Our Favorite Thanksgiving Recipes

Our Favorite Thanksgiving Recipes

It is almost that time.

Time to gather around the table and eat. And eat. And eat.

I have never been the one that has to make several stops on Thanksgiving to meet and eat with different families. Thank goodness. I am more of a one and done type Thanksgivinger.

My family is also a creature of habit. We are not the place to come if you want to try new recipes every year, experiment with new methods of making turkey or sweet potatoes or be ABSOLUTELY insane and make something like TACOS! ON THANKSGIVING. It literally gives me the heebie-jeebies to think about eating tacos or lasagna on thanksgiving and not turkey and potatoes.

We do the same thing year after year. We may throw in a new desert or something that we saw on the Food Network, but we will still have our regulars. Always.

Turkey.

Ham.

Mashed potatoes.

Dressing.

Sweet potato casserole.

Green bean casserole.

Corn casserole.

Homemade yeast rolls.

Chocolate puddin pie.

Pumpkin pie.

Sweet tea of course.

 

These are the basics, the non-negotiables if you will. I guess you could say these dishes are more than just food. They also carry memories.

Anyway. Enough words. Let’s get to the recipes.

 

 

Do people even read blogs anymore……..?

 

I’m always in charge of the mashed potatoes. I used Ree Drummond’s recipe 13 years ago and I have never changed a thing. It is delicious, and also HEALTHY!!! HA! Kidding.

Pioneer Woman Creamy Mashed Potatoes

 

       Next up, the Corn Casserole. It’s a staple and super easy.

5 Ingredient Corn Casserole {Easy Jiffy Recipe}

 8 ounces Jiffy Corn Muffin mix
15 ounces whole kernel corn (drained)
15 ounces creamed corn (not drained)
1 cup sour cream
1/2 cup melted butter
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a bowl, mix all of the ingredients together and pour into a greased  8"x8" baking pan.
  3. Cook uncovered for 45-50 minutes or until lightly browned.
 
 
I’m going to throw in a bonus recipe. As in, this one entered the chat a couple of years ago and hasn’t left. It is very yummy and very RICH.

Smothered Green Beans:

5 cans of green beans, drained
1 lb Bacon
2/3 cup brown sugar
¼ cup butter, melted
¼ cup soy sauce (I prefer low-sodium)
1-1/2 tsp garlic powder
Heat your oven to 350 degrees.
Pour the drained green beans into a greased 9x13 inch pan.
Cook your bacon in a skillet. Not ALL the way done, you don’t want it too crispy.
Drain your cooked bacon and chop it up.
Toss your bacon onto your green beans.
Whisk together the brown sugar, melted butter, soy sauce, and the garlic powder.
Pour that mixture over your green beans and bake for 40 minutes.
 

 

Headed next door, to the other Thanksgiving fanatics' house, Tosha knows how to whip it up.

My favorite FAVORITE, favorite dish is Sweet Potato Casserole!!  Is it even a Thanksgiving meal without it? Now, I am gonna need all the pecans and brown sugar and butter!!  Here is my go-to recipe.  Not everyone loves sweet potato casserole like me, so there really isn’t a need to double the recipe.  

Ingredients:
Casserole:
1 (29 oz) can sweet potatoes, drained
½ cup salted butter, melted
⅓ cup milk
¾ cup sugar
1 teaspoon vanilla extract
Topping:
5 tablespoons salted butter, melted
⅔ cup brown sugar
⅔ cup all-purpose flour
1 cup chopped pecans
 
Instructions:
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.
Pour sweet potato mixture into a 2-quart (8-inch square) baking dish.
In a bowl, combine the melted butter, brown sugar, flour and chopped pecans. Use a fork or your fingers until mixture becomes small crumbles.
Sprinkle crumbles over sweet potato mixture.
Bake uncovered for 30-40 minutes until topping is golden brown. Let casserole cool for at least 15-20 minutes before serving. This is important as the casserole will set-up as it cools.

 

 

My next favorite recipe is Broccoli Casserole. 

Ingredients:
1 lb broccoli florets
1 (10 oz) can cream of mushroom soup
1 c sour cream
1 ½ c shredded mozzarella cheese
1 6oz container French fried onions
 
Instructions:
Preheat oven to 350ºF. Lightly spray a 9×9-inch baking dish with cooking spray.
Combine chopped broccoli, cream of mushroom soup, French onion dip, 1 cup shredded cheddar cheese and ½ of the French fried onions.
Spread broccoli mixture into prepared pan.
Bake for 25 minutes. Remove from oven, top with remaining cheese and onions. Bake an additional 5 minutes.
 
 

 

 

 I want to also share my favorite recipe that is very near and dear to me.  My Mama made this every Thanksgiving.  After she passed away, I grabbed some of her old cookbooks.  In one of them was the newspaper that she had saved with this recipe.   Do you have any special recipes like this one? These sweet memories are what makes Thanksgiving so special year after year. 

 

 

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