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Thanksgiving Cruise Line Recipes

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If you’re looking to try new recipes for your Thanksgiving meal, we’ve put together cruise line recipes from renowned chefs committed to culinary excellence.

Before we get down to the recipes, we thought we would give you an idea of how much food to prepare for the size of your group. The average is to plan on having 1 pound of turkey per person; 1 ounce of stuffing pp and plenty of sides. The most common side dishes are mashed potatoes, sweet potato, corn bread, mac & cheese, green beans, spinach & biscuits or rolls. If you plan on serving a lot of appetizers prior to the meal, then consider having a bit less food for dinner.


Sweet Cheese Crostini from Oceania Cruises

This recipe is from Oceania cruises and was created by legendary chef Jacques Pépin. Crusty baguette slices topped with cheese and a mixture of seeds, dried fruit and honey – sweet and savory! It’s easy to prepare & will make you seem like a flavor profile genius to your guests.  Feel free to mix and match your favorite cheese, meats & sweet components. The idea is to have both sweet & savory in each bit. Pictured are 3 versions….cranberry sauce, brie, feta and rosemary; cranberries, pomegranates and feta cheese & brie & Camembert cheese, apples, walnuts and honey.


  • 1/2 pound assorted cheeses (such as feta, blue, Gouda, Gruyère, or Camembert), room temperature
  • 1/3 cup pumpkin seeds (maybe some chopped nuts like walnuts, pecans, or piñon)
  • 1/3 cup dark raisins (soaked in port, if desired) (I think rum would be good too!)
  • 1/3 cup honey
  • 2 tbsp freshly squeezed lime juice
  • Freshly ground black pepper
  • Kosher or sea salt (optional)
  • 1 baguette, thinly sliced and toasted

Cut or crumble the cheeses into pieces about 1/4 to 1/2 inch in size. Place in a medium bowl.

In a small skillet over medium heat, toast the pumpkin seeds for 3 to 4 minutes, stirring constantly and watching to ensure they do not burn.

Add the pumpkin seeds, raisins, honey, and lime juice to the cheeses. Stir to combine. Season to taste with pepper and salt, keeping in mind that salty cheeses may not need any additional salt.

Serve on top of toasted baguette slices with cranberry sauce or your favorite preserves.


Cream of pumpkin soup recipe from Chef Sudesh Kishore of SeaDream yacht Club cruises


1 pound of pumpkin (remove skin and dice)
2 medium yellow onions – chopped
2 medium carrots – chopped into 1 inch pieces1 leek (white part only) – chopped
6 cloves of garlic – minced
4 cups of vegetable stock
2 cups heavy cream
Salt & pepper to taste
Dash of saffron

Drizzle a little olive oil in a soup pan and add your pumpkin cubes.  Cook to soften about 5 to 8 minutes.  Add onion, carrots and leaks and cook 5 more minutes. Add garlic and cook on low heat another 15 minutes.  Add vegetable stock, heavy cream and saffron and bring to boil.  Turn to low and cook slowly for 50 minutes.  Use an immersion blender and puree the soup.  Put the soup through a sieve so its smooth and creamy (we skipped this part).  Add salt and pepper to taste.

We garnished with roasted pumpkin seeds, parsley and whipped cream.  Other garnish ideas include shrimp or lobster and a tarragon leaf.


Thanksgiving Celebration Salad from Oceania Cruises

This salad combines roasted brussel sprouts & butternut squash.

Chef Kelly’s Thanksgiving Celebration Salad Oceania Cruises


  • 1 pound Brussels sprouts
  • 1 large butternut squash
  • ¼ cup olive oil for cooking
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup wheat berries
  • 3 cups water
  • 1 teaspoon kosher salt
  • 2 tablespoons red wine vinegar
  • ¼ cup extra virgin olive oil
  • 3 tablespoons minced shallot
  • ½ cup cranberries
  • 12 large mint leaves, chiffonade
  • 1 cup toasted walnuts, crushed into large pieces

Preheat oven to 375° F. Clean and halve the Brussels sprouts. Toss in a large freezer bag with 2 tablespoons of olive oil, salt and pepper. Place on a baking sheet, single layer. Skin and seed the butternut squash and cube into pieces the size of half a Brussels sprout. Toss butternut squash pieces in a large freezer bag with remaining 2 tablespoons of olive oil, salt and pepper. Place on a baking sheet in a single layer. Place the Brussels sprouts and butternut squash in the oven and roast until caramelized and soft (but not mushy).

Place the wheat berries in the water with salt. Bring to a boil, cover and cook until soft and chewy – about 20 to 30 minutes. In a large bowl, place the vinegar and slowly whisk in olive oil to make a creamy emulsion. Add the shallots and cranberries, and allow the cranberries to plump up in the liquid.

When the wheat berries are finished cooking (all the liquid should be absorbed; but if not, pour off any excess), pour the warm wheat berries into the vinaigrette and mix so the cranberries can continue to plump up.

Allow the vinaigrette mixture to come to room temperature, add the vegetables, mint and walnuts. Serve room temperature. You can keep the salad in the refrigerator for 4 to 5 days, but remember to serve at room temperature.

OR Autumn Panzanella from Viking River Cruises


  • 2 T (30 ml) extra virgin olive oil
  • 5 roasted garlic cloves, mashed
  • 3 C (216 g) ciabatta bread, cut into 1-in (2-mm) cubes
  • Kosher salt to taste


  • 2 T (31 g) Dijon mustard
  • ¼ C (59 ml) white balsamic vinegar
  • Kosher salt to taste
  • ¾ C (177 ml) canola oil
  • 10 sage leaves
  • Freshly ground pepper to taste


  • Extra virgin olive oil, as needed
  • 1 C (140 g) butternut squash, peeled and finely diced
  • Kosher salt to taste
  • ½ C (70 g) parsnip, peeled and finely diced
  • 1 15-oz (425-g) can gigante or other large white beans, rinsed and drained
  • ¼ C (18 g) green onions, thinly sliced
  • 4 C (80 g) loosely packed mesclun mix or arugula
  • Freshly ground pepper to taste


  • 2 oz (57 g) ricotta salata, shaved


Croutons: Preheat oven to 350°F (176°C). Place a large oven-safe skillet over medium heat, add olive oil and mashed garlic, stirring to combine. Add bread; season with salt. Stir occasionally until bread is golden on several sides, about 3 minutes. Place skillet in oven and bake, stirring once or twice, until bread is golden brown, about 7 minutes. Remove from oven; transfer to paper towels to cool.

Vinaigrette: Place mustard, vinegar and a few pinches of kosher salt into the work bowl of a blender. With motor running on medium, slowly drizzle in half the canola oil. Add sage leaves, turn up speed to high and drizzle in remainder of oil. When all oil has been incorporated, vinaigrette should be pale yellow-green and thick enough to coat a spoon. Adjust seasoning with salt and pepper.

Salad: Place a large frying pan over medium heat and add a thin film of olive oil. When hot, toss in butternut squash and a few pinches of kosher salt. Cook until golden brown along edges, stirring frequently, about 7 minutes. When squash is tender, transfer to paper towels; cool to room temperature. Repeat process with parsnips. When ready to serve, place croutons, squash, parsnips, beans, green onions and greens in a large bowl. Add vinaigrette to taste; toss; season with salt and pepper. Divide among plates and garnish with ricotta salata before serving.

Prep time: 22 minutes. Cook time: 25 minutes. Makes 6 servings.


Maple Cider-Brined Turkey & Orange Sage Stuffing from Crystal Cruises


  • 2 quarts apple cider
  • ½ cup kosher salt
  • ½ cup maple syrup
  • 1 tsp whole allspice berries
  • ¾ tsp whole black peppercorns
  • ½ tsp whole cloves
  • 6 (2-inch) strips orange rind
  • 2 rosemary sprigs
  • 2 bay leaves
  • 1 gallon cold water


  • 1 (12-pound) fresh or frozen turkey, thawed
  • 3 tbsp butter, softened
  • 2 tsp chopped fresh rosemary
  • 2 tsp chopped fresh sage
  • ½ tsp freshly ground black pepper
  • 1 apple, cut into wedges
  • 6 garlic cloves
  • 1 rosemary sprig
  • 1 sage sprig
  • ½ orange, cut into wedges
  • ½ onion, cut into wedges
  • cooking spray


  • 1 tbsp butter
  • 1 tbsp chopped fresh thyme
  • 1 shallot, finely chopped
  • ½ cup apple cider
  • ¼ cup bourbon
  • 1 ¼ cups fat-free, lower-sodium chicken broth,
  • divided
  • 3 tbsp all-purpose flour
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 tbsp cider vinegar


  • To prepare brine, combine first 9 ingredients in a large stockpot over high heat; cook 6 minutes or until salt dissolves, stirring occasionally. Remove from heat; add 1 gallon cold water. Cool to room temperature.
  • To prepare turkey, remove giblets and neck from turkey; reserve neck. Trim excess fat; add turkey to brine. Refrigerate 18 to 24 hours, turning occasionally.
  • Preheat oven to 375°.
  • Remove turkey from brine; discard brine. Pat turkey dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 3 tablespoons butter and next 3 ingredients (through ½ teaspoon pepper) in a small bowl; rub butter mixture under loosened skin and over breast and drumsticks. Lift wing tips up and over back; tuck under turkey. Place apple and next 5 ingredients (through onion) in the body cavity. Secure legs with kitchen twine. Place turkey on the rack of a roasting pan coated with cooking spray. Place neck in bottom of roasting pan; place rack with turkey in pan.
  • Bake at 375° for 1 hour and 15 minutes. Cover turkey loosely with foil; bake an additional 45 minutes or until a thermometer inserted into thickest part of thigh registers 165°. Remove from oven; place turkey on a cutting board. Let stand, covered, for 20 minutes; discard neck and skin.
  • To prepare gravy, place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off one bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat.
  • Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add thyme and shallot; sauté 2 minutes. Add ½ cup cider and bourbon; boil 3 minutes or until liquid is reduced by half. Combine ¼ cup broth and flour, stirring with a whisk. Add flour mixture, remaining 1 cup broth, and drippings to pan; bring to a boil. Reduce heat, and simmer 4 minutes or until thickened. Stir in parsley and vinegar.


  • ½ cup onion yellow, finely chopped
  • ½ cup butter, unsalted, melted
  • 2 leafs herb, sage, fresh finely chopped
  • 1 orange zest & juice
  • ½ loaf white toast, crust removed diced 2 cm
  • 1 tbsp. orange liqueur
  • ½ cup chicken stock
  • ½ cup cream, heavy
  • 2 each egg yolk
  • 2 each egg white
  • 1 pinch nutmeg, freshly ground to taste
  • Salt and pepper to taste (white, freshly ground)
  • 1 orange segment


  • Sauté onion in butter over medium heat until translucent.
  • Add orange zest and sage and sauté for another minute.
  • Warm up toast cubes in a hot oven (place on a pan sheet).
  • In a deep bowl mix the butter mixture and the toast and toss.
  • Add cream, chicken stock, and egg yolk, season to taste with salt, pepper, and nutmeg
  • Whip the egg white till foamy and white.
  • Fold in the egg white and the orange segments to the bread mixture.
  • Fill the mixture in a buttered fireproof dish, and bake in the oven for about 30 minutes by 190°C.
  • Keep it covered for the first 28 minutes, remove cover (aluminum foil).

or Roasted Turkey with Sage Gravy from Celebrity Cruises

1 (16-18-pound whole turkey)
2 ounces fresh thyme (chopped)
2 ounces fresh rosemary (chopped)
8 ounces olive oil
2 teaspoons kosher salt
1 teaspoon allspice (ground)
4 ounces garlic cloves (finely chopped)

Mirepoix for the Turkey
2 carrots (peeled and diced)
2 yellow onions (diced)
2 whole bunches celery (diced)

Sage Gravy
5 pounds turkey bones
2 additional drumsticks
As desired giblets from the turkey
1 bunch leeks (steamed, diced)
2 large carrots (diced)
1 large yellow onion (diced)
4 stalks celery (diced)
1/2 pound butter
3 ounces tomato paste
1 tablespoon granulated sugar
4 ounces sherry
6 ounces white wine
1 piece bouquet garni
1 sprig fresh thyme leaves
10 sprigs fresh sage
1 quart turkey stock
4 ounces butter (cut into cubes)
2 teaspoons kosher salt
1/2 teaspoon white peppercorns


To get the turkey ready for roasting, preheat oven to 350°F (175°C). Rub turkey with half of the thyme and rosemary, all of the olive oil, salt, allspice and garlic.

To make the mirepoix for the turkey, combine the mirepoix ingredients in a mixing bowl.

Stuff half the mirepoix and the rest of the thyme and rosemary into the cavity of the turkey. Place the other half of the mirepoix in an un-greased roasting pan. Place the turkey in the pan, breast side up, over the mirepoix. Bake for about three hours or until the temperature of the breast reaches 170°F (77°C), the thigh reaches 180°F (82°C) and the stuffing reaches 165°F (74°C). Let turkey cool for approximately 30 minutes before carving.

To make the gravy, in a large cooking pan over high heat, caramelize the turkey bones, drumsticks, giblets, leeks and mirepoix with the butter. After they are seared off, mix in the tomato paste and the sugar. To caramelize, bake for 30 minutes at 350°F (175°C) in the oven. Return the pan to the stove. Add the sherry, white wine, bouquet garni, thyme and sage, and cook to reduce to syrup consistency. Add the turkey stock; heat to boiling. Reduce to simmering; cook about 20 minutes or until turkey drumsticks and giblets are cooked through.

Remove and strain the stock. Let cool and slowly stir in the cubes of butter. Turkey roasting juices can be added to the gravy before seasoning and thickening. Add salt and peppercorns to taste.

Serves 6.

Side Dish

Potato Gratin from NCL Cruises

This recipe is compliments of NCL and is a favorite of cruisers dining at Cagney’s Steakhouse.

Potatoes, Cream, Garlic, Chives, Emmenthal (cheese), Parmesan Cheese, Butter, Salt, Freshly Milled Black Pepper, Nutmeg

2.2 lbs Potatoes, cut into cubes
5.3 cups Cream
2.1 tbs. Garlic chopped
3.5 oz. Garlic cloves whole
1 tsp. Chives, chopped
7 tbs Emmenthal, grated
6 tbs. Parmesan Cheese
2.1 tbs. Butter, unsalted Salt
Freshly Milled Black Pepper Nutmeg


Dice potatoes and steam off until cooked.
Allow potatoes to cool at room temperature so they may dry out.
Mix the cooled steam diced potatoes, grated Emmenthal Swiss cheese and toss with salt and pepper.
Mix butter with some chopped garlic.
Butter the gratin dishes with the butter garlic mix.
Place potatoes into gratin dish and fill 3/4.
Boil cream and garlic, then simmer until garlic is soft and mushy.
Blend in mixer until smooth with the garlic and cream.
Season with salt, pepper and nutmeg.
Pour the cream mixture over the potatoes and cover thoroughly.
Proceed to bake in 350º F oven until potato cream mix is heated through.
Top with Parmesan cheese, then continue baking until cheese has melted and cream has slightly browned.
Serve immediately.

Green Bean Casserole from Celebrity Cruises

1/2 cup butter
1 cup yellow onions (finely chopped)
4 garlic coves (finely chopped)
2 tablespoons all-purpose flour
1 cup whole milk
2 teaspoons kosher salt
2 cups Cheddar cheese (grated)
1 cup sour cream
1/2 pound French green beans (tips remove, blanched)
1 cup Parmesan cheese (grated)
1 cup panko bread crumbs


Preheat oven to 350°F (175°C).

Melt the butter in a large skillet over medium heat. Add the onions and garlic and cook down until caramelized. Stir in the flour and cook for 1 min to make a roux. Add the milk and salt. Cook for 3 minutes while stirring, then add cheddar cheese and sour cream. Cook until cheese is melted and has a thick consistency. Add the green beans. Transfer the mixture into an un-greased casserole dish. In a small mixing bowl, mix the parmesan cheese and the panko bread crumbs. Sprinkle the bread crumb mixture over the casserole, then place in the oven.

Bake for about 15 to 20 minutes or until the top is golden brown. (Photo has French’s Fried onions instead of panko breadcrumbs)

Serves 6.


Pumpkin Cheesecake Recipe from Disney Cruises
Makes 9-inch cheesecake


  • 1 1/2 cups crushed graham cracker
  • 3 tablespoons granulated sugar
  • 1/2 teaspoons ground ginger
  • 1/3 cup butter-melted

Cheesecake Filling

  • 3 (8-ounce) blocks cream cheese, softened
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 15-ounce can pumpkin purée
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 5-ounce can evaporated milk
  • Chocolate syrup, for drizzling

For crust:

  1. In a bowl combine the crushed graham cracker, sugar and ginger. Melt the butter and stir into mixture.
  2. Spray bottom and sides of a 9-inch springform pan. Press crust mixture into bottom of pan using your hands.
  3. Place pan on a large piece of foil and wrap foil tightly up sides and around pan.

For cheesecake filling:

  1. Preheat oven to 325°F.
  2. Beat cream cheese, brown sugar, and granulated sugar together in the bowl of an electric mixer fitted with the paddle attachment. Scrape down sides of bowl.
  3. Add eggs, one at a time, mixing well after each addition. Scrape down sides of bowl.
  4. Whisk together pumpkin purée, cornstarch, cinnamon, and nutmeg in a medium bowl until well combined. Add pumpkin mixture to cream cheese mixture, beating until well combined. Scrape down sides of bowl. Add evaporated milk, mixing well.
  5. Slowly pour cheesecake filling onto crust mixture in prepared pan. Drizzle with chocolate syrup.
  6. Place foil-wrapped pan inside a larger roasting pan. Place oven rack and carefully add enough hot water to reach halfway up sides of springform pan.
  7. Bake 1 hour, or until center moves only slightly when shaken.
  8. Turn oven off. Crack open oven door, and allow cheesecake to cool inside oven 1 hour.
  9. Remove pan from water bath and set on a wire rack to cool completely. Cover top of pan with foil and refrigerate for at least 4 hours and up to overnight.

Cook’s Notes: Wrapping foil around springform pan prevents water from the water bath from getting into the cheesecake. The slow cooling inside the oven prevents cheesecake top from cracking.

We have hundreds of cruise line recipes that we invite you to browse.

Lucky Foods for the New Year

The post Thanksgiving Cruise Line Recipes appeared first on Atlas Traveler – A Travel and Lifestyle blog from

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