25 Sweet Potato Recipes for your Thanksgiving Table

The Thanksgiving table just wouldn't be complete without a sunny dish of sweet potatoes gracing it. Whether you insist on the marshmallow-topped casserole beloved by so many, are a die-hard mashers fan, or a no-nonsense simple and roasted kinda guy or gal, I hope you'll agree that sweet potatoes have earned a quintessential spot on our tables.

If you're family is anything like mine, you might serve them the same way every year...which I totally understand. But if you're looking to shake up your tuber routine (or maybe test out a new preparation alongside the trusted one), I've put together a list of 25 delicious options to add to your Thanksgiving table this year!

Bacon and Apple Sweet Potato Casserole from greens & chocolate
Caramel Coated Sweet Potato Wedges
Hasselback Sweet Potatoes from Busy in Brooklyn
Healthy Sweet Potato Casserole from Cook the Story
Maple Bourbon Mashed Sweet Potatoes from The Roasted Root

Vanilla Sweet Potato Casserole by Nutmeg Nanny

Maple Mashed Sweet Potatoes from EverdayMaven
Maple-Orange Mashed Sweet Potatoes with Orange Butter
Mini Sweet Potato Gratins from Floating Kitchen (pictured)
Oat and Pistachio Crumble Topped Baked Sweet Potatoes from Joy the Baker
Quick 'n Easy Southern Sweet Potato Casserole from It's Yummi

Mini Sweet Potato Gratins by Floating Kitchen

Roasted Potato Medley from Dizzy Busy & Hungry
Rosemary, Olive Oil & Sea Salt Mashed Sweet Potatoes from Ari's Menu
Scalloped Sweet Potato Casserole with Apples from The Wimpy Vegetarian
Slow Cooker Sweet Potatoes from Homemaking Hacks
Stuffed Sweet Potatoes with Bourbon Maple Candied Pecans and Cranberries from The Roasted Root (pictured)

Stuffed Sweet Potatoes with Bourbon Maple Candied Pecans and Cranberries by The Roasted Root

Sweet Potato Almondine from The Chubby Vegetarian
Sweet Potato Casserole | Ruth's Chris Copycat Recipe from Julie Blanner
Sweet Potato Gratin with Goat Cheese, Parmesan, and Thyme from Kalyn's Kitchen
Sweet Potatoes and Carrots with Apple Cider and Thyme from The Nosher
Three Bean Sweet Potato Salad from Kitchen Treaty

Whipped Sweet Potatoes and Bananas with Pecan Streusel

Twice-Baked Jalapeno Sweet Potatoes with Chipotle Pecan Streusel from Creative Culinary
Twice-Baked Sweet Potatoes with Feta and Sumac from Kalyn's Kitchen
Twice Baked Sweet Potatoes with Taleggio Cheese from Karen's Kitchen Stories
Vanilla Sweet Potato Casserole from Nutmeg Nanny (pictured)
Whipped Sweet Potatoes and Bananas with Pecan Streusel (pictured)

Check out my Pinterest boards for more Thanksgiving Food and Inspiration!


*Mashed Sweet Potatoes on Thanksgiving table photo via Shutterstock

Maple-Orange Mashed Sweet Potatoes with Orange Butter

It's hard for me to believe that there was a time when I didn't like sweet potatoes. Much like cranberry sauce, I only saw them once a year—on the Thanksgiving table. As was the fashion, they smooshed up in a casserole dish and topped with marshmallows. I think there was also brown sugar or something added to the sweet potatoes themselves. Bleck! They were so ridiculously sweet that I just couldn't stomach them.

I'd always give them a little nibble...because I really wanted to like them. So until I was in my 20's, I thought that I didn't like sweet potatoes. Turns out, I just didn't like that sweet potato casserole. One day, while planning what I wanted to contribute to Thanksgiving dinner that year (pretty much everything), I found a recipe in a magazine that used half sweet potatoes and half white potatoes. I can't remember which magazine it was, but that recipe changed my life.

When I slid that first tentative spoonful into my mouth, I realized that I actually did like sweet potatoes. As a matter of fact, I kind of loved them. This was that recipe, only slightly changed over the many years since. I use a mix of sweet potatoes and Yukon Golds instead of Russets now and changed the seasoning a bit, but it was near perfect as written.

And guess what? I don't even mind sticking a few marshmallows on top anymore since the potatoes themselves aren't sickly sweet. Don't even get me started on the first time I made (and tasted) a roasted sweet potato...

Speaking of roasted sweet potatoes, next on my list to try are these Melting Sweet Potatoes. Heck, maybe I'll just make it a sweet potato buffet by adding these Whipped Sweet Potatoes and Bananas with Pecan Streusel, these Mexican Candied Sweet Potatoes, these Brown Butter Garam Masala Mashed Sweet Potatoes, and these Crispy Baked Sweet Potato Fries to the menu!

Maple-Orange Mashed Sweet Potatoes with Orange Butter

This is the dish that will turn sweet potato haters into sweet potato lovers!


by Heather Schmitt-Gonzalez

Keywords: side vegetarian sweet potatoes maple syrup orange Thanksgiving American fall

Ingredients (serves 12)

for the orange butter:

• 2 ounces (1/4 cup / 4 tablespoons) unsalted butter, at soft room temperature
• 1 teaspoon finely grated orange zest
• big pinch of fine sea salt

for the maple-orange sweet potatoes:

• 2 pounds sweet potatoes, peeled and cut into 2-inch chunks
• 1 1/4 pounds Yukon Gold potatoes, cut into 2-inch chunks (peel if you wish)
• 2 ounces (1/4 cup / 4 tablespoons) unsalted butter, at soft room temperature
• 1/4 cup freshly squeezed orange juice
• 2 tablespoons maple syrup
• 1 teaspoon fine sea salt
• 1/4 teaspoon ground white pepper

Instructions

make the orange butter:

Stir the butter, orange zest, and salt together until thoroughly combined. Put into a small dish or a piece of plastic wrap or parchment paper and roll into a log; refrigerate.

Bring to room temperature before using. Can be made in advance and kept in the fridge for a few days, or freeze for longer.

make the mashers:

Combine both types of potatoes in a large pot and cover with water by an inch. Bring to a boil and cook until they are just tender, 12-15 minutes; drain. Return them to the same pot set over low heat until the potatoes are dry, about 5 minutes.

Mash the potatoes until they are slightly chunky—you can do this by hand with a potato masher or you can use a hand-mixer. Add the butter, orange juice, maple syrup, salt and pepper to the pot, mashing and mixing until combined.

Serve potatoes warm, each serving topped with a pat of the orange butter.

25 Soups for your Thanksgiving Table

Okay, so...if I'm being honest (and I am)...we have never EVER had soup as a part of our Thanksgiving menu. I don't know why. I mean, I love soup and have shared more than 100 soup recipes right here on All Roads Lead to the Kitchen, but it wasn't something I grew with on the holiday table, so I just don't associate it with Thanksgiving.

I'm determined to change that, though. I mean, what better way to show off another seasonal veggie on your holiday table than to put it into soup? I'll have to ease the family into it, though. I have a feeling that they'd all look at it sideways if they saw it next to the turkey and cranberry sauce.

How about you? Does your family include soup as a part of the Thanksgiving meal? If so, what's your favorite kind to serve? I'd love to hear more ideas...I have some planning to do!

Roasted Carrot and Sweet Potato Soup by peas & crayons

20 Minute Pumpkin & Corn Cheddar Soup from Homemaking Hacks
Butternut Squash and Apple Bisque
Butternut Squash Cheddar Ale Soup from Frugal Foodie Mama
Cream of Roasted Vegetable Soup from Noshing with the Nolands via The Weekend Gourmet
Cream of Wild Mushroom Soup from The Spiced Life

Creamy Kabocha Soup with Toasted Walnuts, Honey, and Truffle Oil

Creamy Chestnut Soup from Will Cook For Friends
Creamy Kabocha Soup with Toasted Walnuts, Honey, and Truffle Oil (pictured)
Creamy Roasted Carrot Soup from Nutmeg Nanny
Creamy Roasted Root Vegetable Soup with Za'atar from The Lemon Bowl
Curried Pumpkin Coconut Soup

Roasted Cauliflower and Cheese Soup by Bobbi's Kozy Kitchen

Italian Slow Cooker Cranberry Bean Soup with Greens from Healthy Slow Cooking
Mexican Street Corn Soup with Blue Cheese-Chile Crumble from Hola Jalapeño
Moroccan Cauliflower Soup with Carrots, Apples and Pistachio Cream from Food Faith Fitness
Potato Leek Soup from Erren's Kitchen (pictured)
Pumpkin Soup with Bacon and Parmesan Crumbles from Cook the Story

Roasted Carrot-Apple Soup with Paprika Brown Butter by An Edible Mosaic

Roasted Butternut Squash Soup with Coconut, Miso, and Lime from The Muffin Myth
Roasted Carrot and Sweet Potato Soup from peas & crayons (pictured)
Roasted Carrot-Apple Soup with Paprika Brown Butter from An Edible Mosaic (pictured)
Roasted Cauliflower and Cheese Soup from Bobbi's Kozy Kitchen (pictured)
Roasted Chipotle Butternut Squash Soup from Swirls of Flavor

Potato Leek Soup by Erren's Kitchen

Silken Turnip and Potato Soup from Farm Fresh Feasts
Slow Cooker Thai-Inspired Butternut Squash and Peanut Soup from Kalyn's Kitchen
Spicy Butternut Squash Soup with Chorizo from Tasting Page
Sweet Potato Bisque from Ari's Menu
Vegan Creamy Curried Pumpkin Soup from Joy the Baker

Check out my Pinterest boards for more Thanksgiving Food and Inspiration!


Pumpkin Soup photo via Shutterstock

25 Cranberry Sauce, Relish, and Chutney Recipes for your Thanksgiving Table

What was once the dish I shunned that most at the Thanksgiving table is now the dish I can't do without—cranberry sauce! I've mentioned my distrust of the jellied cylinder that graced the holiday tables of my youth before. The day I discovered that not all cranberry "sauces" were created equal, my holiday menu was turned upside down. I started imagining which liquids, herbs, fruits, or spices would go into my cranberries to best complement the rest of the meal.

I have my favorite, but I'm always game for trying another version of cranberry sauce alongside it. Because hey, you never know. Oh, and I think it's worth mentioning that after so many years of shunning that jiggling ruby cylinder, I'm actually going to bring a homemade jellied cranberry sauce to our family potluck this year (surprise!). And I'm looking forward to it.

What form of cranberries will be gracing  your Thanksgiving table this year? If you're not sure yet, here are 25 cranberry sauce, relish, and chutney recipes  to inspire you!

Slow Cooker Apple Cranberry Sauce by Peas & Crayons

Cabernet Cranberry Sauce from The Kitchen is My Playground (pictured)
Chipotle White Ale Cranberry Sauce from The Beeroness
Cranberry Apple Chutney from Nutmeg Nanny
Cranberry Chutney from The Spiced Life
Cranberry Chutney w/ Dates & Indian Spices from The Tomato Tart

Cabernet Cranberry Sauce by The Kitchen is My Playground

Cranberry Pear Chutney from Spoonful of Flavor (pictured)
Cranberry Port Ring (Jellied Cranberry Sauce) (pictured)
Cranberry Salsa from Farm Fresh Feasts
Cranberry Sauce with Ginger and Cloves
Cranberry Sauce with Ginger and Maple from The Roasted Root

Cranberry Pear Chutney by Spoonful of Flavor

Cranberry White Wine Sauce from Frugal Foodie Mama
Easy Cranberry Sauce with Apples, Pecans and Pineapple from Two Healthy Kitchens
Fresh Cranberry Sauce from The Lean Green Bean
Ginger Cranberry Sauce from spabettie
Ginger Laced Cranberry Orange Sauce from Nutmeg Nanny

Ruby Port Cranberry Sauce by Karen's Kitchen Stories

Homemade Cranberry Sauce with Maple Syrup from The Adventure Bite
Mulled Wine Cranberry Sauce from Busy in Brooklyn
Orange Cranberry Sauce from A Cedar Spoon
Ruby Port Cranberry Sauce from Karen's Kitchen Stories (pictured)
Slow Cooker Apple Cranberry Sauce from Peas & Crayons (pictured)

Cranberry Port Ring (Jellied Cranbery Sauce)

Slow Cooker Cranberry Sauce from The Magical Slow Cooker
Spiced Cherry Cranberry Chutney from Cooking in Stilettos
Spiced Red Wine Cranberry Sauce (aka The Best (and Easiest) Cranberry Sauce. Like, ever.)
Thanksgiving Chutney Three Ways from The Nosher
Trina's Low-Sugar Fresh Cranberry Salsa with Cilantro, Lime, and Jalapeno from Kalyn's Kitchen


Check out my Pinterest boards for more Thanksgiving Food and Inspiration!


*Homemade Cranberry Jam with Fresh Fruits photo via Shutterstock

Win a $25 NOVICA Gift Card - it's holiday shopping time!

This post is sponsored by NOVICA in conjuntion with US Family Guide.

I'm very excited to once again be partnering with NOVICA, an online global marketplace that features handmade and fair trade products, to offer one of my readers a $25 online gift code just in time for holiday shopping season! NOVICA offers a beautiful site full of artisan-produced treasures that range from cocktail rings to table and glassware to clothing to chess sets and unique gifts for that hard-to-shop-for person in your life—all crafted loving by artists whose profiles you can actually read and get a feel for. They live by one simple (but all-important) mantra...SPREAD HAPPINESS.

In this world of mass produced products that we often have no clue of the conditions of their origin, NOVICA gives us the choice to choose products that we, as consumers, can feel good about. They operate a transparent system where artisans have control to raise or lower their own prices, put their own products on sale, or even remove their items at any time. Basically, it's like going to a local farmer's market (if we consider this beautiful world of ours as our neighborhood).

But NOVICA goes even further by offering 0% interest loans to artisans looking to expand their business and bring more income to their wider communities. If you'd like to read more about their mission, you can do so here.

I admit that I want more than I'll ever be able to buy when I visit their site. A few of the things I've purchased from NOVICA in the past are this Talavera Plate that these Carnitas are on...

...and the Confetti Festival Highball Glasses and Recycled Glass Pitcher that are featured in my tutorial for making Cheater's Horchata.

Enter to win a $25 Gift Code to NOVICA by visiting the NOVICA website, looking around, and then coming back and leave a comment on this post letting me know what you would buy first (although I won't hold you to it)!

a Rafflecopter giveaway
Be sure to check the box in the rafflecopter widget after you leave your comment for the mandatory entry - this will also open up more ways to enter. This giveaway is open to anyone, anywhere - but please note that shipping charges (and any taxes or duties) are your responsibility if you are overseas. Submissions will be accepted through Tuesday November 24, 2015 at 11:59 pm. A winner will be chosen from qualified entries within 1 week of the close of this contest and the gift code will be sent to them electronically.

Can't wait? 

Save $7.00 off your first purchase at NOVICA right now using code: Save7Novica

Click HERE to start shopping!

Pumpkin Caramel Sea Salt Blondies

Welcome to the November edition of Blogger CLUE Society! As you may have seen in the past, we have a monthly theme to aid us in the hunt of our assigned blog, and this month's theme is Pie and other Thanksgiving Desserts. This suited me just fine since I am featuring Thanksgiving recipes daily leading up to the big meal this year!

Of course I went in all psyched up to find a new recipe that would fit in amongst our yearly pie assortment...you know about my deep love of pie, right? Well, sometimes we have to adapt...annaDishes was my assigned blog for this month—and she doesn't have any pie recipes on her blog! After the nervous sweats died down (what, no pie!?), I went hunting again...with a fresh perspective.

Although pie is first and foremost in my choices of Thansgiving dessert, lately I've been opening my mind to the possibility of another dessert (or two) alongside the pie. I thought about making Anna's Triple Chocolate Pumpkin Brownies or maybe her Grammy's Hermits, but in the end it was her Maple Caramel Sea Salt Blondies that won my heart.

Yes, I know I said maple, not pumpkin. And I went in with the full intention of making them with maple syrup until I realized there was only about a teaspoon of maple syrup in the bottom of my bottle...after I'd already started mixing things together. Doh! So I improvised and swapped one seasonal flavor for another.

I have to admit, they were pretty wonderful; they would definitely hold their own in any holiday dessert spread. As soon as I replenish my maple syrup stock, I'll be making Anna's original version, as well.

Pumpkin Caramel Sea Salt Blondies

Pockets of caramel and chocolate complement the rich taste of brown sugar mingling with seasonal pumpkin in these blondies that are special enough to earn a place at your holiday table.

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Keywords: bake dessert vegetarian nut-free pumpkin caramel chocolate Thanksgiving bars American fall

Ingredients (9 large or 16 small blondies)

• 4 ounces (8 tablespoons / 1 stick) unsalted butter, melted
• 1 cup brown sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup + 3 tablespoons all-purpose flour
• 1/4 teaspoon fine sea salt (or 1/2 teaspoon flaked or coarse sea salt)
• 1/4 cup chocolate chips (milk, semi-sweet, or dark)
• 8 soft caramels, quartered (~2 1/2 ounces or a heaping 1/4 cup)

to finish:

• flaked or coarse sea salt

Instructions

Preheat oven to 350° F. Grease an 8"x8" baking pan (then line with parchment paper if you wish).

Combine melted butter and sugar and mix until smooth, then beat in the pumpkin, egg, and vanilla. Stir in the flour and salt until just combined. Fold in the chocolate chips and caramel pieces.

Pour into prepared pan, then slide into preheated oven and bake for 20-25 minutes, or until set in the middle. Set the pan on a wire rack, sprinkle with coarse of flaked sea salt, then allow to cool.

note:

If you'd like, try topping your cooled blondies with some chocolate or caramel icing/frosting before sprinkling on the sea salt.

Anna's original recipe used maple syrup instead of pumpkin, which I can't wait to try. She also used milk chocolate chips which I has every intention of using, as well...until I realized that somebody had raided the pantry and there were none to be found (they would be equally wonderful here). Anna also topped hers in melted milk chocolate chips before sprinkling on the salt.

The blogger C.L.U.E (Cook, Learn, Undertake, Eat) Society meets every month in a game of mystery, intrigue, and fun! We are given a theme and secretly assigned another member's blog; our mission is to hunt through our assigned blog to find a recipe that fits the theme through our eyes. We then head into the kitchen and recreate the recipe and post together on reveal day!

I'm a lifelong mystery-lover, my favorite board game is CLUE, and I'm a believer that there's no better way to get to know somebody than through food—is there any doubt that I enjoy this event!?

Today is reveal day, and this month's theme is: Pie and Other Thanksgiving Desserts. Join me in reading about the food hunted down this month in the #bloggerCLUE member's kitchens!

• Aunt Orlean's Pie Dough by Stacy from Food Lust People Love
• Bacon and Leek Quiche by Sue from A Palatable Pastime
• Black Forest Fruit Pie by Stacy from Food Lust People Love
• Brownie Pecan Pie by Christiane from Taking on Magazines
• Cast Iron Apple Pie by Lisa from Suburban Gourmet
• Cauliflower and Leek Quiche by Wendy from A Day in the Life on the Farm
• Chocolate Bourbon Pecan Pie by Aly from Cooking in Stilettos
• Classic Pumpkin Pie by Jean from Lemons and Anchovies
• Fig and Caramelized Onion Crostini by Christy from Confessions of a Culinary Diva
• Five Spice Apple Pie by Kate from Kate's Kitchen
• French Silk Pie with Frangelico by Christiane from Taking on Magazines
• Lemon Almond Cake by Azmina from Lawyer Loves Lunch
• Lemon Icebox Pie by Kathy from A Spoonful of Thyme
• Pumpkin Caramel Sea Salt Blondies by Heather from All Roads Lead to the Kitchen
• Pumpkin Cheesecake Pie by Kelli from Kelli's Kitchen
• Pumpkin Pie Ice Cream by Debra from Eliot's Eats
• Roasted Butternut Squash Dip by Anna from annaDishes
• Semisweet Chocolate Tart with Candied Pistachios by Liz from That Skinny Chick Can Bake
• Southern Buttermilk Pie by Lora from Cake Duchess
• Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes by Kim from Liv Life

Cranberry Yogurt Custard Pie with Nutty-Oat Crust

This is a sponsored post written by me on behalf of The Greek Gods® Yogurt. All opinions are my own.

Do I need to tell you how much I adore pie? If you've visited me before, probably not. But just in case this is your first time here, I have something to tell you. PIE IS MY JAM! When forced to choose between pie and cake, I'll choose pie every time. I love it so much that I devote the last Friday of each month to it. And, when it came time for me to put on my big girl panties and start contributing to our Thanksgiving (extended) family meal, I brought homemade pie.

Now that we're clear on my feelings for pie, you'll understand why I immediately jumped at the chance at partnering with The Greek Gods brand Greek-Style Yogurt to make a Thanksgiving-inspired pie featuring their yogurt. That and the fact that you can find a carton of their Honey Greek Yogurt in my fridge at all times.

One of my favorite things to eat when I want a lighter breakfast option, or even a midday snack, is a serving of the honey Greek yogurt with fresh fruit and granola. I've tried all sorts of combinations—my favorite being peaches so ripe they drip down your arms when you try to slice them and honey almond granola. But since I don't think peaches when I think Thanksgiving, that combo was out (but you can bet I'll be making a peach version of this pie next summer).

Initially it was a toss-up between spiced apples and a variation on a pumpkin pie, but since those are both regulars in our holiday dessert spread already, I decided to go with cranberries instead. I am so glad that I did. By first tossing the cranberries with some honey and vanilla, it "tames the tart" a wee bit, plus the honey accents the honey Greek yogurt in the creamy custard that the cranberries wind up suspended in after baking.

As a nod to that breakfast I enjoy, I made the crust from the same main ingredients that go into granola—oats and nuts. The results? A festive pie that has earned its spot on our Thanksgiving menu this year...and probably every menu in the future!

The Greek Gods® brand Greek-Style Yogurt and Kefir are gluten-free and contain live and active cultures. Plus, The Greek Gods® brand Greek-Style Yogurt and Kefir are made with milk from cows that are not treated with growth hormones.

Interested in learning more? Connect with The Greek Gods Yogurt: website | facebook | twitter | instagram | pinterest

Cranberry Yogurt Custard Pie with Nutty-Oat Crust

Roasted cranberries suspended in a sweet Greek yogurt custard make up the filling of this pie with a nutty-oat crust that is perfect for the holidays.

by Heather Schmitt-Gonzalez

Prep Time: 90 minutes

Cook Time: 45-50 minutes

Keywords: bake dessert soy-free vegetarian cranberries yogurt honey Christmas Thanksgiving pie American fall winter

Ingredients (8 to 12)

for the cranberries:

• 2 cups whole cranberries
• 2 tablespoons honey
• 1 vanilla bean, seeds scraped (use pod for something else)
• pinch of fine sea salt

for the crust:

• 2 cups toasted nuts (any one or a combination)
• 1 cup rolled oats
• 4 tablespoons (2 ounces) unsalted butter, melted
• 2 tablespoons granulated sugar
• pinch of fine sea salt

for the yogurt custard:

• 1 cup granulated sugar
• 3/4 cup milk
• 3/4 cup (6 ounces) The Greek Gods Honey Greek Yogurt
• 2 large eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• whipped cream (as much as you like), to serve

Instructions

make the cranberries:

Preheat oven to 400° F. Line a baking sheet with parchment paper.

Toss all of the ingredients for the cranberries together in a medium bowl. Lay them out on the prepared baking sheet. Slide into preheated oven and roast until the cranberries begin to pop and release their juices, 8-10 minutes. Cool completely.

make the crust:

Combine nuts, oats, butter, sugar, and salt in a food processor and process until finely ground, ~3 minutes. Dump into the bottom of a 9.5-inch pie plate and press into the bottom and up the sides. Refrigerate for at least 30 minutes. Clean the bowl of the food processor for later use.

Preheat oven to 350° F. Set plate on a baking sheet and bake until golden, 20-25 minutes. Let cool completely.

make the yogurt custard and finish the pie:

Preheat oven to 350° F. Scrape the cooled cranberries into the bottom of the crust and spread evenly.

Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla, and salt in the bowl of the food processor and process until smooth. Pour into the crust over the cranberries.

Set the pie on a baking sheet, then slide into preheated oven and bake until the filling is set, 45-50 minutes. Allow to cool on a wire rack. Store cooled pie, covered, in the refrigerator for up to 2 days. Serve cold or at room temperature with a big pile of whipped cream on the top.

Have you ever used Greek yogurt in a pie? If so, was it in the filling or the crust (or both)? I'd love to hear how you'd use Greek Yogurt to transform a favorite Thanksgiving pie this holiday season...and so would The Greek Gods Yogurt! Enter your favorite pie recipe using Greek Gods Greek-Style Yogurt in their Fall Pie Recipe Contest for a chance at winning some great prizes.

Turkey Tenderloins w/ Mushroom Tarragon Shallot Gravy

Today I'm teaming up with some other bloggers to bring you some great Thanksgiving recipe ideas. Although this isn't technically one of my "25 Recipe" posts leading up to Thanksgiving, as fate would have it there just so happened to be 25 of us today. If you scroll down the the bottom of this post, you'll find 25 bonus Thanksgiving recipe ideas!

Before I tell you about this delicious turkey option for those who may not feel up to cooking a whole bird...and before you get to those bonus recipes...I have to let you know that EACH of the recipe posts I've linked to below also contain a separate, amazing giveaway. You'll want to be sure to visit each post for your chance to win one (or more) of the 25 fabulous prizes!

About this turkey? Well, I've mentioned before that even if I'm cooking a whole bird, I like to make extra turkey to ensure that we have enough leftovers to last us a few days (because leftovers are just as important as the meal). Turkey tenderloins cook up quickly and even give you license to make a separate flavor profile and/or gravy to go along with them. This is great for someone like me who has a hard time narrowing down which direction to take with their herbs and spices.

Turkey Tenderloins with Mushroom Tarragon Shallot Gravy

Turkey tenderloins in rich mushroom gravy with fragrant tarragon are a quick and delicious option if you don't need (or want) to roast a whole bird for the holidays!

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes

Cook Time: 20 to 30 minutes

Keywords: roast entree nut-free turkey tarragon mushrooms Thanksgiving American fall

Ingredients (serves 8-10)

• 2 1/2 pounds turkey tenderloins
• kosher salt
• ground black pepper
• 3 tablespoons unsalted butter, divided
• 1 tablespoon vegetable oil
• 8 ounces crimini mushrooms, cleaned and sliced 1/4" thick
• 3 shallots (~3 ounces total), roughly chopped
• 1 cup turkey stock (or chicken broth)
• 1 cup white wine
• 2 tablespoons white wine vinegar
• 1/4 cup chopped fresh tarragon leaves + more to garnish
• 1 tablespoon cornstarch

Instructions

Preheat oven to 400° F. Season the turkey tenderloins all over with salt and pepper.

Add 2 tablespoons of the butter and the oil to a 12" cast-iron skillet over medium-high heat. Once the pan and fats are hot, add the seasoned turkey and cooking until brown on all sides, 8-10 minutes. Scatter the mushrooms and shallots over and around the turkey.

Combine the stock, wine, vinegar, and tarragon in a measuring cup with a spout. Very carefully pour this over the turkey and vegetables. Allow it to just start to bubble up around the edges.

Carefully slide the pan into the preheated oven; cook for 15-20 minutes, or until an instant-read thermometer inserted in the center of one of the tenderloins registers at least 160° F. Remove from oven and use tons to transfer the turkey to a plate and tent loosely with foil; allow to rest for 10 minutes before slicing.

While the turkey is resting set the skillet with the juices, mushrooms, and shallots in it over medium heat. You should have about 2 cups of liquid (including a few of the mushrooms that probably snuck in when you were measuring); if you have less, add water or stock to make up the difference. Stir cornstarch into 2 tablespoons of cold water until you have a smooth mixture the consistency of whole milk. When the liquid boils, drizzle the cornstarch slurry in while whisking constantly. Simmer for until thick, 1-2 minutes. Remove from heat and stir in the last tablespoon of butter. Taste and adjust salt and pepper as needed.

Serve the turkey with the pan gravy poured over the top; garnish with more fresh tarragon, if you wish.

Kitchen Tools Giveaway ($60.95 total retail value)

Today I'm giving away a set of kitchen tools to help you prepare your next holiday meal (though they're also great for everyday use). All of these are gadgets that get regular use in my kitchen.

Crisp 4 in 1 Zester ($12.99)

KitchenIQ V-etched Extra Coarse Grater Orange ($16.99)

KitchenIQ V-etched Better Zester! Green ($14.99)

OXO Good Grips Wooden Reamer ($5.99)

OXO Good Grips Baker's Dusting Wand ($9.99)

a Rafflecopter giveaway
This giveaway is open to residents of the USA only. Submissions will be accepted through 11:59 pm ET on Sunday, November 29, 2015. One winner will be chosen via random draw and notified via email within 48 hours of the close of this contest, and given 24 hours in which to respond. If no response is received within that time frame, a new winner will be chosen. All entries will be verified.

Thank you to Lisa of Snappy Gourmet for organizing this event! Remember that each link below contains not only a delicious recipe that you might want to add to your Thanksgiving menu this year, but also a giveaway. That means 25 recipes AND 25 giveaways!

25 Thanksgiving Recipe Ideas

I hope you'll visit each of these other bloggers; you'll find the recipes and a different giveaway valued at $50 (or more) on each site!

• Homemade Orange Cider Cranberry Sauce via The Snappy Gourmet
• Cheesy Garlic Herb Potatoes and Squash via Sugar Dish Me
• 5-Ingredient Pecan Pie Fudge via Texanerin Baking
• Brussels Sprouts and Farro Salad via Lemons for Lulu
• Sweet Potato Cheesecake via Cookie Dough and Oven Mitt
• Roasted Butternut Squash and Cranberry Side Dish via Cooking on the Front Burner
• Fig and Goat Cheese Ball via Eat. Drink. Love.
• Overnight Pumpkin Monkey Bread via Barbara Bakes
• Classic Apple Pie via Comfortable Domestic
• Acorn Squash Puree via Daily Appetite
• Pumpkin Banana Bread via Java Cupcake
• Green Beans with Almonds and Bacon via From Valerie's Kitchen
• Classic Pecan Pie via That Skinny Chick Can Bake
• Turkey Tenderloins with Mushroom Shallot Tarragon Gravy via All Roads Lead to the Kitchen
• Sweet Potato Casserole Donut Holes via Cupcake Project
• Maple Mashed Sweet Potatoes via Chocolate Slopes
• Triple Spice Pumpkin Buttermilk Pie via Frugal Foodie Mama
• Homemade Cranberry Sauce via The Adventure Bite
• Twice Baked Potatoes via My Gluten Free Kitchen
• Green Bean Quinoa Casserole via Lauren Kelly Nutrition
• Warm Sweet Potato, Bacon, and Leek Salad with Cheddar Biscuit Breadcrumbs via Sarcastic Cooking
• Pumpkin Slab Pie via The Kitchen is My Playground
• Prosciutto Wrapped Parmesan Pears & Greens via The Complete Savorist
• Cranberry Apple Charlotte via The Redhead Baker
• Pumpkin Ricotta Chocolate Chip Bread via Ari's Menu