At the Table

A Thanksgiving to Remember

Planning for the Big Feast

Smoked or spiraled, we’ve got the recipes to make your turkey the star of the show. Our full menu includes a collection of sides, desserts, and cocktails, too.

TURKEY TWO WAYS

Whether you’re preparing for a classic feast or shaking things up with new ideas, we’ve got you covered with turkey done two ways: covered in rub and smoked or boneless and stuffed.

Photo by Andrew Cebulka

Boneless Stuffed Turkey Breast

IT’S ALL ABOUT THE SIDES

Whichever you choose, there are also plenty of sides, including cornbread dressing, bourbon gravy, and a bright and savory salad.

Photo by Fred + Elliott Photography

Cornbread Oyster Dressing

 

Photo by Andrew Cebulka

Bourbon Gravy

 

Photo by Jennifer Hitchcock

Apple, Radish, and Brussels Sprouts Salad 

SAVE ROOM FOR DESSERT

Photo by Andrew Kornylak

Buttermilk Cranberry Pie

Find more recipes in this month’s issue, available on stands or with a digital subscription here, including:

Smoked Turkey

Not Your Mamma’s Green Bean Casserole 

Macaroni and Cheese 

Cranberry Sauce with Golden Raisins 

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