You are getting organized 🎉

You are making your grocery list. Drafting your timeline. Stocking up on the essentials. And maybe, if you're like my sister anyway, you're setting your table. (Truly, she sets her Thanksgiving table 3 weeks ahead of time.)

Here are two Google Docs you can copy and adapt to your own needs/schedules:

• ​Countdown to Thanksgiving 2025​
• ​Thanksgiving 2025 Grocery List​

This week, I broke out my largest bowl, one I can't recommend enough (if you have the space to store it), and made a double batch of peasant bread (for stuffing), which I froze immediately. Find the double-batch recipe below 🍞🍞🍞🍞

I also updated my annual Thanksgiving Post. As always, it's mostly the same as last year's, but there are a few updated notes, and I will continue to update it as I think of things.

You'll find recipes for my favorite stuffings, potatoes, pies, rolls, sauces, sides, and more 🎉🎉🎉

PS: The French club demands continue! This week Lemon Madeleines for the French Club Bake Sale 🇫🇷🥖🥐

Thanksgiving 2025

A few favorites:

​Hasselback Potato Gratin​

​Classic Bread Stuffing​

​Red Wine Cranberry Sauce​

​Pull-Apart Rolls​

​Butternut Squash Lasagna (A show-stopping vegetarian entree.)

​Alice Waters Potato Gratin​

​Butternut Squash Pie​

​​Sister Pie's Salted Maple Pie​

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Peasant Bread Recipe x2

For 2x the peasant bread recipe, use the proportions below — for best results, use a scale to measure.

Notes: I don't quite double the yeast for a double recipe. And for the salt, I use 3% the weight of the flour, which is standard for bread and pizza dough. Seems like a lot, but it's just right 👍

• 1024 grams flour, bread or all-purpose (8 cups)
• 30 grams salt
• 16 grams sugar (4 teaspoons)
• 12 grams instant yeast (1 tablespoon)
• 908 grams water (4 cups)

Mix the dough in a large bowl. I love this one for all sorts of Thanksgiving prep:

I like to mix in my largest bowl, but let it rise in something smaller, like a straight-sided vessel:

Let it rise till it doubles:

Butter four 1-qt Pyrex bowls. Transfer the dough — I do this using an oiled hand: it's not pretty... grab handfuls of the dough and portion until each looks roughly the same.

Let rise again:

Then transfer to the oven and bake as usual: 15 minutes @425ºF, 17 minutes @375ºF.

Remove and let cool:

It is so nice having 2-gallon-sized ziptop bags on hand this time of year:

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2 Other Make-Ahead Recipes

​Roasted Turkey Stock — I have yet to see turkey wings at the store, but as soon as I do, I am making this stock and stashing it in the freezer. I use it for everything: stuffing, potatoes, gravy, etc.

​Foolproof Flaky Pie Dough (Make a double batch today, freeze it till Thanksgiving.)

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Popular Right Now

You Are Loving These 3 Recipes...

• ​Cranberry-Orange Buttermilk Breakfast Cake​
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PS: ALL the popular recipes right here → Popular Recipes​

PPS: Perfectly Moist Pumpkin Bread... tis the season 🎃

Thank You

Thank you to all who have ordered Pizza Night. If you haven't left a review yet, I would be so grateful if you did! 🙏🙏🍕🍕🥗🥗

5 Free Resources Available to You

• ​8-Video Chopping Tutorial​
• ​5 Secrets to Foolproof Bread Baking 🍞🍞 (email course)
• ​Sourdough Demystified 🍞🍞 (email course)
• ​How to Build a Sourdough Starter from Scratch (email course)
• ​Pizza School 🍕🍕 (email course)

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PS: All previous editions of this newsletter can be found here.