Fresh Herb Stuffing
From Country Living
Ingredients
3 Tbsp. olive oil, plus more for pan
1 loaf bread, cut into 1/2-inch pieces (about 12 cups)
2 medium onions, chopped
Kosher salt and freshly ground black pepper
4 stalks celery, chopped
3 c. chicken stock
1 c. fresh flat-leaf parsley, chopped
2 tsp. fresh thyme leaves
2 large eggs, beaten
Directions
Cover baking dish with foil and bake for 10 minutes. Remove the foil and bake until golden brown, 15 to 20 minutes.
Preheat oven to 375°F. Oil a 2-quart shallow casserole dish (or 3 quart if not stuffing the turkey). Place bread on a rimmed baking sheet and toast, stirring once, until golden brown, 15 to 20 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until very tender and beginning to turn golden brown, 6 to 8 minutes. Add celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add stock and bring to a boil. Stir in the parsley and thyme.
Stir together bread, vegetables, and eggs in a bowl. If desired, stuff half the mixture into the main cavity of the turkey; transfer the remaining half to the prepared baking dish (if not stuffing the turkey, transfer all the mixture to the prepared baking dish).
Apple Cranberry Sauce
From Pioneer Woman
Ingredients
1 (12-oz.) bag fresh or frozen cranberries, thawed
1 3/4 c. granulated sugar
1 c. apple juice or cider
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch pieces
1 orange, zested and juiced
Directions
- In a medium saucepan over medium-low heat, combine the cranberries, sugar, apple juice, apple, orange zest, and orange juice.
- Cook, stirring frequently, until the mixture has thickened but the fruit is still chunky, 12 to 15 minutes. Remove the mixture from the heat and let it cool completely. It will thicken more as it cools.
- Spoon the mixture into an airtight container and store in the refrigerator until ready to eat. Serve chilled or at room temperature.
- Enjoy!
Slow Cooker Green Beans
From Pioneer Woman
Ingredients
8 slices thick-cut bacon, sliced 1/2-inch thick
1 medium yellow onion, chopped
3 garlic cloves, finely chopped
1/4 c. chicken broth
1 (15-oz.) can diced tomatoes
1 (8-oz.) can tomato sauce
2 1/2 tsp. kosher salt, plus more to taste
1 1/2 tsp. paprika
1 tsp. dried oregano
1 tsp. ground black pepper
1/4 tsp. crushed red pepper flakes
2 lb. fresh green beans, trimmed
1 1/2 Tbsp. red wine vinegar
Directions
Hold on warm for up to 4 hours. Serve with remaining crispy bacon.
Tip: This dish can be made all the way through up to 2 days in advance. Remove the beans from the crock and allow to cool completely before refrigerating. Place the beans back in the slow cooker and cook on high for 1 to 2 hours until hot. Keep on warm for up to 4 hours. Crisp up the reserved bacon in a skillet, if you like.
In a medium skillet over medium-high heat, cook the bacon until crispy, 7 to 9 minutes. Transfer to a paper towel-lined plate, reserving the drippings in the skillet. Add the onion to the skillet and reduce heat to medium. Cook, stirring frequently, until the onion is softened and lightly golden, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the broth and scrape up any browned bits. Add the mixture to a 6-quart slow cooker.
To the slow cooker, add the tomatoes, tomato sauce, salt, paprika, oregano, black pepper, red pepper flakes, and half of the bacon, stirring well to combine. Stir in the green beans.
Cover and cook on low for 6 hours or on high for 3 hours.
Stir the vinegar into the green beans and taste for salt. Cover and cook for 1 hour until the beans are tender.
Waldorf Salad
From Pioneer Women
Ingredients
1/2 c. mayonnaise
2 Tbsp. plain yogurt
1 Tbsp. lemon juice, plus more to taste
1 tsp. honey
1/2 tsp. kosher salt, plus more to taste
1/4 tsp. ground black pepper
1 medium Granny Smith apple, diced
1 medium Honey Crisp apple, diced
3 ribs celery, sliced
1 c. red seedless grapes, cut in half
3/4 c. coarsely chopped toasted walnuts
1/4 c. golden raisins (optional)
Boston bibb lettuce or butter lettuce, for serving
Directions
1 In a large bowl, whisk together the mayonnaise, yogurt, lemon juice, honey, salt, and pepper. Fold in the apples, celery, grapes, walnuts, and raisins, if using. Taste the salad for lemon juice and salt, adding more as necessary.
2 Serve chilled, spooned over lettuce leaves, if you like.
What’s your favorite Thanksgiving dish?
“Mash potatoes. My family has a competiton every Thanksgiving to make the best mash potatoes.”
— Allie Stoddard
“Strawberry cheese cake.”—Jamesha Reece
“Stuffing.”— Leo Robles
“Green bean casserole. I make a dish every year.” —Sarah Decker
“Cornbread.” —Mason Powders
“Mash Potato Salad (grandma’s recipe).” — Jocalynn Gilbert