Thanksgiving Recipes from Our Team
By K. Bridget Schneider, CFP®, CRPC®
Thanksgiving Day is approaching fast. This celebration evokes different memories for each of us. But for many, it suggests thoughts of food and best-loved dishes we may only see at holidays. We thought it might be fun to share some of the Thanksgiving recipes that each of us looks forward to enjoying at our holiday feasts.
Cheesy Creamed Corn from Joe Globensky
This is a dish my brother-in-law brings that everyone enjoys, and most request.
- 3 – 16 oz packages of frozen corn
- 1 – 8 oz package cream cheese, cubed
- 1 – 3 oz package cream cheese, cubed
- 4 Tablespoons butter, cubed
- 3 Tablespoons water
- 3 Tablespoons milk
- 2 Tablespoons sugar
- 6 slices American Cheese, cut up
Combine all the ingredients in a slow cooker and mix well. Cover and cook on low for 4 – 5 hours or until heated through and the cheese is melted. Stir well before serving. Yield: 12 servings
Sausage & Herb Stuffing from LouAnn Trischler
My aunt always used to make this stuffing and now her kids do. They always make sure it will be part of the meal.
- 8 cups (14 oz) store-bought unseasoned stuffing cubes
- 1 stick (1/2 cup) unsalted butter
- 1 ½ cups diced yellow onion (from 1 large or 2 small onions)
- 1 cup diced celery (from 3 large celery stalks)
- 4 garlic cloves, finely chopped
- 1-pound bulk sweet Italian sausage (or links with the casings removed)
- 2 ¾ cups low sodium chicken broth
- 1 large egg, beaten
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- ¼ cup fresh chopped parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter. Place the stuffing cubes in a large mixing bowl. In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Now add the cooked vegetables to the stuffing cubes. (Don’t wash the sauté pan, but scrape out every bit of vegetables, otherwise they will burn in the next step.)
In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a spatula while cooking (the largest pieces should be no greater than 1/4-inch). Add the browned sausage and fat to the bread cubes and vegetables.
Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
Freezer-Friendly Instructions: This dish can be frozen, after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot. You can also make the stuffing ahead and refrigerate it until you’re ready to bake, up to two days in advance.
Corn Casserole from Heather Gleason
I make this every Thanksgiving and my family will not let me enter without it!
- 1 – 15 oz can corn
- 1 – 15 oz can cream corn
- 1 box Jiffy Mix
- 1 stick of butter
- 1 – 16oz of sour cream
Soften the butter and sour cream. Mix all together and bake in a 9” x 13” pan at 350 degrees for 40 – 45 minutes or until a knife inserted near center comes out clean. Yield: 12 servings
Pineapple Stuffing from Tina Zucker
Some years our family decides to NOT have Turkey on Thanksgiving, and we have ham instead. When we do that, we always have some Pineapple Stuffing!
- 1 – 8 oz can crushed pineapple, drained
- 1 cup sugar
- ½ cup butter, softened
- 4 eggs
- 5 slices of bread, cubed
Preheat the oven to 350 degrees. Cream together the butter and sugar. Then add the eggs one at a time, beating after each addition. Stir in drained pineapple. Fold bread cubes into the mixture. Place into a greased 1 ½ quart casserole dish and bake for one hour. Yield: 8 servings
Custard Fruit Salad from Bridget Schneider
As far back as I can remember, my grandmother made this for every holiday meal. Now that she is gone, my family asks me to see that this holiday staple is on our table.
- 1 – 20 oz can pineapple chunks, well drained but reserve syrup
- 1 – 16 oz can fruit cocktail, well-drained but reserve syrup
- 1 cup reserved syrup
- 1 cup sugar
- 1 Tablespoon butter
- 4 eggs
- ¼ cup cornstarch
- 1 – 10 oz package miniature marshmallows
- 1 cup whipping cream, whipped
- 1 – 15 oz can mandarin oranges, well drained
- 2 large bananas, sliced
- ½ cup of halved maraschino cherries
- ½ cup halved seedless grapes
In a medium saucepan, heat reserved syrup, sugar, and butter to boiling. In another bowl, beat eggs until foamy and add cornstarch, mix well. Pour the egg mixture into boiling juice, stirring constantly. Cook over medium heat until very thick, then cool to lukewarm. Pour into a large bowl with the pineapple, fruit cocktail, and marshmallows and mix well. Cover and refrigerate about 4 hours. Before serving fold in the whipped cream, mandarin oranges, bananas, grapes, and maraschino cherries. Yield: 10 – 12 servings
Dutch Apple Pie from Sonja Tillman
This recipe is very forgiving, don’t be afraid to bake a pie for Thanksgiving!
- 5 Cups Apples Sliced (thin)
- 1 TSBP Corn Starch
- ½ to ¾ Cup of Sugar (or sweetener to taste)
- 1 or 2 tsp Cinnamon (or more just depends on what you like)
Mix these ingredients till well incorporated. If your apples are dry, a tablespoon of water can be added, just to make the corn starch, sugar and cinnamon stick to the apples. Place in an 8- or 9-inch piecrust (homemade or from the cooler section of the grocery store). Take 1 TBSP of butter and slice thinly on the top of the apples. This step is optional, just makes for a richer tasting pie.
- 1 stick of cold butter cut into cubes
- ¾ Cup Flour
- ¾ Cup Brown Sugar
- 1 or 2 tsp cinnamon
Mix all together until the butter is incorporated into the flour and sugar. It should look like small crumbles. Put on top of apples and bake at 350 degrees for an hour. Your pie should be bubbly around the edges, so you know your apples are done. Baking time can depend on how full you pie is, how thick your apples are sliced.
From our kitchens to yours, we wish you a wonderful Thanksgiving. Let us know if you try any of these. And remember as your friendly, financial guide and ally, we want to help you make sense of your financial life. For more information on estate planning or other areas of financial planning, visit our website today or call us at 217-605-8130.
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