Thanksgiving Recipe Round Up

Hello, welcome! Here we are, the Monday before Thanksgiving. I bet most of you have your menus planned and you’re wrapping up your grocery shopping. So today I want to round up some recipes from last year and this year, just in case you need some last minute inspiration or ideas for your Holiday dinner. Let’s do this Thanksgiving Recipe Round Up!

Fall Harvest Salad

Most of the Thanksgiving menu consists of brown or neutral colored food. Have you ever noticed that? The cranberry sauce or jello salad being the only items with a pop of color on the table… Well, adding some vivacious green, purple and orange will beckon your eyes and your appetite – a perfect palate cleanser between heavy bites of mashed potatoes, gravy and dressing.

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Stuffed Acorn Squash

I think this Stuffed Acorn Squash is a perfect fall dish. This makes the Thanksgiving Recipe Round Up because it’s a great main if you don’t want to do a turkey. It’s also a robust side, taking the place of a separate vegetable and dressing. Packed with protein, fiber, vitamin C, antioxidants and FLAVOR, this one is a keeper – especially if you’re avoiding bad carbs and gluten. It’s super filling, and very satisfying.

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Cornbread Andouille Dressing

This is my go-to dressing. Cornbread Andouille Dressing. I do a slightly different stuffing every year. But as much as I think I will do a different bread as the base, I can’t seem to quit cornbread! 

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Ricotta and Spinach Stuffed Turkey Breast

Today I have an easy alternative to cooking a whole turkey for Thanksgiving. Maybe you’ll want to mix things up a bit this year; or maybe you are preparing Thanksgiving for just a few. Either way, this is a simple recipe that yields a flavorful and juicy turkey breast, stuffed with rich ricotta and spinach. The secret is the dry brine! 

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Honey Butter Roasted Carrots with Garlic and Herbs

Let’s kick this week off with a quick and easy side dish of Honey Butter Roasted Carrots with Garlic and Herbs. This is a great carrot side dish for your Thanksgiving table, or for any meal. The carrots get caramelized in the oven thanks to the garlicky honey butter. And we will top the carrots with fresh mint, parsley and chopped roasted pistachios. 

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Brussels Sprout Salad with Lemon Vinaigrette

Today’s Brussels Sprout Salad with Lemon Vinaigrette incorporates some of that leftover preserved lemon paste into a savory, sweet vinaigrette that will gently wilt shredded Brussels sprouts, coating toasted pecans and dried cranberries. Toss in fresh mint and parsley, top with fluffy grated Parmesan and we have a wonderful salad for your Thanksgiving table.

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Stuffing Biscuits

While most of us have likely made some version of herby biscuits, these are robustly flavored with the familiar flavors of Thanksgiving stuffing (or dressing). We have sage and rosemary, scallions and fennel; and I have added a little pinch of celery salt, because to me that celery flavor really screams “Stuffing!”

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The Rebel Thanksgiving Cheesecake

I am excited to share this one with you because I had never made a cheesecake before! Its reputation for being difficult has always deterred me. But for Thanksgiving this year, I want to do one dessert that was unexpected. We will have Pecan Pie, and Beth is bringing a pumpkin dessert, so this cheesecake will be the outlier. The rebel Thanksgiving cheesecake! This isn’t a pumpkin cheesecake, or anything Thanksgiving-y like that. Today we are talking about the classic Cheesecake. (But, I do have one little twist…)

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Super Easy Potato Galette

Of course mashed potatoes are a Thanksgiving staple. But, if you want to mix things up a bit this year, or if you are just looking for a super easy way to prepare potatoes that will yield a satisfying mix of crispy and velvety tender potato textures, this Potato Galette is your answer. With only a few pantry staples, this dish comes together easily.

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Sourdough Dressing with Pancetta and Apples

This Sourdough Dressing is really good all on its own, which I think is the mark of a good dressing! But with turkey, gravy and cranberry sauce – this is such a beautiful departure from my usual cornbread dressing. The inside is soft and creamy, but still has a wonderful bready texture. The salty pops of pancetta coupled with the sweet bites of apple are a wonderful contrast and of course there’s the celery and sage flavors. I love the crunchy pecan topping – especially the orange zest, it really brightens up the dressing.

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A Carrot Cake for All Seasons

Is there any time of year when a Carrot Cake isn’t welcome? Its warm spice is as perfectly at home in the fall and winter as it is in the spring, when we all have Easter on our minds. It’s Alex’s favorite cake and he doesn’t like pie, so if you’re in that camp too, why not make a Carrot Cake for Thanksgiving dessert?

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Thank you for joining me today for this Thanksgiving Recipe Round Up! If you had any holes in your menu, or decisions left to make, I do hope this round up has given you some good ideas for Thanksgiving. Check out my Pinterest Page for more Thanksgiving Recipes. Stay tuned for Wednesday, when I will have one more Thanksgiving dessert to share. Take care and be well everyone! xo Kelly