Delicious Thanksgiving recipes lead the holiday gathering together parade of tastes.
“Forever on Thanksgiving Day the heart will find the pathway home.”
—Wilbur D. Nesbit
Homemade.
Home is where the holiday heart is.
Thoughts of home times are upon us, and delicious Thanksgiving recipes take center setting at the holiday dinner table.
Make memorable Thanksgiving gathering goodies by mixing the traditional with new traditions for good and tasty measure.
Veranda – Photography by Dylan Thomas
Markedly seasonal colors depicted through fresh florals blend with sweet reminders to show without a doubt just how beautiful this time of year truly is.
Now for the main event, let’s take a look at a sampling of delicious Thanksgiving recipes.
Cranberry Feta Pinwheels with Cream Cheese
Ingredients
1 large flour tortilla (or 2 smaller ones)
8 oz cream cheese, softened
½ cup feta cheese, crumbled
¼ cup dried cranberries
¼ cup fresh baby spinach or arugula, chopped
1 tbsp green onions, finely chopped
Salt and pepper to taste
Directions
In a medium bowl, combine the softened cream cheese and feta until smooth. Stir in the chopped green onions, cranberries, and chopped spinach or arugula. Season with salt and pepper to taste.
Lay the tortilla flat on a clean surface. Spread the cream cheese mixture evenly over the tortilla.
Roll the tortilla up tightly and wrap it in plastic wrap. Place it in the refrigerator for about 1 hour to firm up.
After chilling, remove the wrap and slice the tortilla into 1-inch pinwheels. Arrange on a serving plate and garnish with a sprig of rosemary for a festive touch!
Rustic Mashed Red Potatoes with Parmesan
Ingredients
3 pounds small unpeeled red potatoes, roughly chopped
½ cup whole buttermilk 1 cup salted butter, softened
4 ounces herbed cream cheese (about ½ cup)
4 ounces Parmesan cheese, shredded (about 1 cup)
1 ½ teaspoons kosher salt
½ teaspoon ground white pepper
¼ cup chopped fresh chives
Directions
Place potatoes in a large Dutch oven with cold water to cover by 2 inches. Bring to a boil over medium-high; boil until potatoes are tender, about 25 minutes. Drain and return potatoes to Dutch oven over medium. Cook, stirring once, until potatoes dry out slightly, 30 to 50 seconds.
Place buttermilk and butter in a microwavable glass bowl, and microwave on high until warm, 30 to 60 seconds. Add warm buttermilk mixture, cream cheese, Parmesan, salt, and white pepper to potatoes, and coarsely mash with a potato masher to desired consistency. Sprinkle with chives just before serving.
Reheating Instructions:
Slow Cooker: Spoon potatoes into a 4 to 6 qt. slow cooker. Cover and cook on high until heated through, about 2 hours.
Oven: Reheat in a tightly covered baking dish at 350°F until heated through, about 1 hour.
Flower Magazine – Photography by Erik Kvalsvik
Will Thomas shares his recipe for Basil Blissed Mashed Potatoes with the readers of Flower Magazine.
C’est si bon!
Maple Roasted Dutch Carrots With Garlicky Carrot Top Hummus Recipe
Thanksgiving Green Bean Casserole Recipe
Crockpot™ Maple Bourbon Candied Sweet Potatoes Recipes
Buttermilk Cornbread
Ingredients
2 cups buttermilk self-rising corn meal
1 cup self-rising flour
½ Tablespoon baking powder
2 eggs
1 cup buttermilk
1 cup milk
Directions
Preheat oven to 425° F. Grease cast iron skillet or pan. Bottom of pan or skillet should be coated well but not swimming in oil.
Combine corn meal, flour, and baking powder in mixing bowl. Stir in buttermilk, milk, and eggs; mix well. Batter should be a medium thick consistency. Thin by adding additional milk until desired consistency is reached.
Pour batter into greased skillet or pan. Bake in preheated oven for approximately 30 minutes, or until toothpick inserted in the center comes out clean and top is golden brown.
-Places In The Home
Wrapped Baked Apple Crumble Recipe
Buttermilk Pie with Pecan Crust
Ingredients
1 cup all-purpose flour, plus more for work surface
⅓ cup pecans
1¼ cup plus 3 tablespoons sugar
½ tsp. salt
½ stick butter, cold and cut into small pieces; plus 3⁄4 stick, melted
4 large eggs
3 Tbsp. cornstarch
1⅓ cup buttermilk
Zest of 1 lemon
½ tsp. freshly grated nutmeg
Directions
In a food processor, pulse flour, pecans, 3 tablespoons sugar, and salt until the nuts are finely ground. Add cold butter pieces and 1 egg, and pulse until the dough holds together when pinched but does not form a ball. Pat dough into a flat disk; wrap tightly with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
On a lightly floured work surface, roll out the dough to a 12-inch round. Transfer to a 9-inch pie pan, pressing the dough against the bottom and sides without stretching it. Using a paring knife, trim the dough to a 1-inch overhang. Fold the overhang in to make a double layer of dough and, with your fingers, crimp all around. Refrigerate for at least 1 hour (to prevent dough from shrinking).
Preheat oven to 400°F. Meanwhile, cover prepared pie shell with parchment, leaving a bit of overhang, and add enough pie weights or dried beans to cover. Bake for 15 minutes; remove the parchment and weights, and bake until shell is golden, about 10 more minutes. Remove pan from oven and reduce oven temperature to 325°F.
In a food processor, pulse cornstarch and remaining sugar to combine. Add buttermilk, melted butter, lemon zest, nutmeg, and remaining eggs, and pulse to combine. Pour the filling into the warm pie shell and bake until the filling is set and just slightly wobbly in the center, 55 minutes to 1 hour.
Remove pie from oven and let cool before serving.
Pumpkin Coconut Fluff Pie
Ingredients
1 9″ graham cracker crust
1 8 oz container whipped topping
1 3.5 oz box vanilla instant pudding & pie filling
1 15 oz can 100% pure pumpkin
½ cup sweetened coconut flakes
1 tsp. vanilla
1 tsp. pumpkin pie spice
1 tsp. ground cloves
½ tsp. ground nutmeg
Directions
In a large mixing bowl, add pure pumpkin, vanilla pudding mix, coconut, ground cloves, ground nutmeg and pumpkin pie spice. Using a wooden spoon, stir ingredients until combined.
Next, add vanilla and whipped topping. Fold until incorporated.
Spread the pumpkin fluff mixture into the graham cracker crust; cover with plastic wrap.
Chill covered pie for at least 4 hours to set.
Before serving dust the top of the pie with additional pumpkin pie spice.
Flower Magazine – Photography by David Hillegas
Gathering together to eat, drink, and be merry serves body and soul, and it’s my hope these delicious Thanksgiving dinner recipes offer menu inspiration.
Reduce heat to medium; add minced garlic, chopped onions, bell pepper, celery, bay leaves, parsley, chicken broth, remaining salt and black pepper (or Créole seasoning).
