Southern Thanksgiving Meal
A comforting and generous Southern Thanksgiving menu featuring savory appetizers, hearty sides, and classic desserts that celebrate Southern comfort food.
Ingredients
Main Ingredients
- 4 cups Cornmeal or flour for homemade cornbread
- 2 sticks Butter for baking, sautéing, and finishing vegetables
- 6 large Eggs and milk or cream for custards, casseroles, and desserts
- 4 cups Chicken or turkey stock for dressing, gravy, and casseroles
Vegetables
- 2 cups Onions, chopped
- 2 cups Celery, chopped
- 2 cups Bell peppers, chopped
- 2 cups Corn
- 2 cups Green beans
- 4 cups Sweet potatoes
- 2 cups Collard greens or Brussels sprouts
- 4 cups Potatoes for mashed potatoes
- 1 cup Cranberries
Meat
- 1 large Turkey or ham
Desserts
- 1 cup Pecans
- 1 cup Brown sugar
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
Seasonings
- 1 tablespoon Salt
- 1 tablespoon Black pepper
- 1 teaspoon Garlic
- 1 teaspoon Sage
- 1 teaspoon Thyme
- 1 tablespoon Parsley
- 1 teaspoon Paprika
Optional Additions
- 1 cup Cheese
- 1 cup Bacon, cooked
- 1 cup Sausage
- 1 cup Toasted nuts
Instructions
Menu Planning
- Plan the menu first by choosing a main dish, two or three vegetable sides, a starch, dressing, gravy, an appetizer, and one or two desserts.
- Avoid selecting too many recipes that require the oven at the same time.
Preparations
- Prepare make-ahead components: Bake cornbread, prepare cranberry sauce, chop vegetables, make desserts, and assemble casseroles in advance whenever possible.
Dressing Preparation
- Sauté onion, celery, and any other aromatic vegetables in butter.
- Combine sautéed vegetables with crumbled cornbread or bread, herbs, stock, and seasonings.
- Add eggs if your recipe calls for a richer dressing, then bake until golden on top.
Vegetable Cooking
- Roast sweet potatoes or Brussels sprouts for caramelization.
- Simmer greens until tender or combine green beans with a creamy sauce and crispy topping.
Potatoes and Gravy
- Boil potatoes until tender, then mash them with butter and warm milk or cream.
- For gravy, use turkey drippings or stock with a butter-and-flour mixture, whisking until smooth and thickened.
Main Dish Cooking
- Roast or otherwise prepare the turkey, ham, or chosen centerpiece according to its size and recommended cooking method.
- Allow roasted meat to rest before slicing so the juices stay inside.
Final Touches
- Finish appetizers and desserts, keeping them easy to serve.
- Assemble the table just before eating and garnish dishes beautifully.
Notes
Leftovers can be transferred to shallow airtight containers and refrigerated. Most cooked Thanksgiving dishes keep well in the refrigerator for three to four days. Reheat casseroles covered in the oven and enjoy a variety of textures in your menu.