Thanksgiving is all about spending time with loved ones and showing gratitude for friends and family. Unfortunately, with all the limitations and restrictions this year due to coronavirus, the holiday season may look a little different this year, but should not taste any different. Instead of dwelling on the traditions that may be missed, new ones can still be made. Here are some fun recipes you can make with immediate family, or the ones you are spending Thanksgiving with.
One signature Thanksgiving dish is stuffing. Bread, butter, and fresh vegetables come together to make the perfect side dish. Below is a simple but classic recipe for a fan favorite Thanksgiving food.
-1 lb bread cut into 1-inch cubes (about 12 cups)
-3/4 cup unsalted butter
-2 cups chopped yellow onion
-1 1/2 cups chopped celery
-1/4 cup chopped Italian parsley
-1 tablespoon minced fresh sage
-1 tablespoon minced fresh rosemary
-1 tablespoon minced fresh thyme (sticks discarded)
-1 1/2 teaspoons kosher salt
-1 teaspoon ground pepper
–2 large eggs
-2 cups reduced sodium chicken broth
You can dry your bread cubes two ways:
Place your bread cubes in a large bowl and let them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.
If you don’t have time to air-dry your bread, you can toast them. Lay bread cubes on baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.
Preheat oven to 350 degrees and spray a 9×13 baking dish with cooking spray.
In a skillet, melt the butter and add the onion and celery. Saute until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together.
In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.
Here is the full recipe: https://www.the-girl-who-ate-everything.com/classic-stuffing-recipe/
Of course along with the stuffing comes all the sides: green bean casserole, mashed potatoes, sweet potatoes, squash and corn! Below is a fun and unique recipe to use if you made extra mashed potatoes: Fried Mashed Potato Balls!
-3 c. leftover mashed potatoes
-3 slices bacon, cooked and crumbled
-2/3 c. shredded cheddar cheese
-2 tbsp. thinly sliced chives
-1/2 tsp. garlic powder
-Freshly ground black pepper
-2 egg, beaten
-1 1/3 c. panko bread crumbs
-Vegetable oil, for frying
In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are incorporated.
Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.
Heat 3” of oil in a large cast iron skillet until candy thermometer reads 375°. Fry potato balls in batches until golden on all sides, 2 to 3 minutes. Drain on a paper towel lined plate and season immediately with more salt.
Here is the full recipe:
Pie, of course, is one of the most popular Thanksgiving desserts, and with good reason. Below is a recipe for pecan pie that is easy but definitely a crowd pleaser.
Ingredients for Crust
1 unbaked flaky pie crust
egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream
Ingredients for Filling
2 and 1/2 cups (250g) shelled pecans (pecan halves)
3 large eggs
1 cup (240ml) dark corn syrup*
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (60g) unsalted butter, melted and slightly cooled
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Chill pie dough and preheat oven to 350 F
Roll out chilled dough on lightly floured surface. Start from center and work your way out, rotating the dough with your hands as you go. Roll out into a circle 12 inches wide and place the dough in a 9×2 pie dish. Tuck it in smooth with your fingers and fold the overhanging dough back over the edge while using your hands to mold the edge into a rim around the pie. Crimp the edges with a fork and use your fingers to flute the edges. Brush the edges with egg wash.
For the filling: roughly chop the pecans and spread them evenly inside the pie crust. Whisk eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined & pour over the pecans.
Bake for 50-55 minutes until the top is lightly browned. After the first 20 minutes of baking, place a pie crust shield (or tent a piece of aluminum foil over the whole pie) on top of the pie to prevent browning edges. Remove finished pie and place on a rack to cool completely.
Here is the full recipe: https://sallysbakingaddiction.com/my-favorite-pecan-pie-recipe/#tasty-recipes-71034
Below is one more fun & non-traditional recipe that is sure to be a hit at any Thanksgiving dinner: Turkey Leg Treats!
-6 pretzel rods
-1 bag white candy melts (or 1 cup vanilla baking chips)
-1 bag mini marshmallows (set aside 24)
-8 cups Cocoa Krispies cereal
-¼ cup butter
Break the pretzel rods in half and melt the candy according to the package directions (usually 15-30 second intervals stirring in between)
Dip the smooth end of the pretzel and then press two marshmallows onto the end. Repeat until 12 “bones” are made. Let set for 5 mins
Dip pretzels again covering ⅔ of the rod & let set
In a saucepan, melt butter & marshmallows stirring until smooth. Remove from heat, add in cereal & mix until cereal is evenly coated
Allow to cool for a bit then form the cereal mixture around each rod, forming a drumstick. Spray your hands with cooking spray to keep the marshmallows from sticking while you work
Place on a wax paper lined baking sheet and let sit until fully cooled
Here is the full recipe: https://simpleandseasonal.com/turkey-leg-treats/
Hopefully these recipes can make the holidays seem more normal and enjoyable!