Lulu’s 2016 Thanksgiving Recipes

It’s time for my annual Thanksgiving Recipes! This year I dug deep for a new recipes that are sure to be crowd pleasers!
Let’s start off with a Thankful Cocktail or two. I try to pace myself as it’s a long day of cooking and if there is anyone who needs to keep their head on straight, it’s me.
Last year we did a Moscow Mule.

This year I am kicking it up a notch with two kick ass cocktails.




makes 6-8 servings (I would DEF double this, the liquid anyway)

  • 3 cinnamon sticks (plus more for garnish)
  • 2 honeycrisp apples, chopped
  • 1 orange, thinly sliced
  • 1 (750 ml) bottle red wine (I suggest a light-bodied Spanish variety or Pinot Noir)
  • 1 and 3/4 cups apple cider (Use a sweetened, unfiltered version of apple cider.)
  • 1/2 cup brandy
  • 1/4 cup orange juice (or juice from 2 medium oranges)
  • juice from 1 lemon
  • club soda, to taste


  1. Place the cinnamon sticks, apples, and orange slices in a large pitcher.
  2. Add wine, apple cider, brandy, orange juice, and lemon juice.
  3. Allow to sit in the refrigerator for 6 – 24 hours.
  4. Taste; if you’d like it to be sweeter, add 1-2 Tablespoons granulated sugar, honey, or agave.
  5. If you’d like a cinnamon-sugar rim (highly recommended), simply moisten the rim of your glasses with water, turn the glass upside down and dip it into a mix of cinnamon and sugar.
  6. Pour in the sangria with fruit2 and add a splash of club soda (this unsweetened fizz is wonderful with the sangria!).
  7. Garnish with a cinnamon stick, if desired. Cheers!

Make ahead tip:
Sangria is the perfect make-ahead cocktail since it must sit for at least 6 hours. You can also make it one day in advance.

 *this recipe was first published on Sally’s Baking Addiction.


cider      Ingredients  {gluten-free & vegan}

  • 1 ounce fresh squeezed lime juice
  • 2 ounces gold tequila (Resposado or Anejo) (Use Mezcal for gluten-free option)
  • 4 ounces no sweetener-added apple cider
  • 1 teaspoon maple syrup
  • 1/8 teaspoon ground pumpkin pie spice blend (cinnamon, nutmeg, cloves, ginger, etc)
  • ice

    Garnish Options:
  • apple slices
  • cinnamon sticks


  1. On a small plate mix together the sugar, salt and spice for rimming the glass.Run a lime wedge around the rim of the glass and press the rim of the glass into the spiced sugar salt mixture.
  2. Set the glass asideIn a cocktail shaker add the cocktail ingredients with a few ice cubes.
  3. Shake really well.Add fresh ice to the glass and pour the drink through a strainer into the ice-filled, sugar rimmed glass.
  4. Garnish with an apple slice and cinnamon stick. Serve and enjoy.

Probably my favorite thing I made last Thanksgiving were these Butternut, Cranberry, and Brussel Sprout Nachos. I mean OUT OF THIS WORLD! If you have to choose one thing to make, this should be your first!




yields 1 Big 10-12 Inch Skillet Of Cheesy Brie Nachos!

  • 1 1/2 cups butternut squash, peeled and cut into small cubes (or just buy them at Whole Foods already cubed)
  • 2 tablespoons olive oil
  • 1 teaspoon brown sugar
  • pinch of salt and pepper
  • 1 cup brussels sprouts, sliced thin (into shreds)
  • 2 cloves garlic, minced or grated
  • 1 tablespoon fresh thyme, chopped
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper (or more to your taste)
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup dried cranberries
  • 8 ounces fontina cheese, shredded (may sub another white cheese, but fontina is so good!)
  • 8 ounces brie, sliced
  • 1 bag tortilla chips
  • 4 ounces gorgonzola or blue cheese, crumbled (for topping)

Cranberry Mollasses/Syrup/Sauce

  • 1 cup pure cranberry juice
  • 1 tablespoon brown sugar


    1. Heat a large skillet (10-12 inches) over medium heat, add the olive oil.
    2. Now add the butternut squash, sprinkle with brown sugar and season with salt and pepper.
    3. Cook over medium heat stirring frequently to avoid burning for 15 minutes or until the squash is fork tender.
    4. Now toss in the sliced brussels sprouts, garlic, thyme, chili powder, cayenne and crushed red pepper.
    5. Continue to cook another 10 minutes, stirring frequently until both the squash and brussels sprouts are beginning to caramelize all over.
    6. Once caramelized, remove from the heat and stir in the dried cranberries. Slide the mixture onto a plate.
    7. Preheat the oven to 400 degrees F.
    8. In the same skillet you cooked the veggies in, add 1/3 of the chips to the bottom and then cover them with 1/3 the cheese (a little brie, a little fontina), then sprinkle with 1/3 of the veggie mixture.
    9. Repeat this 2 more times until all of the cheese and veggie mixture have been used.
    10. Place the skillet in the oven and bake for 7-10 minutes or until the cheese is melted and bubbly!
    11. Remove from the oven and sprinkle with the gorgonzola cheese (or you can add this before with the rest of the cheese) and serve drizzled with the Cranberry Molasses (do this!).
    12. Devour!

To make the cranberry molasses:

  1. Add the cranberry juice and brown sugar to a small sauce pot.
  2. Bring the mixture to a boil and cook 5-8 minutes or until the mixture is reduced and syrupy.
  3. Serve with the nachos.
  4. If the molasses gets too thick just add a little cranberry juice to thin it out.




Either as an app or a side, you will devour these! Even if you are not the biggest fan of red cabbage, you MUST try this. The green goddess dressing spread on roasted cabbage is A-MAZING!


  • 1 head of cabbage
  • 1-2 Tbsp olive oil
  • sea salt
  • Topping: roasted hazelnuts

Green Goddess Dressing

  • ¼ cup tahini
  • ¼ cup fresh basil leaves
  • ¼ cup chopped chives
  • ½ lemon, juiced
  • ½ tsp apple cider vinegar
  • ⅓ cup almond milk


  1. Pre-heat oven to 450f degrees and line a baking sheet with parchment paper.
  2. Chop the head of cabbage in quarters, leaving the core intact as that’s what will hold it all together. If you can get more slices out of it while still keeping the core, go for it – I was able to get 6 total based on how the cabbage was shaped.
  3. Lay slices down onto baking sheet on a flat side, drizzle olive oil and coat two sides of each slice with some.
  4. Sprinkle sea salt over top and roast for approx. 25-30 minutes, flipping halfway through.
  5. In the meantime, make the green goddess dressing by adding all ingredients to a food processor, set aside.
  6. Take a handful of hazelnuts and lay on a baking sheet, roast in the same oven for 3 minutes or so – be very watchful not to burn. The outer layer will be cracking off and you can remove it after it cools off a bit with a paper towel. Chop hazelnuts in half and set aside for topping.
  7. Once cabbage is all done, using tongs, add to your plate. Drizzle green goddess dressing, top with any leftover chives and hazelnuts – serve!




Serves 3-4 (definitely double or triple this!)

For dressing:

  • 2 Tbs fresh lemon juice
  • 1 Tbs dijon mustard
  • 1 tsp shallot, finely minced
  • 1 small clove garlic, finely minced
  • 1/8 tsp kosher salt
  • Pinch black pepper
  • 1/4 c extra virgin olive oil

For salad:

  • 2-3 c thinly sliced kale (approx 1/2 a bunch)
  • 1 lb brussels sprouts, finely shredded using a Mandoline Slicer or Cuisinart with slicing blade
  • 3-4 slices turkey bacon, baked and chopped
  • 1/4 c roasted almonds, chopped*
  • 1/2 c Pecorino cheese, finely grated



  1. Combine all dressing ingredients in a small bowl and mix. (Alternatively, I sometimes throw everything in a mini food processor and let it do the chopping.)
  2. Add in olive oil, whisking (or processing) until combined.
  3. Mix sliced kale and shaved brussels sprouts in a large bowl.
  4. Throw in bacon, almonds, and cheese.
  5. Pour dressing over the top and toss salad until all ingredients are distributed throughout.



Even if you do not make this recipe for Thanksgiving, save it for this winter! It is seriously ridiculous and only 125 calories for 2 cups! This is my go to tomato soup all winter long. The Butternut Squash Cider Soup from last year was a home run so if you want to make that instead, by all means go to town but save this!!


serves 4

  • 1 tbsp butter
  • 1 medium onion
  • 1 cup chopped carrots
  • 1 celery stalk
  • 3 cloves garlic
  • 30 oz fresh plum tomatoes, peeled
  • 32 oz fat free chicken broth, vegetarians use vegetable broth
  • 3 sprigs parsley
  • 10 basil leaves
  • 2 bay leaves
  • 2 tbsp reduced fat sour cream (you can substitute the sour cream fat free plain Greek Yogurt)
  • Parmigiano Reggiano (optional)


  1. To peel the tomatoes: boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks.  Quickly remove from the water, let it cool a few minutes and the skin will come right off.
  2. Chop onions, carrots, celery and garlic using a mini food processor or chopper.
  3. Melt butter in a large soup pot over medium heat.
  4. Add butter until melted, then add chopped onions, carrots, celery and garlic.
  5. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.
  6. Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later.
  7. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.
  8. Remove herbs and discard, add sour cream and blend with a hand blender until smooth (I actually use a real blender. If you do, be sure to let the soup cool before blending and fill only halfway in the blender so it doesn’t explode!)

*this recipe is from SkinnyTaste




You can either use this as a side or serve to your Vegetarian guests! This also makes a super delicious comfort food on the coldest days of the year.


serves 4-6
  • 4 cups vegetable stock
  • 1 cup canned pumpkin puree
  • 2 Tbsp. unsalted butter
  • 1 shallot, minced
  • 1 tsp. kosher salt
  • 1 tsp. chopped fresh thyme
  • 1½ cups Arborio rice
  • 1 tsp. white wine vinegar
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ tsp. nutmeg
  • Fresh ground black pepper
  • 1 cup crumbled goat cheese
  • ½ cup Craisins® Dried Cranberries


  1. In a medium saucepan, whisk together the stock and pumpkin over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
  2. Melt the butter in a large dutch oven or saucepan over medium heat. Once the foaming subsides, add the shallot and salt. Cook until softened, 2-3 minutes.
  3. Add the thyme and rice and cook for one minute longer.
  4. Add the white wine vinegar and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated.
  5. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition.
  6. Cook until the rice is done, but has a bite to it, it should be creamy in texture, and will take about 20-25 minutes.
  7. Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper.
  8. Top with the remaining parsley, goat cheese and dried cranberries.
  9. Serve immediately.




serves 4

  • 1 bunch asparagus, trimmed
  • 2 tablespoons butter
  • 1 tablespoon soy sauce
  • 1 teaspoon balsamic vinegar
  • ¼ cup grated Parmesan
  • PAM Original Cooking Spray
  • Salt and pepper, to taste
  • Lemon wedges, for serving


  1. Preheat oven to 400 degrees.
  2. Spray a baking sheet with PAM Cooking Spray and arrange asparagus in a single layer. Season with salt and pepper.
  3. Bake for 12 minutes, until tender.
  4. Melt the butter and stir in the soy sauce and balsamic vinegar.
  5. Gently toss the asparagus with the butter sauce and sprinkle with Parmesan.
  6. Serve with lemon wedges.




 serves 6
  • 1 large butternut squash, peeled/seeded and cut into 1-inch cubes (or buy them cubed at Whole Foods)
  • 3 TB olive oil
  • 2 TB packed brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper


  1. Preheat oven to 425F with rack on upper middle position. Line baking sheet with heavy duty foil.
  2. In a large bowl, toss the squash with remaining ingredients until thoroughly coated.
  3. Transfer to foil-lined baking sheet, in a single layer, without overcrowding the pieces.
  4. Roast about 40 minutes, rotating pan midway during baking.
  5. When edges are browned and cubes are fork-tender, remove from oven immediately.
  6. Begin checking squash around 35 minutes, just to ensure that they don’t become overcooked.




It wouldn’t be Thanksgiving in my home without my all time favorite Cornbread from Anguilla (I am actually going there tomorrow ✈️ WOOHOO! Follow me on snap (@luluandlattes) for all the deets . It is to DIE FOR!!!  It’s not the healthiest but its damn good! Click here for recipe: CORNBREAD FROM ANGUILLA (yes this is on every Thanksgiving Recipe Guide!)

THE TURKEY…. I am frying one this year. Wish me luck. A first for everything. If you need a recipe – I loved the Roasted Turkey with Truffle Butter from last year!





Here is a delicious dessert that is easy and sort of on the “healthier” side after a huge feast!


  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 5 tbsp butter
  • 5 Cortland apples (you can use Macintosh or another variety fit for baking)
  • 1/2 cup water
  • Optional toppings: vanilla bean ice cream or salted caramel ice cream


  1. Core apples using an apple corer or sharp knife.
  2. Chop off the top of the apple along with its stem so that the top of the apple is even.
  3. In a medium bowl, add oats, flour, sugars, cinnamon and salt. Stir to combine.
  4. Stuff the empty apple cavity with the oats mixture, pressing down firmly to pack in. Top the apple off with additional oats mixture.
  5. Add water to the crockpot and carefully place apples in so that they are standing upright.
  6. Add a tbsp of butter on top of each apple.
  7. Cook on low for 2 hours.
  8. Remove from the crockpot and let cool for 5-10 minutes.
  9. Optional: Top with ice cream



I used to be known for my cake balls…these are a pretty spectacular version!


  • Pillsbury Perfectly Pumpkin Cake Mix
  • 1 Tub of Cream Cheese Icing
  • 1 Pack Vanilla Almond Bark


  1. Follow the instructions on the cake mix box.
  2. After baking, let the cake cool for a couple minutes, but not completely.
  3. Break up cake and transfer to a large bowl with a spoon.
  4. With two forks crumble the cake until you are left with ultra fine crumbs (the finer the better).
  5. Mix the cake crumbs with about 3/4 jar of frosting to form the “dough”.
  6. Roll the balls, place them on a baking sheet and refrigerate or freeze the balls for at least an hour.
  7. Chill them until they’re firm.
  8. Microwave Almond Bark for 30 seconds to start. It can be quite finicky, and there is no way to revive overcooked chocolate so after the first 30 seconds increase in 10-15 second increments. Be sure to stir chocolate each time to avoid overheating since it holds it’s shape even when warm.
  9. Remove your cake balls from the fridge or freezer and pour a small amount of Almond Bark over each one (enough to fully coat). You can also place Popsicle sticks into each one and dip them into the melted Almond Bark.
  10.  If you want to make them look fancier, sprinkle with crumbled graham crack crumbs.
  11. Cool until the outer layer has hardened, and ENJOY!



Everyone needs a little bit of chocolate! Here are super delicious bars the whole family will love!


makes approx 32 bars

  • 2½ C graham cracker crumbs
  • ¾ C butter, melted
  • 1 (14 oz) can sweetened condensed milk
  • 2 C mini marshmallows
  • 1 C semi-sweet chocolate chips
  • 1 C broken graham cracker pieces
  • 2 (1.55 oz) chocolate bars, broken into pieces


  1. Preheat oven to 350.
  2. Spray a 9×13 inch baking dish with non-stick cooking spray.
  3. In a bowl, mix together graham cracker crumbs and melted butter.
  4. Press mixture into prepared baking dish.
  5. Spread sweetened condensed milk over the top.
  6. Sprinkle half of marshmallows, all of the chocolate chips, and graham crackers over the top.
  7. Bake for 15 minutes.
  8. Remove from oven and sprinkle with remaining marshmallows.
  9. Bake for an additional 10-15 minutes or until marshmallows are browned and edges are golden.
  10. Remove from oven and place chocolate pieces on top.
  11. Allow to cool for at least 15 minutes before cutting into pieces and serving.
  12. Bars will still be gooey but will hold together.
  13. For best results, allow to cool completely.


P.S – if you are looking to make a traditional pie – there are TONS of recipes all over the internet. I wanted to add some not so traditional dessert recipes.

Hope everyone has a beautiful Thanksgiving! THANK YOU for reading and sharing! 




Share Your Thoughts

  1. Ellen Bernstein

    All these recipes look yummy. I have a question re recipe for butternut squash with tacos: you list coupons- is this a typo? Should it be croutons?

    November 11, 2016 • 1:22 am •
  2. Ellen Bernstein

    Meant to type nachos, not tacos. It sure is easy to make typos

    November 11, 2016 • 1:24 am •
  3. That all looks amazing!!!!

    November 14, 2016 • 9:11 pm •