Gobble, Gobble: Menu Ideas for a Delicious Thanksgiving

A Thanksgiving menu everyone will love.

Do you know what you will be cooking on Thanksgiving day? If you haven't put much thought into it, don't fret. I did the work so you don't have to!

Here is a sample of my Thanksgiving menu. My menu is a combination of my recipes and recipes I found on foodnetwork.com and allrecipes.com. Thanksgiving at our home will be a mix of traditional Thanksgiving fare and upgraded versions of my families favorites.

Happy Thanksgiving!
Brandy Walker


Brie and onion puff
Serving size 6-8


  • 2 tablespoons unsalted butter
  • 4 large Vidalia or Spanish onions, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1/2 cup water
  • 2 sheets frozen puff pastry, thawed
  • 2 (5-inch) rounds brie cheese
  • 1 large egg, lightly beaten


Preheat the oven to 400 degrees F.

Melt the butter in a large skillet over medium-high heat. Add the onions, season with salt and pepper, to taste, and saute until just brown, about 10 minutes. Add 1/2 cup of water and cook stirring often, until dark golden brown, about 15 minutes. Let the mixture cool to room temperature.

Roll each sheet of pastry to a 12-inch square on a marble surface or parchment paper to prevent sticking. Divide the caramelized onions in the center of each pastry. Put a brie round on top of the onions and brush edges of both pastry squares with beaten egg. Fold pastry up and over cheese to completely enclose the cheese in the pastry. Press the seams together to completely seal. Arrange each pastry round, seam side down, on a silicone mat or parchment lined baking sheet. Brush the top of each pastry round with beaten egg. Bake until golden brown. 20 to 25 minutes. Let stand 15 to 20 minutes before indulging. Enjoy!

*Recipe courtesy of www.foodnetwork.com*

Gourmet cheese and meat platter
Serving size 6-8

What you need:

1/2 lb blocks of the following:

  • Fontina cheese
  • Pepper Jack 
  • Danish Havarti 
  • Herb goat cheese
  • Smoked gouda
  • Creamy toscano 
  • Salami 
  • Pepperoni 
  • Sopressta 
  • Prosciutto
  • 1 package of assorted crackers

Veggie and fruit tray
Serving size 6-8

  • 1 container of fresh strawberries  (sliced)
  • 1 lb of  Italian grapes 
  • 1 container blue berries
  • 1 bag of baby carrots
  • 1 lb broccoli
  • 1 container of cherry tomatoes
  • 1 bag sugar snaps
  • 1 bottle of your favorite ranch or blue cheese dressing

*Recipe courtesy of bstroblog.com*

Deviled eggs topped with a jalapeno chip
Serving size 6-8

  • 1 dozen eggs (boiled, peeled, halved, and remove yolks)
  • 1 tbsp Dijon mustard
  • 1tbsp yellow mustard
  • 1 and 1/2 tbsp dill relish
  • 1/4 cup Hellman's Mayonnaise
  • Salt and Pepper
  • 1/2 cups kettle jalapeno chips
  • In a bowl mash egg yolks and combine mayonnaise,dijon, yellow mustard, relish, salt, and pepper. Mix ingredients well. Fill eggs with mixture and top with jalapeno chips.  Serve cold.


    *Recipe courtesy of bstroblog.com*

    Main entree

    Super easy roasted turkey

    • 1 whole turkey
    • 3/4 cup unsalted butter, softened
    • salt and freshly ground black pepper to taste
    • 1 1/2 quarts turkey stock
    • 2 lemon ( sliced in half)
    • 1 onion ( sliced in quarters)
    • 1 bundle of rosemary


    1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
    2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with salt, pepper, lemon, onion and rosemary.  Rub the skin with the softened butter, and season with salt and pepper (top and bottom of bird). Position an aluminum foil tent over the turkey.
    3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
    4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

    *Adaptation of many recipes*

    Dijon glazed ham

    • 1  Bone-in Spiral Sliced Ham
    • 1 1/4 cups dark brown sugar
    • 1/4 cup Dijon-style mustard


    1. Prepare and heat ham according to package directions.
    2. In a mixing bowl combine brown sugar and mustard to make glaze. Place in fridge until you are ready to use.
    3. Brush glaze on ham 30 minutes before meat is done. Heat ham uncovered for final 30 minutes. Carve ham and serve.

    * Recipe courtesy of www.allrecipes.com*

    Side dishes

    Green bean casserole


    • 1/3 stick butter
    • 1/2 cup diced onions
    • 1/2 cup sliced fresh mushrooms
    • 2 cups sliced green beans
    • 3 cups chicken broth
    • 1 (10 3/4-ounce) can cream of mushroom soup
    • 1 (2.8-ounce) can French-fried onion rings
    • Pinch House Seasoning, recipe follows
    • 1 cup grated Cheddar


    Preheat the oven to 350 degrees F.

    Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

    House Seasoning:

    • 1 cup salt
    • 1/4 cup black pepper
    • 1/4 cup garlic powder

    Mix ingredients together and store in an airtight container for up to 6 months.

    * Recipe courtesy of www.foodnetwork.com

    Mashed Potatoes w/ turkey gravy
    Serving size 4-6

    What you need:

    •  7 medium size potatoes (peeled and chopped)
    • 3 tbsp butter
    • 1/2 cup milk
    • salt and pepper to taste

     Boil potatoes until tender. Drain. Add butter, milk,salt and pepper. Mash with a fork or potato masher. Then whisk until they are the consistently you desire. 

    *Recipe courtesy of bstroblog.com*

    Southern cornbread dressing 


    • 6 cups crumbled cornbread
    • 3 cups soft bread crumbs
    • 4 ounces butter
    • 2 cups onion, chopped
    • 2 cups finely chopped celery
    • 3 to 4 cups chicken broth
    • 2 cups chicken, diced, optional
    • 1 heaping tablespoon dried sage, crumbled
    • 1 1/2 teaspoons dried leaf thyme, crumbled
    • 1 teaspoon dried marjoram, crumbled
    • 1/2 teaspoon dried rosemary, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 eggs, lightly beaten


    Heat oven to 400ºF. In a large mixing bowl, combine the cornbread and white bread crumbs. In a saucepan over medium heat, sauté the onion and celery in butter until tender. Do not brown. Combine the sautéed vegetables with the bread mixture. Stir in chicken broth, using enough to moisten. Stir in the diced chicken, if using, and the seasonings and beaten eggs, blending well. Spread the mixture in a large shallow baking or roasting pan measuring about 10" x 15". Bake for 20 to 30 minutes.

    * Recipe courtesy of southernfood.com

    Classic Mac and Cheese
    Serves 4


    • 1 (8-oz.) package elbow macaroni 
    • 2 tablespoons butter 
    • 2 tablespoons all-purpose flour 
    • 2 cups milk 
    • 1/2 teaspoon salt 
    • 1/2 teaspoon fresh ground black pepper 
    • 1/4 teaspoon ground red pepper 
    • 1 (8-oz.) block sharp Cheddar cheese, shredded and divided 


    • 1. Prepare pasta according to package directions. Keep warm.
    • 2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.
    • 3. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.
    • 4. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.

    *Stewart Gordon, Charleston, South Carolina, Southern Living *

    Roasted carrots


    • 12 carrots
    • 3 tablespoons good olive oil
    • 1 1/4 teaspoons kosher salt
    • 1/2 teaspoons freshly ground black pepper
    • 2 tablespoons minced fresh dill or parsley


    Preheat the oven to 400 degrees F.

    If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (Thecarrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

    Toss the carrots with minced dill or parsley, season to taste, and serve.

    * Recipe courtesy of www.foodnetwork.com

    Sweet potato casserole w/ marshmallows


    • Butter 1 quart baking dish.
    • Heat oven to 350 degrees.
    • Mash yams in a large bowl and add brown sugar, salt, cinnamon, egg, and melted butter.
    • Mix well.
    • Place 1/2 mixture in baking dish.
    • Top with a layer of marshmallows, then add remaining mixture.
    • Bake for 30 minutes.
    • Remove from oven and top with remaining marshmallows.
    • Bake for another 10 minutes or until marshmallows are lightly browned.

    Recipe courtesy of www.food.com

    Cocktail Hour


    2 oz/60mL   Bacardi Superior
    2 tsp/10mL  Runny Honey
    2 oz/60mL   Hot apple cider 
    1 tsp/5mL    Lemon Juice
    Dust with Cinnamon to Garnish

    Queen Bee in an Apple Tree (Serves 6)

    1.5 cups  Bacardi Superior
    4 oz    Runny Honey
    1.5 cups  Hot apple cider 
    1 oz /5mL Lemon Juice
    Dust with Cinnamon to Garnish

    Add Bacardi Superior and Lemon Juice and Hot Apple Cider to a Snifter or specialty coffee glass.  Stir in 2 tsp of Runny Honey until dissolved. Dust with Cinnamon to garnish.

    This large batch recipe is great for entertaining and can be served without Rum for younger guests or designated drivers.

    *Recipe courtesy of http://www.cbc.ca/stevenandchris/2010/12/boozy-hot-apple-cider.html

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