To bring warmth to your family gathering:
RECIPES AND PREPARATION METHODS BELOW
1. Caramelized Brussels Sprouts with Bacon and Cranberries
This dish blends the crispy, smoky flavors of bacon with the sweetness of caramelized Brussels sprouts and cranberries. It’s a recipe passed down from my grandmother, who always said, “You can’t make friends with boring Brussels sprouts!”
2. Sweet Potato Casserole with a Pretzel-Pecan Crust
A twist on the classic, this casserole uses crushed pretzels and pecans for a salty-sweet crunch. My mom used to say this dish reminded her of baking cookies while sneaking salty pretzels from the pantry.
3. Sourdough Herb Stuffing with Apples and Sausage
The tangy flavor of sourdough bread paired with the sweetness of apples and savory sausage makes this stuffing a crowd-pleaser. Growing up, the smell of this dish baking meant Thanksgiving was officially starting.
4. Parmesan and Garlic Roasted Fingerling Potatoes
Fingerling potatoes are roasted with garlic, herbs, and a generous sprinkle of Parmesan cheese for an irresistible, crispy side. My brother claims this dish was the only reason he learned to like vegetables.
5. Honey-Roasted Carrots with Thyme and Pistachios
This colorful dish combines roasted carrots with a glaze of honey and thyme, topped with crunchy pistachios. My cousin, the picky eater, calls these “candied carrots” and asks for seconds every year.
6. Shaved Fennel and Citrus Salad with Pomegranate Seeds
Bright and refreshing, this salad features crisp fennel, juicy citrus slices, and pomegranate seeds. My aunt created it to balance the rich Thanksgiving menu, and now it’s a table staple.
7. Cheddar-Chive Biscuits with Whipped Honey Butter
These fluffy, savory biscuits are perfect for sopping up gravy or just enjoying with a dollop of honey butter. My dad always claims he’s just testing one—and then “tests” five more!
8. Roasted Acorn Squash with Maple Brown Butter
Acorn squash halves are roasted and drizzled with a maple-brown butter sauce, then topped with toasted pecans. My family discovered this recipe on a camping trip when we cooked squash over a fire.
9. Creamy Corn Pudding with a Hint of Jalapeño
This dish adds a spicy kick to traditional corn pudding, with fresh jalapeños baked into the custardy mix. My sister-in-law made this to spice up Thanksgiving—now it’s our favorite.
10. Balsamic Glazed Green Beans with Toasted Almonds
Green beans are sautéed and drizzled with balsamic glaze, then finished with toasted almonds for crunch. My nephew, a balsamic vinegar fan, insists on helping make this dish every year.
1. Caramelized Brussels Sprouts with Bacon and Cranberries
Ingredients:
- 1 lb Brussels sprouts, halved
- 4 strips of bacon, diced
- 1/3 cup dried cranberries
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions:
- In a skillet, cook the bacon until crispy. Remove and set aside, leaving the drippings.
- Add the Brussels sprouts cut side down. Cook for 5-7 minutes until caramelized.
- Toss in the cranberries and maple syrup, and mix well. Return bacon to the pan, season, and serve warm.
My grandmother used to say, “Even the picky eaters will love this one!” She was right—it’s irresistible.
2. Sweet Potato Casserole with a Pretzel-Pecan Crust
Ingredients:
- 4 medium sweet potatoes, mashed
- 1/3 cup brown sugar
- 1/4 cup butter, melted
- 1/2 tsp cinnamon
- 1/2 cup crushed pretzels
- 1/2 cup chopped pecans
- 2 tbsp maple syrup
Instructions:
- Mix mashed sweet potatoes, sugar, butter, and cinnamon. Spread into a baking dish.
- Combine pretzels, pecans, and maple syrup. Sprinkle over the sweet potatoes.
- Bake at 375°F (190°C) for 25 minutes.
A childhood favorite, this dish always brings back memories of sneaking pretzels while “helping” Mom in the kitchen.
3. Sourdough Herb Stuffing with Apples and Sausage
Ingredients:
- 1 loaf sourdough bread, cubed
- 1 lb Italian sausage, cooked
- 2 apples, diced
- 1 onion, diced
- 2 celery stalks, chopped
- 2 cups chicken broth
- 1 tsp thyme
- 1 tsp sage
- 1/4 cup butter
Instructions:
- Sauté onions, celery, and apples in butter until soft. Mix with sausage, bread, and herbs.
- Add broth gradually until moist but not soggy.
- Bake in a greased dish at 350°F (175°C) for 30 minutes.
This stuffing smells like Thanksgiving morning—cozy and full of promise.
4. Parmesan and Garlic Roasted Fingerling Potatoes
Ingredients:
- 2 lbs fingerling potatoes, halved
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/3 cup grated Parmesan cheese
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions:
- Toss potatoes with olive oil, garlic, thyme, salt, and pepper. Spread on a baking sheet.
- Roast at 400°F (200°C) for 25-30 minutes until golden. Sprinkle Parmesan over hot potatoes and serve.
My brother still teases me for calling these “fancy fries” as a kid. But hey, they’re a hit every time!
5. Honey-Roasted Carrots with Thyme and Pistachios
Ingredients:
- 1 lb carrots, peeled and sliced
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- 1/4 cup chopped pistachios
Instructions:
- Toss carrots with olive oil, honey, and thyme. Spread on a baking sheet.
- Roast at 375°F (190°C) for 20-25 minutes until tender.
- Sprinkle with pistachios before serving.
This recipe is a family favorite—it’s colorful, crunchy, and oh-so-delicious.
6. Shaved Fennel and Citrus Salad with Pomegranate Seeds
Ingredients:
- 2 fennel bulbs, thinly sliced
- 2 oranges, peeled and segmented
- 1/2 cup pomegranate seeds
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
- Combine fennel, oranges, and pomegranate seeds in a bowl.
- Drizzle with olive oil and lemon juice. Toss gently, season, and serve.
Aunt Sarah brought this one year, and now it’s a permanent part of our Thanksgiving spread!
7. Cheddar-Chive Biscuits with Whipped Honey Butter
Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 1 cup shredded cheddar cheese
- 2 tbsp chopped chives
- 3/4 cup milk
- 1/4 cup honey (for butter)
- 1/4 cup butter, softened (for butter)
Instructions:
- Combine flour, baking powder, and salt. Cut in butter until crumbly. Add cheese, chives, and milk to form a dough.
- Roll out, cut into circles, and bake at 425°F (220°C) for 12-15 minutes.
- Mix honey and butter for a sweet spread.
These biscuits disappear so fast, you’d think they were dessert!
8. Roasted Acorn Squash with Maple Brown Butter
Ingredients:
- 2 acorn squashes, halved and seeded
- 2 tbsp butter
- 2 tbsp maple syrup
- 1/4 tsp cinnamon
- 1/4 cup chopped pecans
Instructions:
- Roast squash halves at 375°F (190°C) for 25-30 minutes.
- Melt butter, stir in maple syrup and cinnamon, and drizzle over squash.
- Sprinkle with pecans and serve warm.
My mom used to make this over a campfire—sweet and smoky perfection!
9. Creamy Corn Pudding with a Hint of Jalapeño
Ingredients:
- 1 can corn kernels (15 oz)
- 1 can creamed corn (15 oz)
- 2 eggs, beaten
- 1/2 cup sour cream
- 1/2 cup butter, melted
- 1 small jalapeño, diced (optional)
- 1 box corn muffin mix (8.5 oz)
Instructions:
- Mix all ingredients in a bowl. Pour into a greased baking dish.
- Bake at 350°F (175°C) for 40-45 minutes until set.
My sister-in-law introduced this, and it’s now our “spicy surprise” dish.
10. Balsamic Glazed Green Beans with Toasted Almonds
Ingredients:
- 1 lb green beans, trimmed
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 cup sliced almonds, toasted
Instructions:
- Sauté green beans in olive oil until tender. Add balsamic vinegar and toss.
- Top with toasted almonds and serve immediately.
Nephew Sam says these beans are “magic”—and they kind of are!