Posted by Laci Lanier on November 20
I LOVE Thanksgiving!
The food, the gathering together with loved ones, just everything about it makes me happy. I wanted to share with you guys some of my favorite Thanksgiving foods and recipes for how to make them.
I absolutely love dressing! Like it could be my whole meal and I’d be completely fine without anything else kind of love. My grandmother makes this every year and it is my Thanksgiving staple.
One pan of prepared cornbread per the directions on Corn Meal Mix (I recommend either Aunt Jemima or White Lily Self-Rising Cornmeal MIX). Let cool and crumble. Not plain corn meal. Use the “mix” because it contains flour, salt, and baking powder.
2-3 Stalks of celery, minced
1 Small yellow onion, minced
1 Stick butter (salted)
14.5 oz Can of chicken broth
10.5 oz Can of cream of chicken soup (or cream of mushroom soup)
1-2 tsp Poultry seasoning
1 tsp Ground sage
1/2 tsp Black pepper
Prepare 1 pan of cornbread per the directions on Corn Meal Mix. Let cool and crumble. Preheat oven to 350 and spray a 2.5 qt casserole dish with non-stick spray. Melt the butter in a large saute pan. Add the minced onion and celery. Simmer for 5 minutes or until tender. Remove from heat.
Whisk together the soup, broth, egg, and seasonings in a large bowl. Add the crumbled cornbread and mix well.
Add the onion and celery mixture and mix well.
Pour into prepared dish and bake uncovered for 30-40 minutes or until lightly browned. The center of the dressing should be set (not raw or jiggly). TIP: check the dressing after 30 minutes of baking. If not yet set, stir and bake for another 5 minutes and check again for doneness and browning. Add another additional 5 minutes if not set. However, don’t over bake the dressing or it will get dry.
Sweet Potato Casserole
The sweet potatoes and the crisp little marshmallows on top are a definite favorite. Actually potatoes in any form.. sign me up!
2.5 lbs sweet potatoes
2 large eggs
1/2 cup packed brown sugar
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup packed brown sugar
2 cups mini marshmallows
Start by peeling and chopping sweet potatoes. Place in a pot and cover with water. Bring to boil over medium heat and cook until potatoes are soft. Drain well (see note).
Preheat oven to 375 degrees F. Butter a 2-quart casserole dish and set aside.
Place cooked potatoes in large mixing bowl. Add brown sugar, butter, spices, salt, vanilla and eggs and mash with potato masher or whip with hand mixer.
Spread the mixture in prepared casserole dish. Top with 1/4 cup of brown sugar, sprinkling it evenly over the top.
Layer marshmallows in a single layer on top.
Bake casserole for 12 to 15 minutes OR until the marshmallows are golden and toasted and the sides are bubbling. I always place it under the broiler for just 2 minutes to toast the topping just a bit more. You have to watch it carefully so it won’t burn.
Cool casserole for at least 10 minutes before serving.
This casserole is the perfect combination of pineapple and cheese with that casserole crunch. My mom makes it every year and f you haven’t tried it it’s a must!
2 (20-ounce) cans pineapple chunks, drained with juice reserved
1 cup sugar
6 tablespoons all-purpose flour
2 cups shredded sharp cheddar cheese
1 sleeve buttery round crackers, crushed (about 1 3/4 cups crushed) I used Ritz.
1/4 cup unsalted butter, melted
Preheat the oven to 350°F and spray a 2-quart baking dish with nonstick cooking spray. Drain the pineapple very well and reserve 6 tablespoons of the juice for the recipe. In a large bowl, stir together the sugar, flour and 6 tablespoons of the juice. Add the pineapple and mix well. Pour it into the prepared dish. Sprinkle the cheese over the top.
In a medium bowl, add the melted butter to the crushed cracker crumbs and stir to coat them in the butter. Sprinkle them evenly over the cheese. Bake for about 30 minutes and then allow the casserole to rest for about 10 minutes and thicken before serving.
When it comes to deviled eggs I don’t know when to stop. If I see them laying on a plate even after I’m stuffed I just have to grab another one. They are just too good!
12 large eggs
1/4 cup mayo (55g)
1 Tablespoon butter softened to room temperature
2 teaspoons yellow mustard
2 teaspoons dijon mustard
2 teaspoons sweet gherkin pickle juice
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
dash Tabasco sauce (optional)
paprika for sprinkling
bacon pieces (optional)
How To Hard Boil Eggs
Place eggs in a large saucepan and cover with water.
Transfer to stovetop over high heat until water begins to boil. Boil for one minute, cover with lid, and remove from heat. Allow to sit for 17 minutes and then drain and transfer to an ice bath. Peel eggs and set aside. How To Make Deviled Eggs
Slice eggs in half lengthwise.
Remove yolks and transfer to a medium-sized bowl. Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. Use a fork to mash well.
Spoon filling into each egg white. Sprinkle with paprika and bacon (if using) and serve. If desired, top with a small slice of sweet gherkin pickle, as seen in pictures.
Cranberry Jello Salad
Cranberry at Thanksgiving is just a given! You can’t go wrong with this dish and it goes great with turkey.
1 package of raspberry jello sugar-free
1 package of orange jello sugar-free
1 can of cranberry sauce
1 small can of crushed pineapple drained
2 medium red apples diced
½ cup chopped pecans
2 cups of boiling water
Dice apples into bite-size pieces. Mix both packages of Jello in one cup of boiling water. Dissolve cranberry sauce in the other cup of boiling water. Then combine all ingredients.
Refrigerate until firm (a couple of hours or overnight) in a covered dish.
And that is my 5 favorite Thanksgiving dishes! What are your favorites?
If you try out any of these or have a dish to share with us be sure to tag us on social media. We love to see what you guys are whipping up in your kitchen!
Assistant Director/Night Programs.Georgia girl.GSU Alum. Lover of hats, Chacos & sunshine!