31 Easy Thanksgiving Potluck Ideas Crowd Will Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Sausage Stuffing

Sausage Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT90M · Total: PT110M · Yield: [‘8’]

This sausage stuffing recipe is filled with Italian sausage, apple, fresh herbs, and it has a lovely soft inside and crisp outside. Perfect for your Thanksgiving table!

Ingredients

• 1 pound day old bread (cut/torn into pieces to make 10 cups (see note))
• 1 pound Italian sausage (crumbled)
• 3/4 cup unsalted butter (1.5 sticks)
• 1 medium onion (chopped)
• 4 sticks celery (chopped)
• 1 medium apple (I used Honeycrisp) (chopped)
• 1-2 tablespoons fresh parsley (chopped finely)
• 1-2 tablespoons fresh sage (chopped finely)
• 1-2 tablespoons fresh thyme (chopped finely)
• 1-2 tablespoons fresh rosemary (chopped finely)
• 1/2 teaspoon salt
• Pepper (to taste)
• 2.5 cups chicken broth (divided)
• 2 eggs

Instructions

1. Prep the bread: Either cut the bread into cubes or tear it into pieces (about 1″ or so). You can do this a few days ahead of time and spread it out on a baking sheet, put it somewhere out of the way, and let it dry out naturally, or I’ll explain next how to bake it if you’re doing this with day-old bread. For the oven method, preheat your oven to 250F and bake the bread for about an hour (toss once or twice). You want to dry it out vs. it becoming really crunchy and browned like croutons. Let the bread cool.
2. Add the bread to a large bowl.
3. Heat oven to 350F (position the rack in the middle).
4. Crumble the sausage into a large skillet and cook over medium-high heat until well browned (about 8 minutes). Add the sausage to the bowl with the bread in it, then drain the fat from the skillet (but leave the browned bits in for extra flavor).
5. To the skillet, add the butter (let it melt), then add in the onion, celery, and apple. Cook for 10-12 minutes or until it’s nicely softened and just starting to brown.
6. Stir the herbs into the skillet mixture, then add it to the bowl with the sausage and bread.
7. Add the salt and pepper to the bowl. You will also be adding half the broth during this step (1 1/4 cups). Add the broth gradually and toss it once you pour in some broth so you don’t end up soaking only one section of the bread (so it gets evenly moistened vs. soggy in one place). It can take a little while for the broth to soak in since the bread is quite dry. Don’t let a puddle of broth collect at the bottom of the bowl… slow and steady is good.
8. To another bowl, add the egg and remaining 1 1/4 cups broth. Whisk together, then add it gradually it to the stuffing as you did in the previous step.
9. Transfer the stuffing to a greased 9×13 baking dish. Spread it out in an even layer.
10. Cover the baking dish with foil and bake for 45 minutes.
11. Take the foil off and bake for another 45 minutes or until the top is nicely browned.
12. Let the stuffing rest for 5 minutes or so prior to serving.

2. Thanksgiving Salad

Green Salad for Thanksgiving is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

If you’re looking for a bright and fresh Thanksgiving Salad, this is the one with the best seasonal ingredients that you can prep in advance!

Ingredients

• 1 medium acorn squash (halved from stem to end, seeded, and cut into 1-inch slices)
• 4 tablespoons extra virgin olive oil (divided)
• 1 1/4 teaspoons kosher salt (divided)
• 1/2 teaspoon ground black pepper (plus a pinch for dressing)
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 package mixed greens (5 ounces )
• 1 pear (cored and thinly sliced)
• 1/2 cup pomegranate arils
• 1/2 cup shaved Parmesan cheese
• 1/3 cup candied pecans

Instructions

1. Preheat oven to 425 degrees F. Place squash slices on large parchment paper-lined rimmed baking pan and drizzle with 2 tablespoons oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss until well combined and oil is coating all sides of squash.
2. Arrange squash slices in evenly spaced single layer. Transfer to oven and cook 25 to 30 minutes or until golden brown and tender, turning once halfway through. Remove from oven and let cool.
3. Meanwhile, in small bowl, whisk together vinegar, maple syrup, Dijon and remaining 1/4 teaspoon salt and pinch of pepper. While whisking, slowly drizzle in remaining 2 tablespoons oil until all oil is incorporated.
4. To serve, place greens in large bowl and add half of dressing. Toss until well combined and greens are lightly dressed. Taste and add additional dressing if needed.
5. Transfer greens to serving platter and top with pear, pomegranate arils, cheese, pecans and squash. Serve immediately.

3. Pumpkin Bread Pudding with Caramel Sauce

Pumpkin Bread Pudding with Caramel Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT75M · Yield: [‘8’]

This gluten free Pumpkin Bread Pudding is a great fall dessert! It’s made with brioche, cinnamon, and topped with a homemade caramel sauce.

Ingredients

• 2 packages Canyon Bakehouse Brioche-Style Buns
• 1 15 oz. can pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 cup heavy whipping cream
• 1/2 cup white sugar
• 1/2 packed cup light brown sugar
• 1 tsp vanilla extract
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. salt
• 3 Tbsp. butter
• 1/2 packed cup light brown sugar
• 1/2 cup heavy whipping cream
• generous pinch kosher salt (adjust to taste)

Instructions For The Pumpkin Bread Pudding:

1. Heat oven to 350 degrees Fahrenheit.
2. Generously grease a 9×13 inch baking dish with butter to prevent the bread pudding from sticking to the surface as it bakes.
3. Cut a large loaf of gluten free brioche, challah, or sourdough bread into cubes (or regular bread if not gluten free). If using the brioche buns, cut 10 of the buns into cubes (this recipe calls for 2 packages of buns and there will be 2 leftover buns) (yields 10 cups of bread cubes).
4. Place the bread cubes into the greased baking dish and allow to sit at room temperature for 5-10 minutes so that it dries out a bit.
5. Crack 3 large eggs into a large bowl. Whisk the eggs until completely combined.
6. Add 1 15 oz. can of pumpkin puree (not pumpkin pie filling) to the bowl along with 1 cup of heavy whipping cream, ½ cup sugar, ½ packed cup light brown sugar, 1 tsp. vanilla extract, 2 tsp. cinnamon, ½ tsp. nutmeg, and ¼ tsp. of kosher salt.
7. Whisk all of these ingredients together until completely combined. The mixture should be thick and creamy.
8. Slowly pour the pumpkin custard over the bread cubes.Gently toss the bread cubes in the custard with a spatula or a large spoon until they are all evenly coated in the mixture.
9. Allow the unbaked bread pudding to sit at room temperature for 15 minutes. This will help the bread to absorb the custard mixture.
10. Place the baking dish in the oven, loosely cover with foil, and bake for 40 minutes.Remove the foil and bake for another 5 minutes.Remove the baking dish from the oven and allow to cool.

For The Caramel Sauce:

1. Place a small sauce pan on the stove top and heat to low.
2. Add 3 Tbsp. of butter to the sauce pan and allow it to melt.
3. Add ½ packed cup of light brown sugar to the sauce pan and stir until completely combined with a small whisk.
4. Slowly add ½ cup of heavy whipping cream to the sauce pan, stirring often. Continue until all of the heavy cream is incorporated into the sauce, stirring constantly.Cook over low heat for 5-6 minutes, stirring often to prevent it from burning.
5. Add a generous pinch of kosher salt to the caramel sauce and stir until combined. Feel free to add more salt if you prefer a ‘salted caramel sauce’.
6. Continue to cook until the sauce has thickened a bit.Remove the sauce pan from the heat and allow to cool.
7. To Serve: Serve a generous portion of the pumpkin bread pudding drizzled with desired amount of the salted caramel sauce.

4. Baked Turkey Meatballs

Baked Turkey Meatballs in Lemon Butter Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

Baked Turkey Meatballs in Lemon Butter Sauce are a wonderful weeknight dinners, appetizers or a side dish or can even be served on their own. Made with zesty lemon and other flavorful spices and greens, these are sure to become a family favorite.

Ingredients

• 1 pound Lean Ground Turkey (chilled)
• 1 small Onion (finely chopped)
• ½ cup Green Onions (chopped)
• 3 tablespoons Panko Crumbs
• 3 cloves Garlic (minced)
• 1 large Egg
• 1 teaspoon Dijon Mustard
• 2 tablespoons Parmesan Cheese (grated)
• 1 teaspoon Salt (or as needed)
• Freshly Cracked Pepper as needed (or as needed)
• ½ teaspoon Red Pepper Flakes
• ½ cup Fresh Parsley (finely chopped)
• ¼ cup Unsalted Butter (melted)
• ¼ cup Lemon Juice
• 1 teaspoon Lemon Zest
• 1 clove Garlic (minced)
• Few Sprigs of Fresh Thyme
• ¼ teaspoon Red Pepper Flakes
• Salt and pepper to taste
• 1 tablespoon Fresh Parsley

Instructions Making Meatballs

1. Pre-heat the oven at 400°F.
2. Ina a large bowl, add the ground turkey, onion, green onions, panko crumbs, minced garlic, egg, dijon mustard, parmesan, salt, pepper, red pepper flakes and ½ cup fresh parsley.
3. Using, spatula, hand or fork, mix everything until just combined. Do not overmix.
4. With a spoon (or a cookie scoop), scoop the meat mixture and roll into 1½-2 inch meatball. You should get around 18-20 meatballs depending upon the size of the balls.
5. Place the prepared meatballs on greased baking dish and brush the top with the melted butter.
6. Bake the meatballs for 12-15 minutes or until its cooked through.

Making Lemon Butter Sauce

1. While the meatballs cook in the oven, combine all the ingredients for lemon butter sauce in a bowl and whisk well.
2. Remove the baked meatballs from the oven, pour the prepared sauce and sprinkle some roughly torn fresh thyme. Pop it back into the oven and bake for another 8-10 minutes ensuring meatballs should not be dry or overcooked.

Serving Turkey Meatballs

1. Serve the meatballs topped with sauce over your favorite rice, quinoa, pasta along with a side salad or mashed potatoes and enjoy!

5. Sour Cream Green Bean Casserole

Sour Cream Green Bean Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 people’]

This sour cream green bean casserole is classic holiday comfort food at its finest! This green bean casserole uses fresh green beans and sour cream instead of cream of mushroom soup.

Ingredients

• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1/4 cup diced white onion
• 1 cup sour cream (use full fat sour cream for best results)
• 16 ounces fresh green beans (see notes for substitutions)
• 1 cup shredded cheddar cheese
• 1 cup shredded Parmesan cheese
• 1/4 cup crushed buttery crackers (such as Ritz)
• 1 cup crispy fried onions

Instructions

1. Preheat your oven to 350 degrees.
2. Next, wash and trim your green beans. If using frozen or canned green beans, see below for notes about substitutions.
3. Fill a large pot with water and add the green beans. Bring the water to boiling then reduce the heat down to medium. Cook them for about 5 to 7 minutes. Drain the beans in a colander.
4. Next, in a medium skillet add the two tablespoons of butter over medium heat. Once the butter has melted, add the onions and cook until they are transparent. Add in the flour, one tablespoon at a time while whisking.
5. Next, add in the salt, pepper, and garlic powder. Reduce the heat and stir in the sour cream.
6. Spray a 9 x 13 inch casserole dish with non-stick spray. Add your green beans in.
7. Cover the green beans with the sour cream mixture.
8. Top with cheddar and Parmesan cheese.
9. Add the crushed buttery crackers and crispy fried onions on top.
10. Bake for 20 to 25 minutes at 350 degrees or until the top is golden and the cheese is well melted.

6. Bacon Delicata Salad

Bacon Delicata Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

This Bacon Delicata Salad is loaded with crispy, pan-fried bacon, sautéed delicata squash, and crumbled bleu cheese. This mouthwatering savory squash salad can be served warm or cold and can easily be prepared ahead of time!

Ingredients

• 5-6 slices of thick cut bacon
• 1 large delicata squash (about 3 cups chopped)
• 1 handful parsley (about 3 tablespoons chopped)
• ½- ¾ teaspoon apple cider vinegar
• 3-4 tablespoons crumbled bleu cheese (to taste)

Instructions

1. In a large skillet, cook the bacon over medium-high heat until crispy. Once cooked, set on a paper towel to remove excess grease and allow to cool. Drain most of the grease from your skillet, leaving a few tablespoons in the pan.
2. Slice the delicata in half and remove the seeds and the ends. Then slice it into pieces about 1/4” – 1/2” thick then quarter, about the size of a nickel.
3. Sauté the squash, about 2 cups at a time in the leftover bacon fat and cook 5-6 minutes until the squash is fork tender and the skin is soft. Set aside to cool.
4. Chop the bacon into small pieces and combine in a medium-sized bowl with the cooked squash, parsley and ½ teaspoon apple cider vinegar. Add additional vinegar to taste is desired. Gently toss to combine.
5. If serving cold, then store the salad in an airtight container in the refrigerator. When ready to serve, toss together with the bleu cheese.

7. Twice Baked Sweet Potato Casserole with Pecan Topping

Twice Baked Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT90M · Total: PT95M · Yield: [‘6’]

These twice baked sweet potatoes are cozy, rich and full of warm flavors. The pecan topping adds a crunchy finish that makes them feel extra special. They’re great as a holiday side or a comforting weeknight addition.

Ingredients

• 5 sweet potatoes
• 2 eggs
• 1/2 Cup brown sugar
• 1/4 Cup butter (at room temperature)
• 2 Tablespoons heavy cream
• 1 Tablespoon vanilla extract
• 1 Teaspoon cinnamon
• 1/2 Teaspoon salt
• 1/2 Teaspoon ground ginger
• 1/2 Teaspoon ground cloves
• 1/4 Teaspoon ground nutmeg
• 3 Tablespoons all purpose flour
• 1/4 Cup butter (softened)
• 3/4 Cup brown sugar
• 1/2 Cup pecans
• powdered sugar
• fresh parsley

Instructions

1. Wash and dry the sweet potatoes gently, making sure to keep the potato skins intact.
2. Place the potatoes on a lightly greased baking sheet and bake in a preheated oven at 350 degrees for 1 hour.
3. Remove the potatoes from the oven and let cool until they are cool enough to handle.
4. When the potatoes are cool enough to handle, slice the potatoes from the top, lengthwise, but only cut about ¾ the way to the bottom. You want to be sure not to cut all the way through to the bottom.
5. Gently push the two ends of the potato towards the center, this will open the potato up a bit for you to scoop the insides out.
6. Gently scoop all of the inside pulp out of the potato and put into a mixing bowl. Leave some of the pulp in the potato to help hold the structure together. You want to avoid any rips or tears, although if you do rip the skin you can easily use a toothpick to re-attach.
7. In the bowl with the potato pulp, add in the remaining potato ingredients. Mash everything together until combined.
8. Carefully scoop the potato mixture back into the potato skins.
9. In another bowl, mix together all of the topping ingredients.
10. Top each potato with a generous amount of the topping.
11. Put the stuffed potatoes back in the oven to bake for 25 to 30 minutes, or until the tops are golden brown.
12. Remove from the oven and let sit for 5 to 10 minutes before serving. (remove any toothpicks at this time if any were used)
13. Garnish with parsley or powdered sugar if liked.

8. Candied Sweet Potatoes

Candied Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT45M · Total: PT70M · Yield: [‘6’]

An easy side dish recipe that tastes like a dessert. Tender sweet potato rounds are covered in a rich, buttery glaze.

Ingredients

• 6 medium sweet potatoes (cooked)
• ¼ cup unsalted butter
• 1 cup brown sugar
• ¼ cup water
• ½ tsp salt

Instructions

1. Preheat oven to 350°F.
2. Cut cooled sweet potatoes into ½ inch rounds and arrange in a 3-quart casserole dish.
3. Add butter, sugar, water and salt to a small saucepan and heat to boiling. Boil for 5 minutes, stirring often. Pour glaze over sweet potatoes.
4. Bake for 45 minutes, uncovered. Serve hot.

9. Lentil Loaf

Lentil loaf recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT45M · Total: PT85M · Yield: [’10’]

Brimming with lentils, nuts, veggies, spices, & topped with a tasty BBQ sauce, this is the best lentil loaf recipe ever! If you’re looking for what to give a vegetarian or vegan this holiday, then this is a perfect choice! Perfect for Sunday dinner, Thanksgiving & Christmas dinner, the whole family will love this.

Ingredients

• 1 cup walnuts
• 1 cup pecans
• 1 tablespoon coconut oil
• 1 red onion
• 1 clove of garlic (minced)
• 1 cup shitake mushrooms (thinly sliced)
• 1¼ cup chestnut mushrooms (Crimini ) (thinly sliced)
• Salt and pepper (to taste)
• 1½ tablespoons vegan Worcestershire sauce
• 1 tablespoon coconut oil
• 2 cups sweet potato (peeled and thinly sliced)
• 1 carrot (peeled and sliced)
• 2 tablespoons fresh thyme
• ½ cup puy lentils (cooked)
• ½ cup green lentils (cooked)
• ½ cup brown lentils (cooked)
• Salt and pepper (to taste)
• 4 tablespoons tomato paste
• 3 tablespoons Vegan Worcestershire sauce
• ¼ cup wholemeal breadcrumbs
• vegan butter (for greasing)
• ½ cup tomato paste
• 1 tablespoon English mustard
• 2 teaspoon liquid smoke
• 2 tablespoons black treacle
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• ½ cup water
• ½ tablespoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon fine sea salt

Instructions

1. Preheat your oven to 175°C/350°C.

For the lentil loaf

1. Prepare your loaf tin by wiping vegan butter all around the sides and bottom, then set aside
2. Lay your walnuts and pecan nuts on a baking sheet and roast for 10 minutes
3. Meanwhile in a large skillet over medium heat, add your coconut oil, red onion, garlic, and mushrooms and season with salt and pepper and vegan Worcestershire sauce, stirring often, and cook for 5-8 minutes until the onions are caramelized, and then set aside
4. Using the same skillet, add more coconut oil and lay the sweet potatoes and carrots, in a single layer, cover and cook for 6-8 minutes until golden brown, you may have to do this in batches. Once cooked set aside
5. Add your roasted nuts to a food processor and blitz until they are a nut meal, then add your red onion, garlic, mushrooms, sweet potatoes, carrot, and fresh thyme, and give it a few pulses to combine. Finally, add in your mixed lentils, season with salt and black pepper, and pulse to combine, you don’t want a puree
6. Now, add the mixture to a large mixing bowl and add tomato paste, vegan Worcestershire sauce, and wholemeal breadcrumbs, and stir to combine, until you have a loose dough. In your prepared tin, add the mixture and press it firmly down to compress it, this will ensure you don’t get a crumbly loaf

For the sauce

1. Place tomato paste, English mustard, liquid smoke, black treacle, maple syrup, balsamic vinegar, water, chili powder, garlic powder, and fine sea salt in a mixing bowl and whisk vigorously to combine, whisk until the sauce thickens
2. Then, add a ¼ inch – ½ inch (approx. 1cm) to the top of your vegan meatloaf, spreading as evenly as possible. Now, place the loaf in your oven and bake for 45 minutes, once cooked, remove it from the oven and set it aside for 5 minutes. Once slightly cooled, remove from the tin. Serve your new favorite loaf and enjoy!

10. Vegan Pecan Cream Pie

Pecan Cream Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT55M · Yield: [‘8’]

This Pecan Cream Pie recipe is easy, requiring only 9 ingredients and incredibly delicious, made with coconut cream and naturally sweetened with dates. It’s vegan, oil-free, gluten-free, and refined sugar-free (but you’d never know!).

Ingredients

• ⅔ cup rolled oats or oat flour
• 1 cup almonds
• ½ cup dates (roughly 8-9 small dates, pitted)
• 2 tbsp ground flax
• 2 tbsp apple sauce
• 1 tbsp water
• pinch of salt
• 1 can coconut cream (stored in refrigerator overnight)
• 1 cup dates (pitted, or 1¼ cup date paste)
• ¾ cup hot water (omit if using date paste)
• 2 tbsp apple sauce
• ¼ cup nut butter
• pinch of salt
• 1 heaping cup pecan halves

Instructions

1. The night before, place the can of coconut cream in the refrigerator. An hour before preparing, place your metal mixing bowl and whisk into the refrigerator.
2. Place the dates from the filling in a bowl with the hot water to soak for about 30 minutes.

For the crust:

1. Preheat the oven to 350°F (175°C).
2. To make the crust, add all ingredients to a food processor and blend until the mixture comes together.
3. Press the mixture flat into a 9 or 10 inch pie pan and bake for 10 minutes in the oven. Remove and let cool.

For the filling:

1. Remove the coconut cream, mixing bowl and whisk from the refrigerator. Scoop out the hardened cream from the can into your mixing bowl, leaving behind the water/liquid at the bottom of the can. It isn’t needed for this recipe (but you can save it to add to smoothies).
2. Using a hand mixer, beat the cream for 3-5 mins until fluffy. Place in the fridge while you complete the next step.
3. In your food processor, add the dates with the hot water that they had been soaking in. Blend until it becomes smooth and forms a date paste. Then add in the apple sauce, and nut butter and blend until smooth.
4. Remove the coconut cream from the fridge and gently stir in the date mixture, adding a pinch of salt.
5. Spoon the filling into the pie crust base, and top with pecans. Refrigerate for at least 15 minutes to set up.

11. Vegan Fall Harvest Salad

Vegan Fall Harvest Salad with Kale and Pumpkin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Light and healthy vegan fall harvest salad is as satisfying as it is nutritious: crunchy kale paired with sweet pumpkin, tart Brussels sprouts, crisp apples and pomegranate seeds all merged together with delicious homemade maple-mustard dressing. Perfect Thanksgiving harvest salad that everyone will love!

Ingredients

• 2 tablespoons olive oil (divided)
• 7 oz or 200 g Brussels sprouts
• ½ medium-sized Hokkaido pumpkin
• 7 oz or 3 cups curly kale
• 1 apple
• 1/2 cup pomegranate seeds
• 2 tbsp maple syrup
• 2 tbsp Maille Dijon Originale Mustard
• 2 tbsp apple cider vinegar
• 3 tbsp extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Cut the blunt end off each of the Brussels sprouts and peel off a layer or two. Then cut them lengthwise in halves. Dice the pumpkin.
2. Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium high heat. Add Brussels sprouts, cut side down, and cook for about 5 minutes until they start to brown. Flip and season with salt and pepper. Cover them and continue cooking for 3-5 more minutes until cooked through but still crunchy. Transfer to a bowl.
3. Add the remaining 1 tablespoon of olive oil to the skillet and add diced pumpkin. Cook for 5 minutes until deep golden brown, then flip around and cover with a lid. Continue cooking for 5 more minutes or until the pumpkin pieces are fork-tender but not mushy.
4. Remove the stems from curly kale and chop it. Transfer to a large bowl and add a pinch of salt. Massage the kale for about a minute or two, until it reduces in volume.
5. Prepare the dressing: In a small jar, mix together extra virgin olive oil, maple syrup, Maille Dijon Originale Mustard and apple cider vinegar. Add some salt and freshly ground black pepper to taste. Whisk until combined.
6. Add Brussels sprouts, pumpkin and diced apple to the kale. Stir to combine and add the dressing. Lastly, add the pomegranate seeds and gently stir them in, making sure not to break them. Enjoy!

12. Roasted Butternut Squash Kale Farro Salad

Butternut Squash Quinoa Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’]

This Butternut Squash Quinoa Salad is perfect for fall! It’s made with sauteed kale, maple glazed roasted butternut squash, and Parmesan.

Ingredients

• 6 heaping cups butternut squash (diced, equals 1 medium-large butternut squash)
• 3 Tbsp. olive oil (split)
• 1 tsp. garlic powder
• 1 tsp. smoked paprika
• 1/2 tsp. kosher salt (split)
• 1/2 tsp. pepper (split)
• 1/2 cup quinoa
• 1 cup water
• 3-4 packed cups kale (chopped)
• 4 cloves garlic
• 1 Tbsp. vegetable broth
• 1/2 cup Parmesan cheese
• 3 Tbsp. maple syrup
• 2 Tbsp. Dijon mustard
• 1 Tbsp. vegetable broth
• 1 tsp. red wine vinegar
• 2 Tbsp. olive oil
• 1 Tbsp. lemon juice
• 1/4 tsp. kosher salt (split)
• 1/4 tsp. pepper (split)

Instructions For The Butternut Squash:

1. Heat the oven to 400 degrees Fahrenheit.
2. To peel the butternut squash, simply remove the top and bottom of the squash with a sharp knife. This will give you a flat surface on both the top and bottom portion of the fruit, which makes it easier to peel and cut.
3. Cut the butternut squash in half. Place each half, flat side down, on the cutting board.
4. Carefully run the knife down the outer surface of each butternut squash half, or peel it with a vegetable peeler. Discard the skins in the compost or trash bin.
5. Cut each half of the squash in half again. Scoop out the seeds and membranes from the bottom portion of the squash with a large spoon, just as you would a pumpkin. Discard the seeds and membranes.
6. Cut each half of the squash into slices and then cut those slices into chunks.It’s important that the squash chunks are relatively the same size to ensure that they cook evenly.
7. Place the diced butternut squash (about 6 heaping cups) onto a large baking sheet and drizzle with 2 Tbsp. of olive oil. Toss the squash in the olive oil until evenly coated.
8. Sprinkle the diced squash with 1 tsp. each of garlic powder and smoked paprika, along with ¼ tsp. each of kosher salt and pepper. Toss until completely coated.
9. Place the baking sheet in the oven and roast for 18 minutes. Remove the baking sheet after 18 minutes.

For The Maple Mustard Glaze:

1. Prepare glaze while the butternut squash is roasting in the oven. To make the glaze, add 3 Tbsp. maple syrup, 2 Tbsp. Dijon mustard, 1 tsp. red wine vinegar, 1 Tbsp. vegetable broth, and ⅛ tsp. each of kosher salt and pepper to a small bowl.
2. Stir all of these ingredients until completely combined, using a small whisk or a fork.
3. Pour the maple mustard glaze all over the butternut squash.Toss the butternut squash gently in the glaze until evenly coated and return the baking sheet to the oven.
4. Roast for an additional 4 minutes. The butternut squash should be tender, but not mushy and easily pierced with a fork or knife.Remove the baking sheet from the oven and set aside.

For The Quinoa:

1. To make the quinoa, prepare ½ cup of dry quinoa according to package instructions.
2. Once the quinoa is ready, remove from the stove top and set aside.

For The Kale:

1. Mince 4 cloves of garlic.
2. Chop 3-4 packed cups of kale, removing and discarding the tough inner ribs.
3. Place a large skillet on the stove top and heat to medium-high. Add 1 Tbsp. of olive oil to the skillet.
4. Once heated, add the chopped kale to the skillet along with ¼ tsp. each of kosher salt and pepper.Sauté the kale for 5-6 minutes, stirring often until it starts to cook down a bit.
5. Add the minced garlic and sauté for another 1-2 minutes, stirring often. Add 1 Tbsp. of vegetable broth to deglaze the skillet. Stir again until combined.
6. Once the kale is softened, but not mushy, remove the skillet from the stove top and set aside.

For The Lemon Vinaigrette:

1. Add 2 Tbsp. of olive oil, 1 Tbsp. of lemon juice, 1 tsp. Dijon mustard, and ⅛ tsp. each of kosher salt and pepper to a small mason jar or a small bowl.
2. Place the lid on the mason jar and shake vigorously until combined or stir until combined in a small bowl with a small whisk or fork.

Assemble The Salad:

1. Grate 1/2 cup of Parmesan cheese.
2. Place half of the cooked quinoa, butternut squash, kale, and Parmesan cheese into a large mixing bowl. Stir until combined.Add the rest of the cooked quinoa, butternut squash, kale, and Parmesan cheese into the bowl.
3. Pour the lemon vinaigrette over the top of the salad. Gently stir until completely combined.
4. To Serve: Serve with some extra grated Parmesan cheese and a squeeze of fresh lemon juice (optional).

13. Pumpkin Pie Hummus

Pumpkin Pie Dessert Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘8’, ‘8 ¼ cup servings’]

This pumpkin pie hummus features autumn favorites like maple syrup, vanilla, pumpkin spice and real pumpkin purée. This hummus isn’t just a snack or appetizer–with the right mix of ingredients, it’s a sweet, creamy dessert that captures the rich flavor of pumpkin pie.

Ingredients

• 1 cup canned chickpeas (drained and rinsed really well)
• 2 ½ teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• 6 tablespoons heavy cream
• ¼ cup maple syrup
• 1 ½ teaspoons vanilla
• 1 tablespoon tahini (optional)
• 1 cup pure pumpkin purée
• toasted coconut flakes (to garnish)
• waffle cones (broken into chip-size pieces)

Instructions

1. Toss the chickpeas with the pumpkin pie spice and cinnamon.
2. Add the heavy cream, maple syrup, vanilla, tahini, pumpkin purée and chickpea/spice mixture to a food processor or blender (in that order).
3. Pulse/blend until smooth. You will need to scrape down the sides with a spatula a few times, as it is a thick mixture.
4. Serve in a small bowl, garnished with coconut flakes. Serve with waffle cone chips for dipping.

14. Cheesy Cauliflower Casserole

Cheesy Cauliflower Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘8’, ‘8 servings’]

Add this Cheesy Cauliflower Casserole to your holiday menu! All the flavor of cheesy mashed potatoes without all the carbs!

Ingredients

• 2 1/2 pounds cauliflower, (core removed and roughly chopped into florets)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon granulated garlic
• 2 ounces low fat cream cheese, (softened)
• 1/3 cup plain Greek yogurt
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup thinly sliced green onions, (approximately 2 green onions)
• Kosher salt and fresh ground black pepper to taste

Instructions

1. Spray a 9×9 or similar sized baking dish with cooking spray and set aside. Preheat oven to 375°F. 
2. Bring a large pot of salted water to a boil then add in the cauliflower. Lower the heat to medium and cook for 10-15 minutes or until the cauliflower is very soft. Drain the water then return the cauliflower to the pot. 
3. Add the smoked paprika, granulated garlic, salt and pepper and cream cheese. Use an immersion stick to purée the cauliflower until smooth. Add in the Greek yogurt and all of the cheese minus 1/4 cup and purée again until smooth. Taste for seasoning. Stir in the green onions then transfer to the prepared baking dish. Top with the remaining cheese.
4. Bake for 15 minutes or until bubbly and the cheese on top is golden and melted. Sprinkle with extra smoked paprika and green onions. 

15. Corn Pudding Casserole

Corn Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’12’, ’12 servings’]

This homemade corn pudding recipe is a family favorite! Made without corn muffin mix, this creamy corn casserole is naturally gluten free. It is an easy side dish perfect for holiday dinners and weeknight suppers alike!

Ingredients

• 15 oz. can whole kernel corn (, drained or 1 1/2 cups frozen corn, thawed)
• two 17 oz. cans creamed corn
• 5 large lightly beaten eggs (or 1 1/4 cups liquid egg substitute)
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 1/2 teaspoons seasoning salt
• 1 teaspoon dried minced onion
• 1/2 teaspoon dry mustard
• 1/2 cup milk (, skim, 1%, 2%, or whole milk)
• 1/2 cup melted butter (, salted or unsalted)

Instructions

1. Preheat oven to 400°F.
2. Spray a 3 qt. casserole dish or 9×13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
3. In a large bowl, combine a 15 oz. can whole kernel corn, drained, two 17 oz. cans creamed corn, and 5 large lightly beaten eggs. Gently stir or whisk together. Set aside.
4. In a small bowl, combine 1/2 cup granulated sugar, 1/4 cup cornstarch, 1 1/2 teaspoons seasoning salt, 1 teaspoon dried minced onion, and 1/2 teaspoon dry mustard. Add this mixture to the corn mixture, and stir to combine.
5. Stir in 1/2 cup milk and 1/2 cup melted butter.
6. Pour the mixture into the prepared dish.
7. Bake at 400°F for 1 hour, stirring once, or until set and lightly browned, but still soft.

16. Roasted Potato Medley

Roasted Potato Medley is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’]

This roasted potato medley features 3 different kinds of potatoes plus pecans for a nutty crunch and dried cranberries for a unique sweet flavor!

Ingredients

• 1 large sweet potato (15-18 oz)
• 1 large russet potato (15-18 oz)
• 7 small red potatoes (15-18 oz)
• 3 tablespoons olive oil
• 1 1/2 teaspoons garlic salt
• 1 teaspoon onion powder
• 1 red onion, chopped
• 3/4 cup dried cranberries
• 1/4 cup parsley, chopped
• 1/2 cup pecans, roughly chopped

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Wash and slice the potatoes into approximately 1 inch cubes. (No need to peel them.) Place the cubes in a large bowl.
3. Add the olive oil, garlic salt, and onion powder, and toss to coat.
4. Line one large or two smaller baking sheets with parchment paper (for easy clean up). Distribute the potato mixture in a single layer.
5. Bake for 45 minutes, stirring every 15 minutes.
6. Distribute the red onion on the baking sheet(s), and bake about 15 more minutes.
7. Potatoes are done when they are tender and showing browning. You can bake until they are browned to your liking. Remove from oven and let cool slightly.
8. Transfer potatoes to a large bowl, add cranberries, parsley, and pecans, and toss to combine. Serve immediately.

17. Air Fryer Apricot Apple Cinnamon Dumplings

Air Fryer Apricot Apple Dumplings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT22M · Total: PT37M · Yield: [‘8’]

These golden, flaky dumplings are filled with cinnamon-kissed apples and sweet apricots, all coated in warm caramel sauce. The air fryer crisps the pastry while keeping the filling soft.

Ingredients

• 4 apples (Granny Smith or similar)
• 3 apricots
• 1 Tablespoon almond paste
• 1 Tablespoon brown sugar
• 1 Cup caramel sauce
• 2 Sheets puff pastry dough
• 4 Tablespoons unsalted butter
• 2 Teaspoons ground cinnamon

Instructions

1. Preheat the air fryer to 325°F.
2. Lightly flour a wooden cutting board. Unroll pastry dough sheets. Cut each sheet into 4 equal sections. Roll each section into a ball, then place back onto the cutting board.
3. One by one use a rolling pin to roll out the dough into a thin flat circle about 6 inches in diameter.
4. Peel and core the apples. Cut into small pieces. Repeat with apricots.
5. Heat a small saucepan over medium heat. Add butter, almond paste, and brown sugar to the pan. Break apart the almond paste as the butter melts and whisk to combine. Cook for 2 minutes, then add a teaspoon of cinnamon and the caramel sauce. Whisk until smooth and cook for 1 minute.
6. Add apples and apricots to a large mixing bowl. Stir in the buttered caramel until thoroughly coated.
7. Place a scoop of apple mixture into the center of each dough round. Fold the pastry up and over the center to cover. Pinch seams to seal.
8. Arrange dumplings in a single layer in the air fryer basket. Spray lightly with non-stick cooking spray and sprinkle with cinnamon. Cook for 22 minutes.
9. Allow to cool for 5 minutes before serving.

18. Southern Baked Mac and Cheese with Breadcrumbs

Southern Baked Mac and Cheese with Breadcrumbs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [’12’, ’12 people’]

Southern baked mac and cheese with a crunchy, golden brown breadcrumb topping! Made with gruyere and white cheddar cheese. Creamy, cheesy, and comforting!

Ingredients

• 1 lb cavatappi pasta
• 6 Tablespoons butter
• 6 Tablespoons all purpose flour
• 4 cups whole milk (warmed up in the microwave)
• 1 cup diced yellow onions ((optional))
• 16 oz gruyere cheese (shredded)
• 8 oz white cheddar cheese (shredded)
• salt and pepper to taste
• 5 Tablespooons butter
• 2 cups breadcrumbs (use panko bread crumbs for a flakier crust)
• ½ teaspoon cayenne powder (add more or less depending preference)
• 2 teaspoons truffle oil

Instructions

1. Preheat your oven to 375 degress F.
2. Boil the cavatappi pasta according to the directions but take it out and drain 1 – 2 minutes early. The pasta will further cook when it’s baking in the oven so we do this to avoid overcooking the pasta.

Mac and Cheese Sauce

1. Make the roux: Melt the butter in a pot over medium heat. Once it’s melted, add in the flour and stir quickly using a flat spatula. Make sure to scrape the bottom and sides and continue stirring for 3 minutes. Make sure the roux doesn’t get dark and stays a pale yellow color.
2. Make the bechamel sauce: Slowly drizzle in the warm milk into the pot while stirring vigorously with a whisk. Add in the diced onions at this time. Stir continuously for about 5 – 7 minutes until the roux and milk have combined and the sauce has thickened. Make sure to scrape the bottom and sides. The bechamel should be thick enough to coat the back of a spoon.
3. Add the cheese: Turn off the heat and add ¾ of the gruyere and cheddar cheese to the pot. The rest will be used on top of the mac and cheese. Stir the sauce and cheese together until the cheese has fully melted. At this time, you can taste for salt and pepper. You may not need any depending on the saltiness of your cheese. Add in cayenne powder if you prefer a little spice.
4. Add your cooked pasta to a baking dish and pour the sauce over the pasta. Mix it well until the pasta is completely covered. Top with the remaining ¼ shredded cheese.

Breadcrumb Topping:

1. Melt the butter in a pan and then add the breadcrumbs and toss together until the breadcrumbs are evenly coated. Add in the optional truffle oil at this time.
2. Spread the breadcrumbs evenly on top of the shredded cheese.
3. Bake the mac and cheese on the center rack in the oven for 30 – 35 minutes. If the breadcrumbs start to get too dark, cover the mac and cheese with foil and turn down the heat to 350.

19. Sausage Meat Stuffing Balls with Apple and Chestnut

Sausage Meat Stuffing Balls with Apple and Chestnut is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’12’, ’12 balls’]

Looking for an easy homemade recipe for Sausage Stuffing? We show you how to make your own Sausage Meat Stuffing Balls with Apple and Chestnut from scratch. They are the best side dish to cook for Christmas or any Roast Dinner. A simple mix of apple sausages, chestnuts, shallots, garlic, breadcrumbs, and thyme. Can be made ahead of time and frozen. UK & US measurements are given.

Ingredients

• 1 large Shallot (or 1 small onion)
• 2 cloves Garlic (crushed)
• 180 g Whole Roasted Chestnuts
• 400 g Pork & Apple Sausages (or your choice of other sausage meat flavours)
• 100 g Natural or White Breadcrumbs (can be homemade)
• 3 sprigs Fresh Thyme (or 1 tsp dried herbs)
• Salt & Pepper

Instructions

1. Finely dice 1 large Shallot and saute on low heat for 5 minutes until soft and golden. Crush 2 cloves Garlic and add for 2 minutes. Leave to cool.Preheat oven to 200°C / 400°F fan oven
2. Use a potato masher to crush up 180 g Whole Roasted Chestnuts into small pieces.You can use a food processor for this step if wanted.
3. Use a knife or kitchen scissors to remove the casing from 400 g Pork & Apple Sausages. Add the sausages to the bowl with the chestnuts.
4. Add 100 g Natural or White Breadcrumbs
5. Grab your 3 sprigs Fresh Thyme. Run finger and thumb backwards down sprig stem to remove.
6. Add the cooled down shallots to the rest of the ingredients. Season with Salt & Pepper
7. Mix the ingredients well, we find it easier to use your hands for this.
8. Grab some of the stuffing mix and roll between palms of hands to form golfball-sized balls
9. Place on parchment paper or foil to prevent sticking to the tin.
10. Oven bake on 220℃ conventional /200°C fan /425℉ / Gas Mark 7 oven for 25 minutes
11. Serve alongside your choice of roast dinner.

20. Mini Pumpkin Pies

Easy Mini Pumpkin Pies Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT45M · Yield: 48

These sweet little mini pumpkin pies are just so simple to make! If you are searching for a tasty bite-sized holiday dessert, these individual pumpkin pie bites are sure to impress your family and friends. Only you will know how easy they were to prepare.

Ingredients

• 2 (14.1 ounce) boxes Refrigerated Pie Crusts (or homemade pie crust for 4 pies)
• 15 oz can Pumpkin Puree
• ¾ cup Sugar
• 1 tsp Pumpkin Spice Seasoning
• 1 tsp Ground Cinnamon
• ½ tsp Vanilla
• 12 oz can Evaporated Milk
• 3 Eggs
• 2 TBSP Water

Instructions

1. Preheat oven to 350°F.
2. Roll out pie crust on a lightly floured surface.
3. Using a 3-inch cookie cutter, cut the pie crust into smaller crusts. Each pie crust should yield 12 smaller crusts.
4. Spray two mini muffin pans with nonstick cooking spray. Lightly press a mini pie crust into each well using a tart tamper (shaper). If you do not have a tart shaper, a clean wine cork works well.
5. Using a stand-mixer, in a medium bowl, blend together the pumpkin puree, sugar, pumpkin spice, and ground cinnamon.
6. Using a stand-mixer, in a separate bowl, blend the evaporated milk, vanilla, and 2 slightly beaten eggs until light and frothy.
7. Blend the two mixtures together until combined.
8. Spoon 1 tablespoon of pumpkin mixture into each prepared mini pie crust.
9. Whisk together 1 egg and 2 tablespoons of water to form an egg wash.
10. Using a pastry brush, lightly dab the edges of each small pie crust with the egg wash.
11. Bake for 12 to 15 minutes in a preheated 350°F oven until the pumpkin is puffed and the crust is lightly golden.
12. Cool completely on a wire rack as refrigerating will cause cracking.
13. Garnish with whipped cream or a sprinkle of cinnamon or nutmeg before serving.
14. Refrigerate leftovers.

21. Sweet Potato Layer Cheesecake Chocolate Mousse

Sweet Potato Layer Cheesecake Chocolate Mousse is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup graham cracker crumbs
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 8 oz cream cheese, softened
• 1/2 cup mashed roasted sweet potato
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup heavy cream
• 2 oz dark chocolate, finely chopped
• 1 tablespoon sugar
• 1/4 teaspoon vanilla
• Whipped cream for garnish (optional)

Instructions

1. Prepare crust: mix graham crackers, melted butter, and 1 tablespoon sugar; press into four small dessert cups or ramekins; refrigerate 15 minutes.
2. Beat cream cheese, mashed sweet potato, 1/4 cup sugar, vanilla, and egg until smooth; pour over crusts.
3. Bake at 325°F (165°C) for 18–20 minutes or until set; cool to room temperature, then refrigerate at least 2 hours.
4. Place heavy cream in a small pot and heat just to a simmer; remove from heat and add dark chocolate and 1 tablespoon sugar; stir until smooth, then whisk in vanilla and cool slightly to thicken.
5. Spread chocolate mousse atop each cheesecake layer and refrigerate at least 1 hour.
6. Garnish with whipped cream and extra sweet potato curls if desired.

22. Thanksgiving Fruit Salad

Thanksgiving Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT25M · Yield: [‘8’, ‘8 servings’]

Crisp apples, pears and grapes meet oranges, cranberries, pecans and pomegranate in this 25-minute fall fruit salad with honey-orange spice dressing.

Ingredients

• 1/2 cup fresh orange juice
• 1/4 cup honey
• 1/4 teaspoon pumpkin pie spice
• 2 kiwi (peeled, halved and thinly sliced)
• 1 D’Anjou or Bartlett pear* (cored and chopped)
• 1 Honeycrisp or Gala apple* (cored and chopped)
• 1 can mandarin oranges in water ((15 ounces), drained and patted dry)
• 1 1/2 cups red grapes (halved)
• 1/2 cup dried cranberries
• 1/2 cup pecan halves
• 1/2 cup pomegranate arils

Instructions

1. In large bowl, whisk orange juice, honey and pumpkin pie spice.
2. Add kiwi, pear, apple, oranges, grapes, dried cranberries, pecans and pomegranate arils to bowl and gently toss to combine.
3. Transfer to serving dish and serve immediately.

23. Honey Butter Rolls

Honey Butter Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 tablespoon granulated sugar
• 1/2 cup warm milk (about 110°F/43°C)
• 1/4 cup warm water
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• For honey butter: 4 tablespoons unsalted butter, softened; 2 tablespoons honey; pinch of salt

Instructions

1. 1. Warm the milk and water to about 110°F (43°C). Stir in the sugar and yeast; let sit 5–10 minutes until foamy.
2. 2. In a large bowl, whisk flour and salt. Add the yeast mixture and melted butter; mix until a soft dough forms.
3. 3. Knead on a lightly floured surface for 6–8 minutes until smooth. Place in a greased bowl; cover and let rise until doubled, about 60 minutes.
4. 4. Punch down dough and divide into 8 equal pieces; shape into balls and arrange on a greased baking sheet.
5. 5. Cover and let rise 30–40 minutes until puffy.
6. 6. Bake at 375°F (190°C) for 12–15 minutes, until golden.
7. 7. In the meantime, whisk together butter and honey for the honey butter.
8. 8. Brush warm rolls with honey butter and serve.

24. Scalloped Corn

Scalloped Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon unsalted butter
• 1/2 cup diced onion
• 3 cups corn kernels (fresh, canned, or thawed frozen)
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 eggs, lightly beaten
• 1/4 cup all-purpose flour
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: chopped parsley for garnish

Instructions

1. 1. Preheat oven to 375°F (190°C). Grease a 1.5-quart baking dish.
2. 2. In a skillet, melt butter and sauté onion until translucent, about 4 minutes.
3. 3. In a medium bowl, whisk milk, cream, eggs, and flour until smooth.
4. 4. Stir in corn, onion, cheddar, parmesan, salt, and pepper.
5. 5. Pour mixture into the baking dish and smooth the surface.
6. 6. Bake 30–35 minutes, until the custard is set and the top is lightly golden.
7. 7. Let stand 5 minutes before serving.
8. 8. Garnish with parsley if desired and serve.

25. Air Fryer Bacon Loaded Cornbread Pudding

Air Fryer Corn Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT24M · Total: PT39M · Yield: [‘8’]

This savory air fryer corn casserole is packed with fresh ingredients and bold flavor. It’s a creative twist on classic corn bake, made with bacon, onion dip, and goat cheese. Perfect as a side or star dish.

Ingredients

• ½ Pound bacon (thick-cut )
• 3 Cloves garlic (minced)
• 2 Ears corn
• 1 Package cornbread mix (8 ½-Ounce)
• 1 Teaspoon garlic powder
• 1 Teaspoon salt (kosher )
• 1 Teaspoon black pepper
• ½ Cup white onion (diced )
• ¼ Cup chives
• 2 eggs
• 1 Cup French onion dip
• ½ Cup Half & Half
• ¼ Cup unsalted butter (melted)
• ½ Cup goat cheese (crumbled )

Instructions

1. Preheat the air fryer to 325°F.
2. Heat a skillet over medium high heat. Cook bacon and remove from the skillet. Crumble the bacon. Keep the bacon grease in the skillet.
3. Add minced garlic and cook in the bacon grease for 30 seconds. Cut corn from the cob and add to the skillet. Saute for 4 minutes and remove from heat.
4. In a large mixing bowl, combine cornbread mix, garlic powder, salt, pepper, corn, crumbled  bacon, diced onion, and half the chives. Stir using a wooden spoon.
5. Next, stir in the whisked eggs, French onion dip, Half & Half, and melted butter until smooth.
6. Pour into an oven safe casserole dish small enough to fit into your air fryer. I used an 8-inch dish in mine.
7. Place the casserole into the air fryer and cook for 24 minutes.
8. Garnish with crumbled goat cheese and remaining chopped chives.

26. Goat Cheese Croquettes

Goat Cheese Croquettes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT10M · Total: PT50M · Yield: [’10’, ’10 croquettes’]

These crispy goat cheese croquettes are an appetizer that everyone will love!

Ingredients

• 3.5 oz (100g) goat cheese
• 2 ½ tbsp all-purpose flour
• 1 egg
• 7 tbsp Panko bread crumbs
• 1 tsp dried thyme
• 1 tbsp honey
• ½ tbsp walnuts, finely chopped
• ½ tbsp sliced almonds, finely chopped
• Canola oil for frying

Instructions

1. Line a small baking sheet or freezer-friendly plate with parchment paper. Set aside for now.
2. In a small bowl, use a fork to mix the goat cheese and thyme together, until evenly combined.
3. Using your hands, roll the goat cheese mixture into balls. Each croquette should contain about 2 teaspoons of goat cheese. You should be able to make about 10 goat cheese croquettes.
4. Next, set up your breading station. Set out three small bowls: one with the flour, one with the egg (beaten) and one with the Panko bread crumbs.
5. Dip each goat cheese croquette into the flour, shaking off the excess. Then dip the croquette into the egg, making sure the egg coats all of the flour. Then press the croquette into the Panko bread crumbs until it is fully coated. Place it on the prepared plate with parchment paper. Complete for all the goat cheese croquettes.
6. Put the goat cheese croquettes in the freezer for 20 minutes. This step is important to make sure they don’t fall apart when frying them.
7. Using a small deep frying pan, heat 1 inch of cooking oil to 350F to 365F. Use a thermometer to measure the temperature.
8. When the oil is ready, add in the goat cheese croquettes, cooking a few at a time. Fry them until the outside is golden and crispy. Turn them occasionally to fry each side. Each croquette should take about 45 seconds to 1 minute to cook. When ready, use a slotted spoon to remove the croquettes from the pan. Place on a serving plate.
9. Next, add the topping. Drizzle the honey over the croquettes. Then, sprinkle the finely chopped walnuts and almonds over top.
10. Let the croquettes cool for a couple minutes before biting into them. Enjoy!

27. Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

My 30 minute Pumpkin Mac and Cheese is pure comfort food for chilly fall or winter days. I make it with pasta, cheese, and pumpkin puree, it is extra creamy and ready in no time. I love serving it as a cozy side dish or a main entrée during the holidays.

Ingredients

• 12 ounces elbow macaroni (or short pasta)
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1/2 cup heavy cream
• 1 cup chicken broth
• 1 teaspoon dry mustard
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 cup pumpkin puree
• 1 teaspoon hot sauce (Tobasco or Sriracha)
• 2 cups sharp cheddar cheese (shredded)
• 1/2 cup parmesan cheese (shredded)

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions, aiming for al dente. Drain well, do not rinse.
2. In the meantime, in a large saucepan melt the butter over medium heat. Whisk in flour and cook for 1-2 minutes.
3. Next, add milk, cream, and broth a little at a time, whisking until smooth after each addition.
4. Add dry mustard, nutmeg, cinnamon, salt, ground black pepper, onion powder, garlic powder, hot sauce and pumpkin puree. Stir well and cook over medium heat until the mixture comes to a boil. Boil for 1 minute while whisking.
5. Remove from heat, and stir in the cheeses, until smooth.
6. Stir in the pasta.
7. Taste and adjust for salt and pepper.
8. Serve immediately.

28. Crockpot Sausage Apple Stuffing

Crockpot Sausage Apple Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT120M · Total: PT140M · Yield: [’10’, ’10 servings’]

Crockpot sausage apple stuffing is an easy side dish that’s perfect for Thanksgiving. This recipe is made with boxed stuffing mix, sweet Italian sausage and chopped apple for a homemade flare.

Ingredients

• 1 lb ground sweet Italian sausage
• 1/2 tbsp oil
• 1 sweet onion (small)
• 1 garlic clove (minced)
• 14 oz boxed stuffing mix
• 1 apple (chopped)
• 1 1/2 cups chicken broth (low sodium)
• 4 tbsp unsalted butter (sliced into cubes)
• 1/2 tbsp poultry seasoning (or to taste)
• 1/2 tsp salt (or to taste)
• 1/4 tsp ground black pepper (or to taste)

Instructions

1. First, start by dicing the onion and mincing the garlic clove.
2. Add the oil to a pan over medium heat.
3. Saute the onion and garlic clove just until fragrant and add the sweet Italian sausage to the pan. Cook the sausage until browned using a meat chopper or wooden spoon to break it up.
4. Spray the inside of the crockpot with non stick cooking spray.
5. Slice the butter into small cubes and chop the apple.
6. Add the stuffing mix, Italian sausage, chopped apple, butter slices, chicken broth, poultry seasoning, salt and pepper to the crockpot. Give it all a good mix to combine.
7. Insert a double layer of paper towels under the lid to catch condensation and close. Cook on low for 2 – 2.5 hours.
8. Fluff the stuffing with a fork and serve.

29. Roasted Delicata Squash

Roasted Delicata Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium delicata squash, sliced into 1/2-inch rings or half-moons
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or rosemary
• Optional: 1 tablespoon maple syrup for finishing

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. Rinse squash; slice into half-moons and scoop out seeds.
3. 3. Toss with olive oil, salt, pepper, and thyme.
4. 4. Spread on a baking sheet in a single layer; roast 20–25 minutes, turning once, until tender and lightly caramelized.
5. 5. If using maple, drizzle over warm squash and finish with a squeeze of lemon if desired.

30. Slow Cooker Creamed Corn

Slow Cooker Creamed Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT195M · Total: PT210M · Yield: [‘6’, ‘6 servings’]

This comforting Slow Cooker Creamed Corn is an easy recipe I make with sweet corn, green chiles, cream, simple seasonings, and plenty of cheddar cheese. If you enjoy canned creamed corn, this homemade version will surprise you in the best way. I am confident once you try this thick and creamy sweet corn, canned creamed corn will no longer have a place in your kitchen.

Ingredients

• 1/4 cup butter (cut into small cubes)
• 4.5 oz can diced green chiles
• 4 ounces cream cheese (cubed)
• 2 pounds frozen sweet corn kernels (thawed)
• 3/4 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 1/2 cups cheddar cheese (shredded)

Instructions

1. Combine 1 cup of corn kernels with heavy cream and cream cheese in a blender. Blend until smooth.
2. Add the mixture from the blender, the remaining corn, green chiles, salt, pepper, and garlic powder to a crockpot. Stir to combine.
3. Cook on high for 2-3 hours or on low for 4-5 hours.
4. Stir in the butter and cheddar cheese and cook an additional 5-10 minutes, or until fully melted and creamy.
5. Serve immediately and or keep warm and serve later.

31. Longhorn Steakhouse Crispy Brussels Sprouts

Longhorn Brussels Sprouts Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 6

Ingredients

• 2 lbs Brussel Sprouts
• Salt
• Oil for frying
• ½ cup butter
• 2 tbsp Calabrian Chili Rub**
• 1 teaspoon sea salt
• ⅓ cup honey
• 1 teaspoon sugar

Instructions

1. Wash Brussel sprouts
2. Bring a saucepan of water to a boil and blanch for 4 minutes.
3. Remove from water and drain excess water.
4. Mix together chili rub, sea salt, honey, and sugar.
5. Flash fry the Brussel sprouts and drain excess grease.
6. Melt butter and mix with the other mixture.
7. Pour over the Brussel sprouts.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.