Karen’s Thanksgiving Recipes: Turkey, Gravy and All the Sides to Make, Serve & Devour!
Nov 21, 2024
Thanksgiving is upon us ~ One of my favorite times to cook delicious food for friends and family.
Here are my best-loved dishes to cook ~ classics with healthy twists!
Also see:
Karen’s Appetizers / Hors d’ouevres & Soups for Thanksgiving
Thanksgiving Desserts! My Favorite Scrumptious Holiday Recipes!
Thanksgiving Recipes Start Here!
I’ve got you covered with well-tested, fabulous and inventive recipes for your celebration!
As you are shopping, prepping and cooking this year keep this mind – the rewards of cooking for yourself (and family & friends) is paramount!
Dishes made at home tend to be more nutritious (without too much salt or preservatives) when you cook for yourself, you control the ingredients you use. See below for organizing tips!
The BEST Roast Turkey:
Karen’s Roast Thanksgiving Turkey Basted with Fruit Juices and Marsala Gravy
How to cook the perfect turkey, stuffing and gravy. I have developed this recipe after years in the kitchen. You will use this recipe over and over again! Basting the bird with pomegranate and pineapple juice will produce a finished turkey with a glowing, yet subtle mahogany color. And, the acid in the juice cuts down on the gamey essence of the turkey.
I like to start roasting the turkey breast side DOWN. Later, after turning it breast side up, you will not have a soggy bottom of the turkey!
My “Famous” Gravy:
Karen’s Marsala Turkey Gravy for Thanksgiving
Look no further… your need to make this! Just the most magnificent gravy – with a deep, rich mahogany- brown color, and luscious flavor. The Method: Aromatic roasted vegetables on the bottom of the pan, with the addition of herbs and marsala wine produce a rich fabulous gravy. The gravy takes the starring role in a Thanksgiving meal.
All the Sides:
It’s all about the “SIDES!!” Punch it up a notch this Thanksgiving with these delicious, creative recipes.
NEW! Karen’s Glazed Honeynut Squash in a Clementine Syrup
Sliced Honeynut Squash are baked in a Clementine Juice & Honey Mixture with Cinnamon Sticks and Star Anise – which reduces to an awesome glaze! Finished with Pomegranate Molasses, Pistachios and Pomegranate Seeds
New! Karen’s Southern Cornbread Stuffing with Chestnuts, Dried Cherries & Herbs
Delicious Well Seasoned Stuffing with Southern Charm! Studded with Vegetables and two great fall herbs ~ Tarragon & Sage
I’m serving this one for Thanksgiving. I Love the combination of Chestnuts and (unsweetened) Dried Cherries, a touch of heat from Jalapeños and plenty of Tarragon & Sage
Make early my homemade cornbread! Can Freeze, then defrost for the recipe!
Make these Gorgeous Potatoes ahead of time for the Perfect Thanksgiving Side-Dish. Enriched Mashed Potatoes are piped with a Butternut Squash Swirl for a Beautiful Presentation, that’s actually easy to make. Crispy outside, light & airy inside.
Roast Turkey with Marsala Gravy, Sautéed Asparagus with Cranberries and Almonds and Layered Purple & Ivory Mashed Potatoes
Purple & Ivory Mashed Potatoes (perfect for Thanksgiving)
How amazing are these potatoes? They can be made days ahead and reheated. What I love about this recipe – besides it’s gorgeous presentation is they are not heavy, but light and creamy. But no cream in the recipe. Just the right amount of milk & butter… but not too much. Garlic adds depth and flavor – an awesome recipe for special occasions.
Not too difficult: Purple (Peruvian) Mashed Potatoes are simple layered with Yukon Golds Mashed Potatoes in a deep Soufflé Dish. (This one is perfect, 4″ high!)
Hasselback Sweet Potatoes with Aged Gouda – Maple Syrup Glaze
These “fanned” sweet potatoes simply bake in the oven with a syrupy, maple glaze. Tuck garlic in the crevices and sprinkle with fresh rosemary. I love adding a touch of grated, aged gouda cheese on top – your Thanksgiving company will scream”YUM!” These delicious potatoes just look fancy – but are actually easy to pull together.
Natural Candied Yams with Apple Cider Cinnamon Glaze
My Family Favorite: A beautifully sticky glaze that’s not too sweet. Cook yams, peel, slice and layer in a casserole with an Apple Cider Cinnamon Glaze. Broil until lightly blackened around the edges. Not too sweet… THE TRICK: reduce fresh apple cider.
Incredible Oven Baked Sweet Potato Fries with Garlic
These are a weekly staple in my house.
Serve them too for Thanksgiving – everyone loves these!
Seasoned, Roasted and Tossed in Garlic, Butter and Parsley.
Your New SIDE DISH for Thanksgiving!
Sweet & Nutty Delicata Squash layered with a Zesty Cider Reduction and Topped with Sourdough-Parmesan-Thyme Breadcrumbs that bakes up Crispy & Golden.
Yes ~ can be made a few days in advance! Pairs well with all your Thanksgiving Mains.
Delicious and creamy – chock full of nutrients and simple to prepare, just 3 main ingredients! – plus salt & pepper and parsley.
The Brown-Butter-Ginger add-in is a game changer! Adds a ton of flavor and personality!
Dip these irresistible Crunchy Blackened Green Beans into my Roasted Garlic Remoulade Dip with Bread & Butter Pickles!
CRUNCH- FLAVOR + EASE… one of my favorite veggie dishes to make!
French Green Beans are special for the holidays – I always serve them on Thanksgiving.
Haricot Vert with Sliced Radishes and Pan-Fried Shallots with a Miso-Lemon-Maple Glaze
The perfect veggie side dish for Thanksgiving and the Holidays!
Full of color & flavor – can be made early in the day. Haricot Vert Beans are longer and thinner than American green bean varieties – they’re also more tender (a younger bean) and flavorful than comparably sized traditional green beans. I like to quickly sauté the beans ~ let them blacken a little, then cook on low heat until tender. VEGAN.
Haricot Vert with Garlic, Almonds, Pomegranate Seeds and Shiitake “Bacon” with Za’atar Seasoning
Sauté Haricot Verts in a hot skillet to blacken the edges. Add Garlic Chips, Shiitake “Bacon”, Toasted Almonds, Pomegranate Seeds and Zesty Za’atar Seasoning. Beautiful flavors and colors ~ the radishes take on a magenta hue when cooked. VEGAN.
The perfect Easy Sauté for a Healthy Thanksgiving Side Dish. Great to master for weeknight meals too.
Large leaf spinach pairs with golden sliced garlic, lemon rind and toasted pine nuts.
The perfect side dish for late summer ~ early fall. Carrots caramelize with the figs with a delectable just-sweet-enough glaze… all roasted in one pan. Here is a colorful, balanced side-dish that excites the palate rather than weigh it down. The perfect combination of roasted veggies & fruits with nuts, herbs and a zippy (well….zesty!) glaze. A Vegan recipe.
Easy – Gorgeous & Healthy Roasted Carrots are topped with Sprouts & Endive and bathed in a Hearty Harissa Vinaigrette
Roasted Brussel Sprouts with Spiced Candied Pecans
Brussel sprouts will cook quicker when cut in fourths, with each edge caramelizing a bit. Candied Pecans are a snap to make and add a touch of crunch and sweetness to the vegetable! Make the day of your feast.
Caramelized veggies are teamed with a sweet-smokey Maple Butter.
For Thanksgiving? I LOVE anything corn for the holiday, although corn is not “in season.”
Well – ears of FRESH corn are available year-round! An easy recipe that can be made ahead of time and works with all your side dishes!
Chunky Cranberry Sauce with Pineapple and Ginger
The perfect Cranberry Sauce – chunky, tart-sweet and loaded with fresh pineapple and a touch of ginger… the only cranberry sauce I make! Can be made any in advance.
Chestnut Stuffing with Shiitake Mushrooms, Apricots and Fresh Herbs
A simple and bold chestnut stuffing with a great well rounded flavor.
Just the right amount of dried fruit, veggies and tarragon. Try different varieties of breads to produce unique textures.Loving all these flavors!
Karen’s All American Cornbread
A simple and yummy cornbread, with fresh corn kernels which is gluten-free adaptable. Bakes up high; tender inside with a little crunchy exterior. If cornbread is not in your Thanksgiving stuffing – add some to your table!
I Love Salads at Thanksgiving:
I think it’s wonderful to serve a SALAD at your Thanksgiving Buffet or Table!
I’m all for adding some crunch with health-value… salads add a burst of color and can be so creative to make.
Fall Salad with Pears, Pomegranate Seeds and Zesty Garlic Confit Vinaigrette
A light Fall Salad with crunchy textures dressed with a Zesty-Lemony Vinaigrette with Confit Garlic. Includes: Caramelized Pears, three Greens, julienned Purple Carrots, Pecan Halves, Pomegranate Seeds and an awesome Zesty Garlic Confit Vinaigrette. I’m serving this on at Thanksgiving!
Radicchio Salad with Mustard Croutons and Grainy Mustard Vinaigrette
Say YES to this one for the color alone! This Radicchio Salad has a nice sweet & bitter elements. Add Frisée lettuce, Watermelon Radish, Shaved Heirloom Carrots, Crispy Croutons with Grainy Mustard and Garlic and Karen’s Grainy Mustard Vinaigrette with Shallots and Garlic. A flavor sensation!
Winter White Salad with Pink Peppercorn Vinaigrette
A beautiful, crispy and crunchy salad with Winter-White Vegetables. Chioggia Beets add a touch of crimson color, as does the rind of the Pears and Black Radish.
A Few Words About Organizing for the BIG Day:
- Shop for non-perishable foods & goods NOW! (Avoid long lines; might need to visit multiple stores.)
- Make Broth for your Turkey… I do not used canned.
- Write detailed lists for shopping.
- Write a TIMELINE. This really helps me! I get a big pad and write columns for Monday, Tuesday, Wednesday and Thanksgiving Thursday. And a column for whatever you can make ahead and freeze.
This really organizes what you will have time for each day ~ let’s keep it stress free! - Asks your guests about dietary restrictions: Be ready for Gluten Free, Nut Free, Vegan, Keto…
- Shop at Farmers’ Markets!!! Ask farmers what will be available the week of Thanksgiving. Stock up on winter squashes, cheeses, honey…
- Review recipes you will be making – make sure you have the right baking & roasting pans.
- Take a deep breath ~ you can do this! Make it enjoyable and have fun in the process.
Here’s to a healthy, festive & delicious Thanksgiving,
Karen
Any Thanksgiving cooking/baking questions? Drop me a line…
Karen’s Glazed Baked Honeynut Squash in a Clementine Syrup
Equipment
- 1 10" x 13" casserole dish
Ingredients
- 2 medium honeynut squash , about 1 pound each
The Glaze:
- 3/4 cup clementine juice, (from 6 medium clementines)
- 1/3 cup raw honey, can use maple syrup
- 3 tablespoons unsalted, I use organic
- 2 medium cinnamon sticks
- 3 medium whole star anise
Toppings:
- 1/4 cup pistachio nuts, coarsely chopped
- 1/3 cup pomegranate seeds
- 1 tablespoons fresh herbs leaves, your choice, I chose marjoram
- 3 tablespoons pomegranate molasses , see recipe below
Instructions
The Glaze:
- In a microwaveable bowl add all Glaze ingredients and microwave for one minute. Set aside.
Honeynut Squash:
- Preheat the oven to 375 degrees. Wash and dry the squash, trim both ends. Cut each in half lengthwise and scoop out the seeds. Cut each half into 6 lengthwise slices. Will have 24 slices.
- Place the slices in a 10" x 13" casserole dish (4.2 quart capacity.) Some of the slices will be overlapping.Pour all the glaze ingredients over the squash. Cover tightly with foil.
- Bake for one hour, or until the squash is very tender. Broil for 3-4 minutes – 6" from the heat source until the edges are golden. The glaze will thicken slightly as it stands.
To Serve:
- Add the Honeynut Squash and the glaze to a pretty oval platter.Top with 3 tablespoons of the Pomegranate Molasses in streaks. Top with Pomegranate Seeds, Fresh Herb Leaves and Chopped Pistachios. Enjoy!
Notes
Watch carefully, approximate time: 20 minutes. If becomes too thick to pour, simply add a few drops of water and stir.
Recommended to purchase: SADAF Pomegranate Molasses (Amazon) This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for these amazing recipes for thanksgiving. I already make your Turkey and Gravy each year, yes the gravy is to die for. This year I will try the honey nut squash, looks so pretty and I found the squash at my local shop. I would like to make your new stuffing with the cornbread. How long ahead of time can I cook it? And, the pecan pie bars are a family favorite. Thank you, Sheila
Well thank you Sheila! So happy to hear you are making my turkey & gravy recipe again this year!
About stuffing: (I love this recipe!) You can make the cornbread up to 2 weeks in advance. Thaw in fridge, then cut into squares.
The whole recipe may be made 3 days in advance. Bring to room temperature, cover and cook until warmed through (add small amounts of broth if it seems dry), then broil (not too close to the heat source) about 8″ away, until crispy. 😀Karen (I agree, pecan pie bars are my dad’s favorite.)