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Retro Thanksgiving Favorites Made Modern

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Featured in our 2017 Thanksgiving Guide

The Thanksgiving classics you grew up with, like green bean casserole and jellied cranberry sauce, all made from scratch

The menu serves 8-10

So you’re an adventurous cook serving a bunch of non-adventurous eaters? Plagued by demands for condensed-soup green bean casserole and cranberry sauce from a can? Our homemade takes on those prefab Thanksgiving icons will turn your guests into from-scratch converts.

Menu Timeline

Up to 1 Week Ahead

  • Make the cranberry sauce.
  • Make the pie dough, roll out and fit in the pie plate, crimp the edges, and prick with a fork. Refrigerate until firm, then wrap in plastic and freeze.

Up to 2 Days Ahead (at least 1 day ahead)

  • Make and bake the pumpkin pie (be sure to thaw crust in fridge first if it was made ahead).
  • Butter and salt the turkey.
  • Make the broth for the gravy and refrigerate, covered.
  • Cut the bread into cubes for the stuffing and let dry overnight.
  • Parboil the green beans and fry the shallots for the casserole.

In the Morning

  • Toast the bread cubes and sauté the vegetables for the stuffing.

4 Hours Ahead

  • Heat the oven to 350°F for the turkey.
  • Put the turkey in the oven to roast.

2 Hours Ahead

  • Make the mashed potatoes but don’t stir in the chopped chives yet; keep warm by setting the bowl over a pan of barely simmering water.

1 Hour Ahead

  • Remove the turkey from the oven and tent with foil.
  • Raise the oven temperature to 400°F and bake the green bean casserole, pearl onion gratin, and stuffing. (Note: If you have only one oven and it’s not big enough for all three dishes, you can bake the stuffing earlier with the turkey at 350°F for its last hour or so of roasting. Reheat in the hot oven just before serving.)
  • Make the gravy.

Just Before Dinner

  • Carve the turkey.
  • Stir the chopped chives into the mashed potatoes.

Shopping List

Fresh Produce

  • 12 oz. cranberries
  • 1 medium orange
  • 5 lb. medium russet (Idaho) potatoes
  •  2 lb. haricots verts
  • 1-1/2 lb. mixed mushrooms (such as oyster, shiitake, and cremini)
  • 1 small and 2 medium-large yellow onions
  • 4 medium ribs celery
  • 3 large shallots
  • 1 bunch fresh flat-leaf parsley
  • 1 bunch fresh sage
  • 1 bunch fresh thyme
  • 1 bunch fresh chives

Meat, Eggs & Dairy

  • 1 16-lb. fresh turkey
  • 5 large eggs
  • 2-2/3 cups heavy cream (more for garnishing the pie, if you like)
  • 1-1/2 cups buttermilk
  • 1 lb. plus 4 oz. (five sticks) unsalted butter
  • 4 oz. European-style unsalted butter (or substitute regular butter)

Other Groceries

  • 2 lb. frozen pearl onions
  • 1 lb. crusty Italian or French bread
  • 8 cups lower-salt chicken broth
  • 1-1/2 cups apple cider
  • 15-oz. can pure pumpkin purée
  • 1 cup coarse fresh breadcrumbs
  • 2 Tbs. medium-dry sherry
  • 1/2 tsp. dried savory leaves
  • 1 whole nutmeg
  • 1 whole clove

Pantry Staples

  • 14-1/2 oz. unbleached all-purpose flour
  • 3 cups vegetable oil
  • 1-2/3 cups granulated sugar
  • 1/3 cup packed dark brown sugar
  • 2 Tbs. olive oil
  • 1 tsp. apple cider vinegar; more to taste
  • 1 tsp. table salt
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. pure vanilla extract
  • 1/4 tsp. ground ginger
  • Kosher salt
  • Black peppercorns

The Menu

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