Five on Friday: My Favorite Thanksgiving Dishes

I can't believe it's already Friday and I couldn't be more excited! Tomorrow we are flying out to spend Thanksgiving with my family and we have all sorts of fun activities planned, Thanksgiving is in 6 days, Black Friday is in a week and the minute Thanksgiving is over - the Christmas decorations will come out and the music will begin!

This week, I decided to post my 5 favorite side dishes for Thanksgiving. Numbers 1-3 are recipes from my mom - dishes my sister and I request every year and numbers 4-5 are simple recipes I found online (I have no clue how they taste but they look good!)

One - Squash Casserole 

Picture via (I don't have any personal pictures of these recipes)

Ingredients:

- 5-6 yellow squashes (sliced, cooked and drained)

- 2 eggs (beaten)

- 1 cup mayonnaise

- 1 stick butter (sliced)

- 2 tbsp sugar

- salt & pepper

- 2 cups shredded sharp cheddar cheese (divide - 1 cup for topping)

- 2 cups Ritz cracker crumbs (divide - 1 cup for topping)

Directions:

1. Mix together all ingredients and place into a 9x13 dish (don't mash the squash)

2. Top with the cup of cheese and cup of crackers 

3. Bake at 350 degrees for 20 minutes

Two - Hashbrown Casserole 

Picture via

Ingredients:

- 1 pkg (1 lb 4 oz) shredded hashbrowns

- 1 can (10 3/4 oz) cream of chicken soup

- 8 oz shredded cheddar cheese

- 3/4 cup sour cream

- 1/4 cup butter (melted) 

- 2 tbsp diced onion

Topping (optional):

- 2 cups cornflakes

- 1/2 cup butter (melted)

Directions:

1. Combine all ingredients, except hashbrowns, in a separate bowl

2. Place the hashbrowns in a greased 9x13 baking dish

3. Add the bowl mixture to the hashbrowns and stir until well mixed

4. Bake at 350 degrees for 45 minutes

5. While the casserole is baking, stir together the cornflakes and melted butter

6. After the casserole has baked for 45 minutes, sprinkle the cornflake mixture on top and bake for another 5-10 minutes

Three - Cold Broccoli Salad

Picture via

Ingredients:

The quantities depend on how much you'd like to make. Just be smart and make sure all your proportions are even.

- Broccoli

- Purple onion

- Raisins

- Nuts (I like cashews the best)

- 8 strips of bacon (crumbled)

Dressing:

- 1 cup mayonnaise

- 2 tbsp vinegar

- 1/4-1/2 cup sugar

Directions: 

1. Chop the broccoli and onion (if not pre-chopped)

2. Cook bacon - make sure it's nice and crispy, then crumble it up

3. Combine all salad ingredients in one large bowl

4. Combine the dressing ingredients in another bowl

5. Top the salad with the dressing and mix well, making sure everything is covered

6. Chill before serving and serve cold

Four - Mouthwatering Mashed Potatoes

Picture & Recipe via

Ingredients:

- 5 lbs potatoes

- 1 cup of butter

- 2 cups half-and-half

- 2 tsp salt

- pepper

- chopped chives

Directions:

1. Wash and scrub potatoes, then add them to a pot with salt and cover with water

2. Bring to a boil and cook covered for 40-50 minutes (to make sure the potatoes are cooked through, stick a knife through the center and see if it comes out easily - if it doesn't continue to cook them)

3. Melt the butter and heat the half-and-half in the microwave

4. Drain the potatoes and allow them to cool slightly

5. Once the potatoes are cooled enough, take off the peel and add the potatoes to a large bowl

6. Mash the potatoes and add the melted butter, heated half-and-half and salt making sure to stir to combine

7. Serve warm and topped with chives and pepper

Five - Hassle-Free Homemade Pumpkin Pie

Picture & Recipe via

Ingredients:

Crust:

- 2 cups all purpose flour

- 1 tbsp sugar

- 1/2 tsp salt 

- 12 tbsp butter (cold, unsalted and cut into 1/2 in cubes)

- 1/2 cup buttermilk

Filling:

- 3 large eggs (room temp)

- 1 can (15 oz) pumpkin puree

- 1 cup half-and-half (or cream)

- 1/3 cup + 2 tbsp dark brown sugar

- 3 tbsp flour

- 1 tsp cinnamon

- 1/2 tsp ground ginger

- 1/4 tsp ground cloves

- 1/2 tsp salt

Directions:

1. Prep the dough by adding the flour, sugar, salt, cubed butter and buttermilk into a food processor. Pulse 6-7 times until the dough forms (it should be slightly sticky but manageable) 

2. Wrap the dough in plastic wrap and refrigerate while making the filling

3. In a large bowl, whisk the room-temp eggs then add the pumpkin puree, half-and-half, dark brown sugar, flour, cinnamon, ginger, cloves and salt. Whisk until lump free

4. Roll out the chilled dough on a lightly floured surface. Using a rolling pin, roll the dough to a 12 in circle that's about 1/4 in thick

5. Place the dough in a pie dish, fold any excess dough underneath and crimp the edges (If the dough feels too soft at this point, stick it in the freezer for 10 min)

6. Pour the pumpkin puree mixture into the dough-lined pie dish and bake at 425 degrees for 20 minutes

7. After 20 minutes, reduce the heat to 350 degrees and cook for an additional 40-50 minutes (make sure the pie is cooked through by using a toothpick)

8. Allow the pie to cook for at least 2 hours before serving

I hope all these recipes help you finalize your Thanksgiving meals!