Signature Recipe Roundup: Thanksgiving Edition

Thanksgiving and this season of gratitude evokes memories of the family gathered around the dining room table laden with holiday favorites, children dressed as pilgrims and Native Americans or volunteers reaching out across the community to help others. For the past five years, Signature has featured the Thanksgiving traditions, complete with recipes of local families and organizations. This year we’ve pulled all that together for a neat recipe book that our readers also contributed to. However you choose to spend the holiday, remember the abundance of blessings enjoyed on a daily basis.

 

CARMELIZED BRUSSEL SPROUTS WITH HONEY AND BACON
STUART GATES, 2014

Serves 6-8

Ingredients
2lbs brussel sprouts, blanched and sliced 
1lb applewood smoked bacon,cooked and chopped
2 T bacon grease, reserved
¾ C Parmesan cheese, grated
⅓ C local honey
2 T green Tabasco hot sauce 
salt and pepper to taste

In a large skillet on medium, heat bacon grease. Add brussels and slow cook for 45 minutes, until rendered down. Add hot sauce and cooked and chopped bacon, and stir for 10 minutes more. Add cheese and honey and stir thoroughly for five minutes. Salt, pepper, and serve.

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HOMEMADE WHEAT BREAD
GINNY MCKELLAR, 2015

Serves 8-10

Ingredients
6 C of hot water
2 T salt
⅔ C oil
2 C honey
12-plus C of freshly-ground flour
4 T. yeast

Put water, salt, oil, honey and 7 cups flour in food processor. Combine at low speed. Add 3 cups of flour and yeast and then turn on first speed. Add more flour until dough leaves side of bowl. Set timer for 7 minutes. After 7 minutes, turn off, dump dough on counter and divide into four loaves. Put into greased bread pans. Bake for 25 minutes 350 degrees.

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SAUSAGE BALLS
SUBMITTED BY REANNA BYRD, HATTIESBURG

1lb pork sausage
3 C of Bisquick
2 C of cheese, shredded

Mix all ingredients together and roll into one inch balls. Bake at 360 for 15-22 minutes. Note: If mixture is hard to roll, add 1/4 cup of milk to help keep mixture together.

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SPINACH MADELEINE
ROBERT ST. JOHN, 2015

Serves 6

Ingredients
2 pkgs chopped frozen spinach
¾ t celery salt & garlic salt
4 T butter
2 T flour
½ t salt & black pepper
2 T onion, chopped
1 T fresh jalapeño, minced
8oz cream cheese, cut in pieces
1 can evaporated milk
1 t worcestershire sauce
buttered breadcrumbs

Cook spinach according to package. Drain & reserve liquid. Melt butter in saucepan; add flour and stir til smooth. Add onion and cook until soft. Combine milk with reserved liquid to make 1 cup. Incorporate liquid into flour mixture. Add seasoning and cheese; stir until melted. Combine with cooked spinach in casserole dish and top with bread crumbs.

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JILL'S SWEET POTATOES

Serves 10-12

Ingredients
3 C sweet potatoes, cooked, peeled and mashes
3 C sugar 
4 eggs, beaten
1 C heavy cream
3 sticks butter, divided
1 t each cinnamon & nutmeg
1 C each Rice Krispies, chopped pecans, chopped walnuts & brown sugar

 Preheat oven to 350 degrees. Grease a 13x9 casserole dish. Combine first four ingredients, half the butter, and remaining spices in a bowl and mix thoroughly. Add to casserole dish. Combine remaining ingredients and sprinkle over sweet potato mixture. Bake 40-45 minutes.

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HOMEMADE PEPPER JELLY
SUBMITTED BY GINNY ENGLISH, HATTIESBURG

3 - 4 pints

Ingredients:
1 ½ C vinegar (white)
6 ½ C of sugar
1 ½ ground bell pepper
¼ C ground hot pepper 
(jalapeño or serrano)
An envelope of Certo

Stir together sugar and vinegar until sugar dissolves. Add the ground peppers. Bring to a rolling boil (a boil that continues as you stir) for about 3 minutes. Add the Certo envelope, and bring the liquid back to a rolling boil. Cook until jelled and pour into pint jars. 

Makes perfect gifts (if properly canned) and your holiday meals delightful. The pepper jelly can be eaten with dressing, vegetables, over cream cheese, or used as a glaze over meats (particularly pork or fowl). For a twist on the traditional recipe, add a cup of chopped cranberries to the peppers while cooking to make a wonderful cranberry pepper jelly. If your dinner includes ham instead of turkey, add a cup of finely diced pineapple to the peppers while cooking.

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TASSO HAM CREAMED CORN
STUART GATES, 2014

Serves 6-8

Ingredients:
8 ears corn, husked
2 T sugar
1 T all-purpose flour
1 t garlic powder
1 C heavy cream
½ C cold water
1 T bacon grease
1 T butter
½ lb tasso ham
2 T marscapone cheese 

In a large bowl cut the kernels from cob. Using the back of the knife blade, scrape against the cob to press out the milky liquid. Whisk together sugar, flour, garlic powder and salt and pepper, to taste. Combine with corn. Add the cream and water.  In a large skillet over medium heat, heat bacon grease. Add ham and render down for 15 minutes. Add corn mixture and turn heat to medium-low, stirring until it becomes creamy, about 30 minutes. Add the butter and marscapone right before serving.

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CORN CASSEROLE
SUBMITTED BY DONNA MORGAN, OAK GROVE

Serves 6-8

Ingredients:
1 package Yellow Mahatma Rice
1 stick butter
2 cans Mexi-Corn
1 can Cream of Celery Soup
1-2 C Shredded Cheese

Cook rice according to package. Melt butter and combine with soup. Add mixture to corn and rice. Mix in desired cheese, spread in casserole dish and top with more cheese! Bake at 350 for 30 minutes.

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SAUSAGE AND PECAN STUFFING
SUBMITTED BY WES HANSON, HATTIESBURG

Serves 6-8

Ingredients: 
1lb Jimmy Dean regular sausage
2 C pecans, chopped coarsely
1 loaf french bread, cut into CHUNKY breadcrumbs
1½ C white wine 
1 C turkey or chicken stock
The turkey's giblets, minced
1 bunch green onion, chopped
1 yellow onion, chopped
1 bell pepper, chopped
1 bunch of celery, chopped small
½ C chopped parsley
2 t each of dried oregano, thyme, basil
Liberal Worcestershire
salt and pepper

1. Prepare bread crumbs and put in a large bowl. Sprinkle with some of the wine. 
2. Sauté sausage, draining the fat. Remove from pan. 
3. Sauté all vegetables (except parsely) and spices until well wilted. Add sausage back to the skillet.
4. Add giblets and cook for five minutes. Add pecans, then the wine and stock. Bring to simmer for 10 minutes. 
5. Add ingredients into the breadcrumb bowl. Mix like you mean it. Add a little extra wine if it seems too dry; consistency should be fairly moist if you don't want to dry your bird out too much. Stuff the bird with as much of this as possible, front and back. Oh, yeah.

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PUMPKIN BOURBON PIE WITH CHOCOLATE CRUST
KATE & TOBY BARKER, 2017

Serves 8-10

Ingredients:
Crust:
8 ounces chocolate wafer cookies (33 cookies)
1 stick unsalted butter, melted 
2 tablespoons sugar

Filling:
One 15-ounce can pure pumpkin puree 
¾ cup heavy whipping cream 
2 large eggs 
1 Tbsp. bourbon, brandy or apple cider 
½  cup packed light brown sugar 
1 tsp. finely grated peeled fresh ginger
1 ½ tsp. ground ginger 
1 ½  tsp. ground cinnamon 
½ tsp. fine sea salt 
½ tsp. grated nutmeg
1/8 tsp. ground allspice

In a food processor, pulse the cookies until finely ground. Transfer to a medium bowl and add the butter and sugar. Mix until well combined, then press into a 9-inch metal pie plate. Refrigerate for 30 minutes.Preheat the oven to 350º F. Bake the crust for 8 to 10 minutes, until set. Transfer to a rack and let cool. In a large bowl, whisk the pumpkin puree with all of the remaining ingredients until smooth. Scrape the filling into the piecrust and bake for 50 minutes to 1 hour, until the filling is set but slightly jiggly in the center. Transfer to a rack and let cool completely.

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HUMDINGERS
SUBMITTED BY SARAH ROBERTS, HATTIESBURG

25-30 humdingers

Ingredients:
1 stick butter
¾ C sugar
1 t vanilla extract
8 oz box chopped dates
1 C crushed pecans
1 ½ - 2 C Rice Krispies cereal
Confectioners sugar

Melt butter & add sugar, vanilla, and chopped dates. Cook over low heat 2-3 minutes, stirring constantly. Remove from burner & add pecans & rice krispies. Mix well, let cool slightly, then form into 1" balls. Roll in confectioners sugar.

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GRANNY SMITH’S PECAN PIE
SUBMITTED BY MARGARET TYNES, PETAL

Serves 8-10

Ingredients:
½ C dark Karo syrup
½ C light Karo syrup
½ C sugar
3 eggs
2 T butter
1 t vanilla
1 C chopped pecans
pinch of salt
1 thawed frozen pie shell - regular - not deep dish

Mix all ingredients with a spoon and pour into pie shell. Bake at 300 degrees for approximately one hour. (Note: This has been on our family's Thanksgiving menu for as long as I can remember. It was my maternal grandmother's recipe and it is still served every year at my house!)

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FAMILY FIGHT
SUBMITTED BY JAMIE MASSENGALE, HATTIESBURG

1 disgruntled Aunt
1 passive aggressive mother

Mix for 20 minutes and presto... Family fight* 
*Fight may include other family members. 

 

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