There are many reasons to need a few last-minute Thanksgiving recipes. Maybe you had not planned to cook anything and were suddenly asked to contribute something. Maybe another relative will not be able to attend and you need to make a substitute dish. It is even possible that you tried to make a certain recipe and it failed and you are left needing a back-up plan! Whatever the case may be, you do not have to worry. Here are some ideas that are easy but sure to be definite crowd pleasers!!

Baked Brie Bread (photo courtesy of

• 1 round loaf of bread
• 2 tbsp. olive oil
• ½ tsp. garlic powder
• ½ tsp. Italian seasoning
• 1 12 oz. brie wheel, rind removed
• ¾ cup shredded mozzarella
1. Preheat oven to 350 degrees. In a small bowl, whisk together the olive oil, garlic powder, and Italian seasoning.
2. Slice off the top quarter of the bread. Place the brie wheel on top of the bread and use a small knife to trace a hole around it. Scoop out the inner circle of bread. Brush the olive oil mixture on the inside of the bread. Carefully, cut down around the edges of the bread to create the slices that people will tear after baking.
3. Spring with ½ cup mozzarella, place the brie on top, then sprinkle with the rest of the mozzarella. Place the bread top on top of the cheese and bake until the cheese has melted and the bread is toasty, about 20 minutes.
4. Serve warm.
Maple Roasted Butternut Squash (photo courtesy of

• 1 butternut squash, peeled and cubed
• 3 tbsp. pure maple syrup
• 6 slices bacon, chopped into ½ pieces
• 2 sprigs fresh rosemary, finely chopped
• 2 tbsp. olive oil, or more to taste
• sea salt to taste
• black pepper to taste

1. Preheat oven to 400 degrees
2. Pre-cook the bacon slices by pan frying them, on medium heat, for about 8 minutes, or until the edges are cooked. (They do not need to be fully cooked because they will finish cooking in the oven!)
3. Mix butternut squash cubes, olive oil, maple syrup, salt and pepper until well coated. Spread mixture into a large baking dish. Top with chopped bacon slices and ¾ of chopped rosemary.
4. Bake until squash is caramelized and golden brown, 45 to 50 minutes. Top with remaining rosemary.
Pumpkin Mousse (photo courtesy of

• 5 large egg yolks
• 1 cup sugar
• 3 ½ cup heavy cream
• 15 oz. canned pumpkin
• 2 tsp. vanilla extract
• 1 ½ tsp. ground cinnamon
• ½ tsp. ground ginger
• ¼ tsp. ground nutmeg
• ¼ tsp. salt
• 2 tbsp. dark rum
• 1 tsp. powdered gelatin
• 3 oz. shaved dark chocolate

1. Fill a large bowl halfway with water and set aside.
2. Whisk the yolks, ¾ cup plus 2 tablespoons sugar, and ¾ cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula – about 10 minutes. Transfer to a medium bowl and set over the ice bath. Stir to cool.
3. Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat ½ cup cream to stiff peaks, and fold into pumpkin mixture. Next, pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops – about 8 hours or up to overnight.
4. Beat the remaining cream and sugar to stiff peaks. Take turns layering the pumpkin mousse and whipped cream in a glass serving dish. Garnish with the chocolate shavings. Serve chilled.

These recipes should help ensure that you are prepared for whatever comes your way this holiday season. Give them a try and enjoy a tasty Thanksgiving!