Thanksgiving: a day for gratitude, family, and...c'mon mom, roast turkey again!?
Ah, kids. They grow up so fast, don't they?
We know that they're little angels at heart, but their taste buds...well, let's just say they're a bit more challenging.
But we've got you covered with some of the best Thanksgiving recipes for kids—sure to dazzle even the most discerning young palates.
These fun Thanksgiving food ideas are all easy to make. What’s more, they incorporate ingredients that kids can't get enough of, while still maintaining the traditional holiday flavors we adults love
So let's dig in and explore these tasty options!
The 3 Best Kid-Friendly Thanksgiving Recipes You Need to Try
When it comes to Thanksgiving food for kids, you're looking for flavors that pop, textures that aren't too out there, and recipes that don’t involve a ton of prep work. These recipes tick all those boxes and more, making them perfect for your little ones to enjoy.
Buffalo Cauliflowers with Chicken
Chicken takes a backseat in this one so your kids can start learning not to flee from healthy greens. Of course, growing kids need as much protein as they can get, so we're still adding some chicken—but with a twist!
- 1 large cauliflower (roughly 3 lbs)
- ½ cup Buddig Chicken, chopped
- 1 tsp garlic powder
- 2 tbsp extra-virgin olive oil
- 2 tbsp.butter (unsalted), melted
- 2 tbsp cornstarch
- Frank's Red Hot Sauce (as much or as little as you'd like)
INGREDIENTS:
Get that oven roaring at a toasty 425℉, and make sure the rack's positioned in the lower third. Now, grab a baking sheet and a piece of parchment paper—this nifty trick keeps your cauliflower from becoming fast friends with the bottom of the sheet.
Break the cauliflower down into large 2 to 3-inch florets. In your go-to mixing bowl, toss the florets with a sprinkle of cornstarch, a dash of garlic powder, and a pinch of pepper.
- Pour in some olive oil and keep tossing till everything's lightly coated.
- Lay out the florets on your baking sheet, ensuring they're spread out evenly. Keep the used mixing bowl on hand.
- Pop the florets onto the lower rack for 20 minutes. Give them a gentle stir and bake for another 10 minutes till they're tender and have a golden hue.
- As the cauliflower turns golden in the oven, combine the melted butter and hot sauce, adjusting to your taste.
- Once the cauliflower is done, toss it with the sauce, ensuring each piece is well-coated. Spread them out on the baking sheet once more and bake until a few spots blisters. Toss in the chopped chicken at the end and give it a light mix.
- Serve these spicy treats with a side of classic Ranch or blue cheese dressing. One dip and your taste buds are in for a joy ride.
Double-Baked Corned Beef and Potato Casserole
This casserole definitely combines classic flavors with a fun, crispy twist that kids won't quite see coming. Don't be surprised if this dish takes center stage at your holiday table!
- 4 lb medium russet potatoes
- 1 and ½ pack Buddig Corned Beef, chopped
- 4 oz cream cheese (room temperature)
- ½ cup sour cream
- ½ cup butter
- 1 cup milk (warm)
- ½ cup parmesan, grated
- 8 oz cheddar
- ¼ cup chives, chopped
- 1 tsp black pepper (ground)
1 ½ cup salt
- Fire up your oven to a sizzling 425ºF. Jab each potato 3 to 4 times, then pop them onto a baking sheet. Let them roast for 55 to 70 minutes until they yield to a gentle squeeze. Once done, give your oven a break and dial it down to 375ºF.
- Grab a big bowl. Toss in the cream cheese, sour cream, butter, and warm milk.
- When the potatoes have cooled down a bit, slice them in half lengthwise and scoop out the soft insides into the bowl.
- Don't toss out all those skins! Keep three and chop them up into the bowl.
- Get your potato masher in there and give everything a good mash. Fold in the salt and pepper, half the corned beef, half the cheddar cheese, parmesan, and half of the chives.
- Get your 3-quart casserole dish and give it a good buttering. Scoop in the potato mixture, cover, and bake for 35 minutes or until the edges are bubbling.
- Sprinkle on the remaining corned beef and cheese and let it bake until the cheese is gooey and golden, 15 to 20 minutes more. Give it a 10-minute rest, top it with the remaining chives, and serve a dish they'll ask for again next year.
Stuffed Butternut Squash with Smoked Ham
Are your kiddos into the mix of sweet and savory? Then you've got to whip up this Stuffed Butternut Squash with Smoked Ham for Thanksgiving. Trust us, the sugary delight of the squash playing with the smoky tang of the ham is a match made in culinary heaven.
Plus it's a cute Thanksgiving food that your Instagram-addicted teens won't be embarrassed to share with the world—so you can finally make it to their stories without feeling like a #parentfail.
- 3 butternut squash (at least 1 lb each)
- 2 cups Buddig Smoked Ham
- ¼ cup sugar
- 1 cup bread crumbs
- 2 tbsp mustard
- ½ cup Granny Smith apple, peeled and shredded
Keep the Kid-Friendly Thanksgiving Recipe Train Rolling with Buddig!
Your kids are going to eat what they want.
But we at Buddig are always here to make nudging them in the right direction a little easier. Wholesome, delicious, and versatile, Buddig has got you covered.
Find all your favorite Buddig meats using our store locator and you'll have everything to keep your kids happy all year-round!