Thanksgiving Recipes
Happy Turkey Day Everyone! I hope everyone is enjoying this lovely day with family and great food. I wanted to take the time to share with you some of my favorite recipes and give thanks for my subscribers as well. Enjoy!
Before we get started with the recipes, I just wanted to share my Thanksgiving table this year. The table is set for 8 people which include my parents, my grandparents, my fiance, and my uncle and cousin from Indiana who I haven't seen in several years. I'm thankful and grateful to my family and friends for all the support and love that I receive from them in my life each and every day. I'm also thankful for all my subscribers and those who are reading this post because I love writing this blog and it has really filled me with a sense of purpose.
Now onto the recipes! I wanted to highlight 3 recipes today. The first recipe is a family favorite and has been made at Thanksgiving for as long as I can remember. It's a delicious Broccoli and Cheese Casserole and holds a sense of nostalgia for me. The next item is a recipe that I discovered a few years ago and made for the first time at Friendsgiving. I like this Sweet Potato Casserole recipe because it has both pecans and marshmallows on it (which I adore). The last recipe is a new recipe for my family, Cranberry Salsa. We were looking for a Thanksgiving appetizer that wasn't very heavy and I suggested a salsa but didn't think it sounded very festive. I was hesitant to try this recipe because it uses raw cranberries but was delighted to find out how delicious it was and everyone in my family enjoyed it (even the picky eaters).
I hope you enjoy these recipes as much as my family and friends have. Enjoy!
Broccoli and Cheese Casserole
Ingredients
1 Medium yellow onion, chopped
1/4 C. butter
2 C. cooked rice
1 C. grated sharp cheddar cheese, divided (3/4 C. and 1/4 C.)
1 can cream of mushroom soup
1 package frozen chopped broccoli, thawed
2 Tbsp. minced garlic
Salt and pepper, to taste
Instructions
Preheat the oven until 350 degrees. Add the onion and the butter to a medium pan and saute until the onion turns translucent.
Combine the onion with the remaining ingredients in a medium mixing bowl. Mix until well combined.
Pour the mixture into a greased baking dish and top with the remaining 1/4 C of cheese. Bake for 30 minutes or until the cheese is melted and bubbling. Serve and enjoy.
Note: This casserole can also be prepared in advance and stored in the refrigerator to be cooked at a later time.
Sweet Potato Casserole
Ingredients
Sweet Potatoes
3 lbs. sweet potatoes, peeled and chopped into large chunks
2 Tbsp. unsalted butter
1/4 Cup milk
1/2 tsp. pumpkin pie spice
2 Tbsp. brown sugar
Pinch of salt
Topping
4 Tbsp. unsalted butter, softened
1/4 Cup brown sugar
1/4 Cup all purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. salt
1/2 Cup chopped pecans
2 -3 Cups mini marshmallows (to taste)
Instructions
Preheat oven to 375°F. Grease a casserole dish and set aside.
Place the sweet potatoes in a large pot, cover with water, and boil until tender. Drain and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. (Use a hand mixer, if desired, to make them extra smooth). Taste the potatoes and add additional seasonings, if desired.
Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through. Should only take a few minutes
While the sweet potatoes are heating, prepare the topping. In a medium bowl, combine butter, brown sugar, flour, cinnamon, salt, and pecans. Stir until thoroughly combined.
Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows. Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 10-15 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don't burn). Let cool and enjoy!
Cranberry Salsa
Ingredients
12 oz. bag cranberries, fresh
3 Tbsp granulated sugar
1/3 cup red onion, finely diced
1 - 2 jalapeños, minced
1/4 cup cilantro, chopped
1 Tbsp. minced garlic
2-3 Tbsp. lime juice (to taste)
Instructions
Place cranberries into a food processor then pulse until coarsely chopped.
Transfer cranberries to a medium-sized mixing bowl then add granulated sugar, diced onion, minced jalapeño, chopped cilantro, minced garlic and lime juice. Stir until completely combined.
Cover and refrigerate for at least 30 minutes. Serve with tortilla chips, crackers or crostini spread with a bit of cream cheese. Enjoy!
Have a great Thanksgiving everyone!
