Month: November 2025

Publishing this on Tuesday so I’m a little late for traditional Thanksgiving Day. We’ve been living abroad for many years so we have our celebration on Saturday as we gave up trying to persuade employers and schools that Thursday and Friday are actually legal holidays. We gather friends and family for a meal, to help the Davinator put up the Christmas lights (see photo below) and to decorate the Christmas trees. Yes, there are two. Used to be three but that’s another story…

I’ve worked on my menu over the years to get to maximum ‘prep ahead’ so I can spend time with everyone. The prep ahead approach avoids the kitchen looking like a bomb site when you get up from the table. There are more vegetarians so the menu caters to them as well. Vegans are another kettle of fish but I’ve noted where recipes are easily adapted. Also, I buy in the main course for the vegetarians when I’m busy but usually make a nut loaf (if no nut allergies).

There are several departures from my family’s traditional menu: no corn casserole, no sweet potatoes with marshmallows,no green bean casserole and no pumpkin or pecan pie. That’s mostly personal taste but also not being able to source some of the usual ingredients.

We traditionally eat around 3 or 4pm so I’ve learned to have snacks available or send out for pizza for the decorating crew. We usually have a break between the main meal and dessert – means everyone can eat more. Which is partly the point.

Make ahead recipes are linked below.

Thanksgiving Menu

• Turkey – everyone has their favourite recipe, I’m a traditionalist, cover mine with bacon and roast it.
• Easy-Make Ahead Stuffing; vegetarian – do ahead
• Nut Loaf
• Turkey gravy – do ahead
• Ultimate Onion Gravy – do ahead
• Make-ahead creamy mashed potatoes – do ahead
• Green Bean Salad with Cherry Tomatoes– do ahead
• Roast carrots
• Cranberry relish (ask a guest to bring)
• Cranberry from a can – it’s a tradition, the children loved the can rings
• Cranberry Apple Crumble – do ahead
• Chocolate dessert (ask a guest to bring)
• Cheese (not everyone has a sweet tooth)

Do Ahead Schedule

Day Minus Three

Easiest day of all – cut the bread for the stuffing and leave it to dry.

We usually have people staying over the weekend, so I check the bedrooms and bathrooms. Clean sheets, heat on, towels, soap and water. Also, I start bringing down the Christmas boxes. It’s good aerobic exercises as they are up in the storeroom on the top floor.

Day Minus Two

• Mashed Potatoes
• Onion Gravy
• Turkey Gravy

Day Minus One

• Stuffing
• Apple & Cranberry Crumble
• Green Bean Salad

Each recipe has its own instructions for re-heating and serving.

Thanksgiving, at its best, is a three-legged stool: food, family, and friends.The food is the magnet that pulls everyone to the same table.
Family is the anchor, the shared history that makes the day feel sacred.
Friends are the spark, the chosen ones who bring laughter and loosen the room.

It is a day to count our blessings.

The Davinator tried pumpkin pie once and pronounced it ‘weird’. And pie is not my strong suit so I’ve gone with alternative desserts to the traditional pumpkin and pecan pies. Apple cranberry crisp, served with ice cream and topped with salted caramel is the perfect ending to a Thanksgiving meal

Recipe

Serves 10–12 • Fully assemble 1–2 days ahead, bake just before serving so it’s warm and bubbling

Ingredients 

Filling

• 1.3 kg mixed apples (Granny Smith + Honeycrisp/Gala is perfect), peeled, cored, and sliced 5–7 mm thick (about 8–9 medium apples) 
• 200 g fresh or frozen cranberries (do not thaw if frozen) 
• 100 g light brown sugar 
• 30 g plain flour (or cornstarch for gluten-free) 
• 1½ tsp ground cinnamon 
• ¼ tsp ground nutmeg (freshly grated if possible) 
• ¼ tsp fine sea salt 
• 2 Tbsp (30 ml) fresh lemon juice 
• 1 tsp vanilla extract 
• 80–100 ml good-quality salted caramel sauce

Oat Streusel Topping

• 150 g rolled oats (old-fashioned, not quick) 
• 120 g plain flour
• 150 g light brown sugar 
• 1 tsp ground cinnamon 
• ¼ tsp fine sea salt 
• 170 g cold unsalted butter, cubed 
• 100 g pecans or walnuts, roughly chopped (optional but highly recommended)

Instructions

1. Butter a 23 × 33 cm (9 × 13 inch) baking dish or equivalent deep ceramic dish. 
2. In a very large bowl, toss the sliced apples and cranberries with the brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla until evenly coated. 
3. Pour into the prepared dish in an even layer. Drizzle the 80–100 ml salted caramel sauce over the fruit (don’t stir — it will sink in beautifully while baking). 
4. Make the topping: combine oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and rub in with your fingertips or a pastry cutter until you have a mixture of pea-sized clumps and some sandy bits. Stir in the nuts. 
5. Scatter the topping evenly over the fruit — pile it high, it will settle. 
6. Cover tightly with cling film and refrigerate up to 48 hours (flavours get even better).

Thanksgiving Day Baking 

1. Remove from fridge 30–60 minutes before baking. 
2. Preheat oven to 190°C (fan 170°C). 
3. Bake uncovered 45–55 minutes until the topping is deep golden, the edges are bubbling furiously, and the cranberries have burst. 
4. If the top browns too quickly, loosely lay a piece of foil over it for the last 10–15 minutes. 
5. Rest 10–15 minutes before serving (this lets the juices thicken slightly).

Serve warm with big scoops of vanilla ice cream — the contrast of hot, tart fruit, salty-sweet caramel, and cold ice cream is pure Thanksgiving magic.

Green Casserole was invented by Dorcas Reilly in the test kitchens of Campbells Soup. The traditional recipe used two of their products; condensed cream of mushroom soup and French’s fried onions. Campbells estimated it was served at 20 million Thanksgiving dinners in 2020. I’ve experimented with ‘gourmet’ versions and – to be frank – I still find it uninspiring. There’s plenty of rich food on the table, a green bean salad is fresh, bright and crunchy. Also, easy to make ahead and doesn’t use any oven space.

Green Bean Salad with Cherry Tomatoes, Feta, Red Onion & Dijon Vinaigrette 

Serves 10–12 as a side

Ingredients 

For the salad

• 1.2 kg fresh green beans (regular or thin haricots verts), trimmed 
• 400 g cherry tomatoes, halved (mixed colours look prettiest) 
• 1 medium red onion (about 150 g), very thinly sliced 
• 200 g feta cheese, crumbled (use Greek feta in brine for best flavour) 
• – Optional: 50 g toasted pine nuts or flaked almonds for extra crunch 

For the Dijon vinaigrette (makes about 150 ml) 

• 3 Tbsp Dijon mustard 
• 2 Tbsp honey 
• 60 ml red wine vinegar 
• 120 ml extra-virgin olive oil 
• 1 small shallot, finely minced
• ½ tsp fine sea salt 
• ¼ tsp freshly ground black pepper 

Instructions

Make 1–2 days ahead 

1. Blanch the green beans:  
   – Bring a large pot of water to a boil and add 1 Tbsp salt. 
   – Add green beans and cook 3 minutes only (they should stay bright green and crisp-tender). 
   – Immediately drain and plunge into a big bowl of ice water for 2 minutes. 
   – Drain well, pat dry with a clean tea towel or paper towels. 
     → You can store the blanched beans in the fridge up to 2 days at this point
   
2. Make the vinaigrette  
   – Put mustard, honey, vinegar, shallot, salt, and pepper in a jar with a tight lid. 
   – Shake well, then add olive oil and shake again until thick and creamy. 
   – Taste and add a little more honey or salt if needed. 
     → Keeps in the fridge for 1 week.
   
3. Assemble the salad (up to 2 days ahead) 
   – In a large mixing bowl, combine blanched green beans, cherry tomatoes, and sliced red onion.
   – Pour over about ¾ of the vinaigrette and toss gently. 
   – Transfer to your serving bowl. 
   – Cover tightly with cling film and refrigerate.
   
4.    Serving
   – Take the salad out of the fridge 30–60 minutes before serving so it’s not ice-cold. 
   – Scatter crumbled feta (and toasted nuts if using) on top. 
   – Drizzle the remaining vinaigrette over the top, give it a gentle toss, and serve. 

This salad is light, colourful, and gives everyone a fresh break from all the rich foods. Kids and adults both love it, and you’ll get tons of compliments with almost no work on the day. 

Onion gravy is a taste treat and not just for vegetarians. I caramelise the onions in the slow cooker a few days before. It’s amazing to slice six onions with a mandoline, leave them for 12 hours and come back to divine flavour bombs. I’ve included instructions on caramelising as you make the gravy but I highly recommend the slow cooked approach. Will include a recipe in the future.

This gravy improves with a couple of days in the fridge, so make ahead for taste as well as convenience.

Ingredients

• 50 g butter ( 3–4 tbsp olive oil)
• 600 g onions (about 5 medium), very thinly sliced (use a mandoline if possible)
• 1 tsp sugar (helps caramelisation)
• ½ tsp salt (for the onions)
• 2 tbsp plain flour (or gluten-free flour)
• 500 ml strong good quality vegetable stock (hot)
• 50 ml red wine or brandy (optional but highly recommended – replace with more stock if you prefer alcohol-free)
• 1 tbsp balsamic vinegar or Worcestershire sauce
•  1 tsp Marmite or Vegemite (optional, but gives that umami “roast dinner” flavour)
• 1 sprig fresh thyme or ½ tsp dried thyme
• Freshly ground black pepper

Instructions

1. Caramelise the onions – low and slow. Melt the 50 g butter in a wide, heavy-bottomed pan over medium-low heat. Add the sliced onions, sugar, and ½ tsp salt. Stir well, then cover and cook for 10 minutes to soften. Remove the lid, reduce heat to low, and cook 35–50 minutes, stirring every 5–8 minutes, until the onions are deep golden-brown, jammy, and sweet. Don’t rush – proper caramelisation = proper flavour.
   
2.  Build the gravy. Sprinkle the 2 tbsp flour over the onions and stir for 2 minutes to cook out the raw flour taste. Pour in the red wine or brandy (if using) and let it bubble for 1–2 minutes until the alcohol is burned off. Gradually add the hot stock while stirring constantly to avoid lumps. Add balsamic/Worcestershire, Marmite, thyme, and a good grind of black pepper.
   
3. Simmer & finish. Bring to a gentle simmer and cook 10–15 minutes, stirring occasionally, until thickened to your liking. Taste and adjust seasoning; often needs more pepper and sometimes a touch more balsamic. For silky-smooth restaurant-style gravy, strain through a fine sieve, push the onions through with a spoon to keep maximum flavour or blend with a stick blender.
   
4. Allow to cool to room temperature. Refrigerate up to 4 days or freeze up to 3 months. Reheat gently with a splash of water or stock.

· 

I don’t put the stuffing in the turkey. There was a food poisoning incident in our extended family (we shall pass over that with no detail) and in general I think it’s not recommended anymore. Also, once it’s been in the turkey, hard to call it ‘vegetarian’ with a straight face. I find it easier to make one stuffing recipe and then allow guests to drown it in onion or turkey gravy as they please.

Recipe – serves 8 to 10 with leftovers

Ingredients

• 800-1000 g dried bread cubes (about 1–1.5 large loaves; use a mix of sourdough, French, or country bread for best texture)
• 170 g unsalted butter
• 2 medium onions, finely diced (about 2½ cups)
• 4 stalks celery, finely diced (about 1½–2 cups)
• 2 medium carrots, finely diced (optional, but adds sweetness; ~1 cup)
• 600-850 mls vegetable broth (start with 600mls, add more if needed)
• 2 large eggs, lightly beaten (omit or replace with 2 flax eggs* for vegan)
• 15 g fresh parsley, chopped
• 2–3 tsp poultry seasoning (or make your own: 1 tsp sage + ¾ tsp thyme + ½ tsp marjoram + ¼ tsp rosemary + pinch nutmeg)
• 1 tsp dried sage (extra if you love sage flavor)
• 1 tsp kosher salt (or to taste)
• ½ tsp freshly ground black pepper
• Optional add-ins (pick 1–2):
  • 150 g sautéed mushrooms
  • 100 g dried cranberries or chopped apples
  • 100 g toasted pecans or chestnuts
  • 100 g cooked wild rice or quinoa

Instructions

1. Dry the bread (1–2 days ahead or same day):
   • Cube bread into ¾-inch pieces. Spread on baking sheets and let sit out overnight, or bake at 150°C (300°F) for 30–45 minutes, tossing occasionally, until dry and lightly toasted.
     
2. Sauté vegetables:
   • Melt butter in a large skillet over medium heat.
   • Add onion, celery, and carrot (if using). Cook 8–12 minutes until soft and translucent.
     
3. Season:
   • Stir in poultry seasoning, dried sage, salt, and pepper. Cook 1 minute to bloom the herbs.
     
4. Assemble:
   • In a very large bowl, combine dried bread cubes and the vegetable mixture.
   • Add parsley and any optional add-ins.
   • Drizzle with 2½ cups vegetable broth and toss gently. The bread should be moist but not soggy—add up to 1 more cup broth if it still looks dry.
   • Taste and adjust salt/pepper.
     
5. Add binder:
   • Pour beaten eggs over the mixture and fold in gently.
     
6. Bake:
   • Preheat oven to 350°F (175°C).
   • Transfer stuffing to a buttered 9×13-inch (or larger) baking dish.
   • Dot top with extra butter if desired.
   • Cover with foil and bake 30 minutes.
   • Uncover and bake another 15–25 minutes until top is golden and slightly crisp.

Fully assemble & refrigerate (up to 2 days ahead) – RECOMMENDED

• Complete steps 1–5 (dry the bread, sauté vegetables, mix everything including the eggs and broth).
• Pack the unbaked stuffing tightly into your buttered baking dish, cover well with plastic wrap or foil, and refrigerate up to 48 hours.
• When ready to bake: let it sit at room temperature 30–60 minutes (so the dish doesn’t crack from temperature shock), then bake as directed, adding an extra 5–10 minutes to the covered baking time since it’s cold.

Make ahead mashed potatoes was a game changer for me. I love mashed potatoes but making enough for 12 people can turn the kitchen into a bomb site. And it’s normally a last minute thing so when you get up from the Thanksgiving table it’s all waiting for you. This one also uses the slow cooker for warming so it saves precious oven space on the day.

Can be made 1 to 3 days ahead.

Recipe – Makes enough for 10 to 12 people.

Ingredients

• 4 kg Yukon Gold potatoes (or half Yukon Gold / half starchy floury potatoes), peeled and cut into 4 cm chunks 
• 225 g salted butter, cut into pieces 
• 300 ml heavy cream (whipping cream, 35–38% fat) 
• 250 ml whole milk (plus a little extra when reheating if needed) 
• 225 g full-fat cream cheese, softened – this keeps them ultra-creamy after reheating – use Philadelphia, there is something about that is not replicable
• 2½–3 tsp fine sea salt (start with 2½ tsp, adjust to taste) 
• 1 tsp freshly ground black pepper 
• Optional finishing: 3–4 Tbsp chopped fresh chives or parsley 

Instructions

1. Put the peeled potato chunks in a large pot, cover with cold water, add 1 Tbsp salt. Bring to a boil, then simmer 15–20 minutes until completely tender when pierced with a knife. 

2. While the potatoes cook, gently warm the butter, cream, and milk together in a saucepan until the butter melts and the mixture is steaming hot (do not boil). 

3. Drain the potatoes very well. Let them sit in the colander for 3–4 minutes so excess steam evaporates. 

4. Return the potatoes to the still-warm pot and place over the lowest heat for 1 minute, stirring constantly, to dry them out further (this step prevents watery mash). 

5. Mash or rice the potatoes (a potato ricer gives the silkiest texture).  I get out the ricer, one of it;s few outings every year but there is no substitute.

6. Immediately add the warm cream/butter mixture, the softened cream cheese, salt, and pepper. Fold gently with a large spatula until just combined – do not overwork or they turn gluey. 

7. Taste and add more salt if needed (they should taste slightly overseasoned because the flavor mellows in the fridge). 

8. Transfer to a buttered 23×33 cm (9×13 inch) baking dish or two smaller dishes. I put mine straight into the slow cooker pot. Smooth the top, dot with a few extra knobs of butter, and sprinkle with chives or paprika if you like. 

9. Cool completely, then cover tightly: press plastic wrap directly onto the surface, then cover with foil. Refrigerate up to 3 days.

Reheating on Thanksgiving Day – two best methods

Method 1 – Oven (gives the best creamy texture)** 

• Remove from fridge 1 hour before reheating. 
• Dot with 2–3 extra Tbsp butter and splash 3–4 Tbsp milk or cream over the top. 
• Cover with foil and bake at 180°C (fan 160°C) for 30–40 minutes. 
• Remove foil, stir well, and continue baking 10–15 minutes uncovered until piping hot. Stir again before serving.

Method 2 – Slow cooker (mostly hands-off) 

• Transfer cold potatoes to a buttered slow cooker. 
• Dot with butter and add a splash of milk. 
• -Heat on LOW for 2–3 hours, stirring every 45–60 minutes. Switch to WARM until ready to serve. These stay silky-smooth and taste like you just made them