With Thanksgiving arriving next week, we wanted to share our favorite Thanksgiving recipes with you. These dishes are easy to throw together and will leave everyone stuffed! Take a look at what we’ll be making this Thanksgiving.
Homemade Stuffing is a must-have for Thanksgiving. A Thanksgiving feast isn’t complete without Stuffing. Celery, onions, and butter are tossed with dried bread cubes, then topped with broth and baked until hot and golden. Yum! Follow these steps to create this simple dish.
2 small onions diced
4 stalks celery diced
2/3 cup butter
1 1/2 teaspoons poultry seasoning or 1/2 teaspoon ground sage
salt to taste
12 cups bread cubes
3-4 cups chicken broth
2 tablespoons fresh parsley
1 tablespoon fresh herbs sage, thyme, rosemary
Preheat oven to 350F.
Melt butter in a large skillet over medium heat. Add onion, celery and poultry seasoning (and rosemary if using). Cook over medium-low until tender (do not brown), about 10-12 minutes.
Place bread cubes in a large bowl. Add onion mixture, parsley and fresh herbs.
Pour broth overtop until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
Place mixture in a serving dish, dot with additional butter and cover.
Bake 35 minutes, uncover and bake an additional 10 minutes.
Recipe from Spend With Pennies.
Sweet Potato Casserole
Sweet Potato Casserole is an easy to make and a family favorite. This dish has a delicious brown sugar pecan streusel topping that tastes just like dessert. Follow the below steps to make this mouth-watering dish.
4 pounds sweet potatoes peeled and cubed into about 1-inch pieces
3/4 cup (150 grams) light brown sugar lightly packed*
1/2 cup (120 ml) whole milk
1/4 cup (60 grams) unsalted butter melted and slightly cooled
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup (65 grams) all-purpose flour (spooned & leveled)
1/2 cup (100 grams) light brown sugar lightly packed
1/4 teaspoon ground cinnamon
1/4 cup (60 grams) unsalted butter softened to room temperature
3/4 cup (90 grams) chopped pecans
Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray and set aside.
Add the cubed sweet potatoes to a large pot/saucepan, cover the sweet potatoes with water, and place over medium-high heat. Bring to a boil, reduce heat to medium, and allow the potatoes to cook for 10-15 minutes or until you can easily pierce them with a fork. Drain the potatoes and set aside to cool for 10-15 minutes.
Place the sweet potatoes in a large mixing bowl and mash well. You may also use an electric mixer to help make them smoother. Then add the brown sugar, milk, melted butter, vanilla, cinnamon, salt, and eggs and mix until fully combined. I prefer to use an electric mixer for this step, but you may also do this by hand.
Scoop the sweet potato mixture into the prepared baking dish and spread around into one even layer. Set aside.
To prepare the topping:
Whisk together the flour, brown sugar, and cinnamon until well combined. Cube the butter into pieces and use a fork or pastry cutter to cut it into the dry ingredients until the mixture starts to come together and is crumbly. Stir in the chopped pecans.
Sprinkle the topping evenly on top of the sweet potato mixture. Place in the oven and bake at 350°F for 40-45 minutes or until the topping is lightly golden brown and the center is set.
Remove from the oven and set aside to cool some before serving.
Recipe from Live Well Bake Often.
Green Bean Casserole
Looking for an easy, homemade Green Bean Casserole recipe? Look no further than this three-ingredient recipe! These simple ingredients combine to make a thick and creamy casserole with a little bit of crunch.
4 (14.5-oz.) cans cut green beans, drained
1 (26-oz.) family size can cream of mushroom soup
1 (6-oz.) French fried onions, divided
Preheat oven to 350 degrees.
Drain the green beans, and mix them together with the cream of mushroom soup and about 2/3 of the can of French fried onions. Transfer to either a 9″x9″ square baking dish or an 11″ oval baking dish.
Bake uncovered at 350 degrees for about 45 minutes, until bubbling. Top with the remaining French fried onions and bake for an additional 5 minutes, until the French fried onions are golden brown.
Recipe from Unsophisticook.
What would Thanksgiving be without Pumpkin Pie for dessert? This recipe is rich and flavorful with a buttery homemade crust. Follow these steps to create a Pumpkin Pie your friends and family will love.
For the Homemade Pie Crust:
1 1/2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup unsalted butter, chilled cut into 1-inch pieces
3 tablespoons ice water
For the Pumpkin Pie Filling:
1 (15 oz) can pumpkin puree
2/3 cup brown sugar
1/3 cup granulated sugar
1/2 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/4 cup heavy whipping cream, cold
1 teaspoon pure vanilla extract
3 large eggs
2 teaspoons cornstarch
To make the pie crust:
In a food processor, combine flour, sugar, salt and chilled butter pieces. Pulse the mixture just until the butter is processed into pea-sized pieces—about 15 seconds. Do not over-process.
One tablespoon at a time, sprinkle ice water through food chute and process just until dough begins to come together (I used exactly 3 tablespoons, but if necessary add more ice water). Small butter pieces should still be visible in dough.
Remove dough from bowl and form into a disc about one inch thick. Wrap in plastic wrap and place in refrigerator for at least 30 minutes before rolling.
Preheat oven to 400° F. Grease pie pan lightly with butter to hold pastry in place.
Sprinkle workspace and rolling pin lightly with flour. Roll dough from center outward into a 13-inch diameter.
Transfer the pie dough to pie plate and gently press the dough to the inside of pan and up the sides. Trim dough to about 1 inch beyond edge of pan. Turn edge of pastry under and press with thumb and pointer finger to crimp around the edge forming a pattern.
Place a piece of parchment paper on pie dough and fill with pie weights or beans. Bake for 15 minutes, then remove the weights and parchment.
To make the pie:
While the crust is baking, prepare the filling. In a medium saucepan over medium heat, combine the pumpkin, brown sugar, sugar, salt and spices. Bring the mixture to a low simmer, cook for 5 minutes.
Remove from the heat and whisk in the cold cream and vanilla extract. Add the eggs one at a time and beat by hand until incorporated—about 1 minute. Then sprinkle the cornstarch in and whisk till combined.
Pour filling into the warm pie crust, return to the oven and bake for 15 minutes at 400° F. Lower the temperature to 350° F and continue baking for 40 minutes or until the center jiggles slightly when moved.
Remove pie from the oven and cool completely at room temperature, then place in the refrigerator to cool completely. Serve pie chilled or at room temperature with fresh whipped cream.
Recipe from Spoonful of Flavor.