Thanksgiving 2025

Recording our plans for Thanksgiving 2025 here:

Cook's Illustrated Sous Vide Turkey

Bone-in Ham  

Mashed Potatoes & Gravy

Corn and Hominy Pudding- gonna use TJ's Frozen Roasted Corn 9x13

https://www.bonappetit.com/recipe/corn-and-hominy-pudding

Broccoli Rice Casserole 9x13

Ingredients

• 1 (10-ounce) package frozen chopped broccoli, cooked and well-drained
• 1 cup uncooked Minute® White Rice
• 2 tablespoons butter
• ½ cup chopped onion
• 1 can (10.75 oz) condensed cream of mushroom soup (cream of chicken or celery works too)
• 1 cup milk
• ½ pound Velveeta cheese, cut into cubes (about 8 oz or 2 cups cubed)
• ¼ teaspoon pepper (optional)
• 1 cup shredded cheddar cheese (for topping, optional)
• ½ cup crushed potato chips, Ritz crackers, or French's fried onions (for topping, optional) 

Instructions

1. Prep: Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch (or 2-quart) casserole dish with cooking spray.
2. Cook Aromatics: Melt the butter in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-5 minutes.
3. Create the Cheese Sauce: Stir in the condensed soup and milk until combined. Add the cubed Velveeta cheese and cook, stirring constantly, until the cheese is completely melted and the mixture is smooth and creamy.
4. Combine Ingredients: Remove the saucepan from the heat. Stir in the uncooked Minute Rice, the well-drained cooked broccoli, and pepper. Ensure all ingredients are thoroughly mixed.
5. Assemble and Bake: Pour the mixture into your prepared casserole dish, spreading it evenly.
6. Add Topping (Optional): Sprinkle the additional shredded cheddar cheese and your chosen crunchy topping (like crushed crackers or French's fried onions) over the top.
7. Bake: Bake in the preheated oven for 25-35 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.
8. Serve: Let the casserole cool for about 5 minutes before serving. 

For alternative ideas and visuaRolls

Persimmon Pomegranate Salad with Endive and Pecans

https://www.myrecipes.com/recipe/endive-salad-with-pomegranate-seeds-persimmon-pecan-vinaigrette

Savory Sweet Potato Casserole with Browned Butter Crispy Sage and Rosemary

https://www.bonappetit.com/recipe/savory-sweet-potato-casserole

Mama Stanberg's Cranberry Relish-definitely worth the hype

https://www.npr.org/2006/11/23/4176014/mama-stambergs-cranberry-relish-recipe

Roasted Veggie Medley

Mushroom and Gruyere Bread Pudding by Ina Garten white casserole

https://cooking.nytimes.com/recipes/1023558-mushroom-and-gruyere-bread-pudding

Best Mac Salad

 This is a great salad to take for potlucks or to serve for a large crowd. This makes enough to serve 20 people, but the recipe can be doubled or tripled for larger events.

2 pounds of macaroni

4 stalks of celery, finely chopped

2 medium onions, finely chopped

2 green bell peppers, finely chopped

1/2 c carrots, shredded

Dressing:

16 oz mayonnaise

1 c sugar

1/4 c mustard

1/2 c white vinegar

salt and pepper to taste

1. Boil macaroni in large stock pot with salted water according to package directions.  Rinse under cold water.

2. Cut vegetables into small, pieces. Can be done ahead of time.

3. Stir dressing ingredients together.

4. Add vegetables to dressing and stir well.

5. Add pasta and stir well. Cover and chill for at least two hours, up to 48 hours.

6. Stir before serving.

Note: If I will be transporting the salad or making it ahead of time. I will make the dressing in a jar and add half to 3/4's at the time I mix it up and the remaining dressing just before serving.