Our team at John Eric + Trevor Moore is excited about Thanksgiving. Taking the day to be with family and friends – whether in person or virtually, giving thanks and, of course, the food! Each member of our team has contributed their favorite Thanksgiving Day recipe to celebrate the day…

 

HILLARY’S CORN PUDDING  

Serves Eight

Total Time, 45 minutes

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8-ounce) package corn muffin mix (recommended: Jiffy)

1 cup sour cream

1/2 stick butter, melted

 

Preheat oven to 350 degrees F. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Let stand for at least 5 minutes and then serve warm.

 

TREVOR & COURTNEY’S HEALTHY BANANA BREAD

Serves 10

Total Time, 1 hour 5 minutes

⅓ cup (75 grams) melted coconut oil or extra-virgin olive oil or high-quality vegetable oil*

½ cup honey (168 grams) or maple syrup (155 grams)

2 eggs

1 cup (225 grams) mashed ripe bananas (about 2 ½ medium or 2 large bananas)

¼ cup (56 grams) milk of choice or water

1 teaspoon baking soda (NOT baking powder; they aren’t the same!)

1 teaspoon vanilla extract

½ teaspoon salt

½ teaspoon ground cinnamon, plus more to swirl on top

1 ¾ cups (220 grams) white whole wheat flour or regular whole wheat flour**

Optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices.

 

Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.

In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)

Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.

Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for at least 10 minutes. You may need to run a butter knife around the edges to loosen the bread from the pan. Carefully transfer the loaf to a wire rack to cool before slicing.

 

ANGELA’S HERB ROASTED TURKEY

Serves 12

Total Time, 4 hours

12-pound turkey

1 orange

2 tablespoons olive oil

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried sage

½ teaspoon black pepper

 

Preheat the oven to 400° F. Remove the giblets and neck if they are encased within the turkey, then rinse out the cavity and pat the turkey dry. Slice the orange in half and stuff it inside the bird.

In a small bowl, combine the oil with the rosemary, thyme, sage, and pepper. Rub the seasoning mixture under the skin and on top of the breast of the turkey. Rub any remaining seasonings over the entire turkey. If the legs are not secured with a wire, tie them together with kitchen string. Place the turkey on a roasting pan, tucking the wings under the bird.

Roast the turkey at 400° F for 30 minutes; reduce the oven temperature to 325° F and continue cooking the turkey until an internal temperature of 165° F is reached for the breast or 180°F for the leg. Also look for other indications of doneness: loose joints and juices running clear

If turkey begins to turn dark brown before the internal temperature is met, cover the breast with foil and continue to roast until done.

 

 

JOHN’S SAUSAGE & WILD RICE DRESSING

Serves 12

Total Time, 1 hour

COOK:

1 pkg. long-grain and wild rice (6 oz.)

1 tablespoon olive oil

8 oz. link Italian sausage

MELT:

1 stick unsalted butter (8 Tbsp.)

2 cups sliced onions

2 cups sliced celery

1 tablespoon minced fresh garlic

TOSS:

1 pkg. long-grain and wild rice (6 oz.)

1 tablespoon olive oil

8 oz. link Italian sausage

1 stick unsalted butter (8 Tbs.)

2 cups sliced onions

2 cups sliced celery

1 tablespoon minced fresh garlic

6 cups baguette cubes

½ cup chopped fresh parsley

2 tablespoons chopped fresh sage

1 cup low-sodium chicken broth

1 teaspoon each kosher salt and red pepper flakes, or to taste

(Substitute sausage with Beyond Meat to make meatless.)

 

Cook rice according to bag directions – Do not use rice out of a box.

Preheat oven to 450°. Coat a 3-qt. baking dish with nonstick spray.

Heat oil in a large nonstick skillet over medium. Add sausage and brown, 3 minutes per side.

Reduce heat to medium-low, cover, and cook until firm, about 10 minutes.

Transfer sausage to a plate to cool, then slice into ½-inch-thick pieces.

Melt butter in same skillet. Add onion and celery and sweat until softened, about 5 minutes. Stir in garlic and cook 2 minutes

Toss bread with sausage, onion mixture, and rice. Stir in parsley, sage, broth, salt, and pepper flakes. Transfer dressing to prepared dish.

Bake dressing until bread is crispy around edges, about 30 minutes.

 

 

TREVOR & COURTNEY’S VEGAN MUSHROOM MAKE-AHEAD GRAVY

Yields 3 ½ cups

Total Time, 30 minutes

½ cup extra-virgin olive oil

½ small onion, finely chopped (1/2 cup)

4 ounces baby Portobello mushrooms, finely chopped (1 cup)

½ cup all-purpose flour

4 to 5 cups vegetable stock, preferably homemade, as needed

1 tsp. soy sauce, more to taste

½ tsp. kosher salt

¼ tsp. black pepper

 

In a large skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring, until well browned, 8 to 10 minutes.

Sprinkle in flour and cook, stirring, until golden brown, 3 to 5 minutes. Slowly whisk in vegetable stock, a little at a time, until a smooth sauce forms. Simmer 2 to 3 minutes until thickened. Season with soy sauce, salt and pepper. Serve as is or pass it through a fine mesh strainer.

 

LOU’S GARLIC MASHED POTATOES

Serves 4

Total Time, 40 minutes

1 ½ – 2 lbs. red bliss potatoes (6-8 medium)

4 garlic cloves

1 large shallot (about 3-4 oz.)

4 tbs. unsalted butter

1/3 cup sour cream

3 oz. cream cheese

¼ cup grated Parmesan cheese

Salt and pepper to taste

 

Lightly scrub potatoes, remove eyes, leave skin intact and cut into 1 ½ – 2 in cubes.  Or, you can buy the smaller potatoes and just cut in half.  Cook the potatoes in salted water until tender (if you pick up a potato with a sharp paring knife and it falls off, they’re done).

Drain potatoes.  Let sit temporarily.

Puree garlic and shallot.  After pureeing, remove excess moisture with a paper towel.

In the same pot, on low heat, add all other ingredients except the Parmesan, stir to combine and heat, about 2 minutes.  Add back the potatoes and continue to stir overheat.  When the potatoes lose their shape and become lumpy, mash or rice, then whip with a large spoon.  Fold in the Parmesan. Salt and pepper to taste.

If the potatoes are too runny, add more cream cheese and/or Parmesan.  Too thick, add more sour cream and butter.  Heavy cream can be used in place of the sour cream in less quantity.

Yellow onion can be used in place of the shallot. Ingredient portions may be altered, up or down depending upon individual taste preference after the first go-round. Herbs such as basil, rosemary or parsley may be added for an enhanced flavor. Lemon rind can also be used for an added kick.

 

JANIS’ COLLARD GREEN GRATIN

Serves 8

Total Time, 1 hour

4 oz. very thinly sliced country ham or Prosciutto

1 cup coarse breadcrumbs

4 tbsp. olive oil (divided)

1 tsp. fresh Thyme, chopped

1 cup finely grated Parmesan cheese (divided)

Kosher salt and freshly ground pepper

2 bunches collard greens (1 lb.), center ribs and stems removed

1 large onion, thinly sliced

2 garlic cloves, finely chopped

2 tbs. unsalted butter

2 tbs. all-purpose flour

2 cups whole milk

¼ tsp. freshly grated nutmeg

 

Preheat oven to 325°. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces

Combine breadcrumbs and 2 Tbsp. oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and ¼ cup Parmesan; season with salt and pepper. Mix in ham and set aside.

Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.

Heat remaining 2 Tbsp. oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.

Increase oven temperature to 400°. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, ½-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining ¾ cup Parmesan. Add béchamel to collard green mixture and mix to combine; season with salt and pepper.

Transfer collard green mixture to a 10” cast-iron skillet or 9” pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.

DO AHEAD: Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.

 

 

ANGELA’S FAST PUMPKIN PIE

Serves 8

Total Time, 1 hr. 10 minutes

¾ cup granulated sugar

1 tsp. ground cinnamon

½ tsp. salt

¼ tsp. ground cloves

¼ tsp. ground ginger

2 large eggs

1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

 

Mix sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs in large bowl.

Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell. Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours.

Top with whipped cream before serving.

 

DAVID’S OLIVE OIL CAKE

Makes a 9-inch round cake

Total Time, 1 hour and 15 minutes

2 cups (250g) all-purpose flower

1 ¾ cup (350g) sugar

1 ½ teaspoon kosher salt

½ teaspoon baking soda

½ teaspoon baking powder

1 1/3 cup (285g) extra virgin olive oil

1 ¼ cup (305g) whole milk

3 large eggs

1 ½ tablespoon grated orange zest

¼ cup (60g) fresh orange juice

¼ cup (55g) Grand Marnier

 

Heat the oven to 350 degrees F.  Oil, butter or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper.  (if your cake pan is less than 2 inches dee, divide between 2 pans and start checking for doneness at 30 minutes.

In a bowl, whisk the flour, sugar, salt baking soda and powder.  In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until combined.

Pour the batter into the prepared pan and bake for 1 hour, until the top is golden, and a cake tester come out clean.  Transfer the cake to a rack and let cool for 30 minutes.

Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

 

COLETTE’S DUTCH APPLE PIE

Serves 8

Total Time, 2 hours and 45 minutes

 

CRUST

1 cup all-purpose flour

½ teaspoon salt

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

 

FILLING

8 cups sliced cored peeled apples

½ cup granulated sugar

¼ cup all-purpose flour

¼ teaspoon ground cinnamon

1 tablespoon lemon juice

 

TOPPING

½ cup unsalted butter, softened

1 cup all-purpose flour

2/3 cup packed brown sugar

1 tablespoon granulated sugar

 

CRUST

In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.

Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate.

 

FILLING

In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.

 

TOPPING

In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.

 

Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

 

Photo from Shutterstock