Thanksgiving recipes for everyone

Thanksgiving is on Nov. 26, and even though family gatherings will be different this year due to COVID-19, it doesn’t mean your favorite recipes can’t be enjoyed. Save them in small containers to share with friends and family, or freeze them for a later date. 

Brown Sugar Ham

Time to cook: 2 hours and 15 minutes 

For those who aren’t really turkey fans, this is a delicious option for your main dish. 

You will need 8-10 pounds of  smoked ham, one cup of brown sugar, ½ cup of brandy, two tablespoons of whole grain mustard, one tablespoon of cornstarch, one tablespoon of ground cumin, one tablespoon of ground coriander, one teaspoon of ground allspice, ½ teaspoon of cayenne pepper and one teaspoon of salt.

Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with foil and lay the ham on it flat-side-down. Score the ham with cuts one inch apart ¼ inch deep. Do this in two directions creating a grid pattern over the entire surface of the ham.

In a medium sized bowl, mix all the ingredients for the glaze. Rub the rest of the glaze over the ham and place it back in the oven for another 45-75 minutes, or until the exterior is dark and crusty and the ham is warmed through. 

For more in depth instructions and information about this recipe, visit

Roast Turkey with Fresh Thyme Rub and Maple Glaze

Time to cook: 4 hours and 35 minutes

If you prefer having the traditional turkey, this is the recipe for you. 

You will need a 12 pound turkey, thawed if frozen, three tablespoons of chopped fresh thyme leaves, one teaspoon of salt, ½ teaspoon of ground allspice, ½ teaspoon of pepper, two tablespoons of olive or vegetable oil, two tablespoons of butter or margarine, two tablespoons of real maple syrup or maple-flavored syrup and fresh thyme sprigs, apricot slices and Rainier cherries, if desired.

Preheat the oven to 325 degrees F. Fasten neck skin to the back of the turkey with a skewer. Fold the wings across the back of the turkey so the tips are touching. On a rack in a shallow roasting pan, place the turkey, breast side up.

In a small bowl, mix the thyme, salt, allspice, pepper and oil. Rub the thyme mixture over turkey and tuck the legs under the band of skin at the tail if it is present or tie together with a heavy string. Insert ovenproof meat thermometer into the turkey so the tip is in the thickest part of the inside the thigh and does not touch the bone. 

Roast the uncovered turkey for one hour. When the turkey begins to turn golden brown, place a tent of heavy-duty foil over the turkey. Roast for 2 hours and 30 minutes, and if needed leave in there longer.

In a small microwavable bowl, microwave the butter on high for 45 seconds or until melted and stir in maple syrup.

Cut the band of skin or remove the tie holding the legs to allow the inside of the thighs to cook through. Brush the turkey with butter-syrup mixture; roast uncovered 20 to 30 minutes longer, brushing with the butter-syrup mixture again after 10 minutes. 

The turkey will be done when the thermometer reads 165 degrees F. The drumsticks will move easily when lifted or twisted. Place the turkey on a warm platter; cover with foil to keep warm. Let it stand for 15 minutes for easiest carving. Garnish with thyme sprigs, apricot slices and cherries. 

Side Dishes

Sweet Potato Casserole

Time to cook: 40 minutes

If you’re in the mood for a sweet side dish, this casserole is perfect for your cravings. 

You will need two and a half pounds of sweet potatoes cut into cubes, ¾ cup of packed brown sugar, ¼ cup of softened butter, one and a half teaspoons of salt, ½ teaspoons of vanilla extract, ½ cup of finely chopped pecans and two cups of marshmallows. 

Preheat the oven to 375 degrees F. Place the potatoes in a large bowl. 

Add sugar and the next three ingredients up to the vanilla and mash it all together. Fold in ¼ cup of the pecans and scrape mixture into a baking dish coated with cooking spray.

Sprinkle with the remaining pecans and top with marshmallows and bake for 25 minutes. 

Grandma’s Thanksgiving Turkey Stuffing 

Time to cook: 50 minutes

One of the most popular side dishes that every family makes on Thanksgiving is that mouth watering stuffing. 

You will need 13-15 cups of dry bread cubes, one cup chopped celery, one cup of diced onion, one and a half cup of butter, two and one fourth teaspoons of salt, one teaspoon of ground black pepper, one and a half tablespoons of poultry seasoning, one and a half cup of chicken stock and two large eggs. 

In a frying pan, saute the onion and celery in the butter for 10-12 minutes, or until the onion and celery are tender. 

Place the bread cubes in a large bowl and pour the butter, onion and celery mixture over the breadcrumbs and mix. Add the remaining ingredients and mix well. 

Spray a two quart casserole dish with cooking spray and put the stuffing in the prepared pan. Bake at 350 degrees for 30-35 minutes or until golden brown.

For more in depth instructions and information about this recipe, visit


Pecan Bars

Time to cook: 50 minutes

If you have room to eat a tasty treat after the big Thanksgiving meal, this recipe will satisfy your sweet tooth. 

You will need two cups of flour, one cup of brown sugar, one cup of butter, one large egg beaten, one can of sweetened condensed milk, one teaspoon of vanilla extract and one cup of chopped pecans. 

Preheat the oven to 350 degrees F and spray the baking pan with cooking spray. 

Combine the flour, brown sugar and butter into a bowl and spread on the bottom of the pan and bake for 20 minutes. 

Beat together sweetened condensed milk, vanilla extract and remaining brown sugar. Stir in the pecans and pour on top of the baked cookie layer. Bake for 30 minutes. 

Grandma’s Butter Cookies 

Time to cook: One hour 

For those who prefer a lighter dessert, this treat is for you. 

You will need one cup of sugar, one egg that is well beaten, two teaspoons of vanilla extract, four cups of sifted all-purpose flour and one teaspoon of baking powder. 

Preheat the oven to 400 degrees F. Combine butter, sugar, beaten egg and vanilla extract in a large mixing bowl. Cream with an electric mixer until white and fluffy. 

Resift flour with baking powder and low mixer setting slowly and gradually add resifted flour mixture to other ingredients. 

Use the spatula often to help blend the ingredients completely. Chill the dough for 20 minutes. Fill the cookie press with dough and press out shapes on an ungreased cookie sheet. 

Decorate before baking with your choice of sprinkles or candies and bake for 8 to 10 minutes. Remove from the sheet and cool on the wire rack. This recipe will make approximately six dozen small cookies. 

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