Do You Have a Thanksgiving Recipe to Share?

Whether it's a unique Thanksgiving dish or a twist on an old favorite, show off your culinary skills by sharing your tips and recipes.

Some of the best Thanksgiving dishes have been handed down from generation to generation... or else perfected from the pages of a favorite cookbook, or concoted accidently in a kitchen mistake-turned-triumph.

So, what are your tips, tricks and go-to recipes for the season? Do you have a traditional dish that gets served up every year? Perhaps you know of a low-fat, low-calorie version of a Thanksgiving classic? 

Share your recipes, tips, tricks and Thanksgiving food memories in the comments below.

Looking for advice? Feel free to ask a question in the comments for Berkeley Patch readers to answer.

Here are some traditional Thanksgiving dishes that we want to hear your recipes and tips for:

  • The perfect turkey (How to you achieve succulent and crispy meat?)
  • Cranberry sauce (Do you make it from scratch?)
  • Green bean casserole (Any advice for extra flavor?)
  • Mashed potatoes (Does it matter what kind of potatoes you use? How about herbs and spices?)
  • Stuffing (Do you add apples, walnuts or cranberries?)
  • Pumpkin pie (do you know any low-fat alternatives?)
Emily Henry (Editor) November 22, 2011 at 05:14 AM
I'll start by sharing a recent favorite of mine.... potato-less mashed potato. Just use cauliflower instead! Boil it up until soft with some salt, add butter or margarine (or even greek yogurt or sour cream), plus a little garlic to taste, and mash it up! (Extra tip: try mixing a tablespoon of mustard into your mash. Delicious.) Save the calories for dessert!
Heather Wood November 22, 2011 at 05:28 AM
Following up on the mashed potato theme: for smoothest mashers, use a potato ricer; then do one of the following (or both if you're feeling it). If doing plain mashers, add a good bit of freshly grated nutmeg; otherwise, consider the following: steep garlic cloves in olive oil until soft -very gently -- add this to your potatoes along with the buttery and milky component (if vegan, use appropriate creamy additions). steam or boil parsnips and add to the ricer with your potatoes; you can use as much or little parsnip as you wish. These add a nice nutty/nutmeg taste. If you go with no garlic, try a good drizzle of truffle oil (or if you're rich, microplane fresh truffles) into the potatoes right before you serve them -- AMAZING!
Emily Henry (Editor) November 22, 2011 at 09:37 PM
Parsnip! What a great idea! Thanks Heather. I'll definitely be trying that one this year. I've also never thought about adding nutmeg to mash. It sounds wonderful.
josh November 23, 2011 at 06:20 PM
This one is not that original but brining the turkey is always a traditional move. You get the most bird by using stock, cider, all spice, star anise, salt, pepper, etc. We also have done lemons and thyme/rosemary/sage stuffed inside for a nice juice bird. The other recipe we've done before is oven roasted brussel sprouts roasted in the oven with pistachios. I think I'm hungry now...
Emily Henry (Editor) November 23, 2011 at 08:46 PM
I absolutely LOVE brussel sprouts. It's a tradition in England (where I come from originally) to eat them with holiday meals... I'm glad that they're also being featured stateside! Roasting them with pistachios is something I have never tried... but it sounds delicious.


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