Holland America Guests Feast Big on Thanksgiving

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Holland America’s master chef Rudi Sodamin is at it again, creating gourmet dishes for the line’s thirteen ships this Thanksgiving.  The mouth-watering menu will include traditional as well as contemporary foods, including appetizers, salads, soups, entrées, desserts, and special cocktails created especially for the holiday.

Having grown up in Austria, Sodamin grew up in a large family where holiday meals were very meaningful.  When he moved to New York City to work at the Waldorf-Astoria Hotel, he learned about Thanksgiving and the traditional foods that Americans eat on that day.

Tomorrow, thousands of Holland America’s chefs across the fleet will prepare these festive feasts in the main dining room for guests to enjoy.



  • ambrosia fruit
  • Pilgrim’s meat terrine with a Waldorf salad
  • dilled shrimp and mandarin-orange-cranberry chutney
  • shrimp cocktail

Soup and Salads

  • spiced pumpkin soup
  • sweet corn soup
  • carrot vichyssoise
  • bib lettuce salad with red beets

Traditional Thanksgiving Entrée


  • roasted turkey with apple and sausage stuffing
  • giblet gravy
  • bourbon-infused candied sweet potatoes
  • brussels sprouts
  • glazed dilled carrots and turnips
  • cranberry-orange relish

Other Entrées

  • brown sugar glazed salmon
  • honey-baked ham
  • beef tenderloin “Oscar”
  • pumpkin ravioli with champagne parmigiano-reggiano cream



  • classic pumpkin pie
  • apple pie à la mode
  • chocolate pecan pie
  • pumpkin tart
  • Thanksgiving sundae with apple cider-spiced peaches and walnut brittle crisp


  • The Midnight Pumpkin (tequila, Cointreau, and pumpkin purée)
  • Purple Haze (vodka, Chambord, and lime juice)
  • Pumpkin Pie Cocktail (Baileys, Kahlua, and pumpkin purée)

Photos courtesy of Holland America Line.

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