Thanksgiving Recipes We're Loving

Delicious drinks + bites for your thanksgiving dinner, big or small

Image: The DIY Mommy

Thanksgiving Cocktails

Single serve concoctions with a seasonal touch.

1. Caramel Apple Martini

   Ingredients

   • 2 ounces caramel infused vodka

   • 3 ounces fresh apple cider

   • Salted caramel dessert topping

   • Kosher salt

   Instructions

   1. Fill each martini glass with cold water and ice cubes. Spoon enough caramel topping onto one plate to rim your martini glasses. Add enough kosher salt to another.

   2. Dump the ice water from each martini glass and drizzle the inside of each glass with caramel sauce. Coat the rim of each martini glass into the caramel and then lightly into the kosher salt.

   3. Fill a cocktail shaker with ice and mix together the cider and vodka by shaking well. Pour the cocktail into each glass and serve.

   Nutrition Information

   Yields 1

   Recipe via Home and Plate

2. Cranberry Margarita

   1. Ingredients

      • 1 1/2 cups cranberry juice (I recommend using a brand that is 100% juice)

      • 3/4 cup fresh lime juice

      • 3/4 cup tequila

      • 1/2 cup orange-flavored liqueur, such as Cointreau or Triple Sec

      • ice cubes

      Instructions

      1. Stir all ingredients together until blended.

      2. Serve over ice in sugar- or salt-rimmed glasses.

      3. Garnish with fresh cranberries and lime wedges if desired.

      4. Nutrition Information

         Yields 3

         Recipe via Gimme Some Oven

3. Bourbon + Spiced Pear Cocktail

   Ingredients

   • 1 1/2 ounces bourbon

   • 1 1/2 ounces pear purée (recipe below)

   • 1/4 ounce ginger liqueur

   • 1/4 ounce agave nectar

   • 1/2 ounce freshly squeezed lemon juice

   • 1/4 teaspoon allspice dram

   • Soda water to taste

   • 2-3 dashes Hella Bitters Aromatic Bitters (from the Craft Your Own Bitters Kit)

   • Freshly cut thyme or sage sprigs for garnish

   Instructions

   1. In a mixing tin or cocktail shaker, add the bourbon, pear purée, ginger liqueur, agave nectar, lemon juice, and allspice dram.

   2. Fill with ice, shake well, and strain into a cocktail glass, filled with fresh ice.

   3. Add soda to taste and give 2-3 shakes of Hella Bitters Aromatic Bitters.

   4. Gently smack the fresh herbs to release their aromatics and place them in the finished cocktail.

   5. For the pear purée: Peel, core, and coarsely chop 3 pears.

   6. Purée the chopped pears and 2 ounces of lemon juice in a blender until smooth.

   7. Strain and press the pear mixture through a fine-mesh strainer or chinois, discarding the remaining solids.

      Nutrition Information

      Yields 4

      Recipe via Holly and Flora

Sides + Small Bites

Elevated crowd favorites to savor at Thanksgiving dinner.

1. Cherry tomato confit

   Ingredients

   • 4 pt. cherry tomatoes

   • 6 cloves garlic, smashed and peeled

   • 6 sprigs fresh thyme

   • 1/4 c. olive oil

   Instructions

   1. On large rimmed baking sheet, toss cherry tomatoes, garlic, thyme with olive oil and 1/4 teaspoon each salt and pepper.

   2. Bake at 350°F until tomatoes are wrinkled and fragrant, about 45 to 50 minutes, shaking pan halfway through. Let cool.

   3. Use confit on bruschetta, in salads or over pasta, grilled meat or fish. To store, transfer to a jar, top with olive oil and refrigerate up to 1 week.

   Nutrition Information

   Yields 4 cups

   Recipe via Good Housekeeping

2. Cheesy Monkey bread

   Ingredients

   • 2 (1-lb.) balls pizza dough

   • 1 clove garlic, crushed with press

   • 4 tbsp. butter

   • 2 tbsp. dried onion flakes

   • 1 tbsp. sesame seeds

   • 2 green onions, finely chopped

   • 1 c. coarsely grated Gruyere cheese

   • 1 tbsp. melted butter

   • 2 tbsp. finely chopped parsley

   • Marinara, for serving

   Instructions

   1. On lightly floured surface, shape pizza dough into 8-inch squares.

   2. Microwave garlic and butter 1 minute; brush generously onto dough. Sprinkle 1 square with dried onion flakes and sesame seeds. Sprinkle the other with green onions.

   3. Cut each square into 1-inch pieces. Layer one-third of each flavored dough, buttered side down, onto bottom of greased and floured 10- to 12-cup Bundt pan. Top with 1/2 cup Gruyere; repeat to make second layer. Top with remaining dough pieces, brush with 1 tablespoon melted butter and sprinkle with parsley. Cover pan with kitchen towel and let rise 20 minutes.

   4. Bake at 400°F until top is golden brown, 25 to 30 minutes. Cool in pan 5 minutes, then serve with marinara for dipping.

   Nutrition Information

   Yields 10 servings

   Recipe via Good Housekeeping

   1. Butternut Squash Soup

      Ingredients

      • 2 tablespoons extra-virgin olive oil

      • 1 large yellow onion, chopped

      • ½ teaspoon sea salt

      • 1 (3-pound) butternut squash, peeled, seeded, and cubed

      • 3 garlic cloves, chopped

      • 1 tablespoon chopped fresh sage

      • ½ tablespoon minced fresh rosemary

      • 1 teaspoon grated fresh ginger

      • 3 to 4 cups vegetable broth

      • Freshly ground black pepper

      • For serving: Chopped parsley, toasted pepitas, crusty bread

      Instructions

      1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

      2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

      3. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

      Nutrition Information

      Yields 6 servings

      Recipe via Love and Lemons

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Happy Thanksgiving from the Maloney Interiors team!