extra good. Read more from Jason Kelce talking about his Thanksgiving table. Provolone or the classic cheese sauce?

You will need: 3 cups shredded leftover turkey, 2 tbsp butter, 1 onion (sliced), 1 green bell pepper (sliced), salt, pepper, 8 slices provolone, 4 hoagie rolls, 1/2 cup leftover gravy (optional).

How to make it: 1. Melt the butter in a large skillet and cook the onion and pepper until soft. 2. Add the turkey and gravy and cook until hot. 3. Season with salt and pepper. 4. Divide into 4 piles and top each with 2 slices provolone. 5. Cover 1 minute to melt. 6. Scoop each pile into a toasted roll.

Turkey and Cranberry Sliders

Day-after sliders are the best way to use up turkey and cranberry sauce in one bite. Soft slider buns get layers of turkey, Swiss cheese and cranberry sauce, then a brush of herb butter and a quick bake. They feed a whole house of football fans on Friday, the best Kelce Thanksgiving leftover idea. Which leftover do you love most?

You will need: 1 package (12 count) slider rolls, 1 lb sliced leftover turkey, 6 slices Swiss cheese, 3/4 cup cranberry sauce, 2 tbsp Dijon mustard, 4 tbsp melted butter, 1 tsp dried sage, 1 tsp poppy seeds.

How to make it: 1. Heat the oven to 350 F. 2. Slice the whole slab of rolls in half and set the bottom in a baking dish. 3. Spread with mustard and layer the turkey, cheese and cranberry sauce. 4. Add the top half. 5. Brush with butter mixed with sage and poppy seeds. 6. Cover with foil, bake 15 minutes, uncover and bake 5 more.