While I’m far from a hosting expert, my partner and I have been hosting Thanksgiving since 2013 or 2014, so I have some experience and hopefully some tips. Thanksgiving is first and foremost about being surrounded by quality people. Whether that’s a dinner for 2-3 or 16, be sure to invite those you are thankful to have in your life. Next, it’s all about the food, and I’m a firm believer that the classics should always be represented, but sometimes it’s delightful to switch it up and throw in a curve ball or two.
This is a high-level overview of how I approach Thanksgiving, a menu I can see myself serving, and a timeline of when you can start tackling things to make sure the day-of isn’t a stressful, chaotic time.
Menu
Snacks:
- A cheese plate represents the quintessential holiday starter for me. Here’s a post with some tips and ideas.
Salad:
- Something light, crisp, and bright really helps freshen such a carb-heavy meal. This shredded Brussels and apple salad is almost always on my menu.
Main:
- Turkey and Gravy! The interwebz is full of great turkey recipes and make ahead gravy (that make ahead gravy base makes things so easy and we do a dry brine for our turkey with an herbed butter)
Sides:
- Mashed potatoes
- Stuffing (I don’t have a recipe posted yet, but an apple, sausage, herb stuffing is a must)
- Roasted vegetables and/or roasted acorn squash
- Rolls (we prefer homemade like these or these)
- Cranberry sauce
Dessert:
- Pumpkin is a must! Apple or cranberry flavors are positively delightful as well. This Pumpkin Roulade with Ginger & Mascarpone is a go-to of mine!
Wine:
I’m a strong believer in batch cocktails for dinners or parties, but wine really seems to hit the spot for me on Thanksgiving. First of all, it’s less effort, and there are so many wines that satisfy people’s tastes while also complimenting the food. My go-tos are:
- Sparkling wine, prosecco, or champagne (something dry) to serve when guests arrive and with appetizers/snacks
- Rose goes with poultry (and let’s be honest, I think it goes with everything)
- Sauv blanc or a nice dry white goes well with poultry and lighter side dishes
- Lighter bodied red, like a pinot noir, is preferred in my house over white wine as it holds up to some of the bigger, heartier, carbier dishes.
Timeline
Sunday (or earlier)
- Grocery shop for: wine, shelf-stable foods, hearty produce (like root veggies), etc.
- If you’re doing homemade rolls, which I fully endorse, feel free to prepare them, wrap tightly, and freeze.
Monday
- I usually reserve a fresh turkey for pickup; if you’re buying frozen, purchase further in advance and allow sufficient time to defrost in the fridge.
- Make cranberry sauce
Tuesday
- Last minute grocery shopping for any of the more perishable items or delicate herbs/vegetables
- Prepare gravy base
Wednesday
- Allow turkey to dry brine in the refrigerator
- Make stuffing (but do not bake; cover and refrigerate)
- Make dessert(s)
- Set table, ensure you have all of your platters and serving ware ready
- It never hurts to take out some butter–I always go through a ton (next year this post will include a link to homemade butter, which is life changing)
Thursday
- Make turkey!
- Prepare Brussels sprouts salad (or other fresh salad)
- Potatoes (mashed potatoes may be prepared in advance and left tightly covered in a heatproof bowl over a bowl of lightly simmering water for up to an hour)
- Roast veggies (while turkey is resting)
- Cook stuffing
- Reheat rolls
