This Thanksgiving, we’re sharing some of our favorite cozy recipes for the holiday. Enjoy!
Warm Homemade Apple Cider
It’s best (and fastest!) to use a slow cooker, instead of a stovetop pot.
7–10 large or medium apples, some acidic (like Pink Lady) and some sweeter (like Golden Delicious), sliced
1 lemon, peeled and sliced
2 cinnamon sticks
2 teaspoons vanilla extract
1 tablespoon ground cloves
1 ½ cups sugar, either brown or white or a combination
- Combine apple slices, lemon slices, cinnamon, half the sugar, and cloves in your slow cooker, then top with water.
- Let cook on medium heat for about 5 hours
- Mash all fruits and spices together
- Let cook for another 2 hours, on low heat
- Strain liquid through a dense mesh strainer
- Stir in vanilla extract and remaining sugar, if desired
- Serve immediately!
Traditional Stuffing with Chestnuts & Herbs
This traditional stuffing recipe can easily be made vegetarian by substituting chicken broth for vegetable broth and cooking in a separate pan instead of in the turkey.
½ cup butter
1 onion, chopped
6 full-sized celery stalks, chopped
Dash of salt and pepper
1 ½ cups chicken or vegetable broth
½ cup fresh parsley
1 tsp dried sage
2 ½ cups whole chestnuts
8 cups bread cubes (best to use day-old white bread)
- Preheat oven to 350° and bring a large saucepan of water to a boil.
- Add chestnuts to water and cook until tender, about 20 minutes
- Peel chestnuts and chop
- Lightly sauté the chopped onion and celery in the butter, until they’re a just barely browned
- Mix the butter and vegetable mixture with the bread cubes and chopped chestnuts in a large bowl
- Add chicken or vegetable broth
- Stuff in turkey and cook, or place in a glass baking dish and cover with foil; bake for about 30 minutes, then uncover and bake for about 20 more minutes, until browned and crispy on top
- Serve hot
After-Dinner Cinnamon Coffee Cake
The perfect warm dessert to complement a cup of coffee or espresso—that isn’t too sweet.
¾ cup butter, softened
1 ¼ cup granulated sugar
¾ cup sour cream
1 teaspoon vanilla extract
1 ½ cups flour
1 teaspoon baking powder
Dash of salt
(For cinnamon topping)
½ cup brown sugar
1/3 cup flour
2 teaspoons cinnamon
2 tablespoons butter, melted
¾ cup chopped nuts (such as pecans or walnuts)
- Mix together all ingredients on medium speed
- Preheat oven to 350°
- Use an electric mixer to cream butter and sugar, then beat in eggs until fluffy
- Blend in sour cream and vanilla extract
- In a separate bowl, combine remaining dry ingredients, then add to mixing bowl, beating until well-combined
- Pour half the batter into a deep, rectangular pan, either glass or aluminum
- Spread a thin layer of cinnamon topping over full length of cake
- Pour in remaining batter, then top with the rest of the cinnamon mixture
- Bake for about 45 minutes
- Let cool until just warm, and then slice and serve with coffee
Whatever your foodie traditions, we hope you have a lovely Thanksgiving this year!