Thank you for following along with us for the last two weeks as introduced some of our favorite Thanksgiving dishes. Below is our full Thanksgiving Menu, including a timeline to help you be a rockstar host. The timeline starts this weekend. A lot of us will be hosting smaller gatherings this year, and many people will be hosting holiday gatherings for the first time. If you want to be relaxed and enjoy Thanksgiving this year, you must be organized and start prepping now. You will be so glad you did come Thursday! If you are still looking for more recipes to fill up your Thanksgiving Menu, checkout our Thanksgiving 2019 Menu. It is packed with loads of our favorite dishes including deep fried turkey with buttermilk gravy, our “best ever” mashed potatoes, and the love-it-or-hate-it green bean casserole. We have also included some table decorating ideas for a more low key celebration. We know that Thanksgiving is going to look different for everyone this year, but we hope your holiday is still filled with lots of good food, family, and friends (even if those family and friends are joining you virtually).
Roasted Vegetable Platter with Dipping Sauces
Spinach & Caramelized Onion Stuffing
Whiskey Soaked Sweet Potatoes with Cookie Butter Crumble
Shaved Brussels Sprout Salad with Lemon Vinaigrette
Pumpkin Cornbread Muffins with Cinnamon Honey Butter
Thanksgiving Prep List
The Weekend Before Thanksgiving (This Weekend!!)
- Plan out your full grocery list and do all of your food shopping.
- Stock up on beer, wine, and cocktail ingredients.
- Finalize your ideas for table linens and decorations. See our ideas below!
3 Days Before (Monday)
- Make the sauces for the appetizer dipping platter if you are making them from scratch. Refrigerate until Thanksgiving Day, about 30 minutes before serving.
- Cut the sourdough bread for the stuffing and let it sit out overnight to dry out.
- Make the cinnamon honey butter for the cornbread muffins. Refrigerate until Thanksgiving Day; serve at room temperature.
- Make your pie crust for the deep dish apple pie; refrigerate until the day before Thanksgiving.
1 Day Before (Wednesday)
- Set your table. Designate tableware, serving dishes, barware, and dishware that you will need and make sure it is set aside and available for Thanksgiving Day.
- Refrigerate any beer, champagne, or white wine.
- Roast the vegetables for the appetizer platter. Cool completely and refrigerate overnight until 30 minutes before you are ready to serve appetizers.
- Make the mac & brie to the point of baking. Set aside to cool and refrigerate overnight. Take out 30 minutes before cooking, top with the brie cheese and bake.
- Peel and dice the sweet potatoes. Blanch them in hot water. Cool and refrigerate overnight.
- Prepare the turkey breast up until it is ready to bake in the oven; refrigerate overnight. Take out 30 minutes before cooking so that it isn’t cold going into the oven.
- Slice/shave the brussels sprouts for the brussels sprout salad. Cover with a damp paper towel and refrigerate overnight.
- Prepare the dressing for the brussels sprout salad; refrigerate overnight.
- Completely prepare and bake the apple pie. Let it rest for 30-40 minutes after baking before refrigerating overnight. Keep the pie in the springform pan; do not remove it until you are ready to serve.
- Make the pumpkin cornbread muffins. You can cover them with foil and reheat in the oven just before serving.
- Assemble the sweet potatoes and make the crumble.
- Take the bacon wrapped turkey breast out of the refrigerator 2 hours before you want to eat dinner. Cook the turkey breast 90 minutes before you want to eat, so that there is plenty of time for it to rest and be sliced before serving.
- Take the appetizer ingredients out 30 minutes before you want to serve appetizers. Assemble the ingredients on a platter and let sit at room temperature.
- Assemble the brussels sprout salad. It can be dressed up to 30 minutes before dinnertime.
Table Decorating Ideas
We know that your Thanksgiving might be smaller this year, but that doesn’t mean that it should be any less celebratory and special. For our table this year, we have chosen to combine a bunch of different shades of whites and creams for a rustic chic look. We used ivory pillar candles from Crate & Barrel, various sizes of white pumpkins we found on Amazon, and bouquets of white roses that we divided into small arrangements across the table. If you don’t have small vases, short water glasses are a great substitute! We completed our look with rattan chargers from Pottery Barn, white dishes, napkins from Chilewich, and an assortment of gold napkin rings from Crate and Barrel. We particularly love the “grateful” napkin rings they are selling this year! The overall look is simple, elegant, and very easy to pull together.
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