35 days away · Thursday, November 26
🦃 Thanksgiving
The big table, the long afternoon, and a plan that gets the turkey and every side out hot.
The turkey on the good platter, the dressing still steaming, and the pecan pie already cut: Thanksgiving, a few minutes in.
Start Cooking, Free
These dishes are on the house. The rest of the menu, and the planner that scales it, are for members.
Cornbread Dressing with Sage and Smoked Sausage
Day-old buttermilk cornbread, browned smoked sausage and plenty of fresh sage, baked in a casserole until the top is crisp and the middle is custardy.
Fresh Cranberry Orange Relish with Candied Ginger
A bright, no-cook relish of fresh cranberries and a whole orange pulsed with candied ginger, made a day or two ahead so the flavors meld.
The Chef's Menu
Turkey & Mains
Dressing & Sides
Sauces & Relishes
Breads
Pies
Drinks
Get the whole Thanksgiving game plan
Every recipe on the menu, swaps from the chef, quantities scaled to your guest count, one merged shopping list, a cost estimate, and a cooking timeline that lands everything on the table at once, plus how much to make per guest, a make-ahead schedule, a supplies checklist, dietary swaps, leftovers and day-after recipes, and a plan you can save, print and share.
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Why We Celebrate
Thanksgiving is the one meal of the year that asks nothing of us but to show up. No gifts to wrap, no costumes, no fireworks. Just a table, as long as we can make it, and the people we would most like to see around it. In a lot of Southern homes the day starts before dawn, with somebody's grandmother already in the kitchen, crumbling the cornbread she baked on Tuesday and tasting the dressing for sage. The recipes get handed down with the job of making them, and the first year you are trusted with the dressing is its own kind of graduation. The turkey gets the photograph, but the sides are where the family lives: the greens your uncle swears by, the sweet potatoes the kids fight over, the pie somebody always brings. This plan is built so the cook gets to sit down too. Most of the work happens on Tuesday and Wednesday, so on Thursday the oven holds what it needs to, the gravy is already made, and there is time to say grace, pass the rolls, and mean every word of thanks.
Hosting something else? Plan an occasion or see every holiday.