On Friday night I decided I needed a little regroup before this week of festivities. The kids were at their dad’s for the weekend, I cancelled my plans and opted for a little alone time (I am a true introvert at heart). I obnoxiously cranked the music and baked for fun. Recently, much of the kitchen activity has been purpose driven (events, blog etc.) and I had not realised that the “just for the fun of it” had fallen by the wayside. A batch of cranberry bars and a twist on the famous banana muffins later with a side of singing at the top of my lungs and my spirits had lifted exponentially. Sometimes you just need a good ol’ kitchen boogie and a little of something that you love to remember who the fuck you are.
With all my re-found energy, let’s get on with the important details at hand and a festive menu for Thanksgiving, Christmas or any festive winter feast.
For Those Celebrating, This is a BIG Week
Americans around the world (and anyone American adjacent) are probably deep into menu planning for this week’s Thanksgiving feast. There might be lists compiled, and even the odd condiment already made and stashed in the fridge in an attempt to “cope ahead”. For anyone like me, still contemplating their final menu decisions, I am here with a few suggestions.
But before I get into this year’s offerings, just a little side note on holiday hosting. You see, I understand that catering these gatherings can be pressure inducing, but if we can zoom out a little and see it as just a slightly bigger than normal meal where occasional rules apply I hope it can make the prospect of others to celebrate at your table seem a little less daunting. Let me explain. You see, this is one of those times where it’s totally acceptable to shamelessly ask guests to contribute a dish and where we can give ourselves permission not to make everything from scratch. As the host this is also a fantastic opportunity to make the meal a group effort experience, because at the end of the day, festive gatherings are primarily an opportunity to be together, with a side of nostalgia and an opportunity to blend traditions with friends like family.
I can hear some of you yelling at me right now…..this menu is too late because you planned Thanksgiving weeks, if not months ago. I admire greatly those who can organise in advance. While I am not gifted in the far ahead planning of life, I can share a little window into my method. Turkey aside, I usually wait until the week of Thanksgiving (or any event) to figure out exactly which sides will appear on the table. The Sunday before I make sure I am at the farmers market bright and early and only then will I see which squash look best, finally decide if I am making sprout tops or sprouts (again depending on the look and availability), whether I am putting apples or pears into the stuffing and if we are having a radicchio salad or a cabbage slaw. I will have options in mind and will only make a final decision when I see what ingredients speak to me.
Yes, I am aware that not everyone’s brain works with this possibly insane level of keeping options open, but I do personally love the opportunity to choose the best ingredients available rather than be prescriptive or send my heart into palpitations looking for a sold out sprout top because I had my heart set on a specific recipe. It’s an alternative way to organise, but one that I wanted to share to see if I could maybe liberate some of you from your lists.
All that being said, I promised a Thanksgiving menu and I try to be a woman of my word. So for all of you still deliberating and list making, here’s what’s going on my table this year (I did go to the market this morning to confirm choices). And feel free to pass on a recipe to a guest for them to make for your party (because as the host you are also allowed to be bossy!).
There are a few staple items – because every year there is an iteration of a pumpkin/squash and green situation with a sauce, but this year you will find a few additions, including pumpkin jam which is my latest obsession and I am re-introducing a pavlova to the dessert roster inspired by Helen Goh & Laurel Ktaochvilla, both who have divine recipes in their new books. This year my pav will be dressed with cranberries and laced with lemon curd.
Note that this menu omits traditional staples of sweet potatoes and parsnips (no marshmallow situation ever appears on my table) and I have chosen sprouts instead of green beans (no green bean casserole here either – if you know you know). Because even though this is a festive feast and we are a larger than normal crowd, I prefer to simply use my favourite ingredients of the holiday and keep it in line with my general meal planning rule of a main + a couple of sides + salad because my sanity is important and we can always serve the other seasonal favourites at another meal. Sweet potatoes are not only for Thanksgiving…….
So without further ado, welcome to Thanksgiving and festive season 2025.
Menu
Welcome Drinks & Starters (because everyone needs something to do while the turkey rests and the guests straggle in)
Vermouth Spritz (because the colour is perfect and no one will be too sauced before the main event)
I am pimping shop bought hummus this year with sesame sumac salt because you do not need to do it all. (Here’s how I pimp my dip).
I am also serving a big platter of smoked salmon with crackers and pickles (because I have hung up my gravadlax apron for this occasion, but if you are so inclined, here’s a great recipe for making it at home).
Marinated anchovies will be served with olives, pickled chilies and crisps for a deconstructed Gilda idea to have alongside the Vermouth Spritz’s
A bowl of radishes with salt are always a good dipping idea and their sharpness goes so well with the salmon and anchovies.
The Main Event
Nigella’s Turkey method of high and fast from Feast. Basically, the only way I ever have and probably ever will cook a whole turkey. This year I am making an 18lb turkey (please don’t ask me the metric weight I am not bilingual when it comes to turkey). I don’t bother brining it but will keep it salted and uncovered in the fridge for at least 24 hours before cooking, stuffing it with an orange, an onion and as many sage, rosemary, thyme and parsley leaves that can fit in the cavity, sitting it on a rack with some gravy and white wine underneath and roasting it at 200ºC (400ºF) for about 2.5 hours until it is cooked and the legs wiggle in their socket. I will then let it rest for at least an hour, tented under foil and a small bath towel (yes that is correct) while I roast the potatoes and finish the gravy with the drippings from the pan (irrationally, my most stressful part of the meal). Nigellas timings can be found here.
Roasted Squash,Wilted Greens & Spiced Shallot Oil. Here is this year’s squash/pumpkin green version with a warmly spiced shallot oil that can either be made in advance or while the squash is cooking. This is excellent served at room temperature so there’s no last minute panic.
Golden Roasties. Once I made these, I gave up on the goose fat semolina coated version forever. You can boil them earlier in the day, keep them covered in the pot until the turkey is out then crank the oven and roast up while the turkey rests.
Quick Roasted Brussel Sprouts. Sprout tops have been on the menu the past few years, but this year there was a request for the real things so I am complying and keeping the sprout tops for a weeknight treat. I make these instead of green beans but fee free to make both if you wish.
Radicchio Salad. This year I am going rogue and veering away from slaw and making this bitter leaf salad instead. I will probably not grill the radicchio but keep it all raw and crunchy. I am going for the monochrome shot of colour against the green and orange of the rest of the table for a little shock and awe.
Stuffing. Now here’s a conundrum, because I have not actually shared my stuffing recipe with you yet…….I will be sure to rectify this before the 2026 festive season, but in the meantime, here’s one that’ I love that’s is quite similar but I add chestnuts and toasted pecans because you know how extra I am……..
And for the all important condiments:
There will be cranberry sauce of course, but this year I am adding pumpkin jam to the party. It’s a recipe I first made a few years ago for my Pump Street Bakery weekend popup with Joanna Brennan and it’s as delicious alongside your turkey as it is schmeared on toast or part of a grazing board with cheese or cured meats.
And to Finish
Chocolate Pecan Tart (in America this would definitely be a pie) – because while this only appeared for the first time a few years ago, I am here to confirm that new holiday traditions are possible and this chocolate dessert of dreams is now an essential at the Thanksgiving table
Sheet Pan Pavlova – I am switching out the berries and figs and making extra cranberry sauce to drizzle over the top and a layer of lemon curd under the cream for a little tart in the sweet party. This is a combination of the pavlovas in both Dobre Dobre and Baking & the Meaning of Life, where Laurel adds a curd to hers and Helen tops hers with cranberries so I am merging them into this. A tribute to November in my kitchen.
For all those celebrating, I hope you have a delicious time with friend, family and friends like family. And for all those who don’t observe this non denominational holiday, I hope you will be inspired to use dishes from this menu for upcoming winter feasts & celebrations.
Before I Go……
I just want to welcome all the new subscribers here. There has been a flurry of new activity and I am so thrilled to welcome you to my kitchen escapades and musings. It’s an honour to have you here with me on this journey through the seasons.
See you next time with a December menu (not a festive one, just a comforting selection of winter dishes for those meals to share alongside the celebrations). And please do not forget to send me pictures of your feasts. I absolutely love seeing what you create in your kitchens.
xxx