Every year home cooks around the nation showcase their culinary skills for their friends and families. This year may be a little different in social structure, but nonetheless people will be celebrating and serving up their family’s favorite dishes from Roasted or Deep fried turkeys and mashed potatoes and gravy to homemade pies and traditional dishes that dinner wouldn’t be complete without.
We’ve compiled a list of some great recipes for you to try and perhaps include in this year’s dinner repertoire next to your turkey centerpiece.
Truffled Pecorino Mashed Potatoes – Serves 20
This dish is a favorite every year at Mary Anne’s house. She came up with it one year when shopping at Monte Carlo’s in Burbank for her Thanksgiving dinner appetizers (you know..you must have something to nosh on while waiting for the main event) It’s a simple dish but if you’re not careful your potatoes can turn gluey in consistency and not very appetizing.
- 20 large russet potatoes, peeled and large diced
- 4 Tablespoons Kosher salt
- 3 Bay leaves
- 1 small wheel of black truffle pecorino cheese
- Salt and pepper to taste
- 2 sticks butter
- 2 cups of cream
- 2 cups chicken stock
Place peeled and diced potatoes in a large pot with water, salt and bay leaves. Place on medium high, bring to a boil then turn to a simmer until potatoes are fork tender but not falling apart. While potatoes are cooking, place the butter, cream and chicken stock in a medium saucepan to melt the butter and heat the cream and stock together. When potatoes are ready, strain them and remove the bay leaves. Grate the pecorino cheese and place to the side in a bowl. There are a couple of ways to get the best mashed potatoes, one is to use a ricer (zero lumps) another is to use a hand masher(not as effective and exhausting) and the method Mary Anne prefers is her electric mixer. In the bowl of an electric mixer with a whisk attachment, place the diced and cooked potatoes about 1/2 full in the bowl; add about 1/3 of the butter, cream and stock mixture and 1/3 of the grated cheese. Turn the mixer on low/medium and begin mixing being careful not to over mix. Once the potatoes are mashed and combined with the liquid and cheese, place in a bowl on the side and continue the process until all the potatoes are done. Once the all the potatoes are done, mix in some salt and pepper to taste. Do not over mix the potatoes, they will get gluey and not have a light and fluffy texture.
Pan Roasted Brussel Sprouts
Brussel sprouts are one of those vegetables that has become very popular and with some great preparation, they’ll become your new favorite vegetable to serve with every meal.
- 10 cups brussels sprouts, stemmed, cleaned of outside leaves and halved
- 2 tbsp olive oil
- 2-5 tbsp balsamic glaze
- Salt and pepper to taste
- 2 garlic cloves, minced
Make the balsamic glaze. Place 1 cup balsamic vinegar in a small saucepan and place on low to medium heat and reduce to a syrup. Reserve leftover glaze in an airtight container in the refrigerator.
In a stainless steel pan, saute halved brussels sprouts in olive oil with pinch of salt, black pepper, and garlic for 10-15 minutes on medium heat. Sprouts should be browned and soft – test with a fork. Add balsamic glaze and mix into brussels sprouts – cook for 1-2 minutes.
This is a long time family favorite and it makes GREAT leftovers.
- 2 (15 1/4-ounce) can whole kernel corn, drained
- 2 (14 3/4-ounce) can cream-style corn
- 2 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 2 cup sour cream
- 1 stick butter, melted
- 3 cups shredded Cheddar cheese
Preheat oven to 350 degrees F. In a large bowl, stir together the cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Pecan pie is a long time favorite. It’s one of those things you say to yourself, “why don’t I make this more often?”.
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup of cane syrup or light corn syrup
- 2 tablespoons unsalted butter, softened
- 1 heaping tablespoon all purpose flour
- 1 teaspoon vanilla extract
- 1 cup of pecans, coarsely chopped
- 1 deep 9″ pie dish with an unbaked pie crust
Preheat oven to 350 degrees. Prepare the pie crust by placing it into an ungreased, regular 9-inch glass pie plate and fluting the edges. Whisk the eggs together, then whisk in the sugar. Stir in the syrup and the softened butter; mix well. Add the flour and the vanilla; combine well and fold in the pecans. Pour into unbaked pie shell and bake at 350 degrees for about 55 to 60 minutes or until a knife inserted into the center comes out clean. Shield outside edges of the pie with a pie shield or aluminum foil about halfway through cooking to prevent overbrowning.
Not everyone is a fan of pumpkin pie… but turn it into a cheesecake and thos PSL groupies will come knocking.
Make the crust
- 1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
- 6 Tbsp (3/4 stick) melted, unsalted butter
- 1 Tbsp sugar
- 1/2 tsp cinnamon
Heat your oven to 350 degrees. Pulse graham crackers in a food processor or crush them by hand until fine crumbs form. In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3″ tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2″ up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
Make the filling
- 3 (8-ounces each) packages cream cheese, room temperature
- 1 1/2 cups (about 9 oz by weight) packed light brown sugar
- 15 oz canned pumpkin pie mix (use half of the 30 oz can)
- 4 large eggs
- 1/4 cup sour cream
- 2 Tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 Tbsp vanilla extract
In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on medium speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese. Tip: brown sugar is considered “packed” when it holds its shape as it comes out of the measuring cup. In a separate bowl, using a whisk, stir together 15 oz can of pureed pumpkin, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight). Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Serve with fresh whipped cream and enjoy.