November is when home cooking really picks up. The clocks go back on the first, it’s dark by dinnertime, and I want food that’s warm and filling: a big pot of soup, chicken in a creamy sauce, a cheesy casserole that covers two nights, and pumpkin pie. Then at the end of the month there’s Thanksgiving, the biggest cooking day of the year for a lot of us.
Thanksgiving is Thursday, November 26, so this is the month to get organized. It helps to pick your sides early and work out what can be made ahead, so the oven is free for the turkey on the day. Below you’ll find easy dinners for the busy weeks, the side dishes and pies everyone expects, make-ahead recipes that take the pressure off, and plenty of ideas for the leftovers.
Here’s what I’m making in November.
What’s in Season in November
- Fruit: apples, pears, cranberries, pomegranates, figs, and citrus.
- Vegetables: sweet potatoes, potatoes, Brussels sprouts, carrots, squash, pumpkin, cauliflower, broccoli, cabbage, mushrooms, onions, and kale.
If you only focus on a few ingredients this month, make it sweet potatoes, Brussels sprouts, cranberries, squash, and apples.
If you’re making Thanksgiving sides in the slow cooker this year, my Slow Cooker Cookbook has 39 recipes in one place. It’s a digital download, so you can print it or keep it on your phone or iPad.
Cozy Dinners for Busy Weeks
November gets busy fast. These are the dinners I make when I want something warm that doesn’t take all evening. Two of them, the Marry Me Chicken Meatballs and Louisiana Chicken Pasta, are new on the blog this fall. The cabbage and sausage soup is ready in 45 minutes and freezes for up to 3 months.
The Side Dishes Everyone Wants
Three of these cook in the slow cooker, which keeps your oven free for the turkey and pies. The Crockpot Mac and Cheese holds on warm for up to an hour, so it works well on a buffet.
Make-Ahead Recipes You’ll Thank Yourself For Later
All five of these can be done before Thanksgiving Day. Cranberry sauce keeps in the fridge for up to 5 days and gravy for up to 4. The twice baked potato casserole can be assembled 2 days ahead, and the crescent rolls can be shaped and frozen before baking. The pumpkin cheesecake bars need a few hours to chill, so make them the night before.
Thanksgiving Desserts
The three classic Thanksgiving pies are here, plus apple pie and a pear crisp. Pecan pie can be made up to 3 days ahead, and the pear crisp freezes well unbaked if you want it done early.
Leftovers Worth Looking Forward To
Turkey rice soup is ready in 30 minutes, and the turkey casserole doesn’t need any canned soup. The homemade turkey stock freezes for up to 6 months. Leftover turkey keeps for 3 to 4 days in the fridge, so plan these for the weekend after Thanksgiving.
November Food Moments
Here are a few dates worth knowing about this month. You don’t need to cook for all of them.
- Daylight saving time ends Sunday, November 1.
- National Sandwich Day is November 3.
- National Clean Out Your Refrigerator Day is November 15.
- National Homemade Bread Day is November 17.
- National Stuffing Day is November 21.
- National Eat a Cranberry Day is November 23.
- Thanksgiving is Thursday, November 26.
If You Only Make Three Recipes This Month
Start with:
They cover the Thanksgiving table, a cold weeknight, and dessert.
Before November Ends
If you’re buying a frozen turkey, get it early. It needs about one day in the fridge for every 4 to 5 pounds to thaw, so a 16 pound turkey needs about four days. For brining, roasting times and carving, follow my guide on how to cook a perfect Thanksgiving turkey. Once Thanksgiving is done, it’s time to start on Christmas cookies.
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