De Ma Cuisine

Thanksgiving Archive



November 2020



Thanksgiving with a Twist

Written by , Posted in Holiday, Meal Hero, Menu Planning

Thanksgiving is my favorite food holiday. My perfect bite is one with a little bit of everything on the fork. Turkey, mashed potatoes, gravy, a few green beans, sweet potato, some stuffing, and just enough cranberry sauce to bring some sweet tart to a very rich bite. I wait all year for this meal. It’s not like we can’t have it another time. But, somehow that seems wrong. Just me? Anyone else feel this way?

The last two years we’ve hosted Thanksgiving in our home. We’ve invited friends who, like us, live far away from family. Last year some of my family came to visit us for the holiday. It was the best! We pushed furniture out of the way and set up three tables in the living room. I got out the tablecloths that get used once a year, found some candles, and made use of the way too many plates that we have been holding on to. 

If I could only have two things to eat at Thanksgiving it would be mashed potatoes and gravy. Last year our friend, Zach, brought the mashed potatoes. The serving dish was an industrial sized pot that was about two feet in diameter. Oh happy day! 

Thanksgiving will look a little different for us in 2020. I’m guessing yours might too. We haven’t hosted friends indoors in eight months. We’ve hung out in the garden, stood six feet apart in the driveway, and have had Zoom dinners. But the living room furniture will stay as is this year. 

To make it feel special, we’re doing a month of Thanksgiving. Once a week we’re having a special dinner. Menus inspired by Thanksgiving. With a few elements that remind us of the traditional meal, or that are very loose and fun adaptations of it.

Menus Inspired by Thanksgiving 

Menu One – A Twist on Thanksgiving 

Roasted Butternut Squash Soup

Cranberry Crostini (toast small pieces of bread topped with some cheese, when the cheese is melty top with warmed cranberry sauce and black pepper)

Super Simple Glazed Ham

Salad with Cranberries and Candied Pecans (top butter lettuce with cranberries, candied pecans, and thin slices of apple or pear, then drizzle with olive oil and balsamic vinegar)

Apple Bourbon Galette with Pumpkin Pie Lattés

Menu Two – A Hint of Thanksgiving

Sheet Pan Chicken Dinner

Cranberry Hand Pies

Menu Three – A Play on Thanksgiving

Fried Chicken 

Sweet Potato Parmesan Tater Tots

Massaged Kale Salad With Cranberries and Apples (swap the radishes for cranberries and leave out the carrots, if you want)

Sweet Potato Cake with Salted Cream Cheese Frosting

On the big day, it’ll be a paired down version. Maybe turkey breast instead of a whole bird. Mashed potatoes and gravy for days. And a side or two from our favorites.

My Traditional Thanksgiving Dinner

Spiced and Glazed Roast Turkey (I made this last year and it was amazing!!)

In the past we’ve had a whole turkey. Yum. Delicious. This year it will probably be roast turkey breast, or legs

Last year when my brother and his family came they made a Seitan Roast since they are vegan. For those who don’t eat meat, or who want to try something new this year, this could be a delicious option.


Or is it dressing? Technically, stuffing is cooked in the bird. But at our Thanksgiving dinners it’s always made in a separate pan, no matter what we call it. Stuffing sounds so much better than “dressing”, so I’m going to keep calling it stuffing, even if that’s not technically correct.


A lot of gravy, please, to be ladled over the turkey, potatoes, and stuffing – it needs to be thick and rich and so flavorful. 

Delicious vegan gravy can be made by replacing the turkey stock with a rich vegetable or mushroom stock.

Mashed Potatoes

I want there to be enough to have leftovers with gravy at least twice, plus some for making Potato Pancakes.

For vegan mashed potatoes use olive oil or a vegan butter (there are some great ones available) and use a dairy free, unsweetened milk that you like the flavor of.

Green Beans 

Casserole, with caramelized shallots, roasted… just as long as there are green beans on my plate.

Sweet Potatoes

You may call those orange fleshed roots “yams” if you’d like. They are technically sweet potatoes, but we mean the same thing. I don’t go for the ones with marshmallows on top anymore. I like them cubed and roasted with a bit of olive oil and salt and pepper. Simple, but delicious. 

Cranberry Sauce

Are you a cran from a can fan? I know that for some, it’s tradition. It needs to schloomp out of the can so they can see the ridges as it wobbles on the plate. That’s cool. My tradition is cranberry sauce made from scratch using fresh or frozen cranberries, a bit of orange zest, balsamic vinegar, and maybe some fuyu persimmons. But, with that said, if someone brought a can of cranberry sauce to Thanksgiving dinner as their contribution, I’d eat it and love every bite. 

Roasted Brussels with Bacon

I’m new to loving brussels sprouts. I’ve been a big fan ever since I discovered that they don’t have to be boiled forever until they’re mushy and tasteless.

Potato Rolls

I may say that these take up valuable Thanksgiving stomach real estate. And I wouldn’t be wrong. But, my husband, Tim, makes the best rolls. They’re fluffy and tender, and are just the perfect thing for mopping up any extra gravy and cranberry sauce left on my plate. So, I’ll take one please… maybe two. 


I have a confession. I don’t like pie. I know. I’m so sorry. Tim loves pie. So, he makes it. And I’ll admit that I’ve been converted by his apple pie. It’s delicious. He told me the other day that he’s going to get me to like pecan pie too. I told him there’s no chance. I guess we will see. Personally, I’d rather have cake or maybe just the ice cream that’s served with the pie. I know, I know, I’m the worst. ¯\_(ツ)_/¯

Things are different this year. But that doesn’t mean we won’t be enjoying all the foods we love. It’ll be a paired down version that might include Zoom dinners and FaceTime calls, but the main gist of the holiday remains: thankfulness.

People in our communities are struggling with food insecurity and loneliness. Here are some great ways that you could share the things you’re thankful for and bless someone this holiday season: 

  • Add the dishes in one of these menus into the Meal Hero app (for Apple or Android) and use the Instacart feature and have food delivered to someone you know who could use a little love right now. 
  • Make twice as much as you need for one of the above menus (at Thanksgiving or any meal) and bring a meal to someone in your community who might have a hardship.
    • Make the food the day before they’ll eat it. Chill it and handwrite a menu. You could repurpose clean takeout containers so they don’t have to worry about getting any dishes back to you. To stay socially distant, drop the food off at their door, then send them a text that it’s there and wave from the driveway. 
  • Many families will be depending on their local food banks for Thanksgiving dinner and other meals. Click here to find a food bank in your area if you’d like to drop off non-perishable foods for those in need. 
  • There are also many food focused charities that you can donate to if you’d prefer to stay home and do it online.

How will you be celebrating this year? Will things be different in your household? From my home to yours, happy gratitude day.

The original post, written by Rachel Oberg, owned by Meal Hero, first appeared on the Meal Hero site. It has been used with permission. It has been adapted slightly. The copyright for the photos that appear in this post are owned by Rachel Oberg.



November 2019



Roasted Brussels and Bacon

Written by , Posted in Dairy-Free, Dinner, Gluten Free, Holiday, Main Dishes, Meat, Pork, Quick and Easy, Roasting, Sides, Vegetables, Vegetarian

As I park the brussels in the oven, my mind goes to what I can do while they cook. I could start the laundry, do the dishes, plan next week’s Thanksgiving table decor… Dishes first. Then laundry. Then some quick pics of the dish before it inevitably becomes my lunch. Such is the life of a food writer who works from home. I’m constantly torn between the work and home to-do lists.

I can’t imagine that this is uncommon, for those who work from home. I have a dedicated office space. But, it’s in our house. So, I will hear the washer stop washing and know it’s time to change the load. I will see the full dishwasher and empty it.

This isn’t a complaint. I love working from home. I just need to be better at prioritizing work during work time, and home stuff during home time. I’m getting there. Slowly.

This dish is a mish mash of work and home. It may end up on our Thanksgiving table. But, I wanted to share it here in case you need some help with your menu. It’ll be great alongside the turkey and stuffing. But, it will also make a great, easy weeknight dinner. I might serve it alongside some polenta, or with a big salad and some cornbread.

If you’re gonna make it for Thanksgiving, it may be the easiest Thanksgiving side dish. Ever. Unless you’re a can of cranberry sauce lover. Are you? I’m not, but I’ll eat it gladly if it’s served to me.

I tossed some halved brussels sprouts with oil and salt. Then I added some chopped bacon. Optional, but delicious. If you don’t eat bacon, you could throw in some tempeh bacon at the end.

My brussles were a little old. Read: farty smelling. Opt for the freshest brussels possible.

I roasted them on high heat for a bit, then tossed them with some balsamic vinegar, maple syrup, and garlic.

After their tossing, they roasted for a bit longer. Then, done. I added a bit more balsamic, some spicy pepitas, and a bit of Maldon salt. It made for an easy, sweet and savory dish.

Happy Eating!

Roasted Brussels and Bacon

Serves: 4


  • 1.5 pounds brussels sprouts, ends trimmed, halved
  • 1 tablespoon oil (I used grapeseed)
  • 1 teaspoon salt
  • 4 strips bacon, chopped (optional)
  • 1/4 cup balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon minced garlic
  • topping: more balsamic vinegar, Maldon salt, spicy pepitas


  1. Pre-heat the oven to 425°F.
  2. Toss the brussels sprouts with the oil and salt. Lay them cut-side down on a baking sheet and sprinkle the bacon around the pan. Roast until they’re beginning to brown, about 15 minutes.
  3. Whisk the balsamic vinegar, maple syrup, and garlic. Pour over the brussels sprouts and toss so they’re evenly coated and spaced out. Return to the oven and bake until sprouts and bacon are crispy, about 10 minutes more.
  4. Serve topped with a drizzle of balsamic vinegar, a sprinkle of Maldon salt, and some spicy pepitas.



November 2015



Potato Pancakes

Written by , Posted in Appetizers, Breakfast, Brunch, Cheese, Condiments, Dinner, Eggs, Gluten Free, Herbs, Holiday, Kid-Friendly, Leftovers, Lunch, Main Dishes, One Dish Dinners, Potatoes, Quick and Easy, Sides, Vegetables, Vegetarian


It’s finally arrived. The day of my favorite meal: Thanksgiving. I don’t know if it’s favorite because it only happens once a year though. If I could only have one meal for the rest of my life, I don’t know that it would be this one… Then again, maybe it would.

It’s just the perfect mix of flavors, textures, and since it’s most often eaten surrounded by loved ones, it’s such a winner.

My perfect Thanksgiving plate includes: Turkey, dressing, green beans, sweet potatoes, mashed potatoes, cranberry sauce, rolls, and gravy to pour over almost everything. It’s a feast for sure. There’s always more than we need. Part of the fun of a meal like this is getting creative with the leftovers.

Today, I’m tacking the mashed potatoes. I usually just make a big pot of soup and call it good. But, here’s a way to use those potatoes, and maybe a few other dishes from dinner, in a non-soupy way.


I combined the potatoes with some sautéed veggies (the possibilities are pretty limitless here: sweet potatoes, carrots, winter squash, mushrooms, peas, corn, bell peppers, garlic, greens, chile peppers, cauliflower, broccoli, summer squash…), spices, cheese, flour, baking powder, and an egg (to hold it all together).


Then I dropped them onto a hot skillet with a bit of olive oil. Easy. Almost done.


They didn’t need long to cook, just a few minutes per side.


I topped each one with a dollop of yogurt with fresh herbs mixed in. The perfect little treat for a lazy, relaxing holiday lunch.

Happy Thanksgiving!

Potato Pancakes

Prep Time: 15 minutes

Cook Time: 33 minutes

Total Time: 48 minutes

Yield: 4

Serving Size: 4-5 pancakes per person

Potato Pancakes


  • 1 T olive oil
  • 1-2 C veggies (could be carrots, peas, mushrooms, sweet potatoes, winter squash, corn, garlic, greens, bell peppers, chile peppers, cauliflower, broccoli, summer squash), chopped, if needed
  • to taste salt
  • 1/4 C plain yogurt or silken tofu
  • 1 T fresh herbs (dill, parsley, basil, chives)
  • to taste salt
  • pinch cayenne
  • squeeze of lemon or splash of white vinegar
  • 1/4 C All Purpose flour (or gluten free)
  • 1 t baking powder
  • 2-3 C mashed potatoes (could also add green bean casserole or dressing/stuffing)
  • to taste salt
  • 1/4 t paprika
  • pinch cayenne (optional)
  • 1 T olive oil
  • 1/4 C cheese, grated or cut into small cubes
  • 1 egg
  • 1-2 T olive oil, for frying


  1. Heat skillet. Add 1 T olive oil. Sauté veggies with salt over medium-low heat for about 10-15 minutes, or until all veggies are tender, stirring occasionally.
  2. Combine yogurt or silken tofu through lemon or vinegar. Taste for salt. Set aside.
  3. Combine flour and baking powder.
  4. Combine sautéed veggies with mashed potatoes through cheese. Stir gently. Taste and adjust seasoning if desired. Stir in flour mixture, then stir in egg.
  5. Wipe out veggie skillet. Heat and add 1 T olive oil. When oil is hot, drop and flatten (slightly) 2T pancake batter. Cook over medium-low heat for about 3 minutes per side, working in batches until all batter has been used, adding more oil as needed. Place finished pancakes on a baking sheet lined with a cooling rack in the oven (set at the lowest temperature to keep them hot).
  6. Serve pancakes topped with a dollop of herbed yogurt.



November 2013



What To Do With Your Thanksgiving Leftovers

Written by , Posted in Holiday, Inspired By, Leftovers, Menu Planning

Butternut-Squash-Soup-2I love Thanksgiving dinner so much that having it again the next day is just perfect, even after having a turkey sandwich for lunch. I could probably be talked into having it again two days later. But, there is a limit to how many times I can have the exact same dinner, even if it is one of my favorites.

So let’s talk about how to use those leftovers in a creative way. You worked so hard on that meal. It would be insane to just let it sit in the fridge and eventually go bad. Plus, it’s always fun to think of new ways to use an “old” dish.

If you used the non-traditional menu, here are some ideas:


Herbed Roasted Chicken Thighs with Cherry Tomatoes and Roasted Broccoli gets chopped and added to Chicken and Rice Soup to go alongside the Garlic Bread that’s used to make Grilled Cheese Sandwiches, or could be used in Chicken Pot Pie.

Roasted Butternut Squash Soup becomes Butternut Squash Risotto.

Crispy Potatoes get re-heated (in foil so they don’t burn) and topped with Chili to make Crispy Potatoes with Chili and Cheese.

Pomegranate juice can be simmered and reduced to make a syrup for Pancakes, Waffles, or French Toast.


Apple Bourbon Galettes are perfect for breakfast, with your coffee, alongside a bowl of yogurt.

Gosh I’m hungry!

If you opted for a more traditional approach, here are some suggestions:


Turkey can be made into Shepherd’s Pie of the South, Turkey Pot PieTurkey Caesar Wraps with homemade Caesar Salad Dressing, Spicy Turkey Chili, Honey Mustard Turkey Sandwiches, Thanksgiving Soup, Turkey Club Pizza.

Stuffing can be added to a Mushroom Frittata (add about 1 C or so).

Mashed Potatoes become Mashed Potato Soup, Sheila’s Potato Pan Rolls, or Thanksgiving Soup.

Green Beans can be used in Thanksgiving Soup.

Sweet Potatoes turn into Winter Veggie Salad.

Gravy can be used in Thanksgiving Soup.

Rolls can be French Toast topped with Cranberry Sauce, or Cream Cheesed Garlic Bread.

Pumpkin Pie filling becomes Pumpkin Pasta, or Pumpkin Grilled Cheese Sandwiches.

Now I’m really starving!

I hope, dear friends, that you have the most wonderful Thanksgiving. If you live somewhere that doesn’t celebrate this holiday, I hope you have a lovely Thursday.

Happy Thanksgiving!



December 2012



Autotunesgiving and Parmesan and Garlic Roasted Yams

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Holiday, Nuts, Potatoes, Potlucks, Roasting, Sides, Vegetables, Vegetarian

I know Thanksgiving is over. I know, I know. But, we had such a fun time with our family and friends that I just want to write about it one more time.

You see, each year, for a long time, Tim has been making a Thanksgiving video. Some years it involves the Turkey being driven around the family farm, other years it features us. He’s so creative.

Normally, you see videos of my cooking show on here. But, I feel like giving you a glimpse of our life, our family, our holidays.

We had Thanksgiving dinner with my Uncle Larry and Aunt Gail, cousins: Ted, Jake, Renée, Gracie, Josiah; Tim’s parents, Terry and Cathy, and our friends, Doris, Brad, Mary, Brian, and Sarah. It was a blast!!

I’d planned to make my Roasted Garlic Yams, but ended up making a variation of them, which you can see below. It would work well for any holiday or regular dinner, so keep this one bookmarked!

Happy the holidays! Enjoy a laugh, on us.

Happy Eating!

Parmesan and Garlic Roasted Yams

Recipe Type: Side, Roasting, Oven, Squash, Winter
Author: Rachel Oberg – De Ma Cuisine
Yams are roasted. Parmesan cheese is grated. Almonds are chopped. They are all combined to make a delicious fall dish.
  • 9 yams, cut into large chunks
  • 1 acorn squash, halved and seeded
  • 1/2 to 1 t salt
  • 1/2 t pepper
  • pinch nutmeg
  • pinch cayenne or red pepper flakes
  • 1-2 T olive oil
  • 1/4 C garlic infused olive oil (I used Bari’s)
  • 1 C parmesan cheese, grated (1/4 C reserved)
  • 1 T balsamic vinegar
  • 1 t lemon juice
  • 1/4 C apple cider
  • 1/2 C roasted almonds, chopped
  1. Toss yams with 1 1/2 T olive oil, and seasonings. Place on 2 or 3 baking sheets (making sure they are not overcrowded). Drizzle cut side of squash with 1/2 T olive oil. Place cut side down on a baking sheet. Roast at 350F for 60 minutes (at 30 minutes rotate which is on top and bottom oven racks).
  2. Whisk together garlic olive oil, balsamic vinegar, lemon juice, and cider.
  3. When squash is tender, scrape into a bowl, mash a bit, and combine with roasted yams, 3/4 C parmesan cheese, and cider mixture.
  4. Top with remaining 1/4 C cheese and bake for about 15 minutes, or until cheese is melted.
  5. Serve topped with almonds.

This can be made the day before, up thru step 3. The following day, place in an oven proof pan, covered, and bake at 350F for about 20 minutes. Uncover, and bake an additional 20-40 minutes more (or until it’s heated to at least 165F). In last 15 minutes of baking, top with remaining 1/4 C parmesan cheese. Serve topped with almonds.