As the leaves turn and the air fills with autumnal scents, we celebrate a holiday rooted in gratitude, family and, of course, feasting. Whether you’re a seasoned chef or a kitchen novice, the magic of Thanksgiving lies in the recipes that bring us together around the table.
As you plan your menu, let’s go on a culinary journey filled with mouthwatering dishes that will have everyone giving thanks. Roll up your sleeves, preheat that oven and dive into the deliciousness that awaits!
SWEET POTATO CASSEROLE
Nothing says Thanksgiving quite like the rich, sweet aroma of baked sweet potatoes wafting from the kitchen. This beloved side dish has a special place at our holiday table, where it provides a delightful, creamy taste experience topped with a heavenly crunch.
INGREDIENTS:
- 6 large sweet potatoes, quartered
- 1 cup heavy whipping cream or 1 can evaporated milk
- ½ cup light brown sugar
- 1 cup sugar
- 1 tsp vanilla extract
- 1 stick butter, melted
- 2 large eggs, beaten
- 1 teaspoon nutmeg
- 1 tablespoon cinnamon
- Pecan crunch topping:
- 1 stick butter, melted
- ½ cup light brown sugar
- ½ cup flour
- 12 ounces pecans, chopped
INSTRUCTIONS:
• In a large pot, add sweet potatoes and cover with water. Bring sweet potatoes to a boil for 45 minutes or until they are very soft. Add more water while cooking if needed.
• When sweet potatoes are done, let cool. Remove skin and place in a large bowl.
• Add eggs and mix until well combined. Add in heavy whipping cream, light brown sugar, sugar, vanilla extract, melted butter, nutmeg and cinnamon
• In a separate bowl, melt butter and add in light brown sugar, flour and chopped pecans. Toss mixture together with a fork until pecans are coated and you have a crumbly mixture. If the mixture is too wet, add one tablespoon of flour at a time until the mixture is crumbly.
• Transfer sweet potato mixture to a 9-by-13-inch casserole dish. Spread pecan topping evenly over sweet potatoes. Cover and bake at 375 degrees for 30 minutes and uncovered an additional 20 minutes. Keep an eye on your pecan topping so it doesn’t burn.
CROCKPOT HAM
Perfect for holiday gatherings, family dinners or any special occasion, this crockpot ham will not only impress your guests, but also leave your kitchen mess free. So, grab your crockpot and get ready to create a hassle-free feast that will have everyone raving!
INGREDIENTS:
- 8-14-pound spiral cut ham
- 16-ounce jar dark Karo syrup
- ¼ cup brown sugar
- Glaze packet that comes with ham
INSTRUCTIONS:
• Open ham and transfer to crockpot, spiral-cut side up.
• In a small mixing bowl, add in glaze packet that comes with ham and brown sugar. Use a fork to toss mixture together.
• Take one to two tablespoons of your glaze mixture to place in between ham slices.
• Pour bottle of Karo syrup over top of the ham using a fork or spoon to ensure some goes between each slice.
• Cook on high for four hours or low for six hours. Using a turkey baster, baste the ham every hour for the last three hours of cook time.
GREEN BEAN CASSEROLE
Growing up, green bean casserole wasn’t just a side dish; it was a family favorite, loaded with cheesy goodness and sautéed mushrooms. I learned as an adult that my version isn’t exactly the traditional way to enjoy this dish, but if you’ve never tried it with cheese and beautifully sautéed mushrooms, you’re missing out! Trust me, this comforting casserole is worth a shot at least once. It might just become your new favorite!
INGREDIENTS:
- 4 15-ounce cans cut green beans, drained
- 1 cup cheddar cheese, shredded
- 2 10-ounce cans cream of mushroom soup
- ½ yellow onion, very finely diced
- 8-ounce portabella mushrooms, very finely diced
- 6-ounce container of French-fried onions
- 3 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
INSTRUCTIONS:
• In a skillet, melt butter and add in onion and mushrooms. Cook until onions become translucent.
• In a mixing bowl, add in green beans, onions, mushrooms, cream of mushroom soup, cheddar cheese, garlic powder, salt and pepper. Fold to combine well.
• Transfer mixture to a 9-by- 13-inch casserole dish. Bake at 375 degrees for 40 minutes uncovered. Add the French-fried onions for the last 10 minutes of cooking.
RICE DRESSING
I’ve seen a dozen ways to make rice dressing, and I’m positive that not one recipe is wrong, especially this one. Rice dressing is one of those dishes that brings warmth and comfort to the Thanksgiving table, and each family has its own unique spin. Whether it’s packed with herbs, spiced up with sausage or infused with sautéed vegetables, every version has its charm.
INGREDIENTS:
- 1 pound Jimmy Dean sausage
- 1 pound ground beef
- 1 yellow onion, finely diced
- 1 green bell pepper, finely diced
- 3 ribs celery, finely diced
- 3 cups cooked rice
- 1 10-ounce can cream of mushroom soup
- 1 10-ounce can golden mushroom soup
- 2 tablespoons minced garlic
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 2 tablespoons Cajun seasoning
- 1 tablespoon browning sauce (for color, optional)
- Fresh parsley, for serving (optional)
INSTRUCTIONS:
• In a large pot, cook down sausage and ground beef with onion, bell pepper, celery and minced garlic. When done cooking, don’t drain.
• Add in cream of mushroom soup, golden mushroom soup, onion powder, garlic powder, paprika, Cajun seasoning and browning sauce. Mix to combine well and cook for 10 minutes uncovered.
• Add in cooked rice and combine very well. Remove from heat, cover and let rest 10 minutes before serving topped with fresh parsley.
