All or Stuffing

Thanksgiving Recipes


Mia shows off her Cranberry Lemon Bar, the perfect Thanksgiving dessert.

Mia Kitaeff, Arts & Entertainment Writer

Welcome back to the Gallery’s center for all things delicious! It’s that time again for every food lover’s favorite time of year: Thanksgiving. Besides eating, cooking is my favorite part of the holiday, so  I’m here to give you some delicious ways to shake up your Thanksgiving meal. These are all variable recipes to account for any dietary restrictions, or general creativity. Be sure to leave a comment if you try any of these recipes–and tell us, what’s your favorite Thanksgiving food? Here’s my lineup of this year’s Thanksgiving dishes:

  • Simple Stuffing

* Note: When making this, I used a muffin tin to avoid the mess of serving stuffing, and to easily separate the different types or stuffing ( meaning with/without meat, etc.) However, you can use any dish that accounts for the size of the recipe. Anything can be added to this stuffing recipe. For example, any vegetables, or meat, depending on preferences/dietary restrictions.

Simple Stuffing


  • ¾ cup (1½ sticks) unsalted butter, plus more for baking dish
  • 1 pound good-quality day-old white bread torn into 1-inch pieces (about 10 cups)
  • 2½ cups chopped yellow onions
  • 1½ cups ¼-inch slices celery
  • ½ cup chopped flat-leaf parsley
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2½ cups low-sodium chicken broth, divided


  1. Preheat oven to 250° and butter a 13 x 9 x 2 inch baking dish, set aside. Scatter the bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out for about 1 hour. Let cool and transfer to a very large bowl.
  2. Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread– stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently,  let cool.
  3. Preheat oven to 350°. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture and fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake for about 40 minutes.
  4. Continue to bake, uncovered, until set and top is browned and crisp- 40–45 minutes longer. Let cool and serve. 
  • Pumpkin Pie

*Note This pumpkin pie recipe is a family recipe, and a family favorite, and I’m so happy to be able to share it with you!


  • 1 store bought pie crust
  • 1½ cups canned evaporated milk
  • 1 cup firmly packed golden brown sugar
  • 1½ cups canned solid pack pumpkin
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • 2 large eggs
  • ¼ cup pure maple syrup


  1. Position rack in the center of the oven and preheat to 375 degrees Fahrenheit. 
  2. Stir milk and sugar in a heavy small saucepan over low heat until sugar dissolves and cool slightly.
  3. Using an electric mixer, beat pumpkin, cinnamon, salt, ginger and nutmeg in a large bowl to blend. Add milk mixture and beat for 1 minute, stopping occasionally to scrape down sides of bowl.  Add eggs and maple syrup and mix well. Pour filling into the crust. 
  4. Bake until tester inserted in center comes out clean– about 50 minutes.
  5.  Cool completely and refrigerate before serving. (Can be prepared 8 hours ahead, let stand at room temperature). Serve with whipped cream.
  • Cranberry Lemon Bars


  • Trader Joe’s Cranberry Sauce (recommended), or any cranberry sauce

 For the Crust:

  • 1½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • ¾ cup  (1½ sticks), melted and cooled

Ingredients for the lemon filling:

  • 1 cup granulated sugar
  • ¼ cup all-purpose flour
  • ⅛teaspoon fine sea salt
  • 3 large eggs, room temperature
  • ½ cup freshly squeezed lemon juice


  1. To make the crust, heat your oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of parchment paper, making sure there are no gaps or holes. Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.
  2. To make the lemon layer: While the crust bakes, whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth. 
  3. To assemble: once the crust is done baking, let it cool for 5 minutes. Then evenly spread a layer of your cranberry sauce. You can be as generous, or as limited as you would like; as long as the layer is even. Pour your lemon mixture over the cranberry, and put the dish back into the oven for about 20 minutes, also at 350. 
  4. Let the dish cool completely, and refrigerate for 2 hours or overnight. Cut and serve. 


Enjoy your break, and spend some time with your loved ones this holiday weekend. Happy Thanksgiving!