Do you need a traditional Thanksgiving Meal Plan with recipes?

This post contains a great plan which we have used for years.

The bulk of today’s article was one of our very first blogging articles.  We first posted it about 15 years ago.

A PLAN THAT HAS LASTED 15 YEARS

This blog was still looking for its permanent focus in those early years.  Back then we concentrated  on the things that tend to hold a Christian family together as they make their way through the bumpy road called “daily life.”

Time passed by quickly.  As our blog posts progressed further we started our COME AS A CHILD weekly bible study.

Next we began to explore the wonder that comes when we focus on and explore life by living out the daily schedules found in God’s original Hebraic calendar.  Our SEASONS topics were born.   Later we added more writing about how the sacred seasons help us to live out the blog’s tagline.  That tagline we chose is based on 2 Timothy 4:2.  We explained it as “living life inside out and upside down as Jesus did.” You could explain further by saying that Jesus lived from the heart and sometimes different from the crowd. That became our goal too.

MONDAY NIGHT MENUS TOPICS

We still had to eat though!

So we kept increasing our recipe posts and called them Monday Night Menus.

Much has changed over the years of blogging, but we continue posting all of our favorite seasonal recipes and meal plans.  We’ve also included many other sideline articles about food for certain seasons.

Now we have enjoyed the pleasure of sharing 15 years of Thanksgiving seasons with our readers.  It has been wonderful.  We have been blessed by this amazing blogging community.

Often, on some occasions, we can enjoy going backwards.  We can walk down memory lane and share all of the older Thanksgiving articles and posts, yet still publish our new ideas.  We’ve decided to do both as we continue to produce articles about all of the subjects we love every year.

EASY PLAN FOR A TRADITIONAL THANKSGIVNG MEAL

With this very first Thanksgiving article, the whole idea was to offer a simple, easy plan to those who have never planned a Thanksgiving Dinner or cooked a Thanksgiving meal on their own.

Writing this menu truly brought back memories of those early career years of my own life.  Those were the times in which we were first learning how to accomplish a way to gather the whole extended family under our own roof for the first time ever.

Time surely flies by.  Now we are getting very close to passing the baton on to our other family members.  They will have their chance to increase our family’s memories.  Hopefully, through all of the years of gathering around our table, we have managed to pass on some menus, recipes and traditions that they will incorporate into their own celebrations long after we are gone from this earth.

ENJOYING A BEAUTIFUL TRADITIONAL THANKSGIVING MEAL

At some later point in time, it might be fun if we could spend some time writing about some of the funny things that happened to us during those early years; but this month we are only going to focus on the seasonal subject of Thanksgiving.

This will be one in a wide assortment of several more Thanksgiving-themed articles from the past.  Each article is a memory which we shared along the way.  This month we are still sharing them with you, our cherished readers.

We’ve explored a different type of Thanksgiving Day theme for the last 15 years.  Each year’s theme has been unique and fun in its own way.  Many of the thoughts and memories have appeared here on the blog.

15 YEARS AND STILL GOING STRONG

I have always been grateful to anyone who offered me any easy way to learn something new.  That is what this blog post is trying to achieve for a few of our readers.  Funny how much of these old instructions have still resonated with so many different people from various walks of life.  It was fun hearing from each of them when we first published.  That felt a lot like getting to be a small part of their Thanksgiving celebration.

Every year a few people still e-mail us and ask us if we are going to post our old recipes again.  We always count it a blessing that they are still being used.  That fact makes us smile and become even more grateful.

This easy-to-follow Traditional Thanksgiving Meal Plan makes preparations very simple for any first-time Thanksgiving hostess.

So; here is the DIY article that included our plan from 15 years ago:

A PLAN FOR PREPARING A TRADITIONAL THANKSGIVING MEAL

Are you planning a traditional Thanksgiving meal celebration this season?

The big day is getting closer.  Are you hoping to be ready this year?

Is your main focus toward avoiding all the last-minute fuss?

Perhaps we can help.

The following plan is a simple, easy way for an easy stress-free Thanksgiving Feast.  This menu and its recipes have all of the traditional trimmings; but this feast is a lot less fuss than some of the more typical modern-day recipes you might want to avoid.

THE PLANNING IS THE HARDEST PART

This very simple plan which follows can be simplified even further.  It can be changed to match the taste and desires of your own particular Thanksgiving gathering.  There are easy-to-follow recipes all spelled out for you.  You can add, subtract, change or revise them in any way that you want.  The plan incorporates a grocery list with all of the ingredients you will need.  We have also included a few tips for budgeting and saving at the grocery store which might be helpful.

Let’s face it – the planning part is the hardest.  If you don’t want to take the time to plan for yourself – just follow our plan.  It works.

Sharing is caring.

What more could you ask for?

Just think of all the time you can save by following our meal plan, using our tried and true recipes, and shopping from our already prepared grocery list.   You might even find the extra time to escape for a few hours here and there.

It IS a holiday, you know?

Maybe you could curl up with a good book and a nice cup of coffee when you are done and resting.  The time we save you with this Traditional Thanksgiving Meal could make that happen.

So chill out and get started:

DEPENDABLE/EASY TRADITIONAL THANKSGIVING MENU

Party Bread
Seven Layer Salad
Orange Congealed Salad
Turkey and Dressing
Warm Cranberries
Deviled Eggs
Sweet Potato Casserole
Squash Casserole
Green Bean Casserole
Pecan Cobbler
White Chocolate Cheesecake

TRICKS AND TIPS FOR PERSONALIZING THE PLAN

Many of the younger generation of today are not into casseroles.  They can still make use of this simple plan by simply serving fresh cooked sweet potatoes, squash or green beans instead of the casseroles we have listed.  That little change might be the more “trendy” and “modern” thing to do.  However; the traditional casseroles work well for many.

The trick to a tasty meal is to be sure you use well chosen, fresh vegetables.  Be sure to add the right seasonings and toppings to them.  It might be nice to add a  few of your own special garnishes and finishes; such as nuts, seeds, fresh basil, fried onions, grated cheese, etc.  These little items will add a little flair to the whole dining experience.

If you want to be old-fashioned and a bit “southern” just continue to follow the instructions for the casseroles.  These are just good old-fashioned comfort foods for most folks.

Some people decide to mix things up a bit and do a little of both.  Its your feast; go ahead!

ANY TURKEY CAN DO THIS

The point is that any turkey can put this menu together.  It isn’t hard to do.

For an easy, simple traditional Thanksgiving meal plan, go buy the groceries on the list that we have provided below.  Read the recipes first, then get started with cooking your feast.

Why not pour yourself a festive glass of wine while you are doing the cooking.  Turn on your favorite music and make the work a party.

Prepare to celebrate with a thankful heart!

EASY FAIL-PROOF YET FESTIVE RECIPES:

PARTY BREAD

Ingredients:

Pre-baked round loaf sourdough bread (1 pound)

1 pound Monterrey-Jack Cheese

½ cup butter, melted

Chopped green onions (1/2 cup)

1/8 cup poppy seeds (optional)

Instructions:

Preheat oven to 350. Cut one round loaf of bakery fresh deli bread (I like to use sour-dough bread) width-wise into 1-in. slices to within 1/2 in. of the bottom of the loaf. Repeat cuts in the opposite direction. Divide cheese into 1/4-inch slices.  Cut slices into small pieces. Place cheese pieces inside cuts of bread.

In a small bowl, mix butter, green onions and poppy seeds.  Drizzle the mix over the bread. Wrap the loaf in foil.  Place it on a baking sheet. Bake 15 minutes. Unwrap. Bake 10 more minutes or until cheese is melted. One loaf feeds 8 people.  If you have a crowd you might want to double or triple this recipe.  Party Bread disappears very fast!

SEVEN LAYER SALAD

Ingredients:

6 cups chopped romaine lettuce

4 cups chopped tomatoes

Chopped cucumbers (4 cups)

1 (16 ounce) pkg. frozen baby peas, thawed

1/2 cup sliced green onion

2 cups sliced radish

Sour cream (2-cups)

1 cup mayonnaise

1/4 cup fresh lemon juice

2 teaspoons salt

1-1/2 cups shredded sharp cheddar cheese

6 slices bacon cooked crisp and crumbled

Instructions:

In a large clear trifle dish layer the lettuce, tomatoes, and cucumber.  In a medium bowl combine and gently mix the peas and green onion.  Layer the peas and onions on top of the cucumber layer. Add a layer of sliced radish over the pea mixture.

In a medium bowl, combine sour cream, mayonnaise, lemon juice, and salt.  Stir until smooth. Spread evenly over radish layer, sealing edges.

Top with shredded cheese and bacon bits. Cover tightly with plastic wrap.  Refrigerate for at least 8 hours or up to 24 hours. Serve cold.

ORANGE CONGEALED SALAD

Ingredients:

(6-ounce) package orange flavored gelatin

(8-ounce) can crushed pineapple in heavy syrup

2 cups buttermilk

(8-ounce) container non-dairy whipped topping

¼ cup chopped pecans

Instructions:

Combine gelatin and pineapple with syrup in a large saucepan.  Bring to a boil.  Stir constantly to prevent sticking. Cool slightly.  Stir in buttermilk. Fold in whipped topping and pecans. Pour into mold.  Un-mold when completely congealed just before serving. Fill center with whipped cream.  Garnish with fresh orange slices and sprigs of mint.

WARM CRANBERRIES

Ingredients:

12 oz bag fresh cranberries

¾ cup orange juice

⅔ cup brown sugar

⅓ cup white sugar

Optional: 2 oz gold rum

Instructions:

Place all ingredients in a sauce pan.  Cook on  medium high over stove top 15-20 minutes or until most of the liquid has reduced.  Stir occasionally.

You will hear the cranberries popping! Don’t worry, that’s what you want them to do.

Remove from heat and serve. This cranberry sauce can be made ahead and brought to room temperature or slightly heated before serving.

DEVILED EGGS

Ingredients:

10 boiled eggs

4 oz. cream cheese

3 tbsp. sour cream

1 tsp. Dijon mustard

3 tbsp. onion, minced

1 tsp. fresh dill, minced (or more, to taste)

3 dashes Tabasco sauce

Worcestershire sauce (3 dashes)

2 tbsp. milk

salt and pepper to taste

Instructions:

Your eggs will peel easier if you wait for the water to boil.  Then lower the eggs one at a time into the pan with a soup ladle.  Boil eggs for 10 minutes and the peeling will come right off.  Use a sharp knife to slice each boiled egg in half.

With a teaspoon, carefully scoop out the hard yolk.  Place the yolks in a small mixing bowl. Put the white halves onto your deviled egg platter. Add the cream cheese, sour cream and all the other ingredients to your yolks. Use a hand mixer to beat yokes until smooth. The mixer makes the stuffing creamy.  It’s a lot easier on your arms than smoothing out the yolks and ingredients using a wooden spoon.

Add salt and pepper to taste. (The mustard and Tabasco add a bit of bite. So. add only a little salt at first. Taste; then add more if necessary. It’s easier putting salt in than it is taking it out.) Add the milk, one tablespoon at a time, until the mixture is smooth and creamy. Pipe your yokes back into the egg halves using a plastic bag with the corner cut out for the tip.

Garnish however you like.

PERFECT TURKEY

Ingredients:

18 lb. Whole Turkey (Neck and Giblets Removed)

1 Cup Kosher Salt

½ Cup Butter, melted

2 Large Onions, (peeled and chopped)

4 Carrots, peeled and chopped

Celery, chopped (4 stalks)

2 sprigs fresh Thyme

Bay Leaf (1)

1 cup Dry White Wine

Instructions:

Remember to thaw your turkey several days ahead in the refrigerator.  It takes about one day for every four pounds of turkey to thaw.

Rub the completely thawed turkey, inside and out with the kosher salt.  Place the bird in a large stock pot and cover with cold water.  Place in refrigerator and allow the turkey to soak in the salt and water mixture 12 hours or overnight.

Preheat the oven to 350 degrees F.

Thoroughly rinse the turkey.  Discard the brine mixture.  Remove the neck and giblets.  Brush the turkey with ½ the melted butter.  Place breast side down on a roasting rack in a shallow roasting pan.

Stuff the turkey cavity with 1 onion, ½ the carrots, ½ the celery, one sprig of thyme, and the bay leaf.  Scatter the remaining vegetables and thyme around the bottom of the roasting pan.  Cover with the white wine.

Roast uncovered 3-½ to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C.)  Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter.  Continue cooking. Allow the bird to stand about 30 minutes before carving.

TURKEY GRAVY

Ingredients:

3 tablespoons butter

All-purpose flour (3 tablespoons)

3 cups turkey or chicken stock

Poultry seasoning or dried ground sage (to taste)

Salt and pepper (to taste)

2 Boiled eggs (optional)

Shredded turkey or chicken (2 cups – optional)

Instructions:

Melt the butter in a sauce pan over medium heat.  Sprinkle in the flour.  Let the mix bubble for 30 seconds then whisk in the stock until smooth.  Bring all to a simmer.  Add the seasonings.  Cook for two to three minutes until thick.  You may wish to add chopped eggs and/or shredded turkey bits to this when done (optional).

SOUTHERN CORNBREAD DRESSING

(Yields: 12-14 servings)

Ingredients For the dressing:

2 onions

3 stalks celery

8 tablespoons (1 stick) butter

1/2 tsp. salt

Egg Bread (recipe follows)

1 can cream of chicken soup

32 oz. chicken broth or stock

2 tsp. salt

1 tsp. black pepper

3/4 tsp. poultry seasoning

3 eggs

Additional bread crumbs, saltine crackers, leftover biscuits or stale bread

Ingredients For the egg bread:

2 cups finely ground white cornmeal, sifted

2 tsp. baking powder

1 tsp. salt

3 eggs

2 cups buttermilk

3 tbsp. cooking oil

Instructions:

The egg bread should be room temperature.  It’s easiest to make it the day before making the dressing.

Make the egg bread:  Preheat the oven to 450 degrees. Sift together the cornmeal, baking powder and salt. Add buttermilk and eggs, alternately.  Pour the cooking oil into an iron skillet and place it into the hot oven. Let the batter rest while the skillet and oil are heating (about 5 minutes). Quickly pour the batter into the hot skillet and return immediately to the oven. Bake for 20-25 minutes.

Instructions for making the dressing:

Preheat the oven to 400 degrees F. Chop the onions and celery.  Melt the butter over medium heat in a large sauté pan. Add the onions and celery, cooking slowly until tender but without browning at all. Sprinkle with 1/2 tsp. salt while cooking.

Meanwhile, crumble the egg bread into a large baking dish. Add the soup and broth and mix well using a potato masher to break up the egg bread to a fine texture.

Add the sautéed vegetables, salt, pepper and poultry seasoning. Taste and adjust for more salt or spices if needed.

Lightly beat the eggs.  Add to the dressing mixture. Your mixture should be fairly “soupy.” If you think it’s too thin, you can add some additional bread, crackers, etc. to thicken it. Be sure to crumble well and incorporate them into the mixture.

Bake for 35-45 minutes or until the dressing is golden brown on top and cooked throughout.

SWEET POTATO BAKE

Ingredients:

3 cups peeled, cooked, and mashed sweet potatoes or yams

1 cup sugar

1/3 cup butter, melted

2 large eggs

1 teaspoon vanilla extract

Ground nutmeg – 1 teaspoon

1/4 cup heavy cream, half-and-half, or whole milk

Topping:

1 cup firmly packed brown sugar

Cup of walnuts, chopped

1/3 cup all-purpose flour

3 tablespoons butter, melted

Instructions:

Preheat oven to 325 degrees F. Grease a 2-quart baking dish.

Mix together all ingredients, except for toppings and cream. Beat at medium speed with an electric mixer until smooth, but not soupy.  Add in cream. Pour all into a prepared dish.  Mix topping ingredients together.  Set aside until baking is done.  Bake 25 to 30 minutes.  Sprinkle toppings over casserole while still hot.

SQUASH CASSEROLE

Ingredients:

1 lb. cooked summer Squash

½ stick Butter

1 Tablespoon Sugar

½ cup Mayonnaise

Chopped Onion (1/2 cup)

½ cup chopped Green Pepper

1 Egg

½ cup grated Cheddar Cheese

Pimento (1/2 cup)

1 can sliced Water Chestnuts

Fresh Bread Crumbs

Instructions:

Combine all ingredients.  Pour into a prepared casserole dish.  Sprinkle bread crumbs on top.   Bake for 30 minutes at 350 degrees F.

GREEN BEAN CASSEROLE

Ingredients:

1 can (10-3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup

1/2 Cup Milk

1 teaspoon soy sauce

Dash ground black pepper

4 cups cooked cut green beans

1-1/3 cups French’s French Fried Onions

Instructions:

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup of the French’s French Fried Onions together.  Pour into a 1-1/2 quart casserole.  Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture well.  Sprinkle top with the remaining French’s French Fried Onions.  Bake for five minutes more or until the fried onions on top are golden brown.

PECAN COBBLER

Ingredients:

1 box Pillsbury refrigerated pie crust, softened as directed on box

2-1/2 cups light corn syrup

packed brown sugar (2-1/2 cups)

1/2 cup butter, melted

4-1/2 teaspoons vanilla

6 eggs, slightly beaten

3 cups coarsely chopped pecans

Butter-flavored cooking spray

2 cups pecan halves

Vanilla ice cream, if desired

Instructions:

Heat oven to 425°F.  Grease 13 x 9-inch (3-quart) glass baking dish with shortening or cooking spray.

Remove one pie crust from pouch.  Unroll on work surface. Roll into 13 x 9-inch rectangle. Place crust inside dish.  Trim edges to fit.

In a large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish.

Remove second pie crust from pouch.  Unroll on work surface. Roll into 13 x 9-inch rectangle. Place crust over filing.  Trim edges to fit. Spray crust with butter-flavored cooking spray.  Bake 14 to 16 minutes or until browned.

Reduce oven temperature to 350 degrees F.  Carefully spoon remaining filling over baked pastry.  Arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack.

Serve warm with vanilla ice cream.

WHITE CHOCOLATE BLUEBERRY CHEESECAKE

Ingredients for CRUST:

2 cups crushed graham crackers

1 cup slivered almonds

1/2 cup white sugar

1/4 cup clarified butter, melted

2 tablespoons caramel topping

Ingredients for FILLING:

1 pound white chocolate, chopped

4 (8 ounce) packages cream cheese, softened

3/4 cup white sugar

4 eggs, beaten

2 egg yolks

1 tablespoon all-purpose flour

1 teaspoon vanilla extract

Ingredients for TOPPING:

1/2 cup white sugar

1 teaspoon cornstarch

1/4 cup water

1 pint fresh blueberries

2 teaspoons lemon juice

Instructions:

Preheat oven to 275 degrees F (135 degrees C).

Make the crust: In a food processor or with a hand-held mixer, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.

Make The Filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate.  Stir until smooth. Remove from heat.  Set aside.

In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in eggs and the egg yolks, one at a time. Add the flour and the vanilla.  Blend in the melted white chocolate slowly beating until the filling is well combined.

Pour filling into crust.

Bake in the middle of pre-heated oven for 1 hour. Turn off the heat. Crack the oven door an inch, letting the cheesecake cool in the oven to room temperature.

The secret to keeping your cheesecake from cracking on top is to do this.  Let it sit for several hours before moving.

Cover loosely.  Refrigerate overnight before removing from pan.

Make the topping:  In a saucepan, combine 1/2 cup sugar and cornstarch.  Stir in water and blueberries. Bring to a boil.  Simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice.  Allow to cool.  Store in a glass jar until you pour over top of cheesecake.

GROCERY LIST FOR ABOVE RECIPES

BREADS

Round loaf sourdough bread (1 pound)

DAIRY PRODUCTS

1 pound Monterrey Jack Cheese

Shredded sharp cheddar cheese (1 pound)

2-4 pkgs. Butter

Sour Cream (2)

½ Gallon Buttermilk

2-8 oz. containers of Cool Whip Topping

Orange Juice

Eggs – 3 dozen

Cream Cheese (8 oz pkgs.) (8)

1 Heavy Whipping Cream

Milk

1 Half And Half

Pillsbury Frozen Pie Crust (1 box)

PRODUCE

Green onions (2 bunches)

White Onions (1 large bag)

Romaine lettuce

Tomatoes

Cucumber

Radishes

Fresh Cranberries

Bag of Carrots

Bunch of Celery

Sweet Potatoes

1 lb. Squash

4 Green Peppers

FRUIT

Blueberries

FROZEN GOODS

1 package frozen baby peas

Large package of cut green beans

CONDIMENTS/SAUCES/JARS

Mayonnaise

Lemon juice

Dijon Mustard

Tabasco sauce

Worcestershire sauce

Dry White Wine (1 bottle)

2 jars pimento

Soy Sauce

1 jar caramel topping

CANNED GOODS

8 ounce can crushed pineapple

3 Cans Cream of Chicken Soup

32 oz. chicken broth/stock (3)

2 cans sliced water chestnuts

3 cans cream of mushroom soup

BOXED DRY GOODS

6 ounce pkg. orange flavored gelatin

1 box Graham Crackers

BAKING GOODS

White Chocolate – 1 lb.

Chopped Pecans

Coarsely Chopped Pecans (for cobbler topping)

Pecan halves

Chopped Walnuts

Slivered Almonds

2 boxes brown sugar

1 large sack white sugar

Finely ground white cornmeal

Baking Powder

Cooking Oil

Vanilla Extract

All Purpose Flour

Bread Crumbs

French’s French Fried Onions

Light Corn Syrup

Butter flavored cooking spray

Cornstarch

SPICES

Salt

Sage

Fresh Dill

Kosher Salt

Fresh Thyme

Bay Leaf

Poultry Seasonings

Ground Cinnamon

Nutmeg

MEATS

Bacon (2 PKGS)

1 Large Turkey

A FEW THINGS TO THINK ABOUT

If you are on a tight budget consider skipping one of the deserts and/or one of the salads.

Consider using Turkey Breast instead of cooking a whole turkey.  This is also much easier to do.

If you have waited too late to thaw a turkey, buy a few hens and cook them and incorporate your chicken into your dressing (or on top of it.)  No one will ever be the wiser! That would also cut down the grocery bill quite a bit.

You could also use regular rolls instead of the Party Bread.  That might be less expensive.  Yet; they are always good.

Whether you use all the menu items or not; everything will be wonderful and taste good!  Especially if you have made your table festive.  Everyone will be happy if you have made your home say “welcome in.”

Fresh flowers and candlelight go a long way when added on top of a clean and orderly home.  If you want some fall decorating ideas; you might enjoy reading this blog post:  https://theinseasonlifestyle.com/classic-fall-thanksgiving-decor/

Now that your planning is cut down quite a bit; you have more time to reflect on all the things you are thankful for this year!

I’m sure these many wonderful blessings will cross your mind.  They will come to you as you are preparing a delicious meal for your family and friends.

Enjoy!

HAPPY THANKSGIVING!!!!