From her holiday collection at Target to her dinner menus for special occasions, we’re big fans of Joanna Gaines at EatingWell. So when we saw that she shared her Thanksgiving menu in the most recent special edition of the Magnolia Journal, we knew we had to share it.

“While I’m not typically the type to want to reinvent a menu I know my family already loves (after all, these are the dishes we anticipate for months on end), creating this collection of holiday recipes gave me a reason to reimagine some of those familiar favorites,” Gaines wrote in the Magnolia Journal. “I stretched my palate and creativity and can say I am happily adding a few new dishes to my table this season. I hope the same may be true for you.”

From delicious veggie side casseroles to her mom’s 5-ingredient cranberry sauce—and, of course, a herb-roasted turkey—here is what Gaines plans to serve for Thanksgiving dinner this year.

Dinner Rolls

Prep: 1 hour 50 minutes

Bake: 25 minutes

Makes: 32 rolls

• ½ cup warm water (95°F to 110°F)
• ⅓ cup + 2 tsp. sugar
• 2 ¼-oz. pkt. active dry yeast
• 1½ cups whole milk
• 5½ to 6 cups all-purpose flour
• 1½ tsp. kosher salt
• 2 large eggs
• ½ cup (1 stick) unsalted butter, softened
• Nonstick cooking spray
• ¼ cup (½ stick) unsalted butter, melted
• 2 tsp. Maldon salt or other flaky sea salt (optional)

1. Combine the warm water, 2 tsp. of the sugar, and the yeast in a small bowl. Let stand for about 5 minutes or until foamy. In a small saucepan warm the milk to between 100°F and 110°F.

2. Combine 5½ cups flour, the remaining ⅓ cup sugar, and the kosher salt in the bowl of a stand mixer fitted with a dough hook. Stir on low to mix the ingredients.

3. Keep the mixer on low and slowly add yeast mixture, warm milk, eggs, and softened butter. Beat 4 to 5 minutes or until a smooth dough is formed. The dough should be slightly sticky but able to pull away from the side of the bowl. If dough sticks to the bowl, add flour, 1 Tbsp. at a time, until it pulls away.

4. Lightly coat a medium bowl with cooking spray. Transfer dough to bowl; cover with plastic wrap. Let rise in a warm place for about 40 minutes or until dough is doubled in size. Lightly punch dough to release the air.

5. Use a kitchen scale to divide dough into 32 equal pieces (about 1½ oz. each). Gently roll dough pieces into balls and place them touching on a sheet pan. Loosely cover with greased plastic wrap and let rise at room temperature about 40 minutes or until soft and pillowy. They should bounce back a bit when lightly touched.

6. Preheat the oven to 375°F while rolls rise. Remove plastic wrap from rolls. Bake rolls for about 25 minutes or until deep golden brown.

7. Immediately brush hot rolls with the melted butter and sprinkle with Maldon salt (if using). Serve warm.

TO STORE: Place cooled rolls in an airtight container; cover. Store at room temperature for up to 2 days.

Homemade Green Bean Casserole

Prep: 15 minutes

Cook: 1 hour

Makes: 6 to 8 servings

• 1 large yellow onion, halved and thinly sliced
• ⅓ cup cornstarch
• 1 tsp. seasoned salt
• Canola oil, for deep frying
• 1 Tbsp. + 1 tsp. kosher salt
• 2 lb. fresh green beans, trimmed
• ¼ cup (½ stick) unsalted butter
• 2 8-oz. pkg. sliced fresh mushrooms
• 1 tsp. freshly ground black pepper
• 2 cloves garlic, minced
• ¼ tsp. ground nutmeg
• ⅓ cup all-purpose flour
• ¾ cup chicken broth
• 1¾ cups heavy cream
• ¼ cup panko bread crumbs
• 1 Tbsp. unsalted butter, melted

1. Preheat the oven to 375°F. Lightly grease an 11×9-inch (2½-qt.) baking dish.

2. Combine onion slices, cornstarch, and seasoned salt in a large bowl. Toss until onion slices are well coated.

3. Line a wire rack with paper towels. Pour 3 inches of oil into a deep medium saucepan. Clip a deep-fry thermometer to the side of the pan and heat oil to 350°F.

4. Working in batches, use a slotted spoon to lower half of the onion slices into the hot oil. Cook 2 to 3 minutes or until golden, stirring occasionally. Use a slotted spoon to transfer fried onion slices to the prepared wire rack. Repeat to fry remaining onion.

5. Prepare a large bowl of ice and water. Bring a large pot of water with 1 Tbsp. of the salt to boiling. Add green beans; cook for about 6 minutes or until crisp-tender. Use tongs to transfer beans to ice water. Let cool for 1 to 2 minutes; drain beans well.

6. Heat the ¼ cup butter in a large skillet over medium-high. Add mushrooms; cook 2 to 3 minutes or until golden brown, stirring frequently. Stir in the remaining 1 tsp. salt, pepper, garlic, and nutmeg. Sprinkle flour over the mushrooms and stir to combine well. Slowly add broth while whisking. Bring to a simmer and cook for about 2 minutes or until well incorporated. Reduce heat to medium. Slowly add cream while whisking. Cook and stir for 4 to 6 minutes or until thickened and bubbly. Remove from heat.

7. Stir beans into mushroom mixture. Pour into the prepared baking dish. In a small bowl stir together panko and the melted butter. Sprinkle over beans.

8. Bake for 15 to 20 minutes or until bubbling. Top with fried onion.

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Southern Sweet Potato Casserole

Prep: 20 minutes

Bake: 1 hour 20 minutes

Cool: 20 minutes

Makes: 10 to 12 servings

• 5 lb. sweet potatoes
• Nonstick cooking spray
• 1 cup granulated sugar
• ½ cup heavy cream
• ½ cup (1 stick) unsalted butter, softened
• ⅓ cup whole milk
• 2 large eggs
• 1½ tsp. vanilla
• ¾ tsp. kosher salt
• 1 cup cornflakes, crushed
• ⅓ cup chopped pecans
• 3 Tbsp. light brown sugar
• ¼ cup (½ stick) unsalted butter, melted
• 2 cups mini marshmallows

1. Preheat the oven to 450°F. Poke each sweet potato a few times with the tines of a fork. Wrap potatoes individually in foil. Bake for 1 hour 15 minutes or until tender. Let cool for about 20 minutes or until cool enough to handle.

2. Reduce oven temperature to 375°F. Coat a 13×9-inch (3-qt.) baking dish with cooking spray.

3. Halve sweet potatoes and scoop out flesh into a large bowl. Discard skins. Break up sweet potato flesh slightly with a fork. Add granulated sugar, cream, softened butter, milk, eggs, vanilla, and salt. Use a handheld mixer to beat the potato mixture 3 to 5 minutes or until well combined. Pour the potato mixture into the prepared dish; spread evenly.

4. For topping, stir together cornflakes, pecans, brown sugar, and melted butter in a medium bowl. Sprinkle topping evenly over sweet potatoes.

5. Bake for 20 minutes or until golden brown. Turn the oven to broil and position an oven rack 4 to 5 inches from the broiler.

6. Sprinkle marshmallows on the casserole. Broil about 1 minute or until marshmallows begin to brown, watching carefully. Serve hot.

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven about 10 minutes or microwave on high for 3 to 5 minutes or until heated through.

Mashed Potatoes

Prep: 10 minutes

Cook: 30 minutes

Makes: 6 to 8 servings

• 6 large russet potatoes (about 3½ lb. total), scrubbed
• Kosher salt
• 1 cup (2 sticks) salted butter
• ½ cup milk
• 1 tsp. freshly ground black pepper

1. Peel the potatoes, leaving a little skin on each one for texture, if you like. (Jo likes to leave about five stripes of skin on each potato.) Cut potatoes into 1½-inch chunks.

2. Bring a large pot of generously salted water to boiling. Add potatoes. Simmer 15 to 20 minutes or until very tender. Drain well and return potatoes to pot.

3. Meanwhile, heat butter and milk in a small saucepan over medium-low just until butter melts and milk is warm.

4. Mash potatoes using a potato masher, adding milk mixture in four parts and mashing as you go until potatoes are creamy and well blended but still have a bit of texture. Mash in 1 tsp. salt and pepper.

TO STORE: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Herb-Roasted Turkey & Gravy

Prep: 30 minutes

Roast: 2 hours 45 minutes

Stand: 10 minutes

Makes: 10 servings

• 1 white onion, quartered
• 3 carrots, peeled
• 3 stalks celery, trimmed
• 1 12-lb. turkey
• 2 Tbsp. coarse sea salt
• 1 Tbsp. freshly cracked black pepper
• 1 tsp. paprika
• ¼ cup butter
• ½ cup chopped fresh sage
• 6 sprigs fresh thyme
• Fresh sage leaves, oranges, and/or blood oranges (optional)
• Turkey Gravy

1. Preheat the oven to 325°F. Place onion, carrots, and celery in the bottom of a large roasting pan. Pat the outside and cavity of the turkey dry with paper towels. Place the turkey in a pan on top of the vegetables. In a small bowl combine salt, pepper, and paprika. Season the cavity of the turkey with one-third of the salt mixture. Fold wing tips under turkey.

2. Melt butter in a small saucepan over medium about 2 minutes or until edges begin to turn golden. Add sage and thyme; cook and stir for 1 minute. Using a slotted spoon, transfer sage and thyme to the cavity of the turkey. Tie turkey legs together using 100%-cotton kitchen string. Brush butter over the outside of the turkey. Sprinkle the remaining salt mixture over the turkey.

3. Roast turkey, uncovered, 2  to 3 hours or until juices run clear and a thermometer inserted into the thickest part of the thigh (not touching bone) registers 175°F. Tent turkey with foil and let stand 10 to 15 minutes before carving. If you like, serve turkey on a platter and garnish with fresh sage leaves and halved or quartered oranges. Serve with Turkey Gravy.

Turkey Gravy

1. Drain turkey drippings from the roasting pan. Skim fat from drippings. Add enough butter to the fat to equal ¼ cup. Add enough chicken broth to strained drippings to equal 2 cups. In a large skillet whisk together the fat and ¼ cup all-purpose flour. Cook and stir for 1 minute. Add drippings. Cook and stir until thickened and bubbly. Remove from heat and stir in 1 tsp. fresh thyme leaves. Season to taste with kosher salt and pepper. Serve immediately with turkey.

Mema Pat’s Holiday Dressing

Prep: 15 minutes

Bake: 1 hour 25 minutes

Cool: 1 hour 10 minutes

Makes: 8 servings

• Nonstick cooking spray
• 1⅓ cups all-purpose flour
• 1 cup yellow cornmeal
• 2 tsp. baking powder
• ½ tsp. baking soda
• 1½ tsp. kosher salt
• 2 large eggs
• 2½ cups whole milk
• ½ cup (1 stick) unsalted butter, melted
• 6 small stalks celery, finely chopped (about 1½ cups)
• 1 medium white onion, finely chopped (about 1½ cups)
• ½ cup (1 stick) unsalted butter
• 2¼ cups chicken broth
• 1 tsp. black pepper
• 1 tsp. rubbed sage
• 1 tsp. ground poultry seasoning
• 2 hard-boiled eggs, peeled and chopped

1. For scratch-made cornbread: Preheat the oven to 375ºF. Coat an 11×9-inch (2 ½-qt.) baking dish with cooking spray.

2. Combine 1 cup of the flour, the cornmeal, baking powder, baking soda, and ½ tsp. of the salt in a medium bowl. In a separate bowl lightly beat large eggs. Whisk in 1½ cups of the milk and the melted butter. Add to the flour mixture and stir until just combined. Stir in celery and onion. Pour batter into the prepared baking dish.

3. Bake for 35 to 40 minutes or until the cornbread is lightly browned and crispy on top. Let cool to the touch on the counter, about 1 hour.

4. For dressing: Coat a 13×9-inch (3-qt.) baking dish with cooking spray. Melt ½ cup butter in a medium saucepan over medium. Whisk in the remaining ⅓ cup flour until smooth. Slowly add the remaining 1 cup milk and ¼ cup of the broth, whisking constantly. Whisk in the remaining 1 tsp. salt, pepper, sage, and poultry seasoning. Continue cooking and whisking sauce about 1 minute or until thickened and bubbly. Remove from heat.

5. Crumble the cooled cornbread into a large bowl. Add sauce, hard-boiled eggs, and the remaining 2 cups of broth. Stir well to combine. Pour into the prepared baking dish.

6. Bake for 35 to 45 minutes or until lightly browned and crisp around the edges.

TIP: You can substitute two 6-oz. packages of cornbread mix for the scratch-made cornbread. Prepare mix according to package directions, stirring celery and onion into batter. Bake as directed.

TO STORE: Store leftover dressing in an airtight container in the refrigerator for up to 5 days.

Jo’s Mom’s Cranberry Sauce

Prep: 15 minutes

Chill: 2 hours

Makes: 12 servings

• 1 8-oz. can pineapple tidbits (juice pack)
• 2 12-oz. bags fresh cranberries, chopped
• 1 cup chopped red apple, unpeeled (Mrs. Stevens likes Red Delicious)
• 1 cup chopped walnuts, toasted
• 2½ to 3 cups sugar
• Jo’s Whipped Cream 

1. Drain pineapple, reserving juice. (There should be ¼ to ½ cup.) In a large bowl combine pineapple tidbits, cranberries, apple, and walnuts. Stir in 2½ cups sugar and the reserved pineapple juice. Taste and add an additional ½ cup sugar, if you like. Cover and refrigerate at least 2 hours, stirring once or twice. Serve topped with whipped cream.

TIP: To easily chop fresh cranberries, pulse them in a food processor.

Jo’s Whipped Cream

1. In a chilled mixing bowl beat 2 cups heavy cream, ¼ cup powdered sugar, 1 tsp. vanilla, and pinch sea salt with a mixer on medium until soft peaks form (tips curl). Use immediately or store in a covered container in the refrigerator for 30 minutes.

Pumpkin Cheesecake with Gingersnap Crust

Prep: 1 hour 15 minutes

Bake: 1 hour 15 minutes

Cool: 6 hours 20 minutes

Make: 8 servings

• 2 cups gingersnap cookies
• 5 Tbsp. unsalted butter, melted
• 1½ lb. cream cheese, softened
• 1¼ cups light brown sugar
• 4 large eggs, room temperature
• 2 tsp. pure vanilla extract
• 1 15-oz. can pumpkin puree
• 2 Tbsp. cornstarch
• 1½ tsp. pumpkin pie spice
• 1 tsp. kosher salt
• Hot water
• ¾ cup granulated sugar
• 2 Tbsp. water
• ¼ tsp. cream of tartar
• 3 Tbsp. unsalted butter
• ¼ cup heavy cream
• Spiced Brown Sugar Whipped Cream

1. For gingersnap crust: Preheat the oven to 350°F. Place cookies in a food processor and pulse until crumbs resemble sand. Measure 2 cups of crumbs and place in a medium bowl. Discard remaining crumbs or reserve for another use. Stir melted butter into a bowl until crumbs are well coated. Spread in the bottom of a 9×3-inch springform pan. Use the bottom of a measuring cup to press crumbs tightly over the bottom of the pan. Bake for 7 minutes. Let the crust cool. Reduce oven temperature to 325°F.

2. For cheesecake: Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese until light and fluffy; scrape down sides of bowl. Add brown sugar; beat on low to begin then increase speed to medium-high until well combined. With the mixer on low, add eggs one at a time, beating until incorporated before adding the next. Beat in vanilla.

3. Scrape down the sides of the bowl. Add pumpkin puree, cornstarch, pumpkin pie spice, and ½ tsp of the salt. Beat on low until mixture starts to come together; increase speed to medium and beat until well combined, scraping sides of bowl as needed. Pour filling over the crust in the pan. Place springform pan in a shallow baking pan with 1-inch sides.

4. Place the pan in the oven and carefully add enough hot water to fill the baking pan with about ½ inch of water. (Avoid getting any water in the cheesecake pan.) Bake 1 hour 5 minutes or until cheesecake has a 2- to 3-inch area in the center that jiggles slightly. Remove cheesecake from the baking pan and cool on a wire rack for 1 hour. Place cheesecake in the freezer to cool completely for 5 hours or overnight. When ready to serve, remove cheesecake from the freezer and let it stand at room temperature for 1 hour.

5. For caramel sauce: Combine granulated sugar, the 2 Tbsp. water, and the cream of tartar in a medium heavy saucepan. Stir until sugar is wet. Place over medium-high and slowly stir with a wooden spoon or silicone spatula until sugar dissolves. Once sugar dissolves and mixture comes to a boil, stop stirring. Boil for 8 to 10 minutes or until mixture turns an amber color. Immediately remove from heat; stir in 3 Tbsp. butter until melted. Slowly add heavy cream and the remaining ½ tsp. salt while stirring. Let cool for 10 minutes.

6. To serve, run a knife around the edge of the cheesecake then open the pan and remove the side. Cut cheesecake into eight slices. Top with Spiced Brown Sugar Whipped Cream and drizzle with caramel sauce.

Spiced Brown Sugar Whipped Cream

1. Combine ⅓ cup light brown sugar, ¼ cup water, ¼ tsp. vanilla bean paste, and ⅛ tsp. ground cinnamon in a small saucepan over medium. Bring to a boil, then continue boiling for about 3 minutes. Remove from heat and let cool for 20 minutes. In a stand mixer fitted with the whisk attachment, pour in 1 cup cold heavy cream. Starting on low speed and slowly increasing to medium-high, whisk about 1 minute. With the mixer running, slowly add the cooled brown sugar mixture and whisk until whipped cream is fluffy and holds its shape, 1 to 2 more minutes.

TO STORE: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.