Classic Traditional Thanksgiving Dressing

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Classic Traditional Thanksgiving Dressing

Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Bread
Servings: 12

Equipment

  • 9"x13" baking dish

Ingredients

  • 1 cup unsalted butter, divided
  • 1 lb day-old French white bread, diced into 1/2-inch cubes and dried
  • 2 1/2 cups yellow onion, diced small (one extra large)
  • 1 1/2 cups celery, diced small
  • 2/3 cup flat-leaved parsley, finely minced 1/4 cup dried
  • 1/4 cup fresh sage leaves, finely minced 1/8 cup dried
  • 3 tbsp fresh rosemary, finely minced (sticks discarded) 1 tbsp dried
  • 2 tbsp fresh thyme, finely minced (sticks discarded)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 1/2 cups chicken broth, divided
  • 2 large eggs

Instructions

  • Preheat oven to 250 degrees. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. (Bread must be very dry or it will turn to mush.)
  • Transfer dried bread cubes to a very large bowl and set aside.
  • Preheat oven to 350 degrees. Butter a 9"x13" baking dish and set aside.
  • To a large skillet, add 3/4 cup butter and heat over medium-high heat to melt. Add the onions and celery. Cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes.
  • Transfer vegetables to bowl containing bread cubes. Add the herbs, salt and pepper, 1 1/4 cups chicken broth and toss well to combine. Set aside.
  • To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.
  • Dice the remaining 1/4 cup butter into 8-10 pieces and evenly dot the butter over the top of the stuffing. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40-45 minutes or until top is a lightly golden brown as desired. Serve immediately.

Sweet Potato-Marshmallow Casserole

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Sweet Potato-Marshmallow Casserole

Emeril Lagasse
Cook Time2 hours
Course: Side Dish
Servings: 10

Equipment

  • 9"x9" baking dish, or similar
  • large baking sheet, foil-lined

Ingredients

  • 3-4 lbs fresh sweet potatoes, scrubbed well
  • 1/4 cup light brown sugar
  • 1/4 cup heavy cream or evaporated milk
  • 2 tbsp unsalted butter, at room temperature
  • 2 tbsp orange juice
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp orange zest, finely grated optional
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg fresh, if available
  • 1 pinch ground mace
  • 1 pinch ground cloves
  • 1/4 cup finely chopped, and toasted
  • 3 cups miniature marshmallows

Instructions

  • Preheat oven to 400 degrees. Line a large baking sheet with foil.
  • Bake the sweet potatoes until a thin knife can be easily inserted in the center. (About 45 minutes to 1 hour.) Set aside until cool enough to handle.
  • Once cooled, remove the skins and mash until smooth. (About 4 cups.)
  • In a large bowl, combine the potatoes, sugar, cream, butter, orange juice, vanilla, salt, orange zest, cinnamon, nutmeg, mace, and cloves and beat until smooth.
  • Spoon the mixture into the prepared baking dish and sprinkle with the chopped pecans. Arrange the marshmallows in an even layer over the top. Bake until the marshamllows are lightly browned, about 35-45 minutes.
  • This can be made a day ahead, covered and refrigerated. Return to room temperature, then bake 35-45 minutes before serving.

Lion House Rolls

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Lion House Rolls

Source KSL.com and the Lion House Cookbook
Prep Time10 minutes
Cook Time20 minutes
Rising Time1 hour 30 minutes
Course: Bread
Servings: 24 rolls

Equipment

  • Electric mixer
  • 2 large baking sheets

Ingredients

  • 2 cups warm water
  • 2/3 cup instant nonfat dry mil
  • 2 tbsp active dry yeast (about 2 packages)
  • 1/4 cup sugar
  • 2 tsp salt
  • 1/3 cup butter, softened (5 1/2 tbsp) plus extra for brushing rolls after baking
  • 1 large egg
  • 5- 5 1/2 cups all-purpose flour or bread flour for a lighter roll

Instructions

  • In the large bowl of an electric mixer, combine the warm water and the milk powder and stir so the milk dissolves.
  • Add the yeast to this mixture while water and milk mixture is still warm. Let the yeast proof (dissolve and start to react/bubble) for a couple of minutes. It helps to cover the bowl with a towel to get it to proof.
  • Add the sugar, salt, butter, egg, and 2 cups of the flour. Mix on low speed until ingredients are wet,t hen turn to medium speed and mix for 2 minutes.
  • Stop the mixer and add 3 more cups of flour (now 5 cups total). Mix on low speed until the ingredients are wet, then turn the mixer on medium speed and mix for 2 minutes. The dough will be getting stiff.
  • Add approximately 1/2 cup of flour and mix again. (By hand or mixer.) The dough should be soft, not overly sticky, and not stiff. It should be pulling away from the sides of the mixer. Scrape the dough off the sides of the bowl and to the center.
  • Pour one tablespoon of oil all around the sides of the bowl. Turn the dough over in the bowl to coat it with the oil. Cover with a kitchen towel or plastic wrap and allow it to rise in a warm place until doubled in size. (About one hour.)
  • Sprinkle a cutting board or counter with flour and put the dough on the flour.
  • Roll the dough into a rectangle 1/4 inch thick and brush with melted butter. (About 1/4 cup.)
  • Cut the rectangle into smaller rectangles that are roughly 2" x 4". (A little smaller than a dollar bill.) If you make an "L" with your thumb and first finger, that will be about how wide and tall to cut your rectangles.
  • Roll each rectangle into the Lion House shape and place them on a greased (or parchment-lined baking sheet with the end of the roll resting on the sheet. Cover again with a towel or plastic wrap.
  • Let the rolls rise in a warm place until the rolls are doubled in size. (About 1-1 1/2 hours.)
  • Bake at 375 degrees for 15-20 minutes or until they are golden brown. Brush with melted salted butter while hot. Yields 2- 2 1/2 dozen rolls.

Options

  • You can freeze the shaped rolls for later use. Simply double the amount of yeast used when making the dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove the rolls from the pan and place in a plastic bag. Squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

Chunky Cinnamon Applesauce

Chunky Cinnamon Applesauce

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Chunky Cinnamon Applesauce

Prep Time20 minutes
Cook Time20 minutes
Course: Salad, Side Dish
Servings: 12

Equipment

  • 5-quart saucepan.

Ingredients

  • 8 medium tart apples, peeled and quartered
  • 1 cup water
  • 1 cup sugar
  • 1/4 cup red-hot candies

Instructions

  • Place apples and water in a 5-quart saucepan. Cover and cook over medium-low heat for 20 minutes or until tender. Mash the apples.
  • Add sugar and candies. Cook uncovered, until sugar and candies are dissolved.
  • Remove from heat; cool. Refrigerate until serving.

Homemade Pumpkin Pie

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Homemade Pumpkin Pie

Prep Time10 minutes
Cook Time45 minutes
Course: Dessert
Servings: 8

Equipment

  • pie tin
  • hand mixer

Ingredients

  • 1 unbaked pie shell
  • 2 large eggs
  • 2 cups solid-pack pumpkin
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 2/3 cups evaporated milk
  • 2-3 cups whipped cream or Cool Whip for topping.

Instructions

  • Heat over to 425 degrees.
  • In a bowl, beat the eggs using a hand mixer. Beat in remaining ingredients until smooth.
  • Pour into the unbacked pie shell.
  • Bake for 15 minutes, then without opening the oven, reduce the oven temperature to 350 degrees. Bake for an additional 40-45 minutes or until the center is set and a knife inserted comes out clean.
  • Serve with whipped cream.

Southern-Style Green Beans

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Southern-Style Green Beans

Prep Time15 days
Cook Time1 hour
Course: Side Dish
Servings: 6

Equipment

  • large pot

Ingredients

  • 4 slices bacon, diced
  • 2 lbs green beans, cut in pieces
  • 2 cups chicken broth
  • 1 tsp seasoned salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes, optional
  • 1 tbsp butter, optional

Instructions

  • Brown the bacon in a large pot until crisp. Removed bacon from pot and reserve.
  • Add green beans to pot along with all remaining ingredients, except butter.
  • Bring to a boil and turn heat to medium-low. Cover and simmer for 1-2 hours, stirring occasionally.
  • Drain beans and add butter, if using. Check beans for seasoning and add extra salt and pepper to taste. Sprinkle with bacon and toss to distribute.

Options

  • Stir in green beans to bacon grease and cook down. Do not use chicken broth.

Spinach, Apple and Pecan Salad

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Spinach, Apple & Pecan Salad

Prep Time14 minutes
Course: Salad
Servings: 16

Ingredients

  • 12 oz fresh baby spinach
  • 1 med apple, chopped
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped red onion
  • 1/3 cup dried cranberries reserve 1/8 cup for topping
  • 1 cup glazed pecans reserve 1/8 cup for topping
  • 5 strips bacon, cooked and crumbled

Dressing

  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • 1/2 tsp Dijon mustard
  • 1/8 tsp pepper
  • 1/4 cup mild oil
  • salt to taste

Instructions

  • In a large, bowl, combine all salad ngredients. Toss together.
  • In a small bowl, whisk vinegar, sugar, mustard, and pepper until blended. Gradually whisk in oil. Add salt to taste. Pour over salad and toss to coat.

Cranberry Fluff Salad

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Cranberry Fluff Salad

Prep Time2 hours 15 minutes
Course: Salad
Servings: 6

Ingredients

Cranberry Sauce

  • 12 oz whole cranberries
  • 1 cup sugar
  • 1/2 cup water

Additional Ingredients

  • 8 oz canned mandarin oranges, drained
  • 8 oz canned crushed pineapple, drained
  • 10 oz non-dairy whipped topping like Cool Whip
  • 1 cup mini marshmallows
  • 1/4 cup sugared cranberries, chopped dried cranberries, chopped pecans, or a combination, for garnish, if desired
  • 1/2 cup sour cream (to cut sweetness) optional

Instructions

  • Heat a medium saute pan over medium heat. Add cranberries, granulated sugar, and water. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until berries begin to burst. Remove from heat and pour cranberries into a bowl. Cover with plastic wrap and cool completely. Refrigerate until ready to use.
  • In a large mixing bowl, gently stir chilled cranberry sauce, mandarin oranges, crushed pineapple together. Stir in mini marshmallows. Fold in whipped topping until all is coated.
  • Pour into a serving dish and chill until ready to serve.
  • If desired, top with a garnish of choice.

Pork Egg Roll in a Bowl

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Pork Egg Roll in a Bowl

Prep Time5 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Chinese

Ingredients

  • 2 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1/2 cup onion, diced
  • 1 lb ground pork
  • 1/2 tsp ground ginger
  • 1 tbsp garlic chili sauce
  • 14 oz bag coleslaw
  • 3 tbsp soy sauce or coconut aminos
  • 1 tbsp rice wine vinegar
  • 5 green onions, sliced on a bias
  • 2 tbsp toasted sesame seeds

Instructions

  • Heat sesame oil in a large skillet over medium high heat.
  • Add the garlic, onion, and white portion of the green onions. Saute until the onions are translucent and the garlic is fragrant.
  • Add the ground pork, ground ginger sea salt, black pepper, and garlic lime sauce. Saute until the pork is cooked through.
  • Add the coleslaw mix, soy sauce, and rice wine vinegar. Saute until the coleslaw is soft.
  • Top with sesame seeds and green onions.