We reached out to Boston area bloggers (with the help of Boston Brunchers founder Renee Hirschberg) to help us devise a menu for a virtual Thanksgiving pot luck feast. We provided the turkey (and the gravy!) and each blogger sent over recipes that rounded out our menu for a mix of a modern and classic sides, desserts, drinks, and entrees.

Recipe: Cranberry Pecan Brie Wrapped in Phyllo (A Beautiful Bite)

“Hot melty brie cheese topped with a cranberry pecan compote. A sweet tart happy melty mess all wrapped up in the ever versatile phyllo dough. The perfect beginning to a holiday meal!”

Recipe: Spiced Pumpkin and Hard Cider Spring Rolls (The Small Boston Kitchen)

“These spring rolls involve some of my favorite fall flavors—pumpkin (after all, what’s fall without a fun pumpkin recipe?), hard apple cider, roasted fennel, currants and an extra sharp cheddar cheese to really bring it all together.”

Recipe: Roasted Cauliflower and Leek Soup (Culinary Colleen)

“I kept it simple to let the subtle flavors of the cauliflower and leeks shine through. I seasoned it with a little bit of fresh thyme, opted for water over broth, and drizzled a little extra virgin olive oil on the top of each serving.”

Recipe: Apple pie cocktail (I am a honey bee)

“This is a great cocktail to make to celebrate fall. The original recipe calls for Everclear as it is a grain alcohol like moonshine but I was having trouble finding that in Massachusetts. So I switched to vodka and increased the amount. This is great both hot and cold so you can enjoy some just from the stove while the rest of the batch cools.”

Recipe: Kale Salad with Radishes, Lemon, and Parmesan (Culinary Colleen)

“The real key here is the lemon, as it softens the flavor and texture of the sturdy kale. Also the radishes add a nice crunch and peppery bite.”

Recipe: Roasted Winter Squash with Quinoa and Sausage (A Beautiful Bite)

“Stuffed squash is an excellent side dish, but it works equally as well as an entree. Studded with sausage, apples, and sauteed onions with more than a hint of sage, it smelled like Thanksgiving.”

Recipe: Tart and Savory Cheddar Cranberry Biscuits (Travel, Wine, and Dine)

“After about 12 minutes, I pulled out perfectly buttery, cheesy, biscuits with bright little bursts of sweet-tart cranberry flavor. They didn’t need butter or any additions; the cheese made them moister and more crumbly than regular biscuits.”

Recipe: Cheesy mashed cauliflower (The Economical Eater)

“The creamy texture and sharp flavor from the Parmesan and cream cheeses really helped to round out this dish and make it comforting. The cumin also added a delightful, subtle smoky flavor throughout.”

Recipe: Angela’s Cranberry Chutney (Boston Food Swap)

“My step-grandmother, Angela, makes a cranberry chutney that makes the New England berry sing its tart, sweet song. Melded together with fall fruits and autumn spices, this is a condiment that celebrates the cranberry, liberates it from the sad, sad can, and makes even the driest turkey delectable.”

Recipe: Healthified stuffing (Elina of Satisfied Cravings for Ultimate Bootcamp)

“My husband looooooooooves stuffing – it’s the highlight of Thanksgiving dinner for him. So I wanted to create something that’s a bit lighter and a whole lot tastier. And of course I had to add a twist to it with the addition of fall favorites – roasted sweet potatoes, cranberries, pecans… and bacon (because it makes everything better!)”

Recipe: Fall vegetable hash (Eat.Live.Blog.)

“If your family meal is anything like ours, the chances are it is extremely carb heavy. So, I decided to create a veggie dish that would be subtle enough to blend in with the rest of the meal, but different enough that everyone will want the recipe.”

Recipe: Green Beans with Lemon-Mustard Vinaigrette (A Thought for Food)

“The only thing that makes this more enjoyable is including your family and friends. Gather around, sit back, take a sip and pick up your fork. Laugh and smile and take a deep breath. And remember how good life can be.”

Recipe: Homemade Green Bean Casserole (Beantown Baker)

“When I saw Alton Brown make a green bean casserole completely from scratch, I just knew I had to try it. Getting rid of the uber processed cream of mushroom soup is a big plus in my mind. Making the entire recipe from scratch does take a bit more time, but it’s definitely worth it.”

Recipe: Roasted Pumpkin Spice Glazed Chicken (Chelsea’s Choice)

“The roasted pumpkin spice glazed chicken packs perfect pumpkin sweetness with a punch of spice from the peppers and soy sauce.”

Recipe: Pumpkin, Cranberry, and Pecan Pie (Beantown Baker)

“It’s seriously the PERFECT Thanksgiving pie. It has everything you could possibly want in a pie. The majority of the pie is a subtle spiced pumpkin filling, and then it’s topped with a pecan and cranberry streusel that gets all melting and crispy and delicious in the oven. ”

Recipe: Inside Out Apple Pies (Tiny Urban Kitchen)

“This recipe is a twist on the traditional apple pie because it’s sort of an inverted apple pie. For starters, there’s apple on the outside and crust on the inside. There’s ALSO more apples and cinnamon on the inside too, so it’s more than just inverted. It’s really really confused.”

Recipe: No-Bake Pumpkin Cheesecake Mini Trifle (Just Add Cheese)

“No-Bake Pumpkin Cheesecake Mini Trifle with a layer of no-bake pumpkin cheesecake, homemade whipped cream and a crunchy graham cracker and pecan crust. It sounds way more complicated than it is. It took us about 20 minutes to prepare total, and could take you even less time if you choose not to toast your graham cracker and pecan layer.”

Recipe: Sage and Brown Butter Apple Pie (A Thought for Food)

“Making my first pie, which I did last Thanksgiving, was a proud moment for me. The crust, an old family recipe (on my husband’s side) that contains Crisco and white vinegar, came out perfectly brown on top and flaked beautifully every time I went in for another forkful. This filling, too, is a revelation. Brown butter anything is a magical thing. But brown butter, apples, sugar, and sage. Tell me if you can think of anything more scrumptious than that.”