5 Recipes To Bring To Your Thanksgiving Table

 

Are you stuck searching for a last-minute Thanksgiving dinner recipe? Look no further! Bring a slice of Indium to your Thanksgiving dinner this year. To celebrate the holiday, our team has gathered 5 of our favorite recipes to share. From sides to dessert, sweet or savory, we've got your menu covered this holiday season! 

 

Make-Ahead Cranberry Sauce 

From the kitchen of Brenna Murtagh

Ingredients:

  • 1 12-ounce bag fresh cranberries, cleaned
  • 1 3/4 cups sugar
  • 1 Granny Smith apple, peeled, cored, and chopped
  • Grated zest and juice of 1 orange
  • Grated zest and juice of 1 lemon

Directions:

  1. Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open.
  2. Add the apple, zests, and juices and cook for 15 more minutes.
  3. Remove from the heat, let cool, and serve chilled.
 

Easy Sweet Potato Casserole 

From the kitchen of Tammy Barbosa

Ingredients: 

For the Casserole:

  • 1 – 29 ounce can sweet potatoes, drained
  • ½ cup salted butter melted
  • 1/3 cup milk
  • ¾ cup sugar
  • 1 tsp. vanilla extract
  • 2 eggs beaten

For the topping:

  • 5 tbsp. salted butter melted
  • 2/3 cup brown sugar
  • 2/3 cup flour
  • 1 cup chopped pecans

Directions:

  1. Preheat oven to 350f degrees. In a large bowl, mash the sweet potatoes and stir in melted butter, milk, sugar, vanilla extract, and beaten eggs. Stir until combined well.
  2. Pour sweet potato mixture into a 2-quart baking dish.
  3. In a bowl, combine the melted butter, brown sugar, flour, and chopped pecans. Use a fork until the mixture becomes small crumbles.
  4. Sprinkle crumbles over sweet potato mixture.
  5. Bake uncovered for 30-40 minutes until topping is golden brown. Let casserole for 15-20 minutes before serving.

 

Nana's Twice Baked Potatoes 

From the kitchen of Kelli Sperling

Ingredients:

  • 8-10 medium potatoes - peeled & cooked until tender
  • 1 medium onion - diced
  • 3/4 cup butter
  • 1/2 lb Bacon - chopped
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 C. sour cream

Directions:

  1. Peel & boil potatoes until tender, sauté onions in butter, and fry bacon until crisp.
  2. Mash the potatoes and add the remaining ingredients and mix.
  3. Place in casserole bowl - bake at 400 degrees for 15 to 20 mins

You can also make these ahead of time and heat them before serving!

 

Chef John's Custardy Pumpkin Pie

From the kitchen of Rose Murray

Ingredients:

  • 1 15 oz can pumpkin puree
  • 3 Egg Yolks
  • 1 Large Egg
  • 1 14 oz can sweetened condensed milk
  • 1.5 tsp pumpkin pie spice
  • .5 tsp salt
  • 0.5 tsp cinnamon
  • 1 9-inch unbaked pie crust

Directions:

  1. Preheat oven to 425
  2. Wisk Together: Pumpkin, egg yolks, and egg in a large bowl until smooth. Add sweetened condensed milk, cinnamon, salt, and pie spice. Whisk thoroughly.
  3. Fit pie crust in a 9-inch pie plate, crimping edges.
  4. Pour filling into shell and tap out air bubbles.
  5. Bake in preheated oven for 15 minutes.
  6. Reduce heat to 350F and bake until just set in the middle (30 to 40 minutes) a knife inserted 1 inch from crust should come out clean.

 

Green Bean Casserole

From the kitchen of Brooke McCallister

Ingredients:

  • 1 can (10 1/2 ounces) Cream of Mushroom Soup 
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • 4 cups of cooked cut green beans
  • 1 1/3 cups French's French Fried Onions

Directions:

  1. Preheat the oven to 350°F. Stir the soup, milk, soy sauce, beans, and 2/3 cup onions in a 1 1/2-quart casserole. Season the mixture with salt and pepper.
  2. Bake for 25 minutes or until hot. 
  3. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.
  4. Bake for another 5 minutes or until the onions are golden brown.
  5. Serve and enjoy!