This year, our team is thankful for ATXtoday readers and the recipes they like to cook when the big Thanksgiving dinner comes around.
Figi here. It may say my name in the byline, but these three folks are the real writers of this cookbook. I’m here to share three recipes submitted by our at-home chefs to bring some new dishes to your table.
Editor’s note: These recipes have been edited for clarity.
Cranberry Orange Relish | Submitted by Vicki F.
- 12 oz bag fresh or frozen cranberries
- 3/4 (cup of) sugar
- 1 orange and the zest
“Place in food processor and blend (until) almost smooth or smooth. Can be frozen. I am (the) third generation making (this) recipe.”
Holiday White Mac & Cheese | Submitted by Dan Morin, Executive Chef at Gusto Italian Kitchen
- 1 (package) dried shell pasta
- 1 quart heavy cream
- 1/5 lb taleggio cheese
- 3/4 lb aged white cheddar
- 1(package) bacon
- 1/2 cup breadcrumbs
“Cook bacon to crispy and dice up, set aside. Bring 4 quarts of water to a boil and cook pasta shells until al dente, strain, cool and set aside. Make sure your taleggio is broken up into small pieces so it can melt evenly, and pre-shred the white cheddar as well. Begin to reduce cream in a medium sauce pot over medium/low heat and season with salt. Once it’s about halfway reduced, add your bacon and both cheeses to the cream and stir often. Keep reducing until you have a thick creamy sauce.
Remove from heat, add all your cooked pasta shells, and stir until incorporated well. Place into an oven-safe casserole dish. Spread breadcrumbs over the top evenly and place in a 350º oven for about 30 minutes until bubbling and golden brown over the top.”
Tamale Stuffing | Submitted on behalf of Renee Dubose, Sous Chef at Flavor Co. Catering.
- 1/2 pound butter or 1/2 cup olive oil
- 3 large yellow onions, diced
- 1 bunch celery, diced
- 1 bulb of garlic, coarsely minced
- 8 cups mushrooms, rough chopped
- 24 tamales, rough chopped (chicken or pork, I prefer pork)
- 8 cups chicken stock (Can also make a big batch of turkey stock from the neck, just add the vegetable trim from the stuffing, cover with water, and simmer until flavorful)
- 1 tablespoon each of thyme, sage, marjoram, and rosemary
- Salt and pepper to taste
- 3 pounds bread cubes
“This will make two 9x13 casserole dishes. (Renee’s) grandmother made this every year and she’s made it every year since the 1990s. It’s a Texas take on traditional turkey dressing/stuffing.
Sauté all vegetables with herbs in butter or olive oil until translucent. Add half the stock. Put the bread cubes into a large bowl and add the vegetable mix. Add tamales and the rest of the stock. Gently toss everything to combine. Disperse evenly into casserole dishes, pressing lightly across the top to compress and evenly layer. Add more stock if necessary (it should be wetter than one would think, as it will bake into the bread cubes. Not soupy, but very mushy). Bake covered for 30-45 minutes until golden brown on top.”
Want to add your recipe? Submit it here or check out local restaurants offering catering.
