Thanksgiving Traditions: The Flavors That Feel Like Home

Thanksgiving has always been a feast of traditions in my family, and the turkey absolutely has its place of honor. Ours was always wrapped in strips of bacon, a ritual that came from my Northern Italian grandmother Elena. The moment that turkey came out of the oven everyone would gather around it and peel off the crisp salty pieces of bacon while they were still piping hot. It was almost a sport and it set the tone for the whole meal.

How do you cook all of these side dishes if your turkey is taking up the whole oven? Let it rest. Over the years I’ve learned to take the turkey out, cover it loosely with foil, and give it at least 45 minutes before carving. It will still be wonderfully hot, and that resting time keeps all the juices right where they belong so your meat stays tender and flavorful. It also gives you the perfect window to bake every side dish you’ve planned. By the time you’re finished carving and the platters are being passed, everything will be ready to go straight to the table.

Even with all that love for the turkey, the real personality of the meal always lived in the side dishes. The fixings were the flavors that told our family story. My Italian grandmother brought us her Swiss chard stuffing filled with vegetables and meat. My Irish grandmother would have adored the bread stuffing with apples and sausage. Over time we added more dishes of our own and they found a permanent place on the table. Sweet potato casserole. Bright cranberry sauce. Brussels sprouts slaw. Mashed potatoes rich enough to make everyone swoon. Glazed carrots that feel almost too simple to taste as good as they do.

These recipes are sized for a crowd of twelve to twenty. If you are having a smaller holiday you can simply halve the ingredients unless you want leftovers for three days which is always a choice I wholeheartedly support.

I love doing as much as possible ahead of time. It is the secret to a peaceful holiday or at least as peaceful as a family gathering can be. Most of these dishes can be prepared the day before so on Thanksgiving Day the casseroles simply warm in the oven while the turkey is resting and the cranberry sauce is already perfect in the refrigerator. The slaw is the only dish that truly needs to be made fresh that morning and I usually make the carrots the same day as well.

I also like to get a head start on the gravy. I take the neck and the gizzards, never the liver, and simmer them with simple soup vegetables and seasonings until the stock turns dark and rich. If the turkey is spatchcocked I add the spine as well. It is a small bit of work that makes the gravy deeper and takes all the pressure off when everything else is coming together. This way the kitchen smells wonderful, the work is already done, and you can enjoy the holiday with a glass of wine in hand instead of rushing around.

What follows are the dishes that make up my Thanksgiving table. Each recipe carries its own little piece of family history and each one brings a sense of comfort to the day. They are the true heart of the holiday and I am happy to share them with you.

Now let us prepare for the feast!

Cranberry Sauce

Ingredients

• 12 oz fresh cranberries

• zest of 2 oranges

• juice of 2 oranges plus enough water to total 1 cup liquid

• ¾ cup sugar

• ¼ tsp. cinnamon

Instructions

1. Place all ingredients in a saucepan.

2. Bring to a boil and simmer for about 10 minutes until the berries burst and the sauce thickens.

3. Cool and refrigerate until serving.

Mashed Potatoes

Ingredients

• 5 lbs. gold potatoes, russet potatoes, or a mix

• 4 oz. cream cheese

• 12 Tbs. butter

• 8 oz. sour cream

• 1¼ cups milk

• 1 tsp. white pepper

• 2 tsp. kosher salt

Instructions

1. Peel potatoes and cut into large chunks.

2. Place in a pot of cold water, add 2 teaspoons of salt, and boil for 20–30 minutes.

3. In a large mixing bowl, add the cream cheese, butter, sour cream, white pepper, and salt.

4. Drain the potatoes, add to the bowl, and mash. I prefer using a ricer for extra creaminess.

5. Add the milk and mix until well incorporated.

6. Spoon into a buttered casserole dish.

7. Bake at 375° F until hot and bubbly — about 45 minutes to 1 hour if prepared ahead and refrigerated.

Yam Casserole

Caserole Ingredients

• 5 lbs. yams or sweet potatoes

• 8 Tbs. butter

• ½ cup milk for yams, 1 cup milk for sweet potatoes

• 2 tsp. salt

• ½ tsp. black pepper

Topping Ingredients

• 5 oz. old-fashioned oats

• 3 oz. chopped pecans

• 3 Tbs. brown sugar

• 1½ tsp. cinnamon

• ½ tsp. kosher salt

• 6 Tbs. unsalted butter, melted

Instructions

1. Preheat oven to 375° F.

2. Bake yams for about 1 hour 15 minutes, until soft.

3. When cool enough to handle, remove the flesh and combine with the remaining ingredients. Mix well.

4. Spoon into a buttered casserole dish.

5. Prepare the topping and distribute evenly over the surface.

6. Bake at 375° F until hot and bubbly — about 45 minutes to 1 hour if prepared ahead and cold.

Brussels Sprout Slaw

Ingredients

• 2 lbs Brussels sprouts, shredded

• 2 gala apples, 1/4" dice

• 1 cup toasted walnuts, chopped

• 1 cup dried cranberries

• ¼ cup maple syrup

• ¼ cup olive oil

• juice of 1½ lemons

• salt and pepper

Instructions

1. Combine Brussels sprouts, apples, walnuts, and cranberries in a large bowl.

2. Whisk together maple syrup, olive oil, lemon juice, salt, and pepper.

3. Drizzle over the slaw and toss to combine.

Bread Stuffing

Ingredients

• 16 oz seasoned cubed stuffing mix, or 16 oz dried bread cubes

• 1 gala apple, diced

• ¼ cup dried currants

• 1 cup chopped pecans

• 2 tablespoons sugar

• 1 lb sausage, removed from the casing

• 2⅔ cups chicken stock, turkey stock, or water

• 6 tablespoons butter

Instructions

1. Brown the sausage in a skillet.

2. In a saucepan, heat the stock or water with the butter and sugar until the butter melts.

3. Add the stuffing cubes to the liquid.

4. Stir in the sausage, apple, currants, pecans, and mix well.

5. Spoon into a buttered casserole dish.

6. Before baking, add about 2 more cups of stock over the stuffing and dot the top with butter.

7. Bake at 375° F until golden brown.

Grandma Elena's Italian Stuffing

This is the stuffing I grew up with! Swiss chard, caramelized vegetables, chopped meat, and plenty of parmesan. It’s rustic, savory, and distinctly Italian.

Ingredients

• 3 lbs Swiss chard

• 1 leek, diced

• 1 onion, diced

• Bacon fat (for sautéing)

• 1 lb. ground beef

• 3 oz. parmesan cheese

• salt & pepper q.b.

• 2 eggs (added just before baking)

Instructions

1. Clean, dice, and cook Swiss chard in boiling salted water for 20–25 minutes. Drain well.

2. In a skillet, sauté the leek and onion in bacon fat until tender and caramelized.

3. Add the vegetables, parmesan, and browned chopped meat to the Swiss chard.

4. Season with salt and pepper to taste. Refrigerate until ready to bake.

5. On Thanksgiving Day, mix in the eggs and spoon into a casserole dish.

6. Bake at 375° F until golden brown.

Glazed Baby Carrots

Ingredients

• 2 lbs. baby carrots

• 4 tablespoons butter

• 1/4 cup dark brown sugar

• Salt and pepper

Instructions

1. Boil carrots for about 10 minutes, until just tender. Drain.

2. Melt the butter and brown sugar together in a small saucepan.

3. Add teh carrots back to the pot and heat to coat.

4. Season with salt and pepper.

Wine for the Thanksgiving Table

Everyone has opinions about Thanksgiving wine and people will defend those opinions with surprising enthusiasm. I prefer to offer a small collection of bottles that I love, each one easy to drink and flexible enough to work with the variety of flavors on the table. A rosé, a white, a red, and a sparkling choice or two. Open what you love and the meal will take care of itself.

• Sparkling: There is always room for bubbles on this holiday. A very dry Prosecco feels festive without taking over the meal. Crémant from France is another favorite with its gentle texture and subtle fruit. If you want something more elegant, a traditional method sparkling wine from California brings brightness and celebration to the table.

• Rosé: A dry rosé is always welcome at my Thanksgiving table because it feels bright and refreshing and it works with almost everything on the plate. I love a Provence style rosé for its gentle fruit and soft herbal note. I f you want something with a little more character, an Etna Rosato from Sicily is a beautiful choice. It has a delicate mineral quality that feels elegant with the meal.

• White: Dry Riesling is my first choice for Thanksgiving. It has beautiful freshness, clean fruit, and enough energy to balance the richness of the meal without ever overwhelming it. A cool climate Chardonnay with very gentle oak is also lovely and brings a soft roundness to the table. If you prefer something crisp and vibrant, a Sauvignon Blanc from a cooler region will stay bright from the first bite to the last.

• Red: Thanksgiving reds should be lively and never too heavy. Pinot Noir is a classic for a reason and its red fruit and soft structure make it almost impossible to pair wrong. I also love Barbera from Piedmont for its energy and mouthwatering acidity. If you want something more playful, Gamay from Beaujolais brings an easy charm to the table.

Thanksgiving is never just a meal. It is a gathering of memories and recipes and family stories told through food. These dishes carry the flavors of the people who shaped my kitchen and the wines bring everything together in a way that feels joyful and warm. I hope these recipes and pairings help fill your table with comfort and celebration. May your kitchen be fragrant, your glass always full, and your holiday rich with the people you love.