5 Thanksgiving Recipes That Are Sure To Be a Hit

As a family-owned business, spending time with family is essential, which is why we love the holiday season. We can’t wait to sit around our table while eating turkey and sharing what we’re thankful for with family and friends. With Thanksgiving being a holiday centered around food, we thought we’d share a few of our favorite recipes to set your meal apart from years past. 

Cranberry Whipped Feta Dip

This cranberry-topped whipped feta dip from Delish is the ultimate holiday appetizer. To make the dip, mix fresh feta cheese (not crumbled) with herbs, garlic, and cream cheese, whipped until smooth, then topped with a homemade cranberry sauce, toasted pistachios, and honey. This sweet, salty, creamy dip will set your Thanksgiving charcuterie board apart.

Ingredients 

• 1/3 c. fresh orange juice, plus 1 tsp. finely grated orange zest
• 2 tbsp. honey, divided
• 1 c. fresh or frozen cranberries
• 1 sprig thyme, plus 2 tsp. chopped thyme leaves
• 6 oz. feta in brine, cut into small cubes 
• 1 clove garlic, grated or minced
• 1/4 tsp. crushed red pepper flakes
• 6 oz. cream cheese, room temperature
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. toasted chopped pistachios
• Crackers or crostini for serving

Directions 

1. In a small saucepan over medium heat, whisk orange juice and 1 tablespoon honey until combined, then bring to a boil. 
   1. Add cranberries and thyme sprig and return to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and become saucy, 7 to 8 minutes. Remove thyme and stir in orange zest. Let cool. 
2. Pulse feta in a food processor with garlic, red pepper flakes, and chopped thyme until feta is broken up into small crumbs.
   1.  Add cream cheese and pulse until combined. While the processor is on, drizzle in oil and blend until mixture is smooth and fluffy.
3. Transfer whipped feta to a serving bowl. Top with cooled cranberry sauce. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey. Serve with crackers.

Bre Mac & Cheese

The Brie Mac & Cheese from Half Baked Harvest is the epitome of simple elegance. It’s easy to make and tastes expensive. This mac and cheese is a next-level sidedish that only uses one pan and no boiling! 

Ingredients 

•  1 pound dry shells or elbow macaroni
•  1 1/4 cups shredded Havarti cheese
•  1 1/4 cups shredded cheddar cheese
• 1 cup shredded fontina cheese
• 3 cups whole milk
• 1/2 cup sour cream
• 1/4 teaspoon ground mustard
• 1/4 teaspoon cayenne
• kosher salt and black pepper
• 6 ounces brie, rind removed, and cubed
• 1 1/2 cups crushed Ritz Crackers
• 2 tablespoons salted butter, at room temperature
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika 

Directions 

1. Preheat the oven to 375° F. Butter a 9×13-inch baking dish.
2. Add the dry pasta, half of each shredded cheese, the milk, sour cream, ground mustard, cayenne, and 1/3 cup water to the baking dish. Season with salt and pepper. Stir to combine. Push the cubes of brie into the pasta. Tightly cover the baking dish with the foil. Bake for 25 minutes.
3. Meanwhile, in a bowl, mix the Ritz with the butter, onion powder, garlic powder, and paprika.
4. Uncover the pasta and sprinkle over the remaining shredded cheese. Top evenly with the Ritz. Bake another 15-20 minutes or until the cheese is melted and bubbly. Remove from the oven and enjoy!

Corn Casserole 

This recipe from Delish is an elevated version of a classic Thanksgiving side. Unlike corn pudding, casserole is denser and savory. This casserole is a creamy combination of sweet corn, paprika, and chives with a custard texture your guests will dream of all year long.

Ingredients 

• 1/4 c. unsalted butter, melted, cooled, plus more, softened, for pan
• 1 (8.5-oz.) package Jiffy corn muffin mix
• 1 tbsp. plus 1 1/2 tsp. granulated sugar
• 2 large eggs
• 2/3 c. whole milk
• 1/3 c. heavy cream
• 2 c. frozen corn, thawed, drained
• 1 (15 oz.) can creamed corn 
• 3/4 tsp. kosher salt
• 1/2 tsp. sweet paprika
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. sliced chives

1. Preheat oven to 400°. Grease a 2-quart baking dish with softened butter.
   1.  Whisk Jiffy mix and granulated sugar in a large bowl until a few lumps remain.
2. Whisk eggs, milk, cream, and melted butter in a medium bowl. 
   1. Add egg mixture to dry ingredients and stir until just combined. 
   2. Stir in thawed corn, creamed corn, salt, paprika, and pepper.
3. Pour corn mixture into a prepared dish. Bake casserole for 45 to 50 minutes until set and top is golden brown. 
4. Top with chives. Let cool slightly before serving.

Bourbon Sweet Potatoe Casserole

This Half Baked Harvest bourbon sweet potato casserole is the traditional dish we all love with a sweet and savory twist. The pecan topping adds the perfect touch of spicy, sweet, salty, and herby that your past sweet potato casserole was missing.

Ingredients 

• 4 medium sweet potatoes
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 cup whole milk
• 4 tablespoons salted butter, melted
• 2 large eggs, beaten
• 2 tablespoons bourbon (optional)
• Kosher salt
•  4 slices thick-cut bacon, chopped
• 3/4 cup brown sugar
• 1/3 cup all-purpose flour
• 1 1/2 cups raw pecans roughly chopped
• 6 tablespoons salted butter melted
• 1/2-1 teaspoon cayenne pepper using more or less to taste
• 2 tablespoons fresh chopped sage

Directions 

1. Preheat your oven to 400 degrees F. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.
2. Meanwhile, make the bacon pecans. In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan and drain onto a paper towel. In a medium bowl, combine the brown sugar, flour, pecans, butter, cayenne, sage, and rosemary (if using). Stir in the bacon.
3. Reduce the oven temperature to 350 degrees F. Peel the skins away from the flesh of the sweet potato. Add the sweet potatoes to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs, and bourbon until combined. Season with salt.
4. Spoon the sweet potato mixture into a 9x13 inch baking dish. Sprinkle the pecans evenly over top.
5. Transfer to the oven and bake for 35-40 minutes, until the pecans are golden. Serve warm topped with flaky sea salt.

Cinnamon Swirl Apple Slab Pie 

This dessert from Martha Stewart tastes amazing and will fill your home with a delightful aroma of cinnamon goodness. The apple slab was already a Thanksgiving delicacy, but once you add the cinnamon twist, your guests’ mouths will water from the moment they walk through the door.

Ingredients

• 3 tablespoons unbleached all-purpose flour, plus more for dusting
• Rectangle-shaped pastry dough 
• 4 tablespoons unsalted butter, room temperature, plus 2 tablespoons, refrigerated and cut into small cubes
• ½ cup packed light-brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 4 pounds assorted apples, such as Jonagold, Cortland, Granny Smith, and Empire, peeled, cored, and cut into ¼-inch slices
• 2 tablespoons fresh lemon juice
• 6 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg, lightly beaten
• Fine sanding sugar, for sprinkling

Directions 

1. Roll one disk of dough into a 12-by-17-inch rectangle. Transfer crust to a 10 1/2-by-15-rimmed baking sheet or jelly-roll pan and press into bottom edges and up sides. Fold overhang under and around the edge. Refrigerate 30 minutes.
2. Combine room-temperature butter, brown sugar, cinnamon, and 1/4 teaspoon salt in a small bowl. On a lightly floured piece of parchment, roll the second disk of dough into a rectangle. Evenly spread the butter mixture over the dough all the way to the ends, then, starting at a long edge, tightly roll it into a log. Transfer to a baking sheet and refrigerate until firm, about 30 minutes.
3. Preheat oven to 425 degrees with a rack in the lower third and a foil-lined baking sheet on a rack below. In a large bowl, toss together apples, lemon juice, granulated sugar, flour, remaining 1/4 teaspoon salt, and vanilla. Fill piecrust with apple mixture and dot with cold butter.
4. Cut the dough log into about 63 1/4-inch slices, rotating with each slice to keep slices round. 
5. Arrange slices over apple mixture, slightly overlapping, in nine rows of seven. Refrigerate until firm, about 30 minutes.
6. Brush the top of pie with egg wash and sprinkle with sanding sugar. Bake until top crust is just set, 20 minutes. Reduce temperature to 375°F and continue baking until crust is golden brown and juices are bubbling about 1 hour. Let cool completely on a wire rack. Slab pie tastes best the day it's made

We hope you enjoy these recipes and have a happy Thanksgiving. If you’re the family holiday host and are looking to remodel before the next holiday season, contact us; we’d be happy to help.