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5 Delicious Thanksgiving Recipes You Must Try

Thanksgiving is right around the corner and you need to know how to prepare some great dishes, especially if you’re hosting your family and friends! We’re here with 5 recipes that are sure to wow your guests!

1. Honey Glazed Sweet Potatoes

A great twist on an old classic. These are simply roasted sweet potatoes, served with a honey glaze. The combination of the two creates that perfect taste that will satisfy your tastebuds and impress your fellow family members or friends!


– 2 lbs. (908 g) of sweet potatoes

– 3 tbsp (45 ml) of olive oil

– 1/2 cup (120 ml) of honey

– 2 tbsp (30 ml) of minced rosemary


1 – Peel and slice your sweet potatoes into thin, quarter inch rounds.

2 – Toss them in a bowl with the olive oil and lay them out on a baking sheet.

3 – Bake at 375°F (190°C) for 30-40 minutes until tender and golden brown.

4 – While your potatoes are roasting, combine the honey and rosemary in a small saucepan over medium heat. Bring to a boil and allow to reduce by half, about 10 minutes.

5 – Toss the glaze with the potatoes and serve!

2. Thanksgiving Green Bean Casserole

This recipe blends that traditional green bean casserole taste with some of those delicious savory flavors of Thanksgiving. Make it a day in advance, so all you have to do is bake before serving!


– 1 lb (454 g) frozen french cut green beans, thawed and drained

– 3 tbsp (45 ml) butter or margarine

– 1/2 cup chopped onions

– 2 tbsp all-purpose flour

– 1/2 cup milk

– 1/4 tsp salt

– Dash pepper

– 1 can (10 oz or 284 g) cream of mushroom soup, undiluted

– 3/4 cup (90 g) bread crumbs or crushed cornflakes cereal

– 1/4 cup (25 g) grated Parmesan cheese


1 – Preheat oven to 350°F (177°C) degrees.

2 – Bring a pot of salted water to boil, then add green beans and cook for 5 minutes; drain well.

3 – Meanwhile, melt the butter in a saucepan and saute onions until tender (about 5 minutes).

4 – Stir in flour, salt and pepper; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

5 – Remove from heat and add mushroom soup, stirring just until smooth. Add bread crumbs and stir just until evenly moistened.

6 – Put a third of the green beans into a 2-quart casserole dish, then top with a third of the sauce, remaining green beans and remaining sauce.

7 – Sprinkle with Parmesan cheese.

8 – Cover and bake for 30 minutes or until bubbly.

3. Thanksgiving Stuffing

Everyone loves stuffing served with turkey, right? Well this recipe takes it up a notch by adding some delicious flavors inspired by the Southwest! Make it vegetarian-friendly too–simply use vegetable broth instead of chicken!


– 1 cup (140 g) chopped yellow onion

– 1/4 cup (40 g) chopped celery

– 2 tbsp (28 g) unsalted butter or vegetarian substitute

– 3 cups (201 g) of herbed bread cubes, about 1 loaf of bread

– 1 tsp dried sage

– 4 fresh thyme sprigs, leaves only

– 2 large eggs

– 1 1/2 tsp salt

– 1/4 tsp pepper


1 – Preheat oven to 350°F (177°C).

2 – Sauté onion and celery in butter until tender, about 5 minutes; let cool.

3 – Toss bread cubes with sage and thyme.

4 – In a large bowl, beat eggs, salt and pepper. Stir in onion mixture and bread cubes until moistened.

5 – Put into a buttered casserole dish or two 8×8 pans. Cover with foil and bake for 30 minutes, then uncover and bake 15 more minutes, until the top is crisp.

4. Thanksgiving Turkey with Cider Gravy

This recipe for roasted turkey is sure to be a hit! It has all the traditional flavors of Thanksgiving, but it’s also pretty simple and easy. The gravy takes on some great twist by using apple cider as the base–that’s what makes this turkey moist and delicious!


– 1 (8 lbs or 3614 g) turkey, thawed if frozen

– 2 tbsp (30 ml) olive oil

– salt and pepper to taste

– 3 tbsp butter (42 g)

– 3/4 cup chopped onions

– 1/2 cup chopped celery

– 2 carrots, chopped

– 2 cloves garlic, minced

– 3/4 cup apple cider

– 1/2 tsp thyme leaves

– 1/4 tsp salt

– 1/8 tsp pepper


1 – Preheat oven to 325°F (177°C). Pat the turkey dry and rub it with oil. Sprinkle with salt and pepper inside and out.

2 – In a skillet over medium heat, melt the butter, add the onions, celery, carrots and garlic; cook for 10 minutes or until softened. Add 3/4 cup cider to pan; cook stirring on high 4 minutes or until liquid is reduced by half.

Remove vegetables from pan and set aside.

3 – Place turkey, breast side up, on a rack in a shallow roasting pan. Insert meat thermometer into deep part of thigh close to but not touching the bone; the temperature should be 165°F (74°C).

4 – Roast at 325°F (177°C) for 1-1/2 hours or until thermometer reads 165°F (74°C).

5 – Return vegetables to the pan; stir in thyme, salt and pepper. Cover turkey loosely with foil; let stand 15 minutes before carving.

6 – While the turkey rests, make the gravy by combining vegetables with pan drippings in the roasting pan; simmer until vegetables are tender, stirring occasionally. Strain pan juices into a gravy boat; keep warm.

5. Sweet Potato Casserole with Marshmallow and Pecans

This sweet potato casserole puts the usual variety to shame! It’s got that great, traditional sweet potato flavor you love, but there are some special ingredients that make it even better–like marshmallows and pecans!


– 3/4 cup (165 g) packed brown sugar

– 1/2 tsp ground cinnamon

– 1/8 tsp salt

– 2 lbs sweet potatoes, peeled and cut into 3⁄4″ cubes

– 1/3 cup (75 g) unsalted butter, melted

– 2 large eggs, lightly beaten

– 1 tsp vanilla extract

– 1 cup (85 g) marshmallows

– 1/2 cup (50 g) chopped pecans, toasted


1 – Preheat oven to 350°F (177°C). Lightly grease a 9×13″ baking dish.

2 – Combine brown sugar, cinnamon and salt in a small bowl.

3 – In a large bowl, combine sweet potatoes with butter, eggs, vanilla and half the brown sugar mixture. Mix well to combine. Transfer sweet potato mixture to greased baking dish. Bake 30 minutes.

4 – Top sweet potatoes with marshmallows and remaining brown sugar mixture. Return to oven and bake an additional 15 minutes or until marshmallows are golden brown and crispy.

5 – Let cool 15 minutes before serving; top with pecans. Serve warm.

Angelica Sirotin