Thursday, October 1, 2026
As we move into the holiday season, we like to think about the delicious food many of us share with friends and family as we celebrate Thanksgiving Day.
In the past, The JOLT has published various Thanksgiving menus and tested recipes. Here, by popular demand, we're sharing those again now so more people might enjoy them and to take some of the pressure off nervous hosts and hostesses.
Keep reading for five recipes that never fail me for Thanksgiving.
As for what I serve my family, I am a strong Thanksgiving traditionalist. Here's my menu:
Pickled veggies: Tray with pickled asparagus, marinated artichoke hearts, black and green olives, dill and sweet pickles, pickled cauliflower and/or similar vegetables such as sweet peppers.
Deviled eggs: Always a favorite at my house.
Butternut squash with mushroom. I serve small cups of this as it can be very filling.
Beet and pear salad with walnuts and balsamic vinaigrette
Roast turkey with gravy
Cornbread dressing (my Southern roots require it!) (See below.)
Bourbon cranberry sauce (See below!)
Garlic mashed potatoes
Kahlua Yams (See below.)
Corn pudding (Also below.)
Roasted Brussels Sprouts with balsamic reduction
Green bean casserole
Dinner rolls and butter
Apple pie a la mode
Pumpkin pie with whipped cream
Pumpkin cheesecake
Hot cider (maybe spiked with cinnamon whiskey)
Water
White wine
Coffee and tea
As promised, here are your five clicks to a wonderful Thanksgiving feast.
Corn pudding is easy to prepare, makes a lovely presentation, is delicious, and keeps alive the tradition of serving corn on Thanksgiving.
This dish is a delicious addition to Thanksgiving dinner and can be prepared in advance. Don't expect there to be any leftovers.
No need to get all worked up about the name of this classic because Southern-style cornbread dressing is always made with savory cornbread, not that sweet stuff.
This one is simple, easy to make, uses only one dish and is truly delicious. Thanks again to Liz, wherever she is now.
Bonus recipe:
Flavor, texture -- yum! This one can be prepared vegan-style, too, and might substitute for the main course at some tables.
If all of this feels like just a little too much pressure, let me refer you to one of my favorite columns by Jill Severn, titled, "Thanksgiving dinner — what could go wrong," published on these pages last year.
With that, I wish you easy shopping, fun cooking and a very Happy Thanksgiving.
Shannon Beigert is a chef and baker who loves to entertain guests at her Olympia home. If you want to let her know that this recipe worked well for you, please comment below or send her a note at shannon@theJOLTnews.com
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