Looking for some Thanksgiving Recipes to spice up your menu? Here are a few classics with a twist. We start off with a breakfast or brunch to keep you fueled until the big meal. Then move on to a cocktail (or mocktail) and some appetizers to get the party started. The we finish with a couple sides to pair with Tom the Turkey. Many of the recipes include some fall favorites from Trader Joes!
Holiday Hash Frittata
If you are having your big turkey dinner late in the day, don’t forget to eat balanced breakfast and lunch. This frittata has all the flavors and is balanced with protein, fat, and carbs. Eating balanced meals prior to big holiday meals will prevent you from going into the meal starving and overeating. So ditch the idea of “saving” your calories for later and check out this breakfast, lunch or brunch idea!
Holiday Hash Frittata
Ingredients
- 18 oz Trader Joes Holiday Vegetable Hash
- 2 tbsp extra virgin olive oil
- 10 eggs
- 3/4 cup shredded mozzarella cheese (I used Violife dairy-free)
- 1/2 cup Pecorino Romano cheese grated
- salt and pepper to taste
- parsley for garnish
Instructions
- Preheat the oven to broil.
- Heat EVOO in an oven safe sauté pan. Cook add the vegetable hash and cook until soft.
- Beat the eggs, add in the cheese and S&P.
- Pour over the vegetables and cook until the sides begin to set.
- Put in the oven and cook until set about 10 minutes.
- Cut into wedges and serve with parsley sprinkled on top.
Cranberry Ginger Cocktail or Mocktail
What’s a holiday party without a signature cocktail or mocktail? I couldn’t help but add a drink to our Thanksgiving recipe list and this one would be great all holiday season long! The Trader Joes Cranberry Ginger beverage is great on its own but let’s kick it up a notch into a killer cocktail or mocktail!
Cranberry Ginger Cocktail or Mocktail
Ingredients
- 4 oz Trader Joe’s Cranberry Ginger Sparkling Beverage
- 2 oz vodka or gin
- Ice for shaking
- Fresh cranberries
- Cinnamon stick
- Rosemary sprig
Instructions
- In a shaker add the vodka or gin. Strain into a glass. Add in the sparkling beverage. Garnish with rosemary, cranberries and cinnamon stick
- Easily make as a mocktail by omitting the alcohol and serving over ice.
Turkey Sausage Stuffing Fried Rice Stuffed Mushrooms
When I first saw the stuffing fried rice I wasn’t sure if it was going to live up to my high stuffing loving standards. But I gave it a try because I love TJ’s chicken fried rice. And it’s amazing! It has ALL the Thanksgiving flavors. Super easy to cook and is a meal on its own. But I decided to make a version of one of my favorite Thanksgiving recipes- stuffed mushrooms! Subbing out the mushrooms for acorn squash would be an equally delicious idea!
Turkey Sausage Stuffing Fried Rice Stuffed Mushrooms
Ingredients
- 12 12 large button mushrooms cleaned and stem removed
- 8 oz TJ sausage stuffing fried rice (half of the 16oz bag)
- 2 tbsp butter I used dairy-free
- 2 tbsp Pecorino Romano cheese grated
Instructions
- Preheat oven to 375°
- Melt butter in a sauté pan and cook fried rice.
- Place mushroom on a cookie sheet. Fill each mushroom with fried rice filling.
- Bake for 15-20 minutes depending on size of mushrooms.Sprinkle cheese on top for last 5 minutes.
- Serve warm.
- Alternative idea for the Turkey Sausage Stuffing Fried Rice.Cook rice same as above. Fill halved acorn squash and bake until squash is cooked through and top with cheese for the last 5 minutes.
Spinach Artichoke Dip with Mini Naan Crackers
I LOVE a hot dip. But most contain diary and so I am left out of the fun. #lactoseintollerant. With Trader Joes Artichoke Antipasto and the Naan crackers as my inspiration here is a dairy-free and DELICIOUS dip. Full of yummy and gooey cheese using Violife’s dairy-free mozzarella!
Spinach Artichoke Dip with Mini Naan Crackers
Ingredients
- 12 pz Artichoke antipasto Trader Joes jarred
- 1 tbsp extra virgin olive oil
- 5 oz baby spinach
- 1/2 lemon juiced
- red pepper flakes to taste
- 3 tbsp Trader Joes fried onion pieces
- Trader Joes Naan Crackers
Instructions
- Preheat oven to 375°
- Heat EVOO in a sauté pan and cook baby spinach.
- In a medium bowl mix the artichokes, spinach, and cheese. Pour into an oven safe casserole dish. Top with fried onion pieces.
- Bake until bubbling, about 15 minutes
- Serve warm with Naan crackers
Harvest Salad
Salads aren’t usually top of the list when it comes to our families Thanksgiving recipes but this Harvest Salad packs so much flavor it can’t be missed. With the traditional big heavy sides like mashed potatoes and sweet potato pie this bright and crisp salad is a great way to lighten it up and add some fiber to your meal.
Harvest Salad
Ingredients
- 10 oz Trader Joes Cruciferous Crunch Mix (kale, Brussels, broccoli, green cabbage, red cabbage)
- 1/2 cup Pomegranate seeds
- 1/3 cup Pecans chopped
- 1 cup carrots shredded
- 1 large sweet potato diced and roasted
- 2 oz Trader Joes Honey Goat cheese
- 1 small apple diced
Dressing
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
Instructions
- Toss diced sweet potato in EVOO and S&P and roast in oven at 425° for 20 minutes
- Mix together all the salad ingredients. Top with cooled roasted potatoes
- Whisk together dressing ingredients.
- Toss salad with dressing and serve.
Smashed Brussels Sprouts
One of our family favorites is Brussels Sprouts with bacon. Here is a smoky twist that makes a perfect Thanksgiving (or any meal!) side dish. The crispy Brussels, smokey pancetta and salty cheese are sure to win over any green-veggie skeptic.
Smashed Brussels Sprouts
Ingredients
- 2 lbs Brussels Sprouts
- 1/4 cup Pecorino Romano cheese grated
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- smoked paprika to taste
- 2 oz pancetta diced and crisped
Instructions
- Preheat oven to 425°
- Par boil the Brussels sprouts for 8-10. Add Brussels to an ice bath, cool and drain
- On a large baking sheet toss the Brussels with EVOO. Using a small glass cup or jar press down on the Brussels smashing them into a patty.Sprinkle with S&P and smoked paprika.
- Cook for 10 minutes. Flip the Brussels and cook for 10minutes. Take the Brussels out, top with the Pecorino Romano cheese and crispy pancetta and put back until cheese is melted.
- Serve immediately.
Cornbread Stuffing Muffins
Lastly, I couldn’t leave stuffing off my Thanksgiving recipe list! I LOVE the crispy pieces in the traditionally baked stuffing, do you?? I made these individual stuffing muffins so everyone gets the crispy pieces and makes serving a breeze! I used veggies only but these would be great with some added ground sausage or chestnuts!
Cornbread Stuffing Muffins
Ingredients
- 12 oz Trader Joes cornbread stuffing mix
- 1 1/2 cups Mushrooms diced
- 1/2 medium onion diced
- 1 cup carrots diced or shredded
- 5 tbsp butter divided. I used plant-based
- salt and pepper to taste
Instructions
- Preheat oven to 350°
- Spray muffin pan with non-stick spray.
- Heat 1 tbsp butter in sauté pan and cook onions, mushrooms and carrots.
- Heat 4 tbsp of butter, 4 cups of water and contents of seasoning pouch and bring to a low boil for 3-5 minutes. Remove from heat and gently fold in croutons until well moistened. Cover and let sit 10 minutes
- Mix stuffing with vegetables. Fill muffin tray evenly. Bake for 20 minutes until tops are crisp.
- Serve warm.
If you are afraid of gaining weight this holiday season, contact me here! We can talk about the tips and tricks for creating a balanced diet throughout the holiday season so you end the year feeling great and not planning your new years diet!
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