To Americans and Canadians, Thanksgiving is turkey and all the trimmings, mashed potatoes, pumpkin pie, and a family gathering around the table to eat. I, myself, don’t celebrate Thanksgiving because I live in Ireland but today I am embracing Thanksgiving and giving you a plethora of recipes I’ve gathered from the Quiet Nonsense team.
Our first recipes have been sent to me by Mica, the CEO of Quiet Nonsense.
- 8 oz of Sour Cream
- 1⁄3 cup Mayonnaise
- 1 teaspoon of Onion Powder
- 1⁄2 teaspoon of Garlic Powder
- 2 teaspoons of Dried Dill
- 1 teaspoon of Dried Basil
- 1⁄2 teaspoon of Dried Parsley
- Salt and Pepper (to taste)
- In a small mixing bowl, stir the sour cream and mayo together until smooth and well blended.
- Add the herbs and spices, stirring till fully incorporated.
- Add a dash of salt and pepper to taste.
- Cover and chill in the refrigerator till ready to serve with your favorite vegetables.
Thanksgiving Vegetable Tray
- Snap Peas
- Red, Yellow, and Orange Bell Peppers
- Cut up broccoli and cauliflower into smaller, bite-sized pieces.
- Cut up the bell peppers, carrots, and celery into slivers or stick shapes. Make sure to cut the bottom off of the yellow bell pepper and save it for later.
- Place your bowl of ranch on the table and begin to surround the bottom half of the bowl with broccoli bites and the top half of the bowl with cauliflower.
- Place the bottom of the yellow bell pepper that you saved and place it on top and in the center of the cauliflower.
- Use a permanent marker to make two eyes on the bell pepper piece you just placed.
- Place two yellow bell pepper sticks onto the bottom of the bowl (see picture for placement) to look like legs.
- In an arched fashion, place the snap peas above (but kind of underneath) the cauliflower.
- In an arched fashion, place the mixture of yellow, red, and orange bell peppers above (but kind of underneath) the snap peas.
- In an arched fashion, place the celery above (but kind of underneath) the bell peppers.
- In an arched fashion, place the carrots above (but kind of underneath) the celery.
- 1⁄2 cup butter, softened
- 1 cup dark brown sugar
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 2 eggs
- 2 tsp ground cinnamon
- 1⁄2 tsp ground ginger
- 1⁄4 tsp ground nutmeg
- 1⁄4 tsp ground cloves
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 & 1⁄2 cups all-purpose flour
- Preheat oven to 350 degrees F. Liberally grease an 8-or-9″ loaf pan with cooking spray and place the loaf pan on a baking sheet in case of any spill-over.
- In a large bowl, beat together the butter and brown sugar until creamy, about 1 minute. Beat in the eggs and pumpkin and beat to combine. Add in the spices, baking powder, baking soda, salt, and flour and mix to combine, careful not to overmix. Mixture may be slightly lumpy; this is okay! Overmixing will lead to tough bread.
- Pour the mixture into the prepared pan and smooth out the top. Bake for approx. 45-55 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool for at least 20 minutes before inverting on a wire rack to cool completely, or let cool completely in the pan. Cut into slices!
- 1 cup (2 sticks) unsalted butter, divided
- 1 pound day-old white French bread, diced into 1/2-inch cubes and dried
- 1 extra-large (about 2 1/2 cups) sweet Vidalia or yellow onion, diced small
- 1 1/2 cups celery, diced small
- 2/3 cup Italian flat-leaf parsley leaves, finely minced
- 1/4 cup fresh sage leaves, finely minced
- 3 tablespoons fresh rosemary (sticks discarded), finely minced
- 2 tablespoons fresh thyme (sticks discarded), finely minced
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 2 1/2 cups low-sodium chicken broth, divided
- 2 large eggs
- Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.
- When you’re ready to make the stuffing, transfer bread to a very large bowl; set aside.
- Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
- To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.
- Add the onions, celery, and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.
- Add the parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside. Note about salt – the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt to taste.
- To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.
- Dice the remaining 1/4 cup (half of 1 stick) butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until top is as lightly golden browned as desired. Serve immediately. Stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently as desired.
Easy Pie Crust
- 1 cup Flour
- 1/2 tsp Salt
- 6 tbsp cold Butter
- 4 tbsp ice cold Water
- Mix together flour and salt in medium sized bowl.
- Cut in butter with pastry blender or forks until mixture is pebble sized crumbs.
- Add water and blend until mixture pulls together.
- Roll into ball and place on lightly floured surface.
- Roll out dough to about 13″ circle.
- Gently roll dough around rolling pin and unroll over pie pan.
- Gently press into pan and turn edge under.
- Crimp edges.
- 1 store-bought or homemade pie crust
Pumpkin Pie Filling:
- 1 cup light brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3 large eggs lightly beaten
- 1 15-ounce can pumpkin puree
- 1 and 1/4 cups evaporated milk
To prepare the pie crust:
- Preheat oven to 400°F. 2. Prepare the pie crust by rolling the dough out to 12-inches in diameter.
- Next, carefully transfer the dough to a 9-inch pie plate (make sure it’s at least 1 and 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 snuggly in the corners and up the sides, then fill with pie weights (dried beans or dry rice work well too).
- Bake the pie crust at 400°F 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 pie 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 until well combined. Pour the wet ingredients into the dry ingredients and mix together until fully combined.
To make pumpkin pie:
- Pour the pumpkin pie filling into the partially baked pie crust. Return to the oven and bake at 400°F 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.
Cover the edges of the pie crust with a pie crust shield as needed to prevent them from over-browning. Pie crust may be made 2-3 days in advance, wrap tightly and refrigerate until ready to use. The pumpkin pie filling may also be made up to one day in advance, cover tightly and refrigerate until ready to use. Prep time does not include cooling time.
- 4 cups turkey drippings OR 4 cups turkey/chicken stock
- 1 stick butter
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground pepper, to taste
- If using turkey drippings, pour cooking liquids from your roasting pan through a strainer and into a container to cool. Note: if you don’t have enough drippings to amount to 4 cups, add water or turkey stock. If you’re not using turkey drippings, just use turkey stock.
- Melt 1 stick butter in a medium pan over medium-low heat and season with salt and pepper.
- Once melted, add in flour and whisk constantly so it toasts and combines with the butter.
- Continue whisking your roux until you’ve got a smooth, paste-like mixture.
- Slowly pour in your turkey drippings or turkey stock, stirring all the while.
- Cook gravy for another 10 minutes, or until thickened.
- Taste and adjust seasoning, if necessary. Serve immediately or keep on very low heatuntil ready to serve.
- 2 batches of homemade pie crust (or 1 if you roll it out very thinly!)
- 7-8 small granny smith apples, peeled, sliced, and cored
- 1 stick butter
- 3 tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 heaping tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
1). Place the peeled, cored, and sliced apples in a large bowl. Set aside.
2). Preheat oven to 425F.
3). In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute.
4). Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well.
5). Pour apples into prepared pie crust, mounding slightly. Top with second pie crust (lattice design, etc). Brush the remaining 1/3 cup caramel filling over the crust.
6). Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425F for 10-12 minutes. Reduce the heat to 350F and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done. The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork.
7). Allow the pie to cool before serving. Enjoy!
Serves: 8-10 people.
- Chilled pie dough for top and bottom 9-inch pie
- 4 1/2 cups pitted fresh cherries, see note if using frozen or canned (2 1/2 pounds, unpitted)
- 1/4 cup (30 grams) cornstarch
- 2/3 to 3/4 cup (135 to 150 grams) sugar, adjusted accordingly to sweetness of cherries
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 1 tablespoon cold unsalted butter, cut into small squares
- 1 egg yolk
- 1 tablespoon heavy or whipping cream
- Additional sugar for topping crust (coarse sugar is a nice option)
- Heat oven to 400 degrees F. 2. In a large bowl, stir sugar, cornstarch, vanilla extract, almond extract, lemon juice and the salt together then add cherries. Gently toss to combine. Set aside.
PREPARE AND FILL PIE CRUST
- Remove half of dough from refrigerator and let sit at room temperature for 5 minutes. On a lightly floured surface, roll out dough to a 13-inch (1/8-inch thick) circle. (Occasionally, check if dough is sticking to the surface — add a small amount of flour when necessary).
- Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish. Carefully press the dough into the dish.
- Spoon cherry pie filling into pie crust. Discard most of the liquid pooled at the bottom of the bowl. Dot filling with little squares of cold butter.
- Roll out second half of dough then top pie. Use a knife or pair of kitchen scissors to trim dough to within 3/4-inch of the edge of the dish.
- Fold edges of top crust underneath edges of bottom crust, pressing the edge to seal it so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside (see photo, we know that was wordy — you can see us do it in our pie crust recipe video, too). Refrigerate dough at least 20 minutes or freeze for 5 minutes before baking.
- Just before baking, make egg wash by whisking egg yolk and cream together in a small bowl. Use a pastry brush to brush over the top crust. Then, sprinkle with 1 tablespoon of sugar. Then, cut 3 to 4 slits in top of pie. 2. Bake for 20 minutes then reduce oven temperature to 350 degrees F and bake an additional 30 to 40 minutes longer, or until the crust is golden and the filling is thick and bubbling. Cool pie at least 2 hours, preferably 3, before cutting to allow filling to set.
Note – It might be helpful to bake the pie on a baking sheet covered in aluminum foil so any juices that drip over the pie dish are caught. Tips
- For canned cherries: Use 4 cups of canned or bottled cherries, drained with about 1/3 cup cherry juice reserved for adding to the cherry filling.
- For frozen cherries: Use 4 cups of thawed cherries, drained with about 1/3 cup cherry juice reserved for adding to the cherry filling.
- 6 strips bacon
- 1/2 onion finely diced
- 1 1/2 cup chopped button mushrooms
- 3 cloves garlic minced
- 2 (10.5-ounce) cans cream of mushroom condensed soup
- 1/4 cup milk
- 1 cup shredded Monterey Jack cheese
- salt and pepper
- 4 (14.5-ounce) cans cut green beans, drained
- 1 1/2 cups French fried onions
- Preheat the oven to 350°F and lightly spray a 13X9-inch baking dish with nonstick cooking spray.
- In a large skillet, cook the bacon over medium low heat until crisp. Remove to drain on paper towels, then crumble. Drain away all but about 2 tablespoons of the bacon grease, then return the pan to medium heat. Add the onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are golden brown. Add the garlic and cook for 1 minute. Stir in the undiluted mushroom soup and add the crumbled bacon back. Stir to combine. Stir in the milk and cheese. Stir until the cheese is melted. Add salt and pepper to taste. Fold in the green beans until well combined.
- Pour the mixture into the prepared dish. Top with the fried onions. Bake, uncovered, for 30 minutes or until the casserole is hot a bubbly.
Mashed Sweet Potatoes
- 3 pounds sweet potatoes* peeled and chopped into large chunks, see note
- 2 tablespoons unsalted butter
- 1/4 cup milk or half and half
- 1/2 teaspoon ground cinnamon or pumpkin pie spice
- 2 tablespoons brown sugar
- salt to taste
- 4 tablespoons unsalted butter softened
- 1/4 cup brown sugar
- 1/4 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup chopped pecans
- 2 -3 cups mini marshmallows or more, if you’d like
- Preheat oven to 375°F. Grease a 2 or 2 1/2 quart casserole dish and set aside.
- 2. Place the sweet potatoes in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain and return to the pot. Add butter, milk, cinnamon, brown sugar and salt to the potatoes and mash until smooth. Use a hand mixer, if desired, to make them extra smooth. Taste the potatoes and add additional seasonings, if desired.
- Transfer the mashed potatoes to the prepared casserole dish. Place in the oven until heated through (if they’re warm it will only take a few minutes).
- While the sweet potatoes are heating, prepare the topping. In a medium bowl, combine butter, brown sugar, flour, cinnamon, salt, and pecans. Stir until thoroughly combined.
- Remove the sweet potatoes from the oven. Top with half the marshmallows, then sprinkle half the streusel over the marshmallows. Top with the other half of the marshmallows and sprinkle the remaining streusel over the top. Place back into the oven for 10-15 minutes, until the topping is bubbly and brown (keep an eye on it so the marshmallows don’t burn). You can also place it under the broiler very briefly to add a little more color to the marshmallows.
We have another recipe sent in to me by Erin!
Chilli Pumpkin Cranberry Risotto
- 3 lb sugar pumpkin, or any winter squash (Erin uses butternut because it’s her favourite)
- 2 tablespoons olive oil
- 1 small yellow onion, diced small
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 4 hot red chilies, seeded and thinly sliced ( add less chilies if children are going to eat it)
- 1 1/2 cups arborio rice
- 1/3 cup dry white wine
- 5 cups vegetable broth, kept warm on the stove top
- 1/2 cup dried cranberries
- 1 cup coconut milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (grate it fresh if you can)
- 1/4 teaspoon ground cinnamon
- juice of one lime
- 1 teaspoon agave or pure maple syrup
For the pumpkin seeds, if using:
- 2 teaspoons paprika
- 1/8 teaspoon cayenne
- 1/8 teaspoon salt
- First the pumpkin needs to be roasted. To prepare the pumpkin and seeds: Preheat oven to 350 F. Hack pumpkin in half and remove the seeds and stringy bits with a tablespoon. Reserve the seeds and place them in a colander to clean. Lightly oil a baking sheet and place the pumpkin face down on sheet. Bake for about 35 minutes, or until easily pierced with a fork, but not completely mushy. Once cooled, peel off the skin and chop pumpkin into bite sized pieces.
- While the pumpkin is roasting, wash the pumpkin seeds and dry. Place on a baking sheet and sprinkle lightly with a little olive oil, toss to coat. You can toast them in the oven while the pumpkin bakes, it usually takes about 15 minutes. Toss once or twice. Remove from oven and place in a bowl to cool. Once cooled, sprinkle with the spices to coat.
- Have your broth ready and warming on the stove before you begin.
- Preheat a heavy bottomed pot over medium heat. Saute the onion, garlic, ginger and chilies in the oil for about 7 minutes. Add the risotto and stir to coat with oil. Add wine to deglaze the pot, then add first cup of vegetable broth. Use a wooden spoon to stir until most of the water is absorbed..
- Continue adding vegetable broth then stirring a few more times, until only a cup of broth is left. When you’re at the last cup, add the pumpkin and cranberries and repeat stirring. When most of the liquid has absorbed, add salt, nutmeg, cinnamon and lime juice.
- Stir in coconut milk. Cook for about 10 more minutes, stirring occasionally. Taste and adjust salt. At this point you can also add a teaspoon or so of agave. This doesn’t make it sweet per se, it just enhances the natural sweetness of the squash and cranberries.
- Let sit for about 10 minutes before serving.
Another recipe sent in by the wonderful Briggy! Let’s have a piece of this one.
Vegan Green Bean Casserole
The first time I made this recipe, I was pregnant with my son about two years ago. My mom had come to visit me and we had a huge Thanksgiving/birthday dinner planned. I knew exactly what I wanted to have for this special dinner, and this dish was one I was dead set on veganizing.
We made such an array of delicious foods that I would love to make this year too. This recipe turned out pretty darn amazing if I do say so myself! I think this is the perfect alternative for your Thanksgiving dinner. It’s just as tasty and healthier than the classic dairy entrée!!! Originally I took direction from brandnewvegan.com who made this delicious recipe, although I tweaked a few things for my personal taste buds. I hope you try this totally satisfying veganized comfort food!
- 2 cans French style green beans(or 5 cups of fresh steamed green beans, bite sized)
- 1⁄2 large yellow onion diced
- 8 oz baby bella mushrooms diced
- 1⁄3 cup vegetable stock
- 3⁄4 cup vegetable stock
- 3⁄4 cup unsweetened original almond milk
- 5 medium garlic cloves minced
- 2 tbsp soy sauce
- 2 tbsp flour(cornstarch will taste too bitter)
- Salt, pepper, onion powder, oregano, parsley to taste
- 2⁄3 cup French fried onions
- 3⁄4 cup French fried onions
- Preheat oven to 350* Fahrenheit.
- Wash and dice mushrooms and onions. Add both to a large pot of medium heat. Mince garlic and add to the pot. After about 7 minutes, add 1⁄3 cup of veggie stock and simmer for about 5 minutes.
- At this time, mix flour and 3⁄4 cup veggie stock until dissolved. Then add stock and almond milk stirring in soy sauce and seasonings. Add strained green beans and mix. Summer for about 5 more minutes. Take off heat and mix in french fried onions.
- In a large prepared baking dish, pour entire mixture and smooth to full edges. Bake for about 20 minutes. Hen set on stove and add 3⁄4 cup French fried onions or to taste on top. Bake for about 5 more minutes. When the top is toasted and crumbly, pull it out and let it cool for 10 minutes. Then it is finally time to serve your delectable course!
We hope you enjoy these recipes!!
All recipes are credited to their original owners/creators. No copyright infringement intended.
Come back tomorrow to learn a few ways to help you survive your family this Thanksgiving!
You May Also Like…