If you recently saw my Thanksgiving Tablescape Posts, you know how excited I am to Host Thanksgiving this year. I love hosting events of any kind. It’s so fun to coordinate the decor and the food to create a certain feeling throughout the event. I like to make food that is unique and wows my guests. The Thanksgiving menu I created this year keeps the classic Thanksgiving dishes and adds a twist using some unique ingredient additions.
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Photo via: Spend with Pennies
Cranberry Goat Cheese Crostini: Ever since mine and my Hubby’s honeymoon when I tried a fig, goat cheese flatbread and fig, roasted garlic and goat cheese appetizer at 2 different restaurants on our trip I have loved the combo of bread, goat cheese, and something sweet. This appetizer is that perfect combo but uses a popular Thanksgiving staple as the something sweet…cranberry sauce.
BBQ cocktail weenies: (I used the sauce from this meatball post to prep mine) I had so much sauce left from making these meatballs that I threw in some of these cocktail weenies and froze them for an easy crockpot appetizer with no prep other than thawing.
Or try this bacon wrapped version, it looks super tasty.
No-Brine Juicy Turkey: As a newbie Thanksgiving chef My biggest fear is drying out the turkey (especially because I already made a miscalculation and purchased a turkey large enough to feed 50. That is no exaggeration, I got a 27 pounder.) So I’m going to try this Turkey recipe, minus the champagne since I wanted to make the gravy using all of the drippings on auto-pilot and not have to worry about using just a small amount because of the tang of the champagne. But this recipe has a pretty unique way of keeping the Turkey breast juicy.
Photo via: Dinner at the Zoo
Maple Butternut Squash, Brussel Sprout, Pecan & Cranberry Salad: Every Fall and Winter when it’s cool enough to start the oven up again I roast veggies several times a week. They taste so much better than boiling or steaming. This recipe pairs two of the veggies I roast frequently, Butternut Squash and Brussel Sprouts. The addition of cranberries and pecans ups the holiday feel of this side dish.
Butternut Squash Biscuits: I tried to make some of the prep of such a huge meal a bit easier by using similar ingredients throughout the dishes, but in different enough ways that they don’t feel like copies. I figured since I’d already be roasting butternut squash for the salad above why not try these biscuits with a bit of squash thrown in the mix.
Sausage Cranberry and Apple Stuffing: Stuffing is my all time favorite side dish of Thanksgiving. Whether it’s Plain old Stovetop stuffing made with water or this upgraded version it will definitely be the main star on my Thanksgiving plate.
Loaded mashed potato casserole: While the mashed potatoes aren’t my favorite, I know they are many of my family members favorite. My dad (the one who usually cooks our Thanksgiving dinner) requested this certain recipe so I had to include it in our Thanksgiving menu. It can be prepared ahead of time, which is always a pro for any Thanksgiving side dish.
Slow Cooker Creamed Corn: Corn was at the request of my Husband, but I couldn’t add any old plain corn to this wonderful menu of unique and interesting versions of Thanksgiving classics so this creamed corn was the solution.
Photo via: 29DesignStudio
Pumpkin cheesecake mini tarts: I have made other versions of these mini tarts using sugar cookie dough as the crust and they have always been a huge hit. I’ve done a strawberry and lemon version before.
Classic Apple Pie: this recipe has no twist, It’s my husbands all time favorite dessert so I keep it classic served with vanilla bean ice cream and whipped cream. I use the crust and filling recipe from The Fannie Farmer Cookbook.