Thanksgiving is one of the most important American holidays, celebrated on November 28. Thanksgiving is known for its incredible cultural food staples, like turkey, cranberry sauce, mashed potatoes, and pumpkin pie. There are many ways to spice up and deconstruct these foods. These recipes will consist of an appetizer, dinner, and dessert (plus bonus vegan dessert) that can be utilized this Thanksgiving season. 

 Appetizer: Garlic Parmesan Soft Pretzel Twists

The perfect appetizer for Thanksgiving is a carb-loaded cheesy concoction. These twists can be made very quickly 

INGREDIENTS

1 tube refrigerated French bread dough

1 c. shredded mozzarella

1/2 c. freshly grated Parmesan, plus more for topping

1/4 c. baking soda

3 c. warm water

4 tbsp. melted butter

1 tsp. garlic powder

1 tbsp. chopped fresh parsley

INSTRUCTIONS

1. The first thing you should do is preheat oven to 400 degrees and line a large baking sheet with parchment paper, so it does not stick.

2. Cut the dough into 6 pieces and stretch each piece to a rectangle form.

3.  Sprinkle mozzarella and a tad of Parmesan into the center of each rectangle. Roll the dough as tight as possible, making sure no cheese is exposed. Twist and shape the rolls into a pretzel shape and put them on the pan.

4. Add baking soda to a shallow bowl filled with warm water. Begin to whisk until the baking soda is dissolved. Brush this mixture onto each pretzel. Let this sit until the pretzels have dried (about 10 minutes) then brush with melted butter.

5.  Sprinkle garlic powder, more Parmesan, and parsley.

6. Bake this until the pretzels are golden brown (usually takes 20 minutes).

Main Course: Turkey Stuffing Cranberry Sliders

 These sliders combine all of the fantastic essentials of Thanksgiving food into one sandwich. The combination of savory and sweet and the different textures is what makes this meal idea so unique. 

         INGREDIENTS

1. 8 ounces leftover turkey or thick-cut turkey deli meat
2. 4 large slices Gouda, Havarti, Swiss or Provolone cheese (or other favorite cheese)
3. 1 cup cranberry relish sauce
4. 1 package Hawaiian dinner rolls (12 rolls)
5. 3 tablespoons butter
6. 1 teaspoon Worcestershire sauce
7. 1½ teaspoons Dijon mustard
8. ½ teaspoon Everything Bagel seasoning or poppy seeds

INSTRUCTIONS

1. Preheat oven to 375° F. and prepare a 9X13 (or slightly smaller) baking dish with cooking spray.

2. Slice Hawaiian buns in half while keeping all of the buns attached. Remove the top buns and set aside.

3. Place the bottom buns in the pan. Add the turkey over the buns and top with cranberry relish or sauce, slices of cheese, and the heads of the buns.

4. In a small microwave-safe bowl, mix the butter, Worcestershire sauce, Dijon, and seasoning or poppy seeds. Microwave for 30-60 seconds or until the butter is melted.

5. Brush the butter mixture over the top of the buns. Cover with tinfoil and bake at 375°F for 15 minutes. Remove the foil and bake for an additional 5-8 minutes. Serve immediately.

    Dessert: Apple Cornbread Crisp

    INGREDIENTS

4 cups peeled sliced tart apples (about 4 or 5 apples)

3/4 cup packed brown sugar, divided

1 package (8-1/2 ounces) cornbread/muffin mix

1/2 cup quick-cooking oats

INSTRUCTIONS

1. Preheat oven to 350 degrees. 
2. Stir apples and brown sugar in one bowl and combine cornbread/muffin mix, oats, cinnamon, and brown sugar in another bowl.
3. Add 1/2 cup cornbread mixture to apples. Transfer to an 8-inch square baking dish. 
4. Sprinkle remaining cornbread mixture over the top. Bake until filling is bubbly and topping golden brown, 30 to 35 minutes. 

Vegan Dessert: No-Bake Vegan Fudge

This dessert is for all my vegan friends. There are fantastic recipes like this fudge that are still delicious without the use of animal products. Along with being vegan, this fudge is also gluten-free. 

INGREDIENTS

• 2 cups unsweetened desiccated coconut (finely shredded)
• 1/2 cup creamy nut butter (i.e. cashew butter, peanut butter*, or almond butter)
• 1/4 cup melted cocoa butter
• 1/3 cup cacao powder or unsweetened cocoa powder
• 1/4 cup maple syrup
• 1 pinch sea salt
• 1 tsp pure vanilla extract
• 2-3 whole fresh pitted dates* (chopped Medjool dates preferred)
• 3 Tbsp cacao nibs for topping 

INSTRUCTIONS

1. Line a standard 9×5-inch loaf pan with parchment paper, so the fudge does not stick.
2. Add coconut to a food processor and mix until a creamy “butter” or liquidy paste is formed, in about 4 minutes, scrape down the sides as needed.
3. Add nut butter (peanut, almond, etc.), melted the cocoa butter, cacao powder, maple syrup, sea salt, and vanilla. Mix until thoroughly combined, scraping down sides as needed.
4. Lastly, add chopped (pitted) dates and mix once more to combine. Taste and adjust flavor as needed.
5. If the mixture seems too thick, thin with a bit more maple syrup or melted cocoa butter! It should be semi-thick but pourable 
6. Transfer the mixture to the parchment-lined loaf pan and spread into an even layer. Then top with cacao nibs. 
7. Loosely cover with plastic wrap or another sheet of parchment paper and freeze until firm to the touch – about 15-20 minutes.
8. Remove from the freezer and cut into 21 even squares 
9. Enjoy immediately. Store leftovers in the refrigerator up to 1 week or in the freezer for up to 1 month. Best enjoyed at room temperature.

Although Thanksgiving is a fantastic time to try out new foods or even eat your usual favorite food, the purpose of this holiday is to be appreciative of everyone in your life.