Are you looking forward to Thanksgiving dinner this year?!
We’ve got a roundup of some of our ambassadors’ favorite Thanksgiving recipes–so if you’re looking to spice things up this Thanksgiving and try something new, here are a few ideas…
Easy Creamed Spinach
From Kim Hoover of Apple of Our Eye Photography
What you’ll need:
- 1 tbsp butter
- 16 oz bag frozen spinach
10.5 oz can of cream of mushroom condensed soup
- 3/4 cup of shredded parmesan cheese
- Salt to taste
- Prepare spinach according to package instructions, drain
- Add butter & cream of mushroom soup stirring til blended
- Add parmesan cheese while stirring
- Add salt to taste
Funny enough… my kids love spinach and it’s mostly because of this super simple recipe that even they can make!
From Monika Hanley of Internationelle
What you’ll need:
- 5 pounds of any color potato, peeled and cut into chunks or slices
- ¾ cups chicken, vegetable, or beef broth
- ¼ cup butter
- ¼ cup sour cream
- ¼ cup cream cheese
- ¼ cup yogurt
- 1 cup shredded cheese, added in about an hour before finishing
- +a few dozen pinches of your favorite spices and herbs
- Cook on high for 3 hours or low for 6 hours.
- If using the boiling method, cover the potatoes with water and boil for about 15-20 minutes, until a fork can easily go through them.
- While the potatoes are boiling, measure out all your seasonings in one dish, and dairy additions (including ½ cup or more milk to taste/for creamier or chunkier texture) in another bowl for easy mixing once the potatoes are done.
- Drain quickly and return to burner, mixing in your seasonings/spices and dairy items with a mashed, and stir/mash to ensure maximum creamy texture while the potatoes are still hot enough to melt the cheese and incorporate the dairy into the potato’s starchiness.
- If you want to get even fancier, spoon the finished potatoes into a glass baking dish and bake for 15-20 minutes at 350 degrees.
Mashed potatoes can absolutely make or break any thanksgiving meal, so why not create a dish that people will remember? This recipe was “invented” by a friend way back in high school and, to date, have yielded the most incredible mashed potatoes I’ve ever encountered. The look of sheer bliss when people taste these for the first time, is completely worth the extra bit of effort that go into these tempting taters! When they ask you for the recipe and you mention the addition of nutmeg, allspice and turmeric they may be surprised, but eager to recreate for themselves.
Instapot Pumpkin Pie
From Melissa of Melissa Klein Photography
What you’ll need:
- 1 pie pumpkin
- 1 C whole millk
- 3/4 C pure maple syrup
- 2 large eggs
- 1/2 tsp powdered ginger
- 1/4 tsp powdered cloves
- 1 tbsp corn starch
- 2 pinches sea salt
- 1 pre-made graham cracker pie crust
- Start by cutting the stem off of your pie pumpkin. Wash pumpkin and place on trivet inside the Instapot with 1C water. Close the Instapot, set the valve to “sealing”, and cook on high pressure for 12 minutes, then NPR (natural pressure release).
- Take pumpkin out of the Instapot with hot pads and let cool about 15 minutes (cut it in half while cooling).
- While the pumpkin is cooling, mix the milk and maple syrup in a medium mixing bowl, then add in the eggs, ginger, cloves, corn starch and sea salt, and mix it all together.
- When the pumpkin is cool, peel the skin off (it should fall off fairly easily). Then scoop out the seeds. The flesh is what is left. Push that in a strainer to get out as much water as possible.
- Puree the flesh.
- In a blender, mix 2 C of the pureed pumpkin flesh with the milk and egg mixture (1 pie pumpkin makes 1 and 1/4 cup to 2 cups.of pureed pumpkin, so you might not have quite enough for 2 cups).
- Add 1/2 C of water to the instapot, and then put the pumpkin mixture into a Pyrex or other heat-safe bowl, and place the bowl onto the trivet in the Instapot.
- Cook on high pressure for 10 minutes, and then NPR.
- Scoop the cooked pumpkin mixture into a pre-made graham cracker pie crush, refrigerate for 2 hours and enjoy!
This is my favorite thing to make in the fall. It’s a pressure cooker recipe that I turned into an Instapot recipe for Pumpkin Pie.
From Amy Kingsford of My Letter-Sized Life
What You’ll Need:
- 3 eggs
- 1 c. buttermilk
- 1/2 c. butter
- 1 1/2 c. sugar
- 3 tbsp. flour
- 1/2 tsp. nutmeg
- 1 tsp. vanilla
- 1 tbsp. lemon juice
- 1 pie crust
- Preheat oven to 350 degrees (175 degrees C)
- Beat eggs until frothy.
- Add butter, sugar and flour and beat until smooth.
- Stir in buttermilk, vanilla, nutmeg and lemon juice.
- Pour into pie shell.
- Bake 40-60 minutes or until center is firm.
I’ve never really been a big baker. My mother in law however is a master at breads and pies. When I tasted her Buttermilk Pie at my first Thanksgiving with my husband’s family I fell in love with Thanksgiving again. I’m not really a pumpkin pie fan, so I never really looked forward to the dessert portion of the meal, but now that has all changed. I tried my mother-in-law’s recipe out on my own for the first time in 2012 and I’ve been making it ever since!