CEDAR RAPIDS, Iowa (KCRG) – Thanksgiving is right around the corner and whether you’re hosting or just need to bring a side dish, the TV9 team has some new recipes for you!

Emily’s turkey:

• 1 turkey
• Lawry Seasoning
• Garlic powder
• Onion powder
• Paprika
• Spray oil

Let your turkey thaw. Throw some flour into a turkey bag and shake it. Place the turkey in the bag and spray with oil of your choice. Coat with seasoning. Bake at 350° until the internal temperature reaches 165° – about 3 1/2 to 4 hours depending on the size of the turkey. Let rest 30 to 40 minutes before cutting. Appreciate!

Joe’s Mac and Cheese:

Adapted from: https://pressionluckcooking.com/instant-pot-mac-cheese

• 1 can (1 lb.) Cellentani/Cavatappi
• 4 cups of chicken broth
• 4 tablespoons of butter
• 1/4 cup grated parmesan
• 16 ounces shredded sharp cheddar cheese
• 4 ounces cream cheese
• 1 teaspoon of Dijon mustard
• 1 teaspoon hot sauce

Add the macaroni, broth and butter to the Instant Pot. Stir well. Put the lid on the pot, sealed, and press “Manual” or “Pressure Cook” to high pressure and set for 6 minutes. Quick release and open the lid when finished. Add the parmesan, cheddar, cream cheese or Boursin, mustard and hot sauce. Stir until creamy.

Henry’s Green Bean Casserole:

• 6 cans cut green beans, drained
• 4 cans of cream of mushroom soup
• 3/4 cup of milk
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 2 cans of fried onions

Combine green beans, condensed cream of mushroom soup, milk and half the fried onions in a medium casserole dish. Bake at 350 degrees until heated through and bubbling, about 25 minutes. Sprinkle with the remaining onions and return to the oven for 5 minutes. Season with salt and pepper to taste. Serve hot.

AJ’s Cornbread:

Adapted from: https://www.seriouseats.com/southern-unsweetened-cornbread-recipe

• 15 ounces (3 cups) stone-ground cornmeal (see notes)
• 2 teaspoons kosher salt
• 2 teaspoons of baking powder
• 3/4 teaspoon baking soda
• 3 teaspoons sugar (optional; see notes)
• 2 1/2 cups buttermilk
• 3 eggs
• 1 1/2 sticks unsalted butter, melted, divided

Place a well-seasoned 12-inch cast iron skillet on the center rack of the oven and preheat the oven to 375°F (190°C). Meanwhile, in a large bowl, whisk cornmeal with salt, baking powder, baking soda, and sugar (if using). In another bowl, whisk the buttermilk with the eggs until combined. Whisking constantly, drizzle in all but 1 tablespoon of the melted butter. Stir liquid ingredients into dry ingredients until well combined; avoid overmixing. Pour remaining 1 tablespoon melted butter into preheated skillet and toss gently to coat bottom and sides. Pour the batter into the prepared pan, gently smoothing the top with a rubber spatula. Bake until the cornbread is lightly browned on top and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool for about 15 minutes in a pan, then serve hot. (Cornbread does not store well and will lose its texture as it cools, so it is best to eat it while it is still fresh.)

Remarks

Much industrial cornmeal is made from unripe corn and then ground using modern methods for a very consistent grind. This type of cornmeal does not make good unsweetened southern-style cornbread. For best results, use a high-quality, fresh stone-ground cornmeal here, such as that from Anson Mills, Old Guilford MillOr Nora Moulin; these cornmeals don’t need any extra sugar. If you’re using a more mainstream source, consider adding the optional sugar to help balance the flavor.

Special equipment

12 inch cast iron skillet

Rebekah’s Sweet Potato Casserole:

• 4 cups sweet potatoes, peeled and cut into cubes
• 2 large eggs
• ½ cup white sugar
• ½ cup of milk
• 4 tablespoons of butter
• ½ teaspoon vanilla extract
• ½ teaspoon of salt
• ½ cup packed brown sugar
• ⅓ cup all-purpose flour
• 3 tablespoons of softened butter
• ½ cup chopped pecans

Preheat oven to 325°. Peel and cube the sweet potatoes and boil them for about 10 minutes or until tender. Drain and mash with a fork. Stir in eggs, sugar, milk, butter, vanilla and salt and transfer to a baking dish. Mix brown sugar and flour. Add the butter. The mixture should be flaky. Stir in a handful of pecans. Sprinkle the mixture over the sweet potato base. Note from Rebekah: A little extra brown sugar and pecans on top never hurt anyone!

Becky’s Mashed Potatoes:

• 6-7 medium Yukon Gold potatoes
• 5 tablespoons vegan butter
• Minced garlic
• Salt
• Black Pepper

Place 6 to 7 medium Yukon Gold potatoes in a saucepan. Take off if you want. Fill the pot with water, about an inch higher than the potatoes, then boil for 30 minutes until tender. While the potatoes are cooking, roast the garlic on the stovetop. Transfer the potatoes to a bowl. Mash until almost smooth. Add salt, black pepper, garlic and butter. Mix until combined. Serve hot, or perhaps refrigerate for a few days and reheat.

Erin’s Everything Bagel Stuffing:

• 6 tablespoons of butter
• 1 large red onion, thinly sliced
• 5 stems green onions, sliced, white and green parts separated
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped chives, plus 2 teaspoons for garnish
• 3 cloves of garlic, chopped
• 1 1/2 to 2 cups chicken broth (depending on the size and dryness of the bagels)
• 2 eggs
• 2 tablespoons of capers
• 5 large day-old bagels, cut into 1-inch cubes (about 8 cups)

Place an oven rack in the middle position. Preheat the oven to 375 degrees F. In a 3.5 quart braising pan over medium heat, melt the butter. Add the onions and green onion whites. Season with salt and pepper and cook until tender, 5 to 7 minutes. Add the chives, garlic, and scallions and cook for another 2 minutes, until the garlic is fragrant and the chives and scallions are slightly wilted. Remove from heat and set aside. In a large mixing bowl, whisk together the chicken broth and eggs. Add capers, bagels and onion/butter mixture and fold to combine. Add additional chicken broth if necessary (bread should be well hydrated but not mushy). Pour into the pan and bake for 30 minutes, or longer if you want it to be more golden on top. Remove from oven. Garnish with remaining chives. Serve hot.

Beth’s Bourbon Pecan Pie with Chocolate Drizzle:

• 1 cup light brown sugar
• ¾ cup corn syrup
• 3 tablespoons of flour
• 3 tablespoons of bourbon
• 1 tablespoon of melted butter
• 1 teaspoon of vanilla
• ¼ teaspoon of salt
• 2 large eggs
• 1 large egg white
• A package of refrigerated pie crust (they come in two, but only use one)
• 1 cup pecan halves
• Cooking spray
• 2 ounces semi-sweet chocolate chips, melted

Preheat oven to 350 degrees. Mix the first ten ingredients with a whisk. Stir in the pecans. Spray a 9-inch removable bottom pie pan with cooking spray. 5. Lower the refrigerated pie crust into the pie pan. Pour the sugar mixture into the prepared crust. Bake for 40 minutes, turning once halfway through cooking to ensure even cooking. Let the pie cool. Pour the melted chocolate over the tart.

Grace’s Vegan Pumpkin Pie:

• 1 cup oatmeal
• 3/4 cup raw cashews
• 2 tbsp -1/4 cup coconut oil – melted
• 1-2 tablespoons of maple syrup
• 1/2 tablespoon cinnamon
• 1/2 teaspoon of salt
• 1 1/4 cup raw cashews – drained and soaked for 5+ hours
• 1 15 oz can pumpkin pie
• 1/2 cup maple syrup
• 1/4 cup coconut sugar
• 1 1/2 tablespoons pumpkin pie spice
• 1 1/2 tbsp coconut oil – melted
• 1 tablespoon of vanilla extract
• 1/2 tablespoon of salt

Preheat oven to 400 degrees. Combine all ingredients in a food processor or blender except the coconut oil and maple syrup. Mix until crumbly. Add the oil and syrup and mix until it sticks together. Oil your tart pan with coconut oil. Press crust onto pan. Bake the crust for about 10 minutes at 400 degrees until lightly browned. Leave to cool.

Preheat oven to 400 degrees. Add the pumpkin, spices, vanilla, salt, oil and maple syrup to a blender or food processor. Blend until smooth. Then add the cashews little by little. You may need to stop between mixtures and scrape the sides of the container. Blend until smooth. Pour the mixture into the crust. Smooth and add a cashew ring pattern around the edges. Bake at 400 degrees for 20-25 minutes. Then reduce the heat to 350 degrees and cook for another 40 to 45 minutes. Let cool on the counter and place in the refrigerator to harden. It’s best to leave it overnight, but at least three hours in the refrigerator for best texture results.

Justin’s Cranberry Fluff:

• 12 ounce package of fresh cranberries
• 1 cup granulated sugar
• 8 ounces can crushed pineapple, undrained
• 2 cups mini marshmallows

Chop the cranberries: Add the cranberries to a food processor and pulse until finely chopped, but not mushy. Marinate: Pour the cranberries into a large bowl. Add the sugar and pineapple and mix well. Cover and refrigerate for an hour or more. Mix: Drain some of the juice from the cranberry mixture. Add the whipped mixture to the salad. Stir in the marshmallows.

Elisabeth’s Thanksgiving Punch:

• Orange juice (2 cups)
• Pomegranate juice (2 cups)
• Cranberry juice (2 cups)
• Lemon-lime soda (2 cups) – sprite or 7UP
• Pineapple juice (1 cup)

Fancy ice cubes

• Cut the fresh rosemary sprigs into small pieces
• Add pomegranate seeds and pieces to ice cube trays with water
• Freeze

Mix all juices except soda until ready to drink so they don’t go flat. Add soda and fancy ice cubes.

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