7 DELICIOUS RECIPES FOR THANKSGIVING DINNER

 recipe organizer

From appetizers, to sides and desserts, we’ve got you covered!

Thanksgiving is coming up and we’re all in agreement that it’s the tastiest day of the year! We can’t wait to spend time with family and friends and share delicious meals together. Speaking of food, we’re so thankful to our squad members who are here to share their favorite family recipes that are perfect for the holidays! If you love any of these recipes, use our Southern Farmhouse Classic Recipe Organizer to save them for your family gatherings.

INSTANT POT MAC AND CHEESE

By:  Thanh | @makeitsweetandneat

Thanksgiving Dinner on the brain? I love a good holiday meal as any person, but my toddler son has his own agenda! In chatting with other new moms, it's been challenging for us to get our toddlers to eat meat, and a traditional turkey or ham dinner may not go over well with our tiny humans. This Instant Pot Mac and Cheese recipe will sure to be a hit - for adults as well! It’s an easy, one pot recipe and is loved as a side dish or can be a main dish if you add your own favorite protein and vegetables. I used the Value Pack Stickers - Southern Farmhouse to decorate my page.

Ingredients: 

  • 16 Oz Uncooked Elbow Macaroni
  • 4 Cups Chicken Broth
  • 2 Tbsp Butter
  • 1 Tsp Hot Pepper Sauce
  • 1 Tsp Garlic Powder
  • ½ Tsp Pepper
  • ½ Tsp Salt
  • 2 Cups Shredded Cheddar Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • ½ Cup Shredded Parmesan Cheese
  • ½ -1 Cup Milk

Directions: 

  1. Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot. 
  2. Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
  3. Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season to taste.

​​instant mac n cheese recipe

​​

LOADED MASHED POTATO CASSEROLE

By: ​​Kenya | @kenyadoll_plans

Nothing says home and traditional like mashed potatoes for Thanksgiving dinner. Well here is a casserole recipe that is sure to grace your table and warm the taste buds of those you love! 

Ingredients:

  • 4 Lbs Russet Potatoes
  • 1/2 Cup Sour Cream
  • 1/4 Cup Butter
  • 1/4 Cup Milk
  • 1/4 Cup Parmesan Cheese (grated)
  • 1 1/2 Cup Cheddar Cheese (grated)
  • 1/4 Cup Sliced Green Onion
  • 12 Slices of Cooked Bacon (crumbled)
  • 1 Tsp Salt
  • 1/2 Tsp Pepper
  • 1 Tsp Chicken Bouillon Powder
  • 1/2 Tsp Garlic Salt
  • 1/2 Tsp Garlic powder

Directions: (Preheat oven to 350°F)

  1. Peel and boil potatoes in salted water until fork tender. Drain and mash potatoes with a masher.
  2. Add sour cream, butter, milk, salt, pepper, bouillon, garlic salt and garlic powder to potatoes. Mix well!
  3. Stir in parmesan cheese, 1 cup of cheddar cheese and half of the bacon.
  4. Pour potatoes in a 9” x 13” baking dish and bake at 350°F for 25 minutes.
  5. Remove from the oven and top with remaining cheddar and bacon. Bake for another 5 minutes.
  6. Remove from the oven and sprinkle with green onions.

mashed potato casserole

 

GLUTEN & DAIRY FREE STUFFING

​​By: Natasha | @lacasadenatasha

We love a Thanksgiving side dish that can be enjoyed by all. Try this tasty stuffing recipe that is both gluten and dairy free! Make sure to write it down on the new Recipe Classic Filler Paper.

Ingredients: 

  • Cornbread (gluten & dairy free)
  • 2 Tbsp Vegan Butter
  • ½ Cup of Celery
  • 1 Medium Yellow Onion
  • Egg Substitute
  • 2 Cups of Vegetable Broth
  • 2 Tbsp Sage

Directions: 

  1. Crumble baked cornbread with hands.
  2. Over medium heat, saute onion and celery in vegan butter.
  3. Combine all ingredients together in a bowl and mix.
  4. Place into a casserole dish (lightly sprayed with olive oil) and put into the oven.
  5. Bake at 350°F for 30 minutes.

gluten and dairy free stuffing

 

HOMEMADE EMPANADAS

By: Diana | @planningplanningplanning

Empanadas are the perfect appetizer for Thanksgiving! They’re delicious and always a party pleaser. Try making them from scratch this year from dough to filling. 

Empanada Dough

Ingredients:

  • 4 ¼ Cups of Flour
  • ⅔ Cups of Butter
  • 8 Tbsp of Crisco
  • ½ Cup of Sugar
  • ½ Cup of Water
  • Salt to taste
  • 1 Egg

Directions: 

  • Mix the flour and sugar and sift them in a bowl
  • Add butter and Crisco and mix into dry ingredients
  • Add the egg and mix
  • In a bowl, add salt into the water and dissolve
  • Add the water little by little to see how much will be needed to form the dough
  • Let the dough rest for at least 30 minutes in the fridge

Empanada Filling

Ingredients: 

  • ½ Lb of Ground Meat
  • 2 Onions
  • 1 Tomato
  • 3 Garlic Cloves
  • 1 Tbsp of Panca Pepper Paste
  • ½ Tbsp Yellow Hot Pepper Paste
  • 1 Tbsp Oregano
  • ½ Tbsp Cumin
  • ½ Tbsp Pepper
  • Chopped Parsley
  • Salt to taste
  • Oil
  • 5 Hard Boiled Eggs
  • ¼ Lb of Olives

Directions: 

  1. In a pan, add oil, garlic, and onions.
  2. Add the panca pepper paste, cumin, pepper, oregano, and salt to taste.
  3. Add the tomato, meat, and yellow hot pepper. Let it cook for 10 minutes.
  4. Finally, add the parsley and let it cool down a little before making the empanadas.
  5. Make the inside of the empanada with ¼ of the hardboiled egg, one olive, and a spoon of filling.
  6. Roll out dough to about ¼” thickness and cut into circles.
  7. Put the empanadas on a baking sheet lined with parchment paper.
  8. Brush the empanadas with a mix of egg yolk and a little milk.
  9. Cook for 25-30 minutes at 350°F.

empanada recipe

 

CRAB NOODLE SOUP (Bún Riêu)

By: An | @anplans

I remember growing up whenever it was cold or rainy out, my mother would make something soupy. She always stressed the types of food to make based on the weather. Here we have one of my faves, Bún Riêu or Crab Noodle Soup. It's perfect for these cold days. Obviously, this is going into my recipe planner and I'm so excited to add it to my list of foods to make! Have you had it before? Thanks for letting me share a piece of my culture with you all!

Ingredients: 

​​For the Broth

  • 4-5 lb Pork Riblets
  • 8 Qt (32 cups) Cold Water
  • 1 Cup Dried Shrimp
  • 2 Tsp Salt
  • 1 Tbsp Rock Sugar
  • 2 Cubes Bun Rieu seasoning (optional)
  • 3-4 Tbsp Fish Sauce

For the Crab Mixture

  • 16 oz (1lb) Lump crab meat or 3 dungeness crabs, steamed then picked crab meat
  • 1/2 Lb Shrimp, chopped until pasty
  • 1/2 Lb Ground Pork
  • 2-7oz Jarred Crab Paste with soy bean oil, drain oil, set aside for later use
  • 2 Tsp Oil from the Jarred Crab Paste
  • 3 Eggs
  • 1/2 Tsp Black Pepper

For the Sautéed Tomatoes & Fried Tofu

  • 3 Tbsp Remaining oil from the crab paste
  • 6-7 Garlic, chopped (approximately 2 Tbsp)
  • 1 Shallot, chopped (approximately 2 Tbsp)
  • 6 Large firm Roma tomatoes, cut each into 4 wedges
  • 1 Tsp salt
  • 2 Tsp sugar
  • 1/2 Tsp Black Pepper
  • 8 Oz Fried Tofu

For the Garnish & Sides

  • Bean Sprouts
  • Cilantro (chopped)
  • Banana blossom, thinly sliced and place into a lime juice water
  • Water Spinach
  • Green lettuce (sliced)
  • Perilla Leaves
  • Lime Wedges
  • Fish sauce and Thai chili mixture (optional)
  • Shrimp paste (optional)

Directions: 

  1. Cook the noodles in boiling water by following the directions of the package. When done cooking, drain and rinse under running cold water to remove excess starch. Drain completely and set aside. Fluff up the noodles a few times until ready to serve.
  2. Bring a large pot of water to boil, enough to cover pork riblets. Add pork riblets and par boil for 5 minutes then drain and wash under running cold water. 
  3. Add boiled pork riblets and 8 qt cold water (32 cups) into a large pot along with 1 cup dried shrimp, 2 tsp salt and 1 Tbsp rock sugar. Bring it to a boil then reduce heat to medium and simmer for 40 to 50 minutes.
  4. Combine all ingredients for crab mixtures in a large mixing bowl and set aside.
    Heat a large skillet over medium high heat, add remaining oil from the crab paste and shallot. Sauté for 1 minute then add garlic. Sauté for 30 seconds to 45 seconds then add tomatoes, salt, sugar and black pepper. Sauté for 2 to 3 minutes, tomatoes should still be nice and firm. Set aside.
  5. Back to the broth, let’s add Bun Rieu seasoning if you are using fish sauce. Taste if the seasoning is right for you, if not add more fish sauce, 1 teaspoon at a time.
  6. Now, increase heat to medium high and add crab mixture (1 large scoop at a time), sautéed tomatoes and fried tofu into the soup. Bring back to boil and keep cooking until the crab mixture floats on the surface. Then continue to cook 2 to 3 more minutes. Remove from heat and it’s ready to serve!
  7. Let’s assemble Bun Rieu! In a serving bowl, arrange cooked noodles then ladle over the soup with pork riblets, crab, tomatoes, and tofu. Serve with all the garnishes together. Enjoy!

Crab soup recipe

 

PUMPKIN BARS

By: Kailynn | @kailynn_kay

Are you a pumpkin lover but do not care for pumpkin pie? Try out this tasty alternative! It’s super easy to make and can be served in under an hour.  Not to mention this tasty dessert has cream cheese frosting!

Ingredients: 

  • 2 Cups of Sugar
  • 2 Cups of Flour
  • 1 Cup of Oil
  • 4 Eggs
  • 2 Cups of Pumpkin
  • 2 Tsp Baking Powder
  • 2 Tsp baking soda
  • ½ Tsp Salt
  • 2 Tsp Cinnamon

Frosting Ingredients:

  • 8 Oz Cream cheese
  • 1 Tsp Vanilla
  • ¾ Stick of Butter
  • 1 Tbsp Milk
  • 1 ¾ Cups of Powdered sugar

Directions: 

  1. Mix all frosting ingredients and set aside.
  2. Mix all other ingredients and pour into a 12” x 18” x 1” Cooking sheet.
  3. Bake at 350°F for 20-25 minutes.
  4. Let cool for 45 minutes and coat with frosting.

pumpkin bar recipe

 

PUMPKIN CRUNCH CAKE

By: Katie | @fake.it.til.ya.make.it

Thanksgiving means fall and fall means we’re here for ALL the pumpkin recipes. Get a bit of pumpkin, spice, and everything nice with this tasty pumpkin crunch cake! I used the Value Pack Stickers - Seasonal Fall to decorate my pages.

Ingredients: 

  • 1 Box of Yellow Cake Mix
  • 1 Can (16oz) of Pumpkin 
  • 1 Can (12oz) Evaporated Milk
  • 3 Eggs
  • 1 ½ Cup of Sugar
  • 4 Tsp Pumpkin Pie Spice
  • ½ Tsp Salt
  • 1 Cup Chopped Pecans (or walnuts)
  • 1 Cup Melted Butter
  • Whipped topping (optional)

Directions: 

  1. Preheat oven to  350°F 
  2. Grease a 9” x 13” pan
  3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a bowl
  4. Pour mixture into your pan
  5. Sprinkle cake mix evenly over your pumpkin mixture
  6. Sprinkle chopped pecans over cake mix
  7. Melt butter and pour evenly over everything
  8. Bake for 55 minutes or until top is golden brown
  9. Let cool and serve with whip topping

pumpkin crunch cake

 

We want to wish our Happy Planner community a wonderful Thanksgiving and again want to thank our squad for sharing their delicious recipes. We know what we’re bringing to the potluck this year! You can find more amazing products for recipes and meal planning in our Southern Farmhouse Collection. Be sure to tag us on Instagram @the_happy_planner if you try any of these out and definitely share all the food pics with us.

 

Happy Planning!


3 comments


  • Beverly Cardenas

    Empanada recipe looks AWESOME and I can’t wait to try it out! I also just ordered the mini recipe book and if it all goes well it’ll be the FIRST recipe to go in the book! Thank you @planningplanningplanning


  • Veronica

    love this! inspired me so much!😋


  • Vicki Bynog

    Thank you for including a gluten-free dairy free recipe.


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