This post is mostly a repeat from last year. I’ve updated it with some new additions (from a year of posts). But just in case you need some ideas for planning Thanksgiving, here are my suggestions.

If you want to see all the recipes on my website, check out the Recipe Index page. It’s huge – maybe too huge. But if you’d like ideas that I think make for a delicious but traditional Thanksgiving dinner, then look no further. Certainly, I return year after year to some favorite recipes, but most likely I introduce something new to the menu equation each year. As I write this I haven’t decided on my menu for Thanksgiving 2009 – yet. We’ll have 6 adults and 3 grandchildren for Thanksgiving dinner itself.

So here’s my roundup of recipes that are sure to please, have been taste-tested and some can even be made ahead:

Appetizers: It’s my opinion that too many appetizers will spoil your appetite for this feast-of-a-meal. Generally I’ll put out some raw vegetables and a dip, or nothing at all. Maybe some nuts. But that’s IT. Besides, if you’re anything like me, I’m buzzing around the kitchen with way too many things to do to take time for appetizers (either preparing, serving or eating). We definitely don’t serve a fancy drink, either. Wine or champagne and soft drinks will be around for anyone who wants them, but that’s it. Maybe some sparkling apple juice for the kids and non-drinkers. But, if you insist on something to serve ahead, here are recipes that would work. The first crostini happen to be a real favorite but they take a bit of fussy work to make them at the last minute – assign the job to one of your guests if possible. And the herb dip (which you’d never know is made with tofu) is relatively light, so serve with fresh veggies to dip or crackers. The onion brushetta – oh my, delish and not all that heavy. And the last crostini is very different, but not particularly light.
Crostini with Apples & Blue Cheese & Honey
Hot & Spicy Tofu Herb Dip – because it’s not heavy or filling
Mahogany Sweet Onion Bruschetta
Gorgonzola, Grape & Pine Nut Crostini

The Turkey, the Main Event: Having tried every single solitary type and brand of turkey out there over the years, I’m now totally devoted to Kosher turkeys. They’re brined, you know, already. So you don’t have to do it. Kosher brining is just a salt and water brine, no added herbs or anything, but it’s fine for me. It’s not too salty, either. Sometimes Kosher turkeys are hard to find, but they ARE carried at Trader Joe’s (the turkeys arrived last week here in So. California, and trust me, they’ll be gone fast if you don’t get one soon – they have a long shelf life) and at Whole Foods. I missed out at Trader Joe’s one year, so ended up buying two Kosher birds at Whole Foods. They were outrageously expensive (certainly more than at Trader Joe’s) but they were off-the-charts delicious. Even my husband, who isn’t crazy about turkey but eats it, said it was very, very good. So, get thy self to a market where you can get one of these birds. Know, however, that you may not be able to make the gravy from the drippings – generally the broth is too salty. You can try, though. You also don’t want to stuff a brined bird – too much of the salty brine leaches into the dressing.

The Gravy: Because I use a Kosher bird that is heavily salted, usually I have to make the gravy separately. My friend Stacey sent me a recipe last year for a Turkey Gravy Without the Turkey. It was a great find, as you can make the gravy the day before! How about them apples! Everything I can do ahead is a good thing in my book.
Turkey Gravy without the Turkey

The Stuffing (Dressing): Over the years I must have made dozens of different dressings. I’m not overly committed to any one flavor (like cornbread, or oyster, etc.) but prefer a very moist, flavorful dressing. That’s all I ask. Last year I made an Italian sausage dressing that was one of the best I’ve ever done, so will likely make that one again. I’ve also made a Rachel Ray recipe called Stuffin’ Muffins one year – and they were also very good.
Italian Sausage Dressing
Rachel Ray’s Stuffin’ Muffins (pdf)

The Potatoes: Well, mashed potatoes are a necessity for me. And I was thrilled one year to read a recipe for making them several hours ahead, piling them into my big crockpot where they held very well for the ensuing hours. You do have to doctor-up the recipe a little to make them particularly moist, but otherwise they’re so simple and I like the fact that all the work can be done ahead. If you don’t want mashed, but prefer another type, there are a couple of other scalloped-type suggestions listed below the mashed.
Crockpot Mashed Potatoes
Goat Cheese Potato Gratin
Monterey Scalloped Potatoes with Jack Cheese
Mashed Potatoes with Bacon, Cheddar & Chives

The Sweet Potatoes: You won’t find a single one of those icky sweet potato casseroles here. I can’t stand them. They’re simply too darned sweet. But I do have a couple of sweet potato dishes that would be quite nice. Generally I fix either mashed potatoes OR sweet potatoes, not both.
Sweet Potato Bake
Roasted Sweet Potatoes
Yam Slices with Garlic & Rosemary
Yams, Carrots & Ginger

The Vegetables: Over the years I’ve served just about every kind of vegetable. Some to acclaim, and some not. I happen to love Brussels sprouts (steamed, halved and tossed with salt, pepper and butter), but since Thanksgiving is often a family and multi-generational affair, my DH and I have learned to eat our Brussels at another meal. I like peas, but they’re not very exciting, and besides since this is an overly-rich carbohydrate meal, I don’t serve them anymore. Same goes for corn. I used to serve a baked corn casserole nearly every year, but no longer. So what do I serve? The garlic green beans fit well, although some might not like the garlic with this meal. It’s fine with me. Here are some suggestions:
Broccoli Casserole
Garlic Green Beans – may be too garlicky for the subtle turkey
Baked Fennel
Green Beans, Shallots, Balsamic
Ina Garten’s Zucchini Gratin
Baked Onions
Cauliflower, Bacon & Mushrooms
Brussels Sprouts with Cream
Green Beans & Hazelnut Butter
French Green Beans with Pears & Parmesan

Bread: I don’t serve bread at Thanksgiving any longer. I mean, really, with dressing, potatoes and pumpkin pie, you hardly need any more carbs. But if you insist, here are a few recipes that will work:
Herbed Biscuit Ring – made with the canned biscuits – very easy
Drop Biscuits
Goat Cheese Chive Biscuits

The Salads: Since I grew up with Jell-o salads as a staple at the holiday table, I actually like them, as long as they’re not too sweet. Also, I like them because they’re easy and can be made ahead. You can also make them not-so-sweet if you add vegetables instead of fruit and/or whipped cream. I’ve never blogged about them because you, my loyal readers, might cancel your subscription! One of my favorites is a peach flavored gelatin with a waldorf set of ingredients (diced apples, celery and walnuts). Or, in recent years we also make a green salad. We have family members who still love a green salad anytime, anywhere. They’d almost rather eat green salad than the rest of the meal. So, with that one I would add some of my peppered pecans, or walnuts, pomegranate seeds or dried cranberries. Those additions make it more festive and holiday-ish.
Green Salad with Peppered Pecans and add some dried cranberries too
Cranberry (Jell-o) Waldorf Salad – I’ve never blogged about this one, but you can get the PDF recipe by clicking the recipe title
Apple, Cherry & Walnut Green Salad – very rich, but would be perfect for a holiday dinner
Celery, Date, Walnut & Pecorino Salad – green type, but perfect for this meal

The Cranberry Thing: Some of our family members still like the canned stuff. (They have to bring it if they want it at my table.) No canned stuff for me. So I always, I mean always, make my favorite cranberry relish that has ginger, apples and oranges ground up in it. Make it a week or so in advance then you don’t have to worry about it except to put it out in a serving bowl.
Cranberry Relish – made in the food processor and oh-so easy

Dessert: Well, what can I tell you but we always have traditional pumpkin pie. As far as I’m concerned that’s all that’s needed, but generally somebody else brings the pies at our family get-togethers, and they bring both pumpkin and apple. With real whipped cream, thank you. And the pumpkin usually is Libby’s recipe, Libby’s pumpkin. That’s it. End of story. But, if you don’t really want pumpkin, here’s a really special dessert that will put your carb count into overdrive.
Cinnamon Raisin Apple Bread Pudding

Leftovers: Well, other than reheating the different components of Thanksgiving dinner, I generally make soup.

THE STOCK: I remove most of the turkey meat from the carcass after the big feast. The bones go into a large, deep soup pot (you may have to break them up some), cover with water and add an onion, some celery, a bay leaf, maybe a garlic clove or two (no salt), put a lid on it and put it in the oven overnight at about 225F. In the morning you’ll have a wonderful turkey stock from which to make soups. Strain everything through a colander and cool and chill. The only down side for me is that on Friday morning the whole house smells like turkey, and sometimes that’s not so appealing at 7:00 in the morning. But, that doesn’t ever keep me from doing it because making that stock is just so easy.

Go from there . . . Here are my leftover favorites:
White Chicken Turkey Chili
Chicken Turkey Posole
Turkey (free form) Tortilla Soup
(Another) Chicken Turkey Chili
Southwestern Turkey Chili
White Turkey Chili (what I did with the leftovers last year – maybe my best turkey chili)
Roasted Sweet Potato & Black Bean Salad (if you have plain sweet potatoes left over)

SANDWICH BREAD: And then, last but not least, I’m telling you about a bread – a bread that you should use for turkey sandwiches. I’ve been making this bread for years and years and years. It’s not difficult (easier if you have a stand mixer), although it IS a yeast bread, not a tea bread. It’s a pumpkin flavored bread, with some raisins and chopped walnuts in it, but it’s more a savory bread and goes just great with leftover turkey sandwiches, especially spread with just a little bit of cranberry relish, crisp lettuce and nice slices of turkey.
Pumpkin Raisin Yeast Bread for Sandwiches

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