What's on Your Thanksgiving Menu?

November  5, 2013

We want to know what you're serving this Thanksgiving. Show us, and we might feature your menu! 


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Holiday cooking is all about community; half of the fun is dishing about what you'll make, what you can't wait to eat, what you made last year and what you'll absolutely never make again. 

Does your grandmother's stuffing always have a spot on your Thanksgiving table? Did your uncle's Brussels sprouts get booted in favor of something a little more adventurous? (You're safe here. This is a judgment-free zone.) 

We want to hear all about what you're making this year. Using our recipe collections feature, tell us: collect your dream Thanksgiving feast, and post the link to your collection in the comment section of this post. 

More: Get the full rundown on our recipe collection feature here

Starting Monday, November 18th -- just in time for us to all get inspired by each other's collections -- we'll feature five of our favorite menus, one per day, until Friday. 

Now start collecting, people. Let's dish.  

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See what other Food52 readers are saying.

  • Kenzi Wilbur
    Kenzi Wilbur
  • Margot907
  • cookinginvictoria
  • AntoniaJames
  • mrslarkin
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Kenzi W. November 18, 2013
These menus are all lovely -- thanks to everyone for posting in the comments! Update: We'll be posting a roundup of 5 of our favorite menus this coming Wednesday, so they're all in one neat place. Stay tuned!
Margot907 November 15, 2013
Every year Thanksgiving is a balance between traditionalists & novelty seekers. This menu brings peace to both camps.
Spatchcocked roast turkey, mashed potatoes, challah & chestnut stuffing cooked separately, candied yam & sweet potato maple gratin, green beans with orange, rosemary, and pomegranate gremolata, turkey & apple cider gravy, cranberry orange, ginger sauce, potato dinner rolls, pumpkin pie, and this year we are introducing macaroni & cheese for our recent vegetarian convert.
cookinginvictoria November 15, 2013
Living in Canada, we find lots of opportunities in the fall to feast on turkey. Canadian Thanksgiving arrives here early (in mid-October). Sometimes we do turkey then; other times we wserve halibut or salmon or lamb or some other local Pacific Northwestern delicacy. Being an American expat, we almost always celebrate American Thanksgiving too -- although usually later on Thanksgiving weekend since Thanksgiving Day here is usually a regular work and school day. On Christmas Day in Canada a turkey is pretty much de rigueur, at least in my husband's family, so we'll do a traditional turkey dinner then as well.

This year for our American Thanksgiving feast, it will be just my immediate family, so I am opting not to do a whole bird with all of the trimmings, but instead I will prepare and serve a celebratory turkey breast dish. I have decided to do an Italian-themed dinner that is decidedly kid friendly. The menu has some traditional components as well as some modern twists. I am very excited to cook this menu!
AntoniaJames November 11, 2013
Here's my dream menu, meaning, what I would plan and serve if I did not have to take into account the wishes of the other people at the table.
I almost said, "and if I were to spend most of Thanksgiving Day at home." On reflection, I see no reason why this menu could not also accommodate a long hike on Thanksgiving, assuming I could muster the troops early enough to go up to the mountain, and perhaps leave the office a bit earlier than usual on Tuesday and Wednesday, that week. Of course, I'd tweak some of these a bit to suit my tastes.

Wow, that was fun! ;o)

P.S. I'm going to send this link to my sons, to see what they think. This "dream" could well be a reality next year. (They're as, if not more, adventurous than I am in many respects.)
mrslarkin November 7, 2013
Here's my dream menu for the day when I make the entire Thanksgiving dinner here in my own home.
AntoniaJames November 11, 2013
Love your menu, mrslarkin -- especially the description! ;o)
Jimckain November 6, 2013
My favorite part of Thanksgiving is that I never have to create the menu, I just replicate the one I have eaten my entire life passed down from my grandmother, to my mom, to me. It is typically my favorite meal of the year to both prepare and eat: simple and delicious. Brined and roasted turkey, oyster dressing bake desperately from the bird (I use pork stock in addition to chicken broth), mashed potatoes, giblet gravy, whole cranberry sauce with cinnamon stick and orange zest, steamed broccoli and cauliflower drizzled with a simple cheddar cheese sauce, a simple frozen fruit salad, and fresh baked dinner rolls. Homemade pies include pumpkin, chocolate cream, and Apple (Jonathans only).
AntoniaJames November 6, 2013
Here's mine Not included are the many pickles -- most from Paul Virant's excellent "Preservation Kitchen" -- that will be on my table, and the cranberry, dried cherry and Zante raisin mostarda curing in my fridge. (The Pennsylvania Dutch, I'm told, always served 7 sweet and 7 sour. I'll probably have about 7 all told.)
The salad will be a pear salad inspired by the Not-too-Virtuous apple one included in the collection. I'll use boulangere's focaccia instead of ciabatta in the stuffing; also, I'll probably add some chopped thyme and marjoram (both fresh off the bushes on the landing outside) to the butternut squash. I'm so looking forward to seeing everyone else's menus! ;o)
AntoniaJames November 6, 2013
Okay, I'm already going to amend that slightly. I just noticed in the comments to the butternut squash recipe that Amanda recommends sage. That sounds perfect, so most likely I'll go that route instead. ;o)
Kenzi W. November 5, 2013
Thanks all! Can't wait to see them.
Stefan Z. November 5, 2013
Reporting in from London. My roommate and I have decided to go non-traditional and import a tradition in a more local way. We're going to bake a ham instead of a turkey (ham actually has more tryptophan than turkey!). We might get crafty with cloves and bourbon for the glaze on the ham and will actually be pairing our brie with a homemade chutney made from apples picked from nearby Kent!

Anyways, you get the idea, with a Canadian/American collaboration in a flat in London, the only way up is creative.
AntoniaJames November 6, 2013
That's one amazing menu, Stefan. While studying at LSE last year, my son (still toward the bottom of the learning curve, but with a lot of good ideas and plenty of confidence) made for his friends, in the dorm kitchen, a turkey + traditional stuffing inspired casserole and several apple pies . You do what you can! ;o)
Stefan Z. November 7, 2013
Thanks Antonia! You do definitely create what you can with the means you're given. More than anything it is a special time to share, feast and celebrate with friends and toast the opportunity to be on the other side of the Atlantic.
EmilyC November 5, 2013
Fun! It's a work in progress, but here's mine:
AntoniaJames November 5, 2013
What a great idea! I was just about to ask via the Hotline, as I do every year, what people are doing. This will be so interesting. I've loaded my Thanksgiving 2013 menu with a variety of items that I'll be serving during the days before and afterwards (and on Thanksgiving morning), so I'll split it into 2 collections and post the Just-The-Big-Meal link here within the next few days. ;o)