Guys, I’m not going to sugar coat it. I’m really proud of this menu. Like, I’m really really REALLY into it. Something about the cool, cozy months makes me want to pretend I live in a random town in France, making comfort food and drinking wine. This menu is all about that. It’s my way of turning my home in the random Pennsylvania suburbs into a beautiful French countryside bistro.
If you’ve been here for a while, you know that I’m not a Thanksgiving traditionalist. I love to mix things up and go rogue with random inspiration and comfort recipes. If you are a traditionalist, I totally get that! You can enjoy these recipes as one offs and make them for any occasion you prefer! But if you aren’t a traditionalist and love to push the boundaries a little bit, you will looooove this menu!!!!!
Each dish is an ode to a traditional Thanksgiving menu item with a French influence. Instead of including an appetizer, I went with two sides in the spirit of Thanksgiving. Here’s a breakdown!
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Kir Royale with Cranberry Garnish
The Kir Royale is a classic French apéritif from Burgundy made with Champagne (or sparkling wine) and crème de cassis. It’s simple, elegant, and immediately festive. My version gets a seasonal twist with tart cranberries skewered onto, which add color and a touch of holiday sparkle. It’s the perfect welcome drink that sets the tone for a cozy French-inspired dinner.
Gruyère and Chive Brioche Stuffing
This is my French answer to classic stuffing. It borrows inspiration from gougères, those airy, cheesy puffs that you’d find in Burgundy. If you’ve never had them it’s like a delicate, slightly spongy, airy cheesy bread. It’s incredible. For this stuffing, we get buttery brioche cubes that soak up a Cognac-laced custard with leeks, shallots, and nutty Gruyère, then bake into a golden, custardy center with a crisp top. It’s rich, cozy, and feels like it came straight out of a French country kitchen. This may beat my baked brie stuffing.
Haricots Verts Amandine with Crispy Shallots and Sautéed Mushrooms
This second side dish takes cues from the French “amandine” style, where vegetables or fish are finished with butter, lemon, and toasted almonds. Instead of a heavy green bean casserole, these thin French green beans (AKA haricots verts) stay crisp and bright, tossed in shallot butter with golden mushrooms and a shower of almonds. It’s then topped with our homemade crispy shallots in the spirit of green bean casserole. It’s lighter, prettier, and a total bistro upgrade to the traditional side.
If you want to add a third side to this menu, try my classic mashed potatoes, which use the same method as a classic pommes puree!
Roasted Turkey au Vin Blanc with Mushroom Duxelles and Tarragon Cream
Think of this as a Thanksgiving spin on coq au vin blanc — chicken in a creamy white wine sauce. Honest to god, it’s the best poultry dish I think I’ve ever made. It’s like a mix of beef Wellington, turkey and creamy French decadence. Instead of a whole bird, we roast turkey breasts for convenience. The turkey is layered with a savory mushroom duxelles under the skin—a technique straight from French haute cuisine—then roasted with white wine, herbs, and shallots. A silky tarragon-chive cream sauce that we make right in our roasting pan finishes it off. It’s the kind of centerpiece that feels restaurant-worthy but still comforting enough for a family table.
Tarte Fine aux Pommes (Classic French Apple Tart)
This dessert is pure French simplicity. Paper-thin apple slices are layered over buttery puff pastry, brushed with butter and sugar, and baked until crisp and caramelized. It’s the lighter, more elegant cousin to American apple pie—minimal ingredients, maximum flavor. Serve it warm with crème fraîche or a scoop of vanilla ice cream, salted caramel ice cream or maple ice cream and pretend you’re in a Paris café.
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HAPPY NOVEMBER!!!!!
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