Your New Thanksgiving Dish To Be Repeated

We sure had a good Thanksgiving event thread going pre-new forum.

Did anyone try a new Thanksgiving dish that you would rinse and repeat again - for another holiday or any day?

We make a NYTimes dish- Brussels Sprouts with Pickled Shallots and Labneh - OUTSTANDING!!! I’m planning to make it again this week as I have enough ingredients left.

Also for an appetizer - great for any holiday - or just make it your dinner… Pan Fried Feta With Peppered Honey. It was hard to stop eating! Pan-Fried Feta with Peppered Honey. - Half Baked Harvest

Finally NYTimes Cranberry Lemon Bars. Really, really good. Really really tart!

I will repeat all three of these.

Also feel free to share any FLOPS!


I made a Portobello Pecan Wellington for the first time and it was really good. I’ll probably make it again for Christmas. We usually host our whole family and I make a turkey or ham for them, but without the meat eaters, we had a very vegetarian Thanksgiving.

I used a combination of the NYT recipe and TWP recipe.

1 Like

@psychmomma , how did you get your links to show that way - with the photo and all???

We had a new method of cooking turkey this year, low and slow, that was outstanding. Basically the recipe, from Alinea in Chicago, was to stuff compound butter between the breast meat and skin, season very liberally with salt, and then cook at 200 degrees F for 35 minutes/pound. It was the most moist turkey I’ve ever cooked. I will cook all of my turkey’s like this going forward.


I have magical CC powers. :rofl: JK

Honestly, I just added both links, one popped up the picture and the other said an image thing (whatever that box is called?) wasn’t available for that link.

It may have something to do with me posting, liking, editing, etc. on the new forum and getting (earning?) additional options? This updated site is still a mystery!

EDIT: When I first posted, only one picture/link was visible. Now they both have picture/links. ?? Again, part of the mystery.

Best thing we had was ordinary. D1 made a scratch pumpkin pie. Best ever, unbelievably good.

Since it was just the 3 of this this year and 1 is vegetarian, we had a mostly vegetarian Thanksgiving. I made my usual stuffing but with Beyond minced “meat” and vegetarian broth and it was excellent. We’ll make it this way going forward.

I’m not a cranberry sauce person, but ds1’s mother-in-law made this yummy cranberry sauce with dried cherries.


I have roasted chickens that way for years!

We made this Southern Living green bean recipe and it was delicious. It is definitely not on the super healthy list, so it will be a special occasion recipe going forward.

We had the Washington Post’s remade recipe of sweet potato casserole --it was the best thing on our little table for two:


Do you think these could be made with a little more oil and no heavy cream?

I am not enough of a cook to make a guess on that. Sorry I don’t know.

You could certainly use 1/2&1/2 instead of heavy cream.

1 Like

Our new “dish” was to order Thanksgiving Dinner from a local restaurant who was doing takeout. It was just the two of us and a friend. We sat on the deck, lit the chiminea, and ate outside. Everything warmed up in 30 minutes. I made a salad and desserts. It’s the easiest Thanksgiving I ever had! 10/10 would do again.

I tried these Cranberry Crumble Bars from Yankee Magazine. I added fresh orange zest and used one can jellied, one can whole cranberry sauce. They were really good. You could make them using homemade cranberry sauce (would probably take two bags worth).

Cranberry Crumble Bars Recipe from Gesine Bullock-Prado | Yankee Magazine

1 Like

@abasket This is a beautiful recipe. Thank you for sharing it! We really kept Thanksgiving very basic as it was just the four of us.

I made Cranberry Orange Scones from Sally’s Baking Addiction and they were amazing! I’d make them again anytime. The dough can be frozen and baked later (this is what I did) which is great for our empty nest household. They were sooo good. I made them with fresh cranberries and without the glaze.

1 Like

Made hasselback style butternut squash. It looked very impressive, tasted great and was much easier to make than it looked. Had the option of making it sweet or savory so opted for savory with butter, minced garlic and fresh chopped basil.