Perfect Thanksgiving Dinner Recipes For RV Kitchens

Thanksgiving is just a few days away and if you are lucky enough to be spending the holiday on the road then we’ve got just the recipes for you! From make-ahead sides to a sweet dessert that makes the most of seasonal flavors, we’ve pulled together some of our favorite Thanksgiving recipes perfect for RV kitchens.

Mini Sweet Potato Pies

Serves: 24


3/4 pound sweet potato, peeled and diced

Mini Sweet Potato Pies
Photo via AllRecipes, Stephiroony

1 (9 inch) refrigerated pie crust

3/4 cup evaporated skim milk

2 egg whites

1/4 cup white sugar

2 tablespoons brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 cup halved cranberries (optional)


  1. Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
  2. Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
  3. Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
  4. Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.


Holiday Chicken Salad

Serves: 12


4 cups cubed, cooked chicken meat

Holiday Chicken Salad
Photo via AllRecipes, PompleMoousse

1 cup mayonnaise

1 teaspoon paprika

1 1/2 cups dried cranberries

1 cup chopped celery

2 green onions, chopped

1/2 cup minced green bell pepper

1 cup chopped pecans

1 teaspoon seasoning salt

ground black pepper to taste


In a medium bowl, mix together mayonnaise with paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.


Yellow Squash Casserole

Serves: 10


4 cups sliced yellow squash

Yellow Squash Casserole
Photo via AllRecipes, Lynninma

1/2 cup chopped onion

35 buttery round crackers, crushed

1 cup shredded Cheddar cheese

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 teaspoon salt

ground black pepper to taste

2 tablespoons butter


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place in a large bowl.
  3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.
  4. Bake in preheated oven for 25 minutes, or until lightly browned.


We at Moore’s RV want to with you a Happy Thanksgiving surrounded by loved ones and delicious food!

And if you’re looking to hit the road this holiday season visit our North Ridgeville, OH location today to take a look at our newest arrivals!


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