28 Delicious Thanksgiving (and Thanksgiving Leftovers) Recipes for 2016

Thanksgiving 2016 2

It’s that time again; time for the annual Thanksgiving post. After almost 6 years of blogging, I have accumulated quite a few recipes that work in this category, so I have to cull some out so as to not end up with a post with 50 different additions. πŸ˜›

Let’s start with entrees. Because…turkey…ham. Yummy. πŸ˜€

This Orange Marmalade Brown Sugar Glazed Ham is my absolute favorite way to make a ham. The ham turns out so moist and tender with such a delicious sweet/salty flavor you’ll keep coming back for.Orange Marmalade Brown Sugar Ham-001This Sesame Soy Turkey Breast is fantastic if you’re a cook who’s willing to leave the traditional box a bit on Thanksgiving. This glaze can also be used on a whole turkey, a chicken, game hen, you name it.

Sesame Soy Turkey Breast

Sesame Soy Turkey Breast

I know that a lot of families like to serve a pasta dish as one of the main dishes so I’m including our favorite, this Cheesy Sausage And Meatball Pasta Bake. This makes a LOT, so it’s perfect for Thanksgiving, when a lot of people are there, with everyone getting as little bit of each dish.Cheesy Meatball And Sausage Pasta BakeLet’s move on to appetizers; those little bits you put out to keep everyone from storming the kitchen begging for food. πŸ˜›Β  One of my favorite easy dips (and when I say easy, I mean it) is my White Trash Dip. I know; such a classy name, lol. But it is great for appeasing the hungry mongrel hordes and quick to throw together, which is always a plus on Thanksgiving.
White Trash Dip
I have adored Boursin Cheese for years, but man, that stuff is expensive for the small amount you get. So I started making my own years ago. This is soooo good and always a hit. It’s creamy, great with veggies like celery sticks as well as crackers. If you have any left over, it also makes a great stuffing for chicken breasts.

Creamy Homemade Boursin Cheese Spread

Creamy Homemade Boursin Cheese Spread

Ahhhh, side dishes. What would Thanksgiving be without 50 side dishes to serve with the turkey and ham? One of my all time most popular posts here at From Cupcakes To Caviar is my Insanely Cheesy And Creamy Mac And Cheese. This makes a HUGE pan of mac and cheese, so it’s perfect for the holidays.Insanely Cheesy And Creamy Mac & CheeseYou can’t have turkey without mashed potatoes, right?
I was never a mashed potato fan until I made up these Ultimate Buttery Sour Cream And Onion Mashed Potatoes. I totally love these. They are creamy, buttery (boy, are they buttery) and with a subtle tang from the cream cheese.

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

Ultimate Buttery Sour Cream And Onion Mashed Potatoes

If you want to go a little different, you can’t beat these Herb Roasted Potatoes And Root Vegetables. The potatoes and veggies get all crispy on the outside and all soft and tender inside. So, so good.

Herb Roasted Potatoes And Root Vegetables

Herb Roasted Potatoes And Root Vegetables

I was never a cold pasta salad sort of a person until I made up this Chilled Caprese Tortellini Salad a few years ago. It’s great during the holidays for people who may want something a little lighter (and with no meat in it, lol) but still full of flavor.Chilled Caprese Tortellini Salad
I have a major thing for Winter squashes. To me, they stand so far above the ubiquitous Summer squashes. I took one of my favorites here and stuffed it to come up with Squash Stuffed With Sausage, Pears And Cranberries. This is a fantastic addition to the holiday meal or a great light entree on it’s own.

Squash Stuffed With Sausage, Pears And Cranberries

Squash Stuffed With Sausage, Pears And Cranberries

You can’t have Thanksgiving dinner without cranberry sauce, right? While I admit to a secret love for the kind that slithers out of the can with a loud plop, I also love homemade cranberry sauce and make a large batch every year. My Spiced Spiked Cranberry Sauce is a perfect foil for all the rich dishes you’ll be serving. The brandy is completely optional so don’t let that turn you away from it. Spiced Spiked Cranberry Sauce

Now we come to the breads. I’m not normally a big one for breads, but hot and fresh on the holidays? I tend to go for them more at that time. And these Angel Biscuits have become a family favorite. Since they have baking powder in them as well as yeast, they are fairly foolproof, which is great for the less experienced cooks out there.

Angel Biscuits

Angel Biscuits

The rolls I have been making for years are these Oatmeal Yeast Rolls. They are so fluffy and soft; perfect hot spread with butter or later as a mini turkey sandwich (Yes, I know this is a bad photo. The post is an old one, when my photography skills were sub-par, to say the least. The rolls however, are amazingly good)

Oatmeal Rolls

Oatmeal Rolls

I love to make a few loaves of bread for Thanksgiving as well as rolls. They are so good with dinner and make fantastic sandwiches the next day. I particularly love to make my Loaded Baked Potato Bread, The flavors in it go wonderfully with a turkey sandwich!

Loaded Baked Potato Bread

Loaded Baked Potato Bread

Here in the south, a lot of people like to make cornbread to go with dinner, even on the holidays. My Sweet Cream And Honey Cornbread is a favorite. It’s fluffy, not at all dry like so many cornbreads can be, with just a touch of sweetness.

Sweet Cream And Honey Cornbread

Sweet Cream And Honey Cornbread

Then, of course, we have the part of dinner that everyone looks forward to; dessert! And man, you know I have some desserts to share with you! I have to start with the classics, of course, so here is my favorite- my Decadent Extra Creamy Pumpkin Pie. This one is posted with a really good cornmeal crust, but you can use your favorite crust. Just make sure it’s a deep dish one. Decadent Extra Creamy Pumpkin Pie In A Cornmeal Crust
That pumpkin pie tends to be my husbands favorite. Mine however will always be Pecan Pie. I love it slightly warmed with heavy cream poured over it. So bad for me, but so delicious!Deep Dish Pecan Pie

The last few years, my favorite pecan pie has had to vie with this Cranberry Apple Cake. I can’t say enough good things about this cake. It’s absolutely delicious and I can’t imagine the Thanksgiving meal without it now. It’s sweet, tangy, crispy, just a wonderful dessert that I look forward to all year.

Cranberry Apple Cake

Cranberry Apple Cake

If you want a classic (not to mention, heavenly chocolate goodness πŸ˜€ ) you’ll want to make this wonderful Old Fashioned Chocolate Cake With Chocolate Icing This is a favorite with pretty much all age groups, and even those people who say Thanksgiving should be all about the pies. I’m not even normally a cake person and I love it!

Old Fashioned Chocolate Cake With Chocolate Icing

Old Fashioned Chocolate Cake With Chocolate Icing

If you want to do a different apple dessert, my Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce would be a great choice. It’s easy to throw together the day before you need it and then just warm up the sauce when ready to cut and serve. Again, I’m not huge on cakes, which is why if you see me posting one, you know it MUST be good.

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Worlds Best Apple Spice Cake With Creamy Vanilla Butter Sauce

Or maybe you prefer a classic apple dessert? I find myself going for this Old Fashioned Apple Crisp all year round, but it’s a delicious choice on Thanksgiving!Old Fashioned Apple Crisp 2

I have a couple of desserts for you that are a bit more elegant, plus not as heavy. The first is one I love; my Elegant And Easy Lemon Almond Cake. This cake is light and filled with the flavor of almond and lemon; perfect for the family members who want a little something for dessert, but don’t want the heavier sweets.

Elegant & Easy Lemon Almond Cake

Elegant & Easy Lemon Almond Cake

The other one is one of my more recent creations- these Skillet Pears With Autumn Spiced Caramel Sauce. These are wonderful if you have a smaller gathering. The pears end up tender and juicy and the caramel sauce is fantastic.Skillet Pears With An Autumn Spiced Caramel Sauce 9

So, what to do with leftovers once Thanksgiving is over? When you tire of just making a plate of leftovers, I have some things you can do with some of them. If the title says chicken, obviously you can sub in that leftover turkey staring you in the face.

We love Mexican food in my house. Yes, I know that much of what we all call Mexican food has been totally Americanized, but it’s still delicious, so who cares? One of my family’s favorites are these Cheesy Chicken (Turkey) And Chorizo Enchiladas. They have the perfect mix of creamy, spicy and cheesy. I make them all year round, but they are a perfect way to use up leftovers.Cheesy Chicken And Chorizo Enchiladas 2

Everyone makes soup after Thanksgiving. But I have one here that doesn’t need to have you simmering stock for hours on end. I can eat a boatload of my Quick And Easy Turkey, Bacon And Cheese Chowder. This is comfort food at its best and it doesn’t have to cook for hours.Quick & Easy Turkey, Bacon & Cheese Chowder

Along the Mexican lines again, I almost always make a pan of White Chicken (Turkey) Enchiladas in the week after Thanksgiving. These are soooo darn good and everyone scarfs them down.

Creamy, Cheesy White Chicken Enchiladas

Creamy, Cheesy White Chicken Enchiladas

You may still have some turkey left even after those (I know I will; I always buy too much!) so my Cheaters Easy Chicken (Turkey) And Dumplings never fails me. It’s warming, comforting and filling and tastes great!

Cheaters Easy, Creamy Chicken & Dumplings

Cheaters Easy, Creamy Chicken & Dumplings

If you have leftover cranberry sauce (and you know you will), make a loaf of my Pumpkin Cranberry Bread. It’s an easy way to use up some of those leftovers and it makes a yummy breakfast or light snack.Easy Pumpkin Cranberry Breadthanksgiving

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Spiced Cranberry Apple Bread

Spiced Cranberry Apple Bread

Spiced Cranberry Apple Bread

I can hear it now- “here she goes with another damn apple recipe!”. Yep. Sue Me. Another apple recipe πŸ˜› Actually, please don’t sue me. It would lead to a long drawn out court battle that the media would pick up on and things would come to light that would embarrass us both like my bad habit of eating ice cream in bed and then letting the partially eaten pint melt when I fall asleep and that habit of yours where…well, let’s just leave it as you really need to start closing your window shades at night. Just sayin.

I promise; I’ll move past apple recipes here soon (then I’ll annoy you with cranberry and/or citrus ones πŸ˜› ). But when this one popped into my mind after trying to use up some cranberry sauce, I knew I had to share it. You’ll thank me for this the weekend after Thanksgiving when you have a huge bowl of cranberry sauce in the fridge and you’ve already eaten 12 “day after Thanksgiving” sandwiches covered in that same sauce.

I love the way this turned out. It is rather like fruitcake, in that there is just enough batter to hold the fruits together and man, is it ever full of fruit, but without the dried and candied fruit peel. Not that I personally have any issue with those. I’m a fruitcake fan from way back. I can eat my weight in fruitcake, be it homemade or store bought.

This is wonderfully moist, full of both cranberry sauce and dried cranberries as well as a ton of diced apples. Add in some orange zest and warm spices and this is such a quintessential Fall and Winter style quick bread. It’s easy to throw together, with the most “difficult” part being dicing the apples (I’ll add a tip for how I do that quickly in the recipe instructions). And it makes your house smell SO good while it’s baking. This is the typical quick bread, in that it is even better the second and third days than it was when freshly baked.

You know the drill! <3

Spiced Cranberry Apple Bread

  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (preferably freshly grated)
  • 1/2 teaspoon ground cloves
  • 1 tablespoon orange zest
  • 1/2 cup (one stick) unsalted butter, room temp
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon orange oil or orange extract
  • 2 eggs
  • 1 14 ounce can cranberry sauce (or 1 3/4 cup homemade)
  • 1 1/2 cups finely diced, cored apple (about 2 mediumish apples; don’t worry about peeling) *note at bottom
  • 1 1/3 cups chopped, toasted pecans
  • Glaze-
  • 1/4 cup powdered sugar
  • 1 1/2 to 2 tablespoons lemon juice
  • 1/4 teaspoon vanilla extract
Spiced Cranberry Apple Bread

Spiced Cranberry Apple Bread

  1. Preheat oven to 350 degrees and grease a 10 inch loaf pan. If you don’t have a ten inch, use a 9 inch and a mini loaf pan or a couple of spots in a muffin tin. Just don’t try to load all of the batter into a 9 inch pan or it will overflow.
  2. Whisk together the flour, salt, baking powder, spices and orange zest in a small bowl.
  3. In a large bowl, using a hand mixer on low speed, beat together the butter, sugar and extracts until light and creamy. Add in the eggs and beat until just mixed. Add in the cranberry sauce and beat just until mixed.
  4. Using a large spoon or rubber spatula, add in the flour mixture all at once. Without stirring, dump theΒ  apples and pecans on top, then mix the batter (use a wooden spoon or spatula, not the mixer) together just until mixed and there are no flourly streaks in it. I say again, as I have before, do NOT overmix quick breads of muffins of you end up with tough bread with tunnels in it.
  5. Bake at 350 until golden brown and a skewer inserted in the middle comes out clean, with no moist batter, just a few crumbs, about 45 to 55 minutes, depending on what pan(s) you used. If you put some in a muffin tin or mini loaf pan, make sure to check those sooner, at about the 30 minute mark.
  6. Let cool in the pan for five minutes or so, then use a butter knife to loosen from the sides and invert onto a rack to finish cooling. When cool, whisk together the glaze ingredients in a small bowl and drizzle over the top of the loaf.

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Spiced Cranberry Apple Bread

Spiced Cranberry Apple Bread

*Note- I’ve found that the easiest way to get a nice dice on fruit is to simply not try so hard. I used to stand over them and painstakingly finely dice each piece of apple. Now, I core them, give them a rough chop, then lay a large knife horizontally over the fruit and rock it back and forth, using the knife to scoot the pieces back into the pile as needed. It gets them diced in a minute or so and no backache from bending over a counter trying to make each piece perfect.

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Cider Braised Pork Tenderloin With Apples And Onions

Cider Braised Pork Tenderloin With Apples And Onions

Cider Braised Pork Tenderloin With Apples And Onions

Yay!!!! Halloween is over!!!! I mean…erhmmm, I’m so sad for those of you who enjoy Halloween and have to wait another LONGGGGGGG year for it to arrive again *grins*. I, on the other hand, am 816% ready to have it gone and to move on to Fall comfort foods and cozy cool evenings, crispy leaves under my feet as the puppy drags me at a run across the yard in a vain attempt to catch the cats on her 2 inch tall legs. I crave spiced cider (preferably spiked. I have a husband, kids, cats and a dog. Don’t judge), beef stew, driving home in the afternoon, getting to our driveway and smiling as I smell the scent of a fire going in the wood stove, and flannel sheets.

One meat I tend to use more often in the Fall and Winter is pork. I love pork, but something about it just seems too heavy for eating often in the Spring and Summer. I think part of it is that I grew up before they started breeding leaner pork and I still think of pork as heavy and fatty, even though that’s not the case most of the time anymore.Β  Apples are in season this time of year too and they play soooo nicely together. I like to think God planned all of those things, because, really, could you imagine using a Spring veggie like asparagus or a fruit like strawberries with pork? Nope. Those go with other meat dishes, but not so much with pork. Pork works better with Fall and Winter foods. Like apples. And onions. And apple cider. Can we say “yummy”, class?

This dish isn’t anything new. I’m not inventing the wheel here. It’s just one of my takes on the ubiquitous pork and apples. But it’s totally delicious, extremely easy, and doesn’t take hours. Did I mention that it’s delicious? Moist, fork tender pork tenderloin, spiced and browned, then finished in a bath of apple cider and surrounded with sauteed apples and onions. So good; so comforting.

You know the drill… πŸ™‚

Cider Braised Pork Tenderloin With Apples And Onions

  • 2 medium onions, sliced into half moons (about 2 cups)
  • 3 apples (use your favorites. I used a mix from what we got at the orchard a few weeks back), cored and cut into wedges (leave the peel. It adds color, flavor and fiber)
  • 3 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 tablespoon neutral cooking oil
  • 2 1 to 1.5 lb pork tenderloins (tenderloins, NOT loins)
  • 3/4 teaspoon cinnamon (the spice measurements for all the spices I’m giving are approximate for this recipe. You may like a bit more or less of one or another)
  • 1 teaspoon ground black pepper
  • 2 teaspoons McCormick Smokehouse Maple seasoning (easily found in the spice aisle of your grocery store)
  • 3/4 teaspoon ground sage
  • salt to taste (but be careful; there is salt in the seasoning blend)
  • 1/2 cup raisins
  • 3/4 cup apple cider
  1. Preheat oven to 425 degrees.
  2. Melt the butter in an oven safe large non stick pan (I used my largest cast iron skillet). Add in the sliced onions and apples; sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon cinnamon. Cook over low heat until they are softened and barely fork tender, stirring occasionally. When done, remove from the pan and set aside for now.
  3. Add the oil to the same pan and heat until just below the smoking point. Carefully add in the pork tenderloins. Brown on one side, then carefully flip over. Sprinkle half the seasonings evenly over both pieces of meat. Brown the next side, then repeat with the remainder of the seasoning.
  4. Mix the raisins in with the apples and onions, then spoon the mixture alongside and over the meat. Carefully pour the apple cider in the pan along the sides. If you can’t fit it all, that’s ok. Just use what you can.
  5. Carefully slide the pan into the hot oven, being careful not slosh all over yourself (don’t ask me why I felt the need to add that warning, please and thank you).
  6. Cook at 425 for about 15 to 20 minutes or until a meat thermometer stuck into the middle of the loins comes out at between 135 to 140 degrees (it will come up to 145 in the few minutes you let it rest after taking it from the oven; start checking at about 12 minutes just to be safe; nothing worse than overcooked pork).
  7. Let rest for about ten minutes to firm up and come to temp, then thinly slice the meat and serve with the apples and onions spooned over it. This is delicious with noodles or rice, with the fruits and pan juices served on top of the side dish also.
Cider Braised Pork Tenderloin With Apples And Onions

Cider Braised Pork Tenderloin With Apples And Onions

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