cinderellasapron 
We have a big one today because we are making a classic Thanksgiving dinner from start to finish. I know everyone has their own traditions and dishes, but today I’ll be showing you what my family makes every year! We will be making sweet potato casserole, creamy crockpot mashed potatoes, Brussel sprouts with bacon, classic herb stuffing, green bean casserole, herb roasted turkey, gravy made from the drippings, and pumpkin pie. Whether you’re making your first Thanksgiving dinner, looking for inspiration, or some good dinner recipes, I’ve got you covered!
All of these recipes can be doubled or even tripled to fit your needs.
First, I like to keep really organized when hosting any large gathering, so I follow this template to plan out when to get things done, put in the oven, etc.
Here’s a blank one that you are welcome to download and use to keep yourself organized on the big day!
Now, on to the recipes!
Sweet Potato Casserole
Mashed sweet potatoes covered in toasty marshmallows. A classic Thanksgiving side dish!
Ingredients
- 3 pounds sweet potatoes, peeled and cubed
- 2 Tablespoons butter
- 1/4 cup half and half
- 1/2 teaspoon cinnamon
- 2 Tablespoons brown sugar
- 1 teaspoon salt
- 2 to 3 cups mini marshmallows
Instructions
- Place the cubed sweet potatoes in a large pot, and cover with cold water. Bring to a boil, and simmer until the potatoes are tender, about 15 minutes.
- Drain. Mash up the potatoes, and stir in the butter, half and half, cinnamon, brown sugar, and salt.
- Scoop into a 2 quart casserole dish. Top with mini marshmallows.
- Preheat oven to 375 degrees. Bake the casserole for 20 minutes, or until golden brown and bubbling.
Notes
This casserole can be made a day before baking. If baking from cold, increase the cook time to about 30 minutes.
Homemade Green Bean Casserole
For this casserole, we make a quick, creamy mushroom sauce from scratch to replace the canned cream of mushroom soup. Topped with lots of crunchy French fried onions!
Ingredients
- 1 pound green beans (fresh or frozen)
- 2 Tablespoons butter
- 8 ounces fresh mushrooms, diced
- 2 cloves garlic, minced
- 2 Tablespoons flour
- 3/4 cup chicken broth
- 1 1/4 cups half and half
- salt and pepper, to taste
- 2 cups French fried onions
Instructions
- If using fresh green beans, blanch in boiling water for 5 minutes, and shock in a bowl of ice water. If using frozen (steam in bag), microwave for 2 minutes less than suggested cook time. Shock in a bowl of ice water.
- In a large skillet over medium heat, melt the butter. Stir in the mushrooms and garlic. Cook for about 5 minutes.
- Sprinkle in the flour and stir. Cook for 15 seconds, and pour in the chicken broth.
- Stir to combine, and slowly add in the half and half. Simmer to thicken, about 3 minutes.
- Add in 1/2 cup of the fried onions and green beans. Pour in a casserole dish, and top with remaining onions.
- Preheat oven to 375 degrees. Bake for about 10-15 minutes, or until bubbling.
Notes
This casserole can be made the day before baking. If baking from cold, increase the cook time to about 20-25 minutes.
Creamy Crockpot Mashed Potatoes
Easy, creamy, and saves a lot of time and work! Serve right from the slow cooker, or spoon into a casserole dish with a little extra butter.
Ingredients
- 2 1/2 pounds gold or russet potatoes, peeled and cut into 2 inch cubes
- 1/2 cup chicken or vegetable stock
- 3 cloves garlic, minced
- 1/4 cup butter, sliced
- 1/2 teaspoon salt
- 1/3 cup sour cream
- 1/4 cup hot milk
- 1/4 cup parmesan cheese
- pinch black pepper
Instructions
- In a greased slow cooker, add the potatoes, stock, garlic, butter, and salt. Cover and cook on low 7-8 hours, or high for 4 hours.
- Mash the potatoes, and add in the sour cream, milk, parmesan cheese, and pepper.
- If you want them really creamy, use a hand mixer to whip them up. Keep on warm setting until ready to serve.
Classic Herb Stuffing
This stuffing is easy to make and full of fresh herbs and spices to perfectly compliment the turkey!
Ingredients
- 1/2 cup butter
- 1 cup onion, finely diced
- 1/2 cup celery, finely diced
- 6 cups dried bread cubes
- 2-3 Tablespoons fresh herbs, minced (I use sage, rosemary, and thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/4 cup chicken stock
- 1 egg
Instructions
- In a large skillet over medium heat, melt the butter. Add in the onion and celery, and cook until tender, about 5 minutes.
- Place the bread cubes in a large bowl, and pour the onion mixture on top, along with the stock, herbs, egg, salt and pepper. Toss to combine.
- Spoon into a casserole dish. Preheat oven to 350 degrees. Bake for 45 minutes, or until toasty and fluffy.
Notes
This casserole can be made the day before baking. If cooking from cold, increase the cooking time to 1 hour.
Pan Roasted Brussel Sprouts with Bacon
These Brussel sprouts are super easy to make but packed full of flavor!
Ingredients
- 1 1/2 pounds Brussel sprouts, halved or quartered
- 6 slices bacon
- 1/2 cup onion, diced
- black pepper, to taste
Instructions
- In a large skillet over medium heat, cook the bacon slices until crispy. Remove and chop up. Set aside.
- Add the Brussel sprouts and onions into the bacon grease and cook until tender and golden brown, 8-10 minutes. Stir the chopped bacon back in, and serve.
Notes
These can be made earlier in the day and re-warmed in the oven for about 5-10 minutes.
Herb Butter Roasted Turkey
A classic roasted turkey using herb butter to pack on the flavor!
Ingredients
- 14-16 pound whole turkey
- 6 Tablespoons butter
- 3-4 Tablespoons fresh herbs (parsley, sage, rosemary, thyme) plus more for stuffing
- 2-3 cloves garlic
- 1 apple, quartered
- 1/2 onion, halved
- 1 lemon, halved
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- celery and carrots, optional
Instructions
- Clean out the cavity of the turkey.
- In a bowl, combine the softened butter with the herbs and garlic.
- Gently pull the skin of the turkey away from the meat in the breast, thighs, and drums. Spread the herb butter under the skin.
- In the cavity of the turkey, place some fresh herbs, apple, onion, and lemon.
- Drizzle olive oil on the outside of the turkey, and rub all over. Season with salt and pepper.
- Place the turkey on a roasting rack. You can place some carrots and celery in the bottom for flavor, if desired, along with 1/2 cup water.
- Preheat oven to 350 degrees. Roast turkey for 3 to 3 1/2 hours, or until internal temperature reaches 165 degrees.
- Tent with foil and let rest 30 minutes before carving.
Easy Turkey Gravy
Ingredients
- drippings from turkey pan, separated
- 2 Tablespoons flour
- 1/2 cup chicken stock more depending on consistency
Instructions
- Pour turkey drippings from pan into a gravy separator. Divide it and add the fat to a saucepan over medium low heat.
- Add in equal parts flour, and whisk until combined. Add in the turkey drippings. Slowly add in the chicken stock, until you reach desired consistency.
Classic Pumpkin Pie
Ingredients
- 1 pie crust
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs
- 15 ounce can pumpkin puree
- 1 can evaporated milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 425 degrees. Whisk together the sugars, pumpkin pie spice, salt, eggs, pumpkin puree, evaporated milk, and vanilla.
- Pour into pie crust. Bake for 40-45 minutes, or until no longer loose in the center.
