Pioneer Woman’s Top 10 Thanksgiving Recipes

updated May 24, 2019
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(Image credit: The Kitchn)

If there was one Thanksgiving I’d most want to be invited to, it’d be Ree Drummond’s. Just imagine the ranch and the cowboys and all that food! But because I’m still waiting on my invitation, we’ve rounded up her most popular Thanksgiving dishes to make at your very own gathering. There are two sweet potato dishes (one is a pie!), and all the classics to choose from.

Ree’s most popular Thanksgiving recipe just might be her dressing. She uses three different kinds of bread: cornbread, ciabatta, and French bread. You dry the bread out on trays for a couple of days before Thanksgiving. On the Big Day, you pour a buttery, herby chicken broth mixture over the bread and put it in a casserole dish to bake.

This sweet potato casserole from Ree is a mixture of cooked sweet potato, sugar, milk, eggs, and vanilla. The mixture is spread out into a casserole and topped with buttery pecan crumbs.

Ree wants you to take that “freaky little bag of organs” that you pull out of the turkey and make classic gravy. Her recipe seems pretty classic and straight-forward.

Nope, the most popular pie from Ree Drummond isn’t pumpkin! This sweet potato pie recipe uses marshmallow meringue instead of whipped cream as a nod to the classic Thanksgiving side dish.

(Image credit: Joe Lingeman)

Of course, the Pioneer Woman’s roasted turkey makes the list of her most popular Thanksgiving recipes. Our tester, Sheri Castle, only gave this turkey a 4/10 due to a scorched bird and a salty brine. But the internet seems to love it! Many of the comments on her recipe say it’s delicious.

Ree makes her wet turkey brine out of apple cider, brown sugar, lots of salt and spices, and orange peel. She recommends you brine the turkey for at least 16 hours (but says 24 is even better).

(Image credit: Joe Lingeman)

Ree’s second most popular pie recipe is this pecan number. When Kitchn contributor Patty Catalano tried this recipe out, she noted that it was very easy to follow but disappointing. Ree doesn’t call for butter in her crust, and she uses only crushed pecans for the filling. But hey, maybe that’s your jam!

No canned stuff for Ree! She uses maple syrup instead of cane sugar for her recipe because she says it makes the sauce tangier.

(Image credit: Joe Lingeman)

There are four kids of dairy in this recipe. I repeat: FOUR KINDS OF DAIRY. That’s a lot of dairy, you guys. When Associate Food Editor Kelli Foster tried the recipe she said it was very rich. If that’s what you’re into, then you’ll love these ‘taters.

(Image credit: Joe Lingeman)

Ree’s green beans are made in bacon fat (mhmmmm) and they’re topped with onion, garlic, and red pepper. When Assistant Food Editor, Sheela Prakash, tried this recipe out she said it was easy to make, but that the beans turned out a little mushy. If you prefer your green beans less crisp, this recipe might be for you.