Unique Thanksgiving Recipes
Thanksgiving Side Dishes Everyone Will Love
Creamy Pumpkin and Cheddar Scalloped Potatoes
Delicious & Healthy! These Creamy Pumpkin and Cheddar Scalloped Potatoes are the perfect fall twist on a classic. Instead of simple scalloped potatoes, this version is packed with sweet pumpkin puree, savory cheddar cheese, and melt-in-your-mouth potatoes. Perfect for Thanksgiving or any holiday gathering.
1 hour 15 minutes
- 2 tbsp unsalted butter
- 1 tbsp minced garlic
- 2 tbsp flour
- 1 cup hot milk
- 1/2 tsp kosher salt
- 1/4 cup + 1 tbsp pumpkin puree
- 2 cups shredded sharp cheddar cheese
- 3 large russet or yukon gold potatoes cut into 1/8-inch slices
- Preheat oven to 350 degrees. Butter or grease a 1-quart oval baking dish or equivilant size.
- In a medium saucepan, melt butter over a medium heat. Add garlic. Cook 1-2 minutes until soft and fragrant. Whisk in flour. Slowly whisk in warm milk and salt. Bring the mixture to a boil and reduce to a simmer. Simmer until thickened, about 3-4 minutes. Season with salt and pepper to taste.
- Whisk in pumpkin puree. Season to taste with salt and pepper.
- Layer half of the potatoes into the bottom of the prepared baking dish. Sprinkle with salt and pepper. Spread half of the sauce on top. Sprinkle half of the cheese on top. Layer remaining potatoes on top of the first layer. Repeat process.
- Spray aluminum foil with baking spray, cover the baking dish and bake until potatoe are fork-tender. In the last few mintues of cooking, turn the heat on to broil. Cook until the cheese is bubbly and golden brown. Cool for a few minutes before serving.
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Sweet Potato Casserole with Butter Pecan Crumble Topping
This sweet potato casserole with pecans is an easy recipe to make and assemble before baking it off especially if you’re cooking it for a holiday meal like Thanksgiving or Christmas Eve dinner. This is the BEST sweet potato casserole ever! The sweet potatoes are tender and creamy, while the streusel topping adds a delightful buttery crunch thanks to the pecans.
- 4 pounds raw sweet potatoes, diced into large chunks and boiled
- 2 large eggs
- 1/4 cup unsalted butter, softened
- 1/2 cup milk (I used unsweetened cashewmilk)
- 1/2 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground nutmeg, optional
- 1/4 teaspoon cinnamon, optional
- 5 tablespoons unsalted butter, melted
- 2/3 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt, or to taste
- 1 cup Fisher Pecan Halves
Make the Filling
- To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
- Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
- To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy.
- Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
Make the Topping
- To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
- Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
- Add the pecans and toss to incorporate.
- Evenly turn topping out over filling.
- Bake the sweet potato casserole for about 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes.
- Serve immediately. Extra will keep airtight for up to 1 week in the fridge.
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Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce
Roasted mushrooms tossed in a tasty browned butter, garlic and thyme sauce!
- 1 pound mushrooms (button, cremini, or other), cleaned
- 1 tablespoon oil
- salt and pepper to taste
- 1/4 cup butter
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 tablespoon lemon juice
- Toss the mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
- Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix in the garlic, thyme and lemon juice.
- Toss the roasted mushrooms in the browned butter and season with salt and pepper to taste!
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Apple Hazelnut Stuffed Acorn Squash
Apple Hazelnut Stuffed Acorn Squash is the perfect balance of sweet and savory and would be welcome on any Thanksgiving table!
1 hour 30 minutes
for the squash:
- 2 acorn squash
- 2 tablespoons butter, softened
- salt and pepper
for the filling:
- 3 tablespoons butter
- 1 cup minced onion, 1 medium
- 1 1/2 cup peeled and diced apple, 1 large or two small
- 2 tablespoons currants
- 3/4 cup coarsely chopped hazelnuts
- 1 teaspoon dried sage
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 6 oz cubed smoked cheddar or the like
- Preheat the oven to 400F degrees.
- Split the squash in half and place the four halves cut side up on a baking sheet.
- Spread the squash with softened 2 tablespoons of butter. Sprinkle with salt and pepper. Roast in a preheated oven for about 40 minutes until the flesh is soft and the squash is golden on top.
- Meanwhile, make the filling by melting the butter over medium heat. Add onion and sauté for 5 minutes until soft. Add apples and sauté for another 2-3 minutes. Add the currants, hazelnuts, sage, salt and cinnamon; toss to combine. Add the maple syrup. Toss to coat everything evenly and remove from heat. Let mixture cool while the squash finishes baking. When cool, add the cubed cheese.
- Divide the mixture between the 4 squash bowls. Cook 15-20 minutes just until the filling is heated through and the cheese is melted and gooey.
- Top with chopped parsley if desired.
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Crispy Roasted Rosemary Sweet Potatoes
This sweet potato dish is a must for your holiday table, and any weeknight meals in between that call for something unique and special!
1 hour 20 minutes
- 3 Tablespoons butter melted
- 3 Tablespoons olive oil
- 1/4 teaspoon crushed dried rosemary or 1/2 tsp. fresh
- 3 lbs. 3-4 medium sweet potatoes, peeled and sliced thinly
- 1 shallot peeled and sliced thinly
- Kosher salt and freshly cracked black pepper to taste
- Preheat oven to 400 degrees F.
- Combine melted butter, oil and crushed rosemary in a small bowl. Pour 2 tablespoons of butter-oil mixture in the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper.
- Cover dish with foil and roast for 1 hour, covered, until potatoes are tender (If your potato slices are thicker than shown, you may need to increase cooking time). Increase oven heat to 450 degrees F. Remove foil and roast another 10-15 minutes, until tops of potatoes are browned and crisp.
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Brussels Sprouts Gratin With Butternut Squash
Brussels sprouts gratin with butternut squash is so delicious, even the pickiest of eaters will love it! Made with a luxurious cheese sauce and twice baked with melted gruyere cheese on top. A perfect side dish for your holiday or Thanksgiving table.
- 24 oz brussels sprouts ends trimmed and sliced in half
- 20 oz butternut squash peeled & chopped into 1 inch cubes
- 2 tablespoons olive oil
- 1 ½ tablespoon unsalted butter 21 g
- 1 teaspoon dried sage leaves crumbled
- ⅛ teaspoon nutmeg
- ¾ teaspoon salt
- 1 ½ tablespoons all purpose flour 23 g
- 1 cup 2% milk
- 1 ¼ cups shredded cheese divided; mozzarella works but go for gruyere if you can
- Prepare veggies – Heat oven to 425°F. Trim ends off brussels sprouts and slice them in half. Toss with the butternut squash in olive oil, salt & pepper.
- Roast – Arrange in a 9 X 13-inch baking dish and roast for 25-35 minutes, until the veggies are soft.
- Prepare Cheese Sauce – While vegetables are roasting, make the cheese sauce: In a medium pan, melt the butter over medium heat. Whisk in the sage, nutmeg, salt, and flour. Add the milk gradually over the course of several minutes, whisking so that the flour doesn’t clump. Cook until slightly thickened, then stir in ¾ cup of the shredded cheese. Remove from heat when the cheese has melted in and sauce is thickened.
- Combine – Once vegetables are tender, pour the sauce over top. Toss veggies in sauce, then sprinkle remaining cheese over top.
- Bake – Return to the oven for another 10-15 minutes, until sauce is bubbling and cheese is melted.