25 Thanksgiving Dinner Menu Ideas (Full Meal Plans)

If you’ve ever stared at a blank list the week of Thanksgiving, this is your “okay, we’ve got a plan” moment.

I like picking one full meal plan, writing it on a meal planner notepad, and then shopping once.

1. Classic Roast Turkey Menu (The “Everyone Expects This” Plan)

This is the traditional lineup with all the cozy flavors people show up for. It’s perfect when you want the table to look and taste like Thanksgiving in one glance.

Ingredients

• 1 (12–14 lb) whole turkey
• ½ cup unsalted butter
• 2 tablespoon turkey seasoning blend
• 8 cups boxed stuffing mix
• 4 lbs russet potatoes
• 2 lbs fresh green beans
• 1 (14 oz) cranberry sauce
• 1 (9-inch) pumpkin pie
• 1 roasting pan with rack
• 1 carving knife set

Directions

1. Set out the turkey 45–60 minutes to take the chill off so it roasts more evenly.
2. Pat dry, rub with butter and seasoning, and place on a rack in a roasting pan.
3. Roast until the thickest part reaches a safe temp using an instant-read meat thermometer, then rest at least 20 minutes before slicing.
4. While it roasts, prep potatoes for mash and cook according to your favorite method, keeping them warm covered.
5. Bake stuffing mix in a covered dish so it stays moist, then uncover briefly to crisp the top.
6. Blanch or sauté green beans, serve with cranberry sauce, and slice the pumpkin pie after dinner.
7. Carve with a carving knife set and plate everything family-style so the table looks full instantly.

2. Herb-Roasted Turkey Breast Menu (Small Crowd, Big Flavor)

This menu is ideal when you want turkey without cooking a whole bird. It’s simple, elegant, and leaves you more oven space for sides.

Ingredients

• 1 (5–7 lb) bone-in turkey breast
• ⅓ cup olive oil
• 2 tablespoon herbs de Provence
• 1 (24 oz) refrigerated mashed potatoes
• 1 (12 oz) turkey gravy
• 2 lbs Brussels sprouts
• 6 slices bacon
• 1 (9-inch) apple pie
• 1 rimmed baking sheet
• 1 meat thermometer

Directions

1. Rub the turkey breast with olive oil and herbs, then roast until done, checking with a meat thermometer.
2. Let it rest 15–20 minutes so slices stay juicy and don’t shred on the platter.
3. Halve Brussels sprouts, toss with oil, and roast on a rimmed baking sheet with chopped bacon until crisp-edged.
4. Heat mashed potatoes and warm gravy right before serving.
5. Slice and fan the turkey on a platter, spoon gravy over just a little (save the rest on the side).
6. Serve with warm pie wedges from the apple pie for a classic finish.

3. Maple Dijon Ham Menu (Sweet-Savory and Stress-Free)

This is a great plan when you want a main dish that’s forgiving and easy to slice. The sides lean cozy and buttery without stealing the spotlight.

Ingredients

• 1 (7–9 lb) spiral-sliced ham
• ½ cup maple syrup
• ¼ cup dijon mustard
• 2 lbs sweet potatoes
• 1 (10.5 oz) cream of mushroom soup
• 4 cups frozen green beans
• 1 cup crispy fried onions
• 1 (12-count) dinner rolls
• 1 9x13 foil pan with lid
• 1 pastry brush

Directions

1. Place ham cut-side down in a foil pan and cover tightly so it stays juicy.
2. Whisk maple syrup and dijon, then brush over the ham with a pastry brush during the last 30 minutes of heating.
3. Make a quick green bean casserole by stirring soup with green beans, baking, then topping with crispy onions.
4. Roast or mash sweet potatoes while the ham warms to keep oven timing simple.
5. Warm rolls right before serving and slice the ham into easy portions.
6. Set the glaze bowl on the table for anyone who wants extra sweet-salty drizzle.

4. Garlic Herb Prime Rib Menu (Fancy but Totally Doable)

This menu feels like a special-occasion restaurant dinner without being complicated. It’s perfect when you want to impress a smaller group.

Ingredients

• 1 (5 lb) prime rib roast
• 2 tablespoon kosher salt
• 2 tablespoon garlic powder
• 2 lbs Yukon gold potatoes
• 1 pint heavy cream
• 2 lbs asparagus
• 2 tablespoon olive oil
• 1 (9-inch) cheesecake
• 1 roasting pan
• 1 probe meat thermometer

Directions

1. Season the prime rib generously with salt and garlic powder, then let it sit uncovered in the fridge overnight if you can.
2. Roast in a roasting pan and monitor doneness with a probe thermometer so you’re not guessing.
3. While it roasts, slice potatoes thin and layer them with heavy cream for an easy gratin.
4. Roast asparagus tossed with olive oil during the last 10–12 minutes for crisp-tender spears.
5. Rest the roast at least 20 minutes so juices don’t flood the cutting board.
6. Slice and serve with gratin and asparagus, then finish with chilled slices of cheesecake.

5. Roast Chicken Thanksgiving Menu (Cozy and Budget-Friendly)

This is the easiest “it still feels like Thanksgiving” menu when turkey prices are wild. The whole thing comes together with fewer moving parts.

Ingredients

• 2 (4 lb) whole chickens
• ¼ cup olive oil
• 2 tablespoon poultry seasoning
• 2 lbs carrots
• 2 lbs baby potatoes
• 1 (12 oz) chicken gravy
• 1 (16 oz) cranberry relish
• 1 (9-inch) pecan pie
• 1 large roasting pan
• 1 instant-read thermometer

Directions

1. Pat chickens dry and rub with olive oil and poultry seasoning.
2. Toss carrots and baby potatoes in the bottom of a roasting pan and nestle chickens on top.
3. Roast until juices run clear and the thickest part is safe using an instant-read thermometer.
4. Rest birds 15 minutes, then carve and pile onto a platter.
5. Warm gravy and spoon over the chicken, serving cranberry relish on the side.
6. Finish with slices of pecan pie for a classic dessert.

6. Stuffed Pork Loin Menu (A Fun Switch-Up)

This plan is for the year you want something different but still holiday-appropriate. The pork slices beautifully and pairs perfectly with apple-y sides.

Ingredients

• 1 (4 lb) pork loin roast
• 1 (6 oz) stuffing mix
• 1 cup apple cider
• 2 tablespoon whole grain mustard
• 2 lbs apples
• 2 lbs sweet potatoes
• ¼ cup brown sugar
• 1 (9-inch) apple crisp
• 1 roll kitchen twine
• 1 meat thermometer

Directions

1. Prepare stuffing mix and let it cool slightly so it’s easier to handle.
2. Butterfly the pork loin, spread stuffing inside, roll tightly, and tie with kitchen twine.
3. Brush with whole grain mustard and roast until done, checking with a meat thermometer.
4. Simmer apple cider to reduce into a quick pan sauce while the pork rests.
5. Roast sweet potatoes and apples with brown sugar for an easy sweet-savory side.
6. Slice pork into rounds, drizzle with cider reduction, and serve with warm apple crisp for dessert.

7. Brown Butter Salmon Menu (Light, Elegant, Still Festive)

This menu is great if your group prefers something lighter than turkey and ham. The flavors still feel Thanksgiving-y thanks to sage and nutty brown butter.

Ingredients

• 1 (3 lb) salmon fillet
• 6 tablespoon unsalted butter
• 2 tablespoon fresh sage
• 2 lbs green beans
• 2 cups instant rice pilaf
• 2 lemons
• 1 tablespoon kosher salt
• 1 (9-inch) chocolate cream pie
• 1 rimmed sheet pan
• 1 fish spatula

Directions

1. Line a sheet pan and place the salmon skin-side down; season with salt and lemon.
2. Bake until flaky, then slide a fish spatula under portions so they lift cleanly.
3. Brown butter in a small pan and crisp sage leaves for a fancy, fast sauce.
4. Steam or sauté green beans and finish with lemon zest for brightness.
5. Prepare rice pilaf while the salmon cooks so everything hits the table warm together.
6. Drizzle brown butter sage sauce over salmon and serve with chilled slices of chocolate cream pie.

8. Mushroom Wellington Menu (Vegetarian Showstopper)

This is the menu that makes vegetarians feel truly celebrated at Thanksgiving. The Wellington slices beautifully and looks dramatic on a platter.

Ingredients

• 2 lbs portobello mushrooms
• 2 sheets puff pastry
• 1 cup cream cheese
• 2 tablespoon fresh thyme
• 2 lbs Yukon gold potatoes
• 1 (12 oz) vegetarian gravy
• 12 oz fresh cranberries
• 1 cup granulated sugar
• 1 rimmed baking sheet
• 1 pastry brush

Directions

1. Sauté chopped mushrooms until deeply browned and dry so the pastry doesn’t get soggy.
2. Stir in cream cheese and thyme for a creamy, savory filling.
3. Wrap the filling in puff pastry, seal well, and place on a rimmed baking sheet.
4. Brush pastry with a wash using a pastry brush and bake until golden and puffed.
5. Boil potatoes and mash, then warm vegetarian gravy to serve alongside.
6. Simmer cranberries with sugar for a bright, jewel-toned sauce, then slice Wellington at the table.

9. Vegan Stuffed Squash Menu (Cozy, Colorful, Plant-Based)

This menu is hearty enough that nobody misses the meat, and it looks gorgeous on a platter. It’s also easy to prep parts of it ahead and bake later.

Ingredients

• 2 large acorn squash
• 2 cups cooked quinoa
• 1 cup dried cranberries
• 1 cup chopped pecans
• 2 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 (12 oz) vegan gravy
• 1 (9-inch) vegan pumpkin pie
• 1 9x13 baking dish
• 1 large mixing bowl

Directions

1. Halve acorn squash, scoop seeds, brush with olive oil, and roast cut-side down until tender.
2. In a mixing bowl, combine quinoa, cranberries, pecans, and maple syrup.
3. Flip squash, fill generously with the quinoa mixture, and place in a baking dish.
4. Bake again until the tops are warm and slightly crisped.
5. Warm vegan gravy and drizzle over stuffed squash right before serving.
6. Finish with slices of vegan pumpkin pie for dessert.

10. Slow Cooker Turkey & Gravy Menu (Oven Space Saver)

This is the plan when your oven is already maxed out or you’re hosting in a smaller kitchen. Everything stays warm and ready for seconds without stress.

Ingredients

• 1 (3 lb) boneless turkey breast
• 1 (12 oz) turkey gravy
• 1 packet turkey gravy mix
• 1 (24 oz) refrigerated mashed potatoes
• 1 (16 oz) frozen corn
• 1 (12-count) dinner rolls
• 1 (9-inch) pumpkin pie
• 1 (6-quart) slow cooker
• 1 slow cooker liner
• 1 ladle

Directions

1. Line a slow cooker with a liner so cleanup is painless later.
2. Add turkey breast, pour in gravy, and whisk in gravy mix for a thicker sauce.
3. Cook until tender enough to shred lightly with a fork, then switch to WARM to hold it for serving.
4. Heat mashed potatoes and warm corn right before dinner.
5. Serve turkey and gravy with a ladle so it stays neat and saucy on plates.
6. Warm rolls and slice pumpkin pie when everyone’s ready for dessert.

11. Sheet Pan Thanksgiving Menu (Minimal Dishes, Maximum Cozy)

This plan is perfect for apartment ovens and busy hosts who still want a full spread. Everything roasts together in a way that tastes like you worked harder than you did.

Ingredients

• 3 lbs turkey tenderloin
• 2 lbs baby potatoes
• 2 lbs Brussels sprouts
• 2 lbs carrots
• ⅓ cup olive oil
• 2 tablespoon poultry seasoning
• 1 (12 oz) turkey gravy
• 1 (9-inch) apple pie
• 2 rimmed sheet pans
• 1 instant-read thermometer

Directions

1. Heat oven to 425°F and set out sheet pans so you can build everything quickly.
2. Toss potatoes, Brussels sprouts, and carrots with olive oil and half the seasoning.
3. Roast vegetables first until they start browning, then add turkey tenderloin to the pan(s) so it finishes at the same time.
4. Check turkey doneness with an instant-read thermometer and rest it before slicing.
5. Warm gravy and drizzle over sliced turkey and roasted veggies.
6. Serve warm wedges of apple pie for dessert.

12. Friendsgiving “Turkey Taco Bar” Menu (Fun and Untraditional)

This is the plan for a younger crowd or a laid-back Friendsgiving where you still want Thanksgiving vibes. It’s interactive, colorful, and way less carving pressure.

Ingredients

• 3 lbs ground turkey
• 2 packets taco seasoning
• 1 (20-count) flour tortillas
• 16 oz shredded cheddar
• 16 oz sour cream
• 1 (14 oz) cranberry sauce
• 10 oz jarred jalapeños
• 2 bags tortilla chips
• 1 warming tray
• 1 large serving spoon

Directions

1. Brown ground turkey, drain if needed, then stir in taco seasoning with a splash of water to coat evenly.
2. Warm tortillas and set them in a covered basket or foil to stay soft.
3. Set up toppings: cheddar, sour cream, jalapeños, and a fun “Thanksgiving salsa” made from cranberry sauce.
4. Keep the turkey warm on a warming tray so people can build tacos at their own pace.
5. Add tortilla chips for crunch and easy grazing.
6. Serve with a large serving spoon so the line moves fast.

13. Cajun Turkey Menu (Bold, Spicy, and Memorable)

If your family loves big flavor, this menu is a fun twist on the usual. It still feels traditional, but with a little “wait…what is in this?!” energy.

Ingredients

• 1 (12 lb) whole turkey
• 3 tablespoon Cajun seasoning
• ½ cup unsalted butter
• 1 (8 oz) cornbread mix
• 2 cups chicken broth
• 2 lbs collard greens
• 6 slices bacon
• 1 (9-inch) sweet potato pie
• 1 roasting pan with rack
• 1 meat thermometer

Directions

1. Rub turkey with butter and Cajun seasoning, then roast in a roasting pan.
2. Use a meat thermometer to avoid overcooking; rest before carving.
3. Bake cornbread, cube it, and turn it into dressing using broth so it stays moist.
4. Sauté bacon, then cook collards until tender and savory.
5. Serve turkey with cornbread dressing and collards so every plate has bold, balanced flavor.
6. Finish with chilled slices of sweet potato pie.

14. Italian-Inspired Thanksgiving Menu (Comfort Meets Holiday)

This menu is warm, rich, and a little unexpected in the best way. It’s perfect for families who love Italian flavors but still want a Thanksgiving-style spread.

Ingredients

• 1 (4 lb) pork shoulder roast
• 3 tablespoon Italian seasoning
• 1 (24 oz) marinara sauce
• 16 oz polenta
• 8 oz parmesan cheese
• 2 lbs broccolini
• 2 tablespoon olive oil
• 1 (9-inch) tiramisu
• 1 Dutch oven
• 1 meat thermometer

Directions

1. Season pork shoulder with Italian seasoning and sear in a Dutch oven.
2. Add marinara, cover, and braise until tender; check doneness with a thermometer if you like precise timing.
3. Simmer polenta and stir in parmesan for a creamy base.
4. Roast or sauté broccolini with olive oil until bright and tender.
5. Shred pork into the sauce and serve over polenta with broccolini on the side.
6. End the meal with slices of tiramisu for a fun twist on tradition.

15. BBQ Turkey Legs Menu (Casual, Messy, and So Fun)

This menu feels like a fall festival but still checks the Thanksgiving boxes. It’s great for a relaxed crowd that loves bold, smoky flavors.

Ingredients

• 6 turkey legs
• 1 cup BBQ sauce
• 2 tablespoon smoked paprika
• 2 lbs corn on the cob
• 1 (12 oz) coleslaw mix
• ½ cup mayonnaise
• 1 (12-count) cornbread muffins
• 1 (9-inch) chocolate pie
• 1 rimmed roasting pan
• 1 basting brush

Directions

1. Season turkey legs with smoked paprika and roast in a rimmed roasting pan until tender.
2. Brush with BBQ sauce using a basting brush for the last 20 minutes so it caramelizes.
3. Cook corn and serve with extra sauce on the side for dipping.
4. Toss coleslaw mix with mayonnaise for an easy crunchy side.
5. Warm cornbread muffins and set out plenty of napkins (this menu is joyful chaos).
6. Finish with slices of chocolate pie.

16. Gluten-Free Thanksgiving Menu (Comfort Without the Guesswork)

This plan keeps everything classic while avoiding gluten stress at the table. It’s ideal when you want everyone eating the same meal (no separate plates needed).

Ingredients

• 1 (10 lb) turkey breast
• 2 tablespoon gluten-free poultry seasoning
• 1 (12 oz) gluten-free stuffing mix
• 4 lbs russet potatoes
• 1 pint heavy cream
• 1 (12 oz) gluten-free gravy
• 2 lbs broccoli florets
• 1 (9-inch) gluten-free pumpkin pie
• 1 roasting pan
• 1 instant-read thermometer

Directions

1. Season turkey breast with seasoning and roast in a roasting pan.
2. Check doneness with an instant-read thermometer so the turkey stays juicy.
3. Bake gluten-free stuffing according to package directions and keep it covered until serving.
4. Mash potatoes with heavy cream and season to taste.
5. Warm gluten-free gravy and steam broccoli for a bright, easy vegetable.
6. Serve dessert as slices of gluten-free pumpkin pie.

17. Dairy-Free Thanksgiving Menu (Still Creamy, Still Cozy)

This menu keeps the comfort foods but swaps in dairy-free choices so everyone can enjoy the same table. It’s especially great when you have mixed dietary needs in one group.

Ingredients

• 1 (12 lb) whole turkey
• ⅓ cup olive oil
• 2 tablespoon poultry seasoning
• 4 lbs potatoes
• 2 cups unsweetened oat milk
• 1 (12 oz) dairy-free gravy
• 2 lbs green beans
• 1 (9-inch) dairy-free apple pie
• 1 roasting pan with rack
• 1 potato masher

Directions

1. Rub turkey with olive oil and seasoning, then roast in a pan with rack.
2. Boil potatoes and mash with oat milk using a potato masher until creamy.
3. Warm dairy-free gravy and keep it in a small covered bowl on the table.
4. Steam or sauté green beans and season simply so they stay crisp and bright.
5. Rest and carve the turkey, then build plates with mashed potatoes and gravy like the classic version.
6. Finish with slices of dairy-free apple pie.

18. Make-Ahead Thanksgiving Menu (The Calm Host Plan)

This menu is built around dishes that hold well, reheat well, and don’t need last-second drama. It’s perfect when you want to enjoy your guests instead of managing timers.

Ingredients

• 1 (8 lb) turkey breast
• 1 (12 oz) turkey gravy
• 4 lbs russet potatoes
• 16 oz cream cheese
• 2 lbs frozen corn
• 2 lbs frozen green beans
• 1 (9-inch) pumpkin pie
• 1 set foil pans with lids
• 1 insulated casserole carrier
• 1 set food storage containers

Directions

1. Roast the turkey breast a day early, cool, slice, and store in containers with a little gravy to keep it moist.
2. Make mashed potatoes ahead and stir in cream cheese so they reheat creamy instead of gluey.
3. Assemble sides in foil pans with lids so you can reheat and serve in the same dish.
4. On Thanksgiving day, warm corn and green beans while the oven reheats the casseroles.
5. Warm sliced turkey covered in gravy, then transfer to a serving platter right before guests sit down.
6. Carry hot pans in an insulated casserole carrier if you’re bringing this menu to someone else’s house.
7. Serve dessert as ready-to-slice pumpkin pie so you’re not baking at the last minute.

19. Budget Thanksgiving Menu (Big Portions, Low Stress)

This plan keeps costs down without looking “cheap” on the table. It’s heavy on filling sides and easy store-bought wins.

Ingredients

• 2 whole chickens
• 2 tablespoon poultry seasoning
• 1 (5 lb) bag potatoes
• 1 (8 oz) boxed stuffing
• 1 (16 oz) frozen peas and carrots
• 1 (12 oz) chicken gravy
• 1 (12-count) dinner rolls
• 1 box brownie mix
• 1 9x13 baking pan
• 1 roasting pan

Directions

1. Season chickens with poultry seasoning and roast in a roasting pan until golden and juicy.
2. Boil potatoes and mash; keep warm covered so they stay fluffy.
3. Prepare boxed stuffing and warm gravy to pour over everything.
4. Heat peas and carrots as your easy veggie side.
5. Warm rolls right before serving so they feel fresh-baked.
6. Bake brownies in a 9x13 pan, cool, slice, and set on a platter for dessert.

20. Kid-Friendly Thanksgiving Menu (Familiar, Fun, and No Fuss)

This menu keeps flavors gentle and servings easy, so kids actually eat dinner (and not just rolls). It’s also a win for picky adults who want classic comfort.

Ingredients

• 3 lbs turkey meatballs
• 1 (12 oz) turkey gravy
• 1 (24 oz) refrigerated mashed potatoes
• 1 (16 oz) macaroni and cheese
• 1 (16 oz) frozen corn
• 1 (12-count) dinner rolls
• 12 mini cupcakes
• 1 slow cooker
• 1 serving spoon
• 1 ladle

Directions

1. Warm turkey meatballs in a slow cooker with gravy so they stay saucy and hot.
2. Heat mashed potatoes and keep them covered until serving.
3. Prepare mac and cheese as the “safe” side that usually disappears first.
4. Warm corn and serve it with a serving spoon for easy scoops.
5. Set out rolls and a ladle for gravy so kids can build their own plates.
6. Serve mini cupcakes for dessert because portion sizes are your friend.

21. The “Host a Potluck” Thanksgiving Menu (You Do the Main Stuff)

This plan is for when guests bring sides, but you still want your part to feel complete. It covers the core dishes so the table doesn’t depend on other people’s timing.

Ingredients

• 1 (12 lb) whole turkey
• 2 tablespoon turkey seasoning
• 1 (12 oz) turkey gravy
• 1 (14 oz) cranberry sauce
• 1 (12-count) dinner rolls
• 1 (9-inch) pumpkin pie
• 1 roasting pan with rack
• 1 carving knife set
• 1 set disposable foil pans with lids
• 1 warming tray

Directions

1. Roast the turkey in a roasting pan with seasoning and plan a full rest so carving is calm.
2. Warm gravy and pour it into a small pitcher for easy passing.
3. Set out cranberry sauce early so it’s one less thing during the dinner rush.
4. Use foil pans with lids to hold guest dishes as they arrive, then keep them warm on a warming tray.
5. Carve with a carving knife set, warm rolls, and serve dessert as pumpkin pie so your contribution feels complete no matter what others bring.

22. Thanksgiving Breakfast-for-Dinner Menu (Cozy and Unexpected)

This menu is ridiculously fun if you’re tired of the same meal every year. It still has fall flavors, but the vibe is relaxed and comforting.

Ingredients

• 24 oz breakfast sausage
• 18 large eggs
• 1 loaf brioche bread
• 2 cups whole milk
• ½ cup maple syrup
• 2 teaspoon pumpkin pie spice
• 16 oz hash browns
• 1 (9-inch) apple pie
• 1 9x13 baking dish
• 1 large nonstick skillet

Directions

1. Brown sausage in a nonstick skillet and keep warm.
2. Cook hash browns until crisp and transfer to a warm serving bowl.
3. Make a pumpkin-spiced French toast bake: cube brioche, whisk eggs with milk and pumpkin pie spice, then bake in a 9x13 dish.
4. Drizzle with maple syrup for the “holiday” touch.
5. Scramble extra eggs if you want a savory option alongside the French toast bake.
6. Serve a simple dessert as slices of apple pie (because why not keep it festive).

23. Elegant “Small Plates” Thanksgiving Menu (Pretty and Portionable)

This menu is for a chic Thanksgiving where everything feels curated and intentional. It’s perfect for smaller groups and gorgeous photos.

Ingredients

• 3 lbs turkey breast cutlets
• 1 cup panko bread crumbs
• ½ cup grated parmesan
• 2 lemons
• 2 lbs baby carrots
• 2 tablespoon honey
• 12 oz cranberry chutney
• 12 mini tarts
• 1 large skillet
• 1 serving platter

Directions

1. Mix panko and parmesan, then coat turkey cutlets.
2. Pan-sear in a large skillet until golden, then finish with a squeeze of lemon.
3. Glaze baby carrots with honey and lemon zest for a glossy, bright side.
4. Spoon cranberry chutney into a small bowl and treat it like a sauce for dipping.
5. Plate cutlets on a serving platter with carrots and chutney so guests can build “small plates.”
6. End with mini tarts for an elegant, portionable dessert.

24. Rotisserie Turkey Shortcut Menu (When You Want Thanksgiving Without Cooking Turkey)

This menu is perfect for last-minute hosting or small gatherings where you don’t want a giant roast. It still tastes like Thanksgiving, just with fewer hours in the kitchen.

Ingredients

• 2 rotisserie turkey breasts
• 1 (12 oz) turkey gravy
• 1 (8 oz) stuffing mix
• 2 cups chicken broth
• 4 lbs potatoes
• 2 lbs broccoli
• 1 (14 oz) cranberry sauce
• 1 (9-inch) pumpkin pie
• 1 large casserole dish
• 1 roll aluminum foil

Directions

1. Shred or slice rotisserie turkey and place in a baking dish; pour over gravy to keep it moist.
2. Cover with foil and warm in the oven until hot through.
3. Make stuffing using stuffing mix and broth, then bake in a casserole dish until the top is crisp.
4. Boil and mash potatoes while stuffing bakes to stack your time efficiently.
5. Steam broccoli and set out cranberry sauce as the bright side note.
6. Serve dessert as classic slices of pumpkin pie.

25. Dessert-Lover’s Thanksgiving Menu (Because Pie Deserves Its Moment)

This menu keeps the savory part simple so dessert can shine. It’s perfect for families who care more about pies and sweets than a fancy main.

Ingredients

• 1 (8 lb) turkey breast
• 1 (12 oz) turkey gravy
• 1 (24 oz) refrigerated mashed potatoes
• 2 lbs green beans
• 1 (9-inch) pumpkin pie
• 1 (9-inch) pecan pie
• 1 (9-inch) apple pie
• 16 oz whipped topping
• 1 pie server
• 1 roasting pan

Directions

1. Roast turkey breast in a roasting pan and let it rest before slicing.
2. Warm gravy and heat mashed potatoes so the savory part is easy and comforting.
3. Cook green beans simply so they balance the richness of everything else.
4. Set up a pie “flight” with pumpkin, pecan, and apple on one big board or platter.
5. Add a bowl of whipped topping and a pie server so guests can build their own dessert plates.
6. Slice turkey and serve dinner, then make dessert the “second course” so it feels like an event.

FAQ

How do I choose the right Thanksgiving menu plan for my group size?

For smaller groups, a turkey breast menu is usually easier than a whole bird, and it frees up oven space for sides.

For bigger crowds, whole turkey or ham is more efficient because slicing serves more people quickly.

What’s the easiest way to keep everything warm until people sit down?

Use a warming tray for sides and keep casseroles covered with aluminum foil so they don’t dry out. If you’re transporting dishes, an insulated casserole carrier makes a huge difference.

How far ahead can I prep Thanksgiving dinner?

You can prep a lot 1–2 days early: chop veggies, assemble casseroles in foil pans with lids, and even roast turkey breast and reheat it with gravy.

Make-ahead plans work best when you focus on dishes that reheat without texture issues.

What’s the single most important tool for a stress-free main dish?

An instant-read meat thermometer removes the guessing game, which is where most turkey panic starts. It also helps with ham, prime rib, and even reheating leftovers safely.

How do I make a store-bought dessert feel more special?

Serve pie slices with a pretty pie server and add a bowl of whipped topping or a drizzle topping set on the table.

Presentation does a lot of heavy lifting, especially when everyone’s already full and happy.

Thanksgiving Dinners

The best Thanksgiving dinner menus aren’t always the most complicated—they’re the ones with a clear plan and good timing.

If you want an easy win, pick one menu and write it out on a meal planner notepad so you’re not making decisions mid-cook.

Most importantly, choose a menu that fits your people and your energy—classic, cozy, fancy, or fun. Once the plan is set, you get to enjoy the holiday part of the holiday.

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