Fresh New Thanksgiving Recipes
Thanksgiving has always been one of my favorite holidays. I have fond memories of a warm house and a table full of family members. And food. So. Much. Food.
I also love cooking for and hosting Thanksgiving, mostly because I really enjoy all the classics and comfort foods that are on most Thanksgiving menus. My sweet potato casserole is kind of a big deal, y’all.
However, this year I wanted to branch out. I wanted to find some recipes that were new and different, fresh and fun. I reached out to friends on social media, and they did not disappoint! Check out these five recipes and consider adding them to your family’s celebration.
Whether it’s a clever twist on a familiar favorite, or something you’ve never even heard of, I can guarantee these recipes will spice up your gathering!
Cranberry Pineapple Gelatin Salad
This recipe from Paula Dean is a blend of traditional cranberry and gelatin salad (Ambrosia salad anyone?) but with a sweet and creamy topping and a bit of citrus to balance it out.
Spray a 4-cup gelatin mold or a 9-inch square pan with vegetable oil cooking spray. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until the gelatin is completely dissolved. Stir in 1/2 cup cold water. Add the pineapple and juice, cranberry sauce, and walnuts. Stir with a metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
About 1 hour before serving, invert the mold onto a serving platter and allow to sit at room temperature; the salad will release itself and come clean from the mold.
Combine cream cheese, powdered sugar, whipped cream and walnuts in bowl. Spoon into the center of the mold. Serves 16
Martha Stewart's potato croquettes are a new take on mashed potatoes. They are delicious, crunchy, and hearty...and honestly- what's one more carb at Thanksgiving?
In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turning as needed. Drain on paper towels. Serves 6.
Crock Pot Corn
Crock Pot Corn
This recipe is not new to me, but it is always such a hit and SO easy, I just had to include it. It was found in a family cookbook given to me. You know it's old school if there's no link to a website! The recipe is credited to Dorothy Maher. Thanks, Dorothy. Your corn is amazing.
Put in crock pot to cook. However, if you cook this too long it will separate. (That's it! Don't you love the simplicity of 1970s recipes?)
Grain Free Sweet Potato Dressing
This paleo friendly sweet potato dressing has both familiar flavors and some unexpected crunch and sweetness. It is savory and guilt free- a perfect dish to serve anyone who is focused on cleaner eating!
Preheat oven to 400° F. On a baking sheet, toss the sweet potatoes with 1 tbsp oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stick the baking sheet in the oven and roast potatoes until just tender, about 20 minutes.
Meanwhile, heat 3 tbsp oil in a large skillet over medium heat. Add the celery, onions, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until vegetables are softened and beginning to brown, 10 to 12 minutes. Add the sausage and cook through until thoroughly browned. Add the wine and cook until it evaporates, 2 to 4 minutes.
Transfer the mixture to a large bowl along with the roast sweet potatoes and let everything cool for 10 minutes or so. Turn oven down to 375.
Add the beaten eggs, sweet potatoes, broth, pecans, raisins and sage to the veggie mixture and combine well. Use olive oil to grease a 9-by-13-inch baking dish. Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake until browned, 20 to 30 minutes more.
Crawfish, Pecan, and Rice Dressing
Crawfish, Pecan, and Rice Dressing
This dressing recipe comes form AMB's own Erin Manness. While it may not be guilt-free, it will wow guests at any gathering. As a Louisiana girl, I have to agree-crawfish makes everything better!
Chop first four ingredients. Cook vegetables, sausage, and garlic in a Dutch oven over Medium-High heat 10 minutes stirring until sausage crumbles and is no longer pink.
Stir crawfish and next six ingredients into Dutch oven, and cook 3 minutes or until thoroughly heated.
Spoon dressing mixture into a lightly greased 13x9 dish. Bake at 350 degrees for 25-30 minutes or until lightly browned. Sprinkle with parsley.
Hope you have a delicious Thanksgiving!