Favorite Thanksgiving Recipes – With a Vintage Twist 11

It’s that time of year again when families and friends gather together to enjoy a special meal and share the reasons they are thankful for each other.

Here are a few favorite recipes from the vintage shops of the Vintage Etsy Society Team. We hope you’ll enjoy them!

Clicking the images below will bring you to the vintage shop where you can read more about each item featured here. 

Cranberry Sauce with Apricots

Ingredients:

• 1 cup sugar (a little less than 1 cup if you prefer a more tart sauce)
• 1/2 cup orange juice
• 1 tablespoon red wine vinegar
• 2 (1/4″ thick) fresh ginger slices
• 1 (3″) cinnamon stick
• 4 cups fresh or frozen cranberries
• 1/2 cup chopped dried apricots (more if you love apricots)

Directions:

1. Combine sugar, orange juice, vinegar, ginger and cinnamon in a medium pot.
2. Bring to a boil over medium-high heat, stirring until sugar dissolves.
3. Stir in cranberries and apricots and return to a boil.
4. Reduce to medium-low heat and simmer, stirring occasionally, 10 to 15 minutes or until berries begin to split and sauce begins to thicken.
5. Remove from heat and let cool 30 minutes.
6. Remove and discard cinnamon and ginger.
7. Pour into a 3 cup mold or fancy casserole dish.
8. Cover and chill 8 hours or until set.
9. Serve and bask in the compliments.

Contributed by EightMileVintage

Roasted Sweet Potatoes with Cinnamon Pecan Crunch

This recipe is from McCormick. I’ve made it for the past few Thanksgivings and it’s a big hit – even with people who don’t usually like sweet potatoes. The photo is McCormick’s too, though it looks just as good when I make it.

Ingredients:

• 3/4 cup firmly packed brown sugar, divided
• 2 tablespoons orange juice
• 2 teaspoons McCormick® Pure Vanilla Extract
• 1 1/2 teaspoons McCormick® Cinnamon, Ground, divided
• 1 1/2 teaspoons McCormick® Ginger, Ground, divided
• 1/2 teaspoon salt
• 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
• 1 cup dried cranberries
• 6 tablespoons butter, cut up, divided
• 1/2 cup flour
• 1 cup chopped pecans

Directions:

1. Preheat oven to 400°F.
2. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl.
3. Add sweet potatoes; toss to coat well.
4. Spoon into 13 x 9-inch baking dish.
5. Sprinkle evenly with cranberries.
6. Dot with 2 tablespoons of the butter.
7. Cover with foil and bake 30 minutes.
8. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl.
9. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form.
10. Stir in pecans.
11. Remove sweet potatoes from oven and stir gently.
12. Sprinkle evenly with pecan topping.
13. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.

Contributed by MoonstruckCottage

Easy Fruit Crisp

I have a super easy crisp that I handed down to myself and have been making for years, based on a Joy of Cooking recipe.

Ingredients:

• 1 cup flour
• 1 cup granulated sugar
• 1 stick of butter, softened
• 1/4 teaspoon nutmeg (or more, depending on how much you like this spice)
• 1 teaspoon cinnamon
• 3 cups of diced fruits, like apples or pears. Whole cranberries work great too…just keep the ratio to 1 cup cranberries and then 2 cups of diced apples and/or pears.

Directions:

1. Stir together the flour, sugar, nutmeg and cinnamon.
2. Cut the butter stick into small pieces and work into the flour mixture until the mixture is coarse and pebbly.
3. Pile your diced fruits and or berries into your pan. I use a vintage 9″ Pyrex pie pan.
4. Evenly mound the flour/butter mixture on top of your fruit.
5. Put in your 375 degree oven for 50 minutes. I put a cookie sheet on the rack under the rack the crisp is baking on to catch fruit overflow drippings.
6. A scoop of vanilla ice cream on this crisp while it is still warm is a super tasty way to serve it!

Contributed by MoonulaVintage

Sweet Potato Topped Turkey Pot Pie

This recipe is a little outside the box – it deals with turkey leftovers. This pot pie is DELICIOUS!! Originally from a magazine.

Ingredients for Top:

• 2 lbs sweet potatoes, peeled and cut into 1 inch cubes
• 2 tsp kosher salt
• 3 Tbsp unsalted butter, melted
• ¼ tsp grated nutmeg
• ground pepper

Ingredients for Filling:

• 2 Tbsp unsalted butter
• 2 Tbsp canola oil
• 1 large onion, diced
• ¾ cup celery, diced
• ¾ cup carrots, peeled and diced
• 1 tsp salt
• 3 Tbsp all-purpose flour
• 1 ½ cups stock
• ½ cup whipping cream or half and half
• 2 ½ cups shredded turkey
• 2 Tbsp flat leaf parsley, chopped
• 1 Tbsp fresh sage, chopped
• 1 Tbsp fresh thyme, chopped

Directions:

1. In large saucepan, combine sweet potatoes, 1 tsp salt and water to cover by 1 inch. Cover partially. Bring to boil over medium-high heat. Reduce heat to medium. Simmer until potatoes are fork tender, about 10 minutes.
2. Drain potatoes; return to warm pan. Stir over low heat for 1 minute. Mash potatoes. Stir in melted butter, nutmeg, 1 tsp salt and ground pepper. Set aside.
3. Preheat oven to 400 degrees.
4. In large saucepan, melt butter with oil over medium heat. Add onion, celery and carrots. Cook and stir, about 2 minutes. Sprinkle with salt. Cover partially. Reduce heat to medium-low. Cook until vegetables are very tender, about 12 minutes.
5. Sprinkle flour over vegetables. Stir to combine. Slowly stir in stock. Simmer, stirring occasionally until smooth and thickened, about 2 minutes. Stir in cream; bring to a simmer. Add turkey, parsley, sage and thyme. Stir to combine; return to a simmer. Remove from heat.
6. Spoon filling into 2 ½ to 3 qt rectangular backing dish. Using a rubber spatula, spread and mound sweet potato mixture over filling, leaving some filling visible.
7. Bake until bubbly, about 20 minutes. Makes 5 servings.

Contributed by EightMileVintage

Make Ahead Mashed Potatoes with Turnips

Here’s a make-ahead mashed potato recipe, as well. Also DELICIOUS! Originally from Taunton’s Fine Cooking magazine.

Ingredients:

• 4 tablespoons unsalted butter, softened
• 5 medium potatoes, peeled and cut into 1” pieces
• 1 large turnip or rutabaga, peeled and cut into 1” pieces
• ½ teaspoon salt
• 8 oz cream cheese, cut into chunks and softened
• ½ teaspoon dry mustard
• ½ cup pecorino cheese, finely grated
• Milk, as needed
• Salt and pepper to taste

Directions:

1. Cover potatoes, turnip and ½ teaspoon salt with water in a large pot and heat over medium high heat until boiling. Reduce heat to medium, cover partially and cook until potatoes and turnips are tender, about 25 minutes. Drain and return vegetables to the pot. Set over medium heat for a minute or 2, shaking and stirring them to get rid of excess moisture. Careful not to scorch the vegetables!
2. Transfer vegetables to a large stand mixer fitted with a paddle attachment (or use a large bowl and an electric hand mixer). Using low speed, break the vegetables up until the potatoes are smooth and the turnip is in chunks. Add the cream cheese gradually, increasing the speed to medium, and beat until the cream cheese is fully incorporated. Gradually add the butter and beat until absorbed. Add the mustard and half of the pecorino and beat until combined. If the puree seems dry, add sufficient milk to make it light and fluffy but not wet. Season to taste with salt and pepper.
3. Transfer mash to a buttered 8” x 11” baking dish and smooth the top with a spatula. Sprinkle with remaining pecorino cheese. (At this point, you may cover and refrigerate the potato dish for up to 2 days. Bring to room temperature before baking.)
4. To cook and serve, preheat oven to 375 degrees. Bake uncovered until heated through and top is golden (about 40 minutes for a refrigerated dish and about 20 minutes for a freshly make dish). Let sit 15 minutes before serving. Enjoy!

Contributed by EightMileVintage

Grandma’s Carrot Cake Cupcakes

Ingredients:

• 4 large Eggs
• 2 cups Sugar
• 1 cup Olive Oil
• 2 cups All-Purpose Flour
• 2-1/2 teaspoons Ground Cinnamon
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Nutmeg
• 2 cups Grated Carrots

Frosting Ingredients:

• 1/2 cup Butter, softened
• 3 ounces Cream Cheese, softened
• 1 teaspoon Vanilla Extract
• 3-3/4 cups Confectioners’ Sugar
• 2-3 tablespoons Milk

Directions:

1. In a large bowl, combine the eggs, sugar, and oil.
2. In a separate bowl, combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
3. Add dry ingredients to egg mixture and beat together to combine.
4. Stir in carrots.
5. Pour batter into paper-lined or greased cup cake pans (approximately 12 cup cakes).
6. Bake at 350-degrees for 30-35 minutes or until a toothpick inserted in center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks to cool completely.
8. For frosting, in another large bowl, cream butter and cream cheese until light and fluffly.
9. Beat in vanilla, and gradually beat in confectioners’ sugar.
10. Add enough milk to achieve spreading consistency.
11. Spread frosting on cooled cup cakes.
12. Store in the refrigerator.
13. We like to serve these cup cakes cold from the refrigerator – tastes so good that way!

Contributed by ThirdShiftVintage

We’re thankful for our team member shops, and for all things vintage!

Here’s to a Happy (and tasty) Thanksgiving!