Thanksgiving Dinner

This is my must have at Thanksgiving. I am very picky (yeah, I am a diva about this one meal.) about what my mom makes for Thanksgiving dinner. It’s the same menu every year. We have made a FEW small changes in the 15 years since we started doing a small family meal. Here’s our list.

Turkey: We do a small turkey breast in the Instant Pot (8 qt). I do basically this. But I rarely have fresh herbs and I use this for chicken broth.

Mashed Potatoes and Gravy (we usually do store bought because tradition)

Cranberry Sauce: Must be Ocean Spray with no berries and I want to see the lines from the can when it’s on the table. Because tradition.

Rolls: store bought but I might make them this year. I haven’t decided.

Green Bean Casserole: We use Campbell’s recipe

Sweet Potato Casserole:

-3 cups sweet potatoes (cooked and mashed)

-1 tsp vanilla

-1 cup sugar

-1 stick butter

-2 eggs

-1/2 cup canned milk


-1/3 cup butter (unmelted)

-1/3 flour

-1 cup brown sugar

-1 cup chopped pecans

Combine mashed potatoes with other ingredients. Pour into Crisco-greased 1 1/2-quart casserole. To make the topping, lightly mix and put on the top of potatoes. This will spread when it melts. Cook at 350 until brown.

Broccoli Casserole

-2 boxes frozen chopped broccoli

-1 can cream of mushroom soup

-2 eggs (beaten)

-1 cup mayonnaise

-1 cup grated cheddar cheese

-dash of salt and pepper

-1 large can mushrooms (drained and chopped)

-Ritz crackers

Cook broccoli according to directions and drain. Mix with other ingredients and place in a buttered baking dish. Sprinkle with 2-3 finely crumbled Ritz crackers. Drizzle with a little melted butter. Bake at 350 for 30-45 minutes

Cornbread Dressing:

-1 box of cornbread (already made)

-1/2 cup grits (cooked)

-1 1/2 quarts chicken or turkey broth

-1/2 cup onions (diced)

-1/2 cup celery (diced)

-6 to 8 slices toasted bread

-4 eggs, beaten

-Salt, seasoned salt, sage, and pepper to taste

-1/3 cup butter (melted)

Cook grits in 2 cups of water, salt, and butter. In large bowl crumble baked corn bread and toast. Add remaining ingredients. Stir to blend. Bake in a cast iron skillet or baking dish for 40 to 45 minutes at 350.

For dessert we used to to pumpkin pie but now we have a friend make us a sweet potato pie. It’s so much better. I am going to try finding a recipe this year and will report back.

Enjoy your meal with friends and family!!


  1. Looks so delicious!!!!!!

  2. Looks so delicious!!!!!!

  3. Yes! And the sweet potato casserole and broccoli casserole were a family tradition of ours that I introduced to my husband’s family. I gotta have those dishes YUM! This is a great menu spread! Thank you!!

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