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:

1. Preheat oven to 325°F. Rinse turkey and pat dry. Season inside and out with salt, pepper, thyme, and rosemary.
2. Fill the cavity with garlic cloves and butter. Truss the bird and place on a rack in a roasting pan.
3. Roast for 2-2.5 hours, basting every 30 minutes. Increase oven temperature to 400°F and roast for an additional 30 minutes.
4. 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:

1. Preheat oven to 325°F. Rinse roast and pat dry. Season with salt and pepper.
2. In a small bowl, mix together thyme, rosemary, garlic, and Dijon mustard. Spread over the roast.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until browned.
4. 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.
5. 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:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together orange juice, honey, soy sauce, and ginger. Season with salt and pepper.
3. Place salmon fillets on the prepared baking sheet. Brush with the glaze mixture.
4. Roast for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
5. 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:

1. Preheat oven to 375°F. Roast butternut squash cubes in olive oil until tender, about 20-25 minutes.
2. In a blender, puree the roasted squash with garlic, heavy cream, and Parmesan cheese. Season with salt and pepper.
3. Cook lasagna noodles according to package instructions.
4. Spread a thin layer of pasta sauce in the bottom of a 9x13-inch baking dish. Layer with noodles, squash puree, and more sauce.
5. Repeat until all ingredients are used, ending with a layer of sauce.
6. Bake for 30-35 minutes, or until bubbly and golden.
7. 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:

1. Preheat oven to 400°F. Trim any silver skin from the tenderloins.
2. In a small bowl, mix together olive oil, cinnamon, nutmeg, ginger, and salt and pepper.
3. Rub the spice mixture all over the tenderloins.
4. Heat a large oven-safe skillet over medium-high heat. Sear the tenderloins on all sides until browned.
5. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F.
6. 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:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large skillet, sauté mushrooms, onion, garlic, and thyme in olive oil until moisture evaporates and mushrooms are browned.
3. Season with salt and pepper.
4. Roll out the puff pastry into a large rectangle. Brush with melted butter.
5. Spread the mushroom mixture along the center of the pastry, leaving a 1-inch border on all sides.
6. Roll up the pastry, enclosing the filling, and place seam-side down on the prepared baking sheet.
7. Brush the pastry with more melted butter and sprinkle with nutritional yeast.
8. 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:

1. Preheat oven to 325°F. Rinse chicken and pat dry. Season inside and out with salt, pepper, thyme, and garlic.
2. Fill the cavity with lemon slices and butter. Truss the bird and place on a rack in a roasting pan.
3. Roast for 2-2.5 hours, or until the juices run clear when the thigh is pierced.
4. 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:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a shallow dish, combine pecans, flour, and salt and pepper.
3. Dredge the tofu slices in the pecan mixture, pressing to adhere.
4. Heat olive oil in a large skillet over medium-high heat. Sear the tofu on both sides until golden brown.
5. Transfer the tofu to the prepared baking sheet and bake for 15-20 minutes, or until crispy.
6. For the sauce, whisk together maple syrup and whole-grain mustard.
7. 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:

1. Preheat oven to 325°F. Heat olive oil in a large oven-safe skillet over medium-high heat.
2. Brown the lamb shanks on all sides until deeply golden.
3. Remove the shanks and set aside. Sauté onion and garlic in the same skillet until softened.
4. Add red wine, chicken broth, and tomato paste. Stir to combine.
5. Return the shanks to the skillet and bring to a simmer. Cover and transfer to the oven.
6. 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:

1. Cook wild rice according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Sauté onion and garlic until softened.
3. Add mushrooms, thyme, and sage. Cook until mushrooms are tender.
4. Stir in cooked wild rice and white rice. Season with salt and pepper.
5. Add vegetable broth and stir to combine. Cook for 5-7 minutes, or until heated through.

11. Pumpkin Cheesecake with Spiced Whipped Cream