Can you believe Thanksgiving is almost here? I have been finalizing our Thanksgiving supper menu for this year, and I am looking forward to visiting my parents and spending the day leisurely cooking. Cooking for Thanksgiving has become one of my favorite traditions—it is cozy, delicious, and a wonderful excuse to slow down and savor the season. Whether you are hosting a crowd or keeping it small, here is our 2025 Thanksgiving Supper Menu, filled with simple, Southern-inspired recipes and a few local favorites we love to include year after year.
This article was originally written in 2018 and has since been updated and recirculated for 2025.
China (my great-grandmother’s, similar) | Gold Flatware (similar linked) | Hobnail Water Goblets
Our 2025 Thanksgiving Supper Menu
Slow Cooker Turkey Breast (recipe below)
Sweet Potato Casserole with Pecan Topping (recipe below)
Green Bean Casserole (recipe below)
Cranberry Sauce (our favorite is from Trader Joe’s)
Southern Dressing (because we don’t call it stuffing in the South!)
- Longleaf Swine Thanksgiving to Go (order here)
- Pimento Cheese
- Sausage Balls
- Pimento Mac & Cheese
- Collards
- Whole Hog BBQ
Chocolate Pie with Homemade Whipped Cream (recipe below)
When I host, I always use my great-grandmother’s china, gold flatware, and hobnail water goblets—a simple, timeless combination that feels special without being fussy.
Slow Cooker Turkey Breast
Photo via Delish
Using my slow cooker, I line it with a slow cooker liner, prep the bird, and let it cook low and slow while I work on the sides. It is an easy way to free up oven space and reduce kitchen stress. Here is the recipe that I modify from for this.
Slow Cooker Turkey Ingredients
5–7 lb turkey breast (fits well in a 6-quart slow cooker)
2 sticks salted butter
½ cup water
Lemon slices
1 Tbsp each of thyme, rosemary, sage, and parsley
Fresh rosemary sprigs
Slow Cooker Turkey Instructions
Defrost turkey in the fridge for at least 2 days.
Clean and pat dry, removing gravy packets.
Add ½ cup water to the slow cooker. Rub turkey with butter under and over the skin.
Season generously and add lemon slices and rosemary both around and inside the cavity.
Cook on low for 8 hours. Remove and rest for 10 minutes.
Optional: Broil for 5 minutes to crisp the skin before carving.
Sweet Potato Casserole
Photo via Chef in Training
My favorite version includes a crunchy pecan topping—sweet, buttery, and irresistible. This recipe is the one that I keep coming back to year after year.
Sweet Potato Casserole Ingredients
Ingredients
3 cups cooked, mashed sweet potatoes
⅔ cup sugar
½ cup softened butter
2 eggs, lightly beaten
1 tsp vanilla
⅓ cup milk
Topping
⅓ cup melted butter
1 cup brown sugar
½ cup flour
1 cup chopped pecans
Sweet Potato Casserole Instructions
Mix sweet potato filling ingredients until smooth. Pour into a greased baking dish.
Combine topping ingredients and crumble over the filling.
Bake at 350°F for 30 minutes, until golden brown.
Green Bean Casserole
Photo via The Salty Marshmallow
This dish has been a family favorite since I was a kid because it is simple and nostalgic. I was a rather picky eater growing up, so this was always a dish that helped me get my veggies in. I use this recipe.
Green Bean Casserole Ingredients
1 can cream of mushroom soup
½ cup milk
1 tsp soy sauce
Dash of black pepper
4 cups cooked green beans
1½ cups French’s crispy fried onions
Green Bean Casserole Instructions
Mix soup, milk, soy sauce, pepper, green beans, and ⅔ cup onions in a casserole dish.
Bake at 350°F for 25 minutes.
Stir, top with remaining onions, and bake 5 more minutes until golden.
Chocolate Pie
Photo via The Pioneer Woman
This pie is so easy to make and absolutely delicious—whether you enjoy it post-dinner or with a cup of coffee the next morning. Don’t skip the pudding cups either—they make all the difference in creating that silky, nostalgic chocolate flavor. Here is the original recipe.
Chocolate Pie Ingredients
1½ cups sugar
¼ cup cornstarch
¼ tsp salt
3 cups whole milk
4 egg yolks
6½ oz bittersweet chocolate, finely chopped
2 tsp vanilla extract
2 Tbsp butter
1 pre-baked pie crust (or use an Oreo or graham cracker crust)
Whipped cream, for serving
Chocolate Pie Instructions
In a medium saucepan, stir or whisk together the sugar, cornstarch, and salt. Pour in the milk and egg yolks, whisking to combine. Stir over medium heat until the mixture just barely comes to a boil and thickens, about 6–8 minutes (maybe less or more—just watch it). The second it starts to bubble and thicken, remove from heat. Add the chocolate, vanilla, and butter, stirring until smooth and fully combined.
Pour the pudding into the pie crust. If there’s extra, spoon it into small dishes. Place in the fridge, uncovered, to chill for 4 hours.
Slice and serve with whipped cream. If you want to make homemade whipped cream, I use this recipe.
Final Thoughts
Thanksgiving does not have to be stressful to be memorable. Planning ahead, simplifying your menu, and including a mix of tried-and-true family favorites alongside a few new treats can make the day feel joyful and effortless.
Whether you are hosting a crowd or keeping it cozy, remember that the most important ingredient is time spent together. Set the table with your favorite dishes, pour the coffee or a festive drink, and savor each bite and conversation. From our slow cooker turkey breast to sweet potato casserole, green bean casserole, and all the desserts, I hope this Thanksgiving supper menu inspires a meal filled with warmth, laughter, and plenty of leftovers.
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