With Thanksgiving falling so early this year, it looked for a hot second there like Matt and I weren’t going to be able to find a time to have our second-annual mini Thanksgiving — but, thankfully, we got it on the calendar. It’s a good thing, too, because there would have been one very unhappy husband over here if we hadn’t been able to make it work. Don’t get me wrong… I would have been bummed if we hadn’t been able to find a time for it, too (putting off a tradition after just one year? how lame is that?), but I’m pretty sure Matt would have cancelled the holiday season altogether. We’ll have to wait until after “real” Thanksgiving to make our own, but I’m glad that we’ll be able to extend our favorite occasion and throw ourselves into enjoying it in a way that we wouldn’t have been able to if we tried to squeeze it in before we travel back home to Pennsylvania next week.
Now that the plans are officially underway, I’ve started pulling together recipes, and it’s making me even more excited. There were a few dishes we made last year that I think will become a staple for us moving forward, but it never hurts to add in a new twist for a new season. I thought I’d share some of the ideas I’d come across that looked especially delicious in case you’re also on the hunt for something fun to make for a Friendsgiving or family feast.
1. Creamy Pumpkin and Cheddar Scalloped Potatoes: I get the coziest, most nostalgic feelings anytime there’s a scalloped potato situation happening within a few feet of me, but the pumpkin flavors added to this recipe kick it up a seasonal notch. (via Cooking For Keeps)
2. Shaved Brussels Sprouts Salad with Apples, Hazelnuts & Brown Butter Dressing: We’re big fans of Brussels sprouts at my house (tell that to six-year-old Alli and she’ll scream “Gross!” and run away). The combination of these ingredients sounds like it would make for a fantastic Thanksgiving salad. (via The Kitchn)
3. Roasted Brussels Sprouts and Cranberries with Barley: I’ve already professed our love for Brussels sprouts, and Matt snacks on cranberries like they’re going out of style, so I think this dish might be a big hit. I always love experimenting with different kinds of grains, as well, so why not barley? (via Cookie + Kate)
4. Parmesan-Thyme Mushrooms: It only took me eight years, but I recently discovered that my husband loves mushrooms, so I’ve been collecting ideas on how to prepare them. This recipe only takes 15 minutes to make, and it features my very favorite kind of cheese. (via The Kitchn)
5. Roasted Butternut Squash Risotto: I have no word for this other than this one: YUM. (via Cookie + Kate)
6. Creamy Cauliflower Soup: I would very much like to be the kind of person that makes and serves a hearty soup for Thanksgiving. I’m not sure I’m quite there yet, but a girl can dream, right? (via What’s for Lunch, Honey?)
7. Buttermilk Biscuits: I’m delving (slowly, cautiously) back into the world of gluten (you can read more about that here), and I think that trying my hand at some classic homemade biscuits this Thanksgiving would be the perfect way to celebrate that. (via The Kitchn)
8. Pumpkin Biscuits with Brown Butter and Cinnamon Sugar: These could definitely be a contender for my “gluten, I’m back!” celebration, too. Is it socially acceptable to make and eat two kinds of biscuits? (via Cooking For Keeps)
9. Pumpkin Dessert Lasagna: I’ve never quite learned to enjoy pumpkin pie, so I’m always in search of another pumpkin dessert that I could make for Thanksgiving. This “lasagna” is assembled with cream cheese mousse, pumpkin pudding, caramel sauce, and spiced whipped cream. (via The Kitchn)
10. Caramelized Peach + White Chocolate Oatmeal Skillet Cookie Pie: White chocolate is one of my favorite flavors for Christmas desserts, but I’m thinking of getting a jump on it a little early this year! I also fell pretty hard for caramelized peaches over the summer — this recipe is seriously calling to me. (via Half Baked Harvest)
Do you have any fun recipes planned for this Thanksgiving? Tell me more in the comments below!