Thanksgiving Recipes, New & Old

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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.

Challah Bread
From my sister-in-law, Meg.
  • 2 tablespoons yeast
  • ¾ cup sugar
  • 2 cups warm water
  • ½ cup oil
  • 2-3 eggs
  • 7-8 cups flour
  • 2 teaspoons salt
  1. 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

  • Sweet Potato Filling:
  • 4 cups sweet potatoes, peeled, cooked and mashed
  • ⅓ cup butter
  • 2 eggs
  • 2 tablespoons sugar
  • ½ cup milk
    Topping Ingredients:
  • ⅔ cup coconut
  • ⅔ cup pecans
  • 3 tablespoons flour
  • ⅔ cup brown sugar
  • 3 tablespoons melted butter
  1. 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
  • 8 potatoes, mashed
  • 4 ounces cream cheese
  • 4 teaspoons soft butter
  • 1 teaspoon minced garlic salt & pepper
  • Parmesan cheese
  1. While potatoes are cooking, mix together cream cheese, butter and sour cream.
  2. When potatoes are done, drain and add cream cheese mixture, garlic, salt & pepper. Mix together well while mashing potatoes.
  3. Put in serving bowl and sprinkle with Parmesan.

Pumpkin Apple Pie
Serves: 6
  • ⅓ cup firmly packed light brown sugar
  • 1 tablespoon cornstarch or all-purpose flour
  • ½ teaspoon lemon zest
  • ½ teaspoon cinnamon
  • ½ teaspoon salt, divided
  • ⅓ cup water
  • 2 tablespoons butter
  • 2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
  • 1 egg
  • ⅓ cup granulated sugar
  • ¾ cup pumpkin puree
  • ¼ teaspoon ground allspice
  • ¼ teaspoon cardamom
  • ¾ cup evaporated milk
  • 1 (9-inch) unbaked pie shell (in pie pan)
  1. Preheat oven to 425°F.
  2. In a medium saucepan, mix brown sugar, cornstarch, lemon zest, water, butter and ¼ teaspoon of the salt and cook over medium heat, stirring constantly, until boiling.
  3. Add apples, stirring so they become well-coated with the sugar mixture. Cook 3 to 4 minutes. Remove from heat and set aside.
  4. In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining ¼ teaspoon salt, allspice, cardamom and milk, making sure they are well combined.
  5. 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.
  6. Let the pie cool before serving.

Slow Roasted Turkey
From my sister-in-law, Kathy.
  • Olive oil
  • All-purpose seasoning
  1. 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.)

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