12 Disney Recipes to Impress at Thanksgiving Dinner

The holidays are great occasions for feasts with family and friends, but that also creates a lot of pressure on creating a marvelous meal to match the occasion. Fortunately, you can find many examples of gourmet, spectacular cooking at Disney’s parks, resorts, and more — and you can even make some of them at home!

Want to have a Disney-style recipe? Then check out these recipes from the parks, resorts, and more.

AllEars has collected loads of Disney recipes, and many of them work splendidly as holiday meals.

If you want to celebrate Thanksgiving dinner in style, here are 12 Disney recipes that are sure to impress!

1. Pumpkin Mousse Trifle with Cranberries and Apricot-Orange Sauce (Hops and Barley, 2011 Epcot International Food and Wine Festival)

EPCOT’s World Showcase hosts four festivals each year to celebrate diverse cultures – and foods and drinks – from around the world. While the menus often change year-to-year, AllEars has captured many of these unique recipes, including the Pumpkin Mousse Trifle with Cranberries and Apricot-Orange Sauce.

During the annual Food and Wine Festival, Hops and Barley typically sets up by the American pavilion.

Premiering at EPCOT for the 2011 International Food and Wine Festival, the Pumpkin Mousse Trifle was served at the Hops and Barley kiosk in the American Adventure pavilion. Even with the festival over, you can still prepare the rich treat in your own home. Once fully prepared, the Pumpkin Mousse Trifle can serve between 6 to 8 people.


1/3 cup plus 2 tablespoons old-fashioned oats

1/4 cup plus 2 tablespoons flour

1/4 cup brown sugar

1/4 cup granulated sugar

5 tablespoons butter, melted

Apricot-Orange Sauce

1/2 cup apricot jam

1/4 cup orange juice

Pumpkin Mousse

1 egg yolk or 1/4 cup pasteurized egg yolks

3/4 cup canned pumpkin pie filling

3/4 cup white chocolate chips

1 cup heavy cream

Store-bought spice cake mix, prepared per package directions and cooled

1/2 cup Ocean Spray Craisins

For streusel:

1. Preheat oven to 325°F. Line a sheet pan with foil; set aside.

2. Combine oats, flour, brown sugar, and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly.

3. Pour onto prepared sheet pan; bake 15 to 20 minutes, or until golden brown.

4. Set aside to cool; crumble into small pieces.

For orange sauce:

Combine apricot jam and orange juice in a medium bowl. Whisk together until smooth.

For pumpkin mousse:

1. Whisk egg yolk into pumpkin pie filling. Melt white chocolate chips in a microwave or using a double boiler. Whisk melted white chocolate into pumpkin mixture.

2. Whip heavy cream to medium peaks. Gently fold whipped cream into pumpkin mixture.

To serve:

1. Cut spice cake into cubes. Place a dollop of mousse at the bottom of a serving dish. Top with cranberries and a drizzle of sauce.

2. Place a few cubes of cake over mousse. Top with another layer of mousse, cranberries and sauce, then top with streusel.

2. Maple Roasted Hen, Winter Vegetables, Black Mission Figs, and Sweet Potato Puree (Swan and Dolphin Resorts)

Walt Disney World’s many different resorts all feature their own restaurants, with gourmet cuisines worth gorging on. The Dolphin and Swan Resorts at Disney World, for instance, feature multiple dining establishments for guests.

Interestingly, the Swan and Dolphin are not actually owned by the Disney Company. Even so, the food is just as good as what you’ll find in the parks.

While not currently on the menus at the resorts, the Dolphin and Swan’s Maple Roasted Hen, Winter Vegetables, Black Mission Figs, and Sweet Potato Puree entrée can still be cooked up at home. This savory meal serves up to two people.



1 ea. whole, fresh hen (quail optional)

1 Tbsp. sea salt

1 Tbsp. black pepper

1 Tbsp. fresh thyme (chopped)

4 oz. whole butter (1/4 inch cubed)

2 Tbsp. maple syrup

Method of Preparation:

The hen should be rinsed in cold water, then patted dry with a paper towel. Place the butter inside the cavity of the hen and underneath the skin of the breast. Season with salt, black pepper and thyme inside the cavity and on the skin. Roast in oven for 1 hour and 15 minutes at 375°F. Make sure the internal temperature reaches 165°F. Once cooked, drizzle with maple syrup and let spread naturally. Cover with aluminum foil and allow to rest. When plating, cut bird in half or quarters.

Sweet Potato Puree:


1 ea. whole, fresh hen (quail optional)

1 Tbsp. sea salt

1 Tbsp. black pepper

1 Tbsp. fresh thyme (chopped)

4 oz. whole butter (1/4 inch cubed)

2 Tbsp. maple syrup

Method of Preparation:

The hen should be rinsed in cold water, then patted dry with a paper towel. Place the butter inside the cavity of the hen and underneath the skin of the breast. Season with salt, black pepper and thyme inside the cavity and on the skin. Roast in oven for 1 hour and 15 minutes at 375°F. Make sure the internal temperature reaches 165°F. Once cooked, drizzle with maple syrup and let spread naturally. Cover with aluminum foil and allow to rest. When plating, cut bird in half or quarters.

Vegetables and Figs:


2 Tbsp. extra virgin olive oil

3 oz. baby carrots (bias cut, ¼ Inch, blanched)

2 oz. baby brussels sprouts (blanched, quartered)

2 ea. fresh figs (small, quartered)

Salt and pepper to taste

Method of Preparation:

In a sauté pan, over medium high heat, bring 2 Tbsp. of olive oil to white smoke. Add baby carrots and brussels sprouts, toss in pan until lightly browned. Remove from heat, then add figs and toss all for approximately 45 seconds. Season with salt and pepper.

Walnut Powder and Vinaigrette:


2 ea. whole walnuts (toasted)

2 oz. extra virgin olive oil

1 Tbsp. chives (finely minced)

Salt and pepper to taste

1 head frisee (yellow sprigs)

5 ea. red ribbon sorrel (leaves picked)

16 oz. chicken stock (reduced to 4 oz.)

Method of Preparation:

Using a micro-plane, grate the whole walnut into a fine powder.

Preparation for Vinaigrette:

Mix chives, black pepper and salt to olive oil.


Place a serving spoonful of sweet potato puree to the left center of a large plate. Using the back of the spoon “pull the puree” to the right. Place half of the bird on the plate and decorate the plate with the accompanying vegetables. Finish with the reduced chicken stock and walnut powder.

3. Wild Mushroom Tart (Triton’s and Lumiere’s, Disney Cruise Line)

The Disney Cruise Line strives to please all guests throughout their adventures across the seas, and that includes some of the finest dining Disney can offer. Each cruise has its own respective restaurants, such as Lumiere’s on the Disney Magic and Triton’s on the Disney Wonder. While each of these restaurants has its own dishes, they share a few staples, including the delicious Wild Mushroom Tart.

Even if you aren’t up for a cruise, you can still enjoy some of the meals served aboard Disney’s ships.

When made in your home, the Wild Mushroom Tart can serve up to 8 people. Please also note that you can choose to substitute the standard dough ingredients with puff pastry. The same basic steps are followed using the puff pastry dough, but you will need to pre-bake the puff pastry for 7 minutes before pushing the dough against the muffin molds and spooning in the mushrooms.


Bacon and Mushroom Filling:

1 ounce package dried porcini mushrooms

2 slices bacon, diced

1 shallot, minced

4 portobello mushrooms, diced

2 button mushrooms, diced

1/4 teaspoon minced fresh thyme

Coarse salt, freshly ground black pepper


Ready-made rolled pie crust (2 crusts for 9-inch pie)

3 eggs

1/3 cup plus 1 tablespoon heavy cream

1/3 cup plus 1 tablespoon milk

1/4 teaspoon nutmeg

Bacon and mushroom filling, divided

8 teaspoons shredded mozzarella

2 teaspoons grated Parmesan


For bacon and mushroom filling:

1. Soak porcini mushrooms in warm water in small bowl for 30 minutes. Squeeze water from mushrooms and dice.

2. Sauté bacon in large skillet over medium heat until crispy. Add shallots and sauté 1 to 2 minutes or until tender. Add mushrooms and sauté until mushrooms are tender. Add thyme and season to taste. Set aside.

For tarts:

1. Preheat oven to 400°F. Spray an 8-cup muffin pan with cooking spray.

2. Unroll pie crusts on a lightly floured surface. Cut 8 4-inch circles and mold into muffin tins.

3. Whisk eggs, cream, milk, and nutmeg in medium mixing bowl with pour spout.

4. Spoon 1 tablespoon mushroom filling into each crust, then top each with 1 teaspoon of mozzarella. Slowly pour egg mixture over mushrooms, filling each mold. Sprinkle 1/4 teaspoon Parmesan over each tart.

5. Bake for 15-20 minutes or until golden brown.

6. Cool for 5 minutes and remove from pan. Top with remaining mushrooms. Keep warm until ready to serve.

4. Banana White Chocolate Toffee Tower on Cocoa-Almond Cookie and Bananas “Foster” (Hollywood Brown Derby, Hollywood Studios)

Much of Hollywood Studios embodies the golden age of Hollywood in the early 20th century, with visitors to the park having the chance to dine like a star at one of the many restaurants.

The Hollywood Brown Derby’s banana white chocolate toffee tower is certainly a treat to enjoy.

The Hollywood Brown Derby takes its name from the classic Vine Street Brown Derby, and it serves many great meals, including spectacular desserts like the Banana White Chocolate Toffee Tower, served with a cocoa-almond cookie and banana foster sauce.


1. Bake little cocoa almond cookies and put on the bottom of your mold.

2. Fill half with banana mouse and add crushed heath bars between.

3. Top with more banana mouse and freeze.

4. Unmold tower and decorate with whip cream and drizzle with chocolate sauce.

5. Serve with banana foster sauce.

White Chocolate Banana Mousse


1 cup pasteurized eggs

¼ cup sugar

5 sheets gelatin

2 cups white chocolate

1 ½ cups ripe mashed bananas

4 cups heavy cream

Method of Preparation:

In a small bowl whip sugar and eggs to soft peak. Soak gelatin in cold water. Drain water and microwave until liquid. Microwave white chocolate at low setting until soft. Whip heavy cream to soft peak. Fold mashed bananas into whipped eggs. Add melted gelatin. Fold in melted chocolate. Fold in whip cream.

Banana Foster


¼ cup (½ stick) butter

1 cup brown sugar

½ teaspoon cinnamon

¼ cup banana liqueur

4 bananas, sliced

¼ cup dark rum

Method of Preparation:

1. Combine the butter, sugar, and cinnamon in a skillet.

2. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.

3. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.

4. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum.

5. When the flames subside, lift the bananas out of the pan and place four pieces sideways of each dessert portion.

Almond Cocoa Cookie


1 cup butter, softened

3/4 cup packed brown sugar

2/3 cup sugar

2 eggs

2 to 3 teaspoons almond extract

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1/2 cup baking cocoa

Method of Preparation:

1. In a large bowl, cream the butter and sugars until light and fluffy.

2. Add eggs, one at a time, beating well after each addition. Beat in extracts.

3. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well.

4. Drop by rounded teaspoonfuls 2 in. apart onto an greased baking sheet.

5. Bake at 375° for 7-9 minutes or until edges are firm.

6. Remove to wire racks to cool.

5. Turkey Pot Roast (Hollywood and Vine, Hollywood Studios)

Hollywood and Vine is another great restaurant to eat at in Hollywood Studios, and one entrée you might like is the Turkey Pot Roast. Turkey is a hallmark for many Thanksgiving meals, so this recipe from Hollywood and Vine is ideal for the special occasion.

Next time you’re at Hollywood and Vine, try the turkey pot roast – or just make it yourself!

While you can easily make the Turkey Pot Roast at home, please note that the recipe produces a large amount of food, so you may wish to downsize the amount depending on the number of people joining you for dinner at Thanksgiving.


5 lbs. turkey thigh meat, raw

1 cup onions, diced

1 cup celery, diced

1 cup carrots, diced

1/2 cup tomato paste

1 to 2 gallons brown gravy (demi sauce)

1 qt. burgundy wine

2 cups potato wedges (roasted)

1/4 cup oil

1/4 cup flour

Salt and pepper to taste

Method of Preparation:

Heat oil in roast pan. Add turkey meat. Cook until brown. Add onions, celery, carrots, continue cooking. Add flour and tomato paste, mix well. Add wine and bring to boil. Add brown gravy, bring back up to boil. Reduce heat. Cover and place in oven at 350° for one hour until vegetables and meat are cooked. (Note: the gravy is to cover meat and vegetables about 1 inch over top) Check seasoning. Add salt and pepper to taste. When done remove from pan and serve with roasted potatoes wedges.

6. Red Wine Butter (Concourse Steakhouse, Contemporary Resort)

When you’re savoring a meal, it’s not just the entrée that matters – the sides and toppings also make a big difference. So if you want to add some butter to your Thanksgiving menu items, why not do it in style, with a special Red Wine Butter from the Contemporary Resort?

While the Concourse Steakhouse is gone, AllEars has preserved some of the restaurant’s tasty recipes.

One of the sides served with meals at the resort’s former Concourse Steakhouse restaurant, the Red Wine Butter has a serving size of 6 when produced at home.


1/4 pound butter — whipped / unsalted

1/8 pound shallot — sliced

3/8 cup burgundy

3/8 ounce glace de viande

1/4 ounce green onion — sliced

1/8 ounce chives — sliced

1/16 ounce black pepper — freshly ground

1/3 ounce red wine powder

Method of Preparation:

In a small kettle, caramelize the shallots with one pound of butter. Deglaze the pan with all burgundy and reduce by 2/3; chill. Cream butter in a small mixing bowl with a paddle attachment. Place glace de viande in a steamer or double boiler for five minutes, or until it is palatable. Fold in the reduced wine, green onions, chives, red wine powder and pepper. Continue to mix until all of the items are incorporated. Chill until use.

7. Carrot Ginger Soup Boma – Flavors of Africa Animal Kingdom Lodge

Boma: Flavors of Africa, one of several amazing restaurants at Animal Kingdom Lodge, serves delicious takes on traditional cuisine from various African cultures. There are many great menu options to choose from, but when it comes to soups, the Carrot Ginger Soup is an excellent pick.

Boma offers a rich range of African cuisine, and the carrot ginger soup is just one of many delightful options.

Boma’s Carrot Ginger Soup recipe yields 8 servings when cooked at home.


Cornstarch Slurry – (1/4 cup cornstarch mixed with 1/4 cup cool water)

2 cups carrots, chunky cut

2 cups water

1/2 cup sugar, adjust as needed

1 1/2 tablespoons ground ginger

1 cup heavy cream

1 cup milk

1 cup American cheese, sliced or shredded (optional)

Method of Preparation:

1. In pot, cook carrots in water, sugar and ginger. Let simmer until carrots are soft. Using a food processer or blender, puree until smooth.

2. Add heavy cream and milk. Cook until soup is hot and slightly thick.

3. Bring to a boil, add cornstarch slurry while stirring. Bring back up to a boil. Remove from heat.

4. Add American cheese and stir well until cheese melts.

5. Adjust seasoning.

6. Enjoy!

8. New England Clam Chowder (Martha’s Vineyard, Beach and Yacht Club Resorts)

Another great soup to consider for Thanksgiving comes from the Beach and Yacht Club Resorts, which share several dining locations such as Martha’s Vineyard. Situated adjacent to the BoardWalk, the two resorts theme themselves after the classic beachside holidays on the Atlantic coast, and the New England Clam Chowder is but one of many seafood dishes there.

The Beach and Yacht Clubs capture the feel of a New England beach house, with the chowder further enriching the atmosphere.

The New England Clam Chowder recipe yields 1 gallon of soup, providing enough for everyone at dinner.


½ pound Onion, Diced

½ pound Celery, Diced

12 ounces Red Potatoes, Large Diced

2 cans Chopped Clams and Juice

32 ounces Half & Half

32 ounces Clam Juice

1 teaspoon Thyme

½ teaspoon Basil

To Taste White Pepper

4 drops Tabasco

1 ounce Bacon Grease (or oil)

½ pound Roux


¼ lb. Butter

¼ lb. Flour

Method of Preparation:

In a 2-gallon stockpot, cook onion and celery in bacon grease until translucent. Pour in chopped clams in juice, clam juice, diced potato and seasoning; blend well. Bring to simmer over medium heat, for 5 – 10 minutes. Add Half & Half, increase heat until it comes to a slow boil. Add roux slowly, mixing well. Keep mixing until well incorporated. Reduce heat – simmer for 15 minutes.

9. Sweet Corn Polenta (Le Cellier, Epcot)

Le Cellier, a high-end, Canadian steakhouse in the Canada pavilion of World Showcase, serves only the finest of foods. The Sweet Corn Polenta, a creamy, porridge-like dish with sweet corn, is particularly tasty.

Le Cellier emphasizes fine dining, but if you want to save some money, you can whip up some of the menu options at home.

Adding the Sweet Corn Polenta to your Thanksgiving dinner will add a stylish flair to your menu. The recipe yields 5 cups.


1/2 cup corn polenta (finely ground corn meal)

½ cup Spanish onion (diced small)

1 cup water

1 cup heavy cream

½ cup maple syrup

1 cup parmesan cheese (shredded)

½ cup fresh corn kernels (removed from cob)

1 tablespoon olive oil

1 teaspoon fresh chives (chopped)

Salt and black pepper to taste

Method of Preparation:

In a medium saucepan, lightly cook onions and fresh corn until onions are translucent. Add water, cream, and maple syrup. Bring to a boil. Stir in polenta and cook on low heat for 5 minutes. Cover pan with foil and bake in oven for 45 minutes at 350f. Remove from oven and stir in chives, parmesan, and season with salt and pepper.

10. Baked Salmon Royale (Royal Palace, Disney Dream)

Want something unique and splendid for your main course at Thanksgiving dinner? For something with a “royal” flair, you can try the Baked Salmon Royale entrée.

The Disney Dream offers great dining options, but you can also make some of these meals on your own.

The Baked Salmon Royale is normally served at the Royal Palace aboard the Disney Dream cruise ship. Once fully baked and ready, this gourmet recipe yields 4 servings.


Truffled Cauliflower Puree:

2 tablespoons unsalted butter

1 shallot, chopped

1 pound cauliflower, cored and cut into small florets

1 cup heavy cream

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground white pepper

1 tablespoon white truffle oil

Sautéed Swiss Chard:      

1 tablespoon olive oil

1/2 small onion

2 cloves garlic

1 1/2 pounds Swiss chard (about 1 large bunch), cut into strips

1/2 cup dry white wine (such as Chardonnay)

1 1/2 teaspoons coarse salt

1 1/2 teaspoons freshly ground white pepper

Baked Salmon:

1 cup panko (Japanese bread crumbs)

1/3 pound smoked salmon, very finely chopped

1/3 cup prepared horseradish

1/3 cup plus 2 teaspoons olive oil, divided

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground white pepper

4 (6-ounce) filets salmon

Beurre Blanc:

1/2 pound (2 sticks) unsalted butter, divided

1 shallot, finely diced

1 celery stalk, sliced

1/2 leek, cleaned and sliced

1/2 cup dry white wine (such as Chardonnay)

1/2 cup fish stock

1/2 cup heavy cream

1 1/2 teaspoons coarse salt

1 1/2 teaspoons freshly ground white pepper

Freshly chopped chives, optional

Method of Preparation:

For the truffled cauliflower puree:                      

Heat butter in a large stockpot over medium heat. Sauté shallot until translucent, then add cauliflower florets, cream, salt and pepper. Stir to combine.

Cover pot and bring mixture to a boil. Reduce heat, and simmer, covered, until the cauliflower is soft, about 10 minutes. Add salt and white pepper; stir in truffle oil.

Transfer mixture to a blender. Blend until smooth and creamy.

For the sautéed Swiss chard:

Heat oil in a large skillet. Add onion and garlic, and sauté until fragrant. Add the Swiss chard and sauté until slightly wilted, about 4 minutes. Add the wine, salt and pepper; simmer until wine is reduced and Swiss chard is tender-crisp, about 5 minutes.

For the baked salmon:

Preheat oven to 280°F. Combine panko, smoked salmon, horseradish, 1/3 cup olive oil, salt and pepper in a medium bowl. Stir until breadcrumbs absorb oil and mixture is combined.

Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Sear salmon on both sides, about 2 minutes per side. Cool to room temperature. Evenly distribute panko mixture among the tops of the salmon filets. Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through.

For the beurre blanc:

Cut butter into tablespoons. Reserve 2 tablespoons; set remaining butter aside.

Heat the reserved 2 tablespoons butter over medium heat. Sauté the shallot, celery and leek for 2 minutes. Add the wine and fish stock. Simmer until reduced by 2/3, about 10 minutes. Add heavy cream and simmer until mixture is reduced by 1/3.

Turn heat to low. Whisk remaining butter into wine mixture, one piece at a time, allowing each piece to melt fully before adding the next one. Season with salt and white pepper.

Strain mixture through a fine-mesh sieve into a bowl. Keep warm until ready to serve.

To Serve:

Spoon truffled cauliflower puree onto the center of a plate and top with sautéed Swiss shard. Place a piece of salmon over the Swiss chard, then drizzle with beurre blanc. Garnish with fresh chives, if desired.

11. Avocado Citrus Salad (The Wave, Contemporary Resort)

Salads are a key part of a meal, and Disney World has a lot of unique kinds of salads you can experiment with.

Having replaced the Concourse, the Wave offers vibrant twists on modern dining.

For instance, the Wave (Contemporary Resort) serves an Avocado Citrus Salad – great for making your salad stand out. Its fruity ingredients add extra flavor to the salad.


4 Cups of your favorite Lettuce Greens

½ cup of frisee, hand torn

1 Cup of Diced Haas Avocado

1 Cup of Orange Segments

1 Cup of Grapefruit Segments

1 pinch of salt

1 pinch of pepper

¼ cup of Citrus Vinaigrette

Method of Preparation:

1. Mix all Vegetables and Fruit in a bowl.

2. Season with Salt and Pepper.

3. Pour dressing over salad and toss gently.

Citrus Vinaigrette


2/3 cup Canola oil

1/3 cup White Balsamic Vinegar

1/4 cup Fresh squeezed Orange Juice

¼ teaspoon chopped shallots

¼ teaspoon chopped parsley

¼ teaspoon chopped chives

1 tablespoon fresh squeezed lemon juice

1 pinch salt

1 pinch black pepper

Method of Preparation:

1. Combine vinegar, shallots, chives, lemon juice, orange juice and parsley and add to a blender or food processor. Blend for 3-4 minutes until well incorporated.

2. Slowly add in oil while the blender is running

3. Continue to blend, an additional 3-4 minutes, adding salt and pepper.

12. Little Nutty Salad with Roasted Walnut Vinaigrette Whispering Canyon Cafe Wilderness Lodge

On the other hand, if you want a salad with nuts and a more outdoors feel, the Little Nutty Salad served with roasted walnut vinaigrette might be just right for you.

The Whispering Canyon Cafe is a great place for pioneer-style food when you’re at Wilderness Lodge.

“Little Nutty” can be found at Wilderness Lodge’s rustic Whispering Canyon Café, but it’s easy enough to make on your own, too. The salad yields 2 servings.

Roasted Walnut Vinaigrette Dressing   

1/3 cup roasted walnuts

1/3 cup honey

1/2 onions

1/4 cup white vinegar

1/4 cup olive oil

Salt and pepper to taste

Spread the walnuts on a baking sheet and place in the oven at 350°F until golden brown. Place the roasted walnuts in a food processor with the honey, vinegar and onions. Mix until smooth. Add the olive oil in increments, mixing well between additions. Season with salt and pepper to taste. Set aside.

Candied Walnuts

1/3 cup walnuts

2 Tbsp maple syrup

Mix the walnuts and maple syrup. Spread the walnut mixture on a baking sheet and place in the oven at 350°F until golden brown. Cool and reserve for garnish on the Little Nutty Salad.

Little Nutty Salad

1-2 handfuls lettuce mix

2 Tbsp. tillamook cheddar cheese, shredded

1/3 cup Roasted Walnut Vinaigrette Dressing

2 Tbsp. Candied Walnuts

6-8 oz. grilled chicken breast

Prepare the Roasted Walnut Vinaigrette Dressing and Candied Walnuts as directed. Toss the lettuce mix with the Roasted Walnut Vinaigrette Dressing and place in a serving bowl. Top with shredded Tillamook Cheddar Cheese and Candied Walnuts. Slice the grilled Chicken Breast into strips and place on top of salad. Serve with slices of toasted foccaccia bread.

Thanksgiving is a special time for people to get together, and the meals shared at that time are a big part of the holiday tradition. Luckily, AllEars’ Disney-based recipes are great for many different occasions. With these dozen options, you’ll have plenty of impressive foods to offer at dinner this Thanksgiving.

What Thanksgiving food is your favorite? Be sure to let us know in the comments.

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