Would you still think it's delicious if it weren't Thanksgiving?

October 16, 2018 5:09 PM

What actually delicious dishes have you had at Thanksgiving? I'm not talking about just great versions of normal Thanksgiving dishes. I'm talking about dishes that were straight-up delicious. Dishes that you would still think were delicious on any of the other 364 days of the year. And then please give me the recipes. Thank you.
posted by HotToddy to Food & Drink (45 answers total)

Haters will initially complain, because it's not that godawful casserole that somehow became Everybody's Special Tradition, but this green bean recipe is simple and lovely and eventually only a hardened few will persist in their grumblings (or insist upon bringing their own dang casserole, which is fine, more for me). Easy enough for everyday meals too, but enough butter to be Festive, plus lemon zest for Fanciness.

I make Parker House Rolls on the semi-regular, but always for Thanksgiving.

This pie is Best Pie and suitable for enjoying at Thanksgiving or any time in the late fall and all winter long, until fresh fruits come back into season.
posted by halation at 5:18 PM on October 16, 2018 [8 favorites]

A delicious autumnal dish a friend has been making for Thanksgiving is a mushroom pie made in puff pastry. I would be thrilled to eat it any day of the year.
posted by latkes at 5:20 PM on October 16, 2018 [5 favorites]

I've only spent a couple of Thanksgivings in the US but I remember having this sausage, apple and walnut dressing from Anne Burrell and wondering where it had been all my life.

I didn't even know what dressing was before that to be fair.
posted by BeeJiddy at 5:30 PM on October 16, 2018 [1 favorite]

I'm pretty much obsessed with cream of mushroom soup; I use this recipe.
posted by metasarah at 5:34 PM on October 16, 2018

This butternut, leek casserole was really good. I made it without prosciutto but I think it would have been better with it.
posted by Ftsqg at 5:34 PM on October 16, 2018 [3 favorites]

2 parts cranberries + 1 part sugar + 1 tsp curry powder + heat = no leftovers
posted by basalganglia at 5:57 PM on October 16, 2018 [8 favorites]

Pioneer Woman's mashed potatoes are so, so good that my family literally screams in joy if I make them on days other than Thanksgiving. (My take: I don't use the seasoning salt; it's **essential** to follow her instructions re: type of potato to use.)
posted by BlahLaLa at 6:02 PM on October 16, 2018 [7 favorites]

I made make-ahead dinner rolls from, I think this recipe and oh my god they were amazing. Now I hadn't eaten bread in some months at that point, but even so, they were transcendent. I know it was a Cook's Illustrated recipe for make-ahead rolls; I believe, but am not sure, that this was the one.
posted by fingersandtoes at 6:10 PM on October 16, 2018

Yeah and I think really good pumpkin pie stands on its own. It's delicious. Now one does need to use the right recipe and not get cute about it. No nonsense. This is what I like.
posted by fingersandtoes at 6:13 PM on October 16, 2018 [2 favorites]

Cranberry Sauce and Figs from Bon Appetit
Corn Pudding Souffle from Edna Lewis
Chestnut Stuffing from Suzanne Goin
Roasted Pear and Ginger Soup from Deborah Madison
Brussels Sprouts with Mint, Lime, and Fish Sauce from Momofuku
Sticky Lemon Curd and Cream Cheese Rolls, but filled with Key Lime Curd
posted by mr. remy at 6:48 PM on October 16, 2018 [3 favorites]

Cranberry relish is so damn good. I think it would be absolutely delicious on a hot summer day, but good fucking luck finding fresh cranberries outside of November.

Cranberry Relish

1 large box black cherry Jello (or two small boxes--I like to mix cherry and raspberry if I can't find black cherry);
3/4 cup sugar
2 cups boiling water
½ cup lemon juice
⅔ cup cold water (use the drained pineapple juice as part of this liquid)
1 lb. fresh cranberries, ground
1 medium orange, seeded, but unpeeled and ground
1 tart apple (Granny Smith is best), seeded but unpeeled and chopped finely
8 ¾ oz. canned crushed pineapple (reserve liquid)

Dissolve gelatin and sugar in two cups of boiling water. Add the lemon juice and cold water. Grind
cranberries and orange in food processor. Add to gelatin along with chopped apple and
pineapple. Chill until set, several hours.
posted by phunniemee at 6:55 PM on October 16, 2018 [4 favorites]

My mother's pumpkin pie was always in wild demand by all friends and family. She told them repeatedly it was straight off the back of the Libby's can, but they refused to believe her. (It was.)

Chilled overnight it is still straight up the best pumpkin pie I've had, and gets made again at Christmas. I seem to recall it even getting specifically requested for one or two summer birthdays as well.
posted by los pantalones del muerte at 6:59 PM on October 16, 2018 [2 favorites]

Corn and Cheddar Cheese Pudding from The Vegetarian Epicure, Book Two. Supercalifragilistic scalloped corn. This is the closest online version I can find. It mentions, but does not include in the recipe, that the original calls for a 1/4 cup mild green chilis (4 oz. can in a doubled recipe). Use the chilis.

Notes from experience: basic recipe works in a 1.5 qt. casserole (3 qt. for doubled) ; don't freak out - mixture is very soupy before baking ; when using the water bath, use water at or near boiling, or the baking time will be significantly increased.
posted by ClingClang at 7:03 PM on October 16, 2018 [2 favorites]

Disclaimer: I am no fan of Bobby Flay. These are still really delicious sweet potatoes with chipotle and maple syrup.
posted by goggie at 7:13 PM on October 16, 2018

It may be a regular holiday dish, but some people apparently never make it: Cranberry Apple Crisp. I don't cube the apples, I slice them on the thin side.
posted by notquitemaryann at 7:22 PM on October 16, 2018 [5 favorites]

This recipe seems so "humble" and yet it is so very, very good. I have brought this to potluck dinners with lots of raves.

1 cup pepperidge farm herb stuffing
8 oz can creamed corn
1 pkg frozen broccoli florets - chopped so the florets are small
3 oz butter (melted)
1 egg beaten
1/2 tsp salt
dash pepper

Mix Broccoli, corn, egg, salt and pepper in a casserole dish
Add 3/4 cup of stuffing and , melted butter and mix well
sprinkle 1/4 cup stuffing on top
Bale in preheated 350 degree oven 30-45 minutes uncovered

you can double, triple, quadruple this .... easy
posted by brookeb at 7:30 PM on October 16, 2018 [4 favorites]

My favourite brussels sprouts recipe: roasted with bacon. From Ruth Reichl.
posted by hurdy gurdy girl at 7:33 PM on October 16, 2018 [2 favorites]

These Brussels sprouts with grapes and bacon. I make them all the time and usually even skip the garlic because I’m lazy. So simple and amazing.
posted by bananacabana at 7:38 PM on October 16, 2018 [2 favorites]

Fresh Carrot Puff (from Noteworthy, the Ravinia Festival cookbook)

2 pounds carrots, peeled, cooked, pureed
2 teaspoons lemon juice
2 Tablespoons minced scallions
1/4 pound butter, softened
1/4 cup sugar
1-1/2 Tablespoons flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup milk
3 eggs
1 egg white, stiffly beaten

Combine all ingredients except egg white. Mix well. Fold in egg white. Pour into well-greased 2-quart souffle dish. Bake in preheated 350-degree oven 50 to 60 minutes or until center is firm to touch. Serve immediately.
posted by DrGail at 8:04 PM on October 16, 2018 [5 favorites]

I have a baked chickpeas with butternut squash recipe on my blog that I make year round (except when it's hot), it's DELICIOUS. Memail me if you want the link.
posted by never.was.and.never.will.be. at 8:16 PM on October 16, 2018

The Chevre-Rosemary-Garlic Mashed Potatoes from the White Dog Cafe Cookbook are so good that guests literally grabbed the pot off the stove to eat from it directly. Same with the Maple Mashed Sweet Potatoes, same cookbook. These are Thanksgiving crack foods.

I'm not able to find the actual attributed recipe online, but if you want them I can take pictures and email them to you. There are naturally variations online. But Judy Wicks is a food Goddess.
posted by frumiousb at 8:19 PM on October 16, 2018 [4 favorites]

Take the roasted Brussels sprouts up a notch with pancetta. Recipe is in Laurie Colwin - Home Cooking - or the 2nd one.
Curried butternut squash soup - butternut squash, chicken broth, well-toasted roux, curry powder, immersion blender. People often sweeten squash; I like it savory.
Cranberry ice - 1 can cran. jelly, 1/2 can froz. limeade with 1 can water, juice of 1 lime, lime zest if you like it (great flavor, I hate the texture) - process till smooth, freeze, mash with a fork frequently to break ice crystals. It's really to taste; have made cran-raspberry ice.
Spanakopita - Greek spinach pie with eggs, feta, baked in phyllo/ butter shell.
posted by theora55 at 8:19 PM on October 16, 2018 [1 favorite]

I mean, I would eat stuffing 365 days a year if I could, but my actual answer is the Serious Eats Brussels sprouts with maple butter. In particular, the technique of heating up your baking sheet before roasting the sprouts really is a life-changer.
posted by capricorn at 8:22 PM on October 16, 2018 [5 favorites]

I’m going to give you my family’s special sausage and pear stuffing. It’s amazing and when it’s not Thanksgiving, just call it sausage and pear savory bread pudding. It’s delicious!

-Fry up one pound of breakfast style sausage. Do not drain. Set aside.

-Chop up 1 small onion and 1 stalk of celery.

-Mix onion and celery with 1 bag herb stuffing cubes (NOT the breadcrumbs, the cubes. You can also use an equivalent amount of fresh herbed bread cubes that you’ve dried in the oven for about 20-30 min at 200 F).

-Add sausage and a can of pears ( including liquid) to everything else and smoosh everything around with your hands until mixed. (I refrigerate the can of pears to help cool down the sausage so I don’t burn myself.)

-Salt and pepper to taste.

-Put in a greased 8x8 baking dish and bake at 350 for 30-45 min or until top is browned and a knife comes out cleanish.
posted by Weeping_angel at 8:41 PM on October 16, 2018 [4 favorites]

Ham. Recipe: Buy ham. Put in oven.
posted by If only I had a penguin... at 8:44 PM on October 16, 2018 [3 favorites]

Apple-Orange Cranberry Sauce is part of our Thanksgiving dinner table, but I will happily make extra, freeze it, and bring it out to slow cook it over a pork loin for 8 hours on the coldest day in February. Seriously just dump it on top of pork loin and put it in the slow cooker. Make Pioneer Woman’s mashed potatoes on the side.
posted by Yoko Ono's Advice Column at 8:51 PM on October 16, 2018 [4 favorites]

This apple leek butternut squash gratin won Thanksgiving and is simultaneously the easiest thing I’ve ever made for turkey day.
David Lebovitz’s pumpkin pie is so good that I make an extra one to eat at home for breakfast. I’ve never made the accompanying marshmallow topping, but that sounds delicious too. Make two pies this year and thank me later.
posted by Champagne Supernova at 8:53 PM on October 16, 2018 [3 favorites]

I make this recipe whenever I find turkey thighs at the store (usually around Thanksgiving, but sometimes at random times through the year).

(Disregard the "chicken" typos, it's transcribed from from America's Test Kitchen Slow Cooker Revolution 2, and whoever wrote it must have subbed in chicken)

I make one small change: adding in chopped celery to the stuffing mixture (I always use Stove Top corn bread).

It's so delicious that I'm considering making it for the actual Thanksgiving meal this year. Add in some mashed potatoes and cranberry sauce and you're set.
posted by Fuego at 9:27 PM on October 16, 2018 [1 favorite]

Jamie Oliver's Good old bread and butter pudding with a marmalade glaze and cinnamon and orange butter. It's a show stopper. It's the best thing I've eaten. I've made it plenty of times for Thanksgiving and for parties.
posted by xammerboy at 9:36 PM on October 16, 2018 [1 favorite]

We do Thomas Keller’s Pickled Pearl Onion recipe instead of cranberry dressing, and it’s amazing. Just the perfect counterpoint to Turkey and stuffing.

Bonus? Leftovers can hang in the fridge for weeks, totally great with Chicken or Pork, too.
posted by jbenben at 10:55 PM on October 16, 2018

I love Smitten Kitchen's Creamed Onions with Bacon and Chives.

I do brussels sprouts the same way year-round. You can guesstimate the amounts since all these ingredients are yummy. Dice shallots and saute in butter over medium heat until they're soft. Add halved fresh brussels sprouts and possibly more butter, and stir occasionally until they're browned to your liking. Then add a handful of walnut pieces and some chicken stock, reduce heat and cover. Poke with a fork every few minutes until done.
posted by heatvision at 3:05 AM on October 17, 2018 [1 favorite]

Cranberry relish is so damn good.

I agree, but the "cranberry relish" recipes mentioned thus far in this thread are far too complicated, dangit. This is all you need to do:

Dump a 1-pound bag of cranberries into your food processor. Cut an unpeeled seedless orange into wedges and throw that into the food processor too. Turn the processor on until everything is chopped up well. Taste, and add sugar only if you feel like it needs it. Done.

My family has been a supplier for Ocean Spray for 3 generations and this is what we do. I have spoken. (firm nod)
posted by EmpressCallipygos at 4:51 AM on October 17, 2018 [12 favorites]

I’ve been making that Ruth Reichl Brussels sprouts recipe for years without remembering where it was from. Now everyone expects it at family gatherings. But you must add pine nuts! They pull the flavors together and make the texture perfect. Also, if you do cook it as long as she recommends (do, little bits of crispy Brussels sprouts “chips” are great) it doesn’t reheat well, so it’s best to par-bake, if that’s a word, and then finish off in the oven right before serving.
posted by catatethebird at 5:28 AM on October 17, 2018

Shaved Brussels Sprouts Salad with Apples, Hazelnuts & Brown Butter Dressing from The Kitchn.

Recommended: a very sharp mandoline and cut-proof gloves, so you don't end up needing stitches as I almost did last year.
posted by Flannery Culp at 6:03 AM on October 17, 2018 [2 favorites]

Definitely Roasted Brussels Sprouts and Grapes with Walnuts
posted by beyond_pink at 7:01 AM on October 17, 2018

I have another cranberry recipe; I'm a little less militant about this one, though (smile). This is almost the opposite of what you're talking about; it's not so much a "Thanksgiving recipe that could be eaten the rest of the year", so much as it's "an everyday recipe that could do nicely for Thanksgiving". It's a cake with cranberries that would actually be quite a nice addition to a Thanksgiving dessert table, I feel, if you have anyone who's not a big fan of pies. It's from one of the Moosewood cookbooks and I've made it frequently.

INGREDIENTS
2 cups cranberries (fresh or frozen)
1⁄2 cup brown sugar
1⁄2 cup almonds
2 teaspoons cinnamon
1⁄4 teaspoon nutmeg
1⁄2 cup butter
1 cup sugar
1 teaspoon vanilla
1⁄2 pint sour cream
2 eggs, beaten
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt

DIRECTIONS
Combine cranberries, brown sugar, almonds, cinnamon and nutmeg in a food processor and pulse a few times until the almonds and the cranberries are coarsely chopped; set to the side.

Cream butter and sugar together. Add vanilla, sour cream, and eggs; mix thoroughly.

Sift together flour, baking soda, baking powder, and salt. Stir into egg mixture just until moistened.

Pour 1/2 of batter into 8" round cake pan (I find a springform pan works best). Spread 1/2 of cranberry mixture over the top. Repeat with remaining batter and cranberries.

Bake 50-60 min at 350. Remove from pan and cool on rack. Dust with powdered sugar.
posted by EmpressCallipygos at 7:11 AM on October 17, 2018 [3 favorites]

Not all Thanksgiving tables include macaroni and cheese (apparently this is a tradition that tends to be more prevalent among American Southern/African-American households), but if yours does, Martha Stewart's Perfect Macaroni & Cheese is the recipe to choose.

I add a few secret ingredients and steps that take this recipe to the next level. I will happy share with you via MeMail if you'd like.

I knew this recipe was a winner when I made it for my mother (a notorious cheese-hater) and she asked for another serving.

Enjoy!
posted by chara at 12:26 PM on October 17, 2018 [1 favorite]

I made this turkey pumpkin chili for Thanksgiving one year because it looked simple and I had to prepare dinner on short notice. It was so good that it has become one of our staples for when the weather turns cool. In fact, it's on the menu for this weekend....
posted by maurice at 1:36 PM on October 17, 2018 [1 favorite]

Like lalex, it's the Mushroom Pie from Sundays at Moosewood. I've been having that for the past 20 years or so and only a few Thanksgivings have been without it. So good, so rich, too much pie for a single person.
posted by Hactar at 9:33 PM on October 17, 2018

I should add that I've made it during the winter multiple times as well. It's one of my favorite dishes.
posted by Hactar at 9:33 PM on October 17, 2018

Like lalex, it's the Mushroom Pie from Sundays at Moosewood.

*snort* OP, maybe you should just get the Sundays at Moosewood cookbook because that's where that cranberry cake recipe is from.

*clinks glass with Hactar*
posted by EmpressCallipygos at 4:20 AM on October 18, 2018 [1 favorite]

Response by poster: Well luckily for me, I already have Sundays at Moosewood! Thank you to everyone for all the great responses. I'm really excited to start working through these.
posted by HotToddy at 5:40 AM on October 18, 2018

Mormon Funeral Potatos
posted by hubs at 7:55 AM on October 18, 2018 [1 favorite]

I make multiple turkeys using Russ Parsons’ “Dry Brined Turkey, aka The Judy Bird” recipe. You can always do something with turkey leftovers. [For starters, eat all the delicious crispy skin...]
posted by Jane Austen at 2:50 AM on October 19, 2018

I have been making this Wild Rice Recipe for at least 15-20 years and it's very popular all year long and goes well with chicken, duck, turkey, pork, etc.

It's really a rice and bean dish on paper, but it's far better (to me, at least) if you omit the beans all together. It's freaking delicious as a rice dish and the beans just don't add enough to bother with them. Also, after I make this, I throw it a crockpot on low to keep it warm and take it for potlucks and its' always a favorite. It's one of those dishes that's easily made ahead and it warms up well.

Hint: Be sure to add the hazelnuts and dried cranberries about 10 minutes before serving. So they are warm and soft, but not mushy.

Source: https://www.epicurious.com/recipes/food/views/harvest-wild-rice-13293

Harvest Wild Rice
YIELD Serves 4
INGREDIENTS
3 cups chicken broth
3 cups water
1/2 pound dried flageolets* or Great Northern beans, picked over
3/4 cup wild rice (about 4 ounces)
2 large leeks, white and pale green parts only
2 tablespoons unsalted butter
1/4 pound fresh shiitake mushrooms, sliced thin
1/4 cup hazelnuts, toasted and skinned and chopped coarse
1/4 cup dried cranberries*
*available at specialty foods shops
PREPARATION
In a large saucepan simmer broth, water, and beans, covered, 45 minutes. Stir in wild rice and simmer, covered, 45 minutes, or until beans and rice are tender. Drain rice mixture and return to pan.
Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander. In a non-stick skillet sauté leeks in butter over moderately high heat, stirring occasionally, until almost tender, about 5 minutes. Add mushrooms with salt to taste and cook, stirring occasionally, 2 minutes, or until vegetables are tender. Stir leek mixture into rice mixture. Rice mixture may be made up to this point 1 day ahead and chilled, covered. Reheat mixture, adding water to prevent it from sticking to skillet, before proceeding.
Stir hazelnuts and cranberries into rice mixture and serve warm.
posted by crayon at 2:33 PM on October 19, 2018 [1 favorite]