Our 2021 Thanksgiving Menu
This comprehensive list of everything we’re planning to serve for Thanksgiving dinner covers the gamut, from cocktails and appetizers to how we’re preparing and cooking the turkey, vegetables, side dishes and, of course, dessert! If you’re still struggling with your Thanksgiving menu, I hope you’ll find some inspiration below.
Thanksgiving is NEXT WEEK!
I have always absolutely adored the Thanksgiving holiday and am elated when it rolls around every year.
While planning a big meal can be daunting, I keep a spreadsheet with tabs for different years to keep track of how many people we host, what we eat, how much, if people liked it, how much was leftover, and notes for what to change for the following year. Yes, I am totally THAT PERSON, but it is a LIFESAVER when it comes to planning the meal!
And now, without further ado, is our menu for this year…
Our 2021 Thanksgiving Menu
This year we are having 11 people for dinner (plus two more for dessert), in addition to our three kids, and this is what we’ll be feasting on…
Cocktails
- We always have an assortment of water, soft drinks, beer, and wine on hand.
- A number of years ago, I made this cranberry cider punch and everyone LOVED it. It’s a non-alcoholic drink, but some guests chose to spike it with their liquor of choice 😉
Appetizers
I like to keep pre-meal apps and snacks pretty light since Thanksgiving is such a huge and heavy meal. This year we are having a cheese ball to nibble on while the turkey finishes up.
Previous favorites have been:
- Sausage-Stuffed Mushrooms (my mom has been making this recipe for a few years now and they get totally devoured).
- Cheese-stuffed bacon-wrapped dates disappear in seconds!
- A cheese board is always a massive hit and you seriously cannot go wrong. I’ll load it up with fruit and veggies, too.
The Turkey!
I have brined a turkey for the last nine years, and plan to do so again this year. Up until four years ago, I had done traditional saltwater brines with sugar and aromatics, but two years ago, after seeing a recipe in the Wall Street Journal, I tried dry brining. It was easier and produced an incredibly juicy turkey, so it’s become my go-to method ever since. [Please note that the recipe link above appears to be behind a paywall, but if you Google “dry brine turkey recipe” you’ll find tons of similar recipes!]
We first deep-fried a turkey at least 10 years ago, and I don’t think we’ll ever look back. Everyone agreed that it was the best turkey, ever. We have the Butterball XL Indoor Turkey Fryer, which holds up to a 20-pound turkey (although we fried a 22-pound turkey a couple of years without any issues). The indoor fryer is safe, easy to use, and the turkey cooks extremely quickly. We love it!
(You can read how we do it here –> How to Deep-Fry a Turkey)
Alongside the turkey come its duo of accompaniments:
- Fresh Cranberry Sauce – I love this chutney/relish-style cranberry sauce and have been making it for years.
- Make-Ahead Gravy – This is my go-to gravy; since we deep fry the turkey, there are no pan drippings to make traditional gravy.
Side Dishes
I like to have a variety of side dishes, encompassing all of the necessary categories that people expect to see – stuffing, mashed potatoes, sweet potatoes, vegetables, corn, etc. The amount you choose to serve totally depends on the number of people you are having!
- Stuffing: This year I am going to do a sausage stuffing (either cornbread or Challah), but we always love a good traditional stuffing, too!
- Perfect Mashed Potatoes – I usually triple or quadruple batch this so there is enough for dinner plus extra to send home with the leftover turkey.
- We are skipping a sweet potato dish this year since we are a smaller crowd, but this sweet potato gratin is always a big hit, and pineapple-bourbon sweet potato casserole is so, so good for something unexpected and different!
- Green vegetable! My mother-in-law is making Brussels sprouts with pancetta, cranberries & pine nuts and everyone enjoys them. If you want to go a homemade green bean route, totally check out my green bean casserole from scratch.
- Corn Casserole – Quite possibly everyone’s favorite Thanksgiving side dish!
- Dinner Rolls – Some years I do them homemade, but this year we’re getting them from the bakery.
(For more side dish ideas, check out 27 Thanksgiving Side Dishes That Are Better Than the Turkey)
Dessert
- Pumpkin Pie
- Italian Walnut Pillow Cookies (my grandma’s Thanksgiving week staple)
(For more dessert ideas, check out 29 Thanksgiving Desserts Worth Saving Room For)
I’d love to hear what you’re planning to make for Thanksgiving this year!
Are you hosting? Are you bringing a dish somewhere? Give me all of the yummy details!
I’m super excited to have my traditional Thanksgiving again this year! We have all the staples including turkey, gravy, mashed potatoes, green bean casserole and cranbery sauce. I do a similar but different sausage, apple and sourdough stuffing and your pineapple bourbon sweet potato casserole has been on my table for the last 5-6 years; it’s always AMAZING. I’m thinking pumpkin, pecan and apple pies for dessert. Can’t wait!! Happy Thanksgiving to you and your family. :)
Im from the pgh area too. What bakery are you getting your rolls from? Im always on the lookout 👀 for a new bakery
I’m in Canada so we’ve already had our Thanksgiving but my mouth is watering after reading your menu and suggestions.  I loooove a turkey dinner with all the trimmings especially mashed potatoes, stuffing, gravy and cranberry sauce.  I might try making your cranberry sauce recipe for Christmas.  I love your Brussels sprouts recipe and have made it lots.  Have a wonderful Thanksgiving!
We are lucky enough to be invited to friends each year and usually bring wine and a dish. For the last few years no matter which friend I have been requested to bring Macaroni and Cheese which is your crockpot recipe. Everyone loves it and I love how easy it is too! It is the best!!
Aw I love this!!! So thrilled that it’s enjoyed by so many!
Michelle, your menu looks delicious! I have printed several of the recipes. My question is about the walnuts in your grandmother’s pillow cookie recipe. About how many cups of ground walnuts would equal ‘one and a half pounds’?? Mine are in baggies in the freezer (shelled walnuts, not ground) and I have no idea how many the recipe calls for. Thank you!Â
Hi Nancy! It’s about 6 cups finely chopped. I hope that helps!
I’m doing the cooking at my mom’s house. We have 23 coming, several vegetarians and one who is also gluten free! So aside from the usual turkey, mashed potatoes, my grandma’s stuffing, corn, green bean casserole, and pecan topped sweet potato casserole, we also have a gluten free vegetarian “turkey,” gluten free stuffing, Acorn squash, rice and broccoli and sauteed mushrooms. Desserts are always insane…I’m doing a pumpkin pie, a French Silk pie and pear ginger crumble bars. There will also be pecan pie, apple pie, and assorted cookies.
Oh my what a spread!!! Kudos to you! Everything sounds delicious!
Wow. I can’t imagine any of this. I don’t have family, friends, or even eat a Thanksgiving meal, at least not for many years. You are the epitome of what I wish everyone can experience during the holidays. Probably not what you want to hear, but as mind boggling and stellar as all this is that you put together, it hurts too. Thank you for sharing. What lucky family and friends you have.
Sending you a great big virtual hug, xo
Thanks, Michelle. :)
Little side-note: I just typed in a search engine, “recipes that I can use root beer in,” and the first website was https://www.cheatsheet.com/culture/cooking-with-root-beer-6-recipes-for-bbq-chili-and-more.html/
—And on their top recipe listings, the first was for your amazing crock-pot root beer baked beans: https://www.browneyedbaker.com/slow-cooker-root-beer-baked-beans/
I would love this side dish.
Best to you.
A.
I don’t know where you are located but, if you are by any chance in East Tennessee, you are welcome to join my family for Thanksgiving.
Oh my-how sweet and kind are you…
I’ll be praying for you A, and I also can relate too. So this
year I’m helping to serve the homeless on Thanksgiving. I can be thankful, and love on others who need it.
Are you brining a regualr frozen turkey that is typically treated with a salt solution?
I keep wanting to try it but am worried it will turn out too salty
Hi Jean, No, we get a fresh turkey from a local farm.
I made your sweet potato gratin last year and it was outstanding!! I vote for that!
So thrilled to hear you loved it! It’s definitely a favorite here, with usually no leftovers!
Do you rinse the turkey after you brine it or leave all salt on to cook? Thanks I really enjoy your site.Â
Hi Janet, No, do not rinse!
Michelle – your bread stuffing recipe is the closest thing to my mom’s recipe. I bless you every year because I thought the recipe was lost forever! Enjoy the holiday with your lovely family.
Everything looks great! So excited to try the sweet potato gratin. Thanks couldn’t pull up the dry rub from the WSJ without subscribing can you please post it? ThanksÂ
I’m so sorry, I am not a subscriber and I was able to pull it up (I had it bookmarked from last year – I wonder if that has anything to do with it?). In any case, here it is! The actual recipe is for a grilled turkey using a charcoal grill and wood chips, but I imagine once you get to this point, you could cook it however you’d like (we fry). The original recipe calls for brushing the turkey with a melted lemon-butter mixture every 30 minutes after it has been cooking for 1 hour.
½ cup kosher salt
3 tablespoons dark brown sugar
3 tablespoons ground dehydrated apple slices, such as Bare brand
1 tablespoon freshly ground black pepper
2 teaspoons crushed red pepper flakes
1 teaspoon sweet paprika
½ teaspoon ground cloves
1 (12-to-15-pound) turkey, neck and giblets removed
1. Make dry brine: In a small bowl, combine salt, brown sugar, ground apples, black pepper, pepper flakes, paprika and cloves. Pat turkey dry all over with paper towels and transfer to a large rimmed baking sheet. Use your hands to rub dry brine all over turkey, paying special attention to breast. Tie legs together with kitchen twine. Chill turkey, uncovered, overnight or up to 2 days.
2. Remove turkey from refrigerator and let it come to room temperature, 2 hours.
Sweet corn spoon bread for sure! It’s always a must at our Thanksgiving dinner.Â
Hi! Â You probably know this, but do not wrap your breadsticks too early with the prosciutto! Â The meat will soften the breadsticks into mush. Â They are delicious though….great choice. Â Happy Thanksgiving….love your site.
Our Thanksgiving is having Mac n cheese from scratch. Last year so many people were disappointed when there wasn’t any. So definitely cooking it this year.Â
Looks like a great menu! How do you think those stuffed mushrooms compare to the Mrs. Waterman’s ones you have on your site? We’ve been making those for a few years and love them but this recipe looks great too! Happy Thanksgiving :)
Great question! They’re both delicious, just different. If I had to choose, I think I would pick Ina’s (although by a slim margin!).
I have to wonder how in the heck did your poor Grandma do it? I’m sure she loved it but also loved when everyone went home. She sounds like the greatest hostess.
Hi! Any chance you could share the dry brine recipe? I am looking for one and you can’t view the whole WSJ recipe without subscribing. Thank you!!
I’m so sorry, I am not a subscriber and I was able to pull it up (I had it bookmarked from last year – I wonder if that has anything to do with it?). In any case, here it is! The actual recipe is for a grilled turkey using a charcoal grill and wood chips, but I imagine once you get to this point, you could cook it however you’d like (we fry). The original recipe calls for brushing the turkey with a melted lemon-butter mixture every 30 minutes after it has been cooking for 1 hour.
½ cup kosher salt
3 tablespoons dark brown sugar
3 tablespoons ground dehydrated apple slices, such as Bare brand
1 tablespoon freshly ground black pepper
2 teaspoons crushed red pepper flakes
1 teaspoon sweet paprika
½ teaspoon ground cloves
1 (12-to-15-pound) turkey, neck and giblets removed
1. Make dry brine: In a small bowl, combine salt, brown sugar, ground apples, black pepper, pepper flakes, paprika and cloves. Pat turkey dry all over with paper towels and transfer to a large rimmed baking sheet. Use your hands to rub dry brine all over turkey, paying special attention to breast. Tie legs together with kitchen twine. Chill turkey, uncovered, overnight or up to 2 days.
2. Remove turkey from refrigerator and let it come to room temperature, 2 hours.
You might want to mention that one has to subscribe to the Wall Street Journal in order to get the recipe.
I’m so sorry, I am not a subscriber and I was able to pull it up (I had it bookmarked from last year – I wonder if that has anything to do with it?).
I NEED a good stuffing recipe and this looks like it could be a winner (my family likes a very traditional stuffing). We have tried several recipes over the years but have not yet found one we love. Do you make your own bread cubes or do you buy them? If you buy, what brand do you use? If you make them, how exactly and with what type of bread? Thanks!
Hi Suzanne, I make my own and usually cut up Challah. I hope that helps!
Thanksgiving is my favorite holiday and I have been hosting since 2003. We also deep fry with the same indoor fryer,. On the menu is Homemade cranberries, stuffing/dressing, corn casserole, homemade green bean casserole, sweet potatoes, pumpkin pie and your cranberry cheesecake pie but I use my homemade cranberries instead of the can. Per my family the cheesecake is Cheesecake Factory good. :D All the recipes on my menu are family recipes except for the green bean casserole and cranberry cheesecake which I have gotten from your website. Thank you for all your great recipes and Happy Thanksgiving.
The only stuffing I make anymore is your traditional bread stuffing! It’s the best!
Same here. Â The dressing I made was very similar to this, but the BEB recipe fine-tuned it. Â
My vote is for sweet corn spoon bread. Â
Great menu!  And, you’ve inspired me to make the sausage stuffed mushrooms as well. I know my family will love them. I purchased a pretty glass beverage dispenser, on sale, over the summer and have been excited to use it. I’m making apple cider sangria!!  I think we’ll all love it. I get the turkey and gravy from a friend who’s a caterer which is the best part.  After making this dinner for about 35 years I don’t mind the help. Everything else is homemade. He has it all cut up and we pick it up that morning already hot and just keep it warm. Truly, this allows me to enjoy the holiday too with a bit less work. Happy Thanksgiving to you and your beautiful family!!
WOULD BE NICE IF YOU PRINTED YOUR MENU ON A THANKSGIVING BULLETIN..I DO IT FOR OTHER PEOPLE FOR A HOBBY
Oh, I sure need to start working on my list! Thanks for the great tips!
This is wonderful i am going to make the turkey this yr. first time ever. now i have a guideline thanks bb your awesome.
Great tips and so many work for any dinner party! We’ll be moving Thanksgiving so no dinner prep for me!
I haven’t gotten to posting my holiday entertaining tips and I almost feel like I’ll be plenty scooped by then!
Great tips and I’m sure your gatherings are fantastic.
Jason
I think that we might only be having 6, but I’m an everyday list maker, so the to do list is the least of my problems.
Some great advice here! Thanks for sharing – I’m starting to breath again!
This is some great advice! I am hosting dinner for the first time and am already getting stressed out.
thanks for sharing these tips! i love hosting and planning, but sometimes it can get a bit overwhelming!
Great advice! I finally caved and allowed others to bring dishes. This is a huge step for me :)
Thank you for these tips! I definitely need them as I am hosting my first “friends thanksgiving!”
Amanda
ThePinkFork.com
great tips! my best advice is make lists and schedules! having a schedule for the day of and week before helps me stay on top of everything
I’m happy to see I’m not the only list maker! I even label my serving dishes ,and one year my father in law thought he would be funny and switch labels! I really didn’t think it was funny at all! Cann’t wait to see all your great ideas !!
Ah, I don’t know if I’m ready yet for holiday entertaining! Fortunately, I think our Thanksgiving party will be only two.
This is a great way to plan everything. After I plan the menu, I also start thinking about wine pairings and, with hors d’oeuvres, a nice fall cocktail.
Also, I think I’m going in a berry direction for the secondary dessert!
I am putting a twist to all of this. It is only my husband and I for Thanksgiving so far this year. As a result I am organizing all of our favorite foods into different days. So there will be several mini menus to enjoy ALL of it!
organized & efficient…must confess that i scrolled down to see your dessert advice first!!
look forward to your dessert recipes (pumpkin roll sounds interesting!)…well actually looking forward to all your recipes for thanksgiving!