Easy Thanksgiving recipes

Emma Zomerman

Not leaving the dorms for Thanksgiving? Never fear, you can still have an amazing Thanksgiving meal right here on campus with these simple, delicious recipes.

1. Pumpkin Pie in a Mug: Recipe by Faith Durand


  • 1 teaspoon unsalted butter

  • 2 tablespoons gingersnap crumbs

  • ⅓ cup pumpkin puree

  • 1 large egg

  • 1 tablespoon milk or cream

  • 2 tablespoons packed brown sugar

  • 1 teaspoon pumpkin pie spice

  • 1 10oz mug


  1. Place the butter in a microwave-safe mug that holds at least 10 ounces and microwave on LOW until melted. Stir in the crushed gingersnaps and press the mixture firmly into the bottom of the mug.

  2. In a separate small bowl, whisk together the pumpkin purée, egg, milk or cream, brown sugar and pumpkin pie spice. Pour into the mug with the gingersnap “crust.”

  3. Place the mug on a microwave-safe plate. Microwave on full power for 2 to 5 minutes, or until a knife inserted in the center of the mug pie comes out clean. The top may look slightly damp but it will set as it cools. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)

  4. Use a hot pad or oven mitt to carefully remove the mug from the microwave. Let it stand for a couple minutes to cool, then top, if desired, with whipped cream and crushed nuts before eating.


2. Stuffing Muffins: Recipe by Unknown


  • Prepared stuffing

  • 1 egg per box of stuffing or 3 cups of stuffing

  • Olive oil


  1. Preheat the oven to 450.

  2. Grease each muffin tin spot with olive oil.

  3. Prepare stuffing according to box, package or your recipe.

  4. Mix egg into prepared stuffing.

  5. Scoop mixture into muffin tins.

  6. Reduce heat to 425.

  7. Bake for 15 minutes.

  8. Serve warm.


3. Roasted Brussels Sprouts: Recipe by Ina Garten


  • 1 ½ pounds brussel sprouts

  • 3 tablespoons olive oil

  • ¾ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees F.

  2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve immediately.


4. Thanksgiving Casserole: Recipe by Favorite Family Recipes


  • 2-3 cups turkey shredded

  • 1 ½ cups cranberry sauce

  • 3-4 cups mashed potatoes

  • 2 cups corn

  • 1-2 cups turkey gravy

  • ⅓ cup milk

  • 4-5 cups stuffing

  • ¼ – ⅓ cup chicken broth


  1. Preheat oven to 400-degrees.

  2. Combine turkey and cranberry sauce and spread evenly on the bottom of a 9×13 glass baking dish.

  3. Evenly press on leftover mashed potatoes and sprinkle corn over the top.

  4. Mix together milk and leftover gravy and spread evenly over potatoes and corn.

  5. Sprinkle on leftover stuffing and lightly drizzle chicken broth over the top (this will keep the stuffing from drying out).

  6. Cover with tin foil and bake at 400-degrees for appx. 35-40 minutes or until heated through.


5. Marshmallow-Topped Sweet Potatoes: Recipe by Pillsbury Kitchen


  • 3, 15oz cans sweet potatoes, drained

  • ¼ cup margarine or butter melted

  • ¼ cup firmly packed brown sugar

  • ½ teaspoon salt

  • 15 large marshmallows


  1. Heat oven to 350 degrees F. Spray 12×8-inch (2-quart) glass baking dish with nonstick cooking spray.

  2. Place sweet potatoes in sprayed baking dish. Pour margarine over potatoes. Sprinkle with brown sugar and salt. Top with marshmallows.

  3. Bake at 350°F. for 25 to 30 minutes or until potatoes are thoroughly heated and marshmallows are lightly browned.


6. Chunky Cranberry Sauce: Recipe by Grace Parisi


  • 1 pound fresh or frozen cranberries

  • 1 ½ cups apple juice

  • 1 cup sugar


  1. In a large saucepan, combine the cranberries with the apple juice and sugar.

  2. Simmer over low heat until the berries burst and the sauce is jammy, about 20 minutes.

  3. Transfer the sauce to a heatproof bowl, let cool, then refrigerate until chilled.


7. The BEST Turkey Meatballs with Herbed Gravy: Recipe by Trish – Mom on Timeout

Ingredients: (Turkey Meatballs)

  • 16 oz lean ground turkey

  • 1 1/2 cups seasoned cornbread stuffing

  • 1/2 cup chicken stock

  • 1 small onion grated

  • 1 stalk celery diced

  • 3 tbsp chopped fresh parsley

  • 2 eggs

  • 2 cloves garlic minced

  • salt and pepper to taste

  • 2 tbsp olive oil

Directions (Turkey Meatballs)

  1. Preheat oven to 400F degrees.

  2. Line a baking sheet with parchment paper and set aside.

  3. Place stuffing in a resealable bag and crush lightly with a rolling pin or mallet. I ended up with one cup of stuffing crumbs.

  4. In a large bowl, combine stuffing crumbs and chicken stock and stir to combine.

  5. Mix in onion, celery, parsley, eggs, garlic, salt, and pepper.

  6. Add ground turkey and mix gently just until combined.

  7. Use a cookie scoop to scoop out the mixture. Use your hands to gently form into a ball and place on prepared baking sheet.

  8. Drizzle with olive oil.

  9. Bake for 15 to 20 minutes or just until cooked through.

Ingredients: (Herbed Gravy)

  • 12 oz container McCormick Simply Better Turkey Gravy

  • 1 tbsp chopped fresh herbs thyme, rosemary, sage, parsley

  • pepper to taste

Directions: (Herbed Gravy)

  1. In a small bowl, combine gravy, herbs, and pepper.

  2. Heat according to package instructions.

  3. Serve with meatballs and mashed potatoes.


Was this article helpful?