Thanksgiving Recipes: 6 Tasty Ideas for Your Holiday Feast

Ingredients

• 1 package (8 oz) crescent roll dough
• 8 oz brie cheese, rind removed and cut into small cubes
• 1/2 cup cranberry sauce (homemade or store-bought)
• 2 tablespoons honey
• 1/4 cup chopped pecans
• Fresh thyme leaves for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin.
2. Unroll the crescent dough and press the seams together. Cut into 24 equal squares.
3. Press each square into a cup of the mini muffin tin, creating a small dough cup.
4. Place a cube of brie in each dough cup.
5. Top each with a small spoonful of cranberry sauce and a sprinkle of chopped pecans.
6. Bake for 10-12 minutes until the edges are golden brown and the cheese is melted.
7. Remove from the oven and drizzle with honey while still warm.
8. Garnish with fresh thyme leaves before serving.

Ingredients

• 1 bone-in turkey breast (4-5 pounds)
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh sage, chopped
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, zested and quartered
• 1 cup chicken broth

Instructions

1. Preheat your oven to 325°F (165°C).
2. In a small bowl, mix the softened butter with minced garlic, chopped herbs, lemon zest, salt, and pepper.
3. Pat the turkey breast dry with paper towels.
4. Carefully loosen the skin from the meat without tearing it, and spread half of the herb butter mixture under the skin.
5. Rub the remaining butter mixture over the outside of the turkey breast.
6. Place the quartered lemon in the bottom of a roasting pan and pour in the chicken broth.
7. Place the turkey breast on top, skin side up.
8. Roast for about 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 165°F (74°C).
9. Baste the turkey with pan juices every 30 minutes.
10. If the skin is browning too quickly, cover loosely with foil.
11. Let the turkey rest for 15-20 minutes before carving.

Ingredients

• 2 pounds Brussels sprouts, trimmed and halved
• 8 ounces bacon, cut into 1/2-inch pieces
• 3 tablespoons olive oil
• 3 tablespoons pure maple syrup
• 1 tablespoon balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup dried cranberries (optional)
• 1/4 cup chopped pecans (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the Brussels sprouts with olive oil, maple syrup, balsamic vinegar, garlic, salt, and pepper.
3. Spread the Brussels sprouts on a large baking sheet in a single layer.
4. Scatter the bacon pieces evenly over the Brussels sprouts.
5. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized and the bacon is crispy.
6. If using, add the dried cranberries and chopped pecans during the last 5 minutes of roasting.
7. Transfer to a serving dish and drizzle with any pan juices before serving.

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 large onion, chopped
• 3 cloves garlic, minced
• 10 ounces fresh spinach
• 15 ounces ricotta cheese
• 1 cup grated Parmesan cheese, divided
• 2 large eggs
• 2 tablespoons fresh sage, chopped
• 1/4 teaspoon ground nutmeg
• 12 no-boil lasagna noodles
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 425°F (220°C).
2. Toss the butternut squash cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
3. Transfer the roasted squash to a food processor and puree until smooth. Set aside.
4. Reduce oven temperature to 375°F (190°C).
5. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
6. Add the garlic and cook for another minute.
7. Add the spinach and cook until wilted, about 2-3 minutes. Season with the remaining salt and pepper.
8. In a bowl, mix the ricotta, 1/2 cup Parmesan, eggs, sage, and nutmeg.
9. Spread 1 cup of the butternut squash puree in the bottom of a 9×13-inch baking dish.
10. Layer 3 lasagna noodles over the squash.
11. Spread 1/3 of the remaining squash puree over the noodles, followed by 1/3 of the spinach mixture, 1/3 of the ricotta mixture, and 1/3 of the mozzarella.
12. Repeat the layers twice more, ending with mozzarella and the remaining 1/2 cup Parmesan on top.
13. Cover with foil and bake for 35 minutes.
14. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
15. Let rest for 15 minutes before serving.

Ingredients

For the Bars:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 4 large eggs
• 1 can (15 ounces) pumpkin puree
• 1 3/4 cups granulated sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a large bowl, beat the eggs, pumpkin puree, sugar, oil, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow to cool completely in the pan on a wire rack.
8. For the frosting, beat the cream cheese and butter until smooth and creamy.
9. Gradually add the powdered sugar, vanilla, and salt, beating until light and fluffy.
10. Spread the frosting evenly over the cooled bars.
11. Refrigerate for at least 1 hour before cutting into squares.

Ingredients

• 2 bottles (750 ml each) crisp white wine, such as Pinot Grigio or Sauvignon Blanc
• 2 cups apple cider
• 1 cup cranberry juice
• 1/2 cup brandy
• 1/4 cup maple syrup
• 2 apples, cored and thinly sliced
• 1 cup fresh cranberries
• 2 oranges, thinly sliced
• 4 cinnamon sticks
• 2 cups sparkling water, for serving
• Additional apple slices, cranberries, and cinnamon sticks for garnish

Instructions

1. In a large pitcher or punch bowl, combine the white wine, apple cider, cranberry juice, brandy, and maple syrup. Stir well.
2. Add the sliced apples, cranberries, orange slices, and cinnamon sticks.
3. Refrigerate for at least 4 hours or overnight to allow the flavors to meld.
4. Just before serving, add the sparkling water and stir gently.
5. Serve over ice, making sure each glass gets some of the fruit.
6. Garnish each glass with fresh apple slices, cranberries, and a cinnamon stick.