Last-Minute Thanksgiving Recipe 2021

Whether you’re throwing your first Friendsgiving feast or looking for a dish to bring to that family potluck, you’ll need a few quick and easy dishes this season. One of these Thanksgiving recipes will certainly become your go-to when you’re pushed for time during the holidays. With a little multitasking, you can whip up a quick, last-minute Thanksgiving feast (and some kitchen help). You can have turkey and all the fixings on the table in 30 minutes or less with these easy-to-prepare appetizers, sides, and desserts!

Pumpkin Cheese Ball

Ingredients:

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1 can (8 ounces) crushed pineapple, well drained
  • 2 cups shredded sharp cheddar cheese
  • 1 package (2-1/2 ounces) dried beef, finely chopped
  • 1 tablespoon finely chopped onion
  • Green pepper stem
  • Crackers or assorted fresh vegetables

Directions:

  1. In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; wrap in plastic. Wrap cheeseball in 4 pieces of string or 4 rubber bands, creating indentions to resemble a pumpkin. Chill 1 hour. Add green pepper stem for pumpkin stem. Serve with crackers.

Air-Fryer Turkey Croquettes

Ingredients:

  • 2 cups mashed potatoes (with added milk and butter)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded Swiss cheese
  • 1 shallot, finely chopped
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups finely chopped cooked turkey
  • 1 large egg
  • 2 tablespoons water
  • 1-1/4 cups panko bread crumbs
  • Butter-flavored cooking spray
  • Sour cream, optional

Directions:

  1. Preheat air fryer to 350°. In a large bowl, combine mashed potatoes, cheeses, shallot, rosemary, sage, salt and pepper; stir in turkey. Shape into twelve 1-in.-thick patties.
  2. In a shallow bowl, whisk egg and water. Place bread crumbs in another shallow bowl. Dip croquettes in egg mixture, then in bread crumbs, patting to help coating adhere.
  3. In batches, place croquettes in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown; 4-5 minutes. If desired, serve with sour cream.

Quick Golden Squash Soup

Ingredients:

  • 5 medium leeks (white portion only), sliced
  • 2 tablespoons butter
  • 4 cups cubed peeled butternut squash
  • 4 cups chicken broth
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1-3/4 cups shredded cheddar cheese
  • 1/4 cup sour cream
  • 1 green onion, thinly sliced

Directions:

  1. In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes . Cool slightly.
  2. In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.

Bourbon Chocolate Pumpkin Latte

Ingredients:

  • 3 cups 2% milk
  • 3/4 cup canned pumpkin
  • 1/2 cup baking cocoa
  • 1/3 cup packed brown sugar
  • 1-1/2 teaspoons pumpkin pie spice
  • 1-1/2 cups hot brewed espresso or strong brewed dark roast coffee
  • 1/2 cup bourbon or whiskey
  • Whipped cream, optional
 

Directions:

  1. Place the first 5 ingredients in a large saucepan. Cook and stir over medium heat until heated through. Remove from heat; stir in hot espresso and bourbon. Pour into warm mugs. If desired, top with whipped cream and additional pie spice.

Special Creamed Corn

Ingredients:

  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1/4 cup sugar
  • 1 teaspoon salt
  • Dash white pepper
  • 5 cups frozen corn, thawed
  • 1/4 cup grated Parmesan cheese

Directions:

  1. In a saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Add corn; heat through.
  2. Transfer to an ungreased 1-1/2-qt. broiler-proof dish. Sprinkle with Parmesan cheese. broil 5 in. from the heat for 3-5 minutes or until lightly browned and bubbly.

Two-Bean Hummus

Ingredients:

  • 1 can (15 ounces) garbanzo beans orchickpeas, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • Assorted fresh vegetables

Directions:

  1. Process first 6 ingredients in a food processor until smooth. Transfer to a serving bowl; serve with vegetables.

Brussels Sprouts & Kale Saute

Ingredients:

  • 1/4 pound thinly sliced hard salami, cut into 1/4-inch strips
  • 1-1/2 teaspoons olive oil
  • 2 tablespoons butter
  • 2 pounds fresh Brussels sprouts, thinly sliced
  • 2 cups shredded fresh kale
  • 1 large onion, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon coarsely ground pepper
  • 1 garlic clove, minced
  • 1/2 cup chicken broth
  • 1/2 cup chopped walnuts
  • 1 tablespoon balsamic vinegar

Directions:

  1. In a Dutch oven, cook and stir salami in oil over medium-high heat until crisp, 3-5 minutes. Remove to paper towels with a slotted spoon; reserve drippings in pan.
  2. Add butter to drippings; heat over medium-high heat. Add Brussels sprouts, kale, onion, salt, cayenne and black pepper; cook and stir until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
  3. Stir in the broth; bring to a boil. Reduce heat; cover and cook until Brussels sprouts are tender, 4-5 minutes. Stir in walnuts and vinegar. Serve with salami strips.

Turkey Scallopini

Ingredients:

  • 1 package (17.6 ounces) turkey breast cutlets
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 large egg
  • 2 tablespoons water
  • 1 cup soft bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, cubed
  • Minced fresh parsley
 

Directions:

  1. Flatten turkey to 1/4-in. thickness. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. In a third shallow bowl, combine bread crumbs and cheese.
  2. Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes.
  3. Melt butter in a large skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat is no longer pink and coating is golden brown. Sprinkle with parsley.

Moist Pumpkin Scones

Ingredients:

  • 4-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 4 teaspoons baking powder
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cold butter
  • 2 large eggs, room temperature
  • 1-1/4 cups canned pumpkin
  • 3/4 cup 2% milk, divided
  • glaze:
  • 2 cups confectioners’ sugar
  • 3 tablespoons 2% milk
  • 1/4 teaspoon pumpkin pie spice

Directions:

  1. In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened.
  2. Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk.
  3. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Garlic-Ginger Turkey Tenderloins

Ingredients:

  • 3 tablespoons brown sugar, divided
  • 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided
  • 2 tablespoons minced fresh gingerroot
  • 6 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1 package (20 ounces) turkey breast tenderloins
  • 1 tablespoon cornstarch
  • 1 cup reduced-sodium chicken broth

Directions:

  1. Preheat oven to 375°. In a small saucepan, mix 2 tablespoons brown sugar, 2 tablespoon soy sauce, ginger, garlic and pepper.
  2. Place turkey in a 13×9-in. baking dish coated with cooking spray; drizzle with half of the soy sauce mixture. Bake, uncovered, until a thermometer reads 165°, 25-30 minutes.
  3. Meanwhile, add cornstarch and the remaining brown sugar and soy sauce to the remaining mixture in saucepan; stir until smooth. Stir in broth. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cut turkey into slices; serve with sauce.

Olive Oil Mashed Potatoes with Pancetta

Ingredients:

  • 3 pounds Yukon Gold potatoes, peeled and cubed
  • 3 slices pancetta or bacon, chopped
  • 1 tablespoon plus 1/4 cup olive oil, divided
  • 4 garlic cloves, minced
  • 1/3 cup minced fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 15-20 minutes.
  2. Meanwhile, in a large skillet, cook pancetta in 1 tablespoon oil over medium heat until crisp. Add garlic; cook for 1 minute longer. Remove from the heat.
  3. Drain potatoes and transfer to a large bowl. Mash potatoes with remaining oil. Stir in the parsley, pancetta mixture, salt and pepper.

Cranberry Lime Macaroons

Ingredients:

  • 2 large egg whites
  • 2/3 cup sugar
  • 2 teaspoons vanilla extract
  • 1-1/2 teaspoons grated lime zest
  • 1/2 teaspoon salt
  • 3 cups unsweetened finely shredded coconut
  • 1/2 cup dried cranberries, chopped

Directions:

  1. In a small bowl, whisk egg whites for 1 minute. Whisk in the sugar, vanilla, lime zest and salt. Stir in coconut and cranberries.
  2. Drop by rounded tablespoonfuls 2-in. apart onto parchment paper-lined baking sheets. Bake at 350° for 15-18 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Sausage-Stuffed Acorn Squash

Ingredients:

  • 2 medium acorn squash
  • 1 pound bulk spicy pork sausage
  • 1/2 cup chopped onion
  • 1 cup fresh spinach, finely chopped
  • 1/2 cup dried cranberries
  • 1-1/2 cups soft bread crumbs
  • 1 large egg
  • 2 tablespoons 2% milk

Directions:

  1. Halve squash lengthwise; discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high until tender, 10-12 minutes.
  2. Meanwhile, in a large skillet, cook and crumble sausage with onion over medium heat until no longer pink, 5-7 minutes; drain. Remove from heat; stir in spinach, cranberries and bread crumbs. In a small bowl, whisk together egg and milk; add to sausage mixture and toss until moistened.
  3. Turn over squash; fill with sausage mixture. Microwave, covered, until a thermometer inserted in stuffing reads 165°, 2-3 minutes.

Maple-Glazed Green Beans

Ingredients:

  • 3 cups cut fresh green beans
  • 1 large onion, chopped
  • 4 bacon strips, cut into 1-inch pieces
  • 1/2 cup dried cranberries
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon bourbon, optional

Directions:

  1. In a large saucepan, place steamer basket over 1 in. of water. Place beans in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until crisp-tender, 4-5 minutes.
  2. Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp; drain. Stir cranberries, syrup, salt, pepper and, if desired, bourbon into onion mixture. Add beans; heat through, tossing to combine.

Pumpkin Doughnut Drops

Ingredients:

  • 2 large eggs
  • 1-1/4 cups sugar
  • 2 tablespoons shortening
  • 1 cup canned pumpkin
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 cup nonfat dry milk powder
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup lemon-lime soda
  • Oil for deep-fat frying
  • Additional sugar

Directions:

  1. In a large bowl, beat eggs, sugar and shortening until blended. Beat in pumpkin, vinegar and vanilla. In another bowl, whisk together flour, milk powder, baking powder, salt and spices. Add to egg mixture alternately with soda, beating after each addition.
  2. In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Roll in additional sugar while warm.

Marinated Mozzarella

Ingredients:

  • 1/3 cup olive oil
  • 1 tablespoon chopped oil-packed sun-dried tomatoes
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon minced chives
  • 1/4 teaspoon garlic powder
  • 1 pound cubed part-skim mozzarella cheese

Directions:

  1. In a large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat. Cover; refrigerate at least 30 minutes.

Garlic-Roasted Brussels Sprouts with Mustard Sauce

Ingredients:

  • 1-1/2 pounds fresh Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 cup heavy whipping cream
  • 3 tablespoons Dijon mustard
  • 1/8 teaspoon white pepper
  • Dash salt

Directions:

  1. Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
  2. Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally.
  3. Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

Simple Lemon Parsley Potatoes

Ingredients:

  • 3 pounds small new red potatoes, quartered
  • 1/2 cup butter, melted
  • 3 tablespoons lemon juice
  • 3 tablespoons minced fresh parsley

Directions:

  1. Cook potatoes in boiling salted water until tender, about 15 minutes; drain. Combine butter, lemon juice and parsley; pour over the potatoes and stir gently to coat.

Turkey-Cranberry Bagels

Ingredients:

  • 4 plain bagels, split and toasted
  • 8 ounces thinly sliced cooked turkey
  • 8 slices provolone cheese
  • 1/2 cup whole-berry cranberry sauce

Directions:

  1. Preheat broiler. Place bagel halves on a baking sheet; layer with turkey and cheese. Broil 4-6 in. from heat until cheese is melted, 1-2 minutes. Top with cranberry sauce.

Chocolate Caramel Turkey Legs

Ingredients:

  • 40 caramels
  • 20 honey wheat braided pretzel twists
  • 3 ounces milk chocolate, melted

Directions:

  1. Microwave caramels on high until softened, 10-15 seconds. Mold two softened caramels around the lower half of each braided pretzel to resemble a turkey leg. Dip in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container 1-2 weeks.

Original Article: Taste of Home

Filip Hajduk
Filip Hajduk

Sales Representative

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