Every year, Thanksgiving feasts are cooked in households all over the country. The food eaten on this day is very well-known and anticipated in the months prior. Turkey, stuffing, pumpkin pie and more all fall under the Thanksgiving food umbrella.
Trinity families all have special traditions for the holidays and make their own Thanksgiving meals. Here are their step-by-step instructions to making a mouthwatering banquet to celebrate their gratuity.
- Meredyth Stimmell’s stuffing
Ingredients:
- 5 packages of hot dog buns
- 3 cups of diced celery
- 2 cups of diced onion
- Milk (added as needed)
- 3 tablespoons of sage (preferably fresh)
- 2 tablespoons of parsley
- Salt and pepper
- 1 stick of butter
Step one: Dry out the bread for a few days.
Step two: Add eggs and milk to the dried bread and mix together.
Step three: Add in all other ingredients in no specific order.
Step four: Place stuffing inside the turkey and under the skin of the turkey. Cut butter into pieces and add under the skin and on top of the turkey.
Step five: Roast turkey according to directions on the package.
- Mr. Hilty’s cranberry sauce
Ingredients:
- 1 bag of fresh cranberries
- 2 cups of water
- 2 cups of sugar
- Orange slices
Step one: Boil cranberries, water and sugar until the cranberries pop.
Step two: Smash cranberries and add in orange.
Step three: Let cool and serve.
- Madison Hoffman’s green bean casserole
Ingredients:
- 4 cans of green beans
- 1 can of golden cream of mushroom soup
- 10 slices of American cheese
Put it all in the Crock-Pot for 2.5 hours and turn it on low.
- Evan Klick’s creamy mashed potatoes
Ingredients:
- 5 potatoes, pared and cut
- 2 teaspoons of salt
- 6 oz. of cream cheese with chives
- 4 tablespoons of margarine or butter
- ½ teaspoons garlic salt
- ¼ teaspoons of pepper
- 2 cups of heavy cream
- Paprika
Step one: Cook potatoes in 1 t. salt until tender. Drain. Mash until smooth, using a mixer.
Step two: Add cream cheese, 4 T. margarine or butter, garlic salt, pepper, & remaining 1 t. salt.
Step three: Mix until smooth. Gradually add cream. Beat after each addition. Use all of the cream cheese.
Step four: Pour into a buttered 9″ × 13″ baking dish. Dot with 2 T. margarine or butter. Sprinkle paprika on top.
Step five: Bake at 325 degrees for 30 minutes. Increase heat to 375 degrees and bake for 30 more minutes.
This dish can be prepared the day before. Cover with foil, refrigerate & bake when ready.
- John Garcia’s mushroom casserole
Ingredients:
- 1 stick of butter
- 2 cups of mushrooms
- ½ cup of mayo
- 1 can of mushroom soup
- ½ cup of chopped celery
- ½ cup chopped onion
- 2 beaten eggs
- 4 slices of bread
Step one: Butter both sides of the bread and cube.
Step two: Cut mushrooms in half, saute for 6 minutes in butter.
Step three: Add onion and celery. Cook until the onion is clear.
Step four: Add mayo, stir for about a minute.
Step five: Butter a 2 quart casserole dish.
Step six: Place half of the bread on the bottom, add mushroom mixture, then top with bread.
Step seven: Pour mushroom soup over top and spread eggs over it all.
Step eight: Refrigerate for at least 3 hours.
Step nine: Bake for 1 hour at 350 degrees.
Stir before serving.
- Lily Hoy’s stuffing balls
Ingredients:
- 2 loaves of Italian bread, cubed and dried
- 1 large can of College Inn chicken broth
- 1 can of cream of chicken soup
- 2 sticks of butter or margarine
- 1 cup chopped onion
- 1 cup chopped celery
- ½ teaspoon black pepper
- ½ teaspoon sage
Step one: Cut bread into small blocks and dry until hard.
Step two: Saute celery and onion in one stick of butter.
Step three: Heat broth, soup and second stick of butter.
Step four: Combine all with bread and roll into 3 inch balls.
Step five: Bake on an ungreased cookie sheet for 15-30 minutes at 350 degrees.
With Thanksgiving right around the corner, students have just enough time to try out these recipes and indulge in festive holiday foods.
