Our Favorite Thanksgiving Recipes
We’re coming up to the middle of November so quickly and cannot wait to gather with family, friends and loved ones and enjoy an amazing Thanksgiving meal! So here we have highlighted our favorite side dishes and added an easy recipe for you to enjoy as well! We are already dreaming of enjoying every bite of these dishes 🙂
Photo via Planning It All
Butternut Squash Soup
This is such a great appetizer to your Thanksgiving dinner! It will warm you up and tastes so good, and the ginger gives it a nice little kick!
2 1⁄4 lbs butternut squash
1 cup chopped onion
1 tablespoon grated fresh ginger
1 tablespoon butter
3 cups vegetable broth or 3 cups chicken broth
sour cream (to garnish)
1. Preheat oven to 450.
2. Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
3. Roast the squash for 40-45 minutes or until it is very tender.
4. Allow squash to cool.
5. While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
6. Add the broth, cover and simmer for 10 minutes.
7. Scoop the cooled squash from the skin.
8. Place half the squash and half the broth in a blender, puree until smooth.
9. Repeat with the other half of the squash and broth.
If needed, add water to achieve the desired consistency.
10. Return the soup to the sauce pan and reheat.
11. Salt and pepper to taste.
If desired, garnish each serving with a spoonful of sour cream.
-Recipe from Food.com
Sweet Potatoes with Bacon
Sweet potatoes – yum – and adding bacon to it! It just doesn’t get any better than this!
4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 cup frozen orange juice concentrate, thawed
4 tablespoons butter, melted
3 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons cornstarch
1 tablespoon cold water
1/2 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
1 tablespoon orange zest
2 garlic cloves, minced
3 cooked bacon slices, crumbled
Directions– note: prepare the night before thanksgiving!
1. Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 4 igredients in a small bowl. Pour over sweet potatoes, tossing to coat.
2. Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.
3. Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and 1 Tbsp. cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker.
Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes.
4. Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.
-Recipe from Southern Living
Photo via Alison Miksch
Fresh Cranberry Sauce
Cranberry sauce is a signature dish for a thanksgiving meal! And if your feeling extra inspired, don’t buy the canned sauce, make it yourself! It’s super easy and tastes so much better! You will be glad you put in the extra 5 minutes!
1 (12 ounce) bag fresh cranberries
1 cup sugar
1 cup orange juice or 1 cup water
Mix all ingredients in a med sauce pan.
Bring to boil; simmer until berries pop.
Chill until ready to serve.
-Recipe from Food.com
A Thanksgiving meal just isn’t complete without a pumpkin pie! Watching grandma make it the night before and begging her for just one piece before bed! Ahh, our favorite part of the Thanksgiving meal 🙂
1 1/3 cups Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup vegetable oil
2 tablespoons cold water
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
[Sweetened Whipped Cream]
3/4 cup whipping cream
2 tablespoons sugar
1. Heat oven to 425°F. In medium bowl, mix flour, 1/2 teaspoon salt and the oil with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of 9-inch glass pie plate.
2. In large bowl, beat eggs slightly with wire whisk or hand beater. Beat in 1/2 cup sugar, the cinnamon, 1/2 teaspoon salt, ginger, cloves, pumpkin and milk.
3. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes.
4. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours.
5. In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.
-Recipe from Betty Crocker
Photo via Sally’s Baking Addiction
What is your favorite Thanksgiving recipe?