Cook your Thanksgiving feast with ‘The Crow’s Nest’

Pictured Above: Pie, whether apple, pumpkin, pecan, or even lemon chess, is a staple of Thanksgiving feasts.

Courtesy of the CDC

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By Catherine Hicks

It’s the week of Thanksgiving, and though our holiday may look a little different than usual, it’s still an important holiday to remember all that we have to be grateful for… And one of those things is definitely the food.

In the spirit of Thanksgiving, The Crow’s Nest staff has come together to bring you our top Thanksgiving recipes that we love and recommend for your holiday celebrations.

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Annalise’s Pick: Cauliflower Mashed Potatoes with Mushroom Gravy

30 minutes (5 minutes)

4 ounces white or cremini mushrooms

3 tablespoons vegan butter (separated)

1 tablespoon minced shallot (optional)

1 cut veggie stock (DIY or store-bought)

2 tablespoons unbleached all-purpose flour

1 pinch each salt, pepper, and dried or fresh type (chopped)

5 red skin potatoes (washed and scrubbed)

⅓ head of cauliflower

1. In a large saucepan, cover potatoes with water and bring to a boil. Reduce heat to a low boil and and cook until a knife inserted slides off easily.
2. In the meantime, add the cauliflower to a strainer or veggie steamer and place on top of the potatoes in the saucepan to cook at the same time. Cover with a lid to steam. 
3. Once both are soft and cooked through, transfer to a bowl and mash with a potato masher, adding salt and pepper and 1 tablespoon of began butter to season. Set aside and cover to keep warm.
4. In a skillet over medium to medium-high heat, melt the remaining vegan butter (2 tablespoons). Add the shallot and mushroom and cook for 10 minutes, stirring frequently. Cook until the mushrooms are soft and brown, and most of their liquid is evaporated.
5. Stir in the flour with a whisk and reduce heat to medium. Cook for another minute or two.
6. Slowly add veggie broth while whisking to reduce lumps. Then add in thyme and whisk again.

Recipe courtesy of Minimalist Baker.

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Molly and Darnell’s Pick: Corn Casserole

(Yes, it’s that good)

1 hour (15 minutes active)

1 can of corn, drained

1 can of creamed corn

1 cup of sour cream

1 stick of melted butter (½ cup)

1 box of Jiffy Corn Muffin Mix

1. Preheat oven to 350° F.
2. Mix all ingredients in a large mixing bowl.
3. Transfer to a greased 8×8 baking pan and bake for 45 minutes. Baking time depends on the size of the pan – watch closely.

Recipe courtesy of Tastes of Lizzy T.

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Edyn’s Pick: Imitation Texas Roadhouse Rolls

2 hours 13 minutes (1 hour active)

Rolls:

1 cup warm milk

2 ½ teaspoons active dry yeast

¼ cup honey

4 cups flour

1 egg

1 teaspoon salt

5 tbsp melted butter

Spread:

1 stick softened unsalted butter

½ cup powdered sugar

½ cup honey

1 teaspoon cinnamon

1. Add warm milk, yeast and honey into a measuring cup and set aside for 5-10 minutes or until yeast is foamy.
2. Mix flour, butter and egg. Add yeast mixture after those have combined.
3. Knead dough for 10 minute, add salt as you knead.
4. Put dough in a lightly oiled bowl for an hour, cover with a towel for 1 hour to rise.
5. While dough is rising, combine spread ingredients together in a bowl.
6. After the hour is completed, roll dough onto a floured surface, roll to approximately ½ inch thick.
7. Cut dough to inch and a half wide strips, and fold over on itself. Cut roll and repeat. Cover with a towel and rest for 10 minutes.
8. Place onto a baking sheet, brush with egg wash.
9. Bake for 18 minutes, and brush on melted butter.

Recipe courtesy of @mariyumcakes on Instagram. 

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Catherine’s Pick: Sweet Potato Casserole

1 hour 30 minutes (45 minutes active)

Casserole:

3 lbs fresh sweet potatoes (4 -5 large sweet potatoes), peeled and cut into 1 inch cubes

½ cup milk

¾ cup sifted flour

1 cup packed light brown sugar

½ cup packed dark brown sugar

¼ cup unsalted butter belted

2 eggs

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon vanilla extract

Pinch of salt

Topping:

⅓ cup all purpose flour

⅓ cup light brown sugar packed

½ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Pinch of ground cloves

3 tablespoons melted salted butter

2-3 cups mini marshmallows

1. Preheat oven to 350°F.
2. Put the sweet potatoes in a large pot and cover with water. Bring the water to a boil and boil until the potatoes are fork tender, about 8 minutes.
3. Drain the potatoes and return to the pot. Mash the potatoes until they are your desired level of smoothness.
4. Add the milk, brown sugar, butter, eggs, cinnamon, nutmeg, vanilla and salt to the potatoes and stir until well combined. Gradually add the flour until completely combined
5. Pour the potatoes into a 9×13 casserole dish. At this point you can cover the dish and refrigerate for up to two days before cooking, or you can put them in the oven right away. Heat them until cooked through, 20-30 minutes.
6. While the potatoes are cooking, combine the flour, brown sugar, cinnamon, nutmeg and cloves for the streusel topping.
7. Add the melted butter and stir until well combined. Add more flour and brown sugar if needed to make a crumbly texture.
8. When the casserole is heated through, remove it from the oven and top it with the marshmallows and streusel. 
9. Bake for another 10-15 minutes. If you want to brown the marshmallows a little more, turn the oven to the broil setting at 400 degrees until they’ve browned to your liking. Serve the casserole warm.

Recipe inspired by Life, Love, and Sugar. 

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Trevor’s Pick: Pumpkin Pie

55 minutes (15 minutes active)

¾ cup granulated sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 large eggs

1 15 ounce can of Libby’s 100% Pure Pumpkin

1 12 ounce can of evaporated milk

1 unbaked pie shell

1. Preheat oven to 425° F.
2. Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.
3. Bake in the oven for 15 minutes. Reduce oven temperature to 350°F, bake for 40 minutes or until a knife inserted near center comes out clear.
4. Cool for 2 hours. Serve or refrigerate.

Recipe courtesy of Libby’s Pumpkin.

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Sophie’s Pick: Apple Pie

1 hour 5 minutes (25 minutes active)

½ cup sugar

½ cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

6 to 7 cups thinly sliced peeled granny smith apples

1 tablespoon lemon juice

2 unbaked pie crusts

1 large egg white

Additional sugar

1. Preheat oven to 375° F.
2. In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice.  Add sugar mixture, toss to coat.
3. Line a 9-in. Pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie, place over filling. Trim, seal, and flute edges. Cut slits in crust.
4. Beat egg white until foamy, brush over crust. Sprinkle with sugar. Cover edges loosely with foil.
5. Bake for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on wire rack. 

Recipe courtesy of Taste of Home. 

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Aya’s Pick: Pecan Pie

1 hour 10 minutes (10 minutes active)

1 ¾ cup white sugar

¼ cup dark corn syrup

¼ cup butter

1 tablespoon cold water

2 teaspoons cornstarch

3 eggs

¼ teaspoon salt

1 teaspoon vanilla extract

1 ¼ cup chopped pecans

1 unbaked pie shell

1. Preheat oven to 350° F.
2. In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch. Bring to a full boil and remove from heat.
3. In a large bowl, beat eggs until frothy. Gradually beat in the cooked syrup picture. Stir in salt, vanilla and pecans. Pour into the pieinto pie shell.
4.  Bake for 45 to 50 minutes, or until filling is set.

Recipe courtesy of AllRecipes. 

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Alyssa’s Pick: Chocolate Chip Cookies 

40 minutes (30 minutes active)

2 cups old fashioned oats

1 ½ teaspoons baking soda

½ teaspoon salt

¼ teaspoon cinnamon

1 cup (2 sticks) butter, softened

¾ cup firmly packed brown sugar

2 teaspoons vanilla extract

1 teaspoon lemon juice

2 eggs

3 cups semisweet chocolate chips

1 ½ cups chopped walnuts (optional)

1. Preheat oven to 350° F. Cover 2 baking sheets with parchment paper. 
2. Place oats in a blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.
3. In another bowl, cream butter, sugars, vanilla extract and lemon justice together using a mixer. Add eggs and beat until fluffy.
4. Stir the flour mixture into egg mixture, blending well. Add the chocolate chips and nuts to the dough and mix well.
5. Measure ¼ cup of dough for each cook, place round dough balls on baking sheet 2 ½ inches apart.
6. Bake until cookies are lightly browned, 10 minutes. 

Recipe courtesy of Lunch Box Special.