There’s a lot to love about Thanksgiving. But if there’s one thing that’s always at the top of everyone’s ‘Reasons I Love Thanksgiving’ list, it’s the food.
From buying presents to finalizing your dinner menus, we all know how busy things can get and with the fast approach of Thanksgiving, it’s important to ensure that we’re using our time as efficiently as possible. But if you’re still looking for some last minute quick Thanksgiving recipes to add to your spread, worry not as we have you covered.
With attention to side trimmings and desserts, below are some recipes to make sure your table is looking its best this Thanksgiving.
Easy Creamed Corn
This easy recipe by Chungah Rhee is a quick and foolproof way of making a traditional Thanksgiving classic. With a prep time of 10 minutes and a cooking time of 20 minutes, this dish can be prepared on Thanksgiving day and set on the table in no time.
First, preheat your oven to 375 degrees F and lightly oil a 9-inch baking dish or coat with nonstick spray.
Combine 6 ounces of cubed PHILADELPHIA Cream Cheese, 1/4 cup unsalted butter and 3 cloves of minced garlic in a medium saucepan over medium-high heat. Stir in 1/3 cup milk until smooth, for about 2 minutes. Stir in 2 cups of corn kernels until well combined, for about 2 minutes. Then stir in 1/2 teaspoon of thyme; season with salt and pepper, to taste.
Spread corn mixture into the prepared baking dish; sprinkle with 1 cup of shredded cheese. Place into oven and bake until bubbly, about 15-17 minutes.
Serve immediately, garnish with 2 tablespoons of chopped fresh parsley leaves, if desired.
Vanilla Bean-Whipped Sweet Potatoes
Anything that involves sweet potatoes will lighten my day and this recipe by Gerry Hayden combines two delicious ingredients to create an unusual albeit amazing Thanksgiving trimming.
Preheat the oven to 400°. Poke 4 pounds of medium sweet potatoes several times with a fork and bake for about 35 minutes, or until tender. Let them cool slightly, then peel and transfer them to a food processor. Puree until fairly smooth.
In a small saucepan, combine 1 cup of heavy cream with 4 tablespoons of unsalted butter, 1/2 vanilla bean (slit lengthwise) and scraped vanilla seeds. Bring to a simmer. Remove the vanilla bean. With the processor on, carefully pour the vanilla cream into the sweet potatoes and process until smooth. Season the sweet potato puree with salt and pepper, transfer to a bowl and serve.
Lemony Salt-Roasted Fingerling Potatoes
Seasonal family dinners wouldn’t make sense without roasted potatoes. Melissa Rubel Jacobson’s rendition of this Thanksgiving side is sure to compliment any main dish you end up making.
Preheat the oven to 425°. In a mini food processor, pulse 2 large chopped sage leaves, 1 teaspoon of chopped rosemary and 1 teaspoon of thyme leaves until finely chopped. Add 1 teaspoon of finely grated lemon zest and pulse to blend. Add 1 tablespoon of kosher salt and pulse until finely ground. Transfer the herb salt to a small bowl.
In a large bowl, toss 4 pounds of fingerling potatoes (halved lengthwise) with 2 tablespoons of extra-virgin olive oil and 2 tablespoons of melted unsalted butter and season with freshly ground pepper. Spread the potatoes in a single layer on 2 large rimmed baking sheets and roast for 25 minutes. Season the potatoes generously with the herb salt, toss well and continue baking for 5 minutes, or until the potatoes are tender and golden. Transfer to a bowl and serve hot or warm.
Carrots are a great and easy way to bring an element of sweetness back into any main dish. Ina Garten’s version of this trimming is quick, simple and guaranteed to be a hit at your dinner table.
Peel 2 pounds of carrots and cut them diagonally into 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, 1 teaspoon of kosher salt, and 1/4 of freshly ground black pepper in a large (10 to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add 2 tablespoons of unsalted butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with 1 ½ tablespoons of freshly chopped dill or parsley. Sprinkle with salt and pepper and serve.
Hot Chocolate Pudding Cakes
I know, the name alone sets off excitement. Chef Owen Kenworthy’s dessert recipe is one that everyone will be saving spaces in their bellies for.
Preheat the oven to 425°. Brush eight 6-ounce ramekins with melted butter and dust with unsweetened cocoa powder. In a microwave-safe bowl, melt 3/4 pounds of chopped bittersweet chocolate with 1 ½ sticks of unsalted butter at high power in 30-second bursts. Whisk until smooth.
In a bowl, whisk 8 large egg yolks with 1/2 cup sugar until thick. Whisk in the chocolate mixture and 1/2 cup all-purpose flour. In a clean bowl, using a handheld electric mixer, beat 4 large egg whites with a pinch of kosher salt at high speed until soft peaks form. Beat one-third of the egg whites into the chocolate batter. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain. Divide the batter among the ramekins, filling them two-thirds full. Arrange the ramekins on a sturdy baking sheet.
Bake the cakes in the center of the oven until the tops and sides are set but the centers are still soft, 15 minutes. Let stand for 30 seconds, then run the tip of a knife around the rims and invert the cakes onto plates. Serve with crème fraîche and chopped pistachios.
Cinnamon-Roasted Apples with Pecans and Ice Cream
With its ideal presentation and taste, this easy to prepare dessert by Martha Stewart is sure to win the hearts of family and friends around the dinner table.
Preheat oven to 450 degrees. Spread 1 cup of pecans in a 13-by-9-inch baking dish; toast until fragrant, 3 to 5 minutes. Remove pecans, and set aside (or store in a resealable plastic bag, up to 1 day).
In a large bowl, combine 1/4 cup packed light-brown sugar, 2 tablespoons of fresh lemon juice, and 1/4 cup water. One at a time (to prevent them from turning brown), halve 4 Gala or Fuji apples through the stem end, core, using a melon baller, and immediately toss with sugar mixture.
Arrange apples, cut side down, in baking dish; pour sugar mixture over. Tuck in 4 cinnamon sticks; cover dish with foil. Bake until apples are easily pierced with the tip of a paring knife, 15 to 20 minutes.
Serve apples with 2 pints vanilla ice cream, topped with pan juices and pecans. Garnish with cinnamon sticks, if desired.
I hope you’ve found some of these last minute recipes useful, and would like to wish you all an early Happy Thanksgiving!
photo: Spoon Fork Bacon
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