40 Cast-Iron Skillet Recipes for Thanksgiving
These Thanksgiving recipes put Grandma’s cast-iron skillet to good use when everyone comes together for the big feast.
I also call this “my grandson’s mac and cheese.” Zachary has been to Iraq and Afghanistan with both the Marines and Navy, and I’ve been privileged to make his favorite casserole for him for over 20 years. —Alice Beardsell, Osprey, Florida
Baking these rolls in a skillet makes them soft and tender. My family requests them for most holiday dinners and other special occasions. I like them best split and spread with butter and black raspberry jelly.
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To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan
Try these 45 vintage Thanksgiving recipes this year.
This is always a hit with guests—and with me! I love it because it’s simple and it can be assembled ahead of time. —Irma Schnuelle, Manitowoc, Wisconsin
Shallots, basil and broth rev up the taste of this nutritious vegetable medley. The bright color and fresh flavors will dress up your plate! —Clara Coulston, Washington Court House, Ohio.
Apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York
Treat your sweet-salty tooth! Sweet potatoes dressed with buttery, herby, garlicky goodness make for a stunning, delicious side dish. —Lauren Knoelke, Milwaukee, Wisconsin
Put these beauties out at a potluck and you’ll find only crumbs on your platter when it’s time to head home. Everyone will ask who made those scrumptious blondies, so be sure to bring copies of the recipe! —Peggy Woodward, Taste of Home Senior Food Editor
This chunky stew makes a hearty supper, especially in the fall and winter. It’salso a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota
I’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, Missouri
With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I’ve found this recipe is a great way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri
Even people who normally don’t care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor
This could be the perfect bread for any dish. The sharp cheddar cheese makes it irresistible.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
You can slather this smoky bacon jam on pretty much anything. It lasts only a week in the fridge, so I freeze small amounts for a quick snack with crackers. —Colleen Delawder, Herndon, Virginia
My grandma used to make a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the back yard. I’ve adapted her recipe because I love the combination of apple, pecans, and caramel. —Emily Hobbs, Springfield, Missouri
Cornbread is a staple of Cajun and Creole cuisine. This is an old favorite that I found in the bottom of my recipe drawer, and it really tastes wonderful. —Enid Hebert, Lafayette, Louisiana
The pretty potatoes I had just harvested from my garden inspired me to mix them up for dinner. The results: a wonderful side dish. —Lori Merrick, Danvers, Illinois
My family loves these rolls and requests them often. They don’t take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming
Peppery-sweet ginger and cooling cilantro have starring roles in this colorful side of crisp-tender carrots. They go from pan to plate in a twinkling. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called “the boat.” Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio
Fans of French onion soup will gobble up this comforting casserole. The 30-minute side dish would be a nice accompaniment to beef entrees.—Margaret McClatchey, Loveland, Colorado
When my husband and I were newlyweds and far from family, we invited friends over for a traditional Thanksgiving feast. I searched for stuffing recipes and combined the best aspects of several to create this one. Everyone liked it, and I still make it for holidays.
This is a smart way to use up leftover turkey. You might want to make a double batch! —Mary Gaylord, Balsam Lake, Wisconsin
To entice my family to eat outside their comfort zone, I use lots of color. This happy hash combines sweet potato, carrots, purple potato and kale. —Courtney Stultz, Weir, Kansas
My husband loves it when I make dessert. Fruit crisps are easy and quick to prepare, so I make them often! I created this fall-flavored grilled version with fresh pears and items I had on hand. We loved it. —Ronna Farley, Rockville, Maryland
This is a meal I have my students make in our nutrition unit. It has a delicious lemon-herb flavor and is simple to make. —Mindy Rottmund, Lancaster, Pennsylvania
This crave-worthy casserole has a golden hash-brown crust that’s topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California
This cozy recipe is delicious for breakfast or brunch. I usually make a double batch—because everyone wants more! With our own orchard, we have plenty of Delicious and Winesap apples…they make this a true Midwestern meal. —Ruth Schafer, Defiance, Ohio
Many terrific recipes change hands at my ladies’ bridge group’s monthly get-togethers. That’s where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. —Jean Fisher, Redlands, California
Because there are just a few ingredients in this recipe, you’ll get the best results if you use the finest-quality ingredients, like fresh Vidalia onions and aged Parmesan cheese. —Lisa Speer, Palm Beach, Florida
These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I’ve even used cooked carrots. —Marcia Whitney, Gainesville, Florida
Thanks to fresh veggie dishes like this one, I almost forget I’m wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas
My nephew helped me create these soft and colorful rolls. He named them “wheelies” because the spiral shapes remind him of his toy trucks. —Dianna Wara, Washington, Illinois
Bold, savory flavor from bacon, Stilton cheese and fresh garlic take mashed potatoes to a whole new level. This side dish is so rich and satisfying, it could be eaten as an entree! —Jamie Brown-Miller, Napa, California
After our Thanksgiving feast, we always have leftover turkey and sweet potatoes. I put them together in this quick, easy and nutritious main dish that satisfies with a simple green salad alongside. —Roxanne Chan, Albany, California
I used to avoid sweet potatoes as a child, mostly because they came out of a can. When I heard of the many health benefits, I began trying fresh sweet potatoes with my husband. We like to make fries with different toppings like cinnamon sugar or cayenne pepper, and then we discovered how awesome they are with blue cheese. —Katrina Krumm, Apple Valley, Minnesota
These saucy potatoes turn out so full of flavor from the combination of bourbon, Worcestershire sauce and garlic. What an easy way to do something different with potatoes! —JoAnn Mathias, Hoschton, Georgia
Our holiday gatherings often included baked brie. I transformed it into a dessert that’s savory and sweet. It still makes a wonderful appetizer, too. —Kristie Schley, Severna Park, Maryland
My cranberry-packed cobbler is the crowning glory of many of our late fall and winter meals. My family isn’t big on pies, so this favorite is preferred at our Thanksgiving and Christmas celebrations. The aroma of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia
We serve these tangy, saucy pears over angel food cake, pound cake or with a little yogurt or vanilla ice cream. Sprinkle with a favorite topping. —Joy Zacharia, Clearwater, Florida