Brussels Sprouts Entrée Green Beans Turkey

My Thanksgiving Menu

Can you believe that Thanksgiving is in just 2 days?!  (And that it’s exactly one month until Christmas?!)

I love hosting Thanksgiving, but it definitely requires a lot of prep!  Here are some tips to help you get organized (and more importantly, stay calm!):

  • Keep appetizers simple.
    • Don’t overdo it.  The meal itself is more than enough food.  I usually just serve some veggies and dip, cheese, crackers, and pepperoni, and some olives.  (I’m excited this year to be trying a Pinterest inspired turkey cheese plate!  And, my sister is making a turkey veggie platter.  Pinterest is the best!)
  • If guests offer to bring something (which they should!), take them up on the offer!
    • This year, I have family members bringing appetizers, pies, gelato, beer, and even the sweet potatoes!  Every little bit helps!
  • Make a to-do list for at least the week before.
  • Plan out which serving platters and dishes will hold each food item in advance.
    • This will seriously make you life so much easier when serving dinner.
  • Try to relax and enjoy the great food, company, and football games!
    • Because, really, that’s what it’s all about!

If you’re looking for a last-minute recipe, here are my top 5 go-to Thanksgiving recipes.  (I also linked them above.)  Make sure you scroll all the way down to the bottom of the post!

Make Ahead Turkey Gravy
Author: Katie
Prep time:
Cook time:
Total time:
Serves: 8 cups
  • 4 turkey wings (about 3 to 4 pounds)
  • 2 medium onions, peeled and quartered
  • 8 cups chicken broth
  • 4 carrots, chopped
  • ½ teaspoon dried thyme
  • ¾ cup all-purpose flour
  • 2 tablespoons butter
  • ½ teaspoon freshly ground pepper
  1. Heat oven to 400°.
  2. Put wings in a single layer in a roasting pan.
  3. Scatter the onions on top.
  4. Roast 1½ hours or until wings are browned.
  5. Put the wings and onions into a large pot.
  6. Add 1 cup water to the roasting pan.
  7. Stir to scrape up any brown bits on bottom.
  8. Add the liquid to the pot.
  9. Pour in 6 cups of the broth.
  10. Add the carrots and thyme.
  11. Bring to a boil, reduce heat, and simmer, uncovered, for 1½ hours.
  12. Remove wings; save meat for another use.
  13. Strain the broth into saucepan, pressing the vegetables to extract as much liquid as possible.
  14. Discard veggies.
  15. Skim any fat off of the broth.
  16. Whisk flour into the remaining 2 cups of broth until thoroughly blended and smooth.
  17. Bring broth in the saucepan to a gentle boil.
  18. Whisk in flour mixture.
  19. Boil 4 to 5 minutes to thicken the gravy.
  20. Stir in the butter and black pepper.
Original post: [url href=”” target=”_blank”][/url]
Herb Roasted Turkey
Author: Katie
Prep time:
Cook time:
Total time:
Serves: 12
  • 1 turkey (17-18 pounds)
  • 2 onions, quartered
  • 3 carrots, roughly chopped
  • 3 celery stalks, roughly chopped
  • salt
  • ground black pepper
  • 1¼ sticks unsalted butter
  • 2 tablespoons fresh sage, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 3 tablespoons fresh parsley, chopped
  • 4 cups turkey stock
  1. Preheat the oven to 450º.
  2. Place half of the veggies on the bottom of the roasting pan.
  3. Place the other half inside the cavity of the turkey.
  4. Place the turkey on top of the vegetables in the roasting pan.
  5. In a food processor, combine the butter with the fresh sage, rosemary, thyme, and parsley.
  6. Season with salt and pepper.
  7. Process until smooth.
  8. Rub the butter mixture all over your turkey.
  9. Season the bird with salt and pepper.
  10. Place in the oven and cook for about 45 minutes, until golden brown on the outside.
  11. While the bird is roasting, heat about 4 cups of turkey stock on the stove.
  12. Keep warm over low heat.
  13. Once the bird is golden brown, reduce the heat to 350º.
  14. Baste with the turkey stock every 15 minutes.
  15. Continue cooking and basting until the turkey is done (a thermometer should read about 170º).
  16. Remove the turkey and tent with foil for about 15 minutes before carving.
Original Post: [url href=”” target=”_blank”][/url]
Citrus Cranberry Sauce
Author: Katie
Prep time:
Cook time:
Total time:
Serves: 10
  • 2 large navel oranges
  • 1 package fresh cranberries
  • ¾ cup sugar
  • ¼ cup water
  • ⅛ teaspoon ground ginger
  • juice from ½ a lemon
  • juice from ½ a lime
  1. Remove the peel and pith from oranges with a paring knife.
  2. In a heavy saucepan over medium heat, combine the oranges, cranberries, sugar, water, and ground ginger.
  3. Cook for 15-30 minutes, stirring occasionally, until the cranberries being to burst.
  4. Remove from heat and stir in lemon and lime juice.
  5. Cover sauce and chill before serving.
Original Post: [url href=”” target=”_blank”][/url]
Roasted Brussels Sprouts
Author: Katie
Prep time:
Cook time:
Total time:
Serves: 8
  • 1½ pound Brussels sprouts, halved
  • 3 tablespoons extra virgin olive oil
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  1. Preheat your oven to 400º.
  2. Toss the Brussels sprouts with the salt, pepper, and olive oil.
  3. Place on a baking sheet, cut side down.
  4. Bake 35-40 minutes, shaking the baking sheet once or twice, until golden brown.
Original Post: [url href=”” target=”_blank”][/url]
Lemon Butter Green Beans with Shallots & Pine Nuts
Author: Katie
Prep time:
Cook time:
Total time:
Serves: 12
  • 3 pounds green beans, trimmed and halved
  • 1 stick unsalted butter
  • 3 shallots, minced
  • 2¼ ounces pine nuts
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • juice from ½ of a lemon
  1. Bring a pot of water to a boil.
  2. Add some salt and the green beans.
  3. Blanch the green beans for a couple of minutes.
  4. Drain the beans and put them in an ice bath until cool.
  5. Thoroughly dry the beans.
  6. Heat a large skillet over medium-high heat.
  7. Add the butter and cook until melted.
  8. Add the shallots and cook until translucent and tender, about 6 minutes.
  9. Add the pine nuts and cook for about 2 minutes.
  10. Add the green beans and toss to combine everything.
  11. Cook until the beans are warm.
  12. Remove from the heat and add the salt, pepper, and lemon juice.
  13. Stir one last time before serving.
Original Post: [url href=”” target=”_blank”][/url]

Before I go, remember in my last post I said I had more exciting news?!  Well, here it is!

Even though I have been MIA the past couple of months, you guys have been so great!  I reached a milestone on my Facebook page: over 10,000 likes!  (10, 517 to be exact!)  You guys are the reason that I made a point to come back to blogging, so thank you!  I want to celebrate too, so look for even more exciting stuff in my next post!

I hope you and your families have a wonderful Thanksgiving with lots to be thankful for.  My husband and I sure do this year!



I'm a middle school math teacher by day and a total food enthusiast by night.

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