Thanksgiving is a time to celebrate with family and friends, but if you are hosting the dinner this year you might be feeling overwhelmed. There are so many decisions that need to be made about what food to serve up for your guests which can make it hard for anyone. This article will provide some great dinner ideas on how you can have an amazing Thanksgiving this year even if you haven’t planned it. We have also provided some recipes that will not only taste delicious but will look fabulous as well!
10 russet potatoes, peeled and quartered
2 cups half & half or whole milk (can also use low fat)
2 sticks unsalted butter (1 cup), cut into chunks
Combine everything except for the butter in a large pot and bring to boil. Then turn down the heat to a simmer and let cook for about 15 minutes or until potatoes are tender. Drain off liquid; add in butter and mash with a potato masher, mixer, or even a spoon. Add more half & half if you want to thin them out a bit.
1 large yellow onion, peeled and cut into chunks
2 stalks celery, leaves removed and cut into chunks
3 tablespoons olive oil (divided)
8 ounces mixed mushrooms such as cremini, shiitake, or baby Bellas, cleaned and sliced thin
4 cups dried bread cubes – preferably day old – from a baguette or similar loaf of bread torn into small pieces (should be about 6 cups once torn up)
½ cup chopped fresh parsley and/or other favorite herbs such as thyme or rosemary leaves
Preheat oven to 350 degrees F.
Heat 1 tablespoon of olive oil over medium heat in a large dutch oven or pot.
Add onions and celery along with some salt.
Cook for about 10 minutes, stirring occasionally, until they are softened but not browned.
While vegetables cook, place 2 tablespoons of olive oil in a large skillet over medium-high heat .
When the pan is hot, add mushrooms and cook for 7 to 10 minutes until they start to shrink up and release their juices.
Stir often so that the mushrooms don’t stick or burn.
After vegetables have had their time cooking, transfer them to a very large bowl with bread cubes; toss lightly to combine well.
Leave any juices behind in your skillet (or if you are pressed for time, pour the veggies into the dutch oven).
Add the remaining tablespoon of olive oil to the pan with mushroom cooking juices over medium heat.
When the pan is hot, add mushrooms and any of their juices to your bread mixture along with parsley leaves; toss until everything is well combined.
Transfer mixture into a lightly greased 9 x 13-inch casserole dish or similar-sized baking dish.
Cover tightly with tin foil and bake for 45 minutes to an hour.
Remove cover & bake for another 15-20 minutes until the top begins to get crispy brown spots on it.
Honey Glazed Roasted Turkey
2 fresh (whole) turkey (10-12 lbs)
1 small onion, cut into quarters
juice of one orange
1 tbsp brown sugar
salt and pepper to taste and water
Whisk together the honey, mustard, vinegar, and oil in a bowl until combined; set aside.
Quarter onion and place onion pieces and remaining ingredients (salt through pepper) in a roasting pan large enough to accommodate your turkey; stir to mix well.
Open the oven door; carefully separate the skin from the breast meat with your fingers all over the breast area making an opening about 3″ wide .
Stuff half of the honey mixture under the skin on each side of the breast meat.
Place turkey in the oven and baste with remaining honey mixture; roast until an instant-read thermometer inserted into the thickest part of inside thigh registers 165°F.
Remove from oven, cover with aluminum foil, let rest 15 minutes before serving.
Sautéed Brussels Sprouts
salt and pepper to taste
fresh thyme sprigs (or 1/2 tsp ground dried thyme)
2 pounds Brussels sprouts
halved, stems removed before halving
Heat large sauté pan on medium-high heat; add butter once hot, but not browning.
Season Brussels sprouts with salt and pepper; garlic powder is okay too.
Add to sauté pan, cut side down, and season the tops with salt and pepper.
Brown for 2 minutes on one side; flip sprouts over carefully with tongs or spatula so they don’t fall apart.
Brown another 2-3 minutes until golden brown.
Remove sprouts from the pan and place them onto the serving dish.
Garnish with thyme sprigs if you have them handy, otherwise, it’s okay to use dried thyme for this recipe!
We hope you’ve enjoyed the dinner ideas and we can’t wait to see what other Thanksgiving dishes you come up with! Remember, if this is your first time hosting a big dinner like this one, don’t be afraid to ask for help. Your friends and family will probably love the chance to pitch in and show off their cooking skills too – after all, that’s what Thanksgiving is about: getting together as a community and sharing food! Happy (early) Thanksgiving from our kitchen table to yours!