We love a good planâand when it comes to Thanksgiving, having the menu mapped out is the surest way to keep the day both delicious and stress-free. To make it easy (and inspiring), weâve put together five custom menus designed to help you plan, prep, and savor the holiday. From the classic menu to a turkey-free spread, youâll find theseâand moreâin our Ultimate Guide to Thanksgiving.
We here at Bon Appétit take Thanksgiving very seriously. We are, in fact, in the actual business of furnishing readers with rigorously tested dishes destined for your family’s annual holiday table (and hopefullyâeventually!âthe treasured recipe box). What we have learned over the years is thatâno matter how adventurous of a cook one might be 364 days of the yearâwhen it comes to T-Day, most people don’t really budge from their traditional mainstays. A classic, tried-and-true Thanksgiving meal is often what people crave and expectâand we are happy to provide just that.
This recipe comes with its own list of not-to-miss tips to ensure the creamiest mashed potatoes ever to hit your table. Make sure you know where youâve stashed the ricer (or food mill).
My colleague Chris Morocco probably didn’t expect his recipe to reach the gold standard for green beans. Yet they’ve enjoyed the title year in and year out. No cream of mushroom soup here, but there will be French’s Crispy Fried Onions.
The people have spoken: This is the stuffing recipe that gets virtually dog-eared every Thanksgiving. It’s minimalist but has everything you want and expect out of a stuffing (technically âdressingâ as itâs cooked outside of the turkey in its own casserole dish), including the woody herb trio of rosemary, thyme, and sage.
Roasted whole and beautifully burnished, thanks to a rosemary-infused butter basting, Norman Rockwell would be hard-pressed to conjure up a more quintessential bird. The straightforward dry brine ensures even the white meat will stay succulent and juicy. When it comes to gravy, you canât beat this make-ahead version, which can be prepared a day ahead, ready to be reheated with a bit of stock to revive that perfectly silky texture.
Is it even Thanksgiving without a pumpkin pie? This version is as classic as they come, and it tastes even better the next day (if you’re lucky enough to have any leftovers, that is⦠come to think of it, maybe just plan on making two?).
