Easy Thanksgiving Recipes

You bring the turkey - we'll provide the side dishes and dessert!

Thanksgiving is just around the corner. There's no better way to celebrate Thanksgiving than with a delicious meal that is made from scratch. If you’re still planning your menu, we've got three recipes to complement your turkey that are sure to please everyone at your table this year.

No matter what you serve, we hope you have a wonderful Thanksgiving!

(Recipes adapted from GE)

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4 cups chicken broth

1 stick butter, melted

1 large onion, chopped

3 ribs of celery, diced

1 pound mild Italian sausage

14-oz bag of stuffing mix

4 hot dog buns, torn into small pieces

1 – 2 eggs, depending on preferred consistency


1) Preheat oven to 350 degrees F.

2) In a small sauce pan, warm the broth.

3) In a large sauté pan, melt the butter.

4) Add the onions and celery. Saute over medium heat for 10 minutes, until the vegetables are softened. Transfer the cooked vegetables to a large bowl.

5) Add stuffing mix and hot dog buns to large bowl.

6) In the same sauté pan, cook the sausage over medium heat until browned and cooked through. Break up the sausage with a fork while cooking.

7) Transfer sausage to the bowl with vegetables, stuffing mix and hot dog buns. Combine thoroughly.

8) Add chicken stock and eggs to the bowl. Stir well, and pour into a 9x12 baking dish.

9) Bake for 30 minutes, until browned on top and hot in the middle.






For the topping:

3/4 cup Panko breadcrumbs

2 tablespoons butter

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 medium onions, sliced thinly

For the Beans and Sauce:

2 tablespoons salt

2 pounds green beans, ends trimmed, and halved

3 tablespoons unsalted butter

1 pound white button mushrooms, stems removed, wiped clean and broken into 1/2-inch pieces

3 cloves garlic, minced (about 1 tablespoon)

Salt and pepper, to taste

3 tablespoons all-purpose flour

2 1/2 cups chicken broth

3/4 cup heavy cream


For the Topping:

1) Combine Panko, salt and pepper in a small bowl and set aside.

2) In a large skillet over medium-high heat, melt 2 tablespoons of butter. Sauté onions for 10 minutes.

3) Reduce heat to medium-low and sprinkle with salt. Cook, stirring occasionally, for about 30 minutes, or until the onions are golden, caramelized and soft.

4) Combine onions with panko mixture and set aside.

For the Beans and Sauce:

1) Adjust oven rack to middle position and preheat oven to 425 degrees F.

2) Fill a large bowl with ice water and set aside (see step 5).

3) Bring 4 quarts of water to a boil in a large pot.

4) Add 2 tablespoons salt and the beans. Cook beans until bright green and crisp-tender, about 6 minutes.

5) Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.

6) Add butter to now-empty pot and melt over medium-high heat until foaming subsides.

7) Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes.

8) Add flour and cook for 1 minute, stirring constantly.

9) Stir in broth and bring to simmer, stirring constantly.

10) Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3 cups, about 10 minutes. Season with salt and pepper to taste.

11) Add green beans to sauce and stir until evenly coated.

12) Arrange in an even layer in 3-quart (or 9x13-inch) baking dish.

13) Spread onion mixture over the top. Bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.






1-1/3 cups graham crackers

1/3 cup sugar

5 tablespoons melted butter

3- 8 ounce packages of cream cheese, softened

3 eggs

15 ounce can pumpkin

14 ounce can sweetened condensed milk

4 tablespoons maple syrup

1-1/2 teaspoons ground cinnamon

1-1/2 teaspoons ground nutmeg

1/2 teaspoon salt

Whipped cream, optional


1) Preheat oven to 325 degrees F.

2) Mix the graham cracker crumbs and sugar. Add melted butter and press into a 9-inch spring foam pan.

3) Beat cream cheese on high speed until fluffy. Reduce speed and gradually add each egg.

4) Add pumpkin, sweetened condensed milk, and maple syrup and mix well.

5) Add cinnamon, nutmeg and salt. Beat until light and fluffy.

6) Pour pumpkin mixture into prepared crust and tap lightly on counter to remove any air bubbles.

7) Bake about 1 hour and 15 minutes until the center appears set. It will still jiggle slightly.

8) Remove from oven and cool completely.

9) Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving and top with piped whipped cream if desired.