Thanksgiving is almost here, and whether you’re cooking up a feast at home or looking to skip the kitchen this year, New Hampshire has plenty of options to make your holiday delicious.

Here’s what I’m covering today:

🦃 Thanksgiving in New Hampshire: Where to order from or dine in

🎮 What you missed on Granite Gaming

🔠 See if you can figure out this word game

This newsletter is free as a winter snowstorm (but way easier to handle). Subscribe and share today.

Thanksgiving definitely means eating large with family and friends, but in New Hampshire, it doesn’t necessarily mean you have to cook. (Karolina Grabowska/Unsplash)

By Stacy Milbouer

Common Man Restaurants – 23 locations across NH. Thanksgiving dinners to go. Meals include turkey, stuffing, sides, rolls, and pumpkin pie. Order by Nov. 21, pick up Nov. 26.

Market Basket – 28 NH stores. Heat-and-serve Thanksgiving dinners with turkey or ham, mashed potatoes, vegetables, and pie.

Roundabout Diner, Portsmouth (580 US 1 Bypass) – Buffet with slow-roasted turkey, cornbread stuffing, mashed potatoes, butternut squash, cranberry relish, and desserts.

The Old Salt & Lamie’s Restaurant and Inn, Hampton (490 Lafayette Road) – Roast turkey, ham, ravioli, or prime rib. Pick up or dine in.

Mountain View Grand, Whitefield (101 Mountain View Road) – Thanksgiving buffet with roasted turkey, prime rib, mashed potatoes, and other holiday fixings.

The Hilltop Restaurant, Sanbornton (Steele Hill Resorts, 639 Steele Hill Road) – Buffet with turkey, ham, mashed potatoes, stuffing, green beans, yams, corn souffle, and dessert.

Inn on Main and O Bistro, Wolfeboro (200 N. Main St.) – Thanksgiving buffet for adults and children.

Hart’s Turkey Farm, Meredith (233 Daniel Webster Highway) – Whole roasted turkey with sides and choice of pies. Pick up on Thanksgiving Day.

Homestead Restaurant & Tavern, Merrimack (641 Daniel Webster Highway) and Bristol – Entrees include turkey, ham, prime rib, seafood, and veal; includes soup, sides, rolls, and pies.

Trombly Gardens, Milford (150 N. River Road) – Turkey dinners for pick up with sides and pies.

Temple Street Diner, Nashua (200 Temple St.) – Heat-and-serve whole turkey dinner for 6–8 people, or single turkey meals with pie.

Eight Democrats—including New Hampshire’s two senators—crossed the aisle to help reopen the government this week, ending a tense Washington standoff. But the deal came without the health care subsidies that keep insurance affordable for millions, and some Democrats say their party gave up too much to break the impasse.

Republican leaders, despite holding the majority in both chambers, have continued to pin the shutdown on Democrats. And with the continuing resolution funding the government only through Jan. 30, 2026, the country could be staring down another shutdown in just a few months.

So, this week’s question is…

Did New Hampshire’s senators put people over politics—or cave too soon on the shutdown?

You can catch Colin and Angelique streaming live Tuesdays and Thursdays at noon. Last week, they discussed Tim Sweeney, the creator of Fortnite and CEO of Epic Games, using his fortune to buy thousands of acres across North Carolina to preserve forests, wildlife, and rare ecosystems.

Watch a snippet here.

🎥 This week: Sen. Jeanne Shaheen fired back at a heckler over her vote to reopen the government—and the clip went viral. Also: a look at the Sununu family in politics, and Steam’s mini gaming PC is coming out at an unexpectedly low price.

🗓️ When is it streaming? Tuesdays and Thursdays at noon.

📍Where to watch: Twitch.tv/granitegamingnh

🎮 This week’s game: Escape from Duckov

Think you’ve got what it takes to crack this crossword? Tell us how long it takes you to finish it by emailing us at info@granitepostnews.com! This week’s topic? Superheroes.

Reach 30,000+ Granite Staters who care about their communities! Sponsor Granite Post’s Dec. 6 Special Edition, “How to Get Involved and Give Back this Holiday Season.” Book by Nov. 21, 2025, and save 20% off your placement.

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Thanks for reading. This newsletter was written by Katy Savage with stories by USA Today via Reuters Connect. It was edited by Paula Solis.

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