The Best Thanksgiving Menu Plan — Including an Elegant Vegetarian Entrée Option

Preparing your stuffing cubes couldn't be easier and will make your stuffing taste the best ever!

We have been making a variation of this stuffing forever! I give you all the instructions you need to have it ready to go the day before so all you have to do is heat on Thanksgiving day.

Making your own turkey stock can be done weeks in advance and adds so much flavor to your gravy, stuffing and leftover turkey soup creations!

We tried so many methods - dry brining is the only one that works every time. No mess - by Thanksgiving day, all you have to do is roast the turkey.

This Vegetable Wellington will wow your vegetarian guests but your meat-eating diners will love it as well.

You'll love making this hearty and comforting pot pie with your leftover turkey!

Roasted cauliflower - green, purple, yellow or white - is a simple side dish easily accented with pomegranate seeds to brighten up the table. Can even be made a day ahead and served room temperature.

Make this with or without the extra yogurt sauce - pop a few pomegranate seeds on top and it will look stunning on your table!

Another make-ahead marvel and remember - you don't have to peel delicata squash!

Don't want to serve a soup course? Serve this in little shot glasses as an appetizer. Your guests will think you're brilliant.

This soup will look gorgeous on your table and it's so easy to make.

Make this simple cornbread for cubes or to serve alongside your meal.

This is a simple refrigerator jam you can make ahead - serve with the turkey or the day after on sandwiches.

This creative dish can serve as a side dish or a main for vegetarians and vegans.

If you love to make bread, Jenni's dinner roll recipe will be a wonderful addition to your Thanksgiving feast.

At our house, no matter how many carbs are on the menu, mashed potatoes are a must. This recipe uses cream cheese for an extra level of velvety goodness.

And you all know my love for pomegranates, this cranberry sauce uses pomegranate juice and arils in a simple and delicious version of cranberry sauce.

Once you master pie crust, you can make any kind of pie you want from pumpkin to pecan to apple. And if I can do it, anyone can.

Sometimes it's nice to make a new tradition. This key lime pie is now a must every year, even though it's not rooted in traditional Thanksgiving fare - it's our family tradition.

I created this recipe the year that Thanksgiving and Hanukkah overlapped - it's a great way to use that cranberry jam or get ready for holiday cookie parties.

This persimmon bread came about because I had a plethora of hachiya persimmons. It's a wonderful addition to fall and Thanksgiving flavors. Give it a try!