A Whole Thanksgiving Day Meal With Ease

by Sharp | November 22, 2016

Thanksgiving has always been one of my favorite holidays. There’s something about the smell of all the delicious food, beautiful autumn colors and celebrating with family and friends that makes me really excited. While we all may have high hopes and dreams of making that 7-ingredient casserole to bring over to our families house, let’s be real, who has the time! For everyone looking to create a delicious, yet simple Thanksgiving meal, we have easy to make recipes to add spice to your turkey dinner.

– Jamie


Appetizer: Cranberry Brie Bites

Serves 24


  • 1 sheet frozen puff pastry, thawed
  • ½ cup cranberry sauce, preferably homemade
  • 1 green onion, very thinly sliced
  • 100g (3.5 oz) brie, cut into ½” cubes



  1. Preheat oven to 400F. Lightly spray the cups of a mini-muffin tin with cooking spray, and set aside.
  2. Unroll the puff pastry sheet onto a clean work surface, and cut into 24 equally-sized squares. Gently press the pastry into the cups of the prepared muffin tin.
  3. Nestle a cube of Brie into each pastry cup, then top with a pinch of green onion. Using a teaspoon measure, drop a spoonful of cranberry sauce to top of the Brie.
  4. Bake in preheated oven for 10-12 minutes, or until the pastry is puffed and golden-brown on the edges. Let stand in the pan for 5 minutes, then transfer to a pretty plate and serve.



Side Dish: Brussels Sprouts Gratin

Serves 8


  • 3 lb. Brussels sprouts, trimmed and halved
  • kosher salt
  • 3 garlic cloves, chopped
  • 2 tbsp. unsalted butter
  • 1/4 c. all-purpose flour
  • 2 c. half-and-half
  • 9 oz. grated Gruyère cheese, divided (about 2 cups total)
  • kosher salt
  • Freshly ground black pepperbrussel-sprouts-gratin



  1. Boil Brussels sprouts in a large pot of boiling salted water until crisp-tender, 5 to 8 minutes. Drain and run under cold water to cool; spread in a single layer, on a paper towel-lined baking sheet; dry completely.
  2. Cook garlic in butter in a large saucepan over medium heat until fragrant, 1 minute. Sprinkle with flour; cook, whisking, 1 minute. Slowly whisk in half-and-half. Simmer, whisking often, until thickened, 6 to 7 minutes. Remove from heat and whisk in 6 ounces (about 1 1/4 cups) Gruyère; fold in Brussels sprouts. Season with salt and pepper.
  3. Transfer to a buttered 3-quart baking dish. Top with remaining Gruyère (about 3/4 cup). Bake at 375 degrees F until bubbly and top is golden brown, 25 to 30 minutes. Let stand 5 minutes before serving.




Dessert: Pumpkin Pie Bars

Serves 12


  • 1 can Pillsbury™ refrigerated crescent dough sheet
  • 2 eggs
  • 1 can (15 oz) pumpkin or homemade pumpkin puree
  • 1 cup whipping cream
  • ½ cup packed brown sugar
  • ¼ cup corn syrup
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
  • Sweetened whipped cream or additional pumpkin pie spice for garnish



  1. Heat oven to 350°F. Line 11×7-inch pan with cooking parchment paper, leaving about 1 to 2 inches paper hanging over sides of pan.
  2. Unroll 1 can Pillsbury™ refrigerated crescent dough sheet in bottom of pan; press with fingers in bottom and up sides. Set aside.
  3. In large bowl, beat 2 eggs, 1 can (15 oz) pumpkin (not pumpkin pie mix), 1 cup whipping cream, 1/2 cup packed brown sugar, 1/4 cup corn syrup, 1 tablespoon pumpkin pie spice and 1/2 teaspoon salt with whisk until smooth and well ble
    nded. Pour mixture into pan over dough.
  4. Bake on middle oven rack 45 to 50 minutes or until center is set. Remove from oven to cooling rack. Cool completely, about 1 hour 30 minutes.
  5. Using hanging paper, lift from pan. Cut into 4 rows by 3 rows to make 12 bars or 4 rows by 4 rows to make 16 bars. Garnish each bar with whipped cream or a dusting of pumpkin pie spice. Store in refrigerator.



Cocktail: Warm Cider Rum Punch


  • 8 cups apple cider1 apple, thinly sliced crosswise
  • 1 orange, thinly sliced crosswise
  • 2 cinnamon sticks
  • 1-inch piece fresh ginger, peeled and thinly sliced
  • 2 cups dark rum



  1. In a large pot, combine apple cider, apple slices, orange slices, cinnamon sticks, and ginger. Bring to a boil over high; reduce to a simmer and cook 5 minutes. (Keep warm over low, up to 2 hours.) Remove from heat and stir in rum. Transfer to a punch bowl; serve warm.



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