Thanksgiving is right around the corner, and now is the perfect time to commit to your menu and start feeling prepared — not stressed! To make it easy (and delicious), I’m sharing two great resources this week: 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 and 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. It also includes a downloadable PDF recipe packet so you can cook along or print it out for the big day.
If you’re looking for even more inspiration, my Thanksgiving e-book ($15) is packed with over 100 recipes, plus all my best hosting tips, timing guides, and make-ahead strategies — everything you need, all in one place.
And if you’ve been eyeing the limited-edition saucepans from my collab with Staub, now’s the time to grab one before they sell out! Staub brought back my original piece that started my collection 30 years ago, the 1.5-quart, as well as the 3-quart saucepan — and they are absolute workhorses for the holidays (and beyond) and I love that they go from stovetop to table. Use for gravy, sweet and savory sauces, small batch soups, grains, hot chocolate and mulled cider and more!
Don’t overthink it — commit to your plan now, get your tools ready, and make this your easiest, most delicious Thanksgiving yet!
Here’s your dinner planner for the week:
Meatless Monday: Butternut Squash Lasagne with Mushrooms, Sage, Kale, and Cashew-Cauliflower Bechamel
Tuesday: Roasted salmon, roasted balsamic rutabagas, sautéed Swiss chard
Wednesday: Lentil and rice-stuffed baby eggplants + green simple salad with Everyday Dressing #2
Thursday: Turkey and Pinto Bean Sloppy Joes (serve with a toasted bun or over rice), classic cole slaw
Friday: Spatchcocked Honey-Lemon Glazed Chicken, Creamy Baked Jalapeno Cheddar Corn Pudding, roasted vegetable medley (broccolini, cauliflower, carrots, onions drizzled in olive oil with salt and pepper)
Saturday brunch: Grain-Free Sweet Potato Pancakes
Sunday: Healthy Garlic Shrimp with Quinoa from Well Plated + leftover vegetable medley or sautéed spinach
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!
