Thanksgiving Classics 2018 by Specialty Publications

SUNDAY, OCTOBER 28, 2018

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The Record | Sunday, October 28, 2018

Thanksgiving

CLASSICS

About these recipes

In September 2017, more than 1,100 amateur cooks from across the country entered their recipes in the first Home Town Cook’n Thanksgiving Recipe Contest. Here we present an assortment of recipes from the contest’s four categories: Soups, Vegetable Dishes, Cakes and Cobblers, and Non-Turkey Entrees. As a bonus, we’ve included a few stuffing/dressing recipes — we had several but not a category for them. The finalist and winning recipes are also here, prepared and judged in October 2017 by faculty from Columbus State Community College’s award-winning culinary program in Ohio. Photos and videos from the judging can be found at gatehousenews.com/hometowncookn. This year’s recipe contest has closed, but look for the winners at gatehousenews.com/thanksgiving2018 the week of Nov. 18.

STAFF Editor LISA GLOWINSKI Art Director TONY FERNANDEZ-DAVILA All recipes are from those submitted in GateHouse Media’s 2017 Home Town Cook’n Thanksgiving Recipe Contest. None has been tested for accuracy except for the finalist and winning recipes found on Pages 28-34. GateHouse Media does not make any warranties about the completeness, reliability or accuracy of this information. Photos on Pages 28-34 by Fred Squillante, Columbus Dispatch. All other photos from stock sources. ©2018 GATEHOUSE MEDIA LLC ALL RIGHTS RESERVED

INSIDE

THANKSGIVING CLASSICS 2018 | GateHouse Media Premium Edition

Thanksgiving CLASSICS

SOUPS

Rustic Pumpkin Shrimp Soup Yield: 6 servings Submitted by: Chryshantha S. Joseph • 2 oz. chopped onions • 3 garlic cloves, thinly sliced • 2 teaspoons olive oil • 1/2 pound tomato cut into 1-inch cubes • 1 pound of white/orange pumpkin without skin and pulp, cut into 1-inch cubes • 2 white portions of lemongrass, thinly sliced • 2 beef bouillon cubes dissolved in 1 cup of hot water • 24 shrimp, deveined and peeled • 1/4 teaspoon turmeric to rub on shrimp • 1/4 teaspoon salt to rub on shrimp • 2 teaspoons butter • 1 can coconut milk • 4 teaspoons fish sauce • 1/2 teaspoon shrimp paste • 1/4 teaspoon salt for soup • Dash of black pepper • 1/4 teaspoon red chili flakes (optional) Temper onion and garlic in 1 teaspoon olive oil. Add tomatoes, pumpkin, lemongrass and beef bouillon water. Rub shrimp with tumeric and salt. Fry shrimp in the remaining olive oil and butter. Puree vegetables; add shrimp, coconut milk, fish sauce, shrimp paste, salt and pepper, and chili flakes if using. Cooking time: 30 minutes.

Broccoli Cheese Soup Yield: 4 servings Submitted by: Liz S. Petty • 3 tbsp butter • 1 onion, chopped • 3 tbsp flour • 2 cups whole milk • 3 cups vegetable broth • 1 1/2 lbs fresh broccoli florets • 1 cup carrots, diced • 1 tsp kosher salt • 1 tsp ground pepper • 1/2 tsp hot sauce (optional) • 2 cups cheddar cheese, shredded Heat the butter in a large saucepan/dutch oven. Add in the onion and saute for about 4 minutes, or until soft. Sprinkle flour onto onions and cook 2-3 minutes, or until no more lumps appear. Add in the milk and vegetable broth. Bring to a rapid boil, then reduce heat and allow to simmer about 15 minutes. Add in broccoli and carrots. Cook 15-20 minutes, or until vegetables are tender. Add salt, pepper, hot sauce if using and cheese, and stir until cheese is melted. Serve warm.

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The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

SOUPS

Autumn Turkey Stew

Harvest Soup

Yield: 8 servings Submitted by: Kristen Heigl • 4 tablespoons olive oil, divided • 2 pounds ground turkey • 1 large yellow onion, diced • 4 carrots, chopped • 2 garlic cloves, minced • 1 15-ounce can diced tomatoes, drained • 1 12-ounce can tomato paste • 1 15.5-ounce can cannellini beans • 4 potatoes, cubed • 1 cup butternut squash, cubed • 10 cups chicken broth • 1 1/2 cups ditalini pasta • Salt and pepper to taste • 1 teaspoon dried parsley • 1 1/2 cups fresh spinach, chopped and stems removed • 1/4 cup Parmigiano Reggiano, grated Heat 2 tablespoons of olive oil in a large pan. Add the turkey, cook for about 6-7 minutes or until it is browned. Set aside. In a large soup pot, heat the remaining 2 tablespoons of olive oil. Add the onion, carrots and garlic; saute until the carrots are tender and the onions are just starting to brown, about 4 minutes. Stir in the diced tomatoes, tomato paste, beans, potatoes, squash, chicken broth, pasta, salt and pepper, parsley, spinach, Parmigiano Reggiano and cooked turkey. Simmer for about 30-35 minutes or until vegetables are tender.

Yield: 8 servings Submitted by: Shannon M. Thayer • 1 lb bacon, divided, chopped • 4 leeks, sliced • 4 tbsp butter • 56 oz. (2 large boxes) chicken broth • 2 large cans pumpkin puree • 1 tsp each salt and pepper • 1/2 tsp nutmeg • 2 pints heavy cream Place bacon in shifts into hot fry pan or cast iron pot and cook until crispy. Set aside on paper towels. Leaving about 1 tbsp of bacon grease in the pan or pot, add butter and leeks and lightly saute until just translucent. With immersion blender or in food processor, blend leeks, slowly adding chicken stock to loosen it up. When completely blended add half of the cooked bacon and continue to blend until smooth. Add mix back to soup pot and whisk in rest of chicken broth and pumpkin puree until smooth, over medium heat, slowly bringing to a simmer. Add salt, pepper and nutmeg; reduce heat to medium low and simmer for 20-30 minutes. Add cream, whisk until smooth, and serve with a sprinkle of bacon bits on top.

THANKSGIVING CLASSICS 2018 | GateHouse Media Premium Edition

Thanksgiving CLASSICS

SOUPS

Autumn Harvest Soup Yield: 4 servings Submitted by: Jennifer Whitcomb • 2 tbsp extra virgin olive oil • 1 onion, chopped • 1 small butternut squash, peeled and cubed • 1 large sweet potato, peeled and cubed • 1 apple, peeled, cored and cubed • 1 tsp cinnamon • 1 tsp cumin • 4 cups vegetable broth • 1 cup heavy cream • Salt and pepper to taste Add olive oil to medium stockpot over medium high heat. Add onions, squash, sweet potato and apple and stir, cooking until onions are translucent. Add cinnamon and cumin and cook for 2-3 minutes more. Add vegetable broth and cover pot, turning heat down to medium low and simmering for 15-20 minutes until all vegetables are soft. Add heavy cream and purée using an immersion blender until smooth, or transferring to blender in small batches, then return to pot. Season with salt and pepper to taste. Serve warm in bread bowls or with crusty bread for dipping.

Pumpkin Mushroom Soup Yield: 8 servings Submitted by: Jill Grube • 1/4 cup butter • 1 cup chopped onion • 1 tsp minced garlic • 1 tsp curry • 1/4 tbsp coriander • 1/2 tbsp salt • 3 cups chicken broth • 16 oz canned pumpkin • 1 can (26 oz) cream of mushroom soup • 1 1/2 cup half and half • Salt and pepper to taste Sauté onion and garlic in butter until onion is translucent and soft. Add seasonings and chicken broth. Bring to a boil. Simmer for 20 minutes. In a separate bowl, combine pumpkin, cream of mushroom soup and half and half; mix well. Add to simmering broth. Stir well. Simmer for 10 minutes, stirring often. Season with salt and pepper to desired liking. Optional garnishes: roasted vegetables or dollop of sour cream.

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The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

SOUPS

Butternut Squash Soup, Thai Style Yield: 4 servings Submitted by: Kate Bernhardt • 6 cups cooked butternut squash • 3 tablespoons extra virgin olive oil • 2 carrots, roughly chopped • 2 celery stalks, roughly chopped • 1 large onion, roughly chopped • 1.5 tablespoons red curry paste • 1.5 tablespoons fresh ginger, peeled and roughly chopped • 1 teaspoon chopped fresh thyme • 6 cups homemade or store-bought low sodium chicken or vegetable broth • 1 cup coconut milk • 1 teaspoon sea salt • 1 teaspoon ground black pepper Cook the squash: Put a whole squash on a cookie sheet in a 400 degree oven. Cook until a fork goes in easily all over the squash and the skin feels like parchment paper. Roast time depends on the size of the squash — start checking it after about 30 minutes. Cool and remove skin and seeds. Heat oil in a large soup pot. Add carrot, celery, onion, curry paste and ginger. Cook on medium high heat, stirring frequently, until the vegetables have begun to soften and the onion turns translucent, about 8-10 minutes. Add the squash, thyme, broth, coconut milk, salt and pepper. Bring to a boil, reduce heat and simmer until all the vegetables are tender, about 30-45 minutes. Let cool slightly, then purée the soup with an immersion or regular blender. Reheat and serve. Garnishes could include just about anything but try: • Coconut flakes (unsweetened) and fresh cilantro • Chopped apples and celery • Sliced toasted almonds • Plain yogurt or a swirl of cream • Chopped bell or hot peppers

Butternut Squash Bisque Yield: 6 servings Submitted by: Jan Massarelli • 1 medium onion, chopped • 1/4 cup butter • 1 large butternut squash, peeled and chunked • 3 cups water • 4 chicken bouillon cubes • 1/2 tsp marjoram • 1/4 tsp cayenne pepper • 12 ounces cream cheese In large pot saute onion in butter until tender. Add squash, water, bouillon cubes, marjoram and cayenne pepper. Bring to a boil; cook gently for 20 minutes or until squash chunks are tender. Remove from heat. Using a blender add 1/3 of the hot squash mixture and 1/3 of the cream cheese and puree until smooth. Transfer to a large bowl. Continue blending in batches the squash mixture and cream cheese. Be sure to use all liquid from the cooked squash mixture. Gently heat when ready to serve.

THANKSGIVING CLASSICS 2018 | GateHouse Media Premium Edition

Thanksgiving CLASSICS

SOUPS

Turkey and Wild Rice Soup Yield: 5 servings Submitted by: Rheann Elizabeth Earnest • 1 large onion • 2 stalks celery • 2 carrots • 2 cloves garlic • 1 tablespoon olive oil • 2 tablespoons butter • 2 tablespoons flour • 1/4 teaspoon poultry seasoning • Black pepper and salt to taste • 1 box of your favorite quick cooking wild rice mix with seasoning • 1 cup water • 2 cups stock, chicken or vegetable • 1 cup of heavy cream • 1.5 cups chopped cooked turkey • Loaf of crusty bread Chop all vegetables and mince garlic. In a 4-quart pot over medium high heat drizzle olive oil and saute vegetables and garlic for 5 minutes. Reduce heat. Push vegetables to one side of the pot. Add butter to the other side. When melted whisk in the flour. Mix the flour paste into the veggies. Add seasonings and rice. Mix well. Add water. Cook on medium low heat for 5 minutes, then add stock and let simmer for 20 minutes or until the rice is cooked. Warm the heavy cream and stir into the soup. Mix in chopped turkey. Simmer for 5 minutes. Serve with a chunk of crusty bread.

Creamy Potato and Bacon Soup Yield: 10 servings Submitted by: Patricia Silvis • 3 stalks celery • 2 large carrots, diced • 1 large onion, diced • 1 pound bacon, cooked and crumbled • 5 pounds potatoes, diced and cooked • 1/4 cup flour • 1 stick butter plus 1/4 stick butter • Milk • Salt and pepper to taste Saute carrots, onions and celery in 1/4 stick of butter. Set aside. Cook bacon in oven. Let cool and crumble. While bacon is cooking, peel and cook potatoes to your preferred texture. In another pan, melt 1 stick butter. Add flour. Mix together with a whisk until incorporated. Add milk until you have half a pan of white sauce. Season with salt and pepper, then add potatoes, bacon and the carrot/celery/onion mix. Stir together.

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The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

SOUPS

Mary-Catherine’s Famous Squash Apple Soup Cream of Carrot Soup Yield: 6 servings Submitted by: Catharine M. Ledoux • 1/3 cup celery • 1/3 cup onion • 1 cup carrot • 3 tablespoons butter • 3 tablespoons flour • 1 large can chicken broth or 2 chicken bouillon cubes (a total of 4 cups broth) • 1/3 cup rice • 1/2 teaspoon pepper • 1/4 teaspoon turmeric • 1/4 teaspoon nutmeg • 1/8 teaspoon thyme • 1 cup whipping cream or half and half, optional Place celery, onion and carrots in food processor and process until quite fine. Melt butter in a saute pan and add veggies; cook until soft. Add flour and cook 3-4 minutes. Slowly whisk in broth. Bring to a boil. Add rice, pepper, tumeric, nutmeg and thyme. Simmer for 15 minutes. Add cream or half and half if using. Do not use any salt.

Yield: 6 servings Submitted by: Mary-Catherine Deibel • 1 large butternut squash, peeled and cut into small pieces • 1 stick salted butter • 1 bunch fresh sage, finely minced • 1 cup fresh local apple cider • 2 cloves fresh finely chopped garlic • 2 white onion, preferably Vidalia or another sweet variety, chopped • 5 Granny Smith or other crisp fall apples, peeled and cut into wedge • 1 cup low sodium chicken stock • 1 1/2 cups heavy cream • Salt and fresh ground pepper to taste • 1/2 cup creme fraiche • Finely minced chives Place the squash segments onto a greased sheet pan or roasting pan, sprinkle with salt and pepper, a few dabs of butter and some minced sage, and place into a hot oven (400 degrees). Cook until tender, 40 minutes or so. As the squash is roasting, melt 3 tbsp of butter in a large saute pan. When the butter is sizzling, add the apple cider, and reduce by half. Add the finely chopped garlic, apple slices and chopped onions, some more sprinkles of sage, salt and pepper, and saute until the apples and onions are just tender. In a Cuisinart-style mixer or a good blender, add the squash and the apple/onion mixture together, and puree. You can do this in batches, depending on the size of your mixer. Add the blended mixture to a large soup pot, add the chicken stock and stir to blend. Add more chicken stock or apple cider to get the consistency you’d like for the soup. Simmer for 30 minutes, then add the cream and the rest of the butter. Stir. Do not boil at any point. Just before serving, add a dollop of creme fraiche to each serving, along with finely minced chives and sage on top.

THANKSGIVING CLASSICS 2018 | GateHouse Media Premium Edition

Thanksgiving CLASSICS

VEGETABLE DISHES

Quick Creamed Corn Casserole Yield: 8 servings Submitted by: Martha A. Siebenthal • 1 can (16 oz.) creamed corn • 1 can (16 oz.) corn Niblets • 1/4 cup butter • 1 cup buttermilk (or sour milk = 1 cup milk plus 3 tsp vinegar) • 1 pkg (8 oz) cornbread mix (using “Mexican” style adds a bit of heat) • 1 egg • 1 pinch salt • 1 pinch red pepper flakes (optional) Preheat oven to 325F. Melt butter; combine with all other ingredi-ents in oven-proof dish. Bake for about 30 minutes.

Potato Casserole Yield: 12 servings Submitted by: Marcilla F. Croslin • 32 ounces frozen shredded hash brown potatoes • 1 large can cream of mushroom soup • 16 ounces sour cream • Salt and pepper to taste • 2 sticks butter, melted separately • 24 ounces American cheese • 1 small box of corn flakes Pour thawed hash browns into 9 x 13 baking dish. Mix soup, sour cream, 1 stick melted butter and cheese. Pour mixture on top of hash browns. Top with crushed corn flakes and remaining melted stick of butter. Bake at 350 degrees F for 30 minutes.

The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

VEGETABLE DISHES

Creamed Onion Casserole

Easy and Cheesy Au Gratin Potatoes Yield: 8 servings Submitted by: Karey Detzler • 8 yellow potatoes (peeled, washed and sliced) • 2 cups shredded Parmesan cheese • 1 pint heavy cream • 1 stick butter (melted) Preheat oven to 350 degrees. Spray a 9x13 glass baking dish with cooking spray. Layer potatoes in bottom of dish. Cover evenly with Parmesan cheese. Pour heavy cream over top of cheese, and finish with melted butter poured evenly over the top. Cover with foil and bake 90 minutes or until potatoes are soft and top is golden brown.

Yield: 10 servings Submitted by: Alouise Lien Fenstermacher • 8 medium onions, sliced • 4 tablespoons unsalted butter • 1 can chicken stock • 2 cups bread crumbs For the Bechamel sauce: • 2 1/2 tablespoons butter • 3 1/2 tablespoons flour • 1 cup hot milk • 1 cup hot chicken stock • 10 ounces white sharp cheddar cheese, grated • 1 cup mozzarella cheese, grated Melt 4 tablespoons butter in sauce pan. Add sliced onions and saute for 10 minutes. Add chicken stock and cook until onions are soft, about 30 minutes. Let cool and drain. To make the sauce, melt butter in 2 1/2 quart sauce pan. Blend in flour with a wooden spoon. Stir over medium heat until mixture foams together, at least 2 minutes. Remove from heat. Add 1/2 cup of a milk/stock mixture, whisking to blend thoroughly. Over medium-high heat slowly whisk in the rest of the liquid, being sure to scrape the bottom and sides of pan. Simmer for 2-3 minutes, stirring with a wooden spoon. Sauce should get thick enough to coat the spoon. Add cheeses and stir well. Salt and pepper to taste. To assemble, butter a baking dish. Spoon half of the onions into bottom of dish. Top with half the Bechamel sauce and sprinkle with 1 cup bread crumbs. Continue layers with onions, sauce and finish with bread crumbs. Bake at 350 degrees for 30-45 minutes. Can be assembled ahead of time.

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Thanksgiving CLASSICS

VEGETABLE DISHES

Roots and Fruits

Sweet Potato Latkes Yield: 4 servings Submitted by: Katharine Lang • 2 cups grated, peeled sweet potatoes • 1 tbsp. flour • 2 eggs • 1/4 cup diced, grated onion • 1 1/2 teaspoons garam masala spice • 1/4 cup canola or other vegetable oil, for frying Mix all ingredients together except oil. Drop by 1/4 cup measure onto heated (medium-high) and oiled frying pan, pressing down with spatula to make a flat patty. Cook until crispy and brown, flip and cook on other side (about 4 minutes per side). Serve hot, with mango chutney. Makes 8 latkes, 2 per person.

Yield: 10 servings Submitted by: Kierstyn Zolfo • 1 butternut squash, peeled, deseeded and cubed • 3 firm apples (like gala, Fuji or honeycrisp), peeled, cored and cubed • 2 sweet potatoes, peeled and cubed • 2 large parsnips, peeled and cubed • 2 medium red onions, halved and thinly sliced • 2 sprigs fresh rosemary • Olive oil • 1 tbsp. salt • 1 teaspoon pepper • 6 ounces dried cranberries • 6 ounces dried cherries (optional) • 1/4 cup maple syrup (optional) Preheat oven to 400 degrees. Cube apples, squash and sweet potatoes to 1 inch, parsnips slightly smaller. Slice the onions. Chop one sprig of rosemary; set aside. Toss cubed and sliced items in a bowl with olive oil to coat, with salt and pepper. Spread cubes onto a cookie sheet in a single layer (use two sheets if needed). Add whole sprig of rosemary and roast for 45 minutes, moving the items on the sheet(s) every 15 minutes to prevent sticking. If sweet potatoes aren’t fork-tender at 45 minutes, keep baking, checking every 5 minutes until they are ready. Move all items from cookie sheet(s) into a bowl. Mix berries and reserved chopped rosemary into roasted items. Add salt and pepper to taste. Add maple syrup and mix (optional) for a sweeter version.

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The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

VEGETABLE DISHES

Eggplant Caponata Submitted by: Paula Caruso • 1/2 cup olive oil • 1 cup (2 small) onion, diced finely • 1 1/2 cups (4 ribs) celery, diced finely • 1 t pine nuts • 1 1/2 lbs eggplant (2 small), unpeeled, cut into 1/2-inch cubes • 1 cup green olives (soak in water to remove saltiness) • 1 cup canned black olives • 1 t capers • 1 cup prepared tomato sauce • 1 6 ounce can tomato paste • 6 sun-dried tomatoes, chopped (optional) • 1 1/2 t wine vinegar • 2 1/2 t sugar • 1 1/2 t salt • 1/4 t black pepper • 2 t water Saute onion and celery in oil until brown. Add eggplant and nuts; cook 3 minutes. Add green olives; cook 3 minutes. Add black olives and capers; cook 3 minutes. Add tomato paste, sauce, sun-dried tomatoes if using, sugar, salt, pepper, water and vinegar; cook 3 more minutes. Remove from burner and let sit covered until cool. Serve at room temperature with crusty bread.

Vegetable Pie Yield: 8 servings Submitted by: Diane M. Young • 1 deep dish pie crust • 3 (10 oz) packages frozen chopped broccoli • 1 onion, chopped • 1 small can bits and pieces mushrooms • 1 egg • 3 tbsp butter, divided • 6 slices American cheese • 1 (16 ounce) can yams Preheat oven to 350 degrees. If pie crust is frozen, bake for 8 minutes and let cool. Heat broccoli as directed; drain. Sauté onion and mushrooms with 1 tbsp butter until onion is clear. Add to a bowl with the broccoli and egg; mix well. Pour into pie crust. Place slices of American cheese on top. In bowl drain yams and mash well with the remaining softened butter. Pour on top of cheese. Cover with crisscross pie dough strips. Bake in oven 50 minutes, or until crust on top is a touch brown.

THANKSGIVING CLASSICS 2018 | GateHouse Media Premium Edition

Thanksgiving CLASSICS

VEGETABLE DISHES

Elegant Green Bean Casserole Yield: 4 servings Submitted by: Lori Harrison • 1 1/2 lbs fresh green beans • 1 pint fresh button mushrooms • 2 t butter • 1 t minced garlic • 1 1/2 t flour • 1 cup chicken broth • 1/2 cup sherry • 3/4 cup heavy cream • 2 slices bread • 1 1/2 t onion powder • Salt and pepper to taste Snap off bean ends and rinse thoroughly. Bring 2 quarts water to boil. Add beans. Cover and cook 6 minutes. Drain, then plunge into ice water. Drain again. In large saute pan, melt 1 T butter. Add mushrooms, garlic and salt and pepper. Stir often until mushrooms soften; about 6 minutes. Stir in flour. Stir and cook 1 minute. Add broth and sherry and bring to simmer. Add cream. Simmer and stir until sauce thickens, 10-15 minutes. Stir in beans. Transfer to 2 quart casserole. Preheat oven to 425F. To make topping, chop bread and mix with 1 T butter, onion powder, salt and pepper. (Optional: Add 1 small can chopped french fried onion rings to topping mixture.) Sprinkle over bean mixture. Bake for 20-25 minutes.

Sharp Kitchen’s Squash Casserole Yield: 12 servings Submitted by: Tracey Sharp Strachan • 6 butternut squash, cleaned and cut into 1-inch slices and boiled in water for 5 minutes, drain for 30 minutes • 1/2 yellow onion, diced and sautéed with 2 tablespoons butter • 3/4 cup sour cream • 1/4 cup crumbled feta cheese • 1/2 cup mild Cheddar cheese Mix squash, onion, sour cream and feta together with your hands in order to not break up the squash. Top with Cheddar cheese. Bake 15 minutes at 350 degrees.

Crock-Pot Canded Sweet Potatoes Yield: 6 servings Submitted by: Martha A. Siebenthal • 4-5 large sweet potatoes, peeled, cut into 1-inch cubes (about 8 to 10 cups) • 4 tbsp butter • 1 1/2 teaspoons cinnamon • 1 cup light brown sugar, packed • 1 cup orange juice • 1/4 cup honey • 1/2 teaspoon vanilla • Dash of nutmeg (optional) Lightly grease crockery. Arrange sweet potato cubes in pot. Place remaining ingredients in microwave-safe bowl, heat; stir to blend. Pour liquid mixture over sweet potato cubes. Cover and cook on Low for 6 to l8 hours, or until potatoes are tender.

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The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

VEGETABLE DISHES

Creamy Baked Pearl Onions Yield: 6 servings Submitted by: Heather McKechney • 1 (14.4 ounce) bag frozen pearl onions, thawed (or similar size) • 4 tablespoons plus 1/3 cup butter, divided • 2 tablespoons all-purpose flour • 1 clove garlic, minced • 1 cup whole milk • 1 cup heavy cream • 1 teaspoon fresh rosemary, chopped, or 1/4 teaspoon crushed dried rosemary • 1 teaspoon fresh thyme, chopped, or 1/4 teaspoon dried thyme • 1/2 teaspoon dried sage • 3 tablespoons fresh parsley, chopped • 2 1/2 cups crushed buttery crackers (2 sleeves) Preheat oven to 300F. Drain onions, place in a 2 quart casserole and bake uncovered for 30 minutes to dry them out a bit. (This can be done several days ahead and kept in the refrigerator.) Cool them a bit. Increase oven temperature to 350F. Butter an oval casserole dish (approximately 8 X 10 at largest). Melt 4 tablespoons butter in a 2 quart saucepan over medium-low heat. Whisk in all-purpose flour until well combined. Add garlic and slowly whisk in milk and heavy cream. Add rosemary, thyme and sage. Continue to whisk over medium heat until sauce thickens. Remove from heat. Place onions in prepared casserole dish and pour sauce over onions. Melt 1/3 cup butter in small (1-2 cups capacity) microwave-safe bowl for 40 seconds on high or until melted. Mix melted butter with crushed crackers and sprinkle over onions. Bake uncovered for 50 minutes. Sprinkle with chopped parsley and serve. (It will be lava-hot, so for safety, you might want to wait a few minutes before digging in!)

Hominy Casserole Yield: 12 servings Submitted by: Deborah L. Harman • 6 (16 ounce) cans yellow hominy; drain 3 • 1 small onion, diced • 1 stick real butter • 1 pound bacon, cooked and crumbled • 3 cups shredded cheddar • Black pepper to taste Sauté onion in butter until tender and transclucent. Add hominy and heat. Add bacon (reserve small amount for garnish) and 2 cups cheese. Pepper to preference. Stir well. Pour in large casserole dish. Top with remaining cheese and bacon. Heat at 375 until hot and bubbly.

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Thanksgiving CLASSICS

NON-TURKEY ENTREES

Crispy Bacon Ham Yield: 10 servings Submitted by: Cynthia Varhola • 3 cups Sprite, divided • 1 cup brown sugar • 1 tablespoon mustard • 1/2 cup honey, divided • 5 injections of creole seasonings • 2 pineapples • 1 package of bacon • 1 peach Preheat oven to 350. Put ham in a roaster and cover with 1 cup of Sprite, then spread the cup of brown sugar, mustard and half of the 1/2 cup of honey on the ham evenly. Mix the creole seasoning with the remaining honey and inject the ham evenly. Cut the pineapple in circles and make sure you have enough to cover the ham. Place the bacon on top of the pineapples sideways, then long-ways to entirely cover it. Cut the peach up and place on the bottom along with the remaining 2 cups of Sprite. Cook for three hours and baste every 20 minutes.

Beef Pizziola Yield: 10 servings Submitted by: Paula Caruso • 4 lbs chuck blade steak, trimmed • 1 large can (28 oz) chopped tomato • 6 cloves garlic, finely minced • 1 large pinch pepper • 1 large pinch oregano • 1 chicken bouillon cube • 1 pound carrot, peeled and coarsely sliced • 2 or 3 stalks of celery, coarsely sliced • 1 can peas Place meat, tomatoes and seasonings in large pan. Cover tightly with foil or glass lid. Cook 1 1/2 to 2 hours at 350 degrees. Add celery and carrots and cook 1 1/2 to 2 hours more. Remove from oven and stir in can of peas, including liquid. If a thicker gravy is desired, stir in 2 tbsp cornstarch first dissolved in liquid from can of peas. Cover and return pan to oven to cook 10 more minutes. Remove from oven and serve over mashed potatoes. Variation: Add 6-8 small red potatoes when adding the carrots and celery.

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The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

STUFFING/ DRESSING

M&M (Meat & Mushroom) Stuffing

Mary’s Bread and Butter Stuffing Yield: 5 servings Submitted by: Mary E. Serkez • 3 loaves white bread • 3 sticks margarine or butter • 1 full head of celery • 4 large onions • Garlic powder • Parsley • Paprika • 3 cups chicken broth Preheat oven to 350 degrees. Break bread into bite-size pieces; place into large bowl or pot. Dice celery and onions. In large skillet melt margarine; add celery and onions. Cook until tender. While that is cooking, add seasonings to the bread. Pour cooked onion and celery over bread. Mix until all bread is moist, adding chicken broth as needed. When thoroughly mixed, place into casserole dish and smooth out the top. Cover with aluminum foil. Bake for 45 minutes.

Yield: 10 servings Submitted by: Marilyn Condini • 2 large yellow onions, chopped • 2 tbsp. unsalted butter • 1/2 pound chopped beef • 1/2 pound chopped pork • 1 pound cremini (or white) mushrooms, chopped • 1 pound day-old sliced white bread, crusts removed and crumbled • 1 tbsp. whole fennel seeds • 1/4 cup chopped flat leaf (Italian) parsley • Salt and pepper to taste Preheat oven to 350 degrees; place rack in middle. Brown onions in butter. Add meat and brown. Steam mushrooms in 2 cups of water for 8 minutes. Shut off heat and leave covered 2-3 minutes. Add soft bread crumbs to water and mushrooms. Add meat and onions, fennel, parsley and salt and pepper to taste. Bake in a buttered casserole, covered, for one hour.

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Thanksgiving CLASSICS

STUFFING/ DRESSING

Oyster Pie aka Oyster Stuffing Yield: 6 servings Submitted by: Craig M. Rogers • 1 pint oysters, liquor reserved • 1/2 loaf crusty French baguette or similar bread, cubed • 8 slices bacon • 3 ribs celery • 1/2 medium-sized red onions • 3 heads garlic • 3-5 sprigs thyme • 1/4 cup sherry, or Madeira or port if you’re feeling saucy • Extra virgin olive oil • Salt and pepper to taste • 3 dashes hot sauce • 1 tablespoon of good butter, preferably salted • 1/4 cup chopped parsley • Sprinkle of Old Bay for color and a nice hint of the ocean Preheat oven to 250 degrees. Cube and toast bread. Cook bacon in a pan until crisp; drain and roughly

chop. Dice onion and cook in a pan with a splash of olive oil until beginning to caramelize, 9-11 minutes. Chop celery and add to pan; cook for 5 minutes more until soft and delicious. Dice garlic and add to pan along with the thyme. Cook until garlic turns a nice color and kitchen is fragrant with thyme, about 2-3 minutes. Add sherry (or port or Madeira), oyster liquor, hot sauce, salt and pepper to taste, and bring to a gentle boil. Simmer and stir and cook for 5 minutes. Turn off heat and add toasted bread and oysters, and stir to incorporate. Turn oven up to 375 degrees. Put oyster-and-bread mixture into a buttered pie dish. Cover with foil and cook for 30 minutes. Remove foil. Dice butter and spread over the top; also sprinkle Old Bay and parsley artistically across the top. Cook uncovered for 20-30 more minutes, until the top is crusty and golden brown.

The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

STUFFING/ DRESSING

Minnesota Wild Rice Dressing Yield: 10 servings Submitted by: Laurie Michelle Sturm • 3 cups fresh, sliced mushrooms • 2 cups chopped celery • 2 cups chopped onions • 1/2 cup butter • 6 cups dried bread stuffing • 1 cup chopped pecan • 1 t. dried sage • 1 t. dried thyme • 1 t. black pepper • 1 cup cooked wild rice • 1/4 cup butter • 2 cups chicken broth • 1 package sage pork sausage, cooked Preheat oven to 350 degrees. In large skillet cook mushrooms, onions and celery in 1/2 cup of butter until tender. In large mixing bowl, toss together stuffing, pecans, sage, thyme and pepper. Add the vegetable-butter mixture and toss to combine. In the same skillet, cook the cooked rice in the remaining butter for 3 minutes, stirring occasionally. Add rice mixture to the bread mixture and toss well to combine. Add broth and sausage to moisten. Put in casserole dish. Cover and bake for 30 to 45 minutes or until heated through. If the dish needs more moisture, add more chicken broth. Uncover and cook 10 additional minutes to brown.

Jambalaya Stuffing Yield: 8 servings Submitted by: Glenda Louise Kiesewetter • 1 pound mild Italian sausage • 1/2 pound shrimp • 2 cups cooked white rice • 1 large white onion • 2 stalks celery • Chicken stock • Salt, pepper, paprika • Bread crumbs Saute all items together (except bread crumbs). When ready, toss with breadcrumbs and stuff turkey. Save the rest in an oven-ready pan; serve with dinner.

THANKSGIVING CLASSICS 2018 | GateHouse Media Premium Edition

Thanksgiving CLASSICS

STUFFING/ DRESSING

Oven-Baked Stuffing with Fresh Sage, Mandarin Oranges & Grand Marnier Yield: 7 servings Submitted by: Darlene A. Call • 4 slices day-old pumpernickel bread (2 cups) • 4 slices day-old sourdough bread (2 cups) • 1/2 cup chopped celery, cut on the diagonal • 1 stick unsalted butter • 2 tbsp chopped parsley • 1 tbsp chopped fresh sage • 1 tbsp chopped dried thyme • 1 cup turkey stock • 1/4 cup of Grand Marnier liqueur • 1 beaten egg • 8-ounce can Mandarin orange sections, drained Preheat oven to 400 degrees F. Cut bread into cubes and spread on a non-stick baking pan. Bake for 10 minutes; remove and let cool. Melt butter in saucepan over low heat. Turn heat to medium and add celery; stir and cook until celery is soft to fork touch. Remove and let cool. Put bread cubes into a large bowl, add celery and chopped herbs, and toss to combine. Drizzle turkey stock and Grand Marnier over mixture, gently mixing until all cubes are moist. Add egg and mix again. Butter a baking dish and transfer dressing from bowl. Bake for about 15 minutes. Add Mandarin orange — carefully stir in as not to break up sections — and bake for another 15 minutes or until top is crispy.

Italian Thanksgiving Stuffing Submitted by: Gary W. Pepper • 1/3 cup plus 2 tbsp olive oil, divided • 10 cups French or Italian bread cut into 1/2-inch cubes • 1 pound sweet Italian sausage, casings removed • 3 cloves garlic, minced • 2 large onions, minced • 5 stalks celery, trimmed, peeled and cut into 1/2-inch dice • 1/3 cup water • 1/2 pound mushrooms • 2 to 2 1/2 cups chicken broth • 1/2 pound hard salami, cut into 1/2-inch matchsticks • 3/4 pound fresh mozzarella, cut into 1/4-inch cubes • 1 1/2 tbsp Italian seasoning • 1 1/2 cups fresh parsley, minced • Salt and pepper to taste Preheat oven to 325 degrees. Spread the bread cubes in a single layer in a large roasting pan, drizzle 1/3 cup olive oil over and coat evenly. Toast cubes in oven, stirring occasionally until lightly browned, about 15-20 minutes. While bread is toasting, cook sausage in a large skillet on medium to high heat, crumbling until lightly browned. Transfer sausage in a large bowl and combine with bread cubes. Add remaining olive oil to skillet with sausage drippings and bring to medium to high heat again. Add onions, garlic and celery to pan and sauté until tender, 10-12 minutes. Stir in mushrooms and water, continuing to sauté until water is mostly evaporated, about 8 minutes more. Add this mixture to the bread and sausage and stir thoroughly to combine. Add mozzarella and salami to the stuffing. Slowly add chicken broth and stir to get the stuffing to bind. Add Italian seasoning, parsley, salt and pepper and mix well. Place stuffing in a buttered roasting pan and bake for 45 minutes until browned and crispy. This recipe will yield enough stuffing for a 20- to 24-pound turkey.

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The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

STUFFING/ DRESSING

Grandma’s Southern Cornbread Dressing Emma’s Chestnut Turkey Stuffing Yield: 10 servings Submitted by: Philip C. Geiser • 1 pound chestnuts (fresh, or they can be obtained pre-peeled or canned from seasonal sources such as Williams-Sonoma) • 1 tablespoon oil • 1 pound ground pork • 1 cup celery, chopped • 1 large onion, chopped • 2 cups beef or chicken broth (or 2 beef bouillon cubes dissolved in 2 cups water) • 6 boxes seasoned croutons • 1 teaspoon salt • 1/2 teaspoon pepper • 1 teaspoon sage • Additional water or giblet stock To cook chestnuts, use a sharp knife to make a half-inch slit in each nut. Microwave on glass pie plate, uncovered, 60 seconds on High. Turn chestnuts over and microwave 30 seconds more. Chestnuts are done when shells can be removed easily. Chestnuts can also be boiled in water (15 minutes) or roasted (30 minutes) at 375 degrees F. Obviously, prepeeled or canned chestnuts will not need this step. Preheat oven to 350 degrees, if cooking outside the bird. Heat oil in nonstick pan and brown meat until no pink remains. Pour off all but 2 tablespoons of fat. Add onions and saute. Add celery, cover and cook at medium heat about 5 minutes. Add broth or bouillon cubes and water, cover and simmer on low heat, 10 minutes. Coarsely chop softened chestnuts and add to meat mixture. Add croutons, salt, pepper and sage. Add water or giblet stock as needed and mix with large spoon until moist. Stuff 18- to 20-pound turkey, or spoon mixture into casserole baking dish and cook, covered, 30 minutes.

Yield: 12 servings Submitted by: Andrea Payne • 5 cups buttermilk cornbread, crumbled • 1 tbsp poultry seasoning • 1 tbsp sage • 1 tbsp bacon drippings • 5 stalks celery, sliced, including leaves • 2 onions, diced • 2 1/2 green bell peppers, seeded and diced • 1 cup drippings from the roasted turkey or chicken • 2 cups cooked diced turkey or chicken • 4-5 slices of crumbled toasted bread • 2 15-ounce cans chicken stock • Salt and pepper to taste • 1 raw egg Preheat oven to 350 degrees. In a large bowl, combine cornbread, sage and poultry seasoning; mix well. Add bacon drippings to skillet and saute celery until bright green, then add onions and green peppers. Stir until soft, not completely done. Add to cornbread mixture and fold in. Add the cup of chicken or turkey drippings and fold in. Add the chopped chicken or turkey and fold in. Add bread crumbs and fold in. Add both cans of chicken broth and fold in until the texture is combined and soupy. Then crack the egg into the mixture and stir just enough to bind the mixture together. Pour into 1 or 2 large pans and bake for 45 minutes to an hour. (Oven temperatures vary.)

THANKSGIVING CLASSICS 2018 | GateHouse Media Premium Edition

Thanksgiving CLASSICS

CAKES & COBBLERS

Strawberry Shortcake Cake Submitted by: Renee Robin St. Hilaire For the cake: • 1 1/2 cups sifted cake flour • 1 1/2 teaspoons baking powder • 1/4 teaspoon salt • 1/2 cup unsalted butter • 1 cup sugar • 2 large eggs • 2 1/2 teaspoons vanilla extract • 1/2 cup whole milk • 2 cups of fresh strawberries For the inside frosting: • 1 cup fresh strawberries • 1 cup butter • 1 cup confectioners’ sugar, sifted • 1 teaspoon vanilla extract • 2 1/2 cups confectioners’ sugar, sifted, divided • 1 cup of heavy whipping cream For the outside frosting: • 4 cups powdered sugar, sifted • 1 cup unsalted butter, at room temperature • 1/8 teaspoon salt • 1/4 cup heavy whipping cream • 2 teaspoons vanilla extract

For the whipped cream: • 1 cup heavy whipping cream • 2 cups powdered sugar • 1/4 teaspoon strawberry extract (optional) For the chocolate: • 2 cups milk chocolate chips • 1/2 cup white chocolate chips Preheat oven to 300 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder and salt into a large mixing bowl. Beat in the butter one heaping, 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Pour into the prepared pan and bake for 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes. For the inside frosting: Place strawberries in a blender; puree until smooth. Transfer strawberry puree to a saucepan over medium heat and bring to a boil, stirring, until puree is reduced by at least half; should take about 20 minutes. Remove from heat and cool completely. Beat butter with an electric mixer in a bowl until light and fluffy. Beat 1 cup confectioners’ sugar into butter until just blended. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended. Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons

strawberry puree two more times. Beat last 1/2 cup confectioners’ sugar into mixture until just blended. Put in between each layer of cake you stack, adding thin slices of strawberries, a thin layer of homemade whipped cream and drizzled chocolate over the slices of strawberries. For the outside frosting: In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a handheld mixer, mix all of the ingredients on low speed until it starts to come together. Increase speed to high and beat for 3-4 minutes until frosting is fluffy, pausing once or twice to scrape the bowl down. Frost the entirety of the exterior of the cake. You will also use this frosting to pipe the borders between the tiers. Chocolate: Melt milk chocolate chips in the microwave for 90 seconds. Stir with a fork until smooth. Wait to cool a little bit and use to drip down the outside of the cake and to drizzle between the layers. Melt one cup of the white chips the same way. Use to dip some strawberries in. Whipped cream: Mix the heavy whipping cream, strawberry extract (if using) and powdered sugar with an electric mixer on high speed. Keep mixing until desired texture. Use in between layers and for decorative piping. Place whole strawberries around the exterior of the cake as you please.

The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

CAKES & COBBLERS

Country Cobbler Yield: 6 servings Submitted by: Lee Ann Samons • 1/2 cup butter, softened • 1 1/2 cups sugar, divided • 1 cup flour • 1 1/2 teaspoons baking powder • 1/2 teaspoon salt • 3/4 cup milk • 2 cups berries (blueberries, blackberries or strawberries) Preheat oven to 375 degrees. Mix butter, one cup of sugar, flour, baking powder, salt and milk. Blend well and pour into an 8- or 9-inch baking pan. Combine berries with remaining 1/2 cup of sugar. Pour over batter. Bake 30-40 minutes.

Upside-Down Pumpkin Cake Submitted by: Janice Prytz • 1 (29-ounce) can pumpkin puree • 1 (12-ounce) can low-fat evaporated milk (or non-fat) • 3 eggs • 1 3/4 cups sugar • 3 teaspoons ground cinnamon • 1/2 teaspoon ground cloves • 1 (18.5 ounces) package yellow cake mix • 1 cup butter, melted • 1 cup chopped walnuts Preheat oven to 350 F. Grease a 9x13 baking pan. In a large bowl, combine pumpkin, milk, eggs, sugar and spices. Mix well, and pour into baking pan. Sprinkle dry cake mix over the top. Drizzle with melted butter. Top with nuts. Bake for 1 hour or until a knife inserted near the center comes out clean.

THANKSGIVING CLASSICS 2018 | GateHouse Media Premium Edition

Thanksgiving CLASSICS

CAKES & COBBLERS

Delicious Pumpkin Cobbler Yield: 12 servings Submitted by: Katlin Kelley • 1 (15 ounce) can pumpkin puree • 1/2 cup sugar • 1/2 cup brown sugar • 1 teaspoon cinnamon • 1/2 teaspoon nutmeg • 1/2 teaspoon ginger • 1/4 teaspoon cloves • 1/2 teaspoon salt • 1 tablespoon cornstarch • 4 eggs • 1 1/2 cups milk • 1 box yellow cake mix • 1 cup pecan chips • 1/2 cup toffee bits • 1/2 cup butter, melted Preheat the oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray. Whisk together the pumpkin, sugars, spices, salt, cornstarch, eggs and milk. Pour into the prepared pan. Stir together the cake mix, pecan chips and toffee bits. Sprinkle evenly over the top of the pumpkin mixture. Drizzle the butter on top. Bake for 60 minutes. Remove and cool slightly. Serve warm with ice cream, or refrigerate and serve cold with Cool Whip.

The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

CAKES & COBBLERS

Nutty Pumpkin Cheesecake Yield: 6 servings Submitted by: Nora Coryell • 1 and 1/3 cups crushed ginger snaps or your favorite plain cookie • 2/3 cup walnuts or pecans • 1/2 cup melted unsalted butter • 1/4 cup plus 1 tbsp. sugar • 32 oz. cream cheese, room temperature • 2 cups canned pumpkin • 6 extra large eggs • 2 cups sugar • Large dash of sea salt • 1 tbsp. pumpkin pie spice • 1/2 teaspoon additional cinnamon • Pint of whipping cream for topping, with sugar and vanilla to taste Preheat oven to 325F. Mix together crumbs, nuts, butter and sugar. Put into a 10-inch springform pan, pressing on bottom and up sides. Mix cream cheese just until smooth and add in remaining ingredients. Beat until JUST blended. Don’t overmix or it may crack during baking (although that matters little as it will be topped). Pour onto nut crust in springform pan. Bake for 1 hour 15 minutes. Turn off oven and let cake sit for 1 hour. Remove from oven and cool. Cover and chill overnight, at least. When ready to serve, whip the cream and pile it on. Serve immediately and pat yourself on back.

THANKSGIVING CLASSICS 2018 | GateHouse Media Premium Edition

Thanksgiving CLASSICS

CAKES & COBBLERS

Vanilla Wafer Cake Yield: 12 servings Submitted by: Nancy Rodriguez • 6 eggs • 1 cup butter • 2 cups sugar • 1 box of vanilla wafers, crushed • 1 cup pecans • 1 cup coconut (optional) • 1/2 cup milk Preheat oven to 275 F. Cream butter and sugar. Add eggs one at a time. Mix well. Add in vanilla wafers, pecans, coconut (if using) and milk. Mix until smooth. Generously grease and flour a tube pan. Pour batter into pan. Cook for about 2 hours, until just brown around the edges. As the cake begins to cook, I “jiggle” the cake a little, to make sure the cake ingredients settle into the pan. Toothpick test for doneness will not work! Loosen edges and middle with a spatula and let cool on a cooling rack while still in pan.

Thanksgiving Cakes Yield: 6 servings Submitted by: Jack McClintock • 1 cup stone-ground cornmeal • 1 cup all-purpose baking flour (or oatmeal) • 3 tablespoons maple sugar • 1 3/4 teaspoons baking soda • 1/2 teaspoon salt • 1 1/2 cups whole milk or half and half • 3 tablespoons melted butter • 2 eggs • 1 teaspoon vanilla extract Mix dry ingredients. Mix wet ingredients. Then mix the wet with the dry. Season an 8-inch cake pan and pour batter into the pan. Bake at 375F for about an hour, or until a toothpick comes out dry (but still moist). You don’t want to overcook, so monitor progress. Can be topped with frosting or served with warm maple syrup.

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The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

CAKES & COBBLERS

Yellow Squash Cake

Butterscotch Apple Pie Yield: 8 servings Submitted by: Shelly Broadaway • 1 unbaked pie crust • 4 cups Granny Smith apples • 1 1/2 teaspoons lemon juice • 1/2 cup sugar • 1/2 cup flour, divided • 1 tablespoon cinnamon • 1/4 teaspoon ginger • 1/4 teaspoon salt • 6 ounces butterscotch chips • 1/4 cup butter • Pinch of salt Mix apples, lemon juice, sugar, half of the flour, cinnamon, ginger and salt. Place in an unbaked pie shell. Bake at 375F for 20 minutes. While pie is baking mix butterscotch chips and butter. Melt in microwave at 30-second intervals. When melted, add in remaining flour and pinch of salt. Stir to make a crumble topping and then let stand for 10 minutes. Crumble topping onto pie and then continue to bake for 25 more minutes.

Yield: 12 servings Submitted by: Bonnie Brown • 2 cups all-purpose flour • 2 cups sugar • 1/8 teaspoon salt • 1/2 teaspoon cinnamon • 1 teaspoon baking soda • 2 teaspoons baking powder • 2 cups cooked, mashed squash, still warm and retaining some liquid from cooking • 1 cup vegetable oil • 4 large eggs, beaten, room temperature For the icing: • 6 tbsp butter, room temperature • 3 ounces cream cheese • 2 cups powdered sugar • 1 tbsp milk • 1/2 cup chopped pecan, for garnish Preheat oven to 350F. Combine dry cake ingredients. Add eggs, squash and oil. Beat on high for 4 minutes. Pour into a 13X9X9 pan and bake for 30 minutes until toothpick inserted comes out clean. Let cake cool. For the icing: Mix all ingredients and beat until smooth. Spread on cooled cake. Sprinkle pecans evenly on top.

THANKSGIVING CLASSICS 2018 | GateHouse Media Premium Edition

Thanksgiving CLASSICS

FINALIST RECIPES

In the Pumpkin Soup Yield: 4 servings Submitted by: Richard Moore • 1 medium-sized pumpkin; must fit in oven (no soft spots) • 2 cups chopped onions • 2 cups bread or cracker crumbs • 2 cups grated Swiss cheese • 2 cups whipping cream or heavy cream • 1 or more quarts chicken stock • Seasoning to taste Cut the top out of the pumpkin at a sharp slant so it can be readily put back on. Thoroughly clean out the pumpkin. Fry onions until they soften, but don’t burn them. Combine onions, cheese and bread crumbs in pumpkin; mix well. Ingredients can vary according to the size of the pumpkin. Add chicken stock to bring liquid to about 2 to 3 inches below the inside top. Add water to fill out if necessary. Put top back on and put in a casserole pan with 2 inches of water, and put it all in the oven. Bake for at least 2 to 3 hours at 350 (depends on the size of the pumpkin). When top of pumpkin looks like it’s getting a bit soft, take the water out of the pan with a baster. Careful; that water is hot! Remove the top and pour in the cream. Mix carefully. Serve by ladling out the soup with a metal ladle and then cutting slices of pumpkin from the inside. Keep in the casserole dish in case you cut too much and puncture the side of the pumpkin. For variety, when the cream is added, cooked mushrooms can also be added.

Pumpkin Amaretto Bisque with Blue Cheese Honey Crostini Yield: 6 servings Submitted by: Lauren Wyler • 3 tablespoons butter • 1 large onion, chopped • 2 sprigs fresh thyme • 2 1/2 teaspoons salt • 3/4 teaspoon pepper • 3 large garlic cloves, minced • 2/3 cup amaretto liqueur • 4 cups chicken stock • 4 cups pure pumpkin puree • 1/2 teaspoon freshly grated nutmeg • 12 (1/4-inch thick) slices baguette • 3 ounces blue cheese • 2 tablespoons honey • 1/2 cup heavy cream Preheat oven to 400 degrees. Place the butter in a large soup pot over medium heat. Add the onion, thyme, salt and pepper and sauté for 5-7 minutes. Add the minced garlic, and cook for 2-3 minutes or until the garlic becomes fragrant. Pour in the amaretto and bring the mixture to a boil. Allow to simmer until amaretto is reduced by half. Add the stock, pumpkin puree and nutmeg. Simmer over low heat for 15 minutes. While the soup simmers, place the baguette slices in an even layer on a cookie sheet. Place the bread in the oven and toast for 10-12 minutes, flipping them over halfway through. Spread the blue cheese evenly over the crostini and return to the oven for 3 minutes, or until the cheese is warm and melty. Remove from the oven and drizzle with honey. Turn off the heat, remove the thyme stems and stir the cream into the soup. Using an immersion blender puree until smooth. Serve immediately with warm crostini.

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The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

FINALIST RECIPES

Berry Corny Harvest Cake

Herb Miso Cheese Brussels Sprouts Yield: 6 servings Submitted by: Hidemi Walsh • 26-28 Brussels sprouts, washed and drained • 1/2 small sweet onion, peeled • 2 teaspoons olive oil • 1 cup milk • 1 teaspoon honey • 2 teaspoons dijon mustard • 2 teaspoons minced fresh rosemary • 1.5 tablespoons white miso paste • 4 ounces cream cheese • Salt and black pepper to taste • 1 tablespoon panko breadcrumbs Bring enough water with a pinch of salt to a boil to cook Brussels sprouts. Trim sprouts and cook until tender.

Drain in a colander (if you use frozen Brussels sprouts, thaw them and skip this step). In a non-stick skillet, heat olive oil over medium heat. Add onion and cook stirring constantly until softened. Add Brussels sprouts and cook stirring often for about 1 minute. Add milk, reduce heat to medium-low then add honey, mustard, rosemary, miso and cream cheese to the skillet. Stir to dissolve miso and cream cheese and until all ingredients are well-blended. Add salt and black pepper to taste. Put into a serving platter. Roast panko in another non-stick skillet until golden brown. Then sprinkle over the top of the sprouts.

Yield: 12 servings Submitted by: Ivy Ruark For the cake: • 1 (17-ounce) can cream-style corn • 1/2 cup packed light brown sugar • 3/4 cup sugar • 3 eggs • 1 cup vegetable oil • 1 tbsp. baking powder • 2 1/4 cups all-purpose flour • 1 teaspoon baking soda • 1 teaspoon salt • 1 teaspoon ground cinnamon • 1/4 cup raisins • 1/4 cup dried cranberries • 1/4 cup dried cherries • 1/2 cup walnuts, finely chopped For the caramel frosting: • 4 tbsp. salted butter • 1/2 cup packed light brown sugar • 1/4 cup milk • 2 to 2 1/2 cups sifted confectioners sugar Decorations: • 1/4 cup finely chopped candied or

praline pecans • 2 ounces candy corn or harvest mix Preheat oven to 350 degrees. In a large mixing bowl, combine corn and sugars. Add eggs and oil; beat until well blended, about 2 minutes. Combine dry cake ingredients; add to batter and mix well. Stir in raisins, cranberries, cherries and nuts and mix well. Pour batter into a greased 13x9x2 pan. Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted into center of cake comes out clean. Cool completely. In a small saucepan, bring butter and brown sugar to a boil over medium heat. Remove pan from the heat. Stir in milk. Stir in confectioners sugar until frosting is smooth and spreadable. Frost cooled cake. Sprinkle chopped candied pecans over the icing. Decorate with candy corn or harvest mix to form a sunflower pattern in center of cake.

THANKSGIVING CLASSICS 2018 | GateHouse Media Premium Edition

Thanksgiving CLASSICS

FINALIST RECIPES Gourmet Brandy Apple Collards

Pumpkin Chickpea Holiday Pizza Yield: 4 servings Submitted by: Kayla Capper • Non-stick spray • Cornmeal • 1 pound pizza dough, homemade or store-bought For the sauce: • 3/4 cup pumpkin puree (not pie filling) • 1 teaspoon maple syrup • 1 tablespoon balsamic vinegar • 1/2 teaspoon garlic salt • 1 teaspoon poultry seasoning • 1/2 teaspoon pumpkin pie spice For the topping: • 3/4 cup cooked or canned chickpeas, rinsed and drained • 1 cup frozen green beans, thawed

• 1 tablespoon olive oil • 1/2 teaspoon garlic salt • 1 tablespoon balsamic vinegar • 1 teaspoon poultry seasoning • 1/2 teaspoon pumpkin pie spice • Optional: vegan mozzarella Preheat the oven to 425 degrees F. Spray a pizza pan or baking sheet with non-stick spray and sprinkle with cornmeal. Flatten the dough into a large circle. Combine sauce ingredients in a bowl and spread on top of dough. Combine topping ingredients in a large bowl and distribute on top of sauce. Bake for 15-20 minutes or until crust is browned. Cool enough to slice and serve.

Yield: 6 servings Submitted by: Cynthia P. Ross • 2 bunches of collards • 3 tablespoons olive oil • 1 medium to large vidalia or sweet onion • 1/4 to 1/2 cup brandy (regular, not flavored) • 3 to 4 cups pressed apple cider juice (found in the refrigeration section), gala or a mix (honey crisp is too sweet), depending on size of collard bunches • 2 large cloves of garlic, peeled and diced • 1 teaspoon hot sauce, or to taste • 1 tablespoon Bragg organic apple cider vinegar • 2 teaspoons salt, or to taste • 1 teaspoon pepper, or to taste • Dash of hot pepper flakes • 1 cup water or more as needed as collards cook Cut vein out of collards and discard. Stack collards in piles, then roll up and chop. Rinse collards in a colander. In a large soup pot on low, add 2 to 3 tablespoons olive oil. Dice onions and garlic and add to oil; simmer on low for 15 minutes, stirring frequently. Do not let burn; onions should be slightly tender. Add brandy to onions and garlic; let simmer slightly. Add chopped collards to above and toss to season. The amount of brandy added depends on the size of the collard bunches. Start with less and add more if you like. Add three cups of the apple cider juice. Cover and cook on low about one hour. You may want to transfer your collards to a smaller pot once they start to cook down. Add salt, pepper, vinegar and hot sauce. Cover and cook on low for about two to three hours and add a little water as needed. Collards should not be swimming in juice. Let simmer out slowly, stirring as needed. Add salt, pepper and additional hot sauce to taste. When collards are tender add a dash of hot pepper flakes before serving. Serve warm and accompany with hot sauce or chutney; no vinegar is needed.

The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

FINALIST RECIPES Spiced Sweet Potato Black Walnut Cake With Marshmallow Buttercream Yield: 12 servings Submitted by: Tiffany Aaron For the cake: • 2 1/2 cups cake flour • 1 tablespoon ground cinnamon • 2 teaspoons baking soda • 2 teaspoons baking powder • 1 teaspoon ground ginger • 1/2 teaspoon salt • 1/4 teaspoon allspice • 1 cup unsalted butter, softened • 1 cup granulated sugar • 1 cup light brown sugar • 3 large eggs, at room temperature • 1 tablespoon vanilla extract • 2 cups mashed sweet potatoes • 1/2 cup sour cream • 1/2 cup whole milk For black walnut filling: • 1 cup granulated sugar • 1/2 cup whole milk • 2 tablespoons unsalted butter • 1 teaspoon black walnut flavoring • 2 cups finely chopped black walnuts For marshmallow buttercream: • 1 1/2 cups unsalted butter, softened • 2 (7 oz.) jars marshmallow cream • 4 cups confectioners’ sugar • 2 tablespoons milk • 1 teaspoon vanilla extract For black walnut glaze: • 1 cup confectioners’ sugar • 6 tablespoons milk • 1/2 teaspoon black walnut flavoring • 1/4 teaspoon cinnamon Preheat oven to 350 degrees F. Grease and flour three 8-inch round cake pans. In a large bowl, whisk together flour, cinnamon, baking soda, baking

powder, ginger, salt and allspice. Set aside. Using an electric mixer, beat together butter and sugars until creamy, about 5 minutes. Add eggs and beat 2 minutes or until fluffy. Add vanilla, sweet potatoes and sour cream. Beat, scraping sides occasionally, until well combined. Add half of the dry ingredients and beat on low until well-mixed. Add milk and beat on low until combined. Add remaining dry ingredients and mix well. Divide batter among prepared cake pans. Bake in preheated oven for 45 to 55 minutes or until toothpick inserted in center comes out clean. Turn out onto cooling racks and allow to cool completely. For the filling: Stir together sugar, milk and butter in a small saucepan. Bring to a simmer over medium heat. Remove from heat and stir in flavoring and walnuts. Set aside to cool. For the buttercream: Beat together butter and marshmallow cream until creamy, about 2 minutes. Add confectioners’ sugar and beat on low until well combined. Add milk and vanilla. Mix on medium speed until fluffy. For the glaze: In a small bowl, whisk together all ingredients until smooth. To assemble: Place 1 1/2 cups marshmallow buttercream in a piping bag fitted with a large tip. Place one layer of cake on a serving plate. Pipe a ring of marshmallow buttercream around the outer edge of the cake layer. Spoon 1/3 of the walnut filling onto center of cake and spread out until even. Repeat with another layer of cake. After placing the final layer of cake on top, frost entire cake with buttercream. Drizzle the top of the cake with black walnut glaze, making sure to allow some of the glaze to run down the sides of the cake. Pipe “teardrops” around the edge of the top layer. Spoon remaining walnut filling on top of the cake. If desired, dust cake lightly with cinnamon. Chill until ready to serve.

THANKSGIVING CLASSICS 2018 | GateHouse Media Premium Edition

Thanksgiving CLASSICS

WINNING RECIPES Soups category winner Mushroom-Chestnut ‘Tres Leches’ Soup with Espresso and Thyme Yield: 4 servings Submitted by: Ellen Verdugo • 3/4 cup milk (I use 2 percent or whole) • 1/2 ounce dried porcini mushrooms • 1 tablespoon sweet butter • 5 ounces mixed wild mushrooms (or your favorite kind), chopped • 1 large shallot, minced • 1 clove garlic, minced • 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme) • 5 ounces cooked peeled chestnuts (about 1 cup), chopped • 3/4 cup unsweetened almond milk • 1/2 cup light cream • 1 teaspoon instant espresso powder or granules • 2 cups unsalted vegetable broth (or mushroom broth, if you have it) • Creme fraiche to garnish • Fresh chopped chives to garnish

Warm milk and pour over dried porcini. Refrigerate at least four hours or, preferably, overnight. To begin cooking, melt butter in Dutch oven/soup pot over medium-high heat and add wild mushrooms, shallot, garlic and thyme. Cook about 10 minutes; do not allow to boil. Add chestnuts, almond milk, light cream and espresso. Strain milk from rehydrated porcini (discard porcini solids) and add to soup. Carefully pour soup into blender and process until smooth. Pour soup back into pot, add broth and simmer 10 minutes. Again, do not allow to boil. Taste and season with salt and freshly ground black pepper. Serve in bowls with a swirl of creme fraiche and sprinkling of fresh chopped chives.

Vegetable Dishes winner Kabocha Casserole Yield: 6 servings Submitted by: Jaemuk Jeong • 1 kabocha squash • 1/2 tablespoon butter • 1 egg yolk • 1 zucchini • 2 potatoes • 2 sweet potatoes • 1 onion • 1/2 carrot • 1 green bell pepper • 1 yellow bell pepper • 1 red bell pepper • 3 tablespoons sour cream • 1/2 teaspoon pepper • 1 tsp salt • 3 tbs mozzarella cheese • 3 tablespoons Cheddar cheese

Cut the kabocha in half horizontally and spoon out the seeds. Microwave the top half of the kabocha for 9 minutes. Spoon out the cooked inside of the kabocha and place in a frying pan. Mix the kabocha in the pan with butter and mash together until soft. Mix in the egg yolk and cook on low heat for 6 minutes; stir. Peel the potato and sweet potato; cut into cube shapes. Chop zucchini and onion into smaller cubes. Chop the carrot and bell peppers into smaller cubes. Heat a pan with 4 tablespoons oil. Fry the potato and sweet potato until browned. Fry the rest of the vegetables together. Season with salt and pepper. Place the cooked vegetables in a bowl; mix in cheeses and sour cream. Spoon the kabocha mousse into the bottom half of the squash, and then put the vegetables on top. Place the kabocha in the oven and cook at 400 degrees for 5 minutes.

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The Record | Sunday, October 28, 2018

Thanksgiving CLASSICS

WINNING RECIPES Cakes & Cobblers winner Blackberry Apple Cobbler with Cinnamon Chip Ice Cream Scone Topping Yield: 8 servings Submitted by: Patricia A. Harmon • 3 cups gala apples, peeled, cored and rough-chopped into 3/4-inch pieces • 12 ounces fresh blackberries • 2/3 + 1/4 c. granulated sugar, divided • 3/4 t. ground cinnamon • 1 t. cornstarch • 2 cups all-purpose flour • 1 1/2 t. baking powder • 1/2 t. baking soda • 1/4 t. salt • 1 egg, slightly beaten • 6 t. butter, melted • 1/2 cup vanilla ice cream (7 gms. per serving type), melted (note: 30-35 min on high in microwave) • 1/4 cup cinnamon chips, preferably the mini type • Additional vanilla ice cream, if desired

Heat oven to 375 degrees F. Spray a 9-inch square baking dish with non-stick cooking spray. In a large bowl, mix together apples, blackberries, 2/3 cup sugar, cinnamon and cornstarch. Place in bottom of prepared baking dish. In a medium bowl mix together flour, baking powder, baking soda, salt and remaining 1/4 cup sugar. With a fork, stir in egg until mixture is crumbly. Stir in melted butter and melted ice cream; mix in cinnamon chips. Drop by heaping tablespoonfuls on top of fruit. Bake in heated oven for 45 minutes. After 35 minutes, if scone dough seems to be brown enough, cover loosely with foil. If desired, serve with scoops of vanilla ice cream.

Non-Turkey Entrees winner Twisted Lime & Cranberry Pork Roast

Yield: 8 servings Submitted by: Dianna M. Wara • 1 teaspoon smoked salt • 1/2 teaspoon black pepper • 3/4 teaspoon Mexican chili powder • 1 cup chopped onion • 5 garlic cloves, chopped • 2 cups lemon lime soda • 1 (3 to 3 1/2 pounds) pork roast loin • 1 cup jellied cranberry sauce • 1 tablespoon fresh grated lime zest • 1/3 cup fresh squeezed lime juice • 1/3 cup brown sugar • 1/2 teaspoon ground mustard • 1/2 teaspoon Mexican chili powder

Preheat oven to 350 degrees. In a small bowl, add the smoked salt, black pepper and chili powder. Mix well and rub into the pork loin; set aside. In a 14-inch roasting pan or bigger, depending how long your roast is, add the onions, garlic and soda. Place the roast on a greased rack, fat side up, and place in the pan. Bake uncovered for 40 minutes. Meanwhile, in a medium saucepan, add cranberry sauce, lime zest, lime juice, brown sugar, mustard and chili powder. Cook over medium heat until the cranberry sauce is melted. Brush 1/4 of the glaze over the pork loin. Put back into the oven to cook another 25 to 35 minutes or until internal temperature is 145 to 150 degrees F. Finish by brushing on another ¼ of the sauce. Tent with aluminum foil and let sit for 15 minutes. Warm the remaining glaze and serve with the roast.

THANKSGIVING CLASSICS 2018 | GateHouse Media Premium Edition

Thanksgiving CLASSICS

WINNING RECIPES

Grand prize winner: Thanksgiving Aromatic Pumpkin Beef Ribs Yield: 8 servings Submitted by: Loanne Chiu • 3 pounds boneless beef short ribs, cut up into 1 1/2-inch cubes • 8 tablespoons oil, divided • 1/4 cup pomegranate molasses • 2 tablespoons black bean garlic paste • 1 cup red wine or coconut water • 3 tablespoons kecap manis (medium-sweet soy sauce) • 3 star anise, wrapped in spice bag • 2 teaspoons pumpkin pie spice • 1 teaspoon Asian chili garlic paste • 1 teaspoon pepper • 3 cups peeled, cubed kabocha pumpkins • Seeds from 2 ripe pomegranates • 1/4 cup scallions, finely chopped Trim beef of fat, rinse, wipe very dry. In a large frying pan heat 3 tablespoons of oil until hot. Brown half of ribs on all sides for about for 6-7 minutes. Transfer to a Dutch oven. Repeat process with remaining ribs and 3 tablespoons oil.

Add all other ingredients to frying pan except pumpkin, pomegranate seeds and scallions. Bring to a simmer and scrape bottom of pan, and then pour all into Dutch oven also. Cook, covered, over low heat for about 1 1/4 hours or until ribs are very tender. Stir occasionally. After ribs have been cooking for 50 minutes, add 2 remaining tablespoons of oil to previous frying pan. Brown cubed pumpkin on all sides, and then add to beef. Continue to cook until beef is tender. If there is still a lot of liquid at this point, remove beef and pumpkin to a platter without the sauce. Uncover, turn heat up and cook down sauce until very thick. Add ribs and pumpkin back to Dutch oven; cook until heated through. Remove bag with star anise. Adjust salt to taste. Place beef on serving platter and sprinkle with scallions and pomepome granate seeds.

The Record | Sunday, October 28, 2018

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THANKSGIVING CLASSICS 2018 | GateHouse Media Premium Edition

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