Thanksgiving Recipes for you and your loved ones

Happy November! From creamy mash potatoes to candied yams, our list of Thanksgiving recipes will definitely keep you stuffed for this year’s holiday. Enough said, let’s enter *feast mode.* Here are six Thanksgiving Recipes for you and your loved ones:


Pumpkin Bread: https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html

    • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1-1/2 sticks (3/4 cup) unsalted butter, softened
    • 2 cups of sugar
    • 2 large eggs
    • 1 15-oz can 100% pure pumpkin (I use Libby’s)
  1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker’s Joy).
  2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
  3. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point — that’s okay.
  4. Add the flour mixture and mix on low speed until combined.
  5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
  6. Fresh out of the oven, the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect

Candied Yams: https://www.allrecipes.com/recipe/26482/candied-yams/

  • Ingredients
    • 1 (29 ounces) can of sweet potatoes
    • ¼ cup butter, cut into pieces 
    • ½ cup brown sugar
    • 1 ½ cups miniature marshmallows
  • Instructions
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Place sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. Sprinkle it with brown sugar. Layer with miniature marshmallows.
  3. Bake in the preheated oven for 25 minutes, or until sweet potatoes are tender and marshmallows have melted.

Apple Crisp: https://www.thechunkychef.com/old-fashioned-easy-apple-crisp/

  • 6 golden delicious apples, peeled and chopped – (other varieties can be used, can also be sliced)
  • 2 Tbsp granulated sugar
  • 1 3/4 tsp ground cinnamon, – divided
  • 1 1/2 tsp lemon juice
  • 1 cup light brown sugar
  • 3/4 cup old fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 cup cold unsalted butter, diced into small cubes
  • pinch of kosher salt

  1. Preheat the oven to 350 F degrees.  Butter an 8×8 baking dish, or spray with non-stick cooking spray.  Set aside.

  2. In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice.  Stir to combine, then transfer to the prepared baking dish.

  3. In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter).  Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until the mixture resembles pea-sized crumbs.  Alternatively, you can use two forks or even your hands to cut butter into the mixture.

  4. Spread topping over apples in a baking dish, and gently pat to even it out.  Bake for 40-50 minutes, until golden brown and bubbly.

  5. Serve warm and enjoy!

Creamy Mash Potatoes: https://natashaskitchen.com/creamy-mashed-potatoes-recipe/

  • Ingredients
      • 4 lbs (12 medium) russet potatoes, peeled
      • 1 1/4 cups hot milk (we used whole milk)
      • 2 sticks (1 cup) unsalted butter at room temperature (not melted)
      • 1 1/2 tsp sea salt, or to taste
      • 1 Tbsp fresh parsley or chives, finely chopped for garnish
  • Instructions
  1. Peel potatoes (cut potatoes in half if very large). If you want the smoothest potatoes possible, remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes; mine took 22 min).
  2. Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash potatoes lightly by hand to break them up. Fit the mixer with the whisk attachment and start on low speed 30 sec then increase to medium and slowly drizzle in the HOT milk.
  3. With the mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition. Potatoes will be whipped and fluffy. Finally, add 1 1/2 tsp salt, or add to taste.

Cranberry Sauce: https://www.simplyrecipes.com/recipes/cranberry_sauce/

  • Ingredients
      • 1 cup (200 g) sugar
      • 1 cup (250 mL) water
      • 4 cups (12 oz package) fresh or frozen cranberries
      • Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
  • Instructions
  1. Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
  2. Boil water with sugar: Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to dissolve the sugar.
  3. Add cranberries, cook until they burst: Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
  4. Stir in mix-ins if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up with other ingredients. We like to mix in a half a cup of chopped pecans a pinch or two of orange zest.

→ Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your taste.

  1. Let cool: Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

Thanksgiving Rolls: https://www.melskitchencafe.com/thanksgiving-dinner-101-the-rolls/

  • Ingredients
    •  1 1/4 cups warm water
    •  2 tablespoons extra-virgin olive oil
    •  1 tablespoon sugar
    •  2 1/4 teaspoons instant yeast
    •  3 cups all-purpose flour (I’ve had great results using half white, half wheat flour, also)
    •  1/2 cup instant potato flakes
    •  1 1/2 teaspoons salt
    •  1 egg, lightly beaten


  1. Whisk water, oil, sugar, and yeast together in a small bowl or liquid measuring cup until the yeast dissolves. In the bowl of a stand mixer fitted with a dough hook or by hand, mix flour, potato flakes, and 1 1/2 teaspoons salt until well combined. Add water mixture in a steady stream with the mixer on low (or stir in by hand) until the dough comes together, about one minute. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes (add additional flour if absolutely necessary to make a soft dough that doesn’t stick to the sides of the bowl while kneading). Knead the dough briefly until it forms a smooth ball.
  2. Transfer dough to a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about an hour and a half. (For a quicker rising method, before you start making the dough, preheat the oven to 200 degrees. When the oven has reached 200 degrees, turn the oven off. Place the covered bowl in the oven and let rise until doubled, about 45 minutes.)
  3. Punch down the dough and divide it into 12 equal pieces (divide into quarters and cut each quarter into thirds). Form each piece of dough into a ball by lightly cupping the dough in the palm of your hand and rolling it on an unfloured or ungreased surface in a circular motion until it forms a smooth ball.
  4. Transfer to a parchment-lined or lightly greased rimmed baking sheet. Cover lightly with greased plastic wrap and let rise until doubled (about an hour). (Again, you can return to the warm oven and let rise for 20 minutes for a quicker method.) If you are making them the night before, do not let them go through this rise, instead of transfer to the refrigerator. Take the rolls out 2 hours before baking to allow them to come to room temperature and rise.
  5. Heat oven to 400 degrees. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes. Serve.