When the holiday season kicks off, we all have certain ideas and customs associated with the ever filling food served at Thanksgiving. Personally, I am a foodie and I love Thanksgiving because it's all about the food and maybe some family interaction. For all the other foodies and lovers of Thanksgiving, here are six recipes that are available and relatively easy to make for a Thanksgiving feast that aren't the turkey!

1. Sweet potato casserole

This recipe contains mashed spiced sweet potatoes, topped with both a pecan streusel topping and plenty of mini marshmallows.

Time: 2 hours

Serves: 6-8

Ingredients:

• 2 lbs Sweet potatoes
• 1 Egg
• 2 tbsp Maple syrup
• 3/4 cup Brown sugar, packed
• 1 tsp Cinnamon
• 1/4 cup Flour
• 1 tsp Vanilla
• 1/4 cup Pecan
• 8 tbsp Butter
• 1/4 cup Milk
• 1 cup Marshmallows, miniature

Instructions:

1. Preheat the oven to 350 degrees. Line a sheet pan with foil and coat with cooking spray. Prick the potatoes with a fork and place them on the pan.
2. Bake the potatoes until tender, 45 minutes to an hour.
3. When the potatoes are cool enough to handle, cut them open, scoop out the insides and place the potatoes in a large bowl.
4. Add the 4 tablespoons of butter, milk, brown sugar, maple syrup, cinnamon, egg and vanilla to the bowl.
5. Use a potato masher or hand mixer to mash or beat the potatoes until mostly smooth.
6. Grease a 9 inch square pan or 2 quart baking dish with cooking spray.
7. Spread the sweet potato mixture evenly in the pan.
8. In another bowl, mix together the brown sugar, flour, melted butter and pecans until crumbly. Sprinkle the crumb topping over the sweet potatoes.
9. Bake for 25-30 minutes or until topping has lightly browned.
10. Remove from oven, sprinkle the marshmallows over the top then return to the oven.
11. Bake for an additional 3-5 or until marshmallows are just melted.

Pinterest.com

2. Thanksgiving punch

Truly, you can make this one up as you go. This can be an apple-based drink, a pumpkin-based drink or really anything you can think of that you would be able to serve to a crowd of people at once.

However this recipe is an apple-based punch.

Time: 10 minutes or so

Ingredients:

(To fit a 2-gallon drink dispenser)

• Sliced Apples (optional)
• 2 Gallons Apple Cider, not spiced
• 1 12.2 oz. bottle caramel syrup
• 1 Tbsp. Pumpkin Pie Spice
• Cinnamon Sticks (optional)

Containers/Cups (optional)

• Mason jars, milk bottles, or any fun/stylish glasses

Drink dispenser, or fun pitcher

Directions

1.Pour all but 1/4 of the 2 gallons of Apple Cider, right in to a drink dispenser

2.Pour entire bottle of caramel syrup

3. Stir in pumpkin spice, using a whisk. (Some of the spice may continue to float to the top)

4. Serve chilled, room temperature, or warm.

5. Stir occasionally to keep the flavors equally distributed.

pinterest.com

3.Cranberry sauce

Original, classic, homestyle cranberry sauce. You CANNOT go wrong with this.

Serves: 8-10

Ingredients:

Produce

• 1 package (12 ounces) fresh or frozen cranberries
• 1 seedless orange, peeled and sectioned
• 2/3 cup sugar
• 2 McCormick® Bay Leaves
• 1 McCormick® Cinnamon Sticks

Directions

• Place all ingredients in 4-quart slow cooker. Cover.
• Cook 3 hours on HIGH, stirring every hour. Uncover. Stir well.
• Cook, uncovered, 30 to 45 minutes longer on HIGH or until slightly thickened.

pinterest.com

4.) Mini pumpkin pie pop

These are the most adorable pie lollipop things I have ever seen.

Relatively easy to make and so darn cute.

Time: 45 Minutes

Serves: 7-9

Ingredients

For the Mini Pumpkin Pies:

• 2 Deep Dish Frozen Pie Crusts (9 inch)
• ½ cup Pumpkin Puree
• ¼ cup Brown Sugar
• 1 Tablespoon Maple Syrup
• ¼ teaspoon Pumpkin Pie Spice
• 1 Egg, beaten
• 6" Lollipop Sticks (optional)

For the Glaze:

• ½ cup Icing Sugar
• ½ teaspoon Vanilla Extract
• 2 to 4 Tablespoons Maple Syrup

Directions

For the Mini Pumpkin Pies:

1. Defrost the frozen pie crusts on the counter for one hour.
2. Remove from the pie tins and roll flat with a rolling pin. Use a pumpkin cookie cutter to cut out the pumpkin shapes.
3. Preheat the oven to 350F.
4. Combine the pumpkin puree, brown sugar, maple syrup and pumpkin pie spice in a small bowl and mix well.
5. On a parchment lined baking sheet or a silicone baking mat, set out half of the pumpkin shapes.
6. Brush the beaten egg over top of each of the entire pumpkin shapes.
7. Gently press the lollipop stick into the pie dough, making sure it's indented slightly into the dough. There should be at least 1 inch of lollipop stick pressed into the dough.
8. Add a small spoonful of pumpkin mixture to the center of the shape, over the lollipop stick, being sure to leave at least half an inch of space around the outer edges of the pumpkin shape to seal it closed.
9. Line up the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press the edges closed slightly with your fingers.
10. Using a fork, press around the edges of the pumpkin shape to seal it completely.
11. Brush the top of the pumpkins with the beaten egg.
12. Bake at 350F for 20 to 25 minutes until golden brown. (I baked mine for 23 minutes).

For the Glaze:

1. Combine the icing sugar and vanilla extract in a small bowl. Add the maple syrup, 1 Tablespoon at a time until you have a slightly runny glaze. (I used 3 Tablespoons of maple syrup, but you might need slightly more or less).
2. Pour the glaze into a zip lock bag, seal it closed, then cut off a small corner of the bag.
3. Gently squeeze the glaze over the mini pumpkin pies.

pinterest.com

5.) Green bean casserole

A classic southern Thanksgiving favorite.

Serves: 6

Time: 1-2 hours

Ingredients

Baked "Fried" Onions

• 1 large onion1
• 1/2 cup (62g) all-purpose flour
• 3/4 cup (45g) Panko2
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 large egg
• 1 Tablespoon (15ml) milk

Green Bean Casserole

• 1 Tablespoon + 1 teaspoon salt, divided
• 1 pound fresh green beans, rinsed, trimmed and halved
• 2 Tablespoons (30g) unsalted butter
• 8 ounces mushrooms, sliced into halves or quarters
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced (minced roasted garlic is great here)
• 2 Tablespoons (15g) all-purpose flour
• 3/4 cup (180ml) chicken or vegetable broth
• 1 and 1/4 cups (300ml) half-and-half

Directions

1. Preheat the oven to 475°F (246°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. For the onions: (while the onions bake, you can blanch the green beans-- next step.) Thinly slice the onion. Pour flour in one small bowl, Panko + salt + pepper into a medium bowl, and whisk the egg and milk together in another small bowl. To bread the onion slices, you'll want to use one hand for dry and one hand for wet. It helps things move a little quicker and easier. First, dip a few slices into the flour. Then into the egg mixture. And finally, give them a nice dunk into the Panko and coat them well. Place onto baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes. Flip them twice during this time. Set them aside. Reduce oven to 400°F (204°C).
3. Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.
4. For the casserole: Over medium-high heat, melt the butter in a large 10 - 12 inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture-- about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick-- about 10 minutes or maybe more if you prefer a thicker sauce.
5. Remove from the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly, about 10-15 minutes. Remove from the oven and enjoy! Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.

pinterest.com

6. Turkey stuffing

Cannot have a thanksgiving feast without some stuffing

Time: 20 minutes

Serves: 3 quarts

Ingredients

• 12cups bread, cubes (Mom makes her own sometimes)
• 1cup unsalted butter
• 3⁄4cup minced onion
• 1 1⁄2cups chopped celery, stalks and leaves
• 1cup chopped mushroom(optional)
• 2teaspoons salt
• 1teaspoon pepper
• 1tablespoon ground sage
• no-salt-added chicken broth(optional)

Directions

1. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
2. Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
3. Place the bread cubes into a large, deep bowl.
4. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
5. Toss the cubes thoroughly to coat.

pinterest.com