Revamped Thanksgiving Recipes


Melina Torres

A Thanksgiving Feast

Emily Salazar, Features Reporter

With thanksgiving coming up, here are some simple and modern Thanksgiving recipes from that add a slight twist to classic recipes.


Mashed potatoes


  • Extra-virgin olive oil (for drizzling)
  • 1 head garlic (top sliced off)
  • 4 lb. Red Bliss potatoes (peeled and chopped)
  • kosher salt
  • 1 1/2 sticks butter (melted)
  • 1 c. heavy cream (warmed)
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. chopped fresh parsley (for garnish)
  1. Preheat oven to 400°.
  2. Drizzle olive oil over top of garlic and wrap in foil. Bake until golden and soft, 43 to 45 minutes, then set aside.
  3. Meanwhile, add potatoes to a large pot. Cover potatoes with a few inches of water (about 6 cups) and season with salt; cover pot and bring to a boil. After about 30 minutes, check if potatoes are soft, then drain in a colander.
  4. In a large bowl, mash or rice potatoes, then slowly add butter, cream and garlic. Add balsamic, season with salt and garnish with parsley. Serve immediately.



Cranberry sauce


  • 12 ounces of cranberries
  • 1 cup of sugar
  • 1 cup of orange juice
  1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.





  • 1 tablespoon olive oil, plus more for pan
  • 1 1/2 pounds sweet Italian sausage, casing removed
  • 3 large celery stalks, sliced crosswise into 1/4″ pieces (about 2 cups); plus whole leaves for serving (optional)
  • 2 (1-pound) loaves cranberry-nut bread, cut into 1″ cubes
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
    1. Preheat oven to 350°F. Oil a 3-qt. baking dish. Heat remaining 1 Tbsp. oil in a large skillet over high. Cook sausage, breaking up into pieces with the back of a spoon, until just beginning to brown, about 5 minutes. Add sliced celery and continue to cook, stirring often, until sausage is cooked through, 5–7 minutes. Transfer sausage mixture with drippings to a large bowl. Add bread and toss to combine.
    2. Add 2 cups water to hot skillet; heat over medium-high, scraping up brown bits with a spoon; season with salt and pepper. Pour over bread mixture, then toss to combine. Transfer to prepared baking dish and cover tightly with foil.
    3. Bake stuffing 40 minutes. Uncover and continue to bake until top is lightly browned and crisp, 20–25 minutes more. Top with celery leaves, if desired.