Yep! It’s already that time of year when we start planning our Thanksgiving menus and begin to stock our pantries with pumpkin spice and cinnamon. Perhaps this is why it is my favorite time of the year… I love walking into a full pantry and I really really love cooking up a storm in the kitchen. The Wildflower team gathered our favorite Thanksgiving recipes to share — from a delectable twist on carrots to the sweetest pineapple soufflé– you’ll definitely work up an appetite by the end of this post!
Turnips & Carrots
For Connie, it doesn’t feel like Thanksgiving without this delicious dish on the table. This recipe originates from English tradition and was passed down from Connie’s great- grandmother’s husband’s family. The English would store these root vegetables in a root cellar for winter to use for a dish the whole family loves. The fact that it has made an appearance for all these years is proof that it is a recipe to remember!
Salt and pepper
When it comes to deciding how much carrots and turnips to use, base it on how many guests you will be serving. The ratio of turnips to carrots is 50/50. Cut the carrots and turnips in equal pieces and boil until soft. Then, mash with a hand masher and add butter, salt and pepper to taste. Ta-Da!
Pecan and Sausage Stuffing
This recipe brings Connie back to the good ole high school days when her mom found this tasty dish. The salty and sweet combination makes for a yummy twist on your traditional Thanksgiving stuffing.
10 – 12 lb turkey
1 pkg seasoned stuffing mix (I prefer Pepperidge Farm brand)
1 lb sage Jimmy Dean sausage
1/2 cup chopped onion
1 cup chopped celery
1 pkg pecan halves
Sauté the sausage in a large saucepan. Take out of pan and set in a bowl. Use the same pan to sauté celery and onion in fat from sausage (or 4 tablespoon butter). Add sausage back into pan with onion and celery. Add desired amount of stuffing mix and the liquid required on the package. Mix to make sure consistency is moist but not mushy. Add pecans.
I avoided this dish as much as possible when I was younger. How could anyone in their right mind think putting pineapple, sugar and bread in one dish was a good idea? Well, here I am years later writing about how this recipe is my absolute favorite. The crispiness of the caramelized bread mixed with the sweet pineapple pieces…mmm yum! I better stop talking about it for the sake of all of us. Long story short: it’s DELICIOUS!
1 cup sugar
½ cup butter, melted
5 slices white bread, cubed
1 can crushed pineapple, drained
Preheat oven to 350. Roughly pull apart the bread into cubes and place pieces in a bowl. Melt butter and add to bread bowl. Add sugar. Beat eggs and then add to bowl. Mix all ingredients together. Pour into 6×10 inch dish. Bake for 45-60 minutes. (The crispier the better!)
Peanut Butter and Milk Chocolate Chip Pie:
You know a recipe is a keeper when your kids insist on having it every year…. That’s why this yummy Peanut Butter and Milk Chocolate Chip Pieis a must for Jasmine’s Thanksgiving table. When you combine the creaminess of peanut butter, the crunch of pie crust and the rich flavor of of a cookie cake, you can be sure your guests will leave with a full and happy stomach.
1 unbacked 9-inch pie crust
1 cup pecans or walnuts
2 teaspoon vanilla extract
2 eggs, beaten
½ cup butter, softened
1 cup sugar
½ cup flour
1 cup milk chocolate chips
1 cup peanut butter chips
Beat butter in a bowl and then add eggs and vanilla. Add sugar and flour to mixture. Then add butter. Mix in chocolate chips, peanut butter chips and nuts (pecans or walnuts); pour into pie crust. Bake 50-55 mins on 350°F.
Y’all Come Back Potato Salad
Angie brought this delicious potato salad recipe to a Thanksgiving party six years ago, and ever since it makes its appearance every year at the same get-together! It is sotasty that the host has made it a tradition to reward herself to a plate of this dish after working in the kitchen all day. The best part about it all? No measurements required! Add the ingredients to your liking without having to wash lots of measuring cups!
5lbs red potatoes boiled and cubed (skin on)
1 bunch of scallions chopped
1 package of celery chopped
6 to 8 Greek peppers slices (reserve some of the juice)
about half jar of cubed dill pickles
Mayo (more for more moisture)
Jalapeno mustard to taste
Celery seed to taste
Cajun seasoning to taste
Salt and pepper to taste
Garlic Powder to taste
Apple cider vinegar to taste
Couple splashes of Greek pepper juice
Mix all the ingredients together and enjoy!
Orange and Onion Salad with Candied Almonds and Orange Blossom Dressing
Yes, you better believe it… a salad recipe worth getting excited about. This salad is a hot commodity in Lake and Connie’s household. From Lake’s to-die-for salad dressings to his delicious candied almonds, we are just going to name him the salad connoisseur. However, if you are celebrating Thanksgiving with the Sims, you better get ready to get some salad on your plate before is all gone. Connie’s mom and aunts take this dish very seriously – especially when it comes to claiming the leftovers. And Connie’s dad loves to sneak some of the almonds before they make it to the salad!
organic mixed baby spring greens
2 large naval oranges, peeled, sectioned and cut into bite sized bits
1 small red onion, peeled and sliced thin, separated into rings
8oz. sliced almonds
1/2 teaspoon cayenne pepper (to taste – more for a lot of zing)
1/4 cup unsalted butter (1 stick)
1/2 – 2/3 cup dark brown sugar
Orange Blossom honey about 1/2 cup
1 tsp minced fresh garlic
1 tsp finely minced fresh Basil
1 Tbs Guldens Spicy Brown mustard
1/3 cup organic first press virgin olive oil
1-1/2 Tbs high must balsamic vinegar (4 – 5% acidity)
1 Tbs distilled water
Melt 1/2 stick butter in a large non-stick frying pan, when bubbling, add the almonds and
saute’ until golden brown. Add the cayenne and the 2nd half of the butter and melt –
stirring frequently. When melted, add the brown sugar and heat until melted and bubbly
(to the crack point).
Turn the mixture on to a synthetic cutting board, and place in freezer until the sugar
crystalizes. About 2 hours. Remove and cut into bite sized chunks. Some almonds will
separate and that is OK. Refrigerate until needed.
Well, you may notice there’s no recipe here, and there is a very great reason for this! Elena LOVES to eat, but does NOT love to cook! She is so happy that her husband enjoys preparing their Thanksgiving feast. Jeff makes delicious biscuits, corn, peas and mash potatoes – just to name a few of Elena’s favorites. Her favorite part of the holiday just might be the days after. Jeff makes tasty turkey salad sandwiches with the leftovers from the celebration. He takes chopped grapes, celery, onion and turkey and adds some mustard to make sure no turkey goes to waste! We always love to enjoy the sandwiches, too!
Share your favorite recipe to add to our Wildflower Cookbook in the comments below….