Thanksgiving Tips

This holiday often sneaks up on us yet offers a cherished time with family and friends. It's a moment to pause, express gratitude, and recognize the goodness surrounding us. However, it can also bring some stress with cooking, hosting, and various tasks. We decided to share 7 days of simple tips to hopefully ease the Thanksgiving experience for you! We are truly thankful for each of you... let the feasting commence!

Tip #1:

Don't forget to THAW the turkey!

Here is a basic chart for making sure that you get that bird fully ready from freezer to fridge to oven to table with precision!

Tip #2:

Easy Conversation Starters

At The Hive, we enjoy a great icebreaker or conversation starter! Print this out and keep it ready for table discussions. It's a refreshing change from the typical "name something you are grateful for this year" and you might discover something new along the way!

Tip #3:

The Dreaded Dishes

No one loves all of the dishes a big Thanksgiving meal can generate but this Dawn Powerwash (or make the easy refill) can help make life easier!

Tip #4:

Get out the Games!

After the pie, gather everyone around for some family fun with a little (or alot) friendly competition.

HERE are some of our favorites!

Tip #5:

Dress up the Table!

Let's get a little fancy with the place setting this year at your Thanksgiving table - everyone will be so impressed :)!

Tip #6:

Festive Drink

It is such fun to serve up a drink made especially for the occasion and this Caramel Cider Drink is sure to be a hit at your gathering!

Tip #7

Serve up a New Side Dish!

Want to mix it up just a bit by adding a new side dish to your Thanksgiving Menu? This one looks so yummy!

Ingredients:

For the Roasted Vegetables:

1 small butternut squash, peeled and cubed

1 lb Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and cubed

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried thyme

For the Cranberry Glaze:

1/2 cup cranberry juice

1/4 cup dried cranberries

2 tablespoons honey or maple syrup

1 tablespoon balsamic vinegar

For the Finishing Touch:

4 oz goat cheese, crumbled

1/2 cup dried cranberries (for garnish)

1 tablespoon fresh parsley, chopped (optional)

Instructions:

Step 1: Roast the Vegetables:

Preheat your oven to 400°F (200°C).

In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.

Spread the vegetables on a large baking sheet in a single layer.

Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 2: Prepare the Cranberry Glaze:

While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.

Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Step 3: Assemble the Salad:

Once the vegetables are roasted, transfer them to a large serving bowl.

Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.

Sprinkle the crumbled goat cheese and extra dried cranberries on top.

Step 4: Serve:

Garnish with fresh parsley, if desired, and serve warm.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4-6