We compiled our editors’ and staffers’ favorite home-made Thanksgiving Day recipes, from our Hudson Valley homes to yours. Bon appétit!
Lora Pelton, Hudson Valley account executive, jokes, “The best recipe is at a Thanksgiving buffet somewhere!” She offers this sweet treat, “which some call Ambrosia. It’s the next best thing to cotton candy!”
- 1 large can crushed pineapple, drained
- 1 bag mini marshmallows
- 1 pt whipping cream or sour cream (spray can of Redi Whip or tub of Cool Whip work well as substitutes, if you prefer)
- 1 jar Mandarin oranges, drained and sliced into halves
- ¼ or ½ cup sweetened coconut, shredded (optional)
Combine pineapple, oranges, and marshmallows; add shredded coconut if desired. Blend together. Add whipped cream/sour cream in small increments and mix to a good consistency. Serve in a bowl or glass; enjoy!
Lora says, “I should be on Top Chefs; I never use recipes.” (The chefs on the show can’t, either.) “The good thing is that nothing tastes the same in my kitchen at home — but my yellow Lab isn’t picky!” For those who prefer pecan pie to pumpkin, Lora recommends trying the classic pie recipe on the back of the Karo syrup bottle. “It’s the best pecan pie ever.” See the recipe here.
Account Executive Doug Anderson puts his own spin on the traditional side dishes: “Rather than your typical green bean casserole, we like Brussels sprouts and bacon.”
Doug’s Brussels Sprouts and Bacon
- 3 slices bacon, chopped
- 1 Tbsp extra-virgin olive oil, 1 turn of the pan
- 1 shallot, chopped
- 1½ lbs Brussels sprouts, trimmed; small spouts left whole, larger spouts halved
- Salt and pepper, to your taste
- 1 cup chicken broth
Brown bacon in medium skillet over medium-high heat and move to a paper towel-lined plate. Add extra-virgin olive oil to pan, one turn. Add shallots and sautée 1 to 2 minutes. Add Brussels spouts and coat in oil; season with salt and pepper. Cook sprouts 2 to 3 minutes; when they begin to soften, add broth. Bring to bubble, cover, and reduce heat to medium-low. Cook 10 minutes until tender. Transfer sprouts to serving dish using slotted spoon; top with bacon.
Tired of mashed potatoes? Resort to the scalloped kind.
Doug’s Scalloped Potatoes Gratin
- 1½ cups heavy cream
- 1 sprig fresh thyme
- 2 garlic cloves, chopped
- ½ tsp ground nutmeg
- 2 lbs russet potatoes, peeled and cut into 1/8-inch thick slices
- Salt and freshly ground black pepper
- ½ cup grated Parmesan, plus more for broiling
Preheat oven to 375°F. In saucepan, combine cream with thyme, chopped garlic, and nutmeg. While heating, butter a casserole dish; place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, pour a small amount over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes. Enjoy!
Associate Art Director Jessica Brown is known for her great, quirky humor. She’s also a vegetarian, so when we asked about her favorite Thanksgiving snack, veggie-friendly Spinookies were at the top of her list! Click here for the original recipe; Jes’s version incorporates “berry” fun ingredients that make these spinach cookies a must-have for kids (and health-conscious moms).
- ½ cup brown sugar, firmly packed
- 2 cups fresh baby spinach, puréed
- 2 Tbsp Canola oil
- 1 cup applesauce
- 1 egg white
- 1 tsp vanilla
- 3 cups steel-cut oats
- 1 cup whole wheat flour
- 1 tsp salt (optional)
- ½ tsp baking soda
- Dried cranberries or walnuts (optional)
Heat oven to 350°F. Mix wet ingredients first (egg, spinach, oil, applesauce, vanilla), then add dry ingredients. Drop mixture by the spoonful onto ungreased cookie sheet. Bake 13 to 15 minutes, or until edges are greenish-brown. Remove and place on wire rack to cool. Dare your friends to try one!