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Add Some Flavor To Your Thanksgiving With These Delicious Recipes
Check out these holiday inspired dishes shared by your favorite country stars!
Written by: Raquel Walder. Above Photo: Miranda Lambert’s Corn Casserole
With Thanksgiving just around the corner, we know you’re all ready to sit back, relax and enjoy some delicious food while surrounded by your friends and family! A time put aside for giving and thankful reflection, we gather once again with our loved ones to reflect on the past and give thanks for the memories to come. And what better way to celebrate the season then to share some tasty recipes created by our favorite country stars!
Featuring recipes by Miranda Lambert, Trisha Yearwood and Laura Alaina, we can’t wait to give you the latest hit to your upcoming holiday dinner. Check out the seasonally inspired dishes below and get ready to add an extra notch to your belt loop; these tasty treats are sure to add a little cushion for winter!
Lauren Alaina’s Blackberry Cobbler
This easy to make dessert is always a crowd pleaser! When talking about the family dish, the country singer stated, “I remember always wanting my grandmother to make this cobbler for me when I was a little girl!” Thank goodness grandma Alaina passed down the family secret because we will definitely be making this dessert at our Thanksgiving dinner.
8 cups fresh blackberries
2 ¼ cups sugar
1/3 cup all-purpose flour
1 teaspoon lemon juice
¼ cup butter or margarine, cut up
- Stir together first 4 ingredients; let mixture stand 10 minutes or until sugar dissolves.
- Roll half of pastry to ¼-inch thickness; cut into 1 ½-inch-wide strips. Place on a lightly greased baking sheet.
- Bake at 425° for 10 minutes or until lightly browned. Remove to a wire rack to cool. Break strips into pieces.
- Spoon half of blackberry mixture into a lightly greased 13- x 9-inch baking dish; top with pastry pieces. Spoon remaining blackberry mixture over pastry; dot with butter.
- Roll remaining pastry to ¼-inch thickness; cut into 1-inch strips, and arrange in a lattice design over filling. Sprinkle with sugar, if desired. Place cobbler on a baking sheet.
- Bake at 350° for 50 minutes or until golden. Serve with vanilla ice cream and Blackberry Syrup, if desired.
Photo: Lauren Alaina’s Blackberry Cobbler, Hector Sanchez
Jana Kramer’s Chocolate Chip Cookies
Country singer Jana Kramer grew up baking in the kitchen alongside her family members and singing along to Patsy Cline! We love this family tradition and love her cookies even more.
2 ¼ cups uncooked regular oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon table salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 (12-oz.) package semisweet chocolate morsels
1 (4.4-oz.) milk chocolate candy bar, grated
1 ½ cups chopped pecans
- Preheat oven to 375°. Pulse oats in food processor until finely ground. Whisk together flour, next 3 ingredients, and ground oats in a large bowl.
- Beat butter and next 2 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla.
- Gradually add flour mixture to butter mixture, beating at low speed until blended. Stir in chocolate morsels and next 2 ingredients.
- Drop dough by level spoonfuls 2 inches apart onto 2 parchment paper-lined jelly-roll pans, using a 1 ½-inch cookie scoop. Flatten each to a 2-inch circle.
- Bake at 375° for 8 to 10 minutes or until browned. Cool on pans 2 to 3 minutes; transfer to wire racks.
Photo: Jana Kramer’s Chocolate Chip Cookies, Hector Sanchez
Dolly Parton’s Roasted Pork With Gravy
We all know turkey is the main event during Thanksgiving, but who says there’s only room for one meat inspired dish? We are obsessed with Dolly Parton’s roasted pork with gravy recipe and wouldn’t be surprised if it becomes a new family tradition.
¼ cup packed brown sugar
1 tablespoon dried thyme
1 teaspoon each garlic salt, pepper, rubbed sage and dried rosemary, crushed
1 boneless pork loin roast (3 to 4 pounds)
¼ cup all-purpose flour
- Combine brown sugar and seasonings; rub over roast.
- Place roast, fat side up, on a rack in a roasting pan. Bake, uncovered, at 325° for 2 hours or until a thermometer reads 160°.
- Remove roast from pan. Pour pan drippings into a large measuring cup; add water to measure 2 cups.
- Place flour in a small saucepan; stir in pan drippings until blended.
- Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
- Serve gravy with roast.
Freeze option: Place sliced roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Photo: Dolly Parton’s Roasted Pork With Gravy, Taste of Home
Trisha Yearwood’s Turkey Gravy
Another gravy featured recipe comes from none other than country’s leading lady in the kitchen, Trisha Yearwood! Homemade gravy is not only good on turkey, but pairs deliciously with all sorts of dishes, such as mashed potatoes, stuffing, or any of your vegetables!
2 cups pan juices from the turkey roasting pan
4 tablespoons fat skimmed from the pan juices
4 tablespoons all-purpose flour
¼ cup shredded white meat from your roast turkey
2 large eggs, hardboiled, peeled and chopped fine
- Pour the pan juices from your turkey roasting pan into a measuring cup.
- Skim and reserve the fat; you’ll need 4 tablespoons total. If the remaining turkey juice comes to less than 2 cups, top off with chicken stock.
- Mix the flour with the skimmed fat in a medium saucepan.
- Cook over medium heat until the roux is lightly browned, about 3 minutes.
- Slowly whisk the pan juices into the roux and cook until the gravy thickens.
- Stir in the shredded turkey meat and chopped eggs. Add salt to taste.
Photo: Trisha Yearwood’s Turkey Gravy, Food Network
Trisha Yearwood’s Sweet Potato Soufflé
No surprise, Trisha Yearwood continues to make a special appearance on our list of recipes! This country singer doesn’t only kill it on the stage, but also whips it up in the kitchen better than almost anyone else. We all love a good casserole but this sweet potato casserole things to the next level. Fall food is all about comfort and there is nothing more comforting than this amazing dish!
½ cup butter (1 stick), at room temperature, plus more to grease pan
5 medium sweet potatoes
2 large eggs
1 cup granulated sugar
1 ½ teaspoons vanilla extract
½ cup milk
Pinch of salt
1 cup finely chopped pecans
1 cup brown sugar, packed
½ cup all-purpose flour
¼ cup butter (½ stick), softened
- For the souffle: Preheat the oven to 350 degrees F. Grease a 2 ½-quart baking dish with butter.
- Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.
- For the topping: In a medium bowl, stir together the pecans, brown sugar, flour and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Bake the casserole until slightly browned, 40 minutes. Let the casserole sit for 5 minutes before serving.
Check out a delicious cooking video HERE!
Photo: Trisha Yearwood’s Sweet Potato Soufflé, Food Network
Miranda Lambert’s Corn Casserole
Just like any good southern girl would admit, when it comes to home cooking it’s all about the comfort food! Corn casserole is a southern classic, and Lambert makes hers uniquely delicious by incorporating macaroni and Velveeta, though she would undoubtedly agree that any cheese would do.
If there’s anything we can learn from Lambert’s delicious cooking, “When in doubt, fry it or add cheese.” Now that’s some advice we can easily live by!
1 (14.75 ounce) can creamed corn
1 (11.25 ounce) can corn (don’t drain)
1 cup macaroni (uncooked)
½ cup butter
8 ounces cubed processed cheese (Velveeta) or shredded cheddar cheese
- Mix together creamed corn, whole kernel corn, and uncooked macaroni.
- Slice the butter, and mix into the corn mixture along with the cheese.
- Place in a buttered casserole dish. Cover.
- Bake at 350°F for 30 minutes.
- Uncover, stir, and bake uncovered for 30 more minutes.
Photo: Miranda Lambert’s Corn Casserole
Miranda Lambert’s Peanut Butter Pie
As much as we love the classic pecan or pumpkin pie, this fun and unique recipe will have all your Thanksgiving dinner guests begging for more! This creamy peanut butter dessert is admittedly one of Lambert’s favorites to recreate at home and were just dying to try it ourselves!
1 9-in. refrigerated ready-to-use piecrust
¾ c. sugar
⅓ c. cornstarch
1 tsp. salt
4 c. whole milk
4 lg. egg yolks, lightly beaten
¾ c. peanut butter (preferably crunchy)
3 Tbsp. butter, at room temperature
1 Tbsp. vanilla extract
Freshly whipped sweetened heavy cream, for serving
Chopped peanuts, for garnish
- Preheat oven to 450°F. Place piecrust in 9-in. pie plate; bake as label directs for one-crust pie shell.
- In 4-quart saucepan, stir together sugar, cornstarch, and salt. In large bowl, whisk milk and egg yolks until blended; gradually whisk into sugar mixture. Heat on medium 6 to 7 minutes or until mixture thickens and boils, stirring constantly. Boil 1 minute, stirring. Remove from heat; stir in peanut butter, butter, and vanilla until well blended.
- Immediately pour peanut butter mixture into baked pie shell; press plastic wrap onto surface of filling. Refrigerate pie at least 4 hours or until well chilled and set.
- To serve, top with whipped cream and garnish with chopped peanuts.
(Makes 10 servings)
Photo: Miranda Lambert’s Peanut Butter Pie, Kate Mathis
Thanks for checking out our list of delicious Thanksgiving table toppers! Let us know which dishes you try out as well as which are the biggest hit during your dinner this year.