There are so many great seasonal ingredients to spotlight that lend themselves to brunch, including sweet potatoes, cranberries and, yes, even turkey. Check out these recipes from our archives for a mix-and-match menu to get you started:
Sweet Potato and Andouille Hash. This dish looks good and tastes even better. You could serve it as a side, but especially with an egg on top, it will make for a satisfying main.
Maggie Austin’s Apple Bread. Easy, fragrant and seasonal, this quick bread could become your new fall go-to. And you get two loaves, which is great for a party. Or freeze one to save for yourself.
Salad of Roasted Butternut Squash, Arugula, Dried Cranberries and Pine Nuts. Give those greens an autumnal upgrade with colorful squash and dried fruit. Plus, a less acidic vinaigrette makes this especially ideal for a meal that leans a bit more into breakfast territory.
Pumpkin Cranberry Waffles. Save yourself some of the last-minute cooking before the guests arrive by making the batter the night before. Pocket this recipe for your post-Thanksgiving, Black Friday breakfast, as well.
Dorie Greenspan’s Next Day Turkey-and-Cranberry Sriracha Strata. So good you’ll want to make it at times other than Thanksgiving. Why not give turkey some love throughout the season?
Eggs in a Hole With Frisee Salad. Elegant, easy and fun: Isn’t that what brunch is all about? This one easily scales up for a bigger crowd.
Gin Apple Cider. This simple cocktail can be made in a big batch for as many people as you have coming over. Oh, it’s just you in your flannel PJs? That’s fine, too.
Coffee Daiquiri. Coffee-flavored liqueur gives this Portland-inspired cocktail a morning-appropriate vibe.
Cranberry Delight. The recipe calls for making a cranberry-flavored drink base and then adding mead. But this would be lovely as a nonalcoholic drink, too, mixed with club soda or even a dry nonalcoholic cider.
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