Unique Recipes for Thanksgiving

By Raegan Lewis

November 6, 2020

Fried Mash Potato Balls

3 c. leftover mashed potatoes
3 slices bacon, cooked and crumbled
2/3 c. shredded cheddar cheese
2 tbsp. thinly sliced chives
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
2 egg, beaten
1 1/3 c. panko bread crumbs
Vegetable oil, for frying


  1. In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are incorporated.
  2. Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.
  3. Heat 3” of oil in a large cast iron skillet until the candy thermometer reads 375°. Fry potato balls in batches until golden on all sides, two to three minutes. Drain on a paper towel lined plate and season immediately with more salt.
Source: spendwithpennies.com

Mashed Sweet Potatoes

6 sweet potatoes, peeled and chopped
kosher salt
3/4 c. half and half (or milk)
4 tbsp. butter
2 tbsp. maple syrup
Freshly ground black pepper
Fresh thyme leaves, for serving


  1. Place potatoes in a large pot and cover with at least 2″ of water. Season generously with salt. Bring to a boil and cook until potatoes are very tender, 20 to 30 minutes.
  2. Mash potatoes and add half and half (or milk), butter and maple syrup. Season with salt and pepper and garnish with thyme leaves.
Source: goodhousekeeping.com

Turkey Sliders with Stuffing Biscuits

2 medium stalks celery, cut up
1 medium carrot, cut up
1 medium onion, cut up
1 tbsp. fresh thyme leaves
5 large leaves sage, torn
1 tbsp. extra-virgin olive oil
2 1/2 c. all-purpose flour
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. baking soda
4 tbsp. butter, cut up and cold
1 1/4 c. buttermilk
1 1/2 lb. ground turkey (93% lean)
1/2 c. mayonnaise
1/4 c. cranberry preserves or sauce


  1. In food processor, pulse celery, carrot, onion, thyme and sage until finely chopped. In 12″ skillet, heat oil on medium. Add vegetable mixture and 1/4 teaspoon each salt and pepper; cook 15 minutes or until tender, stirring occasionally. Transfer to medium bowl; cook completely.
  2. Preheat oven to 450 degrees F. Spray two 12-cup muffin pans with nonstick cooking spray. Line large rimmed baking sheet with parchment. In clean food processor bowl, pulse flour, sugar, baking powder, baking soda and 3/4 teaspoon salt until blended. Add butter. Pulse until coarse crumbs form. Transfer mixture to large bowl. Stir in buttermilk, then one-third of cooked vegetable mixture until just blended. Divide among cups of prepared muffin pans (about 3 tablespoons each). Bake 15 minutes or until golden brown. Transfer biscuits from pans to wire racks; let cool slightly.
  3. Meanwhile, in medium bowl, combine turkey, remaining cooked vegetable mixture, and 1/4 teaspoon salt until just combined. Form into 24 patties (2″ wide); place on prepared baking sheet. Bake 15 minutes or until cooked through (165 degrees F).
  4. When biscuits are cool enough to handle, slice in half. Add turkey patties and dollops of mayo and cranberry preserves.

Pumpkin Pecan Bread Pudding

Bread Pudding
Cooking spray
3/4 c. pure pumpkin puree
2 large eggs
1 c. milk
1/2 c. heavy cream
1/2 c. packed dark brown sugar
4 tbsp. unsalted butter, melted
1 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
1/2 tsp. kosher salt
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
7 c. day-old brioche, cut into 1-inch cubes
1/2 c. pecan halves, roughly chopped
Bourbon Sauce
1 c. granulated sugar
1/2 c. heavy cream
1 tbsp. Bourbon


  1. Preheat oven to 350°F with the rack in the middle position. Grease an 8-by-8-inch baking dish.
    Make bread pudding: Whisk together pumpkin, eggs, milk, cream, sugar, butter, cinnamon, vanilla, salt, ginger and nutmeg in a bowl until smooth. Fold in bread and pecans. Let stand 30 minutes. Transfer to prepared baking dish and bake until set, 30 to 35 minutes.
  2. Make bourbon sauce: Combine sugar and 1/4 cup water in a medium saucepan. Bring to a boil over medium-high heat and cook, without stirring, until sugar mixture is dark amber in color, 12 to 15 minutes. Remove from heat and carefully add cream and bourbon, stirring until smooth and creamy.
  3. Serve pudding with sauce alongside