Happy Thanksgiving week! That delectable Thanksgiving feast is just around the corner and we’re eager to whip up some IronEdge family favorite side dishes on Thursday. This year, we complied our first ever cookbook filled with tried and true secret recipes to share from our table to yours.

Get ready to put on your apron and add some impressive flavors to your plate with our top five mouthwatering dishes. Enjoy the aroma of roasted turkey, seasoned veggies, buttered rolls and endless helpings of dessert this week – Happy Thanksgiving.

What is your most loved Thanksgiving side?


IronEdge Group Thanksgiving recipe

Smoked Green Bean Casserole
Created by Mark Sowden 

Notes: I like to put this casserole on the smoker, but you can just as easily finish it off in your oven turned to 400 degrees. Just wait until it’s bubbly and awesome and the green beans are tender (not mushy), about 10-15 minutes. Also, I have a huge family so I usually end up tripling this recipe and placing it in a big aluminum pan. It works great!

2 tbsp salt
1 lb green beans (fresh) trimmed
2 tbsp butter
12 oz mushrooms (I like Baby Bellas, but you can use whatever you like) trimmed and sliced
1 tsp black pepper (or to taste)
2 cloves of garlic grated or smashed
1/4-1/2 tsp nutmeg (to taste)
2 tbsp flour
1 cup chicken broth
1 cup half and half
1 French’s Crispy Fried Onions (you could make your own, but these are the best!)

1. Bring a pot of salted (2 tbsp) water to a boil and blanch green beans for 5 minutes. Drain and then place immediately in ice bath. Drain again and set aside.

2. Melt the butter in a skillet over medium-high heat.

3. Add mushrooms, a pinch of salt and pepper and cook until mushrooms start to sweat, 6-10 minutes. Add nutmeg and garlic and cook until fragrant. About a minute.

4. Mix in flour and let it cook for another minute. Stir in the broth and simmer for another minute.

5. Drop the heat to medium-low, add your half and half and cook (stirring occasionally) until thickened, about 6-10 minutes. You just made cream of mushroom soup! Congrats!

6. Add about a half cup (or to taste) of the French’s Onions to the mix along with the green beans. Mix thoroughly.

7. Top with the remaining onions and place on your 300-350 degree smoker/grill for 15-30 minutes uncovered until the green beans are tender, but not mush.

8. Enjoy!

IronEdge Group Thanksgiving

Lemon Garlic Broccoli
Created by Daniel Villarreal

2 heads of broccoli cut into florets
2 – 4 Tbsp of melted coconut oil
Minced garlic
Lemon juice
Garlic salt
Cut broccoli into florets.

1. Place florets in a bowl.

2. Coat with coconut oil, pour in lemon juice and minced garlic.

3. Mix in the bowl well and try to get the garlic to stick to the broccoli,

4. Preheat oven to 415 degrees and prepare a foil lined baking sheet.

5. Once oven is pre-heated, place broccoli on lightly oiled baking sheet (you can just move the broccoli around when you put it on the sheet), feel free to sprinkle on some Garlic Salt if you like yours salty.

6. Cook for 18 minutes turning broccoli half way.

7. Once you can pierce broccoli with a fork easily it’s done and enjoy!

Granny Pat’s Yeast Biscuits
Created by Ryan Lakin

5 cups white flour
1 tsp baking powder
1 tsp salt
1 tsp soda
1/2 cup sugar
1 cup shortening or 1 c butter
1 pkg yeast in 1/3 c warm water
2 cups buttermilk

1. Mix all ingredients and turn out on floured board.

2. Roll out 1 1/2 to 2 inches thick and cut with biscuit cutter.

3. Melt 1/2 stick butter in 9 x 13 inch pan.

4. Roll biscuits in butter and place side by side.

5. Let rise 1 1/2 hours, then bake at 400 for 10 minutes.

6. Dough can be frozen successfully.

IronEdge Group Thanksgiving

Banana Pudding Cheesecake
Created by Cassondra Richard  

1 Keebler Graham Crust
2 ripe diced bananas
1 ripe mashed banana
juice of 1 lemon
2 tbsp brown sugar
2 8 oz packages of full fat cream cheese
2 eggs
1 tsp vanilla
1/2 cup sugar
1/3 cup vanilla wafers crushed
Nilla wafers, banana, and Reddi-wip for topping

1. Heat oven to 350.

2. In a small saucepan, over low heat, combine the bananas, lemon, and brown sugar. Cook until sugar dissolves and remove from heat.

3. Mix cream cheese, sugar and vanilla in a mixing bowl until creamy.

4. Add eggs until fully incorporated.

5. Add in banana mixture.

6. Mix in chopped Nilla wafers.

7. Add to graham crust and put into oven.

8. Bake for 45-50 minutes until center looks almost set.

9. Let cool and then refrigerate.

10. Add toppings before serving.

Pumpkin Crème Brûlée
Created by Patrick Maese

Click the link above to enjoy this sweet treat. Visit Patrick’s ketogenic blog for more delicious recipes! He’s kind of a big deal…