Nothing brings people together like a thoughtfully planned Thanksgiving menu. Choose dishes that flow from starter to dessert, each offering comfort and celebration.
Roasted butternut squash soup: This creamy soup is a warm, savory way to begin the meal. Roast one medium peeled and cubed butternut squash with a diced onion and two minced garlic cloves tossed in olive oil, salt, and pepper at 400°F for about 25 minutes, until tender and caramelized. Blend the roasted vegetables with four cups of vegetable broth until smooth, return to the pot, stir in half a cup of heavy cream, and heat through. Adjust seasoning to taste.
Caesar salad: A crisp, classic salad that balances richer dishes. Toss four cups of chopped romaine lettuce with half a cup of croutons and a quarter cup of shaved Parmesan. Drizzle with a third cup of Caesar dressing, toss to coat, finish with freshly ground black pepper, and serve immediately.
Herb-stuffed turkey: The centerpiece of Thanksgiving, roasted with a fragrant herb stuffing. Preheat the oven to 325°F. Combine one cup of bread cubes with one chopped onion, three chopped celery stalks, half a cup chopped fresh parsley, one tablespoon each of fresh thyme and rosemary, and season to taste; use this to stuff a 12–14 pound turkey. Rub the skin with one tablespoon olive oil, season with salt and pepper, and roast for 3–4 hours, basting every 30 minutes, until the internal temperature reaches 165°F. Let rest before carving.
Green bean almondine: Bright, simple, and elegant. Trim four cups of green beans and blanch them in boiling water for three minutes, then plunge into ice water to preserve color and crispness. In a skillet, heat one tablespoon butter and one tablespoon olive oil, toast half a cup of sliced almonds until golden, add the green beans and sauté for about two minutes, squeeze the juice of one lemon over them, season with salt and pepper, and serve.
Garlic and chive mashed potatoes: Smooth, flavorful mashed potatoes that pair perfectly with turkey. Boil two pounds of peeled, cubed russet potatoes in salted water for about 15 minutes until fork-tender. Drain and mash with a quarter cup each of butter and heavy cream, four cloves of minced garlic, and salt and pepper. Stir in two tablespoons chopped fresh chives and serve warm.
Orange-scented cranberry sauce: A bright, tangy sauce to cut through richer flavors. In a saucepan over medium heat, combine 12 ounces fresh cranberries, half a cup sugar, half a cup orange juice, and a quarter teaspoon cinnamon. Cook for about 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat, stir in the zest of one orange, and cool before serving.
Sweet potato casserole with marshmallows: A sweet, cozy side with a playful finish. Boil four large peeled and cubed sweet potatoes for about 15 minutes until soft. Mash with a quarter cup butter, half a cup brown sugar, a quarter cup milk, and one teaspoon vanilla extract. Spread into a baking dish, top with one cup mini marshmallows, and bake at 350°F for about 15 minutes, until the marshmallows are golden.
Pumpkin pie: A classic, spiced finish to the meal. Preheat the oven to 350°F. Whisk together two cups pumpkin puree, three-quarters cup brown sugar, two teaspoons cinnamon, half a teaspoon nutmeg, three eggs, and one cup heavy cream. Pour into a pre-baked pie crust and bake for about 45 minutes, until the filling is set. Cool before serving, and top with whipped cream if desired.
Apple crisp: Tender, cinnamon-spiced apples topped with a crunchy oat crumble. Preheat the oven to 350°F. Toss six peeled and sliced apples with half a cup brown sugar and one teaspoon cinnamon, place them in a baking dish, and top with a mixture of half a cup oats, half a cup flour, and a quarter cup butter. Bake for about 40 minutes, until the topping is golden and the apples are tender. Serve warm with vanilla ice cream or whipped cream.
Pecan pie: A rich, nutty dessert with a gooey filling. Preheat the oven to 350°F. Whisk together three-quarters cup corn syrup, three-quarters cup brown sugar, three eggs, and a quarter cup butter. Stir in one and a half cups pecan halves, pour into a pre-baked pie crust, and bake for about 45 minutes, until the filling is set. Allow to cool before slicing.
