Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

A New England Thanksgiving Dinner

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

With apples flavoring the turkey, the stuffing, and the gorgeous pie, this menu is sure to evoke a crisp fall day in New England.

Serves 12-14; The recipe for Braised Carrots & Shallots needs to be tripled to serve twelve, while the mashed potatoes and kale salad recipes each should be doubled. The scaled up amounts are reflected in the shopping list.

Apple cider, fresh herbs, and a touch of cinnamon bring the flavor of the Northeast to the juicy turkey here. The theme carries over into the stuffing, where diced apples, roasted chestnuts, and dried cranberries lend a touch of sweetness to a menu inspired by the flavors of New England.

Menu Timeline

3 Days Ahead

  • Toast the bread cubes for the stuffing; store at room temperature.

2 Days Ahead

  • Butter, season, and refrigerate the turkey; reserve 1/4 cup of the butter for making the gravy.
  • Make the broth for the gravy; refrigerate.
  • Caramelize the shallots for the mashed potatoes; refrigerate.

1 Day Ahead

  • Make the pie; store at room temperature.

4 Hours Before Dinner

  • Take the turkey out of the refrigerator; let sit at room temperature for 1 hour.

3-1/2 Hours Before Dinner

  • Heat the oven to 350°F.

3 Hours Before Dinner

  • Roast the turkey.

2 Hours Before Dinner

  • Assemble the stuffing.

1 Hour Before Dinner

  • Bake the stuffing.
  • Braise the carrots.
  • Make the potatoes; keep warm, covered, in a heatproof bowl set over a pan of barely simmering water.
  • Make and dress the kale salad; let sit at room temperature.

30 Minutes Before Dinner

  • Let the turkey rest tented with foil; make the gravy.

Just Before Dinner

  • Carve the turkey.
  • Transfer potatoes to a serving bowl and garnish with reserved shallots.
  • Transfer carrots to a serving bowl and garnish with parsley.

Shopping List

Fresh Produce

  • 1 bunch fresh flat-leaf parsley
  • 1 bunch fresh sage
  • 1 bunch fresh thyme
  • 10 oz. mature curly kale leaves
  • 3 yellow onions
  • 8 lb. Yukon Gold potatoes
  • 18 medium carrots
  • 2 medium stalks celery
  • 8 Granny Smith apples
  • 6 navel oranges
  • 36 to 50 shallots (about 50 oz. total, enough to yield 8-1/2 cups thin shallot rings)
  • 9 cloves garlic
  • fresh ginger
  • 2-3/4 cups fresh cranberries

Meat, Seafood, Eggs & Dairy

  • 1 16-lb. fresh turkey
  • 37 oz. (9-1/4 sticks) unsalted butter
  • 2 large eggs
  • 2 cup crème fraîche
  • 2 cups whole milk

Other Groceries

  • 1-1/2 cups apple cider
  • 2 Tbs. cranberry juice
  • 1 1-lb. loaf rustic white bread with crust
  • 1 cup jarred roasted chestnuts
  • 1/2 cup walnuts
  • 3/4 cup dried cranberries
  • 1 Tbs. finely chopped crystallized ginger

Pantry Staples

  • kosher salt
  • freshly ground black pepper
  • 1 tsp. table salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cardamom
  • 3/4 cup light brown sugar
  • 3/4 cup plus 7 Tbs. granulated sugar
  • 14 oz. (1-3/4 cups) unbleached all-purpose flour
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup olive oil
  • 4-1/2 cups lower-salt chicken broth
  • 1 tsp. apple cider vinegar
  • 4 Tbs. red wine vinegar
  • 1/2 tsp. cayenne
  • 2 Tbs. honey
  • 3 bay leaves
  • 1 large can whole tomatoes (9 tomatoes, plus 1-1/2 cup of the tomato juices)

The Menu


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial