Add These South Dakota Thanksgiving Recipes to Your Next Thanksgiving Meal

Servings: 4–6
Prep time: 15 min
Cook time: 40 min

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini or yellow squash, diced
• 1 cup corn kernels (fresh or frozen)
• 1 cup cooked beans (traditionally kidney, pinto, or black beans)
• 1 cup diced butternut squash or pumpkin
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook until softened, about 5–7 minutes.
2. Add the vegetables: Stir in zucchini, corn, beans, and squash. Cook for 2–3 minutes.
3. Add liquids and seasonings: Pour in the diced tomatoes and broth. Add thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to simmer.
4. Simmer: Cover and cook for 20–25 minutes, or until the squash is tender.
5. Adjust flavors: Taste and adjust salt, pepper, or herbs as needed.
6. Serve: Ladle into bowls and garnish with fresh parsley or cilantro. Optionally, serve with warm bread.

Servings: 2–4
Prep time: 15 min
Cook time: 10–15 min (for walleye)

Ingredients

• 2 fillets of walleye (about 6 oz each)
• Salt and pepper, to taste
• 1 tablespoon olive oil or butter
• 4 cups mixed salad greens (spinach, arugula, or spring mix)
• 1/2 cup fresh or dried cranberries
• 1/4 cup toasted pecans or walnuts
• 1/4 cup crumbled feta or goat cheese (optional)
• 1 small red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved

For the dressing​

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar or balsamic vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

Instructions

1. Cook the walleye:
   • Season fillets with salt and pepper.
   • Heat olive oil or butter in a skillet over medium heat.
   • Cook walleye 3–4 minutes per side, until golden and cooked through. Set aside to cool slightly.
2. Prepare the salad:
   • In a large bowl, combine salad greens, cranberries, toasted nuts, red onion, and cherry tomatoes.
3. Make the dressing:
   • Whisk together olive oil, vinegar, honey, salt, and pepper.
4. Assemble:
   • Flake the cooked walleye into large chunks and place on top of the salad.
   • Drizzle with dressing and sprinkle with cheese if using.
5. Serve immediately.

Yield: About 1 cup
Prep time: 5 min
Cook time: 15–20 min

Ingredients

• 1 cup chokecherries (fresh or frozen, pitted)
• 1/2 cup sugar or honey
• 1/2 cup water
• 2 tablespoons balsamic vinegar or apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: pinch of cinnamon or cloves for warmth

Instructions

1. Cook the berries:
   • In a small saucepan, combine chokecherries, sugar, and water.
   • Bring to a simmer over medium heat, stirring occasionally.
2. Simmer:
   • Reduce heat to low and simmer for 10–15 minutes, until the berries soften and release their juices.
3. Blend and strain:
   • Use an immersion blender (or regular blender) to puree the mixture until smooth.
   • Optional: strain through a fine-mesh sieve to remove skins and seeds for a silky glaze.
4. Add vinegar and season:
   • Stir in vinegar, salt, pepper, and optional spices.
   • Simmer an additional 3–5 minutes until slightly thickened.
5. Cool slightly and use:
   • Brush over roasted or grilled meats during the last 5–10 minutes of cooking, or drizzle on just before serving.

Servings: 6–8
Prep time: 15 min
Cook time: 35–40 min

Ingredients

• 4–5 cups day-old kuchen, cut into 1-inch cubes (apple or berry kuchen works well)
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 tablespoons butter
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dried cranberries or raisins (optional)
• 1/2 cup chopped nuts (pecans or walnuts, optional)
• 1 cup chicken or vegetable broth
• 1 egg, beaten

Instructions

1. Prep the vegetables:
   • In a skillet, melt butter over medium heat.
   • Sauté onion and celery until softened, about 5 minutes.
2. Combine ingredients:
   • In a large bowl, mix kuchen cubes, sautéed vegetables, thyme, sage, salt, pepper, cranberries, and nuts.
3. Add liquid:
   • Stir in broth and beaten egg until mixture is moist but not soggy.
4. Bake:
   • Preheat oven to 350°F (175°C).
   • Transfer stuffing to a greased baking dish.
   • Cover with foil and bake for 25 minutes, then remove foil and bake an additional 10–15 minutes until golden on top.

This stuffing is sweet, savory, and slightly tangy if you use cranberries, and the kuchen adds a rich, moist texture that pairs beautifully with turkey or pheasant.

Servings: 2–4
Prep time: 15 min
Cook time: 50–60 min

Ingredients

• 1 whole pheasant, cleaned and patted dry
• 2 tablespoons olive oil or melted butter
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1 teaspoon dried thyme or rosemary
• 1/2 teaspoon paprika (optional)
• 1 small onion, quartered
• 1/2 cup chicken or turkey broth (for the roasting pan)
• Optional: 1/2 cup white wine for added flavor

Instructions

1. Prep the pheasant:
   • Preheat oven to 375°F (190°C).
   • Rub the pheasant all over with olive oil or butter, then season with salt, pepper, thyme, garlic, and paprika.
   • Stuff the cavity with onion quarters if desired.
2. Roast:
   • Place pheasant breast-side up on a rack in a roasting pan.
   • Pour broth (and wine if using) into the pan to keep the bird moist.
   • Roast for 50–60 minutes, basting occasionally with pan juices.
3. Check for doneness:
   • Pheasant is done when the internal temperature reaches 160°F (71°C) in the thickest part of the breast.
4. Rest and serve:
   • Let the pheasant rest for 10 minutes before carving.
   • Serve with your choice of sides—stuffing, roasted vegetables, or a chokecherry or cranberry glaze for a fall-inspired touch.

Tips

• Pheasant is leaner than chicken, so don’t overcook—it can dry out quickly.
• Wrapping the legs in foil partway through roasting can help prevent drying.
• Brining the bird for a few hours before roasting adds extra moisture and flavor.

Servings: 4–6
Prep time: 15 min
Cook time: 35–40 min

Ingredients

• 1 lb bison sausage (mild or spicy, casings removed)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced potatoes (optional, for heartiness)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar or pepper jack)
• 1/2 cup heavy cream or milk
• 1 tablespoon olive oil or butter

Instructions

1. Preheat oven:
   • Preheat to 375°F (190°C).
2. Cook the sausage and veggies:
   • In a skillet, heat olive oil over medium heat.
   • Add bison sausage and cook until browned, breaking it into small pieces.
   • Add onion, garlic, and bell pepper; sauté 5–7 minutes until softened.
3. Add corn and seasonings:
   • Stir in corn, potatoes (if using), smoked paprika, thyme, salt, and pepper. Cook 2–3 minutes.
4. Assemble casserole:
   • Transfer mixture to a greased baking dish.
   • Pour cream over the top and sprinkle with shredded cheese.
5. Bake:
   • Bake 20–25 minutes until cheese is melted and bubbly.
   • Optional: broil 2–3 minutes for a golden top.
6. Serve:
   • Let cool slightly before serving.

Flavor Notes

• Bison has a slightly richer, earthier flavor than beef, which pairs beautifully with sweet corn and aromatic spices.
• You can swap cheddar for gouda or pepper jack for a creamier or spicier version.

Servings: 8–10
Prep time: 15 min
Cook time: 35–40 min

Ingredients

For the dough:

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup warm milk (about 110°F / 43°C)
• 1 teaspoon sugar
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs

Optional fruit topping

• 1–2 cups fresh or canned fruit (apples, berries, or peaches)
• 1–2 tablespoons sugar (depending on fruit sweetness)

Optional crumb topping

• 1/2 cup flour
• 1/4 cup sugar
• 1/4 cup cold butter, cut into small pieces

Instructions

1. Prepare the yeast:
   • In a small bowl, dissolve yeast and 1 teaspoon sugar in warm milk. Let sit 5–10 minutes until foamy.
2. Make the dough:
   • In a large bowl, combine flour, salt, and sugar.
   • Add yeast mixture, softened butter, and eggs. Mix until a soft dough forms.
   • Knead 5–7 minutes until smooth and elastic.
3. First rise:
   • Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
4. Prepare the pan:
   • Preheat oven to 350°F (175°C).
   • Grease a 9×13-inch baking pan or round cake pan.
5. Assemble:
   • Roll or press dough into the prepared pan.
   • Arrange fruit on top if using.
   • For crumb topping, mix flour, sugar, and butter until crumbly, then sprinkle over fruit.
6. Bake:
   • Bake 35–40 minutes until golden brown and a toothpick inserted in the center comes out clean.
7. Cool and serve:
   • Let kuchen cool slightly before slicing. Can be served warm or at room temperature.

Tips

• Kuchen can be sweet or slightly savory depending on toppings—apples, berries, or even a layer of cream cheese work beautifully.
• It keeps well for 2–3 days in an airtight container and freezes nicely too.

Servings: 8
Prep time: 25 min
Cook time: 50–60 min

Ingredients

For the crust:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, cold and cut into cubes
• 6–8 tablespoons ice water

For the filling

• 4 cups pitted chokecherries (fresh or frozen)
• 1–1/2 cups sugar (adjust depending on tartness)
• 3 tablespoons cornstarch (for thickening)
• 1 teaspoon lemon juice
• 1/2 teaspoon cinnamon (optional)
• Pinch of salt

Optional

• 1 egg, beaten (for egg wash)
• Sugar for sprinkling

Instructions

1. Make the crust:
   • In a large bowl, combine flour and salt.
   • Cut in butter until mixture resembles coarse crumbs.
   • Gradually add ice water, 1 tablespoon at a time, until dough comes together.
   • Divide into two discs, wrap in plastic, and refrigerate 30 minutes.
2. Prepare the filling:
   • In a bowl, mix chokecherries, sugar, cornstarch, lemon juice, cinnamon, and salt.
3. Assemble the pie:
   • Preheat oven to 375°F (190°C).
   • Roll out one disc of dough and line a 9-inch pie pan.
   • Pour filling into crust.
   • Roll out second disc and place on top; crimp edges to seal.
   • Cut slits in top crust to allow steam to escape.
   • Optional: brush top with beaten egg and sprinkle with sugar.
4. Bake:
   • Bake 50–60 minutes until crust is golden and filling is bubbling.
   • If edges brown too quickly, cover them with foil.
5. Cool and serve:
   • Let pie cool 2–3 hours to allow filling to set. Serve plain, or with vanilla ice cream or whipped cream.

Tips

• Chokecherries are quite tart, so taste the filling before baking and adjust sugar accordingly.
• You can make a lattice top crust for a classic look.