Nearly 400 years ago, a small ship named the Mayflower left England.
It carried over 100 passengers that were searching for a new home where they could freely practice their faith, own land, and start a new life.
But, you probably already know this story. You know how the Indians helped the pilgrims learn how to grow and catch food and how to farm. And together, after their first harvest, they had a feast known as the first Thanksgiving.
Since then, Thanksgiving has been a time for friends and family to get together and give thanks for their many blessings and a time to be grateful for the year’s harvest. And to celebrate eating tons of delicious, mouth-watering food – right?
We know that almost everyone is in a scramble the days before Thanksgiving as they prepare to make their favorite dishes. To help, we searched every corner of the internet to bring you some of the best must-have Thanksgiving recipes around. Try them out and let us know how they taste!
P.S. Click on the pictures to go directly to the recipes for more information if needed!
- Russet Potatoes: 5 lbs, peeled and diced
- Butter: 1 stick (divided)
- Cream Cheese: 5 tbsp
- Half and Half: 1/2 cup
- Milk: 1/2 cup
- Salt: 1/2 tsp
- Pepper: 1/2 tsp
- Heat oven to 350 F.
- Add peeled and diced potatoes to a pot and cover with water. Bring to a boil, reduce heat and allow to simmer for 20-25 minutes or until potatoes are tender. Drain potatoes and return to pot on low heat.
- Add 5 tablespoons of butter and cream cheese and start mashing. Once creamy, slowly add half and half and milk a little at a time untilyou get the consistency that you want. Keep mashing, then add seasoning salt and pepper.
- Stir and place in casserole dish. Add remaining 3 tablespoons of butter to the top and bake for 10-15 minutes, or until butter is melted and potatoes are warm.
- Bread: 8 slices
- Butter: 6 tbsp
- Onion: 1/4 cup, chopped
- Celery: 1/4 cup, chopped
- Chicken broth: 3/4 cup
- Dried Thyme: 1/4 tsp, crushed
- Ground Sage: 1/4 tsp
- Salt: 1/4 tsp
- Pepper: 1/4 tsp
- Preheat oven to 375 F.
- Toast break and spread with butter. Then cut into cubes.
- In covered saucepan, cook onion and celery in broth for 5 minutes.
- Stir in seasonings.
- Combine with toast cubes; toss lightly.
- Add 1/4 cup more broth for moist stuffing if desired.
- Bake, covered, in greased 1-quart casserole dish for 30 minutes.
- All-purpose flour: 2 1/2 cups, spooned and leveled
- Sugar: 2 tsp
- Salt: 1 tsp
- Unsalted butter: 1/2 cup, cold
- Vegetable shortening: 1/2 cup cold, cut into a few pieces
- Ice water: 1/2 cup
Pumpkin Pie Filling:
- Light brown sugar: 1 cup
- All-purpose flour: 1 tbsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground ginger: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/8 tsp
- Eggs: 3, lightly beaten
- Pumpkin Puree: 1 15-oz can
- Evaporated milk: 1 1/4 cups
To Prepare the pie crust:
- Preheat oven to 400 F.
- Prepare the pie crust by combining flour, sugar and salt in a large mixing bowl. Stir ingredients, then add butter, shortening and water. Mix together until a doughy texture.
- Roll the dough out 12-inches in diameter. Next, carefully transfer the dough to a 9-inch pie plate (make sure it’s at least 1 1/2 inches deep), gently fit it into the pie plate, trim any excess dough and flute the edges. Line the pie dough with parchment paper or foil, making sure to cover the bottom and fit it snuggle in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well).
- Bake the pie crust for 12-15 minutes. Remove from the oven and remove the parchment paper (or foil) and pie weights. return the pie crust to the oven and bake for an additional 5 minutes. Remove from the oven and set aside to cool
To prepare the filling:
- In a large mixing bowl, whisk together the brown sugar, flour, salt, cinnamon, ginger, nutmeg and cloves until well combined. In a separate mixing bowl, whisk together the eggs, pumpkin puree and evaporated milk. Pour the wet ingredients into the dry ingredients and mix together until fully combined.
To prepare the pumpkin pie:
- Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bak for 45-50 minutes, or until the center is almost set (it should be a little wobbly). Remove from the oven and transfer to a wire rack for 2-3 hours to cool completely. Cover tightly and refrigerate for several hours or overnight.