11 Thanksgiving Menu Ideas For A Delicious Feast

Thanksgiving is a time for family, friends, and, of course, a mouthwatering feast. Planning the perfect menu can be a delightful challenge, as you want to create a balanced and flavorful spread that caters to various tastes and dietary preferences. Here, we present 11 Thanksgiving menu ideas to inspire your culinary adventures and ensure a delicious celebration.
1. Traditional Turkey Dinner with All the Trimmings

Start with the classic: a golden-brown turkey, perfectly roasted and served with a rich gravy. Accompany it with an array of traditional sides, such as creamy mashed potatoes, buttery roasted carrots and parsnips, and a savory stuffing made with herbs and toasted bread cubes. Don’t forget the cranberry sauce, whether homemade or a festive store-bought variety.
Recipe: Herb-Roasted Turkey with Apple Cider Gravy
Ingredients:
- 1 whole turkey, 12-14 lbs
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh rosemary, chopped
- 4 cloves garlic, minced
- 1⁄2 cup unsalted butter, melted
- Salt and pepper, to taste
- 2 cups apple cider
- 2 tbsp cornstarch
Instructions:
- Preheat oven to 325°F. Rinse turkey and pat dry. Season inside and out with salt, pepper, thyme, and rosemary.
- Fill the cavity with garlic cloves and butter. Truss the bird and place on a rack in a roasting pan.
- Roast for 2-2.5 hours, basting every 30 minutes. Increase oven temperature to 400°F and roast for an additional 30 minutes.
- For the gravy, pour off excess fat from the pan. Add apple cider and bring to a boil, scraping up browned bits. Mix cornstarch with 1⁄4 cup water and stir into the pan. Simmer until thickened.
2. Herb-Crusted Prime Rib with Roasted Root Vegetables

For a hearty alternative to turkey, consider a herb-crusted prime rib. The rich, juicy meat pairs perfectly with a bed of roasted root vegetables like turnips, beets, and sweet potatoes. Add a side of creamy horseradish sauce and a simple green salad for a refreshing contrast.
Recipe: Herb-Crusted Prime Rib with Dijon Cream Sauce
Ingredients:
- 1 bone-in prime rib roast, 6-8 lbs
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh rosemary, chopped
- 4 cloves garlic, minced
- 1⁄2 cup Dijon mustard
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1⁄2 cup heavy cream
- 2 tbsp whole-grain mustard
Instructions:
- Preheat oven to 325°F. Rinse roast and pat dry. Season with salt and pepper.
- In a small bowl, mix together thyme, rosemary, garlic, and Dijon mustard. Spread over the roast.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until browned.
- Transfer the skillet to the oven and roast for 2-2.5 hours, or until desired doneness. Remove from oven and let rest for 15 minutes.
- For the sauce, combine heavy cream and whole-grain mustard in a small saucepan. Simmer until thickened.
3. Roasted Salmon with Citrus Glaze and Autumn Salad
If you’re looking for a lighter main course, roasted salmon is an excellent choice. Its rich flavor pairs beautifully with a citrus glaze, and it goes well with a refreshing autumn salad featuring mixed greens, roasted butternut squash, and a tangy vinaigrette.
Recipe: Roasted Salmon with Orange-Honey Glaze
Ingredients:
- 4 salmon fillets, 6 oz each
- 1⁄4 cup orange juice
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp grated ginger
- Salt and pepper, to taste
- 2 tbsp chopped fresh cilantro
Instructions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, whisk together orange juice, honey, soy sauce, and ginger. Season with salt and pepper.
- Place salmon fillets on the prepared baking sheet. Brush with the glaze mixture.
- Roast for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
- Garnish with chopped cilantro before serving.
4. Butternut Squash and Sage Lasagna
For a vegetarian option, this butternut squash and sage lasagna is a rich and flavorful choice. Layers of creamy squash, fresh sage, and a tangy tomato sauce create a delicious and satisfying dish.
Recipe: Butternut Squash and Sage Lasagna
Ingredients:
- 1 large butternut squash, peeled and cubed
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1⁄2 cup heavy cream
- 1⁄2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 12 lasagna noodles
- 1 jar (24 oz) tomato-basil pasta sauce
- Fresh sage leaves, for garnish
Instructions:
- Preheat oven to 375°F. Roast butternut squash cubes in olive oil until tender, about 20-25 minutes.
- In a blender, puree the roasted squash with garlic, heavy cream, and Parmesan cheese. Season with salt and pepper.
- Cook lasagna noodles according to package instructions.
- Spread a thin layer of pasta sauce in the bottom of a 9x13-inch baking dish. Layer with noodles, squash puree, and more sauce.
- Repeat until all ingredients are used, ending with a layer of sauce.
- Bake for 30-35 minutes, or until bubbly and golden.
- Garnish with fresh sage leaves before serving.
5. Apple-Cinnamon Spiced Pork Tenderloin with Apple Cider Sauce

Add a touch of sweetness to your Thanksgiving menu with this apple-cinnamon spiced pork tenderloin. Served with a tangy apple cider sauce, it’s a delightful fusion of flavors.
Recipe: Apple-Cinnamon Spiced Pork Tenderloin
Ingredients:
- 2 pork tenderloins, about 1 lb each
- 1 tbsp olive oil
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp ground nutmeg
- 1⁄2 tsp ground ginger
- Salt and pepper, to taste
- 1⁄2 cup apple cider
- 1 tbsp cornstarch
Instructions:
- Preheat oven to 400°F. Trim any silver skin from the tenderloins.
- In a small bowl, mix together olive oil, cinnamon, nutmeg, ginger, and salt and pepper.
- Rub the spice mixture all over the tenderloins.
- Heat a large oven-safe skillet over medium-high heat. Sear the tenderloins on all sides until browned.
- Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F.
- For the sauce, pour off excess fat from the pan. Add apple cider and bring to a boil, scraping up browned bits. Mix cornstarch with 1⁄4 cup water and stir into the pan. Simmer until thickened.
6. Vegan Mushroom Wellington with Roasted Garlic Mashed Potatoes
A vegan take on the classic Beef Wellington, this mushroom version is a show-stopping centerpiece. Filled with a savory mushroom duxelles and wrapped in flaky puff pastry, it’s served with a side of creamy roasted garlic mashed potatoes.
Recipe: Vegan Mushroom Wellington
Ingredients:
- 1 lb button mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 sheet vegan puff pastry
- 1⁄4 cup vegan butter, melted
- 1 tbsp nutritional yeast
Instructions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large skillet, sauté mushrooms, onion, garlic, and thyme in olive oil until moisture evaporates and mushrooms are browned.
- Season with salt and pepper.
- Roll out the puff pastry into a large rectangle. Brush with melted butter.
- Spread the mushroom mixture along the center of the pastry, leaving a 1-inch border on all sides.
- Roll up the pastry, enclosing the filling, and place seam-side down on the prepared baking sheet.
- Brush the pastry with more melted butter and sprinkle with nutritional yeast.
- Bake for 25-30 minutes, or until the pastry is golden brown.
7. Slow-Roasted Chicken with Herbed Gravy and Stuffing
For a simpler bird option, slow-roasted chicken is a delicious choice. Served with a rich herbed gravy and a traditional stuffing, it’s a comforting and satisfying meal.
Recipe: Slow-Roasted Chicken with Lemon and Thyme
Ingredients:
- 1 whole chicken, 3-4 lbs
- 2 tbsp fresh thyme, chopped
- 2 cloves garlic, minced
- 1⁄2 lemon, sliced
- Salt and pepper, to taste
- 2 tbsp unsalted butter, melted
- 2 cups chicken broth
- 2 tbsp cornstarch
Instructions:
- Preheat oven to 325°F. Rinse chicken and pat dry. Season inside and out with salt, pepper, thyme, and garlic.
- Fill the cavity with lemon slices and butter. Truss the bird and place on a rack in a roasting pan.
- Roast for 2-2.5 hours, or until the juices run clear when the thigh is pierced.
- For the gravy, pour off excess fat from the pan. Add chicken broth and bring to a boil, scraping up browned bits. Mix cornstarch with 1⁄4 cup water and stir into the pan. Simmer until thickened.
8. Pecan-Crusted Tofu with Maple-Mustard Sauce and Roasted Brussels Sprouts
This pecan-crusted tofu is a flavorful vegan option. Served with a sweet and tangy maple-mustard sauce and roasted Brussels sprouts, it’s a satisfying and healthy dish.
Recipe: Pecan-Crusted Tofu with Maple-Mustard Sauce
Ingredients:
- 1 block firm tofu, pressed and cut into 8 slices
- 1⁄2 cup pecans, finely chopped
- 1⁄4 cup all-purpose flour
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1⁄4 cup maple syrup
- 2 tbsp whole-grain mustard
Instructions:
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a shallow dish, combine pecans, flour, and salt and pepper.
- Dredge the tofu slices in the pecan mixture, pressing to adhere.
- Heat olive oil in a large skillet over medium-high heat. Sear the tofu on both sides until golden brown.
- Transfer the tofu to the prepared baking sheet and bake for 15-20 minutes, or until crispy.
- For the sauce, whisk together maple syrup and whole-grain mustard.
- Serve the tofu with the sauce and a side of roasted Brussels sprouts.
9. Lamb Shanks with Minted Pea Puree and Roasted Fingerling Potatoes
For a hearty and flavorful main course, lamb shanks are a fantastic choice. Served with a minted pea puree and roasted fingerling potatoes, it’s a delicious and satisfying dish.
Recipe: Lamb Shanks with Red Wine Sauce
Ingredients:
- 4 lamb shanks
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup red wine
- 1 cup chicken broth
- 2 tbsp tomato paste
- Salt and pepper, to taste
Instructions:
- Preheat oven to 325°F. Heat olive oil in a large oven-safe skillet over medium-high heat.
- Brown the lamb shanks on all sides until deeply golden.
- Remove the shanks and set aside. Sauté onion and garlic in the same skillet until softened.
- Add red wine, chicken broth, and tomato paste. Stir to combine.
- Return the shanks to the skillet and bring to a simmer. Cover and transfer to the oven.
- Braise for 2-2.5 hours, or until the meat is tender and falls off the bone.
10. Wild Rice and Mushroom Stuffing with Thyme and Sage
A twist on traditional stuffing, this wild rice and mushroom version is a flavorful and hearty side dish. Cooked with a mix of wild and white rice, mushrooms, and fresh herbs, it’s a delicious complement to any Thanksgiving meal.
Recipe: Wild Rice and Mushroom Stuffing
Ingredients:
- 1 cup wild rice
- 1 cup long-grain white rice
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 lb button mushrooms, sliced
- 2 tbsp fresh thyme, chopped
- 2 tbsp fresh sage, chopped
- Salt and pepper, to taste
- 1⁄2 cup vegetable broth
Instructions:
- Cook wild rice according to package instructions.
- In a large skillet, heat olive oil over medium-high heat. Sauté onion and garlic until softened.
- Add mushrooms, thyme, and sage. Cook until mushrooms are tender.
- Stir in cooked wild rice and white rice. Season with salt and pepper.
- Add vegetable broth and stir to combine. Cook for 5-7 minutes, or until heated through.