Gobble Up These Unique Thanksgiving Recipes!
With Thanksgiving nearly upon us, it’s time to start prepping and planning for the big dinner! This year, when mapping out your menu, spice up your selection with some of our favorite recipes, perfect for the Turkey Day. From delicious (and healthy!) twists on old classics to unique new dishes, these recipes will give your guests’ tastebuds plenty to be thankful for this holiday!
Garlic Cauliflower Mashed Potatoes
We’re totally in love with George Stella’s Garlic Cauliflower “Mashed Potatoes,” the low-carb alternative to everyone’s favorite side. Although long view as the least-appealing option in grocery story veggie trays, cauliflower has recently been experiencing its culinary comeback in a big way.
Total Time: 21 minutes
Prep: 15 minutes
Cook: 6 minutes
Yield: 4 servings
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
- Boil water on high heat.
- Clean and cut cauliflower into small pieces and add to water once it comes to a boil. Cook for about 6 minutes, or until well done.
- Drain well; immediately pat cooked cauliflower between several layers of paper towels.
- Using a food processor or blender, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
- Garnish with chives, and serve hot with pats of butter.
Honey Roasted Brussels Sprouts
If Brussels sprouts have been a tough sell with your guests in the past, try sprucing them up with some honey and bacon for a side dish that no one will be able to resist! We’ve turned a lot of sprout doubters into believers with this easy and tasty recipe courtesy of sandralee.com!
Total Time: 40 minutes
Prep: 15 minutes
Cook: 25 minutes
Yield: 20 servings
- 5 pounds Brussels sprouts, trimmed and halved
- 12 ounces thick-sliced bacon, cut into pieces
- 1⁄2 cup diced red onion
- 1⁄4 cup honey3 tablespoons apple cider vinegar
- 1⁄4 teaspoon coarse salt
- 1⁄4 teaspoon freshly ground black pepper
- Preheat oven to 400°, with oven racks in top and bottom thirds of oven.
- Spread out a single layer of Brussels sprouts in 2 large rimmed baking pans.
- In a large skillet, cook bacon over medium heat until crisp. Remove bacon and drain on paper towels, reserving 1⁄4 cup drippings in skillet.
- Add onion to the skillet with the drippings and cook, stirring constantly for 6 to 8 minutes or until tender. Remove from heat and evenly distribute mixture over each pan of Brussels sprouts. Mix well.
- Ensure sprouts are spread out into a single layer again and bake for 20 minutes. While they are baking combine honey and vinegar in a small bowl.
- After 20 minutes, remove pans from oven and mix in honey mixture, then evenly spread out Brussel sprouts again. Rotate position of pans on oven racks.
- Bake for 5 minutes or until Brussels sprouts are browned and just tender. Sprinkle with salt and pepper. Toss with bacon just before serving.
Butternut Squash, Quinoa, Spinach & Walnut Blend
Bobby Deen combines some of our favorite hearty ingredients with this fall-inspired blend of butternut squash, quinoa, spinach, and walnut that will leave you feeling satisfied, but not stuffed.
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium leek, cleaned and thinly sliced (white and light green parts only)
- 2 cups reduced-sodium vegetable broth
- 2 cups peeled and diced butternut squash
- 1 cup quinoa
- 1/3 cup golden raisins
- 2 cups baby spinach
- 2 tablespoons toasted chopped walnuts
- Heat oil in a large saucepan over medium-high heat.
- Add garlic and leeks and cook (stirring occasionally) for about 5 minutes, or until softened.
- Add broth, squash, quinoa, and raisins and bring to a boil.
- Reduce heat and simmer, covered, ~15 to 20 minutes, or until the liquid is absorbed and the squash and quinoa are tender.
- Gently stir in the spinach and cook 2 to 3 minutes, or until it just begins to wilt.
- Remove from the heat. Sprinkle with walnuts.
For a sweet treat that’s a lighter option to some of the traditional pies and cakes, try this easy pear crumble. And with the ability to make the topping and filling ahead of time (up to 1 day), you have the option to break up the prep time. Just cover and refrigerate separately until you’re ready to go, and bring to room temperature before assembling and baking.
Total Time: 1.5 hours
Prep Time: 25 minutes
Cook Time: 65 minutes
Yield: 14 servings
Pear Crumble Topping
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup packed brown sugar
- 1/3 cup whole wheat or all-purpose flour
- 1/2 teaspoon ground cinnamon
- 5 tablespoons canola oil
- 3 1/2 pounds ripe-but-firm Anjou pears, peeled and cut into half-inch pieces
- 1/2 cup pure maple syrup
- 1/2 cup raisins
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 2 teaspoons minced crystallized ginger
- Preheat oven to 350°F.
- For the topping: Combine oats, walnuts, brown sugar, flour, and cinnamon in a medium bowl. Drizzle with canola oil and stir until moist.
- For the filling: Combine pears, maple syrup, raisins, flour, lemon juice, and ginger in a large bowl. Mix well. Transfer into a 9-by-13-inch baking dish. Sprinkle topping over the pears.
- Bake for 45 to 50 minutes, or until the pears are tender and the topping is golden. Let stand 10 minutes before serving.
Have a favorite must-make dish for the holiday? Share it with us in the comments!