Tasty Thanksgiving Recipes

Appetizers

Stuffed Mushrooms:           

Ingredients

Cooking spray, for pan

1 1/2 lb. baby mushrooms

2 Tbsp. butter

2 cloves garlic, minced

1/4 C. bread crumbs

Kosher salt

Freshly ground black pepper

1/4 C. freshly grated Parmesan, plus more for topping

4 Oz. cream cheese, softened

2 Tbsp. freshly chopped parsley, plus more for garnish

1 Tbsp. freshly chopped thyme

Directions

1. Preheat oven to 400°. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
2. In a medium skillet over medium heat, melt butter. Add chopped mushroom stems and cook until most of the moisture is out, 5 minutes.
3. Add garlic and cook until fragrant, 1 minute, then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
4. In a large mixing bowl, mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper.
5. Fill mushroom caps with filling and sprinkle with more Parmesan.
6. Bake until mushrooms are soft and the tops are golden, 20 minutes.
7. Garnish with parsley to serve.

Sweet Potato Chips:

Ingredients

2 medium sweet potatoes, thinly sliced

1 Tbsp. vegetable oil

1 Tbsp. cornstarch

1 Tbsp. chili powder

2 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. mustard powder

2 tsp. salt 

½ tsp. black pepper

2 green onions, finely sliced

⅔ C. sour cream

Directions

1. Preheat oven to 350°. Place two wire racks on two large rimmed baking sheets. Toss sweet potatoes in oil until evenly coated
2. In a separate large bowl, whisk together spices and cornstarch. Add sweet potatoes and toss until evenly coated in spice mixture. 
3. Place sweet potatoes on wire racks in a single layer. Bake for 25-35 minutes, until sweet potatoes look crispy and dry to touch. (They’ll continue to crisp as they cool.)
4. While the sweet potatoes cool, make dip: Fold green onions into sour cream and serve with sweet potato chips.

Side Dishes

Green Bean Casserole:

Ingredients

1 Can (10.5 oz.) condensed cream of mushroom soup

½ C. milk

1 tsp. soy sauce

4 C. cooked, cut green beans

1 ⅓ C. French fried onions

Directions

1. Heat the oven to 350°. Stir the soup, milk, soy sauce, beans, and ⅔ C. onions in a 1 ½ quart casserole dish. Season the mixture with salt and pepper
2. Bake for 25 minutes or until hot. Stir the bean mixture. Sprinkle with the remaining ⅔ C. fried onions. 
3. Bake for another 5 minutes or until the onions are golden brown.

Brussels Sprouts with Bacon:

Ingredients

2 lb Brussels sprouts, halved

6 bacon strips, chopped

2 Tbsp. olive oil

Salt and pepper

Directions

1. Preheat oven to 450°. 
2. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a baking dish. 
3. Roast, stirring halfway through cooking, until the sprouts are tender and lightly browned, 20-25 minutes.

Desserts

Pumpkin Fluff Dip:

Ingredients

1 (16 oz.) container frozen whipped topping, thawed

1 (5 oz.) package instant vanilla pudding

1 (15 oz.) can pumpkin puree

1 tsp. pumpkin pie spice

Directions

1. In a large mixing bowl, combine instant vanilla pudding mix, pumpkin puree, and pumpkin pie spice. 
2. Fold in the thawed whipped topping.
3. Chill in the refrigerator until serving.
4. Serve with Graham crackers, or your favorite cookie!

Sweet Potato Bites:

Ingredients

4 medium sweet potatoes, peeled and sliced into ¼” thick rounds

2 Tbsp. melted butter

1 tsp. maple syrup

Salt

1 (10 oz.) bag marshmallows

½ C. pecan halves

Directions

1. Preheat oven to 400°. 
2. On a large baking sheet, toss sweet potatoes with melted butter and maple syrup and arrange in an even layer. Season with salt. 
3. Bake until tender, flipping halfway through, about 20 minutes. Remove the baking sheet from the oven and switch oven to broil.
4. Top each potato round with a marshmallow and broil until puffed and golden. Immediately top each marshmallow with a pecan half and serve. 

Drinks

Thanksgiving Sangria:

Ingredients

1 (750 ml) bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc

1 C. apple cider

½ C. brandy

½ C. pumpkin or apple butter

¼ C. lemon juice

2-4 tablespoons pure maple syrup, to taste

2 honey crisp apples, sliced

2 blood oranges, sliced

1 C. pomegranate arils

3 cinnamon sticks

1-2 (12 oz.) ginger beers

Star anise, for garnish (optional)

Directions

1. In a large pitcher, combine all the ingredients except the ginger beer. Stir and then place in the fridge until chilled. 
2. Before serving, add the ginger beer. 
3. Fill each glass with ice and pour the sangria over the ice. If desired, top with more ginger beer. Enjoy safely!

Ginger Cranberry Sparkler:

Ingredients

3 oz. cranberry juice

3 oz. ginger ale

Fresh cranberries and rosemary sprigs for garnish

Directions

1. Fill a glass with ice cubes. 
2. Add cranberry juice and ginger ale. Stir.
3. Garnish with cranberries and fresh rosemary sprigs.