I’ve cooked Thanksgiving almost every year of my adult life so I’ve got a fine-tuned lineup at this point. I don’t include a recipe for mashed potatoes here, but don’t worry, that’s definitely on the list. Just think a whole stick of butter and heavy cream. Also, making them in the instant pot is a game changer!
The year I got divorced I decided to add in some new traditions for our family. I wondered, why do we always eat pie after we’re stuffed to the gills with Thanksgiving dinner? And everyone knows the best thing about Thanksgiving leftovers is the pie you eat for breakfast the next day. So I decided we’d start having pie for breakfast ON Thanksgiving day, followed by a hike while the turkey cooks. Somewhere along the way the hike fell by the wayside, but Pie for Breakfast™ lives on, including in the many families who have joined us over the years. It really is the best.
I’m gluten free so I exclusively make my pies gluten free. The recipe below is so good, most people can’t even tell it’s gf. The only downside is gf crust is not as easy to work with so I generally make a lattice top which is a lot easier to maneuver. Plus once it’s brushed with cream and sprinkled with tons of sugar, it makes the most beautiful pie!
If you make any of these recipes, I’d love to hear how they turned out!
Blackberry Sage Pie – I adapted this recipe and added the sage and I have to say, it’s one of my most favorite pies ever! Definitely don’t skimp on the lemon zest – it totally makes it.
Make ahead white wine gravy – I skip the cognac.
Maple orange sweet potatoes with pear and sage – the pear and the sage and the black pepper with loads of butter and maple syrup makes this so perfect.
Josh’s very famous mac and cheese – yes it calls for 3 lbs of cheese.
Shaved brussel sprout salad with pomegranate and bacon* – I don’t make the vinaigrette hot or serve this warm. I also skip the cheese since I’m allergic.
The very best gluten free pie crust recipe – Cup4cup makes the best crust but it’s loaded with dairy. If you can’t do dairy, I’d use Forager dairy free sour cream and King Arthur’s GF flour.
Strawberry Rhubarb Pie – if you can find fresh rhubarb, it’s best but frozen will do!
Refrigerator Rolls – I haven’t personally made these with gf flour, but I’ve had them made with Cup4cup and they’re good.
Herb Butter Roasted Turkey* – leave out the lemon zest and the lemons – it can make the pan drippings too acidic.
Sausage and Herb Stuffing – Josh uses bread cubes that we cut up and leave out to dry on a baking sheet the day before instead of the packaged stuffing cubes. And spicy Italian sausage.
Allison’s Apple Pie – I adapted this from a Martha Stewart recipe. I’ve always used Granny Smith apples for pie but one year I had a bunch of Honey Crisp apples and tried them out instead. They made the BEST pie–everyone ranted and raved–and I’ve never looked back.
Best Pumpkin pie – the recipe on the back of the Libby’s can! (One year I thought it would be a healthy idea to make pumpkin pie out of organic canned pumpkin and it was the worst pie I’ve ever made. Just go Libby’s.)
Spinach Bacon Goat Cheese Quiche – gotta balance out all of the sugar when we have pie for breakfast with something savory!
*A note on HBH – I no longer recommend her recipes unless they’re older ones that I’ve tested.
