Best Thanksgiving Recipes of 2018

Thanksgiving Recipes: The centerpiece of modern Thanksgiving in the United States and Canada is a large meal, often starring a large roasted turkey. All of the dishes in traditional Thanksgiving dinner are made from foods native to North America, the Pilgrims having received these foods from the Indians. Our website has a large collection of some of the very best traditional and alternative recipes for Thanksgiving, which you may access by clicking the links below:

Best Thanksgiving Recipes

Thanksgiving Recipes

Thanksgiving Recipes

1. Maple Carrots

Ingredients:

  • 1 ½ lb of carrots, peeled and cut into half-inch thick rounds.
  • ½ cup of water.
  • 3 tablespoons of butter.
  • 2 tablespoons of maple syrup.
  • 1 tablespoon of brown sugar.
  • Salt and freshly ground blck pepper, to taste.

Directions:

In a large skillet, bring all ingredients to boil. Reduce heat to medium, then cover and simmer for 8 minutes. Uncover and cook until the juices are reduced to glaze (4-5 minutes). Season with salt and freshly ground black pepper. Back to the Thanksgiving Recipes home page.

2. Roast Beef

Ingredients:

  • 3 pounds rump roast.
  • 1 (10.75 ounce) can condensed cream of mushroom soup.
  • 1 (10.5 ounce) can condensed beef broth.

Directions:

Place rump roast in a slow cooker. Pour in condensed cream of mushroom soup and condensed beef broth. Cook on a low heat for about 8 hours.

3. Cranberry Salsa recipe

This irresistible salsa recipe substitutes fresh cranberries for tomatoes – it’s a winner! Fruity, zesty, and just a bit tart, you will love this salsa on your chips, tacos, and grilled meats.

Ingredients:

  • 2 ½ cups fresh cranberries
  • ¼ cup olive oil
  • ¼ cup minced onion
  • 2 medium oranges, grated, fruit seeded
  • 1 jalapeno pepper, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced fresh cilantro
  • ½ teaspoon salt

Directions:

1) Combine all ingredients in a large food processor; pulse until well combined.
2) Chill and serve.

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4. Roast Turkey with Chestnut Stuffing recipe

Ingredients:

  • 12 lb whole turkey, with neck and giblets removed.
  • 2 lb chestnuts.
  • 10 cups of dried bread crumbs.
  • 1 teaspoon of dried thyme.
  • 1 teaspoon of dried marjoram.
  • 1 teaspoon of dried savory.
  • 1 teaspoon of dried rosemary.
  • 2 cups of butter.
  • 2 cups of minced onion.
  • 2 cups of minced celery.
  • Salt and freshly ground black pepper, to taste.

Directions:

With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for about five minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for about thiry minutes until tender. Drain, then chop coarsely.

Melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary.

Preheat oven to 350°F (175°C).

Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place turkey on a rack in a medium roasting pan.

Roast turkey for about four hours. A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from the oven, place on platter, and allow the turkey to stand for about twenty minutes before carving.

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5. Turkey Stuffing recipe

Ingredients:

  • 1 large loaf of freshly baked white bread.
  • 1 large onion, diced.
  • 1 apple, peeled and diced.
  • 2 stalks of celery, sliced.
  • 1 stick (quarter pound) of butter.
  • Half a cup of raisins.
  • Sage, to taste.
  • Salt, to taste.
  • Pepper, to taste.

Directions:

Saute the onion, the apple and the in butter. Combine and moisten all of the ingredients with hot water. Stuff the turkey, or bake in a buttered pan.

6. Cranberry Stuffing Balls recipe

Ingredients:

  • 1 lb of Italian sausage.
  • 8 oz of herb seasoned stuffing mix.
  • ½ cup of celery, chopped.
  • ¼ cup of onion, chopped.
  • 1 medium egg.
  • 1 cup of chicken broth.
  • ½ cup of chopped cranberries.
  • ¼ cup of melted butter.

Directions:

  1. Preheat oven to 325°F (160°C).
  2. Heat a nonstick skillet over a high heat.
  3. Add the Italian sausage, onion and the celery. Cook until the sausage has browned and the vegetables
  4. have softened (about 10 minutes).
  5. Remove from the heat; then drain and discard fat from the skillet.
  6. In a bowl, beat the egg; then stir in sausage mixture, stuffing mix, broth and cranberries.
  7. Using your hands, form the mixture into about eight balls.
  8. Put the stuffing balls on an ungreased baking sheet; then drizzle with the butter.
  9. Bake for about 30-35 minutes, until browned.

8. Hazelnut Stuffing recipe

Ingredients:

  • 5 cups of diced bread.
  • 1 ½ cups of chopped toasted hazelnuts.
  • 1 cup of celery, chopped.
  • ½ cup of mushrooms, sliced.
  • ½ cup of chicken broth.
  • ¼ cup of onion, chopped.
  • 2 garlic cloves, minced.
  • 5 tablespoons of butter.
  • 1 teaspoon of dried thyme.

Directions:

  1. In a suitably sized skillet, heat the butter on medium heat.
  2. Add celery, mushrooms, onion, minced garlic and thyme. Cook, stirring regularly, until the celery is tender.
  3. Add chicken the broth; heat to simmering.
  4. Remove from heat and stir in the diced bread and the hazelnuts.Cover and allow to stand for 5 minutes.
  5. Spoon the stuffing into a greased casserole dish and bake at 350°F (175°C) for 35 minutes.

9. Thanksgiving Bread recipe

Ingredients:

  • 4 medium eggs.
  • 4 cups of all purpose flour.
  • 3 cups of sugar.
  • 2 cups of cranberries (fresh or frozen).
  • 2 cups of pumpkin (cooked or canned).
  • 1 cup of vegetable oil.
  • 2 tablespoons of pumpkin pie spice.
  • 2 teaspoons of baking soda.
  • 1 teaspoon of salt.

Directions:

  1. In a suitably sized mixing bowl, beat the eggs and sugar.
  2. Add the pumpkin and vegetable oil and mix throughly.
  3. Add all of the dry ingredients and stir until just moistened.
  4. Fold in the fresh or frozen cranberries.
  5. Spoon into suitably sized loaf pans.
  6. Bake at 350°F (175°C) for 60 minutes.
  7. Allow to cool for 10 minutes, then remove to wire racks.

10. Thanksgiving Pie recipe

Ingredients:

  • Nine-inch pie crust.
  • 2 medium eggs, beaten.
  • 2 cups of canned pumpkin.
  • 2 cups of sweetened condensed milk.
  • ¾ cup of packed brown sugar.
  • 2 tablespoons of sugar.
  • 1 teaspoon of cinnamon.
  • ½ teaspoon of ginger.
  • ½ teaspoon of nutmeg.
  • ½ teaspoon of salt.
  • ¼ teaspoon of cloves.

Directions:

  1. Mix all of the ingredients together and pour into the pie crust.
  2. Bake at 400°F (205°C) for 60 minutes.

11. Dungeness Crab Chowder recipe

Ingredients:

  • 4 cups of chicken stock, hot.
  • 4 cups of fresh corn kernels.
  • 2 cups of cooked dungeness crab meat.
  • 1 cup of scallions, diced.
  • 1 cup of red bell pepper, diced.
  • 1 cup of green bell pepper, diced.
  • ¼ cup of cornstarch mixed with 3 tablespoons of cold water.
  • 2 tablespoons of vegetable oil.
  • 1 tablespoon of ground cumin.
  • 1 teaspoon of garlic, chopped finely.
  • 1 teaspoon of fresh thyme.
  • Tabasco sauce, to taste.
  • Salt and pepper, to taste.

Directions:

  1. Heat up the vegetable oil in a suitably sized pot over medium heat.
  2. Add the red and green bell peppers and corn, then saute for 2 minutes over high heat.
  3. Add cumin, garlic and thyme; then saute for another 2 minutes.
  4. Add the diced scallions and saute for 1 minute.
  5. Add the chicken stock and cornstarch/water.
  6. Reduce heat to medium and allow to simmer for 2 minutes.
  7. Season with Tabasco sauce.
  8. Add the cooked crabmeat.
  9. Season with salt and pepper.

Serve.

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12. Dungeness Crab Risotto recipe

Ingredients:

  • ¾ lb of shelled cooked Dungeness crab.
  • 3 cups of chicken broth.
  • 2 cups of medium-grain white rice.
  • 2 cups of water.
  • 1 cup of onions, chopped finely.
  • ½ cup of dry white wine.
  • ½ cup of parmesan cheese, shredded finely.
  • 2 minced garlic cloves.
  • 1 tablespoon of butter.
  • 1 tablespoon of minced fresh sage leaves.
  • Salt, to taste.

Directions:

  1. In a pressure cooker over high heat, stir the chopped onions, garlic and butter for 3 minutes or until the onion is limp.
  2. Add the rice and stir frequently until it has turned opaque.
  3. Add the chicken broth, dry white wine, and 2 cups of watr.
  4. Stir until the mixture boils.
  5. Seal the cooker and bring to maximum pressure. Cook for 5 minutes, then release pressure quickly, running cold water over pan.
  6. Open the pan and stir in the Dungeness crab, parmesan, and minced sage leaves.
  7. Add salt to taste and serve.

13. Thanksgiving Onions recipe

Ingredients:

  • 6 medium onions.
  • 10 ounces of grated cheddar cheese.
  • 2 cups of milk.
  • ¼ cup of flour.
  • 4 tablespoons of butter.
  • Dash of hot pepper sauce.
  • Salt and pepper to taste.

Directions:

  1. Pre-heat your oven to 325°F.
  2. Thinly slice the onions into rings.
  3. Put the onion rings in a suitably sized buttered casserole dish.
  4. Melt the butter in a saucepan.
  5. Blend in the flour and gently stir in milk.
  6. Cook until the mixture has thickened and season with the hot pepper sauce and salt and pepper.
  7. Add 6 ounces of the grated cheddar and stir until it has melted.
  8. Pour the sauce over the onion rings and top with other 4 ounces of cheddar.
  9. Bake, uncovered, for 60 minutes.

Serve.

14. Turkey Soup recipe

Ingredients:

  • Carcass of one turkey.
  • 4 cups of chicken stock.
  • 4 cups of water.
  • 1 cup of dry white wine.
  • ¼ cup of all-purpose flour.
  • 6 peppercorns.
  • 2 parsley sprigs.
  • 1 celery stalk, chopped.
  • 1 medium onion, chopped.
  • 1 bay leaf.
  • 1 carrot, chopped.
  • 2 teaspoons of butter.
  • 1 teaspoon of vegetable oil.
  • ½ teaspoon of Thyme.

Directions:

  1. Heat up the butter and vegetable oil over medium-high heat
  2. Cook the celery, onion and carrot, stirring for about 10 minutes.
  3. Add the flour and reduce to medium heat, cooking for 2 more minutes.
  4. Stir in the chicken stock, water and dry white wine. Bring to a boil.
  5. Add the turkey carcass broken in pieces, plus the peppercorns, parsley, bay leaf and thyme.
  6. Simmer the soup, covered partially, skimming any froth as it comes up to the surface, for 90 minutes.
  7. Once cooked, strain the soup, then either serve immediately or refrigerate if serving later.

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15. Turkey with Cranberry and Bacon recipe

Ingredients:

  • 4 turkey steaks.
  • 12 slices of streaky bacon.

For the Cranberry Sauce:

  • 12 oz of fresh cranberries, washed.
  • 1 cup of maple syrup.
  • 1 cup of cranberry juice.
  • Grated zest of one medium orange.

Directions:

To make the Cranberry Sauce
Mix the berries, maple syrup, cranberry juice and orange zest together in a saucepan.  Bring to a boil, then cook on a medium heat for about 10 minutes. Remove any foam from the surface of the pan. Cool and refrigerate until serving time.

For the Turkey

  1. Heat the oven to 370°F.
  2. Take each steak and beat a small amount to make each steak so they are about 1/2″ thick
  3. Spread the cranberry sauce to cover 1 side of the meat
  4. Roll the turkey up, keeping the cranberry sauce inside
  5. Wrap the rolled turkey in the streaky bacon. Hold with cocktails sticks if required
  6. Cook for about 20 minutes or until the turkey is thoroughly cooked.

Serve.

16. Thanksgiving Salad recipe

Ingredients:

  • 1 x Hard-cooked egg.
  • 4 cups of Shredded cooked turkey.
  • ¾ cup of Mayonnaise.
  • 1 tablespoon of Sweet pickle relish.
  • ½ cup of Chopped pecans.
  • Lettuce, cucumber and tomato to serve.

Directions:

  1. Mash the egg in a bowl.
  2. Add the turkey, mayonnaise and relish to the egg.
  3. Refrigerate until ready to eat.
  4. Just before serving stir in the pecans. Serve with lettuce, cumcumber and tomato to make a light meal after Thanksgiving dinner.

17. Oyster Dressing recipe

Ingredients:

  • ½ cup of celery, chopped.
  • 1 cup of onion, chopped.
  • ½ cup of fresh parsley, chopped.
  • 2 tablespoons of oil.
  • 1 cup of cooked giblets.
  • 2 cups of giblet stock.
  • 2 cups of cooked rice.
  • 3 cups of crumbled dry bread.
  • 1 pint of chopped oysters and juice.
  • Salt, to taste.
  • Cayenne pepper, to taste.

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large saucepan, sauté the chopped celery, onions, and parsley in the oil until the onions are clear.
  3. In a large mixing bowl, combine the giblets and stock with the cooked rice, bread, and oysters with juice; mix thoroughly.
  4. Add the salt and cayenne pepper.
  5. Pour into a greased medium-sized baking dish and bake for 45 minutes, or stuff a large bird and bake until the bird is done.

18. Turkey Gravy recipe

Ingredients:

  • 4 tablespoons of turkey fat.
  • 4 tablespoons of flour.
  • 2 cups of turkey broth.
  • Salt, to taste.
  • Freshly-ground black pepper, to taste.

Directions:

  1. Pour the drippings from the turkey roasting pan into a bowl. Allow the fat to rise to the top.
  2. Measure the fat needed for gravy back into roasting pan.
  3. Skim the excess fat from the drippings, then the add liquid to remaining meat juice to make amount needed for gravy.
  4. Blend the flour into the fat in the roasting pan over low heat, stirring until it is bubbly and brown.
  5. Remove from heat, add liquid gradually, stirring constantly.
  6. Cook and stir until thickened.
  7. Simmer for 5 minutes.
  8. Season with salt and pepper to taste.

19. Crunchy Turkey and Apple Salad recipe

After the hefty holiday feasts, a refreshing salad hits the spot. Serve this crunchy, fruit-packed turkey salad with whole grain crackers and cheese for an appetizer, or over mixed greens for a light salad.

Ingredients:

  • 2 cups leftover turkey, cubed
  • 2 cups diced celery
  • 1 cup diced apple
  • ½ cup halved grapes
  • ¼ cup diced red onion
  • ¼ cup raisins or dried cranberries
  • ¼ cup chopped fresh basil or parsley
  • ¼ cup yogurt
  • 2 tablespoons mayonnaise
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Directions:

1) In a large bowl, combine turkey, apples, celery, grapes, onion, and herbs. Set aside.
2) In a medium bowl, whisk together yogurt, mayonnaise, salt, and pepper. Pour over turkey mixture; mix well to coat. Serve immediately or chilled.

20. Pumpkin Cheesecake recipe

Ingredients:

Crust:

  • 1 cup crushed graham crackers
  • ½ cup finely chopped pecans
  • ¼ cup packed light brown sugar
  • ¼ cup butter, melted

Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 (15-ounce) can pumpkin puree
  • 3 eggs
  • 1 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • 1 tablespoon flour
  • 1 teaspoon vanilla

Directions:

1) Preheat oven to 350°F.
2) Prepare the crust: Combine all ingredients in a large bowl; mix well. Press into 9-inch pie pan. Set in refrigerator to chill.
3) Prepare the filling: In a large bowl, beat cream cheese until smooth. Add pumpkin, eggs, sugar, and spices; beat well. Add flour and vanilla; mix.
4) Transfer mixture to prepared pie crust, spreading evenly. Bake 1 hour, until mixture is just set. Remove from oven and chill at least 4 hours before serving.

21. Juniper and Grapefruit Turkey Brine recipe

If you plan on roasting your turkey, and if you want it to taste good, you must brine it overnight. The brine not only adds great flavor but also makes the meat moist throughout all stages of cooking. This brine has a bright and fresh flavor from juniper berries and grapefruit. It is perfect for the classic Thanksgiving accompaniments. Makes enough brine for one 12 to 15 pound turkey.

Ingredients:

  • 6 whole cloves
  • 8 whole juniper berries
  • 2 teaspoons black peppercorns
  • 2 teaspoons whole allspice berries
  • 1 cup kosher salt
  • 1 cup sugar
  • 1 bunch thyme
  • 1 bunch sage
  • 2 bay leaves
  • 2 whole grapefruit, cut into pieces
  • 8 cups hot water
  • 5 cups ice
  • 1 whole 12 to 15 pound turkey

Directions:

  1. Place the cloves, juniper berries, peppercorns, and allspice on a cutting board. Using the bottom of a heavy pot smash the berries and spices until crushed. Place them into a large pot that will hole about 10 cups.
  2. Add the rest of the ingredients except the ice. Bring to a boil over high heat, stir until the salt and water are dissolved. Set aside to cool.
  3. Meanwhile remove the giblets from your turkey and rinse the inside and outside with cold running water.
  4. Place the turkey into a container large enough to hole it, and the brine. I like to use a clean trash bag inside of an ice chest. Or you could use a large bowl or pot inside of the fridge.
  5. Add the ice to the brine and pour the brine over the turkey. Place something heavy on the turkey to hold it under the brine. Like a plate with a large can of pumpkin puree or something heavy on top.
  6. Let brine overnight for best results. Do not brine for more that 2 nights or your turkey will be salty.

22. No Drippings Scratch Gravy recipe

Sometimes, like if you make a smoked, barbecue or fried turkey you will not get any drippings to make the gravy. Also if you brine the turkey your drippings will be too salty to make gravy. Also if you make this gravy you can make it ahead of time and not feel rushed. In any instance, this is an easy gravy recipe that is much better than something that comes from a packet. Makes about 4 cups gravy.

Ingredients:

  • 1/4 cup butter
  • 1/4 flour
  • 1 cup white wine
  • 3 cups turkey or chicken stock, or more as needed
  • 2 teaspoons poultry seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon chopped fresh sage
  • salt and pepper, to taste

Directions:

  1. In a medium saucepan melt the butter over medium heat. Add the flour and whisk while cooking for about 5 minutes or until flour is lightly browned and smells nutty.
  2. Add the wine and stock and cook until it reaches a boil and becomes thick. Add more stock if it is too thick and remove from heat.
  3. Add the seasonings and herbs, taste and add salt and pepper. Chill and store in the refrigerator until ready to serve or serve immediately.

23. Best Ever Thanksgiving Mashed Potatoe srecipe

These are the best mashed potatoes you will ever have. I only share this secret family recipe because I think everyone alive should have the chance to taste them. They are good with gravy but even better by themselves. Serves 8.

Ingredients:

  • 1 5-pound bag russet potatoes
  • 2 sticks butter, at room temperature
  • 2 packages cream cheese, at room temperature
  • 1 16 ounce container sour cream, at room temperature
  • 1/4 cup garlic salt
  • pepper, to taste
  • paprika, for garnish

Directions:

  1. Preheat oven to 350F.
  2. Peel the potatoes and cut them into large chunks. Place the potatoes in a large pot of well salted water. Once all the potatoes are added put the pot over high heat and cook the potatoes over a simmer until tender when poked with a fork.
  3. Strain the potatoes through a colander and place back into the pot or into the bowl of a stand mixer.
  4. Add the butter, cream cheese, sour cream, and garlic salt.
  5. Blend in the stand mixer or with a hand-held mixer on medium speed until well combined and no chunks remain.
  6. Add pepper to taste.
  7. Pour into a baking dish and sprinkle with paprika for garnish.
  8. Bake for 30 minutes or until lightly brown and top is crisp.

24. Creamed Spinach recipe

I love creamed spinach. It has a great creamy flavor that accompanies tender leaves of spinach perfectly. Serves 4.

Ingredients:

  • 1 large container baby spinach leaves
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 clove garlic, minced
  • 2 cups heavy cream
  • 1 teaspoon onion powder
  • 1 dash Worcestershire sauce
  • salt and pepper, to taste

Directions:

  1. In a small sauce pan melt the butter over medium heat. Add the flour and whisk while cooking until lightly browned and nutty in aroma, about 5 minutes.
  2. Add the garlic and cream. Heat until the cream comes to a simmer and slightly thickens. Remove from heat.
  3. Add the onion powder and Worcestershire sauce.
  4. Put the spinach in a large bowl and pour the hot cream over to wilt it. Stir to combine completely. Season to taste with salt and pepper.

25. Easy Lemon Butter Green Beans recipe

The tang of the lemon in these green beans combats the rest of the fatty dishes served on Thanksgiving. Plus they are delicious. Serves 8.

ngredients:

  • 3 pounds fresh green beans, washed and trimmed
  • 1/4 cup butter
  • zest of one lemon
  • 1/4 cup chopped parsley
  • salt and pepper, to taste

Directions:

  1. Bring a large pot of salted water to a boil.
  2. Add the green beans and cook just until tender, about 4 minutes.
  3. Strain the green beans and place into a large bowl.
  4. Add the butter, lemon zest, and parsley. Toss to combine.
  5. Season to taste with salt and pepper. Serve immediately.

26. Easy Pumpkin Soup for Thanksgiving First Course recipe

Pumpkin soup works as a great first course for a formal Thanksgiving or a great meal for a Thanksgiving day lunch. It works especially well since it can be made up to one week in advance. Serves 8.

Ingredients:

  • 1 small onion, chopped small
  • 2 stalks celery, chopped small
  • 1 whole carrot, chopped small
  • 3 tablespoons butter
  • 10 cups chicken stock
  • 3 cans pumpkin puree
  • 1 bay leaf
  • 1/4 cup chopped fresh sage
  • salt and pepper, to taste
  • creme fraiche or sour cream, to garnish, optional

Directions:

  1. In a large sauce pot over medium heat cook the onion, celery, and carrot with the butter. Cook until tender and lightly browned, about 8 minutes.
  2. Add 2 cups of the stock. Pour this mixture into a blender and puree on high until no chunks remain.
  3. Pour the liquid back into the pan and add the remaining stock and all of the pumpkin. Stir to combine.
  4. Add the bay leaf and cook for 20 minutes to combine all the flavors.
  5. Remove the bay leaf, add the sage and season to taste with salt and pepper.
  6. Ladle 2 cups into each bowl and garnish with a dollop of creme fraiche or sour cream.

27. Whipped Sweet Potato Casserole recipe

My mom always used canned sweet potatoes for this recipe but I think I prefer fresh. They are able to absorb more butter flavor! This recipe serves 8.

Ingredients:

  • 4 pounds sweet potatoes
  • 1 stick butter
  • 1/2 cup brown sugar
  • 1 cup chopped pecans
  • 1 teaspoon of each cinnamon, ginger, nutmeg
  • 1/4 teaspoon ground cloves
  • 4 cups marshmallow

Directions:

  1. Peel the sweet potatoes and cut into large chunks. Place in a pot of well salted water and bring to a boil. Turn down to a simmer and cook until potatoes are tender when pierced with a fork.
  2. Strain the potatoes into a colander and place into a large bowl or the bowl of a stand mixer.
  3. Add the butter, sugar, and spices. Blend in a stand mixer or with a hand held mixer on medium speed. Fold in the pecans.
  4. Place in a baking dish and top with marshmallows.
  5. Bake at 350F for 20 minutes or until marshmallows are browned.

28. Crisp Spinach and Dried Cranberry Saladrecipe

This spinach salad is a turn away from the traditional mush and fatty warm foods of Thanksgiving. It provides a relief in a buffet full of starches and meats. The health conscious will thank you for making this dish. Make the dressing ahead of time to save time of Thanksgiving day. Serves 6.

Ingredients:

  • 6 cups baby spinach leaves
  • 1 cup chopped almonds
  • 1 cup dried cranberries
  • 1 cup feta cheese

For Dressing:

  • 1 tablespoon honey
  • 1/4 cup lemon juice
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons chopped parsley
  • 1 tablespoon dried mustard
  • salt and pepper, to taste

Directions:

  1. Combine all the dressing ingredients in a small bowl and whisk well. Set aside until ready to serve.
  2. Toss the spinach, almonds, cranberries, feta, and about 1/4 cup of the dressing on a large bowl. Serve immediately.
  3. Alternatively: Place the spinach in a bowl and garnish decoratively with the almonds, cranberries, and feta and serve the dressing on the side.

29. Mushroom and Potato Gratin recipe

This is a twist on traditional potatoes au gratin. The mushrooms add an earthiness which is perfect for fall and for accompanying Thanksgiving dinner. Serves 6.

Ingredients:

  • 2 large potatoes
  • 1 small container mushrooms, sliced
  • 1 cup milk
  • 1 clove garlic
  • 2 tablespoons butter, plus more for buttering the dish
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 teaspoon onion powder
  • 1 cup Parmesan cheese

Directions:

  1. In a small sauce pot bring the milk to a simmer and add the garlic, salt, pepper, and onion powder. Keep hot, do not boil.
  2. Peel the potatoes and then slice into rounds about 1/8 inch thick.
  3. Butter a small baking dish. Preheat the oven to 350F.
  4. Layer the potatoes into the baking dish alternatively with the mushrooms and 1/2 cup Parmesan cheese.
  5. After all the mushrooms and potatoes have been used remove the garlic from the milk. Pour the mixture over the potatoes.
  6. Top with the remaining Parmesan cheese and cover tightly with foil.
  7. Bake for 1 hour or until potatoes are tender. Bake uncovered an additional 20 minutes or until cheese is browned and top is crisp.

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30. Molasses Glazed Carrots recipe

I never thought that something as simple as glazed carrots could taste so good! For Thanksgiving these are really great as an alternative option or to replace sweet potatoes. Serves 4.

Ingredients:

  • 4 large carrots, peeled and cut into 1/4 inch rounds
  • 3 tablespoons butter
  • 1 cup chicken stock, or more as needed
  • 2 tablespoons molasses
  • pinch cloves

Directions:

  1. Combine the carrots, butter, and 1/2 cup chicken stock in a medium saute pan. Cook over medium heat and let the stock reduce while the carrots cook.
  2. If the pan gets dry add more stock. Continue to do this until the carrots are almost tender, about 6 minutes.
  3. Add the molasses and clove and cook until the sauce is thick and syrupy.
  4. Add salt to taste. Serve hot.
Abbreviations
lb pound
Conversions
1 ½ lb about 680g (680.385 grams based on 453.59 grams in a pound)
½ cup about 118ml (118.295 mililitres based on 236.59 mililitres in a US cup)

Thanksgiving Facts:

  • Thanksgiving is sometimes colloquially called Turkey Day.
  • On the West Coast, Dungeness crab is often used as main dish, with crab season starting in early November
  • In the United Kingdom, Thanksgiving is another name for the Harvest festival, held in churches across the land on a relevant Sunday to mark the end of the local harvest.

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