So, you’re planning your first Thanksgiving dinner. You need an amazing Thanksgiving dinner menu.
The meal of all meals, the marathon of holiday dinners.
If you’re a beginner cook or if you don’t have a lot of experience cooking large meals, preparing a Thanksgiving dinner is no doubt, a daunting task.
If you’re new to the game of cooking for crowds in the double-digits (and aren’t we all at some point?) follow some simple planning tips and look to the menu ideas below to dazzle your dinner guests and welcome the holiday season with gusto.
- Plan your menu at least five days before Thanksgiving. Once you know what you’re going to serve, pull all your recipes together in one place – either an Excel spreadsheet or print them out. From there, you can identify what else you need and fill in menu gaps accordingly.
- Make a shopping list of everything you need to minimize trips to the store for “one more thing.”
- Stock your pantry with essentials – you won’t want to run out of chicken stock, butter, olive oil, salt or pepper on the big day and most stores close early, if they’re open at all.
- Plan to serve a combination of classic family favorites (I always make some form of cranberry bread) and new recipes – last year I made a butternut squash gratin that was so rich and heavy that it probably won’t make the table every year, but your guests will appreciate new flavors.
- Buy your wine, beer or liquor several days in advance. The stores will be packed the days before Thanksgiving and that’s one thing that won’t spoil.
- If you’re making stuffing from scratch (it’s easy!) toast your bread cubes 4-5 days before the big meal. Since the base of stuffing is, traditionally, stale bread, you can cut and toast your bread cubes up to 5 days in advance – just store them in an airtight container until you’re ready to use.
Setting the Table
- Take stock of your plates, napkins, glasses, silverware and chairs – yes, chairs. If you’re running low on essential items, ask your guests to contribute. If you are just starting out, no one will expect you to have a fully stocked kitchen.
- If your guests are traveling from afar or you don’t want to institute a BYO-Plate policy, look to your local yellow pages for affordable party rental companies that can provide you with everything you need to serve your meal.
- Instead of buying a fancy centerpiece, look to you local craft store for simple candles – pillar or tapers – and spray paint them in a festive gold or silver. Arange them on a simple tray and decorate with pinecones. Alternatively, you can do the same with seasonal gourds or pumpkins.
Menu Plan Ideas
Brie Cranberry and Leek Flatbread from In Good Taste
Endive, Radicchio & Manchego Cheese from Dana Treat
Three Olive Tapenade from Former Chef
Chicken Meatballs with Pancetta from In Good Taste
Cheddar Gougeres from In Good Taste
If you’re cooking for 2-4 people, don’t feel like you have to make a whole bird.
Herb Roasted Turkey Breast from In Good Taste
Turkey Brine from The Pioneer Woman
Spiked Cornish Game Hens from The Perfect Pantry
Dry Brined Orange Rosemary Turkey from Flavor the Moments
Citrus & Rosemary Roast Chicken from goodLife Eats
Starchy Side Dishes
Skillet Cornbread with Caramelized Onions from In Good Taste
Sweet Potato Buttermilk Rolls from Pinch My Salt
Polenta, Sausage & Apple Stuffing from Food 52
Pumpkin Cranberry Bread from In Good Taste
Sweet Potato Casserole with Pecan Topping from Fat-Free Vegan Kitchen
Veggie Based Side Dishes
Roasted Root Vegetables from FoodBlogga
Warm Brussels Sprouts Salad with Gorgonzola from Sarah’s Cucina Bella
Garlic and Bacon Green Beans from Julia’s Album
Kale and Brussels Sprouts Salad with Creole Vinaigrette from In Good Taste
Sweet Potato Casserole with Pecan Brown Sugar Topping from Cinnamon Spice & Everything Nice
Apple Cake with Cider Glaze from A Southern Grace
Chocolate Bourbon Pecan Pie from She Wears Many Hats
Dulce De Leche Ice Cream from From Argentina with Love
Pumpkin Cheesecake Pie with Gingersnap Crust from In Good Taste
Apple Cranberry Crisp from Julie’s Eats and Treats