5 Amazing Thanksgiving Recipes
Thanksgiving is a festive celebration that we oftentimes associate with a massive, multi-course meal, which generations of the family attend. Also, when it comes to Thanksgiving, we instantly get this picture of a huge turkey right in the middle of the dinner table.
Even if that could work for some, it’s really not for everybody. Thanksgiving should mean the same thing, whether you decide to celebrate it with your family, friends, or simply with one person. No matter how you choose to celebrate it, we have plenty of ideas for you! If this year you have decided to spend this festive day in a more intimate way, we have the perfect recipes for you!
Stuffed Butternut Squash
We present you the stuffed butternut squash, a veggie main that’s as delicious as it is beautiful, too!
- 1 (2-lb.) butternut squash, halved and seeded
- Kosher salt
- 2 tablespoons butter, softened
- 1 tablespoon brown sugar
- 1 c. vegetable broth
- 1/2 c. quinoa, rinsed until the water runs clear
- 2 c. roughly chopped kale, taken from 1 bunch
- 1 (15.5-oz.) can of chickpeas, drained and rinsed
- 1/2 c. dried cranberries
- 1/3 c. toasted pumpkin seeds
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil.
- Place the squash halves on the baking sheet. Transfer to oven and bake for 30 minutes, until the skin is starting to blister in some areas.
- Flip squash cut-side up and season with salt. In a small bowl, mash the butter and brown sugar, then take a spoon to spread the butter paste all over the squash. Return to the oven and bake for another 30 minutes, until the squash is caramelized and tender
- Meanwhile, in a small saucepan, combine the broth quinoa, and a pinch of salt. Bring to a boil, then cover and reduce the heat to medium-low. Simmer for another 15 minutes, until the liquid is absorbed and quinoa becomes fluffy. Fluff with a fork and set aside.
- Add some kale to a big skillet with 2 tablespoons of water and another pinch of salt. Set over medium heat and cook, while stirring frequently, until the kale is fully wilted, around 3 minutes. Remove from the heat and keep on stirring the chickpeas, cranberries, pumpkin seeds, and cooked quinoa. Let it cool
- Remove the baked squash from the oven. Add the sugar syrup over the squash. Fill the cavity with 1 cup of quinoa mixture, then pile another 1 cup on the rest of the squash. Repeat with the other pieces of squash. Return to oven for 10 minutes, until the filling is warmed through.
Air Fryer Apple Pie Baked Apples
Did someone say apple pies are complete with a lattice crust? Where can I sigh? These delicious little dumplings are trending now.
- 3 Pink Ladies apples
- 3 tablespoons granulated sugar, plus one more for sprinkling
- 1 teaspoon cornstarch
- 1/2 teaspoon ground cinnamon, plus more for sprinkling
- 1/4 c. water
- 2 teaspoon fresh lemon juice
- all-purpose flour, used for dusting
- 1 refrigerated pie crust
- 1 big egg, beaten to blend
- caramel sauce, for drizzling (only if you want)
- Peel and chop 1 apple, then transfer it to a smaller pot. Add some cornstarch, sugar, and cinnamon and toss them around to coat. Add water and lemon juice, then bring to a simmer over medium heat. Cook, while stirring frequently, until the apples are tender and the liquid thickens, around 10 minutes.
- In the meantime, slice off the top 1/2 inch of the rest of the 2 apples. Hollow out apples with a teaspoon. Place the apples on a work surface and fill them with the mixture.
- On a floured surface, roll out dough to 1/8 inches thick. Cut out 2 (4″) circles. Slice every circle into scant 1/4″-thick strips. Arrange them in a lattice pattern over every apple, pressing outer edges into the apple and getting rid of all the excess. Brush dough with egg, and sprinkle with some sugar and cinnamon. Place the apples in an air-fryer basket. Cook at 350 degrees until they become tender, the filling is bubbling, and the crust is golden, for 14 minutes.
Chili Oil Smashed Potatoes
This special recipe is a spicy alternative to our favorite crispy potatoes. Smashed potatoes have a special quality of getting EXTRA crispy without frying. Try it!
- 1 lb. baby potatoes
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chili crisp oil, plus more to use for serving
- sliced scallions, for garnish
- Preheat the oven to 450 degrees. Take a large pot of water to a boil over high heat. Add some potatoes and 2 teaspoons of salt. Boil until they’re fork-tender, around 15 minutes. Pat potatoes dry with some paper towels and transfer to a big bowl. Add some olive oil and 3/4 teaspoon salt, then toss to coat. Move the potatoes to a baking sheet. Take a glass and smash the potatoes until about 1/4″ thick.
- Roast for 20 minutes. Remove from the oven and brush the tops with some delicious chili oil, then keep on roasting them until they become crispy, around 5 minutes or more. Arrange the potatoes on a platter, garnish with some scallions and serve with more chili oil.
Turkey Feta Meatballs
You won’t believe how versatile these turkey feta meatballs are. They can go SO well with lemon yogurt sauce, but also with good marinara sauce or a Greek pasta salad.
- For the meatballs: 1 lb. ground lean turkey
- 1/2 small yellow onion, carefully chopped
- 1 big egg, lightly beaten
- 4 cloves garlic, minced
- 1/2 c. panko bread crumbs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 1/2 teaspoon kosher salt
- Freshly ground black pepper
- just a pinch of red pepper flakes
- 1/2 c. crumbled feta (around 3 oz.)
- extra-virgin olive oil, for greasing
- for the Lemon-yogurt sauce: 1/2 c. Greek yogurt
- Juice half of lemon
- Kosher salt
- Freshly ground black pepper
- lemon wedges and chopped fresh dill and parsley
- Make the meatballs: preheat the oven to 400 degrees and line a rimmed baking sheet with some foil. In a big bowl, combine the turkey, the onion, eggs, garlic, panko, parsley, dill, salt, and some other good cracks of black pepper, and red pepper. Add some feta and gently stir until the cheese is carefully mixed through. Shape 16 meatballs.
- Grease the foil with a layer of oil (it should be thin). Arrange the meatballs on foil and gently roll around in the oil to lightly coat.
- Bake until they become golden and cooked through, 18 to 20 minutes.
- Lemon-yogurt sauce: in a medium bowl, combine the yogurt and lemon juice, and season with some salt and pepper.
- Spread the yogurt on a plate and top with some meatballs. Also, garnish with dill and parsley, and add some lemon wedges alongside.
Cranberry Brie Bites
We can’t hide the fact that we LOVE good roll recipes. Why would you make dough from scratch, when you could use the canned stuff? Check this recipe:
- 1 (8-0z.) tube crescent dough
- Cooking spray, for pan
- flour, for surface
- 1 (8-oz.) wheel of brie
- 1/2 c. whole berry cranberry sauce
- 1/4 c chopped pecans
- 6 sprigs of rosemary, cut into 1-inch pieces
- Preheat your oven to around 375 degrees and grease up a mini muffin tin with some cooking spray. On a floured surface, roll out the crescent dough, and pinch some seams together. Cut into 24 squares. Place the squares into muffin tin slots.
- Cut the brie into small pieces and place them inside the dough. Top with a spoonful of cranberry sauce, add some chopped pecans, and one little sprig of rosemary
- Bake until the crescent pastry has become golden, around 15 minutes.
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