The Best Thanksgiving Recipes You Can Make In Under An Hour!

Thanksgiving is a time of home and family — and a relaxing breather from the day-to-day mania. Then again, it's also a week of mayhem and chaos and OHMYGODWE'REOUTOFBUTTER. You know, the holidays in a nutshell. With the coming weeks already filled to the brim with crazy, none of us have time to labor over the stove for hours. Those big-production recipes, as fun and yummy as they are, often have to take a backseat in favor of last-minute dishes.
Still, that's no excuse to whip out instant stuffing and call it a day (unless you're craving that sodium-preservative goodness). You'd be surprised about what you can create in an hour. We scoured the web for the best Thanksgiving recipes you can create quickly and without any complicated steps. Here, you'll find 15 entrees, sides, and some knockout desserts, all of which should take 60 minutes or less (sometimes a lot less). This time of year is tricky enough. Let's not get stressed out by cranberry sauce.
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Photo: Courtesy of Food52.
Gingered Cranberry Fig Chutney
Recipe by Food52

12 oz fresh cranberries
¼ cup yellow onion, minced
1 cup light brown sugar
½ cup orange juice
½ cup cider vinegar
¼ cup raisins
⅓ cup hazelnuts, skinless, toasted and roughly chopped
8 dried black mission figs, cut into eighths
2 tbsp fresh ginger, finely minced
1 tbsp freshly squeezed lemon juice
1 tsp yellow mustard seeds
½ tsp kosher salt
½ tsp ground cinnamon
½ tsp red pepper flakes
⅛ tsp ground cloves
1 tsp fresh thyme, finely minced

Add all the ingredients, with the exception of the chopped hazelnuts and fresh thyme, to a heavy-bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20 to 25 minutes, stirring occasionally, until the chutney thickens some.

Remove from the heat, stir in the nuts and fresh thyme, and let cool slightly before serving.
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Photo: Courtesy of HonestlyYUM.
Roasted Asparagus With Egg and Fried Capers
Recipe by HonestlyYUM

Ingredients:
1 bundle of asparagus, washed and trimmed (about 1 lb)
1 hard-boiled egg, diced
1 tbsp of drained capers (If using brined capers, drain on paper towels and pat dry.)
Olive oil
Kosher or sea salt and freshly cracked black pepper

Vinaigrette:
1 tsp of white wine vinegar, or lemon juice
½ tsp of Dijon mustard
About 3 tbsp of extra-virgin olive oil
1 small shallot, minced
Kosher or sea salt and freshly cracked black pepper

Preheat the oven to 400 degrees. Evenly spread out the spears of asparagus on a baking sheet so they don’t overlap. Drizzle olive oil over them and add salt and pepper. Toss the spears so they are seasoned evenly. Roast for about seven to 10 minutes depending on how thick your asparagus is or until lightly browned.

To make the vinaigrette, combine the shallots and vinegar and mustard. Whisk together, and stream in the extra-virgin olive oil while whisking. Salt and pepper to taste.

To fry the capers, pour about one-third inch of olive oil into a shallow small pan. Heat the oil on medium high. Make sure the capers are dried with paper towels. When the oil is hot (you can test this by frying one caper; if it immediately starts to bubble around the edges, then the oil is ready), add the capers and move then around occasionally with a spoon for about a minute, until they look light brown and dry. Remove with a slotted spoon, and place on paper towels to drain.

When you’re ready to plate, place the roasted asparagus on a platter, and drizzle the vinaigrette over them. Add the diced egg, and finally top with the crunchy fried capers.
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Photo: Courtesy of Joy the Baker.
Cinnamon-Sugar Apple Skillet Cake
Recipe by Joy the Baker
Makes one nine-inch cake

1½ cups all-purpose flour
¾ tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp ground cardamom
¾ tsp salt
6 tbsp (¾ stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp pure vanilla extract
¾ cup buttermilk
3 or 4 apples, sliced into thin rounds and cored
¼ cup sugar and ¾ teaspoon of cinnamon for topping

Place a rack in the upper third of the oven, and preheat oven to 375 degrees F. Grease and flour the bottom and sides of an eight- or nine-inch cast-iron skillet (or other oven-proof dish or cake pan).

In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt. Set aside.

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat butter and sugar until well incorporated and lighter in color, about three minutes. Add egg and yolk, beating for one minute between each addition. Beat in the vanilla extract.

With the mixer on low, add half of the flour mixture. Add the buttermilk, and when flour is just combined with the butter mixture, add the remaining flour. Beat on low speed until most of the flour has disappeared into the mixture. Remove the bowl from the mixer, and finish incorporating ingredients with a spatula. Spoon batter into prepared pan, and spread evenly. Top generously with sliced apples and cinnamon-sugar. Bake for 25 to 30 minutes, or until a skewer inserted in the center of the cake comes out clean.

Serve cake warm, with coffee of tea. Cake should be wrapped in an airtight container and stored in the refrigerator for up to three days.
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Photo: Courtesy of Food52.
Suspiciously Delicious Cabbage
Recipe by Food52

1 medium green cabbage, cored and thinly sliced
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 tbsp (heaping) grated fresh ginger
2 tbsp butter
¾ cups heavy cream
Salt and freshly ground black pepper to taste

In a very large pan, heat the butter over medium heat until it is melted and starting to bubble a little. Stir in the onion and garlic, and cook for about five minutes, until softened.

Stir in the ginger, and cook for about a minute. Then, add in the cabbage, stirring well to coat it with the butter and other flavors. Cook, stirring occasionally for about 15 to 20 minutes, until the cabbage has softened and caramelized.

Turn the heat to low, and stir in the cream, making sure to scrape any browned bits up from the pan bottom. Cover and cook over low for about 10 minutes. Uncover, add salt and pepper to taste. Then, cook for a few more minutes, stirring once or twice, to let some of the liquid evaporate. Adjust seasonings as desired and serve.
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Photo: Courtesy of Theresa Raffetto.
Better-Than-Classic Stuffed Shells
Recipe by Devin Alexander

12 dried jumbo pasta shells
1 cup fat-free ricotta cheese
4 oz (about 1¼ cups) finely shredded, low-fat mozzarella
3 tbsp grated reduced-fat Parmesan, divided
1 egg white
½ tsp finely chopped fresh parsley
¼ teaspoon garlic powder
Salt and pepper
2 cups low-fat, low-sodium marinara sauce

Preheat the oven to 350°F. Cook the pasta according to package directions, cooking it only al dente. Drain and reserve.

Place a sheet of wax paper large enough to hold 12 filled shells on a flat work surface. In a medium bowl, mix the ricotta, mozzarella, two tablespoons Parmesan, egg white, parsley, and garlic powder in a medium bowl. Season with salt and pepper to taste.

Place the cooked shells, open-side up, on the wax paper. Spoon the ricotta mixture evenly among them, about two heaping tablespoons in each. Evenly spread about one-half cup marinara sauce in a 10-inch round or an 11 x 7-inch ovenproof glass baking dish or a casserole dish large enough to hold the stuffed shells in a single layer.

Lay the stuffed shells side by side, open side up, in the dish. Spoon the remaining sauce over the top. Then, sprinkle remaining Parmesan evenly over the marinara sauce. Cover with foil, and bake the shells for 20 to 25 minutes. Let stand for five minutes before serving.
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Photo: Courtesy of Food52.
Vegetarian Mushroom Thyme Gravy
Recipe by Food52

⅓ cup dried mushrooms (shitake or mixed)
2 cups vegetable stock
3 tbsp butter
1½ tbsp minced shallot
3 tbsp flour
3 tbsp soy sauce
½ cup light cream
1 tbsp sherry
1 tbsp minced fresh thyme
Salt and pepper

Bring vegetable stock to a boil. In a small bowl, pour stock over mushrooms. Let soak for 20 minutes.

Remove mushrooms from bowl, setting the stock aside for later. Mince or thinly slice the mushrooms.

In a medium saucepan, melt the butter. Add the minced shallot, and sauté for five minutes over medium heat until softened.

Add the flour to the butter/shallot mixture, stirring constantly. Cook for two minutes.

Gradually add one and a half cups of the reserved vegetable stock (leaving mushroom sediment out), stirring well to incorporate after each addition. Cook over medium heat until thickened.

Add the reserved mushrooms, soy sauce, cream, sherry, and thyme to the gravy. Cook for a few more minutes until heated through and thickened to desired consistency. Season to taste with salt and pepper.

Pour over anything on your plate!
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Photo: Courtesy of Food52.
Caramelized Butternut Squash Wedges With a Sage Hazelnut Pesto
Recipe by Food52

Sage, Hazelnut, Ricotta Salata Pesto
¼ cup sage, chopped
4-5 tbsp olive oil
1 clove garlic, smashed
⅓ cup hazelnuts, toasted
¼ cup + 2 tbsp ricotta salata, crumbled or chopped until a medium-fine crumble Salt

Butternut Squash
2 butternut squashes (about 3½ lbs total when unpeeled)
2 tbsp olive oil
1 tsp sugar
1 tsp salt
¼-½ teaspoon cayenne, depending on taste

Preheat the oven to 500, and place a rack in the lowest slot in the oven. Line a baking sheet with parchment.

Peel the butternut squash, cut in half lengthwise, and remove the seeds. Cut each squash half in half width-wise, right where the slender part curves out to the bulge. Cut each quarter into about one-inch wedges (see picture), and place in a bowl.

Toss squash with olive oil, sugar, salt, and cayenne. Place in a single layer on baking sheet.

Roast for 10 to 15 minutes until caramelized. Remove from oven and flip over. Bake another 10 to 15 minutes until caramelized on the other side and cooked through. The pieces on the edges of the baking sheet will caramelize first, so you want to move around during the baking time.

While the squash is roasting, make the pesto: 1) Warm three tablespoons olive oil, sage, and garlic in a small pan over very low heat just until the oil bubbles. Pour in a small bowl, reserving the garlic clove. 2) Place the toasted hazelnuts in a mini food processor along with the garlic clove and process until a fine crumble, and add to the bowl (alternatively, you can do by hand or in a mortar and pestle). 3) Add the cheese to the bowl along with one to two tablespoons more olive oil and stir until combined, and salt to taste. This is not a traditional pesto — more nutty than herb-y and not so much oil.

Once the squash is roasted, place in a large bowl and toss with pesto to taste. Dig in.
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Photo: Courtesy of Mitch Mandel.
Mini Sweet Potato Casseroles
Recipe by Devin Alexander

1½ lbs sweet potatoes, peeled and cut into 1½-inch cubes
Olive-oil spray (propellant-free)
¼ cup 100% orange juice (not from concentrate)
2 tbsp fat-free evaporated milk
1 tbsp freshly squeezed lemon juice
1 tbsp all-natural unsalted butter, melted
1 tbsp light agave nectar
1 tsp lemon zest
1 tsp orange zest
½ tsp pumpkin pie spice, or more to taste
⅛ tsp salt
Ground black pepper, to taste
2 tbsp finely chopped pecans

Add the sweet potatoes to a large pot of cold, lightly salted water and place it over high heat. When it comes to a boil, cook for 12 to 15 minutes, or until very tender.

Preheat the oven to 375 degrees F. Lightly mist six three-and-a-half-inch (approximately one-half-cup capacity) ramekins with spray.

Drain the potatoes, and add them to a medium mixing bowl along with the orange juice, evaporated milk, lemon juice, butter, agave, zests, pumpkin pie spice, and salt. With a hand mixer, beat the mixture until smooth. Season with pepper.

Divide the mixture evenly among the prepared ramekins. Sprinkle the pecans evenly on top. Bake for 12 to 15 minutes, or until the potatoes are hot throughout and the nuts are lightly toasted. Let stand five minutes and serve.
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Photo: Courtesy of Mitch Mandel.
Collard Greens With Bacon and Sweet Onion Confetti
Recipe by Devin Alexander

Olive-oil spray (propellant-free)
4 oz (about 4 strips) 94% lean or leaner nitrate-free peppered turkey bacon cut into small pieces
1½ cups coarsely chopped sweet onion
1 tbsp freshly minced garlic
⅔ cup all-natural low-sodium chicken broth
2 tbsp cider vinegar
2 tbsp coconut sugar
½ tsp crushed red pepper flakes, or more to taste
1½ lbs coarsely chopped collard green leaves
Sea salt, to taste
Ground black pepper, to taste

Lightly mist a large nonstick soup pot with spray, and place it over medium-high heat. Add the bacon, onion, and garlic. Cook for two to four minutes, or until the onions are tender and the bacon begins to brown slightly. Remove half of the mixture from the pan, and set it aside to cool.

To the remaining bacon mixture, add the broth, vinegar, sugar, pepper flakes, and one-half of the collard greens. Toss until the greens are wilted enough to fit the remaining collard greens in the pot. Add the remaining greens and toss until well combined. Cover the pot and turn the heat to medium low. Simmer, stirring about every 15 minutes for 30 to 40 minutes, or until the greens are very tender.

Just before the collard greens are finished, place a small, nonstick skillet over medium heat. Mist it with spray and add the remaining bacon mixture. Reheat it, stirring occasionally until hot.

Use a slotted spoon to transfer the collard-green mixture to a serving bowl or four individual bowls, letting any excess liquid remain in the pot. Top the bowls evenly with the remaining bacon and onion mixture and additional pepper flakes, if desired. Season to taste with salt and pepper.
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Photo: Courtesy of Joy the Baker.
Honey Cranberry Cornmeal Quick Bread
Recipe by Joy the Baker
Makes one large 9x5x3 loaf or two smaller loaves

1 cup all-purpose flour
1 cup white whole-wheat flour (if you don’t have whole-wheat flour, just use all-purpose flour)
1 cup medium or fine ground cornmeal
½ cup sugar
1½ tsp salt
1½ tsp baking powder
½ cup (1 stick) unsalted butter, melted
½ cup honey (or pure maple syrup, if you have it on hand)
1¼ cup buttermilk
2 large eggs
1 tsp vanilla extract
¾ cup chopped walnuts (reserving a few whole walnut halves for decorating the top)
1 heaping cup to 1½ cups fresh cranberries
Arrange a rack in the center of the oven, and preheat oven to 350 degrees F. Butter and flour one 9x5x3-inch loaf pan, or two slightly smaller loaf pans. I think mine are 8x4x3 inches, and I made two smaller loaves. Set aside the greased and floured loaf pans.

In a large bowl, whisk together both flours, cornmeal, sugar, salt, and baking powder.

In a smaller bowl, whisk together honey, eggs, buttermilk, melted butter, and vanilla extract.

Add the buttermilk mixture to the flour mixture and stir just until blended.

Fold in the cranberries and walnuts.

Divide batter between two smaller loaf pans or into one large loaf pan. Spread evenly. Add the whole walnut halves, and place in preheated oven. For smaller loaves, bake for 40 to 50 minutes, or until a skewer inserted into the center of the loaf comes of clean. For the larger loaf, bake for 60 to 70 minutes, or until a cake tester comes out clean.

Cool loaves in pan on a wire rack for 20 minutes. Invert onto a plate or board. Serve warm with butter, or wrap and freeze for future use.
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Photo: Courtesy of HonestlyYUM.
Kale, Fennel, and Apple Salad
Recipe by HonestlyYUM

Ingredients:
1 bundle of lacinato kale
1 large fennel bulb
1 Granny Smith apple
1½ cups of walnuts
About ¼ cup of freshly grated Parmigiano Reggiano

Dressing:
1 small shallot, minced
Extra-virgin olive oil
Apple cider vinegar
Sesame oil
Sea salt
Fresh ground black pepper

Remove the kale stems by running a knife along each side of the stem so you’re left with just the leafy part. Stack the leaves and slice into thin strips.

Next, cut the apple into matchsticks: Halve and core the apple, and slice into one-quarter-inch slices. Stack the apple slices and cut into thin matchsticks.

Remove the stems of the fennel (save the fronds for garnish!). Cut the bulb down the center, and remove the center core. Slice into paper-thin slices with a mandoline or a sharp knife.

Toast the walnuts in a pan until they start to become fragrant. Put the kale, fennel, and apple into a large salad bowl and crumble the toasted walnuts over the salad. Then, add the grated Parmesan cheese over the salad.

In a small bowl, whisk about one-third cup of extra-virgin olive oil with about three tablespoons of apple cider vinegar. Add a small drizzle of sesame oil — a little goes a long way.

Add the minced shallots and add a couple large pinches of salt and fresh ground black pepper or season to taste. Give the dressing a taste, and adjust ingredients if needed (don’t forget that the Parmesan will add additional saltiness).

Dress the salad, and garnish with some fennel fronds. Toss and enjoy!
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Photo: Courtesy of Joy the Baker.
Creamy Pumpkin Pie Bars
Recipe by Joy the Baker
Makes nine bars in a square 8×8-inch pan

For the Crust:
1⅓ cups all-purpose flour
¼ cup granulated sugar
½ cup packed brown sugar
½ tsp salt
1 cup old fashioned oats
¾ cups (1½ sticks) unsalted butter, cold and cut into small cubes
½ cup coarsely chopped pecans

For the Filling:
4 oz cream cheese, softened
1 cup pumpkin puree
⅓ cup granulated sugar
1 large egg plus 1 large egg white
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
⅛ tsp all-spice
⅛ tsp ground ginger
Pinch of salt
1 tsp pure vanilla extract
9 roasted pecan halves for topping

Place a rack in the center of the oven, and preheat oven to 350 degrees F. Grease an 8×8-inch square pan with butter or shortening. Line with parchment paper and set aside.

In a medium bowl, whisk together flour, granulated sugar, brown sugar, salt, and oats. Add cold butter, and quickly but thoroughly break the butter up into the dry ingredients. When broken down, some butter pieces will be the size of small peas, others will be the size of oat flakes. Add the chopped pecans, and toss to thoroughly combine.

Remove about one and a half (to two) cups of the mixture from the bowl, and place in a small bowl in the refrigerator. This will be our crumble topping.

Dump the remaining crust mixture into the prepared pan. Using your fingers, evenly press the crust into the bottom of the pans. Try to make sure that the crust has an even thickness across the pan. Place the pressed crust in the refrigerator while you prepare the filling.

To prepare the filling, place cream cheese in the bowl of an electric stand mixer fitted with a paddle attachment. Beat cream cheese on medium speed for about one minute, until smooth and pliable. This will help the cream cheese be less chunky when combined with the pumpkin.

Add pumpkin and sugar to the softened cream cheese, and beat on medium speed. Stop the mixer occasionally to scrape down the sides of the bowl, ensuring that the pumpkin and cream cheese are thoroughly combined. If the cream cheese looks chunky, switch to the whisk attachment and beat on high speed until most of the cream cheese lumps are incorporated.

On medium speed, add the egg and egg white. Beat to combine (about one minute). Add the spices, salt, and vanilla extract. Beat to combine.

Remove the pressed crust and loose crumb from the refrigerator. Pour the creamy pumpkin filling over the pressed crust. Sprinkle generously with crumb topping, and top with pecan halves. Bake for 20 to 25 minutes, or until the center no longer jiggles. Remove from the oven, and allow to cool completely before removing from the pan and slicing. I like to slice and serve these bars chilled.

To store, wrap individual bars in plastic wrap and keep in the fridge for up to four days.
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Photo: Courtesy of The New Potato.
Pepalajefa's String Beans
Recipe courtesy of The New Potato

1 shallot
1 lemon cut in wedges
Olive oil
Salt and pepper to taste
Handful of almond slices

Mix beans with shallots, lemon wedges, salt, pepper and olive oil.

Put in oven at 360 degrees for eight minutes. Add the almonds, and serve hot.
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Photo: Courtesy of Mitch Mandel.
Bacon-Wrapped Green Bean Bundles
Recipe by Devin Alexander

Olive-oil spray (propellant-free)
36 green beans, trimmed
1 tsp extra-virgin olive oil
¼ tsp fresh ground black pepper, or more to taste
6 slices 94% fat-free or leaner nitrate-free turkey bacon, cut in half crosswise

Preheat the oven to 400-degree F. Line a small baking sheet with nonstick foil. Lightly mist the foil with the olive-oil spray.

In a small glass or plastic mixing bowl, toss the green beans with the oil and pepper.

Place a strip of bacon vertically on a cutting board. Lay three green beans horizontally across the end of the bacon closest to you. Roll the bacon tightly around the beans until you reach the opposite end of the bacon. Secure with a toothpick, if necessary, and place on the prepared baking sheet. Repeat the rolling 11 times with the remaining bacon and beans.

Bake for eight to 10 minutes, or until the beans are crisp-tender and the bacon is lightly browned.
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Photo: Courtesy of The New Potato.
Kelly Rutherford's Stuffed Mushrooms
Recipe courtesy of The New Potato

Buy 3 dozen mushrooms.

Wash and remove stems.

Turn mushroom caps upside down on baking tray.

Salt and pepper the caps.

Stuff with Jimmy Dean spicy sausage.

Broil until sausage is browned.

Voilà! So easy and perfect as a side to turkey, stuffing, and cranberry sauce.
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