My 2025 Thanksgiving Menu: The Best Recipes for Turkey, Sides, and Leftovers
- Brian Page
- 12 minutes ago
- 3 min read
Thanksgiving is right around the corner, and this year I’m sharing exactly what I’m cooking, what I’m skipping, and the recipes I swear by for the big day. The only exception is that I can’t share my wife’s family recipe for noodles.
From my first attempt at deep-fried turkey to the mashed potatoes I refuse to make from a box, consider this your guide to simple, reliable, and genuinely delicious holiday dishes. Whether you’re hosting, helping, or just hunting for a few new ideas, here’s what’s on my table this Thanksgiving.
Deep Fried Turkey
I will be deep-frying a turkey for the first time this Thanksgiving. I am going to use this recipe and these instructions.
That said, I loved smoked turkey. The only reason I am not smoking a turkey this year is that I will be making Thanksgiving at my brother-in-law's, and they don't have a smoker. If you do have a smoker, I recommend using this recipe and these instructions.
Mashed Potatoes
I refuse to make mashed potatoes from a box. You will find a bunch of recipes online, but this recipe is my favorite. A couple of important notes: use heavy cream instead of milk, and use sea salt and freshly ground pepper.
Green Bean Casserole
This Green Bean and Mushroom Soup Casserole classic is simple to make. It only requires a handful of ingredients and can be quickly whipped up and baked.
I prefer a green bean salad with red onion, tomatoes, and champagne vinaigrette. It's almost as easy to make and doesn't require an oven.
Ingredients
1 lb fresh green beans, trimmed
1 cup cherry or grape tomatoes, halved
¼ cup finely chopped red onion
Girard's® Light Champagne Vinaigrette Salad Dressing
Salt and black pepper (to taste)
Instructions
Blanch the trimmed green beans in boiling salted water for 2-3 minutes until crisp-tender, then shock them in ice water to stop cooking. Drain well and pat dry.
Combine the blanched green beans, halved tomatoes, and chopped red onion in a large bowl.
Drizzle the Girard's® Light Champagne Vinaigrette Salad Dressing over the vegetables, toss to coat, and season to taste.
Serve chilled or at room temperature.
Stuffing
I'm not a big fan of Stove Top. My two favorites are the Kinder's Brown Butter and Herbs Homestyle Stuffing Mix and the Herb Seasoned Cubed Stuffing from Pepperidge Farm. Because I'm making the mashed potatoes and green bean casserole from scratch, I'm going to use one of these.
For those who prefer a homemade stuffing recipe, this is what I prefer.
Gravy
I only have so much time and so many hands, so I'll be making gravy from a packet. I absolutely love the Pioneer™ Country Gravy Mix packets. Some suggest substituting milk for water, but I actually love it as the instructions recommend. There are also plenty of jarred gravy options.
I've made homemade gravy once using this recipe, and it was delicious.
Desert
Baking isn't my thing, so I'll be purchasing premade pecan and pumpkin pies.
What is Your Favorite Desert?
Pumpkin Pie
Pecan Pie
Apple Pie
Other
How to Make the Most of Leftovers
These recipes for leftovers are nearly as good as the original dishes!
