Favorite Thanksgiving Recipes
Pumpkin cream trifle, apricot-sage cornbread cookies, and other delicious recipes for which you’ll be grateful.
Mushroom & Challah Dressing
When it comes to turkey dressing/stuffing, I am what you call a purist. And my family recipe for dressing is the best one I can think of (hands down!) – No added "frills" like chestnuts, pecans, or dried cranberries for me....and I love the results...
- 1 lb. portabella mushrooms, sliced thin
- 1 1/2 cups chopped celery (apx. 4-5 medium ribs), with some leaves
- 1 cup chopped onion (about 1 lg. onion)
- 7 cups soft large-crouton sized challah crumbs (pieces)
- 2-3 eggs
- 2 – 2 1/2 tsp. poultry seasoning
- 1 tsp. salt
- 1/2 tsp. pepper
In a large skillet, sauté mushrooms, celery, and onions until mushrooms and celery are tender and onions are translucent (apx. 5-7 minutes)* don’t cook for too long or the mushrooms may shrink to very little.* Add the challah to the skillet and stir in with the vegetables, incorporating well. Remove from the flame. Season the eggs with the poultry seasoning, salt, and pepper and beat well. Pour the egg mixture over the dressing mixture and mix well, until well incorporated. Pour into a well-greased 9x13 Pyrex pan.
Preheat oven to 325°F. Place stuffing in the oven and cook for 20-25 minutes, or until firm and top is browned.
*Recipe makes apx. 9 cups of stuffing and stuffs a 10 lb. turkey – feeds apx. 12 people. To use as stuffing, do not bake prior to stuffing the turkey. To add moisture, if so desired, moisten with chicken or turkey broth.
Chilled Cranberry Conserve
- 1 12 oz. package fresh cranberries
- 1 ¾ cup white granulated sugar
- 1 ¼ water
- Rind of one naval orange
- ½ tsp. ground cloves
- 1/3 cup currants (raisins)
- 1 cup canned pineapple tidbits
- ½ cup chopped pecans(optional)
Bring water, sugar, and orange rind to a boil and continue to boil for about 10 minutes, until mixture is syrup–like. Add cranberries and currants and cook, over a medium-high flame, for an additional 5 minutes, or until berries pop. Remove from heat and add pineapple and pecans. Stir well. Pour into serving bowl and refrigerate overnight. Serve chilled.
Cinnamon-Curry Roasted Potatoes
- 6-7 red or yellow Yukon potatoes
- 4 TBS. extra virgin olive oil
- 2 tsp. curry powder
- ¼ tsp. ground cinnamon
- 1 ¼ TBS. kosher salt
- Fresh ground black pepper
Preheat oven to 375°
Wash potatoes and cut into cubes (you choose your preferred size). Drizzle with olive oil, curry, cinnamon, salt, and pepper and toss until potatoes are well/evenly coated.
Bake for 45 minutes – 1 hour.
Apricot-Sage Cornbread Cookies
- 1 stick (1/2 cup) unsalted butter, softened well
- 3/4 cup sugar
- 1 large egg
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 cup chopped dried apricots
- 2 tablespoons finely chopped fresh sage leaves
- 1/2 cup extra-fine cornmeal
- 1/2 teaspoon salt
Preheat oven to 350°F. Lightly grease 2 baking sheets.
In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.
Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool.
Cola Glazed Meatballs
- 1 pound ground beef
- 1 large egg
- 1/2 cup breadcrumbs
- 1 1/2 tsp salt
- 1 1/2 tsp sweet paprika powder
- 1/2 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp ground nutmeg
- 1 tsp brown sugar
- 1/4 tsp garlic powder
- 1/2 cup brown sugar
- 1/2 cup cola or cherry soda
Preheat oven to 400 F.
Mix meat with egg and bread crumbs. Add seasonings and mix well. Form meat into medium sized balls and place on lined baking sheet. Bake in oven for 15 minutes. After 15 minutes, flip meatballs and bake for an additional 10 minutes.
In the meantime, place brown sugar and cherry soda in a non-stick skillet, stir and bring to a boil. Once mixture has reached a boil, lower to medium heat and boil for 7-10 minutes, stirring often (the mixture should get very thick).
Remove meatballs from oven and glaze by brushing brown sugar/soda mixture on meatballs or by tossing meatballs into the mixture. Once glazed, return meatballs to oven and bake for an additional 5 minutes.
Easy Corn Soufflé (Kugel)
- ¼ cup sugar
- 3 TBS. All-purpose flour
- 3 eggs
- 1 cup soy milk
- ¼ cup canola oil
- ½ tsp. salt
- ½ tsp. pepper
- 1 15.25 oz. can whole kernel corn, drained
- 1 14.75 oz. can creamed corn
Preheat oven to 350 ° Combine sugar and flour. Whisk in eggs, soy milk, oil, salt, and pepper. Stir in corn kernels and creamed corn. Pour into a 1 ½ quart baking dish and bake uncovered for 40-50 minutes.
Chicken Scallopini Marsala
A nice variation from the traditional turkey centerpiece…
- 2 lb. boneless and skinless chicken breasts, pounded flat
- ½ cup melted margarine
- ¾ cup chicken stock
- 2 cups sliced mushrooms
- 1 cup Marsala wine
- ¼ cup All-Purpose flour
- 2 TBS. chopped parsley
- Salt and pepper to taste
Dust chicken in flour, salt, and pepper and set aside.
Melt margarine and sauté chicken for two minutes on each side, or until lightly browned. Pour marsala wine into pan over chicken and set aside. In a separate pan, sauté mushrooms until tender and add to chicken pan. Cover and simmer for 5-10 minutes, until tender.
Apple-Pomegranate Salad with Maple Dressing
- 6 oz. Artisanal spring mix lettuce
- 2 gala or red delicious apples, chopped
- Seeds of 1 pomegranate
- ½ cup dried cranberries
- ½ cup toasted pecan halves*
- ¼ cup mayonnaise
- ¼ cup pure maple syrup
- 2 TBS. white wine vinegar
- 1/3 cup canola or vegetable oil
- 1 tsp. white granulated sugar
- Salt and pepper to taste
Mix all dressing ingredients together, pour over salad, toss well, and enjoy!
* To toast pecans either sauté in a frying pan (with a little oil) for 2-3 minutes, or until aromatic – or bake in 350°F oven for 4-5 minutes, or until aromatic (watch carefully to ensure they do not burn).
Pumpkin-Pumpkin Cream Trifle
- 2 cups sugar
- ¾ cup canola oil
- ½ cup applesauce
- 1 tsp. vanilla extract
- 4 eggs
- 2 cups canned pure pumpkin(not pumpkin pie mix)
- 2 cups All-purpose flour
- 3 tsp. baking powder
- 2 tsp. baking soda
- ½ tsp. salt
- 2 tsp. cinnamon
- ¼ tsp. pumpkin pie spice
Preheat oven to 350 ° F. Cream oil, applesauce, and sugar together until creamy. Add eggs one at a time. Add vanilla and pumpkin and mix until well combined and orange throughout. Add dry ingredients and mix together well. Pour into 3 well-greased round 9” pans and bake for 30 minutes, or until a inserted toothpick comes out clean.
Pumpkin Mousse Crème Filling
- 1 cup canned pumpkin
- ¾ cup white granulated sugar
- ½ tsp. salt
- ½ tsp. ground ginger
- ½ tsp. ground cinnamon
- ¼ tsp. nutmeg
- 16 oz.( 2 cups) parve whipping cream
- Confectioners’ sugar(optional)
Whip cream until stiff. Slowly add pumpkin and dry ingredients until well combined. If a thicker filling is desired, add confectioners’ sugar until the desired consistency is made.
To assemble trifle, alternate layers of cake and mousse in a large glass trifle bowl. Sprinkle top layer of mousse with pumpkin pie spices.