As we rethink how to have a big holiday dinner during a pandemic, here are some of my best recipes and dishes for Thanksgiving 2020 – whatever size your gathering may be.

What are your Thanksgiving plans this year? Chances are, they are different than last year. To be blunt, many of us are abandoning our usual traditions – especially the ones that involve travel and large gatherings – and instead facing a Thanksgiving for just our nuclear families or the few people inside our pods.

Speaking for myself, we usually travel to Florida for Thanksgiving, where my mother and I host a gathering of 12 to 15 people. All of that is off the table, of course, due to the pandemic. And there is no denying that we are sad. It’s another loss in a year that has seen disappointment after disappointment. (And I know very well that my family is lucky compared to many people in our country, and all over the world, who have lost loved ones, are fighting for their health and are facing economic devastation.)

And so, it is time to accept that Thanksgiving will look different this year and start planning for the holiday we will have, even if it is not the holiday we expected. I imagine that one of the concerns everyone has is how to make a turkey for a small group. One idea is to make a turkey breast rather than a whole turkey. Roasted Turkey Breast  is easy and so much less of a production than roasting the whole bird. And you can still make gravy!

If you insist on roasting a whole bird – and who could blame you – don’t forget about my no-basting, high-heat method that has won many converts: High Heat Roast Turkey. And be sure to save that turkey carcass when you are finished! You can make delicious turkey stock from the carcass and freeze it for winter soups, which this winter, we are going to need. Get the recipe for Easy Turkey Stock.

You can’t talk about turkey without discussing cranberries. I love making different types of homemade cranberry relish. This may seem like  extra work, but homemade cranberry relish is so much better than canned, and you can make it well in advance of the holiday, so it does not have to add to your stress. Try my Pear Cranberry Relish, which combines two fall favorites in one tasty relish. Or, stick with a more traditional Cranberry Relish flavored with cinnamon, cloves and a bit or orange zest.

Now let’s talk about sides. One side dish that is non-negotiable is mashed potatoes. I have tried a lot of different mashed potatoes over the years, but two of my favorites are Mashed Potatoes with Parsnips or these Mashed Potatoes with Parmesan. Whichever recipe you choose, if you have leftover mashed potatoes because your guest list is smaller than usual, make my Mashed Potato Bread later in the week.

And you kind of have to have some vegetables, right? For something different yet seasonal, try a Radicchio and Roasted Squash Salad. This recipe deserves a spot at your Thanksgiving table because it can be prepared in advance and sit at room temperature for hours without ill effect. The salad also features seasonal produce in beautiful hues of purple and orange, making it both eye-catching and delicious.

And, we cannot forget dessert. Of course, pie is traditional at Thanksgiving and I, for one, love to make pie. I have a shocking number of pie recipes on West of the Loop, many of which would be appropriate for the holiday. Like my award-winning Apple Blackberry Pie or a classic Pumpkin Pie made with fresh pumpkin – if that is your thing.

Maple Buttermilk Pie would be a little unexpected and don’t sleep on my Cranberry Curd Tart, which is a showstopper. If pie is not your thing, or it seems like too much for your small gathering, these Cranberry Curd Bars with a Pecan Shortbread Crust might be a nice choice.

I hope that these recipes inspire you or help you plan your pandemic Thanksgiving menu. Stay tuned for more ideas and do not hesitate to reach out to me here, on social media or by email if I can help you with your Thanksgiving dilemmas.