Not Your Mama's Thanksgiving Recipes

by Michele Cheplic | More from this Blogger

25 Nov 2008 11:30 AM

Back in my previous life as a TV journalist, I had the opportunity to cook with local "celebrity" chefs when they appeared on our morning show. I actually did more eating than cooking, but I learned some culinary tricks just the same.

The holidays always included a steady stream of cooking segments featuring proud pro chefs whipping up unique dishes. The following is a sample of some of the recipes I saved from those segments. They're nothing like my mom served us on Turkey Day, but boy were they popular with our studio crew.

THANKSGIVING GRAVY

Ingredients:

1 can cream of mushroom soup

1 can cream of chicken soup

2 cans chicken broth

1 teaspoon chopped garlic

1/2 chopped onion

Black pepper to taste

Giblets, optional

Directions:

Place soup and broth in blender and blend until well mixed. Pour soup into pot. Add remaining ingredients and stir until well mixed. Cook on medium-low for 1 hour. Add giblets if you like. If gravy reduces too much add more chicken broth and continue to simmer until you are ready to serve.

Serve with sliced turkey, chicken, or pork.

BUTTERNUT SQUASH WITH MAPLE PECAN BUTTER

Ingredients:

4 Butternut squash

1 pound salted butter at room temperature

1 pound unsalted butter

3 cups water

1 cup chopped pecans

1 cup maple syrup

2 tablespoon plus 1 teaspoon kosher salt

1 teaspoon coarsely ground black pepper

1 pinch finely ground black pepper

Directions:

Preheat oven to 375 degrees.

Wash the butternut squash and cut 1/4" off both ends, removing the stem and bottom of squash. Cut in half from stem to bottom. Using a spoon, scrape seeds out of interior.

Rub butternut squash with butter and sprinkle with kosher salt and coarsely ground black pepper. Place in a roasting pan and place in oven for 45 minutes.

While squash is roasting, place unsalted butter in mixing bowl with paddle attachment. Whip for 5 minutes on medium speed. Scrape bowl and add pecans, maple syrup, salt and pepper. Stop and scrape the bowl every two minutes.

When squash is done, remove from oven and place on a serving platter. Cover squash with maple pecan butter before serving.

Serves 12-16.

NO BAKE PUMPKIN COCONUT PIE

Ingredients for Crust:

2 cups of coconut

1/4 cup butter

Ingredients for Filling:

1 package Dream Whip (prepared)

1 package instant pudding (Vanilla)

2/3 cup milk

1 can pumpkin pie filling

1/4 teaspoon pumpkin pie spice

Directions:

Lightly brown coconut in large pan with butter. Reserve 1/4 cup to sprinkle on top of pie when finished. Use a spoon to press remaining coconut into bottom and along the sides of 9" pie plate.

Make Dream Whip per directions on box.

Mix all other ingredients in another bowl then fold in Dream Whip.

Pour mixture into pie plate.

Sprinkle with reserved coconut.

Serve immediately or chill until ready to serve.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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