16+ Thanksgiving Recipe Odeas Cook Up Something Special!

Main Course: Roast Turkey with Cranberry Glaze

Ingredients:

• 1 whole turkey (12-14 pounds)
• 1/2 cup unsalted butter, softened
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh sage
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• Salt and pepper to taste
• 1 cup cranberry sauce
• 1/4 cup honey
• 1/4 cup balsamic vinegar

Instructions:

1. Preheat your oven to 375°F.
2. In a small bowl, mix together the butter, rosemary, thyme, sage, garlic powder, onion powder, salt, and pepper until well combined.
3. Pat the turkey dry and rub the herb butter all over the turkey, making sure to get under the skin and in the cavity.
4. Place the turkey on a roasting rack in a large roasting pan. Cover with foil and roast for 2 hours.
5. In a small saucepan, combine the cranberry sauce, honey, and balsamic vinegar. Cook over medium heat until the cranberry sauce has melted and the mixture is smooth.
6. Remove the foil from the turkey and brush the cranberry glaze all over the turkey. Return to the oven and continue roasting for an additional 1 hour or until the internal temperature of the turkey reaches 165°F.
7. Remove the turkey from the oven and let it rest for 15 minutes before carving and serving.

This roast turkey with cranberry glaze is a delicious twist on the traditional Thanksgiving turkey. The herb butter adds a rich and flavorful touch, while the cranberry glaze adds a tangy sweetness that pairs perfectly with the savory turkey. Your guests will be impressed with this elegant and tasty main course.

Dessert: Pumpkin Cheesecake with Gingersnap Crust

Ingredients:

• 2 cups crushed gingersnap cookies
• 1/4 cup melted butter
• 1/4 cup packed brown sugar
• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Instructions:

1. Preheat your oven to 350°F.
2. In a mixing bowl, combine the crushed gingersnap cookies, melted butter, and brown sugar until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, using the back of a spoon to press it firmly and evenly.
4. In a separate mixing bowl, beat the cream cheese and granulated sugar until smooth.
5. Add in the pumpkin, eggs, vanilla extract, and spices, and beat until well combined.
6. Pour the filling over the crust and smooth out the top.
7. Bake for 55-60 minutes or until the center is almost set.
8. Turn off the oven and leave the cheesecake inside with the door closed for an additional 30 minutes.
9. Remove from the oven and let it cool for 15 minutes before refrigerating for at least 4 hours or overnight.

This pumpkin cheesecake with gingersnap crust is a perfect Thanksgiving dessert for those who prefer a less traditional option. The spicy gingersnap crust adds a nice contrast to the creamy pumpkin cheesecake filling, making it a delicious and festive end to your meal.

With these Thanksgiving recipe ideas, your holiday dinner is sure to be a hit. So why stick to the same old recipes when you can impress your guests with these creative and delicious dishes? Happy Thanksgiving!