The big day is in less than 2 weeks and we’re all almost prepared with an arsenal of recipes that will get rave reviews from everyone! So, let’s pull everything together for the most epic Thanksgiving Menu and then talk prep and making things ahead of time!
Here’s the full Thanksgiving Menu:
Pumpkin Cheesecake with Marshmallow Meringue
I mean, is that not the most glorious Thanksgiving menus you’ve ever seen!! Gobble Gobble! Thomas and I are going to have leftovers for DAYS. But I’m making it extra special this year even though it’s not going to be the traditional crowd!
Here’s my basic schedule / prep plan for my Thanksgiving Menu:
Sunday:
- Clean out the fridge
- Stock up on beer and wine
- Make a grocery list
- Shop for all the ingredients
- If you buy a frozen turkey – make sure to put it in the fridge to start thawing out
- Reorganize fridge with all the ingredients
Monday:
- Make the cranberry sauce and refrigerate until Thursday
- Make the vinaigrette for the Fall Farmers Market Salad
- Prep carrots for the Charred Carrots with Herbs, wash, trim and clean and refrigerate.
Tuesday
- Make the basil mint topping for the Charred Carrots with Herbs / refrigerate until Thursday
- Cut the bread into cubes for the Wild Mushroom Stuffing – let sit on the counter overnight to harden.
Wednesday:
Wednesday:- Make the herb mixture for the Wild Mushroom Stuffing / refrigerate until tomorrow
- Prep ingredients for the Sautéed Brussels Sprouts
- Prep ingredients for the Spicy Garlic Green Beans
- Make the Mascarpone Mashed Potatoes but don’t add the chives until tomorrow.
- Make the cheesecake portion of the Pumpkin Cheesecake with Marshmallow Meringue from start to finish. Let cool entirely and the place in the fridge overnight.
- Make the the marshmallow meringue for the Pumpkin Cheesecake with Marshmallow Meringue. Don’t top the cheesecake with the meringue yet, instead keep it in the fridge until Thursday. Place the meringue in the fridge, covered until Thursday.
- Make the Cheesy Creamed Kale and let cool, store in an airtight container
- Set the table (albeit it’s a little smaller this year!)
Thursday:
Early Morning / 8am-ish
- Arrange all the ingredients for the Fall Farmers Market Salad in a large salad bowl and cover with a damp paper towel and refrigerate. Remove from the fridge just before feasting time and drizzle the vinaigrette on before serving.
- Make the Mac and Cheese but don’t bake yet
- Top the Pumpkin Cheesecake with Marshmallow Meringue with the marshmallow meringue topping and torch. Set aside until dessert
- Make the Apple Crisp but hold off on baking.
- Assemble the Thanksgiving Cheese Board and cover with a towel. Leave at room temperature.
- Prep the Herb Roasted Turkey and start roasting
Before the Feast
- Finish making the Sautéed Brussels Sprouts, Spicy Garlic Green Beans and the Charred Carrots with Herbs which can be topped with the basil mint mixture
- Combine the prepped bread and herb mixture for the Wild Mushroom Stuffing and finish following the recipe instructions.
- Reheat the Mascarpone Mashed Potatoes in a 350 degree oven until warm or in a slow cooker. Add the chives before serving.
- Bake off the Mac and Cheese
- Carve the Herb Roasted Turkey, reserve the drippings for gravy and place on an over-proof platter – pop back into a 200 degree oven to keep warm before serving.
- Make the Homemade Gravy
- KICK BACK AND RELAX!
- Bake the Apple Crisp just as you’re sitting down to dinner – it will take about an hour so your house will smell like dessert by the time dinner is over.
Have any last minute questions about Thanksgiving, the prep schedule, my Thanksgiving Menu or prep timing…?? Shout them out in the comments below and I’ll respond ASAP!
Photography by Matt Armendariz / Styling by Adam Pearson / Prop styling by Stephanie Hanes / Light Fixture by Serena and Lily/ Recipes by What’s Gaby Cooking
Thank yo for this! All the recipes look delicious. I can’t wait to try! 🙂
Thank you! For the Mac and cheese that you assemble morning of – do you refrigerate until it goes in the oven? And with the mashed potatoes if you put them in a crockpot to rewarm from the fridge, do you add anything so they don’t get gummy? As you can tell I’m making basically everything on this menu.
i would just leave it on the counter for a few hours before making.
and mashed potatoes in the crock pot, you should be good to go. Sometimes i add a little extra cream or stock to loosen it up if need be
Hello from Chicago! Can you make a shopping list for this menu? My daughters and I plan to make it all. We have a 30 day stay at home advisory starting Nov. 16th, so this gives us plenty to do. Everything sounds delish!
For the cheeseboard – where do you get candied walnuts & spiced cashews? Do you make them or are they are Trader Joe’s?
either TJ’s or Whole Foods!
You are amazing!! Thank you for your recipes and “to do” lists. Happy Thanksgiving to you and your family.
Thank you for this! I recently found you on Instagram and I’m in love with you since them hahaha
I’m from Brazil and I’m living in Australia at the moment and neither Brazil nor Australia does Thanksgiving. But I have a friend from America here and she’s missing her family and I thought making a Friendsgiving will cheer her up! I’ll try to make some of your recipes! They look so amazing!!
Where is Thomas’ wine guide?
Thanks!!
right here! https://whatsgabycooking.com/what-wines-to-serve-at-thanksgiving/
Wondering where the All Clad promotion is, the one you spoke about while cooking the stuffing? Thank you!
it’s on instagram!! linked in my stories
My question about kitchen torch, I find that it doesn’t do the trick all that well. Could you recommend
a good one. I have been on the fence about buying one a small blow torch. Before you freak out I am
capable of using but not sure if it is food safe. Thanks
I bought a heavy duty one from the hardware store! way cheaper, lasts longer and is stronger.
Hi Gaby,
I’m putting together my grocery list. I am making your green beans and roast turkey. The turkey calls for lemon zest and 2 lemons, the green beans also call for lemon zest. Could I be frugal and buy 2 lemons and get the zest from each one and set it aside or is the lemon zest on the lemon needed for in the turkey cavity?
Hi Gaby,
I am super excited to follow your Thanksgiving guide! I wanted to ask you, is it ok to make the top crust for the apple crisp dessert the day before and refrigerate it. Thank you!!
yes but don’t slice the apples until the day of! they will brown!! but crisp topping can def be prepped ahead
What is your philosophy about leaving food at room temp while preparing the rest of a meal. Lots of Thanksgiving & general entertaining guides I see online suggest prepping lots of dishes, veggies, appetizers etc. in the am – long before they’ll be served. I’m always conscious of keeping things out for only 2 hours. Is this too hyper? Only applicable to dairy? Meat? Help…
dairy and meat – I won’t leave out for more than 2-3 hours. Vegetables – fair game to leave out for much longer
What kind of wine do you recommend pairing with the meal?
there’s a post for that! https://whatsgabycooking.com/what-wines-to-serve-at-thanksgiving/
All your recipes look amazing! What’s the best way to reheat the cheesy creamed kale if I make it on Wednesday?
skillet or crock pot with a touch of extra liquid
First timer as far as cooking thanksgiving dinner…eeek! I just bought a 6 pound turkey breast(not frozen) and I’m wondering if I should leave it in the fridge until Thursday or freeze it and then thaw it out
Put it in the fridge today, start brining it on Monday and then cook Thursday
Can’t wait to try some of these delicious things! Thanks for sharing them‼️
This schedule is seriously a life-saver, thank you! What are your thoughts on par-baking/roasting the carrots the day before?
fully endorse that!
Hey Gaby! I remember you saying your man did thanksgiving recommendations for wine…. can you point me to them. Thank you!
https://whatsgabycooking.com/what-wines-to-serve-at-thanksgiving/
Thank you for this! If I’m making a butternut squash risotto, do I make it earlier in the day and reheat before serving or make it before and sit down to eat immediately? I know you said something about par-boiling it but I can’t remember what that means oops.
Your recipes are amazing! You mentioned a while back a couple of meat thermometers that you liked…I meant to right them down! Could you let me know your recommendations again. Thanks!
they are here: https://whatsgabycooking.com/12-must-thanksgiving-kitchen-tools/
Hi! Can I make the brussel sprouts the day before and reheat? Also, would you suggest sautee them in a cast iron skillet or non-stick?
you can – and cast iron
I love everything about this-Thank You!! Happy Thanksgiving 🙂
Tuesday 12:30p. It is going to be a Gaby Thanksgiving here. I have made the dry brine and. plan to cook the turkey beginning about 9:00 on Thursday. When should I brine the bird? Wednesday morning? Tuesday night?
I love everything you do!
if you’re doing a wet brine – start now. dry brine, you could start tomorrow morning.
The guide, the recipes, THE TURKEY! They were all a hit tonight!! And the guide made it a stress-free day (until I realized I left the turkey butter at home and had to fight with an ancient blender to make a second batch)!! On our menu- the brined turkey, marscapone potatoes, garlicy spicy green beans, charred carrots with basil mint sauce, and zesty cranberry sauce. Aaannnnndddd it was my 1st turkey to ever cook- Gaby made it so easy and delicious!
This guide is the best, so helpful. Thanks for taking the time to make it. Will def save it for years to come.
Love your cooking style and all your recipes are a hit. Just a ? I’m making a 20 lb prime rib for dinner tonight. I’ll have to cut it in half as some like very rare some like med. thoughts ? Help!