Thanksgiving
2220 recipes found
Buttermilk-Mashed Potatoes with Buttery Scallions
This recipe is a take on champ, a traditional Irish dish of potatoes mashed with scallions or spring onions. I use buttermilk and Yukon Gold potatoes.
Easy Béchamel Sauce (White Sauce)
How to make bechamel sauce: an easy bechamel sauce recipe to serve as a base white sauce for simple cheesy sauces for mac and cheese, gratins, eggs, or lasagna.
Peanut Butter Blossoms
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. Though peanut blossoms were popularized by Freda Smith in a 1957 Pillsbury Bake-Off competition, this version of the now-classic cookie came from the bride's family.
One Cup Punch
I give this warning every time I make this punch, but no one ever listens. Be careful. Drink slowly. Beware the punch. It is kinda sweet, very boozy, and guarantees a party.
Bitter Apple Cocktail
There are only so many things you can do with apple butter, and I needed to think of all of them. That's because I made the slow-cooker apple butter recipe in the Ad Hoc cookbook, which makes six (delicious!) cups. I theorized that its sweet apple flavor and heavy spice—from cinnamon, allspice, and clove---would go well in a bitter, "serious" winter cocktail. The two spirits that the apple butter brought to mind were dark rum, for its syrupy sweetness, and rye whiskey, for its spice. I rounded out the cocktail with Laird's applejack, and (of course!) bitters. (Angostura would work well, but if you have another variety that is heavier on the sweet spices, go for that.) The apple butter adds body to the drink, and the flavor combination works well—a sort of cold, boozy mulled cider.
Taking Stock After Thanksgiving
After Thanksgiving, I use the turkey carcass to make a rich-tasting stock that I can pull out of the freezer in the months ahead to use in risottos, soups and stews. The stock is easy to make but requires a long simmer, six hours if possible. So during the long weekend following Thanksgiving, I try to set aside an afternoon at home to simmer a pot of turkey stock on the stove.
Cranberry-Orange Relish
This sweet and tart cranberry relish is much more refreshing than cooked cranberry sauce, and it takes about as long to make as it does to open a can. You'll need a food processor for this one; a blender will reduce everything to juice. Leftovers are great for breakfast with plain yogurt or in a post-Thanksgiving sandwich.
Cornbread Stuffing
This is the best cornbread stuffing because it starts with homemade cornbread that is grainy and savory. I find most cornbread to be very sweet. You can bake the cornbread to serve on its own or make a double batch to use in this stuffing. If you need an even larger quantity of stuffing, quadruple the cornbread recipe and double the stuffing recipe to bake in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans. Discover more ideas for the big day in our best Thanksgiving recipes collection.
Sweet and Sour Winter Squash
This dish is based on a Sicilian recipe that I learned from the food writer Clifford A. Wright. The sweet and sour flavors are typical of Sicilian cuisine, though I have changed the technique used in the authentic version, which entails sautéing the squash in a lot more oil.
Dry-Brined Turkey
This fantastic turkey recipe borrows a technique perfected by Judy Rodgers, the chef from the Zuni Café in San Francisco, who had exceptional results salting chickens long before roasting them (also called dry-brining). No more fussy liquid brine that alters the texture of the meat — just crisp, golden skin and tender, moist meat. This turkey will be the talk of the table. Allow two days for the bird to season before roasting.
Winter Squash and Potato Gratin
This savory casserole is an almost classic gratin dauphinois (potatoes au gratin), with squash standing in for half of the potatoes and low-fat milk substituting for cream. It is a very comforting dish that can be baked ahead and reheated.
Sweet Potatoes a la Vermont
This recipe has become a staple in our house. It's very important to let the baked potatoes cool a bit before attempting to peel the skin off! This mush is very tasty when served alongside something quite savory, such as roast chicken. It makes a great Thanksgiving side dish, too, naturally.
Sweet Potatoes Anna with Prunes
This can be finished with a dusting of sugar and a couple of minutes of broiling, for a brulee top. It can also be done using apples and prunes, or just apples.
Sweet Potato Gratin with Smoked Paprika and Cayenne
I love sweet potato recipes that complement the natural sweetness of the vegetable, instead of piling it on. Season this gratin with smoked paprika and cayenne.
Sweet Potato, Leek & Ricotta Souffle
I’ve been really inspired by leftovers lately. That whole idea of waste not, want not, makes a big difference on the weekly grocery bill too. This past Rosh Hashanah, I was “winging” it for the side dish. I knew it would be something with sweet potatoes, since I’d picked them up at the farmer’s market, but I didn’t really have a plan. That is until I saw the leeks at the market too. I started thinking about mashed sweet potatoes paired with some sautéed leeks. Then that morphed into a soufflé. When I got home and started unloading ingredients, and spied some leftover homemade ricotta I’d made earlier in the week, my side dish was finally complete—a sweet potato, leek and ricotta soufflé.
Cranberry Salad
My mom has made this for Thanksgiving just about every year. It has a bold taste and almost crunchy texture that makes it a great accompaniment to the less-bold fare on the Thanksgiving table. It is an old school recipe that has stood the test of time for a reason, it's great!
PALLAPPAM (Crisp Laced Rice Pancakes)
These Pallappams are light & have a delicate yet yielding crispy crunch. The coconut milk in the recipe confers a mild nutty aroma that balances the dish.
Pineapple Cranberry Deliciousness
My mom always made this on Thanksgiving when I was growing up. I always look forward to seeing the first batch of fresh cranberries arrive so I can get my fix! Mom always made it with walnuts. But, living in TX, I usually use my local pecans. It's all good!
Cranberry Pomegranate Sauce
This is a delicious sauce served hot or cold with turkey or pork
Maple Spiced Cranberry Sauce
This cranberry sauce is sweetened with apple cider and a touch of maple syrup, rather than conventional sugar, for a healthier but flavorful Thanksgiving condiment.
Cranberry, Cherry & Port Sauce
This sauce is delicious and can be stored in the fridge and used with turkey, lamb or any game meat. It’s a very versatile sauce as it can be made with a variety of fruit just using the same technique. It can also be used as a spread on a turkey sandwich.
Chipotle Orange Cranberry Sauce
I developed this recipe years ago because I wanted something zingy to wake up my Thanksgiving dinner. My first attempt was an Orange Cranberry Sauce with Walnuts that people tended to pile into bowls and eat with a spoon (one friend ate a whole 1/2 pint jar in one sitting straight from the jar), and then a few years later I added the chipotles in adobo, which took this to a whole new level. This recipe easily can be doubled or tripled, and it cans up wonderfully to make gifts or to use throughout the holidays on turkey sandwiches. This makes a slightly tart, smoky sauce, but you can easily make it sweeter by adding more sugar. And, if you want to make that Orange Cranberry Sauce with Walnuts, just leave out the chipotle chilies in adobo and add a teaspoon or so of kosher salt instead.
Cranberry, Tangerine, and Crystallized Ginger Relish
This incredibly fresh-tasting relish came from an old food magazine - not certain which one. It freezes beautifully, a big plus for my cooking, since I use cranberry sauce/relish in several favorite recipes. Surprizingly, the brilliant color survives the freezing. I usually double the recipe, especially for Thanksgiving.
cranberry orange relish
A good friend intoduced raw cranberry relish to me years ago and I've been making my version of it at Thanksgiving ever since. It has a fresh, bright flavor that balances out the richness of the rest of the meal.