2021 Thanksgiving Favorites
Check out this year’s compiled list of our employee’s favorite Thanksgiving recipes!
5 Ingredient Corn Casserole
- 8 ounces Jiffy Corn Muffin mix
- 15 ounces whole kernel corn (drained)
- 15 ounces creamed corn (not drained)
- 1 cup sour cream
- 1/2 cup melted butter
Preheat oven to 350°F. In a bowl mix together all ingredients and put into a greased 8 by 8 baking pan.
Cook uncovered for 40-45 minutes or until sightly browned.
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Green Bean Casserole
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 4 cups cooked cut green beans
- 1 1/3 cups french fried onions
Preheat the oven to 350°F. Stir soup, milk, soy sauce, beans, and 2/3 cup onions into a casserole dish. Season with salt and pepper.
Bake for 25 minutes or until hot. Sprinkle with the remaining 2/3 cup onions.
Bake another 5 minutes or until onions are golden brown.
- 1 cup Karo corn syrup
- 3 eggs
- 1 cup granulated sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1-1/2 cups coarsely chopped pecans
- 1 (9-inch) unbaked or frozen deep-dish pie crust
Preheat oven to 350°F. Combine corn syrup, eggs, sugar, butter, and vanilla. Stir in pecans.
Pour mixture into pie crust. Bake on the center rack of the oven for 60-70 minutes.
Cool for at least 2 hours before enjoying.
Granny's Mashed Potatoes
- 8 medium-sized russet potatoes
- 6 tablespoons unsalted butter
- 3/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
Fill a large pot 3/4 of the way full with water. Bring to boil over high heat. While the water boiled, peel the potatoes, rinse, then cut into 1/2 inch cubes.
Add the potatoes to the boiling water, Once the water boils, reduce heat to medium heat. Stir the potatoes periodically and cook until tender, about 20 minutes.
Drain the potatoes and return to the pot. Add butter and use a potato masher to break up the potatoes. Pour half of the milk, and use a potato masher to combine the milk into potatoes (you want them smooth).
Pour the rest of the milk and use a wooden spoon until smooth. Season with salt and pepper.
Cover to keep warm or indulge!
Corn Bread Stuffing
- 2 sticks unsalted butter
- 3 tablespoon minced sage
- 2 tablespoons minced thyme
- 2 tablespoons minced parsley
- 1 tablespoon minced rosemary
- salt and patter (to taste)
For the stuffing:
- 2 large onions, finely diced
- 3 celery stalks, finely diced
- 9 cups cubed cornbread
- 1 large egg, lightly beaten
- 1 cup chicken broth
- 3/4 cup milk
Make the herb butter: Mix the butter with sage, thyme, parsley, rosemary, salt, and pepper into a small bowl until well combined.
Make the stuffing: Melt 1/2 cup herb butter on a skillet over medium heat. Add onions and celery and saute. Stirring occasionally, until translucent, about 10-15 minutes. Remove from heat and let cool.
Preheat oven to 375°F. Combine cooked onions and celery with cornbread, egg, chicken broth, milk, and salt and pepper. Mix well. Place in a buttered 9 by 13-inch baking dish. Cover with foil and bake 30 minutes; remove foil and bake until golden brown (about 20 more minutes).
- 1 cup sugar
- 1 cup water
- 4 cups fresh or frozen cranberries
- optional: pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice
Combine the water with sugar on high heat and bring to a boil. Stir to dissolve the sugar. In the meantime, wash cranberries and discard any damaged or bruised cranberries.
Add cranberries into sugar water. Cook until they burst. About 10 minutes. Stir in your mix-ins.
Remove from heat. Let sauce cool completely at room temperature and then transfer to a bowl to chill in the fridge.