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Share a Thanksgiving Recipe

Sorensoj
Skilled Saver

Here's a traditional Thanksgiving recipe for Green bean casserole (includes prep video)

https://www.bettycrocker.com/recipes/green-bean-casserole/f466928f-a799-4cdc-89ba-1e0bbedf878b

34 Replies

Re: Share a Thanksgiving Recipe

LaraL
Rewards Whiz

This is probably my favorite Thanksgiving dish every year, it's so good.

Re: Share a Thanksgiving Recipe

Marethundsabre
Skilled Saver

I make homemade dairy free mashed potatoes. They are really tasty and easy to make.

2 pounds (1kg) potatoes, (Russet, Yukon Gold, Dutch Creams, Creme Gold, Creme Royale)

1 teaspoon salt

1/2 cup of turkey or chicken broth

1/3 cup unsalted plant butter, softened (close to room temp is best)

6-8 cloves fresh garlic finely chopped

1/4 cup plant based sour cream (reduced fat)

1/4 cup plant based shredded cheese

Salt and Pepper, to taste

1 tablespoon fresh chopped parsley to garnish, optional to garnish

I usually make these fresh and add homemade gravy to them. 

Re: Share a Thanksgiving Recipe

LaraL
Rewards Whiz

This sounds so good! Tempted to make some of these things early 😅

Re: Share a Thanksgiving Recipe

cjwoody
Super Saver

I am verrrry interested in all of the cheesy potato recipes, specifically the ones that involve shredded potatoes.  TYIA!!!!

Re: Share a Thanksgiving Recipe

mom2furkids
Deal Ambassador

Here is the easiest caramel pie recipe that I have ever used. This is a super sweet dessert however, so it is not for everyone.

All you need is two 14 ounce cans of sweetened condensed milk, a prepared graham cracker pie crust (or make your own) and whipped topping.

Remove the labels from the cans of condensed milk and place in a large pot of water, covering the tops of the cans. Bring the water to a boil and continue boiling for two hours. Make sure the cans remain submerged. When the two hours is up turn off the burner and allow cans to cool. Once cool enough to handle, open cans and pour into pie crust. Refrigerate for at least a couple of hours (I usually let it sit overnight) and then top with whipped topping and serve! 

Re: Share a Thanksgiving Recipe

OBSHOP
Shopping Enthusiast

@Sorensoj 

My first time trying this recipe (cooking) was last year.  I substituted sweet peas with mushrooms for the green beans. It was a one dish winner. 

Every journey starts with the first step

Re: Share a Thanksgiving Recipe

Amckinney7
Rewards Guide

We are a vegan/vegetarian household so enjoy a stuffed squash as a main

 

https://www.veganricha.com/vegan-lentil-apple-pecan-stuffed-butternut-squash/

Re: Share a Thanksgiving Recipe

OBSHOP
Shopping Enthusiast

@Sorensoj 

This is a really simple recipe for a great side dish. 

Candied yams 

Ingredients 

  • 4 sweet potatoes 
  • 1 cups raw cane sugar 
  • 1 stick Land O Lakes butter

Directions 

  • Peel and slice sweet potatoes 1/4 inch thick disc's
  • Melt butter in heavy skillet
  • Place sweet potatoes in the skillet and stir around to coat with butter
  • Pour sugar over sweet potatoes and stir to cover all sweet potatoes add more sugar if desired
  • Cook over medium heat until sweet potatoes are soft
  • as sweet potatoes Softens don't don't stir this well cause them to break up and you'll be left with a skillet of orange mush.
  • Don't add sugar directly to melted butter, doing so creates caramel and will ruin your dish
Every journey starts with the first step

Re: Share a Thanksgiving Recipe

Be-Bop-A-Lula
Deal Expert


Pecan Pie

For the crust:

  • 1 ½ cups all-purpose flour, plus more for rolling
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 ½ sticks (12 tablespoons) unsalted butter, cut into small cubes
  • 5–7 tablespoons ice water

For the filling:

  • 1 large egg
  • 5 large egg yolks
  • 2⁄3 cup cane syrup
  • 2⁄3 cup light brown sugar
  • ½ cup heavy cream
  • ¼ teaspoon salt
  • 1 stick unsalted butter, cut into small pieces
  • 1 teaspoon vanilla extract
  • 1½ cups pecan pieces

For the crust:

Pulse the flour, sugar, and salt together in the bowl of a food processor until combined. Add the butter and pulse until the smallest pieces are about the size of corn kernels, 10-12 pulses. Add 5 tablespoons of water and pulse until the dough is no longer dry (when squeezed in your hand, it should form a ball and hold its shape), 4-6 times (if the dough is still dry, add another tablespoon or two of ice water). Turn the dough out onto your work surface and form it into a disk. Wrap the dough in plastic wrap and chill for at least 1 hour or up to 3 days (or freeze for up to 1 month; defrost in the refrigerator overnight before using).

Heat the oven to 325 degrees. Remove the dough from the refrigerator (let it sit out at room temperature for 5 minutes to soften). Flour your work surface and roll the dough into a 12-inch circle, 1⁄8-inch thick. Fold the dough into quarters and transfer to a 9 ½-inch pie plate. Unfold the dough and fit it into the pie plate, then trim off all but ¼ inch of the overhang. Using your thumb and index finger, pinch the edge of the dough together to form a granny crimp. Chill while you make the filling.

For the filling:

Whisk the egg and the egg yolks together in a large bowl and set aside. Combine the cane syrup, sugar, cream, and salt in a medium saucepan. Add the butter and  melt over medium heat. Once the butter has melted, continue to cook the mixture until it is hot but not bubbling, about 1 minute. Whisk the sugar mixture into the egg yolks a little at a time, just until the bottom of the bowl is warm to the touch, and then add the remaining sugar mixture. Stir in the vanilla and set aside.

Take the pie plate out of the refrigerator. Sprinkle the pecan pieces into the piecrust and pour the filling on top. Bake until the center has a little resistance, like a soft-setting custard, 30-40 minutes. Remove from the oven and cool for at least 1 hour before slicing and serving.