3 Thanksgiving Recipes That Will Have Your Folks Drooling

It’s November! Which means the Thanksgiving cooking is right around the corner. Most of us have reached that level in our family where we are in charge of either helping prep the turkey or cooking a side dish such as the mashed potatoes for the grand dinner. Some of us don’t know what to do in the kitchen and/or would like to add something new to the menu. Here’s 3 recipes that will bring cheesy-ness, gooey-ness and/or sweet-ness to your dinner table this year!


All recipes were rewritten from their respected sources.


Martha Stewart’s Creamy Scalloped Potatoes


Lifestyle chef, Martha Stewart , is bringing the best of both worlds with her creamy scalloped potatoes : cheese and potatoes. This easy casserole consists of sliced potatoes with a rich cheese sauce with hints of thyme that will be leaving plates clean. It’s perfect for picky eaters and vegetarians.


Here’s what you’ll need :

1 clove garlic, lightly smashed and peeled

● Unsalted butter, room temperature, for pan

● 4 pounds Yukon Gold potatoes (8 medium)

● 2 cups heavy cream

● 2 cups whole milk

● 1 tablespoon lightly packed fresh thyme leaves

● Coarse salt and freshly ground pepper

● 1/8 teaspoon freshly grated nutmeg

● 6 ounces Gruyere, coarsely grated (2 1/4 cups)


1. Preheat oven to 375 degrees. Rub the bottom and sides of a 3-quart baking dish with garlic; reserve garlic. Brush pan generously with butter. Peel potatoes, then cut into 1/8-inch-thick rounds.

2. Transfer potatoes and garlic to a large pot with cream, milk, thyme, 1 tablespoon salt, 1/2 teaspoon pepper, and nutmeg. Bring to a boil over high. Reduce heat to medium and simmer 1 minute. Let cool slightly, about 10 minutes.

3. Spoon one-third of potato mixture into prepared dish. Sprinkle with one-third of cheese. Repeat layering twice more. Loosely cover dish with parchment-lined foil. 4. Bake until potatoes are tender when pierced with the tip of a knife, 35 to 40 minutes. Remove foil; turn oven to broil. Broil until potatoes are bubbly and browned in places, 3 to 5 minutes. Let cool 15 minutes before serving.

This recipe was taken from Martha Stewart’s blog. For more recipes & information : https://www.marthastewart.com/1133591/creamy-scalloped-potatoes


Stove Love Kiss’s “Brown Sugar Swirled Honey Butta Cornbread”

Chef & YouTuber, Stove Love Kisses , AKA Danni Rose, humorously instructs and gives us the huge craving of southern food on her YouTube channel, Stove Love Kisses. She recently shared a gooey, sweet and savory recipe for a Brown Sugar Swirled Honey “Butta” Cornbread that gives cornbread a whole buttery twist ! This dish may be an option for dessert and/or cornbread lovers.


Here’s what you’ll need :

Cornbread Mixture

● 3 cups prepared cornbread mix (regular, not sweet)

● 4 eggs

● 2 cups buttermilk ( if the batter seems a little stiff add an additional 1/2 cup more) ● 1/2 cup melted buttered shortening ( plus 1/4 cup more to add to skillet to cook cornbread. Plus, an additional 1/4 cup shortening to heat the skillet.)

● 1 stick of butter

Brown Sugar Mix

● 1 ½ sticks of melted of butter

● 1 cup brown sugar


1. First, preheat the oven at 400F. Let the cast iron skillet heat up with the shortening butter in the oven. Then, put the prepared cornbread mix, buttermilk, and eggs in a large bowl to mix until it’s all combined. Add 1/2 of the melted butter flavored shortening in the mix and grate the cold butter into the mixture. This creates little pockets in the batter to keep everything moist.

2. Next, once the cornbread mixture is finished, take the skillet out of the oven with the leftover melted shortening. Pour the cornbread mixture into the hot skillet and lay the brown sugar butter mixture on top. Take your butter knife and swirl it until it’s mixed. Bake the cornbread for about 25-30 minutes.

3. Once it’s finished, add salted butter on top and drizzle honey all over the cornbread. Let it rest for about 10-15 minutes before cutting. This would let all of the butter and honey soak right into the cornbread.


This recipe was originally in form of video. The contents above were rewritten from the diyjoy blog. They provided the written instructions for this recipe. For the video version check out Danni Rose’s youtube channel :

https://www.youtube.com/channel/UCjBaM8gCNWKXDqU5g8mTNKw

For the written version of the recipe check out diyjoy blog :

https://diyjoy.com/brown-sugar-swirled-honey-cornbread-recipe/


The Spruce Eats’ Sparkling Cranberry Punch ( Non - Alcoholic )

For legal reasons, we may not be able to join our older family members on the ~special~ drinks. Though that doesn’t mean we can have our own version of a cocktail. Blogger, Colleen Graham shares a quick and refreshing non- alcoholic sparkling cranberry punch on The Spruce Eats.


Here’s what you’ll need :

● 2 quarts cranberry juice (chilled)

● 1 6-ounce can frozen pink lemonade concentrate (thawed)

● 1 liter sparkling water (chilled)

● Optional garnish: 1 cup fruits (sliced oranges, lemons, firm berries, or seasonal fruits)

1. Gather the ingredients.

2. In a large punch bowl, combine the cranberry juice and lemonade concentrate. 3. Stir in sparkling water.

4. Serve immediately and garnish with citrus or seasonal fruits to taste, if using.


This recipe was taken from The Spruce Eats. For more information & recipes check out their website :

https://www.thespruceeats.com/sparkling-cranberry-punch-non-alcoholic-recipe-760363


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