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Thanksgiving Photo


Thanksgiving is about spending time with your family, enjoying laughs and creating memories. Our perfect Thanksgiving consists of a lit fireplace and aromatic smells from the kitchen. Make this year's Thanksgiving the most memorable yet.

This traditional American meal is easier to cook than you think. Below are our favorite recipes Geppetto Catering creates in the kitchen for you to take home.

Or, if you feel this year you just don't have the time, pre-order your Thanksgiving meal with Geppetto Catering.
Contact Ken Tu: or call: 301-927-8800. We promise we won't tell if you don't...

Geppetto Catering is pleased to be working with our
local farmers to provide you a sustainable holiday meal.

DELIVERY ONLY: Wednesday, before Thanksgiving, November, 25th

Thanksgiving Menu for Pre-Order
($24.90/person or $199.00 for 8 people)
Roasted Turkey with Gravy
String Beans with Butter
Mashed Potatoes
Choose one salad:
Tossed Green Salad 
Spinach Salad 
Caesar Salad
Mesclun Salad
Challah Bread Stuffing
Cornbread with Butter
Pumpkin Pie, Pecan Pie, Apple Pie

**All orders must be pre-paid. Food provided will be fully cooked
and prepared for refrigeration, for self-reheating.


Cooking Turkey


18 pound fresh or thawed whole turkey (to determine the size turkey for your guests figure each pound of turkey will serve one person. So a 18 pound turkey can accommodate 18 guests)
3 large peeled and chopped carrots
6 stalks of cleaned and chopped celery
6 large peeled and diced onions
1/4 cup of olive oil
Salt and pepper
8 cups of water

Pull the gibblets and neck from the cavity of the turkey. Rinse your turkey with cold water (inside and outside of the bird). Place your turkey over the chopped vegetables in an oversized roasting pan. Brush the bird with olive oil. Season with salt and pepper. Put water in roasting pan. Cover/tent the turkey loosely with aluminum foil for the first 1.5 hours of roasting to prevent over browning of the skin. Put in pre- heated oven set at 350 degrees. Baste the turkey every hour with roasting pan drippings. Remove from the oven when a meat thermometer reads 165 degrees at the joint between the leg and breast.

Mashed Potatoes
Serves 18


5 cups heavy cream
1/4 pound of butter
Salt and pepper
10 pounds Yukon gold potatoes

Simmer yukon gold potatoes until soft. Drain potatoes from water and place in a bowl. Slowly mash potatoes while adding heavy cream and butter. Season with salt and pepper to taste.



Roux (1/2 pound of butter and 1 cup of flour)
Salt and pepper
Pan drippings after roasting your turkey

Roux is equal parts butter to equal parts flour cooked over a slow heat and stirred continuously. In an over-sized sauce pan melt butter on low heat. Slowly add flour and stir continuously. Cook for 15 minutes to a golden brown color. Once the roux is complete, add slowly to the pan drippings until thickened. Season with salt and pepper to taste.

Brussels Sprouts


10 pints of brussels sprouts
Balsamic vinegar
Salt and pepper

Cut brussels sprouts in half and steam until soft with a fork. Toss the brussels sprouts with balsamic vinegar in a bowl. Place on a baking sheet and season with salt and pepper. Bake in a 350 degree oven for 10 minutes.


Bread Stuffing


1 Challah Bread Cut In Cubes (allow to sit out for 1 day after cutting into cubes)
1 large diced onion
1 large diced carrot
3 stalks of diced celery
6 cups chicken broth
3 fresh cracked eggs
Salt and pepper
3 tablespoons of fresh sage

Saute the diced vegetables in butter until the onions are translucent. Allow to cool and toss with diced challah bread and eggs. Slowly add chicken broth until the bread is moist. Add salt and pepper and fresh sage to taste. Place bread stuffing in a baking dish and cover with aluminum foil. Bake at 350 degrees for about one and a half hours. (Stuffing can be baked inside the cavity of a turkey. Make sure the stuffing reads 165 degrees with a meat thermometer before serving.)

Butternut Squash Soup


6 tablespoons chopped onion
4 tablespoons margarine 6 cups peeled and cubed butternut squash
3 cups water
4 cubes chicken stock
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 (8 ounce) packages cream cheese

In a large saucepan, saute onions in margarine until tender. Add squash, water, stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

Pecan Pie


1 un-baked pie crust
1 cup white sugar
3 Tablespoons brown sugar
1/2 teaspoon salt
1 cup corn syrup
3/4 teaspoons vanilla
1/3 cup melted butter (salted)
3 whole eggs beaten
1 cup whole pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Baking time varies between 50 – 75 minutes. Monitor progress as it bakes. If pie is still liquidy, bake for additional time. Allow to cool for several hours or overnight. Serve in thin slivers.