Thanksgiving Recipe Round-Up

Thanksgiving Recipe Round-Up

sweet potato casserole
Wow! Thank you all so much for sending in your favorite Thanksgiving recipes!

I LOVED hearing from y’all.  It is so exciting to get a glimpse of all the fun recipes you will be making.  Turkey day is almost here!!  I can’t wait! Only one week left until the big day. We usually have Thanksgiving dinner in the afternoon so we can have turkey sandwiches at night.  Can I tell you how EXCITED I am to go and hang out with my whole fam.   It will be nice to get out of the house :).

Here are the recipes you submitted…… I am looking forward to trying!

Mel Mealey shared with us her three of her favorite Thanksgiving Recipes.  If you haven’t checked out her blog, you should.  She has a ton of great recipes that are kid friendly.  Her pizza does not disappoint.

Wild Rice Pilaf


And lets not forget the Pumpkin Pie and Pumpkin Ice Cream. I LOVE the idea of pumpkin ice cream.  .

Pumpkin Pie


Make sure to top it off with a little pumpkin ice cream


Sweet potatoes and my Dad’s smoked turkey are some of my favorite things at Thanksgiving.  These sweet potatoes are roasted with bananas and honey then topped with a struesel…yum!


Another one of our readers, Kalei Rea was so sweet to share with us that she has created a recipe book filled with 15 of her favorite Thanksgiving dishes. She even has recipes for Thanksgiving leftovers.

15 Thanksgiving Recipes and More – Kindle edition by Kalei Rea. Cookbooks, Food & Wine Kindle eBooks @

I have a pizza stone in my oven and I plan on roasting some yummy brussel sprouts for dinner.  A cookie sheet will do but a cooking stone or cast iron pan works best if you have one.  I love the taste of vegetables when they are roasted and it is sooo easy to do! Check out this recipe from Simply Recipes to make some for your guests this year.


Now what about the cranberry sauce?  We had a couple of recipes submitted that sound SO good. I want to try them both.  Instead of grabbing for the canned cranberry sauce make the real deal.



No picture or link proves this recipe, but the crystallized ginger and mango sound amazing.  I can’t wait to give it a try. Thanks to our reader Anne Basher for submitting this recipe for cranberry relish. She calls it Amy’s Cranberries.

Amy’s Cranberries

  • 12 oz packaged fresh cranberries (about 3 cups) – Rinse well
  • Add 1 cup liquid (fresh orange juice is best but water works)
  • 1/2 cup honey (or agave or sugar)-(up to 1 cup–but that’s too sweet)
  • 1/2 cup dried mango, chopped
  • 2 Tablespoons chopped crystallized ginger
  • Bring to a boil and then simmer as the skins pop and the sauce thickens.

Can be frozen

So thankful for you all for sharing with us your favorite recipes! From all of us at Unconventional Kitchen, Happy Thanksgiving!!


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9 Responses to Thanksgiving Recipe Round-Up

  1. Emily says:

    Thanks for the great list! I’m always looking for more great, real food recipes to share, especially for Thanksgiving!

  2. Cherlynn says:

    Here is one of the new side dishes I found to try out this year. I’m making it today because it looks to good not to try out in advance!

    Hasselback Sweet Potatoes
    Serves 2-4 – Use organic ingredients whenever possible
    2 sweet potatoes 
    2 tablespoons Earth Balance butter substitute (chopped in little pieces)
    2 tablespoons applesauce
    2 tablespoons maple syrup 
    1/4 cup chopped pecans 
    1/4 cup dried cranberries
    1/4 cup peeled and finely diced apple
    1/2 teaspoon cinnamon
    1 pinch salt
    Olive oil
    Preheat oven to 400
    Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato.
    Lay wooden chop sticks on each side of the potato and slice as thinly as you can.
    Rub them with a little olive oil.
    Oil a baking dish or line it with parchment paper.
    In a small bowl, mix together the rest of the ingredients.
    Carefully try to push some of the stuffing mixture between the slices.
    Pile the remaining stuffing on top of each potato.  
    Drizzle any remaining liquid over the potatoes.
    Cover the dish with foil and bake for 40 minutes.
    Remove the foil and bake for another 10 – 15 minutes, being careful not to burn the topping.
    Allow to cool for 5 minutes before serving.

  3. Cherlynn says:

    This will be our main dish for Thanksgiving on our vegetarian table.

    Wild-Rice Stuffed Squash
    Grace vegetarians at the Thanksgiving table (and beyond) with stuffed baked squash, flecked with crunchy pecans and sweet dried cherries.
    2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
    2 tablespoons butter or coconut oil
    1 shallot, minced
    2 garlic cloves, minced
    1/2 teaspoon dried rubbed SAGE
    Coarse salt and ground pepper
    1 box (6 ounces) wild-rice blend (seasoning packet discarded)
    1/2 cup dried cherries or dried cranberries
    1/2 cup pecans, chopped
    Preheat oven to 450 DEGREES. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.
    Meanwhile, in a large saucepan, heat butter over medium. Add shallot, garlic, and SAGE; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice and 1 3/4 cups water; bring to a boil, cover, and reduce heat to low. Cook until tender, without stirring, about 25 minutes.
    Remove rice from heat, and stir in cherries and pecans; season stuffing with salt and pepper. Season the inside of each squash half with salt and pepper. Dividing evenly, mound stuffing into halves, and serve.
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  4. Emma says:

    I’m sorry I didn’t respond to your request for recipes! I have lots of delicious recipes that I rotate to use! I wish you better luck collecting next time:)

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