In honor of Thanksgiving this week, the TVG staff decided to share their favorite recipes. If you missed the last two days of recipes, read all about them here: TVG’s Favorite Guilt-Free Recipes and TVG’s Drinks, Appetizers, & Dessert.
Today, enjoy our favorite traditional Thanksgiving recipes as you get ready for the holidays!
Amy Crump
Well, I guess cranberry sauce is one of my favorite things to make at Thanksgiving because it’s traditional. I can remember it always being served. Although, I must admit, as a kid I didn’t like it. Now, it’s one of my favorite things. I’m probably in the minority, but, don’t care! If you haven’t tried it on toast or a bagel, you don’t know what you’re missing. Nothing says Thanksgiving like cranberry sauce!
Fresh Cranberry Sauce
Source: Spend with Pennies
- 1 Cup Sugar
- 1 Cup Water
- 1 12 oz package fresh or frozen cranberries
- 1 Tablespoon orange juice (optional)
- Pinch of orange zest (optional)
Directions: Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Stir in orange juice and zest. Refrigerate until serving time. Makes 2 ¼ cups.
Andy Likes
Stove Top Stuffing. Yes, the kind from the box. Add butter, salt, pepper and water. It’s simple, it’s from a box, and with gravy on it (along with plenty of turkey, mashed potatoes and cranberry sides) it’s Thanksgiving!
Stove Top Stuffing
Source: https://bit.ly/2Dnp0LW
Directions: Follow instructions on box.
Bailie Moore
My mom makes these cheesy potatoes for special occasions, Thanksgiving, and Christmas. They are a family favorite and so delicious! Everyone looks forward to them being made and we usually beg my mom to make two pans so there will be leftovers. She also has a secret ingredient that makes them even better – finely chopped onion. I have since learned how to make them myself for my husband’s family, but I still think hers are the best!
Cheesy Potatoes
Source: Spend with Pennies
- 2 pounds frozen Ore-Ida diced hash browns (1 bag)
- ½ cup finely chopped sweet onion
- 1 tsp. salt, ¼ tsp. pepper
- 1 can cream of chicken soup (Campbell’s Healthy Request)
- 10-12 oz. sharp cheddar cheese (shredded)
- ½ cup melted butter (salted)
- 1 pt. sour cream
- Paprika (for sprinkling)
Directions: Mix all ingredients besides potatoes and paprika in a bowl. Once mixed, add potatoes to mixture and stir well. Pour into 9×13 baking dish. Bake at 375 for 1 hour or until edges are a bit brown. Sprinkle with paprika when done!
Laura Vandiver
As a vegetarian for 22 years and a vegan for about the past year, Thanksgiving can end up being the “holiday of side dishes” if you don’t plan accordingly for the family gathering! This sweet potato mash is vegan and loaded with yummy, filling veggies, fit for tiding over the merriest of holiday appetites.
Butternut Pecan Sweet Potato Mash
Source: The Minimalist Baker (link below)
- 3 large (1/3lb each) sweet potatoes (or sub 6 small per 3 large halved/skin on/organic)
- 6 cups butternut squash (1 small butternut squash yields 6 cups
- 2 Tbsp. avocado or melted coconut oil (divided)
- 1 pinch each sea salt and black pepper
- 1 pinch ground cinnamon
- 1 Tbsp. maple syrup
- 1 Tbsp. vegan butter
- Pecan Topping:
- 1 cup pecans (roughly chopped)
- 1 Tbsp. coconut oil
- 1 Tbsp. coconut sugar
- 1 Tbsp. maple syrup
- 1 pinch ground cinnamon
- 1 pinch sea salt
- 1 Tbsp vegan butter (optional)
Directions: https://minimalistbaker.com/butternut-pecan-sweet-potato-casserole/
We hope you’ve enjoyed our favorite Thanksgiving recipes this week.
Happy Thanksgiving!