Best Thanksgiving Air Fryer Recipes

For this year’s Thanksgiving, we would like to share with you the secrets of healthy eating with a list of best Thanksgiving air fryer recipes. If you’re looking for a way to keep your holiday food tasty, but healthy, look no further!

Air-fryer Herb-Roasted Turkey with Stuffing

Active time: 45 minutes; Total time: 1 hour 30 minutes

Servings: six to eight



4 tablespoons (half a stick) butter, divided

1½ pounds sage sausage, removed from casing

1 onion, finely chopped (about 1 cup)

2 large stalks celery, finely chopped (about 1 cup)

4 cloves garlic, minced or grated, divided

1/8 cup minced fresh sage leaves (or 1 teaspoon dried sage leaves)

16 ounces (2 cups) low-sodium chicken or turkey broth, preferably homemade

2 whole eggs

20 ounces (about 1 loaf) high quality sandwich bread or soft Italian or French bread, stale or dried in the oven

¼ cup minced fresh parsley leaves

1 tablespoon minced fresh oregano leaves

Kosher salt and freshly ground black pepper

1 whole bone-in, skin-on turkey or turkey breast (3 to 5 pounds), patted dry



  1. Preheat the fryer to 392°F (200°C).
  2. In a large Dutch oven, melt 2½ tablespoons of butter over medium high heat until the foam subsides (don’t let it brown). Add the sausage and mash it until broken up into fine pieces. Cook, stirring frequently, for about 8 minutes, or until very little pink bits remain. Add the onions, celery, garlic and sage and cook, again stirring frequently, about 10 minutes, or until the veggies soften. Remove from heat and add half of the chicken stock.
  3. Whisk the remaining chicken stock, eggs and about two tablespoons of parsley in a medium bowl until homogenous. Slowly pour the egg mixture into the sausage mixture, constantly stirring with a wooden spoon.
  4. Fill the turkey with stuffing (there should be just enough for the turkey, but feel free to stuff a sea bass if some remains).
  5. Carefully separate the skin from the meat using a spoon. In a small bowl, combine the remaining butter with what’s left of parsley and oregano. Add kosher salt and freshly ground pepper to taste, then stir until homogenous. Rub the mixture evenly over and under the skin.
  6. Put the turkey in air-fryer, and roast for about 40–45 minutes, or until the skin is brown and crisp and the thickest part near the bone registers 145°F to 150°F (60°C to 65°C) on a thermometer. Let it cool for about 20 minutes, and serve.


Air-fryer Mashed Potato Croquettes with Parmesan Cheese

Total time: 1 hour 30 minutes

Servings: four to six



7 oz. (300g) starchy potatoes, peeled and cubed

1 egg yolk

2 oz. (just over 50g) Parmesan cheese, grated

2 tablespoons flour

2 tablespoons chives, finely copped

Pepper and salt (for seasoning)


2 tablespoons vegetable oil

2 oz. (about 50g) bread crumbs



  1. Boil the potato cubes in salted water for about fifteen minutes, or until they soften up. Drain them, then mash to your liking. Some prefer finely mashed and creamy, others leave a few chunks here and there. Leave the mashed potato to cool (an hour should do the trick).
  2. Add the egg yolk, grated cheese, flour and finely chopped chives to the mashed potato. Season with pepper, salt and nutmeg.
  3. Preheat the air fryer to 200°C (392°F).
  4. Mix the bread crumbs and vegetable oil. Shape your croquettes and roll them in the mix (oiled bread crumbs).
  5. Air-fry for about 4–6 minutes per batch.

Air-fryer Roasted Brussels Sprouts


Total time: 1 hour

Servings: four to six



1½ pounds (700g) Brussels sprouts, ends trimmed and yellow leaves removed

3 tablespoons olive or vegetable oil

1 teaspoon kosher salt

½ teaspoon black pepper, freshly ground



  1. Preheat the air-fryer to 392°F (200°C).
  2. In a medium bowl, place the trimmed Brussels sprouts, oil and salt and ruffle about using your hands to coat.
  3. Place the sprouts in the air-fryer, and roast for 30 to 45 minutes.

Air-fryer Mini Apple Pies


Total time: 1 hour 20 minutes

Servings: four



2 pastries for 9-inch single crust pies

3 cups Granny Smith apple, diced

2 tablespoons instant tapioca

½ cup white sugar

Lemon juice

1/8 teaspoon nutmeg, ground

¼ teaspoon cinnamon, ground



  1. Preheat the fryer to 392°F (200°C).
  2. Cut four 6-inch rounds out of the pie crusts, then fit them into 4 5-inch mini pie-dishes. Cut the remaining crust into 1/8-inch strips and set aside.
  3. In a medium bowl, mix the ingredients until homogenous and let it stand for five minutes to soften the tapioca. Spoon the mixture into pie molds. Use the dough-strips to weave a lattice crust on top of each pie, pinching them to the bottom crust.
  4. Bake for about 30 minutes.
  5. Cool before serving.