Eyewitness News anchors are sharing their favorite Thanksgiving recipes.
Ilona Carson - Clinton Kelly's Sourdough Stuffing with Apples
Total time: 1-2 hours
3/4 pound sourdough bread (cut into 1/2 inch cubes)
1 pound sweet Italian sausage (casings removed)
1 large onion (chopped)
1 stalk celery (chopped)
2 tablespoons butter
1 tablespoon fresh sage (chopped)
1/4 cup flat-leaf parsley
1 1/4 cups chicken stock
2 large eggs
3 cups Granny Smith apples (cut into 1/2 inch cubes)
1/2 cup golden raisins
Salt and pepper (to taste)
1. Preheat oven to 350F. Cube bread, and toast on baking sheet until golden, about 15 minutes. Once toasted, transfer to bowl.
2. In a saute pan over medium-high heat, heat a tablespoon of olive oil, and saute sausage until cooked through, about 10 minutes, breaking into small pieces. Once cooked through, transfer sausage, retaining the fat in the skillet, to the bowl with the bread.
3. Saute the onion and celery in the pan with the sausage drippings until soft and transluscent, about 10 minutes, then add to the sausage and bread mixture.
4. Add butter and apples to same skillet, cook until tender, about 5 minutes. Add herbs and raisins, and cook an additional minute. Return the sausage, celery, onion, and bread to skillet and mix. Add the eggs to the stock and mix into stuffing. Season with salt and pepper, toss, then transfer contents to a baking dish and bake at 350F until golden brown, about 30 minutes.
For this and other recipes, visit The Chew's website
Rebecca Spera - Pumpkin Bread
Total time: 1-2 hours
1 1/2 cup sugar
1 3/4 cup flour
1/2 cup pumpkin
1/2 cup water
1/2 cup oil
1/4 tablespoon vanilla
1/4 tablespoon baking powder
1 tablespoon baking soda
1/2 tablespoon salt
1/4 tablespoon nutmeg
1/4 tablespoon cinnamon
1. Preheat oven to 325F.
2. Mix all of the ingredients together.
3. Grease flour pan.
4. Bake on the top oven shelf for 1 1/2 hours.
Elita Loresca - Cheesy Potatoes
Total time: 1-2 hours
1 bag shredded hashbrowns completely defrosted
1 can cream of mushroom soup
16 ounce sour cream
3 cups shredded cheese
1 cup cornflake crumbs
1 stick melted butter
1. Mix all ingredients together except for cornflake crumbs.
2. Top with cheese.
3. Bake at 350F for 1 hour.
4. Bake covered for about 45 mins.
5. Then uncover and add the cornflakes as topping and bake until golden brown.
Erik Barajas - Pumpkin Pie
Total time: 1 hour
1/2 cup granulated sugar
1/2 cup brown sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper (optional)
3 large eggs, beaten
2 cups (or one 15-ounce can) pumpkin
1 1/4 cups light cream or evaporated milk
Your favorite single pie crust
1. In a large mixing bowl, whisk together the sugars, flour, salt, and spices.
2. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking.
3. Lightly grease a 9 inch pie pan that's at least 1 1/2 inches deep. Roll the pie dough out to a 13 inch circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400F.
4. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell.
5. Bake for 45 to 50 minutes, until the filling is set 2 inches in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits.
Patricia Lopez - Spinach and Artichoke Dip like Houston's
Prep. Time: 0:40
2 cloves garlic - minced
2 Tbls. minced onion OR 1 Tbls. dried minced onion
1/4 cup real butter
1/4 cup all-purpose flour
2 cups heavy cream
1/4 cup chicken broth
2/3 cup fresh-grated Pecorino Romano cheese
2 tsp. fresh-squeezed lemon juice
1/2 tsp. hot sauce
1/2 tsp. salt
1/4 cup sour cream
(2) 10 oz. boxes frozen chopped spinach - thawed, squeezed dry
12 oz. jar artichoke hearts - drained, coarsely chopped
1/2 cup shredded white cheddar cheese
-In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
-Stir in flour and cook for 1 minute.
-Slowly whisk in cream and broth and continue cooking until boiling.
-Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
-Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
-Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
-Sprinkle cheddar evenly over top(s).
-At this point, the dip can be refrigerated until ready to serve, if desired.
-Microwave dip on 50% power just until cheese has melted.
Notes: Serve with tortilla chips for dipping and sour cream and salsa.
Recipe courtesy of Robbie's Recipes
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