Searching for something new and memorable to make this Thanksgiving? Publix has you covered with recipes for every table. Here are a few options to try and make your Thanksgiving meal even more exciting!

Bruschetta Dip - 12 Servings

Ingredients

• 2 (8 oz) packages cream cheese
• 8 oz shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 (12 oz) can evaporated milk
• 1 plum tomato
• 2 tablespoons fresh basil
• 1/2 cup sun-dried tomato pesto (or spread)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 tablespoons balsamic glaze
• Sliced baguette or pita chips (optional for dipping)

Instructions

1. Place all cheeses and milk in slow cooker; cover and cook on HIGH 1 hour, whisking occasionally, until hot and thick.
2. Chop tomato (1 cup) and basil.
3. Place slow cooker on WARM.
4. Stir pesto into cheese mixture until combined; sprinkle with tomatoes, basil, salt, and pepper, then drizzle with balsamic glaze.
5. Serve dip with sliced baguette or pita chips, if desired.

Lasagna al Forno - 8 Servings

Ingredients

• 2 medium carrots, finely chopped
• 2 ribs celery
• 2 tablespoons olive oil
• 2/3 cup pre-diced yellow onions
• 1 lb ground chuck
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon pepper
• 3 cups whole milk, divided
• 2 cups canned, diced fire-roasted tomatoes
• 1 cup dry white wine (or chicken stock)
• 5 tablespoons unsalted butter
• 1/4 cup flour
• 1/8 teaspoon ground nutmeg
• 6 oven-ready lasagna noodles (4 oz)
• 9 tablespoons grated Parmesan cheese, divided
• 1 cup shredded mozzarella cheese

Instructions

1. Peel carrots and chop; chop celery (2/3 cup each). Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions, carrots, and celery; cook 3–4 minutes, stirring occasionally, until onions are soft. Add meat and season with pepper and 1/2 teaspoon salt; cook 4–5 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Drain fat from pan.
2. Reduce heat to low. Return pan to heat and stir in 1 cup milk; simmer 3–4 minutes until liquid has reduced by about two-thirds. Stir in wine and tomatoes (do not drain); simmer 15–17 minutes, stirring occasionally, until mixture thickens.
3. Preheat oven to 400°F. Melt butter in large saucepan on medium 1–2 minutes. Whisk in flour; cook and stir 1 minute. Slowly whisk in remaining 2 cups milk. Season with nutmeg and remaining 1/2 teaspoon salt; simmer 10–12 minutes, stirring often, until mixture thickens. Place 1/2 cup sauce in 9-inch square baking dish and spread evenly over bottom. Combine remaining sauce with meat mixture.
4. Assemble lasagna in baking dish. Place even layer of noodles over sauce (breaking noodles to fit, if needed). Top noodles with 1 1/2 cups meat mixture and sprinkle with 3 tablespoons Parmesan cheese. Repeat layers 2 more times. Bake 25–30 minutes until bubbly and noodles are tender. Top with mozzarella cheese; bake 5 more minutes or until cheese melts. Serve.

Bacon-Bourbon Sweet Potatoes - 8 Servings

Ingredients

• 5 slices thick-cut bacon
• 20 fresh sage leaves
• 2 packages refrigerated mashed sweet potatoes (20-24 oz each)
• 1/2 cup unsalted butter
• 1/4 cup dark brown sugar
• 2 tablespoons bourbon (optional)

Instructions

1. Preheat large sauté pan on medium 1–2 minutes; chop bacon (wash hands). Place bacon in pan; cook 4–5 minutes, stirring occasionally, until crispy. Remove with slotted spoon, leaving drippings in pan.
2. Reduce heat to medium-low. Place sage leaves in bacon drippings; cook 1–2 minutes until crispy. Remove with slotted spoon.
3. Heat potatoes following package instructions. Place butter and brown sugar in small saucepan on medium; cook 2–3 minutes until simmering. Transfer potatoes to large bowl; stir in butter mixture and bourbon (if using) until well blended.
4. Spoon potatoes into large serving dish, then top with sage leaves and bacon; serve.

Truffle Mac & Cheese - 8 Servings

Ingredients

• Cooking spray
• 8 oz elbow macaroni
• 3 teaspoons truffle oil, divided
• 8 oz sliced baby portabella mushrooms
• 1 teaspoon dried thyme
• 1 (15-oz) jar Alfredo sauce
• 2 cups shredded Italian-blend cheese, divided
• 2 cups shredded Monterey Jack cheese, divided

Instructions

1. Preheat oven to 375°F. Bring water to boil for pasta. Coat insides of 8 (8-oz) ramekins with spray; place ramekins on baking sheet for ease in handling. Cook pasta following package instructions. Drain pasta; transfer to large bowl and toss with 1 teaspoon oil.
2. Meanwhile, preheat large, nonstick sauté pan on medium 1–2 minutes. Place 1 teaspoon truffle oil, mushrooms, and thyme in pan; cook 4–5 minutes or until mushrooms are golden.
3. Stir in Alfredo sauce; simmer 3–4 minutes to blend flavors. Combine cheeses. Remove pan from heat. Stir in 3 cups cheese until melted and smooth.
4. Stir mushroom mixture into pasta until blended. Spoon mixture into ramekins (about 1 cup each). Top with remaining 1 cup cheese; bake 12–14 minutes until cheese is bubbly. Drizzle remaining 1 teaspoon oil over top; serve.

Caramel Apple Bliss - 6 Servings

Ingredients

• 3 cups frozen nondairy whipped topping (8 oz)
• 3 medium Golden Delicious apples
• 2 tablespoons unsalted butter
• 1 tablespoon cinnamon sugar
• 12 small Bakery sugar cookies
• 6 tablespoons caramel topping
• 1/4 teaspoon kosher salt

Instructions

1. Thaw whipped topping following package instructions. Peel apples and slice thinly. Place apples, butter, and cinnamon sugar in microwave-safe bowl and cover; microwave on HIGH 5 minutes or until very tender. Stir to evenly coat apples.
2. Layer in 3-quart serving bowl in this order: 1 cup whipped topping, 6 cookies, one-half apple mixture, and 2 tablespoons caramel. Repeat layers.
3. Top with remaining 1 cup whipped topping and 2 tablespoons caramel; sprinkle with salt. Chill 30 minutes. Serve.

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