Our Thanksgiving Menu

To us, the world of food is a show, is entertainment, is art – food embodies everything. It’s for that reason that Thanksgiving is inherently our favorite holiday. It’s our biggest and best day: Simply put, Thanksgiving is the TNP equivalent of a movie premiere, a gallery opening, a night at the theatre. A whole day dedicated to pie baking, endless celebration of food and eating, and sitting down with our friends and family – what’s not to love?

Good food, much like good content, is something you’ll want to come back to time and time again. But that doesn’t mean you can’t flip the script once in a while. That’s why this year, we’re honoring both the classic and timeless recipes, i.e. cranberry sauce and green bean casserole, and introducing some new fan favorites in a walk-on role. You’ll find our menu below, Potatoheads, and we hope you enjoy this turkey day as much as we do…

Pumpkin Dip

1 cup Ricotta Cheese

1/2 cup Pumpkin Puree, canned

1 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

1 tablespoon Truffle Honey, plus more for drizzling

1 teaspoon Rosemary, minced, plus more for garnish


Stir all ingredients together well. Transfer to a serving dish and drizzle with truffle honey and sprinkle with rosemary.

Dip can be made ahead and stored in the refrigerator. When ready to serve, garnish with truffle honey and rosemary.

Rosemary Crackers

1 1/2 cups All Purpose Flour

1 1/2 cups Whole Wheat Flour

1/4 cup Rosemary, minced

1 tablespoon fresh Thyme leaves

2 teaspoons Kosher Salt

1 teaspoons Sugar

1/4 cup Coconut Oil, melted

1 cup cold Water

Sea Salt, for sprinkling

Cracked Black Pepper, for sprinkling


Preheat oven to 450 degrees Fahrenheit. Prepare a baking sheet by lining with parchment paper.

In a large mixing bowl, combine all dry ingredients. Stir to mix well. Mix in the coconut oil and the water until the dough comes together completely. The dough will be slightly sticky. Place the dough onto a lightly floured surface. Roll the dough into a square until it is 1/8” thick. Using a sharp knife or a pizza cutter cut 1” wide strips into the dough lengthwise. Next, cut 1 1/2” strips widthwise to make the crackers. Transfer the crackers onto the baking sheet. Poke each cracker a few times with a fork to prevent rising in the oven. Sprinkle with sea salt. Bake for 8-9 minutes on the lowest rack in the oven. Transfer to a wire rack to cool. Store in an air-tight container until ready to serve.


One 12-pound heritage turkey

2 T Olive oil

Sea salt and fresh pepper, to taste

1 orange, halved

1 lemon, halved

1 head garlic, halved

1 cinnamon stick

1 T black peppercorns

1 T anise seeds

1 T coriander

1 T juniper berries

2 T sweet butter, preferably organic


Preheat the oven to 450 degrees, on convection, if available.

Prepare a sink big enough for the bird. Fill with hot water and 2 teaspoons salt. Wash the bird in hot water, pat dry, and let dry at room temperature.

Add 1 tablespoon olive oil to a roasting pan. Sprinkle with a liberal amount of sea salt and fresh pepper. Lay the bird on top. Liberally season with sea salt and fresh pepper. Sprinkle with the remaining olive oil. Place the remaining ingredients inside the turkey’s cavity.

Place in the oven, and roast for about 8-10 minutes per pound. You will need to baste every 20 minutes. Spin the turkey around every 20 minutes to help brown evenly.

Remove from the oven and let rest for 1 hour, covered with aluminum foil.


1 orange

3 cups fresh cranberries

1 medium apple (a sweeter variety such as Gala or Fuji)

1 celery stalk, cut into 1-inch pieces

½ cup shelled walnuts

¾ cup sugar

1 tablespoon orange liqueur


Grate the zest from the whole orange and set aside. Cut off any remaining pith from the orange. Cut the orange into chunks.

In a food processor, combine cranberries, orange chunks, orange zest, apple, and celery and process until finely chopped. Be careful not to process too long because mixture will become mushy. Add the walnuts and pulse until chopped. Stir in the sugar and orange liqueur. Refrigerate unit serving time.


2 tablespoons Butter, unsalted

1/2 White Onion, small dice

2 cloves Garlic, minced

1 teaspoon Worcestershire Sauce

1/4 cup dry White Wine

12 ounces Greek Yogurt

1/3 cup Milk

1 1/2 teaspoon Kosher Salt

1/2 teaspoon Ground Black Pepper

1 bunch Tuscan Kale, washed and torn into bite size pieces

1 pound French Green Beens, blanched and drained

1/4 cup Slivered Almonds


Preheat oven to 375 degrees Fahrenheit. Grease a baking dish.

In a large skillet, melt the butter over medium heat. Add onions and garlic, sweat for 5-7 minutes. Stir in kale. Sauté for 5 minutes until kale begins to wilt. Add Worcestershire sauce and white wine. Continue to sauté until white wine has reduced by half. Stir in the greek yogurt and milk. Add the green beans to the skillet, stir to mix well. Season with salt and pepper. Simmer until the the milk has thickened, about 5 minutes.  Transfer the mixture to the prepared baking dish.

Bake for 25-30 minutes until bubbly. Garnish with slivered almonds.


3 large Sweet Potatoes, rinsed and cut into 1/2 inch pieces

1 pound of Baby Yellow Dutch Potatoes, rinsed and quartered

3 tablespoons Sage, minced, plus more for garnish

2 1/2 tablespoons Olive Oil

1 tablespoon Maple Syrup

3 tablespoons Aged Balsamic Vinegar

2 1/2 teaspoons Kosher Salt

1/2 teaspoon ground Black Pepper


Preheat oven to 375 degrees Fahrenheit.

In one mixing bowl, toss together 1 1/2 tablespoons olive oil with minced sage and baby potatoes. Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Transfer to a small baking dish.

In another mixing bowl, stir together 1 tablespoon olive oil, maple syrup, 1 teaspoon Kosher Salt, and aged balsamic vinegar. Toss with the sweet potatoes to coat. Transfer to a separate small baking dish.

Roast the potatoes side by side in the oven for 35-40 minutes until fork tender. Remove from the oven. Combine the potatoes on one serving dish so that they are evenly mixed. Garnish with sage.



2 cups All-Purpose Flour

1/2 cup Pastry Flour

3 tablespoons Sugar

1 teaspoon Salt

1/2 teaspoon Baking Powder

3/4 cup Butter, unsalted, cold and cut into cubes

4 tablespoons Ice Water


1/2 cup Sugar

1/2 cup packed Brown Sugar

1/3 cup Unsalted Butter, melted

3 tablespoons All-Purpose Flour

1 teaspoon Vanilla Extract

1 teaspoon ground Cinnamon

1/4 teaspoon ground Ginger

1/4 teaspoon ground Nutmeg

1 tablespoon Lemon juice

8 Granny Smith Apples, peeled and sliced

1 Egg

Sugar, for sprinkling


Preheat oven to 375 degrees Fahrenheit.

Add all dry ingredients for the dough in a bowl. Using a pastry cutter, cut the very cold butter into the dry ingredients. There should be pieces the size of peas left in the flour. 1 tablespoon at a time, stir in the cold water. Stir the dough until it comes together as a shaggy mess. Knead a few times and form a disc. Wrap with plastic wrap and chill for a few hours to overnight.

When the dough has chilled, place it onto a lightly floured surface. For miniature pies, divide the dough into 8 pieces. Roll each piece to 1/4″ thick and place in a greased pie pan. Chill the dough-lined pans until filling is ready.

In a bowl, stir together all ingredients except the apples. When combined, toss in the apples. Make sure the apple slices are evenly coated with the mixture. Place a heaping mound of apples in each pie pan. Roll out excess dough pieces and form a lattice top or a regular top.

Whisk together the egg and 1 teaspoon cold water. Brush the outside of the dough with the egg and sprinkled with sugar.

Bake for 35-40 minutes until crust is completely cooked and golden brown. Let cool slightly on a wire rack before serving.


2 cups Apple Cider, store-bought or homemade

1 cup Bourbon

2 whole Cinnamon Sticks

1 whole Clove

1 whole Star Anise

1/2 teaspoon Allspice

1/2 teaspoon ground Ginger


Combine all ingredients except the Bourbon in a medium sauce pot. Bring to a rolling simmer and turn off the heat.  Strain out the solids and return to the liquid to the pot. Add the bourbon.  Stir well and keep warm to serve.


12 ounces Cranberry Juice

12 ounces Pear Juice

2 Cinnamon Sticks

1 Star Anise pod

1 teaspoon Ground Ginger

5 1/2 ounces Bourbon


In a medium pot combine cranberry juice, pear juice, cinnamon sticks, star anise pod, and ground ginger. Bring to a gentle simmer. Simmer for 5 minutes and remove from heat. Stir in the bourbon.

This cocktail can be served warm or shaken with ice to serve cold.

9 thoughts on “Our Thanksgiving Menu

  1. Thanksgiving menus are usually so elaborate but these seem more attainable, with only essential and accessible ingredients. Thank you, we’re all a little desperate around this time. We all want it to be just right.

  2. I can’t believe you published a picture of a BURNT apple pie!
    I would be hesitant to even serve to guests – let alone publish a picture online! This is first time I’ve seen your site – and I have to say – I am NOT impressed! Sorry!
    Next time, bake another pie before publishing. Just sayin’

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