Thanksgiving in March

March  3, 2014

Food52's Managing Editor Brette Warshaw is throwing no-stress weeknight parties for anyone, anytime, and (almost) every kitchen. You're invited.

Today: Haven't you heard? March is the new November. Because why does Thanksgiving happen only once a year? 

Cornbread stuffing from Food52

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I have a way of getting you out of a case of the Mondays (or Tuesdays, or Wednesdays) -- and it doesn't involve puppies, whiskey, or a deep-tissue massage.

It's Thanksgiving.

Yes, Thanksgiving. In March, on a weeknight. There will be no turkey, because that's no fun to cook after work. But stuffing is (and there will be lots of stuffing!). Boozy cider is (why did we stop drinking that in January?). And sweet potatoes and brussels sprouts and gingery pumpkin bread are, all of which lend themselves beautifully to night-before or few-hours-before prep. The foods of Thanksgiving practically beg us to make them again and again -- why don't we listen to them?

Get on your stretchy pants. It's time for Thanksgiving, Part II.

The Menu

Hot Spiced Drunken Apple Cider
Andoulle Sausage and Cornbread Stuffing
Sweet Potato and Parsnip Mash
Hashed Brussels Sprouts with Poppy Seeds and Lemon
Ginger Molasses Pumpkin Bread

The Plan

The weekend before: Make the cornbread for your stuffing (or if you're too crazed, just buy it).

The night before: Bake your Ginger Molasses Pumpkin Bread, and prep your sweet potatoes and parsnips for your mash. Make your stuffing -- just don't bake it yet! Put it, covered, in the fridge -- you'll cook it right before serving. 

Pumpkin bread from Food52

When you get home from work: Get your parsnips and sweet potatoes cooking; they'll take around 45 to 50 minutes. (When they're finished, leave the dish, covered, on the stove -- you can reheat before dinner.) Shred your brussels sprouts.

Right before party time: Get your drunken cider a'mulling.  

Mulled cider from Food52 

When your guests arrive: Get your stuffing in the oven, and finish up your brussels sprouts. (It's okay if they sit out at room temperature). When the stuffing is almost finished, warm up your mash.

Brussels sprouts from Food52 

Dinner time! Feast. Then, feast again. Then, after moaning and groaning, go back for thirds. You did it! Happy March! 

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See what other Food52 readers are saying.

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Brette Warshaw

Written by: Brette Warshaw

I'm a reader, eater, culinary thrill-seeker, and food nerd.


ATG117 March 3, 2014
Why doesn't everyone make stuffing more often?!
Brette W. March 6, 2014
Pamela S. March 3, 2014
I made Turkey Legs in the crockpot. With mashed potatoes and peas on the side. I was thinking Thanksgiving for Sunday Dinner.
Brette W. March 6, 2014
Love it!!
AntoniaJames March 3, 2014
Uh, the truth comes out . . . starting in late January I habitually begin "testing" recipes for Thanksgiving -- ones that popped up on the radar during November and December, but which did not make it onto any holiday menu, for whatever reason. In fact, yesterday I put pen to paper with an idea for a new dish of my own creation to unveil next Thanksgiving. Also, did you notice that in "The New Persian Kitchen" Ms. Shafia includes, among the 12 thoughtful, appealing menus toward the end, a Thanksgiving menu (also turkey free, incidentally). Love this post! ;o)
Brette W. March 6, 2014
Thanks AJ! Will need to check out her menu.
molly Y. March 3, 2014
i was just thinking about how i miss thanksgiving food. DID YOU READ MY MIND?
Brette W. March 6, 2014
ZombieCupcake March 3, 2014
That is funny I did Thanksgiving dinner yesterday. 4 Below 0 here felt like a good time to keep the oven on all day.
Brette W. March 6, 2014