American Pantry UK

American Pantry UK Blog

Easy Dishes for Thanksgiving

I had a request on Twitter for some easy Thanksgiving recipes, and I promised I’d list them today. I thought it made sense, though, to start with a list of traditional dishes as many are derived from British classics. I’ve also included some helpful US-based web resources for cooking Thanksgiving dinner.

It’s worth mentioning that you never need American ingredients to make most Thanksgiving recipes, but in some cases it’ll help speed things up. I’ve omitted recipes that require US ingredients you can’t find suitable substitutes for in the UK.

Traditional Thanksgiving sides

  • Sweet potatoes / sweet potato casserole
  • Green beans / green bean casserole
  • Mashed potatoes / potatoes au gratin
  • Sauteed squash (any variety)
  • Cranberry sauce / cranberry salad
  • Brussel sprouts / cabbage / creamed spinach
  • Bread / cornbread stuffing
  • Glazed carrots
  • Cauliflower cheese
  • Dinner rolls/ noodle kugel
  • Pearl onions / shallots
Traditional Thanksgiving desserts

  • Pecan pie
  • Pumpkin or sweet potato pie
  • Roasted pears
  • Apple pie
  • Grape pie

Five Easy Thanksgiving Recipes

Green bean casserole

You will need: two or three standard cans of whole green beans, one can of Campbell’s Condensed Cream of Mushroom Soup (do not substitute – available at all major grocery stores), one can of French’s Fried Onions (79g, available at Tesco and Waitrose, substitute with one cup of crispy fried onions), 1/4 cup (60ml) milk, salt and pepper to taste

Drain beans and mix everything with half of the crispy onions. If desired, you can also add additional sliced mushrooms, crispy pancetta, or minced garlic. Bake in a square baking dish at 180°C for 30 minutes, or until the edges of the soup begin to brown. Top with remaining onions and bake for an additional 5 minutes, or until onions are golden.

Sweet potato casserole

You will need: 4 large sweet potatoes (peeled and chunked), 1/2 cup (100g) granulated sugar, 1/2 cup (110g) butter, 2 eggs (beaten), 1 teaspoon vanilla extract, 1/3 cup (75ml) milk, cinnamon to taste

Optional pecan topping: Mix together 1/3 cup (80g) butter – melted, 1 cup (170g) light brown sugar, 1/2 cup (70g) all-purpose flour, 1 cup (100g) chopped pecans

Optional marshmallow topping: 1 package (approx 300g) package marshmallows, preferably mini-marshmallows or large marshmallows cut into quarters

Boil sweet potatoes until soft, then mash. Mix in everything else, and spread into a casserole dish. Top with either one package of mini-marshmallows (large cut into quarters okay) or pecan topping. Bake at 180°C for 25-30 minutes.

Glazed carrots

You will need: 500g carrots, peeled and cut into chunks about 4 cm long. In a heavy covered skillet or dutch oven, cook on low heat with 25g butter, 1/2 cup (50g) sugar and 1/2 tsp of salt. Cook for 20 minutes or until done. Shake pan frequently throughout cooking. If desired, add sage, black pepper or thyme.

Bread stuffing (sometimes called dressing)

You’ll need: 1/2 cup (110g) butter, 2 stalks celery (finely chopped), 1 medium onion (chopped), 1 tablespoon snipped fresh sage or 1 teaspoon ground sage, 8 cups dry bread cubes (about 15 thick white slices cut into cubes and dried in a low oven), 1 cup chicken stock, 1/4 teaspoon black pepper

Melt butter, cook celery and onions on low heat until tender (do not brown). Arrange bread cubes in a 2L casserole. Add stock and seasonings to onions and celery and drizzle over bread cubes. Stir lightly to coat. Cover with foil and bake on 170°C for 35 minutes or until heated through.

Pecan pie

You’ll need: 1 20 or 22cm savoury pastry case (I prefer Sainsbury’s) or a pie crust, blind baked, 110g butter, 1 cup (250ml) light Karo (available at Tesco and Ocado) or golden syrup, 1 cup (200g) granulated sugar, 3 large eggs – beaten, 1/2 teaspoon lemon juice, 1 teaspoon vanilla extract, dash salt, 1 cup (100g) chopped pecans

Brown butter and cool. In a bowl, add following ingredients in order listed, stirring after each addition. Blend in brown butter. Bake at 220°C for 10 minutes, then at 170°C for 40 minutes. Allow to cool, serve with vanilla ice cream.

Helpful links

Saveur Thanksgiving Menus
Martha Stewart – Easy Thanksgiving Sides
AllRecipes Thanksgiving


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