We’re celebrating Thanksgiving early here at NEWS10 ABC and sharing some of our favorite family recipes in our annual Trimmings On 10 celebration. Try out some of these delicious Thanksgiving favorites from the NEWS10 ABC staff and share your own using the hashtag #TrimmingsOn10!
Want to try out one of our Trimmings on 10 dishes? Download and print out your very own recipe card for each recipe!
Table of Contents:
John Rizzo’s Thanksgiving Turkey
- 3 1/2 tablespoons kosher salt
- 1 1/2 teaspoons rubbed sage
- 1 1/2 teaspoons dried thyme
- 1 1/4 teaspoons whole black peppercorns
- 1/2 teaspoon whole allspice berries
- 1 13 to 14 pound whole turkey
Prepare the turkey. This turkey will be butterflied, this helps the bird cook more evenly and affords a crispy skin. First remove the neck and giblets from the cavity of the bird. To begin put the turkey breast side down on a large stable cutting board, with the tail facing you. Take and electric carving knife or a pair of heavy duty kitchen sheers and start snipping up the side of the back bone, then do the same on the other side of the turkey. Flip the bird over and using two hands push the breast bone down until the bird sits flat on the cutting board, you will hear cracking but that is okay! Save the backbone for your turkey stock.
Preparing the dry brine, take the ingredients and put them in a spice/coffee grinder, make sure you use a separate grinder for spices and coffee. Grind until fine. Take the butterflied bird and apply half of the rub to the bottom, then the other half on the breast side of the turkey making sure to get into all of the crevices. Take the bird and put it breast side up on a baking sheep and place in the refrigerator uncovered for four days. Wrap the trimmings from the bird in butcher paper and park in the fridge.
Cooking the turkey. Take the bird out of the fridge an hour before you plan to cook to let the turkey come to room temperature, this will help the bird cook faster and more evenly. Cook for a half an hour on 450 and then reduce the heat to 350 until the turkey reaches an internal temperature of 155 degrees, about 40 to 50 minutes. Let the bird rest for at least 10 minutes before carving.
Kevin’s Great-Grandmother’s Holiday Dinner Rolls
- 3/4 Cup milk
- 1/4 Cup sugar
- 1 tsp. Salt
- 3 Tbsp Shortening Or margarine
- 3 Cups flour
- 1 Egg
- 1 Pkg yeast
- 4 Tbsp butter (and more to brush on)
- 4 Tbsp finely chopped nuts
- Heat milk over medium in saucepan till little bubbles form around the outside of the pan. Add sugar, salt and shortening. Heat and stir to combine. Remove from heat and allow to cool till lukewarm.
- Transfer to mixing bowl. Add 1 1/2 cups flour, combine. Lightly beat in 1 egg. Add 1 pkg of yeast (follow directions on yeast pkg to activate prior to adding). Add 1 1/2 -2 cups of flour until reaches right consistency for rolling.
- Store overnight, covered, in refrigerator (if short on time can skip this).
- Divide dough in half. Roll out dough relatively thin in rectangle shape. Brush dough with melted butter and spread 1/4 cup of chopped nuts on EACH roll. Roll up the dough and slice into 1 inch pieces.
- Pour 4 Tbsp butter into baking dish. Evenly sprinkle with 4 Tbsp brown sugar. Arrange sliced rolls in baking dish.
- Cover, let sit for 3 hours (this is NOT optional).
- Bake at 400 degrees for 15-20 minutes, checking to make sure butter/sugar mix doesn’t burn. Remove and let cool till you can handle the rolls. Flip the rolls over and spread excess topping in pan on top. Serve and enjoy!
Ryan Peterson’s Take on Jamie Dean’s Sweet Potato Souffle
- 3 pounds sweet potatoes, baked and still warm
- 3 tablespoons unsalted butter, softened
- 2 ounces cream cheese, room temperature
- 3 tablespoons light brown sugar
- 3 large eggs
- Kosher salt and freshly ground black pepper
- 3/4 cup light brown sugar
- 1/2 cup chopped pecans
- 1/4 cup all-purpose flour
- 3 tablespoons unsalted butter, cold, cubed
- 5 slices bacon, cooked and crumbled
- Preheat the oven to 375 degrees F.
- Peel the sweet potatoes and add the flesh to a bowl.
- Beat in the butter using a hand mixer or a stand mixer with the whisk attachment until well combined. Beat in the cream cheese, brown sugar and eggs, adding one at a time. Sprinkle with salt and pepper.
For the topping:
- Mix together the brown sugar, pecans, flour, butter and bacon in a separate bowl until it looks crumbly.
- Add the mixture to a deep-dish pie plate and bake until puffed and golden, 30 minutes. Let rest for 10 minutes before serving (the souffle will fall slightly).
Jess Briganti’s Grandma Pat’s Cheesy Potatoes
- 32 oz bag of frozen hash brown cubed potatoes
- 1/4 chopped onion
- 1 cup sour cream (fat free for lighter option)
- 10.75 oz can of cream of chicken
- 1 to 1.5 cup(s) of cheddar cheese
- 3/4 cup of corn flakes
- Preheat the oven to 350 degrees. Lightly mist a 9 x 13 baking dish with butter.
- In a large bowl, combine all ingredients except the corn flakes and mix until combined.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the corn flakes over the top and bake for one hour then serve!
Jaclyn’s Take on Mama Lu’s Homemade Stuffing
- 1 bag of croutons – unseasoned
- 1 large onion chopped
- 3 stalks celery
- 4 Tablespoon Bells seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 stick butter
- 1 cup chicken broth
- 1/2 cup milk
- Fry onion and celery in butter until soft.
- Sprinkle salt, pepper, seasoning over croutons in large bowl. Add chicken broth and milk to onions/celery.
- Add mixture to croutons slowly, stirring as you add. Add water if necessary.
- Stuff turkey or cook in oven 45 minutes at 350 degrees.
Christina’s take on Grandma’s Italian-Style Baked Mushrooms
- 4 small pkgs of fresh whole white mushrooms, slice and dice ’em
- 1/2 cup to a 1 cup of Italian-style breadcrumbs
- 2 -4 cloves of garlic, minced
- 1/4 cup of Pecorino-Romano grated cheese
- Olive oil
- Salt & Pepper
- Wash off mushrooms and slice and dice ’em. Throw in a pot with water and keep them on a low to medium flame for one hour.
- Drain mushrooms. Put in casserole dish, add minced garlic, stirring to spread around. Add a few shakes of the bread crumbs and a few shakes of grated cheese and add drizzles of olive oil to keep the dish moist.
- Add salt & pepper to your liking
- Bake at 350 degrees for 45 minutes, uncovered
- Hint: from time to time during baking add a drizzle here and there of olive oil and if you like, a few more shakes of breadcrumbs. Stir occasionally to keep dish moist.
- Mangia! Hope you enjoy!
John’s Mom’s Apple Pie
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 7 cups thinly sliced pared apples
- 1 tablespoon lemon juice
- 1 Pastry for double-crust pie (9 inches)
- 1 tablespoon butter or margarine
- 1 egg white
- Additional sugar
- In a small bowl, combine sugar, flour and spices; set aside.
- In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat.
- Line a 9-in. pie pan with half the pastry. Place apple filling into crust; dot with butter.
- Roll out remaining pastry to fit top of pie. Cut a few slits in top.
- Beat egg white until foamy; brush over pastry.
- Sprinkle sugar on top.
- Bake at 375 degrees F for 35 minutes. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.
Thanksgiving Apple Crisp
- 1 cup brown sugar
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup butter, melted
- 3 cups apples – peeled, cored and chopped
- 1/2 cup white sugar
- 2 teaspoons ground cinnamon
1. Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 inch square pan.
2. In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
3. Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
Katie’s Pumpkin Pie Dip
- 16 oz container of whipped topping
- 15 oz can of solid pumpkin
- 5 oz package of instant vanilla pudding mix
- 1 tsp. pumpkin pie spice
- In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice.
- Fold in the thawed frozen whipped topping.
- Chill in the refrigerator until serving.
David’s Double Layer Pumpkin Pie
- 8 oz brick cream cheese (soften in microwave for 20 seconds on a plate)
- 1 Tablespoon Half and half
- 1 Tablespoon sugar (a little more is ok)
- 1.5 cups cool whip
- “Extra serving” size graham cracker crust
- 1 cup half and half
- 2 (4 serving size) instant pudding; either vanilla or French vanilla (I use French vanilla
- 1 can 15/16 oz pumpkin
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Whisk cream cheese, half and half and sugar till smooth. Gently stir in cool whip. Spread on pie crust. Refrigerate.
- Pour half and half in bowl, add pudding mixes, whisk until well blended. Mixture will be thick.
- Stir in pumpkin and spices until well mixed. Spread over cream cheese layer. Cover and refrigerate until well chilled, about 3-4 hours. Serve with additional whipped cream if desired
Nicol’s Pumpkin Chocolate Chip Cookies
- 1 cup canned pumpkin
- 1 cup sugar
- 1/2 cup veg. oil
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 2 cups chocolate chips
- Preheat oven to 350 degrees
- Combine pumpkin, sugar, vegetable oil, vanilla, and egg. Mix until smooth.
- In separate bowl combine flour, baking powder, cinnamon and salt.
- Dissolve baking soda with milk and add to wet ingredients
- Combine all and fold in chocolate chips
- Bake 10-11 minutes, let cool on wire rack
Nicol’s Instant Pot Cranberry Sauce
- 1/4 cup orange juice
- 1 pkg of whole cranberries
- 1/2 cup sugar
- Combine orange juice and 3/4 of the bag of cranberries in the instant pot
- Lock the pot and turn valve to sealing. Select manual or pressure cook and adjust setting to high. Set the timer for 15 minutes. When cooking ends, the the pressure release naturally for 7 minutes, then turn the valve to venting to quick release the remaining pressure
- Unlock and remove the lid. Select saute and adjust the heat to normal. Add remaining cranberries and the sugar. Stir until the sugar dissolves and the last berries begin to burst (about 3 minutes)
***Add a bit of water to thin the sauce out if it gets too thick for your liking
Recipe courtesy of the “Instant Pot App”
Marangeli’s Puerto Rican Mofongo Stuffing
- 4 green plantains
- Vegetable oil for frying
- 2 tablespoons of butter
- 1/2 cup of chopped cilantro
- 1/2 lb. Ground Beef
- 1/4 cup olive oil
- 1 medium onion (chopped)
- 4 garlic cloves (chopped)
- 1 cubanelle pepper
- Start by warming up your olive oil in the skillet, you’ll want to start by adding your garlic, cubanelle pepper and onions and sauteeing for about 5 minutes or until brown. Once browned, remove from skillet and reserve.
- Add in your ground beef to the pan and season with salt, pepper and a little bit of red pepper flakes to taste. Once ground beef is cooked thoroughly, add in browned veggies.
- You’ll want to peel your green plantains and cut them into slices thin enough to deep fry. Not too thin, but you also don’t want them to be too thick.
- Deep fry plantains and drain them using a paper-towel-lined plate.
- After plantains are fried, using a masher to mash plantains with some garlic and butter, mix in cilantro while mashing. Add salt and pepper to taste.
- Once your ground beef and plantains are done cooking, combine both.
- Transfer to baking dish and bake in oven at 375 degrees until browned.
Marangeli’s Rolled Chicken Tacos Bisque
- 6 rolled chicken tacos (cut 4 into quarters and save 2 to garnish)
- 2 tablespoons of vegetable oil
- 1/2 cup diced onion
- 1 garlic clove rough chopped
- 1 tablespoon chili powder
- 1/2 teaspoon Mexican oregano
- 1 quart of chicken or vegetable broth
- 1 (14 oz.) can of fire-roasted diced tomatoes
- 1 cup of heavy whipping cream
- Salt to taste
- 1/2 bunch of cleaned cilantro (optional for cooking and garnish)
- 1 lime (optional garnish)
- Mexican crema (optional garnish)
Serves 2 (entree) or serves 4 (appetizer or side)
- Place a medium-sized stockpot (cast iron is recommended) on medium-high heat and allow the pan to warm. After the pan is warmed, add oil and continue to heat through.
- Carefully add diced onions and chopped garlic to the oil and saute for about 5 minutes – until softened but not burning.
- Now add the diced tomatoes (do not drain, pour in the juice and all), the chili powder, Mexican oregano and a pinch of salt. Continue to cook for another 3 minutes until tomatoes are warmed through and the mix is very aromatic.
- Pour in the broth and bring to a boil. Add the chopped Rolled Chicken Tacos, reduce the heat and simmer for 10 minutes.
- Optional step: Add about 1 cup of the cilantro into the soup mix and simmer an additional 2 minutes.
- Turn off the heat and allow soup mix to cool for 5 minutes.
- Pour mixture into the blender bowl. Add heavy cream. Blend on low to incorporate all ingredients, then on high to make very smooth and creamy. Taste for salt and add as needed.
- Portion into 2 bowls (as a meal) or 4 bowls (as a starter). Garnish with cheese, crema, lime wedge and cilantro.
- Use remaining Rolled Chicken Tacos to dip if you please.
Brennan’s Sausage Stuffed Mushrooms
- 24 large mushrooms, stems removed
- 1 pound bulk Italian sausage
- 1 onion, diced
- 4 ounces grated Parmesan cheese
- 8 oz. of cream cheese, softened
- 1 teaspoon minced garlic
- Preheat oven to 350 degrees
- Hollow out each mushroom cap, reserving scrapings
- Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes
- Drain and discard grease; return sausage mixture to skillet
- Stir 3 ounces Parmesan cheese, creame cheese, and garlic
- Cook and stir until heated through, 3 to 5 minutes
- Stuff each mushroom cap with sausage mixture and place on a baking sheet
- Bake stuffed mushrooms in the preheated oven for 12 minutes
- Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake for about 3 more minutes, or until cheese is melted and bubbling