Thanksgiving is the time to be with family and friends, celebrating all the things you\u2019re thankful for. And what better place to do that than in a lovely Smoky Mountain cabin?! There are plenty of places downtown that will be open for Thanksgiving dinner, but if you love cooking on this food-centric holiday, try whipping something up in your cabin\u2019s fully equipped kitchen. These easy Thanksgiving recipes are perfect for a holiday spent in a cabin in Gatlinburg or Pigeon Forge \u2013 with family and friends.<\/p>\n
INGREDIENTS<\/strong> DIRECTIONS<\/strong> Use a potato masher to mash potatoes until smooth. Pour over warm milk-butter mixture and stir until completely combined and creamy. Add sour cream and stir until combined.<\/p>\n Season with salt and pepper. INGREDIENTS<\/strong> DIRECTIONS<\/strong> INGREDIENTS<\/strong> FOR STREUSEL TOPPING DIRECTIONS<\/strong> INGREDIENTS<\/strong>
\n3 lb. potatoes (about 4 large, combo of russets and Yukon golds)
\nkosher salt
\n1 stick butter, plus 2 tablespoons for garnish
\n1\/2 c. milk
\n1\/2 c. sour cream
\nFreshly ground black pepper<\/em><\/p>\n
\nIn a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to18 minutes. Drain and return to pot.<\/p>\n
\nMeanwhile, in a small saucepan, melt butter and milk until warm.<\/p>\n
\nTransfer potatoes to a serving bowl and top with butter. Season with more pepper and serve.<\/p>\nFresh Cranberry Relish<\/a> | 6 servings | 5 minutes<\/h2>\n
\n1 lb cranberries
\n1 cup sugar
\nJuice and zest of 1 orange, plus more serving (optional)
\nJuice and zest of 1\/2 lemon
\n3\/4 teaspoon kosher salt
\n1\/4 teaspoon cinnamon<\/em><\/p>\n
\nCombine all ingredients in a food processor and pulse until berries break down.
\nRefrigerate until ready to serve. Garnish with more zest, if using.<\/p>\nSweet Potato Casserole with Marshmallows<\/a> | 8 servings | 1 hour<\/h2>\n
\nFOR SWEET POTATOES
\n5 cups cooked sweet potatoes, mashed
\n1\/2 cup packed dark brown sugar
\n8 tablespoons butter, softened, plus more for pan
\n1 teaspoon pure vanilla extract
\n1\/2 cup milk
\n2 large eggs
\n1\/2 teaspoon kosher salt<\/p>\n
\n1 cup packed dark brown sugar
\n1\/2 cup all-purpose flour
\n4 tablespoons butter, melted
\n1 cup chopped pecans
\n2 cups mini marshmallows<\/em><\/p>\n
\nPreheat oven to 350\u00b0 and butter a 9-x-13″ baking dish. In a large bowl, stir together sweet potatoes, sugar, butter, vanilla, milk, eggs, and salt until smooth. Pour into prepared dish.
\nIn a medium bowl, stir together sugar, flour, and butter until it clumps. Stir in pecans, then spread evenly over potatoes. Top with marshmallows.
\nBake until cooked through and golden, about 30 minutes.<\/p>\nHoliday Roasted Vegetables<\/a> | delish.com | 4 servings | 30 minutes<\/h2>\n
\n3\/4 lbs Brussels sprouts, trimmed and halved
\n2 large carrots, peeled and sliced into 1\/2\u201d pieces
\nextra-virgin olive oil
\n1 tablespoon balsamic vinegar
\n1 teaspoon chopped rosemary leaves
\n1 teaspoon chopped thyme leaves
\n1\/2 cup toasted pecans
\n1\/2 cup dried cranberries<\/em><\/p>\n