FOOD FOR THOUGHT — Thanksgiving favorites

By on November 4, 2020
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Recipes by THE MCL FAMILY

 

Thanksgiving favorites

Here are a few recipes we love that can be served at Thanksgiving or any fall gathering. Enjoy!

 


TURKEY, SWEET POTATO AND CRANBERRY STEW


From Debby Eubanks, mother of Editor Katie Eubanks. Recipe originally appeared in Prevention magazine.

  • 3 pounds turkey drumsticks, skin removed (can also use duck, which is delicious!)
  • 1 small onion, diced
  • 1 tablespoon honey
  • 1 tablespoon cider vinegar
  • 1 1/2 teaspoons fresh ginger, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chicken stock1 pound sweet potatoes, peeled and cut into 1” chunks
  • 1/2 cup dried cranberries (or dried cherries, which I prefer!)
  • 2 tablespoons flour

     Combine all but the last three ingredients in a large slow cooker*. Cover and cook on low 5 hours. Add potatoes and cranberries, then cook further until potatoes are tender, about 45 minutes more.

     Remove meat and other ingredients from liquid and set aside in a large bowl. Whisk flour into liquid until smooth. Remove meat from bones, and put meat and other ingredients back into the liquid. Reheat if needed.

*You may also cook in a Dutch oven or large pot on the stove.

 

 

 

STRING BEAN CASSEROLE


A favorite from Mary K. Kidd, mother of Graphic Designer Sandra Goff.

  • 1 can French-cut string beans (drained)
  • 1 (4-ounce) can mushrooms (drained)
  • 1 can cream of celery soup
  • 1 can water chestnuts (sliced)
  • 1 small onion, finely chopped
  • 1/2 stick butter
  • 1 can French-fried onions

      Brown the chopped-fine onion in ó stick butter. In same skillet, brown the mushrooms.

     Add the beans, water chestnuts, and cream of celery soup, and stir well.

     Place in casserole dish and heat until hot in 350-degree oven.

     Then add can of French-fried onions on top and cook until onions are brown.

 


CHOCOLATE CHIP RUM CAKE


A favorite from Lucy Banks, mother of Managing Editor Suzanne Durfey.

  • 1 box yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla
  • pudding mix
  • 1 cup milk
  • 3/4 cup canola oil
  • 4 eggs
  • 1 cup miniature semisweet
  • chocolate chips
  • 5 tablespoons grated German sweet
  • chocolate, divided
  • 2 teaspoons rum or rum extract
  • 2 tablespoons confectioners’ sugar

     In a large bowl, combine the cake and pudding mixes, milk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips, 3 tablespoons (reserve other 2) grated chocolate, and rum/rum extract.

    Pour into a greased and floured 10” fluted tube or Bundt pan.

     Bake at 350 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

     Combine confectioners’ sugar and remaining grated chocolate; sprinkle over cake.

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