Recipes to get you through every Thanksgiving course.

With Thanksgiving right around the corner, you need to have your menu nailed down.  Need some last-minute ideas for dishes?  Then from appetizer to dessert, here are some of the Thanksgiving recipes you should consider.

Appetizer: Cranberry Brie Bites

Serves: 24


  • 1 (8-oz.) tube crescent dough
  • Cooking spray, for pan
  • Flour, for surface
  • 1 (8-oz.) wheel of brie
  • 1/2 c. whole berry cranberry sauce
  • 1/4 c. chopped pecans
  • 6 sprigs of rosemary, cut into 1-inch pieces


  1. Preheat oven to 375° F and grease a mini muffin tin with cooking spray. On a lightly floured surface, roll out crescent dough and pinch together seams.  Cut into 24 squares.  Place squares into muffin tin slots.
  2. Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one little sprig of rosemary.
  3. Bake until the crescent pastry is golden, about 15 minutes.


Main Course: Garlic and Herb Roasted Turkey

Serves: 8


  • 1 12-14 lb. turkey, thawed (if frozen)
  • 2 heads garlic, halved horizontally through the equator
  • 1 lemon, halved
  • 4 small onions, quartered
  • 14 sprigs fresh thyme
  • 2 tbsp. olive oil
  • kosher salt
  • 2 large carrots, cut into 2-in. pieces
  • 2 stalks celery, cut into 2-in. pieces
  • 3/4 c. low-sodium chicken broth
  • fresh herbs, for serving


  1. Heat oven to 375° F. Working on a baking sheet, remove the giblets and neck of the turkey from the cavities.  Reserve the neck and discard the giblets.  Using paper towels, pat the turkey dry.  Stuff the garlic, lemon, half the onions, and 10 sprigs thyme into the main cavity.
  2. Tie the legs together with kitchen twine. Tuck the wing tips underneath the body (this will prevent them from burning).  Rub the turkey with the oil and season with 1 teaspoon salt.
  3. Place the turkey neck, carrots, celery, the remaining onions, and the remaining thyme in a large roasting pan. Place a roasting rack in the pan and put the turkey on top of it.
  4. Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165° F, about two-and-a-half to three hours. (Cover the bird loosely with foil if it browns too quickly, and add the broth to the pan if the vegetables begin to scorch.)
  5. Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to empty the juices from the cavity into the pan.  Transfer the turkey to a carving board.  Cover loosely with foil and let rest for at least 25 minutes.  Reserve the pan and its contents for gravy.  Carve the turkey and garnish with herbs as desired.


Side Dish: Cheesy Bacon Brussel Sprout Casserole

Serves: 6


  • 5 slices bacon
  • 3 tbsp. butter
  • 2 small shallots, minced
  • 2 lb. brussels sprouts, halved
  • kosher salt
  • 1/2 tsp. cayenne pepper
  • 3/4 c. heavy cream
  • 1/2 c. shredded sharp white cheddar
  • 1/2 c. shredded Gruyère cheese


  1. Preheat oven to 375° F.
  2. In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop.  Discard bacon fat.
  3. Return skillet to medium heat and melt butter. Add shallots and brussels sprouts and season with salt and cayenne.  Cook, stirring occasionally, until tender, about 10 minutes.
  4. Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon.
  5. Bake until cheese is bubbly, 12 to 15 minutes. (If your cheese isn’t golden, switch oven to broil and broil 1 minute.)


Dessert: Pumpkin Bread Pudding

Serves: 10


  • 1 (14-oz.) loaf brioche
  • butter, for pan
  • 3/4 c. packed brown sugar
  • 3 large egg yolks
  • 2 large eggs
  • 1 (15-oz.) can pumpkin puree
  • 1 1/2 c. milk
  • 1 1/2 c. heavy cream
  • 1/4 c. bourbon, optional
  • 1 tsp. pure vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • caramel sauce, for serving


  1. The day before: Slice bread into 1-inch cubes and leave out overnight to dry out. (Alternately, place bread on baking sheet and bake at 200º for 20 minutes, then let cool.)
  2. Preheat oven to 350° F. Butter a large baking dish.  In a large bowl, whisk together sugar, yolks, and whole eggs.  Add pumpkin, milk, cream, bourbon (if using), vanilla, and spices.  Add bread and toss to combine.  Let bread soak for 10 minutes.
  3. Transfer mixture to a prepared baking dish and bake until custard is set, 40 to 45 minutes. Let cool 20 minutes before slicing.
  4. Serve with caramel.

These recipes are sure to round out your Thanksgiving line-up.  Are you looking for assistance with your insurance this Thanksgiving?  If so, then contact the experts at Scavone Insurance Agency Center LLC in White Plains, New York.  Our dedicated team is eager to assist you with all your coverage needs today.

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