Thanksgiving is fast approaching, and this is the perfect week to get organized and to test-drive a few new recipes before the big day. Think of it as a low-stakes dress rehearsal for your menu! I’m sharing two great resources to help you plan, prep, and cook with confidence this year: my online Thanksgiving Cooking Class and my Thanksgiving e-book.
The class ($27) is a 1-hour video where I walk you through an elegant, doable menu: roasted turkey in parts, caramelized onion and Gruyère mac and cheese, candied bourbon pecan root vegetables, confetti kale salad with persimmons and pomegranates, and a no-bake pumpkin mousse pie plus a downloadable recipe packet so you can cook along or print it out for the big day.
If you prefer a full guide, my Thanksgiving e-book ($15) includes over 100 recipes, timing guides, and make-ahead strategies: everything you need for a stress-free, delicious holiday.
And if you’ve been eyeing the limited-edition saucepans from my Staub collab, now’s the time to grab one before they sell out! They brought back my original 1.5-quart piece and the 3-quart saucepan. Both are absolute workhorses for gravy, sauces, small-batch soups, hot chocolate, and more.
So take a deep breath, start testing those side dishes, and let’s make this your easiest — and most delicious — Thanksgiving yet.
Here’s your dinner planner for the week:
Meatless Monday: Naan Pizza | Spread your favorite sauce or toppings (think pesto, roasted vegetables, or caramelized onions + mozzarella) on store-bought naan and bake at 425 F until crisp and bubbly. Serve with a simple arugula salad.
Tuesday: Lebanese Tabbouleh Salad from Feel Good Foodie with Baked Breaded Chicken Cutlets (or fry in a skillet)
Wednesday: Cabbage Cacio e Pepe (I am tempted to add a little linguine or pappardelle to the cabbage), broiled salmon finished with lemon
Thursday: Red Lentil Tortilla Soup + quesadillas with sauteed spinach and cheese
Friday: Simple roasted chicken or chicken sausage links with fennel and onions (just toss everything together with a little olive oil, salt and pepper and roast at 400), Roasted Acorn Squash with Brown Butter and Sage,
Saturday brunch: Breakfast Salad with Potatoes, Bacon and Eggs
Sunday: Parchment baked halibut with cilantro and ginger, broccoli sautéd in garlic (blanch in salted boiling water for 3 minutes, drain, pat dry and saute in olive oil, lots of chopped garlic and a pinch of crushed red pepper.) Add cooked rice if you need more.
I LOVE seeing your recreations of my recipes on Instagram! If you make something, tag me @pamelasalzman and use #pamelasalzman so I can cheer you on. If you don’t already get my free Monday newsletter, it’s full of fresh recipes, favorite things, and kitchen inspiration. Subscribe here!
