Thanksgiving Recipes

Delicious Dishes for the Holiday

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Country Living – Rosemary Monkey Bread Stuffing

Are you tired of having the same food for Thanksgiving? Well, here are some new recipes to try this year!

Rosemary Monkey Bread Stuffing (From Country Living)


  • 1 sweet onion, chopped
  • 4 ribs celery, sliced
  • 4 tbsp. unsalted butter
  • 1 c. chicken stock
  • 2 large eggs
  • 1 tsp. Kosher salt
  • 1/2 tsp. Freshly ground black pepper


  1. Cook onion and celery in butter in a large, straight-sided skillet over medium heat, stirring occasionally, until tender and golden brown, 8 to 10 minutes. Transfer to a bowl; cool 5 minutes. Whisk in chicken stock and eggs until combined. Season with salt and pepper. Stir in focaccia (if you can’t find rosemary focaccia, use plain and add 1 1/2 tablespoons chopped fresh rosemary).
  2. Transfer to a buttered 9″ springform pan. Bake at 375 degrees F until golden brown, 35 to 40 minutes. Cook 5 minutes; run a knife around outer edge of stuffing, then remove ring. Serve warm.

Pumpkin Cheesecake with Cookie Crust (From Country Living)


Country Living – Pumpkin Cheesecake with Cookie Crust


  • 12 pecan sandie cookies, plus more for garnish
  • 1/2 c. roasted salted pecans, plus more for garnish
  • 3 tbsp. unsalted butter, melted
  • 2 tbsp. granulated sugar
  • 3/4 tsp. kosher salt, divided
  • 3 (8-oz.) packages cream cheese, at room temperature
  • 1 (8-oz.) container sour cream, at room temperature
  • 1 c. packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 (15-oz.) can pure pumpkin puree
  • 2 tsp. pure vanilla extract
  • 1 1/2 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • Sweetened whipped cream, for serving


  1. Preheat oven to 350 degrees F with the rack in the middle position. Pulse cookies and pecans in a food processor until finely ground, 10 to 15 times. Add butter, granulated sugar, and 1/4 teaspoon salt and pulse until well combined, 5 to 7 times. Press cookie mixture firmly into bottom of a 9″ springform pan.
  2. Bake until edges begin to brown, 10 to 12 minutes. Cool completely on a wire rack. Wrap outside of pan with aluminum foil. Reduce oven temperature to 300 degrees F.
  3. Beat cream cheese, sour cream, and light brown sugar on medium speed with an electric mixer until blended and smooth, 1 to 2 minutes. Add eggs, one at a time, beating until incorporated after each addition. Add pumpkin, vanilla, cinnamon, ginger, nutmeg, and remaining 1/2 teaspoon salt, beating until just until blended. Pour batter into crust.
  4. Bake until edges are set but center is still wobbly, 1 hour 10 minutes to 1 hour and 20 minutes. Turn oven off. Let cheesecake stand in oven, with door closed, 1 hour. Remove from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove ring of pan.) Cool completely on a wire rack, at least 1 hour. Cover and chill, at least 8 hours.
  5. Remove ring and bottom of pan, and transfer cheesecake to a serving plate. Top with whipped cream and garnish with cookies and pecans.

Roast Turkey with Herbes-de-Provence Rub (from Country Living)

Country Living – Roast Turkey with Herbes-de-Provence Rub


  • 1 fresh or thawed frozen turkey (neck and giblets removed)
  • salt
  • Freshly ground pepper
  • 1 medium onion
  • 1 large carrot

Herbes de Provence Rub

  • ½ c. dried lavender
  • 1 tbsp. salt
  • 1 tbsp. fennel seeds
  • 1 tbsp. dried thyme
  • 2 tsp. white peppercorns


  1. Preheat oven to 325 degrees F. Rinse turkey with cold water, drain well, and pat dry with paper towels. Season inside the cavity with 1 teaspoon salt and 1/2 teaspoon pepper. Stuff cavity with onion and carrot, and tie legs together using butcher’s twine.
  2. Combine ingredients for Herbes de Provence Rub and pulse in a spice grinder until the mixture is fine but not powdery.
  3. In a roasting pan fitted with a rack, place turkey breast side up. Rub Herbes de Provence spice rub under and over the turkey’s skin. Loosely tent turkey with heavy-duty aluminum foil.
  4. Roast turkey for 1 hour, then baste with pan juices. Roast for 1 more hour; then remove and discard foil and baste. Continue roasting, basting turkey every 30 minutes until an instant-read thermometer reaches 170 degrees F when inserted into thickest part of thigh, 3 1/2 to 4 hours total.
  5. Let turkey rest for 20 minutes, cut off butcher’s twine, and remove carrot and onion from cavity and discard. Drain any juices from cavity into roasting pan and transfer turkey to a serving platter. Serve with gravy.