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

This page modified November 2006

Return to the
Global Gourmet^®
Main Page

July 4th Recipes

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

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
Forums/Message Boards
Search

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

IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

Copyright © 1994-2008,
Forkmedia LLC