Are you still trying to decide what to cook this Thanksgiving?
Today I’m sharing my Dish List to help give you some ideas as to what to cook this Holiday season!
For me, when it comes to the Holidays my game plan is to choose dishes that are easy, big enough for a crowd, and above all else, taste good! I like to plan ahead as much as possible for the holidays (this gal already has her Christmas shopping done!), especially since the lines at grocery stores get longer and longer the closer we get to Thanksgiving. Below I’m sharing my go to Dish List as well as a few tips and tricks to help make your Holiday planning a little easier.
Holiday Dish List
As far as appetizer go for the Holidays, you can’t really go wrong with a great cheese plate or hot dip.
Tip: Mix it up with the cheeses! Go for a few types of cheese that you haven’t heard of before. Add some different crackers, cured meats and grapes to the plate. I love making little cheese cards with a few flavor notes to help guests pair the cheese with a glass of wine!
Everybody loves carbs, am I right? I am not one to shy away from all things starch when the weather gets cooler, and the holidays are no exception. Below are my recipes for two of my favorite side dishes for the holidays.
Cornbread with honey butter
1 tablespoon of butter
2 tbsp of sugar
1/4 cup all purpose flour
3/4 cup cornmeal
½ can of corn
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
- Place the cast iron skillet in the (unheated) oven. Preheat oven to 425 degrees.
- Meanwhile, mix the flour, cornmeal, baking powder and salt in a medium bowl.
- Mix in the buttermilk and the egg, stirring to combine. Do not over mix (a few lumps are fine!). Add in the corn and fold into mixture.
- Once the oven is preheated, remove the cast iron skillet, add the butter and carefully swish the around to make sure the pan is covered.
- Pour the batter into the pan and sprinkle sugar on top of batter.
- Return to oven, and bake until golden (about 24 minutes).
- Remove from the oven. Slice and serve immediately.
Tip: You don’t have to add corn to your cornbread feel free to switch it up and add cheese, jalapeños, or anything else you think would work! Also, sometimes instead of making the honey butter separate I’ll add it melted to the bottom of the cast iron before adding the batter!
Chili and anchovy sweet potato gratin
This recipe isn’t a common side dish you would see at the Thanksgiving dinner table. However, it still has those comforting warming notes that embody a Thanksgiving meal. Which is how I knew I had to include this recipe in my Holiday Dish List. The recipe is very simple with minimal ingredients, which is why the ingredients are so important.
Choosing quality ingredients is key to making this dish really stand out at the dinner table. Which is why I went with Reese Specialty Foods when shopping for anchovies. All of their products are simple, versatile, and flavorful. On top of that all of their products are Non GMO Project Verified, which is amazing! You can check out the Reese Holiday DishList website HERE. Reese also has a Holiday Dish List Sweepstakes! Enter the sweepstakes HERE. Try Reese products in your holiday dishes! Download and use the Ibotta app to earn rebates on Reese products HERE. Be sure to comment below this post with the dish you created!
- 3-5 medium sweet potatoes
- 1 Reese Specialty Foods can of flat fillets of anchovies
- 2 bunches of green onions
- Chili flakes
- 1 tbsp of extra virgin olive oil
- Heavy cream
- Preheat the oven to 400 degrees
- Lightly oil your cast iron skillet
- Add a layer of sweet potatoes after your done slicing them and chopped green onion and anchovies
- Pour the milk and cream over the mixture, cover with some foil and bake at for 40 mins.
- Then remove the foil and bake uncovered for about 25 mins until done
- Let it sit for about 15 mins for the juices to thicken even further before serving.
Tip: If you don’t own a cast iron skillet, don’t sweat it! You can recreate this dish in your favorite casserole dish.
Bourbon Apple Cider Recipe
Rosemary sprigs for garnish
- Add equal parts sugar and cinnamon to a bowl and stir. After combined transfer mixture to a plate
- Add a small amount of apple cider to a plate and dip rims of glasses into cider then dip in sugar mixture to rim the glass.
- Add 2 parts bourbon and 4 parts apple cider to glass
- Garnish with a rosemary sprig and enjoy!
Tip: This cocktail is great to turn into a punch! Simply multiply the recipe by as many drinks you’d like to make and add to large punch bowl or carafe!
My favorite part of Thanksgiving growing up was eating the leftovers the next day. My mom would get up early the next morning and start making a stock from the turkey bones for what would become my favorite soup to date: turkey barley soup. And of course don’t forget about turkey sandwiches with mayo and cranberry sauce! Our entree is always Tom the Turkey. For me brining your turkey is key to achieve that juiciness and optimal flavor!
Tip: We all know the Holidays means Turkey, but what if you switched up the traditional way of preparing a turkey and try something more flavorful? Don’t get me wrong I LOVE a traditional turkey but if you’re feeding more than 10 people why not cook two? One traditional and one Indian spiced? Or one deep fried?
I like to stick to the classics during the holidays! Think: pecan pie, pumpkin pie, apple pie, or my husbands personal favorite: pumpkin cheesecake!
Tip: If I’m feeling a little overwhelmed I’ll ask anyone who is coming over to bring a dessert they love instead of my having to bake on top of cook a big meal! Also, if we are heading to my husbands parents for a Holiday I’ll always bring an easy to make dessert over!
My dinner party playlist favorites
No party is complete without a great playlist!
I’ve rounded up my favorite Spotify playlists below for you to use during your next party. Enjoy!
Thank you Reese Specialty Foods for sponsoring this post 🙂