Favorite Thanksgiving Recipes from Decor & You
Happy Thanksgiving from all of us here at Decor & You, Highlands Ranch. Even if you're not carving the turkey, there are plenty of appetizers, sides, and desserts to contribute to the big day. We've compiled some of our favorite Thanksgiving recipes to inspire you on this food-filled day!
Baked Brie with Cranberry Sauce and Walnuts
Makes 1 round of Brie
- ¾ cup cranberry sauce
- 1 16-ounce brie round
- Zest of one orange
- ⅔ cup walnut pieces
- Crackers for serving
- Preheat oven to 350 degrees F.
- Remove the top of the rind from the cheese using a serrated knife, and discard the rind. Place the cheese, cut side up on an oven safe plate or bowl. Just make sure to use a larger plate or a bowl so your cheese doesn’t start oozing off the plate. Bake at 350 degrees F for 10 minutes.
- Remove from the oven and top with the cranberry sauce. Bake for an additional 5 minutes, or until the cheese is soft and warm. Sprinkle the top with orange zest and walnuts.
- Serve immediately with crackers.
- For a simple cranberry sauce combine 4 ounces cranberries , ⅓ cup orange juice, and ¼ cup sugar. Bring to a boil, then reduce to medium and simmer till thickened and cranberries have popped.
- For extra flavor add ⅛ teaspoon nutmeg and cinnamon.
Thanksgiving Side Dish
Sourdough Bread Stuffing
- 1-pound loaf sourdough bread
- 8 tablesppons butter
- 10 ounces cremini mushrooms, sliced 1in thick
- Salt and pepper
- 2-4 Stalks celery with leaves chopped
- 1 medium onion chopped
- About 10 sprigs fresh thyme, leaves stripped from the stems
- 10 to 12 fresh sage leaves, chopped
- 2 1/2 cups low-sodium chicken broth
- 3 3 tablespoons chopped Italian parsley leaves
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes.
- Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
Sugar Coated Pecans
Makes 1 pound
- 1 egg while
- 1 teaspoon water
- 1 lb of pecan halves
- 1 cup white sugar
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
- In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
- Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
- Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
What is your favorite dish to make for Thanksgiving? Please share with us in the comments below!
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