Join Robin Miller and Brooke Lark for Thanksgiving dinner menu ideas with a twist in under 60 minutes with GoodCook. All recipes are listed below. Make sure to sign up for the Bake Like a Pro Sweepstakes to win a $500 GoodCook Gift Card too! Sign up here!
Robin Miller has been a TV personality, food writer, and nutritionist since 1990 and she is the author of ten books, including the New York Times bestseller, Quick Fix Meals. Robin is currently writing and photographing her eleventh cookbook. Her popular show, Quick Fix Meals with Robin Miller, aired on Food Network for 5 years. All six seasons are currently streaming on Discovery+. Robin has two cooking shows streaming on Craftsy.com – “Real Life Cooking” and “Efficient Weeknight Cooking”. Robin also regularly hosts LIVE cooking classes and tutorials on the Craftsy platform.
Brooke Lark is a cookbook author, recipe developer and food photographer & videographer. Former star of NBC Universal’s “5-Course Photo”, her work has also been featured on the covers of Delicious Living magazine and Where Women Work magazine. Head of recipe content for GoodCook, her passion for creating simple, delicious and beautiful recipes using ingredients from the grocery store has helped millions of readers find tasty eats for everything from dinner to dessert.No Bake Pumpkin Cheesecake Pie
2 1/2 cups crushed cinnamon graham crackers
1/2 cup light brown sugar
8 TBSP salted butter, melted
2 (8 oz) packages cream cheese, softened
1 1/2 cups canned pumpkin
2 Tbsp pumpkin pie spice
1 Tbsp vanilla
2 (14 oz) can sweetened condensed milk
2 (8 ounce) tubs whipped topping
1/2 cup caramel sauce (optional)
1/2 cup chopped toasted pecans (optional)
In a large bowl, combine graham cracker crumbs, brown sugar and butter. Press into the bottom and up the edges of a GoodCook deep dish ceramic pie pan.
In a stand mixer, combine cream cheese, pumpkin, spice and vanilla. Beat until smooth. Add sweetened condensed milk, beat until smooth. Then add 1 and 1/2 tubs of whipped topping (reserving the remainder of the second tub for garnishing the top of the pie), folding in the whipped topping until light and fluffy.
Pour the pumpkin mixture into the pie crust. Refrigerate until ready to serve.
If desired, garnish pie by piping dollops of cream around the edges, drizzle caramel sauce in the center and sprinkle with pecans.
Thanksgiving Sides Sheetpan
For the sweet potatoes:
1 ½ pounds (3 medium) sweet potatoes, peeled and diced into small cubes
4 tablespoons butter
2 tablespoons dark brown sugar
Salt and pepper, to taste
For the potatoes au gratin:
1 1/2 pounds yellow potatoes, peeled and thinly sliced on a mandoline
2 tbsp butter
1/4 cup heavy cream
1/4 cup parmesan cheese
For the stuffing:
1/2 cup chicken stock
4 Tbsp melted butter
4 cups cubed sourdough bread
4 ounces pancetta
1/4 cup finely diced celery
1/4 cup cranberries
1/4 cup pecans
1 Tbsp minced garlic
For the green beans:
2 cups fresh snipped green beans
1/2 cup heavy cream
1/2 cup parmesan cheese
1 teaspoon lemon juice
1 teaspoon garlic salt
3/4 cup crispy fried onions
Heat oven to 375ºF.
Build four separate foil trays into a large GoodCook baking pan.
In a medium bowl, toss sweet potato ingredients together to coat. Spread into one of the foil pans.
In a second bowl, toss potato ingredients together to coat. Spread into a second foil tray.
Place in oven and bake for 20 minutes.
In a third bowl, for the stuffing, whisk together chicken stock, egg and butter. Add remaining ingredients and toss to coat.
In a fourth bowl, toss green beans with heavy cream, parmesan, lemon juice and garlic salt.
Remove pan from oven after 20 minutes, place stuffing and green beans on separate foil trays. Return to oven for 20-25 minutes more. Top green beans with crispy fried onions, bake 5 minutes more.
Serve and enjoy!
Apple Cider Roast Chicken
Prep time: 10 minutes
Cook time: 70 minutes
3 cloves garlic
1 cup apple cider or unfiltered apple juice
3 fresh rosemary sprig
1/4 teaspoon whole-grain Dijon mustard
2 roasting chickens
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 apple, halved
1 small onion, quartered
½ lemon, cut into wedges
2 cinnamon sticks
Heat oven to 375°F.
In a small saucepan, add garlic cloves, apple cider, rosemary sprig, and whole-grain Dijon mustard. Stir and bring to a boil, uncovered, over medium-high heat. Boil until reduced to 1/4 cup, 15 to 20 minutes. Remove from heat and whisk in 2 TBSP butter.
Meanwhile, pat the chicken dry with paper towels. Thoroughly season with 2 teaspoon salt and 1 teaspoon black pepper. Transfer to rack on GoodCook non-stick roasting pan. Stuff each cavity of the chicken with ½ apple, 1 sprig of rosemary, a quarter of an onion, lemon wedge, and cinnamon stick.
Brush glaze on the skin of chicken and roast in the oven, uncovered, brushing chicken with glaze every 20 minutes while cooking. Cook for 60-70 minutes, or until internal temperature reaches 165 degrees. Remove from oven and thoroughly brush outside of the chicken with remaining glaze. Return to oven, and broil until the skin is dark golden brown and the sauce is bubbling, 1 to 2 minutes. Let chicken rest for 10 minutes before serving.
For Garnish, if desired: surround the chicken with fresh sage and mini Rocket apples.