Thanksgiving is a time of warmth, reflection, and gathering around the table, but it’s also a holiday with a complex history that should not be forgotten.
Today, it serves as a time for family, gratitude, and cherished food traditions. This Thanksgiving menu offers versatile recipes that let you create a spread tailored to your plans—whether you’re aiming for a grand feast or something more intimate.
Below, you’ll find a mix of classic dishes and fresh twists, perfect for crafting a holiday table that fits your needs. Let’s dive into the recipes and create a Thanksgiving to remember.
ROAST TURKEY
Ingredients:
12 to 18 pound turkey, fully thawed
1 onion, peeled and quartered
1 lemon, quartered
1 to 2 sprigs fresh rosemary
1 to 2 sprigs fresh thyme
1 to 2 sprigs fresh sage
kosher salt and black pepper
Herb Butter
¾ cup unsalted butter, room temperature
6 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
Vegetables Under Turkey (optional, but recommended)
1 onion, peeled and quartered
3 celery ribs, roughly chopped
2 carrots, roughly chopped
Instructions:
Allow your turkey to come to room temperature by removing it from the fridge 1 hour before roasting. Then, remove the giblets.
Preheat your oven to 325°F and pat the outside of the turkey dry with paper towels. Season the cavity of the turkey with salt and pepper. Then fill it with the onion, lemon, and fresh herbs. If your turkey is smaller, don’t overfill the cavity as you do want some airflow.
In a small bowl, make the herb butter by stirring the softened butter, garlic, salt, pepper, rosemary and thyme together.
Loosen the skin of the turkey gently by sliding your fingers underneath. Then rub about 1/3 of the herb butter between the skin and turkey breasts.
Rub the remaining herb butter all over the entire outside of the turkey.
Place the turkey on a roasting rack or on top of a bed of vegetables (if you don’t have a rack), or both! Tuck the wing tips under the turkey to prevent them from burning.
Place the turkey in the oven and roast for about 15 minutes per pound, or until the internal temperature reaches 158°-160°F. You don’t need to baste the turkey, but do keep an eye on it after it’s about 75% done. If you notice the skin browning too quickly, you can place aluminum foil on top. To verify the temperature, place a thermometer into the meatiest part of the thigh or breast. The turkey will continue to cook once it’s removed from the oven and will rise in temperature to 165°F, after it’s rested.
Let the turkey to rest for 30 minutes before carving. This allows the juices to redistribute, making for a deliciously juicy turkey. To keep the turkey warm, you can cover the turkey with aluminum foil on the counter.
Carve and serve the turkey. And make sure to save the juices from the pan to make turkey gravy!
PANCETTA BRUSSELS SPROUTS WITH BERMUDA HONEY
Ingredients:
1 pound brussels sprouts ends cut, cut in half
1/2 cup Parmesan cheese freshly grates
4 ounces pancetta small cubes
2 tablespoons Bermuda honey
1 1/2 tablespoons olive oil
salt & pepper
Instructions:
Preheat oven to 450°
In a bowl add the cut brussels sprouts, olive oil, Parmesan cheese, a pinch of salt and freshly cracked pepper. Toss.
Lay Brussels sprouts on a sheet pan cut side down. Add pancetta, making sure it’s distributed evenly.
Roast for 18-20 minutes.
Remove from the oven and from the pan into a large bowl, add honey and toss.
BRUSSELS SPROUT AND POMEGRANITE SALAD
As much as we love roasted Brussels Sprouts sometimes there’s already a lot of heavy roasted elements on the table and you want to add something lighter and fresher… that’s where this delicious salad comes in!
Ingredients:
For the Salad
1 lb Brussels sprouts
½ cup slivered almonds or pecans
1 cup pomegranate seeds
For the Vinaigrette
⅓ cup fresh squeezed lemon juice
3 tablespoons olive oil
2 tablespoons maple syrup
salt and pepper to taste
Instructions:
Make the vinaigrette by pouring the lemon juice into a small bowl or measuring cup and while whisking add oil to emulsify. Add maple syrup, salt and pepper and whisk to combine. Set aside.
Clean and remove any blemished leaves from each Brussels sprout.
Cut sprouts in half lengthwise. With cut side down thinly slice across the width of sprout and discard the stem.
Separate the shreds with fingers and transfer to a large bowl.
Add pomegranate seeds and slivered almonds to the bowl of sprouts and toss to thoroughly incorporate.
Pour vinaigrette over the salad and toss to coat.
CLSSSIC STUFFING
Ingredients:
12-14 cups cubes bread (about 1.5 loaves) toasted or stale
1 cup unsalted butter
3 cups diced sweet onion, roughly 2 large onions
2 cups diced celery
6 garlic cloves, minced
kosher salt and pepper
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2 1/2 cups chicken or vegetable stock
2 large eggs
a mixture of fresh herbs for sprinkling
Instructions:
Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. They can be small or larger for a more rustic stuffing.
Preheat the oven to 350 degrees F.
Brush a 9×13 baking dish with melted butter, olive oil or spray with nonstick spray.
Place the bread cubes in a large mixing bowl.
Heat the butter in a large skillet over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper – at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes.
Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
Pour the onion celery mixture over the bread crumbs and toss well to coat.
In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F.
If the stuffing is getting too browned, you can tent it with foil.
SWEET POTATO CASSEROLE
Ingredients:
2 ½ pounds sweet potatoes, peeled and cut into 1-inch cubes
¼ cup packed brown sugar
¼ cup unsalted butter, softened
1 ½ teaspoons salt
½ teaspoon vanilla extract
½ cup finely chopped pecans, divided
Cooking spray
2 cups miniature marshmallows
Instructions:
Preheat oven to 375°F.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil over high heat. Reduce heat to medium-high, and simmer, undisturbed until the sweet potatoes are very tender, 15 to 20 minutes.
Drain; cool slightly, about 5 minutes.
Place potatoes in a large bowl. Add brown sugar, butter, salt and vanilla. Mash sweet potato mixture with a potato masher.
Fold in half of the pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray.
Sprinkle with remaining ¼ cup pecans; top with marshmallows.
Bake at 375°F until golden and bubbling around the edges, about 20 minutes, tenting with aluminum foil that’s been lightly sprayed with cooking spray (to prevent the marshmallows from sticking to it) if needed to prevent burning.
CRISPY GARLIC DUCK FAT POTATOES
Ingredients:
2 – 2.5 pounds kestrel, sebago, russet or other starchy potatoes – peeled
fine sea salt
4 rosemary sprigs + 1 tbsp finely chopped
4 thyme sprigs
6 garlic cloves peeled
4 garlic cloves crushed
4 tablespoons duck fat
1/3 cup olive oil
Instructions:
Preheat the oven to 390°F.
Cut the potatoes in half lengthways, then cut the halved potatoes into thirds or quite large chunks.
Wash the potatoes in cold water, then place the potatoes in a bowl and cover with cold water so the potatoes are fully submerged. Leave the potatoes to sit in the water for 10 minutes, while swirling them around with your hands until the water turns cloudy. Drain into a colander and repeat this step until the water is clear.
Place the potatoes in a large saucepan, cover with cold water and add a generous amount of fine sea salt (roughly 2 tablespoons). Add the rosemary sprigs, thyme and whole garlic cloves. Place the pot over high heat and wait for the water to boil. Once boiling, cook the potatoes for 7 – 10 minutes or until fork tender.
Drain the potatoes into a colander and discard the garlic cloves and herbs. Rough the potatoes up by mixing them with a spoon to increase their surface texture. Cover the colander with a tea towel and leave the potatoes to steam for 15 minutes.
While the potatoes are steaming, place the duck fat and olive oil in a baking dish and place it in the oven until piping hot. Very carefully, pour the potatoes into the baking dish with the hot fats – you will hear a delightful sizzling sound. Stir the potatoes through the oils, then bake for 45 minutes, basting with the olive oil and duck fat every 15 minutes.
While the potatoes and oil are still bubbling, toss through the garlic and rosemary and allow the hot oil to slightly cook them.
CREAMY MASHED POTATOES
Ingredients:
2 pounds Yukon gold potatoes, peeled and cut into large chunks
½ cup unsalted butter
¾ cup half-and-half
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Instructions:
Put the potatoes in a large pot and cover with cold water.
Bring to a boil and cook until the potatoes are very tender.
Meanwhile, heat the butter and half-and-half in a small saucepan over low heat.
Drain the potatoes and return to the pot. Mash up the potatoes a little with a potato masher.
Add the melted butter mixture a little at a time and use the potato masher to combine.
Once it has all been added, use a wooden spoon or spatula to give it a few stirs to combine completely.
Stir in the salt and pepper and stir to combine. Serve immediately.
GREEN BEAN CASSEROLE
You can always use a tin of Campbell’s Cream of Mushroom soup, but we prefer the flavour of a fresh made sauce. You can’t skip the classic French’s fried onions though!
Ingredients:
2 pounds fresh green beans, trimmed and snapped in half
1 tablespoons olive oil
2 tablespoons unsalted butter
1 large sweet onion, diced
kosher salt and pepper
16 ounces cremini mushrooms chopped
4 garlic cloves, minced or pressed
2 tablespoons flour
1 1/2 cups chicken or vegetable stock
1 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
1 1/2 cups French’s fried onions
½ cup freshly grated parmigiano reggiano cheese, plus more for topping
Instructions:
Preheat the oven to 400 degrees F.
Bring a pot of salted water to a boil. Once boiling, add in the green beans. Blanch for 5 minutes, then remove the green beans and place them in a bowl of ice water to stop the cooking.
Heat the olive oil and butter large skillet over medium-low heat. Add in the diced onion with a big pinch of salt and pepper. Cook until softened, about 5 minutes.
Stir in the mushrooms. Cook until they soften too, about another 5 minutes. Stir in the garlic and cook for 1 minute.
Stir in the flour to create a roux. Cook for 2 to 3 minutes, until it smells fragrant and a bit nutty. Slowly stream in the stock, stirring the entire time. Cook for about 5 minutes, until the mixture is thickened and simmering.
Stir in the cream until combined. Stir in the grated nutmeg and the parmesan cheese. Turn off the heat.
Add the green beans to the cream mixture and toss to coat. Pour the mixture in a 9×13 baking dish. Sprinkle on extra parmesan cheese. Top with the French’a fried onions.
Bake the green beans for 20 to 25 minutes, until the sauce is bubbly and warm. Serve immediately!
MILK BREAD ROLLS
These rolls might take a little more time than you’re used to – but they are truly the softest and most lovely rolls to accompany the rest of the meal!
Ingredients:
2 1/2 cups bread flour
/2 cup whole milk , and extra for brushing onto the bread
1 packet / 2 teaspoons active dry yeast
2 1/2 tablespoons sugar
1 teaspoon salt
1/4 cup sweetened condensed milk
4 tablespoons unsalted butter , melted
1 large egg
Instructions:
1st Rise
Add the milk into a small bowl and warm to approximately 100-110°F, about 30 seconds in the microwave. The milk should be warm, just a bit above body temperature. Add a pinch of sugar and the active dry yeast. Let sit for 5 minutes so the yeast will activate.
While the yeast activates, add the rest of the ingredients into your mixer bowl.
Once the yeast is activated, you should see bubbles on the surface of the mixture. Pour it into the mixer bowl. Mix with a spatula until the dough just comes together. Cover with plastic wrap and let rest for 20 minutes.
Using the dough hook on a stand mixer – start at low speed, then gradually increase to setting 8 out of 10. Knead for 10 to 12 minutes, until the dough is very smooth. Stop the mixer in the middle and scrape the dough from the sides of the bowl.
Test the dough by pulling a piece of it using both of your hands. It should stretch into a very thin and translucent sheet. The dough should be wet and a bit sticky.
Grease a big bowl with a thin layer of oil. Place the dough into the bowl. Cover with plastic wrap. Let rise until the dough doubles in size, about 1 hour.
2nd Rise
Line a 9” x 9” baking pan with parchment paper.
Punch the air out of the dough. Transfer it onto a lightly oiled working surface. Divide the dough into 9 even pieces by cutting it into 3 even strips, then further cutting each strip into 3 small pieces.
Shape the dough one piece at a time. Tuck the dough onto itself by pinching the dough from all sides into the centre using your fingers, creating a round shape. Then roll the dough in a circular motion with your palm against the table, until it forms a round ball.
Place the dough balls onto the parchment paper, evenly spaced, in a 3-by-3 array.
Cover the baking pan with plastic wrap. Let rest again for another 35 to 45 minutes, until the size has doubled.
Bake
Preheat the oven to 350° F while resting the shaped bread rolls.
Right before baking, gently brush a thin layer of milk onto the tops of the bread rolls.
Bake the milk bread rolls on the middle rack for 20 to 25 minutes, until the top turns golden brown. You can also test the doneness by inserting an instant-read thermometer into the middle of the center bun. It should register at least 190°F.
Let the bread rest in the pan for 5 minutes, then transfer it onto a cooling rack.
CRANBERRY SAUCE
Ingredients:
1/2 cup honey
1/4 cup water
1/4 cup orange juice, freshly squeezed from 1 large orange
1 tsp orange zest, lightly packed, from the same orange
1 cinnamon stick
12 ounces frozen cranberries
Instructions:
In a medium saucepan, combine honey, water, cinnamon stick, orange juice and zest. Bring to a simmer over medium heat, stirring to dissolve honey.
Add the cranberries and bring to a boil. Once boiling, adjust heat to keep at a low boil and cook 10 minutes uncovered, stirring occasionally. Cranberries will burst and sauce will begin to thicken.
A minute or so before turning off the heat, taste for sweetness and add more honey to taste for a sweeter sauce. Keep in mind the sauce will thicken when it cools.
Remove from heat, discard cinnamon stick and cool cranberry sauce to room temperature then refrigerate until ready to serve.
TURKEY GRAVY
Ingredients:
Turkey drippings from the bird
3 cups chicken or turkey stock
3 tablespoons butter
¼ cup flour
Instructions:
Pour the turkey drippings into a large measuring cup and let it rest until the fat comes to the top. Spoon off most of the fat and discard. Add enough stock to the measuring cup to equal 4 cups of stock/drippings combined.
Place the roasting pan you used for the turkey on the stove over medium high heat. Add the butter to the roasting pan and scrape up any brown bits that are stuck to the bottom of the pan.
Add the flour to the pan and whisk everything together until you form a roux. Continue to whisk until the roux is a dark brown color and fragrant. Add the stock/dripping mixture to the roux and whisk to combine.
Turn the heat to high and bring the liquid to a boil while still stirring. Once the liquid reaches a boil, reduce the heat to medium and stir occasionally until the gravy is as thick as you’d like it.
Once the gravy is thick, serve it immediately or keep it over very low heat until you are ready to serve. If the gravy develops a thin film on the top, just give it a quick whisk.
Adjust salt and pepper if needed, but be sure to taste first as the drippings can be salty and you might not need any excess salt.
PUMPKIN PIE
Ingredients:
1 store-bought crust (you can make your own if you’re ambitious!)
¾ cup packed light brown sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon cloves
½ teaspoon salt
1 15-ounce can pumpkin puree
1 12-ounce can evaporated milk
3 large eggs room temperature
Instructions:
Preheat the oven to 400F.
In a large mixing bowl, whisk together the sugar, spices, and salt. Add the pumpkin, milk, and eggs, and whisk until well combined.
Pour into the pie shell.
Bake for 15 minutes.
Reduce the oven temperature to 350F.
Continue baking until the filling is puffed and jiggles slightly in the centre when gently shaken, about 40 minutes.
Remove from the oven and let cool completely on a wire rack.
Serve with whipped cream.
PECAN PIE
Ingredients:
1 cup corn syrup
3 eggs
1 cup granulated sugar
1/2 teaspoon kosher salt
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1–1/2 cups coarsely chopped pecans
1 9-inch store bought pie crust
Instructions:
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, salt, butter and vanilla using a spoon or a rubber spatula.
Stir in pecans.
Pour the mixture into pie crust.
Bake on center rack of oven for 60 to 70 minutes.
Cool for at least 2 hours on wire rack before serving.
