Easy Thanksgiving Recipes (2024)

5 from 2 votes

Prep Time: 30 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Author: ChihYu Smith

• ▢ 5 lbs fresh organic chicken
• ▢ ¼ cup sea salt
• ▢ ½ cup fresh mixed herbs, (Eg. sage, thyme, rosemary, oregano, Marjoram etc.)
• ▢ 2 tbsp ghee, melted
• ▢ 1 lime, serving use
• ▢ 2 lemon, serving use

• [In store] Ask the butcher to butterfly the chicken for you in advance.

• Place the chicken on a foil-lined baking sheet. Use your fingers to carefully create pockets (to loosen the skin) between the skin and the flesh. Be careful not to break the skin.

• Rub salt directly onto the meat under the skin, also on the outside and underside.

• [Optional, if you have time] Cover the chicken with plastic wrap and place it in the refrigerator until you are ready to bake the next day.

• On the day of the event, preheat oven to 450 F.

• Mix the melted ghee (or olive oil) with fresh herbs and spread it under the chicken skin evenly between breast and thigh, as well on the outside of the bird.

• Place the bird on a wire rack and bake for about 50-60 minutes until the meat thermometer reads 165 F for thickest part of the thigh meat & 145-150 F for the thickest part of the breast meat.

• Set the bird aside to cool. Squeeze some lemon and lime juice. Enjoy!

Course: Dinner, Lunch

Cuisine: American, Italian

4.94 from 15 votes

Prep Time: 15 minutes mins

Cook Time: 18 minutes mins

Total Time: 33 minutes mins

Author: ChihYu Smith

• ▢ 20 oz. baby bella, or cremini mushrooms
• ▢ 1 cup Italian fresh parsley leaves
• ▢ ⅔ cup fresh mint leaves, Fresh mint leaves
• ▢ 5-6 pieces sun dried tomatoes , soaked in olive oil
• ▢ ⅓ cup almond flour
• ▢ 2 tbsp nutritional yeast, plus more for dusting
• ▢ ⅓ cup Extra virgin olive oil
• ▢ To taste Coarse salt and black pepper

For the mushrooms

• Preheat oven to 375F (190C). Gently clean the mushrooms with a dry paper towel and use your hands with a small teaspoon to remove the mushrooms stems. Lightly brush each mushroom with olive oil both inside and outside cap.

For the herbs

• Use a sharp knife to gently and finely chop mint leaves and Italian parsley leaves to fine pieces. Chop sun dried tomatoes to finer pieces.

  

Assemble and bake

• In a large mixing bowl, gently mix chopped parsley, mint, and sun-dried tomatoes with almond flour, nutritional yeast, and extra virgin olive oil. Lightly season with salt and pepper to taste. Use your hands or a small teaspoon to stuff herbs into mushroom caps.

  

• Bake at 375F (190C) for 18-20 minutes. Check after 18 minutes.

Serve

• Sprinkle with more nutritional yeast on top and serve in room temperature.

• Please do not use food processor as the texture of these delicate herbs will become too fine and watery. They will become mushy looking after being baked in the oven.
• Make-ahead: gently clean the mushrooms with a dry paper towel and use your hands with a small teaspoon to remove the stems of the mushroom. This can be prepped a day ahead so it’ll save you some time before the guests arrive.
• The larger the mushroom caps the more stuffing you can pack into each morsel. My best advice is to pick medium size caps - not too tiny (hard to stuff) and not too large - so that they will be baked evenly in the oven.

Course: Appetizer

Cuisine: American

5 from 3 votes

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Total Time: 40 minutes mins

Author: ChihYu Smith

• ▢ 12 oz package of turkey bacon, 1 packet
• ▢ 1 lb fresh french green beans, trimmed if necessary
• ▢ Salt and black pepper to taste
• ▢ Olive oil
• ▢ Aged balsamic vinegar, Balsamic modena
• ▢ Half one whole lemon juice, serving use

• [Beans] Sprinkle a little water and microwave french beans on high for about 1 ½ minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.

• [Bacon] In a large nonstick fry pan over medium heat, cook the bacon in batches until the slices are just beginning to brown along the edges but are still very pliable, 4 to 5 minutes depending on the thickness. Transfer to a paper towel-lined plate and let cool. Cut strips in half.

• Preheat an oven to 350°F. Line a baking sheet with parchment.

• Place a small bunch of green beans (about 4-5) onto the strip of bacon and roll up into a bundle. Place the bundle into the baking dish, seam side down. Repeat with remaining bacon strips and green beans and leave a little space between each bundle.

• Sprinkle with some salt, fresh ground black pepper, and olive oil.

• Bake in the preheated oven for about 8-10 mins until the bacon is browned and crispy.

• Drizzle with balsamic vinegar & Serve with lemon wedges

Course: Appetizer, Dinner, Lunch

Cuisine: American, Italian