Now that we've laid out this year's Thanksgiving trends, let's get to the recipes themselves.
And what a doozy of a year it is, with rye bread in the stuffing, veggie custards on the table, and Ethiopian spices on the peas.
Below you'll find more than 150 recipes from 11 of this year's Thanksgiving issues. To be clear, this is not an index of every food magazine recipe this month. There are hundreds more recipes in these 11 issues. For the 2014 Thanksgiving Index, we've scoured the magazines for their Thanksgiving features, and that's what we've compiled here.
We want to hear what you think! What sounds amazing? What reads like something your family would disown you for if you brought it to the Thanksgiving table? And what dish do you plan to try first?
We've already made 20 of the dishes listed below. Tomorrow, we'll feature the first one. (Spoiler alert: It's not the Seitan Roast.)
Share your picks and we'll see if you gravitated toward the same dishes we did. Happy exploring!
~ Zach & Clay
TURKEYS
Turkey in a Pot (Cook's Country)
Turkey Roulades with Fontina and Sage (Fine Cooking)
Roast Heritage Turkey with Gravy (Cook's Illustrated)
Simplest Roast Turkey (Food & Wine)
Moroccan-Spiced Turkey (Food & Wine)
Roast Turkey with Pepperoni (Food & Wine)
Bouchon Roast Turkey (Saveur)
Roasted Turkey with Dry Brine (Martha Stewart Living)
Roasted Heritage Turkey with Aromatic Brine (Martha Stewart Living)
Moroccan-Spiced Turkey with Aromatic Orange Pan Jus (Cooking Light)
Rosemary Butter-Rubbed Turkey with Porcini Gravy (Cooking Light)
Fennel and Cumin-Roasted Turkey Breast with Thyme Gravy (Cooking Light)
Roast Turkey with Mustard-Maple Glaze (Food Network Magazine)
Roast Turkey and Gravy with Onions and Sage (Food Network Magazine)
Spatchcocked Turkey with Anise and Orange (Bon Appétit)
OTHER MAINS
Spiced Honey-Glazed Spiral Ham (Saveur)
Holiday Seitan Roast (Vegetarian Times)
DRESSINGS AND STUFFINGS
Old-Fashioned Cracker Dressing (Cook's Country)
Apple, Leek, and Sage Stuffing (Fine Cooking)
Multigrain Bread Stuffing with Sausage and Herbs (Food & Wine)
Ciabatta and Sausage Stuffing (Saveur)
Apple-Cranberry Dressing (Martha Stewart Living)
Bread Stuffing with Tempeh Bacon (Vegetarian Times)
Farro Stuffing with Butternut Squash, Red Onion, and Almonds (Cooking Light)
Linguiça Sausage Stuffing with Mushrooms (Cooking Light)
Apple-Sage Stuffing Cups (Cooking Light)
Sausage and Kale Stuffing (Food Network Magazine)
Cornbread-Bacon Stuffing (Food Network Magazine)
Chestnut-Apple-Cherry Stuffing (Food Network Magazine)
Cornbread Stuffing (Food Network Magazine)
Leek and Artichoke Bread Pudding (Food Network Magazine)
Baguette, Smoked Oyster, and Pancetta Stuffing (Bon Appétit)
Cornbread, Chorizo, Cherry, and Pecan Stuffing (Bon Appétit)
Sourdough, Italian Sausage, and Chestnut Stuffing (Bon Appétit)
Rye, Kale, Mushroom, and Pumpkin Seed Stuffing (Bon Appétit)
CRANBERRY SAUCES, CHUTNEYS AND OTHER SAUCES
Cranberry Sauce with Orange, Ginger, and Thyme (Fine Cooking)
Cranberry Sauce with Dried Cherries (Food & Wine)
Cranberry Mostarda (Food & Wine)
Apple-Cranberry Relish (Saveur)
Nanny's Cranberry Mold (Martha Stewart Living)
Spiced Cranberry-Mango Chutney (Cooking Light)
Cherry-Port Cranberry Sauce (Cooking Light)
Three-Ingredient Cranberry Sauce (Cooking Light)
Spiced Dried-Fruit Chutney (Bon Appétit)
Sweet and Spicy Chile Pepper Jelly (Bon Appétit)
Roasted Citrus Relish (Bon Appétit)
SOUPS
Cauliflower, Pear, and Fennel Soup (Fine Cooking)
Mushroom Bisque (Cook's Illustrated)
Creamy Parsnip Soup with Prosciutto (Food & Wine)
Curried Carrot and Apple Soup (Food & Wine)
Roasted Squash Soup with Almond Cream and Spiced Pumpkin Seeds (Food Network Magazine)
SALADS
Escarole-and-Brussels Sprout Salad (Food & Wine)
Kale Salad with Root Vegetables and Apple (Food & Wine)
Tricolor Beet Salad with Horseradish Dressing (Vegetarian Times)
Citrus and Endive with Walnut Gremolata (Bon Appétit)
Kale with Pomegranate Dressing and Ricotta Salata (Bon Appétit)
Arugula, Apple, and Parsnip with Buttermilk Dressing (Bon Appétit)
Herb Salad with Pistachios, Fennel, and Horseradish (Bon Appétit)
VEGETABLE SIDE DISHES
Carrots
Maple-Glazed Carrots with Hazelnut Crumbs (Saveur)
Harissa-and-Maple-Roasted Carrots (Bon Appétit)
Cardamom-Glazed Carrots (Cooking Light)
Carrots with Pistachio-Herb Butter (Fine Cooking)
Brussels Sprouts
Brussels Sprouts with Horseradish and Pomegranate Seeds (Saveur)
Brussels Sprouts with Balsamic Honey (Food Network Magazine)
Brussels Sprout Leaves with Chorizo and Toasted Almonds (Bon Appétit)
Root Vegetables & Their Kin
Mrs. Carver's Buttered Rutabagas (Martha Stewart Living)
Autumn Tian (Martha Stewart Living)
Baked Farro and Butternut Squash (Food Network Magazine)
Roasted Root Vegetables with Tamari (Food & Wine)
Wheat Berries with Roasted Vegetables (Food & Wine)
Honey-Roasted Butternut Squash (Cooking Light)
Roasted Onion with Lemon (Food Network Magazine)
Roasted Beets with Sesame and Marjoram (Bon Appétit)
Crispy Jerusalem Artichokes with Aged Balsamic (Bon Appétit)
Chile-Sesame Butternut Squash (Food Network Magazine)
Baked Vegetable Custards: Cauliflower, Brussels Sprouts and Broccoli (Martha Stewart Living)
Mushroom and Celery-Root Bread Pudding (Martha Stewart Living)
Butternut-Squash and Kale Gratin (Martha Stewart Living)
Roasted Fennel with Rosemary Breadcrumbs (Cooking Light)
Roasted Shallots with Sweet-and-Sour Sauce (Fine Cooking)
Green Beans
Sautéed Green Beans with Miso Butter (Cooking Light)
Sautéed Haricots Verts with Bacon Breadcrumbs (Cooking Light)
Sautéed Green Beans with Spice-Glazed Pecans (Cooking Light)
Haricots Verts Casserole (Saveur)
Dry-Fried Green Beans (Martha Stewart Living)
Green-Bean Mushroom Casserole (Food Network Magazine)
Green Bean Salad with Creme Fraiche (Food Network Magazine)
Brown Butter Haricots Verts (Food Network Magazine)
Other Vegetables
Kale with Crispy Pancetta (Fine Cooking)
Black-Eyed Peas with Coconut Milk and Ethiopian Spices (Food & Wine)
Broccolini-Cheddar Gratin with Rye Breadcrumbs (Bon Appétit)
Sautéed Collard Greens with Caramelized Miso Butter (Bon Appétit)
OTHER NON-POTATO SIDES
Four-Citrus Couscous (Food & Wine)
Coconut Beluga Lentils (Saveur)
Macaroni au Gratin (Saveur)
WHITE POTATOES
Mashed Potato, Parsnip, and Parmesan Gratin (Fine Cooking)
Garlic-Parmesan Mashed Potatoes (Cook's Illustrated)
Twice-Cooked Potato-and-Leek Casserole (Martha Stewart Living)
Leek and Pancetta Potato Rösti (Cooking Light)
Caramelized Onion and Garlic Mashed Potatoes (Cooking Light)
Crispy Smashed Potatoes with Chive Sour Cream (Cooking Light)
Mashed Potatoes with Herb Butter (Food Network Magazine)
Smashed Potatoes with Garlic Oil (Food Network Magazine)
Whipped Root Vegetables (Food Network Magazine)
Goat Cheese Mashed Potatoes (Food Network Magazine)
Extra-Buttery Mashed Potatoes (Bon Appétit)
SWEET POTATOES
Sweet Potatoes with Crispy Rice Topping (Food & Wine)
Sweet Potato Puree (Saveur)
Sweet-Potato Puree with Toasted Meringue (Martha Stewart Living)
Marbled Mashed Sweet Potatoes (Food Network Magazine)
Sweet Potatoes and Marshmallows (Food Network Magazine)
PIES AND TARTS
Maple Syrup Pie (Cook's Country)
Classic Pumpkin Pie (Fine Cooking)
Salted Caramel Apple-Pear Tart (Fine Cooking)
French Apple Tart (Cook's Illustrated)
Spiced Apple Pie with Cheddar Crust (Food & Wine)
Bourbon-Pecan Pie (Food & Wine)
Sweet-Potato Pie with Cornmeal Crust (Food & Wine)
Black-Bottom Peanut Pie (Food & Wine)
Navy Bean Pie (Saveur)
Maple Pecan Pie (Martha Stewart Living)
Pear-and-Lemon Pie with Pate Brisee Crust (Martha Stewart Living)
Pumpkin-Cheesecake Pie with Gingersnap Crust (Martha Stewart Living)
Milk Tart with Brown-Sugar Crust (Martha Stewart Living)
Chocolate Mousse Pie with Phyllo Crust (Martha Stewart Living)
Pecan Pie with Cinnamon Ice Cream (Vegetarian Times)
Mocha Pie with Coffee Whipped Cream (Cooking Light)
Sticky-Toffee Pecan-Pumpkin Pie (Food Network Magazine)
Pumpkin-Brownie Swirl Pie (Food Network Magazine)
Buttermilk Pumpkin Pie (Food Network Magazine)
Linzer-Hazelnut Pumpkin Pie (Food Network Magazine)
Pumpkin Pie with Spiced Crust (Food Network Magazine)
Sugar-Cranberry Pie (Food Network Magazine)
Chocolate-Caramel Pecan Tart (Bon Appétit)
Port-Glazed Pear Tart with Rosemary-Cornmeal Crust (Cooking Light)
OTHER DESSERTS
Pumpkin Tiramisu (Food & Wine)
Crumb Cake with Pear Preserves (Food & Wine)
Liz Lorber's Famous Hummingbird Cake (Martha Stewart Living)
Warm Pumpkin Pudding with Hard Sauce (Martha Stewart Living)
Pecan-Pumpkin Drops (Cooking Light)
Lemon-Ginger Molasses Cake with Whipped Cream (Food Network Magazine)
Spiced Vanilla Custards with Sweet Potato Streusel (Bon Appétit)
Salted-Butter Apple Galette with Maple Whipped Cream (Bon Appétit)
Cran-Apple Jellies (Bon Appétit)
BREADS
Rosemary-Scented Dinner Rolls (Food & Wine)
Yeast Pull-Apart Rolls (Martha Stewart Living)
Cornmeal-Creme Fraiche Spoon Bread (Martha Stewart Living)
Hazelnut Rye Rolls (Cooking Light)
Cracked Wheat and Barley Pull-Aparts (Cooking Light)
COCKTAILS AND DRINKS
Knockout Punch (Garden & Gun)
Glögg (Food & Wine)
Alpine Manhattan (Food & Wine)
Citrus, Brandy and Pineapple Punch (Food & Wine)
Amaretto Cherry Fizz (Cooking Light)
HORS D'OEUVRES
Charred Eggplant Dip (Food & Wine)
Green Olive, Walnut and Pomegranate Dip (Food & Wine)
Butternut Squash and Tangelo Dip with Sage (Food & Wine)
Maple-Dijon Salmon Skewers (Food & Wine)
Chicken-Liver Mousse with Mascarpone (Food & Wine)
Ancho Chile Candied Bacon (Food & Wine)
GRAVY
Bacon-Shallot Gravy (Food & Wine)
Turkey Gravy (Martha Stewart Living)
Rich Turkey Gravy (Bon Appétit)
