Thanksgiving Cookbook 2019

2019

Sunday, Nov. 10, 2019 A SPECIAL SECTION OF THE

RECIPES INSIDE FOR: ◗ Soups ◗ Vegetable dishes ◗ Entrees ◗ Desserts

2 | 2019 THANKSGIVING COOKBOOK

Thanksgiving

CLASSICS

About these recipes

In September 2018, we received hundreds of recipes from across the country in GateHouse Media’s second Home Town Cook’n Thanksgiving Recipe Contest. Here we present an assortment from the contest’s four categories: Soups, Vegetable Dishes, Cakes and Cobblers, and Non-Turkey Entrees. As a bonus, we’ve included a few stuffing/dressing recipes — we had several but not a category for them.

The finalist and winning recipes also are here, prepared and judged in October 2018 by faculty from Columbus State Community College’s award-winning culinary program in Ohio.

Editors LISA GLOWINSKI MICHAEL TOESET 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 except for the finalist and winning recipes found on Pages 40-47.

GateHouse Media does not make any warranties about the completeness, reliability or accuracy of this information. Photos on the cover and Pages 40-47 by Fred Squillante, Columbus Dispatch. All others from stock sources. ©2019 GATEHOUSE MEDIA LLC ALL RIGHTS RESERVED

INSIDE

◗ 3-10 | Soups ◗ 11-17 | Vegetable Dishes ◗ 18-24 | Non-Turkey Entrees ◗ 25-30 | Stuffings & Dressings ◗ 31-39 | Cakes & Cobblers ◗ 40-47 | 2018 finalists and winners

FREEPIK.COM

STAFF

FREEPIK.COM

2019 THANKSGIVING COOKBOOK | 3

4 | 2019 THANKSGIVING COOKBOOK SOUTHERNKITCHEN.COM

Thanksgiving CLASSICS

FREEPIK.COM

SOUPS

Garlic Leek and Potato Soup

Wilderness Mushroom shroom h S Soup

Recipe submitted by: Kristin Higgins

Recipe submitted by: Patricia tricia Murphy

Makes 10 servings

• 3 tablespoons butter • 1 head garlic, peel and chop cloves • 2 leeks, rinsed very well then sliced lengthwise then widthwise into half moons • 5 cups chicken broth • 8 medium potatoes, peeled and cut in to small piecess (about 1 inch) • 1/8 cup fresh sage, chopped • 1/8 cup fresh rosemary, chopped • 1/8 cup fresh thyme, chopped • 1/8 cup fresh parsley, chopped • 1 cup heavy cream • Salt and pepper • Garnish: smoked paprika and sprig of any one of the herbs Melt butter over medium heat in a large soup pot. Add garlic and leeks and cook, stirring often, until soft and translucent, 7 to 8 minutes. Add broth, potatoes and herbs to pot and bring to a boil. Turn down heat to low and let simmer until the potatoes are tender, 10 to 12 minutes. Using a slotted spoon remove 2 cups of the potato/leek/garlic mixture to a bowl and reserve for later. Add cream to the pot and stir. Puree the soup right in the pot using a handheld blender. (If you don’t have a handheld blender you can puree in batches using a counter blender and then put back into the pot.) Add your reserved mixture to the soup and heat through. Season with salt and pepper. Serve in bowls garnished with a sprinkle of smoked paprika and herb sprig.

Makes 6 servings

• 6 tablespoons butter • 2 tablespoons fresh minced ced onions • ½ cup celery, thinly sliced d • ½ pound of fresh mushrooms, ooms, sliced • 1/3 cup raw grated sweett potato • 1/3 cup all purpose flour • 3 cups chicken broth • 2 cups cooked wild rice • ½ cup cooked ham, cut into nto small cubes s ped parsley • 2 tablespoons fresh snipped • ½ teaspoon salt • ¼ teaspoon pepper • 1 cup half and half • ¼ cup dry cooking sherry • 2 tablespoons fresh chopped chives and 1/3 /3 cup shredded jack or cheddar cheese for garnishing, optional Melt butter in a 3-quart pot over medium heat. Add onions and celery and sauté 3 to 4 minutes until tender. Add mushrooms and sweet potatoes and sauté 2 more minutes. Blend in flour and stir for another minute until well combined. Add broth and cook, stirring constantly, until mixture comes to a boil. Reduce heat and stir in wild rice, ham, parsley, salt and pepper. Simmer uncovered for 5 minutes. Slowly stir in half and half and sherry. Heat to a serving temperature. Garnish with fresh snipped chives and shredded cheese if desired.

C S

M

R

• • • • • • g

P o q t O 4 s s a t l D b

er erv-

2019 THANKSGIVING COOKBOOK | 5 SOUTHERNKITCHEN.COM

Thanksgiving CLASSICS

SOUPS

Chili-Garlic-Sweet Corn Soup with Bacon Makes 5 servings

Recipe submitted by: Daljeet Singh • 6 slices of hickory smoked bacon • 1 ½ tablespoons fresh chopped garlic • 1 teaspoon crushed red pepper • 2 cans (14.75 oz) cream-style corn • 1 can (14.5 oz) chicken broth • 1 ½ cups roasted corn from 3-4 freshly grilled ears on a gas or charcoal grill Place bacon slices in unheated skillet. Cook eon medium heat 8 to 10 minutes, turning frequently, till crispy. Place bacon slices on paper per towels and reserve 2 tablespoon of bacon fat.

Once cooled, crumble the bacon. Heat bacon fat in n 4 quart sauce pan to medium heat. Add garlic and stir. Cook till lightly brown. Add red pepper and stir and roast for a minute. Add cream style corn and chicken broth. Mix well, cover and let it come to a boil. Reduce heat, add roasted corn, mix and let simmer for few minutes. Remove from heat.

Divide equally into serving bowls, garnish with bacon and serve.

Sherried Tomato Soup Makes 8 servings

Recipe submitted by: Shauna Havey • 1 stick salted butter • 1 large sweet onion • 4 cloves garlic • 1/3 cup cooking sherry • 2 (28 ounce) cans crushed tomatoes in rich puree • 2 tablespoons sugar • 2 quarts chicken broth • 2 teaspoons sea salt • 1 teaspoon white pepper • 1 cup heavy cream • ½ cup parsley, minced Set a large soup pot over medium heat. Add the butter and allow it to melt.

Peel t Pee and quarter the onion and place it into a food processor along with the garlic. Pulse until finely chopped, then add the onion and garlic to the pan with the butter. Sauté for about 8 minues until the onions are tender and the garlic is fragrant. Deglaze the pan with the sherry, then pour in the tomatoes and the sugar. Stir to combine and increase the heat to medium high. Add the chicken broth, salt and pepper.

Allow the soup to gently simmer for 10 minutes, to allow the flavors to meld. Turn the heat to low and pour in the heavy cream. Ladle the soup into bowls. Sprinkle parsley across the surface of the soup before serving.

FREEPIK.COM

6 | 2019 THANKSGIVING COOKBOOK

Thanksgiving CLASSICS

SOUPS FREEPIK.COM

Creamy Lentil Leek Soup with Balsamic Glaze

Cheesy Corn and Sausage Chowder

Recipe submitted by: Sheila Joan Suhan

Recipe submitted by: Susan W. Bickta • 1 ½ pounds country style sausages, browned and crumbled rumbled

Makes 6 servings

• 2 large or 3 small leeks • 3 tbsp. butter • 1 cup red or yellow lentils • 3 cups cubed white potatoes (½-inch cubes) • 1 14.5-ounce can chicken broth • 3 cups water • 1-2 teaspoons salt • ¾ to 1 cup half and half • ½ teaspoon white pepper • 3-4 tablespoons balsamic vinegar glaze Slice white and tender green parts of leeks into 1-inch pieces. Place in a large bowl of water to remove any sand. Drain well. Place butter in a 4 quart saucepan and melt over medium heat. Add leeks and saute until wilted but not brown, about 5 minutes. Rinse lentils under cold water. Add lentils, potatoes, chicken broth, water and 1 tsp. salt to leeks. Stir to combine. Bring to a boil, decrease heat, cover pan and simmer until lentils are very tender, about 25-35 minutes. Remove from heat and puree in pan with an emulsion blender until very smooth. (Or carefully puree in batches in blender or food processor and return to pan). Stir in half and half, to desired consistency. Add additional salt to taste and white pepper. Return to low heat, stirring constantly until steaming. Ladle 1 to 1 ¼ cup portions into bowls. Drizzle soup with 1-2 tsp. of balsamic vinegar glaze.

Makes 10 servings

• 1 small onion, chopped • 2 (2.75 ounce) packages country sausage gravy mixes xes • 4 cups half and half • 3 ½ to 4 cups whole milk • 1 ¼ cups shredded sharp cheese • 1 (12 ounce) bag frozen corn, thawed (or 3 ears fresh corn, cooked and cut off the cob) • 1 (4.2 ounce) package dehydrated shredded potato, rehydrated • ¼ cup diced roasted red peppers • 1 teaspoon dried parsley flakes Place a 4-5 quart Dutch oven over medium high heat. Crumble the sausage into the pot and cook for 10-12 minutes, breaking meat up with a spoon as you go, until browned. Add the onion, mix well and cook another 3-4 minutes. Meanwhile, in a large bowl, combine the gravy mix and the half and half. Mix well with a wire whisk. Add to the meat mixture and mix well. Stir often until thickened and add the cheese and 2 cups of the whole milk. Cook until heated through. Add the corn, potatoes, roasted red pepper and dried parsley flakes. Mix well. Cook until thickened and add the remaining 1 ½ to 2 cups of whole milk, if desired. Mix well. Bring to a simmer, stirring constantly to prevent sticking. Serve with a dollop of sour cream and some chowder crackers on the side.

Cu

Reci

•4m • 3 (1 • 2 te • 1 te •1½ • 1 (1 • 1 (1 prefe • Bag (foun cream

Peel to a b pota to low minu imme pota batch coco pota heat with cream

2019 THANKSGIVING COOKBOOK | 7 FREEPIK.COM

Thanksgiving CLASSICS

SOUPS

FREEPIK.COM

Curried Sweet Potato Soup Recipe submitted by: Gena McDaniel

• 4 medium sweet potatoes • 3 (14.5 ounce) cans chicken broth • 2 teaspoons curry powder • 1 teaspoon turmeric • 1 ½ teaspoons salt • 1 (13.5 ounce) can coconut milk • 1 (1.27 ounce) bottle ginger beer (Bundaberg preferred) • Bag of fresh gourmet garlic ginger wonton strips (found with bagged salad or croutons) and sour cream for garnish Peel and chop sweet potatoes. Bring broth to a boil in a large stock pot. Add chopped potatoes, spices and salt. Reduce heat to low to medium low and simmer for 20 0 minutes until potatoes are tender. Use an immersion blender to thoroughly purée potatoes in pot until smooth, or purée in n batches in blender and return to pot. Add dd coconut milk and ginger beer to pureed potato mixture and heat over low until heated through. Serve in bowls garnished ed with a sprinkle of wonton strips and dollop of sour cream.

Thanksgiving Wild Mushroom Soup with Herbed Rye Croutons Makes 4 servings

Recipe submitted by: Kara Culpepper For the soup: • 4 tablespoons unsalted butter • ½ cup diced leek, white part only • ½ cup diced celery • ½ cup peeled and diced potato • 4 cups mixed fresh wild mushrooms • 2 cups turkey broth • ¼ cup dry sherry • ¾ cup half and half • ½ teaspoon salt, or to taste • ¼ teaspoon white pepper, or to taste For the croutons: • 4 slices dark rye or pumpernickel bread, crusts removed, cut into ½-inch cubes • 2 tablespoons unsalted butter • 1 ½ teaspoons dried marjoram • ½ teaspoon salt • Garnish: snipped chives

For the soup: Melt butter in a large saucepan over medium high heat. Add leeks, celery and potato then sauté 3 minutes. Stir in mushrooms and cook another 2 minutes. Add turkey broth and bring to a boil. Reduce heat, cover and simmer 15 minutes, or until vegetables are tender. Remove lid and set soup aside to cool 5-8 minutes. Using an immersion blender, blend until vegetables are smooth, or place soup in blender and blend until smooth. Return mixture to pan over medium heat. Stir in sherry and half and half. Add salt and white pepper to taste. Heat until soup is very hot, stirring constantly.

For the croutons: Heat oven to 350 degrees. Place bread cubes in a bowl. Melt butter in a small pan over low heat. Remove from heat, then stir in marjoram and salt. Pour over bread cubes and toss to coat well. Spread in a single layer on a baking sheet and bake 12-15 minutes, or until crunchy. Remove pan to a wire rack and cool.

To serve, ladle soup into bowls. Sprinkle snipped chives over soup and top with herbed croutons.

Serve immediately.

8 | 2019 THANKSGIVING COOKBOOK FREEPIK.COM

Thanksgiving CLASSICS

FREEPIK.COM

SOUPS

Turkey Gumbo

Recipe submitted by: Cheryl Carver • 7 cups turkey stock (made from the carcass and the bones) • 3 bay leaves • 1 teaspoon salt • 1 teaspoon white pepper • 1 teaspoon cayenne pepper • 1 ½ teaspoons black pepper • ½ teaspoon thyme • ½ teaspoon oregano • 1 teaspoon garlic powder • 1 cup flour • 1 cup canola oil • 2 cups chopped red onions • 1 ½ cups chopped celery • 1 cup chopped green bell pepper • 2 cups okra (or 1 bag of frozen, chopped okra) • 1 lb. beef smoked sausage, cut into large pieces • 3 cups turkey, cubed or chopped • Rice, for serving Combine stock and spices in large Dutch oven and simmer on low to heat. In a separate pan, whisk flour and oil together and cook over low to medium heat until dark brown (if it burns, throw it out and start again). Pull roux from heat when brown and mix in ½ of the chopped vegetable mixture (no okra). Add the remaining ½ of the vegetables (still no okra). Once stirred in, return roux and vegetables to heat and cook down for 5 minutes, stirring consistently. Stir roux mixture into stock 1 spoonful at a time until dissolved. Simmer 5 minutes, then add the sausage. Continue to simmer for 45 minutes, then add the chopped turkey and okra. I let the mixture sit all day covered and off the heat so that the flavors can develop, but you can also heat it through at this stage and serve over white rice.

Curried Cauliflower Soup Makes 4 servings

Recipe submitted by: Lindsay Kastner tner • 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 d • 2 cups chopped cauliflower • 2 cups vegetable stock • 1 can coconut milk • ½ teaspoon salt • For serving (optional): whipped coconut coconut cream, cilantro, cayenne pepper Heat the olive oil in a heavy-bottomed pot such as a Dutch oven. Add the garlic and bell pepper and cook until the pepper is softened, about 8 to 10 minutes. Add the dried spices and cook for another minute or so, to gently toast the spices. Add the potato, cauliflower, stock, coconut milk and salt. Bring to a boil and then lower the heat and simmer for 10 or 15 minutes, until the cauliflower and potato are soft.

Remove from heat and puree using an immersion blender. You could also puree this in batches in a regular blender, just make sure not to overfill the blender and watch out for hot steam. Serve with a dollop of whipped coconut cream, a little fresh cilantro and a light dusting of cayenne pepper. This soup will keep, refrigerated, for several days and reheats well.

Thanksgiving

FREEPIK.COM

t

2019 THANKSGIVING COOKBOOK | 9

CLASSICS

FREEPIK.COM

SOUPS

Olga’s Holiday Chili Makes 12 servings

Recipe submitted by: Olga Perederiy • 2 lbs. ground turkey (94% lean/6% fat) • 2 lbs. ground beef (90% lean/10% fat) • 6 medium yellow onions, diced • 1 large head garlic, peeled and crushed with th garlic press • 5 large assorted bell peppers (2 yellow, 1 orange, range, 1 red, 1 green), diced • 8 ripe, large roma tomatoes, diced • 1 can black beans (drained) • 1 can pinto beans (drained) • 1 can great northern (or navy) beans (drained) • 1 can light red kidney beans (drained) • 1 can dark red kidney beans (drained) • 1 (16 ounce) can tomato paste • 3 tablespoons chili powder • 3 tablespoons cumin • 2 tablespoons kosher salt • 1 teaspoon cayenne pepper • 2 teaspoons ground black pepper • ¼ cup olive oil • 2 cups chicken broth arella • Toppings (optional): sour cream, grated mozzarella cheese, finely chopped fresh chives

Place olive oil in a nonstick 8.5 quart Dutch oven, turn on medium heat. Once oil heats up, add onions and garlic and begin mixing with wooden spatula. Let simmer until golden in color. Add turkey and beef and begin to break apart into pi pieces on medium-high heat. Cook meat for 10 minutes, stirri ring and breaking apart every 2 minutes. Take 1 tbsp. chili po powder, 1 tbsp. cumin, 1 tbsp. kosher salt, ½ tsp. cayenne pe pepper and 1 tsp. black pepper and sprinkle over meat mixture; combine. tu Turn heat to medium and begin to slowly add in diced tomatoes, bell peppers and tomato paste. Switch to toma using a large, silicone cooking spoon. Mix together and let cook for 5 minutes, mixing every minute to allow le ingredients to cook well together. Add in all the beans in and mix for another 5 minutes. Add the rest of the an 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 oven with lid. Mix chili 3 more times in 5-minute increments to allow the ingredients to absorb all of the flavors. Turn off heat.

You can eat chili right away or let it sit. I like to let it sit couple of hours to continue to absorb flavors. Serve for a co with or without toppings.

10 | 2019 THANKSGIVING COOKBOOK

Thanksgiving CLASSICS

FREEPIK.COM

SOUPS

Makes 12 servings

Recipe submitted by: Erin rin Whalen en n

• Juice from 1 lemon • Handful fresh parsley

• 32 ounces veggie stock • 1 large yellow onion • 5 celery stalks • 1 green pepper • 5 carrots • 2 cups Bob’s Red Mill lentils ntils • 1 (16 ounce) jar marinara ra sauce • 6 cloves garlic • 1 can stewed tomatoes • 4 fresh vine ripe tomatoes oes • ½ teaspoon cumin • 1 tbsp. apple cider vinegar gar • 2 tbsp. Bragg Liquid Aminos minos • Pinch cayenne pepper • Pinch sea salt • Pinch black pepper

I large pot, boil veggie stock. Dice onion, In c celery, pepper and carrots and add to boiling s stock.

Add lentils and reduce to medium heat.

A ½ jar of marinara sauce to pot. Add the Add r rest of marinara sauce to blender (fill sauce jar with water and shake to get all the sauce, then w fill fi blender with that water) along with garlic, stewed tomatoes and fresh tomatoes; blend s until smooth. Pour blender mixture into pot. Add u cumin, vinegar, aminos, cayenne and salt and c pepper to taste. Cook on medium heat for about p 30 3 minutes until Lentils are desired texture. Let cool for 10 minutes and add lemon juice and a c handful of chopped parsley. Serve with bread h for f dipping.

FREEPIK.COM

Easy One-Pot Lentil Stew

2019 THANKSGIVING COOKBOOK | 11

FREEPIK.COM

FREEPIK.COM

dishes

12 | 2019 THANKSGIVING COOKBOOK

Thanksgiving

Festive Green Cauliflower Puree Makes 4 servings

Recipe submitted by: Shauna Havey • 4 cups chicken broth • 2 cups water • 2 heads green cauliflower, cut into florets (all stems discarded) • 4 ounces cream cheese • 1 stick butter • 4 tablespoons heavy cream • ½ teaspoon salt • ½ teaspoon seasoning salt • ¼ teaspoon pepper • 2 tablespoons Parmesan cheese • 1 tablespoon fresh chives Place the broth and water in a large pot. Turn the heat to high and add the florets. Bring to a boil and cook for 15 minutes or until the florets are fork-tender. Add half of the cream cheese, butter, cream, salt, seasoning salt and pepper to a food processor. With a slotted spoon, add half of the cauliflower. Pulse until smooth. Taste for proper seasoning. Remove and place into a casserole dish or serving bowl. Repeat the process with the other half of the ingredients. When finished, sprinkle with freshly grated Parmesan and chives.

FREEPIK.COM

VEGETABLE DISHES

Holiday Broccoli Casserole Recipe submitted by: Willard M. Wentz

• 2 (10 oz.) pkgs chopped frozen broccoli (cook in water till almost tender and drain) • 1 pint sour cream • 1 can cream of chicken soup, undiluted (any cream soup can be used) • 2 cups crushed crackers (I use Chicken in a Biskit), divided (reserve 2 tablespoon to top casserole) • 1 cup mayo • 1 well-beaten egg • 1 teaspoon Worcester sauce • 1 package dry onion soup mix • 2 tablespoons Parmesan cheese • ½ cup melted butter Blend above together, except butter, then add melted butter and blend again. Spoon in greased 10 x 10 casserole dish and sprinkle with additional Parmesan cheese and reserved crushed crackers. Bake at 325 degrees for 30 minutes or until bubbly and brown. Diced cooked chicken may be added.

FREEPIK.COM

CLASSICS

2019 THANKSGIVING COOKBOOK | 13

Thanksgiving CLASSICS

FREEPIK.COM

FREEPIK.COM

VEGETABLE DISHES

Thankful Vegetable & Rice Bowl Makes 6 servings

Recipe submitted by: Areli Biggers • 1 tablespoon canola oil • 1 cup raw sweet potato, peeled and cubed (½-inch pieces) • 1 cup raw pumpkin, peeled and cubed (½-inch pieces)) • ½ cup onion, chopped • 1 garlic clove, chopped • ½ cup cooked white or brown rice • ½ cup cooked wild rice • ½ cup raw celery, chopped • ¼ cup dried cranberry • 1 teaspoon salt • ½ teaspoon pepper • ¼ cup roasted almonds • ¼ cup roasted pumpkin seeds (no peel) • 1 tablespoon olive oil • ¼ teaspoon pumpkin pie spice • ¼ cup fresh parsley chopped • 2 teaspoons fresh lime juice Heat a large cast iron skillet (10 to 12 inch) on medium high and add canola oil. When oil is hot, add sweet potatoes and pumpkin and cook for 5-7 minutes, stirring occasionally. Add onions and cook for 3 minutes, then add garlic and cook for 1 minute. Add rices, celery and dried cranberries and mix everything until well combined. Season with salt and pepper; add almonds, pumpkin seeds, olive oil and pumpkin spice, then stir until all ingredients are well-mixed. Cook for 3-5 more minutes, add parsley and remove from heat. Add fresh lime juice just before serving stir and enjoy.

Fried Cabbage with Andouille Sausage Makes 5 servings

Recipe submitted by: Sherri A. Williams • 2 tablespoons olive oil • 8 ounces andouille sausage, sliced • 1 onion, chopped • 1 medium red bell pepper, chopped • 1 medium yellow bell pepper, chopped • 4 garlic cloves, chopped • 1 head cabbage, shredded • ¼ cup flat leaf parsley, chopped • 1-2 teaspoons Cajun seasoning, to taste • 1 teaspoon red pepper flakes, optional In a large skillet over medium heat add olive oil and cook sausage until brown, about 3-5 minutes. Remove sausage from skillet and place on paper towels. Add onion, bell pepper and garlic to skillet with sausage drippings and toss to coat. Stir fry until onions are translucent. Transfer sausage back to skillet with cabbage and parsley. Add Cajun seasoning and red pepper flakes, if using. Stir fry for about 10-12 minutes or until tender.

14 | 2019 THANKSGIVING COOKBOOK

Thanksgiving CLASSICS

FREEPIK.COM OM

VEGETABLE DISHES

Stuffed Baked Potatoes with Wild Mushrooms, Walnuts and Three Cheeses Makes 4 servings

Recipe submitted by: Ellen Verdugo • 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. 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. Melt remaining butter, drizzle over potatoes and 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.

Mo Gre

Recip

• 1-2 • 4 ta • 1 lar • 8 ou • 2 ga • 4 tb • 1 cu • 1 cu • 1 te

Prehe of wa desir stop large and m Add fl stirrin ring.

Taste coat,

2019 THANKSGIVING COOKBOOK | 15

Thanksgiving CLASSICS

VEGETABLE DISHES FREEPIK.COM

Mom’s Homemade Green Bean Casserole

Over the Top Yams

Recipe submitted by: Michele Barrett

Recipe submitted by: Adrienne Nicole Vradenburg

• 1-2 pounds fresh or frozen green beans • 4 tablespoons butter • 1 large shallot • 8 ounces fresh mushrooms, sliced • 2 garlic cloves • 4 tbsp flour • 1 cup chicken broth/stock • 1 cup half and half • 1 teaspoon celery salt Preheat oven to 375 and butter a 9x13 casserole dish. Bring pot of water to boil, add beans and cook for 5 minutes (or until your desired tenderness). Immediately transfer beans to ice bath to stop the cooking process. Remove from water to let dry. In a large skillet, melt butter on medium to high heat. Add shallots and mushrooms, cook until soft. Add garlic, cook until fragrant.

Add flour, salt and pepper. Stir to coat. Add chicken stock/broth, stirring to remove all lumps. Add half and half, constantly stirring. Add celery salt. Bring to simmer and cook for 3-5 minutes.

Taste test for salt and pepper. Add beans to mixture. Stir to coat, then pour into casserole dish. Bake for 30-35 minutes.

Place the bacon-wrapped yams onto a foillined baking sheet. Cook for 30 minutes.

Makes 8 servings

• 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 cream • 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 toothpick to hold in place.

Meanwhile, to make the cranberry sauce, add the butter and brown sugar to a sauce pot over medium-high 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 orangle-sicle cream, combine the vinegar and orange zest in a small bowl.

Add the marshmallow cream 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 orange-sicle cream in the microwave for 20 seconds. Drizzle the cream onto the yams.

Place one pecan on each yam. Garnish with chives.

16 | 2019 THANKSGIVING COOKBOOK

Thanksgiving CLASSICS

FREEPIK.COM

VEGETABLE DISHES

Butternut Squash N’ Kale with Candied Bacon Makes 6 servings

Recipe submitted by: James Kotowske • 10 ounces thick-sliced bacon • 1/8 cup + 1 tablespoon packed light brown sugar • 1/8 teaspoon ground allspice • 1 teaspoon sea salt • ½ teaspoon ground black pepper • 1 teaspoon granulated garlic • 2 tablespoons olive oil • 1 medium to large butternut squash, peeled, trimmed and cut into 1-inch cubes • ½ cup low-sodium chicken stock/broth • ½ pound kale, trimmed, precut and washed (most grocery stores sell in 1-pound bags) • Optional to sprinkle on top: ½ cup sliced almonds or ½ cup dried cranberry Position a rack in the center of the oven and heat the oven to 400 degrees F. Line a baking sheet with parchment paper. Arrange the bacon slices in one layer on the paper and sprinkle 2 tbsp. of the brown sugar evenly over the bacon slices. Bake until the sugar melts, 6 to 8 minutes. Sprinkle the remaining

sugar over the same side of bacon, and continue to bake until the bacon is brown and glazed, another 10 to 12 minutes. Remove the bacon from the oven and heat the oven to broil. Broil the bacon until the sugar bubbles, watching closely to prevent burning, 1 to 2 minutes. Let the bacon cool, then break bacon into small pieces and set aside.

Turn off the broiler and return the oven to 400.

Mix the allspice, ground pepper, garlic and salt in a small bowl. On a baking sheet, toss the squash with olive oil and spices; spread squash in a single layer. Roast, stirring once about halfway through, until browned and tender, 22 to 25 minutes. Remove squash when finished and set aside.

In a large pot set to medium heat, add chicken broth and bring to a boil, then add kale to broth and cover for 1 minute. Remove cover and mix the kale about.

Add bacon and mix again; cover for 1 additional minute. Add squash, and gently mix in. Allow the kale to simmer for about 3 minutes on medium-low heat. When the kale is tender remove from heat, transfer into a casserole dish and serve. If you wish, garnish top with roasted almond slices and dried cranberries.

Braised Collards with Tomatoes Makes 6 servings

Recipe submitted by: Lindsay Kastner • 2 to 2 ½ pounds collards (weighed before re trimm trimming) ming • 3 tablespoons olive oil • 1 yellow onion, chopped • ½ teaspoon crushed red pepper flakes • 5 large cloves garlic, minced • 2 teaspoons sugar • 1 ½ teaspoons salt • 5 tablespoons apple cider vinegar • 1 (28 ounce) can diced tomatoes Trim tough stems from collards and cut into short, thick ribbons, about 1 inch by 3 inches. I think the easiest way to do this is to fold each collard leaf in half and cut out the stem, then stack a bunch of leaves together, fold them and cut them into ribbons. Wash and drain the collard ribbons, but no need to dry them. In a large pot, heat the olive oil and cook the onions over medium heat until translucent.

Add the garlic and red pepper flakes and cook for 1 minute more, being careful not to burn the garlic. Add the collards to the pot, along with the sugar, salt and cider vinegar.

Cover until the collards have wilted, a minute or two. Stir in the diced tomatoes and cook, string occasionally, until the collard greens are tender but still bright green, about 10 minutes.

Thanksgiving CLASSICS

VEGETABLE DISHES SOUTHERNKITCHEN.COM

oes

2019 THANKSGIVING COOKBOOK | 17

Sweet Potato Latkes with Toasted Marshmallow Bourbon Cream and Spicy Candied Pecans

g g)

hick way out the em and bbons, e oil cent. minute ollards ar. . Stir until about

Makes 14-16 latkes, or 6-8 servings

Recipe submitted by: Krista Towns For the pecans: • 1 ½ tablespoons brown sugar • 2 teaspoons water • 1/8 teaspoon cayenne pepper • 1/8 teaspoon salt • 1 cup pecan halves For the latkes: • 1 pound sweet potato (about 2 large) • 2 large eggs, lightly beaten • ½ cup flour • ½ teaspoon ground cinnamon • ¼ teaspoon ground nutmeg • 1 teaspoon salt • ½ teaspoon freshly ground black pepper • Clarified butter or peanut oil for frying For the cream: • 5 ounces marshmallows • 2 ½ cups heavy cream • 2 tablespoons bourbon (may substitute 1 teaspoon vanilla) • ½ teaspoon salt

To make the pecans, whisk together sugar, water, pepper and salt in a small bowl. Place the pecans in a skillet (10 inch) over medium heat and toast, stirring frequently for 2 to 3 minutes. Add the sugar mixture and continue to stir until all the pecans are coated, 15-20 seconds. Remove from heat and spread on parchment paper, and roughly chop when cool.

side or until golden brown and crispy. Remove to a baking sheet and place in oven to keep warm.

Preheat oven to warm.

Place a 2 or 2 ½ quart, heavy saucepan on the stove over medium-high heat. Add the cream, bourbon and salt, and bring the cream to a high simmer.

Reduce the cream mixture to 1 ½ cups, stirring frequently. Add the marshmallows, reduce the heat to medium low and continue to cook and stir until the mixture is smooth and creamy. There will be delicious brown bits in the sauce. Remove from heat.

To make the latkes, grate the sweet potatoes with a box grater or food processor attachment. Wrap the shredded potatoes in a clean towel and wring out any excess water. Place the potatoes in a large mixing bowl, and stir in the eggs, then the flour, cinnamon, nutmeg, salt and pepper. Place a 12-inch nonstick skillet over medium high to high heat and coat the pan with a thin layer of butter or oil. When the oil is hot, working in batches, spoon ¼ cup of the potato mixture per latke into the pan, lightly flattening each helping with a spatula into 3 ½- to 4-inch rounds. Fry the latkes about 2-3 minutes per

To make the cream, adjust the wire rack to the top third in the oven and heat to broil. Place the marshmallows on a baking sheet sprayed with a nonstick coating. Toast the marshmallows to a nice dark brown on the top side only. Remove from oven.

To serve, arrange the latkes on individual plates or a platter. Drizzle with the cream and top with the chopped pecans. Garnish with a sprig of parsley or rosemary if desired.

18 | 2019 THANKSGIVING COOKBOOK

Co

Ma

Rec

• 6•1 •1 •2 •1 •¼ •1

FREEPIK.COM

Put Tak exc pan ten Add ½c for in b mix

2019 THANKSGIVING COOKBOOK | 19

Thanksgiving CLASSICS

SOUTHERNKITCHEN.COM

ENTREES

Country Captain Makes 2 servings

Recipe submitted by: Jennifer Cherry rry • 6-8 chicken tenders, diced • 1 medium onion, diced • 1 medium red bell pepper, diced • 2 cans petite diced tomatoes • 1 teaspoon curry • ¼ teaspoon each salt and pepper • 1 (14 ounce) box white rice Put ½ cup oil in pan and fry chicken.

Take the. out and put on a plate to drain excess oil. Drain most of the oil from pan and saute onion and pepper until tender; add in curry, salt and pepper.

Add the chicken and tomatoes with ½ cup of water. Simmer on low heat for 10 minutes. Cook rice and empty in bowl, fluff with fork. Pour chicken mixture on top and serve.

Shrimp Stuffed Tilapia with Curry Coconut Sauce Makes 2 servings

Recipe submitted by: Andrea Salazar • 2 tilapia fillets • ½ pound raw shrimp • 1 cup coconut milk • ¼ cup coconut flakes • 2 tablespoons curry powder • Salt • Pepper • Olive oil or nonstick cooking spray • 1 teaspoon cornstarch • ¼ cup water Open fillets in 2 halves and season with salt and pepper. Clean the shrimp, if necessary, and make a butterfly cut (deep enough in the middle of the shrimp so the body is divided

into two halves).

In a skillet or non-stick grill, heat the olive oil or spray on high and cook the fillets approximately 2 minutes per side. Remove the fillets in a tray or plate and clean the pan. Add more olive oil and stir the shrimp on high heat until they turn pink. Remove the shrimp to a tray or plate. In the same skillet, bring the coconut milk with the coconut flakes to a boil, add salt and curry to taste. When boiling, lower the temperature and add the shrimp; let sit for 5 minutes. In less than ¼ cup water dilute the cornstarch. Add the cornstarch mixture to the shrimp sauce to thicken. Serve 1 fillet of tilapia as the base, add shrimp and cover with another fillet. Add the sauce and additional shrimp on top. I accompany this dish with white rice and steamed vegetables.

20 | 2019 THANKSGIVING COOKBOOK

FREEPIK.COM

Thanksgiving CLASSICS

FREEPIK.COM

ENTREES

Better Than ‘Tofurkey’ Stroganoff

Grilled Quail with Carolina BBQ Glaze

Makes 6 servings

Makes 3 servings

Recipe submitted by: Patricia Davis • 2 pounds firm tofu • ¾ cup vegetable oil • ¼ cup tamari or soy sauce • ¼ cup water • 2 tablespoons butter • 1 large onion, chopped fine • 2 tablespoons flour • 1 ¼ cups milk • 1 cup sour cream • 1 teaspoon dijon mustard • 1 pound sliced mushrooms • 1 pound egg noodle • 1 tablespoon chopped parsley, for garnish • Salt and pepper to taste Preheat oven to 350 degrees. Cut tofu into 1-inch cubes and saute in half the vegetable oil until all sides are evenly browned. Place tofu in a

12-inch baking dish with the tamari and water and bake for about 1 hour, stirring every 20 minutes.

Saute onion in butter until soft and translucent. Add flour and saute 1 minute longer. Add milk and cook until thickened. Remove from heat and let cool for about 10 minutes.

Add sour cream and mustard and stir until smooth. Reserving 1 tablespoon of oil, saute mushrooms in remaining oil until brown and add to sauce. Add tofu and salt and pepper to taste.

Bring three quarts of salted water to a boil. Add noodles and cook until tender. Drain and coat with the 1 tablespoon of reserved oil. Spoon sauce over noodles and garnish with fresh chopped parsley. Variation: Add cooked vegetables such as peas, green beans or broccoli.

Recipe submitted by: Marissa R. Turner • 6 quail, dressed and plucked or skinned • 2 cups orange juice • ¼ cup Magic Swamp Dust Cajun seasoning For the glaze: • 2 tablespoons butter • ½ cup yellow mustard • ½ cup apple cider vinegar (I use ¼ c vinegar, ¼ c Gator Pickle juice) • 1 tablespoon Worcestershire sauce • 2 tablespoons light brown sugar • Hot sauce to taste Marinate quail in the orange juice and Magic Swamp Dust in a ziptop bag overnight. Simmer all sauce ingredients over low heat in a small pot for about 20 minutes, whisking occasionally, until thickened. Heat grill/coals/griddle to medium high. Remove the meat from the marinade, pat dry, season lightly and grill over medium-high heat, basting with Carolina sauce. These birds are small and only take about 3 minutes per side.

2019 THANKSGIVING COOKBOOK | 21

Thanksgiving CLASSICS

FREEPIK.COM

ENTREES

Lamb Chops Biryani with Mint-Tomato Raita Makes 4 servings

Recipe submitted by: Daljeet Singh For the raita: • 1 ½ cups low fat plain yogurt • ¼ cup finely chopped mint leaves • ½ cup sliced grape tomato • ½ teaspoon salt • ¼ teaspoon ground black pepper For the biryani: • 2 teaspoons salt • 2 teaspoons garam masala • ½ teaspoon ground cayenne pepper • 1.5 pounds rack of lamb rib roast, fat trimmed and cut into 8 rib chops • 2 tablespoons canola oil • 1 teaspoon whole cumin seeds • 1 teaspoon whole cloves • 5 (1 inch) cinnamon stick pieces • 5 pieces whole cardamom • 4 bay leaves

• 1 cup basmati rice, washed and rinsed • 1 cup thinly sliced red onion • 1 ½ cups warm water Combine all raita ingredients in medium glass bowl. Mix well and refrigerate.

Make spice rub by combining salt, garam masala and cayenne pepper in a small bowl. Place rib chops on a plate. Sprinkle spice rub on both sides of the chops and refrigerate for 30-45 minutes.

Heat 12-inch non-stick saute pan to medium high. Add oil, cumin, cloves, cinnamon sticks, cardamom and bay leaves, Stir. When spices begin to sputter, reduce heat to medium. Place rib chops in the pan and sear them for 2 minutes. Turn the chops over and sear the other side for 2 minutes. Spread rice over the chops and then onions over the rice. Add water and stir. When water begins to boil, cover the pan and reduce the heat to low. Cook for 20 minutes and then remove from heat. Let it rest, covered, for another 10 minutes. Remove the cover. Serve rib chops and rice with raita.

22 | 2019 THANKSGIVING COOKBOOK

FREEPIK.COM

Thanksgiving CLASSICS

SOUTHERNKITCHEN.COM

ENTREES

Maple Glazed Lamb Chops with Grilled Red Pears Makes 4 servings

Recipe submitted by: Shauna Havey • 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 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 Place all the ingredients for the brine into a large bowl. Place the lamb chops into the brine. Cover and refrigerate for 2 to 4 hours.

Place all ingredients for the marinade into a gallon ziptop 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 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 of 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 begin to soften. Remove to a plate and cover with foil.

Sprinkle the chops with the remaining salt and pepper. Place the chops onto the same grill pan and grill for about 3 minutes per side, or until 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.

2019 THANKSGIVING COOKBOOK | 23

FREEPIK.COM

Thanksgiving CLASSICS

SOUTHERNKITCHEN.COM

ENTREES

Balsamic Braised Beef Over Mashed Butternut Nests Makes 4 servings

Recipe submitted by: Patrice Hurd • 1 ½ pounds top sirloin steak (cut 1-inch thick), trimmed and cut into 1-inch cubes • ¼ cup flour • 1 teaspoon salt • ½ teaspoon freshly cracked pepper • 3 tablespoons vegetable oil • 8 ounces whole mushrooms, sliced, with 4 whole mushrooms reserved • 1/3 cup finely chopped onion • 2 cloves garlic, minced • 1/3 cup good quality balsamic vinegar • 1/3 cup frozen apple juice concentrate • 1 tablespoon chipotle pepper sauce • 1 cup beef stock • 3 multi-branch woody thyme sprigs For the Mashed Butternut Nests: • 4 cups peeled and cubed (about ½ inch) butternut squash • ½ teaspoon salt • 2 tablespoons unsalted butter • 3 to 4 tablespoons half and half or light cream • Salt and freshly cracked pepper to taste

• Flat-leaf parsley, for garnish Combine sirloin cubes in a plastic food bag with flour, salt and pepper, shaking to coat. Heat a large, heavy nonstick skillet over medium heat; when hot, add oil. Remove coated beef cubes from flour and place in skillet. Sauté until well browned, about 8 minutes; remove cubes from skillet. Add sliced mushrooms, onions and garlic to skillet, sauté 3 to 4 minutes until softened. Add balsamic vinegar, apple juice concentrate, pepper sauce and beef stock to skillet, stirring and scraping pan bottom. Add beef cubes and thyme sprigs, adjust heat so liquid surface barely bubbles. Cover and slowly simmer for 1 hour, stirring occasionally. Decoratively trim reserved whole mushrooms and add to simmering mixture during the last 10 minutes of cooking time.

For Mashed Butternut Nests, place cubed squash in a large saucepan and cover with water, add salt. Bring to a boil, then reduce heat and simmer just until tender, about 15 minutes; pour into a colander to drain. Turn heat off and return saucepan to burner, adding butter and 3 tablespoons half and half to bottom of pan, then pour drained squash over. Use a potato masher to mash as you would potatoes, adding additional half and half if necessary and seasoning to taste with salt and pepper.

To serve, remove and discard thyme sprigs from beef mixture. Spoon a mound of mashed squash onto serving plates, forming an indentation in center. Top with beef cubes and sauce drizzled over. Garnish with whole mushrooms and parsley.

24 | 2019 THANKSGIVING COOKBOOK

Thanksgiving CLASSICS

FREEPIK.COM

ENTREES

Apple Curry with Sauteed Onions and Bell Peppers, Coriander Yogurt Recipe submitted by: Brenda L. Washnock For the coriander yogurt: • 1 cup Greek yogurt, plain • 1 tablespoon ground coriander For the curry: • 4 tablespoons olive oil, divided • ½ yellow onion, diced • 6 firm crispy apples, peeled, cored, diced and lightly salted • 2 tablespoons minced garlic • 2 tablespoons grated ginger • 1 ½ cups coconut milk • 3 tablespoons hot madras curry powder • 2 medium tomatoes, diced • 1 cup frozen baby peas • 1 teaspoon salt, more or less to taste • 1 tablespoon butter • 1 yellow bell pepper, sliced, lightly salted and sautéed in olive oil • 1 red bell pepper, sliced, lightly salted and sautéed in olive oil • 1 orange bell pepper, sliced, lightly salted and sautéed in olive oil

• 4 heaping tablespoons sliced almonds • Fresh cilantro • 4 cups prepared basmati rice In a bowl combine yogurt and coriander, set aside.

In a large skillet or wok saute onions in 2 tablespons olive oil until translucent, then add the apples and cook at medium heat for 3-4 minutes. Add the garlic and ginger and cook for another 2 minutes.

In a small bowl mix the coconut milk, remaining olive oil and curry powder vigorously, add to the skillet and turn to medium-high heat for about 10 minutes. Add the salt and check for seasoning.

Add the tomatoes and peas and cook for 5 more minutes. Finish by adding the butter to the pan and stir.

To serve divide among 4 shallow bowls, top each with ¼ cup coriander yogurt, sautéed yellow, orange and red peppers, sliced almonds and cilantro. Serve with prepared basmati rice.

BIGSTOCK.COM

Makes 4 servings

BIGSTOCK.COM

2019 THANKSGIVING COOKBOOK | 25

dressing

26 | 2019 THANKSGIVING COOKBOOK

Thanksgiving CLASSICS

WIKIMEDIA.COM

BIGSTOCK.COM

STUFFING & DRESSING

Fre

Best Holiday Cracker/ Vegetable Stuffing

Family Thanksgiving Stuffing Makes 12 servings

Make

Makes 6 servings

• 1 pound Pepperidge Farm white sandwich bread • 3 onions • 1 carrot • 2 celery stalks with leaves • ½ green pepper • 1 pound roll regular Jimmy Dean sausage • 6 eggs • 1 teaspoon poultry seasoning • 1 teaspoon sage • 1 teaspoon salt or to taste • Black pepper to taste • 8 to 16 ounces chicken broth, or to desired consistency

• 2 la • 1 ri • 1 po • 2 la whea • 2 te • 1 te • 2 ta • 1 ta • 1 cu

Recipe submitted by: Ilona “Lonnie” Cutler • 1 box Ritz crackers or the like • 2 large carrots • 3 stalks celery • 1 large onion • ¼ cup extra virgin olive oil • 2 extra large eggs • Chicken stock • Salt and pepper In a food processor, crush crackers. Put in large bowl.

In food processor grind carrots, then celery, then onion. Add vegetables to crackers. Add olive oil, eggs, pepper and salt (to taste). Add enough chicken stock to moisten all ingredients and mix well. Bake in oven in large greased pan at 350 to 375 degrees for about 45 minutes. Test with toothpick for dryness. Enjoy along with the bird.

Recipe submitted by: Lisa Goodrich

A couple of days ahead of time, break the bread into small pieces eces in a roasting oasting pan. Loosely cover and let it dry out on the counter.

Preheat oven to 350 degrees. Spray a baking dish with nonstick spray. Mince the onions and small-dice the carrot, celery and pepper. Break the sausage into bite-sized crumbles. Break the eggs and mix with bread crumbs, vegetables, raw sausage and spices. Slowly add chicken broth; the mixture should be moist like a meatloaf, but not dripping liquid. Fold the mixture into a baking dish and bake for 45 minutes to 1 hour, or until the stuffing is cooked and the top is browned. Note: The wet mixture can be stuffed into the cavity of the turkey and cooked inside the bird if you prefer. Follow common sense and meat thermometers to ensure stuffing cooked inside the bird is fully cooked.

Recip

Thre loave loose

Melt and c of br salt a a litt cook of bir imme oven bake cook

2019 THANKSGIVING COOKBOOK | 27

Thanksgiving CLASSICS

WIKIMEDIA.COM

BIGSTOCK.COM

STUFFING & DRESSING

Fresh Sages Stuffing

Granny Smith Apple and Smoky Bacon Stuffing

Makes 10 servings

Makes 12 servings

Recipe submitted by: Cyndee Whisker • 2 large onions, minced • 1 rib celery, minced • 1 pound butter • 2 large loaves of bread (l butter crust and 1 wheat), cut into cubes • 2 teaspoons salt • 1 teaspoon pepper • 2 tablespoons sage leaves, minced • 1 tablespoon thyme leaves • 1 cup chicken stock

let it

e the ead ke a r, or ty of ensure

Three days ahead of cooking, dry the bread: Cut loaves into cubes and place in a large bowl. Cover loosely with a towel to dry out, tossing daily.

Melt butter in a large skillet, add onion and celery and cook until onions are clear. Pour this over bowl of bread cubes, tossing to mix. Season with herbs, salt and pepper. To moisten, add chicken stock a little at a time. Taste and season as desired. To cook in turkey, be sure to thoroughly clean inside of bird, season with salt and pepper, stuff and immediately place in oven or on grill. To cook in oven, put stuffing in a buttered dish. Cover and bake at 325 degrees F for 30 minutes; uncover and cook 15 minutes longer.

Recipe submitted by: Karen Marie Cogan

• 1 (1 pound) croissant, torn up • ¼ pound thick-cut bacon, cut crosswise into ¼-inch pieces • 8 tablespoons (1 stick) unsalted butter, divided, plus more for greasing baking dish • 1 pound Granny Smith apples, peeled, cored and cut into ¼-inch pieces • 1 cup minced yellow onion • 1 cup chopped pecan • 1 cup minced celery • 1/3 cup minced fresh parsley • 2 teaspoons ground sage • 1 ¼ teaspoons dried thyme, crumbled • 2 teaspoons kosher salt • Freshly ground pepper to taste • 2 cups low-sodium chicken or turkey stock, or as needed Preheat oven to 300 degrees F and place two racks in the upper and lower thirds. Arrange croissant cubes on two rimmed baking sheets. Place in preheated oven and bake until slightly crunchy, about 15 minutes. Remove pans from oven and allow bread to cool to room temperature. Place bread cubes in a large mixing bowl. Increase oven temperature to 375.

Heat a large skillet over medium heat. Add bacon pieces and cook, stirring occasionally, until fat has rendered and bacon is crispy, about 10 to 12 minutes.

Using a slotted spoon, transfer bacon pieces to a paper towel-lined plate. Set aside. Pour off all but 2 tablespoons bacon fat and return skillet to medium heat. Add 6 tablespoons butter and heat until it foams. When foaming subsides, add apples, onion, pecans and celery, stirring well to combine. Cook, stirring occasionally, until apples and vegetables are soft, about 8 to 10 minutes. Remove skillet from heat, crumble bacon, and stir in bacon, parsley, sage, thyme, salt and pepper. Pour contents of skillet into bowl containing the bread cubes and stir well to combine.

Generously grease the inside of a 13x9x2-inch baking dish with additional butter. Sprinkle bread mixture with stock, ¼ cup at a time, and toss well to combine, until bread is moistened but not soggy. At this point, you can choose to stuff the turkey and cook in the bird or cook separately: Transfer bread mixture to greased baking pan and dot top with remaining 2 tablespoons butter. Place pan in preheated oven and bake until stuffing is deep brown and crusty on top, about 50 to 60 minutes. Remove from oven and serve warm.

28 | 2019 THANKSGIVING COOKBOOK

Thanksgiving CLASSICS

FREEPIK.COM

FREEPIK.COM

STUFFING & DRESSING

Italian Thanksgiving Stuffing Makes enough for a 20- to 24-pound turkey

Recipe submitted by: Gary W. Pepper • 1/3 cup plus 2 tablespoons olive oil, divided • 10 cups French or Italian bread, cut into ½-inch cubes • 1 pound sweet Italian sausage, casings removed • 3 cloves garlic, minced • 2 large onions, minced • 5 stalks celery, trimmed, peeled and cut into ½-inch dice • 1/3 cup water • ½ pound mushrooms • ½ pound hard salami, cut into ½-inch matchsticks • ¾ pound fresh mozzarella, cut into ¼-inch cubes • 2 to 2 ½ cups chicken broth • 1 ½ tablespoons Italian seasoning • 1 ½ cups fresh parsley, minced • Salt and pepper to taste Preheat oven to 325 degrees. Spread the bread

cubes in a single layer in a large roasting pan, drizzle with 1/3 cup olive oil and coat evenly.

Toast in oven, stirring occasionally until lightly browned, about 15-20 minutes.

While bread is toasting, cook sausage in a large skillet on medium to high heat, crumbling until lightly browned.

Transfer sausage to a large bowl and combine with bread cubes. Add remaining olive oil to skillet with sausage drippings and bring to a medium to high heat again. Add onions, garlic and celery to pan and sauté until tender, 10-12 minutes. Stir in mushrooms and water, continuing to sauté until water is mostly evaporated, about 8 minutes more. Add this mixture to the bread and sausage and stir thoroughly to combine. Add mozzarella and salami. Slowly add chicken broth and stir to get the stuffing to bind. Add Italian seasoning, parsley, salt and pepper and mix well. Place stuffing in a buttered roasting pan and bake at 325 degrees for 45 minutes until browned and crispy.

Lee’s Potato Stuffing

Loa

Recipe submitted by: Gerald Morancy

Recip

Makes 6 servings

• 4 pounds potatoes (Yukon Gold work well) • ½ pound butter (2 sticks) • 6-8 ounces milk • 2 tablespoons poultry seasoning • Salt and pepper to taste • 3 stalks celery, fine-diced • 1 small onion, fine-diced Boil potatoes until fork-tender; mash in a large bowl with milk and butter, then add in rest of ingredients. Mix well and serve in a casserole dish. If too dry add more milk. e mil

Make

• 1 st • 2 cu • 1 cu • 2 cu • 4-6 • 1 ta • ½ te • ½ te • 12-1 • 6 eg • 1 cu • 1 cu • 2 cu • 2 cu • 2 cu •1½ • 1-2

Saute ingre consi cover brow

2019 THANKSGIVING COOKBOOK | 29

Thanksgiving CLASSICS

FREEPIK.COM

FREEPIK.COM

STUFFING & DRESSING

Loaded Stuffing

Minnesota Wild Rice Dressing

Recipe submitted by Debbie J. Verdini

Recipe submitted by: Laurie Michelle Sturm

Makes 10 servings

Makes 6 servings

• 1 stick butter • 2 cups diced celery • 1 cup diced onion • 2 cups sliced mushrooms • 4-6 scallions chopped, including green • 1 tablespoon poultry seasoning mix with sage • ½ teaspoon salt and pepper • ½ teaspoon thyme • 12-14 cups cubed toasted white bread or firm rolls • 6 eggs, beaten • 1 cup small-diced Genoa salami • 1 cup small-diced pepperoni • 2 cups pork sausage crumbles, breakfast or Italian variety • 2 cups shredded cheddar • 2 cups shredded mozzarella • 1 ½-2 cups Parmesan cheese • 1-2 cups chicken stock

• 3 cups fresh, sliced mushrooms • 2 cups chopped celery • 2 cups chopped onions • ¾ cup butter, divided • 6 cups dried bread stuffing • 1 cup chopped pecan • 1 tsp. dried sage • 1 tsp. dried thyme • 1 tsp. black pepper • 1 cup cooked wild rice • 2 cups chicken broth • 1 package sage pork sausage, cooked

Saute celery, onion and mushrooms in butter. Combine with the rest of the ingredients (except stock) in a large bowl. Add stock a bit at a time until the right consistency, not too wet and soggy. Put in large buttered casserole dish and cover. Bake at 350 degrees F for 30 minutes, then uncover for 10-15 until the top is brown and the cheese is melty.

Preheat oven to 350 degrees. In large skillet cook mushrooms, onions and celery in ½ cup butter until tender. In large mixing bowl, toss together stuffing, pecans, sage, thyme and pepper. Add the vegetable-butter mixture and toss to combine. In the same skillet, cook the wild rice in the remaining butter for 3 minutes, stirring occasionally. Add rice mixture to the bread mixture and toss well to combine. Add broth and sausage to moisten. Put in casserole dish. Cover and bake at 350 degrees for 30 to 45 minutes or until heated through. If the dish needs more moisture, add more chicken broth. Uncover and cook 10 additional minutes to brown.

30 | 2019 THANKSGIVING COOKBOOK

Thanksgiving CLASSICS

BIGSTOCK.COM

STUFFING & DRESSING

Makes 10 servings

Recipe submitted by: Kim Marie Szymke • 2 cups dried cranberries • 1 cup orange liqueur, triple sec or Grand Marnier (orange juice can be substituted) • 2 pounds Jimmy Dean or Bob Evans original pork sausage • 4 cups chopped celery • 2 cups chopped onions • 1 stick butter • 1 (14 ounce) package Pepperidge Farm herb-seasonsed classic stuffing • ½ teaspoon pepper • Dash salt • 1 teaspoon dried thyme • 3 tablespoons grated orange rind • 2 cups chopped pecans • 2 (14 ½ ounce) cans low-sodium chicken broth, or more to taste Combine dried cranberries and liquor or juice in small saucepan; bring to boil over medium heat. Remove from heat after reaching boil. Set aside and cool. Brown the sausage in large skillet, breaking it up as it cooks. Drain and set aside. Add butter to fry pan. Add celery and onion and cook about 12 minutes, stirring constantly.

Combine cranberry mixture, browned cooked sausage, stuffing package, onion and celery mixture, dried thyme, salt and pepper, orange rind and pecans in bowl. Add chicken broth to desired moisture. Bake at 350 degrees F for 20 minutes uncovered or until lightly browned.

Oven-Baked Stuffing with Fresh Sage, Mandarin Oranges and Grand Marnier Makes 7 servings

Recipe submitted by: Darlene A. Call • 4 slices day-old pumpernickel bread (2 cups cubed) • 4 slices day-old sourdough bread (2 cups cubed) • ½ cup chopped celery, cut on the diagonal • 1 stick unsalted butter • 2 tablespoons chopped parsley • 1 tablespoon chopped fresh sage • 1 tablespoon dried thyme • 1 cup turkey stock • ¼ cup Grand Marnier liqueur • 1 beaten egg • 1 (8 ounce) can Mandarin orange sections, drained Preheat oven to 400 degrees F. Cut bread into cubes and spread on a nonstick baking pan. Bake for 10 minutes, remove and let cool. Melt butter in saucepan over low heat. Turn heat to medium and add celery, stirring to cook until soft. Remove from pan and let cool.

Put bread cubes into large bowl, add celery and herbs and toss to combine.

Drizzle turkey stock and Grand Marnier over mixture, gently mixing until all cubes are moist. Add egg and mix again. Butter a baking dish and transfer dressing from bowl; bake for about 15 minutes, the add Mandarin orange sections — carefully stir in as not to break oranges. Bake for another 15 minutes or until top is crispy. Serve hot.

FREEPIK.COM

Orange-Infused Cranberry Stuffing

2019 THANKSGIVING COOKBOOK | 31

ick til

e. ll

FREEPIK.COM

n-

cobblers bbl

32 | 2019 THANKSGIVING COOKBOOK

Thanksgiving CLASSICS

FREEPIK.COM

FREEPIK.COM

CAKES & COBBLERS

Mahogany Chiffon Chocolate Cake

Pumpkin Cranberry Ginger Cobbler

Recipe submitted by: Deb K. Wrich • ¾ cup boiling water • ½ cup baking cocoa powder • 1 ¾ cups sugar • 1 ¾ cups cake flour • 1 ½ teaspoons baking soda

Makes 24 servings

Makes 12 servings

• 1 teaspoon salt • ½ cup canola oil • 7 unbeaten egg yolks, reserve whites and chill • 2 teaspoons vanilla • ½ teaspoon cream of tartar • Optional: powdered sugar, Cool Whip or vanilla ice cream to top or serve with cake Heat oven to 325 degrees F. Combine boiling water with cocoa in small bowl.

Stir, then allow to cool. Sift flour into mixing bowl; add sugar, soda and salt. Mix together and make a well in the center. Add oil, egg yolks, cocoa mixture and vanilla; beat well. In another mixing bowl that you can use an electric mixer in, beat chilled egg whites until soft peaks form. Add cream of tartar and beat until peaks are stiff. Pour chocolate egg yolk mixture gradually over beaten egg whites while gently folding together with rubber spatula until just blended. Pour into ungreased 10-inch tube pan (angel food cake pan). Bake 65-70 minutes until cake springs back. Invert cake in pan on funnel until cooled. Remove cake to cake platter. Optional to dust with powdered sugar when cooled, or top with Cool Whip or ice cream.

Recipe submitted by: Debi Dyer For the pumpkin custard: • 1 (15 ounce) can pumpkin puree • 1 cup dried cranberries • 1 cup evaporated milk • 2 eggs, lightly beaten • ½ cup sugar • ½ cup brown sugar • ¼ cup flour • 1 ½ teaspoons pumpkin pie spice • ½ teaspoon salt • ½ teaspoon ground ginger For the topping: • ¾ cup flour • 2 tablespoons sugar • 1 teaspoon baking powder • ¼ teaspoon salt • 4 tablespoons butter, diced • ½ cup milk • ¼ cup crystallized ginger, diced Preheat oven to 350 degrees. Spray 9x13 glass baking dish with nonstick spray. Combine the ingredients for the pumpkin custard and mix well. Pour into the prepared dish. Combine topping ingredients and drop by spoonfuls onto custard mixture.

Bake for 30-35 minutes or until topping is golden.

2019 THANKSGIVING COOKBOOK | 33

Thanksgiving CLASSICS

Comed .

FREEPIK.COM

FREEPIK.COM

CAKES & COBBLERS

Caramel Apple Cheesecake Braid Makes 16 servings

aside to cool.

• 2 cans crescent rolls • 8 ounces cream cheese (room temperature) • 1 egg • 1 cup powdered sugar • 1 teaspoon vanilla • 4 small red apples, peeled, cored and chopped • 1 tablespoon butter • 2 tablespoons brown sugar • 1 ½ teaspoons cinnamon • 1 teaspoon allspice • 2 teaspoons cornstarch • 5 soft caramels (for melting) • Extra powdered sugar for dusting

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

Preheat oven to 375 degrees. Spray cookie sheet and set aside.

Starting at the top of the pan, cross one section of dough over the center filling from left to right. Repeat by picking up the right side of the dough and crossing it over the left side. Continue all the way down until braid is complete. Pinch the ends together so your filling doesn’t ooze out. 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.

Recipe submitted by: Emily Amanda Miles

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 cornstarch to thicken mixture. Remove from heat and set

Spread out the crescent rolls on the cookie sheet to form one big sheet, being sure to seal all seams together. Then take a small kitchen knife and make small horizontal cuts on each side of the dough; you are creating little strips of dough to be braided. Spread your cheesecake batter right down the middle, from top to bottom.

Top with cooled apple mixture.

Melt caramels in a microwave-safe bowl for 10 seconds. Remove and drizzle with a spoon over the apple mixture.

34 | 2019 THANKSGIVING COOKBOOK FREEPIK.COM

Thanksgiving CLASSICS

FREEPIK.COM

CAKES & COBBLERS

Romancing the Brownie-Raspberry Pecan Cobbler

Apple Blueberry Cobbler

Makes 12 servings

For the filling: • 6 ounces fresh blueberries • 3 cups baking apples, sliced approximately ¼-inch thick • 1 ½ teaspoons lemon juice • 2 teaspoons ground cinnamon • 3 tablespoons granulated sugar • 2 tablespoons all purpose flour • ¼ cup apple juice • 3 tablespoons butter For the batter: • 1 ½ cups all purpose flour • 1 ½ cups granulated sugar • 2 teaspoons baking powder • 1 ½ teaspoons salt • ½ teaspoon cinnamon • 1 cup milk

Recipe submitted by: Julie Sue London For the graham cracker crust: • 2 cups graham cracker crumbs • ½ cup butter • 1/3 cup sugar For the pecan filling: • 3 large eggs • 1 cup sugar • ¾ cup light (or dark) corn syrup • 2 tablespoons melted butter • 2 teaspoons vanilla extract • 1 bag pecans, with some set aside for decoration if desired • Brownie mix, raspberry jam, fresh raspberries, vanilla ice cream Mix all the ingredients together for the graham cracker Crust. Place in 9-inch pie pan. Cook 8 to 10 minutes at 375 degrees F. Let it sit to cool.

Slather on a generous amount of raspberry jam.

Mix all ingredients for pecan filling and pour over the crust and jam. Add as many pecans as possible on top. Place in oven for 30 minutes at 350 degrees.

Make your brownie mix according to the package and add on top of the pecan filling, as much as you like. Put back in oven approximately another 30 minutes or until fork comes out clean from the brownie mix. Top with pecans if you desire. Serve with a generous dollop of vanilla ice cream and garnish with fresh raspberries.

Makes 12 servings

Recipe submitted by: Karen Smithson

Preheat oven to 325 degrees F. Combine blueberries and apples in a large mixing bowl. Sprinkle with lemon juice and toss lightly. In a small bowl, combine dry ingredients for the filling and mix well.

Sprinkle over the fruit and stir until fruit is well coated. Pour the apple juice into an 8 x 11.5-inch baking dish. Place fruit mixture in the baking dish and top with thinly sliced pats of butter.

Mix the dry ingredients for the batter in a medium mixing bowl and thoroughly combine. Add milk, stir well and pour over the fruit mixture in the baking dish. Bake for 1 hour. Serve warm with ice cream or fresh whipped cream if desired.

Sw Bro

Make

Recip

For th • 8 ou • 5 eg •2½ • 2 cu • 1 cu •½c • 1 te • 4 cu • 1 ta • 2 te • ½ te For th • 1/3 • 2/3 • 1/3 • 2 cu •½c •½c • 1 te

Prehe bowl, In lar swee pump Pour Use k press

In me rema broile

2019 THANKSGIVING COOKBOOK | 35 FREEPIK.COM

Thanksgiving CLASSICS

FREEPIK.COM

CAKES & COBBLERS

Sweet Potato Slab Cake with Broiled Coconut Cranberry Frosting

Pilgrim’s Perfect Pecan Pie Cheesecake

Makes 24 servings

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-ounce) 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

Recipe submitted by: Patricia Schroedl For the cake: • 8 ounces cream cheese, softened • 5 eggs • 2 ½ cups sugar, divided • 2 cups cooked, mashed sweet potatoes • 1 cup oil • ½ cup sour cream • 1 teaspoon vanilla • 4 cups all purpose flour • 1 tablespoon pumpkin pie spice • 2 teaspoons baking soda • ½ teaspoon salt For the frosting: • 1/3 cup butter • 2/3 cup brown sugar • 1/3 cup milk • 2 cups flaked coconut • ½ cup chopped walnuts or pecans • ½ cup dried cranberries • 1 teaspoon grated fresh orange peel

Makes 12-16 servings

Recipe submitted by: Ashley Yehl

Preheat oven to 350 degrees F. 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.

Preheat oven to 350 degrees. Grease and flour 10x15-inch baking pan. In medium bowl, beat together cream cheese, 1 egg and ½ cup sugar until smooth. Set aside.

In large bowl, beat 4 eggs until frothy. Gradually beat in 2 cups sugar. Beat in sweet potatoes, oil, sour cream and vanilla until well blended. Sift together flour, pumpkin pie spice, baking soda and salt. Stir into sweet potato mixture until moist.

Pour into prepared pan. Drop cream cheese mixture by tablespoonfuls onto batter.

Use knife to marble. Bake for 35 minutes or until center springs back when lightly pressed. Remove from oven to cool slightly while preparing frosting.

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.

In medium saucepan, melt butter over low heat. Remove from heat and stir in remaining ingredients. Spread evenly over hot cake. Place about 4 inches from broiler for 2 to 5 minutes or until toasted. Remove from oven. Cool.

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.

For the cheesecake filling: Reduce oven to 325. 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.

36 | 2019 THANKSGIVING COOKBOOK

Thanksgiving CLASSICS

FREEPIK.COM

Pear, Fig and Pecan Cobbler with Spiced Pecan Pastry Leaves Makes 4 servings

Recipe submitted by: Ellen Verdugo For the pastry: • 1 ¼ cups all purpose flour, plus extra for prep board • ¼ teaspoon salt • ½ teaspoon coconut sugar (or cane sugar) • ½ teaspoon melange pour pain d’epices (or gingerbread spice) • 1 tablespoon finely crushed pecan • ½ cup (1 stick) very cold sweet butter, cut into ½-inch cubes • 2 tablespoons ice cold vodka (or ice water) • 1 tablespoon ice water • 1 egg for brushing For the filling: • 5 cups fresh pears, peeled, cored and cut into rough ½-inch chunks • 8 soft dried figs, chopped • 2 tablespoons chopped pecans • ¼ cup blond coconut sugar (or cane sugar) • ½ teaspoon melange pour pain d’épicés (or gingerbread spice) • 1 tablespoon cornstarch (1 ½ tablespoons, if pears seem juicy) • 2 teaspoons fresh lemon juice For the pastry: In a food processor combine flour flour, salt salt, suga sugar, ar

spice and crushed pecans, and pulse to mix. Add butter and pulse 6 to 8 times more until mixture resembles coarse meal. Add vodka (or water), about 2 teaspoons at a time until dough begins to clump. If it does not hold together when pressed between fingers, add water, a teaspoon at a time.

Pour dough onto prep board and shape into a disk. Sprinkle with a bit of flour, wrap in plastic and refrigerate for 30 minutes (longer if possible). Preheat oven to 375 degrees.

For the filling: In a large bowl, combine pears, figs and pecans. In a separate bowl combine sugar, spices and cornstarch. Add mixture to bowl with fruit, along with lemon juice, and stir to mix well. Spoon filling into 4 6-ounce ramekins (or a 1 ½-2 quart baking dish).

When ready to bake cobbler, remove dough from refrigerator, remove plastic wrap and let sit 5 minutes. Dust prep board and roller with flour. Roll dough to a thickness of 1/8 inch.

With a leaf-shaped cookie cutter, press out 8 pastry leaves.

(Remainder of dough may be gathered together, wrapped in plastic and refrigerated for another use). Place 2 leaves on top of each ramekin, or arrange leaves on baking dish.

Mix egg yolk with a bit of water and brush leaves with the mixture. Bake for 20 minutes, or until leaves turn golden and fruit is bubbling. Scrumptious with whipped cream, ice cream or Greek yogurt. yogurt

FREEPIK.COM

CAKES & COBBLERS

2019 THANKSGIVING COOKBOOK | 37

Thanksgiving CLASSICS

FREEPIK.COM

FREEPIK.COM

CAKES & COBBLERS

Sticky Toffee Apple Pudding Makes 6 servings

Recipe submitted by: Brenda L. Washnock For the pudding: • 8 ounces chopped dates • 6 ounces chopped walnuts • 2 gala apples, peeled, cored and chopped • 3 tablespoons molasses • 4 tablespoons brandy • 4 tablespoons butter • 2 eggs • 4 ounces packed light brown sugar • ¾ cup cake flour • 1 teaspoon baking soda • 1 teaspoon baking powder • 6 walnut halves for plating For the toffee sauce: • 1 ¼ cups packed light brown sugar • ½ cup heavy cream • ¼ cup unsalted butter • 1 teaspoon brandy • ½ teaspoon pure vanilla extract Heat oven to 320 degrees F. In a food processor combine the dates, walnuts, apples, molasses and brandy.

Process thoroughly with chunks still remaining. To the

food processor add butter, eggs and sugar. Pulse until combined. In a separate bowl combine the flour, baking soda and baking powder with a whisk or sifter. Add the combined dry ingredients to the bowl of the food processor and keep pulsing until everything comes together.

Thoroughly butter 6 3x2 baking pans. Pour the pudding into the pans and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to a rack while still warm; keep them upside down.

While baking the pudding make the toffee sauce. In a sauce pan combine the sugar, cream and butter. Bring to a boil at medium heat, stirring constantly. Continue to stir while boiling for 3 minutes. Remove from heat; stir in the vanilla and brandy. Let stand at room temperature; may gently warm before using.

To serve, place the puddings on individual plates and poke holes in the top of each with a wooden skewer.

Ladle on a small amount of the toffee sauce to soak into the holes. Now place a ½ walnut on each pudding and generously ladle the sauce on top, dividing it among 6 servings.

FREEPIK.COM

Thanksgiving CLASSICS

CAKES & COBBLERS

Graham Coconut Cake Makes 12 servings

Recipe submitted by: Sheila Joan suhan For the cake batter: • 2 cups finely crushed graham crackers • 1 cup cake flour • 1 tablespoon baking powder • ½ teaspoon salt • 1 teaspoon cinnamon • ¾ cup unsalted butter • 1 ½ cups sugar • 1 ½ cups shredded sweetened coconut • 1 ½ cups unsweetened coconut milk • 4 egg whites For the frosting: • 5 tablespoons flour • 1 ½ cups milk • ¾ cup butter • ¾ cup shortening • 1 ½ cups confectioner sugar • 1 cup marshmallow cream • 1 ½ cups sweetened coconut, for decoration ation Preheat oven to 350 degrees. Place rack in middle. Grease and flour bottoms and sides of two 9-inch round cake pans. Line bottoms with parchment paper.

Pulse graham cracker crumbs in a food processor or blender until fine. In a medium bowl, combine crumbs, flour, baking powder, salt and cinnamon. Stir well. In a large mixing bowl, with mixer on medium speed, cream butter and sugar until light and fluffy. On low speed, beat in coconut.

Slowly beat in dry ingredients alternately with coconut milk, beginning and ending with dry ingredients. Batter will appear gritty. In a large glass o metal bowl, beat egg whites with mixer until stiff. Fold batter into egg or w whites until no white remains. Pour batter evenly in pans. Bake 25-35 minutes until toothpick inserted in center comes out clean. Cool in pans 8-10 minutes. Remove from pans and place on cooling racks.

For the frosting: In a small saucepan, whisk flour and milk until no lumps remain. Heat on medium, stirring constantly, until mixture begins to thicken and bubble. Continue to cook 30-60 seconds until thickened.

Pour mixture into a shallow bowl and cover directly with plastic wrap to prevent crusting. Refrigerate until cold. Place butter, shortening and confectioner sugar in a large mixing bowl and beat on medium high until combined and creamy. Add cooled milk/flour mixture and beat until fully combined. Add marshmallow cream and continue beating until light and fluffy.

To assemble cake, place one layer on bottom of a cake plate. Frost center with 2 cups of frosting. Place second layer over frosting. Frost entire cake with remaining frosting. Lightly press coconut on sides and top of cake.

FREEPIK.COM

38 | 2019 THANKSGIVING COOKBOOK

FREEPIK.COM

FREEPIK.COM

2019 THANKSGIVING COOKBOOK | 39

Thanksgiving CLASSICS

CAKES & COBBLERS

Cherry Red Velvet Crepe Torte Makes 10 to 12 servings

Recipe submitted by: Darlene Buerger For the crepes: • 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 ounce red food coloring • 2 eggs • ¼ cup melted butter, divided • 1 (21 ounce) can cherry pie filling For the White Chocolate Cream Cheese Icing: • 12 ounces cream cheese, room temperature • ½ cup heavy whipping cream, whipped • 4 ounces white chocolate, melted For 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.

Apple Cranberry Crisp Makes 8 servings

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.

For 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.

Recipe submitted by: Sandra Neely • 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 Preheat oven to 375 degrees F. Mix flour, sugar and baking powder together. Add egg and mix into small crumbles with your hands or a fork. Place apples in bottom of a square baking dish; toss with lemon juice. Mix in cranberries. Top with crumble mixture and use a large spoon to evenly distribute butter over the top. Bake for 25-30 minutes or until golden brown.

40 | 2019 THANKSGIVING COOKBOOK

S

Au

winners

Serv Sub Heig •4t divid •2p turk •1l dice •4r pee •2g •1( tom •1( tom •3p cook •1c squa •8c •1½ cous •½ • Sa •1t •¼ •½

Hea min

In a carr star pota Parm unti

2019 THANKSGIVING COOKBOOK | 41

Thanksgiving CLASSICS

Soups

FINALIST RECIPES PHOTOS BY FRED SQUILLANTE | COLUMBUS DISPATCH

Autumn Turkey Soup Servings: 10 Submitted by: Kristen Heigl • 4 tablespoons olive oil, divided • 2 pounds ground turkey • 1 large yellow onion, diced • 4 rainbow carrots, peeled and chopped • 2 garlic cloves, minced • 1 (15 ounce) can diced tomato, drained • 1 (12 ounce) can tomato paste • 3 potatoes, cubed and cooked • 1 cup butternut squash, cubed • 8 cups chicken broth • 1 ½ cups pearl couscous • ½ cup shredded Brussels sprouts • Salt and pepper, to taste • 1 teaspoon dried parsley • ¼ cup Parmigiano-Reggiano, grated • ½ cup cream Heat 2 tablespoons of olive oil in a large pan. Add the turkey, cook for about 6-7 minutes or until browned. Set aside.

In a large soup pot, heat the remaining 2 tablespoons of olive oil. Add the onion, carrots and garlic and saute until the carrots are tender and the onions are just starting to brown, about 4 minutes. Stir in the diced tomatoes, tomato paste, potatoes, squash, chicken broth, couscous, sprouts, salt and pepper, parsley, Parmigiano-Reggiano and the cooked turkey. Simmer for about 40-45 minutes or until vegetables are tender. Turn off heat and stir in the cream. Serve.

Coco Loco Corn Soup Servings: 4 Submitted by: Diane Boissiere Rhodes • ½ sweet onion (optional) • 2 ears corn, cut from the cob • 2 tablespoons olive oil • 1 tablespoon Better Than Bouillon, chicken flavor • 1 can coconut milk • Salt and pepper, to taste • 1 jalapeño pepper, sliced thin (optional) Sauté onion in olive oil until soft (if using); add corn and sauté for 2-3 minutes. Stir in Better than Bouillon. Add coconut milk. Simmer for 5 minutes. Add jalapeño now if using it. Salt and pepper to taste.

42 | 2019 THANKSGIVING COOKBOOK

Thanksgiving CLASSICS

FINALIST RECIPES

C

Vegetable Dishes

Ruby Roasted Roots Servings: 10 Submitted by: Donna Wolfson • 1 large butternut squash, peeled and cubed • 2 pounds Brussels sprouts, halved • 2 large fennel bulbs, quartered • ½ cup extra virgin olive oil • 2 teaspoons chili powder • Kosher salt and freshly ground black pepper, to taste • ¼ cup pomegranate molasses • 1 cup pomegranate seeds Heat oven to 400 F. Arrange squash, sprouts and fennel between two baking sheets. Drizzle with olive oil. Season with salt and pepper.

Sprinkle with chili powder and toss. Roast 30-35 minutes until browned.

Place roasted vegetables in a serving bowl. Drizzle with pomegranate molasses and pomegranate seeds. Gently toss and serve.

Cha

Stuffed Artichokes Servings: 4 Submitted by: Jean Sica • 4 medium-sized green, fresh artichokes • 1 tablespoon lemon juice • 1 cup Italian flavored breadcrumbs • ¼ cup freshly grated pecorino cheese • ¼ cup olive oil • 1 small bottle capers, drained • 1 to 2 cloves fresh garlic, finely minced • White wine (optional) Heat oven to 350 F. Boil 4 cups of water.

While waiting for the water to boil, prepare each artichoke: Slice the bottom stems off each vegetable so the artichokes can stand. Pull a layer or two off the outermost leaves off each choke (the amount of leaves pulled off will vary, dependent upon how fresh the chokes are. The goal here is to take off the most dry, thick leaves). With a serrated knife, trim off the tips of each choke in order to flatten the top.

Take each choke in your hand, one at a time, and rap it against the edge of a counter or table to loosen up the leaves and essentially begin to create some spaces between the leaves to hold the stuffing.

Place each choke stem-down in a casserole large enough to hold them upright and deep enough to hold the boiled water.

Add the lemon juice to the boiled water. Pour the water over the chokes in the casserole. This will further loosen them. The lemon juice helps the chokes maintain their color. If you want, you can add a little white wine (¼ cup or less)

to the casserole as well.

Create the stuffing by combining in a bowl the breadcrumbs, cheese, garlic and olive oil.

Add two tablespoons of capers (less or more according to your taste). If you’ve never had capers, use less. Mix thoroughly.

While the chokes are still in the casserole, gently separate the leaves enough so that you can take a spoonful at a time of the stuffing and drop into the spaces between the leaves.

Pay special attention to the center portion and finish up with the top of each choke covered with the stuffing. Tamp down well. If the choke stuffing seems dry, drizzle each choke with a little more olive oil.

Cover casserole tightly and bake for 60 minutes. Remove from the oven and carefully remove top of casserole; there will be lots of steam. Set aside for 5 minutes, then serve.

Servin Subm For th • 1 tab • ¼ cu •1½ • ½ te • ½ te • ½ te • 1/8 • ¼ te • 5 me • 2 me For th • ½ cu chopp • ½ cu flour • ¾ cu • 1/3 • ½ te cinna • ¼ te • 5 tab unsal • Van

Heat mixtu nutm

Peel, the fr brown dish.

In you ingre Pour bined

Top a are bu

Serve

oil. re d

you g es. and d oke a

lly of

2019 THANKSGIVING COOKBOOK | 43

Thanksgiving CLASSICS

Cakes & Cobblers Chai-Spiced Apple & Pear Crumble Servings: 9 Submitted by: Crystal Schmidt For the fruit mixture: • 1 tablespoon all-purpose flour • ¼ cup brown sugar • 1 ½ teaspoons ground cinnamon • ½ teaspoon ground ginger • ½ teaspoon ground nutmeg • ½ teaspoon ground cardamom • 1/8 teaspoon ground cloves • ¼ teaspoon sea salt • 5 medium-size apples • 2 medium-size pears For the topping: • ½ cup roughly chopped walnuts • ½ cup all-purpose flour • ¾ cup rolled oats • 1/3 cup brown sugar • ½ teaspoon cinnamon • ¼ teaspoon sea salt • 5 tablespoons unsalted butter, melted • Vanilla ice cream for serving, optional Heat the oven to 350 F. In a small bowl mix together the fruit mixture’s dry ingredients: flour, brown sugar, cinnamon, ginger, nutmeg, cardamom, cloves and sea salt.

Peel, core and slice the apples and pears into ¼-inch slices. Place the fruit in a large mixing bowl and toss with the spiced flour and brown sugar mixture. Pour into a lightly greased 9-by-9 baking dish.

In your now-empty large mixing bowl, mix together the topping ingredients: walnuts, flour, oats, brown sugar, cinnamon and salt.

Pour in the melted butter and stir until every thing is well-combined and crumbly.

Top apples evenly with the crumble mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes.

Serve warm or at room temperature.

FINALIST RECIPES

Maple Pumpkin Bundt Cake with Butterscotch Glaze & Pecan Praline Filling Servings: 12 Submitted by: Crystal Schlueter For the cake: • 2 cups all purpose flour • 1 package (3.4 ounces) butterscotch pudding mix • 1 tablespoon baking powder • 2 teaspoons pumpkin pie spice • 1 teaspoon salt • 1 can (15 ounces) pure pumpkin puree • 1 cup granulated sugar • ¾ cup packed light brown sugar • ½ cup canola oil • ¼ cup real maple syrup • 3 large eggs • 2 teaspoons maple extract For the filling: • ½ cup packed light brown sugar • 2 tablespoons all purpose flour • 2 tablespoons finely diced cold salted butter • ½ teaspoon pumpkin pie spice • 1 pinch salt • ½ cup finely chopped toasted pecan (see note) For the topping: • ½ cup packed light brown sugar • ¼ cup milk • 2 tablespoons melted salted butter • 1 pinch salt • ¾ cup butterscotch chips • 1 teaspoon maple extract • 24 toasted pecan halves (see note) Heat the oven to 350 F. Grease and flour a 12-cup bundt pan.

In a medium bowl whisk together the flour, pudding mix, baking powder, pie spice and salt. In a large bowl beat together the pumpkin, granulated sugar, brown sugar, oil, maple syrup, eggs and extract until smooth. Gradually beat in the flour mixture just until combined. Pour half of the batter into the prepared pan. Gently spread a thin layer of the batter about 1 inch up the sides of the pan, which will serve as a barrier for the filling.

Add all filling ingredients except pecans to a small bowl. Using your fingertips, gently work the ingredients together until mixture is coarse and crumbly. Stir in the pecans. Sprinkle filling over the half-filled pan of cake batter, being careful to keep it within the batter barrier and away from the bare pan edges. Carefully spread remaining batter over filling.

Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack and cool completely.

Once cake has completely cooled, carefully invert it onto a serving platter. If necessary, run a small knife around the edges of the pan.

In a small saucepan, whisk together the brown sugar, milk, butter and salt. Bring to a boil over medium-high heat. Allow mixture to boil for one minute, without stirring. Remove from heat and whisk in the butterscotch chips and maple extract until completely smooth. Drizzle the warm topping over cake, allowing excess to run over the edges. Top with pecan halves, making clusters of three to form each of eight maple leaf shapes (or make your own desired pattern).

Note: To toast chopped pecans or pecan halves, place them in a dry skillet over medium heat.

Cook for 5-7 minutes or until fragrant, stirring occasionally.

44 | 2019 THANKSGIVING COOKBOOK

Thanksgiving CLASSICS

FINALIST RECIPES

S

Entrees

Pumpkin Pecan Salmon

Seafood Stuffed Eggplant Spectacular

Cre

Servings: 6 Submitted by: Sandra Fina • 2 (15 oz.) cans pumpkin puree • 2 tablespoons cinnamon • 2 teaspoons nutmeg • 2/3 cup brown sugar • 3 pounds salmon, pin bones removed, skin-on • 2 cups pecan halves • 2 tablespoons brown sugar (to finish)

Servings: 2 Submitted by: John Klopfer • 1 large eggplant • 2 tablespoons chopped shallots • 4 tablespoons butter • 1 egg, lightly beaten • ½ cup cooked crabmeat • ½ cup cooked shrimp • ½ cup cooked scallops • 1 tablespoon capers • 1 teaspoon orange rind • 1 teaspoon chopped parsley • Pepper, rosemary, garlic, to taste • Grated romano cheese • ½ cup bread crumbs • ¼ cup chopped green onion

Servin Submi • 2 cup •1½c • 1 cup • 6 tab • 1/3 c • 1 tea • 1 tea •1½t • 1 pou • 5 gre • Crac • Fresh

Heat the oven to 350 F. Lightly grease a baking pan with olive oil or coconut oil and place the fish skin-side-down.

Combine the pumpkin, cinnamon, nutmeg and 2/3 cup brown sugar in a mixing bowl. Generously cover the salmon fillets with the pumpkin mixture. Add the pecan halves to the top of the fillets. Lightly sprinkle the remaining brown sugar on the fillets.

Bake for 30 minutes. Allow the fillets to cool for a few minutes before plating. Garnish the plate with pecan halves and brown sugar.

Cut the eggplant in half lengthways. Bake at 400 F until it is fork-tender. Scoop out the pulp.

In skillet, brown shallots in butter. Add eggplant pulp, egg, crabmeat, shrimp, scallops, capers, orange rind and parsley. Mix well.

Sprinkle pepper, rosemary and garlic into hollowed eggplant. Stuff seafood mixture into eggplant. Sprinkle with cheese and bread crumbs.

Bake at 350 F until brown, 15 to 20 minutes. Top with green onions.

Combi bowl. warm

V

2019 THANKSGIVING COOKBOOK | 45

Thanksgiving CLASSICS

WINNERS

Soups winner Creamy Scallop Soup Servings: 6 Submitted by: Jessica French • 2 cups whole milk • 1 ½ cups heavy cream • 1 cup real butter • 6 tablespoons all purpose flour • 1/3 cup finely chopped red onion • 1 teaspoon black pepper • 1 teaspoon cayenne pepper • 1 ½ teaspoon garlic salt • 1 pound sea scallops, small (70-110), reserving the liquid • 5 green onions, sliced • Crackers, for garnish • Fresh sliced green onion, for garnish Combine the milk and heavy cream in a microwave-safe bowl. Heat the mixture in the microwave just until it’s warm (be sure not to allow mixture to boil). Meanwhile,

in a non-stick saucepan, melt the real butter over medium to medium-high heat and start a roux by stirring in the flour, one tablespoon at a time, until fully incorporated.

Cook and stir for 2 minutes. Add the onion and cook until softened. Stir in the black pepper, cayenne red pepper seasoning and garlic salt. Reduce heat to just under medium; continue to stir frequently.

Slowly begin to add the warmed milk blend to the roux, a little at a time and stirring constantly until all of the milk has been incorporated. Simmer but do not allow mixture to boil.

Drain the scallops, reserving the liquid; set the scallops aside. Stir in the reserved scallop liquid to cream mixture, bringing it up to a bubble. Add the green onion and simmer for 10 minutes, stirring frequently. Add scallops and simmer for 3-4 minutes, stirring until scallops are fully cooked. Serve in a bowl by itself or add garnishments.

Vegetable Dishes winner Caramelized Brussels Sprouts with Apples, Bacon and Pecans Servings: 6 Submitted by: Karen Hacker • 12 ounces Brussels sprouts, cleaned and sliced ¼ inch thick • 2 slices center cut bacon • 1 tablespoon olive oil • 2 tablespoons 100 percent pure maple syrup • 2 tablespoons cider vinegar • 1 peeled honeycrisp apple, diced in ½ inch cubes • 2 tablespoons chopped pecans • Salt and pepper, to taste Place chopped pecans in a large skillet over low heat and stir frequently until toasted. Watch carefully so that they do not burn. Remove from pan, set aside and wipe the pan clean.

In the same large skillet cook bacon until crisp. Remove and drain on paper towels. Leave up to 2 tablespoons of rendered bacon fat in the pan. Add 1 tablespoon of olive oil.

Place the pan over medium-low heat and add the sprouts in a single layer. Cover and cook until the sprouts are green on the top and browned on the bottom (about 5 minutes).

Stir and place the apples on top of the sprouts. Cover again for 2-3 minutes until the other side of the sprouts are brown and the apples have started to soften. Uncover and add the vinegar and maple syrup; stir to combine. Cook for another 2-3 minutes on medium-high until all liquid is absorbed and the sprouts are fork-tender. Turn off the heat.

Crumble bacon and add to the pan. Stir in the toasted pecans. Add salt and pepper to taste.

46 | 2019 THANKSGIVING COOKBOOK

Thanksgiving CLASSICS

WINNERS

Cakes & Cobblers winner

E

Rustic Fall Pear Galette Servings: 8 Submitted by: Paul Loncharic For the dough: • ¼ cup regular Crisco • ¼ cup unsalted butter • 1 ½ teaspoons sugar • 1 teaspoon salt • 1 ½ cups flour • ¼ cup cold water (more as needed) For the filling: • 4 pears, sliced and cored • Juice of half a lemon • Drizzle of honey • Dashes of cinnamon • 1 tablespoon flour • Pinch of salt For the finishing: • 1 egg white • 1 teaspoon water • 1 tablespoon sugar • Sprinkle of cinnamon Combine all the dough ingredients in the mixer except the water. Turn the mixer on low. Slowly add the cold ¼ cup of water. Continue to mix on low. If the ingredients don’t appear to be fully mixed together, add more cold water as needed.

When the dough starts to flap along the sides, it’s combined and ready to be chilled in the refrigerator. Cool for at least a half hour.

Pull the dough from the fridge when chilled enough to work with. Flour your table and roll the dough out into a circle. It doesn’t have to be perfect; this is a rustic dish. It should be roughly 1/8 inch thick.

Pull out a sheet pan; place a Silpat mat or parchment paper in it so the dough does not stick. Put the dough on the mat

in the pan.

Put the sliced and cored fresh pears into a bowl. Slice a lemon in half and squeeze the half over the pears so that they don’t brown.

Don’t overly wet the pears.

Put a pinch of salt on the pears; now drizzle them with honey. Add flour and cinnamon.

Combine with your hands.

Place pears in a circle on the dough, leaving a

few inches from the edge. Add additional rows in a smaller circle on top of the lower layer of pears. Begin to pull dough up, and pinch it together, creating a border around the largest pear circle. Finishing pinching the pie dough in a circle.

To finish, combine egg white and water and brush on top edge of crust. Sprinkle sugar and cinnamon on the areas that were brushed.

Bake at 400 degrees for 30-40 minutes. Let cool, cut and eat.

Se Su Fo •2 •1 •1 •1 •1 ch Fo •1 •½ •2 •1 •1 •1 Fo •8 •2 •½ •½ Fo •1 rin •1 •1 Fo •1 •1 •2 •½ Fo •1 thi •3

s

d

2019 THANKSGIVING COOKBOOK | 47

Thanksgiving CLASSICS

WINNERS

Entrees winner Savory Holiday Crostata Servings: 6-8 Submitted by: Billie August Fasulo For the crust: • 2 ½ cups all-purpose flour • 1 teaspoon salt • 1 teaspoon sugar • 1 teaspoon crushed rosemary • 1 cup vegetable shortening, vegan butter or butter, chilled For the white bean puree: • 1 ½ cans white beans • ½ cup veggie broth • 2 teaspoons poultry seasoning • 1 teaspoon salt • 1 teaspoon olive oil • 1 teaspoon lemon juice For the mushrooms: • 8 ounces sliced mushrooms • 2 teaspoon olive oil • ½ teaspoon salt • ½ teaspoon garlic powder For the leek: • 1 leek, white parts only, sliced thin (about 1/8 inch rings) • 1 teaspoon olive oil • 1 teaspoon salt For the Swiss chard: • 1 (10 oz.) bunch of Swiss chard, leafy parts only • 1 teaspoon olive oil • 2 cloves garlic, minced • ½ teaspoon salt For finishing: • 1 sweet potato, approx. 8-10 oz., peeled and sliced thin (about 1/8 to 1/16 inch) • 3 teaspoons pistachios, chopped fine

For the crust, mix together all ingredients except shortening. Add shortening and, using your hands, incorporate until there are flour mixture pieces the size of small peas. Add in ice water one tablespoon at a time until a nice dough forms. Knead dough 2 or 3 times just to get all ingredients together, then wrap and chill until ready to use. (Can be done in advance.)

processor or blender until smooth (can be made in advance). Spread half the puree onto the crust, leaving about 2 inches all around.

Sautee mushroom ingredients over medium heat until browned soft, about 8-10 minutes. Cool slightly and pulse in food processor until crumbled but not a paste (can be made in advance). Spread mushroom mixture evenly on top of puree, to the edge of the puree.

Sautee leek ingredients (can use same pan as mushrooms) until soft and slightly translucent, about 5-8 minutes. Top mushroom puree with leeks, spreading evenly to the edge of the two layers.

In the same pan used for the leeks, heat oil, add garlic and sautee until fragrant. Add chard and salt and sautee until wilted. Cool and squeeze excess juice out. Set aside until ready to use.

Fan out sliced sweet potato all over the layers, leaving not too much space in between, so it will cook evenly. Spread remaining half of white bean puree over sweet potatoes. Place wilted Swiss chard over final layer of puree.

Preheat oven to 400 F. Line a baking stone or circular baking sheet with a circle of parchment paper cut to fit.

Roll out chilled dough to approximately 18 inches in diameter; transfer carefully to prepared pan. Don’t worry if it drapes over slightly, it will get folded in later.

Pulse all of the white bean puree ingredients in food

Fold over remaining 2 inches of unfilled crust, overlapping layers of filling. Sprinkle crushed pistachios in center of crostata. Brush outer crust only with a little olive oil.

Bake for 35-45 minutes until browned and sweet potatoes are cooked through. Remove from oven and let sit for 10 minutes. Transfer carefully to serving tray for slicing and serving.

48 | 2019 THANKSGIVING COOKBOOK

Find your copy of the

2019 Holiday

Songbook SONG

Sunday, December 1, 2019

FS-0001290867-01