Complete Thanksgiving Dinner 

 Originally Written: November 10, 2017

By  Hanna Trafford

Last Updated on October 5, 2019 by Hanna Trafford

Thanksgiving is one of greatest family holidays – we get to reflect on what we are thankful for, acknowledge with blessings and share a great meal with friends and family.

Whether you are getting ready to start planning your twentieth Thanksgiving feast or your first, it is always a toss up – traditional roasted turkey with dressing and gravy, mashed potatoes, pumpkin pie….or – something with just a little twist.


I have put a complete dinner menu for you here to offer a little helping hand, which at this time of the year, everyone can use.

Here is the menu list:

  • Garden Vegetable Soup
  • Thanksgiving Cabbage Salad
  • Honey Apple Turkey Breast
  • Roasted Vegetable Medley
  • Twice Baked Potatoes
  • Crescent Dinner Rolls
  • Sweet Potato Pie

So now all you have to do is read through the ingredients, print out the recipes, make your shopping list, get cooking and enjoy!

Garden Vegetable Soup

Garden Vegetable Soup
Garden Vegetable Soup


  • 1-1/2 teaspoons of minced garlic
  • 2 tablespoons of olive oil
  • ¼ cup of uncooked long grain rice
  • 2 cans (14 oz. each) of chicken broth
  • 1 cup of chopped sweet red pepper
  • 1 cup of chopped green pepper
  • ½ cup of thinly sliced carrots
  • 1 teaspoon of salt
  • ½ teaspoon of dried basil
  • ¼ teaspoon of dried rosemary, crushed
  • Dash of pepper
  • 2 medium zucchini, sliced
  • 6 plum tomatoes, chopped


  1. In a large saucepan, cook garlic in olive oil for about 1 minute. Stir in rice, cook and stir about 1 minute. Add the broth, peppers, carrots and seasonings.
  2. Bring to boil. Reduce heat and simmer for 15 -2 0 minutes or until rice is tender.
  3. Stir in zucchini and tomatoes, cook for another 3 minutes.
  4. Cool and transfer to containers – this soup may be frozen for up to 3 months.
  5. To serve immediately, cook 3-5 minutes longer or until zucchini is tender.

Thanksgiving Cabbage Salad

Thanksgiving Cabbage Salad
Thanksgiving Cabbage Salad


  • 2 medium apples, chopped
  • 1 tablespoon of lemon juice
  • 1 cup heavy whipping cream
  • 2 tablespoons of sugar
  • 2 tablespoons of cumin seeds
  • ½ teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1 tablespoon of red wine vinegar
  • 6 cups of shredded green cabbage
  • 2 cups of shredded red cabbage
  • 2/3 cups of dried cranberries


  1. In a small bowl, combine apples and lemon juice.
  2. In another bowl, combine the cream, sugar and cumin seeds, salt and pepper and gradually whisk in the vinegar.
  3. In a large bowl, combine green cabbage, red cabbage, cranberries and apples.
  4. Add dressing and gently toss to coat.
  5. Cover and refrigerate for at least 1 hour before serving.

Honey Apple Turkey Breast

Honey Apple Turkey Breast
Honey Apple Turkey Breast


  • ¾ cups of frozen apple juice, thawed
  • 1/3 cup of honey
  • 1 tablespoon of ground mustard
  • 1 bone-in turkey breast (6-7 lbs.)


  1. In a small saucepan, combine the apple juice concentrate, honey and mustard. Cook over low heat for about 3 minutes, until just blended, stirring occasionally.
  2. Remove skin from turkey breast if desired, place on a rack in a tin foil-lined shallow roasting pan. Pour honey mixture over turkey.
  3. Bake, uncovered at 325F for 2-2-1/2 hours or until thermometer reads 180F, basting with pan juices every 30 minutes. Cover loosely with foil if turkey browns too quickly.
  4. Cover and let stand for about 15 minutes before serving.

Roasted Vegetable Medley

Roasted Vegetable Medley
Roasted Vegetable Medley


  • 3 Yukon gold potatoes, cut into wedges
  • 2 medium sweet red peppers, cut into 1-inch pieces
  • 1 small butternut squash, peeled and cubed
  • 1 medium sweet potato, peeled and cubed
  • I medium red onion, quartered
  • 3 tablespoons of olive oil
  • 2 tablespoons of balsamic vinegar
  • 2 tablespoons of minced fresh rosemary or 2 tablespoons of dried rosemary, crushed
  • 1 tablespoon of minced fresh thyme or 1 teaspoon of dried thyme
  • 1 teaspoon of salt
  • ½ teaspoon of pepper


  1. In a large bowl, combine the potatoes, red peppers, squash, sweet potato and onion.
  2. In a small bowl, whisk the oil, vinegar and seasonings. Pour over vegetables and toss to coat.
  3. Transfer to two greased 15 x 10 x 1  inch baking pans.
  4. Bake, uncovered at 425F for 30-40 minutes or until tender, stirring occasionally.

Twice Baked Potatoes

Twice Baked Potatoes
Twice Baked Potatoes


  • 2 medium baking potatoes
  • 2 tablespoons of butter
  • ¼ cup of milk
  • 1 bacon strip, cooked and crumbled
  • 1 tablespoon of finely chopped onion
  • 1 tablespoon of minced chives
  • ¼ teaspoon of salt and a dash of pepper
  • ½ cup of shredded cheddar cheese, divided


  1. Bake potatoes at 375F for 1 hour or until tender.
  2. When cooled enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
  3. In a small bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1.3 cup of cheddar cheese.
  4. Place on a baking sheet and bake at 375F for 20 – 25 minutes or until cheese is melted.

Crescent Dinner Rolls

Crescent Dinner Rolls
Crescent Dinner Rolls


  • 5-1/2 – 6 cups of flour
  • ½ cup of sugar
  • 1 tablespoon of quick-rise yeast
  • 2 teaspoons of salt
  • 1 cup of milk
  • ½ cup of canola oil
  • 3 eggs
  • 2 tablespoons of butter, melted


  1. In a large bowl, combine 3 cups of flour, sugar, yeast and salt.
  2. In a small saucepan, heat milk and oil to about 120F.
  3. Add to dry ingredients, beat until just moistened.
  4. Add eggs, beat until smooth. Stir in the remaining flour to form a soft dough. (It will be a little sticky)
  5. Turn onto floured surface; kneed until smooth and elastic – about 6-8 minutes. Cover and let rest for about 10 minutes.
  6. Divide dough into thirds. Roll each portion into 12 inch circle, brush with butter. Cut each circle into 12 wedges.
  7. Roll up wedges from the wide end and place point down 2 inches apart on baking sheet, coated with cooking spray. Curve the ends to form crescent rolls. Cover and let rise until nearly double, about 30 minutes.
  8. Bake at 400F for 10-12 minutes or until golden brown.

Sweet Potato Pie

Sweet Potato Pie
Sweet Potato Pie


  • 1-2/3 cups of pie crust (or make your own)
  • ¼ cup of chopped pecans
  • 3-4 tablespoons of cold water
  • 3 eggs
  • 2 cans (15 oz. each) of sweet potatoes, drained
  • 1 can (141 can (14 oz.) of sweet condensed milk
  • 1-1/2 to 2 teaspoons of pumpkin pie spice
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of salt

Whipped topping and additional pecans for decorating the top


  1. In a small bowl, combine pie crust mix and pecans. Gradually add water, tossing with a fork until dough forms a ball.
  2. Roll out to fit 9-inch deep-dish pie plate. Transfer pastry to pie plate, flute edges and set aside.
  3. In a food processor, combine the eggs, sweet potatoes, milk, pumpkin pie spice, vanilla and salt. Blend until smooth. Pour into pastry.
  4. Bake at 425F for 15 minutes. Reduce heat to 350F, bake 30-35 minutes longer or until knife, inserted near the centre comes out clean.
  5. Cool on a wire rack.
  6. Garnish with whipped topping and pecans if desired.

Hope this information was helpful to you – please send me your comments, suggestions and experiences – your input is always welcomed and very much appreciated!


Hanna Trafford

Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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