What to Serve for Thanksgiving 2013

by Dorothy Reinhold on November 20, 2013

Print This Post Print This Post What to serve for Thanksgiving 2013

It’s a week away, and I’ll bet you need a couple of suggestions for what to serve for Thanksgiving dinner!

I can take or leave the turkey (except for the crispy skin…that’s ALL MINE! Oh, and the dark meat…that’s ALL MINE too!).

For me, the side dishes are the stars, from appetizers to dessert. 

Here is a selection of side dishes and desserts that I hope will float your Thanksgiving boat! Click the links to get the recipes.


  • Fiery Frico Cheese Crisps on Shockingly DeliciousCHEESE: Ever heard of cheese crisps? My Fiery Frico Cheese Crisps have 3 ingredients and are disarmingly simple and will keep tummies from grumbling until dinner.
  • EGGS: While everyone mills around, starving (“Mom, I am so hungry my stomach hurts!”), you just need a little something to stick in their gaping maws until the main event. These Mediterranean Deviled Eggs are the perfect flavorful appetizer. You can make them ahead of time, too.
  • MUSHROOMS: Want something a tad lighter for an appie? These Asian Citrus-Marinated Mushrooms can – and should! — be made at least a day ahead, and they are bright with citrus with just a hint of zippy pepper. They were the surprise hit of last year’s meal.
  • Truffled Edamame on ShockinglyDeliciousCHERRY TOMATOES: Tapenade Tomatoes are a favorite because they don’t repeat any Thanksgiving flavors.
  • EDAMAME: Truffled Edamame. Do I need to say anything else?
  • PICKLED GRAPES: These pickled grapes are wonderful on a relish tray (instead of regular pickles), or tucked alongside a piece of turkey as a flavor counterpoint.

Winter Squash Cocktail by Greg Henry on Shockingly DeliciousDRINKS

  • WINTER SQUASH COCKTAIL: Shaken, stirred and stylish, this butternut-infused vodka cocktail will have them buzzing.
  • VANILLA MARGARITA: I love this Vanilla Margarita so much, it is my house drink!
  • BASIL MARGARITA: As long as you are open to margaritas, my Basilrita is astoundingly, herbaceously good!


  • New Mexican Hatch Chile Cranberry Sauce. Recipe here: https://www.shockinglydelicious.com/?p=10411My brand new, caliente cranberry sauce is New Mexican Hatch Chile Cranberry Sauce. This is sweet, spicy, deeply flavored, tangy…and will keep you awake if the turkey threatens to make you sleepy.
  • My most requested version – Best Ever Hall of Fame Cranberry Sauce – is fragrant with warm spices and orange zest. Make it this weekend — highly recommended —  and it will be perfect by Thursday. Keep this around all December, too.
  • I often serve more than one cranberry sauce or relish to give diners an option, and this Fresh Cranberry-Ginger Relish is zippy with candied ginger and a welcome change from the usual cooked sauce. It was a contest finalist, too, so it has some serious kitchen cred.
  • Quick Pumpkin Butter on the blog Shockingly DeliciousPUMPKIN: Have you ever tried Pumpkin Butter with your roast turkey? It might be a bit much for Thanksgiving (pumpkin pumpkin pumpkin), but it’s also boffo on a leftover turkey sandwich.
  • APPLE: Want something a bit different? Serve Rustic Chunky Applesauce, which goes really well with roast bird.
  • PINEAPPLE: Even more unusual, I devised this Quick Curried Pineapple Sauce for ham, but it complements turkey magnificently!


  • BISCUITS: Sweet Potato Biscuits will not only be wonderful with dinner, but perfect for little sandwiches the next day, and the day after.


  • Dorothy's Southwest Stuffing on Shockingly DeliciousDorothy’s Southwest Stuffing won 1st place in a magazine recipe contest, and may I just say it deserved the ribbon! I nicknamed this one “self-esteem stuffing” because I can count on getting raves every time I serve it. If you say, “Southwest was so ’80s,” you’d be right, but who cares what decade when it’s delicious?


  • Garlic and Herb Potato GratinPOTATOGarlic and Herb Potato Gratin doesn’t get any more holiday-worthy than this easy, elegant, creamy version fragrant with garlic and parsley. Comfort food at its finest. Bonus: you can use the mandolin gadget hiding in the back of your cupboard.
  • POTATO: Rustic Truffled Mashed Potatoes. Go big or go home. This goes big.
  • CORN: I don’t usually serve stuffing AND potatoes AND corn (starch overload!), but I’m going to make an exception this year for this exceptionally tasty Corn with Black Garlic and Parmesan. This has umami coming out the ying yang, and that’s a good thing!
  • Confetti Farro Salad on Shockingly DeliciousRADISHES: Want to make something that is bound to be entirely new to everyone at the table? Roasted Radishes! Prepare to be amazed! Roasting sweetens it, tames some of the bite, and gives it a softer, fuller flavor.
  • FARRO (GRAIN): Confetti Farro Salad is a grain salad that gives you a hefty helping of fruits and vegetables along with your chewy farro. It’s a great dish to have on the table if you are feeding vegetarians, too.



  • Mini Pumpkin-Maple Tarts with Toasted Pecan Streusel on ShockinglyDelicious.com . Recipe: https://www.shockinglydelicious.com/?p=10193PUMPKIN MINI: Mini Pumpkin-Maple Tarts with Toasted Pecan Streusel. Oh my. A little bite of perfection. These were a huge hit!
  • PUMPKIN PIE: Creamy, expertly spiced, classic Winchester Sun Pumpkin Pie.  Save me a piece for breakfast!
  • PUMPKIN CAKE: Pumpkin Cake Rolls are elegant simplicity. Show off for your family!
  • PECAN PIE: With 1st, 2nd and 3rd place ribbons pinned to it, this Coffee-Toffee Pecan Pie is a winner both objectively and subjectively. Make it yourself and see what all the fuss is about. You might need two pies.
  • Bob Andy PieCINNAMON PIE: It’s not Thanksgiving in the Reinhold house without a second or third pie. This one has a funny name – Bob Andy Pie – but sports a delicious, simple, cinnamony flavor. It also naturally layers itself while baking, for an added attraction when cutting. Everyone who tries this asks for the recipe.
  • NUT & FIG TART: Who would say no to featuring several delicious desserts? Not me! Pastry chef Kristine Bocchino’s Nut and Mission Fig Tart is on my personal baking list this year. It won a 1st place in the Malibu Pie Contest, and I predict it will earn me dessert accolades from my family.
  • CHEESECAKE: Speaking of 1st place ribbons, Kristine also won a blue ribbon for this Meyer Lemon Mascarpone Cheesecake. This would make a wonderful special holiday dessert — creamy, lemony and comforting.
  • LEMON PIE: How about a luscious lemon pie to brighten things up? Meyer Lemon Chess Pie will satisfy the lemon lovers.
  • NUTMEG CAKE: This Nutmeg Bundt Cake is spicy warmth in a sweet slice of cake. If you like nutmeg, this one’s for you.
  • Nutella Ice CreamPUMPKIN CAKE: Spiced Pumpkin-Pecan Bundt Cake with Maple Glaze. Did we forget any classic fall flavors? Nope!
  • ICE CREAM: Sick of pumpkin and nutmeg and pecans? Wow everyone with a scoop of Nutella Ice Cream. This is dreamy and milk chocolately.

Hope that gives you some ideas for your own feast! And if something doesn’t make the cut for Thursday, save the idea for turkey leftovers in the days following.

Happy Thanksgiving everyone!

{ 10 comments… read them below or add one }

hicatfan November 21, 2013 at 8:30 pm

Wow !!! What a fantastic collection of recipes !! I love it and will explore each and every one of them!!


Christina @ Christina's Cucina November 21, 2013 at 4:51 pm

Wow! So many choices…everyone can find something they love on this menu! Great job, Dorothy!


oakley November 21, 2013 at 1:07 pm

This is a great list! Dorothy, we’ll share yours along side our CEO Karen’s list next week.


Dorothy Reinhold November 21, 2013 at 2:10 pm

Thank you! What good company I will be in!


Cathy @ She Paused 4 Thought November 21, 2013 at 9:37 am

What a great resource for Thanksgiving! Thanks for all the great recipes in this post and throughout the year.


Dorothy Reinhold November 21, 2013 at 2:12 pm

Blushing! You are welcome!


Liz November 21, 2013 at 8:06 am

Thank you Dorothy for all the nice recipes. Happy Thanksgiving to you and your family.


Dorothy Reinhold November 21, 2013 at 8:59 am

Thank you Liz! Same back atcha!


sippitysup November 20, 2013 at 6:01 pm

Just putting this huge post together I thnk excuses your from actually cooking this year! Enjoy the day off. GREG


Dorothy Reinhold November 21, 2013 at 5:30 am

Ha! Ya think?


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