The delicious smell of turkey, stuffing and pumpkin pie wafts through the house and your stomach grumbles. The thought of filling your plate with classic Thanksgiving eats thrills you.
Now imagine those classic Thanksgiving meals with a twist. Still excited? You should be.
Here’s three unique and maybe a little weird Thanksgiving recipes from around the web you should try this year:
What’s better than stuffing? FRIED STUFFING. This fairly easy and inexpensive recipe by Paula Dean takes about 75 minutes to prepare and makes 12 servings.
- 5 tablespoons butter, divided
- 1 pound breakfast sausage, bulk
- 1 cup onion, diced
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
- 1 bag unseasoned bread cubes, for stuffing
- 1 sleeve saltine crackers, crushed
- 1 tablespoon poultry seasoning
- 2 tablespoons dried parsley flakes
- 2 teaspoons ground sage
- 1 quart chicken stock
- 4 eggs, beaten
- 2 cups all-purpose flour
- oil, for frying
- 12 wooden skewers
Preheat your oven to 375 degrees and grease a 9 by 13-inch baking dish with 1 tablespoon of the butter.
Brown the sausage in a large skillet over medium-high heat until it is cooked through. Transfer to a plate, while spooning off the excess grease, leaving about 2 tablespoons in the skillet. Add 4 tablespoons of the butter and melt. Add the onion, carrot and celery and saute until softened. Next, in a large mixing bowl, toss together bread cubes, saltines, sausage, poultry seasoning, parsley flakes, sage, salt and pepper. Stir the sauteed vegetables into the mixing bowl. Pour in the chicken stock and eggs and toss together. Turn the stuffing out into the prepared baking dish.
Bake in the preheated oven for 35 to 45 minutes until the top is golden brown and the juices in the stuffing are nice and bubbly.
Preheat oil in the deep-fryer to 350 degrees.
Cool the stuffing completely and cut it into 12 squares. Remove each square from the dish and wrap it around a wooden stick, pressing it onto the stick with your hands. Make the stuffing form a log shape around the popsicle stick, leaving 2-inches of the stick exposed for the handle. This should look somewhat like a lumpy corn dog.
Roll the stick in the flour, coating it well and shaking off the excess. Gently lower the sticks into the hot oil and fry until golden brown and crispy, which should take about five minutes. Transfer to a paper towel lined plate to drain.
Recipe from www.pauladean.com.
PRO TIP: If you don’t want to make the stuffing yourself, a boxed stuffing could easily be used.
Pass this around the table instead of plain ol’ cranberry sauce for a little taste of Mexico. This recipe makes eight servings.
- 2 cups cranberries, washed and stems picked out
- 1 bunch cilantro, washed
- 2 cups pomegranate arils
- 2 cups diced fresh pineapple
- 1/2 cup diced yellow onion
- juice of 1 orange
- salt and pepper, to taste
- 1 jalapeño, chopped (optional)
In the bowl of a food processor, measure out cranberries and tear up cilantro leaves, removing the stems. Pulse until chopped, or desired consistency is reached. Pour into a large bowl and stir with remaining ingredients. Stir and refrigerate until ready to serve. Spoon into large bowl and serve with tortilla chips.
Recipe from food blog Lauren’s Latest.
It’s like a sweet potato casserole and pumpkin cheesecake had a baby. Now, this recipe is a bit more time/labor intensive, but hello — it’s worth it.
For the cheesecake:
- 1 cup all-purpose flour
- 1/2 cup butter or margarine, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 egg yolk
- 3 medium sweet potatoes, cooked and mashed (about 2 cups)
- 1 tablespoon butter or margarine, melted
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 4 eggs
For the crumb topping:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 6 tablespoons butter or margarine, softened
- 1 teaspoon ground cinnamon
- 1 cup chopped pecans
Heat your oven to 400 degrees. In a medium bowl, stir 1 cup flour, 1/2 cup butter, 1/4 cup sugar, 1/2 teaspoon cinnamon and the egg yolk until mixture forms a ball. Pat about two-thirds of the dough on the bottom only of a 10-inch springform pan (with side removed) to make bottom crust 1/8 inch thick. Bake for 8 to 10 minutes or until the crust just begins to brown around the edge. Reduce oven temperature to 300 degrees. Attach side to pan. Pat remaining dough about 1 inch up inside of pan.
Next, in a medium bowl, beat the sweet potatoes, 1 tablespoon butter, 1 teaspoon cinnamon, the nutmeg and vanilla with an electric mixer on low speed until blended and set aside. In a large bowl, beat the cream cheese and 1 cup sugar on medium speed for about 1 minute or until smooth. Beat in the sweet potato mixture on low speed for about one minute or until blended. Beat in the eggs one at a time. Spoon batter into crust in pan. Place springform pan in larger pan on oven rack. Pour very hot water into larger pan to one-third the height of springform pan.
Bake the cheesecake for about 1 hour and 30 minutes, adding very hot water to larger pan as needed, until center is set.
Meanwhile, in a small bowl, stir the flour, brown sugar, butter and cinnamon until crumbly. Stir in pecans. Set the crumb topping aside.
Sprinkle the topping over the cheesecake and bake for about 30 minutes longer or until topping is set. Remove from pan of water and cool for 30 minutes. Loosen side from pan; remove. Refrigerate uncovered 3 to 4 hours or until chilled. Store covered in refrigerator.
Recipe from Betty Crocker.
Need some more Thanksgiving recipe ideas? Follow our Thanksgiving board on Pinterest.