Happy almost-Thanksgiving, everyone! This year I’m hosting a super small crew of people (like, really small) but that doesn’t mean I won’t be making some rad recipes for my Thanksgiving menu to keep everyone’s bellies fulla good stuff. The holiday season demands a little bit of specialness, right?
I’m pulling together the recipes I’ll be reviving for the Thanksgiving spread, in addition to a bonus day-after-Thanksgiving (or Black Friday, if that’s your jam) breakfast idea.
Let’s get to the menu!
Thanksgiving menu appetizers
Baked sweet potato chips
Jonesing for chips + have some sweet potatoes on hand = baked sweet potato chips! Plus, I had a new OXO mandoline slicer that I wanted to test out, and it sliced like a dream. Set it to the thickness you want and watch the slices pile up. Then serve them with the hummus above!
Savory pumpkin pasties
Most of the recipes I’ve seen for Harry Potter-inspired pumpkin pasties (go go geek foods!) were sweet like pumpkin pie. I figured if the Brits made a real pumpkin pasty, it’d definitely be savory, maybe with cheese, maybe with garlic, maybe all up in my gob! But then I was all, “wait I like pumpkin pie, too.” Thus, BOTH ways were born: a savory traditional-style pasty and a sweet, pumpkin pie-spiced version.
Thanksgiving menu sides
Cranberry sausage cornbread stuffing
I decided to try out a cornbread version of stuffing, and since I’m not making any homemade cranberry dish this year, I added some dried cranberries. My dad was pro at his sausage stuffing back in the day, so I added some of that, too. Voila.
Classic carrot and turnip mash
This recipe has been served at my family’s Thanksgiving table since before I was born. It’s absolutely my favorite element of Thanksgiving dinner and ultimately ends up on many a cold, leftover sandwich. It’s healthy, low carb, low-fat, and has only a few ingredients.
Smoked gouda and pancetta mashed cauliflower
My favorite cheese ever is smoked Gouda, so when I wanted to give some flavor depth to some low carb mashed cauliflower, smoked Gouda was an obvious choice. Oh, and to add a little salty deliciousness? You’ve got it: pancetta.
Roasted Brussels sprouts and bacon with balsamic reduction
In my opinion, the beauty of Brussels sprouts lies in the roasting, the crisping, and the slight caramelizing of the edges. And of course pairing it with other deliciousness like thick balsamic reduction, rosemary, and BACON.
TIP: Here’s a tutorial to make your own balsamic reduction.
Roasted hasselback sweet potatoes
I love this recipe because it looks like it takes a lot more work than it actually does. Adding in rosemary and shallots takes these sweet potatoes from dessert potential to savory side.
Thanksgiving menu entree
Turkey with brown sugar glaze
I’m going tradish with a roasted turkey. Next year’s idea: turkey Wellington!
Thanksgiving menu desserts
Pumpkin ginger dream bars
In this pumpkin dream bar recipe, I decided to swap a traditional graham cracker crust with a crunched-up ginger snap crust and sugar-free condensed milk. Healthier and delicious!
Apple butter pie
People will think this is pumpkin pie when they see it. And while it’s totally reminiscent and appropriate for all fall occasions, it’s actually something else: apple butter pie! Similar texture, fruitier taste. My super favorite part of this recipe is that it sets up beautifully in the refrigerator so it’s way easy to make ahead and bring to a party.
Apple pecan crumble pie
It’s pie season. This apple pecan crumble pie combines two popular pie types, apple and pecan, with one of my favorite types of crusts: ginger snap!
TIP: Here’s how to make sure your freshly whipped cream keeps its shape for days!
BONUS: Black Friday breakfast
Apple fritter pull-apart bread
The assembly can be a little tricky, but it’s SO worth it for the outcome. The trick is all in the dough stacking into the pan. Just try to resist sampling the apple filling as it’s simmering. Seriously, you’ll be all up in its grill and the house will smell fabulous.
What recipes will you be serving at Thanksgiving, if you celebrate it?