Can you believe Thanksgiving is almost upon us yet again? For many this holiday is a chance to gather around a groaning table with friends and family to reflect and be grateful.
This is now the fourth year [2019, 2020, 2021] we have asked our team to share our favorite Thanksgiving recipes.
Many of our team members enjoy cooking. Even more enjoy good food! Since we have had fun sharing recipes over the last few years, here’s a fresh batch of new Thanksgiving recipes to enjoy from our team. Enjoy!
Sean Brock’s Famous Fist Fightin’ Pimento Cheese
Team Member: Brian Bassett
Why does everyone always cram themselves into the kitchen on Thanksgiving when you are trying to get everything cooked? If you need help to create some space so that your guests aren’t always underfoot I suggest making this recipe up to three days in advance and placing this in any room other than the kitchen.
As a carpetbagger, I can attest that the only way I have been able to assert any Southern bonafides is whenever I’ve made pimento cheese. This recipe originates in the pages of Heritage, a cookbook of the acclaimed southern chef Sean Brock. Brock swears he’s seen adults get into fistfights over who has better recipes. I don’t doubt it when it comes to the classic “pâté de Sud.”
Sadly, there’s little wild ramp foraging and pickling to be done in the suburbs of Richmond so I have already taken the liberty of swapping out Sean’s pickled ramps for bread and butters. Similarly, dill, spicy, or any pickled vegetable along with its brine works well and tweaks the recipe to your liking.
- My chef friends believe using pre-shredded cheese is the highest of crimes. They all say there’s some de-clumping powder or flour or something in shredded cheese that messes with this recipe.
- If you can’t get the fresh peppers, substitute 12 ounces jarred whole pimentos, drained and diced. Do not use jarred chopped pimentos as there is no flavor in them.
- For creamier pimento cheese, combine all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes.
3 large fresh pimento peppers (about 12 oz.)
4 oz. cream cheese, at room temperature
1/2 cup mayonnaise, preferably Duke’s
½ tsp. vinegar-based hot sauce, such as Tabasco
½ tsp. kosher salt
½ tsp. Sugar
⅛ tsp. cayenne pepper
⅛ tsp. freshly ground white pepper
⅛ tsp. smoked paprika
¼ cup finely chopped bread & butter pickles, plus 1/2 cup of the brine
1 lb. sharp cheddar cheese, grated on the large holes of a box grater
Your favorite crackers or vegetables to dip. (Ritz crackers are the iconic classic)
- Roast the peppers over an open flame on a gas stovetop or grill. Or, place on a baking sheet and roast under a hot broiler. In either case, turn the peppers to blister all sides. Transfer the peppers to a bowl and cover the bowl with plastic wrap. Set aside to let the peppers steam until cool enough to handle.
- Carefully peel the blackened skin off each pepper. Cut the peppers lengthwise in half, open out flat on a cutting board, and carefully scrape away all the seeds and membrane. Dice the peppers.
- Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the pickles, brine, and cheddar cheese and stir again. Fold in the diced pimentos.
- Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to three days in the refrigerator. Serve with crackers or dipping vegetables.
Miso Green Bean Casserole
Team Member: Andrew Webb
Inspired by eyeballing miso broth at the grocery last fall, I made this for the first time last year and it was better than I imagined. For me, it became a regular fork buddy with turkey, mashed potatoes, and stuffing. Frankly, it’s all I can think about right now.
Please do be thoughtful about the amounts in this recipe and feel free to make gut-feeling additions and alterations ( I always do ). Also, I’m sure this could be improved by home-making the store-bought portions of this recipe (miso broth, crispy fried onions). But for me, this hits the perfect balance of ease and effort.
- Prep the rest while the onions are cooking. You have plenty of time
- Steaming the green beans, in my opinion, makes the overall texture more balanced. But, if you like a crunchier bean, feel free to just cook them in the soup.
- Make ahead and reheat on the big day. It somehow gets more awesome as time goes on.
- Wait to put crispy fried onions on until heating to serve so they’ll be…well…crispy.
1lb whole green beans
2Tbsp cooking oil
1-2 large onions, minced
At least 16oz mushrooms ( portobello or more exotic if you wish )
4 cloves garlic minced
8 oz miso broth ( Ocean’s Halo )
Salt & Pepper
1 pt heavy cream ( or vegan cashew cream )
French’s Crispy Fried Onions
- In a stockpot, heat oil on medium heat
- Add onions stirring very occasionally and cook until they’ve nearly formed a paste-like consistency. It’s ok if some charring occurs.
- Add mushrooms and cook until softened
- Add garlic.
- Add Miso broth and bring to a simmering boil for about 15 minutes
- Season broth with salt & pepper to taste.
- Add heavy cream and once simmering, turn off the heat.
- Add some cornstarch and stir. Continue to add and stir until close to desired thickness ( it will thicken more as it cools )
- Separately steam the green beans ( I usually steam in the microwave according to package directions )
- After steaming, add green beans to the soup mixture.
- When ready to heat and eat, put into a casserole dish and add a layer of fried onions on top. Heat until hot. Just you try and wait till it’s cool enough to eat.
Crunchy & Creamy Potato Gratin
Team Member: Brian Bassett
I get it, mashed potatoes are an iconic Thanksgiving side. For those that don’t love the buttery mashed goodness but are still looking for an elegant starch to pair with the main course, gratins are a great way to easily make a dish that looks fancier than it actually is.
The great thing about gratins is that the technique can be used across all kinds of ingredients and variations. Don’t want another potato dish? Swap celery root, parsnip, carrot, or turnip for either half or all of the potatoes depending on your preference. Your crowd love garlic? Smash a clove and rub it around the dish before buttering. Prefer herb-y dishes? Add thyme, parsley, chives, or chervil between the layers of vegetables.
4 Tbsp Butter
4 Large Yukon Gold potatoes (or other waxy potatoes)
½ Cup of your favorite shredded cheese (Cheddar or Gruyere are my favorites)
½ Cup Half & Half
Salt & Pepper
- Preheat oven to 350ºF
- Rub a 9”x12” gratin dish with one tablespoon of butter
- Peel and thinly slice (to about 1/16” thick) the potatoes
- Make a layer of the potato slices in the gratin dish, overlapping them slightly, like shingles and then sprinkle with salt and fresh ground pepper, and your favorite grated cheese
- Continue layering the potato slices, seasoning each layer. You should wind up with 2-3 layers of potatoes
- Pour the half & half over the potatoes. The liquid should not come over the level of potatoes
- Liberally dot the top of the potatoes with roughly three tablespoons of butter, cut into pieces.
- After 30 minutes, remove the dish and press the potatoes flat with a metal spatula to keep the top from drying out.
- Return to the oven and keep checking until browned and bubbling, usually one hour total baking time.
Shallot & Rye Bread Dressing
Team Member: Ryan Wilson
This Dressing recipe has become a staple for me at Thanksgiving for the past 15 years. It is a tasty dish and starts getting asked for right around the beginning of November (I just fielded a text from my sister about this).
This recipe already makes a lot – good enough for six to eight people. I tend to start putting this together at the beginning of the day and leave the crockpot on low while I make the rest of my Thanksgiving dinner. It tends to be ready around the same time as the turkey. You will want to check the Dressing occasionally to make sure the bread touching the sides of the crockpot does not burn. To do this, remove the sausage cap, stir the mixture, and then flip the sausage to the other side when you add it back.
- If you want to stretch out the recipe, feel free to add an additional loaf of bread, no need to adjust anything else for the recipe.
- I find myself adding more of the poultry seasoning as I taste the Dressing over the course of the day.
- If you have a lot of leftovers, put the Dressing into a freezer bag. I’ve been able to pull out and reheat this for Christmas (and even once for Easter!).
2 loaves of bread, one rye, one seasoned (olive or garlic bread works great)
1 tube of sage sausage
1 stick of butter
1 medium shallot chopped
½ cup celery chopped
¼ cup chopped green pepper
¼ cup chopped carrot
¼ cup water
¼ cup milk
2 teaspoons of Bells Poultry Seasoning (can use Old Bay as a replacement)
salt and pepper
- Cut the bread into 1 inch cubes and put in a crockpot
- Sauté the shallot, celery, peppers, carrots, butter, milk, and water until soft ~10 min
- Pour over bread in crockpot
- Shake Bells Poultry Seasoning over the top of the mixture in the crockpot
- Cover the top of the mixture with a layer of sausage
- Cook in the crockpot on low until the sausage is completely cooked
German Potato Salad, Y’all
(American southern style/German Potato Salad Mashup)
Team Member: Justin Etheredge
Love a good traditional southern potato salad but jealous of the vinegary goodness that is German potato salad? Well, you no longer have to settle. This potato salad is all of the cold creamy sweetness you love in a southern potato salad with the vinegary bacony goodness of a German potato salad. You’re welcome!
Once you try this über tasty dish you’ll wonder why you ever settled for your grandmother’s potato salad snooze-fest! Guten tag y’all!
8ish strips thick cut bacon
1 and 1/2 cup onions
1 cup celery
2 cups mayo
¼ cup sugar (more to taste)
½ cup vinegar
2 tbsp of reserved bacon fat
2 tsp salt
1 to 2 tsp Pepper
- Peel and cut potatoes into bite sized pieces.
- Cook potatoes until soft, but you want some firmness. They cook quick. Transfer to large bowl.
- Cook bacon in oven until crispy, chop into bits. Save 2 tbsp of the fat.
- Combine mayo, sugar, vinegar, salt, bacon fat, and pepper in a bowl and whisk until smooth.
- Add onions, celery, and mayo mixture to potatoes. Mix well.
- Chill overnight.
- Eat and wonder where this potato salad has been your whole life.
Party Refrigerator Rolls
Team Member: Joseph Glass
Whether you’re eating them buttered, jammed, or using them to mop up turkey and gravy, rolls are an indispensable part of Thanksgiving. My great-grandmother’s crescent roll recipe has been the bready pinnacle on the Thanksgiving mountain of food since I was a child. The mashed potatoes give a fluffy, tender rise and a delicious flavor. It’s a bit of effort, but if you’re strapped for time they can be made in advance and refrigerated or frozen before baking.
½ cup sugar (100 g)
1 cup buttermilk (225 g)
¾ cup shortening (142 g)
1 tsp salt
1 cup cooked mashed potatoes (210 g)
4 ½ tsp yeast (14 g)
¼ cup warm water (85 g)
2 eggs, beaten
6 cups flour (720-840 g)
4 tbsp melted butter
- Combine sugar, buttermilk, shortening, and salt in a medium saucepan. Heat until the shortening is melted. Remove from heat and stir in mashed potatoes. Cool until lukewarm.
- Dissolve yeast in warm water. Combine sugar mixture, eggs, and half of flour in a large mixing bowl. Add yeast mixture, beating until smooth. Stir in enough remaining flour to make soft dough.
- Turn out on a lightly floured board and knead for about 8 minutes or until smooth and elastic. Place in a greased bowl and cover. Store in the refrigerator until doubled in bulk. (Usually at least overnight, but dough may be kept in the refrigerator for up to a week.)
- Punch down dough, place on a lightly floured board and divide dough into thirds. Roll out 1/3 of dough into a circle about 10″ in diameter and 1/8″ thick and brush with melted butter. Cut into 12 triangular wedges. Roll each wedge tightly, beginning at wide end. Seal points.
- Repeat with remaining dough. Place rolls on a greased baking sheet. Cover and let rise in a warm place until doubled in bulk. Bake at 425 degrees for 12 minutes or until golden brown.
- Yields 3 dozen rolls.
Momma Mia Potato Pie
Team Member: Lisa Lombardi
Yes, another Thanksgiving mashed potato recipe! My Italian grandmother would make this dish every Thanksgiving, along with some delicious calzones. She passed away some years ago, and it’s one of those recipes that Thanksgiving wouldn’t feel right without. If you’re a fan of mozzarella, salami, creamy potatoes, and a medium amount of effort, this recipe is for you. Enjoy! 🤌
5 lbs russet potatoes
½ pound genoa salami (sliced thin, but not too thin)
4 cups of shredded mozzarella cheese
½ pack fresh mozzarella block
Pepper (100% necessary 😉
- Peel and cook potatoes in boiling salted water
- Mash the potatoes
- Beat eggs and mix into potatoes
- Add sliced salami
- Add shredded mozzarella cheese
- Slice mozzarella block into chunks and add to the mix
- Stir in some black pepper (no need to add salt)
- Sprinkle breadcrumbs on top
- Bake at 350 degrees for 1 hour (for a 13×9” pan)
- Helpful to grease pan a bit before cooking
- If looking to reduce time, use 4 (24 oz) containers of pre-cooked mashed potatoes
Easy Pumpkin Pie
Team Member: Al Tenhundfeld
Who knew the secret to a great pumpkin pie is sweet potatoes? It’s surprising how the yams fade into the background leaving clean, bright pumpkin flavor. With all of the other frenzy of Thanksgiving, I like having a repertoire of simple pies that can be made ahead of time and don’t require a lot of planning. I typically use a frozen crust for this one, but feel free to use what you like. This recipe is also a great base for experimenting. If you want it richer, push the ratio of dairy to have more cream or swap 1 egg for 2 egg yolks. It can also be fun to crank up the nutmeg by a lot or add mace for more spice depth. Also, if you only have canned unsweetened yams/sweet potatoes, you probably want to add a tablespoon of granulated sugar or maple syrup to compensate.
⅔ cup heavy cream
1 cup whole milk
4 large eggs
1 tsp vanilla extract
1 15oz can pumpkin puree
1 cup of candied yams, from a drained 15oz can
1 cup brown sugar
2 tsp grated fresh ginger
½ tsp ground cinnamon
½ tsp fresh ground nutmeg
1 tsp table salt
- Blind bake your crust in a 9 inch pie plate.
- As the shell is baking, combine cream, milk, eggs, yolks, and vanilla together in a bowl. Whisk until smooth and set aside.
- Next add pumpkin, yams, sugar, ginger, cinnamon, nutmeg, and salt in a saucepan. Slowly bring to a simmer over medium-low/medium heat, about 5 minutes. Watch to avoid burning. Once it starts to bubble and pop, stir constantly, mashing clumps, until fully smooth and thickened, about 10-15 minutes. Take pan off heat.
- Your crust should be fully prebaked and out of oven by this point. Set oven to 400°.
- Whisk in milk and egg mixture until smooth. Strain everything through a fine strainer over a bowl, using a spatula to press solids through strainer. This step is important to remove the woody ginger pieces and errant sweet potato threads.
- Whisk mixture again. Transfer to warm pie shell. I like to put the pie plate on a baking baking sheet to make it easier to move and also catch splatter. Put pie in oven and bake pie for 10 minutes at 400°.
- Reduce heat to 300° and continue baking until the perimeter of pie starts to set, about 20 to 35 minutes. Center of pie should be 175° to 180°.
- Remove pie from oven, set on rack and cool to room temperature, at least a couple of hours. Do not cool in fridge. The pie needs to finish setting with the residual heat.
- Once cooled, it should keep for at least a day covered loosely with foil. I typically make the day before and leave in cool spot out of kitchen. Once you cut into it, it’s best to refrigerate any leftovers.
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