This year, our chefs have created 6 air fryer recipes bursting with classic Fall flavors for the best Thanksgiving yet. From turkey roulade to sweet squash and cheesy gratin, we’ve got every plate in your dream dinner lineup covered.

Turkey Roulade

This turkey roulade makes a beautiful main dish for Thanksgiving, combining the flavor profiles of turkey and stuffing into one easy recipe. Celery, carrot, onion, and herbs are cooked inside the turkey, creating those classic Thanksgiving flavors we all know and love, while also making the turkey juicy and hearty.

Yields: 6-8 servings

Prep Time: 1 hour

Cook Time: 30 minutes

INGREDIENTS:

• 8 ounces pancetta, diced
• 3 tablespoons grapeseed oil, divided, plus more as needed
• 2 carrots, finely diced
• 2 leeks, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh Italian parsley, chopped
• ¼ cup dry white wine
• Salt & pepper, to taste
• 2 boneless & skinless turkey breasts
• 1 tablespoon Dijon mustard
• 1 cup panko breadcrumbs

Items needed:

• Sauté pan 
• Twine
• Quarter sheet pan or 9 x 13-inch roasting pan
• Probe thermometer

DIRECTIONS:

1. Place the pancetta in a cold sauté pan, then warm over medium heat. Cook the pancetta until the fat has been rendered and the pancetta is crisp. Then, transfer to a bowl.
2. Add 1 tablespoon of grapeseed oil to the pan. When the oil is hot, add the carrot and leeks and cook until softened, about 4 minutes.
3. Add the garlic and herbs and cook for 1 minute, then push the vegetables to one side of the pan.
4. Return the pancetta to the sauté pan, then add the white wine, scraping the bottom of the pan with a wooden spoon to release any bits stuck to the surface of the pan.
5. Simmer until wine is nearly gone, then season well with salt and pepper. Turn off the heat, transfer the mixture to a bowl and let it cool completely.
6. Place the turkey breast on a cutting board. Butterfly the breasts down the outside, so you wind up with a rough heart shape. Repeat with the second turkey breast.
7. Cover one turkey breast fully with plastic wrap, then use a meat tenderizer to pound the turkey out to about ½-inch to ¼-inch thick. The turkey should be completely even in terms of thickness and rectangular in shape.
8. Remove the plastic wrap and discard. Repeat with clean plastic wrap and the second turkey breast.
9. Brush the tops of the turkey breasts with the mustard, then sprinkle the breadcrumbs over the mustard.
10. Season the turkey breasts with salt and pepper, then spread the vegetable and pancetta mixture across the turkey.
11. Roll the turkey into a log, tightly tucking the filling into the center as you go. Finish by placing the turkey seam side down.
12. Tie with twine every 2 inches so it stays together.
13. Repeat with the second turkey breast.
14. Warm 2 tablespoons of grapeseed oil in a medium sauté pan over medium-high heat.
15. Season the outsides of the turkey roulades well with salt and pepper.
16. Sear the roulades on all sides until dark golden brown, then place onto a quarter sheet pan or roasting pan. When searing, the roulades will initially stick to the saute pan and release when they are ready to flip.
17. Select the Preheat function on the Cosori Smart Air Fryer Toaster Oven, set temperature to 375°F, then press Start/Pause.
18. Insert the sheet pan or roasting pan onto the wire rack, then insert the rack at low position into the preheated oven.
19. Select the Roast and Shake functions, adjust temperature to 375°F and time to 30 minutes, and press Start/Pause.
20. Flip the roulades halfway through the cook time. The Shake Reminder will let you know when.
21. Check the temperature of the roulades with a probe thermometer when the timer goes off. The centers should read 160°F.
22. Let the roulades rest for 10 minutes before slicing. Remove the twine, slice into rounds, and serve.

 

Sweet Potato, Kale, and Prosciutto Gratin

This cheesy gratin is a refreshing twist on sweet potato casserole. The kale and prosciutto bring out the savory notes of the sweet potato, while the nutmeg and cream add a subtle sweetness. Delicious nutty gruyere and fontina cheeses and the crunchy panko breadcrumbs add even more texture and flavor for a unique gratin you’ll want to make every year.

Yields: 6 servings

Prep time: 20 minutes

Cook time: 33 minutes

INGREDIENTS:

• 2 tablespoons unsalted butter 
• 2 shallots, sliced thinly
• 3 garlic cloves, minced
• 1 tablespoon fresh sage leaves, chopped
• 1 tablespoon fresh marjoram leaves, chopped
• 1 tablespoon fresh thyme leaves, chopped
• 2 cups heavy cream
• ½ teaspoon ground nutmeg
• 1 teaspoon kosher salt, plus more as needed
• 1 teaspoon black pepper
• ½ cup panko breadcrumbs
• 1 tablespoon olive oil
• 2 tablespoons Parmesan cheese, grated
• 2 sweet potatoes, sliced very thinly ( ⅛-inch)
• 1 bunch of lacinato kale, torn into 2-inch pieces, divided
• 4 slices prosciutto, torn into 2-inch pieces, divided
• ½ cup gruyere cheese, shredded, divided
• ½ cup fontina cheese, shredded, divided
• Cooking spray

Items Needed:

• 9 x 9-inch baking dish or 9-inch round dish

DIRECTIONS:

1. Select the Preheat function on the Cosori Smart Air Fryer Toaster Oven, adjust temperature to 365°F, then press Start/Pause.
2. Melt the butter in a medium saucepan over medium heat. Add the shallots and cook until softened, about 3 minutes.
3. Add garlic and herbs and cook for 30 seconds, stirring constantly.
4. Pour in the cream and nutmeg.
5. Simmer over low heat for 10 minutes, until reduced slightly. Season with salt and pepper, then turn off the heat.
6. Stir together the panko breadcrumbs, olive oil, and Parmesan in a small bowl. Set aside.
7. Spray the bottom of a 9 x 9-inch baking dish or 9-inch round dish with cooking spray.
8. Lay half the sweet potato slices down in an even layer, then top with half of the kale and half of the prosciutto.
9. Pour half of the cream mixture over the vegetables, then sprinkle half of the gruyere and fontina cheeses over the top.
10. Repeat with the remaining ingredients in the same order, then top with the breadcrumb mixture. Cover the dish tightly with aluminum foil when finished.
11. Place the baking dish on the wire rack at mid position in the preheated oven.
12. Select the Bake function, adjust temperature to 365°F and time to 30 minutes, then press Start/Pause.
13. Remove the aluminum foil after the timer goes off.
14. Select the Broil function, adjust temperature to 425°F and time to 3 minutes, then press Start/Pause.
15. Remove the dish from the oven and let cool for 10 minutes. Serve warm.

 

Farro and Shiitake Stuffed Acorn Squash

This stuffed acorn squash is not only delicious, but a perfect accent color for your fall-themed table. Sweet roasted acorn squash pairs perfectly with earthy farro and shiitake mushrooms, while dried cranberries and sweet onion add a bit of tart, sweet flavor. This recipe can also be made completely vegan by substituting the butter with vegan butter or olive oil for plant-based family members and guests.

Yields: 4 servings

Prep time: 25 minutes

Cook time: 40 minutes

INGREDIENTS:

• 2 small or medium acorn squash 
• Grapeseed oil, as needed
• Kosher salt & freshly ground black pepper, to taste
• 2 tablespoons unsalted butter or olive oil
• 8 ounces shiitake mushrooms, chopped
• 1 cippolini or sweet vidalia onion, finely chopped
• 1 leek, finely chopped
• ½ cup dried cranberries
• ⅓ cup pine nuts
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• ½ tablespoon fresh marjoram, chopped
• 2 cups farro, cooked

Items Needed:

• 9 x 13-inch or 9 x 9-inch roasting pan

DIRECTIONS:

1. Select the Preheat function on the Cosori Smart Air Fryer Toaster Oven, adjust temperature to 400°F, and press Start/Pause.
2. Cut the very ends of the acorn squash off so they sit steadily when turned on either end, then cut in half horizontally.
3. Use a spoon to scoop out the seeds. Discard all the seeds.
4. Rub the inside of the acorn squash with a small amount of grapeseed oil, then season with salt and pepper.
5. Place the squash cut side down into a roasting pan and insert at mid position into the preheated oven.
6. Select the Roast function, adjust the temperature to 400°F and the time to 30 minutes, then press Start/Pause.
7. Warm a medium sauté pan over medium-high heat. Add the butter and melt, then stir in the shiitake mushrooms and a pinch of salt.
8. Cook for 3-4 minutes, until the mushrooms are softened and lightly browned.
9. Add in the onion, leeks, cranberries, and pine nuts and cook for an additional 3-5 minutes, stirring often.
10. Add the garlic, herbs, and another pinch of salt. Cook until fragrant for about 1 minute.
11. Remove from the heat and transfer into a medium bowl.
12. Add the farro and stir to combine, then taste and adjust seasoning using salt and pepper.
13. Remove the squash from the oven.
14. Flip the squash over using tongs and fill with the farro and vegetable mixture.
15. Set the squash back into the roasting pan and place in the oven at mid position.
16. Select the Roast function, adjust temperature to 375°F and time to 10 minutes, then press Start/Pause.
17. Remove the squash from the oven. Let cool slightly, then serve warm.

 

Buttery Garlic Knots

These homemade buttery garlic knots are so simple to make, but they just might be the star of your Thanksgiving. Mixing garlic and butter directly into the dough infuses flavor inside the knots, while flaky sea salt on top brings out their satisfyingly crunchy texture. Best of all, they take only 7 minutes to bake in the air fryer.

Yields: 20 knots

Prep Time: 1 hour 45 minutes

Cook Time: 7 minutes

INGREDIENTS:

Dough:

• 2¼ teaspoons active dry yeast (1 packet)
• 1⅓ cups warm water (around 105°F)
• 1 tablespoon sugar
• 3½ cups all-purpose flour
• 2 teaspoons kosher salt
• 2 tablespoons unsalted butter, melted
• 2 tablespoons garlic, finely minced
• Olive oil, for coating

Topping:

• 2 tablespoons garlic, finely minced
• 5 tablespoons unsalted butter, melted
• Flaky sea salt, as needed
• 1 tablespoon Italian parsley, finely chopped

Items Needed:

• Stand mixer with dough hook attachment 
•  Bench scraper or knife
• Half sheet baking pan

DIRECTIONS:

1. Sprinkle the yeast over the warm water in a small bowl. Stir in the sugar, then let bloom for 5 minutes, or until foamy on top.
2. Combine the flour and salt in a stand mixer fitted with a dough hook.
3. Add the melted butter, garlic, and yeast mixture and knead on medium-low speed until the dough is smooth and elastic, about 5 to 7 minutes. Note: The dough should spring back when poked. If it’s still tough, knead for a bit longer until it is soft and springy.
4. Remove the dough from the mixer and form into a smooth ball. Coat the inside of a large bowl with olive oil, and place the dough into it.
5. Cover the bowl with plastic wrap and let proof in a warm place (ideal spots are inside the oven with the light on or on top of the refrigerator) for 1 hour. The dough should double in size.
6. Punch down the dough to release any air bubbles. Use a bench scraper or a knife to cut off 2-ounce portions of dough.
7. Roll each portion into a rope that measures 5-inches long and 1-inch in diameter.
8. Tie the rope carefully into a knot, then place on a half sheet pan. Repeat until all the dough is knotted.
9. Cover the knots with plastic wrap and return to a warm spot to proof for 30 minutes.
10. Select the Preheat function on the Cosori Smart Air Fryer, adjust temperature to 350°F, and press Start/Pause.
11. Stir together the garlic and melted butter in a small bowl to create the topping.
12. Brush the tops of the knots with the garlic and butter. Sprinkle each knot with a bit of flaky sea salt.
13. Place 6 knots in the inner basket of the air fryer.
14. Adjust temperature to 350°F and time to 7 minutes, then press Start/Pause.
15. Remove the knots from the air fryer and immediately brush with more of the butter and garlic mixture, then sprinkle with chopped parsley.
16. Bake the knots in batches until they are all done, then serve warm.

 

Crispy Brussels Sprouts with Gorgonzola Sauce, Apple, and Hazelnut

After trying out this recipe, you may never want plain brussels sprouts again. Mixing earthy brussels sprouts with the sweet granny smith apple and topping them with a tangy, rich gorgonzola sauce creates an explosion of flavors in the best way. With such a flavorful harmony, this familiar veggie is getting a huge upgrade this Thanksgiving.

Yields: 6 servings

Prep Time: 15 minutes

Cook Time: 14 minutes

INGREDIENTS:

• 1 pound brussels sprouts, trimmed & halved
• 1 teaspoon olive oil
• ½ teaspoon salt, plus more as needed
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 8 ounces gorgonzola cheese
• Black pepper, to taste
• 1 granny smith apple, julienned
• ⅓ cup hazelnuts, toasted & chopped
• 2 teaspoons lemon zest

DIRECTIONS:

1. Select the Preheat function on the Cosori Smart Air Fryer, adjust temperature to 375°F, and press Start/Pause.
2. Toss the brussels sprouts with olive oil and ½ teaspoon salt until coated.
3. Transfer the brussels sprouts to the baskets.
4. Adjust the temperature to 375°F and time to 7 minutes, select Shake to add a Shake Reminder, then press Start/Pause.
5. Shake the basket to rearrange the sprouts halfway through cooking. The Shake Reminder will let you know when.
6. Melt the butter in a medium saucepan over medium heat.
7. Whisk in flour and cook for 1 minute, just until the floury smell cooks off but before the roux begins to darken.
8. Add the milk slowly, whisking constantly as the sauce thickens.
9. Whisk in the gorgonzola and stir until it melts. The sauce should be thick and creamy.
10. Season to taste with salt and pepper.
11. Remove the brussels sprouts from the air fryer when finished.
12. Toss with the apples, then transfer to a serving bowl.
13. Drizzle with the gorgonzola sauce and top with the chopped hazelnuts and lemon zest before serving.

 

Apple and Pear Galette with Maple Bourbon Whipped Cream

This galette is the definition of a warm and comforting dessert. Its flaky, buttery, homemade crust and caramelized apple and pear filling will end any Thanksgiving on a happy note. The maple bourbon whipped cream adds the perfect final touch with a small bit of bitterness from the bourbon to soften the sweetness of the maple syrup and powdered sugar.

Yields: 2 galettes (8 servings)

Prep time: 45 minutes

Cook time: 17 minutes

INGREDIENTS:

For the crust:

• 2½ cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 8 ounces unsalted butter, cold, cubed
• 6 tablespoons ice water
• 1 egg, lightly beaten, for egg wash

For the filling:

• 1 tart apple, such as Granny Smith, Braeburn, or Honeycrisp
• 1 Bartlett or D’Anjou pear
• 3 tablespoons granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1 tablespoon vanilla bean paste
• 1½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground star anise
• ½ teaspoon ground nutmeg
• ½ teaspoon kosher salt

For the whipped cream:

• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• ½ tablespoon powdered sugar
• 2 tablespoons pure maple syrup
• 1 tablespoon bourbon

Items Needed:

• Food processor or pastry cutter
• Rolling pin

DIRECTIONS:

1. Combine the flour, salt, and sugar in a food processor fitted with the blade attachment. Pulse to combine. Note: If using a pastry cutter, combine the flour, salt, and sugar in a large bowl and stir to combine.
2. Add cold butter and pulse until the butter is crumbled into pea-sized pieces. Note: If using a pastry cutter, add the cold butter to the bowl, then use the pastry cutter to gently cut the butter into pea-sized pieces and combine it into the flour mixture.
3. Add the ice water slowly, 1 tablespoon at a time, pulsing in between each addition. Check the consistency of the dough after each addition, once it stays together when squeezed, stop adding water. Note: If using a pastry cutter, set the pastry cutter aside, then, using a spoon, stir in the cold water 1 tablespoon at a time until the dough sticks together when pressed between your fingers.
4. Turn the dough out onto a piece of plastic wrap and form into a disk.
5. Wrap the dough tightly in the plastic wrap and refrigerate for at least 30 minutes.
6. Slice the apple and pear into ⅛-inch thick pieces using either a knife or a mandoline.
7. Transfer the fruit to a medium-sized bowl and combine with the sugar, flour, butter, vanilla bean paste, cinnamon, ginger, star anise, nutmeg, and salt. Toss to coat the fruit well.
8. Select the Preheat function on the Cosori Smart Air Fryer, adjust temperature to 310°F, and press Start/Pause.
9. Remove the pie crust from the refrigerator, unwrap, and place on a lightly floured surface.
10. Cut the dough in half, then roll out each half with a rolling pin until it’s a little less than ¼-inch thick and roughly circle shaped.
11. Arrange half of the filling in the center of each respective crust; you can shingle the fruit pieces or just mound it. Leave a 1½-inch to 2-inch border around the edge, then fold that edge over the filling, folding every 2 inches or so to create a round crust.
12. Brush the crusts with the egg wash, then place one galette aside or chill until ready to bake.
13. Place one galette into the air fryer baskets.
14. Select the Bake function, adjust the temperature to 320°F and time to 17 minutes, then press Start/Pause.
15. Remove the galette from the air fryer with a large spatula when the timer goes off and set on a wire rack to cool. Repeat with the remaining uncooked galette.
16. Combine the heavy whipping cream, vanilla, and powdered sugar in a bowl or the bowl of a stand mixer fitted with the whisk attachment. Whip the cream until stiff peaks form then stir in the maple syrup and bourbon.
17. Serve the galette warm and in slices with a dollop of the whipped cream.