It's Thanksgiving, again
we're doing more, we're doing less, we're eating a lot of beige, soft, creamy foods
Hello and welcome to Home Movies Thursday, THANKSGIVING IS HERE. If you’ve found your way over by some miracle but are not yet subscribed, here, let me help you with that:
Attempting to approach Thanksgiving with “fresh eyes” is both my least favorite and most favorite part of what I do professionally. Each year, I come closer to the level of acceptance that maybe you can’t (or…shouldn’t), and that maybe your own personal evolution is enough to make it feel like you’re “mixing it up.” This is of course a mix of projection and acceptance of my own preferences. I’m finally comfortable with my attachment to the concept of “tradition,” something I’ve always aspired to establish and feel on my way to doing.
The curse of writing and cooking authentically is that when I make the same stuffing recipe every year because I don’t think it can be improved upon and it’s my absolute favorite food in the world, well, then that means you’re getting the same stuffing recipe, too (though this year I did give an option for you to do something different, if that is your desire). What you see is what you get. Maybe next year I’ll decide that I should spatchcock or wet brine or smoke or deep-fry a turkey or that all of a sudden I DO think macaroni and cheese is a good idea at Thanksgiving or that you should be using a piping bag to make complicated hors d'oeuvres, but I doubt it.
I don’t use recipes for myself when I’m cooking alone so nothing ever quite turns out the same. Apologies for any slight inconsistencies in the recipes published vs. what you may have seen me do in the past, but trust that it all works, and the spirit remains. I like my turkey on a sheet pan (also slow-roasted, which I also do). I like my potatoes with lumps in it. I need two types of cranberries and there will always be a salad, even if it’s the least loved item on the table. Each year I make small tweaks based on what sounds good to me at the moment or what I have around or what vegetables speak to me, no two meals or dishes ever being quite the same. I encourage you to take this same approach, using recipes as a guideline, but not being afraid to tweak or stray based on how you feel and what you like (the squash gratin would be great with sweet potatoes, par exemple).
So, here is this year’s version of Thanksgiving. What I wanted, what I craved, what I had the bandwidth for. It’s heavy on the soft, creamy foods, the classic things. The brown and beige dishes that taste best. Most things I made ahead because that seems to be the recurring theme all of you want (that, and, I wanted it, too). There is also pumpkin pie, which…I did also make. But for you, less so for me. People pleasing is also my most authentic self!
We hope you love it — we really, really do.
On a personal note (just kidding, this whole thing is personal), I want to thank everyone for your enthusiasm for this silly little thing I like to do every year, for bringing it into your homes and making it a part of your holiday. From a single person in a tiny kitchen to a pregnant person in the upstate kitchen and the loft with the bad cabinets in between, thanks for following me here. For trusting me with this most important meal, for watching even if the menu kind of stays the same and the chaos decreases. Next year, I’ll have a baby and who knows what this meal will look like. Maybe the chaos comes back or maybe I skip it altogether. Maybe it’s the same? Maybe I’m so relaxed the fridge will be cleaned out for once. One or more of those things may happen.
And SURPRISE, there are two parts. When the content is simply too good to trim, you go all in. And no, I didn’t even consult the algorithm, because as soon as I find myself consulting the algorithm, that’s when I say goodnight and goodbye.
Part one, featuring a shopping trip to my favorite grocery store, Food Bazaar, everything you can do to make ahead, and a lot of Lenny content.
Part two, featuring the completed meal, peppered squash gratin (my favorite side of the year), and how to properly (and also improperly) reheat your make-ahead mashed potatoes.
For all the recipes, read on.
This annual spectacular is only made possible through sponsors who see how many people tune-in to watch it and love what we do. Thank you to Klaviyo for coming on this year and making our Home Movies Thanksgiving 2024 dreams possible!
Thank you SO much to this team, for making this happen. A feat always, but especially at Thanksgiving. Director: Doron Max Hagay @doronmaxhagay / Producer: Graham Mason @grahambomason / Photography Director: Alex Bliss @albertblimp / Audio: Catherine Hood @catherinekhood/ Camera Operator: Daniel Rampulla @danielrampulla / Camera Operator: Johnny Frohman @johnnyfrohman / Graphics: Gordon Landenberger @gordonlandenberger / Editor: John Magary @johnmagary / Finishing Editor: Cooper Conley-Currier @finestworksong and an extra special thank you to Narni Summerall and Antara Sinha for all the help in getting this out the door!
Next week, I’ll dive into each recipe with more specificity, but for now, here’s one giant document with everything you need if you plan on making this meal (including the grocery and equipment list, which is probably most helpful at this stage of planning).
If you want individual recipes now, you can head to my site where you’ll find all (and more).
For your Q+A’s, threads will be started— they’re best way to exchange information, ask questions and troubleshoot all things Thanksgiving. And yes, I actually respond! It’s how I like to start my day. Available to paid subscribers only.
Stay tuned for a post on setting the table/table wears/links to so many Etsy shops, coming next week, but for now, here are the outfit details from the episode in order of appearance.
Blue button-down courtesy J.McLaughlin. They’re like an older J.Crew? I don’t know. I love their shirts.
Trench coat is the Clyde Trench Coat in Dark Khaki from Sezane. I wasn’t planning on wearing it inside, but it was absolutely freezing in that grocery store.
The turtleneck I’m wearing is Le Kasha. It’s lasted me a whole year with pretty heavy wear— no pilling, not itchy, really well made. I don’t think the one linked is the exact color, but it’s on sale. The stretchy pants are old Vince, but I can’t find them online.
My bracelet is from my friend Erin’s jewelry company, Meuchner, though not sure it’s available anymore. She also made the blue ring I wear every day. Definitely special occasion ($$$) stuff here, gifts and engagements and big birthdays etc. She also does gorgeous custom stuff if you’re looking for something truly unique.
Hatch longsleeve black dress- I’ve been wearing this dress, the crop flare and “before during after” leggings a lot. These basic yet functional styles remind me of old American Apparel and therefore, my youth. I also feel so much hotter in tight things right now than like, a flowing garment. For the first time in my adult life I feel the absolute absence of self-consciousness re: my body and belly. I’m so proud of it.
Clogs! I’m a Dansko person, have been since my first day in a professional kitchen twenty (!) years ago. I wear them in the kitchen and to get coffee in the morning and to run errands and to basically do anything. They do need to be worn in (I recommend walking around in thick socks for the first few wears, then they’ll be broken in like a dream for years to come). Like other classic shoes I really love (Birkenstock sandals, Blundstone boots), they’ll last forever and only need replacing every few years, depending on how often and hard you wear them.
MEJURI Bold Herringbone Chain Necklace - I get questions about this necklace every episode. I wear it every day! This is always the necklace.
Tomorrow also marks the return of Solicited Advice: Holiday Edition, where for the next five weeks, I’ll be answering your most pressing holiday-related questions— starting with Thanksgiving.
To catch up on old episodes, you can find us wherever you get your podcasts by searching “Solicited Advice.” See you then!
Another triumph! Such a change from the tiny kitchen with the tiny fridge, yet still essential Alison. I always hated green been casserole and can’t wait to try homemade. Thanks for all entertainment and good food.
all hail the return of the kale salad to the t-giving table!!