1. Cauliflower mashed potatoes
These are vegan since there is no butter in them. So if this suits your lifestyle or you’d just like a healthier alternative to traditional mashed potatoes, try out these cauliflower mashed potatoes!
First, roast four cloves of garlic for 15 minutes at 350 degrees.
Boil potatoes and cauliflower in salt water until they become tender.
Blend the cauliflower, roasted garlic, olive oil, minced rosemary, salt and pepper in a food processor.
Remove the skins from the potatoes, mash them and fold together with the cauliflower mixture.
See loveandlemons.com for the full recipe!
2. Cream cheese corn casserole
This cream cheese corn casserole is sweet and savory and definitely not as healthy as the previous recipe, but it’s so good. Of course, if you want to make it a little healthier, you can just use less cream cheese and butter. But if you don’t mind the extra fat and calories, I recommend following the recipe.
Melt one package of cream cheese and four tablespoons of butter in a pot over low heat.
Stir in ⅓ cup of milk. Then add salt, pepper, cayenne pepper (optional) and 18 ounces of corn.
Pour the mixture into a greased 2-quart baking dish and top with 1 cup of sharp cheddar cheese.
Bake at 350 degrees for 20 minutes.
This recipe is from 12tomatoes.com!
3. Creamed spinach
Need some more vegetables to pair with your Thanksgiving dinner? Spinach is a good option, and though not always very tasty, this recipe spruces it up a bit.
Cut fresh spinach in half, boil, rinse under cold water and squeeze out excess water.
Saute onions and garlic in butter.
Mix the saute with flour, heavy cream, parmesan cheese and salt and pepper.
Simmer the mixture for a few minutes.
Stir in the spinach and cook for another 1-2 minutes.
This recipe can be found at aheadofthyme.com!
4. Double layer pumpkin cheesecake
If for some reason, pumpkin pie isn’t really your thing, or if you’re just a cheesecake fanatic, this recipe is for you! The first layer is plain cheesecake and the second is pumpkin cheesecake.
Beat two packages of cream cheese, ½ cup of sugar and ½ teaspoon of vanilla in a large bowl.
Blend in two eggs, one at a time.
Spread one cup of the batter into a 9-inch premade graham cracker crust.
With the remaining batter, stir in ½ cup of pumpkin puree, ½ teaspoon of cinnamon, and a little bit of ground cloves and nutmeg.
Carefully spread the second layer of batter over the first.
Bake for 35-40 minutes at 325 degrees.
After baking, let the cheesecake cool, refrigerate it for at least three hours and add whipped topping.
This recipe has over 3,000 five-star reviews on allrecipes.com!
5. Gravy mayo
This condiment is perfect for all that leftover turkey. Throw together a turkey sandwich with this gravy mayo for a quick lunch in the days following Thanksgiving.
First, whisk together ½ cup of mayonnaise, two tablespoons of white miso and one tablespoon of lemon juice.
Then whisk in one cup of chilled leftover gravy until it is smooth.
Last, stir in two tablespoons of chives, one tablespoon of thyme and some salt and pepper.
Store in the fridge for up to a day.
Go to bonappetit.com to view this recipe!