Over the years, I’ve come to love many of the recipes my family cooks for Thanksgiving. While I do have many favorite Thanksgiving recipes I’d never want to replace, I’ve enjoyed spending the holidays with my husband’s family and learning their cooking secrets and favorite recipes. I’ve shared a few of my family’s favorite recipes, as well as some newly acquired recipes.
PrintChallah Bread
From my sister-in-law, Meg.
Ingredients
Scale
- MIX TOGETHER:
- 2 tablespoons yeast
- 3/4 cup sugar
- 2 cups warm water
- ALLOW YEAST TO ACTIVATE. ADD IN:
- 1/2 cup oil
- 2–3 eggs
- 7–8 cups flour
- 2 teaspoons salt
Instructions
- Knead together and allow to rise in a warm place 1 hour in a greased bowl. Divide into 6 balls and roll into ropes. Butter each rope and braid into loaves. Use egg wash if desired (1 egg whisked together with 2 tablespoons water or milk). Bake at 350-375˚F for 30-45 minutes.
Sweet Potato Casserole
Ingredients
Scale
- Sweet Potato Filling:
- 4 cups sweet potatoes, peeled, cooked and mashed
- 1/3 cup butter
- 2 eggs
- 2 tablespoons sugar
- 1/2 cup milk
Topping Ingredients: - 2/3 cup coconut
- 2/3 cup pecans
- 3 tablespoons flour
- 2/3 cup brown sugar
- 3 tablespoons melted butter
Instructions
- Mix the potato filling ingredients together. Sprinkle the topping mix on top and bake at 325 for 1 hour.
Garlic Mashed Potatoes
From my mom’s neighbor, Lindsey
Ingredients
Scale
- 8 potatoes, mashed
- 4 ounces cream cheese
- 4 teaspoons soft butter
- 1 teaspoon minced garlic salt & pepper
- Parmesan cheese
Instructions
- While potatoes are cooking, mix together cream cheese, butter and sour cream.
- When potatoes are done, drain and add cream cheese mixture, garlic, salt & pepper. Mix together well while mashing potatoes.
- Put in serving bowl and sprinkle with Parmesan.
Pumpkin Apple Pie
- Yield: 6 1x
Ingredients
Scale
- 1/3 cup firmly packed light brown sugar
- 1 tablespoon cornstarch or all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt, divided
- 1/3 cup water
- 2 tablespoons butter
- 2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
- 1 egg
- 1/3 cup granulated sugar
- 3/4 cup pumpkin puree
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cardamom
- 3/4 cup evaporated milk
- 1 (9-inch) unbaked pie shell (in pie pan)
Instructions
- Preheat oven to 425°F.
- In a medium saucepan, mix brown sugar, cornstarch, lemon zest, water, butter and 1/4 teaspoon of the salt and cook over medium heat, stirring constantly, until boiling.
- Add apples, stirring so they become well-coated with the sugar mixture. Cook 3 to 4 minutes. Remove from heat and set aside.
- In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, allspice, cardamom and milk, making sure they are well combined.
- Scoop apple mixture into pie crust, and then scoop the pumpkin mixture evenly over this to create a second layer. Bake for 10 minutes, then lower temperature to 375°F. Bake about 40 minutes more, until filling is set.
- Let the pie cool before serving.
Slow Roasted Turkey
From my sister-in-law, Kathy.
Ingredients
- Olive oil
- All-purpose seasoning
Instructions
- Rub outside with olive oil Sprinkle with all-purpose seasoning Put in breast-side down Cook in a 350 preheated oven for 1 hour Turn oven down to 185 Cook 3x longer than normal roasting. (Can cook extra 3-6 hours w/out being overdone.)