My Thanksgiving Recipes!

tried and tested + printable + adaptable to your table

Hello my friends,

It’s been a glorious November here in the Pacific Northwest. Though autumn sometimes blows by (pun intended), this autumn has been plump with all the things we hope this time of year brings: cool weather, rainstorms, brilliantly colored leaves, popping wood in the fireplace, and plenty of good food on the table. Though I’ll be spending part of the month in Spain, I’ll also be hosting Thanksgiving dinner for my parents, my sisters, and their families a few days after I get back. I suppose this is one of those situations where preparedness really is key…

So to keep things on track while I’m gone and to ensure I’ve got what I need taken care of, I’m putting together a cluster of Thanksgiving recipes that I will be making in my kitchen and that I’d like to share with you as well. This month’s recipe trio is all about Thanksgiving!

Truth be told, even if you’re out of the States (or if you don’t celebrate Thanksgiving at all), these are still some fantastic autumn-inspired recipes. They’re certainly worth making. I’ve made it very easy for you to print the PDFs below.

Cafe Michelle Salad

We have a local restaurant in my town that had this salad on the menu for years. Though it’s since been taken off, it lives on gloriously in my mind. The candied pecans are an absolute treat and paired with the sharp feta, sweet cranberries, and creamy avocado, it manages to hit the palette in all the perfect places. It also looks fabulous on the table.

Sweet Potato & Baguette Stuffing

Stuffing tends to be a bit stodgy. This is my take on an otherwise skippable dish. I use baguette, sweet potatoes, and plenty of fresh parsley to make the stuffing salty and sweet, crunchy and soft. It’s perfect.

Turkey Confit

Turkey confit is a magical preparation of an otherwise fairly unexciting meat. Though turkey thighs are ideal, the turkey breasts can also be utilized. In fact, you can confit the whole entire bird once it’s pieced apart! This allows you to only prepare as much as you need for your hungry crowd. One turkey breast is plenty to feed our family of six (plus leftovers!). Piece apart the turkey, choosing whichever pieces you’d like to confit - the recipe is easily doubled, or tripled. The duck fat is a small investment into such a wonderfully moist and showstopping preparation of this familiar bird. The entire confit process can be done days before you’re wanting to serve it.

Also worth noting, every Cooking Community member get access to it all. So whether you support The Elliot Homestead here or there, we’ve got you covered. Over in our Cooking Community, we offer 5 new recipes each month, along with instructional cooking videos for each one and an exclusive, private online social community of home-cooks.

For us, it feels quite humbling to know that our content is valuable enough to you for you to financially support our efforts. I hope the $7/month that our paid newsletter supporters spend each month is like buying yourself a nice latte and tucking in with some high-quality, no-ad content that brings beauty and value to your days. With your support, you literally allow us to nurture our family. I pray that our content, in turn, nurtures yours. Enjoy the printable recipes!

Printable recipes below!