Thanksgiving is the perfect excuse to load our mouths and bellies with delectable dishes. We can always count on plenty of turkey and stuffing, but if you’re looking for some new recipes with a twist, we’ve got you covered! These dishes will be just traditional enough for everyone to enjoy while also bringing some new flavors to the table!
Brie, Apple, and Honey Crostini
We all know the hunger pains of waiting for Thanksgiving dinner to start amongst the powerful aromas of all that’s cooking and baking in the kitchen. These light and tasty pre-dinner treats will satisfy your taste buds and your pre-dinner hunger pains!
What you’ll need: Baguette or pre-sliced crostini, brie, apple butter, honey, and crushed pecans (optional)
If you’re starting from scratch with a baguette, slice it into pieces about ⅛ inches thick. Let the slices broil on low on the rack in the oven, about 10 minutes, or until slightly crispy. Once you’ve got your crostinis, you’re all set to slather the bread with some apple butter. Slice the brie thinly and cover the crostinis. Next, douse the bread and cheese with a bit of honey, and if you’d like sprinkle some crushed pecans over the top. Easy, peasy, you’ve got an appe-teaser that’s sure to satisfy hungry guests!
Creamy Cranberry Gravy
You can’t have Thanksgiving dinner without gravy, and this creamy cranberry gravy combines the savory taste we know and love with the sweetness of cranberry sauce.
What you’ll need: ¼ cup turkey drippings, ¼ cup all purpose flour, 2 cups chicken broth, 1 cup cranberry sauce, ¼ cup, heavy whipping cream, salt and pepper
Heat the turkey drippings in a saucepan over medium heat. While it cooks, whisk in the all purpose flour. Once the mixture is thoroughly combined start working in the chicken broth. Sounds good already, right? We could stop there, but why?! Bring that yummy mixture to a boil and whisk in the heavy whipping cream and cranberry sauce. Stir constantly for about two minutes until the mixture is thoroughly combined and thickened. Add salt and pepper to taste, and you’ve just made yourself the most deliciously sweet and savory gravy you’ll ever want to pour over your Thanksgiving turkey!
Garlic Butter Smashed Sweet Potatoes with Parmesan
Who doesn’t love a good sweet potato pie? This recipe brings the sweet potato from the dessert table to the grown-up table!
What you’ll need: 4 medium sweet potatoes (or 3 large sweet potatoes)*, a light spray of olive oil, 3 tablespoons melted butter, 4 cloves garlic , crushed, 1 tablespoon fresh chopped parsley, kosher salt and black pepper to taste, 2 tablespoons parmesan cheese
While your oven is preheating to about 375 degrees, cut the potatoes into quarters so each one represents a medallion shape. Bake them for about 25-30 minutes, or until fork tender. Next, melt the butter and crush the garlic cloves and parsley. Combine all three in a mixing cup that has a pour spout. Don’t forget to pause and breathe in the fresh aroma of delicious sweet potatoes practically caramelizing in your oven! Okay, back to work! Remove the potatoes from the oven and let them cool. Change your oven’s setting to broil on low. Gently smash the medallions with a fork (sweet potatoes are much softer than regular russets). Finally! Lightly pour that delicious buttery concoction over the potatoes. Salt and pepper the potatoes to taste, and sprinkle a little parmesan on top. Pop the potatoes back in the oven to let them get crispy, about 15 minutes. When they’re done, you’ll have a delicious and savory side dish!
Cornbread Salad
Cornbread is a must-have for Thanksgiving dinner, but this cornbread salad is even more delicious!
What you’ll need: Cornbread, cherry tomatoes, celery, bacon (or real bacon bits), milk
We’re going to make this cornbread nice and fancy, so bake some boxed cornbread, and we’ll get started! While your cornbread is baking, set the bacon cooking on the stove. Meanwhile, dice the cherry tomatoes and celery. When the bacon is finished, cut it into small bits. When the cornbread comes out of the oven, let the pan cool and then use a fork to start crumbling bread. Dump the crumbled cornbread into a bowl and mix with the tomatoes, celery, and bacon. Finally, slowly pour small amounts of milk onto the cornbread, mixing as you stir. When the cornbread is wet (more than moist, but not soggy!), you’ve got a nice twist on traditional cornbread, and hey! You can even say you ate your veggies too!
