The Perfect Thanksgiving Menu: Recipes, Dinner Ideas, & Tips

Crafting the perfect Thanksgiving menu isn’t easy. Do you go all-out traditional? Do you think totally outside the (turkey-potato-cranberry) box? Or do you fall somewhere in between? While it’s true that the holiday is all about food, it’s the people you invite to your table that give the meal its meaning.

Here are a wide variety of Thanksgiving dinner ideas, from appetizers to sides to the main course and, finally, to dessert. Let us help you find the menu that expresses your unique take on this holiday of gratitude.

Thanksgiving Dinner Ideas

Once you’ve established the perimeters for your meal, then what? We’ve compiled a diverse list of recipes for you. Some are traditional, some are not, but all of them are delicious! We recommend picking a few from each category (except the main meal!)

3 Main Dishes

Thanksgiving is often called “turkey day,” but don’t feel constrained by the holiday’s nickname. You might want to try something new!

1. Dry Brined Turkey

Turkey is, hands down, the most popular Thanksgiving food. But there are so many ways to prepare it. This dry brine version is a surefire way to make this main dish shine.

Ingredients

• 1 14- to 16-pound turkey—Thawed
• 3 medium carrots
• 2 red apples
• 1 large yellow onion
• 1 lemon
• 1 head garlic
• 8 sprigs fresh thyme
• 4 Tbsp (1/2 stick) unsalted butter—melted
• Freshly ground black pepper
• 1 bottle of dry white wine
• 1 dry brine recipe
  • 3 tablespoons salt
  • 1 ½ tablespoons minced fresh rosemary
  • Zest of 1 large lemon

Directions

1. 4-6 Days before cooking, remove the neck and giblets from the turkey and discard or save for gravy. Thaw the turkey in the refrigerator (24 hours per 5 lbs). For faster thawing, use a cold water bath, changing the water every 30 minutes (about 8 hours for a 15-pound turkey).
2. 1-2 Days before cooking, brine the turkey by combining salt, rosemary, and lemon zest. Remove the neck and giblets, pat the turkey dry, and rub the salt mixture inside and outside the turkey. Cover tightly with plastic wrap and refrigerate for 24-48 hours.
3. 1 day before or morning of cooking, uncover the turkey and refrigerate it uncovered for 24 hours or at least 1 hour before cooking to dry out the skin, which helps it crisp.
4. 1 hour before cooking, let the turkey come to room temperature. Do not remove the brine, and remove any plastic carrier attached to the legs.
5. 30 minutes before roasting, preheat the oven to 450°F, placing the rack in the lowest position.
6. Chop carrots, apples, onion, lemon, and garlic. No peeling or coring needed—just cut everything into pieces.
7. Fill the turkey cavity with thyme and half of the chopped aromatics. Place the remaining aromatics in the bottom of the roasting pan.
8. Tuck the turkey’s wings under its body. Tie the legs with kitchen twine. Place a rack in the pan, set the turkey on it, brush with melted butter, and season with pepper.
9. Pour wine into the roasting pan (leaving room at the top), and roast for 45 minutes at 450°F.
10. Insert a meat thermometer into the thickest part of the thigh (avoiding bone). Roast for 1 to 1½ more hours, or until the turkey reaches an internal temperature of 160°F for the thigh and 155°F for the breast. If the breast darkens too quickly, tent it with foil.
11. After roasting, transfer the turkey to a cutting board. Cover it and let it rest for 20-30 minutes. If making gravy, this is the time to do it.
12. Carve the turkey!

2. Brown Sugar Ham

A brown sugar glazed ham is one of those dishes that has a reputation for being complicated to make, but in reality is simple—and so delicious.

Ingredients

• 8-10 lbs. smoked ham
• 1 C brown sugar, packed
• 1/2 C brandy
• 2 Tbsp whole grain mustard
• 1 Tbsp cornstarch
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 tsp ground allspice
• ½ tsp cayenne pepper
• 2 tsp salt

Directions

1. Preheat the oven to 350°F.
2. Line a large rimmed baking sheet with foil and place the ham flat-side-down.
3. Score the ham with 1-inch apart cuts, ¼-inch deep, in a grid pattern.
4. In a medium bowl, mix the glaze ingredients. Rub half of the glaze over the ham and bake for 45 minutes.
5. After 45 minutes, pull the ham out and rub the remaining glaze over it. Return to the oven and bake for an additional 45-75 minutes, or until the ham is heated through with a dark, crusty exterior.

3. Baked Brie and Caramelized Veggie Pie

You can cook the individual components before Thanksgiving day and then assemble the pie easily on the big day.

Ingredients

• 6 Tbsp extra-virgin olive oil
• 10 oz. fresh shiitake mushrooms—stemmed and sliced
• Salt and pepper
• 2 tsp soy sauce
• 4 C butternut squash—peeled and cut into ½-inch cubes
• 1 Tbsp honey
• 4 C brussels sprouts—trimmed, halved and thinly sliced
• 1 C shallots—minced
• 2 garlic cloves—minced
• 2 tsp fresh rosemary—minced
• 1 red onion—halved and thinly sliced
• 1 tsp fresh thyme leaves
• 1½ Tbsp light brown sugar
• 1 Tbsp balsamic vinegar
• All-purpose flour—as needed for dusting
• 2 sheets puff pastry from package—thawed in fridge for 24 hours
• 1 egg—beaten
• One 8 oz. round Brie or Camembert

Directions

1. Preheat the oven to 425°F.
2. Heat 2 Tbsp oil in a skillet, cook mushrooms with salt and pepper for 8–10 minutes. Toss with soy sauce.
3. Toss squash with olive oil, honey, salt, and pepper. Roast on a foil-lined sheet for 15 minutes until tender.
4. Heat 2 Tbsp oil, cook sprouts, shallots, garlic, and rosemary for 8 minutes until tender and caramelized.
5. Add cooked brussels sprouts and squash to the mushrooms. Season with salt and pepper.
6. In the skillet, cook onion and thyme with salt and pepper for 10 minutes. Stir in brown sugar, vinegar, and water. Simmer until jammy, about 15 minutes. Let cool.
7. Roll out one sheet into a 10-inch circle for the base, and another into a 12-inch circle for the top. Optionally, decorate the top pastry.
8. Place half the vegetable mixture on the base, top with cheese and onion jam, then layer with the remaining vegetables. Leave a 1-inch border.
9. Brush pastry edges with egg wash, fold top pastry over, seal edges, and brush top with egg wash.
10. Bake for 40–45 minutes until golden. Cool for 30 minutes before serving.

Sides

Here we’ve taken some of the most popular Thanksgiving side dishes and spun them into something a little extra special.

1. The “World’s Easiest” Cranberry Sauce

Seriously, the only way it could be easier is if you opened a can and poured it into a bowl.

Ingredients

• 12 oz. bag fresh or frozen cranberries
• 1 C sugar
• ½ C water
• 2 strips zest and 2 Tbsp juice from 1 orange (optional)
• 1 cinnamon stick (optional)
• Pinch kosher salt

Directions

1. Combine all ingredients in a 3-quart saucepan.
2. Bring to a boil over medium-high heat, then reduce to a simmer.
3. Cook, stirring occasionally, until berries pop and break down into a jam-like consistency (about 10 minutes). Use a wooden spoon to press berries against the pan as they cook.
4. Remove from heat and cool for 30 minutes.
5. Stir in water 1 Tbsp at a time to adjust consistency.

2. Simple Sage Stuffing

The addition of herbs elevates this recipe.

Ingredients

• 12 C day-old bread—cut into 1/2-inch cubes butter
• 2 C celery—minced
• 1 large onion—diced small
• 1 -2 eggs—lightly beaten
• 1 Tbsp dried sage or 3 tsp fresh sage—minced
• 1 tsp poultry seasoning
• ½ tsp garlic powder
• salt & pepper
• fresh salt-free turkey broth

Directions

1. Preheat the oven to 350°F.
2. Melt 2-3 Tbsp butter in a skillet over medium heat. Sauté celery and onion until softened (3-4 minutes). Set aside to cool.
3. Cube bread and place in a large mixing bowl. Add cooled celery and onion, egg, sage, poultry seasoning, garlic powder, salt, and white pepper.
4. Toss to combine.
5. Stir in 1 C turkey stock, adding more (½ C at a time) until the mixture is lightly moistened.
6. Transfer to a buttered casserole dish, cover with foil, and bake for 45 minutes. Remove foil for the last 15 minutes to brown the top.

3. Mashed Potatoes

Perhaps the most popular holiday side dish.

Ingredients

• 1 bulb roasted garlic
• 2 lbs. Yukon gold or butterball potatoes—peeled
• 2 tsp salt
• ⅓ C extra-virgin olive oil
• Black pepper
• Butter, optional
• Chopped fresh chives and/or rosemary, optional—for sprinkling

Directions

1. Mash roasted garlic into a paste and set aside.
2. Place potatoes and 1 tsp salt in a large pot, covering with water. Bring to a boil and cook until fork tender (about 20 minutes). Drain, reserving 1 C of cooking liquid.
3. Mash potatoes in a bowl using a ricer or potato masher. Fold in roasted garlic, olive oil, ½ C reserved liquid, 1 tsp salt, and pepper, until creamy. Add more cooking liquid if needed.
4. Serve hot, topped with butter, chives, and/or rosemary, if desired.

4. Chipotle Mashed Sweet Potatoes

The secret here is adding spicy to the sweet.

Ingredients

• 4-5 large sweet potatoes—peeled and cut into 2 inch chunks
• 5 Tbsp unsalted butter divided
• 1-2 chipotle peppers in adobo—finely chopped
• 3 tsp adobo sauce
• salt & pepper

Directions

1. Boil chopped sweet potatoes in a large pot of water over medium-high heat until fork tender.
2. Drain, leaving potatoes in the pot.
3. Add 3 Tbsp butter, chipotle pepper, and adobo sauce. Mash until smooth.
4. Season with salt and pepper, adjusting heat with more adobo sauce or peppers if desired.
5. Drizzle with the remaining 2 Tbsp melted butter and serve.

5. Slow Cooker Corn Pudding

Make it easier on yourself! Put everything in the slow cooker so you can turn your attention to other things.

Ingredients

• 1 15 oz. can cream style corn
• 2 15 oz. cans sweet corn—drained
• ½ C unsalted butter—cubed
• 1 8 oz. container sour cream
• 1 8 oz. package cream cheese—cubed
• 1 (8 oz) block sharp cheddar cheese—shredded
• ½ C buttermilk
• 2 large eggs—slightly beaten
• 1 (8.5 oz) box cornbread mix
• ¼ C granulated sugar
• 1 ½ tsp salt
• ½ tsp pepper
• sour cream and chives optional for serving

Directions

1. Spray crockpot with cooking spray.
2. Add all ingredients (corn through pepper) and stir to combine.
3. Cover and cook on HIGH for 5 hours or until set.
4. Serve with optional sour cream and chives.

5 Appetizers

Ease is the name of the game with appetizers. Choose recipes you can make ahead of time that are simple and fast. Then you can turn your focus to the main meal.

1. Charcuterie Board

These appetizers are like works of art. Have fun being creative both with what foods you use and how you present them.

Ingredients

• 2-3 (½ C each) dips and spreads—think hummus, whipped cheese, & jam
• ⅓ C olives and antipasti
• 2-3 varieties of cheese—both soft cheese and hard cheese
• assorted crackers and/or bread
• 1 C each of various cured meats
• 1-2 fruits—such as grapes, figs, pomegranate, & berries
• ½ C nuts

Directions

1. Place bowls with dips, jam, antipasti, and olives on a large platter, spacing them unevenly for a natural look.
2. Surround the bowls with cheese, spacing the pieces apart for visual balance.
3. Arrange cured meats around the cheese and bowls, rolling some into neat shapes for texture.
4. Place crackers and bread in the gaps, keeping them separated for a relaxed presentation.
5. Fill any large gaps with fruit, and use nuts to fill remaining spaces.

2. Guacamole

A great last minute appetizer if you need to pull one together fast! (Put someone else on blender-washing duty!)

Ingredients

• 2 ripe avocados
• 1 lime—juiced
• 1 garlic clove—finely minced
• Salt
• Pepper
• 1 roma tomato—diced
• 2 Tbsp cilantro—chopped

Directions

1. Open ripe avocados, remove the seed, and scoop the flesh into a large bowl.
2. Squeeze lime juice over the avocados and mash slightly.
3. Stir in the rest of the ingredients to taste and serve as desired.

3. Deviled Eggs

A crowd favorite, sure to please.

Ingredients

• 6 hard-cooked eggs—halved
• ¼ C mayonnaise
• 1 tsp rice wine vinegar
• 1 tsp Dijon mustard
• ½ tsp chopped fresh dill (optional)
• ¼ tsp garlic powder
• ⅛ tsp salt
• 12 sprigs fresh dill (optional)

Directions

1. Scoop egg yolks into a bowl and set egg whites aside.
2. Add mayonnaise, vinegar, mustard, 1/2 teaspoon chopped dill, garlic powder, and salt to the egg yolks. Mash well until smooth.
3. Spoon or pipe the yolk mixture into the egg whites.
4. Garnish with dill sprigs and refrigerate until ready to serve.

4. Creamy Pumpkin Hummus

A non-traditional take on a mainstay flavor.

Ingredients

• 1 can chickpeas—drained and rinsed (reserve 3 Tbsp of can water)
• ⅔ C pumpkin puree
• ¼ C tahini sesame paste
• 1 clove garlic—roughly chopped
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 tsp maple syrup
• ½ tsp salt

Directions

1. Add all ingredients into a heavy-duty blender and pulse until smooth and creamy. Reserve a few chickpeas for topping, if desired.
2. Transfer to a dipping bowl.
3. Top with reserved chickpeas, sesame seeds, fresh herbs, and a drizzle of olive oil.
4. Serve with crackers, pita bread, naan, fruit, or veggies.

5. Crispy Air Fryer Artichoke Hearts

An inside-out approach to the usual artichoke appetizer.

Ingredients

• 1 can artichokes
• 2 Tbsp olive oil
• 2 Tbsp bread crumbs
• 1/3 C Parmesan cheese—freshly grated
• 1 lemon—halved and juiced
• 1 garlic clove—grated
• 2 Tbsp parsley, chopped
• 1 ½ C plain Greek yogurt or Labneh
• salt & pepper

Directions

1. Drain and pat dry artichokes.
2. Toss with 1 Tbsp olive oil, lemon juice, breadcrumbs, Parmesan, salt, and pepper.
3. Spray with cooking spray before cooking.
4. Air fry at 400°F for 12 minutes, flipping halfway if needed.
5. In a bowl, mix yogurt or labneh with lemon juice, grated garlic, lemon zest, salt, and pepper. Smooth with the back of a spoon.
6. Once artichokes are done, place on top of the yogurt mixture. Finish with olive oil, chopped parsley, salt, pepper, and Parmesan.

4 Desserts

Pick one traditional dessert recipe and one that you’ve never tried before. Or make them all!

1. Pumpkin Pie

Thanksgiving's most popular dessert!

Ingredients Crust

• 1 ½ C all-purpose flour
• ½ tsp salt
• 4 Tbsp vegetable shortening
• 5 Tbsp unsalted butter—cold
• 3 to 5 Tbsp ice water Filling
• ½ C granulated sugar
• ½ C light brown sugar or dark brown sugar
• 1 Tbsp all-purpose flour
• ½ tsp salt
• 1 tsp ginger
• 1 tsp cinnamon
• ½ tsp nutmeg
• ⅛ tsp cloves
• ⅛ tsp freshly ground black pepper, optional
• 3 large eggs—beaten
• 2 C) or one 15-oz. can pumpkin purée
• 1 ¼ C light cream or evaporated milk

Directions

1. In a bowl, whisk together flour and salt.
2. Cut in shortening until the mixture is crumbly.
3. Add butter and work it in until uneven, with some large chunks of butter remaining.
4. Add 2 Tbsp water and toss to combine. Gradually add more water until the mixture is chunky but holds together when squeezed.
5. Shape into a 1" thick disk, refrigerate for 30 minutes or longer.
6. Roll dough to about 12" for a 9" pie. Place in a pie pan and refrigerate while preparing the filling.
7. In a bowl, whisk together sugars, flour, salt, and spices.
8. In a measuring cup, beat eggs, pumpkin, and cream or evaporated milk, then whisk into dry ingredients. (For best flavor, refrigerate the filling overnight.)
9. Grease a 9" pie pan and roll dough into a 13" circle.
10. Transfer to pan, crimp edges, and refrigerate while the oven preheats to 400°F.
11. Place the pie pan on a baking sheet, pour in the filling, and bake for 45-50 minutes until the filling is set 2" from the edge (center should still be wobbly).
12. Cool on a rack; the center will finish setting as the pie cools.

2. Cranberry Tart

Skip the cranberry sauce and try this sweet and snappy take instead.

Ingredients

• 1 package (12 oz.) fresh or frozen cranberries, thawed
• 1 C sugar—divided
• ½ C sliced almonds
• 2 large eggs—room temperature
• ¾ C butter—melted
• 1 tsp almond extract
• 1 C all-purpose flour
• 1 Tbsp confectioners' sugar

Directions

1. In a small bowl, combine cranberries, ½ C sugar, and almonds.
2. Transfer to a greased 11-inch tart pan. Place on a baking sheet.
3. In another bowl, beat eggs, butter, almond extract, and remaining sugar. Stir in flour until just combined (batter will be thick).
4. Spread evenly over the berries.
5. Bake at 325°F for 40-45 minutes or until a toothpick comes out clean.
6. Dust with confectioners' sugar before serving.

3. Pecan Pie Brownies

Because why choose one when you can have a pie-brownie combo?

Ingredients Brownies

• ½ C unsalted butter
• 4 oz. unsweetened chocolate—coarsely chopped or broken up
• 1 ¼ C granulated sugar
• 2 large eggs—at room temperature
• 1 C all-purpose flour
• 2 Tbsp Dutch-processed cocoa powder
• 2 tsp vanilla extract
• ¾ tsp fine sea salt
• ¼ C chocolate chips—optional Pecan Layer
• 6 Tbsp unsalted butter—melted
• ¼ C honey
• ¼ C brown sugar
• 2 Tbsp heavy cream
• ¼ tsp sea salt
• 2 C toasted pecan halves—coarsely chopped

Directions

1. Preheat the oven and prepare a baking pan (grease or line with parchment).
2. Melt butter and chocolate over low heat, stirring until smooth. Remove from heat and mix in sugar. Let cool slightly.
3. Whisk in eggs, then add flour, cocoa, vanilla, salt, and chocolate chips (if using). Pour batter into the prepared pan.
4. Whisk together butter, honey, brown sugar, cream, and salt.
5. Fold in pecans until coated. Pour over brownie batter and sprinkle with flaky sea salt.
6. Bake at 350°F for 45-55 minutes, until the top is set and firm.

4. Fruit and Herb Sorbets

Sorbet offers a sophisticated, light touch to the end of a full meal.

Ingredients

• ⅔ C sugar
• 2 peeled strips (each 2 inches long) lemon zest
• 4 tsp fresh lemon juice
• ¼ tsp salt Concord Grape–Rosemary
• 3 C 100% Concord-grape juice—chilled
• 2 rosemary sprigs Cranberry-Apple-Mint
• 3 C 100% cranberry-apple juice—chilled
• 3 mint sprigs Guava-Basil
• 3 C 100% guava juice—chilled
• 3 basil sprigs

Directions

1. In a saucepan, combine sugar, lemon zest, salt, 1 C fruit juice, and herb.
2. Bring to a boil, stirring until sugar dissolves.
3. Remove from heat, cover, and steep for 5 minutes. Strain into a heat proof container, discarding zest and herbs. Stir in lemon juice and remaining 2 C fruit juice.
4. Process in an ice cream maker according to the manufacturer's instructions. When it reaches a soft-serve consistency, transfer to a chilled loaf pan or freezer-safe container.
5. Cover and freeze until firm, at least 4 hours (up to 1 week).

Tips for Crafting the Perfect Thanksgiving Menu

Maybe the key ingredient to a perfect Thanksgiving meal is a turkey big enough to feed the whole crowd. Or maybe, as many people say, it’s all about the stuffing. Others swear by the “five classic fall colors” rule to determine their menu—brown (turkey), gold (potatoes), red (cranberry sauce), green (beans, sprouts, spinach, you get the picture!), and orange (good old pumpkin pie).

We’ve got two practical tips for you, though, as you consider your ideal holiday menu: Make sure you know how many people are coming to your meal and try to find out if any of them have food allergies. This is critical information for determining the dishes you will make. Because in the end, the key ingredient for a successful Thanksgiving is caring for your family and friends.

Tips for Simplifying Your Holiday Event

Once you’ve got your menu, consider these ideas to create some efficiency and ease:

• Make a cooking schedule.
• Prep ingredients before the big day.
• Set your table ahead of time.
• Buy disposable containers for leftovers or ask your guests to bring their own.
• Have a plan for the kids, like coloring pages or a Thanksgiving movie.
• Have a plan for everyone! Hang a poster-size piece of paper for listing gratitudes.
• And one of our favorites—let us help you plan the meal and then give other people the recipes to contribute to a potluck!

Have your Thanksgiving Catered by Award-Winning Chefs

If you’d rather focus on friends and family on Thanksgiving day, let our chefs do the work for you. Go the traditional route to reduce your time in the kitchen or go wild with a different kind of Thanksgiving dinner delivered to your door by trying CookUnity—America’s #1 chef-crafted meal delivery service. With over 400 meal options to choose from, you can sit back and relax on this holiday of thanks. Take a look at these choices for your Thanksgiving feast:

Turkey Dinners

1. Slow-Roasted Turkey by Chefs Larry and Marc Forgione
2. Turkey Meatloaf & Mushroom Gravy by Chef Kristy Flores
3. Herb-Roasted Turkey Breast Dinner by Chef Stacy Bareng

Ham Dinners

1. Thanksgiving Glazed Ham (Multi-Serve) by Chef Dustin Taylor
2. Old Fashioned Glazed Holiday Ham by Chef Chris Ratel

Traditional Thanksgiving Dinners w/ Dietary Accommodations

1. Vegan Thanksgiving Feast By Chef Anne Thornton
2. Gluten-free Thanksgiving Turkey by Chef Chris Ratel

Non-Traditional Thanksgiving Dinner Ideas

1. Roasted Turkey Sausage Dinner by Chef Nelson Brizuela
2. Butternut Squash Ravioli with Candied Bacon by Chef Stacy Bareng
3. Pesto Pasta with Turkey Meatballs by Chef Taylor Bischof
4. [The Ageless Turkey Burger by Chef Tina Martini](https://www.cookunity.com/meals/the-ageless-turkey-burger]
5. Roasted Turkey & Veggie Pot Pie by Chefs Larry and Marc Forgione

Final Thoughts

Maybe you want to make your Thanksgiving more special by giving some of your time to people in your community. Volunteer somewhere with your Thanksgiving guests or participate in a benefit Turkey Trot together. CookUnity can give you the time to do that. Place your Thanksgiving Dinner order today!

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