Thanksgiving Recipes

Thanksgiving Recipes

November 23rd, 2016 by

funny-thanksgiving-pictures-21While Thanksgiving is a holiday rightfully focused on giving thanks for all of the positives in our lives, it is also a time to experience the traditions and tastes unique to each and every family. In that sense, some of our members of the Lancaster & Eure family wanted to share some dishes that they will be enjoying with their families this Thanksgiving. Make sure to comment either here or on our Facebook page with which dish you enjoyed the most!

Dina shared the following Oyster Dressing recipe passed down by her mother:

Oyster Dressing

  • 1 tablespoon vegetable oil
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 8 cups dry bread crumbs
  • 2 tablespoons chopped fresh parsley
  • 3 cups oysters, liquid reserved
  •  3 eggs, beaten
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
  2. Heat the oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters and eggs, and season with salt, pepper, poultry seasoning and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the casserole dish.
  3. Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.

And not to be outdone, Stacey from our Personal Injury department shared the following 3 recipes:

Corn and Bacon Casserole

  • 1 can whole kernel corn, drained
  • 1 can cream-style corn, undrained
  • 1 package Jiffy Corn Muffin Mix
  • 1 cup sour cream
  • ½ cup (1 stick) butter, melted
  • 1/3 cup diced onion
  • 1 cup shredded sharp cheddar cheese (I use a little a more)
  • 3 slices bacon, crumbled
  • ¼ cup Rotel diced tomatoes with green chilies, drained
  1. Preheat oven to 350 degrees.
  2. Melt butter in saucepan, sauté onion for a couple of minutes in butter until softened.
  3. In large mixing bowl combine both cans of corn, corn muffin mix, sour cream, shredded cheese, bacon, diced tomatoes and butter/onion mixture from saucepan.
  4. Mix thoroughly all ingredients.
  5. Pour into a greased 9x9” pan. Bake 55 minutes. Let stand for 5 minutes prior to serving.

Hashbrown Casserole

  • 1 pkg frozen country-style hash brown potatoes (I use 1 pkg and about andother cup from a 2nd pkg)
  • 2 cans cream of chicken soup
  • 1 medium onion chopped
  • 1 16 oz sour cream
  • 2 cups crushed cornflakes
  • 2 cups shredded cheese
  • 2 sticks butter
  1. Melt butter in saucepan, lightly saute onion until softened.  Remove from stove and then mix in soup and sour cream.  In large mixing bowl combine all together hashbrowns, cheese, soup, sour cream and onions.
  2. Pour in greased 9 x 13.  Bake at 350, uncovered, for 45 minutes, until the potatoes are tender and the top is lightly browned
  3. Mix crushed cornflakes and 1 stick melted butter together in a pan until lightly golden brown just enough to coat all the cornflakes.  Pull casserole from oven the last 5 minutes and pour the cornflakes on top of casserole and put back in over for 5 min.  Watch the oven so the cornflakes do not burn.

Ham and cream cheese Rolls

  • 1 to 2 packs thinly sliced cooked ham ( I use the rectangular ham-Plumrose Deli Sliced Premium Ham)
  • 3 package cream cheese, softened
  • 1 bunch green onions finely chopped
  • 1 ½ heaping tablespoon of mayonnaise
  1. In a large bowl, mix cream cheese, green onions and mayo. ( I microwave for approximately 45 seconds, stirring frequently until smooth)
  2. Lay the ham slices on a flat surface and spread mixture over ham slices.
  3. Tightly roll the ham slices into thin logs, starting with a short side.
  4. Place the ham logs in a container and put in freezer for 20 until harden and then slice them. (This makes it easier to slice) Slice the logs into 1/4 to 1/3 inch wide rings.
  5. Arrange rings flat on a large serving platter.

Post a comment