41 Nearly Forgotten Thanksgiving Recipes

From the Recipe Creator: My mother made this stuffing every Thanksgiving for my father who loves it! And now I make it. —Amy Voights, Brodhead, Wisconsin

From the Recipe Creator: Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins. —Agnes Ward, Stratford, Ontario

From the Recipe Creator: Because it’s so simple to make, this tropical fruit medley is great as a last-minute menu addition. Plus, this ambrosia salad requires just five ingredients. —Judi Bringegar, Liberty, North Carolina

From the Recipe Creator: I absolutely love Indiana sugar cream pie, especially the one that my grandma made for me. Here, we serve it warm or chilled and call it “Hoosier” sugar cream pie. —Laura Kipper, Westfield, Indiana

From the Recipe Creator: I can still taste these wonderful peas in Mama’s delicious white sauce. Our food was pretty plain during the week, so I thought this white sauce made the peas ‘extra fancy’ and fitting for a Sunday meal.

From the Recipe Creator: My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania

From the Recipe Creator: These tangy cheese balls are guaranteed to spread cheer at your next gathering. The ingredients create a colorful presentation and a savory combination of flavors. —Shirley Hoerman, Nekoosa, Wisconsin

From the Recipe Creator: These cute stacks really stand out in a holiday appetizer buffet. Tasty, cool and crunchy, they come together in a snap. —Ashley Nochlin, Port St. Lucie, Florida

From the Recipe Creator: I was honored when my fireman son-in-law asked to add this recipe to their firehouse cookbook. You can prepare parts of this turkey soup ahead of time and then assemble when ready. Serve with crispy whole-grain crackers. —Carol Perkins, Washington, Missouri

From the Recipe Creator: There’s nothing quite like cornbread dressing at Thanksgiving. —Drew Weeks, Edisto Island, South Carolina

From the Recipe Creator: These spirals are simple to make but look special on a buffet. Our guests eagerly help themselves, and sometimes the eye-catching pinwheels never even make it to their plates! —Gail Sykora, Menomonee Falls, Wisconsin

From the Recipe Creator: These tender, vibrant candied carrots have a buttery glaze and a mild sweetness. This is a simple dish, but it sure makes carrots seem special. —P. Lauren Fay-Neri, Syracuse, New York

From the Recipe Creator: My sisters and I always loved the recipe for rice pudding our grandma made. After she passed away, I took it upon myself to try and find the secret to her rice pudding. It took quite a bit of experimentation, but I finally got it right! And I’m glad to share this easy recipe here. —Margaret DeChant, Newberry, Michigan

From the Recipe Creator: A dear friend shared this recipe with me years ago. Now it’s my favorite dish to take to a church meeting, shower or any potluck event—it’s always a hit. Whenever I serve this salad, people ask for the recipe. They find it hard to believe it’s really made with buttermilk! —Juanita Hutto, Mechanicsville, Virginia

From the Recipe Creator: These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone. You could substitute Gorgonzola cheese for the blue cheese, and in place of Romano, you could use Parmesan. Any blend is delicious! —Sonya Labbe, West Hollywood, California

From the Recipe Creator: All my leftover bread ends (raisin bread is a favorite in this house) and buns go in the freezer. Then, when I've stashed away enough, I whip up a batch of this pudding. It's an all-occasion dish—I've made it for holidays, potlucks, picnics...for any occasion or no occasion! —Dawn Green, Hopkins, Michigan

From the Recipe Creator: I oversee the gardens at Colonial Williamsburg. We've learned that the colonists had a ready source of oysters from Chesapeake Bay. I enjoy this rich, creamy casserole, a special dish from this area's holiday recipe collection. —Susan Dippre, Williamsburg, Virginia

From the Recipe Creator: To ensure your family eats their veggies, why not top your beets with an irresistible orange glaze! —Taste of Home Test Kitchen

From the Recipe Creator: My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite. —Janet Eddy, Stockton, California

From the Recipe Creator: This frog eye salad recipe gets its name from the tiny acini di pepe pasta that looks like frog eyes when folded in with fruit and a creamy dressing. As much or as little Cool Whip can be added to taste, and if I have some mandarin oranges or maraschino cherries, I add a few to the top. My friends say this side dish is good enough to be a dessert! —Elaine Bailey, Bloomfield, Indiana

From the Recipe Creator: I swapped out my old cheese souffle for one with corn. If you’re souffle-challenged, it helps to use smaller ramekins instead of one big dish. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: It looks so elegant that everyone thinks I spent a lot of time on this roast. But it's actually so easy! The biggest challenge is to remember to order the crown roast from the meat department ahead of time. —Betty Claycomb, Alverton, Pennsylvania

From the Recipe Creator: This simple but special deep-dish pie provides a down-home finish to hearty autumn meals. Pecans and pumpkin pie spices make it a comforting seasonal classic. —Paul Azzone, Shoreham, New York

From the Recipe Creator: This creamy, sweet salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast! —Cyndi Fynaardt, Oskaloosa, Iowa

From the Recipe Creator: My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! —Beth Walton, Eastham, Massachusetts

From the Recipe Creator: Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan. Next, check out our collection of make-ahead Thanksgiving recipes.

From the Recipe Creator: It's especially nice to use this recipe in fall, when the weather gets crisp and the local apple orchards start selling fresh apple cider. This entree's subtle sweetness is a welcome change from other savory stews. We enjoy it with biscuits and slices of apple and cheddar cheese. —Joyce Glaesemann, Lincoln, Nebraska

From the Recipe Creator: My grandmother use to make these rolls for family get-togethers and holidays. The applesauce adds so much flavor. —Nancy Spoth, Festus, Missouri

From the Recipe Creator: My husband first tasted this comforting casserole more than 10 years ago when he was still my fiance. Having enjoyed it so much, he said I needed to offer it at every Thanksgiving dinner. I was happy to oblige! —Maura Calusdian, Londonderry, New Hampshire

From the Recipe Creator: My mother made a variety of spinach dishes when I was growing up. This rich, delicious creamed version is the only one that stayed with me through the years. —Edie DeSpain, Logan, Utah

From the Recipe Creator: When I take this dish to potlucks during the holidays, people always ooh and aah. Feel free to top with whipped cream for added appeal. —Carol Mead, Los Alamos, New Mexico

From the Recipe Creator: I’ve been making rack of lamb for years. My grandma gave me this recipe because she knew how much I love figs. And the toasted walnuts sprinkled on top give it just the right finishing touch. —Sylvia Castanon, Long Beach, California

From the Recipe Creator: We often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here’s another thought—why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they’re all kinds of awesome. —Cathy Bell, Joplin, Missouri

From the Recipe Creator: This is a delicious and pretty salad for the holidays, but it's so good that I serve it at other times, too. I got the recipe from a neighbor who had served it with a traditional turkey dinner. —Helen Clement, Hemet, California

From the Recipe Creator: My grandmother was the queen of care packages. The Christmas season didn’t start until the mail carrier arrived with her anticipated box of goodies. These caramels are my father’s favorite. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: This fluffy pistachio salad is a real treat since it’s creamy but not overly sweet. It’s easy to mix up, and the flavor gets better the longer it stands. It’s perfect for St. Patrick’s Day, served in a green bowl. —Pattie Ann Forssberg, Logan, Kansas

From the Recipe Creator: Mother always relied on peas and onions when she was in a hurry and needed a quick side dish. Besides being easy to prepare, this recipe was loved by everyone in our family. It was handed down to my mother by my grandmother. —Santa D'Addario, Jacksonville, Florida

From the Recipe Creator: I always have pearl onions on hand to add to stews and vegetable dishes—they're great pickled too. Every Thanksgiving, I make this glazed onion dish. It can easily be made ahead and reheated. —Ann Sheehy, Lawrence, Massachusetts

From the Recipe Creator: Everyone who tries this comforting, cheesy chicken and noodle casserole asks for the recipe. It’s so simple to make that sometimes I feel like I’m cheating! —Kay Pederson, Yellville, Arkansas

From the Recipe Creator: I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled if you have a real sweet tooth. —Catherine Hahn, Winamac, Indiana