Thanksgiving is one of the best times of year, full of family, food, and fun memories. But finding the best Thanksgiving recipes when you're having family and friends over can be stressful.
Should you stick with the traditional Thanksgiving recipes?
Should you change things up a bit (sweet potato fries anyone?) with more unique Thanksgiving recipes? Should you forego the recipes altogether and buy boxed stuffing and a precooked turkey?
In our ultimate guide to Thanksgiving recipes that will impress your friends and family, you'll find traditional favorite Thanksgiving recipes, delicious new Thanksgiving recipes, and a few fun extras thrown in to bring new life to your Thanksgiving celebrations.
You can navigate this list of 75 Thanksgiving recipes using the links in the table of contents below:
Thanksgiving Recipes: Table of Contents
Appetizers
Drinks
Turkey & Gravy
Stuffing
Rolls & Spreads
Cranberry Sauce
Green Salads
Other Salads
Mashed Potatoes
Sweet Potatoes
Vegetables
Pies
Desserts
Bonus Kids Crafts
Thanksgiving Appetizer Recipes
Cranberry Salsa & Cream Cheese Dip
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Ingredients:
12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/2 cup sliced green onions, roughly chopped
1/4 cup chopped cilantro, roughly chopped
1/2 tablespoon lime or lemon juice
1/4 teaspoon kosher salt
1/2 cup sugar, more to taste if desired
2 8oz packages cream cheese, at room temperature
Instructions:
Place cranberries, jalapenos, green onions, and cilantro in a food processor and process until fine. Transfer mixture to a bowl and stir in lime juice, salt, and sugar. Chill in fridge for about 2 hours or more. To serve, spread cream cheese evenly in a pie plate or other shallow serving dish. Spread salsa on top and serve with crackers.
Party Deviled Eggs
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes 12 deviled eggs
6 hard-cooked eggs
Ingredients:
¼ cup mayonnaise
1 teaspoon vinegar
1 teaspoon prepared mustard
⅛ teaspoon salt
Dash white pepper
⅛ teaspoon Worcestershire sauce
Drop red pepper sauce (optional)
Paprika, pimientos, and parsley, for garnishing
Instructions:
Peel eggs and cut in half lengthwise. Slip out yolks; mash with a fork in a small bowl. Add remaining ingredients, except garnishes, to yolks and mix until well blended. Spoon mixture into egg-white halves. Sprinkle with paprika and garnish with pimiento and parsley, if desired.
Caramel Toffee Fruit Dip
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Makes 1 1⁄2 cups
Serving suggestion: Serve with assorted fruit; this is especially delicious with tart apple slices. This is a great quick snack to throw together in a pinch. Tart Granny Smith apples are perfect for dipping into this creamy, caramelly dip.
Ingredients:
1 (8-ounce) package cream cheese, softened (you can use light cream cheese)
3⁄4 cup brown sugar
1 teaspoon vanilla (you can add more to taste)
Toffee bits (found in the baking goods section of your grocery store. Try and find the chocolate-covered ones if you can! Your dip won’t be pretty, but it will sure taste good!)
Instructions:
Combine cream cheese, brown sugar, and vanilla. Add desired amount of toffee bits.
Variation: Add 1 teaspoon cinnamon and a generous pinch of nutmeg. In addition to the fruit, you can serve this in a hollowed-out pumpkin with cinnamon chips.
Queso Verde
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Ingredients:
1 pound white American cheese (look for it in the deli section of your grocery store), cut into 1″ cubes
1 1/4 cups of your favorite green salsa
1/3 cup hot water (add more if needed to reach desired consistency)
2 cloves garlic, minced
2 green onions, minced
Zest of 1 lime
Instructions:
In a medium, microwave-safe bowl combine the cheese cubes, water, and the salsa. Heat in 30-second increments, stirring each time, until melted and smooth. You can add more water if necessary. This step can also be done over a double boiler if you stir it constantly.
When the dip has reached a smooth consistency, whisk in the minced garlic, green onions, and lime zest. Serve immediately, or keep warm in a crock pot set to the low or warm setting. Serves about 16.
Honey Yogurt Fruit Dip
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes 20 servings
Ingredients:
1 (16-ounce) carton cottage cheese
½ cup plain yogurt
¼ cup honey
½ cup grated coconut
2 teaspoons orange zest
Instructions:
Blend cottage cheese and yogurt in a food processor or blender until smooth. Stir in remaining ingredients; chill approximately 1 hour. Serve as a dip for fresh fruit.
Holiday Cheese Ball
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Ingredients:
2 8-oz. packages cream cheese, softened (you can use light cream cheese)
2 c. (8 oz.) shredded sharp cheddar cheese
3 Tbsp. finely chopped green onions
1/4 c. finely chopped bell pepper (any color; I used red and orange mini peppers because I like the color)
2 tsp. seasoning salt
1 small can crushed pineapple, drained very well (you may want to press in a fine-mesh strainer)
1/2 c. pecan pieces, chopped (you can also use pecan “chips”)
Instructions:
In a medium bowl, combine all ingredients except pecans. Mix well. No matter how good my intentions, I always end up mixing it with my hands sooner or later. When thoroughly mixed, shape into a ball and roll in crushed pecans. Chill thoroughly. Serve with crackers and/or vegetables.
Peach-Basil Caprese Salad
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Ingredients:
Ripe peaches, sliced
Fresh mozzarella cheese
Fresh basil leaves
Extra virgin olive oil
Balsamic vinegar
Instructions:
Layer peach slices with a slice of mozzarella cheese and a basil leaf. Drizzle stacks with olive oil and balsamic vinegar and sprinkle with salt and pepper.
To serve on crostini, brush slices of baguette with olive oil and either grill or place in a 400-degree oven until lightly golden and toasted. We love to use garlic olive oil, or instead, cut a large clove of garlic in half and rub onto surface of bread before drizzling with oil and toasting.
Thanksgiving Drink Recipes
Brazilian Lemonade
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 4–6
Tip: Smooth, thin-skinned limes are the juiciest and least bitter.
Ingredients:
1 cup sugar
6 cups cold water
4 juicy limes
6 tablespoons sweetened condensed milk
Instructions:
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off the limes because you’re using the whole lime. Cut the ends off the limes and then cut each lime into eighths.
Place half of the limes in your blender. Add half of the sugar water, place the lid on your blender, and pulse 5 times.
Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and residue in the strainer into the trash. Repeat with remaining limes and sugar water.
Whisk in sweetened condensed milk.
Serve immediately over lots of ice. This does not keep well, so while you can mix the sugar and water ahead of time and slice the limes. Don’t mix them in the blender until you are ready to serve.
Caramel Apple Cider
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 8–10
Ingredients:
1 (64-ounce) bottle apple juice or cider
1⁄2 cup orange juice, freshly squeezed or a high-quality brand such as Simply Orange
2 cinnamon sticks
1⁄4 teaspoon ground allspice
1 orange
8 cloves
1⁄3 cup bottled caramel sauce (plus more to taste if desired)
Sweetened whipped cream
Ground cinnamon
Instructions:
Pour the apple cider into a large stockpot on the stove. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.
Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little holes first and then insert the cloves.
Gently drop the whole orange into the pot. Bring the cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes or longer, if you wish. If at any time the orange splits open, remove it from the pot.
After the cider has simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.
When ready to serve, ladle the cider into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.
Tip: The caramel sauce in this recipe will add a very mellow, sweet caramel flavor. For a more distinct caramel flavor, use a shot of caramel-flavored syrup. These sweet syrups are sold in bottles and can be found in the coffee aisle of the grocery store in a variety of flavors.
Sparkling Celebration Punch
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Makes 16 (1-cup) servings
Ingredients:
4 cups chilled cranberry juice
4 cups chilled, fresh, homemade lemonade or high-quality, store-bought lemonade
1 (2-liter) bottle chilled ginger ale
1–2 cups fresh or frozen raspberries
2 lemons, sliced
Instructions:
Combine cranberry juice and lemonade in a punch bowl or large pitcher. Immediately before serving, pour the ginger ale over the lemonade mixture. Add raspberries and lemon slices and serve.
Sunrise Punch
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Ingredients:
2 c. pineapple juice
2 c. cranberry juice
1 (11.5 oz.) can apricot or mango nectar
1/2 c. fresh lime juice (about 4-5 limes)
2 12-oz. cans ginger ale (or 3 c.)
Instructions:
Combine pineapple juice, cranberry juice, “nectar,” and lime juice. Chill until ready to serve. When ready, you can either mix the ginger ale with the juice-ish mixture or you can mix the drinks 2 parts juice, one part ginger ale. Serve over lots of ice. Garnish with fresh fruit and a little paper umbrella if you feel the urge!
Virgin Sangria
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Ingredients:
1 apple
2 limes, washed
2 lemons, washed
1 orange
3/4 cup apple juice concentrate
3 cups grape juice
1 3/4 cups sparkling water or club soda
Instructions:
Core the apple and cut it into 8-12 slices. Place the slices in a serving pitcher. Slice the lime, lemon (seed it), and orange and place them in the pitcher. Juice another lime and lemon and add the juice to the pitcher. Add the apple juice concentrate and grape juice.
Chill until ready to serve. Immediately before serving, add the sparkling water or club soda and serve over ice, trying to get some of the fruit into each glass.
Cranberry Citrus Party Punch
This Thanksgiving recipe comes from
Six Sisters' Stuff
Available at Deseret Book
Ingredients:
2 (2 liter) bottles ginger ale
4 cups pineapple juice
4 cups cranberry juice
1 (12 ounce) bag fresh cranberries
3 oranges, sliced
3 lemons, sliced
3 limes, sliced
Instructions:
Pour ginger ale and juices into a 2-gallon drink dispenser. Put cranberries, orange slices, lemon slices and lime slices on top. Refrigerate until served.
Warm Cranberry Citrus Drink
This Thanksgiving recipe comes from
Six Sisters' Stuff
Available at Deseret Book
Ingredients:
3 cups fresh cranberries
6 1/2 cups water, divided
1 1/2 cups sugar
1/4 teaspoon cinnamon
dash of cloves
2/3 cup orange juice
1/4 cup lemon juice
2-4 cinnamon sticks
Fresh cranberries and orange slices for garnish
Instructions:
Place cranberries and 2 1/2 cups of water in a large saucepan. Bring water to a boil and cook over medium heat until the berries pop (takes about 15-20 minutes).
Strain through a fine sieve (strainer), reserving the juice and discarding the cranberry skins. Pour the juice into a large bowl and set bowl aside.
In a large saucepan, combine the rest of the water (4 cups) and 1 1/2 cups sugar, cinnamon, and cloves. Bring water to a boil and cook until sugar is completely dissolved.
Pour water into bowl with cranberry juice, then add orange juice, lemon juice, and cinnamon sticks. Mix well and serve.
Garnish with fresh raspberries and sliced oranges
Note: You can keep this warm by keeping it on the stovetop on low or in a crock pot on low, stirring well before serving. It is also delicious served chilled.
Sparkling Red Party Punch
This Thanksgiving recipe comes from
Six Sisters' Stuff
Available at Deseret Book
Ingredients:
1 (12 oz) frozen fruit punch concentrate, thawed
1/2 of 1 (12 oz) frozen orange juice concentrate, thawed
2 liters Cherry 7Up
4 cups water
Orange slices (optional)
Ice
Instructions:
In a large punch bowl, mix together the fruit punch concentrate and orange juice concentrate together.
Slowly pour in the Cherry 7Up and water, mix until completely incorporated. Add the orange slices (they will float to the top of the punch) and ice cubes. Serve immediately.
Thanksgiving Recipes: Turkey & Gravy
Roast Turkey
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
To buy: When buying turkeys under 12 pounds, allow about ¾ pound per serving. For turkeys 12 pounds and over, allow about ½ pound per serving.
To thaw: If the turkey is frozen, leave in original bag and thaw in refrigerator for 3 to 4 days. Cook as soon as thawed.
To roast: Remove plastic wrap; remove giblets and neck from body cavities. Rinse turkey inside and out, and pat dry with paper towel. Stuff turkey just before roasting—not ahead of time. Fill wishbone area first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly.
Tuck drumsticks under band of skin at the tail or tie together with heavy string, then tie tail. Place turkey, breast-side up, on rack in shallow roasting pan. Roast uncovered at 325 degrees F. Season turkey with favorite seasonings. When turkey begins to turn golden, cover with tent of foil to prevent over-browning.
Approximate Cooking Times for Ready-to-Cook Turkey:
8 to 12 pounds: 3 to 4½ hours
12 to 16 pounds: 4½ to 5½ hours
16 to 20 pounds: 5½ to 6½ hours
20 to 24 pounds: 6½ to 7½ hours
Internal Temperature: 185 degrees
To serve: Remove turkey from oven and allow to stand about 20 minutes. Use drippings for gravy. Remove stuffing from turkey. Carve and serve. Refrigerate leftovers as soon as possible after serving.
Thanksgiving Turkey
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 10–12
Supplies:
• 1 (5-gallon) bucket and lid (washed well)
• A reliable oven-safe meat thermometer
• Flavor injector/meat syringe
• Turkey-size oven roasting bags
• Heavy-duty roasting pan
Tip: Give yourself a week or more between buying and roasting your turkey to make sure your turkey roasting experience goes off without a hitch.
Ingredients:
1 turkey, no larger than 12–14 pounds
16 cups plus ½ cup chicken broth, divided
1 tablespoon whole peppercorns
½ cup brown or white sugar
1 cup kosher salt
5–6 cloves garlic, mashed
1 tablespoon dried minced onion
1 large sprig fresh thyme
1 large sprig fresh sage
1 large sprig fresh rosemary
1 handful fresh parsley
8 cups cold water
8 cups ice
¾ cup butter, divided
1 tablespoon chopped fresh sage
2–3 cloves garlic
1 apple, cut in half
1–2 small onions, cut in half
4 stalks celery, cut into thirds
Instructions:
1. About a week before you begin brining the turkey, place it in the refrigerator to defrost.
2. The day before you roast the turkey, combine 16 cups chicken broth and next 9 ingredients in a large stockpot. Bring to a boil and then remove from heat and allow to cool to room temperature.
3. Remove packaging from turkey. Remove neck and giblets (be sure to check both body and neck cavities) and reserve for later use, if desired. Rinse turkey in cool water and then place in a 5-gallon bucket. Add cold water and ice cubes and then add brine mixture. Stir to combine. Cover bucket with a lid and set in a cold place up to 24 hours.
4. When you’re ready to roast the turkey, preheat oven according to directions on oven bag packaging. Soften ½ cup butter, mix in sage, and set aside. Remove turkey from the brine, rinse in cool water, and place in roasting pan. Gently loosen skin covering turkey breast and slide your hand underneath it to separate breast from skin. (Use a rubber glove for this step if you’re squeamish!) Spread handfuls of sage butter between breast and skin, rubbing any excess over the outside of skin.
5. Combine ½ cup chicken broth, 2–3 cloves garlic, and ¼ cup melted butter in a blender until completely smooth. Use flavor injector to inject mixture all over turkey.
6. Slip any remaining rosemary and thyme sprigs under skin.
7. Stuff apple, onion, and celery into turkey cavity. Insert meat thermometer into thickest part of turkey breast and then place turkey in oven roasting bag and roast according to package directions until thermometer registers 165 degrees F. Remove turkey from oven and cut bag away. Allow to stand 15–20 minutes before slicing to allow juices to redistribute. Carve and enjoy!
How to Make Homemade Gravy
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Ingredients:
4 tablespoons real butter
4 tablespoons flour
3 cups liquid (use pan drippings, plus enough broth to equal 3 cups)
Salt and pepper
Additional flavor agents: fresh herbs, seasonings, vinegar, Worcestershire, etc.
Instructions:
Melt butter in a medium-sized saucepan. Add flour and whisk constantly until mixture is golden caramel color and smells fragrant (3-5 minutes). Slowly whisk in liquids while whisking until mixture is smooth. Bring to a simmer and cook until thickened and bubbly, 5 minutes or longer.
Taste, and then season with salt and pepper to taste, and add any other flavorings like fresh herbs, or vinegar. A small splash of Worcestershire is recommended (1-2 teaspoons should do it).
Trouble Shooting: Too thin? Combine 1 tablespoon cornstarch with 1 tablespoon cold water. Mix until smooth and add to simmering gravy. Let simmer a few minutes to thicken, and repeat if necessary until desired consistency is reached.
Too thick? Add more broth.
Too salty? Try a splash of cream, lemon juice, or even sour cream. You can also make more roux, and use only broth in the second batch to dilute.
Thanksgiving Stuffing Recipes
Old-Fashioned Savory Stuffing
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes enough stuffing for a 14- to 18-pound bird
Ingredients:
4 cups diced celery
1 cup chopped onion
1 cup butter or margarine
16 cups dry bread cubes
1 tablespoon salt
1½ teaspoons poultry seasoning
½ teaspoon sage
½ teaspoon pepper
¾ to 1 cup hot broth or water
Instructions:
Sauté celery and onion in butter in a large skillet. Combine with bread cubes and seasonings; toss lightly. Add enough broth to moisten as desired.
Giblet Stuffing: Add chopped, cooked giblets; use giblet broth as liquid.
Oyster Stuffing: Add 2 (8-ounce) cans oysters, drained and chopped.
Chestnut Stuffing: Add 1 pound fresh chestnuts. Prepare chestnuts by slashing shells with a sharp knife. Roast on baking sheet at 400 degrees for 15 minutes; cool. Peel and coarsely chop chestnuts; then add to stuffing.
Slow Cooker Turkey and Stuffing
This Thanksgiving recipe comes from
Six Sisters' Stuff
Available at Deseret Book
Prep time: 15 minutes | Cook time: 4 hours | Total time: 4 hours 15 minutes | Serves: 4
Ingredients:
1 pound turkey breast
5 cups herb seasoned dry stuffing
1 cup sliced fresh mushrooms
½ onion, finely chopped
2 ribs celery, finely sliced
1 apple, finely diced
¼ cup olive oil
1 teaspoon poultry seasoning
½ teaspoon salt
¼ teaspoon dried sage
¼ teaspoon ground black pepper
1 (12-ounce) jar turkey gravy
1 (10.75-ounce) cream of mushroom soup
Instructions:
Spray the inside of slow cooker with nonstick cooking spray and place turkey breast in the bottom of the slow cooker. In a large separate bowl, mix together remaining ingredients. Spread over turkey breast in slow cooker. Cover and cook on low 4 to 6 hours.
Herbed Sourdough Stuffing
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 8–10
Ingredients:
1 pound sliced rustic sourdough bread, cut into 1-inch squares
8 tablespoons butter (no substitutions)
1 cup diced celery
1 small to medium onion, diced
5 cloves garlic, pressed or finely minced
1 teaspoon kosher salt
¼ teaspoon black pepper
6 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary, or 1 teaspoon dried crushed rosemary
¼ teaspoon ground marjoram
2 medium lemons (you’ll need ¼ cup lemon juice and 2 teaspoons grated lemon zest)
¼ cup fresh minced parsley
1 cup chicken broth, plus more if needed
Instructions:
1. Preheat oven to 400 degrees F. Place bread cubes on a large rimmed baking sheet (2 if needed) and toast bread 10–12 minutes until lightly toasted. When finished, remove pan and reduce oven temperature to 350 degrees F.
2. Melt butter in a large skillet on medium heat. Add celery, onion, garlic, salt, and pepper. Sauté 6–7 minutes, stirring frequently, and then add sage, rosemary, and marjoram. Cook another 2–3 minutes or until celery and onion are tender.
3. Remove from heat and stir in lemon zest, lemon juice, and parsley. Place toasted bread cubes in a large bowl. Add vegetable mixture and toss together, slowly adding chicken broth while tossing. Add additional broth as needed for desired moisture content.
4. Place mixture in a baking dish (9 x 9-inch or 9 x 13-inch works well) and bake 20 minutes. Gently toss mixture and then bake an additional 20 minutes until lightly browned on top. Cover with foil if getting too brown.
Apple Cranberry Stuffing
This Thanksgiving recipe comes from SixSistersStuff.com
Six Sisters' Stuff
Available at Deseret Book
Serves 6
Ingredients:
3/4 cup water
4 tablespoons of butter
1 (21 oz) can of Lucky Leaf Apple Cranberry Pie Filling–If you don’t have the Lucky Leaf product where you live, you can use the 21 oz can of apple pie filling and about 1/4 cup of whole berry cranberry sauce. (Take away a 1/4 cup of the pie filling)
1 (6 oz) box of dry stuffing (I love stove top)
Instructions:
Combine water with butter in a large microwave-safe bowl. Microwave on high until boiling (about 3 minutes). Add your pie filling and cook for an additional 4 minutes.
Remove from the microwave and stir in stuffing mix and seasoning packet. Return to the microwave and cook for 5 more minutes. Fluff with fork and serve warm.
Thanksgiving Recipes: Rolls & Spreads
Josh’s Heavenly Rolls
This Thanksgiving recipe comes from
The Romney Family Table
Available at Deseret Book
Ingredients:
3/4 cup warm water
2 packages active dry yeast
1 or 2 pinches sugar
3 eggs
1/2 cup butter, room temperature
1/2 cup sugar
5 1/2 cups sifted flour, divided
1 1/2 teaspoons salt
3/4 cup milk
Vegetable oil
Melted butter for brushing
Instructions:
In a bowl, pour warm water. Add yeast packages and a pinch or two of sugar. Stir together. Set aside and allow yeast to stand about 20 minutes.
Crack eggs into a separate mixing bowl and beat. Add room temperature butter and 1/2 cup sugar to eggs and beat. Add 1 cup sifted flour and salt. Mix. Add milk and mix. Add 1 cup flour and mix. Add yeast mixture (it should have been bubbling and foaming for about 20 minutes) and 1 cup flour. Mix.
Add another cup flour and mix until dough starts to come away from the sides of the bowl. Add another cup flour and mix.
Add 1⁄4 cup flour, mix, and check consistency. Continue to add flour in 1/4-cup increments until correct consistency is achieved (total of about 5 1/2 cups flour). Dough shouldn’t stick to fingers when pressed softly but should indent. (If making dough the night before, dough should be a little stickier. You can put the dough in the fridge overnight at this point or just continue with instructions.)
Spread a little vegetable oil in a small plastic garbage bag. Scrape dough out of bowl and add to bag. Twist end loosely and tuck under.
Let rise 45 minutes and then punch down. Let rise another 45 minutes and punch down again.
Divide dough in half. Roll each half into a circle and cut into 12 pie pieces. Roll dough triangles from the wide end into a crescent shape, stretching the wide end as you roll so it’s not too tall and fat. Place rolls on cookie sheet sprayed with cooking spray.
Brush rolls with melted butter and let rise 30 to 45 minutes. Bake at 375 degrees F. 12 to 15 minutes. Check bottom of rolls and cover with foil if browning too quickly.
Dinner Rolls
This Thanksgiving recipe comes from
Our Best Bites: 150 Family-Friendly Recipes
Available at Deseret Book
Makes 24 rolls
Tip: The fat in whole milk is absolutely essential to the lightness and flavor of these rolls. If you’re in a pinch, 2% milk will work, but try to stay away from 1% or skim. If you’re going to put all this work into these rolls, you want to make sure they taste amazing!
Ingredients:
2 cups whole milk
1⁄2 cup plus 1 tablespoon sugar, divided
1⁄3 cup butter
2 teaspoons kosher salt
2 packages (4 1⁄2 teaspoons) active dry or bread machine yeast
2⁄3 cup warm (105–115 degrees F) water
8–9 cups all-purpose flour, divided
3 beaten eggs
Instructions:
1. Combine milk, 1⁄2 cup sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts into salty-sweet perfection.
2. Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down faster. This step is really important because if the mixture is too hot, it will kill the yeast.
3. While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step with new yeast.
4. In a large mixing bowl, combine 3 cups flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes. Add beaten eggs.
5. Stir in as much of the remaining flour as needed to make a soft dough. This dough should be very soft—it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.
6. Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half. Spray two 9 x 13-inch glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. We like to use a pizza cutter because it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like Play-Doh. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan. Use a kitchen scale if you want to ensure that the rolls are exactly the same.
7. Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15–20 minutes to go, preheat oven to 375 degrees F.
8. Bake for 15–18 minutes or until golden brown.
9. When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. Eat one now while it’s still hot—that’s your reward for making the world’s best dinner rolls!
Lion House Dinner Rolls
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes 1½ to 3 dozen rolls, depending on shape and size of rolls
Ingredients:
2 cups warm water (110 to 115 degrees)
⅔ cup nonfat dry milk
2 tablespoons active dry yeast
¼ cup sugar
2 teaspoons salt
⅓ plus ½ cup butter, margarine, or shortening, divided
1 egg
4 ½ to 5 cups all-purpose or bread flour, divided
1 tablespoon vegetable oil
Instructions:
Combine water and dry milk powder in a large bowl of an electric mixer, stirring until milk dissolves. Add yeast and then sugar, salt, ⅓ cup butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet and then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, ½ cup at a time, until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)
Scrape dough off sides of bowl and pour oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 1½ hours. Lightly sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in a warm place until rolls are doubled in size, about 1 to 1½ hours.
Bake 15 to 20 minutes at 375 degrees F., or until golden brown. Melt ½ cup butter and brush rolls with melted butter while hot.
Lion House Wheat Rolls
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes 4 dozen rolls
Ingredients:
1 package (2¼ teaspoons) active dry yeast
3 cups lukewarm water
1 cup quick-cooking rolled oats
¼ cup molasses
6 tablespoons nonfat dry milk
1 cup all-purpose flour
6½ cups whole wheat flour
6 tablespoons shortening
1½ tablespoons salt
Instructions:
Dissolve yeast in ¼ cup of the lukewarm water and set aside. In a large mixing bowl, combine remaining 2¾ cups water, oats, molasses, and dry milk powder; add half of the white flour and half of the whole wheat flour, one cup at a time, beating well after each addition. Add dissolved yeast, the remaining flour, shortening, and salt. Mix well, then knead until dough is smooth and elastic, about 5 minutes. Place in a covered bowl in a warm area until dough has doubled in bulk, about 1 hour. Knead for one minute to force out air bubbles. Pinch off and shape into 1¼-inch pieces and place on greased cookie sheets 1½ inches apart. Cover with plastic wrap and let rise until doubled in size, about 30 to 40 minutes.
Bake at 375 degrees for 12 to 15 minutes.
Honey Butter
This Thanksgiving recipe comes from
Our Best Bites: 150 Family-Friendly Recipes
Available at Deseret Book
Makes about 1 1⁄2 cups
Variation: Add 1–2 teaspoons of cinnamon before you mix everything together.
Ingredients:
1 cup real butter
2⁄3 cup honey
3⁄4 cup powdered sugar
Instructions:
1. Remove the butter from the refrigerator and allow to stand on the counter for about 20 minutes.
2. Place the butter in a medium mixing bowl. Add honey and powdered sugar and beat with an electric mixer for about 30 seconds or until everything is light and fluffy. Serve at room temperature.
Raspberry Lemon Honey Butter
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Ingredients:
1 cup salted butter
1/2 cup honey
1/4 cup marshmallow creme
zest of 1 medium lemon
3/4 cup fresh raspberries, washed and patted dry
Instructions:
In a large bowl and using an electric mixer or the bowl of a heavy-duty mixer, whip the butter, honey, and marshmallow creme together until very light and fluffy. Add the lemon zest and raspberries and whip until the raspberries are broken down and thoroughly combined. Makes about 2 1/2 cups.
Maple Cinnamon Butter
This Thanksgiving recipe comes from OurBestBItes.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Ingredients:
1/2 cup (1 stick) real butter
2 tablespoons powdered sugar
2 1/2 tablespoons 100% real maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon pumpkin pie spice (optional)
1/4 teaspoon maple extract (optional)
Instructions:
Place butter and powdered sugar in a mixing bowl and beat (with a hand mixer, or the whisk attachment of your stand mixer) until combined and smooth. Add maple syrup, cinnamon, pie spice, and extract. Beat slowly until combined and then whip for 1-2 minutes until light and fluffy. Serve at room temperature and drizzle with maple syrup before serving.
If you're making ahead of time, store in fridge, but allow time to bring to room temperature before serving. For best results, stir or re-whip before serving. Lasts for about a week or so in the fridge, several months in the freezer.
Sweet Orange Berry Butter
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Ingredients:
1 cup real butter, at room temperature
3 tablespoons honey
2 tablespoons powdered sugar
zest from one large orange
3 tablespoons finely chopped dried berries (I like strawberries, blueberries, and cherries)
1-2 tablespoons crushed freeze-dried berries
Instructions:
Beat butter, honey, and powdered sugar with an electric mixer for 1-2 minutes, until light and fluffy. Add in remaining ingredients and beat at medium-high speed until combined. Serve at room temperature on toast or french bread, waffles, muffins, cornbread, pancakes, crepes, etc.
Strawberry Freezer Jam
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Ingredients:
1 qt. (2 c. crushed) ripe strawberries, washed and stemmed
4 c. sugar
1 package fruit pectin
3/4 c. water
8-oz. freezer-safe containers
Instructions:
Wash and dry the freezer-safe containers and set aside. With a potato masher or in a food processor, mash the berries, leaving some chunks. Measure out 2 c. of berries into a large bowl. Stir in exactly 4 c. sugar and allow to stand for 10 minutes.
While the berries and sugar are co-mingling, whisk the pectin into 3/4 c. water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.
Ladle the jam into the prepared containers, leaving about 1/2″ at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5 8-oz. containers.
Homemade Pumpkin Butter
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Ingredients:
14 oz can pumpkin puree
1/2 cup brown sugar (I prefer dark)
3-4 tablespoons maple syrup (I suggest 100% pure)
1/4 cup apple cider
1 1/2 teaspoons cinnamon
3/4 teaspoons ground ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
Pinch salt
Instructions:
Whisk all ingredients together in a pot on the stove top, bring to a low simmer. Simmer until thick, about 20-25 minutes, stirring often. Adjust spices and sweeteners as desired. If it gets too thick, just add a little more apple cider. Let cool completely and store in fridge.
Cranberry Sauce Thanksgiving Recipes
Cranberry Sauce
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Ingredients:
1 bag cranberries
1 c. white sugar
1 c. orange juice
1 c. water
1 stick cinnamon (optional)
1 very small pinch ground cloves (optional)
Instructions:
Preheat oven to 350 degrees. Wash cranberries and place in 9x13 baking dish. Add water, cloves, cinnamon stick, and orange juice and sprinkle with sugar. Bake 1 hour. Remove from oven, remove cinnamon stick, and allow to cool. If you like it with a little texture, mash berries; if you prefer it smooth, process in blender or food processor until desired consistency is reached. Serve with turkey, Swedish meatballs, on pulled turkey, pork, or chicken sandwiches, or on top of ice cream or cobbler.
Homemade Cranberry Sauce
This Thanksgiving recipe comes from SixSistersStuff.com
Six Sisters' Stuff
Available at Deseret Book
Makes 12 servings
Ingredients:
1 cup granulated sugar
3/4 cup orange juice
1 (12 ounce) package fresh cranberries
Instructions:
In a saucepan over medium heat, combine sugar and orange juice and whisk together until sugar is dissolved. Stir in cranberries and cook for about 10 minutes, or until they begin to pop. Remove from heat and transfer to a bowl. Sauce will thicken as it cools.
Thanksgiving Green Salad Recipes
Holiday Salad with Poppy Seed Vinaigrette
This Thanksgiving recipe comes from
The Romney Family Table
Available at Deseret Book
Salad:
1 head romaine lettuce*
1 head green leaf lettuce*
1 cup celery, chopped
1 (11-ounce) can mandarin oranges, drained
2 apples, diced
1/2 cup dried cranberries
10 to 12 small cherry tomatoes, halved
1/2 cup crumbled goat cheese
1/4 cup slivered almonds
1 tablespoon sugar
2 avocados, pared and cut into chunks
Dressing:
1/2 cup sugar
Juice of 1 grated onion (grate and then put through sieve)
1/3 cup apple cider vinegar
1 teaspoon dry mustard
3/4 teaspoon poppy seeds
1/2 teaspoon salt
1 cup vegetable oil
Instructions:
Wash lettuce, spin dry, and tear into pieces. Combine with celery, mandarin oranges, apples, cranberries, tomatoes, and cheese in a large serving bowl. Toss.
In a 9-inch nonstick skillet, cook almonds with 1 tablespoon sugar over medium heat, stirring constantly, until sugar is dissolved and almonds start to caramelize. Cool.
To make dressing, whisk together all dressing ingredients except vegetable oil. Gradually pour in vegetable oil, whisking to combine. Add almonds and avocados to salad just prior to serving. Toss with dressing.
*May substitute one package mixed greens in place of the romaine lettuce and green leaf lettuce.
Pear Pomegranate Salad
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 6–8
Salad
Ingredients:
½ cup chopped pecans
¼ cup sugar
1 head romaine lettuce
1 (14-ounce) bag baby spinach
Seeds from 1 pomegranate (about 1 cup, can be substituted for raspberries)
2 ripe pears that are still a little firm
Juice of 1 lime
4 ounces crumbled feta cheese
Instructions:
1. Spray a sheet of aluminum foil with nonstick cooking spray and set aside.
2. Combine pecans and sugar in a small nonstick skillet. Cook over medium-low heat, stirring constantly, until the sugar melts and coats the nuts (about 15 minutes). Place on the prepared foil and set aside.
3. Toss together lettuce, spinach, pomegranate seeds, pears, lime juice, and cheese, adding the candied pecans right before serving. Drizzle Sweet Red Wine Vinaigrette over the salad and serve immediately.
Sweet Red Wine Vinaigrette
Ingredients:
½ cup red wine vinegar
½ cup sugar
1–2 cloves garlic, roughly chopped
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
½ cup canola oil
Instructions:
Combine vinegar, sugar, garlic, salt, and pepper in a blender and process on high. Lower speed, and while blender is running, add oil in a steady stream. Dressing may be stored in refrigerator about 2–3 weeks. Shake well before serving.
Caesar Salad
This Thanksgiving recipe comes from
The Romney Family Table
Available at Deseret Book
Croutons
Ingredients:
1 loaf day-old French bread
Olive oil
Sea salt
Dressing
Ingredients:
6 tablespoons vegetable oil
2 tablespoons olive oil
2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon kosher salt
3/4 teaspoon freshly ground black and white pepper
1/2 teaspoon minced fresh garlic
1/4 teaspoon dry mustard
1/4 teaspoon sugar
1 raw egg (optional; can use pasteurized egg if desired)
Salad
Ingredients:
1 head romaine lettuce, chopped into bite-sized pieces
1/2 cup finely grated fresh Parmesan cheese
For the croutons: Cut day-old French bread into small cubes. Toss with enough olive oil to coat cubes. Spread evenly in a single layer on a jelly-roll pan and sprinkle with sea salt. Bake at 250 degrees F. until crunchy, about 30 minutes.
For the dressing: Whisk together all ingredients. Chill until ready to use.
For the salad: Toss the lettuce with the 1/2 cup Parmesan cheese and half the dressing. Add croutons and toss to coat with remaining dressing, being careful not to overdress!
Spinach Mandarin Poppy Seed Salad
This Thanksgiving recipe comes from OurBestBites.com
Our Best Bites: 150 Family-Friendly Recipes
Available at Deseret Book
Makes 8–10 side dish servings
Ingredients:
8 ounces (1⁄2 bag) baby spinach
1⁄2–1 head Romaine lettuce, chopped
1⁄2 thinly sliced medium red onion
1 large avocado, cubed
8 ounces mozzarella or Swiss cheese, shredded
1 (12-ounce) package bacon, cooked and crumbled
1 (12-ounce) can Mandarin oranges, drained
Dressing:
1⁄3 cup white or white wine vinegar
1 teaspoon kosher salt
A few turns of freshly ground black pepper
3⁄4 cup sugar
1 teaspoon prepared mustard
2 tablespoons sliced green onions
1⁄2 cup vegetable oil
1 teaspoon poppy seeds
Instructions:
In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream until it is fully incorporated into the dressing.
Other Salads for Thanksgiving
Fruit Salad for a Crowd
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes 20 to 25 servings
Ingredients:
2 (3.5-ounce) packages instant pudding (coconut cream or pistachio)
1 (20-ounce) can crushed pineapple, undrained
1 (20-ounce) can pineapple tidbits, undrained
2 (8-ounce) cans mandarin oranges, drained
½ cup flaked coconut
2 cups red or green seedless grapes
2 cups miniature marshmallows
1 (20-ounce) carton frozen whipped topping, thawed
Instructions:
In a large bowl, mix instant pudding with crushed pineapple and pineapple tidbits, including their juices. Stir in remaining ingredients until well blended. Cover and refrigerate until ready to serve. Chill 2 to 3 hours.
Orange Fluff Jello Salad
This Thanksgiving recipe comes from SixSistersStuff.com
Six Sisters' Stuff
Available at Deseret Book
Ingredients:
1 large package Cook and Serve vanilla pudding (4.6 ounces)
1 large package orange Jell-O (6 ounces)
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows
20 ounce can pineapple tidbits (drained)
22 ounces mandarin oranges (drained)
2 to 3 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)
Instructions:
Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about 4-5 hours). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.
Apple Pomegranate Salad
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes 20 servings
Ingredients:
14 red delicious apples
Juice of 2 lemons
2 stalks celery, diced
4 large pomegranates
3 cups cranberry sauce
1 cup grenadine
Fresh kiwis
Fresh cranberries
Instructions:
Core the apples and set in a large bowl of water that has the juice of 1 lemon added. Dice apples into ½-inch cubes. Remove peel and white pulp membranes from pomegranate seeds. Mix apples, celery, pomegranate seeds, cranberry sauce, and grenadine and refrigerate for 1 hour before serving. Garnish with kiwi slices and cranberries.
Waldorf Salad
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes 20 servings
Ingredients:
½ cup walnuts, coarsely chopped
3 cups diced celery
7 cups diced Fuji apples*
1 cup raisins
Dressing:
3 cups heavy cream
¾ cup sugar
1 teaspoon vanilla extract
¼ cup sour cream
Instructions:
In a large clean bowl whip the cream using an electric mixer. Gradually add the sugar as the cream whips. Just before the cream reaches the soft peak stage, add the vanilla. Continue whipping until the cream is at the soft peak stage.
Add the sour cream and whip until incorporated. Cover and place the bowl in the refrigerator until ready to toss the salad. Toss the apples, walnuts, celery, and raisins in a bowl. Mix in the whipped cream and serve immediately.
Mashed Potatoes Perfect for Thanksgiving
Roasted Garlic-Rosemary Potatoes
This Thanksgiving recipe comes from OurBestBites.com
Our Best Bites: 150 Family-Friendly Recipes
Available at Deseret Book
Serves 6–8
Tip: You can do the prep work on these potatoes ahead of time to make mealtime easy. After spreading the potatoes on the baking sheet, cover with some plastic wrap and refrigerate for up to 8 hours. When ready to cook, sprinkle the potatoes with some kosher salt and roast the potatoes at 425 degrees F. for about 15–20 minutes.
Ingredients:
2 1⁄2 tablespoons extra-virgin olive oil
About 5 cloves of garlic, minced or pressed
2 1⁄2 tablespoons chopped fresh rosemary (be sure and strip the needles from the stem before chopping them)
2 1⁄2 tablespoons coarse-grain or Dijon mustard
Coarsely ground black pepper
1 1⁄2 pounds baby red, fingerling, or other very small potatoes, washed; try to pick the potatoes that are as bite-sized as possible to increase the sauce-to-potato ratio.
Kosher salt
Instructions:
1. Bring a large pot of salted water to a boil. While the water is heating, combine the olive oil, minced garlic, rosemary, mustard, and some black pepper. Set aside.
2. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and set aside.
3. When the water is boiling, add the potatoes and boil for about 10 minutes or until they are easily pierced with a fork. Drain, return the potatoes to the pan, and then toss with the mustard mixture.
4. Spread the potatoes out evenly over the baking sheet and sprinkle with kosher salt. Bake for 10–15 minutes or until the skins begin to brown and sizzle.
Classic Mashed Potatoes
This Thanksgiving recipe comes from
Our Best Bites: 150 Family-Friendly Recipes
Available at Deseret Book
Serves 6–8
Tip: Russet potatoes are perfect for mashing because they’re naturally high in starch, so they become light and fluffy. While red potatoes are delicious, their texture can become soupy when mashed.
Ingredients:
3 pounds russet potatoes
1⁄4 cup real butter
1⁄4 cup (plus more if necessary) milk
Salt and freshly ground black pepper
Instructions:
1. Cut the potatoes into uniform 1⁄2-inch pieces; this will help them cook quickly.
2. Bring a large pot of salted water to a boil. When the water boils, add the potatoes and cook until very tender. Slightly overcook the potatoes; you want them to start to crumble when pierced with a fork. Undercooked potatoes will become pasty.
3. Drain and place the potatoes in a large mixing bowl. Add the butter and beat with an electric mixer until the butter is melted and incorporated into the potatoes. (Electric mixers will give you the creamiest potatoes.)
4. Slowly add in milk, starting with 1⁄4 cup, until the desired consistency is reached. Season with salt and pepper and serve.
Thanksgiving Sweet Potato Recipes
Baked Apples and Sweet Potatoes
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 10–12
Tip 1: This dish can be prepped entirely 1 day ahead of time and stored in the refrigerator until ready to bake.
Tip 2: Sweet potatoes are easier to cut when cool, so consider baking and peeling them a day ahead of time. Store in refrigerator in a zip-top bag or sealed container until ready to use.
Ingredients:
4 fresh sweet potatoes
4 tablespoons cornstarch
2 cups cold water
1 cup sugar
1 teaspoon salt
½ cup real butter, cut into small chunks
1½ teaspoons cinnamon
5–6 tart green apples, cored, peeled, and sliced into ¼-inch slices
2 cups miniature marshmallows, plus more if desired
Instructions:
1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
2. Prick each sweet potato with a fork and place on prepared baking sheet. Place pan in oven and bake 45–60 minutes or until a knife can be easily inserted. Remove sweet potatoes and let rest until cool enough to handle. Remove skins (they should pull off easily) and slice potatoes into ¼–½-inch slices (see Tip 2). It’s okay if they break into smaller pieces or chunks.
3. To prepare sauce, whisk together cornstarch and cold water in a small pan over medium heat. Add sugar, salt, and butter and stir until butter is melted and sauce is smooth. Remove from heat and whisk in cinnamon.
4. Place half of apple slices in an even layer on the bottom of a 9 x 13-inch pan lightly sprayed with cooking spray. Top with half of sweet potato slices. Drizzle half of sauce evenly over the top. Layer remaining apples and sweet potatoes and then drizzle with rest of sauce. Bake about 45 minutes at 350 degrees F. Sprinkle marshmallows on top and place under broiler until golden brown. Do not leave broiling marshmallows unattended unless you’d like the fire department invited to your Thanksgiving dinner.
Rosemary Sweet Potatoes
This Thanksgiving recipe comes from
The Romney Family Table
Available at Deseret Book
Ingredients:
3 sweet potatoes, peeled
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
Instructions:
Dice raw sweet potatoes into small cubes. Cover with water in saucepan and boil until cubes begin to soften. In a small bowl, combine chopped rosemary with salt and pepper. Heat the olive oil in a frying pan over medium heat. Add the sweet potatoes to the pan and add the seasoning mixture to taste.
Cook, stirring frequently, until sweet potatoes begin to brown.
Candied Coconut Sweet Potatoes
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 10–12
Tip: This dish can be made completely 1 day ahead of time. Cover tightly with foil and refrigerate. Add 10–15 minutes to the baking time.
Ingredients:
4 cups mashed sweet potatoes (about 4 medium sweet potatoes or 2 [28-ounce] cans)
6 tablespoons sugar
6 tablespoons real butter (no margarine), softened or melted
2 eggs, beaten
½ (14-ounce) can sweetened condensed milk
1 teaspoon vanilla
Topping
1 cup brown sugar
1½ cup sweetened coconut flakes
6 tablespoons melted butter
Instructions:
1. If using fresh sweet potatoes, preheat oven to 400 degrees F. Prick sweet potatoes with a fork and place them on a foil-lined baking sheet in the oven. Bake 45–60 minutes or until tender.
2. Once potatoes have cooled enough to handle, slice them in half lengthwise and scoop the insides into a mixing bowl.
3. Preheat oven to 350 degrees F.
4. Add sugar, butter, eggs, sweetened condensed milk, and vanilla to potatoes in the mixing bowl. Mix with an electric mixer until the desired consistency is reached. You can make it smooth or leave chunks of sweet potatoes in the mixture. Spread mixture evenly in a lightly greased 9 x 13-inch pan or in individual serving dishes, and set aside.
5. For the topping: Combine brown sugar and coconut and then add melted butter and mix gently. Sprinkle mixture evenly over sweet potatoes.
6. Bake 40–50 minutes, or less, depending on the size dish you use. The top should be browned and bubbly.
Loaded Baked Sweet Potatoes
This Thanksgiving recipe comes from SixSistersStuff.com
Six Sisters' Stuff
Available at Deseret Book
Ingredients:
3-5 medium sweet potatoes
1 tablespoon melted butter
1 tablespoon dark brown sugar
1/8 teaspoon pure vanilla extract
a dash of cinnamon
mini marshmallows
Instructions:
Preheat oven to 400 degrees. Rinse each sweet potato, scrub clean (if you plan on eating the skin), pat dry and poke each potato all over with a fork. Line a baking sheet with foil. Place potatoes on the baking sheet and bake for 45-50 minutes, or until soft.
While your potatoes are baking, combine melted butter, brown sugar, cinnamon and vanilla in a small mixing bowl.
After your potatoes are finished baking, remove them from the oven. Carefully slice open each cooked sweet potato lengthwise. Fill the open gap of each potato with a handful mini marshmallows. Pour some of the butter/sugar mixture on top of each sweet potato. Top with another handful of mini marshmallows.
Turn your oven to the broiler setting. After it is heated up, place your baking pan with your sweet potatoes in the oven for 30 seconds, or until your marshmallows are golden brown. Be sure to keep an eye on them so they don’t burn. Sprinkle your potatoes with a dash of cinnamon and serve.
Slow Cooker Candied Sweet Potatoes
This Thanksgiving recipe comes from SixSistersStuff.com
Six Sisters' Stuff
Available at Deseret Book
Serves 8-10
Ingredients:
6-7 sweet potatoes, peeled and chopped into slices
1/2 cup orange juice
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
3/4 cup brown sugar
2 cups mini marshmallows
Instructions:
Spray slow cooker with nonstick cooking spray. Spread chopped sweet potatoes in the bottom of the slow cooker. In a medium mixing bowl, combine orange juice, vanilla, cinnamon, nutmeg, salt and brown sugar. Pour over the top of the sweet potatoes and place lid on the slow cooker. Cook on low for 4-6 hours or high for 2-3. Once cooked, pour all the contents from your slow cooker into a baking dish. Top with marshmallows and broil in oven until marshmallows are golden brown.
Thanksgiving Vegetable Recipes
Garlic-Balsamic Asparagus
This Thanksgiving recipe comes from
Our Best Bites: 150 Family-Friendly Recipes
Available at Deseret Book
Serves 4–6
Ingredients:
1 pound asparagus
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon minced or pressed garlic
Instructions:
1. Preheat oven to 425 degrees F.
2. Wash asparagus and then snap the woody ends (about 2–3 inches) off the bottom of each stem.
3. In a small bowl, combine salt, pepper, oil, vinegar, and garlic. Drizzle over asparagus and toss to coat.
4. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Arrange the asparagus in a single layer on the baking sheet. Drizzle any remaining oil and vinegar mixture over the asparagus.
5. Roast for 10 minutes, turning once.
Oven-Roasted Broccoli
This Thanksgiving recipe comes from
Our Best Bites: 150 Family-Friendly Recipes
Available at Deseret Book
Serves 6–8
Ingredients:
4–5 cups broccoli (about 2 regular-sized heads), cleaned and stems trimmed
3 tablespoons olive oil
1⁄2 teaspoon kosher salt
1⁄8 teaspoon freshly ground black pepper
1–2 tablespoons shredded Parmesan cheese
Instructions:
1. Preheat oven to 425 degrees F.
2. Place broccoli on a foil-lined baking sheet. Drizzle the broccoli with olive oil and then toss to combine and coat each piece. Sprinkle with salt and pepper. Place the baking sheet in oven and bake for 15–20 minutes or until stems are golden brown and slightly crisp looking. Remove broccoli from oven and immediately sprinkle with Parmesan cheese. Toss and serve.
Homemade Green Bean Casserole
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 8–10
Ingredients:
2 pounds fresh green beans, trimmed and cut into 2–3-inch pieces
4 tablespoons butter, divided
3 cloves garlic, pressed or minced
3 tablespoons grated onion
1 cup sliced cremini mushrooms
3 tablespoons flour
1 cup beef broth
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon Worcestershire sauce
½ cup half-and-half
1½ cups Crispy Shoestring Onions, more if desired
Instructions:
1. Bring a large pot of water to a boil and add green beans. Cook until crisp-tender, about 5 minutes. Remove from boiling water and immediately plunge beans into ice water. Drain and lay on paper towels to absorb excess water.
2. Heat 2 tablespoons butter in a large skillet over medium heat. Add garlic, onion, and mushrooms and cook, stirring frequently, until mushrooms are tender and golden, about 3–4 minutes. Use a spatula to move mushrooms over to one side of pan. Add remaining 2 tablespoons butter to empty side of pan. When melted, add flour, and stir with spatula for 1 minute. Slowly add beef broth, whisking to eliminate lumps, until mixture is smooth. Add salt, pepper, and Worcestershire sauce. Stir mushroom mixture into sauce and bring to a simmer. Simmer 3–5 minutes or until thickened. Add half-and-half and return to a simmer for 1 minute.
3. Add beans to pan and gently fold mixture all together until well coated. Place mixture in a 2–3 quart baking dish.
4. Bake 15 minutes and then sprinkle Crispy Shoestring Onions evenly over top and bake an additional 5–10 minutes until bubbly all over.
Roasted Root Vegetables
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Ingredients:
1 large onion
2 large carrots
1 large potato
2 large parsnips
2 large turnips
3 tablespoons canola oil
1 teaspoon cracked black pepper
1 teaspoon kosher salt
1 red bell pepper
1 green bell pepper
1 tablespoon chopped fresh parsley
Instructions:
Preheat oven to 375 degrees F. Thoroughly clean all vegetables. Peel onion and carrots. Slice or chop all vegetables into bite-sized pieces, keeping each separate. Combine hard root vegetables (carrots, potatoes, parsnips, and turnips) in a large mixing bowl. Add 2 tablespoons oil and ½ teaspoon pepper and ½ teaspoon salt. Toss well until vegetables are evenly coated. Spread vegetables out evenly in one layer on a large baking pan and place in oven. Toss remaining vegetables in remaining oil, pepper, and salt. When vegetables in oven are slightly tender, remove from oven and add remaining vegetables to pan. Return to oven and continue roasting until all vegetables are tender and begin to brown. Serve hot, garnished with chopped fresh parsley.
Bacon-Wrapped Green Bean Bundles
This Thanksgiving recipe comes from
Our Best Bites: 150 Family-Friendly Recipes
Available at Deseret Book
Makes 8 bundles
Tip: You can assemble the bundles, cover them tightly, and refrigerate them for 1–2 days before serving.
Ingredients:
1 pound green beans with the ends snapped off (buy or pick about 1 1⁄2 pounds so you’ll have 1 pound after the ends have been snapped)
8 slices lean, regularly sliced bacon
3 tablespoons real butter (no substitutions!)
1 tablespoon minced red, yellow, or white onion
1–2 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon granulated sugar
1⁄4 teaspoon kosher salt
A few turns of freshly ground black pepper
Instructions:
1. Bring a large pot of lightly salted water to a boil.
2. If you’re using fresh green beans, wash and snap the ends off. Discard any sickly looking, overly skinny, or limp beans.
3. When the water is boiling, briefly boil (blanch) the beans for 2–3 minutes or until you start hearing a popping noise and the beans have turned bright green. Quickly drain and rinse the beans in cold water until they have cooled.
4. Preheat your oven to 400 degrees F.
5. On a cookie sheet, divide the green beans evenly into 8 piles. Carefully wrap each pile of beans with one slice of bacon and return to the baking sheet.
6. Place the pan in the preheated oven and bake for 15–20 minutes or until the bacon is crisp and sizzling.
7. While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan. When the butter is bubbly, add in the onions and garlic and sauté for 2–3 minutes or until the onions are softened and fragrant. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside.
8. When ready to serve, place bean bundles on a serving platter and drizzle with sauce. Serve immediately.
Caramelized Green Beans
This Thanksgiving recipe comes from
Our Best Bites: 150 Family-Friendly Recipes
Available at Deseret Book
Serves 6–8
Ingredients:
6 ounces bacon
11⁄8 pounds fresh green beans or 1 pound frozen green beans (not French-style)
2 tablespoons sugar
2 tablespoons soy sauce
1⁄2 teaspoon kosher salt
1⁄2 red onion, sliced
3–4 cloves garlic, minced or pressed
1 tablespoon olive oil
Instructions:
1. Begin frying the bacon in a large skillet. Start boiling a large pot of water. Place fresh beans in a colander and rinse them well. Then snap the ends off and snap them in half. Set aside.
2. Prepare the sauce by mixing sugar, soy sauce, and salt in a small bowl. Set aside.
3. Make sure your onions are sliced, your garlic is pressed or minced, and all your ingredients are close to your stove top and ready to go.
4. Remove bacon from pan and drain on a paper towel. If you feel like it, you can crumble it now or wait until it’s cooled off a little. Discard all but 2 tablespoons of bacon grease.
5. Add 1 tablespoon olive oil to the bacon grease and increase the heat to medium-high. When the pan is hot, add the onions and garlic. Give them a quick stir.
6. Add the beans to the boiling water. Place a colander in a clean sink. Boil for 1 minute (2–3 minutes if you’re using frozen beans); you’re not cooking them until they’re done, just blanching them to take the edge off. Meanwhile, stir the onions and garlic so they don’t scorch. When the beans are bright green, drain them in the colander in the sink.
7. Add the drained beans to the onions and garlic. Stir-fry 2–3 minutes more.
8. Give your sauce a quick whisk and then pour on top of the beans. Keep stir-frying until the beans become a little glazed, or about 2–3 minutes.
9. Add the crumbled bacon and lots of freshly ground pepper to the beans. Keep stir-frying until the sauce sticks to the beans and the bacon.
10. Transfer to a serving dish and allow to stand a few minutes so the beans cool down a bit and the glaze thickens up a little.
Lemon-Butter Glazed Carrots
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 6–8
Ingredients:
1 pound sweet baby carrots
1½ cups water
2 tablespoons butter
2 tablespoons strained fresh lemon juice
1½ teaspoons honey
1 tablespoon minced parsley
Kosher salt, to taste
Instructions:
1. Place carrots and water in a medium-sized pot and heat until water comes to a boil. Reduce heat to a low simmer, cover pot, and cook until carrots are crisp-tender, about 5–8 minutes. While the carrots are cooking, combine the butter, lemon juice, and honey in a small bowl and microwave until the butter is melted and the mixture is smooth.
2. Using a slotted spoon, remove carrots from pot and into a serving bowl. Drizzle the butter mixture over the carrots and toss with the parsley. Season with salt, to taste.
Oven-Roasted Balsamic Brussels Sprouts
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 4–6
Ingredients:
1 pound fresh Brussels sprouts
1½ tablespoons extra virgin olive oil
2½ tablespoons balsamic vinegar, divided
3–4 cloves fresh garlic, minced
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
Instructions:
1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil and set aside.
2. Rinse sprouts in cool water and then cut off the tough ends. Pull any scraggly leaves off the sprouts and then cut each sprout in half. Place in a medium-sized bowl.
3. Whisk together oil, 1½ tablespoons balsamic vinegar, garlic, salt, and pepper in a small bowl. Drizzle over the sprouts and then toss to combine. Spread the sprouts evenly on the baking sheet and roast 20–25 minutes or until crisp-tender.
4. Remove from oven and transfer to a serving dish. Drizzle with 1 tablespoon vinegar and sprinkle with kosher salt, to taste. Serve immediately.
Thanksgiving Pies
Pastry Dough for Double-Crust Pie
This Thanksgiving recipe comes from
The Romney Family Table
Available at Deseret Book
Ingredients:
2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter (or 6 tablespoons butter and 6 tablespoons Crisco)
1/2 cup ice water
Instructions:
Put flour, sugar, and salt in food processor fitted with steel blade. Add the butter and/or Crisco and pulse until you have pea-size bits. Add ice water just until the dough comes together. Be careful not to overprocess. Let dough rest in refrigerator for 30 minutes.
Divide dough in half and shape each portion into a round disk, handling as little as possible. On a lightly floured surface, roll out one disk with a rolling pin into a 12-inch circle. Ease dough into a 9-inch pie plate, pressing down gently so it lines the sides and bottom. Trim with a sharp knife or kitchen shears to within half an inch of edge of plate. Pinch to flute edges, if desired. Fill and bake as indicated on recipe, using second disk as top crust if required.
For prebaked pastry shells, line 2 pie plates with dough as directed above. Prick with fork several times. Place pie plates in refrigerator or freezer to chill dough for a flakier crust, if desired. Preheat oven to 350 degrees F. Bake shells 25 to 30 minutes. Check after 20 minutes; if edges are browning too quickly, shield with aluminum foil.
Old-Fashioned Pie Crust
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes 4 (9-inch) pie crusts
Ingredients:
4 cups all-purpose flour
1 teaspoon salt
1 cup lard
1 egg, beaten
1 tablespoon vinegar
Water
Instructions:
Place flour and salt in a medium bowl and mix together. Add lard and cut in with a pastry blender until the mixture is the size of small peas (or rub the flour and lard together between the palms of your hands).
In a 1-cup measuring cup, beat egg with a fork. Add vinegar to the egg and add water to make 1 cup. Stir slightly and pour over first mixture. With a fork stir together until all dry ingredients are stirred in.
If the recipe calls for a baked pie shell, bake at 375 degrees F. for 15 to 18 minutes.
Graham Cracker Pie Crust
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes one 9-inch crust
Ingredients:
16 graham cracker squares
3 tablespoons sugar
⅓ cup butter or margarine, melted
Instructions:
Place graham crackers in a plastic bag (8 at a time). Seal bag and roll with rolling pin to make fine crumbs. Pour into a medium bowl and repeat the process with remaining crackers. Add sugar and stir with a fork. Pour the melted butter on top of the crumb mixture. Stir until crumbs are moist. Pour mixture into a 9-inch pie pan and gently press crumbs into the bottom and sides of pan. This crust may be used either chilled or baked. If the recipe calls for a baked pie shell, bake at 375 degrees F. for 12 minutes.
Banana Cream Pie
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 12–16
Tip: Chilling this pie is really important for the flavor and texture.
Ingredients:
1 (3.4-ounce) box of instant chocolate or vanilla pudding mix
1 cup cold water
1 (14-ounce) can sweetened condensed milk
1 pint heavy whipping cream
2 (6-ounce) purchased cookie crusts. You can use anything—graham crackers, Nilla Wafers, shortbread, even Oreo.
2 large or 4 small bananas (approximately)
1⁄3 cup powdered sugar
Instructions:
1. In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes.
2. In another bowl, whip 1 cup of cream until soft peaks form. Fold into the pudding mixture and then return the mixture to the refrigerator.
3. Slice the bananas and layer them on the bottom of the crusts. Be sure to save the plastic domes that come with the pie crusts—you’ll need them later! Set aside.
4. Now divide the pudding mixture between the two pie crusts.
5. In a medium bowl, whip the remaining whipping cream with 1⁄3 cup of powdered sugar until soft peaks form and then spread it on top of the two pies. Place the clear plastic shells back on the pies and refrigerate for several hours.
Apple Crumb Pie
This Thanksgiving recipe comes from
The Romney Family Table
Available at Deseret Book
Ingredients:
1 unbaked 9-inch pastry shell
3/4 cup sugar
2 tablespoons flour
Pinch salt
1 egg, beaten
1/2 teaspoon vanilla extract
1 cup sour cream
2 cups tart apples, such as Granny Smith, peeled and chopped
Streusel Topping
1/3 cup flour
1/3 cup packed brown sugar
2 tablespoons cold butter
Instructions:
Preheat oven to 375 degrees F.
In a large bowl, combine the sugar, flour, and salt. Add egg, vanilla, and sour cream, and stir until smooth. Add apples; mix well. Pour into unbaked pastry shell. Bake at 375 degrees F. 15 minutes. Reduce heat to 325 degrees F. and bake 30 minutes more.
Meanwhile, prepare Streusel Topping: Combine flour and brown sugar in a small bowl. Cut in butter until crumbly.
Remove pie from oven and sprinkle streusel mix over the top; return to oven and bake about 20 minutes longer, until filling is bubbly and topping is browned. Cool on a wire rack. Serve warm or chilled.
Fresh Blueberry Pie
This Thanksgiving recipe comes from
The Romney Family Table
Available at Deseret Book
Ingredients:
1 8-inch pastry shell, baked and cooled
2 pints fresh blueberries
1 tablespoon flour
1 tablespoon butter
1 tablespoon lemon juice
1/2 cup sugar
Whipped cream (for serving)
Instructions:
Wash blueberries and pat dry. Pour one pint of the blueberries into the baked pastry shell.
In a large saucepan, stir together flour, butter, lemon juice, and sugar until well combined. Stir in the second pint of blueberries. Bring just to a boil over medium heat, until berries are beginning to burst. Pour cooked mixture over the fresh berries in the pastry shell. Chill. Serve with freshly whipped cream.
Southern Pecan Pie
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Ingredients:
1 (9-inch) unbaked pastry shell
1 cup dark corn syrup
1/2 cup sugar
3 eggs, well beaten
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 cup chopped pecans
Instructions:
Preheat oven to 350 degrees F. Combine corn syrup, sugar, eggs, butter, vanilla, and salt, stirring until well blended. Stir in pecans and pour mixture into unbaked pastry shell. Bake 45 minutes.
Pumpkin Cream Cheese Pie
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Ingredients:
1 unbaked (9-inch) pie shell (see page 216)
1 (8-ounce) package cream cheese, softened
¾ cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg, plus more for garnish
½ teaspoon ground cloves
½ teaspoon ground ginger
2 eggs
1 (15-ounce) can pumpkin
1 teaspoon vanilla
½ cup pecan halves, for garnish
Whipped cream, for garnish
Instructions:
Preheat oven to 350 degrees F. In a large bowl, beat cream cheese, sugar, salt, and spices until fluffy. Add eggs, one at a time, beating well after each. Beat in pumpkin and vanilla. Pour into pie shell. Bake 55 minutes, or until knife inserted near center comes out clean. During last 15 minutes of baking, place pecan halves around edges for garnish.
Cool on a wire rack and then chill in the refrigerator for 3 to 4 hours. Serve with a dollop of whipped cream and a sprinkle of ground nutmeg.
Pumpkin Pie
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes 1 pie
Ingredients:
1 unbaked (9-inch) pie shell
1½ cups canned pumpkin
½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon allspice
½ cup granulated sugar
⅓ cup packed brown sugar
1 teaspoon salt
1½ tablespoons cornstarch
2 eggs
1 cup evaporated milk
1 cup water
Whipped cream, for garnish
Instructions:
Preheat oven to 375 degrees F. Place pumpkin in a large mixing bowl. In a separate bowl, mix cinnamon, nutmeg, ginger, allspice, granulated sugar, brown sugar, salt, and cornstarch. Add to pumpkin and mix until blended. Add eggs and evaporated milk and mix until blended. Add water and mix well. Pour into unbaked pie shell and bake 50 to 60 minutes, or until knife inserted near center comes out clean.
Cool on a wire rack. Top with whipped cream before serving.
Caramel Chocolate Pecan Pie
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes 1 pie
Ingredients:
1 unbaked (9-inch) pie shell (see page 216)
1 cup pecan pieces
1 cup semisweet chocolate chips
½ cup caramel ice cream topping
1 (8-ounce) package cream cheese
1 cup dairy sour cream
½ cup sugar
1 teaspoon vanilla
3 eggs
Cocoa powder, for garnish
Instructions:
Preheat oven to 350 degrees F. In the unbaked pie shell, sprinkle the pecan pieces and chocolate chips. Drizzle the caramel topping over the top; set aside while you make the filling.
Caramel Apple Pie
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Ingredients:
Pastry for (9-inch) double-crust pie
¾ cup granulated sugar, plus additional for dusting top crust
½ cup all-purpose flour
1 teaspoon ground cinnamon, plus additional for dusting top crust
½ teaspoon kosher salt
½ teaspoon nutmeg
8 apples, peeled, cored, and sliced
1 tablespoon vanilla
2 tablespoons unsalted butter
2 tablespoons cream
Caramel Sauce
¼ cup butter
1½ cups brown sugar
½ cup heavy cream
2 tablespoons corn syrup
1 teaspoon vanilla
Instructions:
For filling: In a large bowl, mix together sugar, flour, cinnamon, kosher salt, and nutmeg. Toss in apples and stir in vanilla. Set aside. Stir the apple mixture every 15 to 20 minutes while making the crust.
Once pastry dough is prepared, roll out pastry for bottom crust 3 inches larger than the pie pan. Ease pastry into pan and cut away so only ½ inch is overlapping the edge of the pie pan. Pour apple filling into prepared crust. Dot the butter over the apples. Brush cream around edges of pie crust.
Roll out pastry for top crust, fold in half, and cut three ½-inch slits through both layers of crust. Unfold crust and place over the apples. Trim away extra crust, leaving 1 inch overlapping. Crimp edges of pie. Brush cream over top and sprinkle sugar and cinnamon over top.
Cover the edges of the pie with foil. Bake at 375 degrees F. for 1 hour and 20 minutes, removing the foil from edges after 30 minutes and covering the whole pie with foil for the last 20 minutes. Pie should be light brown. Cool on a rack for 1 hour. While pie is baking, make the caramel sauce.
For caramel sauce: In a heavy 2-quart saucepan, melt butter on high heat. Add brown sugar, heavy cream, and corn syrup. Bring to a boil, stirring frequently. Reduce heat to medium, until sauce thickens slightly, about 5 to 7 minutes. Remove from heat and add vanilla. Allow to cool in pan for 15 minutes. Drizzle over warm pie.
Rhubarb Pie
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes 1 pie
Ingredients:
Pastry for (9-inch) unbaked double-crust pie
4 cups chopped rhubarb, frozen*
1¾ cups sugar
¼ cup flour
2 tablespoons cornstarch
¼ teaspoon salt
1 egg
1 drop red food coloring
Instructions:
Preheat oven to 350 degrees F. Place rhubarb in medium mixing bowl; let thaw 10 to 15 minutes. Drain liquid. In separate bowl, combine sugar, flour, cornstarch, and salt. Beat egg; blend with flour mixture. Add rhubarb and red food coloring; mix well.
Pour into unbaked pie shell. Roll out top crust; cut slits and place over filling. Seal; flute edges. Brush top with milk; sprinkle with sugar, if desired. Bake 45 minutes or until browned.
Apple Pie
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes 1 pie
Ingredients:
Pastry for (9-inch) double-crust pie
¾ to 1 cup granulated sugar
2 tablespoons all-purpose flour
½ to 1 teaspoon ground cinnamon
¼ to ½ teaspoon nutmeg
⅛ teaspoon salt
5 to 6 golden delicious apples, peeled, cored, and sliced
2 tablespoons butter or margarine
Instructions:
Preheat oven to 375 degrees F. Roll out pastry for bottom crust and line bottom and sides of pie pan. Roll out top crust, fold in half, and cut three ½-inch slits through both layers of crust, then set aside. In a large bowl, combine dry ingredients and stir. Place sliced apples on top of dry ingredients and stir. Pour apple mixture into bottom of crust. Dot with small pieces of butter.
Moisten edge of pie crust with water. Place top crust on pie and seal. Brush with milk, sprinkle with sugar, and bake 45 to 50 minutes or until apples test tender when a sharp knife is inserted into vent hole in top crust.
Chocolate Angel Pie
This Thanksgiving recipe comes from
The Lion House Cookbook
Available at Deseret Book
Makes 1 pie
Ingredients:
Meringue Shell
2 egg whites, room temperature
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup sugar
½ cup finely chopped nuts
½ teaspoon vanilla
Filling
1½ cups heavy cream
1 teaspoon vanilla
1 (8-ounce) milk chocolate bar with almonds
Instructions:
For meringue shell: Preheat oven to 300 degrees F. In a medium bowl, beat egg whites, salt, and cream of tartar until frothy. Gradually add sugar, beating until stiff peaks form. Fold in nuts and vanilla. Spread into a greased 9-inch pie pan, building up on sides of pan. Bake 50 minutes. Cool completely.
For filling: Whip cream with vanilla; set aside. Break up three-fourths of the chocolate bar into pieces and melt in top of a double boiler or microwave in a glass bowl. When chocolate is just lukewarm, fold into whipped cream and vanilla. Pile chocolate filling into cooled meringue shell. Grate remaining chocolate to garnish pie. Chill in refrigerator for 2 hours before serving.
Perfect Thanksgiving Desserts
Lime-Coconut Cheesecake
This Thanksgiving recipe comes from OurBestBites.com
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 10–12
Ingredients:
Crust
2 cups graham cracker crumbs
½ cup sweetened flaked coconut
2 tablespoons sugar
6 tablespoons butter, melted
Cheesecake
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 eggs, room temperature (see Tip 1)
1½ teaspoons vanilla extract
2 tablespoons lime zest
½ cup fresh lime juice (about 4–5 medium limes)
Topping
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
1½–2 teaspoons coconut extract
⅓ cup sweetened flaked coconut, toasted
Lime slices, optional, for garnish
Instructions
1. Preheat oven to 350 degrees F. Cover the outside bottom and sides of a 9-inch springform pan with a double layer of foil and set aside.
2. For the crust: Combine ingredients in a medium-sized bowl and mix well with a fork or your fingers. Press evenly into the bottom of the pan and about 1 inch up the sides. Place pan in oven and bake 5 minutes. Remove and set aside until ready to use.
3. For the cheesecake: Beat cream cheese and sugar in a separate bowl until smooth and creamy. Add eggs, one at a time, beating after each addition. Add vanilla, lime zest, and lime juice and beat to combine. Pour batter into prepared crust. Place the wrapped springform pan into a larger pan (such as a roasting pan) and place on center rack of oven. Carefully pour hot water into the larger pan until it reaches about halfway up the springform pan.
4. Bake cheesecake 75–85 minutes or until center is set and the edges just barely begin to brown. Leave cheesecake in oven, but turn heat off and leave oven door open a crack. Allow to sit 30 minutes and then remove and cool completely on a rack. When cooled to room temperature, cover with plastic wrap and chill overnight. When ready to serve, gently remove edges of the springform pan and place cheesecake on a serving dish.
5. For the topping: Beat cream until soft peaks form and then add powdered sugar and extracts. Beat until medium peaks form. Spread whipped cream evenly over cheesecake and sprinkle with toasted coconut. Garnish with sliced limes, if desired. Slice and serve.
Pumpkin Crumble
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 8–10
Ingredients:
1 (18.25-ounce) white cake mix
¾ cup unsalted butter, room temperature, divided
1 (16-ounce) can pumpkin (about 1¾ cups pumpkin puree)
2 eggs
1 (14-ounce) can sweetened condensed milk
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ teaspoon ground ginger
⅛ teaspoon salt
¼ cup roughly chopped pecans
Instructions:
1. Preheat oven to 350 degrees F. Ignore directions on cake mix box and place mix in a medium mixing bowl and add ½ cup butter. Use your hands to combine mixture until it looks like dry crumbs.
2. Place half of mixture (about 1¾ cups) in an 8 x 8-inch pan and press into a flat, even layer. Reserve remaining crumbs for later.
3. Combine pumpkin, eggs, sweetened condensed milk, cinnamon, nutmeg, cloves, ginger, and salt in a separate bowl. Whisk until well combined. Pour pumpkin mixture over crumb layer in pan. Add pecans to reserved crumb mixture and then sprinkle on top. Melt remaining 4 tablespoons butter and drizzle over crumb topping.
4. Bake 35–45 minutes or until top is golden brown and a knife or skewer inserted in center comes out clean.
Apple-Pear-Cranberry Crisp
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 10–12
Ingredients:
Filling
5 cups peeled, sliced Granny Smith apples
5 cups peeled, sliced pears
1½ cups dried cranberries
¼ cup plus 2 tablespoons sugar
¼ cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon or pumpkin pie spice
Topping
1 cup oats
1 cup all-purpose flour
1 cup packed brown sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
1 cup chopped pecans, optional
½ cup butter, melted
Instructions:
1. Preheat oven to 350 degrees F.
2. For the filling: Combine apples, pears, and cranberries in a large bowl. Mix together sugars, flour, and cinnamon or pumpkin pie spice and sprinkle over fruit mixture. Toss mixture gently to coat fruit and then transfer to a 9 x 13-inch pan. Set aside.
3. For the topping: Combine oats, flour, brown sugar, baking powder, baking soda, cinnamon, chopped nuts (if using), and melted butter.
4. Crumble topping over fruit mixture and bake 45 minutes or until golden brown on top.
White Chocolate Raspberry Cheesecake
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Serves 10–12
Ingredients:
Raspberry Sauce
12 ounces frozen unsweetened raspberries (about 3 cups)
½ cup sugar
3 tablespoons water, divided
1 tablespoon cornstarch
Crust
2½ cups chocolate sandwich cookie crumbs (about 25 cookies, such as Oreos)
6 tablespoons butter, melted
Cheesecake
1 cup white chocolate chips
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 large eggs, at room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
2 tablespoons flour
¾ cup sour cream
Fresh raspberries, for garnish
White chocolate curls, for garnish
Instructions:
1. For the sauce: Place frozen berries, sugar, and 2 tablespoons water in a medium saucepan on medium heat. Stir occasionally, mashing berries with your spoon, until the mixture comes to a boil. Reduce heat to simmer and cook 5 minutes. Combine remaining 1 tablespoon water with cornstarch in a small bowl and then add mixture to sauce. Stirring constantly, allow to simmer 1–2 minutes until slightly thickened. Pour sauce through a fine-mesh strainer to remove seeds. Set aside. This sauce can be made several days ahead of time and stored in the refrigerator.
2. For the crust: Combine the cookie crumbs and melted butter. Press the mixture onto the bottom and 1 inch up the sides of a 10-inch springform pan.
3. Preheat oven to 350 degrees F.
4. For the cheesecake: Place the white chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring after each, until the chocolate is melted and smooth.
5. Beat cream cheese and sugar in a separate mixing bowl until smooth. Add eggs one at a time, beating after each addition. Add extracts, flour, and sour cream and beat just until combined. With the mixer running, add the melted white chocolate in a steady stream and mix just until incorporated.
6. Pour half the cream cheese mixture over the cookie crust and spread evenly. Drizzle 2 tablespoons raspberry sauce over the top and use a knife to swirl the sauce into the filling. Pour remaining filling on top and drizzle another 2 tablespoons raspberry sauce over the top. Use a knife to swirl the sauce.
7. Place the springform pan on top of 2 layers of heavy-duty foil. Wrap the foil up the sides of the pan to prevent water from leaking into the pan. Place the foil-wrapped pan into a larger shallow pan, such as a large roasting pan, and place in the oven. Pour enough hot water into the larger pan to reach about two-thirds up the sides of the cheesecake pan. Bake 70–80 minutes or until the cheesecake is set on top and very lightly golden around the edges. Cheesecake should have a slight jiggle when gently shaken.
8. Remove both pans from the oven and let cheesecake sit in the water bath for 30 minutes. Remove the springform pan from the water and remove the foil. Place the pan on a cooling rack until cooled to room temperature. Cover and refrigerate for 6–8 hours.
9. When ready to serve, gently remove the sides from the springform pan and cut cake into 10–12 slices. Serve with remaining raspberry sauce drizzled on top and garnish with fresh berries and white chocolate curls, if desired.
► You'll also like: 33 Things to Make Your Thanksgiving More Festive and Delicious
Bonus Kids Craft
Thanksgiving Oreo Turkeys
This Thanksgiving recipe comes from
Savoring the Seasons with Our Best Bites
Available at Deseret Book
Double Stuf Oreo Cookies
Candy corn
Malt balls, such as Whoppers
Mini peanut butter cups, such as Reese’s
Chocolate frosting spooned into an icing bag fitted with a Wilton size 2 or 3 tip
Yellow frosting*
Red frosting,* optional
Black sprinkles for eyes, optional
* For the little details, we like to use the small tubes of colored frosting found in the baking aisle (not the gel icing, which looks very similar). The chocolate frosting is easy to make. Homemade works a little better than store-bought frosting because you can make it stiffer with added powdered sugar.
Instructions:
1. Take a cookie and squeeze some chocolate frosting between the wafers over the top third or so (this is where the candy corn “feathers” will go).
2. Insert about 5 candy corns, tip-side down, into the crème filling where you have the chocolate frosting. Repeat with the remaining cookies.
3. Put a dab of chocolate frosting on the end of the cookie opposite the “feathers.” Secure it to the base cookie, then place next to a wall while the frosting dries to keep the cookies in place.
4. Unwrap peanut butter cups. Using a sharp knife and a gentle sawing motion, cut a sliver off one side.
5. Flip cookies over, keeping them next to the wall if they need some extra support. Dab chocolate frosting onto a peanut butter cup and then place it on the cookie.
6. Using chocolate frosting, glue on a malt ball. Put frosting on the side of the malt ball that touches both the cookie and the peanut butter cup.
7. Using a dab of yellow frosting, glue on the white tip of a candy corn for a beak. Put two yellow dots on for eyes, and use a dab of chocolate frosting, a mini chocolate chip, or a little sprinkle for the black spots in the eyes. A sprinkle is really the perfect size.
8. Once beak is set in place, flip turkeys over and draw on little yellow feet. If you have red frosting (it usually comes in a set with the yellow), add a little wattle.
