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A Make-Ahead Thanksgiving Menu

November 12, 2019 by fourseasonsofautumn 5 Comments
Jump to Recipe Can you believe Thanksgiving is less than three weeks away?? I’m not sure what happened to Fall but here we are knee-deep in holiday planning already. If you have a busy season ahead like I do, then I hope this Make-Ahead Thanksgiving Menu will help you out! Last year I made a completely traditional Thanksgiving meal. This year I’m going a bit non-traditional, but not to worry – totally tasty and holiday-worthy!
Thanksgiving Tablescape and Menu
This menu includes everything from the main course, to side dishes, dessert and a boozy cocktail. I had so much fun planning this meal. Everything can be made ahead, too! So no more day-off rush in the kitchen – unless of course that’s your thing!
Thanksgiving Make-Ahead Menu

Roasted Truffle and Herb Cornish Hen

Instead of a full turkey this year, I wanted try a Cornish Game Hen. I love the idea of a smaller more personalized main dish. You can flavor each game hen a different way or keep the flavors consistent. I used truffle oil and butter on two of them and swapped the truffle flavor for regular butter and olive oil on the other two. I used the same herb mixture on all of them. They were delicious! Perfectly moist and flavorful!
Cornish Game Hen for Thanksgiving
Truffle and Herb Roasted Cornish Game Hen

Pumpkin Lasagna

I love stuffing and mashed potatoes. However, if you attend several Thanksgiving meals like we do, you start to feel like stuffing after a couple days of the same dishes. This Pumpkin Lasagna still has a lot of the great Thanksgiving flavors but is lighter than stuffing and mashed potatoes. It can serve as a main dish or a side dish. So tasty! It can even be made weeks in advance and froze until your big gathering. Just take it out of the freezer 24 hours in advance and warm in the oven.
Pumpkin Lasagna for Thanksgiving Main Dish or Side Dish
Pumpkin Lasagna for Thanksgiving Main Dish or Side Dish
Pumpkin Lasagna for Thanksgiving Main Dish or Side Dish

Wild Rice Stuffed Acorn Squash

This is a mix between stuffing and a salad. It combines some of the great flavors you find in stuffing without being as heavy. I love this dish! You can add sausage if you’d like or you can keep it vegan friendly by using vegetable stock instead of chicken stock. This dish is inspired from Katie Lee’s dish from The Kitchen. I just swapped a few of her ingredients. I love how versatile this can be.
Wild Rice Stuffed Acorn Squash
Wild Rice Stuffed Acorn Squash

Apple Pie in a Jar and a Boozy Cocktail

Keeping with Thanksgiving flavors and a more personalized feel I went with Individual Caramel Apple Triffles in a Mason Jar. These were sooooo good! And a great way to end the meal. They’re not overly heavy but still satisfies that taste for pie on Thanksgiving.
Individual Caramel Apple Triffles
Apple Pie in a Mason Jar
And what’s a holiday without a seriously delicious boozy cocktail! I just love this drink. It has so much flavor and is perfectly fall. Cheers!
Cornish Game Hen for Thanksgiving

Truffle and Herb Roasted Cornish Game Hens

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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 4 Cornish Game Hens
  • 6 sprigs of rosemary
  • 8 sprigs of thyme
  • 6 sage leaves
  • 1 bulb of garlic
  • 4 tbsp. butter or truffle butter
  • ½ cup white wine
  • 2 tbsp. olive oil or truffle oil
  • ½ cup chicken stock
  • 1 lemon quartered

Instructions
 

  • Preheat oven to 450 degrees.
  • Finely dice all of the herbs and garlic. Mix together. Add the 1/3 of the herbs, butter, and garlic under the skin of each hen. Melt the remaining butter, garlic and herbs in a pan over medium heat. Rub the outside of the hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Using a brush, cover the outside of the hen with the other 1/3 of butter and herb mixture. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan. Roast in preheated oven for 15 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining butter and herb mixture; pour over hens. Continue roasting about 25-30 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  • Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm.
Pumpkin Lasagna for Thanksgiving Main Dish or Side Dish

Pumpkin Lasagna

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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Servings 8

Ingredients
  

  • 1 tablespoon olive oil
  • 4 cloves of garlic
  • 1 onion chopped
  • 2 cups fresh baby spinach
  • 1 egg
  • ½ cup heavy cream
  • 1/2 tsp salt divided
  • 1 tsp. Italian seasoning
  • 2 cups Pumpkin Pure
  • 1 tsp dried rubbed sage
  • Freshly ground black pepper
  • Pinch of nutmeg
  • no-cook lasagna noodles divided
  • 1.5 cup part-skim ricotta cheese divided
  • 1 cup shredded mozzarella cheese divided
  • 3/4 cup freshly grated Parmesan Cheese divided

Instructions
 

  • Preheat oven to 375° F. Spray a baking dish with nonstick cooking spray or rub olive oil with a paper towl. HEAT oil in large, nonstick skillet over medium-high heat. Add onions; cook, stirring occasionally, for 5 to 6 minutes or until soft. Add spinach and 1/4 teaspoon salt; stir until spinach is wilted. Add in the garlic and cook for another 1-2 minutes. Remove from heat.
  • Combine pumpkin, heavy cream, sage, pepper, remaining 1/4 teaspoon salt and nutmeg in medium bowl.
  • In another bowl, combine the ricotta, egg, spinach mixture, remaining salt, pepper, and Italian seasoning.
  • Spread pumpkin sauce onto bottom of dish. Top with noodles, overlapping slightly. Spread spinach and ricotta mixture on top. Repeat layers. Top with remaining 2 noodles and pumpkin sauce. Sprinkle remaining cheese on top and cover with foil or lid.
  • Bake uncovered for an additional 5 to 10 minutes or until cheese is melted and light golden brown. Let stand for 10 minutes before serving.
Wild Rice Stuffed Acorn Squash

Wild Rice Stuffed Acorn Squash

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side Dish
Servings 4

Ingredients
  

  • 2 acorn squash
  • 3 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tbsp unsalted butter
  • 1/3 cup panko breadcrumbs
  • 1 tbsp minced fresh flat-leaf parsley
  • 1/4 tsp garlic salt
  • 6 ounces shiitake mushrooms thinly sliced
  • 1/2 cup thinly sliced leeks white and light green parts only
  • 2 cups chopped kale
  • 1 clove garlic minced
  • 1 1/2 cups cooked forbidden rice or black wild rice I like to substitute vegetable broth for water in cooking the rice to add more flavor
  • 1/4 cup dried cranberries
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp sherry vinegar

Instructions
 

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Cut the squash in half lengthwise and use a spoon to scoop out the seeds and discard. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on the lined baking sheet and bake until tender, 25 to 30 minutes. Leave the oven on at 400 degrees F.
  • Heat the butter and 1 tablespoon olive oil in a large skillet over medium-low heat until the butter is melted. Add the breadcrumbs, increase the heat to medium high and cook, stirring constantly, until the breadcrumbs begin to turn golden brown. Stir in the parsley and garlic salt. Transfer to a dish.
  • Wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium heat. Saute the mushrooms and leeks until tender, 5 to 6 minutes. Stir in the kale and garlic and cook until the kale wilts, about 5 minutes. Stir in the rice, currants, soy sauce, honey and vinegar. Season with salt and pepper.
  • Scoop some of the mixture into the cavity of each acorn squash half and top with the reserved breadcrumbs. Bake until heated through, 25 to 30 minutes.
Individual Caramel Apple Triffles

Individual Caramel Apple Triffle

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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Servings 6

Ingredients
  

  • 1 3.4 oz Vanilla Instant Pudding Jell-O brand, prepare as instructed
  • 1 jar Prepared Caramel Sauce
  • Prepared Granola
  • 2 Green Apples Peeled and diced
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tbsp butter
  • 6 half pint mason jars

Instructions
 

  • Prepared the instant pudding as instructed. Set aside in the refrigerator and let it set. 
  • In a pan over medium eat let the butter melt. Toss in the diced apples and spices. Saute until the apples are soft – about 5-6 minutes. Continue stirring and don’t let them brown.
  • Divide the granola among the six mason jars. Top with two tablespoons each of the pudding. Add about 1 tablespoon of the caramel sauce then top with 1 tablespoon of the apples. Repeat layering until the mason jar is filled. Serve immediately or keep in the refrigerator overnight. 
Apple Cider and Bourbon Cocktail

Apple Cider and Bourbon Cocktail

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Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins
Course Drinks
Servings 2

Ingredients
  

  • 8 ounces Apple Cider
  • 4 ounces Bourbon
  • 1 ounce Grand Marnier
  • 2 ounces Dry Champagne

Instructions
 

  • Combine cider, bourbon, Grand Marnier and ice in a cocktail shaker or mason jar. Shake vigorously until well-combined. 
  • Strain cider-bourbon mixture into glasses and top with a splash of champagne. Garnish each with a rosemary sprig. Serve.

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