Thanksgiving Recipies
As we approach the conclusion of November, we are getting closer to a day filled with giving thanks, and lots of food! Thanksgiving is an amazing time of year where family and friends can express their gratitude toward one another, and can share their thanks in the form of delicious cousine and treats. If you’re struggling with what kind of food you can contribute to your thanksgiving celebration this year, I have composed a list of yummy dishes that your family and friends can enjoy!
Old-Fashioned Apple Crisp:
Yield: 10 servings
Total Time: 1 hour and 20 minutes
Ingredients:
-5 pounds McIntosh or Macoun apples
-Grated zest of 1 orange
-Grated zest of 1 lemon
-2 tablespoons freshly squeezed orange juice
-2 tablespoons freshly squeezed lemon juice
-1/2 cup granulated sugar
-2 teaspoons ground cinnamon
-1 teaspoon ground nutmeg
Topping:
-1 1/2 cups flour
-3/4 cup granulated sugar
-3/4 cup light brown sugar, packed
-1/2 teaspoon kosher salt
-1 cup oatmeal
-1/2 pound cold unsalted butter, diced
Directions:
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce:
Yield: 10 to 12 servings
Total Time: 6 hours and 45 minutes
Ingredients:
Cheesecake:
-12 ounces gingersnaps
-1/2 cup pecans, finely chopped
-6 tablespoons salted butter, melted
-2 tablespoons packed brown sugar
-Dash of kosher salt
-Three 8-ounce packages cream cheese, softened
-One 15-ounce can pumpkin puree
-3 large eggs, at room temperature
-1/4 cup sour cream, at room temperature
-1 1/2 cups granulated sugar
-1 teaspoon ground cinnamon
-1 teaspoon vanilla extract
-1/2 teaspoon ground nutmeg
Salted Caramel Sauce:
-1 cup packed brown sugar
-1/2 cup heavy cream
-4 tablespoons (1/2 stick) salted butter
-1 teaspoon vanilla extract
-1 teaspoon kosher salt
-Whipped cream, for serving
-Chopped pecans, for serving
Directions:
For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.
Creamy Baked Mac and Cheese:
Yield: 8 servings
Total Time: 35 minutes
Ingredients:
-1 lb. dried elbow pasta
-1/2 cup unsalted butter
-1/2 cup all purpose flour
-1 1/2 cups whole milk
-2 1/2 cups half and half
-4 cups shredded medium sharp cheddar cheese divided (measured after shredding)
-2 cups shredded Gruyere cheese divided (measured after shredding)
-1/2 Tbsp. salt
-1/2 tsp. black pepper
-1/4 tsp. paprika
Directions:
Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
Butternut Squash Soup:
Yield: 6 servings
Total Time: 1 hour
Ingredients:
-One 2- to 3-pound butternut squash, peeled and seeded
-2 tablespoons unsalted butter
-1 medium onion, chopped
-6 cups chicken stock
-Nutmeg
-Salt and freshly ground black pepper
Directions:
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Fried Ravioli:
Yield: 4 to 6 servings
Total Time: 30 minutes
Ingredients:
-Olive oil, for frying
-1 cup buttermilk
-2 cups Italian-style bread crumbs
-1 box store-bought cheese ravioli (about 24 ravioli)
-1/4 cup freshly grated Parmesan
-1 jar store bought marinara sauce, heated, for dipping
Directions:
Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
Green Bean Casserole:
Yield: 8 servings
Total Time: 1 hour
Ingredients:
-2 pounds fresh green beans, ends cut off
-Salt
-4 slices bacon, cut into 1/4-inch pieces
-3 cloves garlic, minced
-1 red bell pepper, diced
-1/2 whole large onion, chopped
-4 tablespoons (1/2 stick) butter
-4 tablespoons all-purpose flour
-2 1/2 cups whole milk, plus extra for thinning if needed
-1/2 cup half-and-half
-Freshly ground black pepper
-1/8 teaspoon cayenne pepper
-1 cup grated sharp Cheddar
-1 cup panko breadcrumbs
Directions:
Preheat the oven to 350 degrees F.
Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.
Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.
In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.
Sources:
https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/
https://www.foodnetwork.com/recipes/photos/top-50-thanksgiving-recipes