With Thanksgiving in just 2 short weeks, I’ve been thinking about dishes to contribute to this year’s meal. Thanksgiving is a Holiday I look forward to each year for so many reasons, but especially because it is so rooted in tradition. Having made so many big life changes over the past few years, including moving 1600 miles away from home, I have a new appreciation for the traditions that were staples throughout my childhood. When it comes to planning out the menu for Thanksgiving, I gravitate towards recipes that are reminiscent of what my family made growing up, but with a new flare that is all my own.
In preparation for this year’s feast, I’ve partnered with Kraft to create 3 dishes to add to the menu. Each of these recipes combines the tradition that Kraft brings to the table, while including fresh veggies that can be found in your garden or at the local farmers’ market.
Whether you’re responsible for the bird and all the trimmings or you’re playing a supporting role with a side dish, here are a few recipes to complete your Thanksgiving spread.
Caramelized Brussel Sprouts with Bacon and Cranberries
10 cups water
4 lbs brussel sprouts
4 slices Oscar Mayer Bacon
1 medium red onion, chopped
1/4 cup apple cider
2 tbs brown sugar
1 cup cranberries
1/4 tsp nutmeg
2 tbs olive oil
1. Bring water to boil in a large pot, add brussel sprouts, and boil 8-10 minutes.
2. Add 1 tbs olive oil to a medium saucepan and cook bacon until crisp. Drain bacon on a paper towel, then crumble.
3. Using the same saucepan, add the additional olive oil and red onions. Saute red onions 3 minutes.
4. Stir in apple cider and brown sugar with onions and cook for 5 more minutes.
5. Add in the bacon and cranberries and season with nutmeg, then transfer to serving dish.
16 white mushrooms
5 tbs olive oil
2 1/2 tbs Marsala wine
8 slices Oscar Mayer bacon
6 scallions, chopped
2 garlic cloves, minced
2/3 cups Kraft Stove Top Stuffing
5 oz Philadelphia cream cheese
1/3 cup Kraft 100% grated Parmesan cheese
2 1/2 tbs chopped fresh parsley
Salt, pepper, and garlic salt to taste
1. Preheat oven to 325 degrees.
2. Wash mushrooms, remove stems, and chop stems finely.
3. Place mushroom caps in a bowl and mix with 3 tbs of olive oil and Marsala wine.
4. Add 2 tbs olive oil to a medium saucepan and cook bacon until crisp. Set bacon aside on paper towel to drain..
5. Using a food processor, mix bacon and 2/3 cups dry stuffing.
6. Add the chopped mushrooms to the same saucepan the bacon was cooked in, using the leftover oil, and saute for 3 minutes. Stir in scallions and garlic, and cook for 2 more minutes.
7. Add in the mixed stuffing and bacon and combine. Then, mix in the cream cheese until melted and the mixture is creamy.
8. Remove from heat and add the parsley, Parmesan, salt, pepper, and garlic salt.
9. Fill each mushroom with mixture, arrange in baking dish, and bake 50 minutes.
Recipe adapted from Sugar & Spice by Celeste
Sweet Potato Cupcakes
1 box spice cake mix
1 3/4 cups sweet potato, mashed
2/3 cup buttermilk
1/3 cup vegetable oil
3 large eggs
Planters pecan halves
8oz Philadelphia cream cheese
1/2 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
2 cups heavy whipping cream
1. Preheat oven to 350 degrees and line muffin pan with 18 cupcake liners.
2. Whisk spice mix in a large bowl to remove any lumps.
3. Add sweet potato, buttermilk, vegetable oil, and eggs and mix together, with mixer, until smooth.
4. Fill muffin cups ¾ full and bake for 20 to 25 minutes, until firm on top.
5. Remove from oven and let cool several minutes.
1. Combine the cream cheese, sugar, buttermilk, vanilla extract and almond extract in a large mixing bowl and mix on high speed.
2. Let mixture sit about 3-5 minutes to stiffen and continue mixing. You can alternate using a hand mixer and whisk.
3. To ice cupcakes, put icing in a zip top bag, cut one of the corners, and use as an icing tool to swirl on cupcakes.
This post was sponsored by Kraft. All opinions are my own.