Three Thanksgiving Recipes – Picky Eater Approved!

My kids are not adventurous eaters. In fact, sometimes they are downright picky. This means that holidays centered around food can vary anywhere from a little bit anxiety-provoking . . .  to downright stressful. Thanksgiving is one of those holidays that emphasizes food.

Try these Thanksgiving recipes — picky eater approved!

Scrumptious Stuffing

Note on this one, this is not my recipe. It comes directly off the back of the Pepperidge Farm Herb Seasoned stuffing bag, although I do add an apple. You can find the original recipe online.


  • 1 package (14 ounces) Pepperidge Farm Herb Seasoned stuffing
  • ¼ cup butter
  • 2 stalk celery, finely chopped
  • 1 large onion, coarsely chopped
  • 1 large apple, finely chopped
  • 2.5 cups chicken broth


  1. Heat oven to 350 degrees
  2. Heat butter on the stove over medium heat. Add vegetables and cook until they are tender (about 5 minutes, stirring occasionally)
  3. Add broth to the pan and heat to a boil
  4. Remove the saucepan from heat
  5. In a large bowl, combine stuffing and broth mixture. Toss to combine
  6. Spoon into a greased 9×13 baking dish and cover with foil
  7. Bake for 30 minutes or until hot through

Sweet Potato – Apple Bake


  • 2-4 large sweet potatoes
  • 3-4 large apples
  • 1 stick butter (melted)
  • 1 Tbsp cinnamon (or more, to taste)
  • 1 tsp nutmeg
  • 1 tsp cloves


  1. Peel sweet potatoes and apples
  2. Cut into chunks or cubes about 1 inch thick
  3. Combine cubed with melted butter, cinnamon, nutmeg, and cloves and toss to cover well
  4. Spread into a foil-lined 9×13 baking dish
  5. Bake at 375 for approximately 30 minutes or until potatoes and apples are fork-tender

No-Egg Pumpkin Spice Cake


  • 1 box “Super Moist” yellow cake mix (note: be sure to check the ingredient list to be sure that the box mix you choose does not have egg listed as an ingredient or potential cross contaminant)
  • 2 cups fresh pumpkin puree or 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
  • 1/2 cup smooth unsweetened applesauce
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1-2 tsp ground cinnamon (to taste)


  1. Preheat oven to 350 degrees
  2. Mix all ingredients together in a large bowl until smooth without lumps — the batter will be slightly thick
  3. Grease and flour a small Bundt pan and pour batter into the pan and smooth the top
  4. Bake at 350 degrees for 35-40 minutes or until a knife comes out clean
  5. Let cool on a wire rack for 15 minutes and then turn out onto a serving plate


  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbs milk
  1. Measure powdered sugar into a bowl
  2. Add vanilla extract.
  3. With a metal spoon or fork, mix in milk in 1 tsp increments until glaze reaches desired consistency
  4. Drizzle over warm or cooled cake

Yum! What are some of your family’s favorite Thanksgiving recipes? 

Sarah Bengtson
Sarah is a proud Iowa native who currently lives in North Liberty with her husband and 2 sons. She grew up in rural Benton county and moved to the Iowa City area in 2005 to attend graduate school at the University of Iowa in Physical Therapy. Now she balances raising two growing boys with a work as a pediatric physical therapist. Outside of work and family, Sarah loves music, playing her cello, running, baking, crochet, church activities, and cheering for the Hawkeyes and the Minnesota Vikings.


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