Thanksgiving is the time to be with family and friends, celebrating all the things you’re thankful for. And what better place to do that than in a lovely Smoky Mountain cabin?! There are plenty of places downtown that will be open for Thanksgiving dinner, but if you love cooking on this food-centric holiday, try whipping something up in your cabin’s fully equipped kitchen. These easy Thanksgiving recipes are perfect for a holiday spent in a cabin in Gatlinburg or Pigeon Forge – with family and friends.
Perfect Mashed Potatoes | delish.com | 6-8 servings | 30 minutes
INGREDIENTS
3 lb. potatoes (about 4 large, combo of russets and Yukon golds)
kosher salt
1 stick butter, plus 2 tablespoons for garnish
1/2 c. milk
1/2 c. sour cream
Freshly ground black pepper
DIRECTIONS
In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to18 minutes. Drain and return to pot.
Use a potato masher to mash potatoes until smooth.
Meanwhile, in a small saucepan, melt butter and milk until warm.
Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined.
Season with salt and pepper.
Transfer potatoes to a serving bowl and top with butter. Season with more pepper and serve.
Fresh Cranberry Relish | 6 servings | 5 minutes
INGREDIENTS
1 lb cranberries
1 cup sugar
Juice and zest of 1 orange, plus more serving (optional)
Juice and zest of 1/2 lemon
3/4 teaspoon kosher salt
1/4 teaspoon cinnamon
DIRECTIONS
Combine all ingredients in a food processor and pulse until berries break down.
Refrigerate until ready to serve. Garnish with more zest, if using.
Sweet Potato Casserole with Marshmallows | 8 servings | 1 hour
INGREDIENTS
FOR SWEET POTATOES
5 cups cooked sweet potatoes, mashed
1/2 cup packed dark brown sugar
8 tablespoons butter, softened, plus more for pan
1 teaspoon pure vanilla extract
1/2 cup milk
2 large eggs
1/2 teaspoon kosher salt
FOR STREUSEL TOPPING
1 cup packed dark brown sugar
1/2 cup all-purpose flour
4 tablespoons butter, melted
1 cup chopped pecans
2 cups mini marshmallows
DIRECTIONS
Preheat oven to 350° and butter a 9-x-13″ baking dish. In a large bowl, stir together sweet potatoes, sugar, butter, vanilla, milk, eggs, and salt until smooth. Pour into prepared dish.
In a medium bowl, stir together sugar, flour, and butter until it clumps. Stir in pecans, then spread evenly over potatoes. Top with marshmallows.
Bake until cooked through and golden, about 30 minutes.
Holiday Roasted Vegetables | delish.com | 4 servings | 30 minutes
INGREDIENTS
3/4 lbs Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into 1/2” pieces
extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon chopped rosemary leaves
1 teaspoon chopped thyme leaves
1/2 cup toasted pecans
1/2 cup dried cranberries
DIRECTIONS
Preheat oven to 400 degrees F.
Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with balsamic vinegar. Season with salt and pepper. Scatter herbs around the pan. Bake for 20-25 minutes, until the vegetable are tender, shaking the pan halfway through.
Before serving, toss roasted vegetables with pecan and cranberries.
Mustard-Crusted Turkey Breast | marthastewart.com | 6 servings | 1 hour 30 minutes
INGREDIENTS
1 pound (6 to 8 medium) carrots, peeled and cut on the diagonal into 2-inch lengths
3 teaspoons olive oil
Coarse salt and ground pepper
1 boneless turkey breast half (2 pounds)
3 tablespoons whole-grain mustard, plus more for serving (optional)
1 pound broccoli, cut into large florets, tough ends of stalks trimmed, peeled, and sliced 1/4 inch thick
DIRECTIONS
Preheat oven to 425 degrees. On a rimmed baking sheet, toss carrots with 1 teaspoon oil; season with salt and pepper. Push carrots to edges of baking sheet; place turkey in center, skin side up. Coat top of turkey with mustard; season with salt and pepper. Roast until beginning to brown, 20 to 25 minutes.
In a large bowl, toss broccoli with remaining 2 teaspoons oil. Season with salt and pepper; toss broccoli with carrots on baking sheet. Continue roasting, tossing vegetables once, until turkey is browned and an instant-read thermometer inserted in center registers 165 degrees, 30 to 40 minutes.
Transfer turkey to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice turkey, and serve with vegetables, accompanied by mustard, if desired.