easy thanksgiving recipes

This Butternut Squash soup from Delish.com is an easy and comforting fall meal. 

Roasted Butternut Squash Soup

butternut squash,

potatoes,

olive oil

Kosher salt

black pepper

butter

onion, chopped

celery,

carrot,

thyme,

chicken broth

This is so great for a first-timer Corona self isolating cook like me. I added squash and Yukon gold potatoes to the roasting pan and some rosemary to the mirepoix on the stove. I also amped up the butter and used consommé powder( Osem brand) as I did not have liquid broth. also everything was about double for my go at it, as I am not sure how long we will all be staying home! It was really good and I am quite proud of myself for this achievement. Stay Healthy!

I’ve made this 4 times since December. I love having it for lunch w some homemade croutons. I have yet to use thyme in it but have tried it w an apple added during roasting process and it’s ALWAYS delicious. I’ve also tried it with both precut squash from Costco &amp; store bought squash. I tend to think fresh cut gives the most robust flavor, but precut is great if you are short on time. Thank you for a great recipe addition to my repertoire.

This is a family favorite.  I use sweet potatoes in mine and the apple. I believe that roasting the squash does make a difference.  I cut and seed mine and bake it and them peel and cube it sometimes.  It is easier to peel then.

Loved it! 
I made a couple of slight mods.
Used 1/2 qrt turkey broth and 1/2 qrt 10% cream. At the end added 1/2 cup dry (4gm) white wine to thin the soup. Still has a thick consistancy. Will make again.

tried this recipe tonight and it was delicious. I added a Granny Smith Apple, didn’t use butter and added coconut milk. I think those extra items were a delicious addition

Made this  tonite &amp; it&#39;s delicious. I omitted the potatoes &amp; it is still perfection! I was looking for a recipe that didn&#39;t call for cream so decided to try this out.  I added a tiny clove of chopped garlic to the coated cubes during roasting process. For the chicken stock,  I used a tbsp of &#34;Better Than Bouillon&#34; in 32 oz  of water (love BTB!).  Also added nutmeg,  a bit of ground rosemary &amp; a Tbsp of brown sugar. I&#39;m always happy to cut sprigs of our home-grown thyme. This recipe is a keeper!  Even hubby liked it and he doesn&#39;t eat soup!

This soup turned out absolutely delicious. Wasn't hard or even time consuming. I bought pre-cut squash and microwaved for couple minutes. Added three raw baking potatoes chopped. Then popped it all into oven to bake for 1/2 hour with the olive oil, salt and pepper. I prepared the other ingredients and sauteed, then put it all together with Vegan high protein organic broth.I didn't have an immersion blender so I just used my portable mixer. It turned out a bit chunky with the mixer but I liked it that way. I will definitely make this again and store in freezer. I have a full tummy and satisfied palate.

I’m very disappointed with this recipe. I followed it precisely yet the flavor was bland. Roasting the squash in olive oil gave me a greasy mouth feel which I didn’t get when I made this soup with boiled squash. I added apple cider vinegar to cut the oily taste as well as a little cayenne pepper and several apples but nothing improved this soup..
i will not be using this recipe again.

Delicious! I cut the squash in half, roasted for an hour, scooped it out then added to the pot. Super easy!

I made this for our family Thanksgiving dinner and it was a HUGE hit. I followed the recipe almost exactly except I swapped out the chicken broth with a vegetable broth to keep vegetarian-friendly. Also, I added a teaspoon of nutmeg after everything was blended. I tripled the recipe, needed enough for 16 people, so keep that in mind for the nutmeg addition.
I used an immersion blender which made it so easy.
Great recipe, thanks. I'll be making this again!

This is so nummy!! I've got others in my family making it too! I added some cayenne for a little kick.

https://streaming.hearstdigitalstudios.com/df82e80e-4748-4a1d-b260-9d7eb48cee83/video_rover_16x9_1080p_hd_1584560606_18917.mp4

You Will Fall For This Amazingly Velvety Soup

Forget the canned stuff and make this Cranberry Sauce from Delish.com.

Homemade Cranberry Sauce

c. sugar

water

cranberries

orange

Be honest, do you like homemade or canned cranberry sauce better?

https://streaming.hearstdigitalstudios.com/9d1607cf-0ab3-4a8d-8d4a-a150493babde/video_rover_16x9_1080p_hd_1540504555_72298.mp4

This Homemade Cranberry Sauce Is MILES Better Than The Canned Stuff

If you're out searching for recipes for leftover turkey, I have you covered with this easy turkey casserole! It makes great use of all your Thanksgiving leftovers!&nbsp;

Leftover Turkey Casserole

leftover stuffing

turkey

potatoes

green bean casserole

cranberry sauce

turkey gravy, divided

cranberries,

Preheat oven to 375 degrees. Spray a 9x9 baking dish with non-stick cooking spray.

Spread half of the stuffing in the bottom of the baking dish. Top with the turkey.

Top with 1/4 cup of the gravy.

Spread the cranberry sauce and green bean casserole over the turkey.

In a larger bowl, stir together the remaining gravy and mashed potatoes. Spread in the casserole.

Spread the rest of the stuffing over the mashed potatoes.

Bake for 40 minutes or until heated through. Top with dried cranberries before serving.

This Garlicky Green Bean Casserole is loaded with earthy mushrooms, tender green beans, sharp cheese, and crispy panko breading.  Perfect for the holiday season!

Green Bean Casserole

unsalted butter

sized yellow or sweet onion (diced)

oz baby bella mushrooms (sliced)

garlic

thyme leaves (chopped)

tbsp all purpose floour

dry white wine

chicken stock (or broth)

lbs fresh or frozen green beans (trimmed and halved)

shredded sharp white cheddar

gruyere

heavy whipping cream

kosher salt and black pepper (to taste)

garlic (slightly smashed)

panko breadcrumbs

Preheat the oven to 350 degrees F.

Melt the butter in a large oven-proof skillet over medium-high heat. Add the onions and mushrooms and cook, stirring occasionally, until the mushrooms are tender and browned, about 5-6 minutes.

Stir in the garlic, thyme, and flour. Cook, stirring often, until fragrant, about 1-2 minutes.

Pour in the white wine and stir, scraping any browned bits from the bottom of the pan. Allow the alcohol to cook off and slightly reduce, about 2-3 minutes.

Stir in the chicken broth, bring to a boil, reduce the heat, and simmer for about 5 minutes.

Carefully add in the green beans and cook until crisp-tender, about 6-8 minutes. Use a pair of tongs to gently mix the beans as they cook.

Remove the skillet from the heat. Stir in ½ cup of sharp white cheddar, ½ cup gruyere, and the heavy cream. Season with salt and pepper to taste.

Top the casserole with the remaining cheese and place it in the oven. Bake for 20 minutes.

While you wait for the casserole to cook, prepare the garlicky panko topping.

After 20 minutes, open up the oven and top the casserole with the garlicky panko crumbs. Close up the oven and allow the casserole to continue baking for an additional 10 minutes minutes.

Allow to cool for 5 minutes, then serve immediately.

For the Green Bean Filling

Cook butter and garlic in a small nonstick skillet over medium heat, swirling pan often, until foaming subsides and garlic is fragrant, about 3-4 minutes.

Add panko and stir to coat evenly. Cook, stirring frequently, until panko is golden brown, about 4 minutes

Season with salt, transfer to a plate, and let cool.

Discard the garlic and set aside.

For the Panko Crumb Topping

Warm, soft, tender and slathered in cinnamon spiced honey buttery goodness, these Cinnamon Honey Butter Dinner Rolls are the baked good of your dreams! Each bite of these slightly sweetened rolls is like biting into a pillow!

Cinnamon Honey Butter Dinner Rolls

all purpose flour (plus 1/4 cup for shaping)

sugar

tsp sea salt

tsp Fleischmann’s® RapidRise® Instant Yeast (1 packet)

milk

eggs

tbsp honey

tsp cinnamon

sea salt

In a large mixing bowl, mix 4 cups of flour, sugar, salt and yeast together with a wooden spoon. Make a well in the center of dry ingredients.

Heat milk in saucepan over medium heat until very warm (110-120F), but not scalding.

Add milk to the well along with melted butter, eggs and honey. Stir together until evenly mixed. The dough will look like thick muffin batter. Start adding the remaining cup of flour in 1/4 cup increments, watching closely as a tacky dough forms.  Use your hands to continue to combine the dough for about 5-8 additional minutes until a stiffer and tacky dough forms (you can also knead for additional time here if you want a softer product in the end). You want to make sure the flour is incorporated and the dough is soft to the touch and only slightly sticky.

Cover lightly with plastic wrap and a wet towel and place in a warm spot to proof, until doubled in size, about 40 minutes.

Heat oven to 350F degrees and place the rack in center position.

Grease 13x9 inch pan with 1 tablespoon softened butter.

Lightly flour work surface. Remove dough from bowl and cut into three large, even pieces. Cut thirds into six pieces each.

Place the ball of dough on the work surface, cupping your hands gently over the dough, press slightly and work in a circular motion to shape into a tight round.

Place rolls in the prepared pan. Cover lightly with plastic wrap and wet towel and return to a warm place until rolls are doubled in size, about 35 minutes.

Remove the plastic wrap and place in a preheated oven. Bake until golden brown, or until a thermometer registers 190-200F, about 35 minutes.

Cool in a pan on a wire rack for 10 minutes.

Top with cinnamon honey butter (recipe follows). Serve immediately.

For the Dough

In a small bowl, stir together melted butter, honey, ground cinnamon, and salt until well combined.

For the Cinnamon Honey Butter

These roasted sweet potatoes are tossed in cinnamon and honey for an easy fall side dish that's full of flavor.

Honey Cinnamon Roasted Sweet Potatoes

honey

cinnamon

salt

pepper

Preheat oven to 375 degrees.

In a large bowl, combine the honey, olive oil, cinnamon, salt, and pepper. Add the sweet potatoes and toss to coat.

Dump potatoes onto a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through cooking.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1485098139/sv0x1oo7dysfro3vwoa8.mp4

These roasted sweet potatoes are tossed in a mixture of honey and cinnamon.

Honey Cinnamon Sweet Potatoes

This pumpkin turns out so moist with loads of pumpkin spice. It&#039;s the perfect fall dessert, especially when topped with this easy cinnamon buttercream!

Pumpkin Cake with Cinnamon Frosting

vegetable oil

vanilla

pumpkin

flour

pumpkin pie spice

baking powder

baking soda

butter (room temperature)

heavy cream

Preheat oven to 350 degrees. Grease and flour 2 9-inch cake pans.

Add the eggs, sugar, oil, and vanilla to a large mixing bowl and beat together on medium speed until smooth and creamy. Stir in the pumpkin.

Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl and beat together until well combined.

Pour batter into prepared cake pans and bake for 25 minutes or until a tester comes out clean.

Cool cake completely before frosting.

For the cake

Add the butter, cinnamon, and vanilla to a large mixing  bowl and beat with an electric mixer until smooth.

Add the powdered sugar and cream and beat on low speed until incorporated. Increase speed to medium and continue mixing until the mixture is light and fluffy. Add additional cream to reach the desired consistency, if needed.

Spread 1 cup of frosting between the cake layers and frost the tops and sides of the cake. Sprinkle with cinnamon, if desired.

For the frosting:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1600686819/bwt4vpj9wvs3hjy5jhdm.mp4

This PUMPKIN CAKE is so moist and loaded with pumpkin spice. We top it off with a rich, creamy cinnamon buttercream frosting for the perfect fall touch. This cake will quickly become a favorite!

Pumpkin Cake with Cinnamon Buttercream

Perfectly tender, sweet, and savory slow cooker glazed carrots are a great side dish for any holiday dinner! With a brown sugar, cinnamon, and maple syrup glaze these tender slow cooked carrots will make a popular addition to your Thanksgiving meal!

Crockpot Carrots with Maple Glaze

baby carrots

brown sugar

maple syrup

thyme (for garnish)

Place the baby carrots, brown sugar, salt, and cinnamon into a 5 or 6 quart crockpot and stir to combine.

Add the maple syrup to the crockpot and stir to coat the carrots.

Cut the butter into pats and layer over the carrots.

Place the lid over the crockpot. Cook the carrots on high for 3 hours.

After 3 hours, uncover the crockpot. Allow the carrots to continue to cook on high for 30 minutes without the lid (this will allow the glaze to thicken slightly).

If desired, garnish the carrots with a few sprigs of fresh thyme, then serve warm.

My grandma used to make candied sweet potatoes for every Thanksgiving and now I&#39;m carrying on the tradition. The sweet maple and brown sugar sauce soaks into each piece of potato, helping the sweet potatoes to bake up so sweet and creamy that they practically melt in your mouth.

Candied Sweet Potatoes

sweet potatoes

nutmeg

orange juice

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.

Peel and slice the sweet potatoes into ½ inch thick slices. Arrange in the prepared baking dish so that some part of each potato is touching the bottom of the dish. Sprinkle potatoes with salt.

Add the butter, brown sugar, maple syrup, cinnamon, and nutmeg to a small sauce pan and bring to a boil, stirring constantly. Stop stirring and boil for 2 minutes.

Remove from the heat and whisk in the orange juice and vanilla.

Pour the sauce over the potatoes, making sure each potato is covered in the sauce.

Cover the dish with foil and bake for 30 minutes.

Remove the foil, carefully stir the potatoes, and continue baking for 30 more minutes, uncovered, or until the potatoes are fork tender.

Remove from the oven and let cool for 10 minutes for the sauce to thicken a bit.

Serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1667821897/atypp8t8qvt5vu7nfwmi.mp4

Candied Sweet Potatoes are a classic Thanksgiving side dish made with slices of sweet potato in a sweet maple caramel sauce that bakes into the potatoes. These candied sweet potatoes practically melt in your mouth!

This broccoli and cheese casserole is made with fresh broccoli and topped off with buttery Ritz crackers for the perfect crunchy topping!

Broccoli Cheese Casserole

broccoli florets

cream of chicken soup

sour cream

cheddar

cracked pepper

Ritz crackers (more

Add the broccoli to a large microwave safe bowl along with ¼ cup of water. Cover tightly with plastic wrap and microwave for 5 minutes. Let stand, covered, for 2 minutes.

Carefully remove the plastic wrap and drain the liquid.

Add the cream of chicken soup, sour cream, cheddar, salt, and pepper to the bowl with the broccoli and stir well to combine.

Pour broccoli mixture into prepared baking dish.

Top with the cracker crumbs and drizzle with the melted butter.

Bake for 30-40 minutes, or until broccoli is as tender as you’d like and cheese is fully melted.

Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1569413857/kqrt0fk3qhsnymv9urbz.mp4

This BROCCOLI CHEESE CASSEROLE is total comfort food thanks to the melty cheese and crunchy buttery cracker topping. This broccoli casserole is made with fresh broccoli, but it's still super quick and easy to get in the oven.

Cranberry sauce takes a walk on the spicy side with the addition of fresh ginger.

Ginger and Pear Cranberry Sauce

Bosc pears

tbsp. grated peeled fresh ginger

Pear slices for garnish (optional)

In 3-quart saucepan, heat all ingredients except pear garnish to boiling on high, stirring occasionally.

Reduce heat to medium and cook, uncovered, 5 to 7 minutes or until most cranberries pop and pears are tender, stirring occasionally. (Mixture will thicken as it chills.)

Spoon sauce into serving bowl; cover and refrigerate 3 hours or up to 4 days. Garnish with pear slices. Nutritional information is based on a 1/4-cup serving.

Top 13 easy thanksgiving recipes recipes from across the web

The most viewed easy thanksgiving recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roasted Butternut Squash Soup

Homemade Cranberry Sauce

Leftover Turkey Casserole

Green Bean Casserole

Cinnamon Honey Butter Dinner Rolls

Honey Cinnamon Roasted Sweet Potato...

Pumpkin Cake with Cinnamon Frosting

Crockpot Carrots with Maple Glaze

Candied Sweet Potatoes

Broccoli Cheese Casserole

Ginger and Pear Cranberry Sauce

Hot Turkey Sandwich

Roasted Turkey Breast Tenderloin

Top 13 easy thanksgiving recipes recipes from across the web

The most viewed easy thanksgiving recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Butternut Squash Soup

Homemade Cranberry Sauce

Leftover Turkey Casserole

Green Bean Casserole

Cinnamon Honey Butter Dinner Rolls

Honey Cinnamon Roasted Sweet Potato...

Pumpkin Cake with Cinnamon Frosting

Crockpot Carrots with Maple Glaze

Candied Sweet Potatoes

Broccoli Cheese Casserole

Ginger and Pear Cranberry Sauce

Hot Turkey Sandwich

Roasted Turkey Breast Tenderloin

The most viewed easy thanksgiving recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine