Prepare for Thanksgiving with these unique recipes


Full Homemade Thanksgiving Dinner with Turkey Stuffing Veggies and Potatos. (Getty Images)

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JAMESTOWN, N.C. — You’ll have turkey and dressing and probably pumpkin pie. But this year, try a new dish for Thanksgiving.

Shannon Smith shows us a few ideas at Southern Roots in Jamestown.

Brie Wrapped in Puff Pastry with Walnuts and Fig Jam


  • 1 package of thawed puff pastry
  • 1 package of round brie cheese
  • 1⁄8 cup walnuts
  • 1⁄4 cup fig jam


  1. Preheat oven to 425 degrees
  2. Lightly grease cookie sheet
  3. Roll the puff pastry out slightly
  4. Place cheese wheel on top (leave the rind on)
  5. Place jam on top of the cheese
  6. Place walnuts on top of preserves
  7. Bundle Puff Pastry up and around the cheese
  8. Bake for 20-25 minutes
  9. Let cool for five minutes
  10. Serve with your favorite crackers

Roasted Brussel Sprout/Butternut Squash Salad


  • 3 cups brussels sprouts cut in half
  • 4 cups of butternut squash cubes
  • 1 cup olive oil
  • 2 cups toasted slivered almonds
  • 1 cup dried cranberries
  • ½ cup maple syrup
  • ½ cup apple cider vinegar
  • Salt and pepper to taste

Roasted Brussel sprouts

  1. Preheat oven to 400 degrees
  2. Toss the Brussel Sprouts and the Butternut Squash in the oil and then put them on two baking sheets
  3. Roast for 20-25 minutes


  1. In a large bowl, combine roasted brussels sprouts, roasted butternut squash, almonds, and cranberries, and mix to combine
  2. Add the maple syrup and apple cider vinegar and salt and pepper to taste

Great Aunt Margaret’s Sweet Potato Pie


  • 4 ounces of softened butter
  • 3 cups cooked and mashed sweet potatoes
  • 1 1/2 cups granulated sugar
  • 1 small can of evaporated milk
  • 2 Tablespoons vanilla extract
  • 2 Tablespoons lemon extract
  • 3 beaten eggs
  • 2 regular pie shells or 1 deep dish


  1. Mix butter, potatoes, sugar and evaporated milk until well blended
  2. Add eggs and extracts; mix well
  3. Pour into the prepared pie shells
  4. Bake in a 350-degree oven for 15 minutes, reduce temperature to 325 degrees and bake for additional 30-45 minutes until set

Cranberry Apple Pecan Wild Rice


  • 1 1/2 cups low sodium chicken broth
  • 1 1/2 cups apple juice
  • 1 tablespoon Dijon mustard
  • 3 tablespoons butter, divided
  • 1 bay leaf
  • 1 cup wild rice blend, rinsed and drained
  • 1 bunch spring onions diced
  • 1 Fuji or Honeycrisp apple, chopped
  • 3 garlic cloves, minced
  • 1-2 teaspoons apple cider vinegar
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans, toasted


  1. Bring broth, apple juice, Dijon, 1 tablespoon butter, and bay leaf to a boil
  2. Add rice, cover and reduce heat to low
  3. Simmer 45-60 minutes or until rice is tender
  4. Melt 2 tablespoons butter over medium heat
  5. Increase heat to medium-high and add onions and apples; sauté for 5-7 minutes, or until onions and apples are tender
  6. Add garlic and sauté for 30 more seconds
  7. Add rice to skillet along with cranberries and pecans
  8. Add apple cider vinegar a little at a time to taste if desired for more tang (I use 2 teaspoons). Toss to evenly combine
  9. Season with salt and pepper to taste

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