Our Favorite Thanksgiving Recipes

Lianna’s Boozy Eggnog

“Nothing says a Holiday party like a creamy eggnog cocktail. This boozy drink is always the best part of the night!”

Ingredients:

• .5 oz brandy
• .5 oz dark rum
• 3 oz dairy-free eggnog
• Dash of nutmeg
• Dash of cinnamon
• 1/8 tsp sugar
• 1 cinnamon stick for garnish
• Caramel (for the glass)

Paige’s Butternut Squash Soup

“This is the recipe we use every year for one of our appetizers for the big day! My sister is a vegetarian, and this is something we can all enjoy together.”

Ingredients:

• 6 cups roasted butternut squash
• 3 tbsp salted butter
• 1/2 cup onion
• 4 cups chicken broth
• 1/2 medium apple, peeled, cored and shredded
• 1 sprig fresh thyme
• 1/4 cup real maple syrup
• 1/2 cup heavy whipping cream
• Salt and freshly ground pepper

Instructions:

1. Preheat oven to 375°F; cut squash in half lengthwise. Using a spoon, scoop out and discard the seeds and dark orange stringy flesh. Place squash cut side down on to a baking sheet. Roast in pre-heated oven for 60-70 minutes or until very tender and soft when you press on the top of the squash.
2. Remove from the oven and using a spatula, flip the squash halves over and allow to cool for a few minutes. Using a spoon, scoop all the roasted squash flesh out and into a bowl. Measure out the amount of cooked squash needed.
3. In a large soup pot, melt butter over medium heat. Add diced onion and cook, stirring until onion has softened and is translucent. Add the roasted squash. Add the chicken broth and shredded apple. Stir to combine well. Add the fresh thyme sprig.
4. Bring to a light boil over medium-high heat, stirring occasionally, then reduce heat to medium-low and allow soup to gently simmer uncovered for 20-30 minutes.
5. Remove the thyme sprig. Using an immersion blender, puree the soup well until smooth. In the soup pot, add the maple syrup and heavy cream to the pureed soup. Stir well to combine and allow to cook over medium-low heat a few minutes.
6. Taste soup. Add salt and grounded pepper to taste. Serve warm garnished with drops of heavy cream and fresh thyme leaves.

Carolyn’s Pecan Pie

“Thanksgiving is the start of pie season in our family and pecan is one of our favorites!”

Ingredients:

Crust

• 1 unbaked pie crust
• 1 large egg, beaten with 1 tbsp milk or heavy cream

Filling

• 2.5 cup shelled pecans (pecan halves)
• 3 large eggs
• 1 cup dark corn syrup
• 1/2 cp packed light or dark brown sugar
• 1.5 tsp pure vanilla extract
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

Instructions:

1. Let the dough soften to room temperature. Adjust oven rack to the lower third position and preheat to 350°F.
2. Roll out the pie crust onto a lightly floured surface. Carefully place the dough in a 9 in pie plate. Tuck it in with your fingers, making sure it’s smooth. Crimp the edges with a fork or use your fingers to flute the edges.
3. Very roughly chop the pecans - some whole, some lightly chopped is fine. Spread pecans evenly inside pie crust.
4. Whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt, and cinnamon together in a large bowl until combined. Pour over pecans.
5. Bake the pie for 50-55 minutes or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. (You can also tent a piece of aluminum foil over the whole pie if it is browning too quickly).
6. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
7. Slice and serve pie warm or at room temperature.

Heather’s Baked Brie

“This is a super easy and tasty appetizer and it’s a real crowd pleaser! It comes together in just a few minutes and perfect to bring to any Friendsgiving!”

Ingredients:

• 1 small wheel of Brie or Camembert (about 9oz)
• 1/2 cup pecan pieces
• 3 tbsp light-brown sugar
• 3 tbsp pure maple syrup
• Crackers or sliced baguette, for serving

Instructions:

1. Preheat oven to 350°F. Place cheese on a rimmed baking sheet; bake for 15-20 minutes, or until softened. Transfer to a serving plate; cool for 20 minutes.
2. While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant for 7-10 minutes. Sprinkle nuts over cheese.
3. In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat for 1-2 minutes, simmer until foamy.
4. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.