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Godshall’s Thanksgiving Recipes

With Thanksgiving just around the corner, we thought it would be fun to share some our favorite dishes we enjoy!

  1. Baked Corn
  • 2 cups of corn
  • 2 eggs well beaten
  • 2 cups of grated Monterey Jack cheese
  • 5 cups of sour cream
  • ½ cup soft bread crumbs
  • 1 (4.5 oz.) can of chopped green chiles
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup grated cheddar cheese
  • Combine all ingredients except the cheddar cheese. Pour into a 2 quart baking dish. Bake at 350 degrees for 35 minutes. Top with cheddar cheese. Bake 5 minutes more. Let stand for 10 minutes before serving.
  1. Perfect Mashed Potatoes Recipe
  • 1 1/2 pounds (680 g) Yukon Gold potatoes, peeled and cut lengthwise into quarters
  • 1/2 teaspoon salt
  • 4 tablespoons (60 ml) heavy cream
  • 2 tablespoons (30 g) butter
  • 1 tablespoon milk (or more)
  • Salt and pepper
  • Cook the potatoes: Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a half teaspoon of salt to the water. Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork. Prep the butter and cream: While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave. Drain and mash the potatoes: When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes. Mash the potatoes with a potato masher. Then use a strong wooden spoon (a metal spoon might bend) to beat further. Add milk and beat until the mashed potatoes are smooth. Don’t over-beat the potatoes or the mashed potatoes will end up gluey. Add salt and pepper to taste.
  1. Cranberry-Cherry Sauce
  • 1 cup sugar
  • ¾ cup water
  • ½ cup dried tart cherries
  • ¼ cup lime juice
  • 2 Tbsp. chopped crystallized ginger
  • Pinch of salt
  • 1 bag fresh or frozen cranberries (12 oz.)
  • Boil sugar, water, cherries, lime juice, ginger, and salt in a saucepan over medium heat, stirring until sugar dissolves. Add cranberries and simmer until berries burst and sauce thickens, about 10 minutes. Chill 2 hours before serving.
  1. Sweet Potato Pie
  • 2 cups peeled, cooked, mashed sweet potatoes
  • 1 ¼ cups sugar (1/4 dark brown sugar)
  • ¼ cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ginger
  • 1 cup milk
  • 9 in unbaked pie crust
  • Preheat oven to For the filling, in a large bowl combine potatoes, sugar, butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add milk. Stir well. pour in pie crust and bake 40 – 50 minutes. Place on rack and cool.
  1. Hayden and Alex’s Sweet Tataters
  • 1 large can Yams (or 4 cups cooked fresh)
  • 2 eggs
  • ½- 1 cup sugar to taste
  • 1 stick butter or margarine
  • Dash of salt, cinnamon, and nutmeg
  • 1 tablespoon orange juice (optional)
  • Beat until smooth. Pour into greased casserole dish. Top with mini marshmallows. Bake uncovered 350 degrees for 30-35 minutes.
  1. Soby’s Bourbon, Chocolate, & Pecan Pie
  • Crust:
    • 1 ½ cups Flour
    • ¼ cup Sugar
    • ¼ tsp Salt
    • 8 ½ TBS Unsalted Butter, cut into small pieces, chilled
    • 1 Egg Yolk
    • 1 tsp Vanilla Extract
  • Filling:
    • ½ cup + 1 Tbs Brown Sugar
    • 3 Tbs Sugar
    • Pinch Salt
    • 6 Tbs Unsalted Butter, melted and cooled
    • ½ cup + 1 Tbs Light Corn Syrup
    • 3 Eggs, lightly beaten
    • 3 Tbs Bourbon (suggested Bulleit, Buffalo Trace, or Knob Creek)
    • 1 tsp Vanilla Extract
    • 2 cups Pecan Halves
    • ¾ cup Semi-Sweet or Bittersweet Chocolate Chips
  • For the Crust: Have ready an 11-inch removable-bottom tart pan and place it on a backing sheet. Combine the flour, sugar, and salt in the bowl of an electric mixer with the paddle attachment. Add the butter all at once and mix on low speed until the mixture starts to come together about 5 minutes. Add the yolk and vanilla extract and mix until incorporated and the dough is a uniform mass, about 30 seconds. If the dough seems too crumbly add 1 to 2 teaspoons of ice water until it comes together. On a floured surface, roll the dough into a 1/16 to 1/8 inch thick circle large enough to fit the tart pan. If the dough is too sticky, refrigerate for 20 minutes before rolling. Carefully press the dough onto the bottom and sides of the tart pan and pinch off the excel. Chill for 30 minutes. Preheat oven to 350F. Bake the crust until the dough has lost its shine and is just beginning to brown, about 12 minutes. Remove the partially baked crust from the oven and let it cool to room temperature.
  • For the Filling: Preheat oven to 350F. Combine the brown sugar, granulated sugar, and salt in an electric mixer fitted with the whisk attachment. Mix for a few seconds until incorporated. Add the butter, corn syrup, eggs, bourbon, and vanilla and whip at medium speed for 1 minute until the mixture is frothy and lighter in color. In the cooled pie shell, spread the pecans and chocolate chips evenly. Carefully pour the filling over the top. Bake the pie for 30-40 minutes until the filling no longer jiggles and is golden brown.
  1. Tomatoes and Artichoke Hearts (Beverly Appleton)
  • 1 large can (2 lbs.3 oz.) whole plum tomatoes
  • 2 cans artichoke hearts, rinsed and quartered
  • ½ Cup finely chopped onion
  • ¼ lb. butter
  • ½ teas. Basil
  • 2 Tbsp. sugar
  • Salt and pepper to taste
  • Drain the tomatoes. Saute onion in butter until tender. Add tomatoes, hearts and basil. Heat for 2 – 3 minutes, stirring gently. Season with sugar, salt and pepper. Put into a greased casserole or pyrex dish. Bake at 325 degrees for 10 – 15 minutes until heated throughout.
  1. Mike’s Cranberry Jelly
  • Go to store and purchase a can of Cranberry Jelly
  • Use can opener to open the can
  • Hold can over a bowl and pat the back of the can
  • After Cranberry Jelly seeps into the bowl in the shape of can, use a knife to slice into large circles.

We hope everyone has an enjoyable and safe Thanksgiving!