It’s hard to believe that Thanksgiving is right around the corner! As you gear up for the holidays, you might think that traditional Thanksgiving food is good, but you could do better. That’s where we come in! Here are a few fun Thanksgiving recipes that have us all kinds of excited.
Bev’s Baked Potato Casserole
This recipe is not to be missed this Thanksgiving. A tried and true favorite, compliments of our Beloved Aunt Beverly.
- 1 can of cream of chicken soup (10 3/4 oz size)
- Sour cream (approx. 20 oz)
- Salt -3/4-1 teaspoon
- Pepper – 1/2 teaspoon
- Paprika – 1/4 teaspoon
- 2 pound bag of frozen southern style potatoes (thawed 1/2 hour before use)
- 4 cups of shredded sharp cheddar cheese (1 pound bag)
- Heat the oven to 350 degrees. Spray or grease bottom and sides of a 13 x 9 inch pan.
- In a large bowl, mix all above ingredients, except the potatoes and the cheese.
- Mix in the potatoes and 3 cups of the shredded sharp cheddar cheese.
- Pour the mixture into the baking pan and cover it with foil.
- Bake 25-30 minutes.
- Remove the foil and bake approximately 20 minutes longer. Do not cook long enough to brown the top, but cook long enough for the mixture to be bubbling.
- Pull out the baking pan and sprinkle your last 1 cup of shredded cheddar cheese on top.
- Bake uncovered an additional 8-10 minutes.
- Taste test a potato to make sure it’s cooked. (Be careful, its HOT!)
- If the potatoes are nice and soft, take out to cool. If they need another 5 or 10 minutes, pop them back in!
Cranberry Brie Pastry Tarts
Whether you’re tired of the typical cranberry side dish or looking for a way to incorporate some seasonal flavors into finger foods while you pre-game the big dinner, these Cranberry Brie Pastry Tarts from Half-Baked Harvest will surely be a crowd-pleaser!
- 1 Tbsp salted butter, melted
- 2 cups fresh cranberries
- 2-4 Tbsp brown sugar, to taste
- ¼ tsp ground cinnamon
- 2 sheets (1 box) frozen puff pastry, thawed
- 2 (8-ounce) wheels of Brie, each cut into 12 slices (leave the rind on)
- ⅓ cup fig preserves
- 1 egg, beaten
- Coarse sugar for sprinkling
- Fresh thyme for serving
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- In a medium bowl, combine butter, cranberries, brown sugar, and cinnamon.
- Cut each sheet of puff pastry into 6 rectangles. Spread each rectangle with about 1 tsp fig preserves, leaving a ¼-inch border.
- Top with 2 slices of Brie, then mound the cranberries, pressing them into the cheese to adhere slightly.
- Fold the edges of the pastry inward to enclose the Brie. Brush the edges of pastry with beaten egg and sprinkle with coarse sugar.
- Transfer to the oven and bake for 15-20 minutes or until the pastry is golden and the Brie is melted. Top with fresh thyme. Serve and enjoy!
Roasted Sweet Potato Stacks
These Roasted Sweet Potato Stacks from Recipe Tin Eats may look fancy, but they’re easy to make and only require a few ingredients: an all-around win in our book. If you’re bored of your usual yams, whip these up to impress and satisfy your holiday guests.
- 4 pounds sweet potato, unpeeled, about 2-2.7 inches wide
- 3 Tbsp unsalted butter, melted
- 1½ Tbsp olive oil
- 2 Tbsp finely chopped fresh rosemary (or 1 Tbsp dried or other herbs of choice)
- 1¼ tsp salt
- ½ tsp black pepper
- Preheat oven to 375° F.
- Peel the potatoes, then slice thinly (⅒-inch thick). Transfer to a large bowl.
- Add remaining ingredients. Toss well with your hands.
- Place piles of the slices in the muffin tin. Don’t worry if they are higher than the rim (they shrink about 25%).
- Top each stack with about ½ tsp of the remaining butter mixture.
- Bake for 45 minutes or until the edges of the top slices start to brown and the insides are cooked (use a skewer or knife to check).
- Use a fork and knife to remove the stacks from the muffin tin. Optional: Brush tops with residual butter in muffin tin. Serve as soon as possible.
Bacon Brussels Sprout Salad
If you’re like us, you’re all about the carbs on Thanksgiving, so sometimes it’s hard to come up with veggie side options. But that’s where this Bacon Brussels Sprout Salad, courtesy of Pinch of Yum, comes in. The bacon is just there to add some extra savory flavor.
For the dressing:
- Juice of one lemon
- Juice of one orange
- 2-3 Tbsp apple cider (not vinegar)
- 1 shallot, minced
- ½ cup olive oil
- ½ tsp salt and pepper to taste
For the salad:
- 4 dozen Brussels sprouts
- 1 cup almonds
- 6 slices cooked bacon, crumbled or chopped
- 1 cup grated Parmesan (Asiago or Gruyère also work)
- Combine lemon juice, orange juice, apple cider, and shallots in a small bowl. Add the olive oil in a steady stream and whisk 1-2 minutes, until it becomes creamy-looking.
- Slice the Brussels sprouts with a mandoline, slicing them as thin as possible. (This works best when you hold the stem, slice from the top, and stop with a little left at the bottom, discarding the remaining bottom stem.) The thinner the shreds, the better the salad! Toss the shreds and loosen them with your fingers so they separate and fluff a little.
- Pulse the almonds in a food processor until finely chopped.
- Toss the Brussels sprouts, almonds, bacon, cheese, and dressing together. Serve immediately or within a few hours of tossing.
Do you have any go-to Thanksgiving recipes? Share them with us in the comments below!