Our 2023 Thanksgiving Menu
Thanksgiving is sport for me but I realize it’s probably a very stressful concept for most. I’ve had a number of people ask me what’s on my menu so I’m sharing below with links to recipes in case it helps anyone make the holiday planning a little easier. Happy cooking! A special thank you to friends who inspired many of these dishes like my friend Britt who owns this fabulous shop in Hastings (hint hint holiday shopping), my awesome Cookbook Club, my kindred kitchen spirit and neighbor, Kevin and Alison Roman for pushing me to finally go for the turkey confit!
All the recipes are tested but I’ve noted below where we’re doing something new this year. I usually change up the stuffing and sides annually but keep some mainstays (like the cranberry sauce).
For those of you curious on the booze, we’ll be pairing Thanksgiving dinner with a selection of Cru Beaujolais wines.
*One note about hors d’oeuvres. We typically stretch out the holiday weekend with merriment on Friday and Saturday getting our Christmas tree, decorating the house, celebrating family birthdays (my Mom and I are both November babies) and more. To that end, we make a lot of hors d’oeuvres across the weekend — not necessarily just for Thanksgiving. I figured I’d throw them all in here and you can choose which ones you might like to try! We might not make everything this year but we usually make about 80 percent of what’s listed.
However you celebrate the holiday, I hope it’s delicious and you’re surrounded by those you love.
Happy Thanksgiving!
Breakfast
Blueberry Drop Biscuits with Clotted Cream
Scrambled Eggs with Chives and Goat Cheese
Fresh squeezed orange juice
Hors D’Oeuvres*
Large vegetable crudité platter with Green Goddess Dip. Bonus points for a turkey crudité platter, which I made last year (pictured above).
Hot Pepper Jelly and Cream Cheese Dip (a Southern staple) with Assorted Crackers. You can choose to serve it straight up or blend them together.
Mini hot dogs (always)
Cornichon
Assorted cheese — manchego with quince jelly, cheese ball with herbs, red wine hard goat cheese, etc.
Gougères (I like them with Gruyere)
Dinner
Radicchio Salad with Apple, Fennel and Pecan (new this year!)
Cornbread + Sausage Stuffing (new this year!)
Parker House Rolls (new this year!)
Roasted Brussels sprouts (no recipe because I find the cooking time varies based on the freshness of the sprout. Always 425°F and I drizzle with balsamic at the end. Key is make sure the sprouts are well covered in oil before roasting.)
The Silver Palate’s Sweet Potato Souffle
Confit Turkey and Roasted Turkey Breast. I’ll be using Alison Roman’s Confit Recipe and the Zuni Café Chicken preparation for the breast. Two recipes for turkey at Thanksgiving is no big deal, right? :) (new this year!)
Garlic Mashed Potatoes (I don’t use a recipe. Just boil potatoes until soft and ready and warm up milk, garlic and herbs in a pan. Add spoonfuls of milk until correct consistency and a few pats of butter at the end. Season liberally!)
Hudson Valley Apple Crumb (purchased from Noble Pies) and served with Talenti Madagascar Vanilla Gelato
Kraft Mac and Cheese - for my kids who will undoubtedly eat none of the above… except maybe those parker house rolls. :)
