a delicious Thanksgiving dinner spread

Thanksgiving Feast Favorites: Traditional Recipes for a Memorable Family Holiday

Thanksgiving is a time for coming together with family and friends to give thanks and enjoy a delicious feast. It's a day when cherished recipes are passed down through generations, creating a sense of warmth and tradition. In this article, we'll share some beloved recipes that are sure to make your Thanksgiving gathering even more special.

Yummy Cornbread

Prep: Preheat oven to 400. Mix the following ingredients by hand in a mixing bowl. Don't over mix; batter will be a little lumpy. Spray pan with cooking oil spray.

For 9 x 13 pan

3 boxes jiffy cornbread mix

1 15 oz can creamed corn

3 large eggs

3/4 C milk

1/4 C sugar

For 9 x 9 pan

2 boxes jiffy cornbread mix

2/3 of a 15 oz can of creamed corn

2 large eggs

1/2 C milk

2 TBLs sugar


Spread batter evenly in pan. Bake for 25-35 min or until the top is golden brown and a knife comes out clean from the center.

Serve with butter and honey.

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Sweet Potato Balls


2 cups mashed yams or sweet potatoes

12 Large marshmallows

3/4 cup finely crushed cornflakes

1/2 cup packed brown sugar

2 Tbls. milk

1/4 cup butter or margarine


Mold a spoonful of the yams around each marshmallow. Roll in cornflake crumbs. Place in a shallow baking dish. In a saucepan, bring brown sugar, milk and butter to a boil. Pour over the sweet potato balls. Bake uncovered at 350 degrees for 15 minutes.

Yield: 1 Dozen

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Yum Yum Yams


3 cups yams (orange flesh), cooked (i bake mine)

1 cup sugar

1/4 cup butter

1 1/2 eggs

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup scaled milk


1 cup broken pecans

1 cup brown sugar

3/4 stick butter, softened

1/3 cup self-rising flour

Mix well in electric mixer all ingredients except topping. Pour into buttered 8x8 baking dish. Mix topping ingredients well and spread over potato mixture. Bake at 325° for 30-35 minutes, approximately.

Serves 10.

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Roasted Harvest Vegetables

I generally don’t love vegetables, and eating them is often a chore. But not with this delicious roasted harvest vegetables recipe! You’ll find yourself coming back for seconds!


3 large carrots, 2 red peppers

3 yukon gold potatoes, 1 onion, 1 zucchini

1/3 cup olive oil; 3 cloves garlic, crushed;

1t fresh rosemary leaves, salt and pepper


Cut vegetables into large chunks. Toss with olive oil, garlic, and rosemary. Sprinkle with salt and pepper. Bake uncovered at 375 degrees for about 1 hour tossing occasionally until tender and golden brown.

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Cheesy Potato Casserole


2 lbs. shredded hash brown frozen potatoes

6 green onions, sliced

2 cans cream of chicken soup

2 cups (16 oz.) sour cream

2 cups mild cheddar cheese, grated

2-3 cups cornflakes

1/2 cup butter


Thaw potatoes and mix the first 5 ingredients together. Place in a 9x13 baking dish. Next, melt butter and mix with cornflakes. Sprinkle cornflake mixture over potato mixture. Bake at 350 degrees for 45 min.

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Easy-Peasy Green Bean Casserole


2 cans of Campbell’s Condensed Cream of Mushroom Soup

1 Tablespoon of Worcestershire sauce

4 cans of cut green beans, drained

1/4 teaspoon of Black Pepper

2 cups of French's French Fried Onions


Mix together the cream of mushroom soup, Worcestershire sauce, Black Pepper, and green beans.

Add 1/2 cup of the fried onions to the mixture.

Dump the mixture into a 9x13 baking dish.

Bake at 350 degrees for 25 minutes.

Add the remaining fried onions to the top of the dish and cook uncovered for 10 minutes or until the onions reach the desired crispiness.

Serve and enjoy.

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These recipes are time-tested and loved by my family, and I’m sure you and yours will love them too! They'll add warmth and flavor to your Thanksgiving table, creating lasting memories with your loved ones. Enjoy your Thanksgiving feast, filled with tradition and delicious dishes!

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Abby Flores

Deals Editor

Abby Flores, also known as Abby's Deals, is a seasoned writer, content creator, and creative entrepreneur from the Bronx, New York City. With over ten years of experience as an editor, writer, and social media strategist, she holds a B.A. in English Literature & Creative Writing from Fordham University.

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