Whether your family is flying across the country or traveling from down the street, you want to make the most of the meal with the best Thanksgiving recipes. Try one or all of these delicious side dishes to make your feast out of this world.
The 3 Best Thanksgiving Side Dishes
A Thanksgiving classic, this recipe adds a burst of flavor to this timeless favorite.
- 3 cups sugar
- 1½ cups orange juice (about 6 freshly squeezed oranges)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch of ground cloves
- 24 ounces of fresh cranberries (2 packages)
- 2 tablespoons grated orange rind
- Mix sugar, orange juice, cinnamon, ginger, cloves, and cranberries in a saucepan.
- Bring the mixture to a boil at medium-high heat on the stove.
- Once it starts boiling, reduce the temperature to medium.
- Cook on medium heat for 12 minutes, until the cranberries pop.
- Remove the mixture from the heat and mix in the grated orange rind.
- Serve this dish at room temperature.
A long time family favorite, this creamed corn will make your taste buds dance.
- 20 ounces of frozen corn
- 1 cup of whipping cream
- 1 cup of homogenized milk
- 1 teaspoon salt
- 6 teaspoons sugar
- 1 pinch of pepper
- 2 tablespoons melted butter
- 2 tablespoons flour
- Combine all of the above expect the flour and butter in a large saucepan and mix.
- Bring the mixture to a boil. Then, let it simmer for 5 minutes.
- Mix the butter and flour in a bowl and add it to the corn.
- Mix well and serve.
Grandmother approved, candied yams bring together the old and the new. They’re the perfect recipe for the whole family to enjoy.
- 4 large yams
- 1 cup butter
- 2 cups brown sugar
- 1 teaspoon vanilla
- Prepare yams by washing, peeling, and slicing them into ½ inch slices.
- Boil the yams for 5-10 minutes, until you can piece them with a fork.
- Melt the butter in a large skillet.
- Add the brown sugar and vanilla to the butter.
- Add the yams to the sauce and spoon the sauce over them.
- Once the yams are warmed through, serve them and enjoy.
Don’t Forget Dessert!
Award Winning Pumpkin Pie Recipe
You can’t have Thanksgiving without pumpkin pie. With so many pumpkin pie recipes out there, you want the best one. This pumpkin pie recipe won first place at the Arizona State Fair four years in a row and won best in show one of those years! It is sure to win a special place at your family’s Thanksgiving table.
If you don’t want to put in the effort to make a crust, store bought is fine. Another option is to forgo the crust and make pumpkin pudding. Just place the filling directly in the glass pie pan.
This recipe makes two crusts:
- 3 cups flour
- 1 teaspoon salt
- 1½ cups of chilled Crisco
- 5 tablespoons cold water
- 1 beaten egg
- Mix flour and salt.
- Use a pastry blender to add Crisco to the flour and salt mixture.
- Mix water and vinegar into the beaten egg.
- Add the egg mixture 1/3 at a time. Mix it in with a knife.
- Chill the dough in the fridge for at least two hours before using.
- Roll out the dough and place it in a glass pie pan or pie tin.
Pumpkin Pie Filling Ingredients
- 1 cup firmly packed brown sugar
- 1 tablespoon flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1-pound canned pumpkin
- 1.66 cups of evaporated milk
- 1 egg
Pumpkin Pie Filling Directions:
- Preheat oven to 375 degrees Fahrenheit.
- Lay your pie crust in the glass pie pan or pie tin.
- Combine all dry ingredients—brown sugar, flour, pumpkin pie spice, and salt.
- Add pumpkin, milk, and eggs to the dry ingredients and mix until smooth.
- Bake 50-55 minutes. Check that the pie is finished by sticking in a butter knife two inches from the crust. The knife should come out clean.
Now that you know the Coverstore team's favorite Thanksgiving recipes, get out there and start cooking!