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TOP 4 THANKSGIVING RECIPES






TOP 4 THANKSGIVING RECIPES | THE BEST SIDE DISHES | MAKE AHEAD THANKSGIVING | Cook Clean And Repeat

Southern Cornbread Dressing

Southern Cornbread Stuffing

Cranberry Sauce
1 bag fresh cranberries
1 1/2 cups sugar
1/2 cup water
1/2 tsp cinnamon
1/2 tsp ground allspice
1/8 tsp salt
1/8 tsp ground ginger
slightly less than 1/8 tsp ground cloves
Rinse cranberries well. In saucepan, combine all ingredients Bring to a boil and then turn down to simmer. Simmer for 30 minutes, stirring occasionally until sauce thickens. Let cool. Cover and store in refrigerator until time to serve.

Green Bean Casserole
2 tbsp butter
2 tbsp flour
1 tsp salt
1/4 cup onion, diced
1 cup sour cream
3 cans of french or cut style green beans, drained
2 cups shredded cheddar cheese
1 cup french fried onions
Preheat oven to 350 degrees. In large skillet, melt butter. Add flour. Cook 1 minute. Add salt, onion, sour cream. Whisk to combine and cook another 2 minutes. Add drained green beans, Stir to combine. Pour mixture in 9×13 baking dish. Top with cheese and fried onions. Bake for 30 minutes.

Maple Pumpkin Pie
1 can pumpkin
2 large eggs
1 cup evaporated milk
3/4 cup sugar
1/2 cup pure maple syrup
1 tsp pumpkin pie spice
1/2 tsp salt
1-2 Frozen Pie Crusts (I make 2 pies with this recipe. Makes 1 inch thick pie!)
In large bowl with a mixer or hand mixer, combine all ingredients. (Except crust) Pour filling into crust. Bake at 425 degrees for the first 15 minutes and then turn oven down to 350 and continue baking another 45 minutes or until pie is set.
*You can gently cover with foil if crust begins to brown too fast.
Cool completely before refrigerating. Pies can be covered with plastic wrap. (I store mine also in gallon freezer bags) and thawed in the refrigerator the day before serving.

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