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From what to make, to what do with it after - we've got everything you could possibly want this Thanksgiving covered.

Parmesan-Crusted Brussels Sprouts

Ingredients

  • 1 bunch Brussels sprouts, trimmed and washed

  • 1 cup Parmesan cheese

  • 3/4 cup panko breadcrumbs

  • 3 eggs, lightly beaten

  • Sea salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees. In a small bowl, mix the Parmesan and panko. Dip the trimmed Brussel sprouts into the beaten eggs. Roll each Brussel sprout in the Parmesan mixture, then place on a sheet pan and roast for 30 minutes until golden brown. Serve immediately.

Sweet Potato Medallions

Ingredients

  • 2 medium sweet potatoes, washed, skin on

  • 1/3 cup coconut oil

  • 3 tablespoons maple syrup

  • 1 tablespoon apple cider vinegar

  • Sea salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Slice the sweet potatoes into 1/4-inch medallions. Toss the medallions with coconut oil, maple syrup, apple cider vinegar and salt and pepper to taste. Arrange the medallions in a single layer on the prepared baking sheet and roast for about 30 minutes until soft inside and beginning to caramelize.

Cheesy Potato Stacks

Ingredients

  • 5 medium russet potatoes, washed, skin on

  • 1/2 cup Parmesan cheese, plus more for garnish

  • 3 tablespoons thyme, roughly chopped

  • 3 tablespoons chives, chopped

  • Sea salt and pepper, to taste

  • Olive oil, to taste

Instructions

  1. Preheat oven to 400 degrees. Lightly grease a 12-cup muffin tin. Using a mandoline, slice the potatoes into small rounds. In a large bowl, toss the potatoes, Parmesan, thyme, chives, sea salt, pepper and olive oil.

  2. Generously fill each muffin opening to the top with a stack of potatoes. (Potatoes will shrink when baking.) Top the stacks with more Parmesan and sea salt if desired. Cover the pan with aluminum foil and roast for 35 minutes. Remove foil and roast for another 20 to 25 minutes until crisp and browned. Serve warm.

Hasselback Butternut Squash

Ingredients

  • 1 large butternut squash, halved and seeded

  • Olive oil, to taste

  • 3 tablespoons butter, melted

  • 2 tablespoons maple syrup

  • 6 to 8 bay leaves

  • Sea salt and pepper, to taste

Instructions

  1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Peel the butternut squash and drizzle with olive oil to coat. Sprinkle with salt and pepper to taste. Roast on the prepared sheet pan for 20 to 25 minutes until the squash is soft and easy to cut.

  2. Meanwhile, mix the melted butter and maple syrup.

  3. Remove squash from the oven and cut into 1/8-inch slices, taking care not to cut down through the bottom of the squash. Baste with the maple butter and place the bay leaves throughout the cuts. Return the squash to the oven and roast for another 40 minutes or so, basting often with the maple butter. When soft and golden brown, remove from oven. Serve warm.

Turkey Pot Pie Bites

Ingredients

  • 1 box store-bought pie dough

  • 1 egg, beaten

  • Filling:

  • 1 cup frozen mixed vegetables (carrots, peas, onions)

  • 1 can cream of mushroom soup

  • 1 cup shredded turkey, finely chopped

  • 1 tablespoon parsley, finely chopped

  • 1 teaspoon thyme, finely chopped

Instructions

  1. Preheat oven to 350 degrees. In a medium bowl, mix together all filling ingredients until well combined.

  2. Roll out pie dough so it’s double the size of the ice cube tray. Cut in half. Drape half the pie dough over the tray and lightly press dough to make small, ice cube-sized pockets for the filling. Pour in enough filling to fill each pocket, about 1 to 2 tablespoons. Brush egg wash over exposed pie dough. Cover with remaining pie dough. Lightly press down to seal each bite. Turn bites out onto a board and separate by cutting each pie bite. Place on a baking sheet. Brush each bite with egg wash. Cut a small slit with a paring knife on top of each bite. Bake for 20 to 30 minutes or until golden brown.

Apple Cranberry Bites

Ingredients

  • 1 box store-bought pie dough

  • 1 egg, beaten

  • Coarse sugar, for dusting

  • Filling:

  • 2 Granny Smith apples, finely chopped

  • 2 Gala apples, finely chopped

  • 1/4 cup fresh or frozen cranberries

  • 1/2 cup brown sugar

  • 1 tablespoon all-purpose flour

  • 1 teaspoon cinnamon

  • 1 teaspoon allspice

  • Pinch of nutmeg

  • Pinch of salt

Instructions

  1. Preheat oven to 350 degrees. In a medium bowl, mix together all filling ingredients until well combined.

  2. Roll out pie dough so it’s double the size of the ice cube tray. Cut in half. Drape half the pie dough over the tray and lightly press dough to make small, ice cube-sized pockets for the filling. Pour in enough filling to fill each pocket, about 1 to 2 tablespoons. Brush egg wash over exposed pie dough. Cover with remaining pie dough. Lightly press down to seal each bite. Turn bites out onto a board and separate by cutting each pie bite. Place on a baking sheet. Brush each bite with egg wash and dust with coarse sugar. Bake for 20 to 30 minutes or until golden brown.

Pecan Pie Bites

Ingredients

  • 1 box store-bought pie dough

  • 1 egg, beaten

  • Filling:

  • 2 tablespoons butter, melted

  • 1 cup pecans, finely chopped, plus 1/2 cup pecan halves for garnish

  • 2 tablespoons brown sugar

  • 1/4 cup corn syrup

  • 1/2 teaspoon vanilla extract

  • Pinch of salt

Instructions

  1. Preheat oven to 350 degrees. In a medium bowl, mix together all filling ingredients until well combined.

  2. Roll out pie dough so it’s double the size of the ice cube tray. Cut in half. Drape half the pie dough over the tray and lightly press dough to make small, ice cube-sized pockets for the filling. Pour in enough filling to fill each pocket, about 1 to 2 tablespoons. Brush egg wash over exposed pie dough. Cover with remaining pie dough. Lightly press down to seal each bite. Turn bites out onto a board and separate by cutting each pie bite. Place on a baking sheet. Press 1 halved pecan onto outside of pie dough. Bake for 20 to 30 minutes or until golden brown.

Pumpkin Pie Bites

Ingredients

  • 1 box store-bought pie dough

  • 1 egg, beaten

  • Filling:

  • 1 can pumpkin puree

  • 1/2 cup granulated sugar

  • 1 egg

  • 1 tablespoon pumpkin pie spice

  • Pinch of salt

Instructions

  1. Preheat oven to 350 degrees. In a medium bowl, mix together all filling ingredients until well combined.

  2. Roll out pie dough so it’s double the size of the ice cube tray. Cut in half. Drape half the pie dough over the tray and lightly press dough to make small, ice cube-sized pockets for the filling. Pour in enough filling to fill each pocket, about 1 to 2 tablespoons. Brush egg wash over exposed pie dough. Cover with remaining pie dough. Lightly press down to seal each bite. Turn bites out onto a board and separate by cutting each pie bite. Place on a baking sheet. Bake for 20 to 30 minutes or until golden brown. Serve with homemade whipped cream.

Turkey Egg Rolls

Ingredients

  • For the dipping sauce:

  • 1 cup cranberry sauce

  • 2 teaspoons soy sauce

  • 1 teaspoon orange juice

  • 1 teaspoon grated ginger

  • For the rolls:

  • 1/2 cup water

  • 2 tablespoons cornstarch

  • 2 cups turkey breast, day-old and chilled

  • 2 cooked maple glazed carrots, finely diced

  • 2 tablespoons finely chopped green onion

  • 1 cup green beans, cooked

  • 2 tablespoons finely chopped garlic

  • 12 egg roll wrappers

  • 4 cups vegetable oil, for frying

Instructions

  1. In a small saucepan, heat cranberry sauce, soy sauce, orange juice and ginger on medium-low heat. Whisk until sauce is thin and smooth. Set aside to cool.

  2. In a small bowl, combine cornstarch and water. Set aside.

  3. In a medium bowl, combine turkey, carrots, green beans, green onion and garlic. Lay a wrapper with point facing you, in a diamond shape. Brush the corner tip with cornstarch mixture. Place 1/3 cup of the turkey mixture in the bottom corner of the wrapper. Roll wrapper up towards the top corner and wrap the sides in towards the center roll. Continue to wrap up towards the top, forming a tight roll. Brush the top with cornstarch mixture and seal the roll.

  4. Heat fry oil to 350 degrees and cook rolls 4 at a time. Serve warm with cranberry dipping sauce.

Stuffing Cup Eggs

Ingredients

  • 3 cups stuffing, day-old and chilled

  • 1/2 cup gravy

  • 6 strips bacon, cooked and chopped into 1/8-inch pieces

  • 12 large eggs

  • 2 tablespoons chopped chives

  • 1 teaspoon large flake salt

Instructions

  1. Preheat oven to 350 degrees and line a 12-cup muffin tin with baking spray.

  2. In a large bowl, use hands to mix stuffing, gravy and bacon until it sticks together. Scoop 1/8 cup of stuffing mixture into each muffin cup. Using a spoon, press down into the bottom of the pan and form a well for the eggs. Break an egg into each cup.

  3. Bake stuffing until eggs are set, approximately 10 to 12 minutes. Remove from oven and top with chives and salt. Serve warm.

Sweet Potato, Ham & Brie Crescent Rolls

Ingredients

  • 1 (16-ounce) can crescent rolls

  • 1 cup mashed yams, day-old and chilled

  • 12 thinly sliced baked ham slices

  • 1 cup soft Brie

  • 1/4 cup cranberry sauce

  • 1 egg, lightly beaten

  • 1 teaspoon large flake salt

Instructions

  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.

  2. Lay 12 crescent rolls out on the parchment. Spread a thin layer of yams and top with a slice of ham. Place Brie on top of ham and finish with a small dollop of cranberry sauce. Wrap up crescent dough and brush with egg. Bake for 20 to 22 minutes until golden. Serve warm.

Pumpkin Pie Shake

Ingredients

  • 2 slices pumpkin pie, day-old

  • 2 cups vanilla ice cream

  • 1/2 cup whole milk

  • 1/2 cup whipped cream

  • 1/2 teaspoon pumpkin pie spice

  • 1 tablespoon pumpkin pie crust, crumbled

Instructions

  1. In the pitcher of a blender, combine pie and ice cream. Add whole milk as needed to desired thickness. Pour into a chilled glass and top with whipped cream. Sprinkle with pumpkin pie spice and crust crumbles. Serve chilled.

Deep-Fried Mashed Potatoes

Ingredients

  • 2 cups mashed potatoes, day-old and chilled

  • 1/2 cup shredded cheddar cheese

  • 1 tablespoon chives, minced

  • 12, 1/2-inch cubes cheddar cheese

  • 1 large egg, beaten

  • 1 cup panko

  • 4 cups vegetable oil, for frying

  • 1 tablespoon large flake salt

Instructions

  1. In a large bowl, combine mashed potatoes, shredded cheddar cheese and chives. Scoop mixture into twelve, 1-inch balls and place a cube of cheddar cheese in each ball. Set in the fridge for 30 minutes to chill.

  2. Roll potato balls in egg and then panko. Fry in oil heated to 365 degrees until golden. Top with flake salt and serve warm.

Harvest Table Bread Cornucopia

Ingredients

  • 3 (11-ounce) packages refrigerated breadstick dough

  • 1 egg, beaten

  • Sea salt, to taste

  • 32 ounces cream cheese, room temperature

  • 32 ounces sharp white cheddar

  • 1 tablespoon chopped onions

  • 1 teaspoon herbs de provence

  • 1/4 cup slivered almonds, roasted and salted

  • 4 slices bacon, cooked and finely chopped

  • 3 tablespoons orange bell pepper, finely chopped with the stem reserved

  • 2 teaspoons smoked paprika

  • Black pepper, to taste

  • 1 cup chopped pistachios

  • 1 1/2 cups whole almonds, roasted and salted

  • Mint leaves, for garnish

  • Bay leaves, for garnish

  • Rosemary sprigs, for garnish

  • Charcuterie, of choice

  • Fruits, of choice

  • Vegetables, of choice

  • Nuts, of choice

Instructions

  1. Preheat oven to 350 degrees. Pinch and twist aluminum foil into the shape of a cornucopia. Cut strips of the dough and tightly wrap the foil cone, taking care to leave the cornucopia hollow enough to fill once baked. Once the majority of the cone is formed with dough, create a braid with 3 strands of dough. Wrap the braided section along the opening of the cone as a garnish.

  2. Brush the cornucopia with beaten egg and sprinkle with sea salt. Bake the cornucopia for about 40 minutes, or until golden brown. Set aside to cool completely.

  3. In a large bowl, mix the cream cheese and white cheddar. Separate the mixture into 3 medium bowls. In the first bowl, add the chopped onions and herbs de provence. In the second bowl, add the slivered almonds and chopped bacon. In the third bowl, add the orange bell pepper and smoked paprika. Season all 3 bowls with salt and pepper to taste. Mix them well, then form the first mixture into a pear shape, wrap in plastic wrap and refrigerate. Form the second mixture into a pine cone shape, wrap in plastic wrap and refrigerate. Wrap the third cheese mixture into a ball and wrap in plastic wrap. Using kitchen twine, wrap the ball into a pumpkin shape and refrigerate it to set.

  4. Once set, create a pistachio crust on the pear cheese ball and top it with a mint leaf stem. Stud the pine cone cheese ball with the whole almonds and place it on a bed of rosemary sprigs. Finally, unwrap the pumpkin cheese ball and place the bell pepper stem into the top of the pumpkin shape. Serve the cheese balls immediately with the cornucopia bursting with meats, fruits, nuts and vegetables.

Cream Cheese-Stuffed Pumpkin Dinner Rolls

Ingredients

  • 1 envelope active dry yeast

  • 1/2 cup whole milk, scalded and allowed to cool to 110 degrees

  • 1 teaspoon granulated sugar

  • 1/3 cup brown sugar

  • 4 tablespoons butter, softened

  • 1 1/2 teaspoons kosher salt

  • 2 teaspoons pumpkin pie spice

  • 2 eggs

  • 1 cup pumpkin puree

  • 4 cups all-purpose flour

  • 8 ounces cream cheese, cut into 1/2-ounce blocks and chilled

  • 20 pecan halves, sliced into thirds vertically

  • 1/3 cup butter, melted

Instructions

  1. In a small bowl, place yeast, 110-degree milk and granulated sugar. Allow the yeast to bloom for about 10 minutes until frothy.

  2. In the bowl of a stand mixer, add yeast, brown sugar, butter, salt, spices, eggs, pumpkin puree and flour. Mix with the paddle attachment until well combined. Switch to the dough hook and knead dough for about 8 to 10 minutes, until it is smooth and soft.

  3. Place the dough in a greased bowl, cover it with linen and allow it to rest for about an hour, or until it has doubled in size.

  4. Divide the dough into 16 pieces. Fill each dough ball with a cube of cream cheese. Wrap each dough ball in kitchen twine, wrapping the twine around the dough ball to create a pumpkin shape. (Take care not to wrap the dough too tightly because it will become larger when it proofs and bakes.) Cover the pumpkin-shaped dough balls loosely and set them aside to proof for between 1 and 1 1/2 hours, or until the dough is puffy and has doubled in size. Create an indentation in the top of each pumpkin where the pecan stem will sit after the rolls have baked.

  5. Preheat oven to 350 degrees. Bake the rolls for 20 to 25 minutes. Remove from oven when baked through and golden brown; brush with melted butter. Allow rolls to cool for a few minutes, then remove the twine and place a pecan stem on top of each. Serve warm.

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