Thanksgiving is a time to connect with family and friends, honor long standing traditions and eat great food. In the spirit of the holidays, we reached out to our team and asked them to share their favorite recipes and traditions with you. We hope you enjoy them.
Recipe for Sweet Potato Cupcakes with Bruleed Marshmallow Cream
By Claudia Charbel
My mother is an amazing cook, so I try new recipes on Thanksgiving because she’s there to back me up if there’s anything I need. It’s a great tradition that I love, and having something new on the table is always refreshing! This year I searched far and wide for a recipe that wasn’t very traditional, and for an excuse to use my new brûlée torch! I’m a huge fan of sweet potatoes, and anything with marshmallows on it is always going to be on the top of my list. I hope you enjoy this recipe for sweet potato cupcakes with bruleed marshmallow cream.
Oil-Less Fryer Turkey Recipe
By Jeff Mullholland
This past Thanksgiving, I cooked a turkey for the first time. I used an oil-less fryer, which is just a roaster that cooks turkeys exceptionally well. I used the following recipe to produce a moist, crispy turkey that was full of flavor. The turkey was a hit with my family, and it made a repeat appearance at Christmas and the Fourth of July. It will also be on the menu this Thanksgiving.
- 1 12-18 lb turkey (Defrosted)
- Tony Chachere’s 17 oz Injectable Creole Butter Marinade
- 8 oz oil
- 1 cup creole seasoning
Prep the fryer according to the manufacturer’s instructions. Remove the guts from the turkey and discard. Using the included syringe, inject the Creole Butter Marinade into the turkey. Brush the turkey with oil and rub the skin with creole seasoning. Roast the turkey for 10 minutes per pound of meat (approximately 3 hours).
Turkey Chow Mein
by Antuan Rivera
Every year on the Sunday after thanksgiving my wife and I go over to her parents’ house for leftover turkey and gravy with chow mein noodles. I still think it’s weird, but it makes my wife happy. Here’s a recipe for turkey chow mein that I hope you enjoy this Thanksgiving.
by Rob Villareal
During Thanksgiving, I always want to have a juicy bird but never have the space or time to liquid brine a turkey. When I discovered the process of dry brining, my thanksgiving dinners were transformed forever. Hope you enjoy this recipe for dry-brine turkey.
No-Bake Cheesecake Pie
by Becky Moore
My family usually has a few houses to visit on Turkey Day, so we tend to get together for dessert after everyone has eaten dinner 3 times or more. My younger sister Laura, my sister Jennifer (who lives out of state), my brother Brian and I each think that we make the best tasting Cheesecake Pie. So a few years ago we decided to have a Pie Off. We all made our special version of a no bake cheesecake and then had the rest of the family do a taste test and decide who made the best pie. So far, Brian is the reigning champ. Go figure. I think the whole thing is rigged, personally, cuz I MAKE THE BEST CHEESECAKE PIE EVER! Here’s my recipe:
- 1 ready made graham cracker crust
- 1 pkg Philadelphia Cream Cheese
- 1 can sweetened condensed milk
- 1 tsp vanilla extract
- ⅓ cup lemon juice
- 1 can cherry pie filling (optional)
Mix cream cheese, sweet milk, and vanilla in medium mixing bowl until well blended. Slowly add lemon juice and continue mixing until texture is light and fluffy. Pour into crust and refrigerate until set (2-4+ hrs). Slice and serve with cherry filling or any other topping of choice.
Happy Thanksgiving from The Pressable Team!
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