Easy Thanksgiving Recipes + Menu Planner (Grocery List & Oven Schedule)

Ingredients

• 1 puff pastry sheet, thawed
• 1 apple, thinly sliced
• 8 oz Brie
• 1 large onion, sliced
• 2 tbsp olive oil
• 2 tbsp butter
• 1 egg + 1 tbsp water (egg wash)
• 1/3 cup pomegranate seeds
• 1 tbsp hot honey (or honey + 1 tsp crushed red pepper flakes)
• Flaky salt and fresh cracked pepper

Directions

1. Heat oil and butter in a large skillet over medium low heat. Add the onion with a big pinch of salt and cook, stirring often, 20-30 minutes until caramelized.
2. Preheat oven to 425°F and line a baking sheet with parchment. Lay out the puff pastry.
3. Layer the caramelized onions on the pastry, then sliced Brie, then apple slices. Sprinkle with salt and pepper and brush the edges with egg wash.
4. Bake 20-25 minutes until golden brown and puffed up.
5. Drizzle with hot honey and sprinkle the pomegranate seeds. Slice and enjoy!

Ingredients

• 1 Brie wheel (8 oz)
• 1/2 apple, thinly sliced
• 1 tbsp honey (hot honey for an extra kick)
• 2 tbsp chopped walnuts
• 1 puff pastry sheet
• Sprinkle of pumpkin pie spice

Directions

1. Thaw the puff pastry. I microwave it in 15 second increments, flipping each time, until it is pliable enough to wrap around the Brie but not melted.
2. Preheat oven to 350°F.
3. Unfold the pastry, add the Brie in the middle, top with apple, drizzle with honey, sprinkle pumpkin pie spice and add 1 tbsp of the walnuts.
4. Fold each side up (I do 4 sides, then all the corners). Wet your fingers and pinch the corners to seal.
5. Press the remaining walnuts into the top and sprinkle with more pumpkin pie spice.
6. Bake 20-25 minutes until golden brown, keeping an eye on it so the walnuts don't burn. Serve by itself or with water crackers.

Spicy version: I love making this around Christmas with the red and green colors on top, and the hot pepper jelly is always a HUGE hit. Top the Brie with 3/4 cup hot pepper jelly and most of a can of diced green chiles, fold it up, press the last few chiles into the top, sprinkle with salt, pepper and paprika and bake at 400°F for 20-25 minutes.

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup cranberry sauce or raspberry jalapeño jam
• 8 oz Brie, sliced (rind on is fine)
• 1/2 cup shelled pistachios, roughly chopped
• 1 egg (optional, for egg wash)
• Fresh rosemary, for garnish

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment. Roll the puff pastry into a large circle (I set a mixing bowl on top and cut around it).
2. Press a smaller bowl into the center to mark a faint circle, then slice that inner circle into 8-10 wedges like pizza slices, keeping them attached.
3. Spread the cranberry sauce or jam in a ring between the two circles, sprinkle the pistachios over it and layer the Brie on top.
4. Fold each inner triangle outward over the filling, tucking slightly to make a wreath shape.
5. Brush with egg wash if you want extra shine and bake 20-25 minutes until golden and bubbly.
6. Cool 5 minutes, slide onto a platter and tuck rosemary sprigs around it.

Make ahead: Assemble it up to 4 hours early, keep it in the fridge, then bake right before guests arrive.

Swap: Raspberry jalapeño jam gives a subtle spicy kick that people always ask about.

Full post: Cranberry Pistachio Brie Wreath

Ingredients

• 1 can crescent rolls
• 8 oz Brie
• 1 can whole cranberry sauce
• Fresh rosemary
• Flour, for rolling
• Cooking spray

Directions

1. Preheat oven to 350°F.
2. Roll the dough out on a floured surface, seal the seams and cut into 24 squares.
3. Press each square into a greased mini muffin tin.
4. Add a small cube of Brie and about 1 tsp cranberry sauce to each, then top with rosemary.
5. Bake 15-20 minutes.

Full post: Cranberry Brie Bites

Ingredients

• 1 block cream cheese
• 1/4 cup pepper jelly
• Crackers

Directions

1. Place the cream cheese on a serving board.
2. Warm the pepper jelly in the microwave about 30 seconds.
3. Pour it over the top and serve with crackers.

Full post: Sweet & Spicy Cream Cheese

Ingredients

• 1 block cream cheese (or Brie)
• Figs
• Candied walnuts
• Blackberries
• Fresh rosemary
• Hot honey
• Maldon salt
• Crackers or sliced baguette

Directions

1. Spread the cream cheese across a board.
2. Top with figs, candied walnuts, blackberries and rosemary.
3. Drizzle with hot honey, finish with Maldon salt and serve with crackers.

Ingredients

• 1 lb ground breakfast sausage
• 1 1/2 cups almond flour
• 1/2 cup arrowroot powder
• 1 tsp baking powder
• 2 tsp cream of tartar
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz shredded cheddar
• 1/4 cup grass-fed or raw milk

Directions

1. Preheat oven to 400°F and line two baking sheets with parchment.
2. Mix the almond flour, arrowroot, baking powder, cream of tartar, salt and pepper in a large bowl.
3. Add the sausage, cheese and milk and mix with your hands until combined.
4. Roll into 1-inch balls and space them at least 1 inch apart.
5. Bake about 20 minutes until golden brown.
6. Cool, then store in layers with parchment in a freezer bag or glass container.

Make ahead: Bake them ahead, cool, and store in layers with parchment in a freezer bag or glass container.

Full post: Holiday Sausage Balls

Ingredients

• 1 turkey, 12-15 lb
• 3 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• 1 cup softened butter
• 1 tbsp olive oil
• 1 tbsp each chopped rosemary, thyme and sage
• 6 garlic cloves, minced
• Zest of 1 orange
• Zest of 1 lemon
• 1 orange, quartered (cavity)
• 1 lemon, quartered (cavity)
• 1 onion, quartered (cavity)
• 6 garlic cloves (cavity)
• A few herb sprigs (cavity)
• 2 cups chicken broth (roasting pan)

Directions

1. Dry brine, 24 hours ahead: pat the turkey dry, mix the salt, pepper, garlic powder, paprika and thyme, rub it all over (lightly inside the cavity too) and refrigerate uncovered 24 hours.
2. Day of: take the turkey out 30-45 minutes before cooking. Mix the herb butter (butter, olive oil, herbs, minced garlic, both zests, salt and pepper).
3. Loosen the skin gently and spread half the butter under it, then rub the rest over the whole turkey.
4. Add the citrus, onion, garlic and herb sprigs loosely inside the cavity. Do not pack it tight.
5. Preheat oven to 425°F and roast breast-side up for 30 minutes.
6. Reduce to 325°F, add 2 cups broth to the pan and keep roasting until the thickest part of the thigh reads 165°F, about 13-15 minutes per pound.
7. Rest 30-45 minutes before carving.

Make ahead: Dry brine the turkey 24 hours ahead and leave it uncovered in the fridge.

Ingredients

• 8 slices white bread, oven dried
• 1 pan cornbread
• 1 sleeve saltine crackers
• 7 cups chicken or vegetable stock
• 1/4 cup butter
• 5 eggs
• 2 cups chopped celery
• 1 large onion, chopped
• 1 tsp each salt, pepper, sage, thyme, rosemary, nutmeg and celery salt

Directions

1. Dry the bread in a 200°F oven about 4 minutes until dried out but not golden, then dice it.
2. Make the cornbread and shred it with a fork in the pan you baked it in. Then preheat the oven to 350°F.
3. Melt the butter in a large skillet over medium heat and sauté the celery and onion 5-10 minutes until translucent.
4. In a large bowl, combine the bread, cornbread and crumbled saltines, then add the celery and onion.
5. Add the stock and seasonings and mix well, then add the beaten eggs and mix again.
6. Pour into a greased pan and bake 45-60 minutes. Check the middle with a fork at 45 minutes, you want no liquid but it should still be moist.

Ingredients

• 1 head garlic
• Olive oil
• 5 lb red potatoes, cubed (skin on or off)
• 1 box stock + water
• Garlic powder, onion powder, sage and tarragon
• 1 1/2 cups milk
• 1/2 cup half-and-half (optional)
• 8 tbsp butter
• Pepper, and salt to taste
• Fresh chives

Directions

1. Cut the top off the garlic head, drizzle with olive oil and salt, wrap in foil and roast at 400°F.
2. Bring the stock, water and seasonings to a boil in a large pot, filled about 1/3 of the way (it gets super high once the potatoes go in).
3. Add the potatoes with a slotted spoon, put a lid on for a few minutes to bring it back to a boil, and cook about 20 minutes until soft.
4. Drain over a measuring cup so you catch some cooking liquid, and return the potatoes to the pot.
5. Add the milk, half-and-half, 1 cup of the cooking liquid, butter and seasonings and mash or use a mixer. Taste and add more liquid if needed.
6. Squeeze in the roasted garlic cloves, blend, and fold in the chives.

Ingredients

• 6 medium sweet potatoes
• 6 tsp olive oil
• 3 tbsp butter
• 12 tbsp honey goat cheese
• 1 cup chopped pecans, toasted
• 6 tsp honey or hot honey
• Salt and pepper

Directions

1. Preheat oven to 450°F.
2. Drizzle each sweet potato with 1 tsp olive oil, salt and pepper, wrap in foil and roast 20-30 minutes until tender. Shortcut: microwave each potato 4 minutes, then roast on a sheet pan (no foil) about 10 more minutes.
3. Slice each potato open and add about 1/2 tbsp butter and a pinch more salt and pepper.
4. Add 1 1/2-2 tbsp honey goat cheese to each, sprinkle the pecans over the top and finish with a drizzle of honey or hot honey.

Make ahead: These can be assembled ahead and reheated before serving.

Tip: Toast the pecans in a dry skillet over low heat for about 5 minutes, stirring occasionally.

Full post: Roasted Sweet Potatoes with Honey Goat Cheese & Pecans

Ingredients

• 1 bunch carrots, green tops trimmed
• 2 tbsp hot honey, plus more for drizzling
• 1 tbsp date syrup
• 1 tsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1/4 tsp dried thyme
• 1/2 tsp cumin
• 1/4 tsp dried ginger
• 1/2 tsp dried dill
• 4 oz sheep's milk feta
• 3 oz plain Greek yogurt
• 1 tbsp honey
• Zest of 1 lemon
• 2 tbsp pomegranate seeds
• 2 tbsp pistachios, chopped
• Fresh dill

Directions

1. Preheat oven to 400°F.
2. Toss the carrots with the oil, 1 tbsp hot honey, date syrup and all the spices.
3. Roast 40-45 minutes until tender and charred. Faster option: microwave the carrots 5 minutes, then roast at 450°F for 20-25 minutes and broil 2-3 minutes at the end.
4. Blend the feta, yogurt, honey, lemon zest and a dash of salt and pepper until creamy.
5. Spread the whipped feta on a platter and top with the carrots, pomegranate, pistachios, a drizzle of hot honey and fresh dill.

Full post: Sweet Roasted Carrots with Whipped Feta

Ingredients

• 12 oz Brussels sprouts, halved
• 1/4 onion, diced
• 1 tbsp olive oil
• Salt and pepper
• 1/4 cup walnuts
• 3 tbsp golden raisins or dried cranberries
• 1 tbsp date syrup (or maple syrup or honey)
• Juice of 1/2 lemon
• 2 tbsp butter

Directions

1. Preheat oven to 400°F. Toss the Brussels on a lined baking sheet with olive oil, salt and pepper and roast 20-25 minutes until golden.
2. Five minutes before they are done, melt the butter in a skillet over medium heat until frothy.
3. Add the walnuts and sauté 2-3 minutes until golden, then stir in the date syrup about 1 minute until coated.
4. Add the raisins, lemon juice and a pinch of salt, stir well and pour over the Brussels.

Ingredients

• 10 oz bag shaved Brussels sprouts
• 1 can chickpeas, drained
• Drizzle of avocado or olive oil
• Salt, pepper and garlic powder
• 3 tbsp Parmesan
• 2 tbsp Caesar dressing
• Juice of 1/2 lemon

Directions

1. Preheat oven to 400°F and line a sheet pan.
2. Put the Brussels on one side and the chickpeas on the other, then drizzle with oil and season.
3. Roast 20 minutes, stirring halfway.
4. Mix the Caesar dressing with the lemon juice and toss everything with the Parmesan.

Full post: Sheet Pan Caesar Brussels

Ingredients

• 1/2 lb red potatoes, cut into 1-inch cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 eggs
• 2 tbsp half-and-half
• 1 cup shredded Gruyère (or Swiss)
• 2 tbsp chopped basil
• 2 garlic cloves, minced
• 1 1/2 cups baby kale, sliced
• 1/4 sweet onion, thinly sliced

Directions

1. Preheat oven to 450°F. Toss the potatoes with oil, salt and pepper and roast 20-25 minutes, stirring halfway. Turn the oven down to 375°F.
2. Whisk the eggs, half-and-half, salt and pepper, then stir in the cheese, basil and garlic.
3. Add the kale, onion and potatoes and mix well.
4. Pour into a baking dish, cover with foil and bake 30-35 minutes, then uncover and bake 5 more.

Ingredients

• 3 tbsp sesame oil
• 1/2 onion, diced (optional extra shallot)
• 6 cups cubed kabocha, acorn or butternut squash
• 1 tsp cumin
• 1 tbsp curry powder
• 8 cups vegetable broth
• 2 cups red lentils
• 2 tsp coconut aminos or soy sauce
• 2 tbsp nutritional yeast (optional)
• Salt to taste

Directions

1. Warm the oil in a large pot over medium heat and sauté the onion about 5 minutes until lightly browned.
2. Add the squash, cumin and curry powder and sauté 5 more minutes.
3. Add the broth, bring to a boil, then cover and cook on low 40 minutes.
4. Add the lentils and cook another 15 minutes.
5. Blend until smooth (a hand blender in the pot works), then season with the coconut aminos, nutritional yeast and salt.

Make ahead: This one freezes great, I froze mine in soup cubes.

Shortcut: Pre-cut butternut squash makes this way easier, you need 6 cups total.

Ingredients

• 1 large bunch kale, ribs removed
• 2 ripe avocados
• Salt and pepper
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp Dijon mustard
• Drizzle of honey
• 1 cup halved red grapes
• 1 can white northern beans, rinsed
• Pine nuts or pepitas
• Hemp seeds
• Shaved Parmesan (optional)

Directions

1. Massage the avocado, salt and pepper into the kale with your hands until it softens and wilts a bit.
2. Whisk the olive oil, lemon, Dijon and honey and toss it through the kale.
3. Add the grapes, beans, nuts, hemp seeds and Parmesan and toss gently. Taste and re-season.
4. Keep it in the fridge until you serve.

Make ahead: Make it a few hours before guests arrive and keep it in the fridge.

Full post: Tuscan Kale Salad

Ingredients

• 4 large carrots, peeled and shredded
• 1/4 cup dried cranberries
• 1/4 cup chopped pistachios
• 1/4 cup crumbled goat cheese or feta (optional)
• 2 tbsp fresh parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp honey or maple syrup
• 1/2 tsp Dijon mustard
• Salt and pepper

Directions

1. Combine the carrots, cranberries, pistachios, parsley and cheese in a large bowl.
2. Whisk the olive oil, lemon juice, honey, Dijon, salt and pepper and pour it over.
3. Toss well and let it sit 10-15 minutes before serving.

Full post: Holiday Carrot Salad with Cranberries & Pistachios

Ingredients

• 2 cups granola
• 1/2 cup melted coconut oil
• 2 egg yolks
• 1 1/2 cups almond milk
• 1/3 cup coconut sugar
• 3 tbsp almond flour
• 2 tbsp water
• 1 packet gelatin
• 1 tsp vanilla extract
• 3 bananas, sliced
• Coconut whipped topping

Directions

1. Blend the granola and coconut oil lightly (you still want some crunch), press into a pie dish and freeze.
2. Whisk the coconut sugar and almond flour in a pan, add the egg yolks and almond milk, and whisk over medium heat until it thickens.
3. Microwave the water about 45 seconds until bubbly, whisk in the gelatin until dissolved, and add the vanilla.
4. Stir the gelatin into the thickened filling and turn off the heat.
5. Spread 2 sliced bananas over the crust, pour the filling over and refrigerate 3 hours.
6. Top with coconut whipped topping and the last banana, sliced. Serve cold.

Make ahead: It needs 3 hours in the fridge, so make it the day before or the morning of.

Ingredients

• 16 oz chocolate chips
• 1 green apple, diced
• 1 handful pretzels
• 13 oz caramel sauce

Directions

1. Melt 1 1/2 cups of the chocolate in the microwave in 20 second increments, stirring each time.
2. Spread it on a parchment-lined baking sheet and press in the pretzels.
3. Dry the diced apples well, mix them with the caramel and spread it over the chocolate.
4. Chill 30 minutes.
5. Melt the remaining chocolate, drizzle it over the top and refrigerate another hour until hard. Cut into squares.

Make ahead: It sets in the fridge, so make it the day before.

Homemade caramel: Melt 1 cup sugar with 1/4 cup water 8-12 minutes until amber and thick, add 6 tbsp butter, take it off the heat and whisk in 1/2 cup heavy cream, 1 tsp vanilla and a dash of salt.

Full post: Caramel Apple Chocolate Bark

Ingredients

• 1 bottle Merlot or zinfandel
• 3 heavy tbsp mulling spices
• 2 large oranges, sliced
• 1/4 cup brandy
• 1 cup whiskey (or 1/2 cup)
• 1 cup fresh orange juice
• Cinnamon sticks

Directions

1. Add the wine, mulling spices, 1 sliced orange, orange juice and cinnamon sticks to a large pot over low heat. Cover and cook about 20 minutes.
2. Remove the lid, add the brandy and whiskey and turn it down to the lowest simmer to keep it warm.
3. Serve with a slotted ladle to catch the spices and garnish with an orange slice and a cinnamon stick.

Ingredients

• 1/3 bottle Central Market sparkling pomegranate soda
• 1/3 bottle Central Market blood orange sparkling soda
• 1 small bottle Topo Chico or sparkling water (8 oz)
• Fresh cranberries
• Orange slices
• Fresh rosemary
• 3 oz elderflower liqueur (optional, for the cocktail)

Directions

1. Add both sparkling sodas and the sparkling water to a pitcher with the cranberries, orange slices and rosemary.
2. For the alcoholic batch, add the elderflower liqueur.
3. Mocktail: pour over ice. Cocktail: top with rosé for a spritzer, or rosé plus 1 oz vodka for more of a cocktail.

Ingredients

• 8 oz diced ham or leftover turkey
• 12 eggs
• 2 tbsp almond flour
• 4 oz shredded sharp cheddar
• 1 tbsp diced green onion (optional)
• Salt and pepper

Directions

1. Preheat oven to 400°F.
2. Sprinkle the almond flour across the bottom of a 9×9 or pie dish to help the frittata form.
3. Add the ham or turkey and the cheddar.
4. Whisk the eggs with salt, pepper and green onion and pour over. Refrigerate overnight with plastic wrap if you're making it ahead.
5. Bake 30 minutes until the center is set (muffins take 10-15).

Make ahead: Throw it all in the dish the night before and refrigerate, then pop it in the oven in the morning.

Full post: Thanksgiving Leftovers Breakfast Frittata

Ingredients

• 1 russet potato, diced into 1/2-inch cubes
• 3 mini sweet peppers, diced
• 1/3 onion, diced
• 1 jalapeño, diced
• 1 garlic clove, minced
• 1 tbsp avocado or olive oil
• 1 tbsp butter
• 1/2 tsp each salt and pepper
• 1/4 tsp each cayenne, onion powder, garlic powder, oregano and rosemary

Directions

1. Heat the oil in a cast iron skillet over medium high heat. Sauté the onions and peppers about 5 minutes, then add the garlic for 1-2 minutes.
2. Add the potatoes and cook 15 minutes until golden.
3. Add the butter and seasonings and cover 5 minutes to steam.
4. Uncover and sauté another 5-10 minutes until crispy.

Full post: Spicy Potato Hash

Ingredients

• 1/2 apple, diced
• 2 tbsp butter
• 2 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 3 tbsp brown sugar
• 1 can cinnamon rolls
• 1/2 cup heavy cream or half-and-half

Directions

1. Preheat oven to 350°F.
2. Melt the butter in a skillet over medium heat, add the apples, cinnamon, salt, nutmeg and brown sugar and cook down about 7 minutes.
3. Put the cinnamon rolls in a baking dish, pour the cream around them and top with the apple mixture.
4. Bake 18-20 minutes until golden and drizzle with the icing packet.

Full post: Caramel Apple Cinnamon Rolls

Ingredients

• 1 cup almond flour
• 1/4 cup flax meal
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 cup Greek yogurt
• 1/4 cup chia seeds
• 2 eggs
• 1/4 cup maple syrup
• 1/4 cup applesauce or mashed banana
• 1/2 cup cranberries
• Zest of 1 orange
• 2 tbsp orange juice

Directions

1. Preheat oven to 350°F and grease a loaf pan.
2. Mix the almond flour, flax meal, baking powder, baking soda and cinnamon.
3. In another bowl whisk the yogurt, eggs, maple syrup, applesauce, orange zest and juice.
4. Stir the wet into the dry, then fold in the cranberries and chia seeds.
5. Bake 50-60 minutes until a toothpick comes out clean, and cool completely before slicing.

Make ahead: Cool it completely before slicing, so it's an easy one to bake the day before.

Full post: Healthy Cranberry Orange Loaf