WELLSPRING
thanksgiving feast starters Cranberry Champagne Cocktail Cheesy Garlic Bread
sides and salads Autumn Roasted Salad Sweet Potato Casserole Maple Bacon Brussels Sprouts Cranberry Sauce Creamed Corn White Castle Stuffing
main Apple-Brined Smoked Turkey
desserts Kentucky Pumpkin Pie Cream Cheese Frosted Pumpkin Bars Salted Caramel Pretzel Cookies Strawberry Pretzel Dessert Gingersnap Pumpkin Cheese Cake with Salted Caramel Sauce
michelle's cranberry champagne cocktail I am known as the “mixologist” in my family and I try to have something fun for kids and adults that don’t drink alcohol to have at gatherings. It’s super pretty and festive so I often put this in a pretty bottle and give as a gift.
Cranberry Simple Syrup: 12 oz. Fresh Whole Cranberries 2 Cups Sugar 1.5 Cups Water Instructions: Boil water and add sugar. Stir until dissolved. Add cranberries and stir until they pop. Take off heat and let steep about an hour, no longer because the pectin from the berries will start making the syrup thicken. Strain and you can use the berries for your cranberry sauce. Keep refrigerated. Makes about 2 cups of syrup. This is good in Sprite or hot tea for a mocktail or added to champagne, vodka, or bourbon for a cocktail. Garnish with some whole cranberries and a sprig of rosemary.
lyndsie's garlic cheesy bread This bread brings everyone together. No, really it does! Every time I make this delicious bread my family and friends crowd around and pull pieces off as soon as it comes out of the oven. 1 Crusty or Sourdough Loaf 4 oz. unsalted melted butter 2 cloves minced garlic 1/2 tsp. kosher salt 1 tbs. fresh parsley, chopped 2tsp. fresh rosemary, minced 2tsp. fresh Thyme, minced 3/4 cup shredded Mozzarella cheese Instructions: Preheat the oven to 350°F. Combine the melted butter, garlic, salt, parsley, rosemary, and thyme in a small bowl. With a serrated bread knife, cut the bread on a diagonal into 1-inch diamonds, being careful not to slice all the way through. Use your fingers to pry open each crack and drizzle with 1 teaspoon of butter and a pinch of the shredded cheese. Don’t worry if you make a bit of a mess. Wrap the entire loaf in foil. To make ahead, place the foil wrapped bread in the fridge overnight or in the freezer for a month, thawing before baking. Place on a rimmed baking sheet, and bake for 15 minutes, or until the cheese has mostly melted. Carefully remove the foil and continue to bake for another 5 minutes, or until crusty. Serve immediately
mariah's autumn roasted salad This will be the first Thanksgiving I will make this, but I've made it a few times this year and it is THE BEST! 3 cups Brussels Sprouts,trim ends remove yellow leaves 3 tbs. olive oil salt to taste 1 1/2 lb. butternut squash, peeled seeded, & cubed into 1" 2 tbs. Olive oil 3 tbs. Maple Syrup 1/2 tsp. ground cinnamon 1/2 cup pumpkin seed 1 cup dried cranberries 2-4 tablespoons maple syrup Instructions: Roasted Brussels sprouts: Preheat oven to 400 F. Lightly grease a foil-lined baking sheet with 1 tablespoon of olive oil. Make sure Brussels sprouts have trimmed ends and yellow leaves are removed. Then, slice all Brussels sprouts in half. In a medium bowl, combine halved Brussels sprouts, 2 tablespoons of olive oil, salt (to taste), and toss to combine. Place onto a foil-lined baking sheet, cut side down. .
Roasted butternut squash: Lightly grease a second foil-lined baking sheet with 1 tablespoon of olive oil. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, maple syrup, and cinnamon, and toss to mix. Place butternut squash in a single layer on the baking sheet. Bake alongside Brussels sprouts 20-25 minutes, turning both sheets once half-way through baking. Assembly: In a large bowl, combine roasted Brussels sprouts, roasted butternut squash, pumpkin seeds, and cranberries, and mix to combine.
pamela's sweet potato cassarole No matter where we are, this is a favorite dish my family requests EVERY year at Thanksgiving and Christmas!! 3 cans sweet potatoes 1 jar marshmallow fluff 1 bag of pecans 1/2 cup butter 1 cup brown sugar 1/4 cup maple syrup pumpkin pie spice cinnamon 2 packets of instant maple and brown sugar oatmeal Instructions: Preheat oven to 350 Whip sweet potatoes and marshmallow fluff together. Add 3/4 cup brown sugar. Add pumpkin pie spice and cinnamon to taste (I like to add a lot). Place in casserole dish. Topping: Blend pecans and oatmeal packs in blender Melt butter and add to blender. Add maple syrup, remaining brown sugar and more pumpkin pie spice to taste. Blend topping ingredients. Spread topping on sweet potatoes. Place in preheated oven and cook for about 30-40 minutes until done and topping is bubbly. *These measurements are approximate as I don't have a written recipe. .
joann's maple bacon brussels sprouts I love trying new vegetables at Thanksgiving, this one soon became a family favorite and is asked for often!! . 1 1/2 lbs. brussels sprouts, trimmed and cut inhalf lengthwise 6 strips thick-cut bacon 1tbs. EVOO 1tbs. maple syrup 3/4 tsp. kosher salt 1/2 tsp. black pepper Instructions: Combine olive oil, maple syrup, salt and pepper. Gently mix until the Brussels sprouts until all are evenly coated, then spread them into a single layer on the baking sheet. Cut the bacon crosswise into Âź-inch pieces. Place them on top of the Brussels sprouts breaking apart the bacon and scattering it evenly throughout. For even better crisping, flip the Brussels sprouts so that they are all cut side down. Bake at 400 for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center and the bacon is crisp. The outer leaves of the Brussels sprouts will be very dark too (this is the caramelized maple syrup; they taste amazing). Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Taste and season with additional salt and pepper as desired. Enjoy hot.
liz's world famous cranberry sauce If you’d like to make a dish that almost no one will enjoy, follow the recipe below, it’s so simple! I have a soft spot in my heart for cranberries, but no one in the Kutt house eats ‘em - more for me!!
1 cup sugar 1 cup water 1 12 oz. package whole fresh cranberries, wash 'em Instructions: Dissolve sugar in water stirring often Bring to a boil and add cranberries and listen to them POP. Let simmer for about 10-15 minutes. Remove from heat and cool. Then cover and move the the fridge. (Pro tip, strain your sauce... you can use the syrupy goodness for a mocktail) . .
whitney's creamed corn I made this dish for the very first Thanksgiving I ever cooked by myself. It was such a success (according to my family) that we have continued to add it to the menu each year. I hope you all enjoy it as much as my family did!
2 lbs. frozen corn 2 tsp. sugar 1 tsp. salt 1 cup milk 4 tbs. butter, cubed 8 oz. cream cheese, cubed 1/4 tsp. pepper 6 slices bacon cooked & crumbled 1/4 cup chives, thinly sliced (optional) 1 whole red bell pepper (optional) Instructions: Put corn, sugar and salt into slow cooker and stir to combine. Pour in milk and arrange butter and cream cheese cubes on top of corn. Cover and cook on high for 2-3 hours or low for 4-5 hours. Remove lid halfway through time and stir. Add pepper, bacon and bell pepper (if using). Stir and continue cooking. Top with chives. Enjoy! . .
leslie's white castle stuffing I always challenge people who have it for the first time to guess what is in it. No one has ever guessed and when I tell them they can't believe it!!!
10 white castle sliders 1 1/2 cup diced celery 1 1/4 tsp. ground thyme 1 1/4 tsp. ground sage 1 1/2 tsp. coarse ground black pepper 1/4 cup chicken broth Instructions: Tear the burgers into small pieces into a large mixing bowl with the celery, thyme, sage, and black pepper; toss to combine. Add the chicken broth and toss again. Stuff the mixture into the turkey cavity just before roasting. The recipe makes about 9 cups, enough for a 10-12 pound turkey. Note: Allow one White Castle slider for each pound of turkey, which will be the equivalent of ž cup of stuffing per pound.
. .
debbie's apple-brined smoked turkey My favorite thing about Thanksgiving is that my husband SMOKES the turkey (one less thing for me to do!) Here is the brine we use on the turkey a couple days in advance Pro Tips: Buy a regular (non-enhanced) 12-14 lb. turkey. Don't use a self-basting turkey for this recipe Brine for 24 hours, then air dry overnight in the refrigerator smoke at 325 F. until 160-165 in the breast and 170-175 F. in the thigh- approximately 2 1/2-3 hours Let rest for 20 minutes before carving. Alternatively wrap tightly in several layers of foil, place breast-side down in an empty cooler, and hold for 90-120 minutes before carving collect pan drippings for gravy- yum. Ingredients for Apple Brine: 2 quarts apple juice 1 lb. brown sugar (light or dark) 1 cup diamond crystal kosher salt 3 quarts cold water 3 oranges, quartered 4 oz. fresh ginger, unpeeled and thinly sliced 15 whole cloves 6 bay leaves 6 large garlic cloves, peeled and crushed *substitute 3/4 cup Morton kosher salt or 1/2 cup table salt for diamond crystal .
Instructions: Combine apple juice, brown sugar, and salt in a large saucepan. Heat on stovetop just enough so that sugar and salt melt into the apple juice. Remove from heat and let mixture come to room temperature. To speed cooling, place the saucepan in a sink filled with ice water. In a large non-reactive container, combine the cooled apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel. Put the turkey in the brine breast side down. Place a heavy plate or bowl on top to keep the bird submerged, if necessary. Brine the turkey for 24 hours. You may wish to stir the solution 2-3 times during the brining process. I’m not sure if this is necessary or if it actually does anything, but I like to do it anyway. Since brining does not preserve meat, the turkey and the brine solution must be kept below 40°F throughout the entire brining process.. Air-dry the turkey and then place in smoker
natalie's kentucky pumpkin pie When I was a kid my absolute favorite dessert my mom ever made was pumpkin pie which she usually made using fresh butternut squash or cushaw (which are amazing substitutes for pumpkin)! When I moved away from home and would fly back to see her and daddy it would always be one of the first things I would smell when I walked through the door (no matter what time of year it was). I never realized until then that you can actually "smell" love in the air. Now, it's one of my signature pies I cook for my two girls, using the same recipe my mom did. My hope is that it makes them feel as loved and cared for as I did whenever they move away and come back to visit, and the sweet aroma of love is in the air. 2 cups fresh or canned pumpkin or 2 cups buttnernut squash 1 cup brown sugar 1/4 tsp. salt 1 tsp. cinnamon 1/4 tsp. cloves 2 eggs, beaten 1 tbs. butter 1 tsp. vanilla extract 2 tbs. corn starch 1 Marie Calendar's frozen pie crust
Instructions: Dump all ingredients in a big bowl and stir together. Then pour/scoop whatever's in your bowl into pie crust. Bake at 375 degrees for 1 hour Also, highly recommend eating with vanilla ice cream or cool whip on top
jill's cream cheese frosted pumpkin bars This is my sister-in-law’s recipe which has become an annual Thanksgiving tradition in all of our homes even though we are spread out throughout the country now. She would even package her bars and send them to all of the nieces and nephews prior to college exams. Pumpkin Bar: 4 eggs, beaten 2 cups sugar 1 1/2 cup vegetable oil 2 1/2 cup flour 1 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. ground cloves 2 tsp. baking soda 1 15 oz. can pumpkin Cream Cheese Frosting: 1 stick butter, softened 8 oz. cream cheese 2 1/2 cups powdered sugar 1 tsp. vanilla
Instructions: Pumpkin Bar: Combine eggs, sugar and oil in large bowl, beat well with mixer. Combine dry ingredients and add to egg mixture. Add pumpkin and mix well. Divide batter between 2 greased 9x13 baking dishes. Bake at 350 for 20-30 minutes. Cool then frost. Cream Cheese Frosting: Cream together butter and cream cheese. Add vanilla and powdered sugar. Blend until smooth.
regina's strawberry pretzel dessert My big extended family of over fifty people (and that’s not all of us) get together for Thanksgiving in Nebraska. Everyone contributes to the feast and someone always brings this dessert! It’s a must
2 1/2 cups crushed pretzels 1 1/2 stick butter 8 ox. cream cheese 1 cup sugar 2 cups boiling water 2 3oz. pkg of strawberry jello 2 10 oz. can of crushed pineapple, do not drain 4 1/2 oz. cool whip Instructions: Mix together melted butter and pretzels. Press in a 9x13 pan. Bake at 350* for about 10min and cool. Cream together cream cheese and sugar. Add cool whip and mix. Spread cream cheese cool whip mixture over pretzels. Dissolve jello in boiling water and add the frozen strawberries and pineapple to the jello. Pour over the cream cheese and chill.
caitlin's best ever salted caramel pretzel cookies Every year, my family picks one day where we bake all the Christmas treats we like. Everyone must bring a recipe. We start early and we bake until night time. It's so much fun and we spend the whole day laughing, baking, and spending time together. At the end of it all we vote on the best dessert. The pretzel cookies have been a favorite for a couple years now. :)
3/4 cup unsalted butter, softened 3/4 cup brown sugar 1/4 cup granulated sugar 1 egg 2 tsp. vanilla extract 2 cups flour 2 tsp. corn starch 1 tsp. baking soda 1/2 tsp. salt 1 cup bittersweet chocolate chips 1 cup Kraft caramel bits 1/2 cup crushed pretzels
Instructions: Preheat oven to 350 Degrees. Cream together the butter, brown sugar and granulated sugar until light and fluffed. Add egg and vanilla and blend. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips, caramel bits and pretzel. Roll into balls and spread out on cookie sheet. Sprinkle tops with salt. Bake 8-10 minutes until barely golden brown. DO NOT OVER BAKE!! Let cool on sheet for 5 min then move to cooling rack. Eat them all and share with no one!
cindy's gingersnap pumpkin cheesecake with salted caramel sauce This is a favorite dessert and perfect for the holiday! The best of all things...ginger, pumpkin, caramel and of course, cream cheese! I made this for the first time five years ago and now it’s a tradition! Although time consuming with lots of steps, it’s well worth it and not very difficult. Crust: 12 oz. gingersnaps 1/2 cup pecans, finely chopped 6 tbs. salted butter, melted 2 tbs. packed brown sugar dash of kosher salt Filling: 3 8 oz. packages cream cheese, softened 1 15oz can pumpkin puree 3 large eggs, room temp. 1 1/2 cups granulated sugar 1 tsp. vanilla extract 1/2 tsp. ground nutmeg Salted Caramel Sauce: 1 cup packed brown sugar 1/2 cup heavy cream 4 tbs salted butter 1 tsp. vanilla extract 1 tsp. kosher salt whipped cream and chopped pecans, for serving (optional)
Instructions: Crust: Preheat the oven to 350 degrees F. In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans (optional), melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes. . Filling: To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in. Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
Instructions: Salted Caramel Sauce: For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature. Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.
happy thanksgiving! with love, your friends at wellspring