Happy Thanksgiving, momma!! Today I’m sharing some amazing recipes for Thanksgiving Dinner.
I know I’m not from the States but I love Thanksgiving and what it represents: God’s mercy and provision. These are reasons to thank Him every day, as well as on special occasions. 🙂
Not all of the recipes I’m going to share with you today are traditional Thanksgiving recipes, but they are what I like to make, so I believe you will enjoy them too.
These Thanksgiving dinner recipes are
🥘 easy to make
🥘 healthy (erythritol instead of sugar, but it’s optional as the measurements are the same)
So here go three different recipes for Thanksgiving dinner. One is a side dish to have with the main meal, and the other two are desserts.
1.Main – British Style Roast Potatoes and Carrots
(for 6 people)
- 1.5 kg white roasting potatoes (e.g. Yukon Gold)
- 4/5 big carrots
- 1 tablespoons olive-oil
- 2 tbsp Goose Fat or Butter
- 2 tsp of rock salt
- Ground salt (to taste)
1. Pre-heat the oven to 350º Fahrenheit / 180º Celsius.
2. Put a pan of water on high heat and add 2 teaspoons of rock salt.
3. Peel the potatoes and quarter them.
4. Wash and scrub the carrots to remove any debris, and then cut them in half.
5. When the water is boiling, bring the pan down to a rolling boil, add the potatoes and carrots and leave to par-boil for 15 minutes.
6. Once the potatoes and carrots are par-boiled, drain them, and let them cool down in the colander. Meanwhile, heat up the fat in a roasting tin in the preheated oven for a minute.
7. Remove the roasting tin, and shake the colander lightly a couple of times to chuff up the edges of the potatoes and carrots (this gives more surface for crispiness).
8. Place the potatoes and carrots carefully in the oil, then dot the butter or goose fat around them, and finally add a good pinch of ground salt. Coat everything together with a big spoon.
9. Roast for 1 hour or until the potatoes are crisp. Remove the carrots before if necessary and cover in tin foil so as to keep hot. Alternatively, cook the carrots in a separate oven tray and put them in the oven ten minutes later than the potatoes.
Optional: After removing the tray from the oven, gently half-squash each potato with a masher (set aside the carrots and keep warm with some foil or cook separately as above).
Roast the potatoes for another 20 minutes or until golden.
2. Dessert Option 1 – Chocolate and Berry Dessert
I know I’m biased but this dessert is amazing and a perfect recipe for Thanksgiving dinner. It has three different elements but don’t let that put you off.
The main element, the chocolate mousse, takes about 30 minutes to make, the mug cake takes 5 minutes to make and then the last element is a sprinkling of berries which takes no prep at all (aside from washing).
So, here we go:
- 6 eggs
- 200 grams chocolate (85% cocoa)
- a pinch of salt
- 1 tablespoon of cream
- 2 tablespoons of erythritol (or 2 tbsp sugar if not low-carb)
1. Chop up the chocolate and place it in a glass bowl on top of a pan with simmering water. Mix it regularly to help the chocolate melt evenly.
2. Separate the six eggs and place the whites in a freestanding mixer. If you don’t have one, use a bowl with a handheld whisk.
3. Add a pinch of salt and start whisking at high speed. After it’s been whisked for a minute, add the erythritol (or sugar) and whisk until the whites form soft peaks.
4. When the chocolate has melted completely, remove the bowl from the heat and let it cool down. Then add the egg yolks to the chocolate and beat by hand. Then add the cream and stir until smooth.
5. Finally, add the egg whites to the chocolate mixture in stages. I do this in four different stages. I fold in a fourth of the egg white mixture, and then add another fourth, and so on.
Make sure you fold the egg whites in carefully so you don’t lose any air.
6. When the mixture is smooth, transfer it to a clean serving bowl and then refrigerate it for around 4 to 5 hours, until set.
Meanwhile, make the:
- 1 tbsp coconut flour (you can substitute with one extra tablespoon of almond flour)
- 1 tbsp almond flour
- 1 tbsp coconut oil (sub for olive-oil if you like the taste)
- 1 tbsp cocoa powder
- 1 tbsp erythritol or sugar
- 1 tbsp baking powder
- 1 egg
- 1 tbsp water (add more if the mixture seems too thick)
1. Add the cocoa powder to a microwave-safe mug, and then add the tablespoon of hot water (I usually boil a kettle for this). Whisk well.
2. Then add the melted coconut oil and whisk again with a fork. Add the egg, and whisk well until the mixture is smooth.
3. Finally add the sieved almond flour and coconut flour, sweetener, and baking powder. Whisk the mixture very well to get rid of any lumps!
4. Microwave for around 2 minutes and voilà! The quickest mug cake in the world!
Assemble and Decorate
When the mousse is ready, crumble the mug cake on top and then throw some fresh raspberries or mixed berries on top of that. If you like you can also add some whipped cream for decoration.
3. Dessert option 2 – Victoria Sponge Cake
This is a basic Victoria Sponge cake but taken to the next level. It’s amazing!!! The cream and fruit just give it that wow factor.
- 4 free-range eggs (use room-temperature eggs if possible)
- 225g/8oz caster sugar or erythritol
- 225g/8oz self-raising flour
- 2 tsp baking powder
- 225g/8oz butter at room temperature (plus a little extra butter for the tins if using)
- 200 ml cream (whipped)
- Four tablespoons of no-added sugar strawberry or raspberry jam
- Mixed berries
- Icing-sugar or erythritol (to dust)
1. Preheat the oven to 320º F / 160º C with the Fan. Grease and line two 20cm/8in sandwich tins. Alternatively, use two silicone cake moulds.
2. Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric mixer, but be careful not to over mix. The finished mixture should fall off a spoon easily.
3. Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
4. Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch.
5. Set aside to cool in their tins for 5 minutes. Run a palette or rounded knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack or a plate.
6. When the cake halves have cooled down, simply spread the jam and whipped cream on top of one half, place the other half on top and spread more jam and whipped cream on top.
Finally, top the cake with mixed berries and dust some icing sugar on top.
Thanksgiving is about celebrating God’s provision with family and friends. So, instead of spending hours in the kitchen, as a homemaker, I look for recipes for Thanksgiving dinner that are quick to make, delicious and healthy.
The above recipes are ideal for Thanksgiving dinner, and I hope you found these recipes to be inspiring and you try them out for yourself.
Let me know in the comments below. ⬇️
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