Thanksgiving Recipes, New & Old

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

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From my sister-in-law, Meg.

• Author: Meg Bull

Ingredients

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• 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

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Instructions

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

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• Author: Rachel VanDuzer, from her mother's recipe box

Ingredients

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• 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

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Instructions

1. Mix the potato filling ingredients together. Sprinkle the topping mix on top and bake at 325 for 1 hour.

Pumpkin Apple Pie

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• Author: Rachel VanDuzer
• Yield: 6 1x

Ingredients

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• 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)

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Instructions

1. Preheat oven to 425°F.
2. 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.
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 1/4 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

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From my sister-in-law, Kathy.

• Author: Rachel VanDuzer

Ingredients

• Olive oil
• All-purpose seasoning

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Instructions

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.)