Happy Thanksgiving

Best Kroger Thanksgiving Meal

Kroger Thanksgiving Meal

There’s a reason certain traditional Thanksgiving dinner dishes show up year after year – they’re delicious! After all, what would your holiday feast be without cranberry sauce, green beans or turkey? This year, let us help you plan your Thanksgiving dinner menu with some classic flavors the whole family knows and loves. From the best Thanksgiving sides to the most iconic desserts, we’ve got tips, tricks and recipes to help you organize your traditional holiday spread.

Thanksgiving Cocktails

Liven the party with fall-inspired libations. Stick with drinks that complement the meal, like cranberry mules or apple cider bourbon cocktails for the adults, and cranberry citrus punch for the kids. Whether served before, during or after the big feast, toast the holiday with a drink (or two!) that flaunt the season’s best flavors.

Thanksgiving Appetizers

Before the turkey is served, you might want to offer guests some tasty Thanksgiving appetizers to nibble on. A turkey tail cheese board or cheesy onion bread are great ways to tide guests over till the main course, and everyone will love snacking on some of their favorite traditional flavors before the meal begins.

Thanksgiving Side Dishes

Even though the turkey is the star of the show, we all know the side dishes have their own very special place at the table. We recommend you offer guests two plates this year, one for the bird and the other solely for delicious Thanksgiving dinner sides such as roasted-garlic mashed potatoes, candied sweet potatoes and cranberry orange relish.

Though you can get creative with your side dishes, you’ll want to make sure you remember the most iconic side of them all: stuffing! Whether you’re whipping up your family’s classic recipe, using a boxed mix or trying this easy turkey stuffing, it’s a must-have for any Thanksgiving spread.

Thanksgiving Turkey

Let’s talk turkey. Figure that you’ll want about 1 pound to 1½ pounds of turkey per guest. If you’re only cooking for 2 or 3 people, consider a turkey breast rather than a whole bird. Next, decide whether a fresh or frozen turkey makes more sense for your prep.

Once you know how much meat you need, it’s time to get cooking. For your convenience, we have lots of delicious yet easy turkey recipes to choose from, such as roasted turkey breast, easy roast turkey breast, stuffed turkey and more. If prepping Thanksgiving’s most iconic dish feels daunting, check out these helpful turkey tips.

Thanksgiving Dessert

Remember to save room for something sweet, because no Thanksgiving dinner is complete without a tasty treat to end the night. If tradition is what you’re after, you can’t go wrong with a classic pumpkin, apple or pecan pie, but if you need Thanksgiving dessert ideas for guests who don’t have their eye on the pie, try an apple cake with creamy frosting or candy-covered caramel apples.

Ready to put together your holiday spread? In addition to the recipes features above, we’ve handpicked a few more dishes and drinks to add to your traditional Thanksgiving menu.

Thanksgiving Mulled Wine

“Fall-ify” your wine with the sweet flavors of cinnamon, brown sugar and vanilla bean.

Prep: 10 minutes

Total: 1 hour, 10 minutes

Serves: 5


  • 1 bottle (750 ml) red wine
  • 1 cup water
  • 1 cup brown sugar
  • 2 cinnamon sticks
  • 1 orange, sliced
  • 1 lemon, sliced
  • 6 whole cloves
  • ½ vanilla bean, sliced in half
  • 1 whole star anise
  • Orange, for garnish


  1. In large saucepan over medium-low heat, combine wine, water, brown sugar, cinnamon sticks, orange slices, lemon slices, cloves, vanilla bean and star anise.
  2. Let mixture sit at low simmer 60 minutes, then strain into carafe. Serve warm with a fresh slice of orange and lemon.

Better-for-You Green Bean Casserole

This is a lighter take on the classic holiday side. Frozen, cut green beans make prep time a breeze!

Prep: 15 minutes

Total: 50 minutes

Serves: 6


  • 1 Tbsp. olive oil
  • ½ cup onion, chopped
  • 1 package (8 oz.) sliced mushrooms
  • 1 clove garlic, minced
  • 1 can (10.5 oz.) Kroger Brand 98% Fat Free Cream of Mushroom Soup
  • ½ cup 1% milk
  • ¼ tsp. salt
  • ⅛ tsp. black pepper
  • 2 tsp. reduced sodium soy sauce
  • 2 packages (10 oz.) cut frozen green beans, cooked according to package directions
  • ¼ cup French’s® Crispy Fried Onions, crushed
  • ½ cup toasted, slivered almonds


  1. Preheat oven to 350°F.
  2. In large skillet over medium-high heat, heat oil. Sauté onions and mushrooms 4 minutes or until onions are softened and mushrooms have released their liquid. Add garlic; continue cooking 1 minute. Remove from heat.
  3. In large bowl, combine soup, milk, salt, pepper and soy sauce. Stir in onion mixture and green beans to combine. Transfer to 11”x7” baking dish.
  4. Bake 30 minutes or until bubbling and heated through. Top evenly with fried onions and almonds; continue baking 5 minutes or until onions are golden.

Maple-Honey Roasted Vegetables

Roasting brings out the natural sweetness of vegetables, which is complemented with maple syrup and honey.

Prep: 20 minutes

Total: 35 minutes

Serves: 8


  • 1 lb. thin carrots, peeled
  • 8 oz. shallots, peeled and quartered
  • 2 Tbsp. extra-virgin olive oil, divided
  • 1 lb. asparagus spears, trimmed
  • 3 Tbsp. real maple syrup
  • 1 Tbsp. honey
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. butter
  • 1 tsp. salt
  • 1 Tbsp. fresh thyme leaves


  1. Preheat oven to 425°F. Halve (lengthwise) any carrots 1″ thick or thicker. Place carrots and shallots in single layer on 15″x10″ baking pan with sides; drizzle with 1 tablespoon oil.
  2. Roast 10 minutes, shaking pan and turning once. Add asparagus; drizzle with remaining oil. Continue roasting 10 minutes.
  3. Meanwhile, in small saucepan, combine syrup, honey, vinegar, butter and salt. Cook over medium heat until mixture boils; boil 2 minutes. Pour over roasted vegetables. Sprinkle with thyme.

Vegetarian Mushroom Stuffing

This stuffing recipe doesn’t miss a beat…even without the meat! We use 3 varieties of mushrooms for tasty texture and loads of flavor.

Prep: 30 minutes

Total: 1 hour

Serves: 10


  • 18 oz. ciabatta rolls, cut into 1” cubes
  • 3 Tbsp. butter
  • 4 oz. baby bella mushrooms, roughly chopped
  • 4 oz. white button mushrooms, roughly chopped
  • 4 oz. shiitake mushroom caps, roughly chopped
  • ¾ cup celery, chopped
  • 1 cup yellow onion, chopped
  • ½ cup dried cranberries
  • 3 cloves garlic
  • 2 Tbsp. thyme, chopped
  • 2 Tbsp. parsley, chopped
  • ½ tsp. salt
  • ½ tsp. ground pepper
  • 2¼ cups vegetable stock
  • 2 eggs


  1. Preheat oven to 350°F. Prepare a 2-quart baking dish with nonstick cooking spray. Place bread in a large bowl; set aside.
  2. In large skillet over medium heat, add butter, baby bella mushrooms, white button mushrooms, shiitake mushrooms, celery, onions and cranberries. Cook until browned and tender. Add garlic and cook until fragrant, remove from heat. Stir in thyme, parsley, salt and pepper. Add to the bread.
  3. In small bowl, whisk together the vegetable stock and eggs. Drizzle egg mixture over bread mixture; gently fold to combine. Spread into prepared baking dish. Bake 25-30 minutes, until browned. Serve and refrigerate leftovers.

Wine and Shallot Roasted Turkey Breast

Caramelized shallots and white wine add layers of flavor to roasted turkey in this savory and sophisticated take.

Prep: 20 minutes

Total: 2 hours, 30 minutes

Serves: 8


  • 6 lbs. turkey breast
  • 4 shallots, peeled and quartered lengthwise
  • 1 Tbsp. Kroger Brand Extra Virgin Olive Oil
  • 2 tsp. salt
  • 1 tsp. ground pepper
  • ¼ cup dry white wine
  • 1 cup Kroger Brand Reduced Sodium Chicken Stock
  • 1 tsp. Kroger Brand Pure Cornstarch
  • 2 Tbsp. Kroger Brand Unsalted Butter, cold and cut into cubes
  • 1 Tbsp. parsley, chopped
  • 1 tsp. thyme, chopped


  1. Preheat oven to 325°F. Arrange turkey skin side up in shallow baking pan. Rub turkey skin with olive oil. Sprinkle both sides of turkey with salt and pepper.
  2. Roast uncovered 1 hour. Baste with pan juices. Scatter shallots in pan around turkey. Continue roasting 1 hour or until internal temperature of turkey reaches 160°F and shallots are tender. Remove turkey and shallots to serving platter and keep warm.
  3. Pour wine into baking dish and stir into pan juices, scraping up browned bits. Pour into measuring cup and add chicken stock to make 2 cups. Pour into small saucepan.
  4. Whisk in cornstarch until no lumps remain. Bring to boil; cook 2 minutes or until thickened. Remove from heat and whisk in butter cubes until melted. Stir in herbs. Spoon over sliced turkey and shallots, to serve.

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