AB’s Southern Thanksgiving Menu

A Southern Thanksgiving table needs a little richness, a little sweetness, something green, and plenty of good gravy. Start with the dishes your family looks forward to, then fill in the gaps with recipes that bring a different flavor or texture to the plate.

This menu brings together my turkey, dressing, sides, and desserts so you can build your own spread. Pick one main, a handful of sides, and a dessert you’re excited to serve. You don’t need to cook every recipe here to put a good meal on the table.

Start with this Southern Thanksgiving menu

For a classic starting point, put Cajun turkey breast, cornbread dressing, baked mac and cheese, collard greens, candied yams, cranberry sauce, and sweet potato pie on your list. Add gravy, then decide whether you really need another dish.

Use the recipe links below for the full ingredients and instructions. Each recipe has its own batch size; this collection is a menu builder, not a single recipe with one combined yield or cooking time.

Choose your Thanksgiving main

Cajun turkey breast

Cajun Roasted Turkey Breast brings a seasoned butter rub and a traditional turkey centerpiece without requiring a whole bird. Before you buy, check the actual size of the breast, whether it’s bone-in, and how much leftover meat you want. The recipe lists a broad size range, so its serving label alone isn’t enough to choose the right package.

Use a thermometer and confirm the thickest part reaches 165°F before removing the turkey from the heat. Don’t depend on an assumed temperature rise during resting. A SnG Food Thermometer is useful for the turkey and for reheating the sides.

Roast chicken

Garlic Herb Brined and Roasted Chicken is another way to put a golden roast at the center of the table. Choose it when your guests prefer chicken, and leave room in your schedule for the recipe’s brining step. Keep the bird refrigerated while it brines.

Glazed ham

Honey Glazed Ham is a sweet-savory alternative if you want to skip turkey, or an additional main for a bigger gathering. Read the ham’s package label and the full recipe before shopping; a whole holiday ham can mean a lot of leftovers. A High Heat Resistant Silicone Basting Brush helps spread the glaze without pouring it all into one spot.

Pick the dressing and your rich sides

Cornbread dressing

Cornbread Dressing with Roasted Chicken and Andouille Sausage brings chicken and andouille into the pan, giving you a substantial side with plenty of savory flavor. Plan this as one of the hearty parts of the meal, especially if you’re also serving macaroni or potatoes.

For a different take, choose Creole Cornbread Dressing. Its andouille and Creole seasoning make it a good match for a table that likes a little kick. Choose one dressing recipe rather than making both.

Southern baked mac and cheese

Southern Baked Mac and Cheese is the creamy, cheesy choice for this spread. The recipe allows assembly up to 24 hours ahead in the refrigerator, which can help with Thanksgiving morning prep. Save its oven space on your schedule before adding another casserole.

Candied yams

Southern Candied Yams bring sweetness to a plate full of savory turkey, dressing, and greens. If this is on your menu, think about whether you need another sweet side. A little contrast makes the whole plate more interesting.

Potatoes, if they’re a family favorite

Choose Steakhouse Mashed Potatoes when you want a soft landing for gravy. The garlic prep is a good job for AB’s Premium Garlic Press, especially when you’re already chopping for several dishes.

Prefer sliced potatoes in a creamy sauce? Try Creamy Scalloped Potatoes instead. Treat them as a swap for mashed potatoes or another rich side, rather than automatically adding a second potato dish.

Give the plate something green

Collard greens and potatoes

Southern Style Collard Greens and Potatoes Stew adds a hearty, spoonable greens dish to the spread. Because potatoes are already part of the recipe, you may decide you don’t need a separate potato side.

Two ways to serve green beans

Garlic Butter Creole Green Beans gives you a garlic-forward option. Green Beans and Bacon takes the menu in a smoky, slow-simmered direction. Pick the style your family likes and match it to the time and stovetop space you have.

Brussels sprouts or gumbo greens

Honey Balsamic Brussels Sprouts brings a tangy-sweet option to balance creamy sides. If your guests want a more substantial greens dish, Gumbo Collard Greens with Shrimp combines greens with seafood and smoky meats. Check with guests about shellfish before choosing that one, and give it the place of a major side rather than an extra afterthought.

Finish the savory spread

Traditional Cranberry Sauce adds a tart contrast to the richer dishes. It can be prepared up to three days ahead according to the recipe, then kept covered in the refrigerator until serving.

Make Ahead Turkey Gravy lets you plan gravy before the last-minute carving rush. Follow its method, refrigerate promptly in shallow containers, and reheat thoroughly when it’s time to eat.

If your menu has room for bread, add Soft and Fluffy Dinner Rolls. Read the entire method when you plan the day, including the dough’s rise time; don’t build your schedule from the headline time alone.

For guests who arrive before dinner, Million Dollar Deviled Eggs is an optional starter. Keep the platter chilled until serving, and bring out a small portion at a time if people will be grazing.

Choose one dessert, or two for a bigger table

Sweet Potato Pie with Three Topping Options is a natural finish for this menu. Choose the topping that fits your guests; check for nut allergies before selecting pecans.

Holiday Peach Cobbler Two Ways is the fruit-dessert option when you want to serve something by the spoonful. Million Dollar Pound Cake with Vanilla Butter Glaze is another choice if your family would rather end dinner with cake. Pick your favorite first, then add a second dessert only if the guest list calls for it.

Set up your kitchen before you start

These are optional products from my shop. Use the tools and seasonings you already own if they do the job.

A good Chef Knife earns its place when you’re chopping onions, celery, and vegetables for several recipes. Keep a separate board for raw poultry and wash tools before using them for ready-to-eat foods.

Make a cooking plan that fits your kitchen

1. Choose your dishes before making the shopping list. Combine overlapping ingredients, but keep the amounts from each original recipe beside its name so nothing gets missed.
2. Assign every hot dish an oven, burner, or other cooking spot. Write down temperatures, cooking steps, and any resting or rising time from the full recipes. Two dishes needing the same rack at different temperatures need separate time slots.
3. Move suitable work ahead. Make cranberry sauce in advance; assemble the mac and cheese within its stated 24-hour refrigerated window. Chop vegetables ahead and refrigerate them in covered containers.
4. Leave the final stretch for the main, reheating, and serving. A casserole coming from the refrigerator needs time to heat through. Check temperature instead of assuming the top tells you what’s happening in the center.

Keep the serving setup simple: a utensil for each dish, a clear place for carving, and containers ready for leftovers. If someone wants to help, give them one specific task, like setting out serving spoons or checking the drinks.

Keep dinner and leftovers safe

Follow FoodSafety.gov’s temperature chart: poultry, stuffing, casseroles, and reheated leftovers should reach 165°F. Ham requirements depend on whether it is raw or fully cooked and how it was packaged, so check the label and chart.

Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food in shallow containers within two hours, or within one hour above 90°F. Don’t leave a large pot on the counter to cool completely. See these safe-handling steps.

Southern Thanksgiving menu questions

Do I need turkey and ham?

One main can be plenty of work for one kitchen. Add a second only when your guest count, preferences, and checked recipe quantities support it. A second main should solve a need, not create an oven problem.

How many sides should I choose?

Start with dressing, one creamy or starchy side, one green vegetable, and a sweet or tart accent. Add another family favorite if you have room in the plan. This is a starting framework, not a promise about portions.

Can I use these dishes for a potluck?

Yes. Assign a specific recipe and ask the person bringing it whether it will arrive hot, cold, or needing oven space. Check ingredient allergies and arrange safe transport and holding before the day of the meal.

Save your Southern Thanksgiving menu

Save this menu and circle the dishes you actually plan to make. A thoughtful spread starts with a few good choices, and those choices are a lot easier to cook when the plan is already on paper.