6 Classic Thanksgiving Favorites with Delicious New Twists!

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Bring classic Thanksgiving favorites to your holiday table. Explore traditional Thanksgiving recipes and find inspiration for a feast worth gathering around!

These classic Thanksgiving favorites bring all those familiar holiday flavors together, with thoughtful little changes that give every dish a reason to be remembered!

Expect peppery orange butter, a spoonful of apple butter where you might not expect it, and a crunchy casserole topping worth negotiating over before anyone starts serving!

Classic Thanksgiving Favorites

1. Orange and Black Pepper Roast Turkey with Shallot Gravy

This roast turkey gets its character from orange zest, cracked black pepper, and thyme tucked into softened butter, so every slice tastes fragrant without turning sweet.

Shallots soften beneath the bird, catching flavorful drippings that become a rich, gently textured gravy.

I would keep most of that gravy in a warm pitcher on the side, because crisp skin deserves a few minutes of appreciation before somebody enthusiastically pours gravy over everything!

Servings: 10 to 12, depending on appetites and side dishes

Hands-on time: About 45 minutes
Roasting time: Approximately 3 to 3¾ hours
Resting time: 30 to 40 minutes
Plan ahead: Allow 12 to 24 hours for dry brining, plus thawing time if needed

Ingredients

1 whole turkey, 12 to 14 pounds, fully thawed, with neck and giblets removed

Choose a turkey without added salt solution for the dry brine as written. If your bird is labeled kosher, self-basting, or already brined, omit the measured dry-brine salt and refrigerate uncovered overnight before continuing.

2 tablespoons fine sea salt, about 36 g, for an unbrined turkey
8 tablespoons unsalted butter, softened
1 tablespoon finely grated orange zest
2 teaspoons coarsely ground black pepper
2 tablespoons fresh thyme leaves
6 medium shallots, peeled and halved lengthwise
4 to 5 cups unsalted turkey or chicken stock, divided, plus hot water if needed
4 tablespoons reserved turkey fat or additional unsalted butter, for gravy
⅓ cup all-purpose flour, about 40 g
2 tablespoons fresh orange juice
1 teaspoon apple cider vinegar, optional
Additional salt and pepper, to taste, for gravy

How to Make It

1. Start with a completely thawed turkey, allowing roughly three to four days in a refrigerator set at 40°F or below for a bird this size. Pat it thoroughly dry with paper towels without rinsing, then sprinkle measured salt evenly over breasts, legs, back, and a little inside its cavity.

Set it breast-side up on a rack inside a rimmed roasting pan and refrigerate uncovered on a low shelf for 12 to 24 hours, positioned so raw juices cannot drip onto other food. This advance seasoning also gives surface moisture time to dry, which helps skin brown. Turkey thawing and roasting guidance

2. Heat your oven to 325°F (165°C), with a rack in its lower third. Mix softened butter with orange zest, pepper, and thyme, then gently loosen skin over each breast with your fingers, working slowly so it stays intact.

Spread about 6 tablespoons flavored butter beneath breast skin and rub remaining butter over legs and outer skin; tuck wing tips underneath and leave legs loosely positioned rather than tying them tightly together. Keep the cavity empty so air can circulate.

3. Scatter shallots beneath the roasting rack and pour 1 cup stock into the pan, then roast turkey breast-side up for approximately 3 to 3¾ hours. Check after about 90 minutes and loosely cover breast skin with foil if it is already richly golden; if pan juices are drying into a dark sticky film, add ½ cup hot water.

Resist opening your oven every 15 minutes for basting, since repeated heat loss makes timing less predictable.

4. Begin checking internal temperature around 2¾ hours, inserting a thermometer into the thickest part of each breast and innermost parts of thighs and wings without touching bone. Every checked location must reach at least 165°F (74°C) before turkey comes out; if breasts are ready first, keep them loosely shielded while legs finish.

Timing is a planning guide, and your thermometer makes the final decision. Transfer turkey to a carving board and rest for 30 to 40 minutes with foil loosely draped over it. Safe turkey temperatures

5. While turkey rests, pour drippings into a heatproof jug or fat separator and scoop softened shallots into a bowl. Separate fat from cooking juices, reserve 4 tablespoons fat if using it, and combine up to 1 cup defatted juices with enough unsalted stock to make 4 cups liquid.

Taste a small cooled spoonful before proceeding, because brined drippings can be salty; if necessary, use fewer drippings and more stock while keeping that 4-cup total.

6. Heat reserved fat or additional butter in a saucepan over medium heat, whisk in flour, and cook for 2 minutes until it smells lightly toasted. Add liquid a little at a time, whisking smooth after each addition, then mash shallots with a fork and stir them in.

Simmer gently for 8 to 12 minutes, stirring often, until gravy coats a spoon but still pours easily; stir in orange juice, season to taste with salt and pepper, and add optional vinegar only if it needs a brighter finish. Add more stock by the tablespoon if it thickens too far while waiting.

Serving Suggestions

Remove each breast from its breastbone and slice across the grain, then arrange slices beside thigh and drumstick portions on a warm platter.

Spoon a little gravy alongside, pass the rest separately, and serve with leek mashed potatoes and tart cranberry sauce. That combination gives you rich, buttery, and bright flavors in the same forkful!

2. Sour Cream Mashed Potatoes with Golden Leek Butter

These potatoes are creamy and gently tangy, with tender leeks folded through them and a buttery golden swirl across their surface.

Cooking leeks slowly brings out their sweetness, which balances sour cream without needing cheese or a mountain of extra seasoning.

My advice is to leave a few small potato pieces if you like a homemade texture, because dinner does not need to be delayed over one harmless lump!

Servings: 8

Hands-on time: About 25 minutes
Total time: About 50 to 55 minutes

Ingredients

3 pounds Yukon Gold potatoes, peeled and cut into 1½-inch pieces
2 medium leeks, white and light green parts only, thinly sliced, about 2 cups
8 tablespoons unsalted butter, divided
2 tablespoons water, plus more if needed for leeks
1 small garlic clove, finely grated
1 teaspoon fresh thyme leaves
¾ cup whole milk, plus up to ¼ cup more as needed
¾ cup full-fat sour cream
1 teaspoon fine sea salt, plus 1 tablespoon for potato cooking water
½ teaspoon freshly ground black pepper
1 tablespoon chopped chives, optional, for serving

How to Make It

1. Put potato pieces in a large pot, cover with cold water by about an inch, and add 1 tablespoon salt. Bring to a boil over medium-high heat, then lower heat to a steady simmer and cook for 15 to 20 minutes after simmering begins.

Check a larger piece with a thin knife, which should slide through its center without resistance; potatoes that are soft outside but firm inside will never mash evenly, however determined you feel.

2. While potatoes cook, swish sliced leeks in a large bowl of cold water and lift them out with your hands, leaving grit behind instead of pouring it back over your vegetables. Melt 4 tablespoons butter in a skillet over medium-low heat, add drained leeks and 2 tablespoons water, and cover for 8 minutes.

Uncover and cook for another 10 to 12 minutes, stirring occasionally, until soft with golden edges; reduce heat if browning happens before they soften, or add a teaspoon of water if they catch.

3. Stir garlic and thyme into leeks and cook for 1 minute, just until fragrant, then remove from heat and set aside about one-third for topping. Warm milk with remaining 4 tablespoons butter in a small saucepan over low heat until butter melts and milk feels hot but is not boiling.

Take it off heat and stir in sour cream, which gently warms it before it meets potatoes.

4. Drain potatoes thoroughly, return them to their warm pot over low heat, and gently shake for 1 to 2 minutes until their surfaces look dry and a little chalky. Don’t skip this step, because trapped water dilutes both flavor and texture!

Turn off heat, mash with a hand masher or pass through a ricer, and avoid a blender or food processor, which can turn potatoes gluey very quickly.

5. Fold in warm dairy mixture in two additions, followed by 1 teaspoon salt, pepper, and the larger portion of leeks. Stop stirring as soon as everything is combined, then lift a spoonful to judge texture; it should settle softly instead of staying in a stiff mound.

Add extra warm milk a tablespoon at a time if needed, taste before adding more salt, and transfer to a warm serving bowl with reserved buttery leeks spooned over top.

Serving Suggestions

Scatter with chives if using, and serve beside turkey with enough gravy nearby for enthusiastic spooning.

For a short wait, set the covered bowl over barely simmering water for up to 30 minutes, making sure its base stays above the water, and fold in a little warm milk just before serving if potatoes have firmed up.

3. Sage Stuffing with Caramelized Onions and Apple Butter

Apple butter gives this stuffing a mellow fruitiness that settles into sourdough, sweet onions, and fresh sage without leaving large pieces of fruit in every bite.

Its center stays tender, while exposed bread corners turn crisp and buttery, which is exactly why I would choose a wide baking dish here.

Everybody claims they only want a small helping until they spot an especially golden corner!

Servings: 8 to 10

Hands-on time: About 35 minutes
Total time: About 2 hours to 2 hours 15 minutes, with bread drying and onion cooking done together
Baking dish: 9-by-13-inch dish, approximately 3 quarts

Ingredients

1 pound sourdough bread, cut into 1-inch cubes, about 12 loosely measured cups
8 tablespoons unsalted butter, divided, plus a little for greasing

Use thick, smooth apple butter rather than applesauce, which has more water and a less concentrated flavor. Choose a plain or lightly spiced variety so sage remains easy to taste.

3 medium yellow onions, about 1¼ pounds total, thinly sliced
3 large celery ribs, diced, about 1½ cups
2 tablespoons finely chopped fresh sage
2 teaspoons fresh thyme leaves
3 tablespoons unsweetened apple butter
3 to 3½ cups low-sodium chicken or vegetable stock, divided
2 large eggs
½ teaspoon fine sea salt, plus more if needed
¾ teaspoon freshly ground black pepper

How to Make It

1. Heat your oven to 300°F (150°C) and spread bread cubes across two rimmed baking sheets so they are not piled on top of one another. Bake for 30 to 40 minutes, tossing halfway through, until cubes feel dry all the way through but are only lightly colored.

Break one open to check, because a crisp outside can hide a soft middle; properly dried bread absorbs broth more evenly and is less likely to collapse into a heavy paste.

2. Meanwhile, melt 6 tablespoons butter in a wide skillet over medium-low heat and add onions with the measured salt. Cook for 35 to 45 minutes, stirring every few minutes, until soft and richly golden, adding a tablespoon of water whenever browned bits begin sticking before onions are ready.

Give them extra time if needed, because pale, softened onions will taste different from properly browned ones, and turning up heat usually gives you burnt edges instead of sweeter flavor.

3. Stir celery into onions and cook for 8 to 10 minutes until it loses its raw crunch, then add sage and thyme for the final minute. Transfer this mixture to a very large bowl and let it cool for about 10 minutes so it is warm rather than hot when eggs are added. Increase oven temperature to 350°F (175°C) and lightly butter your baking dish.

4. Whisk apple butter into 2½ cups stock, taste that mixture before adding raw eggs, and adjust salt only if it needs it. Whisk in eggs and pepper, add dried bread to cooled onions, and pour stock mixture over everything while folding gently with a broad spatula.

Let it stand for 10 minutes, then add another ½ to 1 cup stock in small additions according to how much bread absorbs.

5. Press a cube gently between your fingers to check moisture: it should feel soft through its center and hold together, without releasing a puddle of liquid. If a few pieces still have hard, dry centers, splash stock directly over those spots rather than soaking the entire bowl again.

This little check matters more than forcing every loaf to accept exactly the same amount of broth, because sourdough varies considerably in density and dryness.

6. Spoon mixture into your prepared dish without packing it down, dot with remaining 2 tablespoons butter, and cover with foil. Bake for 25 minutes, uncover, then bake for another 20 to 30 minutes until edges are browned and the center reaches 165°F (74°C).

If top colors before the middle is ready, replace foil loosely and continue baking; rest for 10 minutes before serving so portions scoop neatly without becoming compressed.

Serving Suggestions

Serve with orange-pepper turkey and a modest spoonful of gravy, leaving some crisp bread exposed. Cranberry sauce is especially good beside this stuffing, since its tartness balances sweet onions and apple butter without making the plate taste sugary.

4. Green Bean Casserole with Dijon Cream and Cheddar Cracker Crunch

Fresh green beans, browned mushrooms, and a creamy Dijon sauce give this casserole plenty of flavor before its topping even arrives. Crushed cheddar crackers mixed with crispy onions add a salty, cheesy crunch that stays distinct from tender beans underneath.

I would keep the sauce fairly thick before baking, because vegetables release moisture, and nobody has ever requested a casserole with a surprise puddle at the bottom!

Servings: 8 to 10

Hands-on time: About 35 minutes
Baking time: 30 to 35 minutes
Total time: About 1 hour 15 minutes
Baking dish: 9-by-13-inch dish, approximately 3 quarts

Ingredients

2 pounds fresh green beans, trimmed and cut into 2-inch pieces
1 pound cremini mushrooms, sliced about ¼ inch thick
4 tablespoons unsalted butter, divided, plus a little for greasing
1 medium shallot, finely chopped
2 garlic cloves, minced
¼ cup all-purpose flour, about 30 g
1½ cups whole milk
1 cup low-sodium chicken or vegetable stock
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce, optional
½ teaspoon fine sea salt, plus 2 teaspoons for blanching water
½ teaspoon freshly ground black pepper
1½ cups packaged crispy fried onions
¾ cup coarsely crushed cheddar crackers, measured after crushing

If preparing a vegetarian casserole, use vegetable stock and omit Worcestershire sauce or choose a vegetarian version, since many standard varieties contain anchovies.

How to Make It

1. Heat your oven to 375°F (190°C), butter your baking dish, and bring a large pot of water to a boil with 2 teaspoons salt. Add green beans and cook for 4 to 5 minutes until bright green and just beginning to soften, then transfer immediately to a bowl of ice water.

Once cool, drain and spread across clean kitchen towels, patting them dry carefully; water clinging to beans will undo your work when you make the sauce.

2. Melt 1 tablespoon butter in a large skillet over medium-high heat and add half the mushrooms in a fairly even layer. Leave them alone for about 3 minutes before stirring, then cook for another 4 to 5 minutes until their released liquid evaporates and edges brown.

Transfer to a plate and repeat with another tablespoon butter and remaining mushrooms, because crowding a full pound into one small pan encourages steaming instead of browning.

3. Lower heat to medium, add remaining 2 tablespoons butter and chopped shallot, and cook for 2 to 3 minutes until softened. Stir in garlic for 30 seconds, sprinkle in flour, and cook while stirring for 1 minute.

Slowly whisk in milk followed by stock, scraping up golden bits from your skillet, then simmer gently for 4 to 6 minutes until sauce coats a spoon and a line drawn through it stays visible briefly.

4. Stir in Dijon, optional Worcestershire sauce, measured salt, and pepper, then return mushrooms to the skillet. Taste before adding extra salt, remembering that both toppings bring their own seasoning, and fold in thoroughly dried green beans until evenly coated.

If your skillet feels crowded, combine everything in a large bowl instead; trying to stir over a dangerously full rim is an unnecessary Thanksgiving activity.

5. Transfer to your baking dish, spread evenly, and bake uncovered for 20 to 25 minutes until sauce bubbles around edges and beans are tender when pierced. Mix crispy onions with crushed crackers, keeping some cracker pieces about pea-sized so you get a varied crunch, then scatter across the casserole.

Return to the oven for 8 to 10 minutes, checking after 5 minutes and loosely shielding with foil if onions darken too quickly.

6. Let the casserole stand for 5 to 10 minutes before serving, which allows sauce to settle around beans rather than running straight onto plates. Keep it uncovered during this short rest so steam can escape instead of softening your carefully prepared topping.

Serving Suggestions

Scoop from the bottom of the dish so each portion includes mushrooms, beans, and plenty of topping.

Serve alongside mashed potatoes and turkey, or pair with roasted squash and stuffing for a vegetable-focused plate. Add the crunchy topping only for its final bake if preparing components ahead.

5. Cranberry Sauce with Roasted Red Grapes and Vanilla

Roasted grapes bring jammy sweetness to sharp cranberries, while a small splash of vanilla softens their tart edges without making this taste like dessert sauce.

You still get that bright cranberry flavor a rich Thanksgiving plate needs, but with juicy little pieces that make each spoonful more interesting.

I would leave some cranberries intact rather than crushing everything smooth, especially when serving this beside sliced turkey.

Servings: About 10, at roughly ¼ cup each

Yield: Approximately 2½ cups
Hands-on time: About 15 minutes
Cooking time: About 30 minutes, with roasting and simmering overlapping
Cooling time: About 30 minutes, plus at least 2 hours chilling

Ingredients

1½ cups seedless red grapes, about 225 g, halved lengthwise
1 bag fresh or frozen cranberries, 12 ounces
⅔ cup granulated sugar, plus up to 2 tablespoons more to taste
½ cup water
⅛ teaspoon fine sea salt
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice, or less to taste

How to Make It

1. Heat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment rated for that temperature. Spread grape halves in a single layer and roast for 18 to 22 minutes until skins wrinkle and released juices look sticky, with a few browned spots.

Check early if using a dark pan, because grape juice can move from concentrated and delicious to bitter and burnt surprisingly quickly.

2. While grapes roast, rinse fresh cranberries and discard any that are soft or damaged, then place them in a medium saucepan with ⅔ cup sugar, water, and salt. Frozen berries can go straight into the pan without thawing.

Bring to a simmer over medium heat, reduce heat slightly, and cook for 10 to 12 minutes, stirring occasionally, until most berries burst and liquid starts to look glossy.

3. Scrape roasted grapes and their juices into cranberries and simmer for another 3 to 5 minutes, stirring gently so some fruit pieces remain. Drag a spoon across the bottom of the pan.

Sauce should briefly part before flowing together again, rather than staying separated like a thick paste. It will firm up considerably as it cools, so stop cooking while it still looks a little looser than you want to serve.

4. Remove from heat and stir in vanilla, lemon zest, and 1 teaspoon lemon juice. Let a small spoonful cool before tasting, then add more lemon juice if it needs brightness or a little extra sugar if your cranberries are especially sharp.

Stir added sugar into sauce while it is still hot enough to dissolve, and remember that this sauce should retain some tartness to balance buttery side dishes.

5. Transfer to a shallow heatproof container and cool for about 30 minutes, then cover and refrigerate for at least 2 hours. Stir before serving, adding a teaspoon of water at a time only if it has become firmer than you prefer.

Making it a day ahead gives you a fully chilled sauce and one fewer saucepan to manage during dinner preparations!

Serving Suggestions

Serve chilled or take out a small bowl shortly before dinner to soften its chill.

Spoon beside turkey, tuck into leftover turkey sandwiches, or serve a little with sharp cheddar and crackers while everyone waits for dinner. Keep extra sauce refrigerated until needed.

6. Pumpkin Pie with Toasted Oat Crust and Maple Sour Cream

Silky pumpkin custard, warm spices, and a buttery graham cracker crust become even more inviting when toasted oats add a gentle nuttiness underneath.

For flavor, I would finish each slice with maple sour cream, whose tang keeps every forkful lively after a rich dinner, even when somebody has already announced that they could not possibly eat another bite!

Servings: 8

Hands-on time: About 30 minutes
Total baking time: 60 to 75 minutes
Cooling and chilling time: About 1½ hours cooling, plus at least 4 hours chilling
Pie pan: A 9-inch metal pie pan at least 1½ inches deep

Ingredients

For the Crust:

½ cup old-fashioned rolled oats, about 45 g
1 cup finely crushed graham crackers, about 120 g
2 tablespoons packed light brown sugar
¼ teaspoon fine sea salt
6 tablespoons unsalted butter, melted

For the Filling:

1 can pure pumpkin purée, 15 ounces, not pumpkin pie filling
⅔ cup packed light brown sugar
2 large eggs plus 1 large egg yolk
1 cup evaporated milk, not sweetened condensed milk
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon fine sea salt
1 teaspoon vanilla extract

For the Maple Sour Cream:

¾ cup full-fat sour cream
2 tablespoons pure maple syrup
½ teaspoon vanilla extract

How to Make It

1. Heat your oven to 350°F (175°C). Put oats in a dry skillet over medium-low heat and toast for 5 to 7 minutes, stirring frequently, until they smell nutty and show a few golden edges. Let them cool for about 5 minutes, then pulse in a food processor into a fine, sandy meal; large flakes make a more fragile crust, so check texture before moving on.

2. Combine ground oats, graham cracker crumbs, brown sugar, and salt, then stir in melted butter until everything resembles evenly damp sand. Press across the base and up the sides of your pie pan using the flat bottom of a measuring cup, keeping thickness as even as possible and avoiding a heavy ridge where sides meet the bottom.

Press firmly enough to hold together without compacting it into a hard slab, bake for 10 minutes, and cool for 10 minutes while preparing filling.

3. Whisk pumpkin with brown sugar until smooth, then add eggs and extra yolk, mixing just until combined. Stir in evaporated milk, cinnamon, ginger, nutmeg, cloves, salt, and vanilla, using a steady hand rather than vigorous whipping so you do not introduce lots of air bubbles.

Scrape around the bottom of your bowl to catch any concentrated pumpkin or sugar hiding beneath the mixture.

4. Set your pie pan on a room-temperature rimmed baking sheet and pour filling into the partly cooled crust, leaving at least ¼ inch below its rim. If your pan runs smaller than expected, bake any extra filling separately in a small oven-safe ramekin rather than overfilling.

Bake on the middle rack for 50 to 65 minutes, beginning to check around 45 minutes, and protect exposed crust edges with narrow strips of foil if they brown too quickly.

5. Gently nudge the baking sheet with an oven mitt and watch the center of your pie: outer filling should be set, while a central area about 2 inches wide should tremble gently without making liquid waves. An instant-read thermometer inserted into the center should read about 175°F (79°C).

Remove it at that point instead of waiting for an entirely rigid surface, because continued cooking as it cools helps finish setting the custard; baking until every bit stops moving can leave a dry, cracked filling. Pumpkin pie doneness guidance

6. Cool on a wire rack for about 1½ hours, then refrigerate for at least 4 hours or overnight before slicing. Get it into the refrigerator within 2 hours of baking even if it still feels slightly warm, and cover once cold to limit condensation on its surface.

Mix sour cream with maple syrup and vanilla, refrigerate separately, and give it a quick stir before serving. Guidance on refrigerating pumpkin pie

Serving Suggestions

Cut with a sharp knife, wiping between slices, and slide a thin pie server fully underneath each wedge to support its crumb crust. Add a generous spoonful of maple sour cream at serving time and offer coffee or hot tea alongside.

Keeping topping separate also lets guests decide whether they want a small dab or a much more enthusiastic amount!

How to Prepare This Thanksgiving Menu Ahead!

Make cranberry sauce and pumpkin pie one or two days ahead, keeping both refrigerated, and dry bread cubes ahead of time so stuffing starts with one task already finished.
Once your turkey is fully thawed, dry-brine it the day before roasting. You can also cook stuffing onions and prepare green beans and mushroom sauce that day, cooling and refrigerating components separately; add eggs and stock to stuffing only when you are ready to assemble and bake.
If using one oven, you can fully bake stuffing the day before and refrigerate promptly, leaving oven space available for turkey on Thanksgiving Day.
While turkey rests, raise oven temperature to 375°F (190°C) and reheat covered stuffing alongside the green bean casserole, allowing roughly 35 to 50 minutes from refrigerator-cold and checking that the center of each dish reaches 165°F (74°C).
For this schedule, allow turkey about 45 to 60 minutes of resting time while your oven heats and side dishes finish.
Keep casserole topping separate until its final 8 to 10 minutes, and finish mashed potatoes and gravy on the stovetop while those dishes heat.
Leave room around both baking dishes for air to circulate; if they do not fit comfortably, plan separate reheating times instead of crowding your oven.
Refrigerate perishable leftovers in shallow containers within 2 hours, or within 1 hour if surroundings are above 90°F.
Keep your refrigerator at 40°F or below, use refrigerated leftovers within 3 to 4 days, and reheat hot dishes to 165°F, bringing reheated gravy to a boil.

Bring these classic Thanksgiving favorites to your table and you have peppery golden turkey, creamy potatoes, crisp-edged stuffing, green beans under a cheesy crunch, bright cranberry sauce, and pumpkin pie waiting for that first clean slice.

Choose a few for your usual menu or prepare all six, then pass warm gravy, give everyone a proper serving spoon, and enjoy those happy moments when conversation pauses because dinner tastes too good to ignore!

Save a little cranberry sauce for tomorrow, because that turkey sandwich already has excellent prospects.