Happy Thanksgiving!

This Thanksgiving, we’re sharing some favorites from our table to yours. Wishing you a very happy holiday! We’re thankful for you.

Sparkling Pomegranate-Orange Punch

From Larissa

Ingredients

• 2 bottles prosecco, chilled
• 6 cups pomegranate-cherry juice, chilled
• 1/2 cup Grand Marnier or any orange-flavored liqueur
• 2 cups ginger ale
• 1 cup pomegranate seeds
• Orange slices, thinly sliced

Instructions

1. Day before: Freeze 1 cup pomegranate-cherry juice mixed with pomegranate seeds and orange slices into large round ice cubes. Chinese food soup containers work great for this. Make at least two.
2. Day of: Add all ingredients into a punch bowl and stir. Add juice ice blocks and garnish with pomegranate and orange slices. Add more ginger ale for desired sweetness. Serve immediately.

Gram Bryant’s Deviled Eggs

From Lara

Ingredients

• 6 eggs
• 1/4 cup mayonnaise
• 1 tsp of Worcestershire sauce
• 1 tbsp white vinegar
• 1/2 tsp dry mustard
• 1 tsp freshly ground black pepper
• Pinch of kosher salt
• Paprika, for garnish

Instructions

1. Add two tablespoons of white vinegar to 2 quarts of water in a large pot, and bring to a boil.  
2. Gently lower your eggs to the boiling water, and let boil for 12 minutes, uncovered.
3. Immediately remove the pot from heat to run cold water over eggs in the pot for 3-5 minutes. 
4. Peel and halve eggs, placing the whites onto a plate or deviled egg holder, and place the yolks in a large bowl.
5. In the bowl, smash yolks until blended and fluff with a fork. To the yolks, add the mayonnaise, Worcestershire, white vinegar, dry mustard, black pepper and salt.  Combine all ingredients until the mixture is smooth. 
6. Scoop about 1 teaspoon of the mixture into each of the egg white halves, and repeat until all are full and slightly rounded.  Add a touch of paprika to the tops of the eggs, and place in the fridge for about an hour or two before serving to firm up eggs. 
7. Serve and enjoy with loved ones!

Mom’s Parmesan Creamed Corn

From Jillian

(Adapted from Diane Phillips’s Happy Holidays)

Ingredients

• 6 tbsp (3/4 stick) unsalted butter, melted
• 2/3 cup freshly grated Parmesan cheese
• 1 + 1/2 cups heavy cream
• (2) 16-oz packages frozen white corn, defrosted
• 2 tsp salt
• 1 tsp sugar
• 3 tbsp all-purpose flour

Instructions

1. Preheat the oven to 350°F. Brush a 13×9” baking dish with some of the melted butter.
2. Sprinkle 1/3 cup of the cheese evenly across the bottom of the dish.
3. In a large saucepan, heat the cream. Add the corn, salt, and sugar, and heat, stirring occasionally, until the mixture is almost at a boil.
4. In the meantime, make a paste out of the remaining melted butter and the flour. When the mixture in the saucepan is almost at a boil, stir in the flour-butter paste and cook until thickened and the liquid comes to a boil. Remove the pan from the heat, transfer the mixture to the prepared baking dish, and sprinkle with the remaining 1/3 cup cheese.
5. At this point, if desired, you can let cool, cover, and refrigerate for up to 3 days or freeze for up to 1 month. Bring to room temperature before continuing.
6. Bake the corn until bubbling and golden brown, about 30 minutes. Serve immediately.

Honey Glazed Carrots with Tarragon 

From Alyssa

Ingredients

• 1 lb carrots 
• 2 tbsp butter 
• 1 clove garlic, minced 
• 2 tbsp honey 
• 1 tbsp fresh or dried tarragon
• Salt & pepper to taste 

Instructions

1. Peel and slice carrots diagonally into rounds.
2. Heat a pan to medium-low heat and melt the butter.
3. Add garlic, honey, and tarragon and stir for 1-2 minutes.
4. Add carrots to the pan and let cook with cover on for 15-20 minutes.
5. Add salt and pepper to taste.

Fully Loaded Stuffing

From Jess

Savory stuffing that’s also a little sweet, a little spicy, and packed with Thanksgiving flavor. This author makes it gluten-free and dairy-free!

Ingredients

• 1 lb bread cut into 1-inch cubes (you can even use gluten-free bread!)
• 1 lb breakfast sausage or hot Italian sausage (without casings)
• 1 cup chopped yellow onion
• 1 cup chopped celery
• ½ cup chopped carrots
• 1 cup chopped baby Portabella mushrooms
• 1 tbsp minced fresh sage
• 1 tbsp minced fresh rosemary
• 1 tbsp minced fresh thyme
• 1 apple peeled and chopped
• ½ cup golden raisins
• 1 cup chopped walnuts
• Salt and pepper to taste
• 2 large eggs, room temperature
• 2 cups chicken broth

Instructions

1. Preheat oven to 350 degrees and spray a 9×13 casserole dish with cooking spray. 
2. Lay bread cubes on large baking sheets lined with parchment paper in a single layer and bake at 350 degrees for 5 minutes at a time, stirring until lightly toasted. Transfer bread cubes to a large bowl.
3. In a large dutch oven or skillet over medium heat, cook the sausage. Leave the sausage and fat in the pan, and sauté the onion, celery, and carrots until tender. Add in mushrooms, and cook until mushrooms reduce in size. 
4. Combine bread cubes with the sausage/veggie mixture. Add fresh herbs, apple, raisins, walnuts,  salt, and pepper. Stir until combined. Let cool for 30 minutes.
5. In a medium bowl, whisk the eggs. Add the eggs to the mixture. Add 1 cup of room-temperature chicken broth to start. Mix well. Add remaining chicken broth gradually until the mixture is moist, but not soggy (you may not need all 2 cups). 
6. Fill prepared baking dish. Cover with foil and bake for 45 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.

Mega Mashed Potatoes

From Lou

Ingredients

• 5 pounds of baking potatoes, peeled and quartered (Eastern are best; Yukon Gold or other white potato can also work)
• 2 cups of milk (to be added gradually)
• 4 tbsp butter (cut into 8 pats of butter)
• 1 tbsp of salt
• Pinch of fresh ground pepper

Instructions

1. Use a large pot to bring water to a boil. Add potatoes then lower heat to medium and simmer until potatoes are tender. This takes about 15 to 20 minutes.
2. Drain the potatoes.
3. Place pats of butter into a mixing bowl, then add the drained potatoes. 
4. Using a blender on low speed with a wire whip attachment, start to blend. Once potatoes and butter are thoroughly mixed, turn speed to medium and slowly add milk. Add salt and pepper. Continue to add milk and turn the mixer to high speed. The potatoes are done once the lumps are out and the potatoes look whipped.

Gluten Free Apple Crisp

From Danielle

(Adapted from https://glutenfreeeasily.com/mom-and-apple-pie/)

Ingredients

• 5-6 apples peeled and chopped, ~5 cups (Honey Crisp or Gala apples work best)
• 1 tsp cinnamon
• 1 tbsp sugar
• ½ stick of butter, melted
• 1 cup sugar (plus 1 tbsp for sprinkling on top of apples)
• 1 cup gluten-free flour (with xanthan gum)
• 1 large egg

Instructions

1. Preheat your oven to 350 degrees.
2. Put apples in a greased deep-dish pie plate. Sprinkle in cinnamon and 1 tablespoon of sugar.
3. In a bowl, mix melted butter, 1 cup of sugar and flour. Whisk in the unbeaten egg. 
4. Mix well and pour over the apples (the mixture will be thick so you will need to spread it to cover all of the apples).
5. Sprinkle more cinnamon on top. Bake at 350 degrees for 45 minutes.