10 Quick and Easy Thanksgiving Recipes
Oh the joy of Thanksgiving, all the wonderful people and the food you’ll be sure to enjoy. I have 10 Quick and Easy Thanksgiving Recipes that are so delicious, everyone will be wanting thirds!
Garlic Cream Cheese Mashed Potatoes
- 2 lbs Russet Potatoes
- 10 Large Garlic Cloves (peeled)
- 8 Ounces Cream Cheese
- 1/2 Cup Butter
- 3/4 Cup Milk
- 1 tsp Salt
- 1/2 tsp Black Pepper
- Peel potatoes and cut into 1" slices
- Peel garlic and add potatoes and garlic to a large pot and cover with water
- Bring to a boil and continue to boil for 25-30 minutes or until potatoes are tender
- Drain the potatoes and garlic and add them back to the pot
- Add in the butter, cream cheese, milk, salt, and pepper and mash with a potato masher
- Serve immediately or add to slow cooker on warm
- 3 Loaves Bread torn and dried
- 6 Celery Ribs Chopped
- 1 Yellow Onion Diced
- 1 3/4 tsp Poultry Seasoning
- 32 Ounces Chicken Broth
- 2 Sticks Butter
- Salt and Pepper
- Melt two sticks of butter in a skillet over medium heat
- Add celery and saute until soft about 8-10 minutes
- Add onion to the skillet and cook until translucent and season with salt and pepper. Remove from heat
- Preheat oven to 350
- Place torn bread pieces on a baking sheet and bake for about 10 minutes or until bread is toasted. Use two baking sheets if needed
- Pour celery, onion, and butter mixture over the bread
- Sprinkle the poultry seasoning evenly over the bread
- Season with salt and pepper
- Slowly add in the chicken broth while you mix everything together with your hand
- Make sure there are no dry pieces of bread, everything should be moist
- Transfer bread mixture to a casserole dish and cover with foil and bake at 350 for 35-40 minutes
Green Bean Casserole
- 4 Cups Green Beans (ends trimmed, long ones cut in half)
- 1 Can Chicken Broth
- 2 Tbsp Butter
- 1 (4 oz) Package White Mushrooms (sliced)
- 1 Can Condensed Cream of Mushroom Soup
- 1/3 Cup Milk
- 1 tsp Soy Sauce
- 1 1/2 Cups Cheddar Cheese (shredded)
- 1 (6 oz) Can French's Fried Onions (divided)
- Place green beans and chicken broth in a medium saucepan. Add just enough water to cover green beans. Bring to a boil and simmer 10-12 minutes. Drain.
- Preheat oven to 350 degrees and lightly grease a 1 1/2-quart baking dish.
- Melt butter in a large skillet. Add mushrooms and cook until golden brown, stirring occasionally.
- In a large bowl, mix together mushrooms, green beans, condensed mushroom soup, milk, cheddar, 1/2 cup of the French-fried onions, and soy sauce, and pepper.
- Transfer mixture to prepared baking dish, Top with remaining onions.
- Place in oven for 25-30 minutes, until bubbly and golden brown.
All the food served on Thanksgiving is so delicious! Mmm garlic potatoes, I might just have to fill my plate.
Sweet Potato Casserole with Marshmallows
- 5-6 Cups Sweet Potato (peeled and diced)
- 1/4 Cup Butter
- 1/2 Cup Packed Brown Sugar
- 1/2 tsp Cinnamon
- 3 Tbsp Orange Juice
- 1 (10.5 oz) Package Miniature Marshmallows
- Place sweet potatoes in a large pot of boiling water. Boil until fork tender, about 15 minutes. Meanwhile, preheat oven to 350 degrees F.
- Drain the potatoes and return to pot, away from heat. Mash in the butter, brown sugar, cinnamon and orange juice. Spread evenly in a greased 9- x 13- inch pan. Top with marshmallows.
- Bake for 25 to 30 minutes, or until marshmallows are golden brown.
Pear and Pomegranate Salad
- 2/3 Cup Extra Virgin Olive Oil
- 1/4 Cup Balsamic Vinegar
- 1 Tbsp Dijon Mustard
- 1 tsp Honey
- 1 tsp Lemon Juice
- 1 Clove Garlic (pressed or finely minced)
- 1/4 tsp Salt
- Ground Pepper
- 3 Medium D'Anjou Pears (thinly sliced)
- 1/2 Lemon Lemon Juice
- 16 Oz Salad Greens
- 8 Oz Brie (thinly sliced, cut into 1" pieces)
- Large Seeds of Pomegranate
- 1 1/2 Cups Pecans (toasted)
- To prepare Balsamic Vinaigrette, measure all of the ingredients into a mason jar. Tightly screw on the lid and shake vigorously until everything is thoroughly combined.
- Immediately after cutting the pear slices, place them in a large plastic baggie and squeeze fresh lemon juice over them. Close bag and gently shake to coat.
- In a large salad bowl, layer salad greens, pear slices, pieces of Brie, pomegranate seeds, and toasted pecans
- Just before serving, dress with desired amount of Balsamic Vinaigrette and toss until salad ingredients are evenly coated.
A nice fresh salad is always good to add to the sea of bread. It will make me feel like I was healthy for the night.
Sparkling Cranberry Pomegranate Drink
- 3/4 Cup Pomegranate Seeds
- 2-3 Limes
- 3/4 Cup Water
- 1 Cup White Sugar (3/4 cup for drink and 1/4 cup for rimming glass)
- 2 1/3 Cups Unsweetened Cranberry Pomegranate Juice
- 24 Oz Club Soda Sparkling Water
- Optional Fresh Mint, Cinnamon Stick
- Deseed a pomegranate to get 3/4 cup pomegranate arils.
- Thinly slice 2-3 limes.
- In a bowl, whisk together the water and 3/4 cup white sugar until the sugar is completely integrated.
- Fill a large pitcher halfway with lots of ice. Pour in the simple sugar mixture of water and sugar.
- Add in the unsweetened cranberry-pomegranate juice.
- Add in the club soda or sparkling water
- Stir together in the pitcher. Add in the sliced limes and pomegranate arils.
- If desired, rim your glasses in sugar! Dip the top of the glass into a bowl filled with water and then into a bowl filled with sugar.
- Pour the drink into the sugar rimmed glasses and garnish if desired with a cinnamon stick and/or fresh mint. Add a slice of lime if desired.
- Enjoy immediately. (To make ahead, combine everything except the ice and sparkling water/soda. Add ice and sparkling water/soda right before serving.)
Yummy! A refreshing beverage that goes very well with the salad. Fruity drinks are so tasty.
Pecan Pie Bars
- 2 Sticks Unsalted Butter (softened)
- 2/3 Cup Packed Brown Sugar
- 2 2/3 Cups All Purpose Flour
- 1/2 tsp Salt
- 1 Stick Unsalted Butter
- 1 Cup Packed Light Brown Sugar
- 1/3 Cup Honey
- 2 Tbsp Heavy Cream
- 2 Cups Chopped Pecans
- Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
- First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
- Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
- While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
- Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
- Return the pan to the oven and bake an additional 20 minutes.
- Remove the pan and allow the bars to fully cool in the pan.
- Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.
- 1 1/4 Cups Graham Cracker Crumbs
- 3 Tbsp Sugar
- 1/3 Cup Butter (melted)
- 2 (16 oz) Blocks Cream Cheese (softened)
- 1 Cup Sugar
- 3 Tbsp Sour Cream
- 1/2 Tbsp Vanilla Extract
- 1/2 Tbsp Lemon Juice (optional)
- 2 Eggs
- Preheat oven to 300F degrees.
- Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan. Chill in the refrigerator while preparing the filling.
- Mix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer. Add eggs one at a time to the mixture and thoroughly combine. Mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.) Pour into pie crust.
- Bake for about 65-70 minutes. Chill in the refrigerator a few hours before serving. Optional: top with cherry or strawberry pie filling or drizzle with caramel sauce.
Dessert, yes please!! My favorite is having a creamy cheesecake. I shared a couple of the best desserts with you guys, so you need to try this for yourself!
- 4 Cups Turkey Drippings (Or turkey/chicken stock)
- 1 Stick Butter
- 1/2 Cup All Purpose Flour
- Salt and Pepper (to taste)
- If using turkey drippings, pour cooking liquids from your roasting pan through a strainer and into a container to cool. Note: if you don't have enough drippings to amount to 4 cups, add water or turkey stock. If you're not using turkey drippings, just use turkey stock.
- Melt 1 stick butter in a medium pan over medium-low heat and season with salt and pepper.
- Once melted, add in flour and whisk constantly so it toasts and combines with the butter
- Continue whisking your roux until you've got a smooth, paste-like mixture.
- Slowly pour in your turkey drippings or turkey stock, stirring all the while.
- Cook gravy for another 10 minutes, or until thickened.
- Taste and adjust seasoning, if necessary. Serve immediately or keep on very low heat until ready to serve.
Cheesy Broccoli and Cauliflower Casserole
- 4 Cups Boccoli
- 4 Cups Cauliflower
- 4 Tbsp Butter (divided)
- 2 Tbsp All Purpose Flour
- 1 Cup Milk
- 1/4 tsp Salt
- 3 oz Cream Cheese
- 1/4 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 1/2 tsp Dry Mustard Powder
- 1 Cup Sharp Cheddar Cheese (shredded)
- 1/2 Cup Panko Breadcrumbs
- Preheat oven to 375 degrees.
- Combine 2 tablespoons butter with bread crumbs and set aside.
- Boil cauliflower in a large pot for 2 minutes. Add in broccoli and cook an additional 2 minutes or until tender crisp. Drain well.
- In a saucepan, melt 2 tablespoons butter. Add in flour, stirring until smooth. Add milk whisking constantly over medium heat until thick and bubbly. Stir in salt, cream cheese, garlic powder, black pepper and mustard powder until smooth. Add in cheddar cheese. Toss with broccoli and cauliflower.
- Top with breadcrumbs mixture and bake at 375 degrees for 20-25 minutes or until heated through.
You can never forget the gravy! It’s especially delicious when it’s made from the turkey drippings. If you’re into quick recipes I have Olive Garden recipes here. For more food inspiration take a look at my Pinterest here.