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Makeup Blog

Our favorite, new Thanksgiving recipes.

  • 6 min read


Thanksgiving is my absolute favorite holiday and I look forward to it all year. The delicious food, acknowledging all we have to be grateful for and quality time with the people I love is what makes this holiday so special. For the past two years we have shared some of our favorite Thanksgiving recipes with all of you, it's no secret that at jane iredale we love to cook AND eat, so this year we have even more yummy recipes that we couldn't wait to share. What makes these recipes unique is that they are each a new tradition. If you're looking for even more ideas be sure to check out our recipes from 2014and 2013 as well!
"Every year I like to try one new dish during the Thanksgiving holiday, and this is one I'm really excited about, the combination of ingredients sounds amazing and I'm pretty sure it will be a hit!" Joanna M.
Sausage apple and cranberry stuffing
stuffed apples Recipe from
  • 1 1/2 cups cubed whole wheat bread
  • 3 3/4 cups cubed white bread
  • 1 pound ground turkey sausage
  • 1 cup chopped onion
  • 3/4 cup chopped celery
  • 2 1/2 teaspoons dried sage
  • 1 1/2 teaspoons dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 Golden Delicious apple, cored and chopped
  • 3/4 cup dried cranberries
  • 1/3 cup minced fresh parsley
  • 1 cooked turkey liver, finely chopped
  • 3/4 cup turkey stock
  • 4 tablespoons unsalted butter, melted


  1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  3. Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.
"Every year there are a number of ‘family favorites’ on our Thanksgiving table. You know the ones that have become a tradition amongst your family and friends sitting around the table. That being said, I like to mix things up a bit to keep the meal and memories associated with my favorite day of the year top of mind. This is one such recipe that I made last year, and will be making again this year for certain!" -Julie G.
Shredded Brussels Sprouts Salad with Maple-Balsamic Vinaigrette
Recipe from Recipe from
  • 1 pound Brussels sprouts
  • 1/2 cup roughly chopped pecans
  • 1/2 cup dried cranberries
  • 1/3 cup crumbled blue cheese
  • 6 slices Maple Bacon, cooked and crumbled (my grocery store sells Hormel brand)
  • Dressing Ingredients:
  • 1 small shallot, finely diced
  • 1 teaspoon Dijon mustard
  • 2 teaspoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons maple syrup (use real Maple syrup)
  • Kosher salt and freshly ground black pepper
  1. Cook bacon until crispy. Drain on paper towels; crumble and set aside.
  2. Rinse Brussels sprouts and slice off the tough woody stems. Remove any bruised or dried-out outer leaves. Shred the sprouts using a food processor fitted with a slicing blade, mandolin or knife. Separate the layers into distinct shreds.
  3. To toast pecans: Heat a skillet on medium-high heat. When pan is hot, add a single layer of nuts. Watch closely and stir frequently with a spatula until the nuts turn golden brown, about 15 minutes. Remove from heat and spread out on a plate to cool to room temperature.
  4. Make the dressing by combining the chopped shallot, Dijon and balsamic vinegar in a large mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.
  5. Add pecans, cranberries, blue cheese and bacon to the shredded Brussels sprouts. Pour the dressing over salad and toss until all of the ingredients are coated. Serve immediately.
"This Thanksgiving will be a year for new traditions given my 2015 dietary changes to gluten and dairy free. Trying to find recipes that are close to our usual traditions but that I can enjoy as well, like this little beauty. I've learned with a lot of recipes I just need to try it out and make substitutions, like gluten free flour versus regular flour or coconut oil versus butter. It's made my cooking more adventurous with all these trial runs of recipes and seeing what works.” -Carri Z.
Pumpkin Cookies with Coconut Cream and White Chocolate
pumpkin coconut cookie sandwich Recipe from
Ingredients for the cookies
  • 3/4 cup whole wheat pastry flour, plus 2 tablespoons
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup coconut oil, at room temperature (should be the consistency of soft butter)
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg yolk, at room temperature
  • 6 tablespoons pumpkin puree, at room temperature
Ingredients for the coconut whipped cream
  • 1 16 ounce can coconut milk, full fat that has been chilled in the refrigerator no less than 24 hours (13 ounces)
  • 5 tablespoons powdered sugar
Ingredients to garnish
  • 2 ounces white chocolate
  • 1/4 teaspoon coconut oil, melted
  • 1/4 cup sweetened coconut flakes
Directions In a medium bowl, mix together the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside. In a large bowl, beat together the coconut oil and both sugars with an electric hand mixer, until light and fluffy. For the cookies:
  1. Add in the vanilla extract, egg yolk and pumpkin puree and beat until well combined.
  2. Stir the flour mixture into the coconut oil mixture and stir until well combined. Thedough will be quite soft and sticky, and not as firm and hard as a typical dough, don’t worry it set up a lot when it’s chilled. Cover and refrigerate for at least 2 hours to overnight.
  3. While the dough chills, you can prepare the coconut whipped cream.
  4. Take the chilled coconut milk out of the refrigerator and dump upside down. Open it with a can opener and drain out all the liquid on top, leaving you with the thick coconut cream on the bottom.
  5. Scoop the cream into a large bowl (it should equal about 1 1/4 cups) and add in the powdered sugar.
  6. Beat the cream with an electric hand mixer until light and fluffy, about 4-5 minutes. Place back in the refrigerator until ready to use.
  7. Once the dough has chilled, preheat your oven to 325°F and line two cookie sheets with parchment paper.
  8. Scoop the dough onto the cookie sheets in 1/2 tablespoon. balls (they spread!) very lightly pressing down. You want the balls taller than they are wide, so don’t flatten them much. Note that your dough will be a little sticky, you can always spray your fingers with a little bit of pam if the dough sticks to them.
  9. Bake the cookies until lightly golden, about 15-17 minutes. They will feel quite soft and under baked, but they continue to bake on the pan.
  10. Let them cool on the pan for 10 minutes and then transfer to a wire rack to cool completely.
For the chocolate coconut coating:
  1. Once the cookies are cooled, melt the chocolate in a small bowl in the microwave in 20 second intervals stirring between each interval, until smooth and melted. Pour the coconut onto a plate.
  2. Dip the bottom 1/3 of each cookie into the melted chocolate, gently scraping off any excess, and then into the coconut flakes, pressing them down gently. Place back onto the parchment paper lined cookie tray. I dipped my cookies at a slight angle, so that the undersides did not get covered in chocolate, just the top 1/3 and the edges. Repeat with remaining cookies, being very careful as the cookies are soft and delicate.
  3. Transfer the trays into the fridge to let the chocolate harder for about 30 minutes. For the
For the coconut cream filling:
  1. Once the chocolate is hardened, fill a parchment bag (or a Ziploc bag with the corner cut off) with the coconut cream and lightly pipe it into the middle of half of the cookies, leaving a little space around the edges for the cream to spread once sandwiched.
  2. Place the bare cookies on top of the coconut creamed cookies.
  3. You can serves the cookies right away, or wait for them to back up to room temperature.
What new recipes are you trying this year? Share them with us below and let us know if you tried any of ours! Happy Thanksgiving from our family to yours!
Chelsea Simmons

Chelsea Simmons

Chelsea began her beauty journey in 2010 as a fashion and beauty freelancer at Ladies’ Home Journal magazine. There she had the chance to test and review hundreds of products while quickly falling for the benefits the clean makeup she tried. After leaving the magazine industry, she worked as a publicist for international fragrance and beauty brands until 2016 when she landed at jane iredale. Here, she has discovered liquid eyeliner doesn’t have to burn her eyes, foundation doesn’t have to feel heavy, and that the jane iredale Global Educators truly have the best beauty hacks. Since then, she’s shared her 10+ years of experience with you on The Good Glow Blog.