This Thanksgiving treat your family to an unforgettable meal. With the extra time on your hands, you can make a truly spectacular buffet, or simply host a potluck! Dishes like these will knock the socks off your guests for a holiday feast that will go down in history. During these times, remembering what we are thankful for is more important than ever. We encourage you to get in some quality time with your loved ones and remember to be safe and social distance when possible.
- Cream Corn
If you have not tried cream corn yet, you are missing out! It is a mouthwatering, sweet, and savory concoction of heaven. Time to get cooking!
- 4 cans drained corn
- 2/3 cups half and half
- 1 tbsp sugar
- ½ tsp salt
- ½ tsp ground black pepper
- 8 tbsp unsalted butter
- 8 oz cream cheese
- Add corn to a 3 qt slow cooker. Add half and half, sugar, salt, and pepper. Stir to combine.
- Top with cubed butter and cream cheese.
- Place the lid on the slow cooker and cook on high heat for 2 to 3 hours or low heat for 5 to 6 hours.
- Remove lid and stir cream cheese and butter into mixture until combined. Taste to determine if additional seasoning is needed.
- Place lid on the slow cooker and continue cooking for 15 minutes on high or until desired consistency is reached.
- Transfer creamed corn to a serving dish and garnish with additional fresh black pepper and chives if desired.
Voila! Your masterpiece is ready to share.
Photo and Recipe Credit: MomonTimeout.com
You cannot have Thanksgiving without some stuffing! Everyone has their own version of this classic dish, but we think we found a hidden gem with this one. Bite into a delicious mouthful of this Buttery Herb Stuffing. It is so good you will go back for thirds- if there is any left.
- 24ounces bread cubes, preferably toasted or stale
- 1cup unsalted butter
- 3cups diced sweet onion, roughly 2 large onions
- 2cups diced celery
- 6garlic cloves, minced
- kosher salt and pepper
- 3tablespoons chopped fresh sage
- 3tablespoons chopped fresh parsley
- 3tablespoons chopped fresh rosemary
- 2 1/2cups chicken or vegetable stock
- 2large eggs
- a mixture of fresh herbs for sprinkling
Now that you have your ingredients, it is time to pour some love into your cooking.
- Cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight.
- Preheat the oven to 350 degrees F. Brush a 9×13 baking dish with melted butter, olive oil or spray with nonstick spray. Place the bread in a 9×13 inch baking dish.
- Heat the butter in a large skillet with over medium heat. Once melted, stir in the onion, celery, and garlic with a big pinch of salt and pepper – at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley, and rosemary. Cook for another minute. Stir in 1 cup of stock.
- Pour the onion celery mixture over the breadcrumbs and toss well to coat.
- In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
- Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F.
To avoid over browning, or a burnt top, feel free to cover it with aluminum foil. Eat up!
Photo and Recipe Credit: Jessica on HowSweetEats.com
- Sweet Potato Rolls
This scrumptious side will be all the rage. Pair them with butter and even honey for an extra dosage of fantastic taste. Let the baking begin!
- 1 (.25 oz) package active dry yeast
- 4 tbsp white sugar
- ½ cup canned sweet potato puree
- ½ cup warm water
- 3 tbsp margarine (softened)
- 1 tsp salt
- 2 eggs
- 3 ½ cups all-purpose flour
The magic begins now!
- Dissolve yeast, warm water, and 1 tablespoon sugar in a mixing bowl. Let stand 5 minutes.
- Add remaining sugar, sweet potato, butter or margarine, salt, and slightly beaten eggs. Stir to mix well. Stir in 3 cups of flour. Turn out on a lightly floured surface. Knead 2 to 3 minutes, adding just enough of remaining flour to prevent sticking. Do not knead too heavily; when smooth, shape into a ball. Place in an oiled bowl and turn to coat the surface. Cover and let raise about 1 hour or longer.
- Punch down and allow dough to rest for 2 minutes. Divide into 16 to 20 balls, and place on a greased cookie sheet or in a 9×13 inch pan. Allow to rise until doubled.
- Bake at 375 degrees F (190 degrees C) for 12 to 20 minutes. Serve warm.
Your rolls are officially ready. Toss them into a napkin lined basket and enjoy.
Photo and Recipe Credit: AllRecipes.com
- Cheesy Broccoli and Rice Casserole
Casseroles have been around since 1866 and have evolved significantly since then. Casseroles do not have the best rap, and we are here to change that! This dish will not disappoint. Give it a try. You just may find yourself craving it for the rest of the year.
- 6 cups fresh broccoli cut into bite sized pieces
- 2 cups cooked white rice
- 3 tablespoons butter
- 3/4 cup onion diced
- 3 tablespoons flour
- 2 cups milk
- 1/4 teaspoon each garlic & black pepper
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon paprika
- salt to taste
- 3 tablespoons cream cheese
- 2 cups shredded cheddar cheese divided
(This dish works great with fried or crispy baked chicken)
- Preheat oven to 350 degrees F.
- Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
- Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1 1/2 cups cheddar cheese. Stir until melted.
- Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
- Stir together rice, broccoli, and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.
Give it a taste! Did we change your mind about casseroles?
Photo and Recipe Credit: Holly with SpendWithPennies.com
- Sweet and Spicy Turkey
Turkey has been the main dish of Thanksgiving from the dawn of the holiday. Keep it fresh and try out this incredible recipe for a flavor that lasts and lasts.
- 3tablespoons kosher salt
- 2 tablespoons light brown sugar
- 1 tablespoon onion powder
- 1tablespoon paprika
- 2teaspoons ground ginger
- 2teaspoons dry mustard
- 3/4teaspoon cayenne pepper
- 1(12-lb.) fresh whole turkey
- 3tablespoons canola oil, divided
- 2tablespoons honey
- 1tablespoon hot sauce (such as Tabasco)
- 3cups water
Are you ready to dazzle your family?
- Stir together salt, brown sugar, onion powder, paprika, ginger, dry mustard, and cayenne pepper in a small bowl. Reserve 2 tablespoons of salt mixture.
- Remove giblets and neck from turkey, reserve for another use. Pat turkey dry and remove excess skin. Starting from neck, loosen and lift skin from turkey without completely detaching it. Spread remaining salt mixture evenly under skin. Carefully replace skin. Drizzle skin with 2 tablespoons of the oil and rub with reserved 2 table- spoons salt mixture. Tie ends of legs together with kitchen twine; tuck wingtips under. Let stand at room temperature 1 hour or refrigerate 12 to 24 hours. (If refrigerated, let turkey stand at room temperature for 1 hour before cooking.)
- Stir together honey, hot sauce, and remaining 1 tablespoon oil in a small bowl until well blended.
- Preheat oven to 375°F. Place rack in a roasting pan, coat rack with cooking spray. Place turkey on rack, and transfer to oven. Add 3 cups water to pan. Bake in preheated oven 1 hour and 10 minutes. Rotate pan halfway (on same rack), brush with half of honey mixture, and continue baking until a meat thermometer inserted in thickest portion of thigh registers 165°F, about 25 more minutes. Remove turkey from oven, and brush with remaining honey mixture. Let stand at least 30 minutes.
Your turkey will never taste better.
Photo and Recipe Credit: Lisa Cericola with SouthernLiving.com
- Fruit Pizza
While the name does not sound the most appetizing, this dish is quite the opposite of that! It is a sensation of taste bud overload. It resembles the shape of a pizza, but is made with fresh fruits, cookie dough, and cream cheese. Trust us, you have not tasted dessert until you have popped this baby in your mouth.
- 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
- 1 package (8 oz) cream cheese, softened
- 1/3 cup sugar
- ½ teaspoon vanilla
- 2 kiwifruits, peeled, halved lengthwise and sliced
- 1 cup halved or quartered fresh strawberries
- 1 cup fresh or frozen blueberries
- ½ cup apple jelly
The fun begins now. You can decorate the top with fruits in whatever design tickles your fancy. Get creative!
- Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Break up cookie dough in pan; press dough evenly in bottom of pan to within 1/2 inch of edge. Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
- In small bowl, beat cream cheese, sugar, and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
- Arrange fruit over cream cheese. Stir jelly until smooth, spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.
Wait until you see the faces of your guests as they slip this delicious treat into their mouths. You are welcome.
Photo and Recipe Credit: Pillsbury.com
- Butternut Squash Soup
Butternut Squash just screams Fall! Why not introduce this veggie into your family holiday dinner? This recipe is sure to delight and makes an excellent side.
- olive oil
- butternut squash- You need 1 small butternut squash, cut into 1/2-inch or 1-inch pieces, or 6-7 cups of chopped squash.
- saltand pepper
- vegetable or chicken broth
- coconut milk
- maple syrup
Ready to delve into this bounty of flavor? We thought so.
- First, grab a large cooking pot and heat your oil over medium-high heat. Add in onions and sauté until they are soft and translucent or about 3-4 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- Add butternut squash, salt, and pepper. Sauté for 6-7 minutes, stirring frequently.
- Next add your broth, coconut milk, and just a tad bit of maple syrup, and stir. Bring to a boil then cover and simmer on medium-low heat for 15 minutes.
- Remove from heat and puree the soup in the pot or transfer it to a blender and puree in batches.
- Add salt and pepper for taste, then add any desired toppings like thyme.
In just 30 minutes your soup will be ready to go. How simple is that?
Photo and Recipe Credit: AheadOfThyme.com
With these dishes, your holiday season will exceed all expectations. What are you waiting for? Run to the store and get prepped for a Thanksgiving Day celebration out of this world. Your taste buds will never be the same, and you will love it.