As the aroma of autumn spices fills the air and the days grow shorter, our thoughts naturally turn to the warmth and joy of Thanksgiving. With just over a week to go, the excitement is building! This year, I’m honored to be hosting a festive gathering for nine adults and eight energetic children. There’s a special magic in bringing loved ones together around a bountiful table, and I simply cannot wait to create those cherished memories. The key to a successful, stress-free celebration lies in thoughtful planning and a menu that delights everyone. From the star turkey to the delectable desserts, every dish contributes to the symphony of flavors that defines this beloved holiday.
Crafting the Perfect Thanksgiving Feast: My 2018 Menu & Prep Strategy
Creating a memorable Thanksgiving spread doesn’t have to be overwhelming. My approach focuses on a blend of cherished traditions and exciting new additions, all while leveraging smart make-ahead techniques to keep the big day enjoyable for the host. Here’s a sneak peek at the delicious journey my guests and I will embark on:
- Philadelphia Fish House Punch: This legendary concoction is always the first thing I look forward to, setting a wonderfully festive tone.
- Alice Waters’s Potato Gratin: My absolute second favorite. These creamy, savory potatoes are pure comfort.
- Seasonal Salad: Greens with Shaved Cabbage, Fennel, Manchego and Candied Pepitas: A vibrant and refreshing counterpoint to the richer dishes, perfect for fall.
- Freezable Stuffing with Caramelized Onion and Kale: An adapted recipe that proves make-ahead stuffing can be utterly delicious. (Inspired by this classic recipe).
- Turkey & Gravy: The centerpiece of any Thanksgiving. This year, I’m returning to a beloved Sally Schneider wet-brine recipe for a succulent bird.
- Sauces: A trio of essential accompaniments – Red Wine Cranberry Sauce, No-Cook Cranberry Sauce, and classic Homemade Applesauce.
- No-Knead Thyme Dinner Rolls: Warm, fragrant rolls are a must-have on the holiday table.
- Ronnie Hollingsworth’s Most Excellent Squash Pie: A comforting and richly spiced dessert.
- Bourbon Pecan Pie (No Corn Syrup) with Salted Whipped Cream: A sophisticated and utterly irresistible pecan pie.
- Apple-Frangipane Galette: An elegant yet simple fruit dessert.
Effective Thanksgiving preparation is all about strategic scheduling. In the days leading up to the feast, I’ll be busy making a double batch of my favorite all-purpose pie dough. This versatile dough will be frozen and then utilized for all three desserts, a true time-saver! For the punch, I’ll juice lemons, prepare the simple syrup, and freeze the ice ring well in advance. My homemade peasant bread will be baked specifically for the stuffing, ensuring superior flavor and texture. I’ll also whip up a large-batch shallot vinaigrette for the salad, a dressing that only improves with time. All cranberry sauces will be made in the early part of the week, and the stuffing will be assembled and frozen, ready to go into the oven on the big day. This systematic approach transforms potential stress into a smooth, enjoyable cooking experience.
One of my favorite Thanksgiving traditions is baking desserts the morning of the holiday, ideally before the turkey claims its spot in the oven. This year, I’m fortunate to have access to a second oven, which offers incredible flexibility. This allows me to assemble the rich potato gratin while the turkey slowly roasts, ensuring everything is perfectly warm and ready when it’s time to eat. These small efficiencies make a huge difference in enjoying the day rather than just surviving it.
I always find it exciting to introduce one new dish to the Thanksgiving table each year, keeping traditions fresh and exciting. What are your favorite Thanksgiving traditions? How are your preparations coming along? Have you discovered any new recipes that you’re eager to try? I’d love to hear about them!
Wishing you all the very best with your Thanksgiving preparations. May your kitchens be filled with delicious aromas and your homes with laughter and warmth.
For more inspiration, explore these categories: Thanksgiving Ideas Here | Desserts Here | Side Dishes Here
The Star of the Show: Our Thanksgiving Turkey
The turkey, undeniably the centerpiece of the Thanksgiving feast, deserves special attention. As mentioned, I’ll be wet-brining my turkey this year, returning to a recipe I’ve successfully used and loved in previous years. Wet-brining is a fantastic technique that infuses the turkey with moisture and flavor, resulting in an incredibly tender and juicy bird. It’s a simple step that elevates the final product significantly. I promise to share all the details of my brining adventure and the cooking process after the holiday.
A crucial decision for any Thanksgiving host is where to source their turkey. For those who prioritize ethical farming and sustainable practices, I recently discovered Farm To Table Online (affiliate link). This wonderful organization partners with small, family farms dedicated to humane animal treatment and environmentally friendly agriculture. If you’re still looking for a high-quality, conscientiously raised turkey, it’s not too late to order from them! However, please note that you must place your order by tomorrow, November 15th, to ensure guaranteed delivery before Thanksgiving. Supporting such initiatives not only ensures a delicious meal but also promotes responsible food systems.
Raise a Glass: Festive Drinks for Your Holiday Gathering
No holiday celebration is complete without a signature festive drink. My absolute go-to is the Philadelphia Fish House Punch. I cannot recommend this highly enough if you’re seeking a beverage that truly captures the spirit of the season. Its rich history and complex, refreshing flavor profile make it a crowd-pleaser. Since discovering it about four years ago, it has become a staple at every major holiday I host. The recipe calls for 1.5 cups of freshly squeezed lemon juice, and the beauty of this punch is how much can be prepared in advance: lemons can be juiced several days prior, simple syrup can be made ahead, and the essential ice ring must be prepared in advance for that perfect chill and presentation. Of course, for those who prefer something sparkling, plenty of Prosecco will also be on hand to clink glasses and celebrate.
Delectable Side Dishes: Elevating Your Thanksgiving Plate
While the turkey takes center stage, the array of flavorful side dishes truly defines the abundance of Thanksgiving. My top pick, which I could honestly enjoy even without the turkey, is Alice Waters’s Potato Gratin. These potatoes are incredibly rich, creamy, and wonderfully comforting. Layers of thinly sliced potatoes baked in a savory cream sauce, often with a hint of garlic and cheese, create a truly irresistible dish that melts in your mouth. It’s a classic for a reason and consistently receives rave reviews from my guests.
Another fantastic side that I often include is Ina Garten’s Roasted Brussels Sprouts with Balsamic. While not a traditional staple every year, these roasted sprouts offer a delightful caramelized sweetness and a tender-crisp texture that complements the richer holiday fare beautifully. I’ve found them to be completely delicious even when prepared without the pancetta, making them a great vegetarian-friendly option for your spread. If I were making these for Thanksgiving, I would certainly omit the pancetta to cater to a broader range of dietary preferences without sacrificing any flavor.
Stuffing: The Ultimate Comfort Food Side
Stuffing is perhaps one of the most personal dishes on the Thanksgiving table. Everyone has their preference, but over the years, I’ve developed a foolproof method that guarantees a flavorful and perfectly textured stuffing every time, no matter the specific recipe. For me, the essential steps involve preparing the bread properly. First, I always remove the tough crusts from the bread loaf (unless I’m using a rustic peasant bread with a naturally soft crust). Second, and crucially, I toast the bread pieces with a generous amount of olive oil and a good pinch of salt. This toasting step, as opposed to simply letting the bread go stale, creates a wonderful base with enhanced flavor and structure, preventing a soggy stuffing. The beauty of stuffing is its adaptability; feel free to add your favorite mix-ins. Sautéed onions are non-negotiable for me, adding a foundational sweetness and aroma. I also adore incorporating greens like Swiss chard or kale for an earthy depth and a touch of color. While many love sausage or oyster stuffing, I prefer to keep mine meatless, focusing on the vegetable and bread flavors. However, a little bacon or pancetta certainly wouldn’t hurt if that’s your preference!
After combining the bread and mix-ins, it’s vital to taste and ensure the mixture is well seasoned. Then, I whisk a good amount of flavorful stock with one egg, which acts as a binder, helping the stuffing hold its shape without being dense. This liquid mixture is then tossed with the stuffing ingredients and baked until beautifully golden and fragrant. For more detailed quantities and step-by-step instructions, I highly recommend checking out my post: Stuffing Two Ways, which features two fantastic recipes from my cookbook, Bread Toast Crumbs.
- Remove the crusts from your chosen loaf of bread (this step is usually unnecessary if using my peasant bread, which has a delightful, soft crust).
- Tear the bread into rustic pieces or cut into uniform cubes. Toss generously with olive oil and a good pinch of salt, then toast until golden brown and slightly crispy.
- Incorporate your preferred mix-ins. Sautéed onions are a must for me, and I love adding hearty greens such as chard or kale. You can also include sausage, oysters, mushrooms, or a little bacon or pancetta for added richness.
- Taste the mixture and adjust seasoning as needed. Whisk a generous amount of flavorful chicken or vegetable stock with one egg to create a binding liquid.
- Gently toss the liquid with your stuffing mix until evenly moistened, then bake until golden, deeply flavored, and heated through.
One of the most valuable tips for Thanksgiving is that stuffing can be made ahead of time, frozen uncooked, and then baked directly from the freezer on the day of. This dramatically reduces stress! You can find more detailed notes on this method here, and the full recipe for the Freezable Stuffing with Caramelized Onions and Kale here. This make-ahead capability truly makes it a holiday hero.
The Essential Salad: A Breath of Fresh Air on Your Plate
Do you typically serve a salad for Thanksgiving? I’m a firm believer in its inclusion for two compelling reasons. First, a fresh salad offers a much-needed element of brightness and crunch amidst a spread of rich, cooked dishes. It provides a refreshing contrast that balances the palate and makes the meal feel lighter. Second, from a logistical standpoint, salad is incredibly practical. It doesn’t require precious oven space for reheating, nor does it demand extensive last-minute prep. It can often be assembled mostly in advance, leaving only the dressing and a final toss for moments before serving.
Last year, I prepared a Shaved Cabbage, Fennel, and Greens with Citrus Vinaigrette, Manchego and Candied Pepitas, and it was such a hit that it’s making a triumphant return to my table this year. This salad is not only visually appealing but also bursting with seasonal flavors and textures. The crispness of shaved cabbage and fennel, the salty bite of Manchego cheese, and the sweet-savory crunch of candied pepitas, all tied together with a bright citrus vinaigrette, create a truly memorable side dish. It’s festive, vibrant, and effortlessly complements the traditional holiday fare.
The Perfect Accompaniments: Thanksgiving Sauces
No Thanksgiving plate is complete without a selection of flavorful sauces to complement the turkey and other dishes. I like to offer variety, which is why I often prepare two distinct cranberry sauces. On the left, we have the No-Cook Cranberry Relish. This is a newer discovery for me, and I absolutely adore its fresh, vibrant, and slightly tart profile. It’s incredibly easy to make, requiring no cooking, which is a huge bonus on a busy day. On the right, we have the classic Sally Schneider’s Red Wine Cranberry Sauce, an old favorite that brings a deeper, more sophisticated flavor to the table. I recently tried making it with Port wine, and the results were simply sublime, adding another layer of complexity. Both sauces can be made days in advance, allowing their flavors to meld beautifully.
Beyond cranberry, we always have homemade applesauce on our Thanksgiving table. It’s a wonderfully simple and pure accompaniment. I’ve forgotten which specific apple variety I used to achieve the beautiful hue in the photo below (perhaps Pink Lady?), but my method for making applesauce is just as my mother taught me: with unpeeled apples and nothing but a splash of water. No cinnamon, no sugar, no lemon, no additional spices – just the natural sweetness and flavor of the apples themselves. It’s incredibly refreshing and a delightful palate cleanser. You can find my simple recipe here: Homemade Applesauce. (A quick note: the picture below is actually from my post for Applesauce Yogurt Cake, which is another excellent, comforting recipe to have on hand during the holiday season.) Both the applesauce and the cake can be prepared ahead of time, making your holiday cooking even easier.
And should your holiday spread include a ham, you absolutely must make my grandmother’s mustard sauce. Affectionately known as – wait for it – the ham sauce! This tangy, slightly sweet, and wonderfully piquant sauce is the perfect foil for rich ham, adding a bright counterpoint that truly enhances the meat. It’s a cherished family recipe that has graced our holiday tables for generations and always brings a comforting taste of tradition.
Warm From the Oven: Thanksgiving Bread Options
Warm bread is a simple luxury that truly elevates any holiday meal. My No-Knead Thyme Dinner Rolls (pictured on the left) are a fantastic option. These are a delicious variation of my popular peasant bread recipe, enhanced with fragrant thyme and baked conveniently in muffin tins for individual servings. While these rolls can certainly be baked ahead, cooled, and frozen for reheating on Thanksgiving, I have an even easier strategy for the big day: mix the dough in the morning (because, let’s face it, what else is more relaxing to do on Thanksgiving morning?). Let it rise gently on the counter all day, punching it down if it gets too exuberant. Then, during the final 20 minutes of the turkey’s cooking time, simply transfer the risen dough into buttered muffin cups. Bake the rolls while the turkey rests, ensuring fresh, hot bread right as dinner is served. It’s easy peasy – you can definitely do it! You could also apply this same timing trick to the original peasant bread recipe (pictured on the right), baking a rustic loaf as the turkey cools. Feel free to reach out if you have any other bread-related questions!
*To get a head start on your bread preparation, measure out the flour, salt, and sugar the night before. Store this dry mix in a ziplock bag or a covered bowl, then in the morning, simply add the instant yeast and water to complete the dough. This small step can make a big difference in streamlining your morning routine.
If you find yourself a bit intimidated by yeast – which you absolutely shouldn’t be, as no-knead bread is incredibly forgiving! – biscuits offer a fantastic alternative. They’re quick, satisfying, and deliver that wonderful warm-bread experience without the need for yeast. Here are two stellar biscuit recipes to consider: Joanne Chang’s Buttermilk Biscuits, known for their tender crumb and rich flavor, and my Buttermilk Cheddar Biscuits, which add a savory, cheesy twist. Both are comforting and perfect for soaking up gravy.
Sweet Endings: Delectable Thanksgiving Desserts
No Thanksgiving feast is complete without a decadent array of desserts to round out the meal. This year, I’m preparing a trio of my favorite sweet treats, all designed to be both impressive and manageable for the holiday host. First up is the Apple-Frangipane Galette (pictured on the left). This rustic tart is surprisingly easy to make, especially with the helpful video guidance available – the dough comes together in mere seconds using a food processor. Its combination of tender apples and almond-rich frangipane custard in a freeform crust makes it a sophisticated yet comforting choice. Next, I’m baking Ronnie Hollingsworth’s Most Excellent Squash Pie (pictured on the right), a recipe I absolutely adore. This pie is a delightful alternative to traditional pumpkin, offering a rich, subtly spiced flavor. While it does require roasting a butternut squash (as opposed to simply opening a can of pumpkin), I’ve simplified the process by no longer blind baking the crust, saving a significant amount of time and effort without compromising on taste. Finally, I’m excited to include a Bourbon Pecan Pie (my version is made without corn syrup) from David Lebovitz. I made this recently and was thoroughly impressed by its depth of flavor and perfect texture. I opted to omit the fresh, dried, and candied ginger from his recipe for a more classic pecan pie experience, though I’m sure they would be delicious additions. I hope to share more details about this particular pie before Thursday; I’ll keep you posted!
A Delightful Vegetarian Main: Butternut Squash Lasagna
For those hosting vegetarian guests, or simply looking for a hearty and flavorful alternative to turkey, I wholeheartedly recommend this Butternut Squash Lasagna. This old Gourmet recipe was introduced to my family by my aunt’s friend during a memorable Thanksgiving in Vermont a few years ago, and it has been a beloved favorite ever since. Layers of tender pasta, creamy ricotta, and sweet, roasted butternut squash, often with sage and Parmesan, create a truly satisfying and incredibly comforting dish. It’s so rich and full of flavor that it stands beautifully as a main course for vegetarians, and honestly, even for meat-eaters who want a substantial and delicious side. I repeat: I could easily skip the turkey when this lasagna is on the table, it’s that good!
Four Fantastic Cakes for Festive Occasions
Beyond the traditional pies, having a few delightful cakes on hand can add wonderful variety to your holiday dessert spread. What’s even better is that each of these four cakes actually improves with time, meaning you can bake them several days in advance and their flavors will only deepen and meld beautifully. This makes them ideal for stress-free holiday entertaining! Consider these charming options:
- Teddie’s Apple Cake: A wonderfully moist and spiced apple cake, perfect for autumn.
- Orange and Olive Oil Cake: A fragrant and tender cake with a delicate crumb, offering a bright citrus note.
- Chez Panisse Almond Torte: An elegant and naturally gluten-free almond cake, rich and satisfying.
- Applesauce Yogurt Cake: A light and fluffy cake, beautifully moist from applesauce and yogurt.
Each of these cakes offers a unique flavor profile and texture, ensuring there’s something to please every palate. Their ability to be made ahead of time makes them invaluable during the busy holiday season, allowing you to focus on other preparations or simply enjoy the company of your guests. They are perfect for serving with coffee or tea, or even as a lighter alternative to heavier pies. Enjoy the luxury of delicious desserts that actually get better with age!