Thanksgiving Dinner Ideas

We're just two days away from Turkey Day! We can't wait to fill our bellies with traditional, home-cooked dishes. We thought we would share a few of our personal favorites with you! With everything from the bird, to the sides, to the dessert, there are millions of family favorites. So from our table to yours, here are a few favorites from the Candlelight Homes Team.

Cornbread Stuffing

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
1/2 cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Prepare the dry corn bread mix according to package directions. Cool and crumble.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes

Green Beans with Almonds and Thyme


  • 2 lbs of (fresh or frozen) green beans, trimmed
  • 1/4 cup (1/2 stick) butter
  • 1 Tbsp Dijon mustard
  • 1 teaspoon garlic salt
  • 2 Tbsp chopped fresh thyme
  • 1/3 cup slivered almonds, lightly toasted


1 Cook the green beans in a large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.) Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.
Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.
2 Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme (1 Tbsp), the Dijon mustard and garlic salt into the butter. Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl. Sprinkle with toasted almonds and the remaining 1 Tbsp of thyme.
Serves 8.

Homemade Crescent Rolls

4 – 5 cups flour
1 pack of yeast, or 2 1/2 teaspoons
1 egg
1 1/4 cup milk
1/3 cup butter
1 teaspoon salt
1/2 cup sugar

1. Add the kneading attachment to your stand mixer. In your mixer, add 2 cups flour and the yeast.
2. In a small saucepan, add milk, egg, butter, sugar and salt. Heat on low until it is just warm. It should be about 120 – 130 degrees. Add the warm milk mixture to the stand mixer.
3. Mix on low, while scraping down the sides, until it is combined. Add 2 1/2 more cups of the flour. Knead on low until the dough comes together.
4. Turn the mixer to medium, and knead the dough until it is smooth, elastic, and the sides of the mixing bowl are clean. Dough should still be sticky and pretty wet, but it should be releasing from the sides of the bowl, and not all stuck to it. You may need to add a little more flour as needed. I just ended up using 4 1/2 cups of the flour.  Kneading should be about 5 – 10 minutes.
5. Cover the dough, and let it rise in a warm place, until it doubles in size. This will take about one hour. Then punch the dough done, divide it in half, and let it rise another 10 minutes. Take each half and roll out in a long rectangle that is about 4 – 6 inches in width on it’s short side. I just spray my counter and rolling pin with olive oil spray. Roll to about 1/8 inch thick. Cut the dough in triangles and roll up.
6. Place rolls on a baking sheet. Shaping them in a crescent shape. Cover and let rise again, another 30 minutes. Preheat your oven to 350 degrees. Bake the rolls for 15 – 20 minutes, or until golden brown. Brush with melted butter before serving.

Fresh Cranberry Sauce

1 12-ounce package fresh whole cranberries (about 3 cups)
1 cup sugar
1 cup water
1 cinnamon stick
3 or 4 strips fresh orange peel

Combine the water and sugar in a medium saucepan and bring to a boil. Add the cranberries, cinnamon stick and orange peel. Reduce the heat and simmer, stirring occasionally, for 10 minutes or until the cranberries have "popped" and the mixture has thickened.
Remove from the heat, cover and allow to cool to room temperature. Remove the cinnamon stick and strips of orange peel. Refrigerate until ready to serve.
Makes about 2 cups
Cranberry sauce can be made ahead and refrigerated for up to 3 days.

Cream Cheese Mashed Potatoes

Makes 4 Servings 
·         2 pounds new red potatoes, cut into quarters
·         1/2 cup garlic and herbs flavored cream cheese spread
·         3 tablespoons evaporated milk, cream or milk
·         1/4 teaspoon garlic salt
·         Pinch of salt and pepper, or to taste


Gingersnap Pumpkin Chiffon Pie


  • 1 3/4 cups finely ground gingersnap cookie crumbs (about 40, 2-inch cookies)
  • 2 tablespoons granulated sugar
  • 1/3 cup melted butter
  • 2 envelopes (7 grams each) unflavored gelatin
  • 1/4 cup very hot water
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 1 box (3.4 oz.) vanilla instant pudding and pie filling mix
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 cups thawed, frozen whipped topping

PREHEAT oven to 350° F. Grease 9-inch deep-dish pie plate.

COMBINE crumbs and sugar in medium bowl. Stir in butter. Reserve 1/3 cup crumb mixture for topping. Press remaining crumb mixture onto bottom and up sides of prepared pie plate.

BAKE for 8 minutes. Cool completely on wire rack.

PLACE gelatin in small saucepan. Pour water over gelatin; let stand for 1 minute. Heat over low heat, stirring often, until gelatin is dissolved. Add evaporated milk; heat, stirring frequently, until just hot (not boiling). Remove from heat.

BEAT pumpkin pie mix, pudding mix, evaporated milk & gelatin mixture and pumpkin pie spice in large mixer bowl on high speed for 3 minutes. Carefully fold in whipped topping. Spoon mixture into crumb crust. Sprinkle with reserved crumb mixture. Refrigerate for 2 hours or until firm enough to cut.



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