Thanksgiving Recipes That Are Sure to Please!
It’s time for Thanksgiving! 🦃✨ On this episode of Cooking with Flava with Ava, prepare for a food coma! We have a 5 cheese AND a dairy-free mac & cheese, a twist on the classic Thanksgiving turkey with cornbread stuffing and fresh gravy, plus my new favorite – sweet potato casserole pie! 🥧 Click above to watch me cook up these recipes!
5 Cheese Mac & Cheese
Not 1 not 2 but 5 kinds of cheese make up this mouth-watering Mac & Cheese!
Total Time 30 mins
Servings 6-8
Ingredients
-
- 3 tablespoons unsalted or plant-based butter
- 2 tablespoons minced garlic
- 3 tablespoons flour
- 2 tablespoons wheat butter
- 1 12 oz can of evaporated milk
- 1/2 cup coconut cream
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2-1 tablespoon paprika
- 1/2 cup mozzarella
- 1/2 cup Wisconsin cheese
- 1/2 cup yellow cheddar
- 1/2 cup Monterey jack
- 1/2 cup white cheddar
- 1/2 asiago
- 1 8oz box of macaroni pasta noodles
- parmesan and parsley for garnish
Directions
-
- Boil water in a large pot and add uncooked macaroni.
- While pasta is cooking, start on the cheese sauce.
- Add butter and garlic to a medium-sized pan. As soon as the butter melts, whisk in flour.
- Next, add evaporated milk a little at a time, followed by coconut cream, whisking until there are no clumps.
- Simmer on low for 3-5 minutes until sauce thickens.
- Whisk in salt, pepper, paprika, onion, garlic powder, pasta water, and simmer.
- Stir in all those yummy cheeses until nice and creamy.
- Toss cooked macaroni pasta in cheese sauce, coating each noodle evenly.
- Salt and pepper to taste.
- Transfer pasta into a baking dish.
- Top with remaining cheeses and cook in a 375-degree oven for 15-20 minutes or until cheese has formed a nice golden crust.
- Remove from oven, top with fresh parsley and enjoy!
3 Cheese Dairy Free Mac & Cheese
Can’t tolerate dairy? Have no fear! I have a dairy-free mac & cheese recipe that is so scrumptious even cheese lovers will want a bite!
Total Time 35 mins
Servings 6-8
Ingredients
-
- 3 tablespoons plant-based butter
- 3 tablespoons all-purpose flour
- 1/2 cup dairy-free sour cream
- 1 cup coconut cream
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1/2- 1 teaspoon paprika
- 1/2 roasted garlic
- 1/2 cup dairy-free cheddar cheese
- 1/2 cup dairy-free mozzarella
- 1 1/2 cups dairy-free smoked gouda
- salt + pepper
- 8 oz fusilli or swirl-shaped noodles
- 1/2 cup pasta water
- fried onions for topping
Directions
-
- Roast 1-2 heads of garlic in a 375-degree oven or in any grill gadget.
- Boil water in a large pot and add uncooked noodles.
- While pasta is cooking, start on the cheese sauce.
- Blend or mash roasted garlic, then add butter to a large sauté pan.
- Add flour and coconut cream whisking together until smooth, then simmer for 3-5 minutes.
- Whisk in pasta water, sour cream, onion powder, garlic powder, salt, pepper, and paprika.
- Stir in all those yummy dairy-free cheeses to your pan until nice and melted.
- Add rest of the pasta water and almond milk, then whisk until creamy.
- Toss cooked pasta into a pan with the sauce, coating each noodle evenly.
- Salt and pepper to taste.
- Transfer into baking dish.
- Top with crushed fried onions and remaining cheeses, then cook in 375-degree oven for 15-20 minutes until cheese has formed a nice golden crust.
- Remove from oven, top with fresh parsley and enjoy!
Turkey Roulade filled with Cornbread Stuffing and Cranberries with Fresh Gravy
Guarantee a juicy turkey for Thanksgiving! Why cook a whole turkey when you can save half the time and double the flavor!
Total Time 45 minutes
Servings 8-10
Ingredients
-
- 1 boneless turkey breast (lbs)
- butter
- olive oil
- seasoned salt
- 3-5 slices of bacon
- sage
- thyme
- Rosemary
- 1 can cranberries
- 1 bag of dried herb dressing
- salt & pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 eggs
- cornbread (make ahead of time)
- 1/2 white onion chopped
- 1 shallot
- 1 lb sweet Italian sausage
- 1 1/2 stalks of celery
- 1/2 green bell pepper
- chicken or veggie stock
Directions
-
- Preheat the oven to 400° degrees.
- Let’s start with our cornbread stuffing! Make cornbread ahead of time to save time.
- In a medium sauté pan, cook onions, peppers, celery, and shallots for 5 minutes or until soft.
- Add sausage and cook until brown, then set aside.
- Crumble cornbread into a large bowl, then add sausage and veggie mixture to the bowl as well.
- Add dried herb dressing, chicken stock, and melted butter to the cornbread mixture.
- Lay plastic wrap on the surface, followed by turkey breast skin side down.
- Cover turkey breast with plastic wrap, then beat with a mallet until 1 inch thick.
- Remove the top layer of plastic and season both sides of the turkey with salt and pepper.
- Lay 3-4 strings (long enough to wrap turkey breast) of cooking string underneath the turkey breast.
- Spread a nice layer of cornbread and stuffing onto the inside of the turkey breast.
- Begin to roll turkey breast slowly until completely rolled.
- Secure with string tying knots to keep the turkey in place while cooking.
- Season with garlic powder, onion powder, seasoned salt, and pepper.
- Wrap turkey with bacon strips.
- Transfer turkey breast to dutch oven.
- Surround turkey with fresh herbs like sage, thyme, and rosemary.🌿
- Drizzle the remaining chicken stock around the turkey to keep it moist.
- Finish by topping with sliced butter and drizzling a little olive oil.
- Cook in the oven for 20 minutes on 400 degrees, then reduce the temperature to 325 degrees and cook until the meat has reached an internal temperature of 155 degrees.
- Remember to baste the turkey breast 3 to 4 times for a moist turkey.
- With 10 minutes remaining, top with cranberries and remove the cover to allow the turkey to golden.
- Arrange herbs and fresh cranberries in a circular wreath formation, leaving space in the center for the turkey.
- Once cooked, remove from oven, slightly cool, and transfer to plate with herbs, enjoy!
* Baste: to pour juices or melted fat over (meat) during cooking in order to keep it moist --
Homemade Turkey Gravy
Always wondered how to make gravy? Well, today’s your lucky day!
Servings 6-8
Ingredients
-
- 3 tablespoons unsalted or plant-based butter
- 2 tablespoons flour
- drippings from turkey breast (around a cup or so)
Directions
-
- In a sauté pan, melt butter, then whisk in flour.
- Add drippings, salt, and pepper to taste and whisk together until gravy thickens.
- As simple as that, you have delicious gravy!
Thanksgiving Sweet Potato Casserole Pie
This sweet combination of casserole and pie is my new holiday favorite!
Total Time 30 mins
Servings 8-10
Ingredients
-
- 3 cups sweet potatoes (around 4 sweet potatoes)
- 1/2 cup sugar
- 1/2 cup softened butter
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup coconut creme or almond milk
- 1 tablespoon flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- topping 1 cup brown sugar
- mini marshmallows
Brown sugar topping
- 1 cup brown sugar
- 1/2 more cup flour
- 1/3 cup melted butter
Directions
-
- Preheat the oven to 400 degrees.
- Rub sweet potatoes in a little olive oil, then bake for 1 hour or until soft.
- Remove skin and mash potatoes in a large bowl.
- Add sugar, butter, eggs, coconut cream, cinnamon nutmeg, vanilla, and flour, to sweet potatoes.
- Combine well with a hand mixer until creamy.
- Transfer filling into pie shells evenly.
- In a separate bowl, combine brown sugar, flour, and melted butter into a crumble.
- Once your pie is covered with brown sugar topping, bake in the oven for 30-35 minutes at 375 degrees.
- Remove from the oven and brush melted butter along the crust for a golden finish.
- Add mini marshmallows, then cook for 5-10 more minutes.
- Remove from the oven, slightly cool, and enjoy!
