Fillable Printable Thanksgiving Feast Menu Template
Fillable Printable Thanksgiving Feast Menu Template
Thanksgiving Feast Menu Template
how to host a thanksgiving feast
Gather friends and family together for an abundant Thanksgiving feast. Inspired by the farm-to-table
movement, we’ve created a gathering that’s a lively celebration of autumn’s bounty – from the harvest fruits
that spill across the table to dishes that showcase the flavors and spirit of the American south. Our
Thanksgiving menu comes from Sam Beall, proprietor of Tennessee’s renowned Blackberry Farm Inn and
Restaurant. Nestled in the Great Smoky Mountains, Blackberry Farm is the birthplace of “foothills cuisine,”
an approach to cooking that begins not with fixed recipes but with the ingredients that are the freshest and
tastiest in each season. Beall also shares his best Thanksgiving entertaining tips and a timeline for preparing
your Thanksgiving feast. The table setting echoes the meal’s relaxed outlook – and its appealing
blend of tradition and innovation.
PARTY
PLANNER
t
hanksgiving
f
east
Setting Up
Dutch still life paintings were the inspiration for
our Thanksgiving table setting. “We loved the
idea of capturing that richness and depth of color,
with the room’s light walls and white table linens
creating a really bold contrast to the table’s dark
stained wood,” says Pottery Barn Stylist Jeffrey
Moss.
• The centerpiece echoes the look of a still life
with its eclectic mix of objects, including our
Cast-Resin Antlers and Decorative Pumpkins
and Gourds. Filled Glass Votives bathe each
piece in a warm glow.
• Layers of pattern and color give each place
setting an abundant look. Our creamy white
Gabriella Dinner Plates create a warm
contrast to the Gold Gilt Chargers, and
images of wild turkeys adorn the Bountiful
Turkey Plates, which are perfectly sized for
salads and starters.
• Moss used vintage Thanksgiving postcards to
create the place cards, bringing a rich sense
of history to the table. Each is wrapped with
translucent vellum that is printed with the
guest’s name in orange. Download a PDF of
the postcards here.
• Leaf cutouts placed inside each wineglass add
another layer of visual interest. To create your
own, select a text that’s appropriate to the
occasion, like Longfellow’s “Song of Hiawatha.”
Print or photocopy the poem on thick, buff-
colored paper and cut a leaf shape out of
the center. Download a template of the leaf
cutout here.
Essentials
• Our Harvest Embroidered Table Runner
protects the tabletop from heat and moisture
while still revealing the character-rich
hardwood.
• Serve soups, side dishes and beverages in
our Antique Ironstone Collection. Crafted
from ironstone, a dense, durable stoneware
introduced in England in the early 19th
century, it’s detailed with fluting and metallic
gold accents.
• Our Mini Lidded Glass Soup Tureens are a
clever way to present a soup course and have
lids that keep their contents warm longer.
Filled with nuts or dried fruit, they also make
a charming take-home gift.
Timeline
Food takes center stage during Thanksgiving at
Blackberry Farm – from traditional holiday dishes
to southern-inspired new creations. With so
much to prepare, we find it works best to create
a game plan to get it all done. By taking care of as
many tasks as possible beforehand, you’ll leave
yourself plenty of time to visit with family and
friends.
3 Days out
• If you’re working with a frozen turkey, make
sure it has several days to thaw. Otherwise,
cooking times are hard to predict, and you
may end up with an undercooked turkey!
Day Before
• The cornbread used for the stuffing should be
cooked a day ahead of time, a unique example
of where fresh is not necessarily better.
Cornbread for the table should be cooked on
the day of Thanksgiving.
• To make sure you have something for guests
to eat while you cook on Thanksgiving,
prepare the Peanut Soup a day in advance.
Hearty and aromatic, it’s an easy way to fight
the chill and stave off hunger until it’s time for
the big feast.
Day Of
• Plan to start cooking early. The turkey will
need at least 3-4 hours in the oven, plus an
additional half an hour to rest before carving.
• Have all of your ingredients measured,
chopped and placed in preparation bowls
before you begin cooking to help things go
more smoothly.
• Cook the stuffing before you prepare the
turkey so you aren’t delayed in putting the
turkey in the oven.
• While the turkey is in the oven, start preparing
the Sweet Potato Pie, so it has time to cool to
room temperature before serving.
Hosting Tips
• Always have something available for early
arrivals or kitchen helpers to snack on. It takes
the pressure off the cook!
• Offer a range of beverages to complement the
meal. Rosé, Alsatian whites and pinot noir all
make great accompaniments, but you may also
want to offer mulled cider or a special tea with
fall spices or garden mint. For cocktail lovers,
how about a signature bourbon drink?
• Delegate tasks among friends, family and
kids. The person cooking shouldn’t have to set
the table, light the candles and fill the water
pitchers.
• Bring yourhouse to life with fresh flowers and
real candles. Both are an easy way to create a
welcoming mood.
• Make a music playlist the week before.
For Thanksgiving, Sam Beall recommends
Americana music, as it creates a nostalgic feel
and tends to fit everyone’s tastes.
• Don’t skimp on quantities – no Thanksgiving is
complete without leftovers!
Peanut Soup
Serves 8
Ingredients:
4 T (
1
/
2
stick) unsalted butter
1 cup diced celery
1
/
4
cup chopped leek, white part only
2 T chopped shallot
2 T all-purpose flour
3
/
4
cup creamy (organic, natural-style) peanut butter
1
/
2
cup chopped, lightly toasted Tennessee red peanuts
6 cups chicken stock or vegetable stock, or low-
sodium chicken or vegetable broth
2 cups heavy cream
1
/
2
T fine sea salt, plus more to taste
Preparation:
• In a large saucepan set over mecium heat, melt the
butter. Add the celery, leek, and shallot and cook,
stirring, for 5 minutes, or until soft. Stir in the
flour, peanut butter, and peanuts. Cook, stirring
frequently, for 5 minutes. Stir in the stock, adjust
the heat, and simmer, uncovered, for 30 minutes.
• Whisk in the cream and
1
/
2
teaspoon of the salt
and heat through. Taste the soup and add more
salt if desired.
Skillet Corn Bread
Serves 8
Ingredients:
2 T lard, bacon fat, or shortening
3 cups stone-ground yellow cornmeal
1
1
/
4
tsp baking powder
1
1
/
4
tsp baking soda
2
1
/
2
tsp kosher salt
2 large eggs, lightly beaten
3 cups buttermilk
Preparation:
• Preheat the oven to 400ºF. Place the lard in a
10-inch cast-iron skillet and put it into the oven to
heat up. Pull it out just before it starts to smoke.
• In a medium bowl, whisk together the cornmeal,
baking powder, baking soda, and salt. Add the eggs
and buttermilk and whisk just until combined.
Immediately remove the hot skillet from the oven
and gently swirl it to coat the bottom with the hot
lard. Pour the cornmeal batter into the skillet; the
hot lard will sizzle around the edges of the batter.
• Bake the corn bread for 15 minutes. Reduce the
oven temperature to 325ºF and continue to bake
the corn bread for another 15 minutes, or until the
top is golden brown and a toothpick inserted into
the center comes out clean. Turn the corn bread
out of the skillet, cut into wedges, and serve hot or
at room temperature.
Roast Turkey with Corn Bread
Stuffing and Gravy
Serves 12 to 14
For the Stuffing:
6 cups diced corn bread (see Skillet Corn Bread
Recipe on previous page)
8 T (1 stick) unsalted butter
1 small onion, diced
1 green bell pepper, cored, seeded, and diced
1 red bell pepper, cored, seeded, and diced
3 stalks of celery, diced
8 to 10 ounces turkey giblets, chopped
4 ounces smoked breakfast sausage (either loose or
links, castings removed)
1
1
/
2
cups fresh bread crumbs, toasted
4 large eggs
1
1
/
2
T chopped fresh sage leaves
2 tsp kosher salt
1 tsp freshly ground black pepper
2 to 2
1
/
2
cups chicken stock or chicken broth
For the Turkey:
8 T unsalted butter, at room temperature
1 T chopped fresh rosemary leaves
1 T chopped fresh thyme leaves
1 T chopped fresh chives
1 T chopped fresh flat-leaf parsley leaves
One 13 to 15-pound turkey, rinsed and patted dry
3 tsp kosher salt
1
1
/
2
tsp freshly ground black pepper
3 medium carrots, peeled and diced
2 medium vidalia onions, peeled and quartered
3 stalks of celery, diced
2 T vegetable oil
For the Gravy:
4 T unsalted butter
1
/
2
cup all-purpose flour
3
1
/
2
cups chicken stock or chicken broth
1 tsp kosher salt
1
/
4
tsp freshly ground black pepper
Preparation:
• To make the stuffing, spread the corn bread on
a rimmed baking sheet and let it dry either by
leaving it on the counter overnight or by placing
it in a 300ºF oven for 10 to 15 minutes, until just
crisped but not browned. Set aside.
Preparation (continued):
• In a large skillet, melt 4 tablespoons of the
butter over medium heat. Stir in the onion,
green pepper, red pepper, and celery and cook,
stirring frequently, for about 6 minutes, until the
vegetables are soft but not browned. Transfer the
onion mixture to a large bowl; set aside.
• Melt the remaining 4 tablespoons butter in the
same skillet, add the giblets, and cook, stirring
often, for 8 to 10 minutes, until they are cooked
through, scrape into the bowl with the onion
mixture. Add the sausage to the same skillet and
cook for 10 minutes, or until browned, breaking
up the meat with the sideof a spoon. Use a slotted
spoon to transfer the sausage to the onion
mixture, leaving the fat behind.
• Add the corn bread, bread crumbs, eggs, sage,
salt, and pepper to the onion mixture and mix well.
Stir in 2 cupsof the chicken stock. The stuffing
should be moist; add the remaining
1
/
2
cup of stock
if needed. Cover the bowl and refrigerate the
stuffing until completely cool.
• To make the turkey, preheat the oven to 350ºF. In
a small bowl, stir together the butter, rosemary,
thyme, chives, and parsley; set aside. Use your
fingers to gently loosen the skin over the breast
and thighs. Spread the butter mixture under the
loosened skin, smooth the skin back in place, and
gently massage the skin to distribute the butter
evenly. Season the inside of the turkey with
2 teaspoons of the salt and 1 teaspoon of the
pepper.
• Fill the cavity of the turkey loosely with the
cooled stuffing (do not packit; if you haveleftover
stuffing, bakeit in a small casseroledish along with
the turkey until browned). Tie the drumsticks
together with kitchen string and tuck the wings
under the body.
• In a large roasting pan, toss the carrots, onions,
and celery with 1 tablespoon of the oil. Place
the turkey on top of the vegetables, brush the
skin with the remaining 1 tablespoon oil, and
sprinkle with the remaining 1 teaspoon salt and
1
/
2
teaspoon pepper.
• Roast for 3
1
/
2
to 4 hours; the turkey is done when
an instantread thermometer inserted into the
stuffing registers 165ºF, and into the fleshy part
of the turkey thigh (but not touching the bone)
registers 170ºF, or when the juices run clear when
the tip of a paring knife is inserted into the thickest
part of the thigh. transfer the turkey to a cutting
board and let it rest, uncovered, for 30 minutes
before carving.
• While the turkey rests, make the gravy. Lift out
and discard the vegetables, leaving any juices in
the bottom of the pan. Use a spatula to scrape up
the browned bits from the bottom, then pour the
liquid into a degreasing cup or glass measuring
cup. Let the fat rise to the top, discard the fat, and
place
1
/
2
cup of the defatted drippings into a large
saucepan.
• Add the butter and cook over medium-low heat,
stirring, until melted. Sprinkle in the flour and
cook, whisking constantly, for 7 minutes, or until
the mixture turns light brown. Slowly whisk in
the stock a little at a time. Increase the heat to
medium, switch to a spoon, and cook, stirring
almost constantly, for 7 to 8 minutes, until gravy
is think enough to coat the back of the spoon. Stir
in the salt and pepper, transfer to a gravy boat or
pitcher, and serve along with the turkey.
Roast Turkey with Corn Bread
Stuffing and Gravy
Serves 12 to 14
For the Stuffing:
6 cups diced corn bread (see Skillet Corn Bread
Recipe on previous page)
8 T (1 stick) unsalted butter
1 small onion, diced
1 green bell pepper, cored, seeded, and diced
1 red bell pepper, cored, seeded, and diced
3 stalks of celery, diced
8 to 10 ounces turkey giblets, chopped
4 ounces smoked breakfast sausage (either loose or
links, castings removed)
1
1
/
2
cups fresh bread crumbs, toasted
4 large eggs
1
1
/
2
T chopped fresh sage leaves
2 tsp kosher salt
1 tsp freshly ground black pepper
2 to 2
1
/
2
cups chicken stock or chicken broth
For the Turkey:
8 T unsalted butter, at room temperature
1 T chopped fresh rosemary leaves
1 T chopped fresh thyme leaves
1 T chopped fresh chives
1 T chopped fresh flat-leaf parsley leaves
One 13 to 15-pound turkey, rinsed and patted dry
3 tsp kosher salt
1
1
/
2
tsp freshly ground black pepper
3 medium carrots, peeled and diced
2 medium vidalia onions, peeled and quartered
3 stalks of celery, diced
2 T vegetable oil
For the Gravy:
4 T unsalted butter
1
/
2
cup all-purpose flour
3
1
/
2
cups chicken stock or chicken broth
1 tsp kosher salt
1
/
4
tsp freshly ground black pepper
Preparation:
• To make the stuffing, spread the corn bread on
a rimmed baking sheet and let it dry either by
leaving it on the counter overnight or by placing
it in a 300ºF oven for 10 to 15 minutes, until just
crisped but not browned. Set aside.
Sweet Potato Pie
Serves 8
Ingredients:
Pastry dough for 9-inch pie pan
1
/
2
cup (packed) light brown sugar
2 large eggs, lightly beaten
2 tsp vanilla extract
2 tsp fresh lemon juice
1
/
2
tsp fine sea salt
1
/
2
tsp ground cinnamon
1
/
2
tsp ground allspice
1
/
4
tsp freshly grated nutmeg
3 medium sweet potatoes (about 1
1
/
2
pounds)
1
/
2
cup heavy cream
1 T Demerara sugar, or regular white sugar
Preparation:
• Preheat the oven to 350ºF.
• On a lightly floured surface, roll the pastry out
into a circle about 10 inches in diameter. Fold the
dough over your rolling pin and unroll it over a
9-inch pie pan. Ease the dough into the bottom
and up the sides of the pan, turn excess dough
under, and crimp the edges all around with your
fingers to make an evenedge.
• Line the patry shell with parchment paper or
aluminumfoil and fill it with pie weights or dry
beans. Bake the pastry for 10 minutes, or until
the edges of the crustare firm but not browned.
Remove the weights and parchment paper. If the
bottom of the pastry looks moist, return the pie
pan to the oven for about 5 more minutes, until
the dough looks firm and dried but not browned.
Place the pan on a wire rack to cool to room
temperature.
• In a medium bowl, whisk together the brown
sugar, eggs, vanilla, lemon juice, salt, cinnamon,
allspice, and nutmeg and set aside.
• Peel the sweet potatoes and use a mandoline or
very sharp heavy knife to cut them into
1
/
8
-inch-
thick slices. In a large saucepan, bring the potato
slices and cream to a simmer over medium-high
heat. Reduce the heat to medium, cover the pan,
and gently cook the potatoes for about 8 minutes,
until they are tender but not falling apart.
• Use a slotted spoon to transfer the potatoes to the
pie shell. Whisk the cream left in the saucepan into
the brown sugar mixture. Pour the brown sugar
mixture over the sweet potatoes until the liquid
comes just to the rim of the pie shell; there might
be a little left over. Sprinkle the Demerara sugar
evenly over the top.
• Place the pie on a baking sheet lined with
aluminum foil (this will catch any drip and make
cleanup easy) and bake for about 40 minutes, until
the filling is set and a knifeinserted into the center
comes out almost clean. Place the pan on a wire
rack to cool to room temperature before serving.
