I’m hosting Thanksgiving for 16 people this year and am looking forward to cooking and eating delicious food with my family. I’m not actually a huge fan of traditional Thanksgiving food so I’ve been doing a lot of Googling for unique apps, sides, and desserts. We’re doing a turkey, but if it were up to me alone, I’d skip it and roast a chicken!
Appetizers:
Cranberry Whipped Feta Dip (Delish): I made this for a Friendsgiving party last weekend and it was 11/10! Everyone kept going back for more and more until the bowl was basically licked clean. I doubled the recipe but should have tripled! I added a cup of unsweetened Greek yogurt to the dip in addition to everything already in it.
Jean Georges’ Squash on Toast (NY Times Cooking): This was also at the same Friendsgiving, brought by another guest and I could not stop myself with it. I added it to our menu for Thanksgiving.
Holiday Roasted Nuts: My family makes these on Christmas every year and I look forward to them more than maybe anything else on the table! They’re sweet and salty and crunchy and so so satisfying. And the smell when cooking them is insane.
Pumpkin Goat Cheese Dip: Add this super easy-to-make tangy, slightly sweet, pumpkin-forward, creamy dip to the mix, and *chef’s kiss* you have yourself a dream meal. I’m not normally a pumpkin-spice kinda gal but when it’s in dip form, I can get on board with it.
Mains:
Slow Cooker Honey Garlic Chicken
Pomegranate-Glazed Salmon with Oranges, Olives, and Herbs (Food & Wine)
Thanksgiving Chicken Over Roasted Root Vegetables (Food Network)
Apple Cider Chicken with Butternut Squash (Ahead of Thyme)
One Pot Chicken and Rice with Caramelized Lemon (NY Times Cooking)
Sides:
Sausage and Caramelized Onion Stuffing (Bon Appetit)
Roasted Root Veggies with Cinnamon Tahini Drizzle: The perfect Thanksgiving side doesn’t exis…. wait a minute yes it does! This colorful, creamy, homey, rich, and rooty side dish made with roasted potatoes, carrots, sweet potatoes, and a decadent cinnamon tahini drizzle is everything. When I tell you that I could drink this sauce for breakfast lunch and dinner, I’m not even joking.
Roasted Brussels Sprouts with Butternut Squash (Southern Living)
Corn Flake Sweet Potato Casserole (Bon Appetit)
Sweet Potato Bacon Salad with Warm Cider Dressing (Half Baked Harvest)
Desserts:
Pumpkin Bread Pudding: Do. Not. Sleep. On. This. Just trust me.
Chocolate and Fig Cake (Food & Wine)
Pumpkin Mousse Cheesecake (Martha Stewart)
Chai Pumpkin Cake with Brown Butter Frosting (Half Baked Harvest)
