With Thanksgiving fast approaching we know you are looking for some new recipes to keep your Thanksgiving feast fresh and interesting this year. We, at Sevensmith, have come together to help you with some of our favorite Thanksgiving recipes that are so good even the pickiest eaters in your family will want to devour them down to the last drop!
From appetizers to desserts don't worry, we have just the dishes that are sure to make your Thanksgiving lineup every year!
Why wait until dinner when you can start your Thanksgiving celebration with a great breakfast. Our graphic designer and photo editor, Daniela Rivas, shared her recipe for Cranberry Orange Muffins that she has been making every year since she was 9. Add these to your turkey day breakfast menu to give your day a sweet start. They are wonderful eaten fresh out of the oven alongside a morning cup of tea or coffee.
Cranberry Orange Muffins
2 cups all-purpose flour
3/4 cups sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup soy milk
1 Tbsp. apple cider vinegar
3 Tbsp. orange juice
1½ tsp. orange zest
1/3 cup vegetable oil
1½ cups cranberries
2 Tbsp. raw turbinado cane sugar
- Preheat oven to 400F and line a muffin tin with 12 cupcake liners.
- Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, combine the soy milk, apple cider vinegar, orange juice, apple cider vinegar, orange zest, and vegetable oil.
- Mix the wet mixture into the dry until just combined. Fold in the cranberries.
- Spoon the batter into the prepared muffin tins. Sprinkle the tops of the muffins with the turbinado sugar.
- Bake until tops are golden brown and a toothpick inserted in the middle comes out clean–about 24 minutes. Transfer to a wire rack to cool.
Everyone loves a good snack when waiting for dinner to be ready, especially on Thanksgiving. No day filled with food would be complete without a mouth watering appetizer. My mother’s spinach dip is a huge fan favorite among my family. Just watch out, like the holidays it will be gone before you know it.
2 boxes chopped frozen spinach
2 Knorr vegetable mix
2 cups Hellmann’s mayonnaise
2 16 oz containers of sour cream
- Thaw spinach and drain completely.
- Chop onion finely and add spinach, vegetable mix, mayonnaise, and sour cream.
- Mix thoroughly and serve with rye break or your favorite crackers.
While the turkey is meant to be the star of the day, some sides hold just as much weight. Our CTO, Avishai Weiss is a whiz in the kitchen. For a twist on classic mashed potatoes, he recommends trying one of his favorite recipes. Instead of using butter and milk, he uses olive oil to give the potatoes a rich, unique flavor.
Garlic and Olive Oil Mashed Potatoes
5 pounds small-medium red potatoes
4 cloves fresh garlic, minced
4-5 tablespoons of good-quality, cold-pressed olive oil
Handful of chopped parsley
Freshly-ground black pepper
Sea salt to taste
- Wash the potatoes thoroughly, taking care to remove all the dirt from the skin.
- Cut each potato into quarters (about 8 pieces).
- Fill a pot with cold water and bring it to a boil.
- When the water is boiling, add the cut up potatoes and cook until fork tender.
- Drain the water and combine the olive oil minced garlic, pepper and salt to taste.
- Use a potato masher to mash and mix everything up until the potatoes have a smooth texture, then garnish with chopped parsley.
Liat Tzoubari, our CEO, cherishes this cornbread recipe she tasted at a Thanksgiving dinner a few years ago. She makes it for brunches as well as for Thanksgiving, and it is the only cornbread she’ll eat. Incredibly moist and perfectly sweet, be sure not to fill up on this bread or you’ll leave no room left for turkey!
Sweet Moist Cornbread
3 cups flour
1 cup cornmeal
1 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1/3 cup melted butter
2/3 cup vegetable oil
4 eggs, beaten
2 tablespoons honey
2 ½ cups whole milk
- Mix dry ingredients (flour, cornmeal, sugar, baking powder and salt) in a large bowl.
- Add wet ingredients (melted butter, vegetable oil, beaten eggs, honey and milk) to the bowl and mix.
- Grease a 9 x 13 inch baking pan or muffin pan if you prefer to make corn muffins (makes about 30 muffins).
- Pour batter into greased pan and bake at 350F for 45 minutes (for muffins, bake at 350 F for 15-20 minutes). Cornbread should be golden brown and just starting to crack when ready.
No Thanksgiving Day feast is complete without the perfect pie. Elif Uncu, our content writer, shared a Date Pecan Pie recipe which is an absolute favorite in her family. She says the dates in the pie add an amazing texture and sweetness that makes this traditional Thanksgiving dessert really unique and delicious. This recipe is sure to end your Thanksgiving feast with a bang!
Date Pecan Pie
Perfect for one 9 inch pie or sixteen 3.5 inch mini pies. Best served cold with a scoop of vanilla ice cream or a dollop of whipped cream.
Make the pie crust ahead of time since the dough needs to be refrigerated for at least 1 hour and up to 12 hours.
1 cup sifted flour
1/2 teaspoon salt
3 tablespoons chilled unsalted butter
3 tablespoons chilled vegetable shortening
Approximately 3 tablespoons ice water
- Mix flour and salt in a large mixing bowl. (Keep in mind that, if the room is warm, you should have the mixing bowl and flour chilled beforehand).
- Add butter and shortening and use a pastry cutter to blend until mixture turns into crumbs.
- Add 1 tablespoon of ice water in drops on the surface and mix with a fork until the flour is barely moist. Mixture should not hold together and should remain lumpy.
- Add flour to a surface (cutting board or countertop) to ensure that mixture does not stick and then put mixture onto surface.
- Kneed mixture into a ball, if mixture is too dry to kneed put it back into the bowl, use a processor to get it to smaller pieces and add a few drops of water and stir with a fork until the dough seems moist enough to hold together when kneeding.
- Flatten dough and wrap in plastic wrap to be refrigerated for a least an hour (over night is preferable).
- Once dough is removed from refrigerator (if chilled overnight let dough stand for 10-15 mins to get to room temperature before handling) roll dough out slowly, starting from the center until it reaches about 12 inches wide. Repair any cracks and re-flour the rolling pin as needed to make sure the dough doesn’t stick to the pin.
- Place dough over the pie pan and press into the pan. Allow about 2/3 of an inch to hang over the edges of the pan (cut off any excess dough). Fold this dough back over into the pie plate to create a thick rim for the crust’s edge.
- Use a fork to prick holes at the bottom of the crust and freeze for 15 mins or until crust is firm.
- Cover pie shell (all but the edges) with aluminum foil then add uncooked rice or dried beans for weight.
- Place crust in lower portion of the oven and bake at 450F for 12-13 mins or until the shell is set and slightly browned.
- Take the crust out of the oven and remove the foil and weight. Reduce heat to 400F and bake the crust alone (uncovered) for another 7-8 mins or until it reaches a golden brown color. Remove crust and transfer to wire rack to cool.
4 large eggs
1 cup sugar
1 tablespoon flour
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup light corn syrup
1 stick (1/2 cup) unsalted butter (melted slightly and cooled)
1 cup chopped pitted dates (about 8 oz)
1 1/2 cups pecan halves
- Beat eggs in a bowl until they become foamy.
- Add sugar, flour, vanilla extract and salt and beat well.
- Add corn syrup and melted butter and beat until mixed in.
- Mix in dates and pecans with a spoon.
- Pour mixture evenly over cooled pie crust.
- Bake at 350F for about 45 mins. Pie should be browed but still “jiggly” in center.
- Transfer to wire rack to cool then refrigerate for several hours until filling is firm throughout. Pie should be served chilled
Happy Thanksgiving and Buen Provecho!!