Thanksgiving is coming in fast and you’ll want these recipes to blow away your friends and family! Mind blowing pumpkin pie? Smashing mash potatoes? Stuffing to get stuffed on? We found some recipes that will delight those taste buds! Here’s five of the best recipes to amaze your family and friends.

  • 1. Slow Cooker Stuffing

    My mouth is going to start to water, but I love me some great stuffing! Here is a recipe for yummy stuffing from


    1 cup butter or margarine
    2 cups chopped onion
    2 cups chopped celery
    ¼ cup chopped fresh parsley
    12 ounces sliced mushrooms
    12 cups dry bread cubes
    1 teaspoon poultry seasoning
    1 ½ teaspoons dried sage
    1 teaspoon dried thyme
    ½ teaspoon dried marjoram
    1 ½ teaspoons salt
    ½ teaspoon ground black pepper
    4 ½ cups chicken broth, or as needed
    2 eggs, beaten


    1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
    2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
    3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

  • 2. Garlic Red Mash Potatoes

    Sunny Anderson, over on the has a great recipe for some serious mash potatoes!


    3 pounds red bliss potatoes

    4 cloves garlic

    Salt and freshly ground black pepper

    3 tablespoons butter, room temperature

    1/2 to 1 cup heavy cream, room temperature


    1. In a large pot, cover potatoes and garlic with water by 1 inch. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
    2. Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency reached. Season with salt and pepper.




  • 3. Easy Pumpkin Pie

    Okay so we can make pumpkin pie easily? Sign me up! Chowhound has a insanely easy recipe for this favorite pie.


    For the crust:

    8 tablespoons unsalted butter (1 stick), melted and cooled slightly
    1 tablespoon vegetable oil
    1 tablespoon granulated sugar
    1/4 teaspoon fine salt
    1 1/3 cups all-purpose flour, plus more as needed

    For the pie:

    1 (15-ounce) can pumpkin purée (not pie mix)
    1 (14-ounce) can sweetened condensed milk
    2 large eggs
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon fine salt
    1/8 teaspoon ground cloves


    For the crust:

    1. Stir the butter, oil, sugar, and salt together in a medium bowl until evenly combined. Add the measured flour and stir until a soft dough forms.
    2. Sprinkle the dough in small clumps over the bottom of a 9-1/2-inch deep-dish pie plate. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the plate (flour the cup or your fingers occasionally to prevent sticking). Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.

    For the pie:

    1. Heat the oven to 350°F and arrange a rack in the lower third. Place a baking sheet on the rack while the oven is heating.
    2. Place all of the ingredients except the whipped cream in a large bowl and whisk until smooth and combined. Pour into the chilled pie crust.
    3. Place the pie on the hot baking sheet and bake until the top starts to brown and the filling is set but still jiggles slightly in the center, about 50 minutes. Remove from the oven to a wire rack and let cool completely before serving. Top slices of the pie with whipped cream, if desired.


  • 4. Cranberry Sauce

    Tyler Florence via TheFoodNetwork, makes some solid cranberry sauce with orange slices! That’s going to really pop! WOW! This is so simple!


    Two 8-ounce packages cranberries, fresh or frozen

    1 orange, zest cut into strips and juiced

    1/2 cup sugar

    1 cinnamon stick


    1. Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.


  • 5. Sweet Potato Casserole

    I was such a picky eater as a kid I missed out on some great food. Sweet potatoes were one of those foods and now I can’t get enough of them! Here’s a great recipe from Preppy Kitchen to make the best sweet potato casserole.


    2 1/2 pounds sweet potatoes
    3/4 cup brown sugar packed
    1/4 cup butter melted
    1 1/2 teaspoons salt
    1 teaspoon vanilla extract
    2 eggs
    1 cup chopped pecans toasted
    1/2 teaspoon cinnamon
    2 cups mini marshmallows


    • Preheat oven to 375 degrees. Place the sweet potatoes on a baking sheet and pierce with a knife or fork and bake for about 40 minutes or until tender.
    • Allow sweet potatoes to cool slightly then cut the ends off, slice down the middle and remove skin.
    • Transfer sweet potatoes to a large bowl and mash with a potato ricer or large fork.
    • Add the eggs, melted butter, brown sugar, vanilla, salt, and cinnamon to the sweet potatoes then beat with an electric hand mixer until well combined. Fold in half the toasted pecans.
    • Spread the sweet potato mixture into a baking dish and smooth out.
    • Top with mini marshmallows and remaining chopped pecans. Bake at 375 degrees for 25 minutes or until golden.


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