Thanksgiving Day Family Recipes
There is a tradition among Italian families, or at least my Italian family, to hide their secret holiday recipes and keep them in the family only. I love tradition. However, I hope my family would agree that if a dish is so good it’s worth keeping secret then it is good enough to share…if that makes any sense.
Each year, I love sticking to tradition and making the same time tested dishes my grandmother used to make for us as kids. Like with many other parts of life though…I want it all! I can’t help but to browse online and talk to friends, gathering a new recipe or two to try. Old mixed with new makes for a delicious feast year after year.
Comment below, sharing your favorite Thanksgiving recipe if you’d like!
Enjoy your Thanksgiving holiday with your family.
Sweet Potato Casserole
8 sweet potatoes
1/2 c. butter
1/2 c sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons flour
1 c chopped pecans
1/2 c softened butter
1 c brown sugar
1/3 c flour
Preheat oven to 350 degrees. Start a pot of water boiling. Peel and cube sweet potatoes. Boil for 15 minutes or until “mashably” tender. Drain the potatoes and mash with a mixer. Add melted butter, sugar and salt. Mix. Add eggs, vanilla and flour. Mix until smooth. Pour in to casserole dish.
Now, you’re ready to make the toppong. Mix all of the topping ingredients together and cover entire top of the casserole with the mixture.
Cook in 350 degree oven for approximately 20-30 minutes until pecans are nicely browned.
5 pounds of potatoes (Yukon gold are the best)
2 small onions
1 stick of butter
3 slices of good white bread with crust
splash of milk and salt and pepper (add these as you would for mashed potatoes)
Boil potatoes until tender in salted water. Drain. Prepare potatoes as you would for mashed potatoes but be careful not to add too much milk. In a fry pan, saute’ sliced onion in melted butter. Do not brown; only soften. Add to mashed potato mixture. Beat in eggs, one at a time. Break bread into small pieces and add to mashed potato mixture. Beat until fluffy (approximately 5 minutes). Pour into casserole dish and bake at 350 degrees for 30-40 minutes until potatoes puff up and brown.
2 cans whole berry cranberry sauce
1 can (20 oz) crushed pineapple (drained)
16 oz package of frozen strawberries (sliced)
1 cup chopped pecans
Let the strawberries thaw for about 15 minutes before slicing them
Combine all ingredients
Spread over something or everything and enjoy!
1 1/2 lb. zucchini (cubed)
1 can cream of mushroom soup
1 medium onion (chopped)
1 carrot (shredded)
1 c. grated cheddar cheese
1 small package of Pepperidge Farm stuffing mix
1/2 c. butter
1/2 c. sour cream
Cook zucchini for 5 minutes, drain, cool and set aside. Mix soup, onion, carrot, cheese and sour cream. Then, add that mixture to the zucchini. In a separate bowl melt the butter and mix it with the stuffing mix. In a deep baking dish, spread out the zucchini mixture and then spread the stuffing mixture evenly over top. You can make two layers if you prefer. Bake uncovered for 30 minutes at 350 degrees. Allow 15 minutes to cool and set before serving.
…or, we could save all the trouble and just go with the Thanksgiving Pizza above 😉