So finally Thanksgiving is here, and we would like to take this opportunity not only to wish you a very happy Thanksgiving but also to give you a big thank you for visiting us and considering our tasty recipes. Hopefully you have discovered some new, unusual recipes to add to your usual Thanksgiving fare, whether you were looking for appetizers, main dishes, sides, vegetarian dishes, desserts, snacks, or just having a general look.
We have enjoyed compiling our 30 days of Thanksgiving countdown and hope you managed to find some culinary inspiration in some of our carefully selected recipes. Thanksgiving is of course the time to be thankful for what you have and reflect on all those great things we ought to give thanks for, one of which has to be food, since food is obviously one of the biggest pleasures in life.
It is difficult to say which is the best part of the Thanksgiving meal, since the party begins as soon as the first guest arrives and you hand out drinks and appetizers, then once that big, juicy turkey is on the table the real enjoyment and festivities start in earnest. Continue reading
This has to be one of the best stuffing recipes for Thanksgiving. Whether you use turkey giblet stock or chicken stock is your choice, but if you are going to make your own turkey giblet stuffing, simmer the giblets for an hour in salted water, then strain the stock. Some people just use chicken stock though, or even water. You can either use this stuffing to stuff your turkey or cook it on the side if you prefer. This serves 8 to 10 people.
This is a somewhat unusual stuffing recipe in that it is made with all kinds of delicious ingredients like olives, green apple, walnuts, celery and more. Leave out anything you dislike though. We are using day-old French bread in this recipe, but you can bake the bread cubes in a hot oven for 10 minutes if it is too fresh. Using fresh bread results in a mushy stuffing, so this step should not be omitted.
A lot of people have a favorite stuffing recipe they make every Thanksgiving but if you are new to making it, or looking for something unusual, consider this one. You can tweak the recipe if you wish, or just make it as the recipe suggests. Either way, you are sure to love the amazing flavors and diverse textures in there. Continue reading
There are plenty of Thanksgiving side dish recipes to choose from, but many of them are complicated and require a number of ingredients you might not usually keep in the cupboards. This recipe is suitable for Thanksgiving because it goes beautifully with your turkey (or meat of preference) and any other sides you have decided to prepare. Honey-roasted squash boasts a sweet, savory flavor, and everyone is going to love the flavor.
We suggest you chop your squash into slices or cubes, or to save more time you can buy a package of chopped squash. Peel it if you wish, depending on the variety you are using. Butternut squash should be peeled, for example, but not summer squash unless you especially want to. The squash is then tossed with honey, oil, balsamic vinegar, salt and pepper, to give it a beautiful flavor.
As the squash cooks, the oil helps it turn golden brown while the honey in the mixture caramelizes. You will be able to see when the squash is ready because it will be tender and golden brown. Keep it warm in the oven until you are ready to serve it alongside the rest of your Thanksgiving meal. Continue reading
Although these might or might not be heart-shaped, depending what kind of muffin cups you have in your kitchen cupboard, there is no doubt they taste amazing. Muffins are great for breakfast or as a snack or special treat, and homemade ones are of course the best kind. Here we are using cranberries and orange zest to add festive flavors, and you might also like to add some chopped nuts to the mix for a lovely, crunchy touch.
Muffins are somewhat denser in consistency than cakes, because of the ingredients used. We are making the muffin mix with flour, buttermilk powder or nonfat milk powder, oats, baking powder, and a little salt and sugar to get the sweet-savory balance right. If you do prefer a sweeter muffin, you can switch the regular cranberries for the sweetened kind, to make it the perfect fit for your sweet tooth.
The key to getting the perfect muffin-like texture is to combine the ingredients using a spoon. Save your electric beaters for making cakes though, since if you choose to beat the muffin batter rather than simply stirring it, that will end up giving you tough muffins, and nobody wants those! Continue reading
Ideal for fall and especially Thanksgiving, these cute pumpkin tarts are sure to be a hit with everybody. We are using pumpkin for the filling along with pumpkin spice and sweetened condensed milk. If you do not have pumpkin spice you can replace it in the recipe with ½ teaspoon ground cinnamon, ¼ teaspoon each of ground nutmeg and ginger, and 1/8 teaspoon of ground cloves to get the same warm, spicy flavor.
The crust is homemade too, and for that we are using butter, cream cheese and flour. Once you have filled the crust with the pumpkin mixture, you can sprinkle on the tasty pecan topping, and then bake these little treats in the oven until they are golden brown. Although you could serve them with ice cream or without any topping, we find whipped cream is the perfect accompaniment.
Are you having guests over and expecting them before you serve dinner? If so, why not greet them with a cup of hot cider or mulled wine and one of these little treats? They are small enough not to spoil anyone’s appetite but delicious enough to make a real treat. Continue reading
Serve this as an appetizer, a side dish, or even a snack during that long stretch of time between breakfast and your Thanksgiving dinner! These quinoa-stuffed peppers are vegetarian so they are fine for everyone. They are actually vegan too, so if you have any of those coming, consider this the perfect Thanksgiving side dish. Not only does it look colorful and beautiful, but it is also something that tastes fresh and gorgeous.
If half a bell pepper is too much for a side dish, you can slice the halves in half when they come out of the oven, then everyone has a wedge rather than a half. That way, this would serve 8 rather than 4 people. You can prepare these ahead, then just pop them in the oven while you are cooking everything else in there. Just prepare the filling and parboil the peppers, then stuff them and keep them covered in plastic wrap in the refrigerator for up to 12 hours.
Not looking for something vegetarian? That is no problem because you can put anything you like in these – cooked beef or chicken, shrimp or even herbs and spices. Some chopped parsley goes well, or you could add pesto sauce and pine nuts, or how about cumin, chili powder and a splash of tomato juice? Continue reading
What kind of appetizer are you going to make with your Thanksgiving meal? If you are making turkey with all the usual trimmings, you will want to serve another kind of meat or fish as your appetizer, but why not forgo the meat or fish altogether and serve a vegetable-based appetizer instead? Here we are making a delicious mushroom pate and cranberry relish and this is beautiful served with melba toast or regular toast triangles.
You can make everything ahead and serve the toast and cranberry relish warm or at room temperature as you prefer. This makes a lovely start to the Thanksgiving dinner and everyone will be impressed that you not only made your own pate but also your own cranberry relish. If you want a change of pace you could make a chicken liver pate instead, because the cranberry relish is just as nice with that.
Are you making this for vegetarians? If so swap the chicken stock for vegetable stock or, better still, mushroom stock if you have it. You only need 6 ingredients to make the pate and the cranberry relish is similarly easy. This makes enough for a crowd. Leftovers should be stored in an airtight container in the refrigerator. Continue reading
Squash is a typical fall ingredient and you can choose from various kinds including acorn, butternut and spaghetti squash. Here we are using acorn squash and stuffing it with a tasty, sweet pecan mixture. This is one of the most delicious Thanksgiving side dishes you can make, and everyone is sure to love it. You can use orange or green-skinned squash, as you prefer, and any size, as long as you adjust the roasting time if necessary.
The filling is made with cinnamon, sugar, salt, butter, and pecans. We like to combine the cinnamon, sugar, salt, and butter and then add pecan halves for plenty of crunch, although you can use chopped pecans if you prefer. Switch the butter for margarine if you prefer a lower fat dish, or swap the brown sugar for either maple syrup, agave nectary, or molasses combined with a little sweetener.
It is important to keep the squash halves upright so the filling does not leak out, so if it is not sitting evenly in the baking dish, transfer it into a smaller baking dish for added support. Serve this nice and hot alongside your Thanksgiving turkey and other delicious side dishes. You will love the sweet, earthy, aromatic flavors it boasts. Continue reading
What recipes come to mind when you consider Thanksgiving? Turkey is probably the first thing in many minds, along with candied yams, green bean casserole and other festive favorites. But what about spaghetti and meatballs? Well, if you are really not into the traditional Thanksgiving meal you might be considering another dish, and why not? Here we are adding festive flair to this iconic dish by adding colorful pumpkin to it.
The meatballs are made with ground chuck, garlic, parsley and parmesan, along with egg and breadcrumbs to help bind them together. They are sautéed until browned all over, then cooked with the pumpkin in the tomato sauce until done. If the pumpkin is done first, remove the pieces with a slotted spoon. If it needs longer, remove the meatballs with a slotted spoon instead, but they should have a similar cooking time.
Although we suggest serving this with spaghetti, you might wish to use pasta shapes instead and that is fine. In fact some people like to make zucchini noodles and present this as a low-carb Thanksgiving dinner. We like this served with plenty of extra parmesan on top and a grinding of hot red pepper flakes as well. Continue reading
Just because you are following a low carb diet, cooking for someone who is diabetic or looking for a potato-free side dish does not mean you cannot enjoy a tasty helping of mash on your plate. In this recipe we are substituting cauliflower for the potatoes though, making this lower not only in carbs but also in calories. The cauliflower is steamed until tender and then pureed with garlic, parmesan and cream cheese, to make a delicious, festive side dish.
It is quickest to use a food processor if you have one, but a potato masher would also suffice. You can choose between a chunky finish and a pureed finish, depending on the consistency you prefer. Some people like to use half cauliflower and half carrots, or half cauliflower and half rutabaga, or another combination, but just using the cauliflower yields a very good result and it tastes very much like mashed potatoes.
Perhaps you are making other potato side dishes but also catering for a low carb eater, in which case rustle up a batch of this and everyone will be happy. You will also find the potato-eaters want to try this and they will probably want a second helping because it is really flavorful. Continue reading
Potatoes are a typical side dish, not only at Thanksgiving but any day of the year. Even during the hottest summer months potatoes can be enjoyed in the form of a creamy potato salad. In this recipe however they are oven-roasted for a hot, crispy side dish boasting plenty of flavor in every bite. We are using Yukon Gold potatoes and also adding some caramelized red onion and garlic for a sweet, festive flavor in the finished dish.
This is a very easy recipe to prepare and there is not much that can go wrong. The first thing to do is prepare the oven and cover a baking sheet in parchment paper. If you do not have any, use nonstick cooking spray instead. Try to cut the potatoes into equal-size pieces more or less, so they cook evenly and the smaller pieces do not burn before the bigger ones are ready.
You can roast other vegetables in the oven at the same time if you want. We are using garlic, red onion and chili powder for flavor. Why not add some sliced mushrooms as well? Throw in some butternut squash and Brussels sprouts too if you like. A few sweet potatoes would also work in the dish. This recipe is ideal for festive occasions such as Thanksgiving or Christmas and you will find the potatoes really easy to make. A little chopped parsley stirred into the finished dish is optional but it works nicely, so you might like to add it. Continue reading
This pumpkin cheesecake is perfect in the fall, and you can either use canned pumpkin (make sure it is 100% pumpkin puree rather than pumpkin pie filling) or homemade pumpkin to make it. The crust is made with Oreos and then the cheesecake itself is made in 2 layers. Decorate it however you wish, perhaps with whipped cream, pumpkin candies or chocolate curls. You can get really creative with the toppings and decorations.
You can swap the Oreos for cinnamon graham cracker crumbs or cinnamon graham crackers if you want, or save time by using a store-bought sauce rather than making the caramel rum sauce. If you are using whole cookies or crackers, use a food processor to speedily make the crumbs or else put them in a Ziploc bag and crush them with a rolling pin.
Although this cheesecake does not take a long time to prepare, it does need to sit for several hours, so plan accordingly, then it will be all ready to serve after your Thanksgiving meal. This recipe makes 15 servings so it is ideal if you are having a crowd over for dinner (or if you really, really love cheesecake!) Continue reading
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