Thanksgiving Recipes

Earlier this week Luke had the great idea of asking you for your favorite Thanksgiving dish recipe! I loved this idea SOO much. I asked on my stories for your favorite recipes and I got a ton sent in! These are all of the recipes I got sent! I can’t wait to try some of these!

Laura Graham | @lauraelizabethgraham

Mama’s Mac and Cheese –

Ingredients:

2 cups uncooked elbow macaroni

2 tablespoons butter

2 ½ cups milk

2 tablespoons flour

1 teaspoon dry mustard

1 teaspoon salt

2 ½ cups (8 oz) shredded sharp cheddar cheese

Directions:

Preheat the oven to 375. 

1. In a medium saucepan, melt margarine: stir in flour mustard and salt. 
2. Gradually stir in milk. 
3. Cook and stir until mixture thickens slightly (mixture should coat a spoon). Remove from heat. 
4. Add 1 ½ cups cheese. Stir until melted. Stir in macaroni.
5.  Pour into a greased ½ quart shallow baking dish. 
6. Top with remaining cheese. Bake 20 – 25 minutes or until bubbly. Refrigerate leftovers. Makes 6-8 servings. 

Sydney Campbell |  @sydneyelysec

Gluten Free Stuffing- 4-6 Servings

Ingredients:

1 package Organic Simple Truth Cornbread Mix

Eggs(for cornbread)

Small bottle whole milk(for cornbread)

1 stick unsalted butter (melted)

1 small onion diced and minced

5-6 celery stalks diced and minced

1 cup gluten free bread crumbs (can add more to reach desired consistency)

1 carton of Chicken Stock (use 3/4 of carton)

1 tablespoon sage (can add more to taste)

1 tablespoon thyme (can add more to taste)

2 teaspoons poultry seasoning (can add more to taste)

Directions:

1. Make cornbread according to directions on box. Make sure you have all ingredients needed for cornbread. Set cornbread aside to cool.
2. While cornbread is cooking, dice and mince onions and celery. Need to be super fine
3. After cornbread is cool, put in mixing bowl and mix it up until it is crumbs(no clumps)
4. Add celery, onions, chicken stock, butter(melted) and seasonings to the cornbread crumbs and stir.
5. Add breadcrumbs to firm it up some. Start with 1 cup and add more to reach desired consistency.
6. Taste prior to putting in the dish to make sure it does not need any extra seasoning etc.
7. Spray casserole dish, and put in the oven at 350 degrees for 15-20 min or until the top is

brown. 

Mallory Murtle

Potato Casserole –

Ingredients:

One bag of cubed hash browns

One package of diced ham

One can of cream of mushroom soup

8oz of sour cream

Package of cheese (ill do a mixed blend or cheddar)

Fried onion topping 

Salt and pepper

Directions:

1. Pam a large casserole dish. I do a 9×12.
2. Mix soup, sour cream, cheese, and ham all together. Fold in the potatoes so they are evenly coated.
3. Pour into the dish. Top with salt and pepper.
4. Bake at 375 degrees for 1 hour. Remove and add fried onion topping. Sometimes I even do an extra half a package of onion topping because we love it but one package should cover it all just fine! 
5. Put back in the oven for 10 minutes until topping is golden brown. Enjoy!

Chocolate Eclair-

Ingredients:

3 packages of French vanilla pudding 

3 cups of milk

2 packages of 8oz of cool whip

Box of graham crackers

Topping: 

1 cup sugar 

1/8 tsp of salt 

1/3 cup of cocoa powder

1/4 cup of milk

1/4 cup of butter

1tsp vanilla 

Directions:

1. Mix pudding, milk and a package of cool whip. In a casserole dish (we do 9×12) layer bottom with graham crackers. Then a layer of pudding mixture, graham crackers, pudding mixture. Top with the other package of cool whip. 
2. On the stove (watch this carefully so it doesn’t burn) mix together sugar, salt, cocoa powder and milk (Boil for 1 minute). Then add butter and vanilla. Cook for about 2 minutes. 
3. Pour over top of the eclair. Cover and put in the fridge overnight to set and serve the next day. 

You could also put this together in the morning and it would be ready by dinner. But if you have An earlier thanksgiving meal time (1-3pm) I would suggest doing it the night before. 

Kendall Touchstone | @KKTOUCHSTONE12

Gluten and Dairy Free Pumpkin Blondies-

(This recipe can also easily be adjusted for non allergy free, too) 

Preheat oven to 350 degrees

Ingredients:

1 cup dairy free plant butter (or regular) 

1/2 cup white sugar 

1/2 cup brown sugar 

1 egg 

2 tsp vanilla 

2/3 cup of Pumpkin 

2 tsp pumpkin spice 

1 tsp salt 

1 tsp gluten free (or regular) baking powder 

2 2/3 cup gluten free (or regular) flour 

Directions:

Pour in a greased brownie pan and bake for 22-25 minutes! 

Morgan | @morgan_c1tk

Spinach Dip-

Preheat oven to 350 degrees

Ingredients:

1 cup of all purpose flour

2 eggs, lightly beaten

1 cup whole milk

¼ cup butter, melted

½ small onion, chopped

2 tablespoons grated Parmesan 

2 garlic cloves, minced

½ teaspoons salt

⅛ teaspoon  cayenne pepper 

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

2 cup shredded monterey jack cheese

Directions:

1. In a large bowl, whisk the flour, eggs, milk, butter, onion, Parmesan cheese, garlic, salt and cayenne until combined. Fold in spinach and Monterey Jack cheese. Transfer to a greased 1-1/2-qt. baking dish.
2. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean. Serve immediately.

Isabella Giacchino 

Nona’s Raisin Bourbon Bread Pudding

Preheat oven to 350

Ingredients: 

1 cup of raisins

1 loaf of French Bread, cut into 1-inch cubes (about 6-7 cups)

4 cups milk

3 large eggs

2 cups sugar

2 tablespoons vanilla extract

¼ cup Kentucky Bourbon Whiskey 

¼ teaspoon allspice

¼ to ½ teaspoon cinnamon

3 tablespoons butter, melted

For the Bourbon Sauce:

½ cup (1 stick) of butter, melted

1 cup sugar

1 large egg

½ cup Kentucky bourbon whisky (less or more to taste)

Directions:

1. Soak bread in milk
2. Preheat oven to 350°F. Place milk in a large mixing bowl and add the bread that has been cut into squares. Press the bread into the milk with your hands until all of the milk is absorbed.
3. In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Add the bourbon soaked raisins (with or without the remaining soaking liquid, according to taste). Stir gently to combine.
4. Pour the melted butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour the bread milk and egg mixture into the baking pan.
5. Bake at 350°F for 35-45 minutes, until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
6. While the bread pudding is cooking make the bourbon sauce. Melt the butter in a medium saucepan on low heat. Add the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, then remove from heat. Do not allow the mixture to simmer! (Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.)
7. Whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy, and smooth.

Jennifer Mcewen

Raspberry Pretzel Jello Salad

Ingredients:

1. Preheat oven to 350F
2. In a medium size bowl add crushed pretzels, melted butter, and sugar. Stir to combine.
3. Press crust firmly into a 9×13 backing dish and bake for 12 minutes. Remove from the oven and allow to cool completely.
4. In a medium size mixing bowl beat softened cream cheese, sugar, and vanilla. Fold in thawed Cool Whip. Place in the fridge while you prepare the jello topping.
5. Spread cream cheese filling on top of pretzel crust, making sure you spread it all the way to the edges of the pan.
6. In a medium size bowl add boiling water and jello until dissolved. Add frozen raspberries and stir to combine.
7. Carefully pour jello on top of cream cheese filling and spread evenly.
8. Cover and refrigerate for 2-4 hours, or until jello is set and firm. Serve and enjoy!

Courtney | @court_cabot

Green Bean Casserole 

Green beans, cream of mushroom, fried onions – Bake at 350 for 15 minutes

Ashley Grieco | @ashleygrieco20

Chrissy Teigen’s Orzo Cauliflower Salad

Nicholle Strickland | @_nicollestrickland

Paula Deen’s “Not Yo Mama’s” Banana Pudding

Stephanie | @stephh_t

Pumpkin Spice Blondie Bites

Other yummy side dish ideas:

Sweet Potato Casserole

Pumpkin Pie

Pumpkin Roll

XOXO,

Laura Elizabeth