Creating a Thanksgiving Menu and game plan is a great way to tackle your Thanksgiving or Friendsgiving meal. After years of experience hosting and planning, this post includes my best recipes, tips and tricks to help you create your own traditions for your annual gathering.
Our Original Thanksgiving Menu…
It all started with my now tattered copy of The Silver Palate Cookbook by Julee Rosso and Sheila Lukins. My brother and sister-in-law and my now husband and I would trade off Thanksgiving hosting and we always made The Silver Palate turkey and stuffing. Over the years, Thanksgiving became an annual affair in our home and my brother and SIL now host Hanukkah. The recipes have evolved but are still rooted in the originals. Sage sausage in the stuffing, orange flavor with the turkey and a day when calories don’t count and seconds are a must.
A Mostly Make-Ahead Stress-Free Thanksgiving Menu with a Vegetarian Option!
Hosting Thanksgiving can feel overwhelming, but it doesn’t have to. Even if you are an experienced host, having a menu plan will take all the stress out of the preparation. My recipes, tips, tools and tricks will give you confidence so you’re all set to enjoy family and friends on Thanksgiving day.
We even run/walk a 5K race the morning of Turkey Day and still have everything ready to go by mid afternoon. And you can too!
Here’s my general planning calendar that gets me through the process with ease every single year. Sub in your specific recipes and planning details and you’ll reach the Thanksgiving finish line with ease! (double click on the calendar for a printable pdf)
From a fantastic vegetarian entree to a fool proof dry brine turkey to all the sides and desserts, my recipes will help you create the Thanksgiving gathering that you want without the stress. Everything you need to know about stock, stuffing, turkey plus a main course for the non-turkey eaters! 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. This super creative shepherd's pie with a stuffing crust will be your favorite way to use up leftovers or an unusual main course on Thanksgiving Day. So many ideas of seasonal side dishes to accent your turkey and stuffing. 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 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. Even though we are all usually too full, dessert is a must and it always includes pie. 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!Thanksgiving Menu Ideas
Turkey, Trimmings and a Vegetarian Menu Idea!
Homemade Stuffing Cubes -- A Simple Way to Elevate your Thanksgiving Meal
Sage Sausage Stuffing with Cornbread and Challah
How to Make Turkey Stock for your Thanksgiving Feast
How to Dry Brine Turkey for a Stress-Free Thanksgiving
An Elegant Vegetarian Entree for your Holiday Meals
Thanksgiving Shepherd's Pie with Stuffing Crust
Side Dishes
How to Cook Green Cauliflower – Roast your Way to Success
Roasted Brussels Sprouts and Cauliflower with Pomegranate Two Ways
Roasted Delicata Squash with Pomegranate Molasses and Date Syrup
Squash Soup Shooters to Toast the Arrival of Fall
Cranberry Orange Jam: A Simple Staple for the Holiday Season
Pomegranate-Glazed Hasselback Butternut Squash
The Best Dinner Roll Recipe for Thanksgiving (or Whenever)
Crazy Good Mashed Potatoes with Cream Cheese
Pomegranate Cranberry Sauce
The Finishing Touch
Pie Dough for Dummies -- Top Tips for the Doughaphobic
The Now Famous Key Lime Pie Recipe -- Perfect Addition to your Holiday Menu
Cranberry Orange Rugelach for Aunt Marilyn
James Beard's Persimmon Bread: A Perfect Way to Use Hachiya Persimmons
These brining bags are perfect to hold your turkey while it dry brines. I've put a 20+ pound turkey in them - sturdy and large. Two to a package. I love my All Clad kitchen products (they are not paying me) - durable, even heating and clean up well. This roaster will work for your stock prep and turkey roasting (and so much more all year long.) Instant Read Meat Thermometer are the best - I use it all the time and it comes in so handy when you are cooking your turkey. Takes the guesswork out of the process. I have an 8 quart pot like this - so versatile. Soups, pasta, steaming veggies, and making stock. If you like to make big batches of stock, I suggest this 12 quart size. I use my half sheet pans almost daily - to bake and to roast. You'll love these for making your stuffing cubes, baking cookies, roasting vegetables and so much more. Versatile glass pie plates to use at the holidays and all year long. These are deep dish so plan your dough and filling accordingly. I love my marble rolling pin because it stays cool, which is really helpful for rolling out rugelach dough and pie dough. One of my favorite tools all year in the kitchen is parchment - these pre-cut ones pop right into your sheet pans and the round ones right into your cake or pie pans. We love our inexpensive slightly cheesy turkey platter for serving our turkey - it's just part of our tradition! I keep it simple and have almost all white plates and serveware. Food looks good on white and it all matches, no matter what color my table setting is.My Favorite Thanksgiving Supplies
Turkey Brining Bags
All-Clad Stainless Steel 13-Inch x 16-Inch Roaster
Kizen Instant Read Meat Thermometer
Cuisinart 12-Quart Pasta/Steamer/Stock Pot Set
Nordic Ware Commercial Baker's Half Sheet (2 Pack)
Pyrex Glass Pie Plate (9.5-Inch, 2-Pack)
Polished Marble Rolling Pin with Wooden Cradle, 10-Inch, White
200 Pcs Unbleached Parchment Paper100 Pcs 12x16 Inches Rectangle 100 Pcs 9 Inches Round
Oval Turkey Platter
Oval Serving Plates for Parties, 12 Inches, 14 Inches, 15.5 Inches, Set of 3, White
The OMG! Yummy Thanksgiving Hotline is open for all of your questions. You can reach me:
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I’m Beth – a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!
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