Thanksgiving Dinner Menu


Turkey and gravy, mashed potatoes, cranberry salad, butterhorns, pecan pumpkin pie, green bean casserole and more. These Thanksgiving menu ideas are delicious, juicy and will make your mouth water. Don’t forget to comment below to let us know what you think.

Ease the holiday time crunch with a make-ahead turkey recipe that’s ready to serve when you are. It’s a great choice for potlucks, too.

Enjoy a classic all-time favorite – smooth and creamy mashed potatoes make the perfect side dish for any meal.

You’ll never go back to congealed cranberry salad once you try one Test Kitchen professional’s “riff on the traditional cranberry salad.” This cranberry salad has sliced celery and chopped toasted pecans (walnuts work, too), which give it a surprising crunch that most cranberry salads lack. This version of cranberry salad is both sweet and tart for balanced flavor, and one Test Kitchen professional said it’s “so much better than the canned stuff.”

Although we always recommend using fresh ingredients, this colorful salad works just as well with frozen cranberries, which will be easy to find around the holidays. Not only is this cranberry salad delicious on its own, it will taste amazing over turkey or any other protein you might serve, like ham, pork chops, or chicken.

Why are these little bite-sized nuggets of rolled, frosted, sweet bread called butterhorns?

Any season, any time of day, any part of the meal… they just work.  Somehow, it seems to always be an appropriate time to eat sweet bread with frosting.

The smoothest, silkiest pumpkin pie you will ever experience! This pecan pumpkin pie is velvety smooth and topped with pecans to give the pie an added crunch. The homemade crust, the pumpkin filling, and the toasted pecans – 3 layers for this perfect pumpkin pie. Top with a dollop of whipped cream for extra smiles!

It’s the dish everyone’s expecting on the holidays, but it’s so easy to make, you can serve it any day. Beyond its creamy, silky-smooth sauce and unmatchable flavor, its simplicity makes Campbell’s Green Bean Casserole so appealing. Just six ingredients and 10 minutes to put together, this family pleasing side has been a favorite for over 60 years.

Alright everyone… it’s time to suck the last bit of sweet nectar out of Summer. Get outside, go for walks/runs/strolls, hit the beach or lake if there is one nearby, take one last weekend getaway, and…fire up the grill so you can make this delicious Cilantro & Lime Grilled Corn Salad!

Corn… according to this article is actually a vegetable, grain, and a fruit! This little hybrid is a great source of dietary fibre, brain-boosting B vitamins, and magnesium. I have always been a fan of corn but due to the high amounts of GMO corn in the market I do my best to get locally produced organic corn that is not genetically modified.

Fries! They’re one of North America’s best-loved side dishes, but restaurant fries are usually off the Paleo menu because they tend to be cooked in PUFA-rich seed oils. But there’s nothing wrong with the crispy, salty starch + fat combination that makes fries so appealing, so a tasty Paleo option is to make them yourself with a non-toxic cooking fat.

Roasted vegetables (like these Brussels sprouts and sweet potatoes) are superior in almost every way; it’s a fact. But they take up valuable oven space on holidays. Make them ahead of time and reheat!  Save on time and stress.

Serve up this casserole made with mashed sweet potatoes and a marshmallow topping that’s a perfect combination of gooey and crunchy. With the help of a little nutmeg for flavor, this casserole is sure to be a new favorite.

This recipe for scalloped potatoes is a basic combination of red-skinned potatoes, a homemade sauce, and sliced green onions. If you aren’t a fan of onions, feel free to leave them out. Or add finely chopped sweet or yellow onions.

A dash of nutmeg and a small amount or dried mustard give the sauce excellent flavor. Use freshly grated nutmeg if you have it.

Whisk warm milk into the flour mixture to ensure a lump-free sauce. We also recommend shredding your own cheese for a creamier texture. We tested with Cracker Barrel Extra-Sharp Cheddar.

Preheat the oven to 425°. In a large bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through. Transfer to a bowl and serve.

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