3 Unique Thanksgiving Recipes

3 Unique Thanksgiving Recipes

Whether you’re traveling for Thanksgiving or staying put, you’re going to need a few recipes to help make a delicious feast. Here are three unique recipes that will have everyone thankful brought to you by Sunset!


thanksgiving
1) Thanksgiving turkey sliders

Ingredients:
4 garlic cloves, minced
3 tablespoons butter
3/4 pound large assorted
mushrooms such as cremini and shiitake, tough stems removed, sliced
1/2 yellow onion, sliced into rings
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon pepper, divided
2 pounds ground turkey
1/2 cup chopped red onion
2 tablespoons chopped fresh thyme leaves
1 1/2 tablespoons chopped fresh sage leaves
3/4 cup mayonnaise, divided
16 slider rolls or soft dinner rolls, split
cranberry mustard:
Makes 1 cup
Heat 8oz. (2 cups) fresh or frozen cranberries with ¼ cup honey and ¼ cup water over medium-low heat. Cook, stirring occasionally, until berries start to burst and sauce reduces slightly, 8 to 10 minutes. Let cool. Stir in 2 tbsp. spicy brown mustard.

Preparation
1) Cook garlic in butter in a large frying pan over medium-high heat until you can smell it. Stir in mushrooms and yellow onion and sauté until mushrooms are browned, this will take about 8 minutes. Season with 1/4 tsp. salt and 1/8 tsp. pepper. Set aside for now!
2) Mix together remaining salt and pepper, turkey, red onion, herbs, and 1/4 cup mayonnaise in a bowl. Shape into 16 patties about 3 in. wide, pressing a dimple into middle of each (this helps them cook evenly).
3) Heat grill to high (450° to 550°). Brown rolls on cut sides until toasted, about 1 minute. Oil cooking grates, using a wad of oiled paper towels and tongs. Cook patties until grill marks appear on both sides, turning once, 5 to 6 minutes total.4) Reheat mushroom mixture over high heat and assemble burgers: about 1 tbsp. cranberry mustard on bottom of each roll, then arugula, patties, and mushroom mixture. Spread tops of rolls with a little mayonnaise and set on burgers.

2) Pumpkin bourbon shakesthanksgiving
Ingredients:
4 1/2 cartons (14 oz. each) vanilla ice cream such as Haagen Dazs, softened
2 cups canned pumpkin
1 cup milk
1/2 cup bourbon
1/2 cup packed light brown sugar
About 1/2 tsp. nutmeg (preferably freshly ground)
1/2 teaspoon ground ginger
1 teaspoon cinnamon
Sweetened whipped cream (optional)

Preparation:
1) Combine a third of the ice cream, pumpkin, milk, and bourbon at a time in a blender until smooth, adding sugar and spices to last batch. Pour into a large bowl and stir to combine.
2) Scoop shakes into 8 tall glasses and top each with a scoop of whipped cream if you like and a little nutmeg. Serve with straws!
Make ahead: Up to 1 hour through step 1, freeze airtight; stir before scooping into glasses.
3) Pecan date mini pies
Ingredients:

thanksgiving

Crust- 1 1/3 cups of flour
1/2 cup butter, cut into chunks
3 ounces cream cheese, cut into chunks
1 large egg yolk

Filling- 1 large egg
1/2 cup packed light brown sugar
2 tablespoons honey
pinch of salt
1/2 cup chopped toasted pecans
1/4 cup chopped dates

Preparation:

1. Preheat oven to 375°. Make crust: In a food processor, whirl flour, butter, and cream cheese until coarse crumbs form. Add egg yolk and whirl until dough comes together.

2. Pull off a scant tbsp. of dough and press evenly over bottom and up sides of one cup in a 24-cup mini muffin pan. Repeat for all cups. Chill while making filling.

3. Make filling: Whisk together egg, brown sugar, honey, and salt in a bowl. Stir in pecans.

4. Sprinkle dates evenly over bottoms of muffin cups. Spoon pecan filling on top until full but not overflowing.

5. Bake until crusts are golden brown, 15 to 20 minutes. Cool on a rack about 10 minutes, then run a knife along edges and lift out pies to rack to cool completely.

Author Profile

Emily Easley
I am originally from Albany, New York but I attend Roger Williams University and plan to graduate May 2015. My major is Media Communications with a minor in Graphic Design. I also studied at National University of Ireland, Galway in the spring of 2014 where I declared a second minor in International Studies.