Can you believe that Thanksgiving is this coming week? It’s already upon us and I feel like I’m behind. This year has been crazy and it’s hard to even think about turkey, let alone planning a full-on dinner. ( Need some non-turkey day recipes, check out this post here)
This year things are a lot different for Turkey day. Most of us are changing our usual travel plans because of the pandemic, which means no big huge family gatherings with all the extended family. This year’s Thanksgiving will be a little more intimate. It’s a bit frustrating and disappointing because this time of the year is usually when we’re spending a lot of time with our families and doing lots of activities and outings together. It’s okay though, we’ll get through this year and things will get better. At least I hope they will.
With turkey day approaching faster than I realized, I honestly thought I had another week to plan. This year’s food lineup will be different, for one we don’t have to make as much food, which is a plus, but we’re also going to be making new dishes that we haven’t tried yet and have been wanting to try. I’m super excited and I can’t wait to share these recipes with you. So here we go in no particular order here are some delightful recipes from Pampered Chef that’s on our Thanksgiving menu this year.
Thanksgiving Sides
We will start with the sides first because they house some of my favorite comfort foods. Potatoes and stuffing anyone?
Corn Pudding
So first up is Corn Pudding. This is defiantly a new take on corn this year, and I’m totally down for it. I usually always skip dishing up the corn on my plate because it’s so basic and traditional and I’m not a huge fan of corn. (I’m that green bean casserole lover who could eat a whole dish of it in one sitting.) So when Shane shared this recipe with me, I was intrigued and quickly added it to our Thanksgiving menu. I can’t wait to try it.
This Classic Comfort dish is a standard in southern kitchens. Serve with your ham or turkey to add a little extra sweetness to your holiday dinner.
Equipment
- 2 qt Enameled Cast Iron Baker
Ingredients
- 1 can (15.25 oz/432 g) corn, drained.
- 1 can (14.75 oz/418 g) creamed corn
- 4 oz melted butter (½ a stick)
- 1 cup sour cream
- 1 jar (4 oz/113 g) chopped pimentos, drained.
- 1 pkg (8.5oz) corn muffin mix
Instructions
- Preheat the oven to 400°F (200°C).
- Mix all the ingredients together in a large bowl with the cornbread mix last.
- Pour into the 2-qt. (2-L) Enameled Cast Iron Baker; bake until brown on the edges or set, about 30 minutes.
Cranberry Sauce
Next up we got the good ole traditional cranberry sauce. We normally just serve the store-bought kind, however this year, we’re mixing things up and are going to make it homemade, because why not? And besides Pampered Chef has a super easy recipe to follow.
Equipment
- Microplane Adjustable Fine Grater
- Juicer
- Small sauce pan
Ingredients
Easy Cranberry Sauce Base
- 1 orange
- 12 oz fresh or frozen cranberries
- 1 cup maple syrup
- 1 tbsp packed light brown sugar
Optional Variations:
Cinnamon Apple
- 2 granny smith apples, diced. about 2 cups
- ¼ tsp ground cinnamon
Jalapeno
- 1 jalepeno pepper, seeded and finely chopped.
Pomegranate
- ½ cup pomegranate seeds
Instructions
- Zest the orange with the Microplane® Adjustable Fine Grater to measure 1 tbsp (15 mL) of zest.
- Slice the orange in half and juice using with the Juicer to measure ⅓ cup (75 mL).
- Place the cranberries in a small saucepan and add the zest, orange juice, maple syrup, brown sugar, and variation ingredients (if desired). Stir to combine.
- Bring to a simmer over medium heat for 10–15 minutes or until the berries burst and the sauce starts to thicken
- Remove from the heat, cool completely, and refrigerate until ready to serve. Serve at room temperature in the Small Sandstone Serving Bowl.
Notes
Cook’s Tip: Cranberry sauce can be made up to one week in advance and stored in an airtight container in the refrigerator.
Fruit Salad
Yummy Yummy, Fruit Salad. Anytime I hear fruit salad or even read the words fruit salad my brain immediately starts singing that wiggles song. Every time. Life as a mom, I suppose. We usually always have a fruit salad of some sort with our thanksgiving feast. this recipe tho has Kiwi in and no bananas so it’s not our traditional one and I’m excited to try it.
Equipment
- Salad Cutting Bowl
- coated chefs knife
Ingredients
Salad
- 6 Strawberries, stemmed about ½ cup
- ½ cup red or green seedless grapes
- 8 oz fresh pineapple about ½ a medium pineapple
- 1 kiwi peeled
Dressing
- 1 tsp lime zest
- 2 tsp lime juice
- 2 tsp honey
- ⅛ tsp salt
Toppings
- 2 tbsp Sliced Almonds
- 1 tbsp small mint leaves optional
Instructions
- Add the strawberries and grapes to the colander of the Salad Cutting Bowl and rinse. Add the remaining salad ingredients. Place the cutting platform on top of the colander and twist until the notches are aligned.
- Flip the bowl over and use the Coated Chef’s Knife to cut along the slots. Gently lift the colander and turn it one quarter turn; slice again. Continue turning and slicing until produce reaches the desired size.
- Place the colander into the bowl.
- Add the dressing ingredients to the condiment container and shake until combined. Add dressing and toppings to the condiment container side of the cutting platform and place it on top of the bowl. Cover with the lid.
- When you’re ready to eat, slide out the colander to pour the salad into the bowl. Add dressing and toppings.
Potato Rolls
Rolls are one of my top favorite things about Thanksgiving. I love ripping apart a roll and dipping it into the gravy. This recipe combines two of my favorite things, bread, and potatoes. This is a combo I’m super excited to try.
Equipment
- large mixing bowl
- wooden spoon
- Large Rectangler Baker
Ingredients
- 1 pkg (16oz/453g) hot roll mix (including yeast packet)
- ⅓ cup instant mashed potatoes
- 1 tbsp granulated sugar
- 1 cup hot water (120°-130°F/49°-54°C)
- 2 tbsp softened butter
- 1 egg beaten
- Flour for dusting
- oil for brushing
- Homemade lemon-rosemary butter (optional – see Cook’s Tips)
Instructions
- Combine the hot roll mix, contents of yeast packet, potato flakes, and sugar in a large mixing bowl. Stir in the hot water, butter, and egg with a wooden spoon until the dough pulls away from the sides of the bowl. Then turn the dough out onto a lightly floured surface and knead for 5 minutes or until it’s smooth, adding more flour if needed. Cover the dough with a large bowl and let it rest for 5 minutes.
- Meanwhile, brush the inside of the Large Rectangular Baker with oil. Preheat the oven to 375°F (190°C).
- Divide the dough into 15 equal pieces then shape into balls and place them in the baker. Cover the balls with a plastic wrap and towel. Let them rise in a warm place (80°F–90°F/27°C–32°C) for 30 minutes or until they are nearly doubled in size.
- Bake, uncovered, for 18–20 minutes or until they are golden brown. Let the rolls cool for at least 30 minutes. Serve with Lemon-Rosemary Butter, if desired.
Notes
Cook’s Tips:
These rolls can be made 2-3 days in advance if they are stored in an air-tight container. Or freeze the rolls in a freezer-safe resealable bag. To reheat the frozen rolls, thaw the rolls in the refrigerator overnight and then rest at room temperature for a couple of hours. Reheat them in the oven for 3-5 minutes, or until they are warmed through.
Homemade Lemon-Rosemary Butter: Pour 1 cup (250 mL) of room temperature (66°F-70°F/19°C-21°C) heavy whipping cream into the Whipped Cream Maker. Put the lid on and pump the handle for 30-60 seconds or until resistance is strong and solids are formed. Remove the plunger and scrape off the butter from between the pieces using a table knife. Place the butter onto the center of a double-layered cheesecloth. Squeeze out the excess liquid. Add the butter solids to a small mixing bowl. Stir in ½ tbsp (22 mL) of finely chopped fresh rosemary, ½ tsp (2 mL) of lemon zest, and ⅛ tsp (0.5 mL) salt, and then mix well. Serve immediately or refrigerate until ready to serve.
Sausage and Apple Herbed Stuffing
Next up we got one of my favorite side dishes, Stuffing. I’m super excited to try this one because one, I love stuffing and two it’s a different variation than what we usually make. Sausage and Apples? I’ll try it.
Equipment
- Skillet
- Mixing bowl
- Deep Covered Baker
Ingredients
- ½ lb bulk pork sausage
- ½ cup butter or margarine
- 1 ½ cups sliced celery
- 1 ½ cups chopped onion
- 1 pkg herb seasoned cubed stuffing
- ½ cup sweetened dried cranberries
- ½ cup coarsley chopped apples
- 1 tbsp rosemary herb seasoning mix
Instructions
- Preheat oven to 350ºF. Place sausage into (10-in./25-cm) Skillet; cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove Skillet from heat and transfer sausage to paper towel-lined plate. (Do not drain Skillet.)
- Add butter to Skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender
In Stainless (6-qt./6-L) Mixing Bowl, combine stuffing, cranberries, apples, seasoning mix and sausage. - Add vegetable mixture and broth; toss until moistened.
- Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using Oven
- Mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.
Notes
To make this stuffing in the Brownie Pan, bake the stuffing cups uncovered, at 350°, for 15 minutes.
Quick Cooker Mashed Potatoes
And now for my second favorite side dish, Mashed Potatoes. Oooo yes! Quick and easy!
Equipment
- Quick Cooker
- Steamer Basket
- large mixing bowl
Ingredients
- 1 cup water
- 3 lbs russet potatoes, peeled
- 1 cup butter 2 sticks
- 2 tsp salt
- ½ cup heavy whipping cream, warmed
Instructions
- Place the water in the inner pot of the Quick Cooker. Add the potatoes to a Quick Cooker Steamer Basket and place in the inner pot.
- Cook on CUSTOM for 20 minutes, then release the pressure manually.
- Place the warm potatoes in a large mixing bowl. Add the butter and salt; mash and thoroughly combine.
- Stir in the cream and serve.
Notes
Not serving immediately or want to make ahead? Place in an Insulated Serving Bowl and top with a little melted butter to keep a skin from forming. They’ll stay warm for up to 2 hours.
I bet you’re currently wondering what my number one favorite side dish is? If not that’s cool too, but I’m going to tell you what it is anyway. My favorite Thanksgiving side dish is in fact the Famous Green Bean Casserole. I have to have it every year and I usually make the traditional one from The Campbell’s Soup Company. Unfortunately, Pampered Chef doesn’t have a variation of the famous dish, But I have seen some strange variations of it though, some with bacon and even one with cheese that grosses me out. Don’t do that. Don’t put cheese in your green bean casserole. Just no. Please dont do that.
Thanksgiving Desserts
And now for my next favorite part about thanksgiving dinner. All the deserts that you get to eat afterward. We will of course have a pumpkin pie, a chocolate pie, and probably an apple or a cherry pie as well. But these are some new desserts we wanted to try our hand at making this year.
Air Fryer Hand Pies
These sound so yummy, and I cant wait to use my Air fryer to make pies. Like how many people can say “I made these pies in my air fryer” Pretty neat right? Id say so.
Equipment
- Deluxe Air Fryer
Ingredients
- ¼ cup blueberry jam
- ¼ cup fresh blueberries
- 1 lemon
- flour for dusting
- 1 pkg refrigerated pie crusts, softened according to directions. (2 crusts)
- 1 egg
- 2 tbsp sugar
- ¼ tsp ground cinnamon
- oil for spritzing
- ¼ cup powdered sugar optional
Instructions
- Combine the jam and blueberries in a medium bowl. Zest the lemon to measure 1 tsp (5 mL). Add to the bowl and mix well.
- Unroll the pie dough onto a lightly floured surface. Use a 3″ (7.5-cm) biscuit cutter to cut 8 circles from each piece of the pie dough.
- Place 1 scant tbsp (15 mL) of filling onto each circle. Top with the remaining dough circles and press the edges to seal. Crimp the edges with a fork. Cut 2 small slits in the middle of each pie to vent.
- Whisk the egg in a small bowl. Lightly brush the egg wash over the pies.
- Combine the sugar and cinnamon, then sprinkle over the pies.
- Spray the Deluxe Air Fryer cooking trays with oil. Place 4 pies on each cooking tray. Place one tray on the top rack and one on the middle rack.
- Turn the wheel to select the BAKE setting; press the wheel to select. Turn the wheel to adjust the time to 14 minutes. Press the wheel to start. Switch the cooking trays halfway through cooking (you’ll hear beeps as a reminder). The pies should be golden brown.
- If desired, juice the lemon to measure 1 tsp (5 mL). Mix the juice and powdered sugar in a small bowl until smooth, then drizzle over the pies.
Notes
Have leftover pie dough scraps? Wrap them in plastic wrap and refrigerate for up to 2 days. When you’re craving a sweet treat, roll out the dough to ¼” (6 mm) thickness. Use cookie cutters to make fun shapes or cut the dough into strips. Brush the cutouts with melted butter and sprinkle them with cinnamon sugar. Turn the wheel to select the BAKE setting; press the wheel to select. Turn the wheel to adjust the time to 10 minutes. Press the wheel to start. Switch the cooking trays halfway through cooking (you’ll hear beeps as a reminder).
Candy Corn Fudge
Who doesnt love fudge? These are too cute and look like candy corn. We have to have these. Plus the kiddos will love it!
Equipment
- silcone prep bowls
- Pizza Cutter
- loaf pan
Ingredients
- 3 cups white chocolate morsels 750ml
- 1 can sweetened condensed milk 14oz/300ml
- 15 drops yellow food coloring
- 10 drops red food coloring
Instructions
- Microwave chocolate and condensed milk in (3-cup) Silicone Prep Bowl, uncovered, on HIGH 1-2 minutes, stirring every 30 seconds until melted. Line Loaf Pan with waxed paper and pour in one-third of the fudge mixture into pan, spreading evenly. Place pan in freezer 5 minutes to cool. If fudge mixture in prep bowl has begun to set, microwave an additional 15 seconds. Add yellow food coloring to prep bowl and mix well. Divide yellow fudge mixture in half into two bowls.
- Add red food coloring to mixture in one of the prep bowls and mix well. Remove fudge from freezer; pour orange fudge mixture over first layer; return to freezer 5 minutes. Pour the yellow fudge mixture over first two layers and place in freezer about 45 minutes or until set. Remove fudge from pan. Cut into 4 lengthwise rows with Pizza & Crust Cutter. Turn pieces on their side and cut into triangles. Store in airtight container in refrigerator.
Mom’s Apple Crisp
I’m super excited to try this apple crisp. My husband normally makes a cherry crisp at Thanksgiving, But this year he found this recipe and wanted to try it. So of course I said yes let’s try it.
Equipment
- Quick Slice
- corer
Ingredients
- 4-6 large granny smith apples
- 8 graham crackers, chopped
- ¾ cup packed brown sugar
- ½ cup quick or old fashioned oats
- ½ cup all-purpose flour
1½ tsp ground cinnamon - ⅓ cup melted butter
- whipped cream or ice cream optional
Instructions
- Peel, core, and slice the apples, then place them in a small microwave-safe pan.
- Combine graham crackers, brown sugar, oats, flour, and cinnamon. Add butter; mix well. Spoon over apples.
- Microwave on HIGH 12-15 minutes or until the apples are tender.
- Cool slightly. Serve with whipped cream or ice cream, if you like.
Pumpkin Pie Bites
And last but not least, Pumpkin Pie Bites. Can’t have Thanksgiving dinner without a pumpkin pie of some sort. I once went to someone’s house for Thanksgiving one year when I was a teenager and there wasn’t a pumpkin pie AT ALL. I was so bummed that year. I remember coming home that night all upset and depressed Because I didn’t get to enjoy a slice of Pumpkin Pie. So ever since I’ve made sure there is always a pumpkin pie served for Thanksgiving. Always.
Equipment
- Biscuit Cutter
- Mini Muffin Pan
- Medium Mixing Bowl
Ingredients
- 1 pkg refrigerated pie crusts 2 crusts
- 1 cup solid pack pumpkin not pie filling
- ⅓ cup evaporated milk
- ¼ cup sugar
- 1 tsp ground cinnamon
- whipped topping optional
Instructions
- Preheat the oven to 375°F (190°C). Unroll the pie crusts and cut out 24 small rounds with a 2½” (6-cm) Biscuit Cutter. Spray the Mini Muffin Pan with nonstick cooking spray and gently press the rounds into the wells of the pan. In a medium mixing bowl, whisk together the pumpkin, evaporated milk, sugar, eggs, and cinnamon. Evenly distribute the filling among the pie shells. Bake for 20–25 minutes, or until a toothpick inserted into the filling comes out clean and the crusts are golden brown. Carefully remove the pies from the pan and cool them completely. Top the pies with whipped cream and serve.
Conclusion
So there you have it 10 Wonderful Thanksgiving Recipes from Pampered Chef that are on our Thanksgiving menu this year that we think you should try. Need some Pumpkin recipes? Check out these posts here.
Not only are we going to have all of this food, but we’re also going to be cooking a spiral ham and my mom is attempting to cook a turkey in the instant pot. I’m actually super interested in seeing how that turns out because it boggles my mind that you can cook a whole turkey in the Instapot. Like what? It sounds crazy. But it might turn into some hilarious memories to talk about later if it doesn’t turn out correctly.
What are your plans for Thanksgiving this year? Are you going to be trying new variations of foods since you can’t go see all of the family this year? Or are you in a different part of the United States where you’re actually allowed to have a big gathering for Thanksgiving? Let me know in the comments.
