What Are You Cooking For Thanksgiving? Menus + Meal Plans For The Holiday

How do you make Thanksgiving feel easy, stress-free, and delicious – without spending all week trapped in the kitchen?

Whether you’re planning your holiday menu or organizing meals for the whole Thanksgiving week, this episode will help you make it all easier (and more enjoyable).

We’re breaking down how to plan a memorable Thanksgiving with:

1. The essential dishes we always agree on: vibrant sides, seasonal salads, and make-ahead staples.
2. A fully-tested vegetarian menu that satisfies every guest at your table.
3. A meal plan for the days leading up to the holiday, including a quick sheet pan dinner that feeds a crowd and saves your sanity.

Listen now for step-by-step Thanksgiving cooking strategies that will help you host confidently and create your most delicious, low-stress holiday yet.

***

This episode is sponsored by Mill – the odorless, effortless, automated food recycler.

This time of year, we’re doing more cooking and hosting, which also means creating more food scraps. We love that with Mill, all those peels, bones, and bits don’t go to waste. You just toss them in, and overnight, it quietly transforms everything into dry grounds. You can use them in your garden, add to compost, or schedule them to be picked up and shared with farms.

Mill is the easiest way to prevent food waste at home. It’s one small action that makes a big difference for your kitchen, your family, and the planet.

Add Mill to your wish list or gift one now and get $75 off with code FRIENDS!

You can learn more at mill.com/foodfriends

***

Links:

Sonya’s co-hosting Thanksgiving menu:

• Turkey
• Baked ham from Natasha’s Kitchen
• Classic last-minute gravy with turkey stock by Julia Moskin and Kim Severeson for NYT Cooking
• Ultra creamy mashed potatoes made with a ricer or food mill by Andy Baraghani for Bon Appetit
• Baked beans from Rancho Gordo (with vegetarian option)
• Parsnips with miso and parmesan by Yotam Ottolenghi for NYT Cooking
• Radicchio salad with walnuts and pears or radicchio salad from the Gjelina Cookbook
• Brioche rolls (although typically Amanda’s mom uses Julia Child’s brioche...