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Though gatherings will be smaller this year, one quarter of U.S. consumers plan to spend the same or more this Thanksgiving compared to last year, and many Americans across the nation will be cooking Thanksgiving dinner for the first time ever.
Given the nation’s newfound obsession with cooking (grocery spend was up 27% in October year-over-year), as well as a greater number of Thanksgiving tables to outfit, we thought it was only appropriate to gather a cornucopia of favorite recipes from our team—to help out those first-time Thanksgiving chefs. We’ve also included a recipe for effective advertising–so you can drive sales this holiday season and beyond.
Wishing you and yours a happy and healthy Thanksgiving,
The NCS Team
Origins: This is an old Southern recipe that I’ve doctored over the years.
Ingredients
4 cups sliced yellow squash
1 cups chopped onion
1 small red bell pepper, diced
2 eggs
1/2 cup milk
1 cup grated cheddar cheese
12-15 “buttery” crackers — or anything that will add some crunch for the topping — mashed
Salt and pepper to taste
Directions
*I put the cooked squash/onion mixture in a sieve, place in the sink and use a spoon to add pressure. If you don’t drain the mixture well the casserole will be watery — not good!
Serves 6.
As much as I’d like to take credit for this recipe, I can’t. I found it in the “Food” section of the Chicago Tribune years ago and have made a couple very minor tweaks. It’s been the “go-to dressing” since the first time it was served.
Ingredients:
1 stick (½ cup) butter
2 ribs celery, chopped
1 medium onion, chopped
1 tablespoon herbes de Provence (This is the special ingredient)
8 ounces ground pork sausage
8 slices white day-old bread, cubed
1 8-inch square day-old corn bread, crumbled
1 can (14 ounces) chicken broth
½ tablespoon salt
Freshly ground pepper
Directions:
Some people call it Corn Pudding, some call it Corn Casserole, I call it delicious!
Ingredients
½ cup melted butter or margarine
2 eggs whisked together
8 oz can whole kernel corn
8 oz can creamed corn
8 oz sour cream
1 package Jiffy corn muffin mix
Directions
Borrowed/adapted from The Angelica Home Kitchen cookbook
Ingredients
2 tbsp olive oil
1 onion, coarsely chopped
1 teaspoon sea salt
1 tablespoon fresh ginger, peeled and minced
1 cinnamon stick
3 cloves of garlic
6 leaves of fresh sage, minced
½ cup apple cider
3 lbs butternut squash (or winter squash of your choosing) peeled, seeded, and chopped into 1-inch chunks
½ cup peeled, coarsely chopped carrots
4 cups water or veggie stock (I like to use 2 cups of each)
Sea salt and ground black pepper to taste
Greek yogurt (optional)
Directions
*Bonus: I liked to pick through the squash guts for the seeds, toss with a drizzle of olive oil and sprinkle of salt, and roast the seeds on a sheet pan 375 for 15 minutes until they’re nice and toasted.
(Adapted from the Food Network)
Ingredients
1 pound cranberries (thawed if frozen)
1/3 cup sugar
3 tablespoons honey
1/2 cup pomegranate seeds
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
2 teaspoon pomegranate molasses
Kosher salt
Directions
Ingredients
Turkey fryer
Fire extinguisher (just in case)
1 whole turkey, neck and giblets removed
3 ½ gallons of peanut or vegetable oil for frying
1 tablespoon salt
1 tablespoon ground black pepper
Additional seasoning to preference
Directions
Um, Um, Good!
Borrowed from The Southern Lady Cooks
Ingredients
1 1/2 cups brown sugar
2 tablespoons all-purpose flour
2 eggs
4 tablespoons butter or margarine, melted
1/2 cup milk
1/4 teaspoon lemon extract
1 (9 inch) pie crust, unbaked
Directions
Ingredients
Consumer centricity
Compelling creative
The right media outlets
Responsive audiences
Specific campaign goals
The right measurement tools
Flexibility
Adaptive spirit
Directions
To see what Americans plan to cook this Thanksgiving, and how to drive sales this holiday and beyond, download our 2020 CPG Advertiser’s Recipe for Thanksgiving.
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