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As food bloggers, Jack and I get questions all the time asking what we make for our family’s holiday meals! So today, we thought it would be fun to share with you a collection (all in one place) of some of the different recipes that make a regular appearance on the menu at Our Thanksgiving Family Feast!
We’ve included links to recipes for everything from appetizers and salads, the turkey (of course!), tons of side dish ideas, and last but not least – desserts!! And next weekend, we’ll be sharing a collection of Thanksgiving leftover recipes – so be sure to come back for that!
APPETIZERS & SALADS
Sausage Stuffed Mushrooms with Mascarpone
Mixed Greens Salad with Pears, Goat Cheese, Dried Cranberries and Spiced Pecans
MAIN COURSE
SIDE DISHES
Mashed Sweet Potatoes with Kale and Boursin Cheese
Oven Roasted Brussels Sprouts with Bacon
Fresh Carrots with Butter and Dill
BREADS
DESSERTS
No-Bake Mini Pumpkin Cheesecake
New England Pumpkin Caramel Pudding
Oatmeal Cranberry Cheesecake Bars
Pumpkin Apple Cinnamon Delight Cupcakes – Whisk Upon A Dream
BEVERAGES
Do you respond to questions? I’m hosting Thanksgiving & would like to prepare items ahead. Is it possible to make the turkey & gravy the day before without jeopardizing texture & flavor?
Hi Gretchen, this is Jack.
I did this a few times with limited success. As soon as the turkey and gravy were cooked and cooled, I refrigerated them overnight overnight then carved the turkey the next day cold. To reheat the sliced turkey, I laid the slices out overlapping in a roasting pan along with sections of the dark meat and poured some hot stock over, then covered them with a piece of parchment and a clean wet dish towel. I put them in a low oven (250 F) until they were serving temperature and served. Our guests didn’t really notice, but I could could tell that it wasn’t freshly carved. You need to be very careful doing it this way. A few minutes too long in the oven to reheat and the meat will get tough and dry so watch closely. The gravy was easy to reheat but may need to be thinned down a bit if too thick, but that shouldn’t be a big deal.
If I was going to do anything the day before, it would be the sides and not the turkey, but that’s just me.
Wish you luck,
Jack
I’d like to roast the turkey a day or two before & prepare other foods ahead. Can you make suggestions?
Hi Gretchen – We often roast a turkey ahead of time too, especially if we are feeding a large crowd. We slightly undercook the turkey and then reheat it in a pan of turkey or chicken stock so it stays moist as it reheats. Hope that helps!
Everything looks so AMAZING!!! What a wonderful variety! Thanks for sharing all of these delicious recipes!
Thanks Terri!
WOW!!!!! Food looks fantastic. Photos are stunning. Will be using some of your recipes this year. Thanks for sharing!
Thanks Mary!