Let’s be honest. Thanksgiving dinner is all about the food—the flavors and scents that remind us to be grateful for the bounty on the table and the relationships that make our lives richer. With this book, we’ve prepared a fresh look at some old favorites we think you’ll love! Download our free Thankful, Grateful, Blessed Thanksgiving Dinner Feast recipe book!
The Main Event: The Turkey
The star of the Thanksgiving dinner table is, of course, the turkey. Larger birds (up to 30 lbs.) will need 6-7 days to thaw in the refrigerator, and smaller birds (15-17 lbs.) need 4 to 5 days to thaw. Season it well with butter, fresh herbs, and spices, and don’t forget to baste it for that perfect golden-brown finish. And whatever you do, remember to make a rich, savory gravy from the pan drippings or backbone for an extra flavor. See our recipes below for crowds of 10 or 20!
Ways to Prepare Your Turkey:
- Whole Roasted Turkey: Classic and perfect for large gatherings.
- Spatchcock Turkey: A turkey with its backbone removed and butterflied that cooks more quickly and evenly.
- Gravy: Gravy adds flavor and can help if your turkey is dry. Plus, it’s divine with a slice of sourdough bread the next day.
And let’s not forget ordering your fully cooked smoked turkey!
Mike’s perfected the smoker and he’s doing turkeys this year! Make your life easier by ordering your smoked turkey – all you have to do is warm it up!
Savory Sides
We don’t know about you, but we look forward to the side dishes as much as we love the turkey. We’ve provided fresh looks at the essentials:
- Mashed Potatoes: Warm the heart, fill the tummy, and are the perfect receptacle for gravy.
- Stuffing (or Dressing): Stuffing is a must-have. It is usually made with bread, herbs, vegetables, and sometimes sausage or dried fruit, and it may be cooked inside the turkey or in a separate dish. Oh, and here’s a fun fact: stuffing is cooked inside the bird, while dressing is cooked outside the bird. Who knew?
- Sweet Potatoes: Whether roasted or baked into a casserole topped with marshmallows or pecans, sweet potatoes add sweetness to the meal. We’ve removed the marshmallows and added a crumb topping that kids and adults will swoon over.
- Green Bean Casserole: The classic dish, made with green beans, cream of mushroom soup, and crispy fried onions on top for texture and flavor, is always a fan favorite, but we’ve taken a fresh look at It.
Condiments and Accompaniments
Cranberry Sauce: Cranberry sauce’s sweet and tangy flavors complement the heaviness of the other dishes. You can go traditional with homemade sauce, like our Cranberry Orange Relish recipe below, or stick to canned for your cranberry purists.- Turkey Gravy: Rich, savory gravy from drippings or backbone is essential for mashed potatoes and turkey.
- Relish Tray: Do you remember putting black olives on your fingers as a kid and eating them one at a time? Some things never change, and they shouldn’t! For the more sophisiticated palette, we suggest some of our favorites from Tillie’s Nevada, including:
- Garlic Stuffed Olives – Jumbo Green Olives hand stuffed with our own crunchy pickled garlic. There’s enough garlic in every bite to satisfy the most avid GARLIC LOVER. Year after year they remain our bestselling item. Always firm and delicious!
- Split Shot Double Stuffed Olives with Garlic and Jalapeno Peppers – These double stuffed colossal green olives produce a savory, well-balanced, and mildly hot taste. TILLIE’S FAVORITE!
- Jalapeno Stuffed Olives – Colossal green olives hand stuffed with firm slices of jalapeno peppers. We add a splash of Lime Juice to this medium heat crunchy olive. SOUTH OF THE BORDER FAVORITE!
- – Jumbo fresh Green Olives hand stuffed with processed Blue Cheese. These shelf stable olives are ideal for shipping. Great in salads, appetizer plates, and of course Martinis and Bloody Marys.
- Tillie Beans (Pickled Green Beans): These snappy, crisp and gently spicy pickled green beans are great right out of the jar. Enjoy in potato, pasta, chicken and green salads. Ideal as a Bloody Mary garnish.
- Tillie Spears (Pickled Asparagus): These succulent crisp, yet snappy pickled asparagus spears are great right out of the jar or use a thin slice of Prosciutto ham, smear on some cream cheese, then roll up a spear for a great hors d’oeuvre. Oh My! Bloody Marys.
- Black Sheep Gourmet Atomic Frog Balls: Karin’s favorite!. The original and legendary spicy dill pickled Brussels sprouts, all natural. 16oz Jar. Great for Bloody Marys and Martinis! Great with beer and full-bodied red wines. Enjoy in sandwiches and salads.
- Sierra Nevada Chileno Peppers, Regular Heat: We are proud to carry Sierra Nevada Chileno Peppers. They are crisp, zesty, and “just a bit hotter”. According to local legend, Chilean workers were brought to the Lone Pine area in the 1800’s to work the mines and railroad. With them came the original Chileno seeds, hence the Chilean pepper. The original canned recipe remains unchanged.
The Dessert Spread
Save room for classic Thanksgiving desserts. We’re all for baking, but it’s just as easy to pick up a store-bought pie on your way to Grandma’s house:
- Pumpkin Pie: The original pumpkin spice, pumpkin pie is made with spiced pumpkin filling and a flaky crust.
- Pecan Pie: Rich, custardy, brown sugary, nutty goodness.
- Apple Pie: The quintessential American dessert.
Drinks
- Cocktails: To complement the meal, serve seasonal cocktails like cranberry mimosas, spiked cider, or a festive punch.
- Mulled Cider: Warm-spiced apple cider is a great non-alcoholic option that embodies fall flavors.
- Wine: An excellent white wine like Chardonnay or a red like Pinot Noir pairs well with the variety of flavors on the Thanksgiving table.
- For the day after: Check out our Bloody Mary Bar blog post for tips and tricks for the perfect Bloody Mary!