Hosting Thanksgiving dinner is manageable if you use ABK’s guide to plan and carry out this otherwise overwhelming task! How to Host Thanksgiving Dinner is an easy to follow, step-by-step recipe guide that will make you look like a pro in the kitchen!
It’s your turn to host Thanksgiving dinner?
And you’ve never cooked Thanksgiving dinner? Ever? If you’re 25 or 55, you’ve come to the right place. ABK’s planning, recipes and step-by-step timeline will help you get Thanksgiving dinner on the table- without a meltdown!
How to Host Thanksgiving Dinner: 101
A couple of suggestions before we start:
- Take a deep breath. This is just a meal. Sure, it’s the most anticipated meal of the year, but in the end it’s only a meal. Meat, potatoes, gravy. You can do this!
- Take any help offered. If you’re hosting, and others want to help, LET THEM HELP. It’s okay if you don’t have total control. If Aunt Betty’s pie is a runny mess, no big deal. Remember, although I’m a bit of a food freak, it’s okay if everything doesn’t taste exactly as you planned or if every dish doesn’t turn out to look like it could be photographed for the next issue of Martha Stewart Living. This holiday is about family and friends and blessings. I’ve found the best way to end up with the tastiest dishes at your feast is to let guests bring what they love to cook. Every year my sister in law Sheri makes Southern specialties, because her husband is from the South, and she learned how to make broccoli casserole and cornbread dressing and Southern specialty pies while they lived in Alabama. Those are always her assignments. She makes them better than anyone else. Period.
- Interested in step-by-step videos for your holiday dinner? Check out our ABK Essential Holiday Dinner videos! I’ll help take the stress out of planning, preparing and serving your holiday meal so everything is hot and ready to go at the same time! We will address FAQs and give you all the visual and mental tools you need to produce a delicious and memorable holiday dinner.
Now that those two important items are out of the way, I’m going to point you toward our favorite Thanksgiving recipes on A Bountiful Kitchen! All of the recipes are delicious and simple for first time cooks or hosts to use on Thanksgiving. I’m an every year Thanksgiving cook and have been for 35+ years. I use each of these tried and true recipes. After I list the recipe, I’ll break down the timing as for when to cook what, so it all ends up on the table hot, at the same time. Also included are updated items (2017) on this post, Thanksgiving dishes that are on our family dinner table every year, without fail. The original post included beginner recipes, which I stand by if you are truly a beginner and want homemade and simple!
Here we go.
Typical Thanksgiving eve scene in A Bountiful Kitchen…
Turkey
Roasted Turkey in a Bag
If frozen, make sure to start thawing it about 3-4 days before cooking. If I purchase a 24 lb turkey, I start thawing it (at least) Saturday or Sunday before Thanksgiving. Place it in the fridge in a large pan. You can leave it in the wrapping. Don’t ever thaw a turkey on the counter. Unless you want to end up in the bathroom or the ER for a very long time after Thanksgiving dinner…
And yes, it really does brown up nicely inside of a bag. Isn’t that a thing of beauty?
Gravy
Use the drippings from the turkey for the best gravy. If you have a roasting pan, you’ll be able to roast the turkey in the pan and then make the gravy right in the same pan. You’ll need a few cans (2-3) of chicken broth, butter, flour, salt, pepper and chicken flavor booster (I like Swanson brand or Knorr).
Mashed Potatoes (If turkey is king, mashed potatoes are queen)
Plug in the slow cooker early in the day, mash up your potatoes right in the slow cooker and keep your prepared dish on the warm setting until showtime!
Cranberry Sauce
One of those- never, ever, EVER buy in a can items. This is the most simple recipe of all. The difference in taste? Not even comparable.
You can make this up to a week (or two) in advance.
Takes about ten minutes total to make. Let cool, refrigerate and take out a few minutes before serving dinner.
Sweet Potatoes
It wouldn’t be Thanksgiving without at least one sweet potato or yam dish. We have two favorites, Chunky Yams and Applesand Southern Sweet Potato Casserole with Brown Sugared Pecans. The Southern Sweet Potato dish is mashed, the other recipe, is made with chunks of yams and apples. Both are perfect for make ahead!
Green Salad
Every Thanksgiving dinner needs a green salad. I love this one. It’s simple and fresh. Cut the fruit the day (or two) before. Use a Spring Mix or Spinach leaves for the greens. Make the dressing up to a week ahead. All you have to do the day of the meal is place the greens on salad plates on the table, top with fruits and drizzle with dressing. So simple.
Jello or fruit salad
What’s Thanksgiving without J-E-L-L-O ?
You’ll love this recipe. Make it on Tuesday. Let it sit until the big day. You can make it in a 9×13 or individual custard cups.
So good, it will turn a Jello hater into a fan.
Rolls
I like this recipe for beginners because there’s no rolling out and shaping. Just let rise once, scoop into pan, raise again and bake. You can make these the night before. If you feel confident about your roll making ability, give this recipe for Lion House Rolls a try, it’s our favorite and I make a batch, or two or three every holiday season!
And finally, Pie
Really now. Who can have Thanksgiving without pie? Can you fully trust a person who says they don’t like pie? Maybe, but my inner voice tells me they really do like pie, they’ve just never eaten good pie. I chose two simple recipes, classics, which most people will love. Both recipes are beginner recipes. Pecan pie is probably the easiest pie for beginners! Make the crust, shape and place in pan. Follow my tutorial on crust making here. The second recipe is for classic pumpkin pie. My recipe takes the classic Libby’s recipe and adjusts the spices and milk so you don’t end up with runny filling. Perfect pumpkin pie. Every time.
Oops, almost forgot. Ice Cream. No, you don’t have to make your own. Just don’t forget it.
If you DO want to make your own, here’s the link to my Dark Cherry Chocolate Ice Cream.
Carolyn Black says
Thank you SO much for all of this! You are AMAZING!
cathy says
This is just what I needed to help me organize my menu in an easy and yummy way. Thanks so very much!!
Gwyn says
Thank you so much for every detail. 1st thanksgiving dinner was a success. Also did the potatoes in slow cooker and sweet potato recipe. Both were excellent.
abountifulkitchen says
Thank you Gwyn! Im so glad you loved both of these recipes they are staples at our holiday table!
Dd says
Thank you & Question.
Hi I’m a beginner @ making mashed potatoes. I volunteered to make them after seeing your crockpot recipe. I remember you saying you preferred russets. Can I use russets the same way you used reds in this recipe? Meaning can I also leave the skins on?
In the pic it looks like russets were used as well.
Lastly you don’t know how much having your recipes saves me peace of mind knowing the testing that has gone into these recipes. Thank you sincerely for all of your time & heart you put into sharing. You have blessed so many.
abountifulkitchen says
Dd,
I use both Russets and red potatoes. Mostly, I leave the peel on when using reds, but remove them when using Russets. Thanks so much for your thoughtful comment. And thank you for reading ABK!
Sincerely,
Si
Kimi Farley says
This is awesome, Si! Bob and I will personalize this a bit and make a game plan. Thank you for putting this together!
Si Foster says
You’re very welcome, Kimi. I’m glad you’re personalizing it, I’m sure it will turn out wonderful. Thanks for sharing!
xo
Si
Natalie says
My in-laws are coming to Thanksgiving and this will be my first Thanksgiving where I am cooking it all on my own. I was totally dreading it, and already telling them to not expect anything super fancy or even delicious (ha!) but now I am totally stoked and excited. I got this! thank you for your help!!!! Your timeline is suuuuper helpful and you’ve thought of everything. Thank you!!!!!!
Si Foster says
You’re very welcome, Natalie. I’m sure it will turn out great! Thanks for sharing this,
xo
Si
Tamara says
This is wonderful! Thank you for the prep guidance and recipes. To make the rolls in advance, you mentioned forming them and freezing them. Can you provide more details? Do you form them and freeze them on the pan you will be baking them on? Or do you freeze them on the pan, and then store them in a ziploc bag? Thanks!
abountifulkitchen says
Hi Tamara,
You’re welcome! I let the rolls raise the first time, and then roll out and shape and place on the pan I’m using for baking. Then I immediately cover with Saran wrap and freeze. You can take them off the pan and place in a Ziplock once they are completely frozen, and then place back on a pan the day you are baking. Make sure to allow plenty of time for the rolls to rise the day you are baking. I usually let them sit on the pan for about 3 hours to thaw and then have time to rise. Thanks for reading ABK,
xo
Si