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9 Simple Thanksgiving Recipes You Can Make Without An Oven

Preparing for Thanksgiving dinner and trying to fit a ton of dishes into your oven at once can be a stressful experience, but it doesn’t have to be that way. Gear up for a stress-free Thanksgiving dinner with our lineup of easy Thanksgiving recipes that don’t require an oven. From no-bake desserts to savory stovetop wonders and Instant Pot delights, we’ve got your back. 

No need to fuss with traditional baking—our no-bake recipes ensure a delicious Thanksgiving feast without the oven drama. Say goodbye to the usual Thanksgiving stress and hello to an easy, flavorful celebration. Let’s dive into a feast that’s big on flavor and light on oven troubles!

1. Slow Cooker Turkey Breast

You can enjoy turkey, a Thanksgiving staple, even if you don’t have an oven or your oven is filled with other dishes all day. This slow cooker recipe is simple and straightforward, so you can ditch the Thanksgiving stress.

Ingredients:

  • 1 boneless turkey breast (approximately 3-4 pounds)
  • 1 onion, sliced
  • 2-3 cloves of garlic, minced
  • 1 cup chicken or turkey broth
  • 1/2 cup white wine (or chicken broth as a substitute)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • Salt and pepper to taste

Instructions:

  1. Start by preparing the turkey breast. Rinse it under cold water and pat it dry with paper towels. Season the turkey breast with salt and pepper.
  2. Place the sliced onions and minced garlic at the bottom of the slow cooker.
  3. Put the seasoned turkey breast on top of the onions and garlic.
  4. In a separate bowl, mix the chicken or turkey broth, white wine (or more broth), and dried herbs (thyme, rosemary, and sage).
  5. Pour the broth and herb mixture over the turkey breast in the slow cooker.
  6. Cover the slow cooker and set it to cook on the low heat setting.
  7. Let the turkey breast cook for about 6-7 hours or until the internal temperature of the turkey reaches 165°F (75°C) when tested with a meat thermometer. Cooking times may vary slightly depending on your slow cooker, so it’s a good idea to check the temperature periodically.
  8. Once the turkey is done, remove it from the slow cooker and let it rest for a few minutes before slicing. This allows the juices to redistribute, keeping the meat moist.

2. Stovetop stuffing

Some families feel extremely passionate about stuffing. If your family is one of them, make sure there’s some on the Thanksgiving table this year with this simple stovetop stuffing recipe.

Ingredients:

  • 1 package (about 12 ounces) of your favorite stuffing mix
  • 1/2 cup (1 stick) unsalted butter
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2-3 cloves garlic, minced (optional)
  • 2 to 2 1/2 cups chicken or vegetable broth
  • Salt and pepper to taste
  • Additional herbs and seasonings such as sage, thyme, rosemary (optional)

Instructions:

  1. Follow the instructions on the stuffing mix package. Typically, you’ll need to heat the water or broth specified on the package. Some mixes may require additional ingredients like butter or seasoning packets.
  2. In a large skillet or sauté pan, melt the butter over medium heat. Add the chopped onion, celery, and garlic (if using). Sauté the vegetables until they are softened, about 5-7 minutes.
  3. Add the prepared stuffing mix to the skillet with the sautéed vegetables. Stir well to combine, allowing the stuffing to absorb the flavors of the vegetables and butter.
  4. Gradually pour in the chicken or vegetable broth, starting with 2 cups. Stir the mixture, and add more broth as needed until the stuffing reaches your desired level of moisture. Be careful not to make it too soggy.
  5. Season the stuffing with salt, pepper, and any additional herbs or seasonings you like. Traditional stuffing herbs include sage, thyme, and rosemary. Adjust the seasoning to suit your taste.
  6. Cover the skillet with a lid and reduce the heat to low. Let the stuffing simmer for about 5-10 minutes, allowing the flavors to meld and the liquid to be absorbed.
  7. Fluff the stuffing with a fork to ensure it’s well mixed and heated through. Taste and adjust the seasoning if needed. Remove the skillet from the heat.
  8. Transfer the stovetop stuffing to a serving dish and serve alongside your main course.

3. Crockpot cranberry sauce

This classic Thanksgiving side dish can be made ahead of time, making it a convenient and flavorful addition to your festive menu. Feel free to customize it by adding chopped nuts, orange segments, or a splash of your favorite liqueur if you’d like!

Ingredients:

  • 1 bag (12 ounces) fresh or frozen cranberries
  • 1 cup granulated sugar
  • 1 cup orange juice (freshly squeezed is preferable)
  • Zest of one orange (optional)
  • 1 cinnamon stick (optional)

Instructions:

  1. If using fresh cranberries, rinse them under cold water and remove any stems or damaged berries.
  2. Place the cranberries, sugar, orange juice, and orange zest (if using) in the crockpot. Add a cinnamon stick if you want a hint of cinnamon flavor.
  3. Stir the ingredients to combine. Set the crockpot to the low heat setting.
  4. Cook the cranberry sauce on low for 3-4 hours, stirring occasionally. The cranberries will burst, and the sauce will thicken.
  5. Taste the cranberry sauce and adjust the sweetness if needed. You can add more sugar if you prefer it sweeter.
  6. If you added a cinnamon stick, remove it from the cranberry sauce.
  7. Allow the cranberry sauce to cool in the crockpot. It will continue to thicken as it cools.
  8. Once the cranberry sauce has reached your desired consistency, transfer it to jars or a serving bowl. Refrigerate until ready to serve.

4. Instant Pot mashed potatoes

Instant Pot mashed potatoes are a time-saving, classic, and delicious side dish for your Thanksgiving meal. It’s also easy to cater it to your family’s taste with your favorite herbs or additional mix-ins.

Ingredients:

  • 4 pounds russet potatoes, peeled and cut into 1-inch chunks
  • 1 cup chicken or vegetable broth
  • 1 cup water
  • 1 teaspoon salt, plus more to taste
  • 1/2 cup unsalted butter, cut into pieces
  • 1 cup milk, warmed
  • Salt and pepper to taste
  • Optional toppings: chopped chives, grated cheese, or sour cream

Instructions:

  1. Peel and cut the potatoes into 1-inch chunks.
  2. Rinse the potato chunks under cold water to remove excess starch.
  3. Place the potato chunks in the Instant Pot.
  4. Pour in the chicken or vegetable broth, water, and 1 teaspoon of salt.
  5. Close the Instant Pot lid and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” function and set the timer for 8 minutes on high pressure.
  6. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully quick release the remaining pressure.
  7. Drain any excess liquid from the potatoes.
  8. Add the butter to the potatoes and use a potato masher to mash them until smooth.
  9. Gradually add the warm milk to the mashed potatoes while continuing to mash until you reach your desired creamy consistency.
  10. Season the mashed potatoes with salt and pepper to taste. Adjust the consistency by adding more milk if necessary.
  11. Serve the mashed potatoes hot, topped with chopped chives, grated cheese, or a dollop of sour cream if desired.

5. Microwave sweet potato casserole

This quick and easy microwave sweet potato casserole is perfect for a speedy side dish, especially when oven space is limited. Customize it with your favorite toppings and enjoy!

Ingredients:

  • 2 to 3 medium-sized sweet potatoes, peeled and diced
  • 1/4 cup water
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup chopped pecans or walnuts
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon unsalted butter, melted
  • Mini marshmallows (optional)

Instructions:

  1. Peel and dice the sweet potatoes into small cubes.
  2. In a microwave-safe dish, combine the diced sweet potatoes and water. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on high for 8-10 minutes or until the sweet potatoes are tender, stirring halfway through.
  4. Drain any excess water from the sweet potatoes. Mash them with a fork or potato masher. Add butter, brown sugar, cinnamon, nutmeg, and a pinch of salt. Mix well to combine.
  5. In a separate microwave-safe bowl, combine chopped pecans or walnuts, brown sugar, and melted butter.
  6. Microwave the nut mixture on high for 1-2 minutes, stirring every 30 seconds, until the nuts are toasted and the sugar is caramelized.
  7. Transfer the mashed sweet potatoes to a serving dish or individual bowls.
  8. Sprinkle the nut topping over the sweet potatoes.
  9. If you like, you can add mini marshmallows to the top of the casserole, then microwave the casserole for an additional 1-2 minutes or until the marshmallows are melted and golden brown.

6. No bake pumpkin cheesecake

Full of creamy and spiced goodness, this no bake pumpkin cheesecake is a delicious and convenient dessert, perfect for Thanksgiving or any fall occasion–no oven required.

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 ounces (2 packages) cream cheese, softened
  • 1 cup pumpkin puree
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 cups whipped cream or whipped topping
  • Additional whipped cream
  • Ground cinnamon or nutmeg

Instructions:

  1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator to set while you prepare the filling.
  2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  3. Add pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Beat until well combined and smooth.
  4. Gently fold in the whipped cream or whipped topping until evenly incorporated.
  5. Remove the springform pan from the refrigerator and pour the pumpkin cheesecake filling over the crust. Smooth the top with a spatula.
  6. Cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set.
  7. Before serving, garnish the top of the cheesecake with additional whipped cream and a sprinkle of ground cinnamon or nutmeg if desired.
  8. Carefully remove the sides of the springform pan before serving.

7. Slow cooker gravy

What’s Thanksgiving without gravy? This slow cooker gravy will be a flavorful addition to your Thanksgiving feast, and its simplicity can help make your mealtime preparation more manageable. 

Ingredients:

  • Drippings from a cooked turkey or chicken (about 1 cup)
  • 4 cups chicken or turkey broth 
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • Salt and pepper to taste
  • Fresh herbs such as thyme or rosemary (optional)

Instructions:

  1. After cooking your turkey or chicken (see recipe #1), collect the drippings. If necessary, strain out any solids.
  2. In a saucepan over medium heat, melt the butter. Once melted, gradually whisk in the flour to create a roux. Continue to cook and whisk the roux for 2-3 minutes until it becomes a light golden brown.
  3. In your slow cooker, combine the drippings with the chicken or turkey broth. If you don’t have enough drippings, you can make up the difference with additional broth.
  4. Gradually whisk the roux into the slow cooker, ensuring it is well incorporated with the drippings and broth.
  5. Season the gravy with salt and pepper to taste. If desired, add fresh herbs such as thyme or rosemary for extra flavor.
  6. Set the slow cooker to low and let the gravy cook for 2-4 hours. This slow cooking process allows the flavors to meld and the gravy to thicken.
  7. If the gravy is too thin, you can make a slurry by mixing 2 tablespoons of flour with 1/4 cup of water and whisk it into the gravy. Allow it to cook for an additional 30 minutes to thicken.
  8. Taste the gravy and adjust the seasonings as needed. You can add more salt, pepper, or herbs according to your preference.
  9. Once the gravy reaches your desired consistency and flavor, keep it warm in the slow cooker until ready to serve.

8. Butternut squash soup

Warm and cozy, this quick butternut squash soup recipe is the perfect fall dish, and can help keep hungry mouths satisfied before the main course.

Ingredients:

  • 1 medium-sized butternut squash (about 2 to 3 pounds), peeled, seeded, and diced
  • 1 large carrot, peeled and chopped
  • 1 medium-sized onion, chopped
  • 2 cloves garlic, minced
  • 1 apple, peeled, cored, and chopped
  • 4 cups vegetable or chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 2 tablespoons olive oil or butter
  • Optional toppings: roasted pumpkin seeds, a drizzle of cream, or a sprinkle of fresh herbs (such as thyme or parsley)

Instructions:

  1. Peel, seed, and dice the butternut squash.
  2. Peel and chop the carrot, onion, and apple.
  3. Mince the garlic.
  4. In a large pot or Dutch oven, heat olive oil or melt butter over medium heat. Add chopped onions and cook until softened, about 5 minutes.
  5. Add diced butternut squash, chopped carrot, minced garlic, and chopped apple to the pot. Stir and cook for another 5 minutes to allow the vegetables to slightly caramelize.
  6. Add ground cumin, ground cinnamon, ground nutmeg, salt, and pepper to the vegetables. Stir well to coat the vegetables in the spices.
  7. Pour in the vegetable or chicken broth, ensuring that the vegetables are mostly submerged. Bring the mixture to a boil.
  8. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes or until the vegetables are tender.
  9. Use a blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids.
  10. If the soup is too thick, you can add more broth to reach your desired consistency.
  11. Taste the soup and adjust the seasoning, adding more salt and pepper if needed.
  12. Optionally, garnish with roasted pumpkin seeds, a drizzle of cream, or a sprinkle of fresh herbs.

9. Fall harvest salad

Get some greens in with this fall harvest salad, a delicious addition to the rest of your Thanksgiving dinner. It brings together the flavors of the season with a delightful mix of fruits, nuts, and cheese, and the vinaigrette adds a sweet and tangy finish

Ingredients:

  • 6 cups mixed salad greens (lettuce, spinach, arugula, etc.)
  • 1 cup sliced apples
  • 1 cup sliced pears 
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans or walnuts, toasted
  • 1/2 cup crumbled feta or goat cheese
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Instructions:

  1. In a large salad bowl, combine the mixed salad greens.
  2. Add sliced apples, sliced pears, dried cranberries, and toasted nuts to the salad greens.
  3. Sprinkle crumbled feta or goat cheese over the salad.
  4. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to make a vinaigrette. Adjust the sweetness and acidity to your taste.
  5. Right before serving, drizzle the vinaigrette over the salad and toss.

Bon appetit! 

Hopefully these Thanksgiving recipes spark inspiration for a stress-free and delicious celebration. From the simplicity of stovetop sensations to the convenience of no-bake cheesecake, there’s a world of culinary delights beyond the oven. So embrace the ease and make this Thanksgiving a memorable feast without the fuss!