These recipes were all shared by Holy Communion members, either in recent days, or in one of our cookbooks over the years. We know many will be doing a smaller Thanksgiving at home, and we wanted to give you a way to think of your fellow parishioners as you prepared a meal. We’d also encourage you to join us Friday:
Worship with us on Friday November 27 at 10:30am
On so-called “black Friday”, we’re going to gather for a simple service of Morning Prayer on Zoom at 10:30am. The link is below. The service will be simple, we’ll have some scripture, a little music, and a chance to share with one another around the question: “For what are you thankful?”
MAKE-AHEAD MASHED POTATOES
Mary Myers Allen
INGREDIENTS: (Makes 8 servings)
- 9 large baking potatoes (5 lbs.) peeled and cut into chunks
- 1/2 cup (1 stick) butter or margarine
- 12 ounces cream cheese, at room temperature
- 1/2 cup dairy sour cream
- pinch ground nutmeg
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt (I omit this)
- Place potatoes in large pot.
- Cover with water.
- Bring to boil.
- Reduce heat, simmer over medium heat until tender.
- Drain potatoes.
- Put potatoes in mixing bowl; beat with electric mixer until potatoes are
light and fluffy.
- Cut butter/margarine and cream cheese into small pieces.
- Beat in butter/margarine and cream cheese.
- Beat in sour cream, nutmeg, pepper, and salt.
- Transfer mixture into heavily buttered casserole dish, cover with plastic
wrap and refrigerate.
Before serving, bring to room temperature, then bake uncovered in preheated 300 degree oven about 20 minutes.
Debra Angell’s Green Chili Dressing
Makes 1-2 casserole dishes (approx.8 by 12 glass Pyrex dishes)
- 1 Sweet Red Bell Pepper chopped
- ½ chopped White onion or red onion
- 3 to 5 gloves of garlic (depending on clove size)
- 1/3 cup of butter
- 5 (4 oz.) cans Hatch Fire-roasted Diced Green Chiles (mix hot and mild to moderate spice)
- Cayenne pepper (use your own judgment…)
- 1 box cube Stuffing: Herb seasoned (10 oz. each box)
- Shredded Cheese: Sharp Cheddar and Jalapeño jack (2-3 cups total)
- 1 package of Jimmy Dean Sausage (Premium Pork Light Sausage) *You can also substitute with “soy-rizo” for a vegetarian version
- Organic Chicken Broth (12 fl. Oz) *substitute with vegetable broth for vegetarians
Sauté butter, garlic and onion Cook sausage and then drain. Mix all the ingredients in a big bowl or pot…. Prepare the baking dishes with Crisco Bake in oven for 40 minutes at 400 degrees. Watch the top of the dressing. Cover the dressing with aluminum foil if it gets brown.. Sprinkle on more cheese if desired during last few minutes of cooking. Enjoy…
Parmesan Shortbread with Fennel and Sea Salt
Anonymous (no name submitted)
- 227g unsalted butter, room temperature
- 63g powdered sugar
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoons kosher salt
- 240g all-purpose flour plus more
- 1 cup finely grated Parmesan (about 90g)
- 1 tablespoon fennel seeds (toast ahead)
- 1 tablespoon Maldon sea salt or other coarse salt
- 2 tablespoons extra-virgin olive oil
Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1–2 minutes. Add powdered sugar, pepper, and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4–5 minutes. Add flour and cheese. Reduce mixer speed to low and beat mixture just until dough comes together. Wrap dough in plastic and flatten into a rectangle. Chill until firm, at least 2 hours. DO AHEAD: Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing. Place fennel seeds in a resealable plastic freezer bag. Coarsely crush with a rolling pin or the bottom of a skillet. Alternatively, pulse in a spice mill until coarsely crushed. Transfer to a small bowl; stir in sea salt. Set fennel salt aside. Arrange a rack in center of oven and preheat to 350°/325 convection. Line a baking sheet with parchment paper. Remove plastic wrap from dough. Roll out dough on a lightly floured surface to a 10×8-inch rectangle about 1/4-inch thick. Cut in thirds crosswise, then cut each third crosswise into 6 rectangles. Arrange cookies on prepared baking sheet, spacing 1 inch apart. Brush cookies generously with oil, then sprinkle with fennel salt. Bake, rotating sheet halfway through, until cookies are golden brown (flecks of cheese will be slightly darker), 20–24 minutes(12 minutes convection). Let cool on sheets for at least 10 minutes. Serve warm or at room temperature. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.
- 20 oz fresh baby spinach, roughly chopped
- ¼ + 1/8 tsp salt
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, minced
- 2 tbsp flour
- 1 cup half-and-half
- 2 tbsp finely grated Parmesan
- 1/8 tsp ground nutmeg
- In a large stainless skillet over med-high, cook spinach in 2 batches, 3 to 4 min each, adding 1/8 tsp salt to each batch. Drain very well.
- Wipe out pan and return to heat. Reduce heat to medium and melt butter. Add garlic and shallot. Cook until softened and fragrant, about 3 min.
- Whisk in flour and cook 30 sec. Whisk in half-and-half, then Parmesan and nutmeg. Stir in 1/8 tsp salt; cook until thickened, about 1 min.
- Remove from heat and stir in spinach.
Twice Baked Sweet Potatoes with Brown Sugar, Pecans & Marshmallows
(friend of the rector, and food blogger at setthetableblog.com, where this recipe originally appeared.)
Rachael writes: “Just sharing my favorite Thanksgiving recipes here as well as on my page. This one is PERFECT for small Thanksgiving meals!”
Makes 8-10 servings (half a potato per person)
- 5 small sweet potatoes, scrubbed and cut in half lengthwise
- 1 egg, lightly beaten
- pinch of salt
for the topping:
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 2 teaspoons cinnamon
- pinch of salt
- 1/3 cup chopped pecans
- 2 tablespoons flour
- 1/8 teaspoon salt
- 1 cup mini marshmallows
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the sweet potatoes, cut side down, on the parchment and roast for 30 minutes or until tender.
- Combine all of the ingredients for the topping (except the marshmallows) in a small bowl.
- When the sweet potatoes are done roasting, take them out and let them cool enough to handle. Scoop out the flesh with a melon baller, taking care not to poke any holes in the skin. Collect the potato flesh in a medium bowl and set aside and return the skins to the baking sheet, cut side up this time.
- Combine the sweet potato flesh with the egg and salt. Mash with a potato masher or fork until well combined and fluffy. Do not overwork the mixture.
- Scoop the filling into the potato skins, dividing it evenly. Use your fingers to sprinkle the brown sugar and cinnamon topping over each potato.
- Return the potatoes to the oven and bake for another 20 minutes until the topping is melty. After removing the potatoes, preheat the broiler on low and move a rack to the top third of the oven.
- Top each potato with marshmallows.
- Return to the oven and bake until the marshmallows are golden brown, 3-5 minutes. Keep a close eye on them in this stage so the marshmallows don’t burn.
- Serve immediately.
- To make these GLUTEN FREE: omit the flour from the brown sugar mixture and make sure your marshmallows are labeled GF.
- To make ahead: Do everything up to step 5. Refrigerate for 1-2 days. When ready to cook, proceed from step 6.
This is an old southern family recipe for a lighter but still festive gelatin dessert served at holiday dinners…it remains a favorite amongst those of us who enjoyed sneaking a taste of this dessert for grownups when we were little. The in-laws and younger generations seem to find it an acquired taste. My grandmother and those who taught her the recipe used to make this with plain gelatin and lemon juice. It’s much easier, and just as good (so I hear), with lemon Jello.
- 1 small package lemon Jello (regular or sugar-free)
- 1 cup boiling water ½ cup dry sherry (chilled or at room temperature)
- ½ cup cream sherry (chilled or at room temperature)
Add boiling water to lemon Jello and stir until Jello dissolves in water. Add both kinds of sherry and chill in one large or several small serving dishes until set. Serve with real, unadulterated (no sugar) whipped cream. For double or triple batches, just increase all ingredients proportionally.
Kentucky Bourbon Derby Pie
- 1 stick (1/2 c) salted butter, melted and cooled
- 2 beaten eggs
- 3/4 c semi-sweet chocolate chips
- 1 c chopped pecans
- 1/3 c self rising flour
- 1 c granulated sugar
- 1 tsp vanilla extract
- 1-2 Tbsp bourbon (optional)
- 1 deep dish pie crust Vanilla ice cream
Preheat oven to 350 degrees. Prick pie crust all over with fork and place in preheating oven for 10 minutes. Remove and let cool while you mix your pie ingredients. Melt your stick of butter and let cool. Combine beaten eggs, butter, sugar, and flour until combined. Add pecans, chocolate chips, vanilla (and bourbon if using) and mix until combined. Pour batter into pie crust and bake at 350 degrees for 40-45 minutes, until top crust is golden brown. Let cool slightly. Serve with vanilla ice cream.
NANA’S INDIAN FUDGE SQUARES
This recipe is from Beth Gribat via Lucy Krieg and it is orginally from Larissa Gribat’s great, great grandmother.
- 2 squares unsweetened chocolate
- 1/2 cup butter or margarine
- 2 eggs beaten lightly
- 1 cup sugar
- 1/2 cup sifted flour
- pinch of salt
- 1 teaspoon vanilla
- chopped nuts (if desired)
chocolate squares may be replaced with 6 tablespoons unsweetened cacao plus 1 tablespoons margarine
Melt margarine, chocolate, cool. Add beaten eggs, then the flour, then the sugar stirring in between with each addition . Add vanilla, salt, nuts last. Bake 350 for 30 minutes
Impossible Pumpkin Pie
- 3/4 cup sugar
- 1/2 cup Bisquick baking mix
- 2 tbsp. margarine or butter
- 1 can (13 oz.) evaporated milk
- 2 eggs
- 1 can (16 oz.) pumpkin
- 2 1/2 tsp pumpkin pie spice
- 2 teaspoons vanilla
Heat oven to 350 degrees. Grease pie plate 9×11/4 or 10 x 11/2. Beat all ingredients 1 minute on high in blender or 2 minutes with hand beater. Pour into pie plate Bake until knife in center comes out clean 50-55 minutes *Even non-pumpkin pie lovers (like Ernie) love this recipe*
Vegan Pigs in a Blanket
- 1/4 c. extra-virgin olive oil
- 1/4 c. soy sauce
- 2 tsp. maple syrup
- 1/2 tsp. smoked paprika
- 1/2 tsp. Liquid Smoke Freshly ground black pepper
- 1 lb. carrots (you can use baby carrots or trim down your preferred full sized carrots)
- 1 tube refrigerated vegan crescent rolls (Pillsbury is vegan!)
- Grainy mustard and fresh dill for serving
Preheat oven to 375° and line a small baking sheet with parchment paper. In a medium bowl, whisk together oil, soy sauce, maple syrup, paprika, liquid smoke, and a few cranks of black pepper. Place baby carrots in a Ziploc bag, then cover with the marinade. Marinate 30 minutes in the refrigerator. Drain carrots and pat them dry with paper towels. Place carrots on prepared baking sheet and bake for 15 minutes. Remove from oven and let cool slightly. Line another small baking sheet with parchment paper. Slice crescent rolls lengthwise into thirds. Place a baby carrot on the thick end of each triangle and roll up. Bake until crescents are golden, 15 to 20 minutes. Serve with mustard and dill.
Cathy’s Georgie Porgie Pie
Ingredients & Method
- 1 frozen pie crust
- 1 box jello cook and serve chocolate pudding mix made according to package direction, (no instant pudding!)
- Whip cream, in the spray can.
Make holes in the bottom of the pie crust with the tines of a fork, bake pie according to pie directions. – Meanwhile, make pudding in stove or in microwave. – When both crust and pudding have cooled a bit, fill cooked pie crust with pudding. – Cover right away with saran wrap to keep from getting that “skin” on the pudding. – Refrigerate a couple of hours. – When ready to serve, cut a nice big slice and squirt whip cream all over it. If your brother is aggravating you, squirt him with the whip cream too.
Iron Bowl Turkey Pot Pie
I don’t really use a recipe for pot pie, so do the best you can with this. This is one of the Saturday-after-Thanksgiving recipes (others are Curried Barley and Turkey, and Turkey Tikka Masala) that are in our rotation. You eat this after the whole house is all cleaned up and the extra food is off the counters, and the guests have all gone home, and the Auburn/Alabama game (AKA “The Iron Bowl”) has hopefully ended the way you wanted it to, with an Auburn victory.
- 1 pie crust (home made or store bought); you can use frozen puff pastry if you want but it can get soggy on the bottom and doesn’t make good leftovers
- 1 (8 or 9 inch) round casserole dish, about 2 inches deep
- 1-2 cups of left over turkey cut into 1 inch pieces
- 1 cup of chopped carrots, can be leftovers, already cooked
- 1 cup of thawed frozen peas, and/or leftover green beans if you had those
- Turkey broth (not gravy) or chicken broth
- Milk (or half and half)
- White wine
- 1/2 Onion,
- 1 Stalk Celery
- Salt and pepper
Preheat the oven to 400. Saute ½ of a chopped onion and 1 stalk of chopped celery in a couple TBL of butter until soft. Add 2 TBL of flour and cook it for a couple minutes. Slowly whisk in about ½ cup of turkey broth (hopefully you have saved this from Thursday). Add ½ cup of milk and whisk in and let it thicken. Add some of that white wine that is still sitting on the counter and also if you have some turkey gravy you could put some (not a lot) of that in as well. Salt and pepper as necessary, and adjust to your taste. Stir in the turkey, carrots and peas and bring to a simmer. Season it again if you need to. If you didn’t add wine, you might want to add a little bit of lemon juice to lighten it up. Pour this into a casserole dish and put the uncooked pie crust or puff pastry on top and seal it around the edges of the dish. Cut some vent wholes in the top and bake it until the pie crust is done and the filling is bubbling maybe 30 minutes (if using puff pastry follow the directions on the box). Let it rest about 10 minutes before serving. Serve with whatever else is leftover in your fridge, hopefully something green. Talk about how great the game was, or if it wasn’t, something else.
Ruth’s Baked Beans
Look at the ingredients and you’ll know there’s an unexpected flavor coming.
No oven, except to heat French bread
Serves: a lot, freeze the uneaten portions
- 2 cans anybody’s Pork and Beans
- 1 16 oz jar of ketchup
- 1 lb hamburger
- ½ + cup brown sugar
- 2 – 3 onions thin sliced and halved
1. Layer the ingredients by 1/3s in a crock pot.
2. Heat on high for 1 hour, change setting to low heat for 3 hours (or simply start by heating on low heat for 5 hours).
3. Remove grease.
Want to add a recipe?
We’ll update this through the week with recipes folks send in: