Here are lots of Thanksgiving recipes for side dishes, leftovers, soups, and more!

Leftover Turkey Rice Casserole

3 cups water
1 ½ cups uncooked white rice (substitute brown rice for a healthier option, but be aware of longer cooking time)
3 slices bacon, chopped
1 carrot, chopped
2 stalks celery, diced
½ cup frozen peas
½ onion, chopped
½ cup raisins
1 cup mushrooms, sliced
½ cup almonds or other nuts, chopped
1 Granny Smith apple, peeled, cored and diced
1 cup cooked turkey meat, chopped
1 tsp chicken soup base
3 tbsp soy sauce
½ cup parsley, chopped
Fresh pepper


Bring water to a boil in a saucepan, add the rice, cover and simmer for about 20 minutes on reduced heat or until water has been absorbed.

Sauté chopped bacon in a deep frying pan until nice and brown. Add all the vegetables, except the parsley, and stir constantly, until tender. Mix in the chopped turkey, chicken soup base, soy sauce and parsley. Add pepper to taste. Add the rice and mix well.

Serve immediately and enjoy!


Poached Apple Dessert
(Serves 4)

20 dried and unsweetened apple slices
8 dried figs
1 ½ cups cranberry juice
3 tbsp grated orange peel
2 tbsp pure maple syrup
Pinch of cinnamon


Add all ingredients into a pot with lid and bring to a boil. Once the mixture has boiled, reduce heat, cover and simmer for about 40 minutes. Stir occasionally. After 40 minutes, bring to a quick boil again and remove immediately from heat. Let the mixture cool for about 15 minutes, then serve immediately. 

This is a delicious and healthy treat for the whole family.


Delicious Apple Butter
(Slow Cooker Recipe)

5 ½ lbs apples, peeled, cored and finely chopped
2 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp salt
4 cups white sugar (you can cut down amount of sugar if preferred or use honey instead)


Place the finely chopped apples in a slow cooker.

In a mixing bowl, combine spices, salt and sugar. Add to the slow cooker and mix until well combined.

Cook the apples covered on a high temperature setting for about one hour, then reduce the heat to low and continue cooking for a further 9 - 11 hours. Give the mixture a stir occasionally. Once the mixture has thickened and is dark brown, uncover and cook for a further hour on a low temperature setting.

Use sterile containers and fill with the apple butter, cover and refrigerate. Apple Butter can also be frozen.


Thanksgiving Cranberry Sauce

½ cup sugar
1 ½ cup mixture of water and orange juice
1 tsp grated orange zest
4 cups fresh cranberries


In a saucepan, combine sugar, zest and water/orange juice and boil for about 5 minutes.

Add the fresh cranberries and lower the heat. Simmer for about 5 to 6 minutes or until the berries are tender and the skins have popped.

Pour mixture into a bowl and put in the fridge until the sauce has thickened and jelled.

A great homemade accompaniment for your Thanksgiving dinner.


Corn Bread and Bacon Stuffing Bake

1 3/4 C cornmeal
3 1/4 tbsp. flour
1 3/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt, divided
2 tsp. sugar
6 large eggs
1 3/4 C buttermilk
1 1/4 tbsp. bacon drippings
3 1/4 tbsp. butter
1 small yellow onion, chopped
2 1/2 tsp. garlic, minced
1 celery stalk, diced fine
1 (8 oz.) pkg. herb seasoned stuffing mix
1 (10 ounce) can corn nibblers, drained well
1 1/4 C cooked bacon, crumbled
2 (14 oz.) cans chicken broth
1/4 tsp. pepper
1/4 C Parmesan cheese, grated

Preheat the oven to 425 degrees.

Place the cornmeal, flour, baking powder, baking soda, 1/2 tsp. salt and the
sugar into a large mixing bowl.  Toss to combine well.

Break in 2 eggs and pour in the buttermilk.  Whisk until the mixture is just moistened through.

Reheat the bacon drippings to very hot.  Pour the hot drippings into the cornmeal mixture and quickly mix in thoroughly.  Place the cornmeal mixture into a cake pan.
Bake 20 minutes or until a nice golden brown.

Reduce the oven temperature to 350 degrees.  Melt the butter in a skillet over medium heat.  Add the onion, garlic and celery and cook for 4 minutes or until tender.

Break the remaining 4 eggs into a large mixing bowl and slightly beat with a fork.
Break the cornbread up into the eggs.  Add the onion mixture, stuffing mix, broth, corn and crumbled bacon.  Mix with a wooden spoon until just combined.  Add the remaining salt and pepper and stir to incorporate.

Butter a large rectangular baking dish on the bottom and sides.  Spread the mixture into the prepared pan.  Sprinkle the Parmesan cheese over the top of the casserole.
Bake 55 minutes or a golden brown.

12 Servings

This recipe makes more than one rectangular pan can hold. Place the extra in a
9 in. casserole dish and bake at the same temperature for 40 minutes.
Freeze the extra to use for another meal. To cook thaw and bake as you
normally would. Add some leftover turkey to the frozen casserole after it has
thawed to make a great leftover turkey casserole.


Easy Three Cheese Stuffing

3 C water
3 tbsp. butter
3 (6 oz.) pkgs. stuffing mix
3 eggs
1 (4 oz.) pkg. Monterey Jack cheese, shredded
1 (4 oz.) pkg. mozzarella cheese, shredded
1 (4 oz.) pkg. Cheddar cheese, shredded

Preheat the oven to 375 degrees.

Place the water in a large pot over high heat and bring to a steady boil.  Add the butter and stir to help melt.  Add the stuffing mix and stir until completely moistened.
Cover the pan and remove it from the heat.  Allow the stuffing to stand 5 minutes or until all the water is absorbed.

Place all 3 types of cheese in a large mixing bowl.  Toss to mix the cheese together well.

Break the eggs into a separate bowl and beat together with a fork.  Place 1 C of the cheese mixture into the eggs and mix with a fork until well combined.

Pour the egg cheese mixture into the stuffing and mix together well.  Butter a 2 qt. casserole dish on the bottom and up the sides.  Spread the stuffing into the prepared casserole dish.  Sprinkle the remaining cheese mixture over the top being sure to go all the way to edges of the casserole.

Bake the stuffing 18 minutes or until the cheese on top has melted and the top is
a light brown.

12 Servings

Add any cooked vegetable such as broccoli or carrots to this dish. You can also
add leftover turkey or chicken for a special after Thanksgiving treat.


Corn and Sweet Potato Soup
(Serves 6)

1 large yellow onion, chopped
2 cups water
2 lbs sweet potatoes, peeled and diced
1 ½ tbsp olive oil
4 cups vegetable stock
3 cups corn, tinned
1 red bell pepper, minced
1 fresh jalapeno, minced, if desired
1 cup milk
Juice of ½ lemon
Salt
Cayenne pepper (if desired)
2 -3 tbsp cream
Parsley or cilantro for garnish


Place diced sweet potatoes, water and vegetable stock in a pot and simmer for about 20 minutes or until tender.

In the meantime, heat olive oil in a skillet, add onion and a pinch of salt, and fry until nice and brown.

Add the onions to the potatoes. Mix well. Purée the soup with a blender. Once smooth, add corn, peppers and milk and simmer until tender. Then mix in lemon juice and a bit of cayenne pepper and salt. Stir in cream and serve immediately.

Serve with fresh chopped parsley or cilantro and nice crusty bread.


Potato Soup With Bacon Bits
(Serves a family of 4-6)

5 cups water
¾ lb bacon, diced
8-10 potatoes, peeled and cut into chunks
1 medium onion, chopped
1 medium carrot, grated
1 (12oz) can evaporated milk
¼ cup fresh parsley, minced
2 tbsp butter
2 tsp Worcestershire sauce
½ tsp ground mustard
½ tsp ground nutmeg
Salt and pepper to taste


Sauté bacon bits and onion in a large skillet, drain fat and set aside.

In a big pot, cook potato chunks and carrot in water for about 20 minutes or until potatoes are cooked. Do not drain. Add remaining ingredients and then stir in bacon mixture. Cook for a further 10 minutes and serve immediately with nice crusty bread.


Ginger Carrots with Lemon Juice
(Serves 4)


6 carrots, cut into ½-inch slices
2 tsp fresh lemon juice
2 tbsp butter
1/8 tsp pepper
½ tsp ground ginger
¾ tsp salt

Preheat oven to 400°F.

In the meantime, butter a 1-quart casserole dish and place carrots inside. In a separate bowl, mix ginger, lemon juice, salt and pepper and pour over the carrots. Dot with butter.

Cover with foil and bake for about 1 hour or until carrots are tender.

A great side dish to accompany your Thanksgiving turkey.



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