Thanksgiving Potluck

Potlucks make way for giving thanks instead of getting stressed over preparing holiday meals. Hosts and guests divvy up the menu so preparations are more manageable and relaxed. The shared feasts are also a perfect opportunity to discover and try new recipes. This roundup of suggestions covers the categories so you'll be set with an idea for whatever you're assigned.

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No-Fuss Sweet Potato Casserole

The Thanksgiving crowd anticipates sweet potatoes, and you won't disappoint with this casserole. Raisins, pecans, and brown sugar add a little extra to the sweet spuds, which can be prepared ahead of time and reheated to serve.

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Gemma Comas

Pecan Dressing with Dried Cherries

Crunchy pecans and sweet cherries make a great pair in this tasty stuffing.

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Brian Hagiwara

Apple-Squash Soup

This soup features two superstars of the season and is guaranteed to fit in with the flavors of the rest of the potluck. Make the soup a day or two early and serve directly from a slow cooker set on low or warm.

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David Prince

Creamy Corn Chowder

Thanksgiving shouldn't be without one of its staple ingredients, corn. This chowder, flecked with bacon and thick with potatoes and cheddar cheese, calls on kernels for their sweet signature flavor. Use frozen corn if you don't have access to fresh cobs.

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Gemma Comas

Orange Amandine Green Beans

Everyone will love the crisp texture and bright flavor of these zesty beans.

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Apple-Spinach Salad

Walnut oil, cider vinegar, and molasses dress this salad that features crunchy apples and chewy dates.

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Mark Lund

Walnut-Romaine Salad

In-season pomegranate seeds leave their ruby mark on this crisp, crunchy salad. Bring the vinaigrette separately and dress the salad just before dinner or let guests spoon the vinaigrette on their own servings.

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Ann Stratton

Pear & Prosciutto Salad

Sweet pears and salty prosciutto give this simple salad a complex taste. Prepare the pear vinaigrette ahead of time, but wait until you're ready to serve to slice the remaining pear so it doesn't brown. Assemble the salad shortly before dinnertime.

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Mark Ferri

Pecan-Orange Rice

Crunchy pecans and sweet oranges add texture to a basic rice pilaf. Serve it at room temperature as rice salad or hot as a grain side.

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Frances Janisch

Mushroom Stuffing

Bacon, thyme, sage, hearty pumpernickel bread, and meaty mushrooms could make this stuffing a main course. Prepare it just before serving or a few days ahead, reserving some oven space to reheat before dinner.

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Tina Rupp

Corn Bread Stuffing

Purchased corn bread makes this stuffing a snap to pull together. Bake just before dinner and serve warm.

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Gemma Comas

Balsamic Orange Cranberry Sauce

The flavors of balsamic vinegar and orange turn this classic cranberry sauce into something extra special.

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Yunhee Kim

Bulgur-Stuffed Squash

Spicy sausage combines with fluffy bulgur wheat and settles inside roasted squash "bowls." Dinner guests can scoop out the filling and the squash or enjoy an entire half.

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Mark Ferri

Nutty Cream Cheese-Stuffed Celery

Crunchy celery sticks studded with cream cheese and walnuts make a quick and easy light appetizer.

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Tina Rupp

Roasted Vegetable Gratin

This gratin is an alternative to roasted veggies and stuffing. Butternut squash, red pepper, parsnips, polenta, and Asiago come together for a twist on the two Thanksgiving staples.

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Gemma Comas

Cranberry Bundt Cake

This impressive dessert is actually made with a box of cake mix.

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Mark Ferri

Caramel-Pumpkin Layered Pie

Rum-spiked caramel and chiffon filling make this pumpkin pie stand out from the rest to steal the spotlight on the potluck dessert table.

Copyright © 2011 Meredith Corporation.

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