plan it before you make it
whether you are making traditional thanksgiving recepies like green bean casserole or homemade cranberry sauce or trying new recepies for your family tradition you’r going to need some best ideas to start.A slather of mayonnaise on the bird pulls double duty by standing in as a flavor-packed rub as well as adding moisture and fat to often dry meat. And what’s particularly great is that it browns the skin beautifully without the constant basting that most birds need.
1.Sweet Potato Casserole
Make this crowd-pleasing holiday favorite the classic way: with buttery mashed sweet potatoes and a crunchy pecan topping.
Ingredients:
4 big sweet potatoes, peeled and cooked and mashed
½ cup granulated sugar
2 big eggs, beaten
½ cup milk
½ cup melted butter
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (optional)
¼ teaspoon ground nutmeg (optional)
INSTRUCTIONS:
Prepare Sweet Potatoes: Preheat oven to 350°F (175°C). Cook the sweet potatoes until soft (boil or bake). Mash them until smooth.
Mix the Base: Mix in mashed sweet potatoes with sugar, eggs, milk, melted butter, vanilla, cinnamon, and nutmeg. Mix well.
Assemble the Casserole: Pour the sweet potato mixture into a greased casserole dish.
Add Topping: Sprinkle marshmallows (and pecans, if desired) evenly over the top.
Bake: Bake for 20-25 minutes or until the marshmallows are golden brown and the casserole is heated through.
Serve: Cool it for a few minutes and serve warm.
2.Crispy Baked Boursin with Tangy Cranberry Sauce
This crispy round of baked cheese, with its warm melty interior, makes the perfect party appetizer, especially when paired with a ruby-red cranberry sauce. Both the cheese and the sauce can be prepped a day (or two!) ahead, so it’s simple to pull together right before serving. It scales easily for a crowd – arrange two or three rounds on a platter with sauce for dolloping and a variety of crackers and crudité for dipping.
Ingredients:
2 Boursin cheese rounds (Garlic & Fine Herbs or your favorite flavor)
1 cup panko breadcrumbs
2 tbsp grated Parmesan cheese
2 large eggs (beaten)
½ cup all-purpose flour
2 tbsp olive oil or melted butter
(optional, for crispiness) FOR THE CRANBERRY SAUCE
1 cup fresh or frozen cranberries
½ cup sugar
¼ cup orange juice (freshly squeezed)
1 tsp orange zest
1 cinnamon stick (optional)
Pinch of salt
For Serving:
Crackers, toasted baguette slices, or vegetable sticks
3.Parmesan Roast Turkey
This Parmesan Roast Turkey combines the rich, nutty flavor of Parmesan cheese with a beautifully seasoned turkey for a show-stopping Thanksgiving centerpiece.
Ingredients:
1 whole turkey (10-12 lbs), thawed if frozen
½ cup unsalted butter (softened)
½ cup grated Parmesan cheese
3 cloves garlic (minced)
1 tbsp fresh thyme (chopped)
1 tbsp fresh rosemary (chopped)
1 tbsp fresh parsley (chopped)
1 tsp paprika
Salt and black pepper (to taste)
1 lemon (halved)
1 onion (quartered)
3-4 cups chicken or turkey broth (for basting)
For the Parmesan Crust:
½ cup grated Parmesan cheese
½ cup panko breadcrumbs
2 tbsp melted butter
1 tsp garlic powder
½ tsp dried parsley
Instructions:
Preheat oven to 325°F (165°C).
Remove the giblets and neck; pat the turkey dry with paper towels.
Put the turkey on a roasting rack in a large roasting pan.
Make the Herb Butter:
Mix in a bowl the softened butter, Parmesan cheese, minced garlic, thyme, rosemary, parsley, paprika, salt, and black pepper.
Season the Turkey:
Carefully loosen the skin over the breast and legs without tearing. Rub half of the herb butter underneath the skin, massaging into the meat. Rub the remaining butter all over the outside of the turkey.
Stuff the cavity with lemon halves and onion quarters.
Roast the Turkey:
Pour 2 cups of broth into the bottom of the roasting pan to keep the turkey moist.
Roast the turkey in the oven, basting every 30-40 minutes with additional broth or pan juices. The total roasting time is about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thighs.
Add the Parmesan Crust:
In a small bowl, combine Parmesan cheese, panko breadcrumbs, melted butter, garlic powder, and dried parsley. Sprinkle Parmesan crust mixture evenly on the turkey’s top, around 30 minutes before it will finish cooking. Place back into oven and let finish roasting while it develops its crust until it becomes golden brown and crispy. Rest and Serve
Take the turkey out of the oven and loosely cover with foil. Let it sit for 20-30 minutes before carving so the meat stays juicy.
Finish with fresh herbs and enjoy with your favorite Thanksgiving side dishes.
TIPS:
Crisper Skin: Pat dry the turkey and let it sit in the fridge overnight, uncovered to dry out the skin before putting on the butter.
Pan Drippings Option: Make a delicious Parmesan gravy by using the pan drippings.
4.Thanksgiving Pasta Salad
This veggie-forward pasta salad has everything you would expect in a Thanksgiving meal, minus the turkey! We took tender rotini and added plenty of seasonal roasted vegetables like Brussels sprouts, sweet potatoes, and kale. Sweet-tart cranberries and crunchy pistachios are laced throughout for texture and brightness, then it’s tossed with a nutty tahini dressing with fresh sage, thyme, and a hint of maple syrup. The result is a vegetarian dish that is bound to please everyone at the table, and one that can be vegan if you ensure your Dijon and pasta are vegan-friendly.
Ingredients:
12 oz pasta (bowtie, penne, or rotini work well)
1 cup roasted butternut squash cubes
1 cup fresh spinach leaves (lightly chopped)
½ cup dried cranberries
½ cup crumbled feta or goat cheese
½ cup chopped pecans or walnuts (toasted)
½ cup diced red onion
1 medium apple (diced; use Honeycrisp or Granny Smith)
¼ cup chopped fresh parsley
For the Dressing:
⅓ cup olive oil
2 tbsp apple cider vinegar
1 tbsp honey, or maple syrup for vegans
1 tsp Dijon mustard
1 clove garlic, minced
Salt and black pepper, to taste
INSTRUCTION:
Cook the pasta according to package instructions, until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
Roast the Squash:
Preheat oven to 400°F (200°C).
Toss butternut squash cubes in a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized. Let cool.
Make the Dressing:
In a small bowl or jar, whisk all the ingredients-olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper-till emulsified.
The Salad Assembly
In a big mixing bowl, combine all the cooked pasta, roasted squash, spinach, dried cranberries, feta cheese, toasted nuts, red onion, diced apple, and parsley. Add the dressing: Pour dressing over the salad. Lightly toss and coat all ingredients equally. Refrigerate and serve.
Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld. Chill, or serve at room temperature.
5.Stuffed Mushroom Stuffing
This is the stuffing for mushroom lovers. All the savory flavors of stuffed mushrooms are incorporated into the cubed-bread casserole itself, including sausage, diced bell pepper, scallions, parsley and thyme. Then the top gets covered with individual stuffed mushroom caps for an irresistible presentation that’s bound to wow. Lots of broth and butter make the filling juicy and moist, but a topping of panko and Parmesan browns up perfectly to give a crispy contrast to the traditional stuffing.
Ingredients:
1 ½ pounds large white or cremini mushrooms (stems removed and finely chopped)
3 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion (finely diced)
3 garlic cloves (minced)
1 cup bread crumbs (use seasoned or plain, as desired)
½ cup grated Parmesan cheese
¼ cup fresh parsley (chopped)
2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
1 large egg (beaten)
Salt and black pepper (to taste)
For the Stuffing Base:
4 cups cubed stale bread (works well with sourdough or French bread)
1 cup chicken or vegetable broth
½ cup heavy cream or whole milk
¼ cup melted butter
INSTRUCTION:
- Prepare the Mushrooms:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat olive oil and butter in a large skillet over medium heat. Add the chopped mushroom stems, onion, and garlic. Sauté until the mixture is soft and most of the moisture has evaporated (about 8-10 minutes). Let cool slightly.
Mix all cooked mushroom mixture in a mixing bowl together with bread crumbs, Parmesan, parsley, thyme, and beaten egg. Add salt and pepper according to taste. - Stuff the Mushrooms:
Toss the mushroom caps, cavity side up on the prepared baking sheet
Stuff each cap very loosely with the stuffing mixture and just press to pack in. - Prepare Stuffing Base:
Toss the bread cubes into the greased casserole dish.
In a small bowl, combine chicken broth, cream, and melted butter. Pour the mixture over the bread cubes and gently toss to coat.
Arrange the stuffed mushrooms on top of the bread cubes. - Bake:
Cover the casserole dish with aluminum foil and bake for 20 minutes. Remove the aluminum foil and bake for another 15-20 minutes or until the mushrooms are tender, the bread is golden, and the stuffing is set.
Serve Suggestions:
Top with fresh parsley or thyme when serving.
Serve over turkey, gravy, or any of your favorite Thanksgiving sides.
6.Cranberry-Orange Sauce
You need only four ingredients and 25 minutes to make Tyler’s 5-star cranberry sauce. No one will believe something this tasty takes such little effort.
ingrediants:
12 oz fresh or frozen cranberries (rinsed and drained)
¾ cup granulated sugar (adjust to taste)
½ cup freshly squeezed orange juice (from 1-2 oranges)
1 tbsp orange zest
½ tsp ground cinnamon (optional)
¼ cup water (if needed to adjust consistency)
1-2 tbsp honey or maple syrup (optional, for additional sweetness)
instruction:
Combine the cranberries, sugar, orange juice, and orange zest in a medium saucepan.
Stir to combine and place over medium heat.
Simmer:
Bring to a simmer, stirring occasionally.
Cook for 10-12 minutes, or until the cranberries have popped and the sauce has thickened. Mash some of the cranberries with the back of a spoon for a smoother texture, if desired.
Add Optional Ingredients:
Add ground cinnamon to combine a warm, spicy flavor.
Taste and add honey or maple syrup to the sauce if it is too unsweet.
Cool and Serve:
Place the sauce off the heat source and let cool to room temperature. The sauce will thicken as it cools.
Transfer to a serving bowl or airtight container. Refrigerate until ready to serve.
7.Baked Macaroni and Cheese
For the ultimate mac and cheese, follow Alton’s lead — and don’t forget your whisk. Mixing together a smooth roux and adding in an egg guarantees the richest and creamiest mac and cheese around.
Ingredients:
Ingredients:
For the Pasta:
1 pound elbow macaroni, or pasta of choice
2 teaspoons salt, for boiling water
For the Cheese Sauce:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk, warmed
1 cup heavy cream
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika, or to taste
½ teaspoon mustard powder
Salt and black pepper, to taste
2 cups sharp cheddar cheese, grated
1 cup gruyère cheese, grated
½ cup Parmesan cheese, grated
For the Topping:
1 cup panko breadcrumbs
2 tablespoons melted butter
¼ cup Parmesan cheese, grated (optional)
1 teaspoon dried parsley, crumbled (optional
instruction:
- Cook the Pasta:
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the pasta until al dente (1-2 minutes less than the package instructions). Drain and set aside. - Make the Cheese Sauce:
In a large saucepan, melt butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the warmed milk and cream, without forming lumps. Continue to stir until it thickens over 5-7 minutes.
Add the garlic powder, onion powder, paprika, mustard powder, salt, and pepper.
Turn the heat down low, and slowly add the cheese (cheddar, gruyere, and Parmesan) handful by handful. Stir until smooth and melted. - Pasta and Sauce:
Add the cooked pasta to the cheese sauce and toss until every piece is well coated.
Pour the mixture into a greased 9×13-inch baking dish. - Prepare the Topping:
In a small bowl, mix panko breadcrumbs with melted butter, Parmesan (if using), and dried parsley.
Sprinkle the breadcrumb mixture evenly over the pasta. - Bake:
Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy.
Let cool slightly before serving.
Tips & Variations:
Make Ahead: Prepare the dish, cover, and refrigerate before baking. Add 10 minutes to the baking time if chilled.
Cheese Options: Substitute gruyere with mozzarella, or add a smoky flavor with gouda.
Add-Ins: Mix in cooked bacon, caramelized onions, or sautéed spinach for extra flavor.
Gluten-Free: Use gluten-free pasta and flour.
8.Perfect Roast Turkey
You can’t lose with Ina’s excellent roast turkey. She uses an herb compound butter, with fresh thyme, to give a little more flavor to the bird. It’s the simplest trick that produces an amazing result.
Ingredients:
For the Turkey:
1 whole turkey (12-14 lbs), thawed if frozen
1/2 cup unsalted butter, softened
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika (optional)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 lemon, cut in half
1 head of garlic, cut in half crosswise
1 onion, quartered
2-3 sprigs of fresh thyme
2-3 sprigs of fresh rosemary
1 cup chicken or turkey broth
For Basting (Optional):
1/2 cup melted butter or pan drippings
insrtuction:
- Prep the Turkey:
Preheat your oven to 325°F (165°C).
Remove the neck and giblets from the turkey cavity. Pat the turkey dry with paper towels.
Gently loosen the skin over the turkey breasts by sliding your fingers between the skin and meat, taking care not to tear the skin. - Season the Turkey:
In a small bowl, mix the softened butter with salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
Rub the butter mixture under the loosened skin, on top of the skin, and inside the cavity.
Stuff the cavity with the lemon halves, garlic, onion, and fresh herbs. - Roast the Turkey:
Put the turkey breast-side up on a roasting rack in a large roasting pan.
Pour the chicken or turkey broth into the bottom of the pan to keep the bird moist.
Loosely cover the turkey with aluminum foil and roast until it reaches 13 to 15 minutes per pound or until the internal temperature hits 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh. - Baste and Crisp the Skin:
During the last 45 minutes of roasting, remove the foil to let the skin brown.
Baste the turkey with melted butter or pan drippings every 20 minutes for extra flavor and crispiness. - Rest and Serve:
Take the turkey out of the oven and let it rest, covered with foil, for 20-30 minutes before carving. This allows the juices to redistribute.
9.Air Fryer Sweet Potatoes
The many benefits of baking sweet potatoes in an air fryer: It is quicker than an oven (no preheating!) and the circulating hot air gives a perfectly crisp exterior and silky, creamy interior. We topped each potato simply with a pat of butter and some chopped fresh chives, but you can add any of your favorite toppings (mini marshmallows included).
Ingredients:
- 2 medium sweet potatoes (peeled and cut into cubes or wedges)
- 1½ tbsp olive oil
- 1 tsp smoked paprika (optional)
- 1 tsp garlic powder
- ½ tsp cinnamon (optional for a sweeter version)
- Salt and black pepper (to taste)
instruction:
- Prepare the Sweet Potatoes:
Wash, peel, and cut them into uniform cubes or wedges for even cooking.
Place the sweet potatoes in a large bowl and drizzle them with olive oil. Sprinkle with smoked paprika, garlic powder, salt, and pepper (and cinnamon if desired for a sweeter touch).
Toss to coat evenly. - Air Fry:
Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
Arrange the sweet potatoes in a single layer in the air fryer basket, ensuring they are not overcrowded. Cook in batches if necessary.
Air fry for 15-20 minutes, shaking the basket halfway through to ensure even cooking, until the sweet potatoes are crispy on the edges and tender inside. - Serve:
Transfer the sweet potatoes to a serving dish. Garnish with fresh parsley or a sprinkle of flaky sea salt if desired.
Serve warm as a side dish or snack.
Tips & Variations:
Sweet Glaze: Drizzle with a touch of maple syrup or honey after cooking for a sweeter flavor.
Spicy Twist: Add cayenne pepper or chili powder for a hint of heat.
Herbs: Toss with chopped fresh rosemary or thyme before air frying for a fragrant, savory dish.
Make Ahead: These reheat beautifully in the air fryer at 350°F (175°C) for 3-5 minutes.
10.Butternut Squash Soup
This Butternut Squash Soup is creamy, full of flavor, and perfect for a cozy addition to your Thanksgiving menu. It’s really easy to make and can be prepared in advance.
Ingredients:
2 tbsp olive oil or unsalted butter
1 medium onion, chopped
3 garlic cloves, minced
1 medium carrot, peeled and diced
1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
4 cups vegetable broth (or chicken broth)
1 cup unsweetened coconut milk, heavy cream, or half-and-half
1 tsp ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon fresh ginger, grated or ½ teaspoon ground ginger
Salt and black pepper to taste
Optional toppings: pumpkin seeds, croutons or a drizzle of cream
instruction:
1. Cook the Aromatics
Use olive oil or butter to grease a large pot. Over medium heat, add the onion and garlic. Sauté the onion and garlic until soft and fragrant, about 3-5 minutes. Add the diced carrot. Stir and cook for an additional 2 minutes.
2. Cook the Squash
Add the butternut squash cubes to the pot. Stir to combine. Add vegetable broth to cover the butternut squash cubes completely. Stir in cinnamon, nutmeg, and ginger.
Bring to the boil, then reduce heat to low. Cover and simmer for 20-25 minutes or until squash is tender.
3. Puree the Soup
Use an immersion blender to puree the soup right in the pot until smooth. Otherwise, transfer the soup in batches to a countertop blender to puree until creamy.
Return the soup to the pot and stir in the coconut milk, heavy cream, or half-and-half. Season with salt and pepper to taste.
4. Warm and Serve:
Heat the soup over low, stirring occasionally, until warmed through.
Serve hot, topped with pumpkin seeds, croutons, or a drizzle of cream.
Tips & Variations:
Add Sweetness: Include a small diced apple for a hint of sweetness.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes.
Make Ahead: The soup can be prepared 2 days in advance and kept refrigerated and rewarmed to serve.
Vegan Option: Replace the regular milk with coconut milk, and replace the butter with olive oil.
11.Sausage and Herb Stuffing
This Sausage and Herb Stuffing is a very savory and satisfying holiday side dish: combining the meaty, savory sausage and fresh herbs with toasted bread.
Ingredients
1 pound ground Italian sausage (mild or spicy)
10 cups cubed day-old bread (such as sourdough, French bread, or a mix)
1 stick (½ cup) unsalted butter
2 medium onions, finely diced
3 celery stalks, finely diced
3 garlic cloves, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh sage, chopped or 1 tsp dried
1 tbsp fresh thyme leaves (or 1 tsp dried)
2 tsp fresh rosemary (chopped, or ½ tsp dried)
1 tsp salt (or to taste)
½ tsp black pepper
2½ – 3 cups chicken or turkey broth
2 large eggs (beaten)
instruction:
1. Toast the Bread
Preheat oven to 350°F (175°C).
Spread bread cubes on a baking sheet and toast in oven 10-15 minutes or until dry and lightly golden. Set aside to cool.
2. Cook the Sausage:
Heat a large skillet over medium heat. Add the sausage and crumble it with a spatula and cook until browned and cooked through. Remove the sausage from the skillet and set aside.
3. Sauté Vegetables
In the same skillet, melt the butter. Add the onions and celery, and cook until soft and translucent. It will take about 5-7 minutes.
Stir in the garlic, parsley, sage, thyme, rosemary, salt, and pepper. Cook for another 1-2 minutes until fragrant.
4. Ingredients Mixing
Put the toasted bread cubes, cooked sausage, and sautéed vegetables together in a big bowl.
Pour the chicken or turkey broth in starting with 2½ cups, mixing it gently. The bread must be moistened but not soggy. If the bread seems dry add some more broth.
Beat the eggs and mix well with the bread mixture.
5. Baking:
Pour the stuffing mixture into a greased 9×13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and slightly crispy.
Tips & Variations:
Make Ahead: Assemble the stuffing the night before, cover, and refrigerate. Bake just before serving.
Add-ins: diced apples, dried cranberries or toasted nuts can be added to create flavor and texture.
Gluten-Free Alternative: Use gluten-free bread.
Vegetarian Option: Omit the sausage and use vegetable broth instead of chicken or turkey broth.
12.Macaroni and Cheese
This creamy and cheesy Macaroni and Cheese is always a favorite of the Thanksgiving feast-it’s filled with rich flavors under a golden, crunchy top.
Ingredients:
1 lb elbow macaroni or short pasta (such as shells or penne)
2 tsp salt
For the Cheese Sauce:
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups warm whole milk
1 cup heavy cream
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground mustard
(to taste Salt and black pepper
2 cups grated sharp cheddar cheese
1 cup grated mozzarella cheese
½ cup grated Parmesan cheese
For the Topping:
1 cup panko breadcrumbs
2 tbsp melted butter
¼ cup Parmesan cheese (optional)
1 tsp dried parsley or paprika (optional)
Directions:
- Cook the Pasta:
Preheat oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the macaroni until al dente (about 1-2 minutes less than package instructions). Drain and set aside. - Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the warmed milk and cream, being sure there are no lumps. Cook until the sauce thickens, about 5 minutes.
Add garlic powder, onion powder, mustard, salt, and pepper.
Reduce heat to low and gradually add the cheddar, mozzarella, and Parmesan cheeses, stirring until melted and smooth. - Pasta and Sauce
Add the cooked macaroni to the cheese sauce and mix until the pasta is well-coated.
Pour the mixture into a greased 9×13-inch baking dish. - Prepare the Topping:
In a small bowl, mix together the panko breadcrumbs with melted butter, Parmesan (if using), and parsley or paprika for added flavor.
Sprinkle the breadcrumb mixture evenly over the macaroni. - Bake:
Put the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the edges are bubbling.
Let cool slightly before serving.
Tips & Variations:
Make Ahead: Prepare the dish through the baking step, and refrigerate up to one day. Bake just before serving.
Cheese Options: Add gouda, gruyere, or Monterey Jack for extra flavor.
Add-ins: Stir in cooked bacon, caramelized onions, or sautéed spinach for a twist.
Gluten-free: Use gluten-free pasta and a gluten-free flour blend.
13.Balsamic-Roasted Brussels Sprouts
These Balsamic-Roasted Brussels Sprouts are caramelized, slightly tangy, and full of flavor, making them a great addition to your Thanksgiving table.
Ingredients:
1 ½ lbs Brussels sprouts (trimmed and halved)
3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
2 cloves garlic (minced)
Salt and black pepper (to taste)
¼ cup dried cranberries (optional)
¼ cup toasted pecans or walnuts (optional)
Directions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Brussels Sprouts:
In a large bowl, toss the halved Brussels sprouts with olive oil, balsamic vinegar, honey, garlic, salt, and pepper. Toss the sprouts to coat them evenly.
3. Roast the Brussels Sprouts:
Toss the Brussels sprouts in a single layer on the prepared baking sheet, cut-side down for better caramelization.
Roast for 20-25 minutes, tossing halfway through, until the sprouts are tender and golden brown with crispy edges.
4. Add Finishing Touches:
Remove the sprouts from the oven and transfer to a serving dish.
Toss with dried cranberries and toasted nuts, if using, for extra texture and sweetness.
Tips & Variations
Crispier Texture: For crispy sprouts do not overcrowd your baking sheet.
Add Cheese: Sprinkle freshly grated Parmesan or crumbled goat cheese over the roasted sprouts.
Gluten-Free Option: Ensure the balsamic vinegar and honey are gluten-free.
Vegan Alternative: Substituting maple syrup for honey.
14.Roasted Sweet Potatoes with Honey and Cinnamon
This sweet potato recipe is a perfect Thanksgiving side as it combines the natural sweetness of sweet potatoes with warm cinnamon and a touch of honey.
Ingredients
4 large sweet potatoes, peeled and cut into 1-inch cubes
3 tbsp olive oil or melted butter
2 tbsp honey
1½ tsp ground cinnamon
½ tsp salt
¼ tsp black pepper
Optional garnish: chopped pecans, fresh parsley, or a drizzle of maple syrup
Directions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare a large baking sheet with parchment paper or lightly grease it.
2. Prepare the Sweet Potatoes:
Combine the sweet potato cubes, olive oil (or melted butter), honey, cinnamon, salt, and pepper in a large mixing bowl.
Toss the sweet potatoes until they are evenly coated.
3. Roast:
Spread the sweet potatoes in a single layer on the prepared baking sheet. Be sure not to overcrowd the pieces so that they can roast evenly.
Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and caramelized on the edges.
4. Serve:
Take the sweet potatoes out of the oven and place them in a serving dish.
Garnish with chopped pecans for crunch, fresh parsley for a hint of freshness, or an extra drizzle of honey or maple syrup for added sweetness.
Tips & Variations:
Add Spice: Sprinkle with a pinch of cayenne pepper for sweet-spicy flavor.
Use Maple Syrup: Replace honey with pure maple syrup and see the difference in flavor.
Make Ahead: Toss the sweet potatoes in the seasoning mixture early. Roast just before serving.
15.Pecan Pie
This is a rich and gooey Pecan Pie that is quintessential for Thanksgiving. It is a buttery crust filled with sweet, nutty pecan filling.
Ingredients
For the Crust (or use store-bought pie crust):
1 ½ cups all-purpose flour
½ tsp salt
1 tbsp granulated sugar
½ cup cold unsalted butter (cubed)
3-4 tbsp ice water
For the Filling:
1 cup light corn syrup
1 cup packed light brown sugar
3 large eggs
½ cup unsalted butter (melted)
1 tsp vanilla extract
1 ½ cups pecan halves
¼ tsp salt
Directions:
1. Make the Crust:
In a large bowl, whisk together flour, salt, and sugar.
Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
Add ice water, stirring with a fork just until the dough starts to come together. Don’t overwork.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the cold dough on a floured surface to fit a 9-inch pie pan. Transfer it to the pan, trim the edges, and crimp as desired. Refrigerate while preparing the filling.
2. Make the Filling:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth and well combined.
Stir in the pecan halves.
3. Assemble the Pie:
Pour the filling into the prepared pie crust, spreading the pecans evenly.
Place the pie on a baking sheet to catch any spills.
4. Bake:
Bake in the preheated oven for 55-65 minutes, or until the filling is set and the crust is golden brown. The center should jiggle slightly but not be runny.
Check the pie halfway through baking; if the crust is browning too quickly, cover the edges with aluminum foil.
5. Cool and Serve:
Let the pie cool completely on a wire rack to set the filling (about 2 hours).
Slice and serve with whipped cream or vanilla ice cream.
Tips & Variations:
Add Chocolate: Sprinkle ½ cup chocolate chips into the filling for a chocolate pecan pie.
Bourbon Pecan Pie: Add 1 tablespoon of bourbon to the filling for a subtle kick.
Make Ahead: Pecan pie can be made one day ahead and left at room temperature or refrigerated.
16.Pumpkin Gingersnap Cheesecake
This Pumpkin Gingersnap Cheesecake will present creamy pumpkin filling, spiced gingersnap crust, and a dollop of whipped cream for a show-stopping Thanksgiving dessert.
Ingredients
2 cups gingersnap cookie crumbs (about 30 cookies)
½ cup unsalted butter (melted)
2 tbsp granulated sugar
For the Filling:
3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
½ cup light brown sugar
1 can (15 oz) pumpkin puree
3 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp dry ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp salt
Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom tightly with aluminum foil to prevent leakage.
In a medium bowl, combine gingersnap crumbs, melted butter, and sugar until combined.
Press the mixture evenly into the bottom of the prepared pan. Bake for 8-10 minutes and let cool.
2. Prepare the Filling:
In a large mixing bowl beat the cream cheese with hand or stand mixer until creamy.
Add the granulated sugar and brown sugar beating until well combined.
Mix the pumpkin puree, then the eggs one at a time, adding the vanilla, cinnamon, ginger, nutmeg, cloves and salt. Beat until smooth.
3. Assemble and Bake:
Pumpkin filling over cooled crust. Smooth top with a spatula.
Position the springform pan in a larger roasting pan and add hot water to the roasting pan, forming a water bath that is about 1-inch deep.
Bake 60 to 70 minutes, or till the center is only softly jiggly and just set. Turn off the oven, open the door, and allow cheesecake to cool in the oven 1 hour.
4. Cool and Serve:
Remove the cheesecake from the water bath and allow it to cool completely on a wire rack. Store in the refrigerator for at least 4-6 hours, or overnight, for the cheesecake to set.
Top the cheesecake with whipped cream and sprinkle crushed gingersnaps or a pinch of cinnamon over before serving
Tips & Variations
Gingersnap Alternative: you can use graham crackers or digestive biscuits if you can’t find gingersnap.
No Water Bath. If using no water bath, put a pan of hot water on the oven’s bottom rack to help prevent cracking.
Add Texture Swirl in caramel sauce or chocolate ganache before baking for an additional layer of flavor.