Is this your first Thanksgiving dinner?

Will this be your first American Thanksgiving ever? Are you trying to read recipes in English when English isn’t your first language? Or maybe, is this the first time that you’re in charge of cooking Thanksgiving dinner? I’d like to clarify something….

Laura and I have been posting loads and loads of different recipes, but remember that you don’t need to cook everything that we’ve posted about! We thought we’d share what a typical  Thanksgiving dinner looks like in our family tradition.

You can find most of the following recipes under this category: Thanksgiving. Click on that link to look at them all.

Thanksgiving Menu

  • Some kind of appetizer: Crackers and cheese
  • Turkey: Grilled or roasted with gravy
  • Sweet Potatoes
  • White Potatoes
  • Green Vegetables: broccoli with cheese sauce or green bean casserole
  • Bread or Rolls with butter
  • Stuffing (also called Dressing in some parts of the country)
  • Cranberry sauce or relish (this seems to be more tradition than taste; I don’t know very many people who are enthusiastic about cranberry sauce but it shows up on most tables at Thanksgiving.)
  • Dessert: Pumpkin and/or apple pie with whipped cream

We realized this morning that if someone attempted to make all the holiday dishes that we’ve listed, they’d be cooking all the way through Christmas.

Really, the most important item to bring to the Thanksgiving table is a thankful heart for all the good gifts that God gives us.


  1. Well said, Barb. Well said.

    All your recipes have looked wonderful and you can really feel the love that emanates from your posts about your cooking. You are truly blessed.

  2. Rather than cranberry sauce, my mom makes cranberry relish, which involves whirling semi-frozen cranberries in a blender, then adding a dash of orange juice and sugar. It’s quite tart and adds a bit of color to the beige of a turkey dinner.

  3. Sharing Thanksgiving with you brought back a very funny memory of the first Thanksgiving dinner I hosted.
    No one mentioned to me that gizzards and other interesting things are stored in the little baggy in the neck region, so I happily filled the body cavity with stuffing (yes, I know now that it is very bad to do) and baked it until nicely done.
    We had a professional chef over for dinner and I asked him to carve…of course he found my “baggy of stuff” and pulled it out in front of the whole table of people.
    Now I pull out the neck and cook it with the bird to munch on as soon as it is nicely browned (cook’s privilege). I dump the gizzards since I promised myself I would never eat liver again once I was doing my cooking and I bake my stuffing in a nice Corningware dish.
    Enjoy the good times around your tables and the lovely leftovers afterwards.

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