A few new recipes to share with the family for Thanksgiving

Published 8:00 am Saturday, November 3, 2018

Halloween has departed and it’s now November.

Thanksgiving is quickly creeping up the calendar. As we plan our menu for the day when we will sit down to give thanks, past memories of this traditional feast seem to seep into our thoughts.

If you’re old enough, perhaps The Saturday Evening Post cover with the Norman Rockwell painting, “Freedom From Want”, might come to mind. His classic painting of an American family at Thanksgiving has stood for seven decades as the single image most Americans associate with turkey day.

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It might be fun to print the image from your computer and make a copy for each guest. Let them study the image for a few minutes, then go around the table and ask each guest to tell what they see, or what memories it might conjure up.

Linda: I know it’s a traditional holiday, but let’s offer a few new recipes. Everyone wants green bean casserole, but it could be interesting to try something new.

Lucy: Yes, I read recently about Campbell’s green bean casserole recipe using cream of mushroom soup. It’s their all-time most requested soup recipe. I have a tasty corn pudding recipe that would be a good side dish to accompany all the usual traditional ones. I’ve taken different corn pudding recipes that I’ve found and combined them to make my own dish.

Linda: And I remember one year when we planned a big family Thanksgiving at your home in Tampa. You cooked an unusual Brussels sprouts dish that everyone enjoyed, even those people who aren’t crazy about Brussels sprouts! Florida isn’t exactly an “over the river, through the woods” scenario, but it was a special dinner that year with many family members,

Lucy: The recipe is called “Bacon Pecan Brussels Sprouts” and it does dress up Brussels sprouts a bit.

Linda: My daughter makes a special mashed potato recipe, “Garlic Roasted Mashed Potatoes.” We shared holiday meals when we were all living in Colorado. It does call for quite a bit of garlic, so you need to be a garlic lover to enjoy. But they are delicious and we always requested these potatoes.

Lucy: Speaking of mashed potatoes, I think we should repeat our “Make Ahead Gravy” recipe. Gravy can be difficult as it’s the last thing to be made at a time when you’re trying to get everything else ready.

Linda: Yes, I agree. The gravy recipe is worth repeating. If you make your own stock, do that ahead of time using meat and bones from a rotisserie chicken. But to make it even easier, I use Swanson’s chicken broth or stock.

Lucy’s Corn Pudding


Servings: 8 to 10

3 tablespoons flour

2 tablespoons sugar

1 teaspoon baking powder

4 eggs

2 teaspoons salt

1 1/2 cups half and half

1/4 cup melted and cooled butter

2 tablespoons vegetable oil

1/2 cup chopped sweet onion

1 teaspoon dried thyme or 1 tablespoon fresh thyme

2 bags (15 ounce) frozen corn thawed and drained

Heat oven to 300 F.

Mix flour, sugar, baking powder and salt in small bowl.  Whisk together eggs, half and half and melted butter in large bowl until blended. 

Heat vegetable oil in skillet and sauté onion and corn about 5 minutes, or onion is softened. Stir in thyme.

Remove from heat and let cool slightly. Stir flour mixture and corn mixture with egg mixture.

Spoon into a 9-by-13-inch lightly greased baking dish and bake until set and golden brown, about 40 to 50 minutes. Let stand 5 or 10 minutes before serving.

This can be made ahead.  After baking cover and refrigerate for up to 2 days. Cover with foil when reheating.


Servings: 4

1 pound Brussels sprouts

4 slices bacon

1 shallot

1/2 cup chopped pecans

1 tablespoon sugar

2 tablespoons vinegar, white or balsamic

1/4 teaspoon salt

Trim stems and blemished leaves from sprouts, cut in half and then in quarters.

Cut bacon in small pieces and sauté in large skillet ( I use cast iron). Cook until crisp, and add shallot and pecans.

Stir in sugar and vinegar, add sprouts and salt. Cook about 5 minutes, stirring often or until tender.

You can add garlic to this recipe if you want, and soy sauce. I like it a little sweeter so I add a little honey to the recipe.

Roasted garlic


3 heads garlic, split in half

3 tablespoons olive oil

2 pounds potatoes, peeled and diced

1 stick butter, cubed

1/2 to 3/4 cup heavy cream

Salt and white pepper

Heat the oven to 450 F.

Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper.

Place in the oven and roast for 30 to 35 minutes, or until tender and golden brown. Remove from the oven and cool.

Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth.

Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes.

Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat.

Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat.

Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy.

Season the potatoes with salt and pepper.

SOUTHERN LIVING’S MAKE AHEAD GRAVY (Make 1 to 2 weeks ahead, and freeze)

½ cup butter

½ cup chopped yellow onion

½ cup all purpose flour

4 to 5 cups chicken stock (home made or store bought)

Melt butter in saucepan over medium heat. Add onions, and cook, stirring occasionally, for 5 minutes.

While stirring, sprinkle flour over onions. Cook stirring constantly, 2 minutes or until flour is golden brown.

Gradually whisk in 4 cups stock. Stir often, 5 minutes or just until mixture comes to a boil and is smooth and thick. If too thick, add up to one more cup of stock.

Season with salt and pepper. Cool completely, about 30 minutes. Pour cooled gravy into quart size zip lock freezer bags. Seal and lay bags flat on a baking sheet. Place in freezer.

Once frozen, bags can be stacked. Thaw in the refrigerator 3 to 4 days before the dinner. Reheat on stovetop.