Easy to Prepare Thanksgiving Recipes

Easy Thanksgiving Recipes

The beloved turkey has long been the star attraction at bountiful holiday feasts. In fact, this bird was so popular that Ben Franklin wanted it to be the symbol of our nation. And then there are those who have an appetite for side dishes. For them, all the extra fixings are what really make Thanksgiving meals.

At home or on vacation, you can make a great meal in no time. Here are some quick, easy and tasty Thanksgiving recipes your entire family will gobble up.

whipped-sweet-potato-thanksgivingWhipped Sweet Potatoes with Vanilla Bean

Ingredients:
3 pounds of sweet potatoes
1 cup of heavy cream
4 tablespoons of butter
½ vanilla bean with seeds craped out
Salt and pepper to taste

Preheat your oven to 400 degrees. Place the sweet potatoes on a cookie sheet, score several times with a sharp knife and bake until tender (about 40 minutes). Remove the sweet potatoes from the oven, letting them cool slightly. Peel the skin and drop them into a food processor. Puree until smooth but do not remove the mixture.

Combine the cream, butter, vanilla bean and seeds in a saucepan. Bring to a simmer and remove vanilla bean. Pour this liquid over the sweet potatoes in the blender and blend until smooth. Season with salt and pepper and serve in fetive bowls.

avocado-fall-salad-pomegrante-thanksgivingFall Salad with Avocado, Pomegranate and Cashews

Ingredients:
¼ cup of champagne vinegar
2 tablespoons of minced shallots
1 tablespoon of lemon juice
1 tablespoon of Dijon mustard
½ teaspoon of salt
2/3 cup of extra virgin olive oil
18 ounces of Romaine lettuce torn into bite-sized pieces
1 avocado—pitted and sliced lengthwise
1 fennel bulb sliced thin
½ cup of cashews
½ cup of pomegranate seeds
Salt and pepper to taste

Whisk vinegar, shallots, lemon juice, Dijon mustard and salt in a bowl. Stir in the extra virgin olive oil until fully blended.

Place the Romaine lettuce, avocado, fennel along with a handful of cashews and pomegranate seeds in abowl. Add ½ cup of the vinaigrette and toss until combined. Place on a serving dish, add salt and pepper to taste then top with the remaining cashews, pomegranate seeds and vinaigrette.

celery-roots-apples-thanksgiving-recipeCelery Roots with Apples, Walnuts and Bleu Cheese

Ingredients:
1/2 cup of walnut halves
¼ cup of cider vinegar
2 tablespoons of minced shallot
1 tablespoon of Dijon mustard
Salt and pepper to taste
6 tablespoons of extra virgin olive oil
1 cup of crumbled bleu cheese
¾ pound of celery roots peeled and diced
3 Granny Smith apples—peeled, cored and cubed

Preheat oven to 350 degrees. Place walnuts on a cookie sheet and bake until golden brown. (About 10 minutes.) Let cool, then coarsely chop the walnuts.

In a large bowl whisk the cider vinegar, shallot, and Dijon mustard along with salt and pepper. Let sit uncovered for 10 minutes. Stir in the olive oil and ¼ cup of bleu cheese. Next, add the celery root and apples to the dressing mixture, then season with salt and pepper and toss. Top with the remaining walnuts and bleu cheese and serve.

butternut-squash-thanksgiving-recipeButternut Squash Salad

Ingredients:
1 medium butternut squash
1 cup of walnut halves
2 tablespoons of red wine vinegar
Salt and pepper
¼ cup of extra virgin olive oil
2 ounces of thinly sliced prosciutto
2 ounces of shaved Parmesan cheese

Preheat oven to 350 degrees. Toast the walnuts for approximately six minutes and chop. Peel off the skin of the butternut squash. Using a mandoline, cut the squash into thin long pieces.

Put the squash in a bowl, toss with vinegar then season with salt and pepper. Add prosciutto and walnuts then stir in the olive oil. Top with Parmesan cheese and serve.

_1010281Honey-Broiled Figs

Ingredients:
1 cup of fresh Gorgonzola cheese
2 tablespoons of honey
1 tablespoon of brown sugar
1 package of figs, halved

Preheat the oven to the broiler setting. Place Gorgonzola, brown sugar and honey in a food processor. Blend until smooth.

Arrange the figs on a flat baking sheet cut side up and scoop in a dollop of Gorgonzola puree. Drizzle with honey and stick under broiler for two minutes or cheese just begins to melt. Serve warm.

Photo Credits: ImpromptuKitchen, The Delicious Life, Steven Depolo, Satya Murthy, and Warren Layton via cc