Published November 2, 2020
Our Favorite Thanksgiving Recipes
We have rounded up the best of the best recipes! Let us know what you think!
WATERGATE SALAD
Congealed Salads are definitely very Southern -- this one is easy and can be made the morning of Thanksgiving!
Ingredients
One large container Cool Whip
One large can crushed pineapple (20 oz.)
One package 4 oz. instant Pistachio Pudding Mix
One cup chopped pecans
One cup miniature marshmallows
Mix all ingredients including juice from pineapple. Chill before serving.
CORNBREAD STUFFING
Ingredients
8 inch round pan of cornbread or six standard size muffins/crumbled
7 slices oven-dried white bread, cubed or crumbled
1 sleeve Saltine crackers - crumbled
1/2 cup butter (one stick) melted
2 cups chopped celery
1 large sweet onion, chopped
7-8 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried sage
1 tablespoon poultry seasoning
5 large eggs beaten
Tip: Breads, crackers, cornbread can be made the day before and placed in storage bag. Even dressing can be prepared the day before and wrapped well for cooking the day of Thanksgiving.
Preheat oven to 350 degree.
Butter a large 9 x 13 baking dish. In a large skillet, melt butter and saute celery and onion until softened, about 5-10 minutes. In a large mixing bowl, place breads, and pour celery and onions on top. Add broth and combine well. Stir in salt, pepper, sage and poultry seasoning. Add beaten eggs and combine well. At this point some judgement is needed, if too stiff and dry, add more chicken broth.
Pour into prepared baking dish and bake 45 minutes to one hour, until lightly browned.
PECAN PIE
Ingredients:
3 eggs
1/2 cup heavy cream
1/2 cup dark corn syrup
1/4 teaspoon salt
1 cup sugar
1/2 teaspoon vanilla
4 oz.butter, melted
1 1/2 cups chopped pecans
Directions:
Preheat oven to 350 degrees.
Beat eggs, then blend in all ingredients.
Pour into unbaked 9" deep pie shell.
Bake about 45 minutes or until crust is brown and filling is puffed and set.
Cool before enjoying and top with fresh whipped cream.
SWEET POTATO CASSEROLE
Ingredients
- Cooking spray, for the baking dish
- 6 medium-sized sweet potatoes, peeled
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/3 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup firmly packed light brown sugar
- 1/2 cup finely chopped pecans
- 2 tablespoons all-purpose flour
- 2 tablespoons butter, softened
Preheat oven to 350 and lightly grease an 11-by-7-inch baking dish with cooking spray.
Put the sweet potatoes in a pot just large enough to fit and fill with water just to cover. Bring to a boil, and cook until tender, for 30-35 minutes. When cool enough to handle, peel the sweet potatoes, place in a bowl, and mash.
Combine the mashed sweet potatoes, melted butter, and next 4 ingredients. Beat at medium speed with an electric mixer until smooth. Spoon into the baking dish.
In a bowl, combine the brown sugar and remaining ingredients. Sprinkle over the sweet potato mixture. Bake for 30 minutes.
