Thanksgiving Recipes Kids Can Make

Some fun recipes for the kids to assist with (or make on their own!) Set up a separate station and get everything out first so they can work alongside rather than running into each other. Have fun!

Mini Apple Hand Pies

Little hands, big flavor. These flaky apple hand pies are the perfect Thanksgiving job for young cooks.

Makes12 mini pies

Prep30 min

Bake20 min

Ingredients

Makes 12 mini pies · tap what you already have

• 2 boxes refrigerated pie crust (4 rounds), or homemade
• 2 medium apples (Honeycrisp or Gala), peeled and finely diced
• 2 Tbsp brown sugar
• 1 tsp cinnamon
• 1 tsp lemon juice
• 1 Tbsp flour
• 1 egg, beaten with 1 Tbsp water
• Coarse or cinnamon sugar for sprinkling

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Steps

7 steps

1. Heat oven to 400°F and line a baking sheet with parchment.
2. Dice the apples, then stir them with the brown sugar, cinnamon, lemon juice and flour in a bowl.
3. Roll out the crust and cut 24 circles with a 3-inch cookie cutter or a cup (re-roll scraps).
4. Spoon 1 heaping teaspoon of filling onto 12 circles. Top with the other 12.
5. Press the edges closed with a fork, then poke a small vent in each top.
6. Brush with egg wash and sprinkle with sugar.
7. Bake 18 to 22 minutes, until golden. Cool 10 minutes before eating (the filling is hot!).

For really young chefs:

an adult dices the apples; kids stir the filling, cut circles and crimp with a fork.

Tip:

Use small leaf or pumpkin cutters on the tops for a festive table.

Smashed Maple Sweet Potatoes

YieldServes 6

Prep10 min

Cook30 min

Ingredients

Serves 6 · tap what you already have

• 3 lb sweet potatoes
• 5 Tbsp butter
• 2 Tbsp maple syrup
• ¼ cup heavy cream or half-and-half
• ½ tsp kosher salt (adjust to taste)
• ¼ tsp cinnamon

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Steps

4 steps

1. Put the sweet potatoes in a large pot, cover with cold salted water and bring to a boil.
2. Simmer 15 to 20 minutes, until a fork slides in easily. Drain well.
3. Return to the pot and add the butter, cream, maple syrup, salt and cinnamon.
4. Mash until mostly smooth. Taste and add more salt or maple if you like.

For really young chefs:

the mashing is all theirs.

Honey-Roasted Carrots

YieldServes 6

Prep10 min

Roast25 min

Ingredients

Serves 6 · tap what you already have

• 2 lb carrots, peeled and cut in 3-inch sticks
• 2 Tbsp olive oil
• 1 Tbsp honey
• ½ tsp salt
• 1 tsp fresh thyme leaves (or ½ tsp dried)

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Steps

4 steps

1. Heat oven to 425°F.
2. Toss the carrots with the olive oil, honey, salt and thyme in a big bowl.
3. Spread in one layer on a sheet pan.
4. Roast 25 minutes, stirring halfway, until tender and browned at the edges.

For really young chefs:

let them toss and spread; an adult handles the oven.

Cranberry-Orange Sauce

YieldMakes about 2 cups

Prep5 min

Cook10 min

Ingredients

Makes about 2 cups · tap what you already have

• 12 oz fresh or frozen cranberries
• ¾ cup sugar
• 1 orange (zest and juice)
• ½ cup water

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Steps

4 steps

1. Zest the orange, then cut it in half and squeeze out the juice.
2. Put the cranberries, sugar, orange zest, orange juice and water in a saucepan.
3. Bring to a boil, then simmer about 10 minutes, stirring, until the berries pop and the sauce thickens.
4. Cool. It thickens more as it chills. Keeps 1 week in the fridge.

For really young chefs:

they can zest the orange and listen for the pops.

Lemon-Garlic Green Beans

YieldServes 4

Prep10 min

Roast15 min

Ingredients

Serves 4 · tap what you already have

• 1 lb green beans
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp salt
• 1 lemon (zest and juice)

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Steps

5 steps

1. Heat oven to 425°F.
2. Snap the ends off the green beans.
3. Toss with the olive oil, garlic and salt and spread on a sheet pan.
4. Roast 12 to 15 minutes, until tender and spotty brown.
5. Finish with lemon zest and a squeeze of lemon juice.

For really young chefs:

snapping the ends is the perfect first job.

Easy Stuffing Muffins

YieldMakes 12 muffins

Prep20 min

Bake25 min

Ingredients

Makes 12 muffins · tap what you already have

• 8 cups cubed bread (about 1 loaf), left out to dry for a few hours
• 4 Tbsp butter, plus more for the pan
• 1 onion, diced
• 2 celery stalks, diced
• 2 cups chicken or vegetable broth
• 2 eggs
• 1 Tbsp chopped fresh sage (or 1 tsp dried)
• 1 tsp salt
• ½ tsp black pepper

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Steps

6 steps

1. Heat oven to 375°F and grease a 12-cup muffin tin.
2. Melt the butter in a skillet and cook the onion and celery about 8 minutes, until soft.
3. In a big bowl, whisk the broth, eggs, sage, salt and pepper.
4. Add the bread and the onion mixture and stir until the bread soaks up the liquid.
5. Scoop into the muffin cups, pressing lightly.
6. Bake 25 minutes, until crisp and golden on top.

For really young chefs:

they can tear the bread into cubes and scoop the muffins.

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