Thanksgiving is a big deal here on What's Gaby Cooking. Always has been, always will be. It's my favorite time of year to bring everyone together around a table and share a beautiful afternoon/evening of food and conversation. This year is no different. Below you will find an incredible spread of recipes that are award winning across the country! I know many of you come back year after year for these recipes and I will forever be so appreciative of that. Having WGC recipes on your holiday table is the best feeling in the world. So, without further ado, let's pull everything together for the most epic Thanksgiving Menu and then talk prep and schedule!
If you want to be extra extra this year, I partnered with Finish to bring you the Ultimate Thanksgiving Timer! You can sign up to recieve push notifications on when to start shopping, a reminder to clean your dishes and set the table and so much more! Ok here we go...
Table of Contents
Thanksgiving Menu:
Winter Green Salad with Pecorino Dressing
Pumpkin Cheesecake with Marshmallow Meringue or Bourbon Pecan Pie
I mean, is that not the most glorious Thanksgiving menus you've ever seen!!
Pre schedule for Thanksgiving Week:
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
- Brine the turkey if you're using my brine recipes
- Make the compound butter for the Turkey
- Make the vinaigrette for the Winter Green Salad
Tuesday
- Prep the Pomegranates for the Winter Green Salad if you're buying whole pomegranates. Store in an air tight container in the fridge.
- 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. Or if you're opting for the Pecan Pie, make it entirely.
- 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 or Spinach and let cool, store in an airtight container
- Set the table
Thursday:
Early Morning / 8am-ish
- Arrange all the ingredients for the Winter Greens 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.
- Roast the Acorn Squash and set aside.
- Prep the Herb Roasted Turkey and start roasting
Before the Feast
- Finish making the Sautéed Brussels Sprouts and Spicy Garlic Green Beans
- 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
- Reheat the Acorn Squash and top with the Ricotta and Honey.
- 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!
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
And if you need more Thanksgiving Ideas check out this roundup of 80+ Thanksgiving Recipes and Ideas
Photography by Matt Armendariz / Styling by Adam Pearson / Recipes by What’s Gaby Cooking
Gaby & team, thank you for putting this together and making is a dream to plan for thanksgiving! What type of wine do you like to drink? Brands or what not.
wine post is coming tomorrow!
Hi Gaby,
I have following you and using your recipes for months. Thank you for saving me so many times!!!
I have a situation... I will be cooking Thanksgiving dinner at my MIL's this year (she's 95 and not able to do it anymore or come to our house) so I am hosting a dozen people (about half the number we usually are). So even though it's not a huge crowd, we have vegetarians and diabetics (same ones) to account for.
I am making the Turkey, stuffing/dressing (vegan and not), gravy reg and veg, cranberry sauce and relish in both SF and regular. Same with mashed potatoes and wanted to roast acorn squash. I usually raost in over with butter, salt, pepper and maple syrup (SF). LOVE it but I won't have access to the oven.
I need advice on how to cook it before hand and reheat it so it tastes good and is not mushy. I do have a Ninja Foodi and a Crock Pot I can bring.
How can I make this work???
Thank you for any Tips and Advice!!!
Thank you, Thank you, Thank you!!
Happy Turkey Day!!
wait - what do you need advise on? Which recipe do you need to prep ahead or do you mean you need to do ALL of this ahead of time?
OMG- Thank you! Even though I've hosted Thanksgiving for the past 3 years, your prep schedule and menu ideas help me feel less stressed! First, I know your recipes are amazing and the way you break everything down makes it all so manageable. I hope you have a fabulous Thanksgiving. I'm grateful to you for your recipes and inspiration.
do you finish up the green beans and carrots while the turkey is in the oven or do you cook when the turkey is all done? Wondering how to keep warm!
green beans I finish sauteeing right before serving, and the carrots can be re-heated on the stove or in the oven before serving and then toss with the herb sauce!
Hi Gaby!
After making the mac & cheese in the AM, should we refrigerate it until before dinner when we bake it?
Would you add the crumbs right before baking it or in the AM when you make it?
Thank you!
I honestly just leave it on the counter and then add the crumbs right before baking
You are the Best
So happy that I found you
This is so helpful! I used your recipes last year and it was a huge hit and plan to do the same this year.
PS I love your jeans...where from?! 🙂
Paige!
Looking for a pretty fruit platter?
How would we reheat creamy kale?
Same as mashed potatoes
yes or in a non stick skillet over low heat!
If you started all the cooking on Thursday around 8ish--about what time is everything ready?
depends if you're doing any of the prep! if you follow this schedule you'll be eating around 4
Hi! Love this 🙂 When do you start reheating the mashed potatoes in a slow cooker? E.g. on low 4 hours before serving...
I would do low 2 hours before serving and add a bit of extra cream if you need to thin it out
I'm planning on making your Chipotle mashed sweet potatoes... Can those be made in advance?
absolutely! you can make them a day or two ahead of time and reheat in a slow cooker or dutch oven! Might need to add a bit of liquid to loosen them up if they get thick
Thank you!!
Amazingly helpful Gaby!
Don't forget brining the turkey, right? :)))
Hi! the Spicy Garlic Green Beans sound delicious for my work pot luck since i want something delicious and on the healthier side. My only problem is that i would have to cook them in the morning before work and we wouldn't eat them until Noonish, do you have any suggestions on how to keep them warm or reheat them. Thank you so much for all your delicious recipes!
they reheat okay in the microwave! Would be best if you had a small kitchen at work where you could heat them in a skillet for 2-3 minutes to warm them through again!