Thanksgiving Round Up

Here are some of my favorite Thanksgiving recipes that will hopefully inspire you this holiday season.

I hope everyone has a wonderful Thanksgiving!

Appetizers:

Brie with Crostini and Grapes

Cream Cheese and Bacon Stuffed Jalapeño Poppers

Caprese Skewers

Brie Bites

Creamy Clam Dip

Caramelized Onion & Mushroom Crostini with Feta & Roasted Garlic Spread

Deviled Eggs

Brie and Apple Cranberry Chutney Crostini

Bread and Rolls:

Roasted Garlic French Bread

Herb Dinner Rolls

Garlic Basil Knots

Roasted Garlic Whole Wheat Dinner Rolls

Side Dishes:

Green Bean Casserole

Maple and Brown Sugar Acorn Squash

Roasted Sweet Potatoes

Vegetable Tian

Roasted Garlic Mashed Potatoes

Roasted Yams with Dried Cranberries and Pecans

Asparagus with Hollandaise Sauce

Stuffing with Mushrooms, Sausage, and Bacon

Cranberry Jelly with Orange Zest

Mini Baked Potatoes

Roasted Sweet Onions with Herbed Bread Crumbs

Roasted Vegetables with Feta Cheese

Green Beans with Mushrooms and Shallots

Twice Baked Maple and Cinnamon Yams with Mini Marshmallows

Main Dishes:

Roasted Turkey with Thyme and Sage

Pork Tenderloin with Maple Glaze

Prime Rib

Turkey Cutlets with Cranberry Coulis

Mustard-Herb Crusted Tenderloin

Lemony Chicken Saltimboca

Desserts:

Toffee Crunch Dip with Apple Slices

Mini Cherry & Lemon Pies

Pumpkin Spiced Cake with Cinnamon Whipped Cream

Strawberry Galette with Homemade Vanilla Whipped Cream

Gingerbread Cake

Pumpkin Pie with Homemade Crust

Leftovers:

Open Faced Turkey Sandwich

Turkey, Brie, and Cranberry Chutney Panini

Twice Baked Maple & Cinnamon Yams with Mini Marshmallows

This dish reminds me of my childhood. My mom would make a baked yam dish for Thanksgiving that was topped with marshmallows and I loved it! I decided to recreate that childhood favorite but with a new twist. I baked the yams until tender then scooped out the insides and added butter, maple syrup, and cinnamon before mixing them until creamy. I refilled half of the yam skins with the filling and topped them with mini marshmallows and baked them for a bit longer. I used my new kitchen torch to brown the marshmallows right before serving. Needless to say, these tasted wonderful! My kids enjoyed them and so did my husband and I.

Twice Baked Maple & Cinnamon Yams with Mini Marshmallows:

Recipe and photos by For the Love of Cooking.net

Inspired by my Mom

• 4 yams
• 2 tbsp butter
• 2 tbsp maple syrup
• 1/4-1/2 tsp cinnamon
• Dash of sea salt
• Dash of cayenne pepper
• 1/2 cup of mini marshmallows

Preheat the oven to 400 degrees. Poke the yams with a fork several times then place into the oven and bake until fork tender, about 1 hour.

Remove the yams from the oven and let them cool for 10 minutes. Slice the yams in half lengthwise and scoop out the filling VERY CAREFULLY from each half. Mix the yam filling with butter, maple syrup, cinnamon, a dash of sea salt, and a dash of cayenne. Mix well until smooth and creamy. Add the filling into 4 of the yam halves then top with marshmallows. Place on a lined baking sheet and bake for 10 minutes.

Remove from the oven and carefully torch the marshmallows with a cooking torch; or if you don't have one, turn the oven to broil and cook for 1 minute or until the marshmallows are golden brown. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Turkey Cutlets with Cranberry Coulis

This recipe is great for those who are aren't in the mood to roast a huge turkey for Thanksgiving but still want to get their turkey/cranberry fix. I simply seasoned the turkey cutlets then lightly floured them before cooking them with a bit of olive oil. I served the turkey cutlets with a delicious cranberry coulis that was seasoned with cinnamon, ginger, and cloves. The flavor combination was fantastic and the meal couldn't have been more simple. My son, who isn't a huge meat eater, gobbled up every last bite of his turkey... gotta love that!

Turkey Cutlets with Cranberry Coulis:

Recipe and photos by For the Love of Cooking.net

• 1 tbsp olive oil (more if needed)
• 6 turkey cutlets
  
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• Sage, to taste
• 1/4 cup of flour

Season the turkey cutlets with sea salt, freshly cracked pepper, garlic powder, sage, to taste. Lightly dredge the cutlets in flour. Heat the olive oil in a skillet over medium high heat. Once the pan is hot, add the cutlets, and cook for 2-3 minutes. Flip the turkey cutlets and cook for 1-2 minutes or until golden brown.

Cranberry Coulis:

• 6 oz fresh cranberries
• 1/2 cup of sugar
• 3/4 cup of water
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp cinnamon

Combine the cranberries, sugar, water, ginger, cloves, and cinnamon in a small saucepan. Cook over low heat for 20 minutes or until the cranberries all pop. Blend the mixture with a immersion blender until smooth.

Serve the turkey cutlets with the cranberry coulis on the side for dipping.

Click here for a printable version of this recipe - For the Love of Cooking.net

Roasted Sweet Onions with Herbed Bread Crumbs

I found this recipe in the August issue of Saveur magazine. I love sweet onions and roasted veggies are my favorite so this recipe called my name. The recipe called for fresh thyme and oregano but I didn't have any so I replaced them with fresh basil. The onions were sweet and tender and the herb crust gave them a nice crust and flavor. This was a wonderful side dish - I may have to make it again over the upcoming holidays.

Roasted Sweet Onions with Herbed Bread Crumbs:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by For the Love of Cooking.net

• 2 large sweet yellow onions, cut into 1/2" thick rings
• 1-2 tbsp olive oil
• Sea salt and freshly cracked pepper, to taste
• 5 tbsp panko crumbs
• 1 tbsp butter, melted
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh basil, finely chopped
• 2 cloves of garlic, minced

Heat the oven to 450 degrees. Coat a baking dish with cooking spray.

Drizzle a bit of olive oil over the onions then, using your hands, rub the oil so the onion is evenly coated on both sides. Season the onions with sea salt and freshly cracked pepper, to taste. Place the onions, keeping them as intact as possible, into the baking dish.

Bake, turning onions, until soft and and lightly caramelized, about 15 minutes.

Meanwhile, stir together the panko crumbs, butter, parsley, fresh basil, and minced garlic until well combined. Sprinkle evenly over all of the onions slices. Continue baking until the topping is golden brown, about 15 minutes more. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net