Farm-to-Table Thanksgiving Recipes: Seasonal Ingredients for a Sustainable Feast
Thanksgiving is a time for gratitude, togetherness, and, of course, delicious food. What better way to celebrate than by preparing a feast that honors the bounty of the season? This year, embrace the farm-to-table philosophy by crafting your Thanksgiving menu around fresh, seasonal ingredients. Not only will you create a meal that’s bursting with flavor, but you’ll also support local farmers and reduce your environmental impact.
In this post, we’ll explore a collection of Thanksgiving recipes that showcase the best of the season, from hearty appetizers to indulgent desserts. Each recipe is designed to highlight the flavors of fall while keeping sustainability at the forefront.
Appetizers
Seasonal Vegetable Platter with Homemade Herb Dip
Start your Thanksgiving feast with a vibrant vegetable platter featuring the best of the season’s produce. This appetizer is not only visually appealing but also a nutritious and refreshing way to begin your meal. Think crunchy carrots, crisp radishes, colorful bell peppers, and tender cauliflower—each bringing its own unique flavor and texture to the table. The vegetables are served with a creamy, herb-infused dip made from Greek yogurt, fresh dill, parsley, and a squeeze of lemon, offering a tangy contrast that enhances the natural flavors of the veggies.
To make this dish even more special, consider adding a mix of raw and roasted vegetables. Roasting the bell peppers and cauliflower with a drizzle of olive oil, salt, and pepper brings out their sweetness and adds a warm, caramelized depth to the platter. This mix of textures and flavors will not only delight your guests but also showcase the versatility of seasonal produce. Whether you’re serving it as a starter or a light side dish, this vegetable platter is a simple yet elegant way to kick off your Thanksgiving meal with a focus on freshness and seasonal ingredients.
Seasonal Vegetable Platter with Homemade Herb Dip
Ingredients
- Carrots
- Radishes
- Bell peppers
- Cauliflower
- 1 cup Greek yogurt
- 2 tbsp fresh dill chopped
- 2 tbsp fresh parsley chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Wash and cut the vegetables into bite-sized pieces.
- In a bowl, mix the Greek yogurt with dill, parsley, lemon juice, salt, and pepper.
- Arrange the vegetables on a platter and serve with the herb dip on the side. Note : To add an extra depth of flavor you can roast the peppers and cauliflower with some olive oil, salt and pepper.
Notes
Appetizer: Roasted Apple and Butternut Squash Soup
Warm up your guests with a comforting bowl of butternut squash and apple soup, a dish that perfectly captures the essence of autumn. This recipe brings together the earthy sweetness of roasted butternut squash and the bright tartness of fresh apples, creating a harmonious blend that’s both satisfying and nutritious. Roasting the squash intensifies its natural sugars, giving the soup a deep, caramelized flavor, while the apples add a refreshing contrast that keeps the dish light and balanced.
To enhance the soup’s cozy, autumnal character, we’ve added a hint of cinnamon and nutmeg—spices that evoke the warmth and comfort of the season. These spices not only complement the flavors of the squash and apples but also add a fragrant aroma that will fill your kitchen with the scents of fall.
For the finishing touch, consider adding a dollop of sour cream or a sprinkle of toasted pumpkin seeds. The sour cream adds a creamy richness that makes each spoonful more indulgent, while the pumpkin seeds provide a delightful crunch and a nutty flavor that complements the smooth, velvety texture of the soup. Serve this as a first course to set the tone for a meal that celebrates the best of the season’s harvest, or enjoy it as a satisfying lunch on a crisp fall day. This butternut squash and apple soup is a versatile dish that’s sure to warm both hearts and stomachs.
Roasted Apple and Butternut Squash Soup
Ingredients
- 1 large butternut squash peeled, seeded, and cubed
- 2 large apples peeled, cored, and chopped
- 1 onion chopped
- 4 cups vegetable broth
- 1 tsp cinnamon
- ½ tsp nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400°F (200°C). Toss the squash and apples with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, sauté the onion until soft. Add the roasted squash and apples, along with the vegetable broth.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in the cinnamon and nutmeg. Adjust seasoning to taste and serve warm.
Notes
Main Course
Herb-Roasted Turkey with Cranberry Glaze
No Thanksgiving is complete without a show-stopping turkey, and this herb-roasted turkey is guaranteed to be the star of your holiday table. The key to this recipe lies in infusing the bird with the vibrant flavors of the season, creating a dish that’s both aromatic and deeply satisfying. A blend of fresh rosemary, thyme, sage, and garlic is massaged into the turkey, allowing the herbs to permeate the meat, ensuring every bite is rich with flavor. As the turkey roasts, these herbs combine with the natural juices of the bird, creating an irresistible aroma that will fill your kitchen and build anticipation for the feast to come.
To elevate this dish further, we’ve added a sweet and tangy cranberry glaze that perfectly balances the savory notes of the turkey. Made from fresh cranberries, honey, and a splash of orange juice, this glaze adds a beautiful, glossy finish to the turkey and introduces a burst of bright, fruity flavor. As you baste the turkey with this glaze during the final stages of roasting, the sugars in the honey caramelize, creating a crispy, golden-brown skin that contrasts wonderfully with the tender, juicy meat beneath.
The result is a turkey that’s not only visually stunning but also bursting with seasonal flavors. The combination of fresh herbs and cranberry glaze makes this dish a true celebration of fall, and it’s sure to impress your guests with its depth of flavor and festive flair. Whether you’re serving a small gathering or a large family, this herb-roasted turkey will be the centerpiece of your farm-to-table Thanksgiving feast, embodying the spirit of the season in every bite.
Herb-Roasted Turkey with Cranberry Glaze
Ingredients
- 1 whole turkey 10-12 lbs
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 bunch fresh sage
- 4 cloves garlic minced
- 1 cup cranberries
- ¼ cup honey
- ¼ cup orange juice
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 325°F (165°C). Rinse the turkey and pat it dry.
- Mix the olive oil, garlic, and chopped herbs together, then rub the mixture all over the turkey. Season with salt and pepper.
- Roast the turkey in the oven, basting occasionally, for about 3-4 hours, or until the internal temperature reaches 165°F (75°C).
- In a saucepan, combine cranberries, honey, and orange juice. Simmer until the cranberries burst and the sauce thickens.
- Brush the cranberry glaze over the turkey in the last 30 minutes of roasting.
Notes
Vegetarian Stuffed Acorn Squash
For a vegetarian main course that’s as beautiful as it is delicious, look no further than stuffed acorn squash. This dish is a perfect example of how simple, seasonal ingredients can be transformed into a show-stopping centerpiece. Acorn squash, with its naturally sweet flavor and tender texture, serves as the ideal vessel for a savory stuffing that highlights the best of autumn’s bounty.
Start by halving and roasting the squash until it’s tender and caramelized, enhancing its rich, nutty flavor. The roasting process not only deepens the squash’s sweetness but also creates a delicate, golden-brown exterior that contrasts beautifully with the vibrant filling. The stuffing is a hearty blend of quinoa, spinach, dried cranberries, and toasted nuts—each ingredient chosen to bring out the essence of the season. Quinoa adds a satisfying, protein-packed base, while the spinach brings a pop of green freshness. The dried cranberries contribute a sweet-tart contrast, and the toasted nuts provide a crunchy, earthy element that ties everything together.
This dish is more than just a feast for the eyes; it’s a celebration of fall flavors that will leave your guests feeling nourished and satisfied. The vibrant colors of the stuffing against the deep orange of the acorn squash make it a visually stunning addition to your Thanksgiving table, embodying the beauty and abundance of the harvest season. Moreover, this recipe is a thoughtful way to cater to any vegetarian guests, ensuring that they have a main course that’s as special and flavorful as any traditional meat dish.
By focusing on seasonal, sustainable ingredients, this vegetarian stuffed acorn squash also aligns perfectly with the farm-to-table philosophy. It’s a dish that honors the simplicity and goodness of fresh produce, making it a meaningful choice for a Thanksgiving meal centered on gratitude and togetherness. Whether you’re a vegetarian or simply looking to add a plant-based option to your holiday spread, this recipe is sure to impress with its balance of taste, texture, and presentation.
Vegetarian Stuffed Acorn Squash
Ingredients
- 4 acorn squash halved and seeded
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup spinach chopped
- ½ cup dried cranberries
- ½ cup toasted nuts walnuts or pecans work well
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Brush the squash halves with olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for 30-40 minutes until tender.
- Cook the quinoa in vegetable broth according to package instructions.
- In a large bowl, mix the cooked quinoa with spinach, cranberries, and nuts. Season with salt and pepper.
- Fill the roasted squash halves with the quinoa mixture and serve warm.
Notes
Side Dishes
Maple-Roasted Brussels Sprouts with Pecans
Elevate your side dish game this Thanksgiving with maple-roasted Brussels sprouts, a dish that’s as flavorful as it is festive. Brussels sprouts, often misunderstood, truly shine in this recipe where they’re roasted to perfection, bringing out their natural sweetness and nutty undertones. By tossing fresh Brussels sprouts with olive oil, maple syrup, and a pinch of salt, you create a beautiful caramelization that enhances their flavor and adds a rich, golden color.
As the Brussels sprouts roast in the oven, they develop a crispy exterior while remaining tender on the inside—a texture that’s both satisfying and indulgent. The addition of maple syrup introduces a subtle sweetness that balances the slight bitterness of the sprouts, making this dish a harmonious blend of sweet and savory. Just when you think it couldn’t get any better, toasted pecans are added just before serving. These pecans not only provide a delightful crunch but also add a layer of warmth and earthiness that complements the roasted sprouts perfectly.
This side dish is more than just an accompaniment; it’s a standout that can hold its own among the rich and varied offerings of your Thanksgiving table. The maple syrup brings a touch of seasonal sweetness that’s synonymous with fall, while the toasted pecans add depth and complexity, making each bite a flavor explosion. Even those who typically shy away from Brussels sprouts will find themselves reaching for seconds, as the combination of caramelized edges, sweet maple, and crunchy pecans is simply irresistible.
Moreover, this recipe aligns beautifully with the farm-to-table philosophy, using fresh, seasonal ingredients that are easily sourced from local farmers’ markets. It’s a dish that reflects the abundance and flavors of autumn, making it a perfect fit for your Thanksgiving feast. Whether you’re serving it alongside a traditional turkey or as part of a more eclectic spread, these maple-roasted Brussels sprouts with pecans are sure to become a new holiday favorite, transforming even the most skeptical eaters into Brussels sprouts enthusiasts.
Maple-Roasted Brussels Sprouts with Pecans
Ingredients
- 1 lb Brussels sprouts halved
- 2 tbsp olive oil
- 2 tbsp maple syrup
- ½ cup pecans toasted
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, maple syrup, salt, and pepper.
- Spread the sprouts on a baking sheet and roast for 20-25 minutes until caramelized and tender.
- Sprinkle with toasted pecans before serving.
Notes
Garlic Mashed Potatoes with Fresh Herbs
Mashed potatoes are a Thanksgiving essential, but this recipe adds a delightful twist by incorporating roasted garlic and fresh herbs. Begin by boiling Yukon gold potatoes until they’re tender and easy to mash. These potatoes have a naturally creamy texture that makes them perfect for a smooth, luxurious mash.
The roasted garlic adds a rich, sweet depth of flavor, mellowing the garlic’s sharpness and blending seamlessly into the creamy potatoes. Fresh thyme and rosemary are stirred in, bringing a fragrant, earthy quality that enhances the dish. These herbs not only add complexity but also complement the buttery richness of the mashed potatoes.
The result is a side dish that pairs beautifully with your Thanksgiving turkey, offering a sophisticated take on a classic favorite. These garlic mashed potatoes with fresh herbs are sure to be a hit at your holiday table, providing a flavorful and comforting addition to your feast.
Garlic Mashed Potatoes with Fresh Herbs
Ingredients
- 4 lbs Yukon gold potatoes peeled and cubed
- 6 cloves garlic roasted
- 1 stick ½ cup butter
- ½ cup heavy cream
- 2 tbsp fresh thyme chopped
- 2 tbsp fresh rosemary chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
- Add the roasted garlic, butter, and heavy cream to the potatoes. Mash until smooth.
- Stir in the chopped herbs and season with salt and pepper.
Notes
Desserts
Pumpkin Pie with Spiced Whipped Cream
End your Thanksgiving meal on a sweet and satisfying note with a classic pumpkin pie. This beloved dessert features a luscious, custard-like filling made from fresh pumpkin puree. The natural sweetness and rich texture of the pumpkin are enhanced by a blend of warm, aromatic spices—cinnamon, nutmeg, and cloves—that evoke the essence of fall. These spices mingle to create a flavor profile that’s both comforting and indulgent, perfectly capturing the spirit of the season.
The pie is baked in a flaky, buttery crust that provides a delightful contrast to the smooth filling. Each bite offers a harmonious balance of sweetness and spice, making it a quintessential holiday treat. For an extra touch of indulgence, top each slice with a dollop of spiced whipped cream. The whipped cream, flavored with a hint of cinnamon and nutmeg, adds a light, creamy finish that complements the pie’s richness.
This pumpkin pie is more than just a dessert; it’s a celebration of autumn’s finest flavors and a must-have for any farm-to-table Thanksgiving feast. Its classic taste and festive presentation will make it the centerpiece of your dessert table, delighting your guests and providing a memorable end to your holiday meal.
Pumpkin Pie with Spiced Whipped Cream
Ingredients
- 1 ½ cups pumpkin puree
- ¾ cup brown sugar
- 2 eggs
- 1 cup heavy cream
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 pie crust homemade or store-bought
Instructions
- Preheat the oven to 350°F (175°C). In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, cream, and spices.
- Pour the filling into the pie crust and bake for 45-50 minutes until the center is set.
- For the whipped cream, beat the heavy cream, powdered sugar, and spices together until soft peaks form.
- Serve each slice of pie with a generous spoonful of spiced whipped cream.
Notes
Apple Crisp with Oat Topping
If you’re seeking a dessert that combines comforting simplicity with homey charm, this apple crisp is the perfect choice. Start with fresh, crisp apples, which are tossed in a mixture of cinnamon and sugar to enhance their natural sweetness and bring out their rich, fruity flavor. This combination of spices creates a warm, aromatic base that sets the stage for the perfect autumn dessert.
The apple mixture is then topped with a generous layer of buttery oat crumble. This topping, made from oats, flour, brown sugar, and butter, bakes up to a golden, crispy texture that contrasts beautifully with the tender, baked apples beneath. As the crisp bakes, the topping becomes caramelized and crunchy, while the apples soften and release their juices, creating a deliciously gooey filling.
For an added touch of indulgence, serve the apple crisp warm with a scoop of creamy vanilla ice cream or a drizzle of rich caramel sauce. The combination of warm apples and cold ice cream, or the sweet, sticky caramel, makes each bite an irresistible treat.
This apple crisp embodies the essence of fall with its rustic, comforting appeal, making it an ideal choice for a cozy evening or a festive gathering. Its ease of preparation and classic flavors will surely make it a beloved addition to your dessert repertoire.
Apple Crisp with Oat Topping
Ingredients
- 6 cups sliced apples Granny Smith or Honeycrisp work well
- ½ cup sugar
- 1 tsp cinnamon
- 1 cup rolled oats
- ½ cup flour
- ½ cup brown sugar
- ½ cup butter melted
Instructions
- Preheat the oven to 350°F (175°C). Toss the sliced apples with sugar and cinnamon, then spread them in a baking dish.
- In a bowl, mix the oats, flour, brown sugar, and melted butter until crumbly.
- Sprinkle the oat topping over the apples and bake for 35-40 minutes until golden and bubbly.
Notes
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