Thanksgiving Recipe Roundup

The holidays are right around the corner. Honestly, all the holidays are basically just days away, but right now I’m talking about Thanksgiving. I’m a huge fan of Thanksgiving. There is a special aura around it, and the traditional Thanksgiving foods have my heart. I just LOVE THEM!

Are you going out for dinner? Staying in? Have you planned a menu or offered to bring something to a friend? I know it’s busy (always is) so I am dropping some quick inspo in the this Thanksgiving Recipe Roundup  below.

The Best Pumpkin Stuffing I’ve ever had: 

2 tablespoons canola oil

1 onion, finely diced (about 1 cup)

2 cups spiced pumpkin pie filling (not plain pumpkin puree)

5 slices plain, white bread, cut into 1⁄2-inch cubes

1⁄2 tsp salt

4 eggs

oil for greasing baking dish

Instructions: Preheat oven to 375°F and grease a 7-by-11-inch baking dish with oil. Heat oil in a large skillet and add the onion. Sauté on medium heat for 7-­10 minutes, until onion is golden. Remove from heat and let cool slightly.

In a large bowl, mix together the pumpkin pie filling, bread, salt, and eggs. Add in the onion and mix well. Pour into a prepared baking dish and bake, uncovered, for 30-­40 minutes until set and slightly browned. Serve warm on Thanksgiving!

Pumpkin Sage Corn Muffins

1 ¼ cups flour

1 ½ cups sugar

1 ½ tablespoons baking powder

½ teaspoon salt

1 cup cornmeal

1 teaspoon fresh sage, finely chopped

¼ teaspoon cardamom

⅛ teaspoon cinnamon

1 cup pumpkin puree

2 eggs

1 cup almond milk

¾ cups butter, melted

Instructions: Preheat oven to 350ºF. In a large bowl, mix together the flour, sugar, baking powder, salt, cornmeal, sage, cardamom and cinnamon. Then add in pumpkin puree, eggs, milk and butter. Mix until smooth. Pour mixture into muffin tins, ¾ of the way full. Bake for 30 minutes until golden. This Thanksgiving Recipes is best served warm!

Cheesy Pumpkin Stuffed Shells

You can also sub in vegan cheese if you’d like or even make them meat stuffed shells.

23 jumbo shell noodles

2 cups cottage cheese

2 1/2 cups shredded mozzarella, divided

1 cup canned pumpkin puree

1 cup frozen peas, thawed

1 egg, whisked

1 1/4 teaspoons salt

.1/2 teaspoon nutmeg

1/4 teaspoon pepper

Oil for greasing pan

2 1/2 cups tomato sauce

Instructions: Heat oven to 350ºF. Bring a medium pot filled halfway with water to a boil. Cook the pasta according to package directions. Strain and rinse.

Meanwhile, in a medium bowl, mix together the cottage cheese, half of the mozzarella, pumpkin, peas, egg, salt, nutmeg, and pepper. Stuff each shell with some cheese filling and place open side up in a greased 9 X 13-inch baking dish. Continue with remaining shells, stuffing and lining up next to each other to create three rows.

Top with the marinara sauce and sprinkle with remaining mozzarella cheese. Bake for 40 minutes, until golden and cheese is bubbly. Serve this Thanksgiving Recipes hot at Thanksgiving Dinner.

Pumpkin Babka Knots

Babka dough:

2 ¾ cups all-purpose flour

¼ cup sugar

1 ¼ teaspoons salt

3 eggs

1 tablespoon instant yeast

¼ cup lukewarm water or milk

8 tablespoons unsalted butter, room temperature

Pumpkin filling:

½ cup brown sugar

½ cup pumpkin pie filling

½ cup almond cake and pastry filling

2 tablespoons cocoa powder

To finish:

1 egg yolk, beaten

Instructions: In a stand mixer with the dough hook attachment, mix all the dough ingredients together until a shiny, smooth dough forms. Knead for 5–6 minutes. Place dough in a greased bowl and cover with plastic wrap or a clean kitchen towel. Let rise for 2 hours.

Make the pumpkin filling. Mix all filling ingredients together in a small bowl. Set aside until dough is ready to use.

On a floured surface, pour out the dough and form a log. Cut log into 8 even pieces. Roll each piece into a rectangle. Spread about a tablespoon or so of the filling over each rectangle, leaving a border around the edges. Fold the bottom halfway up and the top halfway down to meet the bottom. Twist both together and create a knot by making a circle and then bringing one end through the hole. Place into liberally greased muffin tins. Repeat with remaining pieces of dough.

Cover the muffin tin with a clean kitchen towel and let rise one more hour. Preheat oven to 375ºF. Gently brush the tops of the knots with beaten egg yolk and bake for 15 minutes, or until the knots are golden brown and cooked through. This is a great Thanksgiving Recipes or good for year round!

The Best Pumpkin Chocolate Chip Cookies

1 cup unsalted butter

1 cup light brown sugar

1 cup white sugar

2 eggs, room temperature

1 teaspoon vanilla extract

½ cup pure pumpkin puree (not pumpkin pie filling)

2 ¾ cups all purpose flour

3 teaspoons cornstarch

1 teaspoon baking soda

1 teaspoon salt

1 ¼ teaspoon pumpkin pie spice

1 cup chocolate chunks

Instructions: To brown the butter, heat a small saucepan over medium-low heat and add the butter. Let it melt, then simmer gently for about 5 minutes, swirling the pan often, until the butter is golden brown and smells nutty. Let cool slightly.

In a large bowl, use a hand mixer to beat the browned butter, brown sugar, and white sugar together until light and fluffy.Add in the eggs, vanilla extract, and pumpkin puree and beat until well combined and smooth. In a separate bowl, mix together the flour, cornstarch, baking soda, salt, and pumpkin pie spice.

Fold the dry ingredients into the wet ingredients gently. Fold in the chocolate chips. Cover and refrigerate for 30 minutes up to 1 hour.

Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Roll two heaping tablespoons of dough into a ball and place on the prepared baking sheet. Repeat with the remaining dough, placing the balls of dough roughly 2 inches apart. Bake in a preheated oven for 12-15 minutes or until the cookies are golden brown and baked through. The center should still be soft, but will set when cool. Let cool for 5 minutes, then transfer to a wire rack to cool completely. You will love this Thanksgiving Recipes!

Cinnamon Spice Hasselback Sweet Potatoes

For Potatoes:

4 large, uniformly shaped sweet potatoes, washed

5 tablespoons canola oil, divided

¼ teaspoon salt

For Streusel Topping

8 cinnamon graham crackers (3/4 cups crushed)

¼ cup raisins

½ cup maple syrup, divided

Instructions: Preheat oven to 400°F and line a baking dish with tinfoil. Cut about 8 slits into each potato, stopping just before you cut all the way through, so that the slices stay connected and the potato stays intact. Each slice should be about ¼ of an inch thick. Tip: Place potatoes in a baking dish or rimmed plate and use that as a guide. Slice straight down and stop cutting when your knife hits the edge. Rub potatoes liberally with 3 tablespoons of oil, making sure to coat all sides and inside the slits. Sprinkle with salt and bake 50-60 minutes — until softened and cooked through, but not mushy. Time may vary, depending on size of potatoes.

Meanwhile, prepare the streusel: Place graham crackers in a Ziploc bag and crush until you have coarse crumbs. Add in 2 tablespoons oil, raisins, and ¼ cup maple syrup, and crush again until it resembles wet sand. Remove potatoes from the oven and gently pull apart to expose slits. Stuff the slits with graham-cracker mixture. Drizzle each potato with remaining ¼ cup maple syrup, making sure to get into each slit.

Lower oven to 350° and place potatoes back in the oven to cook for an additional 10-15 minutes. Serve this Thanksgiving Recipes warm!

Pumpkin Loaf

1/2 cup canned pumpkin purée (not pumpkin pie filling)
4 eggs
1/2 cup pure maple syrup
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1 cup almond meal
1/2 cup whole wheat flour
1 cup chocolate chips

Instructions: Mix all ingredients together in a medium mixing bowl. Pour into a greased loaf pan (lined with parchment paper for easier removal!) and bake at 350 degrees for 50-55 minutes. Alternatively you can make these into muffins and bake for 20 minutes. Let cool slightly, and try not to eat the whole dang thing by yourself in one sitting. 🤪

Cranberry Pear Sauce or Citrus Infused Cranberry Sauce

Cranberry Pear Sauce:

Makes about 3 cups  


4 cups cranberries (1 pound) 

4 red pears peeled and diced

1 1/2 cups water 

1/2 cup maple syrup 

1 cinnamon stick

Zest and juice of 1 lemon 

Instructions: Place all ingredients into a medium pot and bring to a boil. Lower to a simmer and cook covered for 20 minutes.


Citrus Infused Cranberry Sauce:

16 oz. frozen or fresh cranberries (thawed if frozen)

1 orange, juiced (1/4 cup) and zested (1/2 tsp)

1 grapefruit, juiced (1/2 cup) and zested (1/2 tsp)

1 cup light-brown sugar

¼ teaspoon ground cinnamon

Instructions: Mix all ingredients together in a medium saucepan. Bring to a boil, uncovered; immediately lower to a simmer and cover. Let cook for 30 minutes, until the cranberries have burst and all the flavors have blended together.


Got Leftover Cranberry Sauce?

I LOVE this new recipe I just created. Jelly doughnuts using leftover cranberry sauce from Thanksgiving, and repurposing them into doughnuts for Chanukah. I will actually purposely make a double batch of sauce to have enough for this! Check out this video detailing exactly how it’s done.

How’s that for a Thanksgiving Recipes roundup?