Oh, Thanksgiving, how I love thee! I’ve updated my favorite Thanksgiving recipes in a handy dandy collage for your clicking pleasure. Plan your menu! Be prepared! And eat your hearts out. If for some reason you want to think outside the box, check out the Recipe Index for a million other recipes to choose from (ok, not a million, but you know what I mean). I’ve put a cute little button over there on the sidebar for easy access to this Thanksgiving-At-A-Glance collage. Happy menu planning! Do you already know what’s on your menu?

23 Responses to Thanksgiving Dinner At-A-Glance!

  1. Mel says:

    Hi Jessica – I have to be honest that we aren’t huge pumpkin pie fans in my house so I don’t have a great tried-and-true recipe. Sorry!

    Jennifer – if you make the cauliflower bake ahead of time, store the bread crumb topping separately and sprinkle it on the casserole right before baking so it doesn’t get too soggy.

  2. Jennifer says:

    Love your blog and your recipes. I am making the Chessy Cauliflower Bake and was wondering if I could make it all and assemble it today , put it in the fridge, and then bake tomorrow right before lunch? Do you think that will work?

  3. Jessica says:

    I am so excited to make my very first brined turkey! I am also going to make pumpkin pie and see that you don’t have a straight pumpkin pie recipe on your site – is there a go-to recipe from somewhere else you use? My hubby is not a fan of cheesecake or bar variations – he just wants plain ol’ pumpkin pie. I can always use the libby’s can recipe, but thought I’d check with you since I’ve never gone wrong with any of your recipes or recommendations!

  4. Mel says:

    Marci – it’s really safest to make sure the temperature stays between 36 and 38 degrees (just like a refrigerator) for the turkey. So if it is going to get above that, you’ll need to be really diligent about keeping the turkey bucket filled with ice and you might need to consider trying to fit it in a refrigerator or a cooler setting. I always use block Parmesan and grate it myself. No worries if you have more questions – I’m not going anywhere. 🙂

  5. Marci says:

    We’ll see if thanksgiving dinner makes it to the table before I accept mother of the year! Ok, seriously, I think this will be my last thanksgiving questions. My cache valley will be between 30-50 degrees this week. Is that good temperatures for letting my turkey brine in the garage? And when you use grated Parmesan, do you grate the block yourself or use the grated parm in the green can?

  6. Mel says:

    Hey Marci – no worries on the questions! Yes, you can make the rolls, shape them, put them on the sheet pan and cover them with greased plastic wrap and refrigerate overnight. I usually take them out 1-2 hours before I want to bake them but if your kitchen is on the cooler side it might need to be even longer. So to be safe, maybe 2 1/2 hours before baking. Will that help? I’m amazed you are even cooking with 4-month old twins. Mother of the year award to you!

  7. Marci says:

    Ok yes, I do have one more question about the rolls! Sorry, I’m just braving into the yeast world after reading your tutorial. So I’m fine to shape the rolls, put them in the fridge and then let the second rise happen the next day? How long do I let the second rise go when the dough is cold? I’ve got 4 month old twins and a 2 year old and if I don’t get this stuff done when they’re sleeping, it just doesn’t happen!

  8. Kait says:

    Thank you for putting this together. The time and effort is truly appreciated by those of us way less organized than you. 🙂
    Have a great Thanksgiving day.

  9. Mel says:

    Marci – I usually make the rolls the morning of (before anything else needs to go in the oven) or I refrigerate them unbaked overnight so I can let them rest/rise in the morning and bake them (without having to make them from start to finish in the morning). Then, after the turkey comes out and the oven is free, I pop the pan of baked rolls back in the warm oven (turned off but still hot from baking the turkey) and heat them for 1-2 minutes.

  10. Marci says:

    One more question, when you make tools for thanksgiving, do you make them the day before or serve them right out of the oven? I love rolls straight out of the oven, but this is my first thanksgiving cooking and I’m not sure how to work it all out.

  11. Stacey says:

    Two words: Chantilly Potatoes!!

  12. Mel says:

    Sally – no, I don’t have that many pies at Thanksgiving…the collage is meant to be a springboard for ideas. Happy baking and cooking!

  13. Sally says:

    Do you really have that many pies? Wow! I can’t imagine that.

    I think the Cheesy Cauliflower Bake and Creamy Spinach Gratin sound good.

  14. Tami says:

    I love your pie to other foods ratio. Definitely the best part of the meal for me.

  15. Teresa R. says:

    I love those Lion House rolls! I made your sweet potato casserole and pumpkin cheesecake crumble bars last week as a sort of Thanksgiving preview. Totally delicious! I’m not a big fan of the Jiffy Mix corn pudding recipe, so I’m on a mission to find a good corn pudding recipe. Thanks for these suggestions.

  16. Mel says:

    Marci, the rolls definitely are a tough decision. I get it! I’m going with Lion House rolls this year. They are elegant and delicious.

  17. These look amazing! A lot of these recipes I might use for Christmas, too. I’m hosting for the first time ever 🙂

  18. Shannon says:

    How do you read minds? We are gearing up to plan our huge family meal with 30+ people and I just thought, ‘What does Mel have posted about Thanksgiving on her blog?’ And what did you post this very day?! Thank you for doing the work for us!! You’re the best. 🙂

  19. Erin says:

    You just saved me. Thank you!

  20. Jen T says:

    Your collages are the best! This is the first year in 6 years that I am not hosting. I am not cooking the turkey. We are traveling this year, and I am so okay with that 🙂 Hope you have a great one!

  21. Rebecca Hale says:

    We live close to family and are very much still in the “everyone goes to Mom and Dad’s” for Thanksgiving” stage.

    I am totally taking advantage of this for Canadian Thanksgiving next year, though. I am not Canadian, and I don’t even know what Canadians actually do on their holiday, but I really like turkey. And can you ever be to thankful?

  22. Marci says:

    So I know it’s lame that I’m thinking about this so hard, but I’ve been looking at all the roll recipes on your site, and I can’t decided which one to go with for thanksgiving. I ran acrossed your french bread rolls initially and decided that was the one, but then saw all your others and now I don’t know which to choose. So just tell me which one to do, and I’ll stop fretting about this!

  23. Kim in MD says:

    Oh Mel- THANK YOU for rounding up these Thanksgiving recipes! I wish I could make every single recipe for our feast!

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