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,
This guide is soooooo awesome! Thank you!
I’m a mom of 4 and have been pretty much cooking Thanksgiving for 30+ years!
Now one of my twins is hosting in Austin Tx and I am contributing 3 of your recipes-Fall Farmers market salad, chipotle mashed sweet potatoes and roasted butternut squash! I have made Ina’s mashed squash recipe in the past but your recipe is front and center this holiday!
Have a wonderful holiday with your family!
Renee
Thank you SO much for putting this together it is pure gold and I use it to a T! What is the best way to reheat the creamed kale on Thursday? Does it have to be in the oven? Thanks for all the help you give us ❤️❤️❤️
I would do it in a non-stick on the stovetop and then add the panko
This guide was such a life saver last year, we are using again this year. I wasn’t sure if you have wine pairing recommendations for serving the meal? Thank you!
This menu looks amazing and well thought out! The timeline is especially appreciated. How many people is the full menu estimated to serve?
8-10!
How do you warm up the cheesy kale dish?!
I do it in a slow cooker
If you make the compound butter ahead a couple days ahead, do you just store in fridge and then take out Thursday morning and let it come to room temp to soften?
correct
Can the green beans be blanched the day before?? Thanks!
sure can!!
I need to cook and carve my turkey the day before. What is the best way to keep it moist and reheat on thanksgiving??
once you carve and place it on a serving platter, drizzle some extra stock on top and then wrap tight and refridgerate. Day of... reheat in a low heat oven until warm (Add extra stock to keep it moist) and douse with gravy to serve.
love everything - can’t wait to get started - so here is my question
My 21 lb turkey is frozen, do i take out on Saturday and brine on Tuesday for roasting on Thursday???? Please advise. Happy Thanksgiving!
yes! I would def take it out saturday AM to start thawing
Gaby…
Your Prep/Schedule is brilliant!!! A hostess’ lifeline. Every year I struggle with the task of planning and how much time to allow for each task. The struggle is very real! And you include relax time. I’m so impressed!!!
Thank you.
Do you have a printable version of this?
coming momentarily!
does the cornbread/sausage stuffing hold up well to be prepped in advance? Even early morning prep would be great. thanks!
totally!
Can you make the stuffing and Mac and cheese the day before? If yes, do You cook it all the way through and then reheat on Thursday or assemble it refrigerate and cook on Thursday?
stuffing - you could do the day before and par bake. finish baking day of. Mac and cheese - technically yes but it wont be as creamy and gooey
Wow wow wow!!! Awesome job with the recipes, timeline and suggestions! You have made everything very easy follow. Thanks for all your hard work!
I cook and carve my Turkey the day before and cover it with a bit of stock and the skin then foil. Carving the Turkey is time consuming and messy. Also I cook a large Turkey so there’s room in my oven to cook anything else while roasting Turkey. I also make my gravy the day before.