Of all the  holidays I love Thanksgiving the best! The name of the holiday conveys what the day is supposed to be about.  The idea of having a time to reflect on the simple pleasures of life and blessings of life, to be thankful for what you have, it is a fantastic thing for everyone . It is a good time to reconnect the people who make a difference in our lives.   A gathering and special meal to yourself and to share.  It is a time of memories and family traditions. I remember as a child my Thanksgivings at my grandparents house, the fun, the love, the food…

A time to share your lives gifts and losses over the year, sharing it the greatest way of thankfulness. Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It can turn a meal into a feast, a house into a home, a stranger into a friend. Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow. I wish you all a wonderful Thanksgiving!

Making a Thanksgiving Feast alone can be a little daunting.  It is great to share the work and assign a dish to another person to bring or make it a potluck. If this is your first time of a big feast remember this quote from one of my favorite chefs…

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
― Julia Child

Menu Ideas for your Traditional Thanksgiving dinner. All the recipes are here in Cooking Today.

Creamy Carrot Leek and Ginger Soup

Pear, Spinach and Toasted Pecan Dinner Salad

          Roast Turkey with Apple Chutney Stuffing and Gravy

Vegetable Strudel  With Red Bell Pepper Sauce (main dish for the vegetarian)

Cranberry Orange Relish

Homemade Cranberry Jelly

Mashed  Potatoes

Orange Glazed Sweet Potatoes

Roasted Root Vegetables with Walnut Pesto

Roasted Beets with Beet Green

Green Beans with Almonds

Dinner Rolls

Pumpkin Pie

Apple Pie

Menu planning  guidelines for Thanksgiving basics, showing the amount you’ll need to buy whether you’re entertaining eight or 24 or various numbers in between.

Dish 8 servings 10 Servings 12 Servings 16 Servings 20 Servings 24 Servings
Turkey 8 pounds 10 pounds 12 pounds 16 pounds 20 pounds 24 pounds
Stuffing 4 cups 5 cups 6 cups 8 cups 10 cups 12 pounds
Cranberry Relish 1 recipes 2  recipes 2  recipes 4  recipes 5  recipes 6  recipes
Cranberry Jelly 1  recipes 2  recipes 2  recipes 4  recipes 5  recipes 6  recipes
Mashed potatoes 3 pounds 3.5  pounds 4.5  pounds 6  pounds 7.5  pounds 9  pounds
Sweet Potatoes 4 potatoes 5 potatoes 6 potatoes 8 potatoes 12 potatoes 4 potatoes
 Vegetables Strudel  1 recipe  1 recipe  1 .5 recipe  1.5 recipe  2 recipe   recipe
Green Beans 2  pounds 2.5  pounds 3  pounds 4  pounds 5  pounds 6  pounds
Salad  1.5  2  2.5  3  3.5  4
Dinner Rolls 12 24 36 48 60 72
Pumpkin Pie 1 2 3 3 4 4
Apple Tart 1 2 3 3 4 4


Turkey-1 week ahead order the turkey, if it is frozen, place in the refrigerator 4 days in advance to thaw out. Place in an extra plastic bag to make sure juices do not leak out.

Stuffing- You can make the day ahead of time. Never stuff the turkey though the day ahead. It should be stuffed the day it goes in the oven or you can bake it is a casserole dish.

Relishes- These can be made 1 to 3 days in advance, just keep them covered in the refrigerator.

Potatoes They can be made a had ahead but when it is time to reheat add the warmed milk and butter.

Sweet potatoes They can be prepared a day ahead and finished at the end.

Green beans- Can be cleaned and prepped the day ahead and cooked at the end.

Vegetable Strudel- Can be prepared a day head and baked the day it is served.

Dinner rolls- Can be made a week ahead and frozen. Reheat when ready to serve.

Pies- Pies can be made several weeks ahead and frozen. Thaw a day ahead of time.




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