11/ 11/ 2021

Delicious Thanksgiving Recipes

Make this year your best Thanksgiving yet! Think roasted turkey, creamy garlic mascarpone green beans and sweet potato casserole that the holiday wouldn’t be complete without. Following a special diet? We’ve got you covered with gluten-free, vegan and vegetarian friendly recipes from our partners that will be a hit on your holiday table.

Thanksgiving Turkey With Apple Cider Brine from ButcherBox

Serves 10 people


1 ButcherBox turkey

Apple Cider Brine:

1½ cup kosher salt

1½ cup apple cider

1½ cup maple syrup

1 tablespoon whole black peppercorns

1 tablespoon bay leaves

1 medium onion chopped

1 head garlic

1 bundle thyme

1 bundle rosemary

1 bundle sage

1½ gallon cold water

4 quarts ice


½ bundle thyme

½ bundle rosemary

½ bundle sage

1 orange cut into quarters

1 small onion cut into quarters

Roasting Pan:

½ bundle thyme

½ bundle rosemary

½ bundle sage

1 orange cut into quarters

1 small onion cut into quarters

2 cups chicken stock

1 turkey neck

½ cup melted butter

¼ cup olive oil


Apple Cider Brine

Mix all ingredients for brine in a medium-sized pot except the ice and water. Bring to low simmer.

Simmer for 1 min and turn off heat. Add ice and stir. Liquid should be cool to the touch.

Place turkey in large receptacle and pour brine over turkey. Add remaining water to ensure turkey is fully submerged.

Brine for 12 – 18 hrs, or about 1 hr per lb of turkey.

Preheat oven to 450°F.

Remove turkey from brine. Discard brine and pat dry turkey with paper towel.

Sprinkle cavity with kosher salt and place ½ of the onion, ½ of the orange, and half of the herbs inside.

Truss legs together to close cavity. Use additional twine to keep the wings close to the body and the cavity closed.

Line roasting pan with turkey neck, remaining onion, orange and herbs, then pour in chicken stock.

Place turkey on roasting pan insert breast side up and place in oven.

Roast for 20 min, or until skin begins to turn golden brown. Lower heat to 325°F. Cover turkey loosely with aluminum foil, shiny side down.

Continue to roast turkey until meat thermometer inserted into thickest part of the thigh reaches 165°F.

Let rest for at least 30 min or up to 2 hrs before carving and serving.

Sweet Potato Casserole with Pecan Topping from Farm Fresh to You


Sweet Potato Mix

3 large sweet potatoes (peeled and cut into 1-inch chunks)

1/4 cup unsalted butter, melted

3/4 teaspoons salt

1/2 cup packed light brown sugar

1/8 teaspoons ground nutmeg

2 large eggs, lightly beaten

Pecan Topping

1/4 cup unsalted butter

1 cup packed light brown sugar

1/3 cup flour

1 tsp. ground cinnamon

1 cup pecans, coarsely chopped


Step 1.

Preheat the oven to 350°F

Step 2. 

Bring a large pot of water to a boil (no need to salt). Add the sweet potatoes and cook until soft. Drain and let cool.

Step 3. 

Meanwhile, make the topping: Melt the butter in a medium bowl in microwave or in a pan on the stove. Add the brown sugar, flour, and cinnamon and mix until well combined. It should look a little clumpy. Stir in the chopped nuts and set aside.

Step 4.

In a large bowl, mash the cooked and drained sweet potatoes with a potato masher or large fork until very smooth. Add the melted butter, salt, sugar, and nutmeg and mix well. Mix in the eggs. It’s okay if there are some lumps. Set aside.

Step 5.

Transfer the sweet potato mixture to a 2-quart baking dish and spread evenly. Sprinkle the topping evenly over the sweet potato mixture and bake, uncovered, for about 40 minutes, or until the topping is nicely browned. Let cool slightly before serving.

Freezer-Friendly Instructions: You can freeze the unbaked sweet potato portion of the recipe, tightly covered, for up to 3 months. Before baking, defrost in the refrigerator for 24 hours and then proceed with the recipe instructions.

Vegan Chestnut Mushroom Stuffing from Purple Carrot

Serves 6-8 people


2 lb hearty vegan white bread

1 lb mushrooms (any mix will do!)

3 celery stalks

¾ cup roasted and shelled chestnuts

3 tbsp fresh sage

2 cloves garlic

3 leeks

¼ cup olive oil

1 quart low sodium vegetable stock

Salt and pepper to taste

Step 1.

Adjust your oven racks to the lower and middle positions and preheat your oven to 275 °F. Cube the bread and spread evenly over two rimmed baking sheets. Put one tray on each rack, and bake until completely dried, about 50 minutes total. Rotate trays and stir bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350 °F.

Step 2.

Rinse and dry the mushrooms and celery. Place the mushrooms in the bowl of a food processor. Pulse until roughly chopped, about 8 times, and place mushrooms into a bowl. Place the chestnuts in the food processor (do not wipe out bowl) and process until roughly chopped, about 12 short pulses. Set aside. Finely chop the sage, peel and mince the garlic, and small dice the celery.

Step 3.

To clean the leeks, trim off the dark green leaves and root end. Cut each in half vertically, and then slice into half moons. Place sliced leeks into a medium bowl and fill with cold water. Swish leeks and water around to remove the grit from the inner layers. Scoop the cleaned leeks out with your hands (dumping the whole thing would dirty the leeks again) and lay on a paper towel to dry.

Step 4.

Heat oil in a large pot oven over medium-high heat until it shimmers. Add the mushrooms and cook, stirring frequently until all moisture has evaporated, about 8 minutes. Add half of the sage and continue to cook, stirring, until mushrooms are well browned, about 5 minutes. Add the leeks, celery, garlic, and remaining sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add stock and chestnuts, bring to a boil, and cook until the mixture begins to thicken slightly, about 5 to 7 minutes. Add bread cubes and fold gently until evenly mixed. Season to taste with salt and pepper.

Step 5.

Transfer stuffing mixture to a greased 9- by 13-inch rectangular baking dish, cover tightly with foil, and bake until hot, about 30 minutes. Remove foil and continue baking until golden brown and crisp on top, about 10 minutes longer. Remove from the oven, let stand for 5 minutes before serving.

Creamy Garlic Mascarpone Green Beans from Green Chef

Vegetarian Serves 2 people


4 ounces green beans

2/3 cup yellow onions, sliced

2 tablespoons mascarpone cheese

1 teaspoon garlic, minced

1 ¼ tablespoons cream cheese

salt and pepper to taste

cooking oil

Step 1.

Make garlic-mascarpone cream

Combine garlic, mascarpone, and cream cheese in a small bowl and

stir to combine.

Step 2.

Prep grean beans

Trim stem ends off green beans. Slice into about 1-inch pieces. Heat

about 1 tablespoon cooking oil in a medium sauté pan over medium high heat. Add yellow onions to the hot pan. Cook 3 minutes, stirring


Step 3. 

Cook green beans

Add green beans to the pan with onions. Cook 5 minutes, stirring

occasionally. Reduce heat to medium-low. Add garlic-mascarpone

cream and ¼ cup water; stir to combine. Simmer 3-4 minutes, or until

the sauce is thick and creamy. Salt and pepper to taste.

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