An Elevated Thanksgiving Table: A Gourmet Dinner Menu for 15 People for $250
- Curry Forest
- Nov 20
- 10 min read
Updated: Dec 5
The $250–$300 Plan: Classic Thanksgiving dishes reimagined with techniques like Brown Butter, Confit, and Dry-Brining, ensuring a flawless, unforgettable holiday dinner table for everyone.
It's a busy Thanksgiving kitchen. Steam rises from pots of soup, and the smell of roasting vegetables and herbs fills the air. Someone chops carrots and parsnips while another stirs lentils and mushrooms, and the turkey is basted in the oven. Butter sizzles in pans as root vegetables roast, and bowls of cranberries, nuts, and bread sit ready for stuffing.
Conversations and laughter fill the space, and family spreads across stations, stirring, tasting, and adjusting seasoning. By the time the meal is nearly ready, the kitchen is warm, filled with the intoxicating smells and sounds of gourmet cooking, and everyone has played a part in preparing an elevated, unforgettable Thanksgiving feast.
Planning this menu starts well before the family arrives, with careful organization of ingredients, lists, and the timing needed to bring everything together. This can feel overwhelming, so here we share a classic Thanksgiving dinner menu designed for 15 people, including options for vegetarian- and vegan-friendly guests. It’s a table that honors tradition, welcomes everyone, and sets the stage for the bustling, warm activity of the kitchen as the meal comes together.
Classic Thanksgiving Menu Plan for 15 ($250–$300)
These classic Thanksgiving dishes are familiar and comforting, yet each comes with options to elevate the flavors and presentation. This comprehensive plan for 15 guests is designed to maximize flavor and texture using gourmet techniques. The total estimated cost for this extensive, premium menu is $250–$300 (which is $16–$20 per person). This investment reflects a 15-person serving size, the inclusion of multiple complex courses, and the use of specialty, high-impact ingredients. If your typical budget is smaller, see our complete $100 Thanksgiving Feast menu for a full plan built on resourceful cooking. We still invite you to find inspiration in the techniques in this article. You can still apply methods on key dishes to achieve a gourmet flavor profile without buying every single specialty item. Whichever path you choose, the table will be full, warm, and inviting for everyone around it. Appetizers / Starters: $40
Charred Butternut Squash Soup with Pepita Gremolata
A warm, flavorful soup that’s seasonal and comforting, serving as an elegant starter for guests of all diets. We char the squash before simmering to introduce a deeper, smoky sweetness.The subtle spices prepare the palate and awaken the senses for the richer dishes to follow.
Roast the squash with a touch of smoked paprika, coriander seeds, or curry powder to add depth and subtle warmth. Swirl in crème fraîche or a luxurious coconut cream or herbed yogurt for a silky finish. For a brilliant textural and flavor contrast garnish with a drizzle of brown butter with sherry vinegar and a mound of Spiced Pepita Gremolata (chopped parsley, lemon zest, toasted pepitas, and a pinch of chili flakes).
Alternate garnish: drizzle or olive oil and crispy shallots, crispy sage leaves, fresh thyme, candied pecans, or tarragon oil. Fold in roasted chestnuts or a touch of roasted pear purée for unexpected sweetness.
Alternative Options: If you’re not a fan of butternut squash, try any light but hearty seasonal soup to start the meal:
Pumpkin bisque with sage cream
Spiced roasted cauliflower soup
Carrot and ginger soup
Chestnut and parsnip soup
Cheese & Crudité Platter A versatile, low-prep option that invites exploration of flavors and textures while keeping the menu inclusive for vegetarians and vegans. It adds color, freshness, and crunch to the table.
Offer individual, assembled grazing cones or small cups for easy mingling.
Include a mix of soft, hard, and creamy cheeses alongside seasonal vegetables. Make sure some cheeses are vegetarian-friendly or fully dairy-free.
Add roasted or marinated vegetables, like bell peppers, zucchini, or asparagus, or fermented pickles, to bring depth and warm flavors.
Arrange everything on a large board, using layers and different heights for visual interest. Garnish with fresh herbs, edible flowers, or a sprinkle of seeds for a festive touch.
Offer small bowls of nuts, olives, dried fruits, or seasonal touches such as roasted pumpkin seeds or dried cranberries for contrast in flavor and texture.
Include spreads and dips like herbed hummus, whipped feta, or tapenade, and seasonal compotes (pear-ginger, Quince or Fig Mostarda). Serve alongside breads, crostini, crackers, or sliced baguette. Make it easy for guests to assemble their own combinations.
Drizzle roasted vegetables with honey, balsamic reduction, or a touch of truffle oil. Sprinkle cheeses with cracked black pepper, smoked paprika, or za’atar for subtle enhancements.
Budget tip: Buy vegetables and breads in bulk, and pair a few premium cheeses and nuts.
Elevated Deviled Eggs
A timeless finger food that’s creamy, tangy, and universally loved, making it a perfect starter or addition to the appetizer spread. Their small size encourages guests to nibble and mingle, and they pair beautifully with seasonal flavors.
Prep tip: Hard-boil eggs a day ahead and peel them carefully; fill them on the day of the event to keep them fresh.
Mix yolks with mayonnaise, a touch of mustard, and a pinch of salt and pepper. For a lighter option, use Greek yogurt or avocado in place of some or all of the mayo.
To elevate it: Fold in roasted red pepper, caramelized shallots or roasted fennel, finely chopped capers or preserved lemon, or a hint of horseradish for extra flavor. Garnish with smoked paprika, chopped chives, or microgreens for visual appeal. Or finish the eggs with toppings such as a tiny shaving of truffle zest, a small dollop of smoked salmon roe (for a salty pop), or finely chopped oil-packed sun-dried tomatoes. For a seasonal touch, add a few roasted pumpkin seeds or a tiny piece of crisp bacon (optional).
Make a colorful platter by alternating classic yolk filling with a beet or turmeric-colored variation for visual interest.
Pair with small bites like roasted nuts, stuffed mushrooms, or mini crostinis for a more substantial appetizer spread.
Main Dishes: $170
Herb-Roasted Turkey with Apricot Glaze
The quintessential Thanksgiving centerpiece, seasoned with rosemary, thyme, garlic, and lemon. A golden, aromatic turkey sets the tone for the meal and brings everyone together around a shared tradition.
Brining: Brine the turkey a day ahead with salt, sugar, and aromatics (like citrus, herbs, or garlic) for juicier, more flavorful meat.
Cooking: Roast at high heat initially for crispy skin, then lower the temperature to cook evenly. Baste occasionally with pan juices or herb butter.
For an extraordinary finish, brush the turkey during the last 30 minutes of roasting with a Ginger-Apricot Glaze (apricot preserves, Dijon mustard, and a touch of fresh grated ginger) for a glossy, sweet-tangy crust.
Resting: Let rest 20–30 minutes after roasting before carving to retain moisture.
Creative twists: Rub skin under the breast with herb butter or citrus zest for extra flavor. Add sliced apples, oranges, or onions to the cavity for aromatic steam. For smaller gatherings, roast a whole chicken with the same seasonings, it’s juicier and faster to cook.
Budget tip: Buying a whole bird is more cost-effective than parts, and leftovers can be used for soups, sandwiches, or turkey salad.
Mushroom & Lentil Wellington A hearty, savory option that stands in as a main dish for non-meat eaters. Filled with mushrooms, lentils, herbs, and sometimes nuts, it’s rich in flavor and satisfying alongside traditional sides.
Use a mix of mushrooms for depth, seasoning them with thyme, sage, and a splash of miso or soy sauce for umami. Incorporate toasted walnuts or chestnuts for crunch. Add a thin layer of reduced, seasoned spinach or kale inside the Wellington to cut through the richness. Brush the pastry with an egg wash that includes a touch of nutritional yeast for deeper color and savory flavor.
Assemble the Wellington a day ahead; bake just before serving to keep the pastry crisp.
Confit Root Vegetables with Ginger-Maple-Sriracha Glaze Seasonal vegetables such as carrots, parsnips, sweet potatoes, and beets are roasted until tender and caramelized, and treated to a dynamic glaze.
Confit the carrots and parsnips in olive oil with garlic and thyme until tender before roasting/glazing. This makes them incredibly silky. Roast them at high heat for caramelization. Swap plain honey for a vibrant Ginger-Maple-Sriracha Glaze (maple syrup, grated fresh ginger, a small dash of sriracha or chili flakes) for a complex, sweet, spicy, and sticky coating. Finish with fresh herbs like rosemary and thyme.
Optionally, you can toss in some roasted fennel fronds or smoked paprika.
Add a sweet potato casserole with pecan streusel, roasted Brussels sprouts with parsnip fries, or creamed corn for variety.
Brown Butter Mashed Yukon Gold Potatoes Creamy, buttery mashed potatoes with roasted garlic. Plant-based milk and vegan butter make it friendly for dairy-free diets.
Use Yukon Gold potatoes for their high starch and buttery texture. Pass the cooked potatoes through a food mill or ricer before folding in the dairy to ensure a perfectly smooth, lump-free texture. Substitute regular butter with rich, nutty Brown Butter (Beurre Noisette). Fold in roasted garlic and a sprinkle of chives for flavor. Top with crispy shallots, a swirl of herb-infused oil or a parmesan cheese crisp.
Optionally, mix in roasted cauliflower for a lighter, slightly nutty variation.
Green Bean Pistachio Almondine with Preserved Lemon Sautéed green beans tossed with toasted almonds and a touch of lemon make a light, elegant side with crunch and freshness.
Blanch the green beans first for a bright color and tender-crisp texture. Use a mix of toasted slivered pistachios and almonds for color and texture. For a sophisticated lift, incorporate a small amount of finely minced preserved lemon rind or a tiny splash of white truffle oil alongside the lemon juice. Sprinkle with dried cranberries, pomegranate seeds or orange zest for a festive touch.
Sourdough & Chestnut Stuffing with Savory Fat
A classic bread stuffing given depth through superior ingredients and cooking fat.
For a profound, savory richness, sauté the onions, celery, and herbs in rendered duck fat or rendered bacon fat. Use high-quality sourdough or cornbread for texture. Incorporate roasted chestnuts, diced apples, or wild mushrooms for extra texture and seasonal flavor. Use a high-quality, long-simmered homemade stock for maximum flavor absorption.
Sauces / Condiments: $20
Turkey Gravy Rich and savory, made from pan drippings, flour, and stock. Complements the roasted turkey perfectly and brings the flavors of the main dish together.
Make a roux with pan drippings and flour for a smooth, flavorful base.
Add a splash of white wine, a few fresh herbs or a touch of soy sauce for extra depth.
Keep extra on the side for guests who want a heavier or lighter drizzle.
Mushroom or Vegetable Gravy A flavorful alternative for vegetarian and vegan guests. Sautéed mushrooms and onions create depth, thickened with flour or cornstarch and seasoned with herbs.
Use a mix of mushrooms for depth of flavor; Blend half of the mushrooms for a silky texture while leaving some chunks for bite and interest.
Sauté onions, garlic, and herbs until caramelized before adding stock for maximum flavor. And Add a splash of soy sauce, miso, or balsamic vinegar for umami richness.
Blend roasted root vegetables into the gravy for a richer flavor.
Cranberry Sauce
Tangy, sweet, and bright, cranberry sauce adds a refreshing contrast to richer dishes. Fresh cranberries, sugar, a touch of orange zest or juice, and a cinnamon stick create a lively, festive flavor.
Simmer until the cranberries pop and the sauce thickens, then cool before serving.
Add a splash of port, a sprinkle of cinnamon or cardamom, or grated ginger for complexity.
For a textural twist, leave some cranberries whole while lightly mashing the rest.
Herb Butter / Plant-Based Butter
Adds a simple finishing touch to vegetables, mashed potatoes, or bread. Mix softened butter with fresh herbs, garlic, or citrus zest. Plant-based versions work equally well.
Roll into a log and chill for an elegant, ready-to-serve presentation; slice as needed.
Flavor ideas: garlic-thyme, rosemary-lemon, or sage-maple.
Add a sprinkle of toasted nuts or seeds on top for texture and visual appeal.
Serve on the side for guests who want to enhance their dishes individually.
Desserts: $40
Pumpkin Pie with Praline Crust and Bourbon
The quintessential Thanksgiving dessert, smooth and spiced with cinnamon, nutmeg, and cloves.
Use a Pecan Praline Crust instead of plain pastry for a chewy, sweet base.
Add a splash of bourbon or dark rum to the filling.
Bloom the spices (cinnamon, nutmeg, cardamom) in a little warm melted butter before adding them to the pumpkin purée for a more intense aroma. (You could even try a pinch of ginger, or swirl in some caramel for extra depth).
Top with a coconut whipped cream, or toasted pepitas for crunch.
Creative alternatives: Pumpkin cheesecake (classic or vegan) or a spiced pumpkin tart for a modern twist.
Apple Crisp with Calvados and Cornmeal Streusel
Seasonal, comforting, and familiar, warm baked apples with cinnamon and a buttery topping make a cozy finish to the meal. A great desser option for vegans.
Use tart apples like Granny Smith or Honeycrisp for balance against sugar.
Toss the apples with a teaspoon of Calvados (apple brandy) or Aged Dark Rum before baking.
Add toasted nuts, oats, or a hint of ginger to the topping.
Add a small amount of finely ground cornmeal to the streusel topping for an extra-crisp, crunchy texture.
Serve with vanilla ice cream, coconut whipped cream, or a drizzle of salted caramel sauce.
Seasonal Alternative: Try a pear and almond tart or spiced plum crumble.
Chocolate or Pecan Treats
Small bites such as truffles, bark, or nut clusters provide extra variety and a touch of indulgence. Perfect for guests who want a little something beyond pie.
Make a few different flavors: dark chocolate with sea salt, milk chocolate with nuts, or white chocolate with dried cranberries.
Arrange on a small platter near coffee or tea for a casual, self-serve finish.
Drinks: $15
Spiced Apple Cider Simmer with cinnamon sticks, whole cloves, star anise, or a slice of orange for added warmth and aroma. Add a splash of sparkling water or ginger beer for a light, fizzy alternative. For adults, a little bourbon or dark rum works well. Serve warm or chilled. Hot cider pairs beautifully with a cozy meal, while chilled cider refreshes and balances richer flavors.
Flavored Sparkling Water
Serve plain, or add seasonal touches like orange slices, cranberries, or fresh herbs (rosemary, thyme) for subtle flavor. Use sparkling water as a mixer for wine or cider-based cocktails.
Wine
Choose versatile options: a medium-bodied red like Pinot Noir or a crisp white like Sauvignon Blanc or Chardonnay. For a twist, serve a spiced mulled wine or a light, fruit-infused sangria to echo seasonal flavors.
Herbal Tea
Offer a mix of calming and fragrant teas, such as chamomile, rooibos, or cinnamon-spiced blends. Serve with optional honey, lemon, or cinnamon sticks for a warm, personalized touch. Can double as an “after-dinner digestif” alongside chocolates or small treats.
