Thanksgiving Recipes 2021

Thanksgiving Recipes 2021

Thanksgiving Recipes 2021 It’s no secret that Thanksgiving recipes are some of the most amazing and delicious recipes out there. From turkey to gravy, your taste buds are soon to be in for an amazing treat.

Thanksgiving Recipes 2021 What I love most about Thanksgiving, is that the food can taste so different depending on the recipes. If you’re American, think back to the Thanksgiving feast that you had last year. More than likely, your tables and counters were covered with more food than could possibly fit in your bellies

Crockpot mashed potatoes?

It really couldn’t be easier to make mashed potatoes in your slow cooker. Here’s the method:

  1. Place peeled, chopped potatoes in the crock of a slow cooker with butter, broth, salt, and garlic. Stir well to make sure all the potatoes are submerged under the broth.
  2. Cook on high for 4-5 hours, stirring regularly. Potatoes are ready when they are very tender—they should fall apart when you try to split one with a fork. Drain off the broth, and reserve for another use (it’s great for thickening and adding richness to the soup).
  3. Add in additional butter, sour cream, milk, and additional salt to taste. Mash, mash, mash!
  4. Sprinkle on some chopped chives and serve!

Fresh Green Bean Casserole


Preheat the oven to 375°F. Spray a 9″ x 13” casserole dish with cooking spray, and set aside.

Prepare the green beans: Prepare an ice bath by filling a large bowl with cold water and ice. Bring a large stockpot of water to a rolling boil. Blanch the green beans in the boiling water until bright green and just barely crisp-tender—about 5 minutes. Immediately transfer the beans to the ice bath to halt cooking.

Remove the beans from the ice bath and dry on a clean kitchen towel. Fill the prepared casserole dish with the beans and set aside.

Make the Crispy Parmesan Onions: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add in the onions and sauté until tender and beginning to brown, about 5 minutes.

Remove from heat and transfer the onions to a small bowl. Mix in the Parmesan cheese, breadcrumbs, and salt. Toss to coat all the onions. Set aside.

Make the Mushroom Cream Sauce

Make the Mushroom Cream Sauce: In the same skillet, you used to sauté the onions, heat the remaining 2 tablespoons of oil over medium-high heat. Add in the mushrooms and garlic and cook until the mushrooms are tender and have released most of their moisture—about 7 minutes.

In a small measuring cup or bowl, whisk together the arrowroot and broth until smooth, and then pour into the mushroom mixture in the skillet. Add the non-dairy milk, grated Parmesan cheese, nutmeg, pepper, and coconut aminos. Bring to a boil, reduce heat, and simmer until thickened, about 2 minutes. Remove from heat and taste for seasoning, adding more salt if necessary.

Assemble the casserole: Pour the mushroom cream sauce mixture over the green beans in the casserole dish, stirring gently to combine. Sprinkle the onions over top of the mixture evenly.

Bake the casserole: Bake at 375°F for 20-25 minutes, or until the casserole is bubbly and the fried onions are golden brown and crisp.


1 15-ounce can of pumpkin puree {or 1 2/3 cups homemade pumpkin puree}

1 15-ounce can full-fat coconut milk

1 small onion, cut into quarters

1 small clove garlic (small)

1 tablespoon olive oil

1/4 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

Salt and pepper to taste


Blend all ingredients together in a high-power blender until very smooth. Pour into a saucepan, and then heat over medium-low heat until heated through about five minutes.


  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Trim the stem side of the Brussels sprouts and slice each sprout in half lengthwise. Discard any loose outer leaves that fall off.
  3. Toss the Brussels sprouts with 2 tablespoons of olive oil per pound of sprouts.
  4. Arrange the sprouts on a baking sheet, cut sides down, being sure not to overcrowd them. You may need to use multiple baking sheets. Sprinkle with salt and pepper.
  5. Roast at 450 degrees for 20 minutes, flipping after the first 15 minutes. Season to taste with additional salt and pepper and serve.

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