Thanksgiving Planning


Thanksgiving is coming upon us. In the last month I’ve actually twice bought and cooked a whole turkey just to make sure we had the instructions right and some decent photos for my mom’s Roast Turkey recipe. (Her method – cook the bird breast side down.) Here’s a list of some of our favorite Thanksgiving recipes as well as some ideas from other food blogs.

Thanksgiving recipes from Simply Recipes:

Roast Turkey
Turkey Stuffing
Turkey Soup
Spicy Cranberry Sauce with Pinot Noir
Yukon Gold Mashed Potatoes
Classic Baked Acorn Squash
Green Beans with Almonds and Thyme
Brussels Sprouts
Apple Cranberry Pie
Pecan Pie
Old Fashioned Pumpkin Pie
More recipes from the complete list

Thanksgiving ideas from other food blogs:

A collection of Thanksgiving Vegetables from Alanna of A Veggie Venture
Cranberry and Dried Cherry Sauce from Nicole of Slashfood
Sage, Walnut, and Dried Fig Stuffing from Heidi of 101 Cookbooks
Roasted Butternut Squash with Rosemary and Balsamic Vinegar from Kalyn of Kalyn’s Kitchen
Sweet Potato Pie from Barbara of Tigers and Strawberries
Sweet Potato Apple Casserole from Food Musings
Word’s Best Green Been Casserole from Alanna of A Veggie Venture
Pumpkin Cheesecake from Stacey of Just Braise
Baked Sweet Potatoes with Ginger-Molasses Butter from Basic Juice

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Showing 4 of 12 Comments

  • Jim Clark

    My mother ALWAYS cooked her turkey breast-side-down for the same reason. I’ve tried it both ways and have to agree, the breast-down makes for the most flavorful and moist breast.

    If you haven’t tried BRINING your bird, I strongly suggest you give it a try. Whether you’re cooking the turkey traditionally or deep frying it (another fun thing to try!) it really adds moisture and flavor and shortens the cooking time a bit as well. Here’s one (of many) articles on the web about brining your turkey.


  • Tom Bolick

    I definitely suggest brining. I always thought of turkey as a carrier for gravy and dressing only. Once I started brining, I actually started eating the turkey for taste of it.

    I also suggest using a probe thermometer and cooking to temperature, not time, and not using that built in thing.

  • Mo

    As always, beautiful and informative — I was wondering if you could recommend a Thanksgiving contribution that can be prepared ahead of time and that will travel well. I plan to drive eight hours to visit friends in Philadelphia for Thanksgiving, and I’m racking my brain trying to think of something I can make ahead of time (next weekend, hopefully), that won’t spoil during the drive, and that won’t make a mess! Any thoughts?

  • Michael Sills

    I am going to make a squash puree. I will roast it in a similar fashion but then at the end scoop out the squash and simmer with butter and heavy cream…almost like you would make soup but not as much cream. I will use a hand mixer to puree it although a blender or food processor would work as well.

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