Four grocery trips later and I think that I finally have everything I need. One of those trips consisted of going to Costco thus a cocktail was needed after surviving that fiasco!
Thanksgiving at our house consists of lots of dishes! I try and accommodate everyones favorites as well as everyones dietary restrictions including my own, which can mean lots of different options!
As one of my very favorite holidays, I love the laughter and fun that accompanies all the eating and drinking. I have been looking through recipes and making lists for several weeks and after tweaking it a few times, here is our final menu!
APPETIZERS
Spicy shrimp dip
Mediterranean platter with homemade hummus, red pepper dip and spicy feta dip served with homemade pita chips
Cranberry and Brie Wreath (My sister in law is bringing this and from the looks of the photo she sent it is going to be amazing!)
THE FEAST
Turkey
Beef Tenderloin
Stuffed Shells
Sweet Potato Casserole
Mashed Potatoes and Gravy
Roasted Acorn Squash
Green Bean Casserole
Stuffing (regular and gluten free)
Homemade Apple Sauce
Cranberry Bourbon Sauce
Spicy Pumpkin Corn Bread
You can’t beat the classics but adding a twist sometimes knocks things out of park! Many of these recipes can be made ahead time in order to make your Turkey day so much easier!
RECIPES
SWEET POTATO CASSEROLE
Mashed sweet potatoes
4-5 large sweet potatoes
2 tbsp butter
1/4 cup OJ
1 tsp vanilla a
2 Tbsp brown sugar
1/2 tsp ground cinnamon
Salt to taste
Topping
4 Tbsp butter
1 Cup chopped pecans
1/4 Cup brown sugar
1/2 tsp cinnamon
1/4 Cup flour
Salt to taste
3 Cups mini marshmallows
Preheat oven to 400 and roast sweet potatoes for 50 -60 minutes . Let cool and peel
Turn down oven to 350
Place in mixing bowls with OJ , butter, salt , cinnamon and brown sugar. Whip for 2 minutes
Spray a 9×12 Pyrex dish with non stick spray . Transfer the sweet potatoes into prepared dish.
Place in oven until heated through (10 -15 minutes )
In a medium bowl place , butter , brown sugar, flour , cinnamon and salt . Use a fork to mask the mixture together . Add pecans.
Take sweet potatoes out of oven. Top with half of the marshmallows and then half of the streusel. Add rest of marshmallows and tops with remaining streusel .
Place back in oven for 8-10 minutes or until golden brown on top.
GREEN BEAN CASSEROLE
1 pound green beans
2 (1-oz.) slices whole-wheat bread
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons olive oil, divided
1/2 teaspoon chopped fresh garlic
1 1/2 ounces Parmesan cheese (about 6 Tbsp.), grated and divided
1/2 cup chopped yellow onion
4 ounces white mushrooms, sliced
1 1/2 tablespoons all-purpose flour
1/2 cup unsalted chicken stock
1/2 cup 2% reduced-fat milk
2 tablespoons dry sherry
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
(I also like to sprinkle crispy onions on the top before serving)
Preheat broiler to high.
Cook beans in a large saucepan filled with boiling water 3 minutes or until crisp-tender. Plunge beans into ice water; drain well.
Place bread in a food processor; pulse until coarse crumbs form. Stir in parsley, 1 tablespoon oil, garlic, and 2 tablespoons cheese.
Heat remaining 2 tablespoons oil in a 10-inch cast-iron skillet over medium. Add onion and mushrooms; sauté 8 minutes. Stir in flour; cook 1 minute. Stir in stock, milk, and sherry. Bring to a simmer; cook 3 minutes. Remove pan from heat; stir in remaining 4 tablespoons cheese, salt, pepper, and nutmeg. Add beans to pan; toss to coat. Sprinkle evenly with breadcrumb mixture. Broil 2 minutes.
ROASTED ACORN SQUASH
2 large acorn squash
2 Tbsp olive oil
2 Tbsp Maple syrup
1/4 tsp cayenne pepper
salt and pepper to taste
1/4 cup crumbled blue cheese
1/4 cup pomegranate seeds
2 Cups Arugula
Preheat oven to 400
Cut acorn squash in half and remove all seeds
Live squash into 1/2 inch slices and arrange on baking sheet that has been sprayed with nonstick spray.
Drizzle olive oil and maple syrup all over squash. Sprinkle with cayenne pepper and salt and pepper and roast for 35-40 minutes. Place squash on top of arugula on a platter and top with crumbled blue cheese and pomegranate seeds.
PUMPKIN CORNBREAD
1 Cup pumpkin puree
2 eggs
1/2 Cup coconut sugar
1/2 cup butter, melted and cooled (I use ghee)
1/3 cup milk (I use almond milk for dairy free)
1 cup all purpose flour ( I use cup for cup gluten free flour)
1 cup cornmeal
1 Tbsp baking powder
1/2 tsp pumpkin pie spice
1/2 tsp sea salt
3 slices of jalapeños can be added
Preheat oven to 375 and generously butter a 9 inch pie dish
In a large bowl, whisk pumpkin , eggs, coconut sugar , butter and milk of choice.
Combine the dry ingredients in a separate bowl.
Combine wet and dry ingredients until a smooth batter forms. add jalapeños if you desire and pour into pie dish and smooth evenly.
Bake for 30 minutes
Jalepeno Cranberry Sauce
12 ounces fresh or frozen cranberries
1 cup water
1 cup white sugar
3 jalapeno peppers, seeded and minced
2 teaspoons lemon juice
1/2 cup sherry
Directions
Rinse berries in cold water
drain and place in a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature. Refrigerate in a glass container with cover. Serve with turkey or chicken.

Time Tested Tips!
- Remember to defrost your turkey several days ahead of time. This is coming from experience! We woke up one year and instead of putting the turkey in the “fridge” my sone had put it in the freezer! After a total panic, I was able to find a turkey day of!
- Make of list of which dishes you can make ahead the day before and those that have to make day of.
- Place serving dishes out where you will be serving your meal to make sure you have everything you need!
I am so very thankful for so many things in my life. I wish you all a wonderful day with your families, eating delicious food and looking around remembering all the things that you are grateful for!
Eat, Drink & Be Thankful!
