Our Favorite Thanksgiving Day Recipes

by Todd Kingsley

Thanksgiving is around the corner, and the time for food prep is near! Rather than fret over what recipes you can add to your menu this year, we're sharing an assortment of our favorites. From tasty desserts to scrumptious side dishes, check out our favorite Thanksgiving recipes below!

No Bake - Pumpkin Pie Cheesecake

Ingredients

1 Keebler Ready Crust Pie Crust Graham +2 Servings
1 30 oz pumpkin pie mix
4 oz Cream Cheese
1 cup and 1tbs of milk
1 tablespoon sugar
1 ½ cups of Cool whip
2 small instant vanilla puddings

Instructions

Mix 4 oz cream cheese, 1 tablespoon of sugar, and 1 tablespoon of milk with a hand mixer

Beat cream cheese, 1 Tbsp. milk and sugar in a large bowl with a whisk until blended. Then mix in 1 ½ cups of COOL WHIP. Spread onto the bottom of the crust.

Whisk the remaining milk, pumpkin pie mix, and dry pudding mix with a whisk. (Mixture will be thick.) Spread over the cream cheese layer.

Creamy Green Bean Casserole from Scratch | Sallys Baking Addiction

Ingredients

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) of all-purpose flour
3/4 cup (180ml) chicken or vegetable broth
1 and 1/4 cups (300ml) half-and-half*

Instructions

Preheat the oven to 475°F (246°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
For the onions: (while the onions bake, you can blanch the green beans– step 4.) 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 a 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).
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.
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 pepper. Cook, occasionally stirring, 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.
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 pre-baked onion topping. Remove from the oven and enjoy! Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.

Mac and Cheese | Modified Patti Labelle Edition

Ingredients

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 2 tablespoon butter
8 ounces shredded Muenster cheese
8 ounces shredded mild Cheddar cheese
8 ounces shredded sharp Cheddar cheese
8 ounces shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Instructions

Preheat the oven to 350 degrees F. Lightly butter a 9x13 pyrex dish.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Add more salt than called for above. Season with extra salt to taste

Take half of the macaroni and pour it into the casserole dish. Then take the shredded cheese and cover the first layer completely with shredded cheese you should see no pasta. Now take the rest of the macaroni and put it on top of the layer of shredded cheese. Spread it evenly and then cover it with another full layer of cheese to finish up all the remaining cheese.

Top with the remaining two tablespoons of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Cranberry Sauce from Scratch

Ingredients

1 Package Cranberries
1 Cup Orange Juice
1 cup Sugar
1 chopped Orange
½ an orange peel diced

Instructions

Mix all ingredients in a pot over medium heat until the cranberries pop. Once the cranberries have popped, remove them from the heat. Place in a Tupperware container in the fridge overnight. When ready, remove from fridge and serve.

Mrs. Cubbison's Stuffing Casserole

Ingredients

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing or Seasoned Corn Bread Stuffing
1 cup (2 sticks); melted butter or margarine
1 1/2 cups; chopped celery
1 cup; chopped onion
1 1/2 cups; broth, fruit juice, or water
1 Cup Mushrooms

Instructions

Preheat the oven to 350°F.
Combine dressing with butter or margarine and vegetables and/or fruit of your choosing.
Stir the liquid in gradually.
Spoon into a 2 1/2- or 3-quart greased casserole dish and cover.
Bake on the middle rack of preheated 350°F oven for 30 minutes until internal temperature reaches 165°F.
Remove the cover and bake 5 to 10 minutes longer for a crisper top.