We have our favorite Thanksgiving Recipes and foods. Some years, we try a new recipe to find new favorites. These new recipes have turned into favorites I make or plan to make each year for Thanksgiving. Learn some new recipes you can make this Thanksgiving, and they may turn into your Favorite Thanksgiving Recipes.
Not all of these recipes are low-calorie because it is Thanksgiving, and you only eat this way a few times a year. Yes, they all have healthy fiber and nutrients, so enjoy.
Mashed potatoes in the crockpot—this is my classic Thanksgiving recipe and has become the only way I make mashed potatoes now. I must make these potatoes at least 10 times a year.
Mashed Potato Instructions
- Peel or keep potatoes with skins on and cut into chunks.
- Place potatoes in the crockpot with hot water covering them and add a pinch of salt.
- Turn the temperature to high and cook for 3-4 hours, depending on the kind of potatoes used and the amount of potatoes you are cooking.
- When potatoes are tender with a fork, drain off water.
- Add your milk, butter, sour cream, or whatever you use to make mashed potatoes.
- Mash with a masher or an immersion blender in the crockpot.
- Turn the temp to warm until ready to eat.
Herbed Savory Sweet Potato Recipe
One year my aunt asked me to bring sweet potatoes to Thanksgiving, but not the candied ones she said. I said, “Perfect, I don’t like them either”. My sisters and I found the perfect herbed sweet potatoes, we cooked and brought in a crockpot to keep warm. The leftovers are amazing. This is our family’s favorite Thanksgiving recipe.
- 2-3 lbs of peeled and diced sweet potatoes
- 2-3 TBSP olive oil
- 3 tsp minced garlic
- 2 tsp dried Thyme and or rosemary (I love them both)
- Salt and pepper to taste- freshly ground
- 2 TBP fresh or dried parsley
- 1/3 cup grated parmesan cheese
Preheat the oven to 400 degrees. In a small bowl mix the olive oil, garlic, and thyme. Pour the oil herb mixture over the potatoes on a baking sheet and toss. Season with salt and pepper. Spread evenly on the pan. Roast for about 25-30 minutes tossing every 10-15 minutes. Remove from the oven, sprinkle the parmesan on top, and cook another 3-5 minutes. Sprinkle with parsley and serve immediately or keep warm in the crock pot.
Please add whatever spices you would like, I have added rosemary and love the flavor.
Cranberry Blueberry Sauce
Last year I decided to make cranberry sauce since my sister used to bring them and we have had Thanksgiving without family since we moved. After I made this recipe, it was so good, that I used the leftovers to put on toast. So good. I’d make it all year, but then, I would need frozen cranberries to make this recipe.
- ½ cup orange juice
- 1/2 cup honey – or a mixture of maple syrup and honey
- 1 cup frozen blueberries
- 8 ounces fresh cranberries ( can use frozen, but need to cook longer)
- 2 tbsp water
- 2 tsp cornstarch- add more if you want it thicker
- 2 tbsp orange zest
- ¼ tsp ground cinnamon
In a saucepan over medium-high heat stir the OJ and honey and bring to boil. Add the blueberries and cranberries. You will hear pops from the cranberries. Cook until all are softened.
Whisk the water and cornstarch in a small bowl and stir into the mixture on the stove. Stir the cinnamon and orange zest into the mixture. Bring to a boil and cook for 2-5 minutes until thickened. If you would like your sauce thicker, add more cornstarch and water. Serve on the side, over turkey or the leftovers are great on toast.
Wild Rice Stuffing
If you have never had wild rice stuffing you will love it. Wild Rice is easy to find in the midwest, but more difficult in the southern states. If you want more stuffing double this recipe.
- ½ cup butter
- 1 chopped onion
- 1 cup chopped celery
- 2 tsp sage
- Salt and pepper to taste
- 2 cups chicken stock
- 1 large Bag of herb croutons for stuffing
- 1 ½ cups cooked wild rice (some stores in the northern states sell canned wild rice or precook your wild rice ahead.
- 1 small apple diced
Saute the onions and celery in the butter. In a large bowl add the sauteed veggies, sage, chicken stock, croutons, wild rice, and apple. Add salt and pepper to taste. Transfer to a large 9×13 pan or a small 4-quart roaster oven. Bake at 350 degrees for 1 hour and stir every 20-30 minutes. If you like your stuffing more moist add another cup of chicken stock.
Salad Ideas for Thanksgiving
If you would like some good salads in addition to your meal I recommend these two Salads. The nice thing about a salad is with the leftovers you can add turkey and sweet potatoes to it for another meal. Links below.
Walnut Apple salad and Mandarin Orange Greens salad.
I hope you can try some of these delicious recipes for your holiday meals. Try at least one of these recipes this Thanksgiving and the new recipe may be your new favorite.
What is your favorite Thanksgiving recipe? Is there one I should try?
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