20 Modern Twists on Traditional Thanksgiving Dinner Recipes

Maple-Balsamic Glazed Brussels Sprouts

This delicious twist on the classic Brussels sprouts will have everyone asking for seconds at your Thanksgiving table.

Ingredients:

• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1/4 cup chopped pecans

Cooking Method:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper in a large bowl.
3. Spread them out on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
4. In the last 5 minutes of roasting, sprinkle the chopped pecans over the Brussels sprouts, allowing them to toast lightly.
5. Serve warm for a sweet and tangy side dish that complements any Thanksgiving feast.

Cranberry Jalapeño Relish

Put a spicy spin on your cranberry sauce with this zesty relish that adds a kick to the traditional Thanksgiving fare.

Ingredients:

• 1 bag (12 oz) fresh cranberries
• 1/2 cup sugar
• 1/2 cup orange juice
• 1-2 jalapeños, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped

Cooking Method:

1. In a saucepan, combine cranberries, sugar, and orange juice, then bring to a boil.
2. Reduce the heat and let it simmer until the cranberries burst and the mixture thickens, about 10 minutes.
3. Stir in the chopped jalapeños and cilantro, then remove from heat.
4. Let it cool and refrigerate for at least 2 hours before serving for the flavors to meld.

Sweet Potato and Sage Stuffing

Enhance your stuffing game with sweet potatoes and aromatic sage, adding depth and flavor to this Thanksgiving staple.

Ingredients:

• 4 cups cubed bread, preferably stale
• 2 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 tablespoons olive oil
• 1/4 cup chopped fresh sage
• 1 1/2 cups vegetable broth
• Salt and pepper to taste

Cooking Method:

1. Preheat oven to 375°F (190°C).
2. Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and roast until tender, about 20 minutes.
3. In a large skillet, sauté the onion and sage in olive oil until the onion is translucent.
4. In a large bowl, combine the bread cubes, roasted sweet potatoes, and onion mixture.
5. Pour the vegetable broth over the mix, season with salt and pepper, and toss until well combined.
6. Bake in a greased casserole dish for 30-35 minutes, until the top is golden and crisp.

Truffle Mashed Potatoes

Add a touch of luxury to your mashed potatoes with truffle oil for a dish that’s rich in flavor and utterly indulgent.

Ingredients:

• 2 pounds potatoes, peeled and cubed
• 1/2 cup milk
• 1/4 cup butter
• 1 tablespoon truffle oil
• Salt and pepper to taste

Cooking Method:

1. Boil the potatoes until they are tender, about 15-20 minutes.
2. Drain and return them to the pot.
3. Add milk, butter, and truffle oil, then mash until smooth and creamy.
4. Season with salt and pepper, and serve immediately for a decadent side dish.

Pumpkin Ravioli with Brown Butter Sage Sauce

Replace the usual pumpkin pie with savory pumpkin ravioli, drizzled in a rich brown butter sage sauce.

Ingredients:

• 1 package (9 oz) pumpkin ravioli
• 1/4 cup unsalted butter
• 8-10 fresh sage leaves
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Cooking Method:

1. Cook the pumpkin ravioli according to package instructions.
2. In a skillet, melt the butter over medium heat, adding sage leaves until the butter browns slightly and the leaves crisp up.
3. Remove the sage leaves and pour the brown butter over the drained ravioli.
4. Top with salt, pepper, and grated Parmesan cheese before serving.

Apple Cider-Glazed Turkey

Give your turkey an autumnal upgrade with this apple cider glaze that adds sweetness and depth to your roast.

Ingredients:

• 1 whole turkey (12-14 pounds)
• 2 cups apple cider
• 1/4 cup maple syrup
• 1/4 cup apple cider vinegar
• Salt and pepper to taste

Cooking Method:

1. Preheat oven to 325°F (165°C).
2. In a saucepan, combine apple cider, maple syrup, and apple cider vinegar, then simmer until reduced by half.
3. Brush the glaze over the turkey, seasoning it with salt and pepper.
4. Roast the turkey according to its weight, basting occasionally with the glaze until cooked through and golden-brown.

Spiced Butternut Squash Soup

Warm up with a bowl of creamy butternut squash soup infused with spices for a comforting appetizer.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 4 cups vegetable broth
• Salt and pepper to taste

Cooking Method:

1. Sauté the onion in olive oil in a large pot until translucent.
2. Add the cubed squash and spices, then cook for another 5 minutes.
3. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
4. Blend the soup until smooth, season with salt and pepper, and serve warm.

Rosemary Garlic Roasted Carrots

Elevate your carrot side dish with this aromatic combination of rosemary and garlic for a simple yet flavorful addition.

Ingredients:

• 1 pound carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste

Cooking Method:

1. Preheat oven to 400°F (200°C).
2. Toss the carrot sticks with olive oil, garlic, rosemary, salt, and pepper in a bowl.
3. Spread them out on a baking sheet and roast for 25-30 minutes until tender and caramelized.
4. Serve immediately, enjoying the fragrant aroma of fresh rosemary and garlic.

Bourbon Pecan Pie

Infuse your pecan pie with a hint of bourbon for a dessert that delivers a kick of flavor alongside traditional sweetness.

Ingredients:

• 1 prepared pie crust
• 1 1/2 cups pecan halves
• 1 cup dark corn syrup
• 1/2 cup sugar
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract

Cooking Method:

1. Preheat oven to 350°F (175°C).
2. Arrange the pecans in the prepared pie crust.
3. In a bowl, whisk together corn syrup, sugar, butter, eggs, bourbon, and vanilla extract.
4. Pour the mixture over the pecans and bake for 50-60 minutes until the pie is set and golden.
5. Let it cool before serving for a deliciously rich dessert.

Cranberry-Orange Cornbread Muffins

Add a fruity twist to cornbread muffins with cranberries and oranges, perfect as a sweet side or breakfast treat.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup butter, melted
• 1 large egg
• Zest and juice of 1 orange
• 1 cup fresh cranberries

Cooking Method:

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, combine milk, melted butter, egg, orange zest, and juice.
4. Add the wet ingredients to the dry mixture until just combined, then fold in the cranberries.
5. Spoon the batter into the muffin tin and bake for 20-25 minutes until a toothpick comes out clean.