Last Minute Thanksgiving Recipes with Among the Colors

Is anyone else scrambling to get their holiday menu in order?

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I’ve come to find that there are MILLIONS are thanksgiving recipes out there on the internet and in cookbooks. How on earth does anyone choose which one?? My mom has been following the same thanksgiving recipes since we first moved to the state (surprise I am actually from Canada!). Every recipe she has is so delicious and always a crowd pleaser at thanksgiving. But, sometimes it doesn’t hurt to mix it up with new traditions! To help you out with menu planning, I rounded up a few dishes to try from my friend Laura from Among the Colors. All of these recipes can be made a head of time so you have lots of time to prep, plan and cook!

Grannys Bourbon Pecan Pie 

Ingredients

• 3 eggs well beaten
• 1/2 organic sugar
• 1 cup brown rice syrup
• 1 cup pecans
• pinch of salt
• 1 tablespoon grass fe butter
• 1 tablespoon bourbon
• 1/2 teaspoon vanilla
• 1 pre made pie crust (gluten free)

Directions

Preheat oven to 300º. Mix all ingredients in a bowl with a whist. Pout into pie crust. Garnish with more pecans on top to decorate. Bake at 1 hour and a half. At altitude bake at 1 hour 45 minutes. Let the pie completely cool before cutting. Serve with Bourbon whipped cream!

Brussels Sprout Slaw

Ingredients

• 1 pound brussels sprouts
• 1/2 cup crumbled bacon
• 1/2 cup dried cranberries
• 1 shallot, finely diced
• 1/2 cup mayonnaise
• 1 tablespoon dijion mustard
• juice of half a lemon
• 1 teaspoon celery seeds
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions

Begin by chopping all the brussels sprouts chopping off the stems and cutting into 1/4 inch pieces. Place them into a large mixing bowl. Add the bacon and shallots. In a smaller bowl whisk together mayonnaise, dijon mustard, lemon juice and celery seeds. Pour the mustard dressing into the slaw. Mix with a fork. Season with salt and pepper. Let sit for at least an hour in the fridge. Can be made one day a head of time.

Quinoa and Sausage Stuffed Mushrooms

These make a great appetizer or vegetable side!

Ingredients

• 6 large portobello mushrooms
• 1/2 uncooked quinoa
• 3 red pepper chicken sausages, Italian sausage or pork sausages
• 5 cloves of garlic, coarsely chopped
• 1/2 yellow onion, chopped and diced
• salt and pepper to taste
• 1 cup finely shredded sheep pecorino
• 1 tablespoon ghee

Directions

Preheat oven to 350º. Coop the quinoa as the directions say. Meanwhile in a skillet cook the sausages breaking them up into smaller pieces. Add ghee and onion. Saute until the sausages and onions are cooked through. Once the quinoa is cooked, stir it into the sausage mixture along with the garlic and half of the cheese.

Place the mushrooms on a non stick baking pan. Spoon the sausage and quinoa mixture evenly onto the mushroom caps. Bake the mushrooms for 15 minutes. Add the rest of the cheese and broil for 2 – 3 minutes until the cheese melts.

See more from Among the Colors! 

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