Original Thanksgiving Recipes

By, Ellen O’H. ’20

Thanksgiving — everyone’s favorite holiday to get together with family, maybe watch some football, and go into a food coma before 4pm — is right around the corner! Families across the country will prepare an abundance of delicious food to celebrate. However, some of these “classic” Thanksgiving recipes can get a little old (especially if you are forced to eat leftover turkey sandwiches until Christmas!). So, The Panel is here to provide you with some new, updated, and innovative recipes to try out this year!

Pumpkin Pecan Bread Pudding

(Recipe courtesy of Country Living.)

Makes 8 servings

25 minutes Prep Time

35 minutes Cooking Time

 

Ingredients

Cooking spray

3/4 c. pure pumpkin puree

2 large eggs

1 c. milk

1/2 c. heavy cream

1/2 c. packed dark brown sugar

4 tbsp. unsalted butter, melted

1 tsp. ground cinnamon

1/2 tsp. pure vanilla extract

1/2 tsp. kosher salt

1/4 tsp. ground ginger

1/4 tsp. ground nutmeg

7 c. day-old brioche, cut into 1-inch cubes

1/2 c. pecan halves, roughly chopped

Caramel sauce

 

Directions

  • 1. Preheat oven to 350°F with the rack in the middle position. Grease an 8-by-8-inch baking dish.
  • 2. Whisk together pumpkin, eggs, milk, cream, sugar, butter, cinnamon, vanilla, salt, ginger, and nutmeg in a bowl until smooth. Fold in bread and pecans. Let stand 30 minutes. Transfer to prepared baking dish and bake until set, 30 to 35 minutes.
  • 3. Serve with caramel sauce and enjoy!

 


 

Cornbread Stuffing Muffins with Apple and Pancetta

(Recipe courtesy of A Spicy Perspective.)

Makes 12 servings

20 minutes Prep Time

35 minutes Cooking Time

 

 

  • Ingredients

 

  • 7 cups ¾ inch cubes cornbread (store-bought is fine)
  • 7 cups ¾ inch cubes crustless firm white sandwich bread
  • ½ cup (1 stick) butter, divided
  • 6 ounces diced pancetta
  • 1 large onion, chopped
  • 1 large crisp apple, peeled and chopped
  • 1 cup pecan pieces
  • ¼ cup chopped fresh parsley
  • 4 teaspoons chopped fresh thyme
  • 4 teaspoons dried rubbed sage
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 large eggs, beaten
  • 2 cups low-salt chicken broth

Directions

  1. Cut and lay bread cubes out the day before to dry. (Or dry them out in the oven for 5 minutes before starting.) Preheat oven to 350 degrees F.
  2. Put the bread cubes in a large bowl.
  3. Melt 4 Tb. butter in large skillet over medium heat. Add the pancetta and sauté until brown. Then add the onions and cook to soften—2-3 minutes. Add the apples and soften another 3-5 minutes. Finally add the herbs and pecans. Toss and remove from heat.
  4. Add 1 teaspoon coarse salt, and 1 teaspoon pepper; stir to blend. Add vegetable mixture to bread and toss.
  5. Whisk the eggs and broth together and pour over the bread mixture. Toss and let it stand 5 minutes.
  6. Generously butter twelve nonstick muffin cups. Spoon ½ cup of stuffing mixture into each muffin cup. Press to compact. Mound another ½ cup of remaining stuffing mixture over stuffing in each muffin cup, pressing to hold shape. Bake muffins until golden, about 22-25 minutes. Cool in pan 15 minutes. Using small knife, loosen muffins and pop out of pan.
  7. *Can be made 1 day ahead. Rewarm uncovered in microwave in 30-second intervals, or covered loosely with foil in 350°F oven, about 15 minutes. Loosen from muffin pan with a butter knife.

 

Honey Roasted Sweet Potatoes with Honey Cinnamon Dip

(Recipe courtesy of Averie Cooks.)

Makes about 4 servings

10 minutes Prep Time

40-45 minutes Cooking TIme

 

Ingredients

Sweet Potatoes

2 or 3 medium/large sweet potatoes, washed, peeled, and trimmed into 1-inch

3 to 4 tablespoons honey

3 to 4 tablespoons coconut oil in liquid state (or another oil, i.e. olive, vegetable, canola)

1 tablespoon cinnamon

A pinch of salt, pepper, pumpkin pie spice, nutmeg, ginger, allspice (all to taste)

Creamy Honey-Cinnamon Dip

⅓ cup plain or vanilla Greek yogurt or sour cream

2 to 3 tablespoons honey

1 teaspoon cinnamon

 

Directions

  1. Preheat oven to 400F. Spray a baking sheet with cooking spray; set aside.
  2. Sweet Potatoes – Slice potatoes into 1-inch chunks and put into a gallon-sized Ziplock.
  3. Open bag and add honey, oil, cinnamon, optional salt and pepper to taste, optional seasonings to taste, seal bag, and toss potatoes to coat. Really manipulate the potatoes around inside the bag, pushing the ones on the top to the bottom and vice versa, to equally distribute the honey, oil, and spices.
  4. Using your hands, transfer potatoes from bag onto baking tray because excess marinade will get onto baking tray and it will be prone to burning. Save any remaining marinade in Ziplock bag to be added halfway through baking.
  5. Bake for about 20 to 25 minutes, remove from oven, and flip potatoes over using tongs.
  6. If desired and if there’s extra marinade, lightly and evenly drizzle potatoes with what remains from Ziplock bag.
  7. Return tray to oven and bake for about 15 to 20 more minutes, or until fork-tender and done. Keep a close eye on potatoes in the final moments of baking so they don’t burn. Baking times will vary based on oven variances, the potatoes and how thick they’re cut, how full the tray is, and how well done you like them. Optionally (but recommended) serve potatoes with dip or your favorite condiments as soon as they’re cool enough to eat. While potatoes finish baking, make the dip.
  8. Creamy Honey-Cinnamon Dip – Add all dip ingredients to a small bowl and whisk until smooth and combined. Transfer to ramekin if desired for serving. Dip will keep airtight in the fridge for up to 1 week.