Grilled Herb-Butter Turkey
Grilled Herb-Butter Turkey is a flavorful and succulent dish perfect for Thanksgiving gatherings. This method infuses the turkey with delightful herb notes while keeping it moist and tender through the grilling process. The butter mixture not only enhances the flavor but also creates a beautiful golden-brown skin that will impress your guests.
| Ingredients | Quantity |
|---|---|
| Whole turkey | 12-14 pounds |
| Unsalted butter | 1 cup (softened) |
| Fresh rosemary | 2 tablespoons |
| Fresh thyme | 2 tablespoons |
| Fresh sage | 2 tablespoons |
| Garlic cloves | 4 (minced) |
| Lemon | 1 (zested and juiced) |
| Olive oil | 2 tablespoons |
| Salt | 1 tablespoon |
| Black pepper | 1 teaspoon |
| Chicken broth | 1 cup |
| Fresh parsley | For garnish |
| Aluminum foil | As needed |
Cooking Steps:
- Preheat your grill to medium heat (about 350°F).
- In a bowl, mix softened butter, minced garlic, lemon juice and zest, herbs, salt, and pepper to create the herb-butter mixture.
- Gently loosen the skin of the turkey and rub the herb-butter mixture under the skin and all over the surface.
- Fill the cavity of the turkey with lemon halves and fresh herbs if desired.
- Place the turkey on the grill, breast side up, and cook for about 2 to 3 hours, basting occasionally with chicken broth.
- Use an instant-read thermometer to ensure the turkey reaches an internal temperature of 165°F in the thickest part of the breast.
- Remove the turkey from the grill and let it rest for at least 20 minutes before carving.
- Garnish with fresh parsley and serve warm.
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Smoky Maple-Glazed Ham
Smoky Maple-Glazed Ham is a show-stopping centerpiece for your Thanksgiving feast, offering a perfect balance of sweet and savory flavors. This dish combines the rich taste of ham with a delightful maple glaze, infused with a hint of smokiness, creating a mouthwatering treat that is sure to impress your family and friends.
| Ingredients | Quantity |
|---|---|
| Bone-in ham | 8-10 pounds |
| Maple syrup | 1 cup |
| Dijon mustard | 1/4 cup |
| Brown sugar | 1/2 cup |
| Smoked paprika | 2 teaspoons |
| Ground black pepper | 1 teaspoon |
| Whole cloves | 10-15 cloves |
| Water | 1 cup |
| Fresh thyme | For garnish |
Cooking Steps:
- Preheat your oven to 325°F (165°C).
- Place the ham in a roasting pan, score the surface in a diamond pattern, and insert cloves into the scored sections.
- In a bowl, combine maple syrup, Dijon mustard, brown sugar, smoked paprika, and black pepper to create the glaze.
- Brush the glaze generously over the ham and pour water into the bottom of the roasting pan.
- Cover the ham loosely with foil and roast for 1.5 to 2 hours, basting every 30 minutes with the pan juices.
- Remove the foil during the last 30 minutes to allow the glaze to caramelize.
- Once the internal temperature reaches 140°F (60°C), remove the ham from the oven and let it rest for 15-20 minutes before slicing.
- Garnish with fresh thyme and serve warm.
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Roasted Vegetable Platter
Roasted Vegetable Platter is a vibrant and healthy addition to your Thanksgiving table. This colorful dish features a medley of seasonal vegetables, roasted to perfection with olive oil and fragrant herbs, creating a delicious side that is both nutritious and visually appealing.
| Ingredients | Quantity |
|---|---|
| Carrots | 4 medium |
| Brussels sprouts | 1 pound |
| Red bell pepper | 1 medium |
| Zucchini | 2 medium |
| Red onion | 1 large |
| Olive oil | 3 tablespoons |
| Fresh rosemary | 2 teaspoons |
| Garlic | 3 cloves |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- Wash and chop the vegetables into bite-sized pieces.
- In a large bowl, mix the chopped vegetables with olive oil, minced garlic, salt, pepper, and fresh rosemary.
- Spread the vegetable mixture evenly on a baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Remove from the oven and serve warm as a colorful side dish.
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Magic Mushroom Risotto
Magic Mushroom Risotto is a creamy and comforting dish that brings a touch of gourmet elegance to your Thanksgiving dinner. With the earthy flavors of mushrooms paired with the richness of Arborio rice, this risotto is a warm and satisfying addition to your holiday feast, perfect for impressing your guests.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Mixed mushrooms | 2 cups |
| Vegetable broth | 4 cups |
| Onion | 1 medium |
| Garlic | 2 cloves |
| White wine | 1/2 cup |
| Parmesan cheese | 1/2 cup |
| Olive oil | 2 tablespoons |
| Fresh thyme | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Heat the vegetable broth in a saucepan and keep it warm on low heat.
- In a large skillet, heat olive oil over medium heat and sauté chopped onion and minced garlic until softened.
- Add the mixed mushrooms and cook until they release their moisture and become golden.
- Stir in Arborio rice, cooking for 1-2 minutes until lightly toasted.
- Pour in the white wine and stir until absorbed.
- Gradually add warm vegetable broth, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more.
- Continue this process until the rice is al dente and creamy, about 20-25 minutes.
- Stir in Parmesan cheese, fresh thyme, salt, and black pepper before serving warm.
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Citrus and Fennel Salad
Citrus and Fennel Salad is a refreshing and vibrant dish that adds a burst of flavors to your Thanksgiving table. The combination of crisp fennel, juicy citrus fruits, and a light vinaigrette offers a perfect balance to the rich and hearty courses of a traditional holiday meal. This salad is not only visually appealing but also brings a healthy and zesty alternative for your guests.
| Ingredients | Quantity |
|---|---|
| Fennel bulbs | 2 medium |
| Oranges | 2 large |
| Grapefruit | 1 large |
| Fresh parsley | 1/4 cup |
| Extra virgin olive oil | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Thinly slice the fennel bulbs and set them aside.
- Peel and segment the oranges and grapefruit, removing any seeds.
- In a large bowl, combine the sliced fennel, citrus segments, and chopped parsley.
- In a separate bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
- Drizzle the dressing over the salad, toss gently to combine, and adjust seasoning if needed before serving.
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Garlic Herb Mashed Potatoes
Garlic Herb Mashed Potatoes are a creamy and flavorful side dish that elevates any Thanksgiving meal. With the addition of roasted garlic and fresh herbs, these mashed potatoes provide a comforting and delicious complement to the main courses on your holiday table. Whether served with gravy or enjoyed on their own, they are sure to be a crowd-pleaser amongst your guests.
| Ingredients | Quantity |
|---|---|
| Potatoes | 3 pounds |
| Garlic | 1 whole bulb |
| Heavy cream | 1/2 cup |
| Unsalted butter | 1/2 cup (1 stick) |
| Fresh thyme | 1 tablespoon |
| Fresh rosemary | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and wrap the whole bulb of garlic in aluminum foil; roast for about 30 minutes or until soft.
- Peel and chop the potatoes into chunks, then boil in salted water until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot; squeeze the roasted garlic cloves into the potatoes.
- Add heavy cream, butter, thyme, rosemary, salt, and pepper; mash until smooth and creamy, adjusting seasoning if needed before serving.
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Cornbread Stuffing With Sausage
Cornbread Stuffing With Sausage is a savory and hearty dish that brings a delightful twist to traditional Thanksgiving stuffing. Combining crumbled cornbread with seasoned sausage, vegetables, and herbs, this stuffing is perfect for complementing your turkey or serving as a standalone side. Its delicious flavors and pleasing texture will make it a favorite on your holiday table.
| Ingredients | Quantity |
|---|---|
| Cornbread | 4 cups, crumbled |
| Sausage (Pork or Turkey) | 1 pound, crumbled |
| Onion | 1 medium, diced |
| Celery | 2 stalks, diced |
| Chicken broth | 2 cups |
| Fresh sage | 1 tablespoon, chopped |
| Fresh parsley | 2 tablespoons, chopped |
| Salt | To taste |
| Black pepper | To taste |
| Olive oil | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- In a skillet, heat olive oil over medium heat and sauté the onion and celery until softened, about 5 minutes. Add the crumbled sausage and cook until browned.
- In a large bowl, combine the cornbread, sautéed mixture, sage, parsley, salt, and pepper. Pour in the chicken broth gradually until the mixture is moist but not soggy.
- Transfer the stuffing mixture to the prepared baking dish and bake for 30-35 minutes, until golden brown on top. Serve warm.
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Thanksgiving Pasta Salad
Thanksgiving Pasta Salad is a refreshing and vibrant dish that combines the hearty flavors of the season with colorful vegetables and a tangy dressing. This pasta salad is perfect as a side dish, adding a burst of flavor and texture to your Thanksgiving spread. It’s easy to prepare and can be made ahead of time, allowing the flavors to meld beautifully.
| Ingredients | Quantity |
|---|---|
| Pasta (Rotini or Penne) | 4 cups, cooked and cooled |
| Cherry tomatoes | 2 cups, halved |
| Fresh spinach | 3 cups, chopped |
| Red onion | 1/2, thinly sliced |
| Feta cheese | 1 cup, crumbled |
| Kalamata olives | 1/2 cup, pitted and sliced |
| Cucumber | 1, diced |
| Olive oil | 1/4 cup |
| Red wine vinegar | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Steps:
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, spinach, red onion, feta cheese, olives, and cucumber.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and black pepper to create the dressing.
- Pour the dressing over the pasta salad and toss gently to combine all ingredients.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
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Butternut Squash Soup
Butternut Squash Soup is a comforting and creamy dish that embodies the warmth and flavors of fall. This velvety soup is perfect for Thanksgiving, providing a rich base of roasted butternut squash complemented by aromatic spices and a touch of sweetness. It’s easy to prepare and can be served as an elegant appetizer or a main dish.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 2 medium, peeled and diced |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Heavy cream (optional) | 1/2 cup |
| Fresh parsley (for garnish) | Chopped, for serving |
Cooking Steps:
- In a large pot, heat olive oil over medium heat; add onion and garlic, sauté until softened.
- Stir in the diced butternut squash, cinnamon, nutmeg, salt, and pepper, cooking for a few minutes.
- Add vegetable broth and bring to a boil; reduce to simmer, cover, and cook until squash is tender (about 20 minutes).
- Use an immersion blender or transfer to a blender to puree the soup until smooth; return to pot.
- Stir in heavy cream if desired, heat through, and serve garnished with fresh parsley.
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Sweet Potato Marshmallow Bake
Sweet Potato Marshmallow Bake is a delightful and indulgent side dish that brings together the natural sweetness of sweet potatoes and the fluffy goodness of marshmallows. This dish is a Thanksgiving favorite, often served alongside the traditional turkey and stuffing. The creamy sweet potato base is topped with a generous layer of melted marshmallows, creating a beautiful contrast in texture and flavor that is sure to please both kids and adults alike.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 large, peeled and cubed |
| Brown sugar | 1/2 cup |
| Butter | 1/4 cup (1/2 stick), melted |
| Milk | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Mini marshmallows | 2 cups |
| Chopped pecans (optional) | 1/2 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Boil sweet potatoes in salted water until tender; drain and mash in a large bowl.
- Add brown sugar, melted butter, milk, vanilla extract, and salt to the mashed sweet potatoes; mix until smooth.
- Transfer the sweet potato mixture to a greased baking dish; spread evenly.
- Top with mini marshmallows and chopped pecans (if using).
- Bake for 25-30 minutes or until the marshmallows are golden brown and bubbly.
- Serve warm as a delicious side dish at your Thanksgiving feast.
Apple and Pecan Galette
Apple and Pecan Galette is a rustic, free-form tart that beautifully showcases the flavors of autumn, making it a perfect dessert for your Thanksgiving table. The combination of sweet, tart apples and crunchy pecans, all nestled in a flaky pastry crust, results in a comforting and delicious dessert that’s both simple to make and visually stunning.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Granulated sugar | 2 tablespoons |
| Salt | 1/4 teaspoon |
| Unsalted butter | 1/2 cup (1 stick), cold and diced |
| Ice water | 3-4 tablespoons |
| Apples (peeled and sliced) | 4 medium (e.g., Granny Smith or Honeycrisp) |
| Brown sugar | 1/4 cup |
| Cinnamon | 1 teaspoon |
| Chopped pecans | 1/2 cup |
| Egg (for egg wash) | 1, beaten |
| Sugar (for sprinkling) | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 375°F (190°C).
- In a bowl, mix flour, granulated sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in ice water until dough forms; shape into a disk, wrap in plastic, and chill for 30 minutes.
- On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
- In a mixing bowl, combine sliced apples, brown sugar, cinnamon, and chopped pecans; toss until evenly coated.
- Spread the apple mixture over the dough, leaving a 2-inch border. Fold the edges of the dough over the apples.
- Brush the crust with the beaten egg and sprinkle with sugar.
- Bake for 30-35 minutes or until the apples are tender and the crust is golden brown. Let cool slightly before slicing and serving.
Pumpkin Cheesecake Bars
Pumpkin Cheesecake Bars are a delightful dessert that combines the creamy richness of cheesecake with the warm, spiced flavors of pumpkin puree, making them an ideal treat for Thanksgiving. These bars are perfect for serving a crowd, offering a taste of both classic fall flavors and a smooth texture that is sure to please everyone at your holiday gathering.
| Ingredients | Quantity |
|---|---|
| Cream cheese | 16 oz (2 packages), softened |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Pumpkin puree | 1 cup |
| Eggs | 3 large |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground ginger | 1/2 teaspoon |
| All-purpose flour | 1/4 cup |
| Salt | 1/4 teaspoon |
| Graham cracker crumbs | 1 1/2 cups |
| Unsalted butter | 1/2 cup, melted |
Cooking Steps:
- Preheat the oven to 325°F (163°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang.
- In a large mixing bowl, beat the softened cream cheese until smooth, then add granulated sugar, brown sugar, pumpkin puree, eggs, and vanilla, mixing until well combined.
- Add the ground cinnamon, nutmeg, ginger, flour, and salt; mix until smooth and evenly incorporated.
- In a separate bowl, combine graham cracker crumbs with melted butter and press this mixture into the bottom of the prepared baking pan to create the crust.
- Pour the pumpkin cheesecake filling over the crust and spread evenly.
- Bake for 40-45 minutes until the filling is set and the edges are lightly golden. Let cool completely in the pan before slicing into bars and serving.
Spiced Cranberry Sauce
Spiced Cranberry Sauce is a warm and flavorful condiment that elevates your Thanksgiving feast with its vibrant tartness and aromatic spices. This homemade sauce pairs perfectly with turkey, adding a deliciously sweet and spicy contrast that enhances the traditional holiday meal. It’s an easy-to-make dish that can be prepared ahead of time, allowing you to enjoy more time with your loved ones during the festivities.
| Ingredients | Quantity |
|---|---|
| Fresh cranberries | 12 oz (about 3 cups) |
| Granulated sugar | 1 cup |
| Water | 1 cup |
| Ground cinnamon | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Orange zest | 1 tablespoon |
| Orange juice | 1/4 cup |
| Salt | 1/4 teaspoon |
Cooking Steps:
- In a medium saucepan, combine fresh cranberries, granulated sugar, water, ground cinnamon, ground nutmeg, orange zest, and orange juice.
- Bring the mixture to a boil over medium heat, stirring occasionally until the cranberries start to pop and the sauce thickens, about 10-15 minutes.
- Remove from heat and let the sauce cool; it will thicken further as it cools.
- Serve warm or refrigerate until ready to use, and enjoy with your Thanksgiving meal!
Maple-Glazed Brussels Sprouts
Maple-Glazed Brussels Sprouts are a delicious and versatile side dish that brings a touch of sweetness and depth to your Thanksgiving table. These tender Brussels sprouts are roasted to perfection and coated in a rich maple syrup glaze, making them a crowd-pleasing addition to your festive spread. This dish is not only easy to prepare but also adds a beautiful color and flavor contrast to your meal.
| Ingredients | Quantity |
|---|---|
| Fresh Brussels sprouts | 1.5 lbs |
| Olive oil | 2 tablespoons |
| Maple syrup | 1/4 cup |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Balsamic vinegar | 1 tablespoon |
| Chopped pecans (optional) | 1/4 cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and cut them in half. In a large bowl, toss the sprouts with olive oil, salt, and black pepper.
- Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, until golden brown and tender.
- Drizzle the maple syrup and balsamic vinegar over the roasted Brussels sprouts, tossing to coat evenly.
- Roast for an additional 5 minutes, then remove from the oven and sprinkle with chopped pecans, if using. Serve warm and enjoy!
Hot Chocolate Bar With Fall Toppings
A Hot Chocolate Bar with Fall Toppings is the perfect way to warm up your Thanksgiving gathering while allowing guests to personalize their sweet treat. This fun and interactive dessert station encourages creativity with a variety of toppings, making it a delightful addition to your festive celebration.
| Ingredients | Quantity |
|---|---|
| Milk (whole or plant-based) | 4 cups |
| Cocoa powder | 1/2 cup |
| Sugar | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Whipped cream | 2 cups |
| Mini marshmallows | 2 cups |
| Dark chocolate shavings | 1 cup |
| Crushed peppermint candies | 1/2 cup |
| Caramel sauce | 1/2 cup |
| Cinnamon sticks | 4 sticks |
| Pumpkin spice | 1 teaspoon |
| Sea salt | A pinch |
Cooking Steps:
- In a medium saucepan, heat the milk over medium heat until warm.
- Whisk in the cocoa powder and sugar until fully dissolved and smooth.
- Stir in the vanilla extract and heat until the mixture is steaming but not boiling.
- Pour the hot chocolate into a large serving bowl or pitcher.
- Set up a table with various toppings, allowing guests to create their own unique hot chocolate combinations. Enjoy!
