Searching for something new and memorable to make this Thanksgiving? Publix has you covered with recipes for every table. Here are a few options to try and make your Thanksgiving meal even more exciting!
Bruschetta Dip - 12 Servings
- 2 (8 oz) packages cream cheese
- 8 oz shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 (12 oz) can evaporated milk
- 1 plum tomato
- 2 tablespoons fresh basil
- 1/2 cup sun-dried tomato pesto (or spread)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 tablespoons balsamic glaze
- Sliced baguette or pita chips (optional for dipping)
- Place all cheeses and milk in slow cooker; cover and cook on HIGH 1 hour, whisking occasionally, until hot and thick.
- Chop tomato (1 cup) and basil.
- Place slow cooker on WARM.
- Stir pesto into cheese mixture until combined; sprinkle with tomatoes, basil, salt, and pepper, then drizzle with balsamic glaze.
- Serve dip with sliced baguette or pita chips, if desired.
Lasagna al Forno - 8 Servings
- 2 medium carrots, finely chopped
- 2 ribs celery
- 2 tablespoons olive oil
- 2/3 cup pre-diced yellow onions
- 1 lb ground chuck
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon pepper
- 3 cups whole milk, divided
- 2 cups canned, diced fire-roasted tomatoes
- 1 cup dry white wine (or chicken stock)
- 5 tablespoons unsalted butter
- 1/4 cup flour
- 1/8 teaspoon ground nutmeg
- 6 oven-ready lasagna noodles (4 oz)
- 9 tablespoons grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- Peel carrots and chop; chop celery (2/3 cup each). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions, carrots, and celery; cook 3–4 minutes, stirring occasionally, until onions are soft. Add meat and season with pepper and 1/2 teaspoon salt; cook 4–5 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Drain fat from pan.
- Reduce heat to low. Return pan to heat and stir in 1 cup milk; simmer 3–4 minutes until liquid has reduced by about two-thirds. Stir in wine and tomatoes (do not drain); simmer 15–17 minutes, stirring occasionally, until mixture thickens.
- Preheat oven to 400°F. Melt butter in large saucepan on medium 1–2 minutes. Whisk in flour; cook and stir 1 minute. Slowly whisk in remaining 2 cups milk. Season with nutmeg and remaining 1/2 teaspoon salt; simmer 10–12 minutes, stirring often, until mixture thickens. Place 1/2 cup sauce in 9-inch square baking dish and spread evenly over bottom. Combine remaining sauce with meat mixture.
- Assemble lasagna in baking dish. Place even layer of noodles over sauce (breaking noodles to fit, if needed). Top noodles with 1 1/2 cups meat mixture and sprinkle with 3 tablespoons Parmesan cheese. Repeat layers 2 more times. Bake 25–30 minutes until bubbly and noodles are tender. Top with mozzarella cheese; bake 5 more minutes or until cheese melts. Serve.
Bacon-Bourbon Sweet Potatoes - 8 Servings
- 5 slices thick-cut bacon
- 20 fresh sage leaves
- 2 packages refrigerated mashed sweet potatoes (20-24 oz each)
- 1/2 cup unsalted butter
- 1/4 cup dark brown sugar
- 2 tablespoons bourbon (optional)
- Preheat large sauté pan on medium 1–2 minutes; chop bacon (wash hands). Place bacon in pan; cook 4–5 minutes, stirring occasionally, until crispy. Remove with slotted spoon, leaving drippings in pan.
- Reduce heat to medium-low. Place sage leaves in bacon drippings; cook 1–2 minutes until crispy. Remove with slotted spoon.
- Heat potatoes following package instructions. Place butter and brown sugar in small saucepan on medium; cook 2–3 minutes until simmering. Transfer potatoes to large bowl; stir in butter mixture and bourbon (if using) until well blended.
- Spoon potatoes into large serving dish, then top with sage leaves and bacon; serve.
Truffle Mac & Cheese - 8 Servings
- Cooking spray
- 8 oz elbow macaroni
- 3 teaspoons truffle oil, divided
- 8 oz sliced baby portabella mushrooms
- 1 teaspoon dried thyme
- 1 (15-oz) jar Alfredo sauce
- 2 cups shredded Italian-blend cheese, divided
- 2 cups shredded Monterey Jack cheese, divided
- Preheat oven to 375°F. Bring water to boil for pasta. Coat insides of 8 (8-oz) ramekins with spray; place ramekins on baking sheet for ease in handling. Cook pasta following package instructions. Drain pasta; transfer to large bowl and toss with 1 teaspoon oil.
- Meanwhile, preheat large, nonstick sauté pan on medium 1–2 minutes. Place 1 teaspoon truffle oil, mushrooms, and thyme in pan; cook 4–5 minutes or until mushrooms are golden.
- Stir in Alfredo sauce; simmer 3–4 minutes to blend flavors. Combine cheeses. Remove pan from heat. Stir in 3 cups cheese until melted and smooth.
- Stir mushroom mixture into pasta until blended. Spoon mixture into ramekins (about 1 cup each). Top with remaining 1 cup cheese; bake 12–14 minutes until cheese is bubbly. Drizzle remaining 1 teaspoon oil over top; serve.
Caramel Apple Bliss - 6 Servings
- 3 cups frozen nondairy whipped topping (8 oz)
- 3 medium Golden Delicious apples
- 2 tablespoons unsalted butter
- 1 tablespoon cinnamon sugar
- 12 small Bakery sugar cookies
- 6 tablespoons caramel topping
- 1/4 teaspoon kosher salt
- Thaw whipped topping following package instructions. Peel apples and slice thinly. Place apples, butter, and cinnamon sugar in microwave-safe bowl and cover; microwave on HIGH 5 minutes or until very tender. Stir to evenly coat apples.
- Layer in 3-quart serving bowl in this order: 1 cup whipped topping, 6 cookies, one-half apple mixture, and 2 tablespoons caramel. Repeat layers.
- Top with remaining 1 cup whipped topping and 2 tablespoons caramel; sprinkle with salt. Chill 30 minutes. Serve.
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