Thanksgiving Recipes: A savory and sweet event

As people prepare to get together, enjoy a feast and give thanks for everything great in their lives, it’s time to explore all the unique dishes that are available during Thanksgiving, even though we could probably prepare all of these dishes on a smaller scale anytime during the year.

Savory Recipes for One:

Thanksgiving In One Dish


1 sweet potato

1 teaspoon finely grated orange zest

1 teaspoon finely chopped thyme, plus 1 sprig

Kosher salt, freshly ground pepper

1 turkey breast tenderloin (about 10 ounces)

1 tablespoon canola or vegetable oil

1 large egg yolk

5 tablespoons unsalted butter, divided

2 tablespoons fresh orange juice, divided

2 tablespoons coarsely chopped pecans

2 tablespoons mini marshmallows

1 shallot, thinly sliced

4 ounces green beans, trimmed

1/2 cup dry white wine



Preheat oven to 375°F. Roast sweet potato on a foil-lined rimmed baking sheet until tender, 45–55 minutes. Let sit until cool enough to handle.

Meanwhile, mix orange zest, chopped thyme, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl. Rub turkey tenderloin all over with zest mixture and let sit at room temperature 15 minutes.

Heat oil in a large ovenproof skillet over medium-high until shimmering. Sear turkey, turning occasionally, until lightly browned on all sides, about 5 minutes. Transfer skillet to oven and roast turkey, turning once halfway through, until an instant-read thermometer inserted into the center registers 165°F, 8–10 minutes. Transfer turkey to a cutting board and let sit at least 5 minutes before slicing; reserve drippings in skillet.

Slice potato in half lengthwise. Working over a medium bowl, scoop out flesh from 1 half, leaving a 1/2″-thick layer of flesh inside the skin—this will be your “boat.” Place “boat” on same foil-lined sheet. Scoop out all flesh from remaining half into bowl; discard skin.

Mash flesh with a whisk. Add egg yolk, 1 Tbsp. butter, 1 Tbsp. orange juice, and 1/2 tsp. salt and whisk until mixture is as smooth as possible. Taste and adjust seasoning, if desired. Spoon filling into prepared “boat.” Top with pecans and marshmallows. Bake potato “boat” until top is lightly puffed and golden brown, about 15 minutes.

Meanwhile, heat 1 Tbsp. butter in a small skillet over medium until melted. Add shallot and cook, stirring, 1 minute. Add green beans, cover, and cook, stirring occasionally, until beans are crisp-tender and shallot is lightly caramelized, 3–4 minutes. Season with 1/8 tsp. salt and a pinch of pepper.

Heat skillet with turkey drippings over high. Add wine, scraping up browned bits with a wooden spoon. Add thyme sprig and cook, stirring, until liquid is reduced by half, about 5 minutes. Stir in remaining 1 Tbsp. orange juice, then remove from heat. Remove thyme sprig. Cut remaining 3 Tbsp. butter into cubes, then add to skillet one piece at a time, stirring until melted and emulsified before adding the next. Season with salt and pepper.

Transfer sliced turkey to a plate. Spoon sauce over. Serve with green beans and stuffed sweet potato alongside.


Savory Recipes for a Group:

Turkey in a Pot:


1 boneless turkey breast (3 to 4 pounds), halved

1 can (14 ounces) whole-berry cranberry sauce

1/2 cup sugar

1/2 cup apple juice

1 tablespoon cider vinegar

2 garlic cloves, minced

1 teaspoon ground mustard

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

2 tablespoons all-purpose flour

1/4 cup cold water

1/4 teaspoon browning sauce, optional


Place the turkey skin side up in a 5-qt. slow cooker. Combine the cranberry sauce, sugar, apple juice, vinegar, garlic, mustard, cinnamon, cloves and allspice; pour over turkey. Cover and cook on low until a thermometer reads 170°, 3-1/2 to 4-1/2- hours.

Remove turkey to a cutting board; keep warm. Strain cooking juices. In a saucepan, combine flour and water until smooth; gradually stir in strained juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Serve with sliced turkey. Yield: 4 servings.


Sweet Recipes:

Gluten-Free Chocolate Cream Pie



  • 1 8-oz. package gluten-free gingersnaps (about 36 cookies)
  • 6 tablespoons unsalted butter, melted, cooled slightly
  • 2 tablespoons sugar

Cream Filling and Assembly:

  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • ⅓ cup plus 1 Tbsp. sugar
  • 2 cups whole milk
  • 6 ounces semisweet chocolate, chopped, or 1½ cups chocolate chips
  • 1½ tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon instant espresso powder
  • ¾ cup chilled heavy cream
  • Chocolate shavings (for serving)

Recipe Preparation:


  • Place a rack in middle of oven and preheat to 350°. Pulse gingersnaps in a food processor until very fine crumbs form. Drizzle butter over crumbs and add sugar; pulse until mixture is the consistency of wet sand. Transfer mixture to a 9″ pie dish. Using a measuring cup, press firmly onto bottom and up sides of pie dish. Bake until crust is dry and set, 10–12 minutes. Transfer to a wire rack and let cool.


  • Whisk egg yolks, cornstarch, salt, and 1/3 cup sugar in a medium saucepan until smooth and pale. Whisking constantly, gradually add milk. Bring to a boil over medium heat. Reduce heat and simmer, whisking constantly, until custard is thickened and whisk leaves a trail, about 2 minutes. Remove from heat and add chocolate, butter, vanilla, and espresso powder and whisk until chocolate and butter are melted and mixture is completely smooth.
  • Strain custard through a fine-mesh sieve into a medium bowl, pressing it through with a rubber spatula. Spoon into chilled crust and cover with plastic wrap, pressing directly onto surface. Chill until set, at least 2 hours.
  • Just before serving, beat cream and remaining 1 Tbsp. sugar in a medium bowl to stiff peaks. Spread whipped cream over pie, swirling decoratively; top with chocolate shavings.
  • Thanksgiving Drinks (just to clarify these are non-alcoholic drinks):
  • Sparkling Sumac Lemonade:


For the Sumac Syrup:

  • 2 cups water
  • 2 cups sugar
  • 3 tablespoons ground sumac
  • For the Soda:
  • 1 cup club soda or seltzer
  • 1/4 cup sumac syrup
  • 1 tablespoon juice from 1 lemon, plus 1 lemon, cut into wedges


  • For the Sumac Syrup: Combine water and sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved. All to cool to room temperature. Add sumac, stir to combine, and allow to infuse for 5 minutes. Strain through a fine mesh strainer. Sumac syrup can be stored in a sealed container in the refrigerator for up to 5 days.
  • For the Soda: For each serving, combine 1 cup club soda, 1/4 cup sumac syrup, and 1 tablespoon lemon juice in a cup. Add ice and stir. Serve immediately with lemon wedges.


Sparkling Apple Tea


  • 2 black tea bags
  • 2 (3-inch) cinnamon sticks (plus more for garnish if desired)
  • One 25.4 ounce bottle sparkling apple cider
  • 1 ounce fresh juice from about 2 lemons
  • Garnish: additional cinnamon sticks


  • Place tea bags and cinnamon sticks in a large heatproof measuring cup, fill with 2 cups (16 ounces) boiling water. Let steep for at least 10 and up to 20 minutes. Remove tea bags and cinnamon sticks and chill in the refrigerator.
  • In a large pitcher combine sparkling cider, tea, and lemon juice. Stir gently and serve immediately with ice. Garnish with cinnamon sticks if desired.

I hope everyone has a wonderful Thanksgiving and that one of these recipes makes your taste buds happy. You can give me a THANKS for GIVING you these delicious seasonal meals (You see what I did there).

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