Thanksgiving shopping list and meal planner for 8
By The Citron team
·
This shopping list covers Thanksgiving dinner for 8, from a 12 to 14 lb turkey to one pumpkin pie. Fill it in below and print it; the menu, quantities and timeline follow.
Thanksgiving shopping checklist
The list covers the full menu before you subtract your pantry and guest dishes. Quantities are for cooking, not package sizes: 1 lb butter covers the 10 oz needed, and two 32 fl oz broth cartons cover the 6 cups.
Thanksgiving meal planner and shopping list
- Total guests
- 8
- Dinner date and time
- Shopper
- Leftover plan
Example for 8. All eight dishes, turkey leftovers and one pie slice each, in US cups and spoons. Drinks, appetizers and extra roll butter aren't included.
Shopping list
| ✓ | Item | Need | Have | Notes |
|---|---|---|---|---|
| Meat | ||||
| Not checked | Whole turkey, raw and unstuffed | 12 to 14 lb | ||
| Produce | ||||
| Not checked | Potatoes before peeling | 4 lb | ||
| Not checked | Green beans before trimming | 2 lb | ||
| Not checked | Medium onion | 1 | ||
| Not checked | Celery stalks | 3 | ||
| Not checked | Garlic cloves | 3 | ||
| Not checked | Fresh or frozen cranberries | 12 oz | ||
| Dairy and eggs | ||||
| Not checked | Unsalted butter | 20 tbsp | 10 oz; excludes extra butter for rolls. | |
| Not checked | Whole milk | 1 1/2 cups | ||
| Not checked | Large eggs | 4 | ||
| Bread and pie shell | ||||
| Not checked | Plain dried bread cubes | 12 oz | ||
| Not checked | Small already-baked rolls | 16 | ||
| Not checked | Unbaked 9-inch deep-dish shell, 4-cup capacity | 1 | ||
| Canned goods and baking | ||||
| Not checked | Low-sodium turkey/chicken broth | 6 cups | 48 fl oz | |
| Not checked | Pure pumpkin, not pie filling | one 15 oz can | ||
| Not checked | Evaporated milk, not condensed | one 12 fl oz can | ||
| Not checked | Granulated sugar | 1 1/2 cups | ||
| Not checked | All-purpose flour | 1/4 cup | ||
| Not checked | Olive oil | 2 tbsp | ||
| Seasonings | ||||
| Not checked | Fine salt | up to 4 3/4 tsp | ||
| Not checked | Black pepper | 2 tsp | ||
| Not checked | Dried thyme | 1 1/2 tsp | ||
| Not checked | Dried sage | 1 tsp | ||
| Not checked | Ground cinnamon | 1 tsp | ||
| Not checked | Ground ginger | 1/2 tsp | ||
| Not checked | Ground cloves | 1/4 tsp | ||
Who brings what
| Dish | Who brings it | Serves |
|---|---|---|
| Roast turkey | 8 | |
| Bread stuffing | 8 | |
| Mashed potatoes | 8 | |
| Broth gravy | 8 | |
| Garlic green beans | 8 | |
| Cranberry sauce | 8 | |
| Dinner rolls | 8 | |
| Pumpkin pie | 8 |
Prep and hosting tasks
| ✓ | Task | Owner | When |
|---|---|---|---|
| Not checked | |||
| Not checked | |||
| Not checked | |||
| Not checked | |||
| Not checked | |||
| Not checked | |||
| Not checked | |||
| Not checked |
Equipment
| ✓ | Item | Notes |
|---|---|---|
| Not checked | Food thermometer and fridge thermometer | |
| Not checked | Roasting pan and rack; carving board and knife | |
| Not checked | 9-by-13-inch baking dish and foil | |
| Not checked | Pots, skillet, colander, masher, whisk, measuring tools | |
| Not checked | Serving dishes and utensils | |
| Not checked | Shallow leftover containers |
Extras, outside the totals
Drinks / ice · Appetizers / another main · Roll butter / whipped cream / extra dessert · Other
| ✓ | Item | Notes |
|---|---|---|
| Not checked | ||
| Not checked | ||
| Not checked | ||
| Not checked |
Source: citronapp.co/en/guides/thanksgiving-shopping-list
The Thanksgiving menu for 8
The quantities assume eight adult-sized appetites and all eight dishes on the table. The turkey leaves room for seconds or leftovers; the pie gives everyone one slice. Add another dessert if you want dessert seconds. Drinks, appetizers, whipped cream, and extra butter for the rolls are outside the list.
The sides use the stovetop while the turkey roasts. The stuffing goes into the oven afterward, and the pie is baked the day before. Rolls are bought already baked.
Set the guest count before buying
- Confirm the total, including hosts: ______.
- Ask about food preferences and dietary requirements before choosing recipes.
- Count turkey eaters: ______. If someone needs another main, name it and add its ingredients: ______.
- Decide whether you want leftovers: none / a few portions / another full meal.
- Give each guest bringing food a dish, quantity, arrival time, and serving utensil to bring.
- Ask whether their dish needs oven space, a burner, or refrigeration when it arrives.
Copy this line for any dish you change:
Dish: ____________________ Who brings it: ___________ Serves: ____
For these potatoes and beans, divide the dish's Serves number by 8 to get your multiplier. Six potato eaters means 3 lb potatoes, 4 1/2 tablespoons butter, and 1 1/8 cups milk. Twelve bean eaters means 3 lb beans and 3 tablespoons oil; round 4 1/2 garlic cloves to 4 or 5 according to taste. Adjust these recipes further if your guests prefer larger or smaller portions.
Choose the turkey separately and keep the pie recipe whole. A bigger batch can need a larger pan or a second pan; multiplying quantities does not multiply cooking times or oven temperatures.
Quantities and cooking steps for each dish
All cups, tablespoons, and teaspoons below are US measures. Use unsalted butter and low-sodium broth. Salt amounts are starting points; a salted or pre-brined turkey needs different seasoning.
Roast turkey
Use one fully thawed, unstuffed 12 to 14 lb turkey, 4 tablespoons softened butter, 1 teaspoon dried thyme, 2 teaspoons fine salt, and 1 teaspoon black pepper. Remove the giblet bag and neck. Pat dry, spread the seasoned butter over the bird, and set it breast up on a rack in a roasting pan. Do not rinse raw turkey. CDC turkey guidance
Roast at 325°F. FoodSafety.gov gives about 3 to 3 3/4 hours for an unstuffed bird this size. Remove the turkey as soon as the thermometer reads at least 165°F in the thickest breast and innermost thigh and wing, avoiding bone. Tent loosely while it rests, and follow the serving and refrigeration deadlines in the timeline below. Turkey roasting chart
Bread stuffing, baked separately
Use 12 oz plain dried bread cubes, 1 medium onion diced, 3 celery stalks diced, 6 tablespoons butter, 3 cups low-sodium broth, 2 large eggs, 1 teaspoon dried sage, 1/2 teaspoon dried thyme, 1/2 teaspoon fine salt, and 1/4 teaspoon pepper.
Use 1 tablespoon of the butter to grease a 9-by-13-inch dish. Soften the onion and celery in the other 5 tablespoons over medium heat for about 8 to 10 minutes. Take off the heat and stir in the herbs and seasonings. Whisk the eggs with the cool broth, then toss with the bread and vegetables. Let the bread absorb the liquid for 10 minutes and transfer to the dish.
Bake covered at 375°F for about 25 minutes, then uncover for 15 to 20 minutes to brown the top. Check that the center reaches 165°F. CDC stuffing guidance
Mashed potatoes
Use 4 lb Yukon Gold or russet potatoes, 6 tablespoons butter, 1 1/2 cups whole milk, 1 teaspoon fine salt, and 1/4 teaspoon pepper.
Peel and cut the potatoes into roughly 1-inch pieces. Cover with cold water, bring to a boil, then simmer until tender, about 15 to 20 minutes. Drain well. Mash with the butter, then gradually stir in the warmed milk and seasonings. Stop adding milk when you like the texture; the shopping list allows the full amount.
Broth gravy
Use 4 tablespoons butter, 1/4 cup all-purpose flour, 3 cups low-sodium turkey or chicken broth, up to 1/4 teaspoon fine salt, and 1/4 teaspoon pepper.
Melt the butter in a saucepan, whisk in the flour, and cook for about 2 minutes. Whisk in the broth gradually. Bring to a simmer and cook for 5 to 10 minutes, stirring, until it coats a spoon. Taste before adding the salt. The gravy uses broth, so you can make it while the bird is still roasting.
Garlic green beans
Use 2 lb fresh green beans, 2 tablespoons olive oil, 3 garlic cloves minced, 1/2 teaspoon fine salt, and 1/4 teaspoon pepper.
Trim the beans. Boil in water for about 4 to 6 minutes, until tender to your liking, then drain. In the emptied pot, warm the oil and garlic over medium-low heat for about 30 seconds, without browning the garlic. Add the beans and seasonings and toss for 1 to 2 minutes.
Cranberry sauce
Use 12 oz fresh or frozen cranberries, 3/4 cup granulated sugar, and 3/4 cup water. Bring everything to a simmer in a saucepan. Cook for about 10 to 15 minutes, stirring, until most berries burst. Transfer to a shallow container and refrigerate promptly. The sauce thickens as it cools.
Rolls and pumpkin pie
Buy 16 small, already-baked rolls. Serving them at room temperature leaves the oven free for stuffing.
For the pie, use LIBBY'S Famous Pumpkin Pie: a 15 oz can of pure pumpkin, a 12 fl oz can of evaporated milk, 2 eggs, 3/4 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, and one unbaked 9-inch deep-dish shell with a 4-cup capacity. Follow the linked mixing method. Bake at 425°F for 15 minutes, then at 350°F for about 40 minutes, checking the center as directed. Cool for 2 hours, then refrigerate. We cut this pie into eight slices; the source lists ten servings.
Combine ingredients, then subtract the pantry
Butter appears in four dishes. Broth and eggs each appear in two. Add each ingredient first so you don't buy a separate package for every recipe.
| Ingredient | Where it goes | Total needed |
|---|---|---|
| Butter | Turkey 4 tbsp + stuffing 6 tbsp + potatoes 6 tbsp + gravy 4 tbsp | 20 tbsp, or 2 1/2 standard US sticks |
| Broth | Stuffing 3 cups + gravy 3 cups | 6 cups |
| Eggs | Stuffing 2 + pie 2 | 4 large eggs |
| Sugar | Cranberry sauce 3/4 cup + pie 3/4 cup | 1 1/2 cups |
| Dried thyme | Turkey 1 tsp + stuffing 1/2 tsp | 1 1/2 tsp |
Write down only usable supplies that aren't already needed for another meal. Keep units consistent: one standard US butter stick is 8 tablespoons, and a 32 fl oz broth carton is 4 cups.
Buy = total needed minus what you have, with a minimum of zero. Round up to a package size after doing the subtraction.
Suppose your pantry has the amounts below:
| Ingredient | Need | Have | Still needed before package rounding |
|---|---|---|---|
| Butter | 20 tbsp | 8 tbsp | 12 tbsp |
| Broth | 6 cups | 2 cups | 4 cups, one 32 fl oz carton |
| Eggs | 4 | 2 | 2 |
| Sugar | 1 1/2 cups | 1 cup | 1/2 cup |
| Potatoes | 4 lb | 1 lb | 3 lb |
If a guest takes over the pie, remove its shell, pumpkin, evaporated milk, and pie spices. Also subtract 2 eggs, 3/4 cup sugar, and 1/2 teaspoon salt from the combined totals. You still need eggs for stuffing and sugar for cranberry sauce.
Thanksgiving prep timeline
In 2026, Thanksgiving falls on Thursday, November 26. This example uses one oven and a stovetop, with dinner around 3 to 4 p.m. Tell guests and anyone bringing a dish to be ready for the earlier time. The turkey's temperature sets the schedule; the times after it comes out are estimates to check in a kitchen rehearsal.
| When | What to do |
|---|---|
| By Thursday, November 19 | Confirm guests, recipes, and dish owners. Check the pantry, cookware, and fridge space. Buy shelf-stable ingredients and a frozen turkey; keep it frozen until thawing day. |
| Sunday morning, November 22 | Begin refrigerator thawing for this 12 to 14 lb bird. Keep it wrapped in a tray that catches drips, away from ready-to-eat food. |
| Tuesday, November 24 | Buy produce, milk, and eggs. Check the turkey's thawing progress. Confirm when guest dishes will arrive. |
| Wednesday, November 25 | Bake and refrigerate the pie; make and refrigerate the cranberry sauce. Dice onion and celery, trim beans, and refrigerate separately. Measure stuffing herbs and set out serving dishes. |
| Thursday, about 10:30 a.m. | Preheat the oven to 325°F and prepare the thawed turkey. |
| About 11 a.m. | Put the turkey in the oven. Allow the roasting window above, plus time for resting and stuffing. |
| About 1:30 p.m. | Cook the onion and celery for stuffing. Keep the eggs and broth chilled; combine the stuffing shortly before baking. |
| From about 2 p.m. | Check the turkey's temperature. Remove it as soon as all three sites reach 165°F, and write down the removal time. |
| When the turkey comes out | Tent it loosely and raise the oven to 375°F. Bake the stuffing once the oven is ready. Start the potatoes on the stovetop. |
| About 15 minutes after removal | Make the gravy on another burner. Mash the potatoes once tender. Keep finished hot sides hot as described below. |
| About 35 minutes after removal | Cook the beans. Check the stuffing near the end of its baking time; keep baking until its center reaches 165°F. |
| About 45 to 60 minutes after removal | Carve the rested turkey, set out the rolls, and bring out the cranberry sauce. Serve once the stuffing reaches 165°F. |
| Within 2 hours of removal | Refrigerate the remaining turkey in small portions in shallow containers, including any still on the serving platter. Allow only 1 hour if exposed to temperatures above 90°F. |
Refrigerator thawing takes about 24 hours per 4 to 5 lb; once thawed, cook within 1 to 2 days. Keep the fridge at 40°F or colder. If the turkey is still icy, use the CDC's safe thawing methods; never thaw it on the counter.
If the turkey is done at 2 p.m., take it out then and start the stuffing and stovetop sides. Aim to serve around 3 p.m. and refrigerate all remaining turkey by 4 p.m., sooner if the meal ends earlier. Resting, carving, and time on the table all count toward those 2 hours. CDC turkey and leftover guidance
If guests cannot eat earlier, carve and refrigerate the turkey promptly in small portions, then reheat it to 165°F before serving. If the turkey runs late, move the stuffing and dinner later too. These changes still need the rehearsal below; don't extend the turkey's time on the counter while waiting for the sides.
Hold cooked sides at 140°F or above, checked with a thermometer. Refrigerate perishables within 2 hours out of temperature control, or 1 hour above 90°F. Divide leftovers into shallow containers; discard food that exceeds those limits. FDA buffet and storage guidance
Eat refrigerated turkey within 3 to 4 days or freeze it, and reheat leftovers to 165°F. CDC leftover guidance
Collect your own Thanksgiving recipes in Citron
Your pie may come from a website, your green beans from Instagram, and your stuffing from a food blog. Keep the quantities from the recipes you actually choose; swapping a recipe means updating the shopping list above.
Send it the link to an Instagram, TikTok or YouTube video, or to a web page. You can also import a photo of a recipe, even a handwritten one, or a voice note. The app turns it into a recipe card with the ingredients and the steps.
Collect the recipes one at a time:
- Send the link to the LIBBY'S pumpkin pie recipe to the Citron recipe app. Check the saved ingredient amounts and deep-dish shell size against the source. Keep one whole pie even though this dinner cuts it into eight slices.
- Send the link to your chosen Instagram green bean recipe. Check whether it adds ingredients such as lemon or almonds that aren't in this menu. The existing Instagram recipe guide shows the sharing steps.
- Send the link to the stuffing recipe you trust, from any recipe website. Compare the saved quantities with the page, especially the bread and broth.
These are examples of your own recipes. The beans here, and the stuffing on the plan below, aren't this menu's, so check their quantities for your table.
Once your recipes are saved, you can place them on Citron's meal plan, from breakfast to dinner. Planning by hand is free.
Place the recipes you are making on Thanksgiving's plan. Keep guest-owned dishes on your hosting checklist so you don't buy their ingredients twice.
Your grocery list fills itself in from your plan: ingredients sorted by aisle, amounts added up across recipes.
Compare the resulting list with your pantry and the guest assignments. Check ingredients with different names or units separately, and add store-bought rolls and other extras to your final shopping note. This page's checklist stays separate; it does not import the whole menu into the app.
The free plan includes 5 imports a week, refilled every Monday, and placing your recipes on the meal plan yourself.
Save the recipes you want to cook again in the Citron recipe app, then place them on your Thanksgiving plan.
Frequently asked questions
What should be on a Thanksgiving shopping list for 8?
For this menu, start with a 12 to 14 lb whole turkey, 4 lb potatoes, 2 lb green beans, 12 oz dried bread cubes, 12 oz cranberries, 16 small rolls, and ingredients for one deep-dish pumpkin pie. The full shopping list combines the butter, broth, eggs, sugar, vegetables, and seasonings used across the dishes. Subtract what you have and what guests are bringing before shopping.
How do I adjust the shopping list for more or fewer guests?
Count how many people will eat each dish. For the potatoes and green beans in this menu, multiply the ingredient amounts by that dish's guest count divided by 8. Choose turkey size separately and keep the pie recipe whole. Allow two small rolls per person, then adjust for appetite. Cooking times and temperatures do not scale with guest count.
Can I use the checklist without a recipe app?
Yes. Print the shopping list at the top of this page, or copy it as plain text into a note. Fill in what you have, then cross off each item as you shop.
Can I collect my Thanksgiving recipes in Citron?
The Citron recipe app imports recipes from web links, Instagram, TikTok, YouTube, Facebook, photos (even handwritten), and voice notes. The free plan includes 5 imports a week, refilled every Monday, and placing your recipes on the meal plan yourself. Save the recipes individually, check their amounts, then build your plan. This page does not transfer the whole menu into the app.
Read next
Try the Citron app
Free to start, with limited imports and the core features.
- 4.9on the App Store