St. Louis Moms Blog contributors and readers have shared some of their favorite Thanksgiving recipes! Try them out and let us know which ones you loved!
- 1 20oz can pineapple chunks
- 6-8 tablespoons pineapple juice (from can)
- 1 cup crumbled Ritz crackers
- 3 tablespoons almond flour (can use cornstarch or all purpose flour as well)
- 1/2 cup sugar
- 1/2 stick butter, melted
- 1 cup cheddar cheese, grated
- Mix cheese and pineapple well.
- Mix juice, sugar and flour. Add to pineapple mixture.
- Combine butter and crackers. Spread on top of pineapple mixture.
- Bake in a 350 degree oven for 20 minutes.When doubling this recipe, use one 20 oz can pineapple chunks and one 20 oz can crushed pineapple and double the other ingredients. Bake at same time and temperature.
- 10 White Castle sliders (remove pickles)
- 1 1/2 cup diced celery
- 1 1/4 teaspoon ground thyme
- 1 1/4 teaspoon ground sage
- 1 1/2 teaspoon coarse ground black pepper
- 1/4 cup chicken broth
- Tear the burgers into small pieces into a large mixing bowl with the celery, thyme, sage, and black pepper; toss to combine.
- Add the chicken broth and toss again.
- Stuff the mixture into the turkey cavity just before roasting. The recipe makes about 9 cups, enough for a 10-12 pound turkey.
Note: Allow one White Castle slider for each pound of turkey, which will be the equivalent of ¾ cup of stuffing per pound.
This recipe can also be made with frozen White Castle sliders from the grocery store.
Serves 8-12, depending on additional sides and veggies served.
- 6-8 large sweet potatoes
- 1-1.5 lb. butter
- ~ 1 lb. brown sugar
- Large Marshmallows
- Peel sweet potatoes, and cut into 1-1¼“thick slices
- Melt butter in skillet.
- Add potato slices to butter; slices should be fairly covered with butter
- Simmer in butter until soft (but not mushy); easily pierced with sharp knife with no resistance.
- Remove from skillet.
- Layer potato slices into casserole dish, adding liberal amounts of brown sugar between layers of potatoes.
- Add melted butter from skillet to cover potato slices ~ 2/3 of the way
- If making ahead, refrigerate until you’re ready to cook. When ready to bake, allow casserole to come to room temperature.
- Place casserole into preheated 350-degree oven for 20-30 minutes
- Heat until butter is bubbling and potatoes are heated through.
- Add marshmallows to cover entire top of casserole
- Return to oven until marshmallows are browned
- 1.5 pounds Brussels sprouts
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 bacon slices, cut into 1 inch pieces
- Preheat oven to 400 degrees.
- Wash and trim Brussels sprouts. Cut large heads in half through the core. (It’s fine if some of the outer leaves fall off – just bake those along with the rest of the sprouts. They get extra crispy and are delicious!)
- Place the sprouts in a large bowl and drizzle with olive oil, tossing to evenly coat.
- Pour the Brussels sprouts onto a large sheet pan (place them in a single layer). Sprinkle with salt and pepper, and evenly sprinkle the bacon pieces over the sprouts.
- Roast in the oven for 20 to 30 minutes, turning halfway through cooking, until golden and lightly caramelized.
- Serve immediately.
- 3 lb large butternut squash (peeled + chopped)
- 1-2 TBSP extra virgin olive oil salt
- Pepper and garlic powder to taste
- 1-2 cups fresh cranberries (add a little, or a lot!)
- 2-3 TBSP honey plus extra to taste
- 1/4 cup finely crumbled feta ground cinnamon to taste fresh or dried parsley to garnish, optional
- Pre-heat oven to 400 degrees F.
- Lightly drizzle or spritz a baking sheet with olive oil.
- Add cubed squash to the sheet along with another drizzle of olive oil.
- Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
- Roast at 400 F for 25 minutes on the center rack.
- At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
- Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit (like craisins)
- Remove from oven and add a sprinkle of cinnamon (approx. 1/8-1/4 tsp depending on preference) along with feta and honey.
- Garnish with parsley for a burst of color and dig in while it’s hot!
- 1 stick unsalted butter
- 1/2 c. sugar
- 1 tbsp. pumpkin pie spice
- 1/4 tsp. salt
- 1 large egg
- 1 tbsp. light corn syrup
- 2 tsp. vanilla extract
- 2 1/4 c. all-purpose flour
- 3 leaf-shaped cookie cutters
- 1 box box confectioners’ sugar
- 1/4 c. powdered egg whites (Just Whites)
- c. water
- Yellow, orange, red gel food colors
- Beat butter, sugar, spice and salt in a large bowl with mixer on mediumhigh until light, about 3 minutes. Reduce speed to medium; add egg and beat until combined. Beat in corn syrup and vanilla. Reduce speed to low; gradually add flour and beat until blended. Shape dough into two disks, cover with plastic wrap and refrigerate at least 1 hour.
- Heat oven to 350ºF. Roll out 1 disk between 2 sheets of wax paper to 1⁄4 in. thick. Remove top layer of wax paper and cut out shapes with cookie cutters. Transfer to a baking sheet. Bake 12 to 14 minutes until cookies are golden. Cool on sheet on wire rack 5 minutes; transfer to rack and cool completely.
- Icing: Beat confectioners’ sugar and powdered egg whites in a large bowl with mixer on low speed until combined. Add water; beat until blended. Increase speed to high; beat 8 minutes or until icing is very thick and white.
- Divide decorating icing into 3 bowls; tint one each yellow, orange and red. Add a few drops water to thin slightly until easy to spread. Spread a little of each color frosting onto a cookie. Drag a wooden pick through colors to swirl. Let dry at least 1 hour; repeat with remaining cookies and icing.
- 4 cups day old Italian bread
- 6 strips bacon
- 2 oranges for orange juice
- 1 cup leeks
- 1 cup onions
- 1 cup celery
- 1/2 cup carrots
- 1 tbsp rosemary
- 1 tbsp thyme
- Salt & pepper
- Brown bacon, remove.
- Wipe out pan.
- Melt 1/2 stick butter with veggies/leeks/onions
- Sauté until softened (8-10 minutes)
- Add orange juice, grated orange, herbs, salt and pepper – stir until simmering then add bread. Serve as is or stuff in bird.
- 1 peeled orange, cut into eighths
- 1 peeled and cut apple
- 1 cup pecans
- 1 12-ounce package fresh or frozen cranberries rinsed and drained
- 3/4 to 1 cup sugar
- Place half the cranberries, half the orange slices, half the cut apples, half the pecans in food processor.
- Process until mixture is evenly chopped.
- Transfer to a bowl.
- Repeat with remaining ingredients.
- Stir in sugar. Store in refrigerator or freezer.Makes about 4 cups.
- 1-1/2 cups graham cracker crumbs (about 24 squares)
- 3 tablespoons sugar
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/3 cup butter, melted
- 1 can (16 ounces) vanilla frosting
- 1 can (15 ounces) solid-pack pumpkin
- 1 cup sour cream
- 1 to 1-1/2 teaspoons ground cinnamon
- 1/2 to 1 teaspoon ground ginger
- 1/4 to 1/2 teaspoon ground cloves
- 1 cup whipped topping
- In a small bowl, combine the first five ingredients.
- Set aside 1 tablespoon for topping.
- Press remaining crumb mixture onto the bottom and up the sides of an ungreased 9-in. pie plate.
- Bake at 350° for 7-9 minutes or until crust just begins to brown. Cool on a wire rack.
- In a large bowl, combine the frosting, pumpkin, sour cream, cinnamon, ginger and cloves.
- Fold in whipped topping.
- Spoon into crust.
- Sprinkle with the reserved crumb mixture. Refrigerate for at least 4 hours before serving.