Thanksgiving is only two weeks away and it’s time to start planning the feast! It might seem a little early but those turkeys go fast, at least the good ones do. We’ve pulled together the traditional recipes but if you’re feeling a little more adventurous this season, try some of these non-traditional food recipes to switch up the food table.
Sweet Potato Casserole (from My Recipes)
4 1/2 pounds sweet potatoes
1 cup granulated sugar
1/2 cup butter, softened
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
1. Preheat oven to 400 degrees. Bake sweet potatoes at 400 for 1 hour or until tender. Let stand until cool to touch (about 20 minutes); peel and mash sweet potatoes. Reduce oven temperature to 350.
2. Beat mashed sweet potatoes, granulated sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.
3. Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle over casserole in diagonal rows 2 inches apart.
4. Bake at 350 for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle marshmallows in alternate rows between cornflake mixture; bake 10 minutes. Let stand 10 minutes before serving.
Cream Corn (from All Recipes)
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. 2. Whisk together the milk and flour, and stir into the corn mixture.
3. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.
4. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Cornbread Stuffing (from Food Network)
2 large onions, chopped
4 ribs celery, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 cups chopped pecans
2 (16-ounce) bags dried corn bread stuffing mix
4 cups chicken broth
1/2 stick butter
1. Saute onions and celery until tender in a heavy skillet, about 6 minutes.
2. Add the thyme and sage and saute until fragrant. Stir in pecans.
3. In a large bowl, add the cornbread mix, bacon and vegetables, and stir in the chicken broth.
4. Add to a 13 by 9 by 2-inch casserole dish.
5. Add butter slices to the top of the casserole and cover with foil.
6. Bake for 30 minutes then remove foil and cook until top is crisp, about 15 more minutes.
Pear Salad with Raspberry Cream (from My Recipes)
3/4 cup sour cream
1/4 cup raspberry preserves
3 tablespoons red wine vinegar
1/8 teaspoon Dijon mustard
4 firm, ripe pears
2 tablespoons lemon juice
1 head Bibb lettuce, torn
1 small head romaine lettuce, torn
1/2 cup freshly shredded Parmesan cheese
6 bacon slices, cooked and crumbled
1/2 cup fresh raspberries
1. Whisk together first 4 ingredients. Set dressing aside.
2. Peel pears, if desired; quarter pears. Brush with lemon juice.
3. Arrange lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, bacon, and raspberries.
Roasted Brussels Sprouts with Bacon, Mustard and Walnut Vinaigrette (from Cooking Channel)
1 1/2 pounds Brussels sprouts, halved
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
8 ounces slab bacon, cut into lardoons
1/2 cup walnuts, coarsely chopped
2 cloves garlic, sliced
2 shallots, sliced
2 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon grainy mustard
1. Preheat the oven to 450 degrees.
2. Toss the Brussels sprouts with 2 tablespoons of the oil and sprinkle with salt and pepper on a rimmed baking sheet.
3. Spread the Brussels sprouts out on the baking sheet and roast, stirring once or twice during the cooking process, until tender and charred in spots, 35 to 40 minutes.
4. Add the bacon to a medium saute pan and render over medium heat, 1 to 2 minutes.
5. Add the remaining 1 tablespoon oil, the walnuts, garlic, shallots and a pinch of salt.
6. Cook until the bacon is crispy, being careful not to burn the walnuts.
7. Stir in the vinegar, honey and mustard with a fork.
8. Whisk into the bacon fat until emulsified. Taste and season with salt and pepper.
9. Transfer the Brussels sprouts to a large mixing bowl, add the bacon mixture and toss well. Serve.
Roasted Acorn Squash (from Cooking Channel)
2 acorn or dumpling squash, about 1 pound each
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, optional
1 stick (1/2 cup) unsalted butter, softened
1/2 cup brown sugar
3 tablespoons amaretto
8 fresh sage leaves
1/2 pound crushed pignoli cookies, almond biscotti, or vanilla wafers
1. Preheat the oven to 350 degrees F.
2. Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper.
3. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.
4. In a bowl, cream the butter with the sugar, and almond liqueur.
5. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each.
6. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.
Share with us your favorite traditional or non-traditional Thanksgiving recipes!