HomeBlogDress Up Your Thanksgiving Day Menu with Air Fryer Recipes
Dress Up Your Thanksgiving Day Menu with Air Fryer Recipes
November 21, 2018
No need for overpopulating the oven and cooking like a tired maniac at 5 am! Our Homia kitchen assistants will make sure you have things done before you give thanks! Keep reading for super easy thanksgiving dinner ideas!
Of course we must start with the star of the show with some thanksgiving turkey recipes!
Air-fryer Herb-Roasted Turkey with Stuffing
4 tablespoons (half a stick) butter, divided
1½ pounds sage sausage, removed from casing
1 onion, finely chopped (about 1 cup)
2 large stalks celery, finely chopped (about 1 cup)
20 ounces (about 1 loaf) high quality sandwich bread or soft Italian or French bread, stale or dried in the oven
¼ cup minced fresh parsley leaves
1 tablespoon minced fresh oregano leaves
Kosher salt and freshly ground black pepper
1 whole bone-in, skin-on turkey or turkey breast (3 to 5 pounds), patted dry
Preheat the fryer to 395°F.
In a large saucepan melt 2½ tablespoons of butter over medium high heat until the foam subsides (don’t let it brown). Add the sausage and mash it until broken up into fine pieces. Cook, stirring frequently, for about 8 minutes, or until very little pink bits remain. Add the onions, celery, garlic and sage and cook, again stirring frequently, about 10 minutes, or until the veggies soften. Remove from heat and add half of the chicken stock.
Whisk the remaining chicken stock, eggs and about two tablespoons of parsley in a medium bowl until fully incorporated. Slowly pour the egg mixture into the sausage mixture, constantly stirring with a wooden spoon.
Fill the turkey with stuffing.
Carefully separate the skin from the meat using a spoon. In a small bowl, combine the remaining butter with what’s left of parsley and oregano. Add kosher salt and freshly ground pepper to taste, then stir until combined. Rub the mixture evenly over and under the skin.
Put the turkey in air-fryer, and roast for about 40–45 minutes, or until the skin is brown and crisp and the thickest part near the bone registers 145°F to 150°F on a meat thermometer. Let it cool for about 20 minutes, and serve.
Air-Fried Turkey Breast with Maple Mustard Glaze
Maybe this thanksgiving you don’t have 20 guests but you do have 5 (6 with you!) close friends coming over for some dinner! Then this one’s for you!
2 teaspoons olive oil
5-pound whole turkey breast
1 teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup maple syrup
2 tablespoon Dijon mustard
1 tablespoon butter
Preheat air fryer to 350ºF.
Brush the olive oil all over the turkey breast.
Combine the thyme, sage, paprika, salt and pepper and rub the outside of the turkey breast with the spice mixture.
Transfer the seasoned turkey breast to the air fryer basket and air-fry at 350ºF for 25 minutes. Turn the turkey breast on its side and air-fry for another 12 minutes. Turn the turkey breast on the opposite side and air-fry for another 12 minutes. The internal temperature of the turkey breast should reach 165ºF when fully cooked.
While the turkey is air-frying, combine the maple syrup, mustard and butter in a small saucepan. When the cooking time is up, return the turkey breast to an upright position and brush the glaze all over the turkey. Air-fry for a final 5 minutes, until the skin is nicely browned and crispy. Let the turkey rest, loosely tent it with foil, for at least 5 minutes before slicing and serving.
Time for some tasty and easy to make side dishes for your table! Now remember to make enough batches for your party!
Air Fryer Mashed Potato Croquettes with Parmesan Cheese Recipe
7 oz.starchy potatoes, peeled and cubed
1 egg yolk
2 oz.Parmesan cheese, grated
2 tablespoons of flour
2 tablespoons chives, finely chopped
Pepper and salt (for seasoning)
2 tablespoons vegetable oil
2 oz.bread crumbs
Boil the potato cubes in salted water for about fifteen minutes, or until they soften up. Drain them, then mash to your liking. Some prefer finely mashed and creamy, others leave a few chunks here and there. Leave the mashed potato to cool (an hour should do the trick).
Add the egg yolk, grated cheese, flour and finely chopped chives to the mashed potato. Season with pepper, salt and nutmeg.
Preheat the air fryer to 395°F.
Mix the bread crumbs and vegetable oil. Shape your croquettes and roll them in the mix (oiled bread crumbs).
Air-fry for about 4–6 minutes per batch.
Air-fryer Roasted Brussels Sprouts Recipe
1½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive or vegetable oil
1 teaspoon kosher salt
½ teaspoon black pepper, freshly ground
Preheat the air-fryer to 395°F.
In a medium bowl, place the trimmed Brussels sprouts, oil and salt and ruffle about using your hands to coat.
Place the sprouts in the air-fryer, and roast for 30 to 45 minutes.
Time for desert!
Air Fryer Mini Apple Pies Recipe
2 pastries for 9-inch single crust pies
3 cups Granny Smith apple, diced
2 tablespoons instant tapioca
½ cup white sugar
1/8 teaspoon nutmeg, ground
¼ teaspoon cinnamon, ground
Preheat the fryer to 395°F.
Cut four 6-inch rounds out of the pie crusts, then fit them into 4 5-inch mini pie-dishes. Cut the remaining crust into 1/8-inch strips and set aside.
In a medium bowl, mix the ingredients until homogenous and let it stand for five minutes to soften the tapioca. Spoon the mixture into pie molds. Use the dough-strips to weave a lattice crust on top of each pie, pinching them to the bottom crust.
Bake for about 30 minutes.
Cool before serving.
Air-Fried Pecan Pie Recipe
80g butter (at room temperature/ melting)
140g brown sugar (feel free to reduce by 20%)
35g white castor sugar (feel free to reduce by 20%)
2 large eggs
1 tbsp milk
1 tsp vanilla extract
1 cup pecan halves
Preheat the airfryer at 150 degrees F, 10 min.
In a large mixing bowl, mix the melted butter with both sugars.
Add in the eggs and beat till foamy.
Next, add in the milk, vanilla extract and flour. Constantly scrap the bottom of the bowl to mix well, until you no longer feel any grains of sugar in the mixture.
Stir in the pecan halves until they are well-coated.
Pour the mixture into the pie crust. Arrange the pecan halves in a nice pattern.
Bake in airfryer for 150 degrees for 22 min, and then 140 degrees for another 13 min.
Check for doneness by shaking the pan slightly. The pie should be firm, with only a slight jiggle in the centre. The nuts will also appear browned and the filling is rising. It will set and sink as the filling cools. You are now ready to serve!
So, what if you have some guests that don’t eat meat? Don’t worry we got your back with some new vegan thanksgiving recipes!
Vegan Air Fried Rosemary Cornbread with Agabe Butter
3/4 cup fine or medium grind yellow cornmeal
1/2 cup sorghum flour
1/4 cup tapioca starch
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon fine sea salt
1 cup plain soymilk or other non-dairy milk
3 tablespoons olive oil
2 teaspoons fresh minced rosemary
1/2 cup vegan butter, softened
Agave nectar, as needed
In a large bowl, mix together the cornmeal, sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt. Add the soymilk, olive oil and rosemary to the flour mixture, whisking until mixed.
Scoop the batter into the prepared ramekins. Bake in the air fryer and 20 to 30 in the oven. The baking times will vary depending on the size of the ramekins you use. The cornbread should be lightly browned on top, be firm to the touch and a tester inserted into the center will come out clean.
In a small bowl, mix together butter and 2s tablespoon agave until smooth. Add more or less agave, according to taste.
Remove the cornbread from the air fryer and set aside to cool until ready to serve. Serve with agave butter on the side.
Variation: If you aren’t gluten-free, you can substitute 3/4 cup unbleached all-purpose flour in place of the sorghum, tapioca, and xanthan gum.
Sweet Potato Casserole Recipe
3 1/2 pounds sweet potatoes (about 5 medium)
1 cup coconut milk
2 tablespoons maple syrup
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon freshly ground nutmeg
2 tablespoons orange juice
1/2 teaspoon orange zest (optional)
For the Pecan Topping:
1 generous cup whole raw pecans
1 tablespoon coconut oil, melted
1 tablespoon maple syrup
3/4 teaspoon ground cinnamon
Pierce the sweet potatoes with a fork and place them on a rimmed baking sheet. Bake them in the air fryer until they are very soft, 60-90 minutes, depending on their size. Turn the potatoes over once during the baking time.
When the sweet potatoes are finished cooking, allow them to cool. Once they are cool, use a knife to cut open the skin and peel it out. Put the sweet potato flesh into a large bowl and mash well. Add the next 8 ingredients (through orange zest, if using) and mix well. Place the sweet potato mixture in a 2-quart baking dish.
In a small bowl, mix together the pecans, coconut oil, maple syrup, and cinnamon. Place the pecans on top of the casserole as shown in the pictures.
Set temperature to 350 degrees F and bake for 20-25 minutes, until the top is lightly browned.
Let cool and serve!
Vegan Turkey Roll Recipe
2 lbs. firm tofu (vacuum sealed tofu is best)
4 Tbsp cornstarch or arrowroot powder
2 Tbsp nutritional yeast
2 tsp powdered agar
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
Gluten Free Stuffing: (enough for 1 Turkey Roll, plus a side dish, or makes 2 Turkey Rolls)
1 Loaf dark gluten free bread, such as Silver Hills GF Chia Chia Bread, cubed (Approx. 4 Cups)
1 Loaf White GF Bread, Such as Ener G Tapioca Loaf, cubed (Approx. 4 Cups)
1 C chopped onion
1 C chopped celery
1 tsp. dried thyme
1 tsp dried rosemary
1 tsp dried sage
2 C Vegan Chicken Style Broth, such as Imagine Foods No-Chicken Broth
2 T vegan margarine (Earth Balance)
2 T olive oil
½ (+ to taste) tsp. Pink Himalayan or sea salt
½ tsp. black pepper
Cube bread and spread out over a cookie sheet. Bake in air fryer for about 25 minutes, stirring after 10 minutes. When bread feels dry, remove from oven. Set air fryer on at 350 degrees F for the turkey roll.
In a large pot, saute the onions and celery in olive oil for 5 minutes, until softened. Add margarine, herbs, salt and pepper. Stir well, and then add 1 cup of broth. Begin adding the bread, stirring occasionally as you go.
Add the other other cup of broth, and the rest of the bread. Mix everything well. The stuffing should be moist, but not wet (you don't want your GF bread to fall apart!). If your stuffing is not moist, add a little more broth, going slowly and stirring as you go until stuffing is moist. (If you use the same bread I did, 2 cup should be perfect).
If you are going to bake this stuffing to serve as a side, I would recommend adding more broth, sparingly, and then bake for a short time.
When stuffing is done, set aside.
In a food processor, puree all of the 'turkey' ingredients. Blend until everything is completely smooth. Do not add liquid. The mixture should be stiff, and when fully processed, like a thick paste.
Lay out two 16" long pieces or parchment paper, over-lapping by about 2 inches, lengthwise. Spoon mixture onto parchment paper and spread out into a large rectangular shape, about 8x12" and about ½" thick. Make sure that the thickness is as consistent as possible all the way around. I find it easiest to use my hands for this process and if you oil your hands with some cooking spray or a touch of olive oil, it's much easier!
Spoon a tube shaped mound of stuffing down the center of the tofu stopping just shy of the ends. (This will use half of the stuffing. You can make another roll or warm the leftover stuffing at meal time as a side dish)
If you have an assistant, now is the time when you need them. With one person holding each side f the parchment paper, gently fold the tofu over the top of the stuffing until the ends meet. Pull the parchment paper together, fold the top over and squeeze it gently. Smooth the sides and look for any cracks in the tofu. Gently unwrap it, inspect it for any areas where stuffing might show through and smooth out or patch up as needed.
Wrap the parchment paper around the roll again, folding the top over, and twist up the ends. Gently lift roll with two hands, and have your assistant put two sheets of aluminum foil under the roll, over lapping them as before. Put the roll down and wrap the foil over as you did with the parchment paper, twisting the ends together. Gently transfer to a baking sheet.
Bake for 1 hour and 15 minutes. Allow to cool in wrappings. Refrigerate until 1 hour before serving. (If freezing, take out of freezer the night before and put in the fridge, then bring it out several hours beforehand).
Before serving, open wrappings, slice roll in 1 inch slices and wrap back up or transfer slices to baking dish and cover. Heat for about 30 minutes in the air fryer reheated to 350*.
Serve with The Best Vegan Gravy Ever! Click kink for recipe. Happy Holidays!
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