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3 Thanksgiving Dinner Ideas You Need to Try


Thanksgiving is a beautiful time of year to employ time-tested recipes and experiment with some new ones. And if you're looking to spice things up this year with some new dinner ideas, we've got the recipes for you!

If you'd prefer to download all three at once, you can use the link below. Otherwise, keep scrolling for the written-out recipes.




(P.S. If you're here, that means you're likely a fan of our dinnerware sets. We recommend completing your Thanksgiving look with our Zanzibar collection! Its got serving dishes, appetizer trays, bakeware pans, and more.)



Alright, let's get started! For today's recipes, we're sticking close to home and bringing you the following dinner ideas: ambrosia salad from the south, cheesy potatoes from the west, and the best brined turkey recipe you've ever had.

Euro Ceramica's Ambrosia Salad

This light, airy, and sweet salad complements all your savory dishes. (Plus, it's got the word 'salad' in it, so that means it's healthy, too, right?)


  • 8 oz whipped topping
  • 1/2 c vanilla yogurt
  • 1 c shredded coconut
  • 11-oz can of mandarin oranges, drained
  • 8-oz can pineapple tidbits (or crushed), drained
  • 1 c maraschino cherries, drained
  • 1/2 c chopped pecans, optional
  • 1 & 1/2 c mini marshmallows


  1. In a large mixing bowl, combine the whipped topping and yogurt.
  2. Using a rubber spatula, gently fold the remaining ingredients into the whipped topping.
  3. Chill before serving.

Euro Ceramica's Cheesy Potatoes

Also known as funeral potatoes for their famous use as potluck dishes in large gatherings (such as funerals). Don't knock it 'til you try it!


  • 30 oz frozen hash browns
  • 2 c sour cream
  • 10.5 oz can cream of chicken soup
  • 10 tbsp butter, melted
  • 1 tsp dried onion
  • 2 c shredded cheese
  • 2 c cornflakes cereal
  • 1 tsp salt
  • 1/4 tsp black pepper


  1. Thaw hashbrowns in the refrigerator overnight, or place them on a baking sheet and reheat in the oven at 200 degrees for about 20 minutes.
  2. Preheat the oven to 350 degrees.
  3. Sour cream, cream of chicken soup, 6 tablespoons of melted butter, salt, pepper, and dried onion should all be combined in a mixing bowl. Thoroughly combine.
  4. Mix in the potatoes and shredded cheese. Spread the mixture in a 9x13" pan.
  5. Fill a large ziplock bag halfway with cornflakes and smash with a rolling pin.
  6. Combine the crumbled cornflakes and the remaining 4 tablespoons of melted butter in a mixing bowl. Sprinkle the mixture over the potatoes.
  7. Bake uncovered for 40-50 minutes at 350 degrees.

Euro Ceramica's Brined Holiday Turkey

Cooking turkey is an art form. Everything must be balanced precisely to ensure a juicy, moist turkey that even your picky eaters will sneak a bite of. 


  • 1 uncooked turkey
  • 1 gal. water
  • 1 gal. vegetable broth
  • 3 c apple cider
  • 2 c brown sugar
  • 3/4 c salt
  • 3 tbsp peppercorns
  • 5 whole bay leaves
  • 9 cloves garlic, minced
  • Peels of 3 large oranges
  • 4 rosemary sprigs
  • Lemon, halved
  • Half an onion
  • Bunch of celery
  • 1 can chicken/turkey broth
  • 1 c butter, melted



  1. Combine cold water, vegetable broth, apple cider, brown sugar, salt, peppercorns, bay leaves, 5 cloves of garlic, rosemary, and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
  2. Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for up to 24 hours.
  3. Remove from the brine. Submerge the turkey in a pot of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. Then pat dry.


  1. Combine lemon, half of an onion, celery, and 4 garlic cloves.
  2. Use half of the stuffing in the back of the turkey and half in the front.
  3. Re-tie the legs.


  1. Preheat oven to 325 degrees.
  2. Melt butter and combine with chicken/turkey broth to create a basic baste. Add any additional spices to your liking.
  3. Soak 2 layers of cheesecloth in baste, and then cover the turkey with cheesecloth.
  4. Place turkey in the oven and baste generously every 30 minutes. (NOTE: Brined turkey cooks 1 hour faster. Calculate how long your turkey needs to cook for with 20 minutes/pound and then remove 1 hour from your end result.)
  5. In the last basting cycle, remove the cheesecloth and check the temperature in the breast. It should be at least 165 degrees.
  6. Once the temperature has been reached, remove the turkey and cover with a lid for at least 30 minutes prior to carving.
  7. Crack out the dishes and enjoy the best turkey you've ever had!



Did you try out our dinner ideas? We'd love to see your creations! Tag us at @euroceramicainc on Instagram or Facebook to show off your results.

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