Cranberry Ice is a refreshing, tart, sweet, palate-cleansing frozen treat that sits between sorbet and shaved ice. It is perfect for holiday dinners, summer parties, or as a light dessert after a rich meal.
🍴 Ingredients
2 cups (200–220 g) fresh or frozen cranberries
1¾ cups (420 ml) water, divided
½ to ¾ cup (100–150 g) sugar, depending on sweetness preference
2 tablespoons lemon juice (fresh preferred)
Optional add-ins:
½ orange, juiced + fine zest
1–2 teaspoons cranberry or raspberry syrup
A pinch of salt (enhances flavor)
1 tablespoon vodka (helps texture, optional)
🧊 Instructions
Cook the cranberries
Place cranberries in a medium saucepan with 1 cup of water. Bring to a boil over medium heat. Reduce heat and simmer for 5–7 minutes, until berries soften and pop.
Blend and strain
Remove from heat and use a blender, food processor, or immersion blender to puree until smooth.
Strain through a fine sieve to remove skins and seeds. Press with a spoon to extract as much puree as possible.
Prepare simple syrup
In another saucepan, heat the remaining ¾ cup water with sugar, stirring until fully dissolved. Cool slightly.
Combine flavors
Mix the cranberry puree, simple syrup, and lemon juice together. Taste and adjust sweetness or tartness.
Chill the mixture
Refrigerate the mixture for at least 2 hours or until very cold. This improves texture.
Freeze method options
A. Ice cream machine
Churn until slushy and semi-frozen, then transfer to a container and freeze until firm.
B. No machine method
Pour into a shallow dish or metal pan and freeze. Every 30–45 minutes, scrape and stir with a fork to create fine ice crystals. Repeat 4–6 times until fully frozen and fluffy.
✨ Serving Ideas
Spoon into chilled dessert cups or martini glasses.
Garnish with:
Fresh mint leaves
Thin lemon or orange slices
Sugared cranberries
Whipped cream swirl
A small scoop of vanilla ice cream on top (contrast)
For adults, drizzle a little sparkling wine or vodka before serving for a festive cocktail-dessert fusion.
🍊 Flavor Variations
Flavor Twist
How to Add
Orange-Cranberry
Add juice + zest of 1 orange
Ginger
Add ½ tsp grated fresh ginger while cooking
Spiced Holiday
Add cinnamon stick + 1–2 whole cloves while simmering (remove before blending)
Lime Refresh
Replace lemon with lime + add zest
Herbal
Steep fresh mint or rosemary in syrup, then discard
Storage
Store tightly covered in the freezer for up to 2 weeks.
If too hard, let stand 5–10 min before scooping.
...a nice thanksgiving recipe to try ! Great !
INGREDIENTS
* 2 teaspoons unflavored gelatin powder * 2 tablespoons cold water * 1 pound fresh cranberries * 2 cups water * 2 cups white sugar * 2 cups ginger ale * 2 (2 liter) bottles ginger ale, chilled
DIRECTIONS
1. Sprinkle the gelatin over 2 tablespoons cold water and set aside. 2. Combine the cranberries and 2 cups water in a saucepan over medium-high heat, bring to a boil and cook until cranberries burst. Remove from heat and stir in sugar until dissolved; mix the softened gelatin into the hot cranberry mixture. Pour the cranberries into a shallow freezer-proof container and chill until cold. 3. When cooled, mix in 2 cups ginger ale and place the mixture into the freezer. Freeze until slushy, about 4 hours. Stir twice during the freezing process to break up the ice crystals. 4. To serve, fill clear glasses 3/4 full with chilled ginger ale, and spoon some of the cranberry ice overtop. The thanksgiving recipe of cranberry is ready to serve immediately. holiday-cranberry-relish
Great news: indeed, this dish is as delightful as it appears. Furthermore, it is not premature to begin contemplating our holiday menus. If there was ever a year to indulge in ALL the comfort food, this is certainly the one.
This Sweet Potato Souffle shares some characteristics with my well-loved Sweet Potato Casserole, yet there are several distinctions that make this version unique. The potatoes are exceptionally creamy and somewhat fluffy, and the topping is generously filled with brown sugar streusel (this version does not include marshmallows).
Sweet potato souffle: recipe overview
Sweet potatoes: The foundation of this recipe consists of mashed sweet potatoes. The potatoes are sweetened and mixed with eggs, milk, butter, and a hint of vanilla. Utilizing a hand mixer or food processor to blend the sweet potatoes results in a light and airy texture that is remarkable.
Boiled and mashed sweet potatoes
Brown sugar topping: This simple and quick topping is made from a mixture of brown sugar, flour, pecans, cinnamon, and butter. It bakes to a crunchy and sweet finish, providing texture to each bite of this souffle.
Streusel topping in a white bowl
Bake: This souffle requires approximately 35 minutes in the oven. Once the potatoes are heated and the topping has turned a golden brown, you may serve it.
Make ahead instructions
Prepare the sweet potatoes and place them in the baking dish. Cover securely and refrigerate for up to 24 hours.
Prepare the topping (do not mix it with the sweet potatoes). Cover securely and refrigerate for up to 24 hours.
Bake: Cover the sweet potatoes with foil (do not add the topping yet) and heat in a 350°F oven for about 25 minutes, until thoroughly warmed. Remove the foil and sprinkle the topping over the sweet potatoes. Bake for an additional 20-30 minutes (uncovered), until the topping is golden brown.
Frequently Asked Questions:
Can I leave out the pecans in the streusel topping?
Absolutely! You can either omit the pecans or replace them with another nut (finely chopped walnuts or almonds would be delightful).
Can I use canned yams?
I have not tested this, but I would assume it is possible. Be sure to drain the canned yams thoroughly and mash them (you will need 4 cups of mashed yams). Proceed with the recipe as directed.In step 3 of the recipe (found under "sweet potatoes"), it is important to note that canned yams are frequently preserved in syrup, which can enhance their sweetness from the outset. If desired, you may decrease the sugar content in the sweet potatoes by fifty percent.
Is it possible to double this recipe?
Yes, you can indeed double the recipe and prepare it in a 9×13 baking dish.
Can this dish be prepared in advance?
Certainly! Please refer to my suggestions above or consult the recipe card for more information.
Sweet potato souffle presented on a white plate accompanied by a gold fork.
Additional holiday recipes include:
Cherry Pecan Cheeseball – An excellent appetizer that is always well-received!
Cranberry Cake – A light and flavorful cake that can serve as either breakfast or dessert.
Pumpkin Pie Bars – Simpler to make than traditional pumpkin pie!
Apple Crisp – Succulent apples topped with brown sugar, ideal when served with a scoop of ice cream.
Maple Pecan Pie – The finest pecan pie ever made (without corn syrup).
Pumpkin Cheesecake Bars – A delightful combination of pumpkin pie and cheesecake!
Cranberry Salad – A creamy, sweet, and tangy fruit salad.
Notes
*Certain grocery stores may label these potatoes as YAMS. Ensure that you select sweet potatoes or yams that have orange flesh and a pinkish-brown skin. If needed, scrape the skin slightly to check the color of the flesh.
MAKE AHEAD
Prepare the sweet potatoes and place them in a baking dish.
Cover securely and refrigerate for up to 24 hours.
Prepare the topping (do not mix it with the sweet potatoes).
Cover it securely and refrigerate for up to 24 hours.
Bake: Cover the sweet potatoes with foil (do not add the topping yet) and heat in a 350°F oven for approximately 25 minutes, or until they are heated through. Remove the foil and sprinkle the topping over the sweet potatoes.
Bake for an additional 20-30 minutes (uncovered), or until the topping is golden brown.
OTHER RECIPES
..a nice thanksgiving recipe to try !
Thanksgiving INGREDIENTS
* 3 cups mashed sweet potatoes
* 2 eggs, beaten
* 1/2 teaspoon salt
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup milk
* 2/3 cup margarine, melted
* 1 cup packed dark brown sugar
* 1/3 cup all-purpose flour
* 1 cup chopped pecans
* 1 cup shredded coconut
* 1/3 cup margarine
Thanksgiving INSTRUCTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a mixing bowl, combine mashed sweet potatoes, eggs, salt, sugar, vanilla, milk and margarine. Blend until smooth and pour into 9x13 inch baking dish.
3. Prepare the topping by mixing together the brown sugar, flour, pecans, coconut and melted margarine. Sprinkle mixture over potatoes. Bake for 30 minutes. The thanksgiving recipe of sweet potato is ready to serve.....enjoy the party!
cranberry-ice.
Are you prepared to create the ULTIMATE Thanksgiving turkey recipe? Believe me, it is simpler than you might imagine!
There is no need for brining or basting. With just a few straightforward steps, you will achieve a perfectly golden, succulent, and incredibly flavorful roasted turkey recipe that will astonish your family and guests.
Cooking a turkey for Thanksgiving tends to intimidate many individuals. I completely understand. I recall feeling daunted the first time I prepared a turkey. This apprehension arises from the desire to avoid ruining a significant holiday meal with all your friends and family present… would you agree?
However, here is the amusing part: cooking a turkey is genuinely quite simple! Consider it akin to preparing a very large chicken. While it may require a longer cooking time, the overall process is remarkably similar.
Certainly, some individuals opt for elaborate equipment, gadgets, smokers, and various flavors, but none of that is necessary to create a traditional, exceptionally flavorful, and juicy turkey. Simply adhere to my Thanksgiving game plan to determine what to purchase and when to cook. Then, follow the recipe and tips provided below. It’s that easy!
Roast Turkey Ingredients
Besides the turkey, you will only require herbs, aromatics, and a touch of seasoning. Simplicity truly is the best approach!
Turkey: Any whole frozen (or fresh) turkey available at the market is suitable. For guidance on the ideal size, please refer to the information below.
Fresh Herbs: Rosemary, thyme, and sage are traditional herbs for poultry. While dried herbs can be used, I believe that fresh herbs provide a more intense flavor.
Onion and Garlic: The onion is to be placed inside the turkey, while the garlic will be rubbed on the exterior. Together, these aromatics will enhance the meat and skin with savory richness.
Lemon: Inserting lemon wedges inside the turkey aids in keeping the meat moist and contributes a refreshing zest.
Butter: A substantial amount of butter ensures a juicy turkey without the necessity of brining. This certainly saves time!
Salt and Pepper: Essential for achieving a perfectly seasoned bird.
I also place vegetables beneath my turkey (such as celery, carrots, and onion) during roasting. This is not mandatory, but I highly recommend it. Not only will it elevate your turkey recipe, but it will also enhance the flavor of your turkey gravy!
Find the printable recipe with measurements below.
What Size Turkey to Buy?
The general guideline is to allocate 1 pound of turkey per person. Alternatively, consider 1 ½ pounds of turkey per person if you desire leftovers (and we always desire leftovers, don’t we?). It is advisable to have a bit more turkey than insufficient, so I suggest:
Less than 8 people: Although this will result in more turkey than necessary, I recommend purchasing a 10 to 12 pound turkey. Anything smaller will lead to paying more for bones rather than meat. Keep in mind, you can freeze turkey leftovers.
For 8 individuals: Acquire a turkey weighing between 10 to 12 pounds.
For 12 individuals: Acquire a turkey weighing between 14 to 18 pounds.
For 16 individuals: Acquire a turkey weighing between 18 to 24 pounds.
For more than 16 individuals: It is advisable to purchase two turkeys instead of one excessively large turkey.
Do Not Forget to Thaw the Turkey
The most significant error people commit is purchasing a frozen turkey the day prior to Thanksgiving. Avoid this mistake! Keep in mind that a large turkey requires ample time to defrost in the refrigerator. It takes approximately 24 hours for every 5 pounds of turkey to thaw properly. My suggestion is to buy your turkey at least a week before Thanksgiving. Subsequently, allow it to thaw in the refrigerator for 3 to 4 days before the main event.
No, You Do Not Need to Wash It
Washing the turkey will only lead to contamination of your sink and kitchen, creating a mess. We have previously discussed this regarding chicken, and the same principle applies here. Any bacteria present on the turkey will be eliminated in the oven during the cooking process.
Do Not Cook Stuffing Inside the Turkey
To achieve perfectly cooked stuffing and turkey, prepare them separately. Overfilling the turkey's cavity will prolong the cooking time. Moreover, it is preferable to fill the turkey with aromatics and herbs that enhance its flavor and moisture. Therefore, prepare your stuffing in a casserole dish instead.
Equipment Required
You will need three essential kitchen items to roast your turkey: a roasting tray, a thermometer, and a sharp knife.
Roasting Tray: You may opt for a high-end roasting tray, a reliable mid-range roasting tray, or a budget-friendly disposable roasting tray. All options are effective.
Thermometer: The same applies to thermometers. You can utilize a probe thermometer (which remains in the turkey), an instant-read thermometer (which I frequently use), or a standard meat thermometer.
Knife: Naturally, a sharp knife is crucial! I possess a carving knife and fork set that I recommend.
How to Prepare and Cook Turkey
Thaw the turkey and remove the giblets. Once your turkey has thawed, allow it to rest at room temperature for one hour. Remove the giblet bag and the neck, which can be found in the larger cavity and occasionally in the smaller one.
Ensure you have removed all areas to confirm you have everything. You may either save these items for gravy or choose to discard them.
Giblets being extracted from a Thanksgiving turkey.
Pat the turkey dry using a paper towel. Eliminating any excess moisture guarantees a crispier skin. Next, generously season the interior of the turkey with salt and pepper, and fill the cavity with quartered onion, lemon, and fresh herb sprigs. If you must, use less sage compared to the other herbs, as it is more intense.
Filling a Thanksgiving turkey with onions and herbs.
Prepare herb butter. Combine softened butter, garlic, salt, pepper, rosemary, and thyme in a small bowl to create the herb butter.
Combining herb butter in a bowl for roasting turkey.
Apply herb butter thoroughly. Gently slide your fingers under the skin of the turkey on top of the breasts to loosen it. Add approximately one-third of the herb compound butter and spread it evenly beneath the skin. Distribute the remaining herb butter all over the exterior of the turkey.
Applying herb butter to the Thanksgiving turkey.
Avoid trussing the legs! Resist the temptation to tie the turkey legs together. While it may create a visually appealing turkey, trussing hinders proper air circulation, resulting in uneven cooking of the meat. Therefore, even if your mother (and likely grandmother) did it, forgo this step.
Cook the turkey. Position the turkey on a roasting rack or atop a bed of vegetables (or both, which is my preferred method). After that, there is only one task remaining – cook the turkey!
Thanksgiving turkey resting on a roasting rack above vegetables.
Cooking Duration for a Turkey
Are you ready for some good news? Since we did not stuff the turkey, it will cook approximately 30 minutes faster. On average, anticipate about 15 minutes of cooking time per pound of turkey. However, keep in mind that the most reliable indicator is the temperature. Aim to cook the turkey to a temperature of 158° to 160°F (measured at the thickest part of the thigh or breast).
Here is a guideline:
For a turkey weighing between 10 to 14 pounds: 2 ½ hours to 3 ½ hours
For a turkey weighing between 14 to 18 pounds: 3 ½ hours to 4 ½ hours
For a turkey weighing between 18 to 22 pounds: 4 ½ hours to 5 ½ hours
Monitor your turkey when it reaches approximately 75% of the cooking time. Subsequently, check the internal temperature every 10 minutes. It is important to note that ovens may vary in temperature. If you observe that the skin is browning too rapidly, you may cover it with aluminum foil.
Always Allow Your Turkey to Rest
After removing the turkey from the oven, it is crucial to allow it to rest for a minimum of 30 minutes. This resting period enables the juices to redistribute throughout the meat, resulting in a juicier turkey. It is preferable to have a juicy turkey rather than a soggy cutting board!
Thanksgiving turkey presented on a plate with lemon wedges.
Carve and Serve Your Exquisite Bird
At this stage, the only task remaining is to appreciate your beautiful turkey, carve it, prepare some delicious turkey gravy, and impress your guests. Simply adhere to my guidelines on how to carve a turkey. For a comprehensive Thanksgiving meal, consider accompanying the turkey with:
Cranberry Sauce
Mashed Potatoes, Mashed Sweet Potatoes, or Mashed Cauliflower (for a low-carb alternative)
Sweet Potato Casserole
Honey Glazed Carrots
Creamed Corn
Nutritious Green Bean Casserole
Balsamic Bacon Brussels Sprouts
Do you require assistance with a schedule for the big day? Refer to my Thanksgiving game plan, and explore the Thanksgiving menu I have curated. Additionally, I offer a prime rib or honey baked ham if turkey is not your preference. And if you have turkey leftovers (which are always delightful), repurpose them into a turkey cobb salad or turkey casserole!
Common Questions
Why is the butter not adhering to the turkey?
Your turkey may be experiencing condensation, or the butter might be too cold and solid. Ensure that your turkey has been at room temperature for an hour and use paper towels to pat it dry, removing any moisture. Additionally, you can soften the butter in the microwave for 5 to 10 seconds, which will make it easier to spread.
What should I do if my turkey is cooking more quickly than anticipated, and it has already reached 165°F?
If you have measured the temperature in the thickest parts of the breast and thigh and it reads 165°F, then it is fully cooked. If the skin is not sufficiently golden, you can activate your top broiler for a few minutes to achieve the desired color.
What should I do if the skin of my turkey is burning, but the inside is not yet fully cooked?
Reduce the temperature of your oven and cover the turkey with aluminum foil. I also suggest purchasing an oven thermometer to ensure that your oven is not operating at too high a temperature.
What should I do if the top of the breast skin is browning more quickly than the rest of the turkey?
Ensure that your turkey is not placed too high in the oven. If possible, lower the rack. You can also cover that specific area with aluminum foil to prevent further browning.
What if I notice some pink meat inside, particularly around the joints?
It is normal for cooked turkey to have some pink coloration, especially if the bird is young. According to the USDA, you should rely on temperature rather than color. As long as your turkey has reached an internal temperature of 165°F, it is safe to consume.
I am confident that with this guide, you will become a master at preparing Thanksgiving turkey. If you try it, please share your results with me! I would love to hear your feedback in the comments below.
Lisa’s Tips
You can certainly opt for a turkey larger than 18 pounds, but you may require additional herb butter and a longer cooking time. If your turkey weighs less than 12 pounds, you might have some leftover herb butter, so consider reducing the amount used.
It is common for ovens to have temperature variations of up to 25 degrees, with some operating hotter and others cooler (my oven tends to be cooler). Therefore, it is advisable to check how your oven performs.
OTHER RECIPES
A nice Thanksgiving recipe to try !
Thanksgiving Recipe INGREDIENTS
* 1 (12 pound) whole turkey
* 6 tablespoons butter, divided
* 4 cups warm water
* 3 tablespoons chicken bouillon
* 2 tablespoons dried parsley
* 2 tablespoons dried minced onion
* 2 tablespoons seasoning salt
Thanksgiving Recipe INSTRUCTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3. In a medium bowl, combine the water with the bouillon.
Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
The Thanksgiving recipe homestyle is ready to serve...enjoy it !
sweet-potato-souffle
This No-Coffee Pumpkin Latte delivers all the warmth and nostalgia of the famous pumpkin latte—without coffee or caffeine. Made with real pumpkin purée, cozy spices, and silky milk, it’s perfect for kids, evenings, or anyone avoiding caffeine but craving fall flavor.
🧡 Why This Latte Is So Popular
✔️ No coffee, no caffeine
✔️ Real pumpkin (not syrup only)
✔️ Naturally customizable (dairy-free, sugar-free)
✔️ Ready in under 10 minutes
✔️ Tastes just like a pumpkin spice latte—minus the espresso
In a small saucepan over medium heat, whisk together:
Pumpkin purée
Sugar or maple syrup
Pumpkin pie spice
Pinch of salt
Cook 1–2 minutes until fragrant and smooth (this removes raw pumpkin taste).
2️⃣ Add Milk & Heat
Slowly whisk in milk.
Heat gently until hot but not boiling.
Remove from heat and stir in vanilla extract.
3️⃣ Froth & Serve
Use a milk frother, blender, or whisk to foam.
Pour into a mug.
Top with whipped cream and a sprinkle of spice.
🌟 Famous Café-Style Flavor Upgrades
⭐ Extra Creamy
Replace ¼ cup milk with heavy cream or coconut cream
⭐ Starbucks-Inspired
Add ½ tsp pumpkin pie spice + extra vanilla
Finish with cinnamon sugar topping
⭐ Sugar-Free
Use monk fruit, stevia, or sugar-free maple syrup
⭐ Protein Latte
Blend in ½ scoop vanilla protein powder (heat gently)
🍂 Make-It-Yours Variations
Vegan: Oat or almond milk + coconut whipped cream
Kids’ Pumpkin Milk: Reduce spice by half, add more vanilla
Golden Pumpkin Latte: Add ¼ tsp turmeric + pinch black pepper
Iced Version: Chill and pour over ice with cold-foam topping
⭐ Pro Tips for Best Flavor
✔️ Use pure pumpkin purée, not pie filling
✔️ Always cook pumpkin with spices first
✔️ A pinch of salt makes it taste “café-level”
✔️ Frothing = luxury texture
🎯 Perfect For
Fall mornings & evenings
Kids and teens
Pregnant or caffeine-sensitive guests
Cozy Thanksgiving & holiday gatherings
OTHER RECIPES
A great Thanksgiving recipe to try !
INGREDIENTS
* 1 cup pumpkin puree
* 1 quart milk
* 1/4 cup white sugar
* 1 teaspoon ground cinnamon
* 1 tablespoon vanilla extract
INSTRUCTIONS
1. Combine pumpkin, milk, sugar, cinnamon, and vanilla in a large saucepan over medium heat.
Use a whisk to blend well. Heat to a simmer; do not boil.
The Thanksgiving recipe of coffee pumpkin latte is ready...enjoy Famous No Coffee Pumpkin Latte recipes !!!
This Fruited Wild Rice Pilaf is a beautiful Thanksgiving makeover side—earthy wild rice, fluffy grains, sweet dried fruit, crunchy nuts, and fresh herbs. It’s lighter than stuffing, naturally gluten-free, and pairs perfectly with turkey, gravy, and roasted vegetables.
📋 Ingredients
For the Wild Rice Pilaf
1 cup wild rice (or wild rice blend)
2½ cups chicken or vegetable stock
2 tbsp unsalted butter
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
½ cup celery, finely diced
½ cup carrot, finely diced
½ tsp kosher salt (adjust to taste)
½ tsp black pepper
Fruited & Nutty Add-Ins
½ cup dried cranberries
⅓ cup dried apricots, finely chopped
¼ cup golden raisins
½ cup toasted pecans or sliced almonds
1 tsp orange zest
2 tbsp fresh orange juice
Herb Finish
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh chives or green onions, sliced
🔪 Instructions
1️⃣ Cook the Wild Rice
Rinse wild rice thoroughly.
In a saucepan, combine rice and stock.
Bring to a boil, reduce heat, cover, and simmer 40–45 minutes until grains burst and are tender.
Drain excess liquid if needed. Fluff and set aside.
2️⃣ Build the Pilaf Base
In a large skillet over medium heat, melt butter with olive oil.
Sauté onion, celery, and carrot until soft (6–8 minutes).
Add garlic; cook 30 seconds until fragrant.
Season with salt and pepper.
3️⃣ Combine & Layer Flavor
Stir cooked wild rice into the skillet.
Fold in dried cranberries, apricots, raisins, nuts, orange zest, and orange juice.
Cook 2–3 minutes until heated through and aromatic.
4️⃣ Finish with Herbs
Remove from heat.
Gently fold in parsley, thyme, and chives.
Taste and adjust seasoning.
🌟 Thanksgiving Makeover Touches
Turkey Drippings Boost: Replace ¼ cup stock with turkey pan drippings for deep holiday flavor
Roasted Squash Upgrade: Add 1 cup roasted butternut squash cubes
Cranberry-Orange Flair: Increase orange zest and finish with a drizzle of honey
Mediterranean Twist: Add toasted pine nuts and dried cherries
🍽️ Make-Ahead & Serving Tips
Make Ahead: Cook rice up to 2 days ahead; reheat with a splash of stock
Serve Warm or Room Temp: Perfect for buffet-style Thanksgiving
Leftover Magic: Stuff into peppers or serve under leftover turkey
⭐ Why This Dish Shines
✔️ Naturally gluten-free
✔️ Lighter than traditional stuffing
✔️ Sweet–savory balance
✔️ Beautiful holiday presentation
OTHER RECIPES
Thanksgiving Ingredients
* 1 small onion, chopped
* 1 celery rib, chopped
* 1 small carrot, finely chopped
* 1 garlic clove, minced
* 1 tablespoon butter
* 3/4 cup uncooked brown rice
* 1/3 cup uncooked wild rice
* 1 can (14-1/2 ounces) reduced-sodium beef broth or vegetable broth
* 1-1/4 cups water
* 3/4 cup golden raisins and cherries
* 1 tablespoon minced fresh parsley
* 1/4 teaspoon salt
* 1/8 teaspoon dried thyme
* 1/8 teaspoon rubbed sage
* 1/8 teaspoon pepper
* 1/4 cup chopped pecans, toasted
Thanksgiving INSTRUCTIONS
* In a large saucepan, saute the onion, celery, carrot and garlic in butter until tender. Add brown rice and wild rice; stir to coat.
* Stir in the broth, water, fruit, parsley, salt, thyme, sage and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until liquid is absorbed and rice is tender.
* Remove from the heat; stir in pecans. Cover and let stand for 5 minutes. Fluff with a fork before serving. Cool. Enjoy the Thanksgiving Makeover Fruited Wild Rice Pilaf Recipe !!
Thanksgiving Makeover Fruited Wild Rice Pilaf Video :
Classic, Juicy Roast Turkey with Savory Herb Sausage Stuffing (High-Value, Holiday-Perfect Recipe)
This Thanksgiving turkey recipe delivers crispy golden skin, tender juicy meat, and a rich, aromatic sausage stuffing packed with herbs, vegetables, and buttery bread cubes. Perfect for a centerpiece holiday feast and designed for reliable, crowd-pleasing results.
📋 Ingredients
For the Turkey
1 whole turkey (12–14 lb / 5.5–6.5 kg), thawed
½ cup (115 g) unsalted butter, softened
2 tbsp olive oil
1½ tbsp kosher salt
2 tsp black pepper
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, minced
1 tbsp fresh sage, minced
1 tsp paprika
1 onion, quartered
1 lemon, halved
1 head garlic, halved
2 cups turkey or chicken stock
For the Sausage Stuffing
450 g (1 lb) pork sausage (mild or sage)
10 cups day-old bread cubes (French or sourdough)
1 cup onion, finely diced
1 cup celery, diced
½ cup carrot, finely diced
3 cloves garlic, minced
½ cup unsalted butter
2 tsp fresh sage, chopped
1 tsp fresh thyme
½ tsp rosemary
1½ tsp salt
1 tsp black pepper
1½–2 cups chicken stock
2 large eggs, beaten
🔪 Instructions
1️⃣ Prepare the Sausage Stuffing
In a large skillet over medium heat, brown the sausage, breaking it into small pieces. Remove and set aside.
In the same pan, melt butter and sauté onion, celery, and carrot until soft (6–8 minutes).
Add garlic, sage, thyme, and rosemary; cook 30 seconds until fragrant.
In a large bowl, combine bread cubes, sausage, and vegetable mixture.
Stir in beaten eggs and enough stock to moisten (not soggy).
Season with salt and pepper. Set aside to cool completely.
2️⃣ Prepare the Turkey
Preheat oven to 325°F (165°C).
Remove turkey giblets and pat turkey completely dry.
Gently loosen the skin over the breast with your fingers.
Mix butter, olive oil, salt, pepper, herbs, and paprika.
Rub half of the butter mixture under the skin and the rest all over the turkey.
3️⃣ Stuff & Truss
Loosely fill the cavity with the cooled sausage stuffing.
Add onion, lemon, and garlic halves.
Truss legs with kitchen twine and tuck wings underneath.
⚠️ Tip: Any extra stuffing should be baked separately for food safety.
4️⃣ Roast the Turkey
Place turkey breast-side up on a rack in a roasting pan.
Pour stock into the bottom of the pan.
Tent loosely with foil.
Roast for 15 minutes per pound.
Remove foil during the last 45 minutes for golden skin.
Baste occasionally with pan juices.
5️⃣ Check for Doneness
Breast: 165°F (74°C)
Thigh: 175°F (80°C)
Stuffing: 165°F (74°C)
6️⃣ Rest & Serve
Let turkey rest 20–30 minutes before carving.
This ensures juicy slices and easier carving.
🌿 Flavor Variations
Apple Sausage Stuffing: Add 1½ cups diced apples
Southern Style: Add chopped pecans and cornbread
Herb-Forward: Double fresh herbs and add parsley
Spicy Kick: Use hot Italian sausage and a pinch of cayenne
🍽️ Serving Suggestions
Pair with:
Classic turkey gravy
Creamy mashed potatoes
Cranberry sauce
Green bean casserole
Dinner rolls with butter
⭐ Pro Tips for Success
✔️ Always start with a fully thawed turkey
✔️ Dry skin = crisp skin
✔️ Resting time is non-negotiable
✔️ Use a thermometer—don’t guess
* In a large nonstick skillet coated with cooking spray, cook the sausage, cabbage, carrots, celery and onion over medium heat until meat is no longer pink and vegetables are tender.
Transfer to a large bowl; stir in the stuffing mix, stuffing cubes, broth, egg substitute, cream, poultry seasoning, pepper and salt.
* Just before baking, loosely stuff turkey with 4 cups of stuffing.
Place remaining stuffing in a 13-in. x 9-in. baking dish coated with cooking spray; refrigerate until ready to bake.
Skewer turkey openings; tie drumsticks together.
Place breast side up on a rack in a roasting pan.
Bake, uncovered, at 325° for 3 to 3-1/2 hours or until a meat thermometer inserted in the thigh reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings.
Cover loosely with foil if turkey browns too quickly.
* Cover and bake additional stuffing for 25-30 minutes. Uncover; bake 10 minutes longer or until lightly browned.
Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. Enjoy !
Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl.
In a small bowl, whisk together the orange juice, vinegar, shallot, oil, salt, and pepper.
Creamy, savory, sweet, and festive bite-sized rollups with roasted turkey, cranberry sauce, herbs, and cream cheese — wrapped in soft tortillas and sliced into elegant spirals.
⭐ INGREDIENTS (Makes 24–32 pinwheels)
Base Filling
4 large flour tortillas (10–12 inch, soft and fresh)
8 oz (226 g) cream cheese, softened
¼ cup mayonnaise or Greek yogurt (for spreadability)
1 cup cooked turkey breast, finely chopped or shredded
½ cup whole-berry cranberry sauce (not gel)
½ cup shredded sharp cheddar or Monterey Jack (optional but flavorful)
Crunch + Freshness
⅓ cup celery, finely diced
⅓ cup green onions, thinly sliced
¼ cup dried cranberries, chopped
¼ cup pecans or walnuts, finely chopped (optional for holiday crunch)
Seasoning & Herbs
½ tsp garlic powder
½ tsp onion powder
¼ tsp salt (adjust depending on turkey saltiness)
¼ tsp black pepper
1–2 tsp fresh rosemary or thyme, minced
1 tbsp fresh parsley, finely chopped
1–2 tsp lemon juice (balances sweetness)
🧑🍳 STEP-BY-STEP (Professional Method)
1. Prepare the Cream Base
In a medium bowl, beat together:
Softened cream cheese
Mayonnaise/Greek yogurt
Garlic powder
Onion powder
Salt + pepper
Lemon juice
Beat until smooth, fluffy, and spreadable.
High Value Tip:
A well-whipped base prevents tearing the tortillas and ensures even filling.
2. Fold in the Flavor Components
Add and gently fold:
Turkey
Celery
Green onions
Dried cranberries
Nuts (if using)
Cheese (if using)
Do not overmix — chunks should stay visible.
3. Spread the Cranberry Layer
Spread a thin layer of whole-berry cranberry sauce over each tortilla — leaving ½ inch around the edges.
This acts like the “glue” and gives that Thanksgiving hit of sweetness + tartness.
4. Add the Cream Cheese–Turkey Mixture
Spread ¼ of the mixture over each tortilla, evenly and smoothly.
Keep the layer thin and even — too thick makes rolling difficult.
5. Roll Tightly
Starting from one side, roll each tortilla into a snug, firm log.
Pro technique:
Once rolled, wrap each log in plastic wrap and refrigerate at least 1 hour (or up to 12 hours).
This is crucial — it firms the filling and gives clean slices.
6. Slice Into Pinwheels
Use a very sharp knife
Trim the ends
Slice into ¾–1 inch pinwheels
Wipe the knife between cuts for perfect spirals
🍽️ SERVING IDEAS (Holiday Presentation)
Classic Display
Arrange spirals on a platter in a circular wreath shape. Garnish with:
Fresh rosemary sprigs
Cranberries
Orange zest
Charcuterie Board Style
Serve alongside:
Crackers
Grapes
Sliced apples
Cheddar cubes
Smoked almonds
Lunch/Brunch Style
Serve with:
Mixed greens
A light vinaigrette
Extra cranberry sauce on the side
🎉 VARIATIONS (High Value Options)
1. Turkey–Bacon Ranch Pinwheels
Add:
¼ cup ranch
½ cup cooked bacon
Omit cranberry sauce
2. Apple Herb Turkey Pinwheels
Add:
½ cup finely diced apple
Extra thyme
1 tbsp Dijon mustard
3. Sweet–Savory Deluxe
Replace cranberry sauce with:
Fig jam
Pepper jelly
Apple butter
Excellent with smoked turkey.
🔥 HIGH VALUE CHEF TIPS
Use room-temperature cream cheese → prevents tearing tortillas.
Dry turkey first → blot moisture so filling doesn’t become watery.
Use whole-berry cranberry sauce → better texture than smooth gel.
Chill before slicing → creates clean, professional spirals.
Wheat or spinach tortillas add color and help hold shape.
🧊 STORAGE
Refrigerator: 24 hours (best within 12 hours)
Do NOT freeze: tortillas become soggy
Keep tightly wrapped to prevent drying
OTHER RECIPES
An amazing Thanksgiving recipe to try ! Thanksgiving Recipe Ingredients
* 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
* 4 tablespoons cranberry chutney (from 9.4-oz jar) or whole berry cranberry sauce (from 16-oz can)
* 4 slices (about 5 oz) thinly sliced turkey breast
* 2/3 cup shredded Monterey Jack cheese
Thanksgiving Recipe Instructions
* Heat oven to 375°F. Spray large cookie sheet with cooking spray.
* If using crescent rolls: Unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal.
* If using dough sheet: Unroll dough; press into 12x8-inch rectangle.
* Spread cranberry chutney on top of rectangle, within 1/4 inch of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey.
* Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet.
* Bake 10 to 15 minutes or until golden brown. Remove from cookie sheets. And the Thanksgiving Recipe of turkey cranberry is ready to serve warm. ...enjoy the turkey ! Thanksgiving-recipes-homestyle-turkey.
