Easy Thanksgiving Recipes

Ingredients

2 pounds thin/baby carrots peeled, tops chopped off or to 2 inches*
1/4 cup apricot preserves
2 tablespoons honey
2 tablespoons olive oil
1 tablespoon butter, melted
1 teaspoon balsamic vinegar
1 teaspoon Garlic Powder
1/4 teaspoon Ground Mustard
1/4 teaspoon Thyme Leaves
1/8 teaspoon Ground Cumin
3/4 teaspoon salt
1/8 teaspoon pepper

Directions

• Preheat oven to 375 degrees. Either line a baking sheet with foil and lightly spray with nonstick cooking spray OR spray your baking sheet with cooking spray. See Note. Add carrots to the center. Set aside.

• In a medium bowl, whisk together all remaining ingredients and pour over carrots. Toss until evenly coated. Line carrots in a single layer. Bake for 30-45 minutes depending on carrot thickness, until fork-tender, stirring after 20 minutes.* Roast longer for more caramelization. Garnish with fresh parsley if desired.

Recipe courtesy of Carl’s Bad Cravings

Ingredients

1 package (12 ounces) pork sausage
¼ cup olive oil
1 package (8 ounces) cream cheese, softened
2 loaves of French bread (8 ounces each), each cut into 15 slices
1½ cup (6 ounces) shredded mozzarella cheese
? cup finely chopped red bell pepper
1 onion, finely chopped
? cup finely chopped fresh basil
1½ teaspoon finely chopped rosemary (optional)
¼ teaspoon cayenne pepper (optional)

Instructions

• Cook sausage per package instructions. Crumble, drain and set aside.

• Preheat oven to 375°F. Brush both sides of bread slices with oil; place in single layer on baking sheets. Bake 6-8 minutes or until both sides of each bread slice are lightly toasted, turning after 4 minutes.

• Meanwhile, combine cream cheese, sausage, mozzarella cheese, red pepper, onion and basil in large bowl. Stir in rosemary and cayenne pepper, if desired.

• Top bread slices with sausage mixture.

• Bake 7-10 minutes or until topping is thoroughly heated. Serve warm.

Recipe courtesy of Jimmy Dean

Ingredients

2 cups butternut squash, diced
1 cup apples, diced
6 tbsp olive oil, divided
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp allspice
¼ tsp ground cloves
1 tsp kosher salt, divided
1 tsp black pepper, divided
8 slices of French bread
1 cup ricotta cheese
4 cloves garlic, minced
8 fresh sage leaves, chopped
2 tbsp balsamic reduction

Instructions

• Preheat the oven to 425° F.

• Toss the butternut squash and apples with 2 tbsp olive oil, ground cinnamon, nutmeg, allspice, cloves, ½ tsp kosher salt, and ½ tsp black pepper.

• Place in an even layer on a baking sheet and into the oven for 15 minutes.
• While the squash and apples are roasting, brush the sliced bread with 2 tbsp olive oil, set aside.
• Combine the ricotta cheese with the remaining ½ tsp black pepper and ½ tsp kosher salt, set aside.
• In a small skillet, add the remaining 2 tbsp olive oil over medium-high heat.
• Add the garlic and sage leaves, saute for 1-2 minutes.
• Remove from the heat and toss with the squash and apples when they come out of the oven.
• Place the slices of bread into the oven for 4-5 minutes, or until toasted to your liking.
• Remove the bread from the oven and top with the ricotta cheese, then the roasted squash and apple mix.
• Drizzle with the balsamic reduction.

Recipe courtesy of Whiney Bond

Ingredients

12 oz package Breakfast Sausage Roll
3 tbsp olive oil
15-18 large white mushrooms
2 cloves minced garlic
3 large sage leaves, chopped fine + more for garnish
1 tsp Italian seasoning
1/2 tsp sea salt, more to taste
4 oz dairy-free cream cheese
1/4 cup almond flour
2 tsp fresh chopped parsley

Instructions

• Preheat oven to 350°F. 
• Remove stems from the mushrooms and scoop out the remaining insides/gills (being careful not to break the cap!). Set the stems aside and chop fine. 
• Place the mushroom tops into a bowl along with the olive oil and toss to coat. Place them hollowed out-side up on a baking sheet.
• Make the filling. Heat a skillet over medium heat and add the sausage. Cook for 5-7 minutes, using a spoon to break the sausage into small pieces, until browned and mostly cooked through. 
• Add in the chopped mushroom stems, garlic, sage leaves, Italian seasoning, and salt and cook for 2-3 additional minutes until the mushrooms are softened. Stir in the dairy free cream cheese until melted.
• Transfer the filling to a bowl and add in almond flour and fresh parsley. Stir well until combined. Scoop a generous amount into each mushroom top.
•  Bake for 30 minutes or until browned and crispy. Serve with a tiny piece of sage leaf on top of each one.

Recipe courtesy of Mary’s Whole Life

Ingredients

16 oz wheel of brie cheese
1 cup granulated sugar
6 tbsp butter
½ cup heavy cream
1 tsp sea salt
1 cup pecans, chopped

Serving Options

1 apple, thinly sliced

cinnamon graham crackers

1 baguette, sliced

shortbread cookies

Instructions

• Preheat the oven to 350°F. 
• Place brie in a “foil basket” on a rimmed baking sheet and into the oven for 15-20 minutes. 
• While the brie is baking, prepare the salted caramel pecan sauce.
• Add the granulated sugar to a medium saucepan over medium heat, stirring constantly with a wooden spoon until it turns into an amber-colored liquid. 
• Once the sugar is completely melted, stir the butter into the caramel until it is completely melted, about 2-3 minutes. 
• Slowly, drizzle in the heavy cream while stirring constantly, allow the mixture to boil for 1 minute. 
• Remove from the heat and stir in the sea salt and pecans.
• As soon as the brie comes out of the oven, place it on a rimmed serving dish and pour the salted caramel pecan sauce on top.
• Serve with sliced apples, graham crackers, shortbread cookies or a sliced baguette

Recipe Courtesy of Whitney Bond