I've cooked over 1,000 Ina Garten recipes. Here are my 10 favorites for Thanksgiving.

"Cook Like a Pro," page 24

When guests arrive, I love to kick things off with a seasonal cocktail.

So many sangrias can be cloyingly sweet, but Ina's autumnal recipe is a perfectly balanced mix of cabernet sauvignon, apple cider, apple and pear brandy, and cinnamon syrup.

Even better, you can make it days ahead of time to allow the flavors to meld. Be careful, though, as Ina's drinks pack a punch.

"Barefoot Contessa Back to Basics," page 109

I'd always preferred dark-meat turkey … but then I tried this roulade.

It's a deboned turkey breast packed with a cranberry, sausage, and fig stuffing that's rolled, baked, and sliced.

With this recipe, you don't need to carve an entire bird as your guests arrive. But if you're going with a full bird, I'd suggest Ina's Accidental Turkey — the dry-brined method is a game changer!

"The Barefoot Contessa Cookbook," page 158

Ina's truffle mashed potatoes are an absolute favorite of mine but Ina's Parmesan smashed potatoes are my go-to when I'm planning to smother my spuds in gravy.

One big perk of this recipe is getting to skip the annoying task of peeling potatoes. The potatoes also contain sour cream, which adds a nice tang as the Parmesan takes these to the next level.

"Make It Ahead," page 103

I joke that I make extra of this gravy to sip on while making the rest of the Thanksgiving meal — it's that good.

It can be made days in advance and then rewarmed with the turkey drippings the day of the big meal.

Even without the drippings, it's a fabulous gravy.

"Foolproof," page 188

For years, I never fully appreciated the appeal of dressing or stuffing. Sure, it was good, but with so many delicious Thanksgiving sides, I often only grabbed the smallest amount of it.

That changed when Ina introduced me to bread pudding — stuffing's moister, much more flavorful cousin.

Of Ina's savory bread puddings, this mushroom-and-leek version is my favorite.

"Barefoot Contessa Back to Basics," page 158

I take back all the bad things I said about butternut squash growing up.

It makes for a dreamy side dish when paired with pancetta, maple syrup, and sage in this recipe.

"Parties," page 189

Ina's popovers are impressively puffy and can skew sweet or savory. You can serve them with jam or gravy.

The key is getting the popover pan as hot as possible before adding the batter — I usually heat the pans for 10 minutes rather than the two minutes Ina recommends.

Food Network

If you grew up in the '80s or '90s there is a good chance you hated Brussels sprouts, which were almost always boiled and never delicious.

Now, they're one of my favorite veggies and nothing complements them better than a little bacon or pancetta and syrupy balsamic vinegar.

For this recipe, I suggest using a food processor to shred your sprouts quickly.

"The Barefoot Contessa Cookbook," page 188

Pecan pie was a must at Thanksgiving until I discovered these.

Ina swaps the pie dough for a shortbread crust and tops it with a chewy, crunchy pecan mixture with a hint of orange.

Go ahead and gild the lily by dipping the squares in the optional chocolate. This recipe yields a lot of bars — I usually cut it in half and make the dessert in a 9-inch by 13-inch casserole dish.

"Barefoot Contessa at Home," page 180

Forget the pumpkin pie this year and make this show-stopping, light-as-air treat.

The ethereal pumpkin mousse layered with whipped cream and spicy, crunchy crumbled ginger cookies is the perfect cap to an otherwise heavy meal.