Little-known fact: My career started in catering. When I moved to Austin at 21, I scored a job as an event planner for a catering company, totally unaware of how much I’d fall in love with the thrill of pulling off high-pressure events. I was new to the city, staying up late at a neighborhood coffee shop, sketching out menus that felt balanced and thoughtful—comforting classics alongside dishes with just enough creativity to surprise guests.
To this day, Thanksgiving menu planning brings out the same spark for me. Designing the meal has become my favorite way to kick off the season—equal parts creativity, strategy, and a little intuition. And if you’ve ever found yourself wondering what dishes really matter, how much food you need, or how to keep things manageable (and delicious), you’re not alone. I hear from so many of you each fall who want Thanksgiving to feel joyful, not overwhelming.
That’s where my tried-and-true Thanksgiving menu formula comes in. It helps me create a balanced meal that checks all the boxes for tradition, flavor, and ease—without cooking enough to feed the neighborhood.
Consider this your blueprint to plan a Thanksgiving menu that feels thoughtful, seasonal, and stress-free.
My biggest tip: intuition, plus a solid structure.
Thanksgiving is deeply nostalgic; everyone has a dish that means something to them. So yes, honor the family must-haves. But also give yourself permission to edit. For a smaller crowd, you do not need every dish on the table. A thoughtful mix of flavors, textures, and colors will always win over quantity.
Over the years, I’ve landed on a simple formula that keeps me on track and ensures the meal feels abundant, balanced, and achievable (especially if you’re hosting and delegating!).
Use this as your guide, and fill in each category with your favorite recipes—or scroll below for mine.
Here’s the structure I return to every single year. Thankfully, most of my family members are great cooks, so I also use this formula to divvy up what people will bring potluck-style.
1. Turkey: Fried, roasted, or smoked. Sometimes we do two—one for the table, one for leftovers.
2. Gravy: Even if it’s not your favorite, it belongs here. Guests expect it, and it ties everything together.
3. Potatoes: Mashed, scalloped, or crispy roasted. (A silky mashed potato never disappoints.)
4. Dressing/Stuffing: Cornbread, sourdough, wild rice, oyster—choose your version and don’t overthink it.
5. An Orange Vegetable Side: Sweet potatoes, butternut squash, honeynut squash, roasted carrots.
6. A Green Vegetable Side: Brussels, green beans, broccolini, sautéed kale, or collards.
7. Bread or Rolls: I usually outsource this part; great bakery rolls or a simple homemade focaccia do the trick.
8. Dessert: At least one pie (pumpkin or pecan are classics), but feel free to add a wild card—apple, buttermilk, or chocolate pie are always welcome.
Hosting tip: If you’re having a smaller gathering, select your favorite five or six categories and let go of the rest. Thoughtful simplicity > an overcrowded table.
The beauty of this formula is that it works whether you’re hosting a handful of friends or gathering the whole family around the table. The key is choosing dishes that complement each other without creating more work than your kitchen (or your schedule) can handle.
Below, I’ve put together two sample menus to show how I would approach Thanksgiving for different group sizes, including what I’d make from scratch, what I’d buy, and what I’d happily ask guests to bring.
For a smaller Thanksgiving gathering, I like to keep things simple without sacrificing the dishes everyone looks forward to. A few well-chosen sides, a beautiful turkey, and one really good pie are all you need to make the meal feel special.
What I’d make, buy, and delegate:I’d focus my energy on the turkey, mashed potatoes, and seasonal sides. Pick up fresh rolls from a favorite bakery, and don’t hesitate to use a good store-bought gravy. If someone offers to bring something, dessert is an easy one to hand off.
The result is a complete Thanksgiving meal that feels abundant without requiring you to spend the entire day in the kitchen.
When I’m hosting a bigger crowd, I like to offer a little more variety while keeping the cooking manageable. This is where delegating really comes in handy. A few extra sides and a second dessert make the table feel abundant without putting everything on the host.
What I’d make, buy, and delegate:I’d handle the turkey, mashed potatoes, and roasted vegetables, then ask guests to bring the stuffing, kale salad, and one of the pies. Bakery rolls and store-bought gravy are easy shortcuts that leave more time for the dishes I really want to make.
For more inspiration on what to ask guests to bring, these Thanksgiving potluck ideas make it easy to share the cooking.
With a few thoughtful contributions, even a larger Thanksgiving gathering can feel relaxed and manageable.
Planning Logistics
Let’s talk strategy. Great Thanksgiving menu planning isn’t just about what you serve—it’s when and how you prepare each dish. A little planning goes a long way, and when you map out quantities and make-ahead steps, you’ll step into the holiday relaxed, confident, and actually able to enjoy the day.
Below, I’m sharing a simple guide to portioning your meal and prepping ahead so your kitchen feels intentional, not chaotic.
How Much Food to Make for Thanksgiving
One of the biggest questions I get every year: How much food do I really need? Here’s a simple cheat sheet I rely on:
- Turkey: 1–1.5 lbs per person (closer to 1 lb for boneless, 1.5 lbs if bone-in or you want leftovers)
- Stuffing/Dressing: ½–¾ cup per person
- Mashed Potatoes: 1 cup per person
- Gravy: ¼–½ cup per person (more if you’re team “gravy on everything”)
- Veggie Sides: ½ cup per side, per person (choose two and you’re set)
- Bread/Rolls: 1–2 per person
- Pie: 1 slice per person (but we always make enough for two…)
Hosting tip: If you love leftovers, build that into your portions. If you’d rather not eat turkey sandwiches for a week, lean toward the lower end of these estimates.
What You Can Prep Ahead of Time
The secret to a smooth Thanksgiving? Don’t do it all on Thursday. Here’s a helpful breakdown:
2-3 Days Before
- Chop onions, herbs, and aromatics.
- Prep stuffing base (bread dried + aromatics sautéed).
- Make cranberry sauce (it gets better as it chills).
- Bake any pies that hold well (pecan, apple, chess pies).
Day Before
- Prepare casseroles (green beans, sweet potatoes) and refrigerate unbaked.
- Make salad dressing + prep greens.
- Assemble your cheese or snack board ingredients.
- Set the table and label serving dishes.
Morning Of
- Roast turkey (or reheat if you cooked it the day before—yes, it works!).
- Bake/reheat casseroles.
- Warm rolls.
- Toss salad and finish garnishes.
- Light candles, turn on music, pour a glass—the fun part begins!
For a more detailed breakdown of what to do leading up to the big day, follow my Thanksgiving checklist to stay organized from start to finish.
Sanity saver: Label each serving dish with a sticky note (e.g., “mashed potatoes”) so you don’t forget what goes where when it’s go-time. Small detail, big payoff.
How to Make It All Work in One Kitchen
One of the biggest Thanksgiving challenges is making sure everything is ready at the same time—especially when you’re working with one oven and limited fridge space.
I like to give the turkey priority in the oven at 350°F, then plan the sides around it. The cornbread stuffing needs about 22 minutes at 450°F, while the honeynut squash roasts for 30 minutes at 400°F. Since they require different temperatures, I’d prepare one of these sides earlier in the day and save the other for after the turkey comes out. Just allow enough time for the oven to change temperatures and the turkey to rest.
The day before, I’d prepare the hot honey dressing, wash the salad greens, and make room in the fridge for prepared sides and desserts. Mashed potatoes and gravy can be handled on the stovetop, while the kale salad and roasted squash can be assembled closer to serving.
And if oven space starts feeling tight, that’s my cue to simplify. A store-bought pie or a side dish brought by a guest can make all the difference.
It’s tempting to add just one more side dish, especially when every recipe sounds too good to skip. But if your menu includes mashed potatoes, sweet potato casserole, roasted squash, Brussels sprouts, green beans, and three desserts, it’s worth asking what your guests will actually miss.
I’d keep the mashed potatoes, choose one orange vegetable and one green vegetable, and let guests bring dessert. You’ll still have a beautiful, abundant table—without spending the entire day juggling dishes in the oven.
Ready to build your menu? Below, you’ll find my favorite Thanksgiving recipes—from mains to sides to pies. Mix and match one dish from each category using the formula above and you’ll have a complete, foolproof Thanksgiving menu with zero guesswork.
Scroll, select, and start planning the most delicious day of the year.
Turkey
Perfect Roast Turkey
Every November I find myself googling the Thanksgiving turkey recipe, and after trying every method under the sun, I turned to pro chef Michael Fojtasek of Austin’s award-winning Olamaie to help me perfect the ultimate classic: a simple brined roast turkey with crispy skin and juicy, flavorful meat.
Potatoes
The Only Mashed Potato Recipe You’ll Ever Need
No Thanksgiving table is complete without silky mashed potatoes, and this vegan version delivers all the buttery, creamy goodness everyone craves—plus, you can make them a few hours ahead so you’re not rushing when the rest of the feast hits the table.
Faux Parmesan Cauliflower “Potatoes”
As a mashed potato purist, I was skeptical of cauliflower mash—until this version from Helene Henderson’s u003cemu003eMalibu Farm Sunrise to Sunsetu003c/emu003e proved it can look and taste just like the real thing, delivering that rich, cheesy, classic flavor without compromise.
Orange Vegetable Side
Squash Farro Salad With Apples, Goat Cheese, Pecans
Roasted squash, nutty farro, crisp apples, creamy goat cheese, and toasted pecans come together in a hearty fall salad that’s equal parts cozy and fresh—an unexpectedly standout side that balances the richness of the Thanksgiving table beautifully.
Roasted Honeynut Squash with Hot Honey, Pecans, and Rosemary
Everything about this roasted honeynut squash recipe makes it a top-tier option for your Thanksgiving menu planning options. Topped with pecans for the perfect crunch and hot honey for a bit of a kick, guests will be raving over this unique and flavorful side.
Charred Sweet Potatoes With Dates
Sweet potatoes are an obvious choice for an orange Thanksgiving side dish, but this salad is anything but basic. Pomegranate seeds bring a tangy contrast to the savory flavors of the autumn root veggie, and caramelized dates encapsulate the perfect sweet salad topping.
Mashed Sweet Potatoes With Brown Sugar Cornflake Crunch
If you love a nostalgic take on recipes, this classicThanksgiving side dishwas made for you. The filling is made of fresh mashed sweet potatoes and topped with a crunchy, brown sugary topping for the ultimate blend in textures. One bite will bring you right back to your golden youthful days watching Saturday morning cartoons and eating a big bowl of cornflakes.
Roasted Delicata Squash With Feta, Almonds, and Herbs
Sweet, caramelized delicata squash meets salty feta, crunchy almonds, and a shower of fresh herbs in this effortless side that feels rustic, elegant, and perfectly at home on a Thanksgiving table.
Charred Carrots with Honey-Lime Yogurt, Dates, and Almonds
Smoky charred carrots get a bright, tangy lift from honey-lime yogurt, then finished with sweet dates and crunchy almonds for a side dish that’s equal parts earthy, vibrant, and unexpectedly show-stopping.
Roasted Acorn Squash
When it comes to Thanksgiving sides, Tieghan Gerard, aka Half Baked Harvest, absolutely nailed this roasted acorn squash. Squash is always a filling side that everyone loves, but isn’t always prepped to its fullest potential. It’s balanced, sweet, and a little bit nutty. What more could you ask for?
Blood Orange Beet Salad
Have you ever seen a prettier color combo? Bring the beets and oranges in a bowl separate from the yogurt, then arrange on a platter just before serving.
Green Vegetable Side
Winter Kale Salad with Apple Gruyère
Crisp winter kale pairs with sweet apples, nutty Gruyère, and a bright vinaigrette in this cozy-yet-refreshing salad that cuts through the richness of the holiday table and adds just the right amount of crunch.
Holiday Chopped Kale Salad With Mustard-Shallot Vinaigrette
This jewel-bright chopped kale salad—tossed with a zippy mustard-shallot vinaigrette and studded with seasonal gems like pomegranate and roasted squash—brings crunch, color, and freshness to the table, and just might become your new potluck signature.
Sweet Sour Cider Brussels Sprouts
These Brussels sprouts are tossed in a tangy-sweet cider glaze and roasted until caramelized and crispy—an irresistible combo that turns even the skeptics into superfans.
Shaved Brussels Sprout Salad with Lemon Vinaigrette
This shaved Brussels sprout salad delivers bright lemony flavor, crunch, and a touch of sweetness—an energizing, crowd-pleasing side that steals the show on even the most festive table.
Dressing & Stuffing
This Skillet Cornbread Stuffing With Caramelized Onions Is So Good, You Won’t Notice It’s Vegetarian
And did I mention that it’s also gluten-free and delicious?
Pies & Tarts
Maple Pecan Pie
This maple pecan pie comes straight from my mom’s kitchen—rich, gooey, buttery, and kissed with warm maple sweetness. It’s a true family classic, and once you taste it, it just might become a Thanksgiving tradition in your house, too.
Brûléed Pumpkin Pie
This bruléed pumpkin pie takes the classic up a notch with a crackly caramelized sugar top—creamy, spiced filling meets brûlée-style crunch for a holiday dessert that feels familiar, but unforgettable.
Pumpkin Pie with Gingersnap Crust
This pumpkin pie with a spicy gingersnap crust is the one I request every single Thanksgiving—silky, warmly spiced filling meets a crisp, cookie-like base for a dessert that’s classic, a little unexpected, and truly the best.
My Mom’s Classic Buttermilk Pie Recipe
This classic buttermilk pie from my mom’s recipe box is simple, tangy-sweet, and impossibly silky—an understated Southern favorite that always earns a spot at our Thanksgiving table.
Apple Ginger Pie
This apple-ginger pie layers tender spiced apples with a warm ginger kick for a cozy, fragrant twist on the classic—an irresistible slice we look forward to all Thanksgiving season.
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