5 Easy Thanksgiving Potluck Recipes

Holiday gatherings are something of a tradition, so when you're wondering what to bring to the office party, here are 5 easy Thanksgiving potluck recipes. Each of these recipes is easily portable in a slow cooker or covered casserole dish, or can be served cold for the ease of convenience. These easy Thanksgiving potluck dishes are sure to be a crowd pleaser!

Thanksgiving Teriyaki Turkey Meatballs

Ingredients:

• 1 cup bread crumbs, toasted
• 1 pound ground turkey
• ½ cup green onions, chopped
• 1 egg
• 3 tablespoons soy sauce
• 1 tablespoon light brown sugar
• 2 teaspoons fresh ginger, minced
• 2 teaspoons fresh garlic, minced
• ½ teaspoon ground black pepper
• 1 teaspoon red hot sauce

Directions:

1. Preheat oven to 375ºF.
2. Combine turkey, ¾ cup bread crumbs, green onions, egg, soy sauce, brown sugar, ginger, garlic, pepper and hot sauce, mixing thoroughly. Reserve ¼ cup bread crumbs.
3. Create turkey meatballs that are approximately one inch in diameter.
4. Roll meatballs in remaining bread crumbs and arrange on baking sheet.
5. Bake twenty to 25 minutes.
6. Serve with pineapple or brown rice.

Easy Baked Cheese Bacon Dip

Ingredients:

• 2 8-ounce packages cream cheese, softened
• 3 tablespoons mayonnaise
• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1 pound bacon, cooked and crumbled
• 1 medium red onion, chopped

Directions:

1. Preheat oven to 375ºF.
2. Combine cream cheese, sour cream, onion and mayonnaise, mixing thoroughly until smooth.
3. Fold in bacon crumbs and 1-1/2 cups cheddar cheese and 1-1/2 cups Monterey Jack.
4. Transfer to two quart casserole dish and top with remaining cheese.
5. Bake uncovered for 30 minutes.
6. Serve with crackers or bread.

Cran-Apple Fruit Punch

Ingredients:

• 1 quart of ginger ale
• 4 cups cranberry juice
• 4 cups apple juice
• 1-1/2 cups white sugar
• 1 teaspoon almond extract
• ½ gallon strawberry ice cream, softened
• Topping: 2 cups regular whipping cream & ½ cup white sugar

Directions:

1. Chill cranberry juice, apple juice and ginger ale.
2. In punch bowl, combine juices, 1-1/2 cups sugar, almond extract and ice cream, stirring.
3. Refrigerate until served.
4. Add ginger ale before serving.
5. To make topping: beat cream, gradually adding sugar until whip cream reaches desired consistency.

Cranberry Jell-o Fruit Salad 

Ingredients:

• 1 large box or 2 small boxes Strawberry Jell-o
• 1 cup white sugar
• 6-ounces fresh cranberries
• 6-ounces walnuts or almonds, shelled and chopped
• 6-ounces mandarin oranges
• 1 cup apple juice
• 2 cups water

Directions:

1. Add Jell-o and sugar to two cups boiling water and stir until dissolved.
2. Remove from heat and stir in apple juice.
3. Transfer to 9 x 13-inch baking dish.
4. Add cranberries, nuts and oranges, stirring.
5. Refrigerate until set.
6. Top with sour cream or cool whip to serve.

Ham and Cheese Easy Bake

Ingredients:

• 1 cup penne pasta
• 2 cups cooked ham, cubed
• ¼ cup red onion, chopped
• 1 tablespoon butter
• 1 15-ounce can whole kernel corn, drained
• 1 15-ounce can cream-style corn
• 1 cup Velveeta, cubed
• ¼  teaspoon salt

Directions:

1. Preheat oven to 350ºF.
2. Cook pasta per directions on the package, drain thoroughly and set aside to cool.
3. In large skillet, saute onion in butter for approximately three to five minutes.
4. In two quart casserole dish, combine onion, ham, whole kernel corn, cream-style corn, Velveeta, and salt, stirring thoroughly.
5. Cover and bake for 35 minutes, stirring once halfway through.