Thanksgiving Potluck

Thanksgiving Potluck

CASSY MEISENHEIMER—Grandma Iles' Delicious Dressing

INGREDIENTS

• 2 pkgs Jiffy cornbread, prepared according to directions
• 2 cups cooked rice (1 cup raw)
• ½ carton chicken livers, cooked, cooled, chopped (optional but adds flavor)
• 2 chicken breasts, baked, cooled, chopped
• 1 large onion, chopped
• 3 stalks celery with tops, finely chopped
• 1 bunch green onions, snipped
• ½ bunch parsley, snipped
• 4 boiled eggs, chopped
• 2 cups chicken broth (canned or homemade)
• Tabasco, kosher salt, pepper to taste

INSTRUCTIONS

1. Saute vegetables and let cool.
2. Mix all ingredients together in a large bowl.
3. Spoon mixture into a 3-quart casserole dish sprayed with PAM.
4. Bake at 350°F for 1 hour or until crispy and golden brown on top.

NOTES

• Make cornbread 1–2 days ahead so it can dry out before assembly. Break into large pieces.
• Prep everything the day before to save time.
• Can be baked and frozen. Defrost for 2 days in the fridge. If dry, add milk or broth before reheating.
• Keep covered until heated through, then uncover to brown the top.

TERRI SANDEFUR—Betty’s Pecan Pie

INGREDIENTS

• 4 eggs, slightly beaten
• 1 cup Karo light corn syrup
• 1 Tbsp Malt-O-Meal, Cream of Wheat, or cornmeal
• 1 cup sugar
• 2 Tbsp melted butter
• 1 tsp vanilla
• 1½ cups pecan halves
• 1 unbaked 9-inch pastry shell

INSTRUCTIONS

1. Stir together eggs, corn syrup, meal, sugar, butter, and vanilla until well blended.
2. Place crust in pie plate, flute edges, and arrange pecans evenly over bottom.
3. Pour filling over pecans. Rearrange any that move to keep the pie looking pretty.
4. Bake at 350°F for 30–50 minutes, or until knife inserted halfway between center and edge comes out clean.
5. Cool on a wire rack. Serve with whipped cream or ice cream if desired.

KARA HUMPHREY

INGREDIENTS

• 1 premade pie crust or use your favorite homemade pie crust recipe
• 1/3 cup packed brown sugar 
• 2 tablespoons butter, melted 
• 1 1/4 cups light corn syrup 
• 1 1/4 teaspoons vanilla 
• 1 1/2 teaspoons all-purpose flour 
• 1/4 teaspoon salt 
• 3 eggs 
• 1 1/2 cups creamy or crunchy peanut butter

INSTRUCTIONS

1. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed.
2. In large bowl, beat brown sugar, butter, corn syrup, vanilla, flour, salt and eggs with whisk until well blended. Stir in peanut butter. Pour filling into crust-lined plate.
3. Bake 28 to 32 minutes or until filling is set in the center. If necessary, cover crust edges last 15 to 20 minutes to prevent over browning. Cool completely on cooling rack, about 3 hours. Store in refrigerator

LEAH ORR
Best Mac and Cheese Ever!

INGREDIENTS

• 4 cups macaroni noodles
• 1 large egg, beaten
• 4 Tbsp butter
• ¼ cup all-purpose flour
• 2½ cups half and half
• ½ lb smoked gouda, shredded
• ¾ lb sharp cheddar, shredded
• ½ tsp salt
• ½ tsp black pepper

INSTRUCTIONS

1. Preheat oven to 350°F. Cook pasta 2 minutes less than package directions. Combine cheeses in a bowl.
2. Melt butter in saucepan over medium-low heat. Whisk in flour 2–3 minutes to remove flour taste.
3. Gradually whisk in half and half in 3 parts, thickening between each addition.
4. In a small bowl, beat egg. Slowly drizzle in ¼ cup of sauce while whisking. Add back to sauce.
5. Add all but 1½ cups of cheese to sauce; stir until melted. Season with salt and pepper.
6. Pour macaroni into baking dish, cover with sauce, and mix. Top with remaining cheese.
7. Bake 20–25 minutes, until bubbly and golden on top.

BRITTANY ROBLES — Joanna Gaines’ Friendsgiving Casserole

INGREDIENTS

• 1 baguette, torn into 1-inch pieces (about 6 cups)
• 7 Tbsp unsalted butter
• ½ cup minced yellow onion
• ½ cup minced celery
• 1 garlic clove, minced
• 2 Tbsp all-purpose flour
• 1 tsp garlic salt
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1½ cups heavy whipping cream
• 5 cups shredded cooked chicken breast
• 1 cup sour cream
• 2 cups chicken broth
• Freshly cracked black pepper, to serve
• 3 green onions, minced (optional)
• Chopped fresh parsley (optional)

INSTRUCTIONS

1. Lay bread on sheet pan and dry in warm oven 1 hour on low heat.
2. Preheat oven to 325°F.
3. Melt 3 Tbsp butter in saucepan; add onion and celery. Sauté 6–8 minutes until translucent.
4. Add garlic and flour; cook 1 minute, whisking constantly. Add salts, pepper, and slowly pour in cream. Simmer 5 minutes.
5. Spread chicken in 9x13-inch dish, top with sour cream, then cream sauce, then bread cubes.
6. Melt remaining butter, mix with broth, and pour evenly over casserole.
7. Bake uncovered 30 minutes; broil last 3–4 minutes for toasty top.
8. Top with cracked pepper, green onions, and parsley if desired.

YIELD: 8–10 servings

ANGELA EVANS — Sweet Potato Brownies

INGREDIENTS
For the Brownies:

• 1 cup cooked and mashed sweet potato
• ½ cup unsalted butter, melted
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• ½ cup chopped pecans (optional)

For the Topping (optional):

• Powdered sugar for dusting
• Additional chopped pecans

INSTRUCTIONS

1. Preheat oven to 350°F. Grease or line a 9x9-inch pan with parchment.
2. In large bowl, whisk butter, sugars, and vanilla. Add eggs and sweet potato; whisk smooth.
3. In separate bowl, mix flour, baking powder, cinnamon, nutmeg, and salt.
4. Add dry to wet, stirring just until combined. Fold in pecans if desired.
5. Spread in pan and bake 25–30 minutes, or until toothpick comes out clean.
6. Cool before cutting. Dust with powdered sugar and pecans before serving.

LIZ FLIPPO — My Mother-in-Law’s Cranberry Salad

INGREDIENTS

• 2 cups ground cranberries
• 2 cups sugar
• 2 pkgs raspberry Jello
• 2 cups boiling water
• 2 cups crushed pineapple
• 1 cup chopped apples
• 1 cup chopped celery
• 1 cup chopped nuts

INSTRUCTIONS

1. Combine cranberries and sugar and chill overnight.
2. Mix Jello with boiling water until dissolved, then let cool.
3. Add remaining ingredients and chill in refrigerator until set.

DR. ROBIN HICKERSON — Laura's Potato Casserole

INGREDIENTS

• 4–5 baking potatoes
• 1 (16 oz) sour cream
• 1½–2 cups pepperjack cheese, cubed
• 1 stick butter, melted
• Parmesan cheese, for topping

INSTRUCTIONS

1. Bake potatoes the day before and refrigerate overnight.
2. Peel and cube potatoes.
3. Mix with sour cream, butter, and pepperjack cheese.
4. Spray baking dish with PAM and add mixture.
5. Top with Parmesan. Bake at 350°F for 30 minutes or until bubbly.

ANDREW MCELHANY — Smoked Deviled Eggs

INGREDIENTS

• 12 eggs, hard-boiled and peeled
• 3 Tbsp mayonnaise
• 1 Tbsp diced Trappey’s Sweet n Hot jalapeños
• 2 Tbsp stone-ground coarse mustard
• 2 tsp BBQ rub
• 1 tsp apple cider vinegar
• 12 slices candied jalapeños (for garnish)

INSTRUCTIONS

1. Smoke eggs at no more than 225°F for 30–60 minutes until light brown.
2. Slice eggs in half and remove yolks.
3. Mix yolks with mayo, mustard, vinegar, BBQ rub, and diced jalapeños until smooth.
4. Spoon mixture into egg whites. Sprinkle BBQ rub on top and garnish with candied jalapeños.
5. Serve chilled.