The Thanksgiving Shopping List

Holiday Feature

The Thanksgiving Shopping List

Print This List Out

This No-Brainer Guide is planned for about 8–10 servings, except for the turkey itself, which should feed about 12 or more (we figured you wanted more turkey leftovers than anything else). Adjust proportions as needed for your own Thanksgiving meal.

Note: All ingredients needed are listed here. Check your pantry to see if you already have some of these ingredients at home before shopping.

Thanksgiving Menu

Herb Seasoned Roast Turkey
Cornbread-Water Chestnut Dressing
Giblet Gravy made with Quick Turkey Stock
Cranberry-Orange Relish
Green Beans and Pecan Salad with Lemon Vinaigrette
Pumpkin & Pecan Pies (buy these from a bakery or ask someone to bring them)

Shopping List

Meats, Eggs & Dairy

whole turkey: (12-13 pounds)
pork sausage: 1 pound, preferably mild with sage
2 eggs for the Jiffy cornbread mix: (use whatever ingredients your mix calls for)
2/3 cup milk for the Jiffy cornbread mix: (use whatever ingredients your mix calls for)
sour cream and/or ice cream for pies

Dry & Canned Goods

Jiffy brand cornbread mix: 2 boxes (each 8.5-ounce) (or equivalent)
black olives: 1 can (3.5 ounces, drained weight) pitted
water chestnuts: 1 can (8-ounce)
honey: 2/3 cup
corn (or vegetable oil): approx. 1-1/2 cups total
olive oil: extra-virgin, 2 tablespoons
walnut oil: 1/3 cup
chicken or turkey broth: low-salt, 2 cans
flour: 5 tablespoons
sugar: 1-1/2 teaspoons
Dijon mustard: 1-1/2 teaspoons

Produce

onions: 2 medium
celery: 3 stalks
cranberries: 1 bag (12-ounces) fresh
orange: 1 medium
garlic: 3 cloves
lemons: 3
green beans: 2 pounds

Herbs, Spices & Nuts

sage: 1 tablespoon fresh sage or 1-1/4 teaspoon dried
rosemary: dried, 2 teaspoons
poultry seasoning: 1 tablespoon
bay leaves: 4
red pepper flakes, crushed: 1/2 teaspoon
cloves, ground: dash
ginger, ground: dash
pine nuts: 1/2 cup
walnuts: 1/2 to 3/4 cups chopped (optional)
pecans: 2 cups shelled halves
peppercorns: for fresh ground pepper
salt

Other

white wine: 1/2 cup (optional)
pies: pumpkin and/or pecan, either bought from a bakery or made using your favorite recipe

Thanksgiving No-Brainer

Thanksgiving at The Global Gourmet

The Global Gourmet's Perfect Turkey Handbook
Using a Meat Thermometer

Back to Thanksgiving Headquarters

Now Eat This

This page modified November 2006

The Global Gourmet^®
Main Page

Spring Recipes
for Easter

Advanced Search
Recent Searches

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

New Green Basics
Cooking with Kids

Archives
Conversions, Charts
& Substitutions
Search

About the
Global Gourmet^®
Contact Info
Advertising
Feedback
Privacy Statement

Cookbook Awards

2010 IACP
Award Nominees

DamGoodSweet Desserts
My New Orleans
New American Table
Real Cajun
Rose's Heavenly Cakes
Bottega Favorita
How to Roast Lamb
Baking Kids Love
Family Meals
Gourmet Today
History of Ice Cream
Seasonal Spanish Food
The Brazilian Table
The Portuguese Table
Hot Fish Club
Cooking for Friends
Chinese Cooking
How to Bake Bread
International Cuisine
Argentine Grilling
The King of Vodka
IACP Winners List

JBF Cookbook
Award Winners

Alinea
Bakewise
WineWise Complete Guide
How to Cook Everything
Big Fat Duck Cookbook
The Flavor Bible
All Beard Winners
All Beard Nominees

Recent Cookbooks

Artisan Breads at Home
The Spice Kitchen
Kitchen Knife Skills
Classic Lebanese Cuisine
Fresh Food Fast
Family Dinners
Mediterranean Cooking
Thirty Minute Pasta
French Feasts
Everyday Indian
The Party Cookbook
Barcelona Cookbook
Wine Cocktails
Cooking Know-How
Vegetarian Cookbooks

Copyright © 1994-2010,
Forkmedia LLC

Become a Chef:
Best Culinary Schools

Global Gourmet^®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts