Traditional Thanksgiving Recipes


Even though Thanksgiving will look a little different this year, it can still smell the same. Here are a couple traditional Thanksgiving recipes that will make everyone in your household feel the love and warmth of a normal Thanksgiving.

Roast Turkey:

  • 1 12-20 pound turkey
  • 1 onion, peeled and quartered
  • 1 lemon, quartered
  • 1 apple (your favorite kind), quartered
  • .75 ounce container fresh rosemary *
  • .75 ounce container fresh thyme *
  • .75 ounce container fresh sage *

For the herb butter:

  • 1 cup unsalted butter , softened
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 6-8 cloves garlic , minced
  • fresh chopped herbs

Click Here for Instructions

Recipe by Lauren Allen

Stuffing:

  • 2 small onions diced
  • 4 stalks celery diced
  • ⅔ cup butter
  • 1 ½ teaspoons poultry seasoning or ½ teaspoon ground sage
  • black pepper
  • salt to taste
  • 12 cups bread cubes
  • 3-4 cups chicken broth
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh herbs: sage, thyme, rosemary

Click Here for Instructions

Recipe by Holly

Mashed Potatoes:

  • 2 pounds baking potatoes, peeled and quartered
  • 2 tablespoons butter 
  • 1 cup milk
  • salt and pepper to taste

Click Here for Instructions

Recipe by Esmee Williams

Gravy:

  • 2 cups chicken beef, or turkey stock
  • 2 beef or chicken bouillon cubes
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 1 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Click Here for Instructions

Recipe by Dorothy Kern

Pumpkin Pie:

  • 2 large eggs plus the yolk of a third egg
  • 1/2 cup packed dark brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom
  • 1/2 teaspoon lemon zest
  • 2 cups pumpkin pulp purée from a sugar pumpkin OR 1 15-ounce can of pumpkin purée 
  • 1 1/2 cup heavy cream or one 12 oz. can of evaporated milk
  • 1 good pie crust, chilled or frozen 

Click Here for Instruction

Recipe by Elise Bauer

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