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Rustic Thanksgiving feast

Forget formality, celebrate food, family and friends with a rustic, homegrown Thanksgiving feast as beautiful as it is delicious.
Thanksgiving dinner plate Rustic Thanksgiving dinner for 10.
Photo, Sian Richards.

This weekend, forget formality; celebrate food, family and friends with a rustic, homegrown Thanksgiving feast as beautiful as it is delicious. From a juicy, golden bird to rest of the big hits – mash, vegetables and stuffing – we've got you covered!

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Honey and herb turkey Honey and herb turkey. (Photo, Sian Richards.)

Main
Honey and herb turkey Honey, sage and sherry come together in this sweet and fragrant holiday favourite.

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Thanksgiving side dishes Thanksgiving side dishes. (Photo, Sian Richards.)
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Apple crumble pie with vanilla custard. (Photo, Sian Richards.) Apple crumble pie with vanilla custard. (Photo, Sian Richards.)
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Dessert
Apple crumble with vanilla custard Serve a la mode, or try drizzling it with our favourite crumble topping: homemade custard.

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Thanksgiving dinner game plan

The night before:

6:00 pm: Preheat oven to 375F. Prep and bake apple pie. 6:35 pm: Make vanilla custard. Refrigerate overnight. 7:45 pm: Cover cooled apple pie with plastic wrap. Keep at room temperature overnight.

Thanksgiving day:

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1:05 pm: Preheat oven to 350F. Make chestnut and sausage stuffing. Cover with foil and set aside. 2:05 pm: Prep turkey and roast in 325F oven. 2:35 pm: Make creamed kale. Transfer to a baking dish and cover with foil. 3:35 pm: Boil and mash parsnips and potatoes. Transfer to a baking dish and cover with foil. 5:10 pm: Peel and trim carrots. 5:35 pm: Transfer turkey to a cutting board and tent with foil. Reheat chestnut and sausage stuffing and creamed kale in oven. Boil a large pot of water. 5:45 pm: Reheat parsnip-potato mash in oven. Boil carrots, drain and glaze. 5:55 pm: Make gravy. 6:00 pm: Carve the turkey, pour the wine and dinner is served!

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