When I think of Thanksgiving, several foods come to mind — green bean casserole, stuffing, sweet potatoes, and of course, turkey. For most people, they only have these savory foods a few times a year, making it even more special. A lot of time and care goes into making each one of these specialty dishes. Whether you’re cooking or not, sitting around the table and spending time with family is a great time of year to put down our devices and have real conversations. Everyone can agree on some good holiday food!

Thanksgiving certainly has staple food items that I and many others look forward to every year. While there are different methods of cooking and seasoning for each food item, they all make us feel that sense of comfort and stay in our memory for years. For this Thanksgiving, I put together a list of recipes that are sure to please your guests. And can be easily modified for anyone with food sensitivities.  

A Thanksgiving Menu Everyone Can Be Thankful For!

1. Sweet Potato Casserole

Ingredients:

• 5 medium sweet potatoes, peeled and cut into 1-inch chunks, boiled until tender
• 1 cup brown sugar
• 2 eggs
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. vanilla extract
• 1 stick softened butter
• 3 tbsp. flour
• 3/4 cup chopped pecans

1. Preheat your oven to 325 degrees. Mash your potatoes while they are still hot. Then put them in a large bowl, add 1/2 cup brown sugar, eggs, 1/2 stick butter, salt, cinnamon, nutmeg, and vanilla. Add a splash of milk if the mixture is too thick. 
2. Mix ingredients until smooth and add them to a casserole baking dish. In another bowl, combine the rest of the brown sugar and flour. Add the rest of the butter to the mixture. Then add the pecans, mix together, and spread over the sweet potatoes.
3. Bake for 30-35 minutes, or until the top has browned slightly.

2. Stuffing 

Ingredients: 

• 1 16 oz. loaf of your favorite bread, cut into 1-inch cubes
• 2 cups chicken broth
• 4 or 5 links of Italian sausage, crumbled
• 3 tbsp. olive oil
• 2 medium onions, diced
• 3 stalks celery, chopped
• 1 1/2 tsp. fresh sage, chopped
• 1 tsp. dried oregano
• 1/2 tsp. dried thyme
• 1 tsp. salt
• Fresh-ground black pepper

1. Preheat the oven to 325 degrees. Spread bread cubes out on a baking sheet and toast in preheated oven for 20 minutes. Let the bread cool out of the oven. Then add the cooled bread in a large mixing bowl.
2. Grease a 9×13” baking dish with butter. In a large pot, heat olive oil on medium-high until it simmers. Break the sausage into smaller pieces and add them. Once cooked, remove it and set aside.
3. Add onions and celery into pot. Cook until they begin to soften, about 5 minutes. Add the herbs, salt, and pepper. Put vegetables over bread cubes, then add sausage. Pour 1 cup of broth evenly over the bread, stirring until the bread absorbs it. Then, add the rest. 
4. Put this mixture into the greased baking dish. Cover with foil and bake for 30 minutes or until warm. When ready, remove the foil and return the dish to the oven. Have it bake until the top is golden brown or 5-7 minutes.

3. Roasted Brussels Sprouts

Ingredients:

• 2 lb. brussels sprouts, any wilted leaves removed
• 6 slices thick-cut bacon, chopped, cooked halfway through
• 3 medium apples, chopped
• 3 1/2 tbsp. olive oil
• 1 tsp. salt
• Fresh-ground black pepper

1. Preheat oven to 400 degrees. Spread brussels sprouts in a single layer on a baking sheet. Add olive oil, salt, and pepper, and evenly coat the sprouts. Add the bacon and apples, toss once more to coat evenly.
2. Roast in the preheated oven until the bacon is crisp and the sprouts develop a brown color. This should take about 45 minutes. 

4. Creamy Mashed Potatoes

Ingredients:

• 6-7 medium gold potatoes, peeled and cut
• 5-6 parsnips, peeled and cut the same size as potatoes
• 1/2 stick salted butter
• 1 cup heavy cream
• 4 oz. cream cheese softened
• Salt
• Fresh-ground black pepper

1. Put parsnips and potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Let it simmer, adjusting heat as necessary for around 20-30 minutes.
2. In a small saucepan, heat cream, cream cheese, and butter over low heat. Drain the potatoes and parsnips. Put them back into the large pot, and adjust to medium heat.
3. Mash the potatoes and while they are still hot, add the cream mixture slowly while stirring. When the potatoes become fluffy, season with salt and pepper. Then transfer to a serving dish and enjoy immediately. 

5. Green Bean Casserole

Ingredients:

• Oil for frying
• 3 cups thinly sliced onion (about 2 large onions)
• 1 1/4 cups buttermilk
• 2/3 cups pancake mix
• 1 1/2 lb. green beans, trimmed and halved
• 2 tbsp. unsalted butter
• 12 oz. button mushrooms, trimmed and halved
• 1 clove garlic, minced finely
• 1 cup chicken broth
• 1 cup half-and-half or heavy cream
• 1 tbsp. cornstarch 
• Salt
• Pepper

1. Preheat oven to 400 degrees. Combine onions and buttermilk in a bowl, let rest. In a large saucepan for frying, bring 2 inches of oil to 375 degrees.
2. Mix salt, pepper, and pancake mix. Then, drain the onions and add them to the bag. Shake to coat the onions evenly with the pancake mixture. Remove the onions, shaking off the excess mix. Place half of the onions in the oil, frying for a few minutes. Remove and drain on a rack with paper towels underneath. Repeat with the rest of the onions.
3. Bring a pot of water and 1 tablespoon of salt to a boil. Cook the beans for five minutes. Drain and then immediately put the beans in an ice bath. Drain and set the beans aside.
4. In a large oven-proof skillet, melt the butter over medium-high. Add mushrooms, 3/4 tsp. salt, pepper, and cook for 5 minutes. Add garlic and then cornstarch, stirring constantly to combine. Cook for 1-2 minutes until it’s well-combined. Add your chicken broth and simmer 1-2 minutes. Lower heat to medium-low and add the half-and-half or heavy cream. Stir occasionally, and cook until it thickens, around 8-10 minutes.
5. Turn the heat off, stir in some of the onions and green beans. Put the remaining onions on top of the mixture. Cook this in the oven for 15-18 minutes. Serve right away. 

Whichever recipe you decide to make, we hope you enjoy Thanksgiving with your family!