Every year for Thanksgiving my family cooks a few recipes that are tradition, but I also like to look for something new to add to the mix. Scrolling through recipes to find the best pies, rolls, and vegetable sides is overwhelming with so many options, so this year I reached out to our viewers to get their tried and true recommendations. Here are 5 of their favorite Thanksgiving dishes. I’m excited to try them, they all look so yummy! Maybe one will be the perfect addition to your Thanksgivng feast. Enjoy!
Baked Brie with Apples and Salted Caramel
Maria Lichty of Two Peas and Their Pod
This easy baked brie recipe is the perfect way to start your Thanksgiving meal. It only takes 20 minutes to make and is sure to be a hit with your family and friends. The oozy, warm brie with sweet apples and salted caramel sauce is HEAVENLY!
8-ounce wheel of brie
1 tablespoon butter
1 large apple, chopped
2 tablespoons brown sugar
3 tablespoons salted caramel sauce
Stacy’s Salted Caramel Pita Chips, for serving
- Preheat the oven to 350 degrees F. Place the wheel of brie on a large baking sheet that has been lined with parchment paper. Bake for 10-12 minutes.
- While the brie is baking, melt the butter in a small saucepan. Add the chopped apples and brown sugar. Cook until apples are soft, about 5 minutes.
- Remove the brie from the oven and carefully move to a serving platter. Spoon the sautéed apples over the brie. Drizzle with salted caramel sauce. Serve immediately with pita chips
World’s Best Dinner Rolls
Jen Romney of Salt Lake City, Utah
This recipe comes from the Romney family cookbook. My husband Josh makes these rolls every year, and we all look forward to it. They are delicious and make your home smell amazing.
3/4 cup warm water
4 1/2 teaspoons active dry yeast
1 teaspoon sugar
3 large eggs
1/2 cup butter, room temperature
1/2 cup sugar
5 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 cup milk, scalded*
melted butter, for brushing
Pour the warm water in a medium bowl. Add the yeast and 1 teaspoon of sugar. Stir. Set aside and allow mixture to foam and proof for 20 minutes.
Crack eggs into a separate mixing bowl, beat the eggs. Add room temperature butter and 1/2 cup sugar. Beat until combined.
Add 1 cup flour and salt. Mix.
Add milk and mix again.
Add yeast mixture (it should be bubbly and foamy) and add another 1 cup of flour. Mix. Continue to add flour, 1/2 cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers. (Do not use more than 5 1/2 cups flour.)
Pour a little vegetable oil into a large gallon-size plastic bag, or grocery bag. Place dough into the bag. Twist end loosely and tuck under.
Let rise 45 minutes. Punch down, and let rise again for 45 minutes.
Divide dough in half. Roll each half into a large circle and cut 12 equal ‘pie’ pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet.
Cover rolls and let rise another 30 minutes or until doubled in size.
Bake rolls at 375° F. for 12 to 15 minutes, or until golden-brown. Remove from oven and brush tops with melted butter.
Roasted Green Beans and Mushrooms
These are the most amazing green beans. I include them in my perfect Thanksgiving feast cooking class. The sweet in the balsamic is paired with the bite of the feta and crunch of the slivered almonds. They are delicious and always a hit!
1 pound green beans, washed and ends trimmed off
1 package cremini mushrooms (trader joes, pre-sliced and washed)
2-3 tablespoon olive oil
1 teaspoon salt
pepper to taste
1 teaspoon fresh thyme, chopped
balsamic vinaigrette, (recipe below)
¼ cup feta cheese, crumbled plus more for garnish
¼ cup roasted almond slivers
4 ½ teaspoon balsamic vinegar
1 ½ teaspoon Dijon mustard
1 ½ teaspoon honey
¼ teaspoon crushed garlic
¼ cup extra virgin olive oil
Whisk all the ingredients well in a small bowl. Set aside
- Preheat oven to 400 F. Place the green beans and mushrooms on a rimmed baking sheet
- Drizzle with 2-3 Tbsp. olive oil, salt, pepper and thyme
- Toss to coat and lay them down in a single layer
- Place in oven and roast for 20-25 minutes
- Let cool for about 5 minutes
- Transfer to a medium bowl. Toss with the balsamic vinaigrette, feta cheese and almonds right before serving. Garnish with a little more feta cheese. Serve at room temperature.
Pecan Pie with Shortbread Crust
Stacey Collins of Bring Along Baby
With this recipe, I’ve finally convinced my husband that pecan pie deserves a place at the table. It doesn’t call for corn syrup, so you don’t get that syrupy taste but you still get the ooey gooey sweetness with a beautiful crisp top. Like all good pies, this one tastes great on the day of Thanksgiving and even better the morning after.
1/2 cup butter, melted
1 cup brown sugar
1/4 cup white sugar
1 tablespoon flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans, add more for nut lovers
1 1/2 cup flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup butter
- For crust, combine all dry ingredients
- Cut in butter until it resembles coarse crumbs
- Press into pan
- Bake at 350 degrees for 20 minutes
- Set aside
- For filling, beat eggs until foamy
- Stir in melted butter
- Stir in sugars and flour
- Add milk,vanilla and nuts
- Pour into baked shortbread shell
- Bake at 400 degrees for 10 minutes and then reduce temperature to 350 degrees and bake an additional 30-40 minutes
Brown Bag Apple Pie
Jaime Henry of Arcadia Blue Design
It’s hard to believe for those who have never tried this cooking method, but the paper bag is key. This pie has a gorgeous flaky crust and perfectly cooked apple filling. Trust me and try it!
1 1/2 cups flour
1 1/2 tablespoons sugar
1 teaspoon sugar
1/2 cup oil
2 tablespoon milk
4 large apples
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
- For crust, mix flour, sugar, salt, oil, and milk until well blended
- Press in bottom of a deep 9′ pie plate
- For filling, core and cut apples into slices
- Mix lightly with flour, sugar, and spices
- Arrange in the pie plate
- For topping, combine 1/2 cup flour, and 1/2 cup sugar in a small mixing bowl
- Cut in 1/2 cup butter until crumbly
- Sprinkle on top pie
- Place pie inside large brown grocery bag and seal
- Bake 350 degrees for 1 hour 45 minutes. No peeking!
- Serve warm with ice cream
All these recipes sound so good! I can’t wait for Thursday. Happy Thanksgiving!