Thanksgiving | 2021

OUR THANKSGIVING FAVORITES

Tradition is one of the things that makes Thanksgiving so special. We’re sharing a few of the recipes we turn to year after year to make the season feel especially festive.

Homemade Chex Mix

Sarah loves to serve this playful homemade chex mix as a snack before dinner. Recipe adapted from Jessica DeMay, Golden Barrel

9 cups rice Chex
2 cups pretzels
2 cups unsalted cashews or mixed nuts
1/2 cup melted coconut oil, avocado oil, or olive oil
1/4 cup coconut aminos (or soy sauce)
1-2 tablespoons Worcestershire sauce, to taste
1 tablespoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

In a large bowl, combine chex, pretzels, and nuts. Preheat oven to 250° and line a sheet tray with parchment paper.

In a small bowl, whisk together the coconut oil, coconut aminos, season salt, onion powder and garlic powder. Pour over the chex mixture and toss until evenly coated.

Turn out onto the sheet tray and bake for 1 hour, stirring every 15 minutes. Let cool then store in airtight container.

Cranberry Chutney

Allyson is not allowed to go to her family’s Thanksgiving without this cranberry chutney. Recipe courtesy of Molly Wizenberg, Orangette

24 ounces apricot preserves
¾ cup raspberry vinegar, or ¾ cup white distilled vinegar plus 1 ½ tsp raspberry preserves
A pinch of salt
¼ tsp ground cloves
¼ cup Grand Marnier
2 bags fresh cranberries, nasty ones discarded
½ cup finely chopped crystallized ginger
1 ¼ cups dried tart cherries

In a large, heavy-bottomed saucepan, combine the apricot preserves, raspberry vinegar (or vinegar and raspberry preserves), salt, cloves, and Grand Marnier. Stir to mix, and place over medium-high heat. Bring the mixture to a boil, and continue to cook – it will bubble aggressively, and you should stir regularly to keep it from scorching – for about 10-15 minutes, or until it has thickened slightly. Reduce the heat to medium, add the cranberries, and cook until they are soft but not popped. Add the ginger and cherries, stir well, and remove from the heat. Cool completely before serving. The chutney will thicken considerably as it cools.

Yield: 8-10 servings

Wild Rice with Butternut Squash, Leeks, and Corn

Cindy makes this wild rice dish every year for Thanksgiving, and also in between the holiday. Recipe courtesy of Nancy Oakes and Pamela Mazzola, Bon Appétit

1 1/2 cups wild rice (about 9 ounces)
2 teaspoons coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 1 1/2-pound squash)
3 tablespoons olive oil
6 tablespoons (3/4 stick) butter, divided
1 1/2 cups finely chopped leeks (white part only)
1 1/2 cups frozen white corn kernels, thawed
1 tablespoon chopped fresh Italian parsley

Rinse rice in strainer under cold water; drain. Bring 6 cups water and 2 teaspoons coarse salt to boil in large saucepan. Add rice; bring to boil. Reduce heat; simmer uncovered until rice grains begin to split and are tender but still slightly chewy, about 45 minutes. Drain. Spread on rimmed baking sheet to cool. Transfer to bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 350°F. Oil rimmed baking sheet. Toss squash cubes and 3 tablespoons oil in medium bowl. Spread squash in single layer on prepared sheet; sprinkle with salt and pepper. Roast just until tender but firm enough to hold shape, stirring occasionally, about 15 minutes. Transfer squash to bowl. Cool. DO AHEAD Can be made 1 day ahead. Cover and chill.

Melt 4 tablespoons butter in large skillet over medium heat. Add leeks and 3/4 cup water; simmer until leeks are tender, about 7 minutes. Add corn; simmer 2 minutes longer. Add rice and butternut squash; simmer until heated through and liquid is absorbed, about 4 minutes. Stir in 2 tablespoons butter and parsley. Season with salt and pepper. Transfer to bowl and serve.

Some kinds of wild rice take longer to cook than others. The rice is fully cooked when the grains are tender but still chewy and beginning to split. Be sure to test the rice before draining.

Yield: 10 Servings

Lynn’s Sweet Potatoes

Lynn’s sweet potatoes are the perfect match of sweet and savory. Try them and see if they don’t become a family tradition for you as well.

3 cups of sweet potatoes, boiled and mashed
1/2 tsp salt
1/2 cup sugar
2 eggs, beaten
1/2 stick of butter, melted
1/2 cup of milk
1/2 tsp vanilla
1 cup of brown sugar
1/3 cup flour
1/3 butter (not melted)
1 cup of pecans (optional)

Mix together the sweet potatoes, salt, sugar, eggs, butter, milk, and vanilla. Fold into a 9 x 13 casserole dish.

In a small bowl, melt together the brown sugar, flour, butter, and pecans. Sprinkle heavily over the prepared sweet potatoes.

Bake at 325 degrees for 25-30 minutes, until the sweet potatoes smells delicious.

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