Planning and Preparing a Real Food Thanksgiving Dinner – Keeper of the Home


Keeper Of The Home : Guest Post : 

Hilary Bernstein 

By Hilary Bernstein, Contributing Writer

Growing up, Thanksgiving dinner was a wonderful time with family and plenty of food. Yet many of the dishes served were made with processed food:

  • Green bean casserole made with cream of mushroom soup and French friend onions,
  • Pre-made rolls,
  • Gravy from a jar,
  • Canned sweet potatoes topped with brown sugar and marshmallows,
  • Canned cranberry sauce,
  • Pumpkin pie made with ready-made pie crusts and canned filling.

My husband and I both love to cook real food, so a few years ago we started making our own real food Thanksgiving dinner – weeks before Thanksgiving. It was delicious. And, surprisingly, it wasn’t too difficult. In fact, with a little planning, I’ve found I can make everything from scratch in just a few hours.

Until this year, we haven’t been able to enjoy a completely real food Thanksgiving dinner on Thanksgiving Day. (We’re hosting Thanksgiving dinner for the first time this year!And my menu is filled with real food.) When we know to expect a processed Thanksgiving, we make up for it by enjoying our own real food feast throughout the year – whether it’s in the middle of November, January, or even July.


I’ve experimented with different recipes over the years, but have found my favorites. My go-to menu is: 

Read the blog post to find out what is on the menu.