Staff Thanksgiving Recipes

Ingredients:

• ¼ cup corn starch
• 4 eggs
• 1 ½ cups sugar
• 2 cans (12 oz.) evaporated milk
• 2 cans (14.75 oz.) creamed corn (prefer Del Monte brand)
• ¼ cups melted butter

Instructions – 9” x 13” Casserole

• Mix first three ingredients thoroughly. Add milk & corn. Mix again.
• Pour into 9” x 13” buttered/greased casserole dish (2” deep). Drizzle melted butter on top.
• Bake at 350° for 60-90 minutes or until firm

Ingredients

Crust:

• 1 ½ cups flour
• 1 Tbsp. sugar
• ½ tsp. salt
• 10 Tbsp. butter
• 3 Tbsp. ice water

Filling:

• 1 ½ pkgs. (8 oz. pkg.) cream cheese, softened.
• 1 ¼ cups brown sugar
• 3 Tbsp. flour
• 1 ½ tsp. cinnamon
• 1 ½ tsp. ginger
• ¾ tsp. salt
• ½ tsp. nutmeg
• 1 ½ cans (16 oz. cans) pumpkin, 3 cups
• 1 cup evaporated milk
• 4 eggs, lightly beaten
• 1 Tbsp. sugar
• ½ tsp. salt
• 10 Tbsp. butter
• 3 Tbsp. ice water

Topping:

• 4 Tbsp. butter
• 1 ½ cups chopped walnuts or pecans
• 2/3 cup brown sugar

Instructions – 10” Deep Dish Pie Pan:

• Preheated the oven to 375.°
• For Pie Crust, place dry ingredients into a food processor and pulse in cold butter, adding water a tablespoon at a time until it just begins to form a ball. Roll out to a 13” circle. Line pie plate and flute the edge.
• To make the filling, in large bowl with mixer at medium, beat the cream cheese and then add the other ingredients for the size pan you chose, one at a time. Mix well after each.
• Pour batter into unbaked crust. Place pan on top of a foil cover pan (to catch any spills). Bake 60 minutes or until only slightly “loose” in the middle (shake the pan to test). Cook an additional 10 minutes it if appears to still be liquid. (It has to have enough firmness to support the praline without it sinking.)
• Prepare praline topping by warming the 3 ingredients in a saucepan for a few minutes.
• Spoon praline topping over pie and cook for an additional 15 minutes.
• Serve with vanilla ice cream or whipped cream.
• Wrap well to freeze.

Ingredients

• ½ cup celery, finely chopped
• ¾ cup onion, finely chopped
• 1 cup + butter (more to moisten)
• ¼ cup fresh parsley, chopped
• 1 ½ tsp. poultry seasoning (or substitute 1 tsp. sage & ¾ tsp. thyme)
• 2 ½ c. + chicken broth (more to moisten)
• 2 eggs, beaten
• Any optional add-ins (see below)
• 1 (12 oz.) bag soft bread cubes

Optional add-ins:

• Sautéed mushrooms
• Dried cranberries
• Nuts, chopped
• Wild rice, cooked
• Sausage, cooked, ½ to 1 pound
• Tart apple, chopped
• Chestnuts, chopped

Instructions – 9” x 13” Casserole:

• Sauté celery and onions in the butter for 10 minutes.
• Stir in all other ingredients (including the options), except the bread cubes.
• Lightly toss with the bread cubes, adding more chicken broth if needed.
• Bake in greased 9” x 13” pan at 350° for 35-45 minutes.

Ingredients:

• 1 lb. brussels sprouts
• 6 slices bacon (turkey bacon can be substituted)
• 1/3 cup Italian salad dressing
• 4 oz. jar of pimento (use entire jar or any portion to your taste)
• 1 container Boursin cheese (garlic & herb flavor preferred)

Instructions:

• Cook brussels sprouts for 7 minutes or until tender (homegrown sprouts may take less time)
• Sauté bacon, drain and crumble into small pieces
• Pour salad dressing into a large skillet, add cheese – whisk to a creamy consistency
• Add bacon and brussels sprouts to skillet and toss until cooked and sprouts are well coated

Serving:

• If prepared ahead of time, place in a glass baking dish and refrigerate. Heat thoroughly before serving.
• If prepared to serve, place in a serving dish and enjoy!

Ingredients:

• 16 oz elbow macaroni, cooked (or other tubular pasta)
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese shredded
• 2 cups Gruyere cheese shredded
• salt and pepper to taste
• 1 1/2 cups panko crumbs
• 4 tbsp butter melted
• 1/2 cup Parmesan cheese shredded
• 1/4 tsp smoked paprika (or regular paprika)

Instructions:

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
• In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Ingredients:

• 1 bag of carrots (baby carrots or sliced whole carrots)
• 2 tbsp butter
• 2 tbsp honey (or maple syrup)
• Salt & pepper
• Optional: sprinkle of cinnamon or fresh parsley

Instructions:

• Preheat oven to 400°F.
• Spread carrots on a baking sheet.
• Melt butter + honey in the microwave (about 20 seconds).
• Pour over the carrots and toss so everything gets coated.
• Sprinkle with salt, pepper (and cinnamon if you’re into cozy vibes).
• Roast for 20–25 minutes, flipping halfway, until caramelized and soft.
• If you want to be extra — drizzle a tiny bit more honey when serving.