With less than a week to go until Thanksgiving Day, the countdown is on. If you’re looking to try a new dish or just need a quick and simple recipe, the Yahoo team has got you covered.

Below we've compiled a list of Thanksgiving recipes that Yahoo journalists swear by for the holiday season.

Baked salami

It’s been so long since I first made baked salami as a Thanksgiving appetizer that the recipe I originally used is no longer available online. But it’s so simple you don’t really need a recipe. You get one or two large salamis — preferably kosher beef, but whatever you can find will work. Preheat the oven to 300°F while you partially slice the salamis into about ¼-inch slices. I like to slice them almost all of the way, just so they’re still intact at the bottom. Then you mix Dijon mustard and apricot preserves — a jar of each — in a bowl. Place the salami in a baking dish and about a fourth or half of the mustard-apricot mixture over the salami, making sure to get it between each of the slices. Then you bake the salami in the oven for about 45 minutes to an hour, so the sauce caramelizes on the outside. Then you can cut the salami into smaller slices to serve with toothpicks along with the remaining sauce for dipping. This recipe was such a surprise hit at my family Thanksgiving, I have been asked to make it every year since.

—Caitlin Dickson

Cheesy mushroom bread

Full disclosure: I only discovered this cheesy mushroom bread recipe in the past couple of years, but it’s so delicious that it’s now my go-to for seasonal gatherings (invite me to a non-seasonal gathering and I’ll be carrying a bowl of Alison Roman’s spicy labneh dip). This pretty much amounts to slicing up a loaf of bread, gently tucking in slices of Swiss cheese and dumping a pot of mushrooms and butter (so much butter) over it before popping it in the oven. Each piece of bread soaks up so much flavor, and the only real challenge is not carb-loading too much before dinner or your turkey will go untouched.

—Erin Donnelly

Corn soufflé

“Oh my God, what’s in this?” “This is incredible” and “How is this so good?” are just a few of the types of comments I receive every time I bring this corn soufflé from the Hungry Bluebird to a holiday function. It’s got six ingredients, including two different styles of canned corn, boxed corn muffin mix and sour cream (the ingredient I think is key to this being so delicious). You mix all the components in a baking dish, and in just under an hour you’ll have an elevated take on traditional cornbread. I’ve been making this specific recipe for years, and I swear there are never any leftovers — and your friends and family will be asking you for the recipe before the night is over.

—Nicole Darrah

Potatoes au gratin

My mom did not delight in cooking, except during the holidays, when she went all out with decadent recipes like potatoes au gratin. I use her handwritten recipe, but this one is similar. A generous sprinkling of dill (I prefer fresh, or a mixture) between each layer of potatoes and plenty of Dijon mustard balance out the rich Gruyère and cream. This dish is super easy — it just requires some, let’s say, meditative time slicing potatoes (I highly recommend a mandolin to prevent kitchen carnage). Layer it all in a baking dish and watch it bubble and brown to perfection in the oven.

—Natalie Rahhal

Sweet potato casserole

Growing up, the sweet potato casserole was a family favorite, offering a fantastic alternative to just regular mashed potatoes. The marshmallows on top — nice and gooey, and best when using the jumbo-size — was a little bonus treat to bites of turkey too. This is a great foundation recipe that can be modified to your tastes; we often added a bit of pineapple and chopped pecan to the mix before baking as well. This dish can also easily be altered to use vegan marshmallows too — no one should be left out on Thanksgiving!

—Ryan Miller

Lemon meringue cream pie

Every year we do a pie competition with friends and family, and the only time I’ve ever won was with a dessert that’s not Thanksgiving-y at all — but that’s exactly why everyone loves it. It’s a bright, refreshing lemon meringue ice cream pie that cuts through all the heaviness on the table, a total crowd-pleaser for adults and kids, and the best part is you can make it a day ahead. Trust me, it’s the palate cleanser your apple-and-pumpkin-pie-fatigued guests didn’t know they needed. You can either make the buttery pecan-crumb crust or buy one. (I usually opt for the latter option and have had no complaints!) Here's a link to the Food.com recipe.

—Taryn R.

Razzleberry pie

Not a fan of pumpkin pie? This razzleberry pie recipe is a crowd-pleaser in my family and easy enough for young kids who really want to help. The “razzle” is a mixture of raspberries, blueberries and blackberries. The recipe calls for frozen berries, which are a more cost-effective option. I’ve also used fresh berries and thought the pie tasted better, but to each their own. A box of two pie crusts (really, who cares if they’re not made from scratch), add some sugar, cornstarch and, voilà, you’re a star baker.

—Kate Murphy

Slow cooker apple crisp

I love this slow-cooker apple crisp recipe. It’s far easier than making a pie but still has that delicious cinnamony apple flavor I always crave around this time of year. Simply chop apples, coat them in sugar, then layer them with a crisp topping made with flour, white and brown sugar, oats and a very generous amount of butter. Set it in the slow cooker for two hours or so, and be sure to have a really great vanilla ice cream to enjoy alongside it when it’s ready — I always go with Häagen-Dazs.

—Kaitlin Reilly