2020 Thanksgiving Cookbook

SUNDAY, NOVEMBER 22, 2020

A SPECIAL SECTION OF THE

✷ SOUPS ✷ SIDES ✷ ENTREES ✷ DESSERTS

THANKSGIVING COOKBOOK 2020

Thanksgiving

CLASSICS

About

this section Thanksgiving 2020 will look a lot different. But whether you’ll be sharing a table T virtually, gathering outdoors or cooking for just your household, the best parts of the holiday will be the same: good food, good friends and family.

In this section we offer dozens of recipes to help you put a spin on tradition, try something new or cook for less-than-a-crowd. These recipes were submitted by readers in past Thanksgiving recipe contests. Enjoy the best of what these home cooks have to offer.

STAFF Editor LISA GLOWINSKI Art Director TONY FERNANDEZ-DAVILA All recipes are from those submitted in GateHouse Media’s 2018 Home Town Cook’n Thanksgiving Recipe Contest. None has been tested for accuracy. Gannett does not make any warranties about the completeness, reliability or accuracy of this information. All photos from Freepik.com ©2020 GANNETT CO. INC. ALL RIGHTS RESERVED

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INSIDE ◗ 3-10 | Soups ◗ 11-20 | Sides ◗ 21-36 | Entrees ◗ 37-47 | Desserts

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THANKSGIVING COOKBOOK 2020

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

SOUPS

WHITE CHICKEN CHILI Submitted by Martha (Marty) L. Scott Serves: 12 • 2 ¼ pounds boneless skinless chicken tenders • 1 cup flour • 2 teaspoons salt • 2 teaspoons pepper • 2 teaspoons garlic powder • 2 teaspoons chili powder • Mixture of oil and butter to fry chicken • 2 large onions, chopped • 8 tablespoons unsalted butter, divided • ¼ cup all-purpose flour • ¾ cup chicken broth • 2 cups half and half • 1 teaspoon Tabasco • 1 ½ teaspoons chili powder • 1 teaspoon ground cumin • ½ teaspoon salt • ½ teaspoon pepper • 3 (15.5 oz.) cans white beans (Great Northern or your choice) • 1 or 2 (4 oz.) cans chopped mild green chilies, drained • 1 ½ cups grated Monterey Jack/cheddar cheese • ½ cup sour cream • For garnish: cilantro, cheese, jalapenos, tomato Mix flour, salt, pepper, garlic powder and chili powder in plastic bag. Add chicken to plastic bag and coat with flour mixture.

Place butter and oil in large cast iron

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skillet and heat. Add chicken and cook for 5 minutes, or until nicely browned, then flip it. Leave it there until browned and then flip it every few minutes until cooked.

Remove the chicken from the pan. When the chicken is cool enough to handle, break it into smaller pieces and set aside.

While waiting for chicken to cool, cook the onion in the same pan with 2 Tablespoons of butter until softened. Remove onions and set aside.

In an 8 quart pot, melt the remaining butter over moderately low heat and whisk in flour. Cook the roux, whisking constantly, for 3 minutes. Stir in the onion and gradually add the broth and half and half, whisking the whole time.

Bring mixture to a boil and simmer, stirring occasionally, 5 minutes or until thickened.

Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, and cook over moderately low heat, stirring occasionally for 20 minutes.

Add sour cream.

May be served immediately, though like all chilis this tastes awesome the next day.

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

SOUPS OLGA’S HOLIDAY CHILI Submitted by Olga Perederiy Serves: 12 • 2 pounds ground turkey (94% lean/6% fat) • 2 pounds ground beef (90% lean/10% fat) • ¼ cup olive oil • 6 medium yellow onions, diced • 1 large head garlic, peeled and crushed with garlic press • 3 tbsp. chili powder, divided • 3 tbsp. cumin, divided • 2 tbsp. kosher salt, divided • 1 teaspoon cayenne pepper, divided • 2 teaspoons ground black pepper, divided • 5 large assorted bell peppers (2 yellow, 1 orange, 1 red, 1 green), diced • 8 ripe, large Roma tomatoes, diced • 1 (6 oz.) can tomato paste • 1 can black beans (drained) • 1 can pinto beans (drained) • 1 can Great Northern beans (drained) • 1 can light red kidney beans (drained) • 1 can dark red kidney beans (drained) • 2 cups chicken broth • Toppings (suggested but optional): sour cream; mozzarella cheese, grated; fresh chives, finely chopped Place olive oil in a nonstick 8.5-quart Dutch oven; turn on medium heat.

Once oil heats up, place chopped onions and crushed

garlic in pot and begin mixing with wooden spatula. Let simmer until turning golden in color.

Add turkey and beef and begin to break apart into pieces on medium-high heat. Cook for 10 minutes, stirring and breaking apart every 2 minutes.

Take 1 tbsp. of chili powder, 1 tbsp. of cumin, 1 tbsp. of kosher salt, ½ tsp. of cayenne pepper, 1 tsp. of ground black pepper, and sprinkle over meat mixture.

Combine, turn heat to medium and begin to slowly add in vegetables and tomato paste.

Mix and let cook for 5 minutes, stirring every minute to allow ingredients to cook well together.

Add in all the cans of drained beans and mix for another 5 minutes.

Add the remaining spices.

Combine and allow to cook for 5 minutes on medium-low heat.

Pour in the chicken broth. Mix all of the ingredients for 3 minutes, turn heat to low and cover. Mix chili 3 more times in 5-minute increments to allow the ingredients to absorb all of the flavors.

SAVE ME SOUP Submitted by Lisa Baker Serves: 12 • 2 pounds Italian sausages, cooked and drained • 4 cans artichoke hearts, chopped • 2 large cans Italian tomatoes • 2 small cans Italian tomatoes • 2 packages dry onion soup mix • 1 teaspoon basil • 1 teaspoon oregano • 1 teaspoon Italian seasoning • 8 cups water Combine all ingredients and simmer for a couple of hours.

It’s even better if you make it the day before!

Turn off heat. You can eat chili right away or let it sit. Serve with or without toppings.

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SOUPS HOMEMADE VEGETABLE SOUP Submitted by Karen Louise Spirk

CREAMY MUSHROOM & CRAB RAB BISQ BISQUE QUE Submitted by Kellie Braddell Serves: 5 • 4 slices bacon, chopped • 1 tablespoon butter • 1 (8 oz.) package sliced mushrooms • 2 shallots, thinly sliced • 2 garlic cloves, minced • 1 large carrot, shredded • 3 medium red potatoes, unpeeled and chopped • 3 tablespoons all-purpose flour • 2 cups chicken broth • 2 cups heavy cream • ½ teaspoon salt • ¼ teaspoon freshly ground pepper, or more to taste • ¼ teaspoon dried tarragon leaves, crushed • 1 teaspoon Worcestershire sauce • 1 (6 oz.) can crabmeat, drained and flaked • ½ teaspoon fresh lemon zest • ¼ teaspoon ground nutmeg • Sliced green onion, for garnish • Sour cream, for garnish In a Dutch oven, cook bacon over medium heat until crisp.

Remove isp. Remo ove bacon and drain on paper towels. Discard all but 1 tablespoon of the bacon fat. Add butter to bacon drippings; ba cook over medium heat until melted. Add mushrooms, shallots, garlic arlic and carrot. Cook until tender, about 10 minutes, stirring frequently.

Meanwhile, steam the potatoes until fork-tender but still firm.

Add flour to the mushroom mixture; cook and stir for 1 minute. Add broth, cream, salt, pepper, tarragon and Worcestershire sauce; bring to a boil, reduce heat then add the potatoes. Simmer, uncovered, until thickened, about 15 minutes. Add the crabmeat, lemon zest and nutmeg; cook over low heat until heated through.

Serve in warmed bowls;; top green onions and sour cream,, as desired. p with bacon,, sliced g

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Serves: 6 • 1 pound lean stew meat • 3 tablespoons salad oil • ½ cup chopped onion • ½ cup chopped celery • 1 cup diced carrot • ¼ cup chopped green pepper • 1 cup diced potato • 1 quart water or tomato juice • 1 teaspoon salt • ½ teaspoon pepper • 1 (8 oz.) can green beans • 1 (8 ¾ oz.) can whole kernel corn • ½ cup uncooked macaroni • 2 tablespoons chopped parsley • 1 cup finely shredded cabbage Cut beef into ¾ inch cubes and brown in 2 Tablespoons oil in a heavy-bottomed pot.

In a heavy skillet, sauté onion, celery, carrot, green pepper and potato in remaining oil until slightly brown.

Add water to meat and bring to a boil. Simmer 20 minutes. Add cooked vegetables and seasonings, green beans and corn and simmer 30 minutes. Add macaroni and simmer 30 minutes, adding parsley and cabbage in the last 20 minutes.

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SOUPS CURRIED CAULIFLOWER SOUP Submitted by Lindsay Kastner Serves: 4 • 1 tablespoon olive oil • 1 clove garlic, minced • 1 large red bell pepper, cored and chopped • ¼ teaspoon coriander • ¼ teaspoon cumin • ½ teaspoon curry powder • ¼ teaspoon turmeric • 1 small russet potato, peeled and diced • 2 cups chopped cauliflower • 2 cups vegetable stock • 1 can coconut milk • ½ teaspoon salt • To serve: Whipped coconut coconut cream (optional), cilantro, cayenne pepper Heat the olive oil in a heavy-bottomed pot such ch as a Dutch oven. Add the garlic and bell pepper and cook until the pepper is softened, about bout 8 to 10 minutes. Add the dried spices and cook for another minute or so, to gently toast the spices. spices s.

Add the potato, cauliflower, stock, coconutt milk and salt. Bring to a boil and then lower the heat and simmer for 10 or 15 minutes, until the cauliauliflower and potato are soft.

Remove from heat and puree using an immermersion blender. You could also puree this in batches in a regular blender; just make sure re not to overfill the blender and watch out forr hot steam.

Serve with a dollop of whipped coconut cream, m, if desired, a little fresh cilantro and a light duststing of cayenne pepper.

CHEESY WILD RICE & TURKEY CHOWDER Submitted by Kellie Braddell Serves: 4 • 1 tablespoon canola oil • 1 tablespoon butter • ½ cup each chopped carrot and celery • 1 cup chopped leek or onion • 2 cloves garlic, minced • 20 fresh sage leaves, chopped • 2 tablespoons dry vermouth or white wine • 3 tablespoons all-purpose flour • 2 (14 ½ oz.) cans turkey broth or chicken broth • 1 cup half and half • 1 cup cooked wild rice • 1 cup cubed, cooked turkey • ½ cup frozen peas, thawed • 1 (4 oz.) can mushrooms, drained • ½ cup shredded sharp Cheddar cheese Kosher salt and freshly ground pepper, to taste •K Shredded sharp Cheddar cheese, for garnish • Sh (optional) (opt Seasoned salad croutons, for garnish • Sea (optional) (optio In a medium saucepan, heat canola oil and butter over medium heat. Add carrot and celery; cook, stirring often, until vegetables begin to soften. Add leek, garlic and sage; cook and stir until leek is translucent. Add vermouth, cook for 1 minute then stir in flour and cook for another minute. Gradually stir in the turkey broth; bring tto a boil and simmer until bubbly and thickened.

Lower the heat and stir in the half and half; L bring to a simmer. Add the wild rice, turkey, br peas and mushrooms. Heat through and add pe the ½ cup of cheese; stir until melted. Serve in th warmed bowls and top with extra cheese and croutons, if desired.

This soup will keep, refrigerated, for several days and reheats well.

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Thanksgiving CLASSICS

SOUPS EASY ONE POT LENTIL STEW Submitted by Erin Whalen

SAUSAGE AND TURKEY TORTELLINI SOUP Submitted by Laura Orr Serves: 6 • 3 cups cooked turkey, shredded, skin removed • ½ pound spicy ground Italian sausage (mild sausage may be substituted) • 1 cup sweet onions, chopped • 2 garlic cloves, minced • 5 ½ cups beef stock • 1 (14.5 oz.) can diced tomatoes • 1 (8 oz.) can tomato sauce • 1 large carrot, sliced • ½ cup dry red wine (optional; add ½ cup more beef stock if wine is omitted) • 2 teaspoons fresh or dried basil • 2 teaspoons fresh or dried oregano • 8 to 10 ounces fresh cheese tortellini • 3 cups fresh spinach • Parmesan cheese for serving • Salt and pepper to taste Sauté sausage in heavy Dutch oven or stock pot over medium-high heat until cooked through, about 10

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minutes. Break sausage apart until crumbled and transfer sausage to a large bowl. Pour off all but 1 tablespoon drippings from stock pot. Add onion and garlic and sauté until translucent, about 5 minutes. Return sausage to Dutch oven. Add o beef stock, tomatoes, tomato sauce, carrot, wine (if using),, basil and oregano. Simmer until vegetables are tender, about 40 minutes. (Can be prepared 2 days ahead to save time. Cover and refrigerate. Bring to simmer before continuing.)

Add tortellini and turkey to soup and cook until pasta is tender and turkey is heated through, about 7 minutes.

Add spinach and gently stir until wilted, about 3 minutes.

Season soup to taste with salt and pepper.

Ladle soup into bowls and sprinkle with fresh Parmesan for serving.

Serves: 12 • 2 cups Bob’s Red Mill lentils • 32 oz. veggie stock • 1 large yellow onion • 5 celery stalks • 1 green pepper • 1 carton baby portobellos • 5 carrots • 16 oz. jar of your favorite marinara sauce • 6 cloves garlic • 1 can stewed tomatoes • 4 fresh, vine ripe tomatoes • ½ teaspoon cumin • 2 tbsp. Bragg Liquid Aminos • 1 tbsp. apple cider vinegar • Pinch cayenne pepper • Pinch sea salt • Pinch black pepper • Juice from 1 lemon • Handful fresh parsley, chopped In large pot boil veggie stock. onion, celery, pepper, mushrooms and carrots and Dice o add tto boiling stock. Add lentils and reduce to medium heat. heat Add ½ jar of marinara sauce to pot.

Add the rest of marinara sauce to blender (fill sauce Ad jar with water and shake to get all the sauce, then fill ja blender with that water) along with garlic, stewed b ttomatoes and fresh tomatoes; blend until smooth.

Pour blender mixture into pot. Add cumin, Bragg’s, vinegar, cayenne, and salt and pepper to taste. Cook on medium heat for about 30 minutes, until lentils are desired texture.

Let cool for 10 minutes and add lemon juice and parsley. Serve with bread for dipping.

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

SOUPS

AUTUMN INSPIRED CURRIED CHICKEN SOUP Submitted by Pamela Gelsomini Serves: 8 • ¼ cup olive oil • 2 ½ to 3 pounds bone-in chicken parts (breast, leg, thigh, etc.)

• 3 cups celery, chopped (with leaves) • 1 medium onion, chopped • 1 large leek, chopped (both white and tender green parts) • 4 large soft chicken bouillon cubes • 1 jalapeno pepper, chopped (including seeds) • 1 small red bell pepper, chopped • 1 small orange bell pepper, chopped • 3 medium to large potatoes, peeled and chopped into ½ inch cubes • 1 small butternut squash, peeled and chopped into ½ inch cubes • 2 cups cauliflower, broken into bite size pieces • 1 cup cremini mushrooms, rough chopped • 1 teaspoon salt • 1 teaspoon black pepper • 1 tablespoon curry powder • 1 (13.5 oz.) can coconut milk • 2 cups frozen corn kernels • ½ cup fresh basil, chiffonade In a 5-6 quart stock pot or Dutch oven, heat olive oil. Season chicken parts

liberally with salt and pepper on both sides and set in hot oil to sear, about 3 minutes per side. Add the celery, onion and leeks to the pot. Continue sautéing until the vegetables are fragrant and start to brown.

Add bouillon cubes and enough water to cover the chicken and bring to a low boil. Let cook for about 20-30 minutes until fragrant and the chicken is cooked through. Remove the chicken and set aside to cool. Skim any excess fat off the top of the stock with a large spoon.

Add the jalapeno, red and orange peppers, potatoes, butternut squash, cauliflower and mushrooms to the stock and let cook on a low boil for another 15 minutes until the potatoes and squash are fork tender.

Shred the chicken into bite size pieces and add to the pot along with salt, pepper, curry powder, coconut milk and corn. Continue to cook over low heat, allowing all of the flavors to combine.

About 5 minutes before serving add the basil, reserving 2 tbsp. for garnish.

Serve hot with crusty bread for dipping.

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Thanksgiving CLASSICS

SOUPS YIN/YANG TOMATO AND BUTTERNUT SQUASH SOUP DUO Submitted by Ellen Granoff

COCONUT CURRY BUTTERNUT SQUASH SOUP Submitted by Debra F. McKee Serves: 8 • 2 tbsp. butter • 1 rib celery, chopped • 1 carrot, shredded • 1 small onion, minced • 2 cloves garlic, minced • 1 box (32 oz.) chicken broth or vegetable broth • 1 can (14 oz.) coconut milk • 1 large butternut squash, peeled and diced • 1 small zucchini, grated • 1 apple, cut up into small pieces • ¾ teaspoon curry • ¾ teaspoon cinnamon • Pinch salt and pepper

Serves: 12 For the tomato soup: • 4 pounds fresh tomatoes (about 30 Roma tomatoes or 12-16 regular tomatoes) • Olive oil • ½ tablespoon sugar • ½ tablespoon kosher salt • 1 teaspoon black pepper • 6 tablespoons chopped coarsely chopped shallots • 1 quart chicken or vegetable broth, preferably homemade For the butternut squash soup: • 4 tablespoons unsalted butter • 1 large shallot, minced • 3 pounds butternut squash, cut in quarters lengthwise • 6 cups water • Salt • ½ cup heavy cream • Slivered almonds, toasted (optional)

the bowl of a food processor. Puree until smooth. Add the broth a cup at a time until desired thickness is achieved. Season to taste with salt and pepper. Reserve.

For the Butternut Squash Soup: Remove seeds and strings from squash. Reserve.

In a large pot, melt butter over medium low heat. Sauté shallots until translucent, about 3 minutes. Add squash seeds and strings and continue to cook for 4 minutes more. Add water and 1 teaspoon salt to the pot. Increase heat to high and bring to a boil. Reduce heat to medium low. Place a steamer basket in the pot, and place squash quarters in the steamer basket, cut side down. Cover and steam until squash is completely tender, about 30 minutes.

Remove from heat; reserve steaming liquid and transfer squash to a bowl. When cool enough to handle, remove squash flesh and discard skin. Strain steaming liquid and discard solids.

For the tomato soup: Preheat oven to 325 F. Melt butter in a heavy bottomed pot and saute celery, carrot, onion and garlic until onion is transluscent and celery soft. Add remaining ingredients and cook on medium heat until squash is soft.

Blend the soup using a blender, food processor, emulsifier blender or potato masher. For more texture, use the potato masher or set aside some zucchini and apple to add to the soup after blending.

May be served hot or cold.

Slice Roma tomatoes in half lengthwise; quarter large tomatoes. Place tomatoes qu cut side up, in a single layer, on two large cu baking sheets. Drizzle lightly with olive oil; b sprinkle with sugar, salt and pepper. Roast tomatoes for about 3 hours, until they have lost most of their moisture and are just beginning to brown. Allow tomatoes to cool.

While tomatoes cook, sauté shallots in 2 tablespoons of olive oil over medium heat until soft and just beginning to brown, 5-10 minutes.

Combine roasted tomatoes and shallots in

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Place squash in the bowl of a food processor. Puree. Add enough steaming liquid to create smooth texture. Transfer puree to a pot. Add cream and additional steaming liquid to obtain desired consistency. (The soups should be of similar consistency.)

To serve: Warm soups in separate pots.

When heated through, pour each soup into separate heat-proof pitchers. With one pitcher in each hand, slowly pour soups into a small bowl, so that one half of the bowl contains the tomato soup and the other half the squash soup. Sprinkle toasted almond slivers on top if desired.

THANKSGIVING COOKBOOK 2020

sides

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

SIDES Wild Rice Stuffing Cornbread Stuffing Submitted by Rocio Lopez

Serves: 8 • 2 celery stalks (thinly sliced) • 1 green bell pepper (diced into small pieces) • ½ white onion (diced into small pieces) • ½ red onion (diced into small pieces) • Salt and pepper to taste • 2 ½ teaspoons rubbed sage • ½ stick butter • 1 (9x13) pan baked cornbread (I use Jiffy brand and add 1/8 cup of sugar per box) • 1 (14.5 oz) can broth (chicken or turkey) Pre-heat large skillet on medium-high. Once pan is heated, add butter. Once butter is heated add celery, onions and bell pepper, salt and pepper to taste. Saute, stirring often, until tender. Add sage.

Once cooked, transfer to a large bowl. Crumble cornbread ¼ pan at a time, and mix in with cooked veggies.

Add broth to moisten, add more cornbread, and mix well.

Note: You may not need the entire pan of cornbread or can of broth. Add to taste and until mixed well and moist.

Cornbread stuffing is done, ready to eat as-is or stuff in cavity of turkey. Enjoy!

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Submitted by Shay R. Schaefer Serves: 12 • 1 cup dried cherries • 2/3 cup port wine • 2 packages long grain and wild rice (I use Rice-A-Roni) • 2 large stalks of celery, chopped • ½ cup celery leaves, chopped • ½ cup shallot, chopped • 1 cup slivered almonds • 2 teaspoons ground sage • ¾ teaspoon salt • ½ teaspoon black pepper • ¼ cup chicken broth In small bowl soak cherries in port wine; set aside.

Cook rice according to package directions.

While rice is cooking melt butter in a skillet and cook celery until soft. Add shallot and celery leaves and cook about 2 minutes more, then add cherries and port and cook until almost evaporated.

When rice is done stir in celery and cherry mixture, add spices and nuts.

Stuff turkey or bake in 350 degree oven for 20 minutes. Drizzle with chicken broth when reheating. Can be made a day ahead; store in a self-seal plastic bag in refrigerator.

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

SIDES Moroccan Chickpeas Recipe submitted by Kathy Histand Serves: 6 • 2 cloves garlic, crushed • 1 cup chopped onion • ¼ cup low sodium vegetable broth (or chicken broth for non-vegetarian) • 3 medium potatoes (optional), diced in ½ inch pieces • ½ cup sliced red bell pepper • ½ cup sliced yellow bell pepper • ½ cup sliced green bell pepper • 2 cans (14 oz. each) chickpeas (garbonzos), rinsed and drained • 1 can (28 oz.) low sodium diced tomato • 1 or 2 bay leaves, depending on size • 2 tbsp. oil-cured olives, pitted and chopped • 1 teaspoon ground cumin • 1 teaspoon ground ginger • 1 teaspoon ground turmeric In a large 12-inch nonstick skillet over medium heat, cook garlic and onion in broth. Add bell peppers and stir well. Add potatoes at this time if using.

Autumn Roasted Vegetable Medley Submitted by Linda Welles Serves: 6 • 1 pound Brussels sprouts, halved • 1 ½ pounds butternut squash, cut in 1 inch cubes • 2 medium red beets, cut in 1 inch cubes • ¼ cup premium olive oil • 3 tbsp. fresh orange juice • ½ teaspoon cinnamon • 1 orange, zested • 1 ½ cups toasted pecans • Kosher salt and pepper, to taste Prepare vegetables as stated above.

Combine olive oil, orange juice and cinnamon and toss with vegetables.

Lay vegetables on a cookie sheet in a single layer and roast in oven at 350 degrees for 30 minutes. Sprinkle toasted pecans and orange zest on top. Add kosher salt and pepper to taste.

Add chickpeas, tomatoes, bay leaf, olives, cumin, ginger and turmeric. Stir well.

Reduce heat and simmer until peppers and potatoes are tender.

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Sweet Potato Cheese Ball with Candied Pecans and Pie Fries Submitted by Lisa Talberg Serves: 8 For the pie fries: • 1 refrigerated pie crust or you can make your own • 1 egg, beaten • 1 tablespoon sugar • 1 teaspoon cinnamon For the topping: • 1 tablespoon butter • 1 tablespoon brown sugar • 1 cup pecans, chopped • ½ cup whole cranberry sauce • ¼ cup orange zest For the Sweet Potato Cheese Ball: • 1 (8 oz.) package cream cheese, softened • 1 cup cooked, mashed sweet potato • ½ cup powdered sugar • ½ cup cranberries, chopped • 1 cup shredded sharp Cheddar cheese • ¼ cup crushed pineapple, well drained • ¼ cup fresh orange juice Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

Lightly flour your work surface, then roll out the pie dough until it is ¼-inch thick.

Using a sharp knife, pizza wheel or ravioli wheel, cut the pie dough into ½-inch strips, approximately 4 inches long. Brush the pie dough with the egg, then sprinkle it with the cinnamon and sugar.

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Transfer the strips to the baking sheet, spacing them so they aren’t touching each other.

Bake the pie fries for 12 to 15 minutes or until they’re golden brown.

Remove the fries from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.

Melt the butter in a skillet and then add the brown sugar and stir for about a minute or until melted. Add the pecans and toss with butter and sugar mixture. Stir constantly for about 3 minutes on low heat. Remove and allow to cool on parchment or silicone. Set aside.

Mix cranberry sauce and zest. Set aside.

In a mixing bowl, beat cream cheese and potatoes until smooth. Add remaining ingredients; mix well.

Lay out a piece of clear wrap and place cheese mixture in the center. Gather up sides to make a ball. Roll the ball in the sugared pecans, and place in refrigerator for at least an hour.

To serve, place the ball on a plate and gently pour cranberry sauce over it so it drips down the sides. Surround with the pie fries.

Sweet Potato with Pecan and Oatmeal Casserole Submitted by Christine A. Williams • 2 cans (40 oz. each) sweet potatoes/ yams • ½ cup white sugar • 3 eggs, slightly beaten before adding • ½ teaspoon sea salt • 1 teaspoon pumpkin pie spice • 8 tablespoons butter, melted • 1/3 cup half and half • ½ teaspoon vanilla extract • ½ cup brown sugar, packed • 1/3 cup all-purpose flour • 1 cup pecans, roughly chopped • ¼ cup oatmeal • 1 teaspoon cinnamon Preheat oven to 350 degrees.

Combine the sweet potatoes, white sugar, eggs, salt, spice, 4 tablespoons butter, half and half and vanilla extract and spoon into a 9 ½ x 13 baking dish.

For the topping, combine the brown sugar, flour, pecans, oatmeal, cinnamon and remaining butter with a fork until all is incorporated. Apply to the top of the sweet potato mixture. Bake for 40 minutes.

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

Stuffing a la Vegetarian

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Submitted by Janine Keimes Su Ser Serves: 6 white bread • 3 loaves l •¼s stick butter • 1 me medium onion, diced celery, diced • 2-3 stalks st ounces button mushrooms (or whatever mushrooms you • 20 oun chopped like), ch teaspoon fresh thyme or ¼ tsp. dried • 1 teasp • 2 tbsp. fresh sage or ½ tsp. dried t f • 2 tbsp. parsley, chopped tbs bsp. fresh fr • 1 package pack ckage Lightlife Gimme Lean ground sausage-style protein, crumbled (or you can use 1 package MorningStar Farms crum c veggie sausage patties chopped up) sau • ½ cup heav heavy whipping cream flax flour • 2 eggs or 2 tbsp. tb • Salt/pepper • 1 can vegetable broth bread into 1 inch cubes and leave on cokkie sheet Cut white br several days until stale. Or put in low temp oven to dry out.

Preheat oven to 350 degrees.

Melt butter in large pan. Add celery, onion and herbs; cook until translucent. Remove to a large bowl.

Add mushrooms to pan and cook until limp, 5-8 mins. Add to bowl mixture.

Cook crumbled “sausage” until brown. Add to bowl.

Add bread cubes to bowl.

In separate bowl, mix heavy cream and eggs, salt and pepper. Add to bread mixture and combine. Add vegetable broth if needed for moistness.

Mashed Curried Sweet Potato Submitted by Kurt R. Moore Serves: 8 • 2 pounds sweet potatoes • 1 teaspoon salt • 2 tbsp. sugar • 4 tbsp. butter • 4 tbsp. coconut oil • 2 teaspoons curry powder • ½ cup cream or milk • Salt and pepper to taste Peel sweet potatoes and cut into 1 inch chunks. Place chunks in 2 quart pot, cover with water, add salt and sugar and bring to boil.

Simmer until potatoes are soft.

Drain and return to pot. Add butter, curry powder and coconut oil on low flame and mash until chunky smooth. Add cream and continue to mash until desired consistency. Salt and pepper to taste if desired.

Spread in 8x8 pan, cover with foil and cook about 30 minutes.

Remove foil and cook another 10-15 minutes.

Can be cooked ahead of time and reheated, adding vegetable broth as needed.

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Maple Roasted Brussels Sprouts with Pomegranate and Pine Nuts Broccoli & Cranberry Salad with Citrus Poppy Seed Dressing Submitted by Gina L. Clark Serves: 8 • 4 cups chopped fresh broccoli, medium chop • 2/3 cup dried cranberry • ½ cup sliced almonds • 1/3 cup sunflower seeds, roasted • 1 cup finely grated Cheddar cheese • Zest of 1 small lemon • Zest of ½ orange • ¼ cup finely chopped red onion • 6 slices cooked bacon, crumbled • 2/3 cup mayonnaise (Duke’s is my favorite) • Juice of 1 lemon • ½ tablespoon poppy seeds • 1 tablespoon apple cider vinegar • 2 tablespoons sugar • Salt and pepper to taste In bowl mix mayonnaise, poppy seeds, vinegar, lemon juice and sugar. Set aside.

In another bowl mix broccoli, cranberries, almonds, sunflower seeds, cheese, zests, onion and bacon. Add the mayonnaise mixture. Stir. Add salt and pepper to your taste.

Cover with plastic wrap and let set for 1 hour in refrigerator. This recipe can be made the day before.

Submitted by Rebeakh Anne Ranes Serves: 5 • 6 cups Brussels sprouts • 1/3 cup pine nuts • 5 slices bacon • 3 tbsp. maple syrup • 1 teaspoon butter or coconut oil • Seeds of 1 large pomegranate • Salt and pepper to taste Preheat your oven to 375. Spread the pine nuts on a baking pan. Bake for 5 to 10 minutes, stirring often, until golden brown. Remove and set aside to cool.

Lay the bacon strips out on a baking pan and place in heated oven. Bake for about 10 minutes or until not quite done. Remove and set aside. When cool cut the bacon into small pieces.

Using a small fry pan, add butter/ oil and maple syrup and heat over medium. Add the bacon bits and cook until crispy. Set aside.

Slice the Brussels sprouts in half and cut off the tough bottom. Bring a medium pot of water to a boil with a steamer basket. Steam the sprouts for 3 minutes, until slightly tender. Set aside.

In a medium/large bowl add the Brussels sprouts, bacon, pine nuts and pomegranate seeds. Mix together well and serve.

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Thanksgiving CLASSICS

SIDES Cajun Corn Casserole Submitted by Pamela Bradley Serves: 4 • 4 tbsp. unsalted butter • ¼ cup pickled pork, diced • 3 ears of corn • ½ cup onion, finely diced • ¼ cup celery, finely diced • ½ cup green pepper, finely diced • 1 tbsp. fresh thyme leaves • 1/8 cup garlic, minced • 1 cup tomato, diced • ½ cup green onion, finely sliced • Salt, black pepper and cayenne to taste Cut the corn off the cobs using a sharp knife.

The trick is to cut about halfway through the kernels, then go back and scrape the cobs with your knife to extract all of the milk into a bowl. Reserve the corn milk.

Melt the butter in a 2-quart sauce pan; add the pork and cook on medium-high until slightly brown. Add the corn, onion, celery, bell pepper, thyme and a healthy pinch of salt and reduce the heat to medium. Cook stirring often for about 15 minutes, or until the vegetables are tender.

Add the garlic, tomatoes, reserved corn milk and another pinch of salt. Cook for another 15 minutes, stirring occasionally.

Add the green onions, salt, black pepper and cayenne to your taste.

Over the Top Yams Submitted by Adrienne Nicole Vradenburg Serves: 12 • 1 pound thick-sliced bacon • 2 large yams, skins removed • Toothpicks • 2 tablespoons butter • 2 tablespoons brown sugar • 2 ounces rum • 1 can cranberry sauce • ¼ cup fresh cranberries, roughly chopped • 2 cloves garlic, minced • 1 jalapeno, finely chopped • ½ teaspoon apple cider vinegar • 1 teaspoon orange zest • ½ cup marshmallow creme • 24 glazed pecans • 3 tablespoons green chives, finely chopped Preheat oven to 425 degrees.

Cut each bacon slice in half and lay flat. Cut the yams into rectangles (1 ½ inch x ¾ inch.). You should aim for at least 24 rectangles. Wrap the bacon around the yam and hold in place with toothpick.

Place the bacon-wrapped yams

onto a foil-lined baking sheet. Cook for 30 minutes.

Meanwhile, to make the cranberry sauce, add the butter and brown sugar to a sauce pot over mediumhigh heat. Cook and stir for 2 minutes. Add the rum, cranberry sauce, cranberries, garlic and jalapeno. Bring the sauce to a boil and simmer for 3-4 minutes.

To make the orange-sicle cream, combine the vinegar and orange zest in a small bowl. Add the marshmallow creme and stir until combined.

Remove the bacon-wrapped yams from the oven, and drop a spoonful of the cranberry sauce onto each yam. Cook for additional 5-10 minutes.

To serve, remove toothpick and top each yam with another spoonful of the cranberry sauce. Place orangesicle cream in the microwave for 20 seconds. Drizzle onto the yams.

Place one pecan on each yam. Garnish with chives.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

SIDES Asparagus Casserole Stuffed Baked Potatoes with Wild Mushrooms, Walnuts and Three Cheeses Submitted by Ellen Verdugo Serves: 4 • 2 large baking potatoes • 2 tablespoons sweet butter • 5 ounces mixed wild mushrooms, chopped • 2 shallots, chopped • 1 clove garlic, chopped • 2 tablespoons toasted walnuts, chopped • 1 ounce goat cheese, crumbled • 2 ounces gruyere cheese, grated, divided • ¼ cup pecorino cheese, grated, divided • 1 tablespoon fresh chives, chopped • 1 tablespoon fresh Italian parsley, chopped • ½ cup sour cream, divided • Salt • Freshly ground black pepper Preheat oven to 400 degrees.

Scrub potatoes, wrap in foil and place in preheated oven. Bake 40 minutes to 1 hour depending on their size. They should be completely tender when pierced with a knife tip.

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Heat 1 tablespoon butter in a skillet over medium heat and add mushrooms. Toss and cook until coated with the butter and starting to wilt.

Add another tablespoon butter, shallots, garlic and walnuts and toss and cook about 5 to 8 minutes more, until shallots appear translucent.

Remove potatoes from oven (leaving oven at 400 degrees), unwrap and slice in half, lengthwise. When potatoes are cool enough to handle, scoop out the flesh from each, leaving skins intact. Mix potato flesh with mushroom mixture in skillet, along with goat cheese, half the gruyere, 2 tablespoons pecorino, herbs and 2 tablespoons sour cream.

Taste for seasoning and add salt and freshly ground pepper to taste.

Pile mixture back into the 4 potato skin halves. Sprinkle with remaining gruyere and pecorino. Place potatoes back into the oven for an additional 10 minutes.

Remove potatoes to serving platter and garnish with fresh herbs. Pass remaining sour cream.

Submitted by Theresa Trumbetti Serves: 8 • 6 tablespoons butter • 2 bunches asparagus, trimmed and cut into half inch pieces • ½ cup finely diced onion • 6 large eggs • 1 cup grated Cheddar cheese • 1 cup grated fontina cheese • 1 ½ cups heavy cream • 1 teaspoon salt • ½ teaspoon pepper Preheat oven to 350 degrees.

Grease a 2 quart baking dish.

In large skillet melt butter over medium heat. Add asparagus and onion and sauté until onion is translucent, about 5 minutes. Remove from heat.

With wire whisk beat the eggs in a large bowl. Beat in cheeses and cream to blend well. Stir in the asparagus and onion mixture and salt-and-pepper.

Pour mixture into the baking dish. Bake 45 minutes or until a toothpick inserted in center comes out clean. Let stand 20 minutes before cutting into squares or shapes to serve.

THANKSGIVING COOKBOOK 2020

Thanksgiving Gravy for Dummies Submitted by Kaye Ernst Serves: 12 • 3-4 turkey wings • 2 large carrots, peeled, and cut into 1-inch pieces • 1 large onion, halved and quartered • 3 tablespoons olive oil • Salt and pepper to taste • ½ teaspoon each fennel, rosemary, sage, oregano and thyme • 8 cups chicken stock, divided • ¾ cup all purpose flour • 1 tablespoon plus 1 teaspoon white balsamic vinegar • 2 tablespoons butter Preheat oven to 375 degrees F. In glass or ceramic roasting pan, arrange turkey wings. Nestle carrots and onions around them.

Sprinkle with olive oil, fennel, rosemary, sage, oregano, thyme, salt and pepper. With your hands, mix ingredients so that all are well covered with seasonings and olive oil (use more oil if necessary).

Rearrange wings and vegetables as before. Roast in preheated oven for 1 to 1 ½ hours, turning halfway through. Wings and veg should be well roasted and browned but not black.

Place roasted wings and veg in a large stockpot.

Make sure to scrape into the pot any brown bits and juices. (Add a little water to pan to loosen if necessary.) Stir in 6 cups chicken broth. Bring to boil, then reduce heat to medium/

low and let simmer, uncovered, for 1 to 1 ½ hours, stirring occasionally.

Liquid will be reduced.

CLASSICS

GRAVY

Remove wings from pot and discard (or use the meat for yummy turkey salad!). Using an immersion blender blend all veg and broth until smooth.

This can also be accomplished by putting small batches of liquid and veg into a blender, just be careful not to put the lid on tightly and use a towel to cover the lid.

Once blending is completed, bring contents of pot to a gentle boil.

Whisk flour (¼ cup at a time) into remaining 2 cups of chicken broth, until smooth. Add ¼ cup of the hot broth from the pot to the cold broth/flour mixture to temper it. While stirring hot broth, stir broth/flour mixture into pot. Add vinegar. Simmer until gravy has thickened (5 minutes).

Remove from heat. Cool completely and pour into refrigerator/freezer safe container. Makes 6 cups.

On Turkey Day, thaw completely or bring to room temperature. Heat in sauce pot over medium-low heat.

Just before serving, stir in 2 tablespoons of butter (this will make the gravy glossy and velvety). Adjust salt and pepper to taste.

Slather lavishly on all food items.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

GRAVY Vegan Mushroom Gravy Submitted by Steve Breckheimer Serves: 10 • ½ cup nutritional yeast • ½ cup whole-wheat flour • 1/3 cup olive oil • ½ cup chopped onion • 12 ounces seitan, chopped fine • About 8 ounces fresh or dried mushrooms, any variety or combination • 2 large or 4 small garlic cloves, minced • 1 tablespoon fresh chopped thyme or 1 ½ teaspoons dried • 2 teaspoons fresh chopped sage or 1 teaspoon dried • 4 cups vegetable stock or water • ¼ cup tamari • Salt and fresh ground pepper as desired Heat nutritional yeast and flour in a heavy skillet over medium high heat for 5 minutes or so, stirring constantly to toast. You will know it is ready by the nutty fragrance. Empty into a bowl.

Use the same pan to heat the oil to medium; add the onion and sauté for 5 minutes. Add the seitan and cook another 5 minutes, then add the mushrooms and sauté for another 5 minutes. Add the garlic, thyme and sage and cook another 30 seconds or so until fragrant.

Whisk in the toasted flour/nutritional yeast and then whisk in the stock or water and tamari. Bring to a simmer and continue to stir as the gravy thickens and gets creamy. Add more stock or water if needed and check flavor before adding more tamari, salt or pepper.

Serve over turkey, potatoes or rice. Will keep for several days in the refrigerator. Perfect for those leftover hot turkey sandwiches.

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entrees

THANKSGIVING COOKBOOK 2020

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

ENTREES

Spicy Creole Shrimp with Creamy Corn Grits Submitted by Mary McShack Serves: 6 • 3 tablespoons canola oils, divided • 2 pounds large shrimp, peeled and deveined • ½ teaspoon sea salt • ¾ teaspoon black pepper • 2 strips thick cut bacon, chopped fine • ½ cup chopped onion • ½ cup chopped red bell pepper • ½ cup chopped green bell pepper • ½ cup chopped celery • 1 tablespoon finely chopped garlic • 2 cups diced tomatoes • 1 cup well-seasoned chicken stock • ¼ cup ketchup • 1 tablespoon chopped fresh thyme • ½ teaspoon cayenne pepper • ¼ cup finely chopped parsley For Creamy Corn Grits: • 4 cups seasoned chicken broth • 1 ½ cups quick grits • ½ cup heavy cream • 3 tablespoons butter • 1 cup creamed corn • 1 tablespoon finely chopped roasted red pepper • ¼ cup thinly sliced green onion tops • Sea salt, black pepper to taste Heat 2 tablespoons canola oil

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in a large skillet over medium high heat. Rinse and pat the shrimp dry and season with sea salt and black pepper.

Add to skillet and cook 3 minutes, until shrimp is pink.

Remove from skillet and keep warm.

In same skillet over medium high heat, add remaining 1 tablespoon oil and stir in chopped bacon. Cook and stir 3-5 minutes until bacon starts to become crisp. Stir in onion, red and green peppers, and celery. Reduce heat to medium and cook vegetables until tender, about 5 minutes.

Add garlic, tomatoes, chicken stock, ketchup, thyme and cayenne pepper. Simmer 15 minutes. Remove from heat, return shrimp to skillet and sprinkle with chopped parsley.

Bring chicken broth to a boil and stir in grits, mixing well.

Reduce heat to simmer and cook grits 20-25 minutes, until thickened. Stir in heavy cream and butter. Blend in creamed corn and cook over low heat until heated through.

Add roasted red pepper and chopped green onions. Taste and correct seasoning with salt and pepper if needed.

To serve, spoon grits onto a p p plate or shallow bowl. Top w th shrimp wi p creole. with

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

ENTREES Chicken Squares with Sour Cream Sauce Submitted by Deb Kiekover Serves: 12 For the main layer: • 4 cups chicken, cut up • 1 (8 oz.) package herb stuffing • 6 tablespoons butter or oleo • ½ cup flour • ¼ teaspoon salt • 4 cups chicken broth • 6 slightly beaten eggs For the sauce: • 1 can cream of mushroom or celery soup • ¼ cup milk • 1 cup sour cream • ¼ cup chopped pimentos (optional) Boil chicken and remove bones. Prepare stuffing according to package directions and spread in 9x13 baking dish. Spread chicken over stuffing.

In a pan melt butter; add flour and salt. Add broth and cook until thick. Stir a small amount into the eggs, then add eggs to broth mixture.

Stir, but do not cook. Pour over chicken.

Set baking dish in pan of hot water. Bake at 325 degrees for 1 hour (until a knife comes out clean).

Meanwhile, make the sauce: Mix all ingredients and heat over low.

Cut casserole in squares and serve with sauce.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

ENTREES Pork Chops with Caramelized Onions and Smoked Gouda Submitted by Kellie Braddell Serves: 6 • ¾ cup all-purpose flour • 1 teaspoon salt, divided • 1 teaspoon black pepper, divided • 6 (1-inch-thick) pork rib chops • ¼ cup plus 2 tablespoons vegetable oil, divided • 1 tablespoon sweet paprika, divided • 2 large onions, sliced and separated into rings • ½ teaspoon sugar • 8 ounces sliced mushrooms • 1 ½ tablespoons minced garlic • ¼ teaspoon dried thyme • 1 (14.5-ounce) can beef broth • 1 cup shredded smoked gouda cheese • 2 tablespoons butter • 3 ½ tablespoons flour In a large zip-top plastic bag, combine ¾ cup flour, ½ teaspoon salt and ½ teaspoon pepper. Add pork chops; seal bag and shake to thoroughly coat.

In a heavy skillet, heat 2 tablespoons oil over medium heat until hot. Add 3 chops and cook until browned on all sides. Transfer to a 13 x 9-inch baking dish. Repeat procedure, adding 2 more tablespoons oil. Sprinkle chops with 1 teaspoon paprika.

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In the same skillet, heat remaining oil over medium-low until hot. Add onions and sugar; cook for about 20 minutes or until caramelized, stirring often. Add mushrooms and cook for 1 minute. Add garlic and thyme; cook for 1 minute more.

Remove from heat; stir in remaining 2 teaspoons paprika. Spoon onion mixture over chops and pour the beef broth over. Cover and bake at 350 degrees for 45 minutes.

Remove from oven and transfer chops to a plate. Pour onion mixture through a fine-mesh strainer into a bowl. Measure broth and add enough water to equal 2 cups.

Return solids in strainer to baking dish; top with chops and sprinkle with cheese. Bake for 5 more minutes or until cheese melts; keep warm.

In the same skillet, melt butter over low heat; add the 3½ tablespoons flour and cook for 1 minute.

Gradually whisk in the reserved broth; cook until thickened and bubbly. Season with the remaining salt and pepper; add more if needed, to taste. Serve chops and onion mixture with the sauce.

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

ENTREES Two Fishes in Creamy Mustard Sauce on Rosemary Potatoes Submitted by Pamela Gelsomini Serves: 8 For the fish: • 1 pound salmon filet • 1 pound haddock filet (or other firm, flaky white fish) • 1 tablespoon olive oil • ½ teaspoon sea salt • ¼ teaspoon fresh cracked black pepper • 1 teaspoon fresh rosemary, chopped For the potatoes: • 2 tablespoons olive oil • 1 medium large onion, chopped • 4 large all purpose potatoes • 1 teaspoon salt • ½ teaspoon fresh cracked black pepper • 2 teaspoons fresh rosemary, chopped For the sauce: • 1 ½ cups heavy cream • 3 tablespoons grainy Dijon mustard • ½ teaspoon fresh cracked black pepper • 2 tablespoons honey Place salmon and haddock on a large sheet pan. Drizzle with the olive oil and then sprinkle with sea salt, black pepper and rosemary.

Gently rub the seasonings into the fish to evenly distribute. Bake at 375 degrees for 20-25 minutes until the fish is just cooked through and flakes easily with a fork. Remove

from oven and tent with foil to keep warm.

While fish is cooking, heat olive oil for potatoes in a large non-stick skillet over medium heat. Add chopped onions and sauté until they begin to soften and are translucent.

Peel potatoes or, if skins are thin, just scrub them under cold running water. Slice into thin rounds and then slice the rounds into quarters, so you have small triangular wedges. Add potatoes, salt, black pepper and rosemary to skillet, toss with onions and cover. Stir frequently to avoid sticking and cook until potatoes are tender and begin to brown, about 20 minutes.

In a small sauce pan, combine the heavy cream, mustard, honey and black pepper. Whisk over medium heat and bring to a low boil. Let gently boil until reduced to about 1 cup and the sauce coats the back of a spoon.

To serve, place about ½ cup of the potatoes on a plate and top with ¼ of the salmon and haddock broken into large chunks. Ladle about ¼ cup of the sauce over the top to cover fish and potatoes and garnish with additional rosemary. Serve with a small garden salad and crusty bread to wipe up any of the excess sauce.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

ENTREES Decadent Seafood Pot Pie Submitted by Pamela Gelsomini Serves: 8 • 4 medium potatoes, ½inch dice (about 4 cups) • 2 cups fish stock • 1 pound salmon filet • 1 pound haddock filet • 1 pound medium shrimp, peeled and deveined • 2 cups white wine • 5 tablespoons butter • 1 large leek, chopped white and light green parts • ½ cup flour • ½ cup heavy cream • ¾ cup milk • 2 teaspoons fresh dill, chopped • 1 tablespoon fresh tarragon, chopped • 1 tablespoon lemon zest • 2 teaspoons salt • 1 teaspoon black pepper • 1 ½ cups frozen peas, thawed • 2 pie crusts • 1 egg yolk Put potatoes in a medium sauce pot with the fish stock and boil together until potatoes are fork tender. Drain potatoes, but reserve the stock.

Put both fishes and shrimp in a large skillet with sides and pour the white wine over. Boil, covered, until the fis fish h is lightly poached and shrimp starts

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to turn pink. Fish should not be cooked through completely, just enough to break up in to chunks.

Remove fish and shrimp and set aside. Add the wine from the pan to the reserved fish stock and stir to combine.

In a large skillet, melt the butter and add leeks. Cook over medium high heat until tender and fragrant.

Add flour to the pan, mix to form a roux and cook for 2 minutes. Slowly whisk in 2 cups of the reserved stock until a rich thick sauce begins to form.

Add cream and milk gradually until a thick velvety gravy coats the back of a spoon. Add dill, tarragon, lemon zest, salt, black pepper and peas and mix well to combine. Gently fold in fish chunks and shrimp. Set filling aside to cool.

Roll out bottom crust and place in a 10-inch pie plate. Add the filling and roll out the top crust.

Place over the mounded filling and crimp edges.

Cut vents in the top and brush with egg wash (egg yolk + 1 tsp. water). Bake at 350 degrees until golden brown brow br own and and bubbly. an

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

ENTREES

Curried Lamb Shanks Submitted by Pamela Gelsomini Serves: 8 • 3 tablespoons olive oil, divided • 2 ½-3 pounds lamb shanks • 1 tablespoon salt • 1 tablespoon black pepper • 1 large onion, chopped • 1 2-inch piece gingerroot, peeled and chopped fine • 6 large garlic cloves, chopped • 1 tablespoon fresh thyme leaves • 1 jalapeno, chopped (including seeds) • 2 tablespoons yellow curry powder • ½ teaspoon cinnamon • 1 cup chicken broth • 1 cup red wine • 1 (13.6 oz.) can coconut milk • 1 (14.5 oz.) can chopped tomato • 3 large carrots, chopped into 2-inch pieces • 4 apples, peeled, cored and cut into large pieces • 2 large sweet potatoes, peeled and cut into large chunks

• ½ cup yellow raisins • ½ cup heavy cream • Basmati rice • Chopped parsley

Add the shanks back to the pot. The liquid should almost or just cover the shanks. Add more chicken stock if needed. Bring to a low boil and cover. Place in the oven. Cook for 1½ hours.

Preheat oven to 325 degrees.

In a large Dutch oven, heat 2 tbsp. olive oil over medium high heat. Pat the lamb shanks dry with a paper towel and season liberally with the salt and pepper. Sear the shanks in the oil, about 3 minutes per side.

Remove from pan.

Add the tablespoon of olive oil to the pan and saute onions, ginger, garlic, thyme and jalapeno over medium heat until onions are translucent and lightly browned. Add 1 tbsp. curry powder and the cinnamon and stir to combine. Add chicken broth, wine, coconut milk and tomatoes. Stir to remove brown bits from the bottom of the pan.

Remove from oven and add carrots, apples, sweet potatoes and raisins. Toss all to coat and flip shanks over. Put back in the oven and cook for another hour.

Remove from oven. Meat should be falling off the bone and vegetables tender. Remove meat and veggies from the pot and cover with foil. Add the heavy cream and remaining tablespoon curry powder to the liquid in the pot and bring to a boil. Let reduce by 1/3 until sauce is silky and coats the back of a spoon, about 10 minutes. Return the meat and veggies to the pot.

Serve over basmati rice and garnish with chopped parsley.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

ENTREES Creative Chicken Pot Pie Submitted by Louise K. McBride Serves: 12 • 2 chicken fryers weighing between 5 and 6 pounds each, cooked, deboned and cut into 1-inch pieces (or 8-9 boneless chicken breasts, depending on size, cooked and cut up into 1-inch pieces) • ½ teaspoon garlic powder • 2 tablespoons plain whole wheat flour • ½ cup water • 1 cup chicken broth (if using breasts) • 2 cans cream of chicken soup (I use Campbell’s Healthy Request) • 2 boiled eggs, chopped into small pieces • 4 slices of whole wheat bread, cut into 1-inch strips • 3 cups self-rising flour • ½ cup Crisco • ¾ cup buttermilk Place chicken in pressure cooker for 20 minutes or until tender or cook in covered pan in oven at 400 degrees for 1 hour. Remove chicken from broth with tongs and set aside to cool. Debone and chop.

Meanwhile, in a bowl, mix until thickened the garlic powder, whole wheat flour and water. Stir in well the chicken broth, whether fresh with fryers or 1 cup canned broth for breasts only.

Then add soup and eggs and stir well.

Toast bread strips in oven on 350 degrees until crispy brown, about 10 minutes depending on your oven. Set strips aside and leave the oven on.

To make the biscuit pie shell topping: Knead with bread machine or by hand the self-rising flour, Crisco and buttermilk (more or less to get

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the right thickness for making biscuits). Should be firm, not sticky. Place half the dough mixture on a flour-sprinkled board. Roll out dough to pie crust size. If dough sticks to rolling pin, continue to lightly sprinkle flour on the dough and continue rolling thin enough to cover the bottom and the sides of a CorningWare Dutch oven or other 5-quart baking dish. (Dough handles better when chilled, if time allows.)

To place rolled dough in baking dish, rub flour on your rolling pin and roll dough up on pin, rubbing flour if it gets sticky, until all is rolled up on the pin. Secret: Keep your rolling pin close to the dough board. Unroll over your dish from side to side, covering the sides and bottom of the dish. Make sure dough is pressed up against the dish.

Layer in baking dish the toasted bread strips, chicken and chicken broth mixture, repeating two or three times to end with the chicken broth covering the last layer of chicken well.

Take other half of dough and roll out to ¼ to ½ inch thickness for special “family/friends” biscuits. Use biscuit cutter or Thanksgiving cookie cutters of choice to define who gets what biscuit at the family table. If you have 12 guests, do 12 smaller biscuits. If 6 guests, do 6 larger biscuits. Cover top of pie with the biscuits.

Place in center of 350 degree oven and bake until dough and biscuits are brown, about 30 minutes. (Longer if needed, depending on your oven.) You can make chicken footprints on the edges of the dish with a fork for an added touch. At dinner, each guest gets to claim their personal biscuit or biscuit design and be thankful.

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

Honey Mustard Chicken

ENTREES

Submitted by Denise Treglio Serves: 6 • 2-3 pounds boneless skinless chicken breasts or tenderloins • 12 ounces bacon • ½ cup stone ground mustard • ½ cup honey • 1 teaspoon salt • ½ teaspoon pepper • 1 cup milk • 1 cup heavy cream • 2 teaspoons corn starch • ½ cup water • Cooked rice or pasta Chop up the bacon into a fine dice, then put into heated skillet and cook until crispy and done.

Remove bacon from the pan and set aside but leave the grease in the pan.

Combine the honey, mustard, salt and pepper in a bowl.

Dredge the chicken in the honey mustard and put into pan of bacon grease, setting aside the rest of the sauce for later. Cook 4-5 minutes each side depending on how thick they are. Add the remainder of the honey mustard, as well as the milk and heavy cream. Let simmer for about 5 minutes then add the bacon back into the pan.

Continue to simmer for about 5-7 minutes.

While simmering, add the corn starch to the water to make a slurry. When mixed well add the slurry into the pan and stir it in well. Let simmer for about 3 minutes, or until sauce has thickened to your liking.

Serve the chicken over rice or pasta with the sauce.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

ENTREES

Cranberry-Chicken Log Submitted by Emily Kaye Leahey Serves: 8 • 1 cup crushed, salted and roasted almonds • 3 tbsp. lemon juice • 1/3 cup olive oil • 2 tbsp. ketchup • 2 tbsp. mayonnaise • 3 large garlic cloves • 1.5 pounds (24 oz.) chicken breast meat, sliced or chopped up • 1 cup bread crumbs • 1 teaspoon salt • 1 teaspoon pepper • 1 tbsp. nutmeg • 1 cup dried cranberries • 6 deli slices provolone • 2 cups raw seasonal greens (I use spinach or kale) Preheat oven to 375 degrees F. In a food processor, grind up a 5 oz. package of salted and roasted almonds. Set aside.

Next in the food processor, blend

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the lemon juice, olive oil, ketchup, mayonnaise, garlic, chicken, bread crumbs, salt, pepper and nutmeg.

You want the wet ingredients to hit the blades first to help the drier ingredients blend consistently.

Place ground chicken into a bowl and fold in the dried cranberries.

Spread mixture onto a sheet of clear wrap and spread the meat out into a 1-inch-thick 12 x 9 rectangle. Place sliced cheese over the rectangle and spread raw greens over the cheese.

Grab one end of the clear wrap and raise slowly to roll the ground meat into a log. Place on cookie sheet lined with parchment paper.

Top log with crushed almonds.

Bake for 45-50 minutes and use the meat thermometer to make sure the center of the log reaches 165 degrees F. Once baked through, let it stand for 10 minutes before serving.

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

ENTREES

Bacon Wrapped Tenderloin with Apple Mustard Sauce Submitted by RaChelle Hubsmith Serves: 6 For the tenderloin: • 1 pork tenderloin (1 to 1 ¼ pounds), trimmed of silver skin, cut crosswise into 1 ½-inch medallions • 6-8 slices bacon (1 for each pork medallion) • Kosher salt and ground black pepper, to taste • 2 tablespoons vegetable oil For the apple mustard sauce: • 1 ½ cups apple cider • 1 cup low-sodium chicken broth • 2 teaspoons cider vinegar • 1 cinnamon stick • 5 tablespoons unsalted butter, cut into pieces, divided • 1 large shallot, minced • 2 Granny Smith apples, cored and diced • ¼ cup apple juice concentrate, divided • 1 teaspoon minced fresh thyme leaves • 3 tablespoons Dijon mustard • Salt and pepper, to taste Place bacon slices, slightly overlapping, in microwave-safe pie plate and cover with plastic wrap. Cook in microwave on high power until slices release about ½ cup fat, about 2 minutes.

Transfer bacon to paper towels until cool, 2 to 3 minutes.

Wrap each piece of pork with 1 slice bacon and secure with 2 toothpicks where ends of bacon strip overlap, inserting toothpicks on angle and gently pushing them through to other side. Season pork with salt and pepper.

Place medallions in a large skillet over medium heat. Cook each side until the bacon is crisp, about 2-3 minutes per side, and the internal temperature of medallion is 145 degrees F. Transfer pork to a plate and cover with foil; let rest while making sauce.

Combine cider, broth, vinegar and cinnamon stick in medium saucepan; simmer over medium-high until liquid is reduced to 1 cup, about 10-12 minutes. Remove cinnamon stick. Set aside.

Heat 2 tablespoons butter in a large skillet; add shallot and apple. Cook until soft. Add in 2 tablespoons apple juice concentrate. Cook 1 more minute.

Add cider mixture and thyme. Increase heat to medium-high and simmer until thickened, about 3-4 minutes. Remove from heat. Whisk in remaining butter, remaining concentrate, mustard, salt and pepper.

Remove toothpicks from pork, pour sauce over pork and serve immediately.

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THANKSGIVING COOKBOOK 2020

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ENTREES

Swedish Meatballs Submitted by Christine A. Williams Serves: 6 • 1 pound ground beef • ½ pound ground pork • ¾ cup plain bread crumbs • 1 medium onion, chopped • 1 tablespoon parsley, chopped • 1 tablespoon brown sugar • 1 egg, slightly beaten • ½ cup milk • 2 teaspoons sea salt • ½ teaspoon fresh cracked pepper • ½ teaspoon ground cinnamon • ½ teaspoon ground nutmeg • ½ teaspoon allspice Combine all ingredients, form into 1-inch balls and fry in skillet until golden brown.

To make gravy, remove meatballs from skillet. Cook equal parts liquid and flour for 2 minutes. Place meatballs into the gravy and simmer for 2-3 minutes.

Serve over egg noodles and garnish with grated nutmeg.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

ENTREES BBQ Cajun Roasted Duck Legs with Potatoes Submitted by Sherri A, Williams Serves: 2 • 2 duck legs • 2 medium red skinned potatoes, sliced ¼-inch thick For the marinade: • ¼ cup olive oil • ¼ cup bourbon • 1 tablespoon apple cider vinger • 1 teaspoon Cajun seasoning (salted) • 2 garlic cloves, minced • ½ onion, chopped • ¼ teaspoon cracked black pepper For the Bourbon BBQ Sauce: • ½ cup good bourbon • 1 cup ketchup • 1 tablespoon liquid smoke • 3 tablespoons lemon juice • 2 tablespoons Dijon mustard • 2 garlic cloves, grated • ¼ cup brown sugar • Salt and pepper to taste For the giardiniera: • ½ cup giardiniera • 1 tablespoon extra virgin olive oil • 2 tablespoons flat leaf parsley • Celery salt to taste Combine the marinade ingredients in a zip-top storage bag and add duck breasts. Massage to make sure they are evenly coated.

Refrigerate for at least 3 hours, best overnight.

Preheat oven to 375 degrees F.

bag and wipe off marinade, pat dry. Sprinkle the duck legs with a little Cajun seasoning and place skin side down in a cold cast iron skillet. Cook over low heat, slowly rendering out fat and slightly crisping up skin. Flip duck legs over and cook for a few more minutes.

Remove the duck legs from the skillet and add the potatoes. Toss potatoes in the rendered duck fat and place in an ovenproof dish that will accommodate the duck legs and potatoes in a single layer.

Roast for 45 minutes, skin side up.

Half way through, move the potatoes around to crisp all over.

While duck is roasting, combine and whisk Bourbon BBQ Sauce ingredients in a sauce pan. Bring to a boil and reduce heat. Simmer for 10 minutes.

Combine giardiniera ingredients in a small mixing bowl.

When the duck is almost done, brush on a thin layer of BBQ sauce.

Serve the duck legs on a bed of potatoes. Top with giardiniera and serve extra Bourbon BBQ Sauce on the side.

Remove duck legs from zip-top

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

ENTREES Pork Marsala Roast with Gravy Submitted by Brenda R. Bryson Serves: 8 • 3 pounds pork loin • 1 tbsp. minced garlic • 1 teaspoon garlic pepper • 1 large onion, sliced thinly • ½ cup marsala wine • 1 cup beef broth • 3 sprigs rosemary For the gravy: • 1 can cream of mushroom soup • 1 cup beef broth • 1 cup milk • 1/3 cup corn starch Preheat oven to 350 degrees. Coat baking pan with cooking spray.

Place roast in pan and sprinkle with garlic pepper. Rub minced garlic over roast. Cover with sliced onions, marsala wine, broth and rosemary. Bake approximately 1.5 hours until meat thermometer reads 170 degrees.

Remove from pan to cutting board. Remove rosemary sprigs. Allow roast to set at least 15 minutes before slicing.

For the gravy: Pour drippings from roast into saucepan. Add soup and broth; stir to blend.

Mix corn starch into milk and stir until smooth. Add ½ cup of hot gravy sauce to milk, then pour thickening sauce into gravy sauce. Heat on medium low until thickened.

Slice roast, place onto serving dish and pour gravy over roast.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

ENTREES Cranberry Stuffing Meatloaf Submitted by Michael Ryan Serves: 8 • 2 tablespoons butter • 1 yellow onion, diced • 1 pound ground beef • 1 pound ground pork • 1 pound ground veal • 4 eggs, whisked • 2 ¾ cups herbed seasoned stuffing mixes, divided • 4 stalks celery, sliced • 1 ½ teaspoons garlic powder • 1 ½ teaspoons salt • ½ teaspoon black pepper • 1 cup dried cranberry • ¾ cup milk Preheat oven to 350. Line cookie sheet with parchment paper.

Melt 1 tablespoon butter over medium heat in medium sauté pan. Add onion.

Cook 2-3 minutes, until softened. Transfer to large bowl. Add meat mixture.

In small bowl whisk eggs until blended.

Pour into meat mixture. Add 2 ½ cups stuffing mix and remaining ingredients.

Mix with hands until just incorporated.

Put meat mixture on cookie sheet and form into large loaf, about 6 inches wide and 9 inches long. Sprinkle 2 tablespoons bread crumbs (stuffing mix) on top and press 2 tablespoons into the sides of the meatloaf. Place in oven and cook for 1 hour and 15 minutes, or until instant thermometer reads 160 degrees. Remove from oven and let rest 15 minutes.

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THANKSGIVING COOKBOOK 2020

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Thanksgiving CLASSICS

ENTREES

Maple Glazed Lamb Chops with Grilled Red Pears Submitted by Shauna Havey Serves: 4 For the brine: • 1 quart water • ¼ cup sea salt • ½ cup real maple syrup • ¼ cup fresh lemon juice For the marinade: • 1/3 cup avocado oil • ¼ cup real maple syrup • 2 tablespoons whole grain mustard • 1 tablespoon fresh lemon juice To finish: • 8 lamb chops • 2 tablespoons avocado oil, divided • 4 red Anjou pears, halved and cored • 1 tablespoon real maple syrup • 1 teaspoon sea salt, divided • 1 teaspoon pepper, divided • 2 tablespoons salted butter • 1/3 cup feta cheese, crumbled • 1 bunch fresh mint Place all the ingredients for the brine into a large bowl. Place the lamb chops into the brine. Cover and refrigerate 2 to 4 hours.

Place all ingredients for the marinade into a gallon zip-top bag. Add the chops and seal. Move the chops around in the bag with your hands to ensure they

are thoroughly coated in the marinade.

Refrigerate for 30 to 60 minutes.

Heat a grill pan to medium high heat and brush with 1 tablespoon of the avocado oil. Rub the pear halves with the remaining avocado oil and the maple syrup. Sprinkle with half the salt and pepper.

Set the pears, cut side down, at a 45 degree angle onto the grill pan. Grill about 4 minutes, then use tongs to turn the pears 45 degrees to create a cross hatch grill mark pattern. Grill 3 more minutes, just until the pears are beginning to soften. Remove to a plate and cover with foil.

Sprinkle the chops with the remaining salt and pepper. Place onto the same grill pan and grill for about 3 minutes per side, just until chops are done to your liking. Place a bit of the butter onto each chop just before you remove them from the heat. Allow chops to rest 5 minutes.

Place the chops and the pears onto a platter. Sprinkle with feta cheese and garnish with fresh mint before serving.

THANKSGIVING COOKBOOK 2020

desserts

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

DESSERTS Pumpkin Cranberry Spice Crumb Cake Submitted by Kristen Heigl Serves: 6 • ½ cup butter, softened • 1 cup sugar • 2 eggs • 15 oz. pumpkin puree • 1 cup cream • 2 cups flour • 2 ½ teaspoons baking powder • 1 teaspoon salt • 1 teaspoon pumpkin pie spice • ½ cup cranberry For the crumb: • 2 sticks butter, softened • ¾ cup white sugar • 2 cups flour • 3 teaspoons vanilla extract • 3 teaspoons cinnamon Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.

Yum Chocolate Cake Submitted by Lillian Stevens Serves: 8 For the cake: • 2 2/3 cups flour • 1 tsp. baking powder • 2 tsp. baking soda • ½ tsp. salt • 4 squares Baker’s Unsweetened Chocolate, melted For the frosting: • 2 cups granulated sugar • 2/3 cup shorting (Crisco) • 2 eggs, beaten • 4 squares Baker’s Unsweetened Chocolate, melted Preheat oven to 350 degrees.

In a large bowl mix the butter, sugar, eggs, pumpkin and cream until well combined. Mix in the flour, baking powder, salt, pumpkin pie spice and cranberries. Mix well and spread evenly into pan.

In a separate bowl make the crumb mixture by adding the butter, sugar, flour, vanilla and cinnamon. Mix with a fork until large crumbs form.

Spread on top of the cake batter evenly.

Bake for about 40-45 minutes, or until center is s set.

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For the cake: Sift together all dry ingredients.

Slowly stir in 2 cups boiling water, then add melted chocolate.

For the frosting: Hand mix all ingredients until smooth.

Bake for 1 hour.

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

Cherry Red Velvet Crepe Torte

DESSERTS

Submitted by Darlene Buerger Serves: 10-12 • 1 ¼ cups all purpose flour • ½ teaspoon salt • ½ teaspoon baking powder • 2 teaspoons cocoa powder • 2 tablespoons sugar • 1 ½ cups whole milk or half and half • 1 oz. red food coloring • 2 eggs • ¼ cup melted butter, divided • 12 oz. cream cheese, room temperature • 4 oz. white chocolate, melted • ½ cup heavy whipping cream, whipped • 1 (21 oz.) can cherry pie filling

Lip Smackin’ Mint Puddin’ Submitted by Erin Whalen Serves: 3 • 1 block silken tofu (drained) • 3 drops peppermint oil • 2 tablespoons maple syrup • ½ teaspoon spirulina • ¼ cup coconut oil • 1 teaspoon vanilla extract • 2 tbsp. dark chocolate chips • 2 Newman’s Own mint cookies (optional) Place all ingredients (except for chocolate chips and cookies) in a blender or food processor; blend until smooth.

Pulse in cookies (if using) and chocolate chips to give pudding a nice crunch.

Chill for four hours in fridge before serving.

To make the crepes: In a large bowl combine flour, salt, baking powder, cocoa powder and sugar. In another bowl combine milk, food coloring, eggs and 2 tablespoons butter. Whisk to combine. Add wet ingredients into dry ingredients and whisk until smooth. Allow batter to set for 10 minutes. (Stir batter before you start cooking crepes.)

In a 10 inch skillet over medium heat, pour enough of remaining butter to lightly coat bottom of pan. Pour ¼ cup batter into pan and tilt skillet to evenly coat bottom. Cook for 10 to 15 seconds until bottom is lightly browned. (Edges will become browned and bubbles will appear.) Then gently flip crepe to cook other side. Repeat with remaining batter, adding additional butter to skillet as needed. Stack crepes on waxed paper or paper towels.

To make the icing: In a medium bowl add cream cheese and melted white chocolate. Beat with a mixer until well combined. Gently fold in whipped cream just until combined.

To assemble: Place a crepe on a serving plate and top with a thin layer of icing. Place another crepe on top and top with icing. Repeat until you have 9 crepes. Do not ice top crepe. Frost sides of torte and then add cherries to the top, adding a decorative border around outer edge of torte with icing. Refrigerate until ready to serve, then slice torte into thin wedges.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

DESSERTS

Winter Fruit Cobbler Submitted by Daphne M. Knudson Serves: 6 • 4 apples, peeled, cored and sliced as if for pie (select firmer varieties such as Gala or Delicious) • 3-4 ripe Bosc pears, peeled, cored and sliced as for pie • 1 cup dried apricots, halved, softened in orange juice • 1 cup dried cranberry (fresh can also be used) • 1 cup dried cherries, halved, softened in orange juice • 2 teaspoons lemon juice • 1 cup sugar • Pinch salt • 1 teaspoon cinnamon • 1 teaspoon ground cardamom • 1 teaspoon grated, fresh ginger • 2 teaspoons quick-cooking tapioca For the dough: • ½ cup butter • 1 cup sugar • 1 cup flour • 1 cup buttermilk • 2 tablespoons baking powder Preheat oven to 350 degrees. Place butter in a 9 X 13 casserole dish. Place dish in heated oven to melt.

Combine fruit, sugar, salt and spices with lemon juice in a bowl, and toss with tapioca.

Prepare dough mixture: Combine buttermilk, flour, sugar and baking powder, mixing only until mixture is damp throughout. Pour into casserole dish with the melted butter. Evenly spread fruit mixture over buttermilk mixture.

Bake 1 hour. Serve with ice cream or whipped cream, if desired.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

DESSERTS Pumpkin Cake with Pecan Pie Filling and Whipped Cream Submitted by Tanya S. Taber For the filling: • 1/3 cup corn starch • 1 ½ cups cream (may use half and half) • ½ cup firmly packed brown sugar • ¾ cup maple syrup • 4 egg yolks • 1/8 teaspoon salt • 3 tablespoons butter • 1 teaspoon vanilla • ½ cup pecans chopped in small pieces For the cake: • 2 cups all-purpose flour • 2 cups sugar • 2 teaspoons baking powder • 1 teaspoon baking soda • ½ teaspoon salt • 1 ½ teaspoons cinnamon • 1 teaspoon nutmeg • ½ teaspoon ground cloves • 1 cup oil, such as canola • 1 (15-16 oz.) can pumpkin (or 2 cups) • 4 eggs For the topping: • 8 ounces heavy whipping cream • ¼ to ½ cup powdered sugar • 1 teaspoon vanilla • Caramel syrup, like the kind for ice cream topping (to drizzle) Make the filling first so it can cool while the cake is baking and cooling: In a mixing bowl whisk the corn starch into the cream or half and half.

Then in a 3-quart heavy saucepan add the brown sugar, syrup, egg yolks and salt. Add the cream/ corn starch mixture and whisk until smooth.

Bring mixture to boil over medium heat, whisking constantly, until it is thick like a pudding or

filling (about 1 minute). Remove from heat and whisk in butter, vanilla and pecans. Set aside to cool. After it has cooled down a bit you may place it in the fridge — but cover it with waxed paper directly on top to prevent a “crust” from forming.

Now start preparing the cake: Heat oven to 350 degrees. Grease and flour two 10-inch round cake pans. You may use parchment paper in bottom for easy removal.

In a large mixing bowl add all cake ingredients.

Mix at low speed until well combined and then continue to beat at medium speed for 2 minutes. Pour into prepared pans, dividing batter in half. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes, then remove from cake pans to cool completely.

For the topping: In mixing bowl, beat whipping cream, powdered sugar and vanilla until nice peaks form. Don’t overwhip or you will get butter.

To assemble: Put one layer cake on cake plate, top side down. Spread on the cooled pecan pie filling. Carefully place next layer of cake on top of the filling, top side down. Cover the cake with the whipped topping, then drizzle the top with the caramel syrup.

A variation is to split each cake layer in half before assembling, so that you will have four layers of cake. The filling would be distributed between the first and second cake layer, and the second and third cake layer.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

DESSERTS

Apple Walnut Cobbler Submitted by Karen Spirk Serves: 6 • 4 cups sliced apples (use Paula Reds if you can find them) • 1 ½ cups sugar, divided • ½ teaspoon cinnamon • ½ cup coarsely chopped walnuts • 1 cup flour • 1 teaspoon baking powder • ¼ teaspoon salt • 1 egg, beaten • ½ cup half and half • 1/3 cup melted margarine • ¼ cup finely chopped walnuts, for topping Preheat oven to 325 degrees.

Spread apples evenly in a greased 9-inch square pan. Combine ½ cup sugar, cinnamon and coarsely chopped walnuts; sprinkle over apples.

Combine flour, remaining sugar, baking powder and salt; stir well and set aside. Combine egg, half and half and butter; mix well.

Add flour mixture, beating until smooth. Pour over apples and sprinkle with the finely chopped walnuts.

Bake for 1 hour.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

DESSERTS Pumpkin Sheet Cake Submitted by Karen Spirk Serves: 12 For the cake batter: • 1 can (16 oz.) pumpkin • 2 cups sugar • 1 cup oil • 4 eggs, lightly beaten • 2 cups flour • 2 teaspoons baking soda • 1 teaspoon cinnamon • ½ teaspoon salt For the frosting: • 1 package (3 oz.) cream cheese • 6 tablespoons butter • 1 teaspoon vanilla • 1 ¾ cups confectioners’ sugar • 3-4 teaspoons milk • Finely chopped walnuts or pecans, for serving Preheat oven to 350 degrees.

Beat pumpkin, sugar and oil. Add eggs; mix well.

In a separate bowl combine flour, soda, cinnamon and salt. Add to pumpkin and beat. Pour into greased and floured 9 x 13 cake pan.

Bake for 25-30 minutes.

Meanwhile combine frosting ingredients; beat until smooth.

When cake is cool, frost and sprinkle with nuts.

Note: For a lighter version, sprinkle with powdered sugar instead of using frosting.

Pecan Coconut Oatmeal Cake Submitted by Laura Orr Serves: 12 For the cake: • 1 cup quick cooking rolled oats • 1 ½ cups boiling water • 1 ½ cups all purpose flour • 1 ½ teaspoons ground cinnamon • ½ teaspoon ground nutmeg • 1 teaspoon baking soda • ½ teaspoon salt • ½ cup unsalted butter, softened • 1 cup granulated sugar • 1 cup packed brown sugar • 2 eggs For pecan-coconut topping: • 6 tablespoons unsalted butter • 1 cups shredded sweetened coconut • 2/3 cup packed brown sugar • 2 tablespoons milk • 1 cup chopped pecans, toasted (can substitute walnuts or other nut, if desired) Preheat oven to 350 degrees. Grease a 13 x 9

x 2-inch baking pan and set aside.

In a small bowl, combine oats and boiling water; let stand 15 minutes. In medium bowl, combine flour, cinnamon, nutmeg, baking soda and salt.

With stand or handheld mixer, beat granulated sugar, brown sugar and softened butter on medium speed until combined. Beat in eggs, then oatmeal mixture. Gradually add flour mixture, beating until combined.

Pour batter into prepared pan and bake 35 to 45 minutes or until wooden pick inserted in center comes out clean. Place pan on wire rack to cool.

While cake cools, make topping: In a medium saucepan, combine butter, coconut, brown sugar and milk. Cook and stir until boiling.

Stir in pecans. Spoon over hot cake and serve.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

DESSERTS Caramel Apple Cheesecake Braid Submitted by Emily Amanda Miles Serves: 8 • 2 cans crescent rolls • 8 ounces cream cheese (room temperature) • 1 egg • 1 cup powdered sugar • 1 tsp. vanilla • 4 small red apples (peeled, cored and chopped) • 1 tbsp. butter • 2 tbsp. brown sugar • 1 ½ tsps. cinnamon • 1 tsp. allspice • 2 tsps. corn starch • 5 soft caramels (for melting) • Extra powdered sugar (for dusting) Preheat oven to 375 degrees.

Grease cookie sheet with cooking spray and set aside.

Place apples into a small sauce pan of water. Cook on medium heat until apples are tender.

Drain water when apples are done, leaving a tiny bit of water in the pan with apples.

Add butter, brown sugar, cinnamon and allspice and stir well. Once combined add the corn starch to thicken mixture.

Remove from heat and set aside to cool.

Mix softened cream cheese, egg, powdered sugar and vanilla together in a medium mixing bowl with an electric

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mixer to create your thin layer of cheesecake. Set aside.

On the cookie sheet, spread out your crescent rolls to form one big sheet, being sure to seal all seams together. Take a kitchen knife and make small cuts on each side of the dough horizontally — you are creating little strips of dough to be braided.

Next spread your cheesecake batter right down the middle, from top to bottom. Top with cooled apple mixture. Then melt your caramels in a microwave safe bowl for 10 seconds.

Remove and drizzle with a spoon over the apple mixture.

Finally, start at the top of the dough and cross one section of dough from the left to the right. Repeat by picking up the top right-side strip and crossing it over the left. Continue all the way down until braid is complete. Be sure and pinch the ends together so your filling doesn’t run out.

Place in preheated oven and bake for 15 minutes or until nice and brown. Remove from oven and let cool.

Once cooled, dust with powdered sugar and optional apple gratings for a splash of color if desired.

THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

DESSERTS Apple Cranberry Crisp Submitted by Sandra Neely

Apple Cobbler Submitted by Karen Janka

Serves: 6 • 5 cups sliced apples • ½ cup dried cranberries (or raisins) • 1 cup sugar • 1 cup flour • 1 teaspoon baking powder • 1 beaten egg • 1 tablespoon lemon juice • ¼ pound (1 stick) butter

Serves: 8 • 3 pounds peeled, cored and sliced tart cooking apples (Granny Smith or similar) • 1 cup white flour • ½ stick oleo • ½ cup brown sugar • ½ cup white sugar • 1-2 tsps. cinnamon (adjust to taste) • 1 tsp. lemon or orange rind

Preheat oven to 375 degrees.

Preheat oven to 350 degrees.

Mix flour, sugar and baking powder together.

Add egg and mix into small crumbles with your hands or a fork.

Butter a 1 ½ to 2 quart baking dish or souffle dish.

Place sliced apples in dish, mounding in the middle.

Place apples in bottom of an 8-inch square baking dish and toss with the lemon juice. Mix in cranberries. Top with crumble mixture and use a large spoon to evenly distribute butter over the top.

Bake 25-30 minutes until golden brown.

Combine remainder of ingredients (mixture should be a semi-firm dough-like consistency). Place dough mixture by teaspoonful on top of apple mixture, making sure apples are entirely covered with dough mixture. Press slightly around edges of dish to seal.

Bake for 1 hour or until top starts to brown nicely and apples are soft. Serve as-is or with vanilla ice cream.

Optional: Sprinkle 1 oz. Grand Marnier or amaretto on top of apples before putting dough topping on.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

DESSERTS Pilgrim’s Perfect Pecan Pie Cheesecake Submitted by: Ashley Yehl Serves: 8 For the crust: • 1 ¾ cups vanilla wafer crumbs • ¼ cup firmly packed brown sugar • 1/3 cup butter, melted For the pecan filling: • 1 cup sugar • 2/3 cup dark corn syrup • 1/3 cup melted butter • 2 eggs • 1 ½ cups chopped pecans • 1 teaspoon vanilla extract For the cheesecake filling: • 3 (8 oz.) packages cream cheese, room temperature • 1 ¼ cups firmly packed brown sugar • 2 tablespoons all-purpose flour • 4 eggs • 2/3 cup heavy whipping cream • 1 teaspoon vanilla extract For the crust: Preheat oven to 350 degrees. Combine wafer crumbs and brown sugar. Stir in melted butter. Press into bottom and up sides of a 9 inch springform pan. Bake for 6 minutes. Set aside to cool.

For the pecan filling: Combine all ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until thickened, about 8-10 minutes, stirring constantly. Pour into crust and set aside.

For the cheesecake filling: Reduce oven to 325 degrees. With a hand mixer or stand mixer, beat cream cheese at medium speed until creamy. Add brown sugar and flour and beat until fluffy. Add eggs one at a time, beating well after each one. Stir in cream and vanilla. Pour over pecan filling.

Bake for 1 hour. Turn off oven and leave cheesecake in oven with the door closed for 1 hour. Remove from oven and run a knife along the outside edges to loosen cheesecake from sides of pan. Let cool. Chill for at least 4 hours before serving.

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THANKSGIVING COOKBOOK 2020

Thanksgiving CLASSICS

Autumn Harvest Caramel Cobbler

DESSERTS

Submitted by Lynne Murphy Serves: 8 • 3 large pears, peeled, cored and sliced • 3 large Granny Smith apples, peeled, cored and sliced • ¼ cup butter • 1 cup brown sugar, firmly packed • 2 tbsp. flour For the oatmeal cobbler-top batter: • 1 cup uncooked oats (quick cook or regular) • ¾ cup flour • ¼ cup sugar • 1 tbsp. baking powder • ½ teaspoon salt • ½ cup dried cranberries (I use Reduced Sugar Craisins) • ¾ cup milk • 3 tbsp. butter, melted • 1 large egg, slightly beaten Preheat oven to 425 degrees. Lightly spray baking oil into deep dish pie plate.

Make oatmeal cobber-top batter first: Combine dry ingredients with the cranberries.

Add in milk, melted butter and beaten egg.

Stir just until combined and moistened.

Combine sliced apples in a large bowl with flour and brown sugar to coat. Melt butter in a large skillet over medium heat; add apple mixture. Bring to boil and cook for about 10 minutes, stirring often. Add sliced pears and cook another 5 minutes. Spoon hot fruit into the prepped pie plate.

Top fruit mixture with spoonfuls of oatmeal batter to cover. Bake for 20-25 minutes until golden brown. Garnish with chopped walnuts or pecans if desired.

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