Less stress, more presence: A simple Thanksgiving Day menu

Let’s face it. Planning, hosting, cooking, and cleaning for Thanksgiving Day is stressful and often leaves you feeling like all your energy was spent on preparation rather than soaking up time with your loved ones and practicing gratitude. That is the point of Thanksgiving after all: to slow down and reflect on the blessings God has bestowed upon us with our loved ones. 

As much as I love an excuse to be a little extra and add more pizazz when entertaining, the true beauty in entertaining lies in elegance through simplicity and being a present hostess. I have curated a simple Thanksgiving Day menu, along with a grocery list and execution plan, to take the stress out of planning and preparing, so you can truly soak up this special holiday and put God and family first. 

Appetizer

Baked brie in puff pastry — Baked brie in puff pastry is a classic appetizer that is effortless yet elegant and delicious. It’s made with just 3 ingredients and finishes within 30 minutes. Top with your favorite jam, and serve with fruits, nuts, and crackers. Tip: Prepare up to 24 hours in advance, cover in plastic wrap, and refrigerate to store. Bake just before serving and allow to cool for 10 minutes.

Main Entree

No fuss roast turkey — The turkey is often the most intimidating and time-consuming element of the Thanksgiving meal, but this easy recipe delivers a delicious roasted turkey without the hassle of basting. 

Sauces and Sides

Gravy — No turkey is complete without the gravy. While your turkey is resting, whip up the gravy in a pinch. 

Cranberry sauce — A staple Thanksgiving sauce that can be prepped a few days ahead of time, but you can always opt for store-bought, no judgment here. 

Crockpot cheesy mashed potatoes — Mashed potatoes are one of the best sides to prep ahead of time. This recipe also includes instructions for making them on the stovetop or with a pressure cooker, so no matter what method you choose, you can accomplish beautifully cheesy mashed potatoes. Tip: Use a hand mixer for easy mashing in just a couple of minutes. You can make the mash a day or two in advance and reheat it in a crockpot, in the oven, or on the stovetop with a little extra cream or milk, if needed.

Roasted Brussels sprouts — These roasted Brussels sprouts are incredibly easy to make and are a great vegetable side dish for your Thanksgiving day spread. Tip: Enhance these simple sprouts with a drizzle of balsamic glaze, or top with freshly grated Parmesan – the possibilities are endless. 

Buttery herb stuffing — Another classic Thanksgiving side dish that is great to make-ahead of time. 

Dessert

Brown sugar maple pecan cookie pie — A spin on the classic pecan pie that’s easy and only takes 20 minutes to prep. This dessert can also be made a couple of days in advance. Serve warm or at room temperature with whipped cream or vanilla ice cream. Tip: Use store-bought pie crust to save on time. 

Drinks

Pomegranate cosmopolitans — Ina Garten knows how to entertain, and these batch-made pomegranate cosmopolitans are the perfect festive cocktail to make ahead or mix up in a jiffy. 

Shopping List

Produce

Apples (for serving with baked brie)

Pears (for serving with baked brie)

Granny Smith apple (for cranberry sauce)

1 Apple (for stuffing the turkey cavity)

Fresh cranberries

1 Orange (for cranberry sauce)

Lemons

Limes

Yellow onions

Celery

Garlic

Fresh rosemary 

Fresh thyme 

Fresh sage 

Fresh parsley 

Russet or Yukon Gold potatoes

Brussels sprouts

Dairy & refrigerated

Brie cheese 

Gruyère cheese (or substitute Swiss or cheddar, for mashed potatoes)

Eggs

Unsalted butter

Sour cream

Heavy cream

Meat & poultry

Whole turkey (size appropriate for your guest count, typically 10–14 lbs)

Bakery & bread

Loaves of bread for stuffing

Crackers and/or baguette (for serving with brie)

Pantry essentials

Jam of choice (apricot, fig, or raspberry)

Flour

White sugar

Brown sugar

Pure maple syrup

Pecans

Vanilla extract

Semi-sweet chocolate chips or chunks

Dry white wine (for gravy)

Bourbon (optional, for pie)

Olive oil

Chicken or vegetable stock (for stuffing and gravy)

Frozen & prepared

Frozen puff pastry 

Pie crust 

Vanilla ice cream (optional, for serving with pie)

Beverages & bar

Vodka

Cointreau (or any orange liqueur)

Cranberry juice cocktail (such as Ocean Spray)

Pomegranate juice

Execution plan

3–4 days before Thanksgiving (Sunday–Monday)

Thaw the turkey — Move the frozen turkey from the freezer to the refrigerator.

Allow 24 hours of thawing per 4–5 pounds of turkey.

Example: A 12 lb. turkey = about 3 days in the fridge.

Place the turkey in a roasting pan or on a tray to catch any drips.

Grocery prep — Review your shopping list (above), check your pantry and fridge, and purchase all the necessary items.

Pull pantry staples to the front of your cabinets for easy access.

2 days before Thanksgiving (Tuesday)

Make cranberry sauce — Cool completely and store in the fridge, covered. (Lasts up to 5 days.)

Bake pie — Prepare and bake Brown Sugar Maple Pecan Cookie Pie. Cool completely, cover, and store at room temperature or refrigerate.

Prep bread for stuffing — Cube loaves of bread and spread on baking sheets overnight to dry out (or bake at 300°F for 15 minutes to lightly toast).

1 day before Thanksgiving (Wednesday)

Prep the herb butter — Mix softened butter with chopped herbs (parsley, sage, thyme, rosemary), garlic, salt, and pepper and store in an airtight container in the fridge. 

Optional: Prep the turkey — If your turkey is almost completely thawed (if using a frozen turkey), you can prep the turkey now. Pat the turkey dry, loosen the skin, and rub the herb butter under and over the skin. Stuff cavity with halved lemon, onion, apple, and herbs. Cover and refrigerate overnight.

Prepare mashed potatoes — Cook according to the instructions (or use your favorite recipe), allow them to cool, and refrigerate in a baking dish or a crockpot insert.

Assemble the stuffing — transfer it to a baking dish, cover, and refrigerate (unbaked).

Assemble baked brie — Wrap the brie in thawed puff pastry and refrigerate, covered, overnight.

Prep Brussels sprouts — Trim ends, halve, and store in an airtight container or bag in the fridge.

Mix pomegranate cosmopolitans — Combine vodka, Cointreau, cranberry juice, pomegranate juice, and lime juice in a pitcher. Chill until serving time.

Set the table

Thanksgiving Day (Thursday)

Early morning prep & warm up

Remove the turkey from the fridge to bring it to room temperature (about 1 hour before roasting).

Preheat oven to roasting temperature (325°F).

Take the pie and stuffing out to bring them to room temperature.

Mid-morning or early afternoon

Roast the turkey according to the recipe (generally 13–15 minutes per pound).

While roasting, clean prep area and set your table.

While the turkey bakes — prep sides and appetizer

Reheat mashed potatoes — warm in slow cooker on low (or in oven at 325°F for 30–40 minutes).

Prep Brussels sprouts — Line a baking sheet, add the Brussels sprouts, and toss with olive oil, salt, and pepper. Set aside until ready to roast.

Bake brie appetizer — Bake brie at 400°F for 25 minutes, until golden brown. Let cool 10 minutes before serving with jam, sliced apples, pears, and crackers.

Check turkey

If using a thermometer, remove when the breast hits 160°F; it will rise to 165°F while resting. Tent with foil and let rest for at least 30–45 minutes before carving.

While turkey rests

Bake stuffing — Bake uncovered for 45-50 minutes until golden on top.

Roast Brussels sprouts — Roast at 400°F for 20–25 minutes until crispy. Optional: Drizzle with balsamic glaze or sprinkle with Parmesan before serving.

Make gravy — While the sides are cooking, make gravy from the turkey drippings.

Serve and celebrate

Slice the turkey and transfer to a serving platter.

Arrange sides in serving dishes.

After the meal

Serve the pie warm or at room temperature with whipped cream or ice cream.

Store leftovers.

At the heart of Thanksgiving isn’t the perfect table or the most elaborate menu — it’s the people gathered around it. When we simplify the cooking and prepare thoughtfully, we make room for what matters most: laughter in the kitchen, gratitude shared in prayer, and the quiet joy of being fully present. This menu invites you to serve a beautiful meal without the rush, so you can pour your energy into connection rather than chaos.

So let this day be about presence over perfection. Whether your table is full of little hands or seasoned cooks, may your Thanksgiving be a celebration of abundance — not just of food, but of faith, family, and the simple joy of giving thanks together.