The Classic Thanksgiving Meal

1. How Many Appetizers are Just the “Right” Amount?

For a person that always likes to make an abundance of food, it’s often difficult to decide on how many appetizers to make. I would say that I more often change the number of appetizers rather than just making an abundance of fewer appetizers as my guest count increases. This gives everyone a little taste of different flavors rather than eating more and more of one item.

When serving appetizers, I usually end up putting them out around 60 minutes prior to dinner for guests to enjoy (and plan for the guest’s arrival at that time). I always want to serve food that doesn’t fill everyone up but tempers everyone’s appetite, especially if I am serving alcoholic beverages.

If I have 4-6 guests, then I usually have two appetizers. For 6-10 guests, I usually have three appetizers, and for 10-15 guests, I usually have four appetizers. If I have 16-20 guests, I would increase to five appetizers, and at that point, if there were over 20 guests, I would most likely just increase the amounts of each appetizer rather than going over five appetizers.

2. Keeping the Main Course “Traditional”

We all have different traditions, and whatever that tradition is for your family, this is what I am referring to when I talk about keeping the main course “traditional”.

I do love cooking a more “traditional meal” during the holidays. Why? Well, for our family, I don’t usually cook a turkey or prime rib or other more expensive piece of meat during the week to week meal plans. The yearly traditions give me an opportunity to indulge a little bit, and it feels a little more luxurious and special.

Also, it gives my family something a little special to look forward to when we all come together. Even if it is a tradition that some of us don’t love (i.e. my husband does NOT like green bean casserole), we can’t stop talking about it or thinking about it. It warms our hearts in the silliest of ways!

3. Picking Side Dishes that are a Perfect Compliment

I usually entertain anywhere from 12-20 guests during the holiday season. If I have less than 12 then I don’t make quite as many sides. With the number of guests I usually have, I always make the main dish, and then for sides we make a fresh salad of some sort, and when I say “we”, I mean my mom (she is the queen of salads and always brings one). We have a fresh salad, two other veggie dishes, two starches (usually potatoes or rice alongside some sort of roll or biscuit), and then a special dish if needed for that season.

For example, for Thanksgiving we would have turkey, mashers, salad, green beans, creamed spinach, rolls, AND cornbread stuffing (making it three starches–potatoes, bread, and stuffing).

For Christmas we might have, prime rib (with sauce and horseradish), au gratin potatoes, salad, brussel sprouts, maple carrots, and rolls. No extra dish needed.

4. Balancing Desserts that are Just the Right Amount of Flavors

I am never quite able to do what the headline in this section states. I balance desserts, but I don’t always just make the right amount. I always make one or two extra. Okay, okay. I am over the top, but usually just at Christmas (we make 12 varieties of Christmas cookies–as well as 4-5 dessert options–cakes, pies, trifles, canolis, and all the goodness).

However, what I really focus on when I want to be masterful with desserts is a balance of flavors and richness. I’m not going to make all chocolate desserts unless it really is part of the theme for the evening. I want something lighter (maybe chocolate covered strawberries), paired with a cake or trifle (my favorites), a pie or bar, and then something that just fits perfectly with the theme. I don’t want to double up on flavors, and I don’t want it all too heavy or rich.

For Valentines for example, I might do mini lemon cakes, chocolate cream pie, and a raspberry sherbert. It could also be chocolate covered strawberries, coconut macaroons, and lemon bars.

A little extra note to let you know that I really like to match the season with the desserts. If it is Thanksgiving, then of course I’ll do pumpkin pie, but I might also do something with nuts (pecan pie or carrot cake with walnuts) and then a cranberry cheesecake. I like to use the flavors of the season.

5. A Featured Drink that Makes Guests Feel Special

While we have a full bar at our home, I don’t like to get everything out and make a chaotic drink space during hosting. We don’t need to have tequila, whiskey, gin, and vodka drinks. Guests are always welcome to help themselves, but I like to have one signature cocktail to accompany beer, wine, and non-alcohol options. This keeps it elegant and simple, and it limits the amount of heavy alcohol being served. It usually is just a really nice balance of options.

A small, minor bit of joy I get is naming the cocktail to fit the theme. Then, I usually pre-make as much as I can to make it easy and then put the recipe next to the drink station. This frees me up to move about and mingle, finish cooking, and just make sure everything is going smoothly.

I don’t make batch cocktails as much unless I am having a group of 15 or more. Either way, I love having a special little touch to add at the finish, whether it is a few pieces of fruit on a toothpick, or a sugared rim, a fancy ice cube, or a little garnish for the rim of the glass.

Thanksgiving Hosting Is Easier Than You Think

Our Classic Harvest Hosting Collection brings the table and the meal together, with seasonal recipes, a hosting timeline, shopping list, tablescape inspiration, and editable invitations and menus.

It's a little help with the details so you can spend more time enjoying the people gathered around your table.

Explore Our Classic Harvest Thanksgiving Hosting Guide →

xo, Angel & Shana