Tasty Twists on Thanksgiving: 5 Recipes to Try in Your Cabin this November


Who doesn’t love those traditional Thanksgiving dinner staples? Stuffing, sweet potato casserole, scalloped potatoes, new potatoes, pecan pie…your mouth is already watering, isn’t it?! But if you’re looking for a taste of the old with a new twist, check out these 5 delicious Thanksgiving recipes. They feature staple ingredients with new flavors, taking your Thanksgiving dinner up a notch.

Stop by the grocery store on the way to your Pigeon Forge cabin and stock up on everything you’ll need for a hearty, tasty meal you can share with friends and family. Your cabin’s fully equipped kitchen will make it easy to get the meal together, and your dining table is where you can gather together.

Croissant Stuffing with Sausage and Apples | www.delish.com
Makes 8 servings

  • 1 tablespoon. extra-virgin olive oil
  • 12 ounces breakfast sausage, casings removed if necessary
  • 6 tablespoons unsalted butter, plus more for baking dish
  • 4 stalks celery
  • 4 medium leeks, finely chopped
  • 1 sweet-tart apple, such as pink lady or granny smith, cored and chopped
  • kosher salt
  • Freshly ground black pepper
  • 1/2 cup dry white wine
  • 10 cup torn croissants (about 8 croissants), dried overnight
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 2 large eggs
  • 3 cups low-sodium chicken or vegetable broth
  • Directions
    Preheat oven to 350 degrees F. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until browned, 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons butter to skillet along with celery, leeks, and apple. Season with 1 teaspoon salt and ¼ teaspoon black pepper and cook, stirring often, until tender, 6 to 8 minutes. Add wine and cook, stirring, until almost all evaporated, 2 minutes. Transfer vegetable mixture to bowl with sausage and add croissant pieces, sage, and thyme, and toss to combine.
    In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over croissant mixture and toss until evenly moistened, adding more broth ¼ cup at a time until croissant pieces seem hydrated (you might not use it all).
    Butter a 3-quart baking dish and add stuffing. Dot with remaining 4 tablespoons butter and cover dish with foil. Bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase heat to 425 degrees F and continue to bake until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.

    Twice-baked Sweet Potatoes with Bacon, Brown Sugar, and Marshmallows |www.delish.com
    Makes 8 servings

  • 8 medium sweet potatoes (3 1/2 to 4 lbs)
  • 1 tablespoon vegetable oil
  • kosher salt
  • 8 slices bacon (8 ounces)
  • 1/4 cup plus 2 tablespoons light brown sugar
  • 1 cup mini marshmallows
  • Cinnamon, for dusting
  • Directions
    Preheat oven to 400 degrees F. Prick sweet potatoes all over with a fork and rub with vegetable oil. Season with salt. Bake directly on oven rack until tender, 50 to 60 minutes. Let cool.
    Meanwhile, in a large skillet over medium heat, cook bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate to let cool, then crumble 2 slices. Reserve 2 tablespoons bacon fat.
    When sweet potatoes are cool enough to handle, make a slit in the top and carefully scoop out flesh into a medium bowl. Transfer potato skins to a parchment-lined baking sheet.
    Mash potato flesh until mostly smooth (or as smooth as you like it). Add crumbled bacon, reserved bacon fat, ¼ cup brown sugar, and ½ teaspoon salt and stir to combine.
    Increase heat to 425 degrees F. Carefully divide sweet potato mixture among skins and top with remaining 2 tablespoons brown sugar and marshmallows. Tuck remaining bacon into sweet potatoes, breaking into pieces to evenly distribute. Bake until marshmallows are golden brown, 6 to 8 minutes. Dust with cinnamon before serving.

    New Potatoes with Mushrooms | www.rachaelraymag.com
    Makes 8 servings

  • 1 cup (packed) flat-leaf parsley
  • 2 large cloves garlic, crushed
  • 6 tablespoons EVOO (extra-virgin olive oil)
  • Salt and pepper
  • 3 lbs baby red potatoes, halved lengthwise (quartered if large)
  • 10 thyme sprigs
  • 1 lb cremini mushrooms, sliced
  • 2 large shallots, sliced
  • Directions
    In a mini food processor, pulse the parsley, garlic and 1 tablespoon EVOO into a chunky puree; season.
    Season the potatoes. In a large nonstick skillet, heat 2 tablespoons EVOO over medium. Add half the potatoes and 5 of the thyme sprigs. Cook, partially covered, stirring occasionally, until the potatoes are browned and tender, 12 minutes. Remove from the skillet, transfer to a large bowl and discard the thyme sprigs. Repeat with 2 tablespoons EVOO and the remaining potatoes and thyme sprigs.
    In the same skillet, heat the remaining 1 tablespoon EVOO. Add the mushrooms and shallots and cook, stirring occasionally, until the mushrooms are browned and the shallots are tender, about 6 minutes. Add the potatoes and cook until heated through, about 3 minutes. Stir in the parsley mixture.

    Scalloped Potatoes & Butternut Squash | www.rachaelraymag.com
    Makes 8 servings

  • 2 cups heavy cream
  • 4 large sage sprigs
  • 3 cloves garlic, smashed
  • 2 pounds baking potatoes (about 4 large), peeled and thinly sliced
  • 1 butternut squash (2 lbs), peeled and thinly sliced
  • 2 1/4 cups (10 ounces) coarsely grated Gruyere
  • Salt and pepper
  • Directions
    Preheat the oven to 400 degrees F. In a small saucepan, bring the cream, sage sprigs, and garlic just to a boil over medium heat. Remove from heat; let steep.
    Meanwhile, in a large bowl, toss the potatoes and squash with 1 1/2 cups cheese, 2 teaspoons salt and 1 teaspoon pepper. Transfer to a greased 3-qt. baking dish. Remove the sage and garlic from the cream mixture, then pour over the vegetables. Sprinkle with 1/2 cup cheese and more pepper.
    Bake, covered, until the edges begin to bubble, about 30 minutes. Uncover, sprinkle with the remaining 1/4 cup cheese and bake until the vegetables are tender and the top is browned, 25 to 30 minutes. Let rest for 15 minutes before serving.

    Sweet Potato and Pecan Pie with Cinnamon Cream | www.delish.com
    Makes 10 servings

  • 1 egg
  • 3 tablespoons dark corn syrup
  • ½ tablespoon firmly packed light brown sugar
  • 1 tablespoon margarine or butter
  • 1 teaspoon Maple Flavoring
  • 1 cup chopped pecans
  • PIE:

  • 1 lb sweet potatoes
  • ¼ cup margarine or butter
  • 1 can sweetened condensed milk
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • 2 eggs
  • 1 unbaked pastry shell

  • 1 cup heavy cream
  • ½ teaspoon ground cinnamon
  • 3 tablespoons granulated sugar
  • Directions
    To make topping: In a small mixing bowl, combine egg, corn syrup, light brown sugar, margarine, and maple flavoring; mix well. Stir in pecans and set aside.
    To make pie: Preheat oven to 350 degrees. In a large mixing bowl, beat warm sweet potatoes with margarine until smooth. Add condensed milk, orange zest, vanilla, cinnamon, nutmeg, salt, and eggs; mix well. Pour into pastry shell. Bake 30 minutes. Remove from oven; spoon topping evenly over pie. Bake 20 to 25 minutes longer, or until golden brown. Cool. Serve warm or chilled.
    To make cinnamon cream: In a medium-size bowl over ice, whisk heavy cream. Add cinnamon and sugar, and whisk to medium-stiff peaks. Serve alongside pie.