Thanksgiving is a time to show gratitude and share with others, which is why I put together this post of my personal favorite recipes for Thanksgiving. Of course, you can make these recipes at any time, because every day is a special occasion!
I hope you enjoy them!
Baked Brie In Phyllo Dough
This baked brie is topped with raspberry jam, fresh raspberries and candied pecans, then is wrapped in puff pastry and baked to golden brown perfection. A quick and easy appetizer option that is sure to impress your family and friends.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
1 sheet frozen puff pastry thawed, if you’re planning to cut out designs for the top of your cheese, then thaw a second sheet for that
8-ounce wheel brie cheese
3 tablespoons raspberry jam
1/4 cup fresh raspberries plus more for garnish
1/4 cup candied pecans coarsely chopped
1 egg beaten
Preheat the oven to 375 degrees F. Line a sheet pan with foil, then coat the foil with cooking spray.
Lay one sheet of puff pastry on the foil. If you’re using a second sheet of pastry to cut out decorations, you can make your decorations at this time.
Cut a thin slice off the top of the brie. Spread the jam over the brie, then arrange the raspberries and chopped pecans on top.
Wrap the puff pastry around the brie, then pinch the edges to seal shut. Add pastry decorations, if you’re using them.
Brush the egg all over the pastry. Bake for 20 minutes or until pastry is golden brown.
Let cool for 5 minutes, then serve with crackers and sliced apples.
Pumpkin Pie Martini
Yields: 2 servings
Prep Time: 8 mins
Total Time: 8 mins
Frozen Whipped Cream:
1/4 c. whipped topping or whipped cream
Pumpkin Pie Martini:
2 1/2 oz. vanilla vodka
1 1/2 oz. aged rum
1/4 c. pumpkin puree
3 tbsp. maple syrup
1/4 c. half and half
1/4 tsp. pumpkin pie spice, plus additional for garnish
Handful of ice cubes
Place 2 martini glasses in the freezer.
For the Frozen Whipped Topping: Line a small sheet tray with parchment or waxed paper. Make 2 dollops of whipped topping or whipped cream and place in the freezer for 30 minutes.
For the Pumpkin Pie Martini: In a cocktail shaker, combine the vodka, rum, pumpkin puree, maple syrup, half and half, pumpkin pie spice, salt and ice cubes. Cover and shake vigorously for about 20 seconds. Strain into the 2 martini glasses. Top each glass with one piece of frozen whipped cream. Sprinkle additional pumpkin pie spice and serve immediately.
Herb Roasted Turkey Breast with Pan Gravy
Total: 1 hr 5 min
Prep: 10 min
Cook: 55 min
Yield: 8 servings
1 small (golf-ball sized) onion, peeled and coarsely chopped
1 lemon, scrubbed clean
12 fresh sage leaves
Large handful of fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
3 tablespoons extra-virgin olive oil, plus more for oiling pan
1 teaspoon salt, plus more as needed
6 fresh bay leaves
4 tablespoons butter
2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
Freshly ground black pepper
3 tablespoons all-purpose flour
1/4 cup apple or regular brandy (recommended: Calvados)
2 to 3 cups apple cider
Salt and pepper
Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.
Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.
Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.
Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.
Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.
Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.
Slice the turkey breast on the diagonal, and serve with warm gravy.
Sweet Potato Casserole
Prep time: 30 minutes
Cook time: 25-30 minutes
Servings: 6 to 8
3 cups cooked and mashed sweet potatoes
1 cup sugar
⅓ cup butter melted
1 teaspoon vanilla
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup heavy cream, half and half, or whole milk
3 tablespoons butter, melted
1 cup brown sugar
⅓ cup flour
1 cup chopped pecans or walnuts
Preheat oven to 325 °F. Mix sweet potatoes, sugar, spices, 1/3 cup butter, eggs, and vanilla. Beat with an electric mixer until smooth. Add cream, mix well. Pour into a greased casserole dish (1 1/2 quarts). Add topping. Bake for 25 to 30 minutes.
Mix together 3 tablespoons butter, brown sugar, flour, and nuts with a fork; sprinkle over top of casserole.
Herb-Seasoned Sausage Stuffing
Prep: 20 minutes
Bake: 20 minutes
1 tablespoon olive oil
1 pound hot Italian pork sausage, casing removed
1 medium onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
1.75 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth
Swanson® Natural Goodness® Chicken Broth
6 cups Pepperidge Farm® Herb Seasoned Stuffing
2 tablespoons chopped fresh parsley
Heat the oil in a 12-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat.
Add the onion and celery to the skillet and cook until the vegetables are tender, stirring occasionally. Stir in the broth and heat to a boil. Remove the skillet from the heat. Add the stuffing and parsley and mix lightly.
Apple Pie by Grandma Ople
Prep: 30 mins
Cook: 1 hr
Total: 1 hr 30 mins
Yield: 1 – 9-inch pie
1 recipe pastry for a 9-inch double-crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
8 Granny Smith apples – peeled, cored, and sliced
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a latticework crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not runoff.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Do you have a recipe that you create every year, or do you like to try new dishes? If you have a favorite, I would love it if you shared the link!
Don’t forget to join the November Gratitude Challenge
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Favorite Thanksgiving Recipes