Our new favorite Thanksgiving recipes

Our new favorite Thanksgiving recipes

We love traditional Thanksgiving fare. It’s down-home and savory and satisfies all our cravings for foods seasoned with rosemary and sage.

But this year, we thought we’d branch out and add some new recipes to our Thanksgiving table. Here are a few new dishes that we’re making a part of our holiday feasts from now on.

Pumpkin Spice Croissants

Buttery, flaky and not too sweet, this recipe for Pumpkin Spice Croissants works as an appetizer or an after-dinner complement to coffee. Each croissant is coated in sliced almonds and stuffed with a pumpkin-almond cream filling for a delicious spin on the traditional pumpkin pie flavor.

Apple Crisp Pie

No Thanksgiving feast would be respectable without at least one apple pie on the table. This recipe for Apple Crisp Pie takes the conventional apple pie to a crispy new level with a top layer of oats, cinnamon and brown sugar. And the best part is if you cheat a little by buying a jar of apple pie filling, it’s ready in just 35 minutes.

Honey Roasted Butternut Squash with Cranberries and Feta

Butternut squash is one of the most underappreciated foods in the produce aisle. Packed full of vitamin A with a hint of sweetness to its creamy texture, butternut squash deserves every bit of the attention we usually give to mashed potatoes.

Once you try this recipe for Honey Roasted Butternut Squash with Cranberries and Feta, you’ll be convinced that you need more butternut in your life. The side dish is both sweet and savory, with cinnamon and garlic.

Roasted Pumpkin Sage Soup

For the presentation alone, we’ve become enchanted by this recipe for Roasted Pumpkin Sage Soup. Served in hollowed-out pumpkins that function as soup bowls, the soup is a creamy blend of pumpkin, butter, garlic and sage. Although it’s got a chicken stock base, it can be made vegetarian with vegetable stock, so all your dinner guests can dig in.

Stuffing Muffins

For those early birds who start feeling famished long before the meal is ready, we’re making up a batch of Stuffing Muffins. They have all the flavor of traditional stuffing, but they’re bite-sized and portable, so you can even send your guests home with them.

Turkey, Pesto and Cranberry Melt

We’re always amazed by what Thanksgiving leftovers can be turned into. This recipe for a Turkey, Pesto and Cranberry Melt is a super-easy way to whip up leftovers into a delicious sandwich that can be enjoyed on the ride home or even during the coming week. Add pesto and mozzarella cheese to leftover turkey slices and top it with leftover cranberry sauce, all stuffed between two slices of sourdough bread, and you’ve got an exciting combo of flavors in an easy-to-eat sandwich.

Mother Rucker’s Sweets for the Ride Home

While we’re on the topic of foods that you can send home with your dinner guests, don’t forget about Mother Rucker’s Sweets Cookie Brittle. Elegantly boxed and delicious, our cookie brittle makes the perfect extra treat for your friends and family to take home as a parting gift.