French Thanksgiving Recipes

When Thanksgiving rolls around we love adding a French twist to the classic holiday table. French Thanksgiving recipes bring a touch of elegance and rich flavor that make the meal extra special. Imagine buttery potatoes with a hint of garlic or a golden roasted bird with herbs de Provence—these dishes turn tradition into something unforgettable.

We don’t have to travel far to enjoy the best of both worlds. By blending French culinary techniques with our favorite Thanksgiving staples we create a feast that’s both comforting and sophisticated. Let’s explore how a few French-inspired recipes can elevate our holiday and impress every guest around the table.

Why Choose French Thanksgiving Recipes

Exploring French Thanksgiving recipes lets us infuse our holiday table with sophisticated flavors, refined presentation, and time-honored techniques that elevate the entire celebration.

Elevating Tradition with French Culinary Artistry

When we incorporate French-inspired Thanksgiving dishes into our spread, we introduce classic elements like creamy gratins, herb-infused sauces, and meticulously prepared meats. These techniques bring both visual appeal and a luxurious texture to familiar staples.

Turning Familiar Staples Extraordinary

French Thanksgiving recipes transform everyday favorites into celebratory centerpieces. For example:

“A simple roasted turkey gains a new life with Provençal herbs and a splash of white wine.”

French techniques for potatoes, stuffing, or even vegetable sides rely on careful layering of flavor, coaxing out natural sweetness and umami. Our stuffing, for instance, can become a savory bread pudding with the addition of cheese and fresh thyme.

The Allure of French Ingredients

French cuisine highlights premium ingredients like Gruyère cheese, herbes de Provence, Dijon mustard, and cream. Using these in our Thanksgiving recipes delivers a depth and richness that guests instantly notice.

French Ingredient	Typical Use in Thanksgiving	Unique Flavor Contribution
Gruyère Cheese	Gratin, Stuffing, Potatoes	Nutty, creamy, subtly sharp
Herbes de Provence	Turkey rub, Vegetables	Floral, earthy, aromatic
Dijon Mustard	Dressings, Roasts	Tangy, sharp, complex
Heavy Cream	Potatoes, Gravy, Desserts	Silky texture, luscious mouthfeel

Making the Meal Memorable

A table set with French Thanksgiving recipes feels special. Delicate touches like velvety sauces or rustic tarts make each dish feel hand-crafted and intentional. We can finish the meal with a classic tarte Tatin or a creamy crème brûlée for a chic finale.

Blending French traditions into our Thanksgiving gives us a chance to surprise our guests, expand our culinary skills, and turn dinner into an experience. Choosing French Thanksgiving recipes lets us celebrate with both warmth and elegance.

Essential Tools and Equipment

To achieve authentic results with our French Thanksgiving recipes, we rely on a selection of classic kitchen tools. These essentials ensure each dish—from creamy gratins to herb-roasted meats—achieves the elegant textures and flavors that characterize French cuisine.

Must-Have Equipment Table

Tool	Purpose	French Thanksgiving Application
Heavy-Bottomed Dutch Oven	Even heat, perfect for braising and simmering	Braised turkey, coq au vin, rich sauces
Mandoline Slicer	Precise slicing for uniform vegetables	Potato gratins, ratatouille
Sharp Chef’s Knife	Smooth cuts, safe chopping	Prepping aromatics, trimming poultry and vegetables
Cast Iron Skillet	High heat retention, oven-to-table presentation	Searing meats, tarte Tatin, caramelizing onions
Roasting Pan with Rack	Even heat flow and crisping	Herb-roasted turkey or duck
Fine-Mesh Sieve or Chinois	Silky sauces without lumps	Straining gravy, béchamel, or velouté
Balloon Whisk	Aggressive emulsifying and mixing	Creamy sauces, vinaigrettes
Casserole Dishes	Ovenproof, perfect for French gratins and side bakes	Gratin dauphinois, baked vegetable terrines
Pastry Brush	Brushing with butter, egg wash, or drippings	Glazing meats, puff pastry

Additional Essentials

• Digital Thermometer: For precise meat temperatures, ensuring our herb-roasted turkey is juicy but safely cooked.
• Mixing Bowls (various sizes): Ideal for preparing sauces, whisking vinaigrettes, and mixing batters for French desserts.
• Measuring Cups and Spoons: Vital for accuracy in recipes featuring heavy cream, Gruyère cheese, or herbes de Provence.
• Large Wooden Spoon: For gentle stirring that preserves delicate textures in sauces and gratin mixtures.

Expert Tip

“The tools you use shape the outcome. A French Thanksgiving feast, with its sophisticated flavors and meticulous textures, starts with reliable equipment.”

With these Essential Tools and Equipment, we highlight both the artistry and precision that go into every French-inspired Thanksgiving dish. By preparing our mise en place and utilizing professional-grade cookware, we set the stage for a memorable feast filled with flavor and French flair.

French Thanksgiving Menu Overview

A French-inspired Thanksgiving menu weaves elegance and depth into traditional dishes. We select options that highlight premium ingredients and focus on refined techniques. Each course adds a touch of French sophistication while honoring the comforting spirit of the holiday.

Appetizers

For starters we set the tone with light yet sumptuous choices. Classic French hors d’oeuvres awaken the palate and spark anticipation for the meal ahead.

• Gougères: Bite-sized cheese puffs made with Gruyère. Golden and airy they offer savory flavor in every bite.
• Smoked Salmon Canapés: Slices of smoked salmon on crisp baguette rounds topped with lemon crème fraîche and fresh dill.
• French Onion Soup Shooters: Rich onion broth simmered with thyme served in small cups topped with a toast of melted Gruyère.

Main Course

The main event balances French flavor with traditional Thanksgiving spirit. Our signature entries emphasize succulent texture and layered aromatics.

• Herb-Roasted Turkey with Provençal Herbs: Whole turkey marinated in olive oil, lemon zest, herbes de Provence, and garlic. It roasts to a crisp golden skin while the inside stays juicy.
• Dijon-Cognac Glazed Ham: Spiral ham brushed with a sweet and tangy Dijon-cognac glaze baked until deeply caramelized.

Main Course	Key Flavors	French Technique
Herb-Roasted Turkey	Herbes de Provence	Marination
Dijon-Cognac Glazed Ham	Dijon, Cognac	Glazing

Side Dishes

French sides offer creamy textures, bold flavors, and vivid presentations. Each one balances tradition with continental flair.

• Pommes Purée: French-style mashed potatoes enriched with butter and cream for ultra-smooth consistency.
• Gratin Dauphinois: Layers of thinly sliced potatoes baked in cream with nutmeg and Gruyère cheese.
• Haricots Verts Almondine: Crisp green beans sautéed in butter and finished with toasted almonds.
• Ratatouille: A vibrant medley of eggplant, zucchini, tomatoes, and bell peppers simmered with aromatic herbs.

Desserts

French desserts provide an indulgent finale with balanced sweetness and beautiful presentation.

• Tarte Tatin: Upside-down caramelized apple tart with flaky pastry and a deep amber hue.
• Chocolate Pot de Crème: Silky baked chocolate custard in petite ramekins finished with a whisper of sea salt.
• Crème Brûlée: Vanilla custard with a caramelized sugar crust that cracks under the spoon.

We compose our French Thanksgiving menu to ensure every course shines with refined taste, memorable textures, and distinctive French flair.

Ingredients

With our curated list of French Thanksgiving recipes ingredients, every dish shines with elegance and deep flavor. We gather premium French staples and classic Thanksgiving fare to ensure every course feels refined and inviting.

Appetizers Ingredients

• 1 cup grated Gruyère cheese (for gougères)
• 1/2 cup unsalted butter (cubed)
• 1 cup all-purpose flour
• 4 large eggs (room temperature)
• 1/4 teaspoon nutmeg
• 4 ounces smoked salmon (thinly sliced)
• 1/2 cup crème fraîche (chilled)
• 1 tablespoon fresh dill (chopped)
• 1 French baguette (thinly sliced and toasted)

Main Course Ingredients

• 1 whole turkey (12-14 pounds, thawed and patted dry)
• 2 tablespoons herbes de Provence
• 1/2 cup unsalted butter (softened)
• 2 tablespoons Dijon mustard
• 1 cup dry white wine (preferably French)
• 2 cups chicken or turkey stock
• 1 lemon (halved)
• 2 onions (quartered)
• 1 head garlic (halved horizontally)
• 6 sprigs fresh thyme
• 1 fully-cooked ham (about 5 pounds, optional)
• 1/3 cup Cognac
• 3 tablespoons brown sugar
• 2 tablespoons whole grain mustard

Side Dishes Ingredients

Dish	Key Ingredients
Pommes Purée	2 1/2 pounds Yukon Gold potatoes, 1 cup heavy cream, 1/2 cup unsalted butter, kosher salt
Gratin Dauphinois	2 pounds russet potatoes, 1 1/2 cups heavy cream, 1/2 cup grated Gruyère, 2 cloves garlic, nutmeg
Haricots Verts	1 pound French green beans, 2 tablespoons butter, 1/4 cup slivered almonds, lemon zest
French Bread Rolls	3 cups bread flour, 2 teaspoons instant yeast, 1 teaspoon sea salt, 1 1/4 cups warm water

Dessert Ingredients

• 5 large eggs (room temperature, for crème brûlée)
• 1/2 cup granulated sugar
• 2 cups heavy cream
• 1 vanilla bean (split and scraped, or 1 tablespoon vanilla extract)
• 4 apples (peeled and sliced for tarte Tatin)
• 1 sheet puff pastry (thawed)
• 3 tablespoons unsalted butter
• 1/2 cup sugar (for caramel)
• Powdered sugar (for dusting)

Make-Ahead Tips

Preparing a French Thanksgiving menu in advance ensures a smooth, stress-free holiday. We maximize flavor and efficiency with these essential make-ahead strategies:

Plan Appetizers Early

• Prepare gougères and smoked salmon canapés up to 2 days ahead.
• Store gougères in an airtight container. Reheat at 350°F for 5-7 minutes to crisp before serving.
• Assemble canapés the morning of Thanksgiving. Cover and refrigerate to keep them fresh.

Master Sides in Advance

• Make pommes purée or gratin dauphinois up to 1 day before.
• Reheat potatoes covered in a 325°F oven for 20-30 minutes until warmed through.
• Sautéed vegetables like haricots verts almondine can be blanched ahead. Finish with butter and herbs just before serving for a fresh, vibrant taste.

Prep Main Course Components

• Rub herb-roasted turkey with butter and seasonings the night before.
• Marinate ham with Dijon and cognac glaze for up to 24 hours to deepen flavor.
• Prepare stuffing and fillings (like wild mushroom duxelles) a day ahead. Chill and bring to room temperature before baking.

Main Courses and Recommended Prep Times

Main Course	Prep in Advance	Storage Recommendation
Herb-Roasted Turkey	1 day	Season and refrigerate overnight
Dijon-Glazed Ham	Up to 1 day	Marinate, cover with foil, chill
Vegetable Stuffing	1 day	Assemble, cover, refrigerate

Desserts That Shine Ahead of Time

• Bake tarte Tatin the previous day; warm in the oven right before serving for glossy caramelization.
• Prepare crème brûlée up to 2 days ahead. Add the sugar crust and torch just before serving for a signature crackle.

Batch Sauces and Garnishes

• Simmer herb-infused sauces like béarnaise or velouté and refrigerate for up to 48 hours. Reheat gently over low heat while whisking.
• Prepare herb butters or Dijon vinaigrette in advance and keep chilled for vibrant finishing touches.

“French-inspired Thanksgiving dishes actually improve in flavor after resting, allowing herbs and aromatics to meld beautifully.”

Smart Storage and Organization

• Label all containers clearly with dish names and dates.
• Keep cold dishes in the refrigerator and warm dishes in the oven at 200°F until ready to serve.
• Designate one shelf for prepped Thanksgiving dishes to maximize fridge organization.

By prepping thoughtfully, we ensure our French Thanksgiving feast stays elegant, relaxed, and bursting with sophisticated flavor.

Directions

Let us dive into the step-by-step process for crafting our French Thanksgiving recipes. We will guide you from initial prep through each luxurious course to ensure your holiday table radiates elegance and French flair.

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Prep Work

• Gather all essential ingredients: Verify quantities, freshness, and ensure premium French staples are measured and at hand.
• Prep mise en place: Chop herbs, mince garlic, slice potatoes with a mandoline, and portion Gruyère, cream, and butter.
• Set out tools: Lay out a Dutch oven, cast iron skillet, mixing bowls, whisk, baking dishes, and a digital thermometer.
• Preheat oven: Set to 375°F for most appetizers and sides. Adjust temperatures according to recipe steps below.
• Chill and thaw: Bring butter and eggs to room temperature for baking. Thaw proteins such as turkey or ham as needed.

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Cooking the Appetizers

• Gougères Preparation

• In a saucepan, combine 1 cup water, 8 tablespoons unsalted butter, and a pinch of salt. Bring to a simmer.
• Add 1 cup flour. Stir vigorously until dough pulls away from sides. Remove from heat.
• Beat in 4 eggs, one at a time. Fold in 1 cup grated Gruyère and a pinch of nutmeg.
• Pipe or drop spoonfuls onto a parchment-lined sheet. Bake at 375°F for 25 minutes until puffed and golden.

• Smoked Salmon Canapés

• Slice baguette thinly. Toast slices at 350°F for 5 minutes.
• Spread with crème fraîche, top with smoked salmon, sprinkle with chopped chives and a touch of lemon zest.
• Chill until ready to serve for maximum freshness.

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Preparing the Main Course

• Herb-Roasted Turkey

• Pat turkey dry; season the cavity with salt and pepper.
• Blend 8 tablespoons unsalted butter with 2 tablespoons herbes de Provence and 2 cloves minced garlic. Rub under and over the skin.
• Add halved shallots, a bouquet of thyme and rosemary, and lemon slices inside the cavity.
• Place turkey in a Dutch oven or roasting pan. Pour 1 cup dry white wine and 1 cup chicken stock around.
• Roast at 350°F, basting every 40 minutes. Use a digital thermometer; target 165°F in the thickest part of the breast.
• Let turkey rest 20 minutes before carving.

• Dijon-Cognac Glazed Ham

• Mix 1/3 cup Dijon mustard, 1/4 cup honey, 2 tablespoons Cognac.
• Brush glaze over scored ham. Bake at 325°F for 1.5 hours, brushing with glaze every 30 minutes.

Main Course	Temperature	Time	Internal Temp (Turkey)
Herb-Roasted Turkey	350°F	2.5-3.5 hrs	165°F
Dijon-Cognac Glazed Ham	325°F	1.5 hrs	140°F

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Making the Side Dishes

• Pommes Purée

• Boil 3 pounds Yukon gold potatoes until fork-tender.
• Rice or mash with 1 cup hot milk, 8 tablespoons unsalted butter, sea salt, and white pepper.
• Stir in a splash of cream for silkiness.

• Gratin Dauphinois

• Slice 2 pounds potatoes thinly using a mandoline.
• Rub a baking dish with garlic and butter. Layer potatoes with salt, pepper, and nutmeg.
• Pour 2 cups heavy cream over layers. Top with 1 cup Gruyère.
• Bake at 375°F for 45 minutes until bubbling and golden.

Side Dish	Main Ingredients	Oven Temp	Time
Pommes Purée	Yukon potatoes	Stovetop	30 min
Gratin Dauphinois	Potatoes, Gruyère	375°F	45 min

• French Green Beans (Haricots Verts)
• Blanch beans in salted water, shock in ice.
• Sauté with olive oil, shallots, and finish with lemon zest.

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Baking the Desserts

• Tarte Tatin

• Caramelize 1 cup sugar and 4 tablespoons butter in a skillet until amber.
• Add peeled apple wedges; cook 10 minutes. Lay puff pastry round over apples.
• Bake at 375°F for 30 minutes until pastry is golden. Cool slightly, invert onto plate.
• Whisk 6 egg yolks with 1/2 cup sugar. Heat 2 cups heavy cream with a vanilla bean; slowly combine.
• Pour into ramekins. Bake in a water bath at 325°F for 30 minutes until set.
• Cool, then sprinkle sugar on top. Torch until deeply caramelized.

Dessert	Main Technique	Oven Temp	Time
Tarte Tatin	Caramel/ Bake	375°F	30 min
Crème Brûlée	Bain-marie/ Bake	325°F	30 min

Assembly and Serving Suggestions

Arranging a French Thanksgiving table invites us to blend sophistication and comfort in every detail. Here’s how we ensure each course is as inviting to the eyes as it is to the palate:

1. Appetizer Presentation

• Gougères: Stack these golden cheese puffs on an elegant cake stand or tiered platter. Garnish with a few sprigs of fresh thyme for a fragrant touch.
• Smoked Salmon Canapés: Place canapés on a white porcelain platter. Top each with a sprinkle of dill and a twist of lemon zest for vibrant color and aroma.

2. Main Course Assembly

• Herb-Roasted Turkey: Let the turkey rest for 20 minutes before carving. Arrange slices on a bed of roasted root vegetables on a large platter. Drizzle lightly with pan jus and scatter herbes de Provence for a rustic French finish.
• Dijon-Cognac Glazed Ham: Slice the ham and layer in a fanned display. Brush each piece with extra glaze to highlight its glossy sheen.

3. Side Dish Styling

Side Dish	French Assembly Touch
Pommes Purée	Serve in a shallow bowl, swirl the top, and dot with melted butter. Finish with a sprinkle of chives.
Gratin Dauphinois	Present in its baking dish with a crackly, golden crust and a few fresh thyme sprigs.

4. Dessert Plating

• Tarte Tatin: Slice at the table for a touch of drama. Serve warm, topped with a dollop of crème fraîche or vanilla ice cream for contrast.
• Crème Brûlée: Torch the sugar moments before serving so the caramelized top is delightfully crisp. Offer each guest their own ramekin garnished with a fresh raspberry or mint leaf.

5. French Tablescape Essentials

Element	Details
Table Linens	Crisp white tablecloth and cloth napkins
Dinnerware	Simple, classic plates and silverware
Glassware	Separate glasses for wine and water
Centerpieces	Small vases of fresh herbs or simple seasonal blooms

6. Timing Tips and Final Flourishes

• Warm serving platters to keep main dishes at temperature.
• Plate courses in the kitchen for refined presentation if space allows.
• Before guests arrive, light a few unscented candles and set out French baguettes in baskets for an authentic touch.

“A true French Thanksgiving feast is as much about the visual experience as the flavors—presentation transforms a good meal into a memorable occasion.”

By assembling and serving each dish with care, we elevate our French Thanksgiving recipes into a celebration of elegance and conviviality.

French Wine Pairings for Thanksgiving

Selecting the perfect French wine pairings elevates every element of our French-inspired Thanksgiving feast. The right bottle brings harmony to dishes rich in cream, butter, and aromatic herbs. We can transform the mood of the table with choices that reflect both tradition and refined taste. Below, we detail our top pairings for each course, featuring classic French varietals that shine with Thanksgiving favorites.

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Appetizers: Start with Sparkle

For a sparkling introduction, we serve Champagne or Crémant d’Alsace. Their lively bubbles and high acidity cut through the richness of gougères and smoked salmon canapés, refreshing the palate between bites.

Appetizer	French Wine Pairing	Tasting Notes
Gougères	Champagne Brut	Citrusy, toasty, crisp, elegant
Smoked Salmon Canapés	Crémant d’Alsace	Floral, apple, fine bubbles

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Main Course: Showcasing Turkey and Ham

Herb-roasted turkey and Dijon-cognac glazed ham demand wines with finesse and structure. For turkey, a White Burgundy (Chardonnay) offers notes of stone fruit and hazelnut, echoing the savory herb flavors. For ham, a Beaujolais Villages delivers juicy red fruit and lively acidity, balancing the sweetness of the glaze.

Main Course	French Wine Pairing	Tasting Notes
Herb-Roasted Turkey	White Burgundy (Chardonnay)	Creamy, floral, hints of oak
Dijon-Cognac Ham	Beaujolais Villages	Cherry, raspberry, refreshing

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Side Dishes: Creamy and Classic

Gratin dauphinois and pommes purée come to life with Alsace Pinot Gris. Its ripe pear and honey undertones blend seamlessly with the creamy, buttery textures of our French sides. For vegetable-focused dishes, such as haricots verts or caramelized Brussels sprouts, we pour a Sancerre. This Loire Valley Sauvignon Blanc is mineral-driven, with bright citrus that lifts each bite.

Side Dish	French Wine Pairing	Tasting Notes
Gratin Dauphinois, Pommes Purée	Alsace Pinot Gris	Pear, golden apple, rich
Haricots Verts, Brussels Sprouts	Sancerre (Sauvignon Blanc)	Grapefruit, flinty, crisp

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Desserts: Indulgent French Finishes

For decadent French desserts such as tarte Tatin and crème brûlée, we turn to a luscious Sauternes or Muscat de Beaumes-de-Venise. These dessert wines offer notes of apricot, honey, and candied ginger that mirror the caramelized elements and creamy vanilla in our sweets.

Dessert	French Wine Pairing	Tasting Notes
Tarte Tatin	Sauternes	Apricot, honey, marmalade
Crème Brûlée	Muscat de Beaumes-de-Venise	Orange blossom, sweet spice

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Expert French Wine Tips

• “When in doubt, choose wines with balanced acidity—they pair best with rich French Thanksgiving recipes.”
• “It is always best to serve wines slightly chilled for whites, and at cellar temperature for reds.”

Our curated selection of French Wine Pairings for Thanksgiving ensures each course is celebrated with a glass worthy of the feast. For further refinement, consult your local wine shop for vintages and producers that match the flavor profiles above.

Storage and Reheating Tips

Proper storage and reheating is crucial for preserving the luxurious flavors and textures that define French Thanksgiving recipes. By following best practices, we keep every course as elegant and delicious as when first served.

Storing French Thanksgiving Dishes

Appetizers (Gougères, Smoked Salmon Canapés)

• Cool gougères and canapés completely on wire racks.
• Store gougères in an airtight container at room temperature for up to 1 day, or refrigerate up to 3 days.
• Place smoked salmon canapés on a tray, cover tightly with plastic wrap, and refrigerate for up to 1 day.

Main Dishes (Herb-Roasted Turkey, Dijon-Glazed Ham)

• Carve turkey and ham, then cool cooked slices before storage.
• Place in shallow airtight containers or wrap tightly in foil.
• Store in the coldest part of the fridge for up to 3 days.

Side Dishes (Pommes Purée, Gratin Dauphinois)

• Transfer cooled dishes to airtight containers.
• Refrigerate up to 3 days.
• For individual portions, divide into small containers for easier reheating.

Desserts (Tarte Tatin, Crème Brûlée)

• Store tarte Tatin at room temperature for up to 8 hours, then cover and refrigerate to keep fresh up to 2 days.
• Keep crème brûlée covered in the fridge for up to 2 days. Do not torch sugar topping until ready to serve.

Dish	Storage Method	Duration
Gougères	Airtight container/Fridge	1–3 days
Smoked Salmon Canapés	Covered tray/Fridge	1 day
Herb-Roasted Turkey	Airtight/foil/Fridge	3 days
Dijon-Glazed Ham	Airtight/foil/Fridge	3 days
Pommes Purée	Airtight/Fridge	3 days
Gratin Dauphinois	Airtight/Fridge	3 days
Tarte Tatin	Room temp/Fridge	2 days
Crème Brûlée	Covered/Fridge	2 days

Freezing Guidelines

• Turkey and ham slices freeze well in airtight bags for up to 2 months.
• Pommes purée can be portioned and frozen for up to 1 month.
• Gratin dauphinois is best enjoyed fresh but can be frozen if baked first—wrap well before freezing for up to 1 month.
• Freeze desserts only if necessary; crème brûlée and tarte Tatin may lose optimal texture.

Reheating Instructions

Gougères & Gratin Dauphinois

• Reheat gougères on a baking sheet at 325°F for 5–8 minutes until crisp and warm.
• For gratin dauphinois, cover with foil and reheat at 350°F for 20–30 minutes until hot and bubbly.

Herb-Roasted Turkey & Dijon-Glazed Ham

• Place slices in a baking dish, splash lightly with broth or white wine, and cover tightly with foil.
• Warm in a 325°F oven for 15–25 minutes until heated through and moist.

Pommes Purée

• Transfer to a saucepan, add a splash of cream or milk, and reheat gently over medium heat, stirring until smooth and hot.

Tarte Tatin & Crème Brûlée

• Serve tarte Tatin at room temperature, or rewarm slices in a 300°F oven for 10 minutes.
• Torch the top of crème brûlée just before serving for the perfect crackling caramel crust.

Food Safety Reminders

• Always use clean utensils when transferring or reheating food.
• Refrigerate leftovers within 2 hours after serving.
• Discard any dish that shows an off smell or unusual texture.

Conclusion

Bringing French flair to our Thanksgiving table lets us celebrate tradition with a twist of elegance and creativity. With a thoughtful blend of flavors, textures, and presentation, we can craft a holiday meal that feels both familiar and refreshingly new.

Let’s embrace the spirit of French-inspired hospitality and savor every moment with our loved ones. With a little planning and the right ingredients, our Thanksgiving feast will stand out as a memorable and sophisticated gathering.