Just the four of us for Thanksgiving this year – since my son was abroad last year, it was super nice to plan Thanksgiving at home.
I started the pies and cranberry relish last night.
Today, we watched the parade and football games while my husband smoked a turkey and I worked on the rest of the menu.
Pumpkin Bread Recipe via Smitten Kitchen
Cranberry Relish Recipe
- 2 packages of cranberries
- Zest of 1/2 lemon
- Zest of 1 orange
- 1 orange
- 1 cup of sugar
Chop cranberries in food processor. Add orange and lemon zest. Chop orange and add to mixture. Add sugar. Stir gently. Refrigerate overnight before serving.
Sweet Potato Casserole Recipe
- 4 large sweet potatoes baked until tender (allow to cool)
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1/2 cup milk
- 2 eggs lightly beaten
- 1/2 cup butter, softened
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 cups of mini marshmallows (actually, I use as much as I can fit into the pan).
Peel sweet potatoes and mash by hand. Add remaining ingredients except marshmallows and combine until smooth. Pour into buttered casserole dish. Bake at 350* for 20 minutes. Remove from oven. Cover with marshmallows. Bake for an additional 10 minutes.
Stuffing Recipe via Epicurious
My Variation: I used 1 teaspoon of poultry seasoning instead of the fresh herbs.
Southern Creamed Corn Recipe via Food Network
My Variation: I used a small bag of frozen white corn instead of the fresh corn on the cob.
Apple Pie Recipe via Food Network
My Variation: I used Granny Smith apples.
Pumpkin Pie Recipe via Libby’s