Our favorite Thanksgiving recipes

thanksgiving recipesThanksgiving is almost here!!! Can you tell I’m excited? This is my favorite holiday. The day is filled with nothing but food, family, thanks and food…I said food already, but it deserves two mentions. I host my family’s Thanksgiving because I love to entertain and I love to cook, but I’m not the only one who loves to cook here at jane iredale. In fact, in our marketing department alone we have quite a few very talented ladies who live double lives as chefs at home, and a couple of self proclaimed taste testers as well (who doesn’t want that job)! This year we gathered together a few of our favorite recipes of the holiday to share with each other, and you. We hope these inspire you and maybe one or two of our dishes will make it onto your holiday menu this year.

“Here are two of my favorite recipes for Thanksgiving.  The sweet potato soufflé and cream-braised Brussel sprouts are ‘must haves’ when I’m hosting.” -Julie

Sweet Potato Soufflé

  • 3 large sweet potatoesthanksgiving table jules 1
  • 3/4 cup sugar
  • 5 oz. can of evaporated milk
  • 1/3 cup butter, softened
  • 3 large eggs
  • 1/4 tsp. salt
  • 1 cup firmly packed brown sugar
  • 1 cup chopped pecans
  • 1/3 cup flour
  • 1/3 cup butter, melted

Preheat the oven to 350 degrees. Cook sweet potatoes in boiling water 30 minutes or till tender.  Let cool to touch; peel and mash potatoes.  Combine potatoes, sugar, evaporated milk, butter, eggs and salt. Spoon evenly into two lightly greased 9″ pie plates (I put it in a 13 x 9 x 2 pan).  Combine brown sugar, pecans, flour and butter.  Sprinkle evenly over potato mixture.  Bake for 25-30 minutes.

Cream-Braised Brussels Sprouts
From Orangette, click the picture for full blog.

Brussels_sprouts_in_cream_text

  • 1 ¼ lb. Brussels sprouts
  • 3 Tbs unsalted butter
  • ¼ tsp coarse sea salt, plus more to taste
  • 1 cup heavy cream
  • 1 Tbs fresh lemon juice, or more to taste

First, prep the Brussels sprouts. Trim the stem end of each sprout and pull off any ragged or nasty outer leaves. Cut the sprouts in half from stem end to tip, and then cut each half in half again. Ultimately, you want little wedges.

In a large (12-inch) skillet, melt the butter over medium-high heat. Add the Brussels sprouts and salt. Cook, stirring occasionally, until the sprouts are nicely browned in spots, about 5 minutes or so. I like mine to get some good color here, so that they have a sweetly caramelized flavor.

Pour in the cream, stir to mix, and then cover the pot. Reduce the heat to low or medium low: you want to keep the pan at a slow simmer. Braise until the sprouts are tender enough to be pierced easily with the tip of a paring knife, about 30-35 minutes. The cream will have reduced some and will have taken on a creamy tan color.

Remove the lid, and stir in the lemon juice. Taste for seasoning, and adjust as necessary. Let the pan simmer, uncovered, for a minute or two to thicken the cream to a glaze that loosely coats the sprouts. Serve immediately.

Yield: 4 to 6 servings

“This is a new recipe I’m trying this year. I can’t wait for my family to try it. I hope it’s as tasty as it looks!” -Courtney

Pumpkin Cheesecake
From Martha Stewart Living, click the picture for full blog.

For the Crustcourtney cheesecake

  • 1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter, melted

For the Filling

  • 4 packages (8 ounces each) bar cream cheese, very soft
  • 1 1/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 1 cup canned pumpkin puree
  • 2 tablespoons pumpkin-pie spice
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 4 large eggs, room temperature
To make the crumbs for the crust, pulse graham crackers in a food processor until finely ground. Or, if you prefer, substitute the same amount of packaged graham-cracker crumbs.
Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

“This is what I make almost every year for thanksgiving, I usually do a large one, but this year I am going to try these minis.”  -Keri Ann

Mini Pumpkin Gingerbread Trifles
From NoBiggie, click the picture for full blog.

pumpkin-gingerbread-trifles-3

  • 1 (14-ounce) packages gingerbread mix
  • 1 small box cook-and-serve vanilla pudding mix
  • 1 (30-ounce) can pumpkin
  • 1/2 tsp. cinnamon
  • 1/8 tsp. ground ginger
  • 1/16 tsp. nutmeg
  • 1/16 tsp allspice
  • 1/16 tsp. cloves
  • 1/4 cup packed brown sugar
  • 1 (8-ounce) container frozen whipped topping or real whipped cream (I mix them)
  • 1/4 cup gingersnaps, optional

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool a bit. Stir the pumpkin pie filling, brown sugar, and spices into the pudding. Crumble 1 batch of gingerbread into the bottom of small trifle bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can easily be doubled and layered in a punch bowl.

“I love mashed potatoes, especially smothered with gravy on Thanksgiving. This is my favorite mashed potato recipe that I’ve adapted through the years, it’s full of flavor and even better the next day.” -Joanna

Cheesy Roasted Garlic Mashed Potatoes

  • 5lbs potatoes, washed and cut in quarters.
  • 1 stick of butter
  • 1/2 cup sour cream
  • 1 cup shredded cheese, I like sharp cheddar
  • milk, as needed
  • salt
  • pepper
  • 3 TBSP olive oil
  • 1 large head of garlic

Preheat oven to 350 degrees. Toss garlic in olive oil and wrap in aluminum foil. Bake in oven for 40-45 minutes.

In a large pot of salted water, boil potatoes until tender, then drain. Add butter, sour cream, cheese and garlic. Mix using a hand mixer on medium speed. Add milk as needed for desired consistency and salt and pepper to taste.

Yields 8-10 servings.

“My uncles, husband and father-in-law are all pretty picky eaters, especially when it comes to trying different veggies, but they all love this dish! My husband has been asking if I would make it again. It was such a big hit last year I think I will make it a tradition!” -Carri

Turnip Gratin
From The Pioneer Woman, click the picture for full post.

  • 4 whole Turnipsturnip gratin
  • 3 cloves (to 4 Cloves) Garlic
  • 2 cups Gruyere Cheese
  • 4 Tablespoons (to 6 Tablespoons) Butter
  • Chicken Broth
  • Heavy Cream
  • Salt And Pepper, to taste
  • Fresh Herbs, to taste

Preheat the oven to 375º.

Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese.

In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter.

Next, sprinkle a little of the garlic on top, then – and this is purely optional and really not all that necessary – add a couple of tablespoons of butter.

Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream.

Now add a nice layer of Gruyere – about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty.

Repeat these layers twice more. Sprinkle on some freshly ground black pepper.

Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown and bubbly.

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