Our Favorite Thanksgiving Recipes

With Turkey Day right around the corner, we thought we would share some of our favorite go-to Thanksgiving recipes with you. Some are old, some are new, all are delicious! What are your favorite recipes?  We’d love to hear from you in the comments!

Carrie’s Picks:

Brie en Croute

Mmmm, baked brie. Nothing beats this gooey, cheesy, melty appetizer. It’s so simple to make, just get a small wheel of brie, wrap it in puff pastry, and fill with your favorite sweet and savory additions. I alternate between strawberry, raspberry, and fig jam, and honey. Nuts are a must – walnuts or sliced almonds are nice. I like this recipe from Nerds With Knives, because it adds thyme for some fresh herby flavor. Serve with your favorite crackers or bread, and prepare to wow your crowd. But save room for turkey!

Garlicky Green Bean Casserole

I recently discovered this recipe, and now I’m kinda obsessed. I luckily stumbled upon it on Pinterest. It’s an updated, fresher version of the old classic. In this recipe, you will use fresh green beans, and make your own garlicky cream sauce. Nothing canned here, except the French’s fried onions that are loaded up on top!

Martha’s Macaroni-and-Cheese

The. Best. Make this, and I promise, you will not regret it. This is Smitten Kitchen’s adaptation of Martha Stewart’s recipe from Martha Stewart Living Cookbook: The Original Classics.

Perfect Pie Crust

I am not a fancy pie maker. Hayley is clearly the baking genius in this duo! I like to focus on really good pie crust, and then (don’t judge me) use the recipe on the back of the Karo bottle or the pumpkin puree can for the filling. This pie crust recipe is my favorite, and it’s saved me from boring store bought pies many a year.

Hayley’s Picks:

Bourbon and Brown Sugar Glazed Turkey

Bourbon and Brown Sugar Glazed Turkey

Jay (my husband) just made this turkey for our 12th annual Turkey Before Turkey (our answer to Friendsgiving), and it might be my favorite turkey he’s ever cooked. The recipe’s from Bon Appétit Magazine. You do a dry-brine and then confit the legs with rosemary, garlic, and olive oil, and then you make a rich glaze with brown sugar, bourbon, butter, soy sauce, and paprika. Holy smokes is it ridiculous. Traditionally I’m a white meat girl, and don’t even go near the dark stuff, but it took everything in me not to hijack the turkey legs and take them outside and devour them on our deck, like a rabid animal. Suffice it to say I never even tried the white meat this time.

Soft and Sweet Buttermilk Honey Bread

Soft and Sweet Buttermilk Honey Bread

I take this bread recipe and make rolls out if it (because rolls are essential for holiday meals, and especially crucial for holiday leftovers). These rolls are easy to make too, you just need to plan ahead a bit. They’re made with honey and buttermilk, and they’re yeasty pillows of perfection (top them with a touch of flakey sea salt is definitely not a bad idea). Next day turkey sandwiches made on these puppies will haunt your tryptophan-induced dreams.

Classic Sage & Onion Bread Dressing (Stuffing)

Classic Sage & Onion Stuffing

Confession: Stuffing is legitimately one of my favorite things about Thanksgiving, and what would that aforementioned turkey sandwich be without it? I’m old fashioned when it comes to my stuffing—I prefer the classic variety, with flavors of celery, onion, and sage. So a couple of years ago when I tried this recipe for the first time, I decided it was a keeper. (I do like to add apple and occasionally some golden raisins though.)

Pecan Pie

Pecan Pie

Another winner from Smitten Kitchen. I take a couple of liberties with this one though. I brown my butter (I’m obsessed with browned butter, and it complements the bourbon and pecans in the pie really well), I add twice the amount of bourbon, rough chop my nuts, and add some bittersweet chocolate chips (not too many though). And I use Joy the Baker’s buttermilk pie crust recipe, which is perfectly buttery and flakey, and always reliable. What I love about this recipe though is that Deb refrains from using corn syrup (which virtually every other pecan pie recipe has). In lieu of Karo, she uses a combination of dark brown sugar and golden syrup (the Brits’ healthier, tastier alternative to corn syrup). The golden syrup can be a bit tricky to track down, but it’s so worth it, and it makes for a deeper, darker, more complex, equally gooey filling. Sometimes I really push the envelope and serve it with bourbon whipped cream, because can you ever really have too much bourbon?

Thanks for reading, and we hope you have a happy Thanksgiving!

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