Learn how to bring Haitian food and American Thanksgiving traditions together with this recipe hub and easy three-day prep schedule. This guide stays relevant every holiday season, helping you plan a flavorful, organized, and culturally rich Thanksgiving dinner.
Table of Contents
Jump to:
- Create a Stress-Free Holiday
- Note From Chef Maika
- Why You'll Love This
- The Menu That Blends Cultures: A Haitian American Thanksgiving Story
- Haitian American Thanksgiving Menu
- Three-Day Thanksgiving Prep Plan
- Kitchen Must-Haves Reviews
- Frequently Asked Questions
- Fall Recipes
- Cooking Tips and Tutorials
- Have a Comment or Question?
Create a Stress-Free Holiday
I've hosted Thanksgiving dinner for my family, blending Haitian dishes with familiar American holiday traditions to create a meaningful and flavorful celebration. This guide serves as a recipe hub with every dish linked, plus a simple prep schedule to help anyone plan a smooth, stress-free holiday.
Blending Cuisines
Thanksgiving in the United States often centers around the whole turkey, stuffing, and sides passed down through generations. But for families in the Haitian diaspora, the holiday has taken on a blended identity over the years.
Our tables often feature the classic American dishes we've grown to love alongside bold Haitian food seasoned with Haitian spice, epis, and the flavors rooted in our history and culture.
Note From Chef Maika
Hosting those years gave me the chance to create a menu that represents both parts of my story, my American upbringing and my Haitian heritage, that traces back through the Haitian Revolution, where food, identity, and community have always been deeply intertwined.
This post gathers all the recipes into one place and includes a complete three-day prepping plan. Forgive me for the lack of photos. I prepped and recorded everything on my own and didn't take final shots!! Only a video of the final menu, half-eaten. Yikes. But this post will be ready with photos for the recipes next year, in 2026. I just had to share what I did and made last year because it worked beautifully.
Why You'll Love This
- My Thanksgiving Menu: I prepare these dishes for my own Haitian American family and teach cooking from both cultural perspectives.
- Expert Prep Planning: Culinary training, professional kitchen experience, and cultural cooking knowledge inform every part of this menu.
- Developed Recipes: The recipes reflect traditional Haitian methods, Southern techniques, and American holiday standards.
- For Home Cooks: The prep plan is realistic, clear, and designed for busy home cooks.
Make this Your Own
Thanksgiving looks different for every household, so feel free to customize this plan to fit your lifestyle, kitchen setup, and schedule. Use this guide as a flexible framework rather than a rigid checklist, adjusting cooking times, swapping dishes, or spreading tasks across more days if needed.
Whether you're cooking for a crowd or preparing a smaller Haitian American Thanksgiving dinner, you can adapt each step to create a schedule and menu that works best for you.
Change Heat Level. Haitian Food tends to use very hot peppers, but you can always substitute. Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
The Menu That Blends Cultures: A Haitian American Thanksgiving Story
Thanksgiving has always been a uniquely American holiday, rooted in the story of the first Thanksgiving and shaped by centuries of regional traditions. For Haitian families living in the United States, the holiday becomes even more meaningful because it blends the food traditions we inherited from our Caribbean roots with the dishes we've adopted here.
- American dishes like green bean casserole, collard greens, and even pumpkin pie remind us of the holiday season we grew up with.
- Haitian dishes like Diri Djon Djon, Haitian macaroni, pikliz, and epis-seasoned turkey represent our identity, resilience, and culinary history, shaped by the Haitian Revolution, where food was both nourishment and a cultural symbol.
Together, these traditions create a Thanksgiving that feels authentic to Haitian American families everywhere.
Haitian American Thanksgiving Menu
This curated Haitian American Thanksgiving menu combines traditional Haitian flavors with beloved American Thanksgiving staples. It's a culturally rich lineup that showcases the best of both worlds for a memorable holiday feast.
Haitian Dishes
These represent the flavors of home: bold aromatics, layered spices, and the comfort food Haitians know and love.
- Haitian-Seasoned Spatchcock Turkey:Â A whole turkey marinated with epis, fresh herbs, and Creole seasoning for deep, rich flavor.
- Diri Djon Djon: A signature Haitian food staple made with black mushrooms, peas, and dried shrimp.
- Haitian Macaroni and Cheese (Makawoni au Graten): Cheesy, creamy, baked, and seasoned with Haitian spice.
- Pikliz (Citrusy and Spicy Pickled Slaw): A bright, tangy condiment that balances all the richer dishes on the table.
- Epis (Homemade Haitian Seasoning Base): The foundation of easy Haitian recipes, used to season meats, vegetables, and grains.
American and Southern Classics
These dishes celebrate the Thanksgiving traditions many families across the United States connect with.
- Mirepoix-Based Turkey Gravy with Haitian Spices:Â Made from the roasted turkey backbone, vegetables, and a touch of Haitian heat.
- Green Bean Casserole (From Scratch): A fresh, modern version without canned soup, made with mushrooms and homemade cream sauce.
- Collard Greens with Smoked Turkey:Â A Southern classic simmered slowly for maximum depth and tenderness. Check out Collard Greens Prep Ultimate Guide .
- Honey Butter Jalapeño Cheddar Cornbread: Soft, flavorful, and baked in cast iron.
- Haitian-Style Potato Salad with Garlic Butter and Eggs: Creamy, herbaceous, and lightly seasoned with epis.
Recommended Reads
- Caribbean Thanksgiving Meal Prep Plan Ideas
- Holiday Kitchen Safety Tips: How to Cook, Serve, and Store
- Bold and Easy Caribbean Cooking with Haitian Recipes
- A Quick Look at Haitian Flavor with Pikliz-Style Citrus Slaw
Three-Day Thanksgiving Prep Plan
This three-day schedule breaks the holiday cooking into manageable tasks so you never feel overwhelmed. Each day focuses on one category: foundations, sides, and main dishes. Everything is written step-by-step for novice home cooks, with clear equipment reminders so you always know exactly what you need.
Day 1: Prep and Essentials
Goal: Complete anything that can be made ahead and build the flavor foundations for the entire menu.
- Morning: Make Epis (30 minutes): The Epis Recipe is the seasoning base that flavors many Haitian dishes. Making it first ensures it's ready when you need it.
- Steps:
- Wash and roughly chop onions, bell peppers, garlic, parsley, and thyme.
- Add everything to a food processor or blender.
- Blend until smooth, scraping the sides as needed.
- Transfer to a jar and store in the refrigerator.
- Equipment Needed:
- Food processor or blender
- Measuring cups and spoons
- Storage jar with lid
- Steps:
Chef Tip: If the mixture is too thick, add a tablespoon of water or oil until it blends smoothly.
- Midday: Prepare Pikliz (45 minutes including rest time): Pikliz needs time to marinate, so making it today gives the flavors time to develop.
- Steps:
- Finely shred cabbage using a knife or grater.
- Shred carrots; slice onions and bell peppers thinly.
- Add vegetables to a large mixing bowl.
- In a separate small bowl, whisk together citrus juice, vinegar, honey, salt, pepper, and Scotch bonnet.
- Pour the liquid over the vegetables.
- Toss well until everything is evenly coated.
- Pack tightly into a jar and let sit at room temperature for at least one hour.
- Equipment Needed:
- Large mixing bowl
- Small bowl
- Knife
- Cutting board
- Whisk
- Quart jar with lid
- Steps:
Chef's Tip: Use tongs to press the vegetables down in the jar so the liquid rises to the top.
- Afternoon: Make Garlic Butter (30 minutes): This butter will flavor your potato salad tomorrow and can also be used in other dishes. Or make my Stovetop Garlic Confit (Easy Butter-Olive Oil Method) recipe.
- Steps:
- Melt butter over low heat in a saucepan.
- Add minced garlic and cook slowly for 5-7 minutes (do not let it brown).
- Turn off the heat and let it cool completely.
- Transfer to a small jar and refrigerate.
- Equipment Needed:
- Small saucepan
- Spatula
- Storage jar
- Steps:
Chef's Tip: Cook the garlic low and slow to keep it sweet and prevent bitterness.
- Evening: Prep Mirepoix and Turkey Backbone for Gravy (45 minutes): Mirepoix (onions, carrots, celery) builds flavor for your gravy.
- Steps:
- Slice onions, carrots, and celery into even pieces.
- Place them in a container and refrigerate.
- Rinse the turkey backbone and pat it dry.
- Store backbone in a separate airtight container.
- Equipment Needed:
- Knife
- Cutting board
- Sheet pan (optional if you want to pre-lay them out)
- Airtight containers
- Steps:
Chef's Tip: Cut the vegetables roughly the same size so they roast evenly.
Day 2: Side Dishes and Advanced Prep
Goal:Â Complete the dishes that reheat beautifully and prep major components for the main course.
- Morning: Cook Collard Greens (1.5 hours): Collards taste even better the next day, so this is the perfect time to cook them. Check out the Collard Greens Prep Ultimate Guide .
- Steps:
- Rinse greens thoroughly; remove stems and chop.
- Add smoked turkey, water/broth, epis, and seasonings to a large pot.
- Bring to a boil, then add collard greens.
- Cover and simmer 60-90 minutes until tender.
- Cool and refrigerate.
- Equipment Needed:
- Large pot
- Knife
- Cutting board
- Stirring spoon
- Steps:
Chef's Tip: Collards reduce a lot when filling the pot is normal. Don't forget to check out the Collard Greens Prep Ultimate Guide .
- Midday: Bake Haitian Macaroni and Cheese (1 hour): This dish reheats well, making today ideal for baking.
- Steps:
- Cook pasta until al dente (slightly firm).
- Sauté aromatics, melt cheeses, and make the sauce.
- Combine pasta, sauce, and diced ham.
- Transfer to a baking dish and bake.
- Cool completely, cover, and refrigerate.
- Equipment Needed:
- Mixing bowls
- Cheese grater
- Knife
- Baking dish
- Saucepan
- Steps:
Chef's Tip: Do not overcook pasta; it will continue cooking when baked.
- Afternoon: Honey Butter Jalapeño Cornbread (1 hour): Cornbread tastes even better the next day.
- Steps:
- Preheat the oven and heat the cast-iron skillet.
- Mix the cornbread batter with cheese, honey, and jalapeños.
- Carefully pour batter into the hot skillet.
- Bake until golden.
- Cool and store.
- Equipment Needed:
- Mixing bowls
- Whisk
- Knife
- Cast-iron skillet
- Oven mitts
- Steps:
Chef's Tip: Heating the skillet first gives the cornbread crispy edges. Get creative, learn about other hot and mild peppers, and visit my post on the Scoville Scale and Chili Peppers.
- Evening: Prep Green Bean Casserole Ingredients (45 minutes): You'll assemble and bake it tomorrow for maximum freshness.
- Steps:
- Blanch green beans until bright green.
- Sauté mushrooms until golden.
- Prepare the homemade cream of mushroom soup.
- Mix the onion breadcrumb topping.
- Store all components separately in labeled containers.
- Equipment Needed:
- Saucepan
- Knife
- Cutting board
- Mixing bowls
- Whisk
- Steps:
Beginner Tip: Blanching keeps green beans crisp and vibrant after baking.
Day 3: Main Dishes and Final Assembly
Goal: Cook everything fresh so the flavors are vibrant and the textures perfect.
- Morning: Prepare Diri Djon Djon (1 hour): This rice reheats well and holds its texture.
- Steps:
- Prepare the djon djon liquid.
- Sauté aromatics, shrimp, and peas.
- Add rice and liquids.
- Cook until tender and fluffy.
- Keep warm or store if early.
- Equipment Needed:
- Large pot
- Knife
- Cutting board
- Stirring spoon (use lightly)
- Steps:
Chef's Tip: Avoid stirring the rice while it cooks to prevent gumminess. Also check out How to Cook: Quick and Easy Rice Recipes.
- Midday: Assemble and Bake Green Bean Casserole (1 hour): Now you bring the components together.
- Steps:
- Combine blanched beans with mushroom cream base.
- Transfer to a baking dish.
- Top with the onion breadcrumb mixture.
- Bake until bubbling and golden.
- Equipment Needed:
- Baking dish
- Oven mitts
- Steps:
Chef's Tip: Add topping during the last 10 minutes if you prefer extra crisp.
- Afternoon: Roast the Spatchcock Turkey (2.5 hours total): Roasting flat ensures faster cooking and crispier skin.
- Steps:
- Season or marinate the turkey (if you didn't the night before).
- Place it on a rack over the mirepoix base.
- Roast until the breast reads 165°F and the thighs 175°F.
- Rest for at least 20 minutes before carving.
- Equipment Needed:
- Roasting pan with rack
- Basting brush
- Meat thermometer
- Steps:
Chef's Tip: Use a meat thermometer; it takes the guesswork out of doneness. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
- Evening: Make the Potato Salad (1 hour): Fresh potato salad tastes best on the same day.
- Steps:
- Boil potatoes and eggs.
- Cool completely.
- Fold together with garlic butter, veggies, and dressing.
- Equipment Needed:
- Saucepan
- Mixing bowls
- Knife
- Cutting board
- Stirring spoon
- Steps:
Chef's Tip: Warm potatoes soak up too much dressing; let them cool fully.
- Final: Prepare the Gravy (45 minutes): Use the roasted backbone and mirepoix for maximum flavor.
- Steps:
- Simmer the roasted backbone and vegetables in broth.
- Strain for a smooth stock.
- Make a roux (flour + butter).
- Whisk in the stock until thickened.
- Equipment Needed:
- Saucepan
- Fine mesh sieve
- Whisk
- Stirring spoon
- Steps:
Chef's Tip: Add stock slowly to the roux to avoid lumps.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
Appliances
My Review: The Instant Pot Duo Plus, 6-Quart Whisper Quiet 9-in-1 Electric Pressure Cooker has quickly become one of my favorite kitchen tools! After sitting in the box for almost two months (oops!), I finally watched a tutorial, and now I can’t believe I waited so long to use it. It’s perfect for making soups that usually take hours, like my Spicy Beef and Barley Soup, and it made my lentil soup in record time just a few days ago. This versatile gadget has made cooking faster, easier, and so much more enjoyable—definitely worth the hype!
My Review: The KitchenAid 3.5 Cup Food Chopper is a must-have in the kitchen at a great price. It’s compact, powerful, and lightweight, making meal prep easier without taking up much space. I love its one-touch operation, perfect for quickly chopping, mixing, and puréeing. Plus, it's easy to clean. Watch me use it for my Spicy Tomato Farro Risotto and Chili Herb Crusted Rainbow Trout recipes. This chopper is essential, especially if you love cooking with lots of gadgets like me!
My Review: We've been using the Vitamix Professional Series 750 Blender for over 5 years, and it continues to perform flawlessly, just as powerful and reliable as day one. This blender is a commercial kitchen favorite for good reason: it blends everything from smooth mango purees to nut butters and soups with ease, and the self-cleaning feature makes cleanup a breeze. It's 64 oz. Low-profile container fits perfectly under most cabinets, and if you're serious about quality, this is the blender to invest in.
Thermometer and Measurement Tools
My Review: I finally used the ThermoWorks Square Dot®, and it's as great as my colleagues said. It's precise and easy to use, and America's Test Kitchen recommends it. ThermoWorks even provides helpful care and usage guides, so it earns a 5 out of 5 from me. The Square Dot® is perfect with dual temperature tracking and a clear display, making it easy to monitor both food and oven temperatures for accurate cooking.
America's Test Kitchen - Winner
My Review: The Thermapen ONE by ThermoWorks is my go-to kitchen thermometer - simple, fast, and incredibly precise. It delivers accurate readings in just one second, making it perfect for everything from meats to baked goods. I love that it's waterproof, has a rotating backlit display, and turns on automatically when you unfold the probe. It's been voted the top thermometer by America's Test Kitchen. It comes with a 5-year warranty and a NIST-traceable calibration certificate, ensuring its reliability—a must-have tool for any cook.​
Review: I've had the OXO Good Grips 4-Piece Stainless Steel Measuring Cups for years, and they’ve held up beautifully with a sleek finish that still looks like new. The magnetic snaps make them easy to keep together without the hassle of a ring, and the durable, heavy-duty stainless steel feels sturdy in hand. These cups are well-made, easy to clean, and built to last. Definitely a smart, long-term addition to any kitchen.
Containers
My Review: I own over 20 of these Ball Wide Mouth Glass Mason Jars because they’re just that reliable. I use them for everything from storing spices in my cabinet to keeping my wet seasoning blends fresh, organizing meal prep, and even as drinking glasses. Ball’s been around for over 130 years, so it’s easy to trust their quality and consistency. The wide mouth makes them super easy to fill and clean, and the sturdy lids and bands seal tight every time. From canning to just keeping my kitchen organized, these jars never fail me. Fun fact: during World War II, Ball shifted production to make shells and machine parts, showing just how durable their products really are!
Mixing and Cutting Tools
My Review: First of all, I love the look of these Walfos silicone whisks. The sleek design instantly caught my eye. They’re sturdy, heat-resistant, and perfect for mixing in non-stick pans without scratching. A dependable, stylish set that gets regular use in my kitchen.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Rating: ⭐⭐⭐⭐⭐
Purchased: November 9, 2023
My Review: As a professional chef and culinary instructor, I rely on quality knives both at home and in my cooking classes. After purchasing the PAUDIN Santoku Knife and loving its performance, I decided to invest in the 7-Piece Chef Knife Set—and I’m so glad I did! These knives are lightweight yet incredibly sharp, making prep work effortless whether I’m dicing, slicing, or chopping. The high-carbon stainless steel blades hold their edge well, and the Pakkawood handles offer a comfortable, balanced grip for extended use. I’ve used this set in my instruction classes and home kitchen, and it consistently delivers precision and ease. If you're looking for a reliable, professional-quality knife set without breaking the bank, PAUDIN is a fantastic choice! I highly recommend it for home cooks and professionals alike!
Cutting Boards
My Review: I’ve used these Fotouzy Cutting Board Mats for a long time, and while they’re flexible, dishwasher-safe, and great for preventing cross-contamination with their color coding, I now prefer solid plastic cutting boards. They’re BPA-free, non-porous, and wide enough to protect my wooden board, especially handy when zesting or transferring ingredients. That said, they don’t stay perfectly steady, even with a damp towel underneath, so I give them a 4 out of 5. But I still use it a lot for quick meat and veggie preps and place them right in the dishwasher.
My Review: I absolutely love this Plastic Cutting Board Set of 4 with a Storage Stand! The color-coded boards are a lifesaver for preventing cross-contamination, especially when I’m switching between meats and veggies. The plastic is super sturdy, so I don’t have to worry about it flexing while I’m chopping. What really stands out for me is how easy they are to use after chopping. I slide everything straight into the pot, which keeps my kitchen clean and saves time. Cleanup is such a breeze, too; they go right into the dishwasher without any warping. Plus, the storage stand keeps everything neat and organized. These boards have made cooking so much easier and more enjoyable!
My Review: I love that this bamboo cutting board set came in so many convenient sizes; it makes it easy to grab exactly what I need, whether I’m chopping herbs or breaking down meat. The bright tones of the wood really stood out to me; they look beautiful on camera and bring a nice pop of warmth to my kitchen. It’s especially come in handy during meal prep or when I have someone else helping me, everyone gets their own board! I also appreciate how lightweight yet sturdy they are, making them easy to move around while still holding up to serious chopping. Definitely a great gift for yourself or anyone who loves to cook or entertain.
Pots and Pans
My Review: As a chef with over two decades of experience relying on All-Clad, their D5 Stainless 3-quart saucepan is a kitchen workhorse. The sturdy 3-ply construction ensures even heat distribution for perfect simmering, searing, and everything in between. It's a breeze to clean, goes effortlessly from stovetop to oven, and consistently delivers exceptional results for rice, soups, sauces, and more. This saucepan is a worthy investment if you're looking for durable, versatile, and American-made cookware.
My Review: For 125 years, Lodge Cast Iron has been a family-owned company located in South Pittsburg, Tennessee. Their cookware, known for its dependability, is made of rugged, seasoned cast iron for excellent heat retention and durability. This is still my go-to Dutch oven. You'll find it in a lot of my recent videos. It's heavy, durable, non-stick, and it holds heat well. Also, a big lesson: never preheat an enameled Dutch oven without oil. This will crack the enamel. I learned this the hard way.
My Review: The Lodge Blacklock 10.25" Triple Seasoned Cast Iron Skillet has quickly become one of my favorite pieces of cookware. I’m especially impressed by how lightweight it feels compared to traditional cast iron, making it easy to maneuver while cooking and serving. The clean, smooth finish not only looks sleek but also delivers reliable nonstick performance, making cleanup simple. It’s a premium skillet that combines classic durability with a modern design upgrade I truly appreciate.
My Review: I absolutely love this simple and beautiful Pyrex Easy Grab Glass Baking Dish Set. The transparent design makes it easy to monitor your food, and it looks great going from oven to table. I always reach for Pyrex when I can because it’s a brand I trust and have used for years. The snug-fit, BPA-free lids are ideal for storing leftovers, and the dishes themselves are safe for use in the microwave, freezer, dishwasher, and even a preheated oven. The only reason this set earns 4 stars from me is that the lids aren’t truly dishwasher safe; despite what the label may say, they tend to warp from the heat, so I recommend hand-washing them to maintain their shape. Additionally, I use these dishes frequently, and you can often see them featured in my blog posts.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Yes. The three-day plan is a flexible guide, so feel free to rearrange the tasks, spread them across more days, or batch steps together based on your lifestyle and availability.
No. This menu blends Haitian and American dishes for inspiration, but you can select only the recipes that fit your family's preferences, time, or budget.
Yes. A whole turkey works with the same seasoning and mirepoix base, but it will take longer to roast. Just adjust the cooking time and use a meat thermometer to check for doneness.
Most of them do. Collard greens, macaroni, cornbread, and green bean casserole all reheat beautifully, while potato salad is best made the same day for ideal texture.
Absolutely. Each linked recipe is written with clear, step-by-step instructions for novice home cooks. Haitian staples like epis, pikliz, and djon djon rice are simple to prepare and add incredible flavor.
Fall Recipes
Looking for other fall recipes? Try these:
- Spatchcock Turkey Backbone Gravy (Mirepoix & Haitian Spices)
- Stovetop Garlic Confit (Easy Butter-Olive Oil Method)
- Haitian Style Spatchcock Turkey (Seasoned with Epis)
- Fresh Berry Apple Pecan Chicken Salad with Goat Cheese
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Holiday Kitchen Safety Tips: How to Cook, Serve, and Store
- What is Salmonella? For Home Cooks | Causes and Tips
- How to Cut Up a Whole Chicken | Step-by-Step Guide
- How to Marinate Chicken: Tips, Quick Methods & Flavorful Shortcuts
Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy as a trained chef, former teacher and technician she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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Have a Comment or Question?
This Haitian American Thanksgiving Recipes & Prep Guide is more than a menu. It's a reflection of identity, history, and family tradition. Whether you are part of the Haitian diaspora or simply love bold, flavorful cooking, this blended holiday table invites you to celebrate with meaning and intention. If you have a question or comment about this post, please post it below. You will definitely get a quick response. It also helps our other readers to stay informed. Thanks!
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