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Happy Tuesday everyone, I’m finally sharing Our 2019 Thanksgiving Menu and Guide and I am so excited! This year’s menu is all about the traditional Thanksgiving meal…but with a few twists, some brand new recipes, and most importantly…how to make everything in advance. Yes, our menu is all about making dishes ahead, so that the cook can enjoy the night with family and friends too. Our goal here is for less stress and an incredibly delicious meal.

overhead photo of Our 2019 Thanksgiving Menu with roasted turkey in center of photo and sides around turkey

I’m a little late, but very excited to be sharing this year’s Thanksgiving menu with you guys! Between the book release, promo events, keeping up with daily content, and travel…it’s been a bit of a challenge to squeeze in time to photograph our entire Thanksgiving. But here it is, and it turned out great. My goal with this year’s menu? Create an entirely make-ahead/prep-in-advance menu. Certainly everyone’s dream menu, right?


I think the one question I’ve been asked most since mid-October is what my favorite make-ahead Thanksgiving side dish is. Followed closely by what my favorite turkey recipe is. I heard you guys, and I’m here to answer all your questions and give you all the best make-ahead dishes. So let’s get to it. I’m sharing my full menu below, complete with tips, tricks, and even my oven schedule.

Download your free pdf 2019 Thanksgiving Menu and Step by Step Guide!

turkey before roasting with buttered cheesecloth on top

Half Baked Harvest 2019 Thanksgiving Menu


Tip: don’t skip out on breakfast, trust me it’s always nice to have a little something before a full day in the kitchen.

Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter


Tip: make these a day or two ahead time. EASY.

Cranberry Bourbon Sour

Thanksgiving Sangria

Bonus: Vanilla Chai White Russian…if you need a nightcap.


Goat Cheese Stuffed Bacon Wrapped Dates with Honey

Cranberry Brie Pastry Tarts

side angled photo of herb roasted turkey


Tip: Always include at least one vegetarian main course. It’s nice to have a main course that’s just as hearty and exciting as the turkey for any vegetarian eaters.

Herb and Butter Roasted Turkey (I make this every year…it never fails me)

Make Ahead White Wine Gravy

Butternut Squash Spinach Lasagna


Tip: make these all ahead of time and don’t stress about a thing.

Crockpot Three Cheese Mashed Potatoes

Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans

Herby Mushroom Croissant Stuffing

Brussels Sprout Bacon Salad and Warm Cider Vinaigrette (no-cook!)

Creamed Spaghetti Squash with Brown Butter Walnuts (keep these warm in the instant pot)

Hasselback Butternut Squash with Sage Butter and Prosciutto Breadcrumbs

Pomegranate Persimmon Salad with Candied Walnuts (no-cook!)

Salted Honey Butter Parker House Rolls


Tip: make an extra pie or an additional cookie. You can never have too many desserts, plus it’s always nice to give guests something to snack on throughout the night

Gooey Pumpkin Chocolate Chip Cookie Pie

Butter Pecan Chocolate Chip Cookies

Download your free pdf 2019 Thanksgiving Menu and Step by Step Guide!

overhead close up photo of herb roasted turkey and stuffing

Thanksgiving Week Prep


– organize, make your list, get prepared

– set the table


– grocery shop

– buy wine and alcohol

– prepare the croissant stuffing, chill until ready to bake

– make white wine pan gravy

– prepare the sweet potato casserole


– bake the pumpkin chocolate chip cookie pie

– bake turkey pastries

– prepare the cranberry sauce

– make the butternut squash spinach lasagna, chill until ready to bake

– make the mashed potatoes

– prepare the cranberry bourbon sours and the Thanksgiving sangria


– bake butter pecan chocolate chip cookies

– make the brussels sprout salad

– make the Hasselback butternut squash

– prep the rolls, chill until ready to bake

– make the creamed spaghetti squash

– final grocery trip for last-minute items

overhead close up photo of shredded brussels sprout salad

Thanksgiving Day

In the Morning…

– remove the turkey from the fridge and start prepping

– begin roasting the turkey

– make the goat cheese stuffed bacon wrapped dates

In the Afternoon…

– begin baking off the sweet potato casserole, butternut lasagna, and stuffing

– start warming the mashed potatoes in the slow cooker and the spaghetti squash in the instant pot or on the stove.

– toss the pomegranate salad together, but don’t add the dressing until just before serving

Before Guests Arrive…

– make/bake the cranberry brie tarts

– set out bacon-wrapped dates and cocktails

Before Dinner…

– remove the turkey and let it rest, then carve

– bake off the rolls

– set out the sides

– serve up the turkey, gravy, and all the sides!

Of course, enjoy the night with family and friends. You deserve it!!

Question: what recipes are you looking forward to serving up most this Thanksgiving? Can’t wait to see what you all make!

raw produce shot

Finally, some tips

Tip 1: Think about your Menu

A few things to be thinking about when creating your Thanksgiving menu. How much oven space do you have, how many people are you serving, and does anyone have any dietary restrictions.

Depending on how many leftovers you’d like, plan on anywhere from a pound to a pound and a half per person. If everyone is heading out the door at the end of the day, I would go closer to a pound per person. If your guests are staying through the weekend go for a pound and a half. Bone-in breasts are a nice option if you don’t want to cook more than one turkey. And lastly, keep in mind, that if you’ve got a lot of sides, guests will probably eat less turkey.

Tip 2: Make an Oven/Food Schedule

This is probably my number one tip to easily getting dinner on the table…and at a reasonable hour. An oven schedule is essential for staying on track on Thanksgiving Day, especially if you’re working with limited oven space.

Tip 3: Test Your Recipes

If you’re trying new recipes, make sure you test them out before Thanksgiving Day. No one wants to be disappointed on Thanksgiving with a bad batch of mashed potatoes. Test your recipes out now so they are perfect for Thanksgiving.

Tip 4: Invest in a Slow Cooker and or Instant Pot

If you’re working with limited oven space, I highly recommend using your slow cooker and instant pot. They can cook mashed potatoes from start to finish, or just keep your dishes warm without taking up any oven space.

Tip 5: Make a To-Do List TODAY

About a week or so before Thanksgiving, I sit down and make a checklist of everything that needs to be done before we sit down to eat. I make my list by the days leading up to Thanksgiving.

Tip 6: Use A Meat Thermometer 

This might be a no brainer, but don’t try cooking your turkey based solely off of time…no one wants to cut into a beautiful looking turkey only to find that it’s still raw inside. Using a thermometer is the best way to know when your turkey is cooked to perfection. This one is my favorite.

Tip 7: Roast Your Turkey in a Butter Soaked Cheesecloth.

My number 1 tip for the best turkey. Grab my favorite herb butter roasted turkey recipe here.

Tip 8: Don’t Cook the Stuffing Inside the Turkey

If you cook the stuffing inside the turkey, you’ll have to overcook the turkey in order to actually cook the stuffing to a temperature that’s safe to eat. And even then you end up with soggy stuffing…and dry turkey. Not good. Instead, bake the stuffing separately and get soft on the inside and crisp on top stuffing that actually tastes good.

Tip 9: Set the Table Way Ahead of Time

This is something my Nonnie taught me, and it’s probably my favorite entertaining trick. I like to set my dinner table ideally a week ahead. If that’s not possible, at least the night before. It’s one more thing you can cross off your checklist early. Plus you’ll be guaranteed to have the table set and looking pretty when guests arrive.

Tip 10:  Create a Seasonal Tablescape

When setting your table, don’t stress too much about making it perfect. I love the imperfect, perfect look. My best budget tip for creating an elegant tablescape is to incorporate the food onto the table. My favorite thing to do is to use fresh produce around my table to add pops of color. I certainly love a bouquet of flowers, but food can be equally beautiful, if not prettier. In addition, I like to surround the table with candles, use fresh herbs for greenery, and seasonal fruit for color.

Above all, make the table cozy and inviting, and trust me, everyone will have the best night.

Question: What are your best Thanksgiving tips/tricks? Leave any that you have in the comments so that we can all learn something new today!

horizontal photo of Our 2019 Thanksgiving Menu and Guide

And with that, I think I’ll leave you all to sit with this and ponder your family’s Thanksgiving menus. Above all, I’m hoping this menu helps you to create your best holiday meal yet!

If you make anything from Our 2019 Thanksgiving Menu and Guide , be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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  1. Hi-it seems I remember ready about a blue cheese pull apart bread your mom makes every year at the holidays. Could you share that? I have a bunch of bunch of blue cheese and i am looking for ways to use it
    Thank you!

  2. Hi there! Thank you for providing such fabulous recipes to us! I also have your cookbook and LOVE it. I plan to make the turkey for Christmas per request and included in that request is stuffing inside the bird. Do you have tips on that? Do I need to cook it longer?

    1. Hi Michelle! I don’t recommend cooking the turkey with stuffing inside. It can be unsafe and will affect the cook time of the turkey. I can’t help much with cooking times as I have never cooked stuffing inside a turkey. So sorry I could not have been of more help to you. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Merry Christmas! xTieghan

  3. Thank you so much for the Thanksgiving Menu! It guides me what to prepare. The picture were so interesting, that motivates me do something artistic specially the butternut squash.
    My salad also was were festive, thanks for the idea of having a fruits in season.
    I also had a perfect turkey. I really had a serious Thanksgiving Cooking this time!

  4. Do you really assemble the whole stuffing on Monday — the recipe itself says “you can make a few hours ahead” of time.

    1. HI Maria! No I only half assemble. See the recipe for directions on making ahead. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  5. The crock pot mashed potatoes look like a disaster. The potatoes have discolored as the day progresses. What have I done wrong? Can they be rescued??

    1. Hi Jane, I am sorry you are having trouble. Was there anything you did differently at all? Any ingredients different? Method of cooking? Any info will be helpful to help me problem solve and figure out what might be happening for you as I have not had many readers have issues with this recipe. It’s hard to know without knowing any details. Hope I can help you! xTieghan

  6. Hi! I’m sure this is a silly question, but if I assemble things ahead of time and then bake them off earlier in the day on Thanksgiving, I should refrigerate again before the meal and then heat them up in a warm oven? Just trying to work on my schedule. I love the idea of having as much as possible done ahead of time, but if I have to put them back in the oven to warm them up, wondering if it will cut time and space for me. We have a warming drawer as well and a couple crock pots we could use. Thank you so much for all of this! I discovered your blog last year and have been blown away by everything I’ve made! 🙂

    1. Hi Suzy! This depends on how far in advance you are baking. If it is only 1-2 hours ahead, there is no need to refrigerate. If longer, then yes you will need to refrigerate and then rewarm before serving. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  7. Are we making the three-cheese mashed potatoes ahead of time and just heating them up on Thanksgiving, or making them Thanksgiving AM and heating them up later? I know it should be clear to me, but I can’t find the clarity! Thank you, my favorite food blogger.

    1. HI! You can make the potatoes up to 3 days ahead of time and then just warm before dinner. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  8. This guide is wonderful, thank you. Will you please consider a Christmas menu and guide too? I know they will be similar, but it’s nice to read how you do everything. I have such a hard time with geting everything on the table at the same time and still warm. Thank you, and Happy Thanksgiving!

    1. I will definitely look into doing one! I am so glad you like this and I hope its helpful for you!! Happy Thanksgiving! xTieghan

  9. Hello,

    Thank you for sharing your Thanksgiving recipes… Can’t wait to try some of those apps and drinks! I would like to ask you about the cheesecloth on the Turkey. Does it ever stick to the turkey? Should the basting prevent from sticking or should I remove cheesecloth halfway through cooking? Let me know what you think? Thank you again. Love your recipes and Happy Thanksgiving!

    1. Hey Claudia! I don’t ever have any issues with the cheesecloth sticking to the turkey. It always peels right off. The bast will prevent any sticking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  10. Wow this menu sounds amazing!! I’m new to your site but hosting Thanksgiving and may forego my usual Williams Sonoma recipes in favor of your menu!! Do you plan to post the remaining 3 recipes prior to Thanksgiving? They all sound delicious and I’d love to try them out. Thanks for doing this!!

  11. You talk about preparing the gravy ahead of time. Do you just omit the turkey drippings from the gravy in that case or add them in later?

  12. Hello!
    Question about making the herby mushroom croissant stuffing ahead of time…do you add the dry + wet ingredients and then put it in the fridge? If so, would this make the croissants soggy? Of, do you add the wet ingredients right before baking? Thank you for your help!!!

    1. Hey Ashley! You can assemble the stuffing fully and keep in the fridge for up to 12 hours or so. The croissants will bake out the moisture in the oven and the top should come out crisp, while the bottom should be soft. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  13. Can’t wait to try the cheesecloth method! Question about baking the turkey…We recently remodeled our kitchen and have fancy new double ovens with multiple convection settings. From other online research, some are suggesting that Convection-Roast setting is the way to go for fast and moist cooking. Thoughts?

    1. Hey Kelly! I am not familiar with convection roasting, so I don’t feel comfortable advising you on it. I am SO SORRY. Wish I could help you. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  14. I plan on making almost everything on here! can any of it be made ahead and frozen? I’d feel better having a few things done early.

    1. Hi Michele! Yes, each of these dishes can easily be made ahead. Check the recipe for specific directions. Please let me know if you have any other questions. I hope you love everything! Thank you! xTieghan

  15. a great resource, thank you, and tips too, especially like the idea of setting the table way ahead of time, I’ve often done the reverse and it’s a sresser, so much appreciated