7 Creative Thanksgiving Recipes You Should Try Out

It’s Thanksgiving yet again, and there are famous Thanksgiving staples that must make an appearance on Thanksgiving dinner, like turkey stuffing and sweet potato casserole.

This year, you can try to switch things up by choosing recipes that will leave your guests happy and satisfied. Don't forget to pair with cocktails! The last thing you want to get into is picking any random recipe that will take too much of your time. Try out these 7 creative Thanksgiving recipes ranging from the main course to dessert.

1. Mashed Sweet Potatoes with Shallots

Silky • Savory • Holiday-Ready
Serves: 8–10 | Prep Time: 15 min | Cook Time: 25 min

Creamy, buttery dried sweet potatoes are brought to life in this luxurious mash, finished with golden crisp shallots. This elevated side dish is rich, aromatic, and perfect for everything from elegant dinners to weeknight comfort meals.

Ingredients

• 6 cups dried sweet potatoes

• 4 garlic cloves, peeled

• 2 cups canola oil

• 6 large shallots, thinly sliced

• 1 cup half-and-half

• 12 Tbsp unsalted butter (1½ sticks)

• Kosher salt, to taste

Instructions

1. Rehydrate sweet potatoes
   Place dried sweet potatoes in a bowl and cover with warm water. Soak for 20 minutes until tender. Drain and squeeze out excess liquid.

2. Simmer with garlic
   Add rehydrated sweet potatoes and garlic cloves to a pot with just enough water to cover. Bring to a boil, then reduce to a simmer and cook for 10–15 minutes until very soft. Drain thoroughly.

3. Crisp the shallots
   In a small skillet, heat canola oil over medium heat. Add shallots in a single layer and stir frequently until golden and crispy. Transfer to a paper towel-lined plate and sprinkle with salt.

4. Mash the potatoes
   Return drained sweet potatoes and garlic to the pot or a bowl. Add butter and half-and-half. Mash by hand or press through a ricer or food mill until smooth. Season with kosher salt to taste.

5. Serve
   Transfer to a serving dish and garnish with crispy shallots just before serving.

Tips

• Use a hand masher for rustic texture or a ricer for silky results.

• Stir in a pinch of white pepper or smoked paprika for added depth.

• Shallots can be prepped ahead and stored in an airtight container.

2. Sautéed Kale with Lemon, Currants, and Olive

Bright • Earthy • Mediterranean-Inspired
Serves: 6–8 | Prep Time: 10 min | Cook Time: 15 min

This warm kale dish offers a stunning contrast of sweet, briny, and citrusy flavors. Plump dried currants, pitted olives, and a lemony finish transform hearty greens into an elegant, nutrient-rich side.

Ingredients

• ½ cup dried currants

• 4 lbs kale, stems removed, roughly chopped

• 3 Tbsp unsalted butter

• 3 Tbsp olive oil

• ¼ cup dried onions

• ½ cup chicken broth

• ½ cup pitted olives (green or black), halved

• 1 Tbsp lemon juice

• Zest of 1 lemon

• Salt & pepper, to taste

Instructions

1. Soften currants
   Place dried currants in a bowl and cover with hot water. Let soak for 5 minutes, then drain and set aside.

2. Blanch the kale
   In a large pot, boil water and blanch the chopped kale for 5 minutes until just tender. Drain and set aside.

3. Sauté the base
   In a large skillet, heat butter and olive oil over medium heat. Add dried onions and cook for 2–3 minutes until softened and fragrant.

4. Cook the kale
   Add blanched kale and chicken broth to the skillet. Toss to coat and cook for 5–6 minutes, stirring occasionally.

5. Finish & serve
   Stir in softened currants, olives, lemon zest, and lemon juice. Season with salt and pepper. Serve warm.

Tips

• Sub vegetable broth for chicken broth for a vegetarian version.

• Try this with dried spinach for a pantry-only adaptation.

• Pairs beautifully with grilled meats, roasted chicken, or warm grains.

3. Spinach Dip Muffin 

Savory • Cheesy • Party-Perfect
Serves: 12 muffins | Prep Time: 10 min | Bake Time: 15 min

These moist, cheesy muffins are a delicious mash-up of warm corn muffins and classic spinach dip. With chopped artichokes, melty cheeses, and dried spinach, they’re the perfect grab-and-go snack or appetizer for gatherings.

Ingredients

• 1 cup all-purpose flour

• 1 cup cornmeal

• 1½ cups milk

• 1 Tbsp salt

• 1 Tbsp sugar

• ½ cup Parmesan cheese

• 1 cup white cheddar cheese

• 1 can artichoke hearts, drained and chopped

• 2–3 large eggs

• 1 Tbsp melted butter

• ¼ cup low-fat mayonnaise

• 1 cup dried spinach, rehydrated and squeezed dry

Instructions

1. Preheat oven
   Preheat oven to 400°F. Lightly grease a 12-cup muffin tin or line with paper liners.

2. Mix dry ingredients
   In a large bowl, whisk together flour, cornmeal, salt, sugar, and Parmesan.

3. Mix wet ingredients
   In a separate bowl, whisk together milk, eggs, melted butter, mayonnaise, and white cheddar.

4. Rehydrate spinach & prep vegetables
   Rehydrate dried spinach in warm water for 5–10 minutes. Drain and squeeze dry. Chop artichoke hearts or pulse in a food processor for finer texture.

5. Combine & fold
   Add wet mixture to the dry ingredients and stir just until combined. Fold in rehydrated spinach and chopped artichokes.

6. Bake
   Spoon batter evenly into muffin cups. Bake for 15 minutes, or until tops are golden and a toothpick comes out clean.

Tips

• Use a blend of cheddar and mozzarella for extra meltiness.

• Serve warm with a dollop of sour cream or Greek yogurt.

• Make mini muffins for party trays—just reduce baking time to 10–12 minutes.

4. Kale Puffs and Sweet Potato

Golden • Savory • Beginner-Friendly
Serves: 12 | Prep Time: 20 min | Bake Time: 20 min

These flaky puff pastry bites are filled with garlicky sautéed kale and buttery mashed dried sweet potatoes, finished with melted cheddar. They’re an easy yet elegant option for holiday starters, brunch spreads, or cozy snacks.

Ingredients

• 2 sheets frozen puff pastry, thawed

• 1 tsp olive oil

• 3 cups kale, shredded (or substitute with 1 cup dried spinach, rehydrated)

• ⅔ cup dried sweet potatoes, rehydrated and mashed

• 1½ cups shredded cheddar cheese

• 3 garlic cloves, peeled

• Salt & pepper, to taste

Instructions

1. Rehydrate sweet potatoes
   Soak dried sweet potatoes in hot water for 15–20 minutes until soft. Drain and mash. Season with salt and pepper.

2. Sauté greens
   In a skillet, heat olive oil over medium heat. Add kale (or rehydrated spinach) and garlic cloves. Sauté for about 5 minutes, or until tender. Remove garlic and discard.

3. Prep pastry
   Cut each puff pastry sheet into 3 equal strips, then cut each strip into squares (about 3x3 inches). Press each square into a muffin tin to form cups.

4. Bake base
   Preheat oven to 375°F. Bake empty pastry cups for 10 minutes until just puffed.

5. Fill & finish
   Remove from oven. Spoon in mashed sweet potato, then top with sautéed greens. Sprinkle each with shredded cheddar cheese. Return to oven and bake for another 10 minutes, or until cheese is melted and pastry is golden.

Tips

• Add a pinch of nutmeg to the mashed sweet potatoes for warmth.

• Swap kale for rehydrated dried spinach for a fully pantry-based version.

• Great as a vegetarian appetizer or served with soup.

5. The Classic Pie

Traditional • Spiced • Holiday Favorite
Serves: 8 | Prep Time: 15 min | Bake Time: 70 min

Rich, creamy, and warmly spiced, this timeless pumpkin pie features a flaky butter crust and a velvety filling that sets just right. Perfect for Thanksgiving, but welcome any time your sweet tooth needs a cozy classic.

Ingredients

• 4 large eggs

• 1 sheet butter pie dough (homemade or store-bought)

• ¾ cup granulated sugar

• Pinch of salt

• 1 Tbsp cinnamon

• 1 Tbsp cornstarch

• ¼ tsp ground cloves

• ½ cup heavy cream

• 1 (15 oz) can pumpkin puree

Instructions

1. Preheat & prep crust
   Preheat oven to 350°F. Roll out pie dough into a 12-inch circle. Fit into a 9-inch pie plate, trim excess, and fold edges under. Crimp decoratively if desired. Chill shell in the refrigerator for 10 minutes.

2. Par-bake crust
   Prick bottom with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 25 minutes, then remove weights and set aside.

3. Mix filling
   In a large bowl, whisk eggs. Add sugar, cinnamon, cloves, salt, and cornstarch. Whisk until smooth. Stir in cream and pumpkin puree until fully incorporated.

4. Assemble & bake
   Pour filling into pre-baked pie shell. Bake for 45 minutes, or until center is just set and slightly wobbly in the middle. Cool completely before slicing.

Tips

• Chill for at least 2 hours before serving for cleaner slices.

• Top with whipped cream or a sprinkle of nutmeg.

• Store leftovers covered in the fridge for up to 3 days.

6. Broccoli Soup

Creamy • Make-Ahead • Comforting Starter
Serves: 6 | Prep Time: 10 min | Cook Time: 30 min

This velvety broccoli soup is the perfect Thanksgiving starter—easy to prepare ahead and full of rich, savory flavor. Made with dehydrated broccoli, butter, and a touch of cream, it’s a warm, soothing beginning to a festive meal.

Ingredients

• 3 cups dried broccoli, divided

• 3 Tbsp olive oil, divided

• 2 Tbsp unsalted butter

• 1 large onion, chopped

• 4 cups water

• 1 quart vegetable broth

• ½ cup milk

• ½ cup heavy cream

• Salt & pepper, to taste

Instructions

1. Rehydrate broccoli
   Soak dried broccoli in warm water for 15–20 minutes. Drain and set aside. Reserve 1 cup of florets for garnish; chop the remaining broccoli for the soup base.

2. Sauté onion & simmer soup
   In a large pot, heat 1 Tbsp olive oil and melt butter over medium heat. Add chopped onion and sauté until soft, about 5 minutes. Add chopped broccoli, vegetable broth, and water. Bring to a boil, then reduce to a simmer and cook for 20 minutes. Stir in 2 cups of the reserved florets and simmer 5 more minutes.

3. Sauté garnish broccoli
   In a small skillet, heat remaining 2 Tbsp olive oil. Add the remaining 1 cup of florets with a pinch of salt and pepper. Cover and cook over moderate heat for 6 minutes until lightly browned and tender.

4. Blend & finish
   Transfer the soup to a blender or use an immersion blender to puree until smooth. Return to the pot, stir in milk and cream, and simmer gently for 5 more minutes. Season with salt and pepper to taste.

5. Serve
   Ladle soup into bowls and top with sautéed broccoli florets for garnish.

Tips

• Add a handful of shredded cheddar for a cheesy variation.

• Use an immersion blender directly in the pot for easier cleanup.

• Pairs well with warm bread or mini cheese toasts.

7. Cauliflower Mashed Potatoes

Smooth • Herby • Low-Carb Alternative
Serves: 4 | Prep Time: 10 min | Cook Time: 12 min

A delicious and wholesome swap for traditional mashed potatoes, this silky mash features freeze-dried cauliflower blended with roasted garlic and fresh herbs. Vegan, keto, and paleo-friendly, it’s a lighter take on a Thanksgiving classic that doesn’t skimp on flavor.

Ingredients

• 3 cups freeze-dried cauliflower

• ¼ cup milk (almond, cashew, or dairy)

• 3 Tbsp olive oil

• 1½ tsp dried rosemary

• 1½ tsp dried thyme

• 3–4 cloves roasted garlic

• ¾–1 tsp salt, to taste

• Pinch of black pepper

Instructions

1. Roast garlic
   Roast a whole garlic bulb wrapped in foil at 400°F for 35–40 minutes until soft and caramelized. This can be done up to 3 days ahead and stored in the fridge.

2. Rehydrate cauliflower
   Place freeze-dried cauliflower in a large bowl with boiling water. Soak for 10–12 minutes until soft. Drain and spread on a clean towel to remove excess moisture.

3. Blend the mash
   In a food processor, combine cauliflower, milk, olive oil, rosemary, thyme, roasted garlic, salt, and pepper. Purée for 1–2 minutes until completely smooth, scraping down the sides every 30 seconds.

4. Warm & serve
   If needed, transfer mash back to the pot and gently reheat over low heat. Serve warm with an extra drizzle of olive oil and a few sprigs of rosemary or thyme.

Tips

• For a richer mash, substitute part of the milk with coconut cream.

• Add 2 Tbsp nutritional yeast for a cheesy, dairy-free twist.

• Store leftovers in the fridge for up to 3 days and reheat gently.

Try these 7 creative thanksgiving recipes with your family this Thanksgiving day and let us know which ones made it to the Thanksgiving table. Head over to Mother Earth Products for your cauliflower, broccoli, apples and sweet potatoes now.

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