Looking for a new recipe idea to share with your loved ones this Thanksgiving? Here are some suggested recipes from your neighbors, including stuffing, mashed potatoes, veggies…and of course, dessert!

 

APPLE WALNUT STUFFING

(From www.vegkitchen.com)

Cuisine: Vegan / Healthy
Prep time:  18 mins
Cook time:  30 mins
Total time:  48 mins
Serves: 8
Ingredients
  • 1½ tablespoons olive oil
  • 1½ cups chopped red onion
  • 2 crisp red apples, diced
  • 3 scallions, thinly sliced
  • 6 large slices whole grain bread, cut into ¾-inch or so pieces
  • ¼ cup finely chopped fresh parsley
  • Fresh rosemary leaves, thinly sliced sage, and/or fresh thyme, to taste
  • ½ cup finely chopped walnuts
  • 1½ cups low-sodium vegetable broth
  • Salt and freshly ground pepper to taste
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and saute for 5 minutes longer or until slightly softened.
  3. In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the broth and salt and pepper, and stir together.
  4. Drizzle in the broth slowly, stirring at the same time to moisten the ingredients evenly. Season with salt and pepper.
  5. Transfer the mixture to an oiled shallow 1½-quart baking pan. Bake 30 minutes, or until browned and still slightly moist. Stir gently about midway through the baking time. Serve at once.

 

 

CREAMY PARMESAN MASHED POTATOES

(Recipe by Kraft)

Total time: 35 mins
Serves: 10, 1/2 cup each

Ingredients
  • 2 lbs. red potatoes (about 6), cut into 1/2-inch chunks
  • 1 cup fat-free reduced-sodium chicken broth
  • 4 oz. Philadelphia Neufchatel Cheese, cubed
  • 1/2 cup reduced-fat or light sour cream
  • 3 Tbsp. grated Parmesan cheese

Instructions

  1. Place potatoes in large saucepan. Add broth; bring to boil. Cover; cook 15 min., stirring after 8 min. Uncover; simmer on medium-low heat 5 to 6 min. or until potatoes are tender and most the broth is absorbed.
  2. Add Neufchatel; mash potatoes on low heat just until Neufchatel is melted. Add sour cream and Parmesan; mash and stir until potato mixture is blended and heated through.

 

 

BALSAMIC CARROTS

Total time: 30 mins
Serves: 8

Ingredients
  • bag of whole carrots (approx. 10), peeled and quartered lengthwise
  • 1/4 cup balsamic vinaigrette dressing
  • 3 Tbsp. brown sugar
  • 1 1/2 Tbsp. butter
  • 1 Tbsp. chopped fresh parsley (optional)

Instructions

  1. Place carrots in large pan of boiling water, reduce heat to medium and cook for 4-6 minutes or until crisp-tender.
  2. While carrots are cooking, heat dressing, sugar, and butter in small pan on low for 3-5 minutes until thickened, stir occasionally.
  3. Drain carrots and place back in pan. Add sauce, stir well. Cook another 2-3 minutes until heated through and evenly coated.
  4. Top with parsley if desired.

 

 

PUMPKIN GOOEY BUTTER CAKE

(From www.howtonestforless.com)

Cake Ingredients
  • Yellow cake mix (18 1/4 ounce package)
  • 1 egg
  • 8 Tbsp. butter, melted
Filling Ingredients
  • 15 oz. can of pumpkin
  • 8 oz. package of cream cheese, softened
  • 3 eggs
  • 1 tsp. vanilla
  • 8 Tbsp. butter, melted
  • 16 oz. box of powdered sugar
  • 1 Tbsp. cinnamon sugar
  • 2 tsp. pumpkin pie spice

Instructions

  1. Preheat oven to 350 degrees.
  2. To make cake, combine all of the cake ingredients and mix well. Pat the mixture into a lightly greased 13×9 inch baking pan.
  3. Prepare filling: In a large bowl, beat cream cheese and pumpkin until smooth. Add eggs, vanilla, and butter and beat together. Add powdered sugar, cinnamon sugar, and pumpkin spice and mix well.
  4. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure to not over bake. Center should be a little gooey.
  5. Serve with whipped cream or dust with powdered sugar.