Discover more from Tried & True Recipes
Recipes for the week
Thanksgiving edition 🌞
Happy Monday. I hope your week is off to a good start. I’m in your inbox with a few of my favorite Thanksgiving recipes. I also have new recipes and reader favorites, so hang on tight…this newsletter will be a whirlwind!
If you’re celebrating this week, do you have your Thanksgiving menu planned? If you need a few ideas for quick last-minute additions, this newsletter showcases a few of my favorites.
If you want to skip all this small talk and head straight to my full archive of Thanksgiving recipes, click the button below.
My Favorite Thanksgiving Recipes
It’s so hard to pick, but if I must…
Having a smaller affair this year? Orange-maple roast duck is perfect for small get-togethers. Best of all, it’s relatively hands-off. Stuff the bird with some clementines and shallots, roast for a long time, and then finish with a sweet, citrusy glaze. Honestly, sometimes I make both dry-brined turkey and this duck recipe just to be a show-off. 😼
This is way too easy to make to taste this good. The sweet potatoes will melt in your mouth, and you’ll love the pomegranate maple sauce that is drizzled on top. Make a double batch of the sauce and serve it on the table because it’ll go on turkey…stuffing….dinner rolls. All the things.
I mean, if you’re already mincing herbs for stuffing, save a pinch and use them for these sprouts! With a little sugar, some crushed nuts, and a quick sear in the skillet, you have a side dish that tastes like it took way more effort.
I will absolutely not fault you if you stick to the classic Campbell’s Soup Green Bean Casserole. I love it with all my heart, too. However, if you want to mix it up this year, I do think my homemade take is pretty darn amazing. It’s luxe, it’s fancy, and it tastes absolutely divine.
The carrots and sweet and glazed, the mascarpone is rich and a tiny bit tangy, and the breadcrumbs bring in the perfect amount of comforting seasonal herb flavors. I truly don’t need anything else from a side dish on Thanksgiving.
Creamy, mushroomy, potatoey goodness. I don’t think I need to elaborate further on what makes this recipe so delicious.
Saffron adds just the right amount of opulence to any Thanksgiving table.
I make these every year. The recipe was developed by a dear friend of mine, and they never fail to impress.
You gotta do something with those leftovers, right? And if you didn’t get enough carbs on Thanksgiving, a big platter of creamy turkey pasta should do the trick! 😸
I told you this newsletter would be a whirlwind…I’ve been a busy bee!
I am begging you…make this soup. I just KNOW that you’ll love it as much as I did. I’m actually excited because I’m going to make it again tomorrow. I love the broth, I love the orzo, I love the flavor. It’s spicy, fragrant, and perfect for autumn.
This recipe is actually a peek inside my newest cookbook. It’s so delicious and easy to make.
My email is getting too long, and Substack is yelling at me. I’ll leave you with an autumnal ramen that you should definitely make this week if you can squeeze it in before the holiday.
The broth is perfect on its own, but serve it over bouncy ramen and top it with crispy mushrooms and charred Brussels sprouts…whew, now you’re talking.
That’s all I have for this week! Remember, check my Thanksgiving archives if you need any last-minute recipes to throw on the table. Reach out to me if you have any questions or SOS emergencies on Thursday! Even if you’re making a recipe that’s not mine, if you need help…I’m available! You can respond directly to this email with questions or send me a message on Instagram. I’ll be around to help all week!
I hope you all have a wonderful Thanksgiving filled with joy, family, and lots of tasty food.