A complete thanksgiving dinner menu 2026 follows the classic American pattern: a roast turkey at the centre, a generous spread of traditional sides, bread and gravy, a dessert table led by pumpkin pie, and drinks that suit the whole table. Thanksgiving 2026 falls on Thursday 26 November, and the menu below is built for a comfortable gathering of 8 to 10 people, with quantities and a cooking timeline so nothing is left to guesswork. It is the full traditional version, not a scaled-back or budget menu: every course a guest would expect is here.

Key Facts

• Thanksgiving 2026 date: Thursday 26 November 2026.
• Serves: 8 to 10 people comfortably.
• The centrepiece: A 14 to 16 pound turkey, roasted at 325°F.
• The classic sides: Stuffing, mashed potatoes, gravy, cranberry sauce, sweet potato casserole, green bean casserole and roasted vegetables.
• Desserts: Pumpkin pie, pecan pie and apple pie, with whipped cream.
• Drinks: Sparkling cider, a light red wine, and coffee with dessert.
• Prep ahead: Cranberry sauce, pie dough and casseroles can be made 1 to 2 days early.

The Main Course: Roast Turkey

No traditional menu works without the turkey. A 14 to 16 pound bird feeds 8 to 10 people with enough left over for sandwiches the next day, which is half the point of Thanksgiving. Roast it at 325°F, breast-side up, on a rack in a large roasting pan. A bird this size needs roughly 3¾ to 4¼ hours unstuffed, but the only reliable test is a meat thermometer: the thickest part of the thigh must reach 165°F. Let it rest for 20 to 30 minutes before carving so the juices settle. If you are cooking the stuffing separately, which most cooks now prefer for food safety, bake it in a buttered dish while the turkey rests and the oven is free. For a deeper guide to the bird itself, see our turkey roasting notes alongside this menu.

Carving is easier than it looks. Remove the legs first, then slice the breast meat away from the breastbone in even slices, and arrange everything on a warm platter with a little pan juice spooned over. Keep the wings and drumsticks whole for the table; they look generous and guests love them.

The Classic Sides

Sides are where a Thanksgiving menu earns its reputation, and the traditional line-up is non-negotiable for many families. Plan one generous dish of each, and let guests serve themselves.

Stuffing (or dressing). Made from dried bread cubes, celery, onion, sage and thyme, moistened with stock and baked until crisp on top. Cook it in a separate dish rather than inside the bird for even cooking and food safety.

Mashed potatoes and gravy. Use a floury potato, mash with warm milk and plenty of butter, and season well. Gravy is made from the turkey pan drippings, thickened with flour and finished with stock; it ties the whole plate together.

Cranberry sauce. A simple homemade version, cranberries simmered with sugar, orange zest and a splash of water, beats canned sauce and can be made two days ahead. Serve it cold or at room temperature.

Sweet potato casserole. Mashed sweet potatoes with butter, brown sugar and a pinch of cinnamon, topped with toasted pecans or marshmallows depending on family tradition. Either topping is traditional somewhere in America.

Green bean casserole. Green beans in a creamy mushroom sauce with a crisp fried-onion topping. It is the one dish guests ask about every year, so make a full dish, not a half.

Roasted vegetables and rolls. Roasted Brussels sprouts or carrots add colour and a savoury edge, and warm dinner rolls are essential for mopping up gravy. For more side dish ideas and quantities, see our guide to Thanksgiving side dishes.

Appetisers and Soup (Optional First Course)

A full traditional menu does not require a first course, but a light starter keeps early guests happy while the turkey finishes. Keep it simple: a cheese and cracker board, spiced nuts, and a small bowl of butternut squash soup or a simple salad with a sharp vinaigrette. The point is to whet appetites, not to fill anyone up before the main event, so keep portions small and put the board out about an hour before dinner.

Desserts: The Pie Table

Thanksgiving dessert is a pie table, and three pies cover every guest. Pumpkin pie is the essential one, spiced with cinnamon, ginger and nutmeg in a flaky crust. Pecan pie brings a rich, caramel sweetness, and apple pie, served warm with a slice of sharp cheddar or a scoop of vanilla ice cream if your family likes it, rounds out the table. Make the dough and fillings the day before, bake on the day, and serve with softly whipped cream and coffee. Our Thanksgiving desserts guide has the full pie line-up and make-ahead tips.

Drinks for the Table

Keep drinks simple and generous. Sparkling apple cider suits everyone, including children and guests who do not drink alcohol. For wine, a light, fruity red such as a Pinot Noir or a Beaujolais works with turkey and cranberry sauce better than a heavy red. Put a large jug of water on the table, and save the coffee for dessert, when it helps everyone through a second slice of pie.

The Complete Menu at a Glance

• Starter: Cheese board, spiced nuts, butternut squash soup (optional).
• Main: Roast turkey with pan gravy.
• Sides: Stuffing, mashed potatoes, cranberry sauce, sweet potato casserole, green bean casserole, roasted vegetables, dinner rolls.
• Dessert: Pumpkin pie, pecan pie, apple pie, whipped cream.
• Drinks: Sparkling cider, light red wine, water, coffee.

Thanksgiving Day Cooking Timeline

A timeline is what turns a long menu into a calm day. The day before, make the cranberry sauce, prepare pie dough and fillings, assemble the casseroles (unbaked) and set the table. On Thanksgiving morning, take the turkey out of the fridge an hour before roasting, get it in the oven by late morning, and use the afternoon to bake the casseroles and rolls while the bird rests. Carve at the table or in the kitchen, warm the gravy last, and serve everything at once. Our Thanksgiving cooking timeline breaks the day down hour by hour if you want a printable plan.

Make-Ahead Tips

The secret to a relaxed Thanksgiving is doing as much as possible early. Cranberry sauce keeps for a week in the fridge. Pie dough freezes well for a month. Casseroles can be assembled the day before and baked on the day. Potatoes can be peeled and kept in cold water overnight. The only things that must happen on the day are roasting the turkey, making the gravy and warming the rolls. Everything else is already done, which leaves you free to enjoy the meal.

Frequently Asked Questions

What is on a traditional Thanksgiving dinner menu?
A traditional menu centres on roast turkey with gravy, plus stuffing, mashed potatoes, cranberry sauce, sweet potato casserole, green bean casserole, rolls and pumpkin pie for dessert.

How much turkey do I need for 10 people?
Allow about 1 to 1½ pounds of turkey per person, so a 14 to 16 pound bird suits 10 guests and leaves leftovers.

When is Thanksgiving 2026?
Thanksgiving 2026 falls on Thursday 26 November 2026, the fourth Thursday of November.

What can I make the day before Thanksgiving?
Cranberry sauce, pie dough, casserole assembly and salad dressing can all be prepared a day ahead; bake and roast on the day itself.

What desserts are traditional at Thanksgiving?
Pumpkin pie is the classic, usually joined by pecan pie and apple pie, served with whipped cream and coffee.

What drinks go with Thanksgiving dinner?
Sparkling cider suits all ages, a light fruity red wine pairs well with turkey, and coffee is traditional with dessert.