A wonderful Thanksgiving dinner takes a little planning, but it shouldn't require military precision or three days of standing in the kitchen.
I've put together some practical tools to help you get organized, shop efficiently and get everything on the table while it's still hot.
This plan is designed for 10 guests, with dinner served at 4 p.m. Adjust the quantities and timing to fit your own celebration.
A note about this shopping list: This is a consolidated planning list rather than an exact ingredient-by-ingredient tally. Quantities are intended as a helpful starting point for a Thanksgiving dinner for 10. Be sure to check the individual recipes you've selected and adjust your shopping list accordingly.
This list covers a traditional turkey dinner with sausage and pecan stuffing, mashed maple sweet potatoes, green bean casserole, cranberry sauce, dinner rolls, pumpkin pie and pecan pie, plus a simple appetizer and holiday cocktail.
Turkey, Meat & Dairy
12–15 lb whole turkey
1 lb bulk breakfast or Italian sausage for stuffing
6–8 slices bacon for the green bean casserole
2 lb unsalted butter (for cooking, baking and serving)
1 quart heavy whipping cream
1 dozen eggs
1 quart milk or half-and-half
Brie or cream cheese, as needed for your appetizer
1 package good-quality cheese for the appetizer platter
Produce & Fresh Herbs
5–6 lb sweet potatoes
2½–3 lb fresh green beans, or equivalent frozen
3–4 large onions
1 bunch celery
2–3 oranges
3–4 lemons
2 bags fresh cranberries (12 oz each)
1 head garlic
Fresh rosemary
Fresh thyme
Fresh sage
Fresh parsley
Apples, if making apple cranberry chutney
Bakery & Bread
12–15 dinner rolls
1 large bag seasoned stuffing cubes, approximately 12–16 oz
Crackers for the appetizer
Ingredients for Grammy's Date Nut Bread, if making
2 refrigerated pie crusts or ingredients for homemade crust
Pantry & Baking
2 quarts low-sodium turkey or chicken stock
Cornstarch for gravy
All-purpose flour
Granulated sugar
Brown sugar
Pure maple syrup
Chopped pecans, approximately 2–3 cups
Canned pure pumpkin, one 15-oz can
Sweetened condensed or evaporated milk, as required by your pumpkin pie recipe
Vanilla extract
Cinnamon, nutmeg, ginger and cloves
Kosher salt and black pepper
Olive oil
Crispy fried onions for green bean casserole
Dried dates and walnuts, if making Date Nut Bread
Zinfandel wine for Carol's Zinberry Sauce
Orange juice or apple cider, if needed for your recipes
Beverages
2 bottles Pinot Noir
2 bottles Riesling
2 bottles sparkling wine or Prosecco
1 bottle bourbon for cocktails
1 quart cranberry juice
Club soda or sparkling water
Nonalcoholic beverages
Coffee and tea
Ice
Supplies & Extras
Aluminum foil
Parchment paper
Plastic wrap or reusable food storage containers
Paper towels
Cocktail napkins
Extra butter for the table
Candles
Fresh flowers or greenery
Containers for sending leftovers home
A shopping tip: Check your pantry before heading to the grocery store. Thanksgiving recipes tend to use the same ingredients repeatedly, particularly butter, stock, onions, herbs and sugar.
This is a consolidated starting list. If you're using a different stuffing, cranberry sauce or pie recipe, check its ingredients before shopping.
Your Thanksgiving Cooking Timeline
One Week Before Thanksgiving
Finalize your guest count and menu.
Order the turkey if purchasing fresh.
Order bakery pies, rolls or catered dishes.
Check that you have enough chairs, place settings and serving pieces.
Take inventory of pantry staples.
Make your grocery list.
Begin thawing a frozen turkey in the refrigerator at the appropriate time. Allow approximately 24 hours for every 4–5 pounds.
Monday & Tuesday
Shop for groceries and beverages.
Make cranberry sauce or chutney.
Prepare and freeze pie dough, if making from scratch.
Make the rosemary-orange cocktail syrup.
Bake Grammy's Date Nut Bread.
Wash and prepare produce where practical.
Polish silver and prepare table linens.
Wednesday: The Day Before
Bake pumpkin and pecan pies and refrigerate as appropriate.
Assemble the green bean casserole, leaving the crispy onion topping off until baking.
Prepare mashed maple sweet potatoes.
Cook the sausage, onions and celery for the stuffing. Refrigerate separately from the bread.
Make the appetizer.
Set the table.
Arrange and label serving pieces.
Chill beverages.
Check that the turkey is completely thawed.
Clear refrigerator space for prepared dishes and leftovers.
Thanksgiving Day: Dinner at 4:00 p.m.
This schedule assumes a 12–14 lb unstuffed turkey roasted at 325°F, with stuffing baked separately. Turkey cooking times vary, so use a food thermometer and allow flexibility.
9:00 a.m.Have coffee! Review the schedule, clear counters and organize ingredients.
10:30 a.m.Preheat the oven to 325°F. Prepare and season the turkey.
11:00 a.m.Put the turkey in the oven.
NoonPrepare the appetizer platter, set up the bar and organize dessert.
:30 p.m.Begin checking turkey temperature and estimate remaining cooking time.
2:00–2:45 p.m.Remove turkey when fully cooked. Tent loosely and allow it to rest.
2:45 p.m.Bake stuffing and heat casseroles, adjusting oven temperature and timing as needed.
3:00 p.m.Make gravy. Reheat sweet potatoes.
3:15 p.m.Guests arrive. Serve cocktails and appetizers.
3:30 p.m.Carve turkey, finish side dishes and warm rolls.
3:45 p.m.Transfer food to serving dishes, add garnishes and get everything to the table.
4:00 p.m.Dinner is served!
Turkey tip: Check the thickest part of the breast, innermost thigh and wing area. Each must reach 165°F. Start checking early, and don't rely solely on the pop-up timer. If the turkey finishes ahead of schedule, rest it and keep it safely hot until carving. Reheated casseroles and stuffing should reach 165°F.
If your turkey is larger, or you're spatchcocking or deep-frying it, adjust the cooking schedule accordingly.
The Serving Piece Checklist
Here's one of my favorite entertaining tricks: Get every serving piece out a day or two before Thanksgiving and put a sticky note on it identifying what it will hold.
It's an easy way to see what you're missing, and anyone helping in the kitchen will know exactly where everything goes.
On the Table or Buffet
Large turkey platter
Carving knife and fork
Large serving bowl for stuffing
Serving dish for sweet potatoes
Casserole dish for green beans
Gravy boat or small pitcher
Small bowl for cranberry sauce
Breadbasket and napkin
Butter dish and butter knife
Salt and pepper
Serving spoon or fork for every dish
Trivet or heatproof mat for hot dishes
For Appetizers & Cocktails
Cheeseboard or platter
Cheese knives
Small plates and cocktail napkins
Cocktail pitcher or shaker
Ice bucket
Wine opener
Water pitcher
For Dessert & Coffee
Two pie plates or dessert platters
Pie server
Dessert plates and forks
Bowl for whipped cream
Coffee cups and saucers
Coffee maker or carafe
Sugar, cream and teaspoons
My tip: Keep the buffet organized in the order people will serve themselves: plates, turkey, sides, bread and gravy. Put cranberry sauce and condiments where guests can reach them without holding up the line.
