A Very French Thanksgiving: Complete Menu and Timeline

A French-Inspired Thanksgiving Menu (That’s Elegant and Easy)

Every year, I look forward to Thanksgiving—not just for the meal itself, but for the planning, the coziness, the coming together around a table full of food made with love. And this year, I’m taking inspiration from one of my favorite cuisines: French country cooking. Not the “tiny portions and white tablecloths” kind—I'm talking rustic, herby, cozy-without-being-heavy, and just refined enough to feel special.

This menu is designed to be very doable. No complicated techniques, no day-long stovetop projects, no stress. Just beautiful flavors layered simply, like the French do best.

So pour yourself something sparkling, light a candle, and let’s build a Thanksgiving that feels warm, elegant, and truly joyful.

🥂 Drinks to Welcome Your Guests

Sparkling Pear & Thyme Refresher (Mocktail)

Fresh, bright, and not too sweet — the perfect welcome drink.

Serves 4–6

Ingredients

• 2 cups pear juice

• 1 tablespoon fresh lemon juice

• 4–6 sprigs fresh thyme

• Sparkling water

• Ice

Instructions

1. Lightly crush 2 thyme sprigs and stir into the pear juice with lemon.

2. Fill glasses with ice, pour in pear mixture, top with sparkling water.

3. Garnish with fresh thyme sprigs.

French 75 with Honey-Lemon Twist (Signature Cocktail)

A classic French cocktail—festive without being fussy. I love a good French 75. It's crisp, simple, and delicious.

Serves 4

Ingredients

• 6 oz gin

• 3 oz fresh lemon juice

• 2 oz honey (warmed slightly to loosen)

• 1 bottle chilled Champagne or dry sparkling wine

Instructions

1. Combine gin, lemon juice, and honey in a shaker with ice.

2. Shake, strain into champagne flutes or coupes.

3. Top with sparkling wine and garnish with a twist of lemon.

🫒 Appetizers (Hot & Cold)

These are intentionally simple — they can be prepared ahead or finished quickly as guests arrive. Getting everything together for this big meal takes enough work. The appetizer should be simple for you to put together and easy for guests to enjoy.

Provençal Warm Olives & Almonds

Warm olives and almonds with olive oil, orange zest, and a pinch of red pepper flakes. Serve in a pretty bowl. That’s it.

It looks intentional and tastes amazing. You can always go the extra mile and create an entire charcuterie board. But some beautiful fresh olives and almonds make for a simple snack to have guests enjoy during cocktail hour.

Smoked Salmon + Crème Fraîche Crostini

Makes ~24 crostini

This one is elegant but effortless — the kind of appetizer that always disappears first. The key is to toast the bread just enough so it stays crisp under the silky crème fraîche.

Ingredients

• 1 baguette, sliced into ½-inch slices

• Olive oil (for brushing)

• 1 cup crème fraîche (or sub: sour cream + squeeze of lemon)

• 4–6 oz smoked salmon, cut into small pieces

• 2 tablespoons finely chopped fresh chives

• Freshly ground black pepper

• Lemon zest (optional, but lovely)

Instructions

1. Toast the baguette
   Preheat oven to 375°F.
   Arrange baguette slices on a baking sheet and brush lightly with olive oil.
   Bake 8–10 minutes, until lightly golden at the edges. Cool.

2. Assemble
   Spread each toast with a small spoonful of crème fraîche.
   Top with a piece of smoked salmon.

3. Finish
   Sprinkle with chives and black pepper. Add a whisper of lemon zest if desired.

Serve immediately — or assemble the bases and top with salmon just before serving.

Make-Ahead Tip: Toast baguette slices up to two days in advance — store in an airtight container once fully cooled.

Mini Gruyère Gougères (Cheese Puffs)

These are shockingly simple choux pastry mixed with grated Gruyère. Bake until puffed, golden, and deeply aromatic. They keep in the freezer beautifully — bake from frozen while guests walk in the door. You can also find these at the grocery store in the frozen aisle from time to time or something very similiar.

Makes ~24–30 mini gougères

These little puffs are light, savory, warm, and deeply comforting. They bake up beautifully and freeze perfectly, so you can make them in advance and reheat when guests arrive. They’re one of my most reliable “everyone-will-think-you’re-a-magician” appetizers.

Ingredients

• ½ cup (1 stick/113g) unsalted butter

• 1 cup water

• 1 teaspoon kosher salt

• 1 cup all-purpose flour

• 4 large eggs, room temperature

• 1 cup grated Gruyère cheese (finely grated is best)

• ¼ teaspoon black pepper

• Pinch freshly grated nutmeg (optional but lovely)

• Flaky salt for finishing (optional)

Instructions

1. Heat the oven

Preheat to 400°F (200°C).
Line two baking sheets with parchment or silicone baking mats.

2. Make the dough base (choux)

In a medium saucepan, combine:

• Butter

• Water

• Salt
  Heat over medium until the butter melts and the mixture just comes to a boil.

Add the flour all at once, and stir with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan — about 1 minute.

3. Cool slightly

Remove from heat and let sit 3 minutes (so the eggs don’t scramble).

4. Beat in the eggs

Add the eggs one at a time, stirring vigorously after each until fully incorporated before adding the next.
(This takes a little muscle — but it will come together.)

The dough should look smooth, glossy, and pipe-able/spoon-able.

5. Add cheese + seasoning

Stir in:

• Gruyère

• Black pepper

• Nutmeg (if using)

The dough will look lusciously cheesy — this is correct.

6. Form the puffs

Using 2 spoons or a small cookie scoop, place tablespoon-sized mounds of dough onto prepared baking sheets, spaced about 1–2 inches apart.

For extra shine: dip your finger in water and gently smooth the tops.

Sprinkle with a pinch of flaky salt, if desired.

7. Bake

Bake 18–22 minutes, until puffed, golden, and hollow-sounding when tapped.
Do not open the oven early — they need steady heat to puff.

Serve warm.

Hosting Tips

To Make Ahead (Highly Recommended!)

• Form dough mounds on a parchment-lined tray.

• Freeze unbaked until solid.

• Transfer to a freezer bag, label, and store up to 1 month.

To bake from frozen:
Bake at 400°F for 20–25 minutes (no need to thaw).

To Rewarm Already-Baked Gougères

Warm in a 325°F oven for 5–8 minutes.
They crisp back up beautifully.

Flavor Variations (Optional Fun)

• Gruyère + Chives → Add 2 tbsp finely chopped chives.

• Comté or Emmental → Use instead of Gruyère if easier to find.

• Black Truffle Salt → A tiny sprinkle on top is dreamy.

Caramelized Onion & Goat Cheese Tart Bites

Makes 24–30 bites (depending on pastry cut size)

These little bites are warm, savory, and deeply comforting — a perfect nod to French bistro flavors. Store-bought puff pastry makes them feel effortless.

Ingredients

• 1 large sheet puff pastry, thawed in fridge

• 2 large yellow onions, thinly sliced

• 2 tablespoons butter

• Pinch of salt

• 4–6 oz goat cheese, crumbled

• Fresh thyme leaves

• Black pepper

• Optional: drizzle of honey or fig jam for serving

Instructions

1. Caramelize the onions (can be done days ahead)

In a skillet over medium heat, melt butter.
Add onions + a pinch of salt.
Cook slowly (20–30 min), stirring occasionally, until deep golden and soft.
Let cool.

2. Prepare the pastry

Preheat oven to 400°F.
Unroll puff pastry onto a lightly floured surface.
Cut into 1.5–2 inch squares and transfer to a parchment-lined baking sheet.

3. Top + season

Place a small spoonful of caramelized onion on each square.
Add a few crumbles of goat cheese.
Sprinkle with fresh thyme and a twist of black pepper.

4. Bake

Bake 12–14 minutes, until pastry is puffed and golden around the edges.

Let cool slightly on the baking sheet.
Optional: drizzle with the tiniest ribbon of honey — it complements the tangy goat cheese beautifully.

Make-Ahead Notes

• Onions: make up to 4 days in advance, store airtight in fridge.

• Unbaked assembled tarts: assemble earlier in the day, keep on sheet tray in the fridge, then bake right before guests arrive.

• Freezer option: Freeze unbaked tarts, bake from frozen at 400°F for 14–17 minutes.

🥗 A Simple, Beautiful Salad

Baby Greens with Dijon-Shallot Vinaigrette

A whisper of French bistro charm. Create this simple vinaigrette and top it over your favorite greens for a crisp contrast to more of the decadent dishes.

Vinaigrette

• 1 finely minced shallot

• 1 tsp Dijon

• 1 Tbsp red wine vinegar

• 3 Tbsp olive oil

• Pinch salt + pepper

Toss with baby greens and sprinkle with toasted walnuts.

🦃 The Main Event

Herb-Roasted Turkey with White Wine–Shallot Pan Sauce

Think crisp skin, tender meat, and a gravy that’s silky and elegant instead of heavy.

Rub your turkey generously with:

• Softened butter

• Salt + pepper

• Chopped rosemary + thyme

• A touch of garlic

Roast as usual. Be sure to calculate the amount of time based on the weight of your turkey. Give yourself plenty of time for this as your turkey will also need to rest for at least 30 minutes before carving. If your turkey is frozen be sure to start thawing your turkey out well in advance of the big day.

Pan Sauce
Simmer drippings with:

• A splash of dry white wine

• 1 minced shallot

• A little broth

🥦 Sides With Soul

Ratatouille Gratin (Vegetarian Main-Worthy)

Layer thin slices of eggplant, zucchini, tomatoes, and onion.
Drizzle olive oil → sprinkle garlic, thyme, salt.
Top with parmesan + breadcrumbs.
Bake at 375°F for 45–60 min.

It emerges bubbling, colorful, fragrant — and hearty enough for anyone skipping turkey. I make this dish very often, especially during the end of summer when these vegetables are at their peak at the farmer's market and in my little garden. It's a wonderfully elegant looking dish and creates a beautiful addition to your holiday table.

Garlic Butter Haricots Verts with Almonds

Blanch slim green beans, then toss with butter, garlic, lemon zest, and toasted almonds.
Bright, fragrant, no fuss. You've got enough to deal with, this side basically makes itself and provides a lovely lemony contrast to the meal.

🥔 Starch

Pommes Purée (Silky French Mashed Potatoes)

Serves 6–8

Pommes purée are what happens when mashed potatoes grow up and move to Paris. They’re smooth, velvety, buttery, and utterly luxurious — without being heavy or gluey. The key technique is mashing gently and incorporating warm butter and cream.

Ingredient Philosophy:
We’re not shy with butter here. French potato purée is traditionally about 1 part butter to 2 parts potato by weight — this recipe lands in a balanced (but still very luxurious) middle ground.

Ingredients

• 4 lbs Yukon Gold potatoes (these give the creamiest texture)

• 1 stick (½ cup / 113g) unsalted butter, cut into small pieces

• 1 cup heavy cream

• ½ cup whole milk (or use more cream — up to you)

• 2 teaspoons kosher salt, divided

• Freshly ground black pepper

• (Optional but recommended): 1–2 cloves garlic, smashed

• (Optional finish): Small knob of cold butter for serving

Equipment Notes

To keep these silky, avoid a food processor (it makes potatoes gluey).

Best tools (in order of preference):

1. Potato ricer (ideal)

2. Food mill (also great)

3. Hand masher (works fine — keep it gentle. This is what I use and they turn out beautifully)

Instructions

1. Prep the potatoes

Peel potatoes and cut into evenly sized chunks (about golf-ball size).
Place them in a large pot and cover with cold water by at least 1 inch.

Add:

• 1 teaspoon salt

• The smashed garlic (if using)

Starting in cold water ensures even cooking and prevents the outside from becoming mushy before the inside is tender.

2. Cook

Bring to a gentle boil and simmer 15–20 minutes, or until the potatoes are very tender when pierced with a knife.

Drain well.

Then — very important — return the potatoes to the warm, empty pot over low heat for 1–2 minutes to evaporate excess moisture.
(This step is key for silky texture.)

3. Heat the dairy

While potatoes cook, warm the cream + milk in a small saucepan until just steaming.
Keep warm on low.

Warm dairy absorbs into potatoes smoothly — cold dairy makes them grainy.

4. Mash / Rice

Pass potatoes (and garlic if used) through a ricer back into the pot, or mash gently with a masher.

5. Add butter first

While potatoes are still hot, add the butter pieces and fold in gently with a spatula.

Wait until butter is fully absorbed before adding cream.

6. Add warm cream mixture

Pour in about ⅓ at a time, folding after each addition until the potatoes reach your ideal creaminess.

Taste and season with:

• Remaining 1 teaspoon salt

• Black pepper to taste

7. Serve

Transfer to a warm serving bowl.
If you’d like a restaurant-level finish:
Place a small cold pat of butter on top to slowly melt like silk.

Texture Adjustments

• For looser, restaurant-style pommes purée → add more warm cream.

• For thicker → hold back some cream & fold less.

Make Ahead & Reheat Notes

Pommes purée reheat shockingly well.

To hold for up to 2 hours:
Place in a warm slow cooker on Low, stir occasionally.

To reheat later:
Warm gently in a pot with:

• a splash of warm cream

• a tablespoon of butter
  Stir slowly to restore silkiness.

🍞 Bread

Warm Rosemary Milk Dinner Rolls

Use your favorite soft dinner roll recipe (or frozen roll dough — trust me, no shame).
Brush with melted butter, chopped rosemary, and a sprinkle of flaky salt before baking.
They smell like a bakery and taste like you really tried.

🍎 Dessert

Maple Brown Butter Apple Tart

Serves 6–8

This tart is the definition of effortless impressive. Thinly sliced apples are fanned over buttery puff pastry, brushed with nutty brown butter and maple syrup, and baked until golden and caramel-fragrant. It looks elegant, but takes less than 20 minutes of hands-on time.

Ingredients

• 1 sheet puff pastry, thawed in the refrigerator

• 4 medium apples (Honeycrisp, Pink Lady, or Gala are ideal)

• 4 tablespoons unsalted butter

• 3 tablespoons maple syrup

• 1 teaspoon vanilla extract

• Pinch of salt

• 1 tablespoon granulated sugar (optional, for sprinkling)

• To serve: Whipped cream or vanilla ice cream

Instructions

1. Prepare the puff pastry

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.

Unroll or unfold the puff pastry sheet and place it on the baking sheet.
If it has cracks, simply press them back together.

Use a paring knife to lightly score a ½-inch border around the edge — just enough to outline a frame, not cut through.
This helps it puff up evenly and look like a bakery tart.

2. Slice the apples

Peel the apples (optional — peeling makes the texture softer; leaving peel gives more color).
Core and slice into very thin slices (⅛–¼ inch).

Arrange the apple slices in overlapping rows or a gentle fan pattern inside the border.
Don’t worry about perfection — rustic looks chic here.

3. Make the brown butter maple glaze

In a small saucepan, melt the butter over medium heat.
Continue cooking, swirling occasionally, until the butter turns golden and smells nutty — about 3–4 minutes.

Remove from heat and stir in:

• Maple syrup

• Vanilla

• Pinch of salt

You’ll want to take a moment to inhale — it smells unreal.

4. Brush & bake

Brush the apples generously with the brown butter mixture, letting some drip between the slices.
If you’d like a touch of sparkle, sprinkle the top with granulated sugar.

Bake 30–35 minutes, until:

• The pastry is puffed and deeply golden

• The apples are tender and slightly caramelized

5. Serve

Let the tart cool for 10–15 minutes — just enough to set the juices.

Serve warm with:

• Softly whipped cream (my recommendation)

• Or vanilla ice cream

• Or nothing at all — it’s truly lovely on its own

Make-Ahead Notes

• Brown butter sauce can be made up to 3 days ahead; refrigerate and gently rewarm.

• Slice apples up to 4 hours in advance and store in cold water with a squeeze of lemon.

• Tart is best baked day-of, but leftovers reheat nicely in the oven at 325°F.

💛 Final Thoughts

This menu is meant to feel like a warm hug and a deep exhale. It’s beautiful, seasonal, and completely manageable. Prep what you can ahead, pour yourself a sparkling pear refresher, and let the meal unfold naturally. The holidays are meant to be a time where we connect with out loved ones. Hopefully this helps take some of the stress out of hosting so you can enjoy all the holiday has to offer with your loved ones. Make what you can ahead of time, don't be afraid to ask for help, and remember it doesn't have to be perfect to be enjoyed.

You can host with grace and confidence — and you deserve to enjoy it just as much as your guests do.