I shared a hearty cornbread-sausage stuffing on the blog to kick off my new Thanksgiving recipes, and this stuffing is a swing in a totally different direction: Mushroom, Shallot Brioche Stuffing. It’s lighter and fluffier — almost like a bread pudding texture — and the flavors are much more earthy with shallots and mixed mushrooms and loads of fresh thyme. I’m always a fan of having one classic, basic stuffing on the table to stick to tradition, and then one stuffing that is a little bit more gourmet and different. This version definitely fits the bill for the latter category! Get the full recipe below, and check out all of my Thanksgiving recipes here!
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I polled my readers a few weeks ago to figure out what people were looking for in their Thanksgiving menu research and overwhelmingly there was a call for fresh takes on vegetable dishes. I think that people were generally looking for healthy vegetables but on a day like Thanksgiving I find it quite hard not to make even the poster-child of healthy veggies — cauliflower — a bit indulgent. Cauliflower is such a great ingredient because it can take on so many different flavors depending on how it’s prepared (see my garlic and herb cauliflower mash for another good example). This version starts with roasting the cauliflower for a nutty, caramelized flavor and then gets topped off with a quick sauce made of brown butter, a splash of bourbon and sweet maple syrup. Then it’s all tossed together with chopped walnuts and fresh parsley — it’s simple but so flavorful! Get the full recipe below, and check out all of my Thanksgiving recipes here!
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I am so excited to be kicking off all of my Thanksgiving recipe content today! Thanksgiving is my favorite holiday, and stuffing is my favorite Thanksgiving food — so of course that’s where we’re starting with our new recipes! This sweet and spicy sausage cornbread stuffing evolved as I was testing it, and I’m happy to report where it ended up was right at the corner of delicious and delectable. The stuffing gets a bit of spice from the hot Italian sausage crumbles, and a bit of sweet from the apple cider used to deglaze the pan and the dried cranberries dotting the top of the dish. It’s also full of seasonal flavors, like fragrant celery seed and fresh sage, all wrapped up in those tasty cornbread crumbles. The best part? You can make it all in a cast iron skillet and serve it in there too — one less dish to wash at the end of the night! Get the full recipe below, and check out all of my Thanksgiving recipes here!
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One of my very favorite parts about holiday cooking is having all of those tasty leftovers stacked up in the fridge after a party. My friends at Family Circle Magazine asked me to create a holiday recipe with Eggland’s Best Eggs for the October issue of the magazine, and I couldn’t wait to share this easy breakfast recipe made up of many of those delicious holiday leftovers, topped with a perfectly cooked fried egg! 
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The countdown to turkey day is on, and I have a one-stop-shop for all of your Thanksgiving menu planning needs! I rounded up everything from easy appetizers to decadent sides, turkey tips, batch cocktails, and some sweet treats to end your meal. I even a tasty idea for eating those leftovers the day after too! Scroll down to browse over 20 of my favorite Thanksgiving menu recipes and ideas.
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We aren’t very big on appetizers at Thanksgiving, because the main event is such an event, but one or two little bites might be passed out to keep everyone huddled around the coffee table instead of buzzing around the kitchen for a taste! These mini baked brie pie bites are as simple as can be, and you can tweak the recipe to work with ingredients you have on hand. You can take some leftover pie dough from you holiday pies (or pre-made is fine!), and cut them into small discs to fit inside a mini-muffin tin. Then you just top fill them with a slice of brie, a jam or fruit butter of your choice (I use homemade pumpkin butter from my cookbook, but apple butter or a berry jam work too!), then finish them off with a pecan. Bake them for just a few minutes and they’ll come out of the oven ooey-gooey and oh so delicious. Get the full recipe below:
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I’m all about the high-calorie side dishes on Thanksgiving (like butter-packed mashed potatoes, yes please!), but I know it that it’s all about balance. We need some variety on the table, and veggies that aren’t soaked in butter have their place too (right next to the mashed potatoes!). I have been on a big kick lately of roasting squash and carrots in this simple dressing made with honey, a bit of brown sugar, coarse ground dijon mustard, and a dash of olive oil. It’s such a simple dish, one that I whip up on weeknights, but comes together so beautifully that it feels holiday-table worthy too! Get the full recipe below:
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When my cookbook first came out last month, my sister gave me the most thoughtful present to celebrate the occasion. She had asked tons of my closest friends and family to write me a note or recall a memory of me, and she shared all of the anecdotes in a book for me to read the day before the book launched. It was probably the nicest thing anyone has ever done for me! In the collection of notes, three separate people mentioned how much they loved a recipe I wrote years ago for a mixed scallop potatoes dish. I have to admit that I didn’t even remember the recipe! I had to back into the archives and read it, and once I did I remembered instantly how tasty it was. I decided to take that concept and give it a refresh with just sweet potatoes this time, and bit of a different look — it still has all of that great, rich creamy flavor though because the holidays are not a time to be counting calories. Get the full recipe below.
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Stuffing is one of the highlights of Thanksgiving dinner table at our house. I love it; and we’ve gotten in the habit of making two types to ensure that there are leftovers. One classic stuffing with the store-bought mix (because that stuff is so darn good in a turkey sandwich the day after the holiday) and one stuffing that has some special mix-ins. I’ve made it with sage and squash, with sausage and apples, and this year I thought it would be fun to give our stuffing some major flavor with Everything Bagel seasoning. The base of the stuffing is made with a mix of corn bread and white bread, and it gets tons of seasonal flavor from onions, sage, parsley and celery seed. The everything bagel seasoning on top gives it texture and a salty bite — it’ll be a hit on your Thanksgiving table. Get the recipe below:
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We are celebrating Thanksgiving with my side of the family this year, and while I won’t host it at my house, I do most of the cooking! My mom and I were starting to brainstorm the menu and she mentioned the holiday staple: green bean casserole. I admired to her that while I love the creamy sauce and French’s crispy onions on top, I didn’t care much for the actual green beans. I had a lightbulb moment and thought, what if I took those flavors I loved from the green bean casserole, and mixed them into spinach for a bit of a hybrid dish. It’s one part creamed spinach, one part green bean casserole, and I still get plenty of those crispy, salty French’s onions — they’re a tradition I’ll never break! Get the recipe below:
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