The Ultimate Thanksgiving Menu: What I Cooked and What I’d Change Next Time

I volunteered us to host Thanksgiving this year, as hosting is one of my favorite pastimes. After months of remodeling our kitchen—and with it still not quite finished—we decided to embrace the challenge and host anyway. I even told Chad how excited I was to take an entire day off of work just to cook! We just got a new dining table and chairs, so I purchased a bunch of decor to decorate with, and I love how it turned out.

I’m not big on turkey, so I decided to create my own menu this Thanksgiving. Chad's brother and his girlfriend joined us, making it an intimate gathering filled with laughter, love, and, of course, delicious food. I did forget to take photos of every single dish, as I had several glasses of wine, but a few are pictured below. Chad’s brother was in charge of the bison brisket as the main dish, so I supplemented the rest of the menu around it.

The Menu:

Jalapeño Poppers + charcuterie

For an easy appetizer, I made jalapeño poppers stuffed with a mix of cream cheese, cheddar, breadcrumbs, and bacon. These were a hit, but definitely came out on the spicier side. Charcuterie is a staple at our house when hosting, so I of course laid out quite the spread.

Sausage Rigatoni

This hearty dish is made from a creamy tomato-based sauce enveloped the perfectly cooked rigatoni, and the savory Italian sausage brought just the right amount of spice. It was a cozy, filling entrée that everyone loved.

Boursin Mashed Potatoes

What’s Thanksgiving without mashed potatoes? I elevated the classic by adding creamy Boursin cheese, which gave the dish a rich, herby flavor. These were whipped to fluffy perfection and paired beautifully with everything else on the menu.

Strawberry Goat Cheese Salad with Arugula

To balance the richness of the other dishes, I made a fresh salad featuring peppery arugula, sweet strawberries, and creamy goat cheese. A balsamic vinaigrette tied it all together, making it a refreshing side that added a burst of color to the table.

Pumpkin Cheesecake Pie

For dessert, I combined two favorites: pumpkin pie and cheesecake. This creamy, spiced dessert had a graham cracker crust and a swirl of pumpkin goodness, offering the perfect sweet ending to our meal.

Sugarplum(pomegranate) spritz

I didn’t realize plums aren’t in season right now, so I turned this drink into a sugar pomegranate spritz, and it was a huge hit!

Would I change anything about the menu? Honestly no, everything came together perfectly. The only adjustment I would make is my own execution - I drank a little too much and forgot to add spinach and burrata to my pasta dish. LOL. I would still give this menu a 10/10!!

I can’t wait to host again in our fully finished kitchen, but for now, I’m grateful for the laughter, the food, and the company we shared this year. This Thanksgiving reminded me that perfection isn’t necessary to create a memorable experience! Hosting in the midst of a remodel might have been chaotic, but it brought us closer and gave us a story to tell for years to come.