Thanksgiving is a wonderful time to be together with friends and family and showcase delicious fall flavors. This guide will help you coordinate 10 incredible homemade dishes to impress your guests while making hosting an enjoyable experience for you! This menu is intended for 10-12 people.

Drinks

Thanksgiving Bourbon Punch

Non-alcoholic Sangria

Appetizers

Cranberry Pistachio Goat Cheese Bites

Apple Cheddar Bacon Crostini

Main Dishes

Herb Roasted Turkey

Butternut Squash and Sausage Gnocchi

Side Dishes

Roasted Pears and Sweet Potatoes

Roasted Green Beans

Herb Stuffing

Rosemary Focaccia Muffins

Desserts

Praline Pumpkin Pie

Brown Butter Bourbon Pecan Cookies

Lets get cooking!

14 days prior

Order table decor to allow for ample shipping time.

3-5 days prior

Gather all your ingredients. This way, you have plenty of time to track down anything that might be sold out.

3 days prior

Begin thawing the turkey and make the cookie dough.

Need:

10 Lb turkey

1 Cup butter

1 1/2 Tablespoons butter

1 1/2 Cups chopped pecans

1 Cup brown sugar

1/2 Cup granulated sugar

2 Teaspoons vanilla

3 Tablespoons bourbon

2 Eggs

1/2 Teaspoon salt

1/2 Teaspoon ground cinnamon

2 1/2 Cups all-purpose flour

1 Teaspoon baking powder

1. Turkey: Put the turkey in the fridge to thaw 3 days prior. A frozen turkey takes about 24 hours for every 4-5 pounds to thaw, so a 10-pound turkey will take about 48 hours.

2. Cookies: Add 1 Cup butter to a light-colored pan. Avoid dark, nonstick pans as it makes it difficult to see the true color of the browned butter. Heat over medium-low to medium heat. Stir frequently. The butter will become foamy and the milk solids will sink to the bottom. The milk solids will turn golden brown and will smell nutty and buttery. Immediately pour into a large mixing bowl and be sure to scrape all the browned milk solids from the pan.

3. In the same pan, melt 1 1/2 Tablespoons of butter over medium heat. Add chopped pecans and toast for 3-5 minutes, stirring occasionally. Set aside.

4. Add sugars to the browned butter and beat on medium speed for 1 minute.

5. Add bourbon and vanilla and beat until combined.

6. Add eggs and beat until well combined.

7. Add cinnamon and salt and beat until well combined. Scrape down the sides of the bowl.

8. In a small bowl, add the flour and baking soda. Mix until combined and add to the large mixing bowl. Fold in the flour just until the flour disappears in the dough. Fold in buttered pecans.

9. Cover and refrigerate overnight.

2 days prior

Make the butternut squash sauce, bake the cookies, and prepare the focaccia dough.

Need:

2 Lb frozen diced butternut squash

1 Yellow onion (small)

5 Cloves garlic

3 Tablespoons olive oil

1/2 Teaspoon salt

1/4 Teaspoon black pepper

1/2 Teaspoon curry powder

1 Cup vegetable or chicken stock

1/2 Cup heavy cream

1 Teaspoon dried sage

1/4 Teaspoon nutmeg

2 Cups all-purpose flour

1 1/2 Teaspoons salt

1 Teaspoon dried rosemary

2 Teaspoons active dry yeast

1 Cup lukewarm water (105°F-115°F)

1. Sauce: Preheat oven to 450°F.

2. Peel and slice onion into 1/2 inch wide half-moons.

3. Spread onion, frozen squash, and garlic onto a baking sheet. Drizzle with olive oil, salt, pepper, and curry powder. Toss until vegetables are evenly coated.

4. Bake 20 minutes or until fork tender and golden.

5. Cookies: Set cookie dough out at room temperature for 15-20 minutes, until just soft enough to scoop.

6. Transfer roasted vegetables to a blender while still hot and add stock, heavy cream, sage, and nutmeg. Blend until completely smooth. Add more stock or heavy cream for a thinner sauce, if desired. Adjust seasonings to taste. Transfer to an air-tight container and store in the refrigerator.

7. Cookies: Preheat oven to 350°F and line two large baking sheets.

8. Scoop 3-Tablespoon sized balls and place on the cookie sheets 3 inches apart.

9. Bake one tray at a time for 12 minutes until golden brown. Cool cookies on the pan for 15 minutes then transfer to a cooling rack. Store in an air-tight container until it's time to enjoy.

10. Focaccia: Mix active dry yeast into lukewarm water and let stand for 15 minutes or until foamy.

11. In a large bowl, mix flour, rosemary, and salt. Add water and yeast mixture and mix until combined and a sticky dough ball forms. Coat the surface of the dough with olive oil and cover with plastic wrap or lid. Place in the refrigerator.

12. Clean up and reset your kitchen for more baking tomorrow!

1 day prior

Make the pumpkin pie, bake the focaccia muffins, mix the bacon cheddar spread, prepare stuffing bread to get stale, and mix the sangria.

Need:

1 Pie dough

1 Cup chopped pecans

1/3 Cup brown sugar

1 3/4 Cup pumpkin puree

14 Oz sweetened condensed milk

2 Eggs

2/3 Cup brown sugar

1 Teaspoon ground cinnamon

1/2 Teaspoon salt

1/2 Teaspoon ground ginger

1/2 Teaspoon ground nutmeg

1/4 Teaspoon ground cloves

8 Oz softened cream cheese

1 Cup shredded sharp cheddar cheese

1 Tablespoon milk

1/2 Teaspoon dried thyme

1/2 Lb bacon

1 Sprig rosemary

Flaky sea salt

2 Sourdough loafs (medium)

2 Cups boiling water

2 Black tea bags

2 Cinnamon sticks

1/2 Cup granulated sugar

1 Orange

1 Lemon

1 Lime

1 Honeycrisp apple

3 Cups pomegranate juice

1 Cup orange juice

1. Set out cream cheese at room temperature to soften.

2. Pie: Preheat oven to 425°F.

3. Roll pie crust to be a bit larger than your pie pan. Gently lay the dough over the pie pan and press into the sides and bottom of the dish without stretching the dough. Trim the dough, leaving a 1 inch overhang. Fold the overhang in half, tucking the edge underneath itself. The edge should now stand up about a half inch. Crimp the dough: form a 'V' with your thumb and pointer finger, and press the dough into the 'V' with your other hand. Continue around the entire crust. Make a few piercings in the bottom of the dough with a fork.

4. Place a sheet of parchment into the pie and add 2 cups of pie weights (alternatively use rice, dried beans, or another pie pan). Bake 15-20 minutes until the crust just begins to brown. The bottom of the dough should look pale, but cooked.

5. Mix 1 Cup chopped pecans with 1/3 Cup brown sugar until combined. Evenly distribute the mixture over the bottom of the pie crust.

6. In a large mixing bowl, whisk pumpkin puree, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves for 1-2 minutes until smooth.

7. Pour the pumpkin filling over the praline mixture.

8. Bake at 425°F for 15 minutes. With the pie still in the oven, reduce the temperature to 350°F. Bake another 40-50 minutes or until a knife or toothpick inserted in the center comes out clean. If pie crust is browning more than desired, loosely lay a sheet of tinfoil over top to prevent further browning. Remove and allow pie to cool completely, 1-2 hours. While the pie is baking, work on the focaccia and spread below (steps 9-11).

9. Focaccia: Grease a muffin tin with olive oil.

10. Remove focaccia dough from the refrigerator. Using a fork, gently pull the dough from the sides of the bowl towards the center to deflate and release the dough until it forms a rough ball. Divide dough into 12 equal portions. Roll each portion into a ball and place into oiled muffin tin. Lightly coat the top of each ball with olive oil, cover the tray with a towel, and place in a warm area to rise for 1 hour.

11. Spread: Heat a skillet over medium-low to medium heat. Add bacon strips. Cook until crispy, flipping often. Drain cooked bacon on a plate lined with a paper towel. Repeat until all the bacon is cooked. Finely chop and set aside.

12. Focaccia: Preheat oven to 375°F.

13. Remove rosemary leaves from the stem and chop to a coarsely-fine consistency.

14. Using 3-4 fingers, press straight down into the top of the muffin, about 1 inch to create dimples. Sprinkle a small pinch of rosemary and flaky salt over the top of each muffin and top with 1/2 Teaspoon olive oil. Store any leftover chopped rosemary in an air-tight container in the refrigerator.

15. Bake for 20-25 minutes until muffins are golden brown on top. Let muffins cool completely, about 30 minutes before storing in an airtight container. While the muffins are baking, work on the spread below (steps 16-17).

16. Spread: Add cream cheese, cheddar, thyme, and milk to a food processor. Blend until smooth, occasionally scraping down the sides to ensure everything is combined well.

17. Transfer mixture to a bowl and fold in chopped bacon until evenly distributed. Cover and store in the refrigerator.

18. Stuffing: Cut bread into 1/2-1 inch cubes, or to desired size. Put bread cubes onto a baking sheet or 9x13 casserole dish and leave out at room temperature, uncovered to get stale.

19. Sangria: Steep tea and cinnamon sticks in boiling water for 5 minutes. Remove tea bags and add sugar, stirring to dissolve.

20. Slice the orange, lemon, and lime into thin rounds. Core and slice the apple into chunks.

21. In a large pitcher, add chopped fruit, tea and cinnamon, pomegranate juice, and orange juice. Store in the refrigerator.

22. Clean up and reset your kitchen for more cooking tomorrow!

Day of - 7 hours prior to guest arrival

Decorate and set your table. Prepare the turkey, green beans, sweet potatoes and pears, crostinis, pie, and drinks. Finish the cheese bites.

Need:

24 slices demi baguette

Olive oil

3 Lbs green beans

1 Tablespoon olive oil

1/2 Teaspoon garlic powder

1/2 Teaspoon salt

1/2 Teaspoon black pepper

4 Bosc Pears (large)

2 Sweet Potatoes (large)

1/2 Cup butter

1 Teaspoon cinnamon

1/2 Teaspoon nutmeg

1/2 Teaspoon salt

3 Tablespoons butter

1 Cup chopped pecans

1/3 Cup brown sugar

1 1/2 Cup unsalted roasted pistachios

1 Cup dried cranberries

10.5 Oz goat cheese

8 Oz cream cheese, softened

3 Tablespoons honey

2 Tablespoons + 2 Teaspoons rosemary

Artisanal Crackers

10 Lb Turkey

1 Cup butter, softened

1 Tablespoon Sage

1 Tablespoon Rosemary

2 Teaspoons Salt

2 Teaspoons black pepper

2 Cloves garlic

2 Tablespoons Olive Oil

1 Lemon (alternate: 3 Tablespoons lemon juice)

3 Lemons (alternate: 1/3 Cups lemon juice)

1 Cup bourbon

6 Cups apple cider

1. Set up dining table, place settings, and decor. Carefully iron table cloth, napkins, and chargers if desired. Gather serving utensils.

2. Set out turkey, cream cheese, and 3 sticks of butter at room temperature. Softened butter will be used for the turkey and for serving with the Focaccia Muffins.

3. Crostinis: Preheat oven to 400°F. Lay toasts onto a baking sheet in a single layer. Brush both sides of the toasts with olive oil. Bake for 5-10 minutes until golden and lightly toasted.

4. Top toasts with a dollop of the prepared cheese spread. Arrange on a serving dish and refrigerate.

5. Green Beans: Wash and trim stems from green beans. Leave whole or cut to 2-3 inch pieces. Place green beans onto a sheet pan or in a 9x13 casserole dish.

6. Drizzle green beans with olive oil, garlic powder, and salt and pepper to taste. Toss until oil and seasonings are evenly distributed.

7. Pears and Potatoes: Wash and dry sweet potatoes and pears. Peel if desired. Cut off the stem of the pears and slice into eighths. Cut out the core and any blossom from the pear slices. Cut the sweet potatoes into similarly sized slices. Place is a 9x13 casserole dish.

8. Melt butter in a small bowl and mix in cinnamon, nutmeg, and salt. Pour over potatoes and pears and toss until evenly distributed.

9. Prep: Remove rosemary leaves from the stem and chop all rosemary and sage to a coarsely-fine consistency. Transfer to small, separate holding dishes and set aside.

10. Pie: In a bowl, melt butter and mix in chopped pecans and brown sugar. Sprinkle praline topping over the pie. Cover and return pie to refrigerator.

11. Cheese Bites: Finely chop pistachios and cranberries.

12. In a mixing bowl, add goat cheese, softened cream cheese, honey, and 2 Teaspoons chopped rosemary. Beat until fluffy and combined. Fold in 1/2 cup chopped pistachios.

13. In flat dish, such as a small casserole dish, add 1 Cup chopped pumpkin seeds, chopped cranberries, and 2 Tablespoons chopped rosemary. Mix until evenly distributed.

14. Scoop 1 Tablespoon of cheese mixture and roll in the dry mixture, forming a ball. Set cheese bite onto a serving dish. Repeat until all of the cheese mixture has been used. Insert a cracker into the top of each cheese bite. Refrigerate until ready to serve.

15. Turkey: In a bowl, add softened butter, sage, rosemary, salt, pepper, finely minced garlic, and olive oil. Zest and juice the lemon into the bowl. Mix until well combined.

16. Remove turkey from packaging, remove giblets, and place into a large casserole dish or onto the rack of a roasting pan. From the openings of the turkey, carefully use your hands to separate the skin from the breasts without tearing the skin. Put half of the butter mixture under the skin and spread evenly. Rub the remaining half of the butter mixture over the outside of the turkey and inside the cavity. Position the turkey so that the breasts are face-up and tuck the wing tips under the bird. Cover the turkey with tinfoil to prevent moisture from evaporating.

17. Punch: Juice lemons into a large pitcher. Add the bourbon and apple cider. Store in the refrigerator.

18. Preheat oven to 350°F.

    
    

Day of - 4 1/2 hours prior to guest arrival

Cook remaining dishes.

Need:

1/2 Lb mild or spicy ground italian sausage

2 Lb gnocchi

1/2 Cup shredded parmesan

2 Teaspoons sage

2 Yellow onions (medium)

5 Stalks celery

6 Cloves garlic

1 Cup butter

1 Teaspoon salt

1 Teaspoon black pepper

Remaining sage

Remaining rosemary

2 1/2 Cups vegetable or chicken stock

2 Eggs

2 Vidalia or yellow onions (medium)

1 Tablespoon olive oil

1/4 Teaspoon salt

1/4 Teaspoon black pepper

1 Honeycrisp apple

1/4 Cup honey

1/2 Cup pecans

19. Turkey: Place turkey in the oven for about 90 minutes, basting halfway through. Turkey takes about 13-15 minutes per pound. While turkey is roasting, prepare the gnocchi and stuffing (steps 20-26).

20. Gnocchi: Heat a large skillet over medium heat. Add ground sausage and break up to desired size. Cook until brown and crispy. Remove cooked sausage and set aside, leaving the grease in the pan.

21. Working in two batches, add half the gnocchi to the pan and fry for 5-10 minutes in the sausage grease, adding more olive oil if necessary, until golden and crispy. Stir occasionally to prevent gnocchi from sticking together. Remove and set aside. Repeat for the second batch.

22. Stuffing: Grease a 9x13 casserole dish with olive oil or butter. Add cubed, stale bread to a large mixing bowl.

23. Dice onions and celery and mince the garlic.

24. Heat a large skillet or pot over medium heat (suggest using skillet from gnocchi to reduce dishes). Add butter. When melted, add onion, celery, salt, and pepper. Cook 5 minutes, stirring often. Add garlic and cook 3-5 more minutes until vegetables are softened. Stir in sage (remaining sage except for 2 Teaspoons) and rosemary and cook 1 more minute. Stir in 1 Cup stock.

25. Pour mixture over bread cubes and mix until evenly distributed.

26. In a small bowl, whisk together 1 1/2 Cups stock and eggs. Pour over bread mixture and mix until evenly distributed. Transfer to the greased casserole dish.

27. Turkey: After 90 minutes in the oven, remove the turkey and tinfoil. Baste and return to the oven, uncovered to crisp the skin. Roast about 45 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F. If skin is browning more than desired, recover with tinfoil to prevent further browning.

28. Stuffing: With the turkey, place stuffing in the oven and bake for 45-50 minutes or until the internal temperature reaches 160°F. If stuffing is browning more than desired, loosely lay a sheet of tinfoil over top to prevent further browning. While the turkey and stuffing are baking, continue with steps 29-32.

29. Green Beans: Peel and slice onions to 1/4 inch wide half-moons.

30. Heat a large skillet over medium-high heat. Add olive oil, sliced onions, salt, and pepper.

31. Cook until onions begin to brown, stirring often, about 10-12 minutes. Reduce heat to medium-low and continue cooking until onions are golden brown and soft, stirring often, about 30-35 minutes. Set aside. While onions are cooking, complete step 31.

32. Crostinis: Thinly slice the apple and store in an air-tight container to prevent browning. Store in the refrigerator.

33. Turkey and Stuffing: Remove stuffing and turkey from oven when internal temperatures are met. Cover with tinfoil to keep warm. Let turkey rest for 30 minutes before carving.

34. Preheat oven to 400°F.

35. Pears and Potatoes: Put pears and potatoes into the oven to bake for 15 minutes. While baking, continue.

36. Gnocchi: Heat prepared butternut squash sauce. Combine with sausage and gnocchi. Transfer mixture to a casserole dish and top with parmesan and chopped sage. Cover with tinfoil to keep warm.

37. Pears, Potatoes, and Green Beans: Remove pears and potatoes from oven and mix. Return pears and potatoes to the oven for 10-15 minutes, until tender. Put green beans in the oven and bake for 15 minutes.

38. Pears, Potatoes, and Green Beans: After 10-15 minutes remove both dishes from oven. Top green beans with caramelized onions. Top pears and potatoes with honey and chopped pecans. Cover with tinfoil to keep warm.

39. Turkey: Carve the turkey and place cut pieces into an oven-safe serving dish. Cover with tinfoil to keep warm.

40. Focaccia: Transfer focaccia into an oven-safe serving dish. Set aside. Put 1 stick softened butter into serving dish.

Day of - 30 minutes prior to guest arrival

Prepare for guests and clean up.

Need:

6 Cups ginger beer

3 Cups sparkling water

41. Pie: Remove pie from refrigerator and set out at room temperature.

42. Crostinis: Top crostinis with sliced apple.

43. Serve: Set out appetizers, ice, drinks, and glasses. Add ginger beer to the punch and sparkling water to the sangria.

44. Freshen Up: After cooking for so long, spend 5-10 minutes freshening up before your guests arrive.

45. Clean: Cleanup the kitchen with any remaining time before guests arrive. The goal is to have an empty sink so you have a place to put dirty dishes after dinner. Start your dishwasher with any dirty dishes you have so it will be empty when it's time to clean up after dinner.

Day of - Guest arrival / 30 minutes prior to dinner

Reheat and finish the dishes. Enjoy your amazing creations and good company!

46. Preheat oven to 400°F.

47. Greet your guests! Encourage guests to help themselves to appetizers and provided drinks.

48. Reheat: 20 minutes prior to dinner, reheat stuffing and turkey for 5-10 minutes, as needed, keeping covered.

49. Pears, Potatoes, Green Beans, and Gnocchi: Remove tinfoil from all dishes and put in the oven. Bake for 5-10 minutes. Pears and potatoes should be fork tender, green beans should be tender crisp, and gnocchi should have melted, golden cheese.

50. Focaccia: If desired, warm focaccia in the oven for 5 minutes.

51. Serve: Uncover and set out the turkey, gnocchi, pears and potatoes, green beans, stuffing, focaccia, and butter with serving utensils. Serve your incredible creations and enjoy this delicious meal with your guests!

52. Pie: When ready for dessert, broil pie for 1-2 minutes until bubbly. Watch the entire time as it can burn quickly.

53. Cookies: If desired, transfer cookies to a serving dish.

54. Serve: Enjoy dessert with your guests and celebrate the end of your cooking marathon!