Looking to wow your family members and friends with a fun, new recipe this Thanksgiving?
We shared our favorite Thanksgiving recipes with each other and put together a whole meal that includes a fall flavored champagne drink, a turkey recipe, savory side dishes, and a yummy dessert.
We all agree that there can never be too many side dishes or desserts at Thanksgiving. So we hope you enjoy the compliments you are sure to receive when you bring these tasty dishes to the table!
Kelly’s Turkey Breast with Apricot Sauce
1 boneless turkey breast
1/2 cup butter
1 tablespoon rosemary, chopped
1 tablespoon basil, chopped
4 slices of bacon, halved
2 cups dry white wine
1/3 cup apple cider vinegar
Salt and pepper to taste
For the apricot sauce:
1½ cups apricot preserves
1/2 cup apple cider vinegar
1 cup turkey juices/broth
Combine butter, herbs, salt and pepper and rub mixture over turkey in roasting pan. Lay bacon on top and pour white wine and vinegar over turkey.
Cover with foil and cook for 1 hour at 350°F. Baste every 15 minutes.
Remove foil and cook 1 hour. Baste as needed until turkey is golden.
In a saucepan, whisk all of the apricot sauce ingredients together until smooth. Bring to a boil until sauce thickens.
Serve over turkey and enjoy!
Looking for a fresh turkey this year? Check out this list of where to buy locally!
Joyce’s Mom’s Homemade Stuffing
6 cups white or wheat bread cubes (shortcut: 1 14-oz bag Pepperidge Farm Herb Stuffing mix)
1 pound ground pork or turkey sausage, uncooked (extra special tip: use sage sausage if available)
1 cup onion, chopped
1 cup celery, chopped
2 teaspoons dried sage
2 large Granny Smith apples, chopped
1 cup dried cranberries
1/4 cup fresh parsley, minced
1 cup vegetable or turkey broth
1 cup applesauce
4 tablespoons unsalted butter, melted
Toast bread cubes in a single layer on baking sheet for 5 to 7 minutes at 350°F.
In a stovetop skillet, melt butter and add onion, celery, and stir for 2-3 minutes.
Combine bread cubes and butter mixture in a large bowl. Add sausage, apple, cranberries, parsley, and applesauce. Hand blend to a moist consistency (Add more applesauce if dry).
Place mixture in lightly greased pan, cover with foil, and cook at 325° F for 60 minutes or until the sausage is thoroughly cooked.
Drizzle on some turkey drippings and enjoy!
Claire’s Apple Cider Mimosas (courtesy delish.com)
1 bottle champagne
1 cup apple cider
2 tablespoons sugar
1 tablespoon ground cinnamon
On a small plate, combine cinnamon and sugar. Wet champagne flute edges and dip in cinnamon and sugar mixture
Fill flutes 1/4 full with apple cider and top off with champagne.
Donna’s Mom’s Famous Corn Pudding
3 tablespoons flour
3 tablespoons sugar
1/2 teaspoon salt
1 17-oz can cream corn
1/2 stick butter
Milk (half fill the corn can)
Beat eggs, flour, and sugar.
Add corn and salt, then mix.
Add milk and dot butter on top.
Bake at 375°F for 1 hour or until solid
Ready to Run Some of this Deliciousness off? Find a Thanksgiving Day Turkey Trot near you!
Jen’s Delicious Squash-Apple Bake
1 medium butternut squash, peeled and cut into ¾-inch slices
4 apples, sliced into wedges
1/2 cup brown sugar
1/4 cup butter, melted
1/2 teaspoon of salt
1/2 teaspoon of ground mace
1/2 teaspoon of cinnamon
Place squash and apples in 12 x 8-inch baking dish. Combine remaining ingredients and spoon over squash and apples.
Bake at 350°F for 50-60 minutes until tender. Stir once during baking.
*Jen’s tip – can be made without the squash for a just-as-delicious apple bake!
Jenny’s Amazing Mini-Pumpkin Pies
- 1 8-oz package cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup sugar
- 2 eggs and 1 egg for egg wash
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- Ready to bake pie crusts
Combine cream cheese and sugar with an electric mixer until smooth.
Add eggs one at a time, then add pumpkin puree, vanilla, and pumpkin pie spice.
Spray mini-muffin pan with non-stick cooking spray.
Roll out the pie crust on floured surface and cut 24 3-inch round pieces.
Press each round into mini-muffin pan and press the edges mimicking a pie crust.
Use the egg white wash, brush the top edges of each mini pie crust.
Spoon cream cheese mixture into pie crusts and bake at 350°F for 15-20 minutes until edges are golden.
Chill in the fridge for 30 minutes and top with whipped cream and a sprinkle of cinnamon.