ALBANY, N.Y. (NEWS10) — We’re celebrating Thanksgiving here at News10 ABC and sharing some of our favorite recipes, and yours. We invite you to send your favorite recipes to email@example.com. We’ll be sharing them on air and online all day.
Nicol Lally’s “Holiday Hack” Turkey:
- 5-6lb Turkey breast on the bone (I prefer butterball)
- 1bag Pepperidge farm stuffing
- 1 stick butter
- 1 can chicken stock
- 1 cup water
Put the stuffing in bottom of crockpot, cover with butter, stock and water. Place turkey on top, season with salt, pepper, parsley. Cool on high 4-6 hours
*you can also add celery, onion, sausage to stuffing
Christina Arangio: Italian-Style Baked Mushrooms – Grandmother’s recipe
- 4 small pkgs of white mushrooms
- Italian style bread crumbs
- 3 or 4 cloves of garlic
- Grated Pecorino-Romano cheese
- Olive Oil
- Salt & Pepper
Green Bean Casserole
- Green Beans (French style)
- Cream of Mushroom Soup
- French Fried Onion Rings
- Touch of milk
- Dab of Worcestershire sauce
- Salt & Pepper
Ryan Peterson: Sweet Potato Casserole
- 3 to 4 large sweet potatoes
- Brown sugar
- Vanilla extract
- 2 large eggs
I cut my potatoes in half, wrap each half in foil and put them on my grill for a least an hour. Gets them SUPER soft and caramelized.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and the eggs in a large bowl. Transfer to a buttered 2 quart baking dish.
Top with mini marshmallows and bake at 350 degrees for 25-30 minutes. At least until he marshmallows are brown and puffed up!
Nick Johnston: Nick’s Bacon-Beer Potato Bomb (freshly named)
- Beer of choice
- Pepper Jack Cheese
Christina Erne: “Just One More Bite” pumpkin pie cheesecake.
These are great little desserts when you know your guests will be too stuffed to eat big slices of pie, but want just one more bite of something sweet to polish off Thanksgiving! The key ingredient is using ginger snap cookies in the crust.
- In a food processer, grind up 12 ginersnap cookies and mix with 4 tbsp of butter and 2 tbsp of brown sugar. Press the mixture into the bottom of mini cupcake cups and bake at 350 degrees for 8 minutes to harden up.
- Then, in a bowl, blend 2 packages (8oz) of cream cheese, one can of pumpkin, 2 tablespoons of sour cream, a dash of cinnamon, a dash of nutmeg to taste and one egg.
- Pour the mixture on top of the mini crusts and bake for 20-25 minutes.
- Chill for 4 hours or overnight and enjoy as a refreshing treat with a pinch of whipped cream on top!
Kevin O’Toole: Pumpkin Pie
1 16 ounce can of pumpkin
1/2 tsp salt
1 12 ounce can of evaporated milk ( I use fat free)
2/3 cup brown sugar (pack it in)
1 1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
Pour into pastry lined pie dish (not cooked). I use the (Pillsbury or store brand) pie crust folded or rolled that’s in the cooler section. Follow directions on box.
Bake at 375 for 15 minutes. Then reduce to 325 for 40-50 minutes. If crust starts to get too dark, cover crust only with aluminum foil.
Check for done by sticking knife into center and coming out clean. Cool on rack.
EAT AND ENJOY!
Ariel Miller: Baked mac & cheese
- Vermont extra sharp cheese
- Sharp cheese
- Pepper jack cheese
Make a roux with milk, an egg, butter, heavy cream, flour, seasonings
Mix with elbow macaroni –bake in oven 350 degrees for 45 mins
Add more cheese and chopped up bacon during last 10 mins
From Ingrid Morak: Matthew’s Sweet Potato Casserole
- 1 ½ cups Sweet Potatoes, mashed
- 1 Egg
- ¼ cup Butter, softened
- ¼ cup Sugar
- ¼ cup Flaked Coconut
- 2 tbs Milk
- ½ tsp Vanilla
- ½ cup Pecans, chopped
- ½ cup Brown Sugar
- ¼ cup Butter, softened
- ¼ cup Flour
Preheat oven to 350.
Whisk sweet potatoes, eggs, ½ c butter, white sugar, coconut, milk, and vanilla together in a bowl until smooth. Pour into a 9×13 baking dish.
Stir pecans, brown sugar, butter, and flour together in a separate bowl until crumbly. Sprinkle over sweet potato mixture.
Bake until topping is slightly brown, about 30 minutes.
Butternut Squash/Sweet Potato Casserole from Bill Chaput
For the casserole, in a pan, combine, 1/4 cup of melted butter, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, 12 oz. box frozen squash (defrosted & mashed with a fork), and 29 oz, can of sweet potatoes (mashed with a fork). Transfer to a pyrex dish and bake in a preheated 375 degree oven for 30 minutes. For the streusel topping, combine 1/2 cup flour, 1/2 cup packed light brown sugar, 2 teaspoons cinnamon, 1/4 cup melted butter, and 1/2 cup chopped pecans. Cover the casserole in the pyrex dish with the topping and bake for another 10 minutes
From John R. White Galway NY: Roasted Brussels Sprouts with Balsamic/Maple glaze
- 1 bunch Brussels sprouts (about 4 pints), stems removed Fresh is best, but frozen works, cut in half top to bottom
- 8 Tablespoons Balsamic vinegar
- 2 Tablespoons maple syrup
- 2 teaspoons olive oil
- 3/4 teaspoon sea salt
- 1/2 teaspoon crushed black pepper
- 4-5 strips bacon, cooked crispy and crumbled
- 1/2 cup shallots slivered, or you can use red onion
Reduce the Balsamic vinegar by ½ over med heat. Add the maple syrup and stir, set aside.
Preheat your oven to 350 degrees. Toss the Brussels sprouts with the olive oil, salt and pepper.
Lay the Brussels sprouts out on a single layer. Bake for 45 minutes (stirring once mid way through the cooking) or until they’ve browned.
Add the onion/shallots during the last 15 minutes of cooking.
Remove from oven, add the crumbled bacon and the Balsamic/Maple glaze, stir well and serve.
Sausage Bread: John Falsarella
- 1/4 cup low-fat milk
- 1 1/2 tsp. sugar
- 1 tsp. salt
- 1 1/2 tbsp. butter or margarine
- 1 packet active dry yeast
- 3/4 cup warm water (105ºF to 115ºF)
- 2 1/2 to 3 cups flour
- 2 tbsp. EVOO
- 1 lb. italian sausage, casings removed
- 4 eggs, beaten
- 1/4 cup parmesan cheese, shredded
- 1/4 cup mozzarella, shredded
- 2 tsp. oregano
- 1 tsp. pepper.
Combine the milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Dissolve yeast and 1 tsp. sugar in warm water in warmed mixing bowl for 5 minutes or untim foamy. Add milk mixture and 2 1/4 cups flour. Attach dough hook and mix on low for a minute.
Continuing mixing, add remaining flour 1/4 cup at a time. Knead on low for 2-3 minutes.
Place dough in greased bowl, turning to grease the top of dough. Cover, let rise in warm place, free from draft, for one hour or until doubled in size.
Add oil to hot pan. Crumble sausage into pan, cook until no longer pink, about 10 minutes.
Strain grease from sausage and place sausage in small bowl. Return 2 tbsp. of grease to pan and add the eggs, cook until soft. Return sausage to pan and add cheeses, oregano and pepper. Cook for 2 minutes.
Place bread dough onto floured surface. Using rolling pin, flatten dough into rectangle until 1/2″ thick. Place sausage mixture onto dough and spread evenly. Leave 1″ of dough sides untouched. Roll-up sausage mixture into dough and tuck in sides.
Place bread into greased bread pan and brush the top of dough with melted butter. let rise in warm place, uncovered, for 1/2 hour. Bake for 1/2 hour in 350ºF oven.
Turn bread onto cooling rack immediately after it is done. Let stand for 10 minutes and then serve.
From John R. White, Galway NY: FUDGE PIE
- 2 Squares unsweetened baking chocolate
- 1/4 Cup flour
- 3 Eggs
- 1 Cup Sugar
- ½ Cup butter
- 3/4 Cup Pecans or Walnuts (more or less to suit)
- 1 tsp Vanilla
- 1/4 tsp Salt
- ½ Cup candied cherries (optional)
- 1 Tbsp Brandy (optional)
- 1 9 inch pie crust partially baked for 3 to 4 min. (Note: Brush the crust with beaten egg before pre baking, this will keep the crust from being tough or soggy.)
NOTE: IF YOU HAVE DEEP PIE DISHES INCREASE ALL INGREDIENTS BY ½
Melt chocolate (carefully so as not to burn it) Best to use a double boiler.
Beat eggs, mix sugar, flour and salt, add to beaten eggs and mix throughly. Add mixture to the melted chocolate and mix completly. Melt butter and add the nuts, vanilla and brandy.. Mix into the chocolate mixture, fold in cherries (if used). Pour into part baked pie crust and bake at 275 degrees for 40 to 50 min or until set. If the pie crust starts to brown too much cover with aluminum foil.
Serve with whipped cream or ice cream.
SPECIAL PIE CRUST YOU CAN USE BUT A REGULAR ONE ALSO WORKS FINE.
- 1 Cup plus 1 Tbl flour
- 3 oz Cream cheese
- 1 Stick butter
- 1/8 tsp salt
Butter and cream cheese should be room temp. Mix butter and cream cheese and cut into flour and salt with pastry blender untilthe mix is the size of peas. Knead lightly and form into a ball. DO NOT TRY AND ROLL OUT IT IS TOO STICKY. Press into pie pan with fingers. Bake per instructions.