My favorite Thanksgiving recipes

I love Thanksgiving. On top of having so many things to be thankful for, it is always a great day spent with family. I’ve listed some of my favorite Thanksgiving recipes. I know there are so many great dishes served on Thanksgiving, but if you’re looking for some inspiration, I hope you’ll find these useful. There are just a few side dishes, and nothing too fancy. 🙂

Twice-baked potatoes

I love all potatoes, but twice-baked have to top the list. They are just so delicious. This recipe is from The Pioneer Woman. 

Ingredients:

• Potatoes
• Butter
• Sour Cream
• Cheddar/Jack Cheese
• Bacon Bits
• Lawry’s Seasoned Salt
• Black Pepper
• milk (if necessary)
• Green Onion (optional)

Directions: Wash, then place eight baking potatoes on a cookie sheet. Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through. Now begin slicing two sticks of butter into pats. Place them into a large mixing bowl. Measure one cup of bacon bits and dump them into the bowl with the butter. Measure one cup of sour cream and add to mixing bowl.

Once your potatoes are done, remove from oven. When holding the potatoes, make sure to use a dishtowel or oven mitt to protect your hands. With a sharp serrated knife cut each potato in half lengthwise. Now, with a large spoon, begin scraping out the insides into the bowl. Keep scraping, being careful not to tear the shell. You should leave just a little bit in there for support, but try to remove most of it.

Lay the hollowed out potato shells on a cookie sheet. Begin smashing the potatoes with the other ingredients. Measure about 1/4 teaspoon of Lawry’s and add it to the bowl. You can always adjust the seasonings later. Now add about 1 cup of grated cheddar/jack cheese and mix it in well. Add black pepper (personal preference on amount.) At this point, add green onion if that is your preference. It’s not mine, so I skip this step. Begin filling potatoes. Top with more cheese.

Then, put potatoes in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through. Or, you could refrigerate them for up to three days until you wanted to serve, OR you could freeze them in Ziploc bags, just as long as you skipped the green onion step (it messes with the flavor of the green onion if you freeze them.)

 

Stuffing

What is Thanksgiving without stuffing?! This is only served on the holidays in our family, and it’s a Thanksgiving classic. This recipe is from the Food Network.

Ingredients:

• 1 stick of butter
• 2 cups diced onions
• 2 cups diced celery
• 1 TBLS minced sage
• 1 TBLS minced thyme
• 2 chopped apples
• 3 cups chicken broth
• 2 eggs
• 1/4 cup chopped parsley
• 16 cups cubed stale country white bread
• salt and pepper

Directions: Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

Rolls

Bread. Carbs. It’s all my jam. This recipe is also from the Food Network.

Ingredients:

• 1 1/2 cups milk
• 1 stick unsalted butter, cut into pieces, plus more for brushing
• 1/2 cup sugar
• 1 package active dry yeast
• 1/2 cup warm water
• 3 large eggs, lightly beaten
• 1 1/2 teaspoons salt
• 6 cups all-purpose flour

Directions: Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.

Preheat the oven 350 degrees F.

Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

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