Thanksgiving Recipe Swap!
Take a few minutes and browse the tasty recipes, maybe you’ll find a new favorite for your holiday! Please submit your favorite Thanksgiving recipe in the form below.
Mashed Potato Recipe
- 2 sticks butter, softened, plus more for pan
- 5 lbs. russet or Yukon gold potatoes
- 8 oz. package cream cheese, softened
- 1 cup heavy cream
- ½ teaspoon seasoned salt
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
Preheat the oven to 350 degrees F. Generously butter a 4-quart baking dish. Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, kosher salt and pepper. Mash to combine.
Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.
**One Thanksgiving tip I love to share: softened butter is a must! I take an extra pound of butter out of the fridge the night before Thanksgiving and leave it one the counter to soften. This is great for buttering your dishes the next day so nothing sticks, buttering rolls or biscuits, etc. Softened butter is a must have on the day of Thanksgiving!
Wish you best dishes!
-Your resident Martha in DP
- 1 lb. ground turkey
- 2 tablespoons finely chopped scallions
- 1 tablespoon hoisin sauce
- 1 tablespoon teriyaki sauce
- 1 teaspoon salt
- 1 teaspoon finely chopped ginger OR 1/2 teaspoon ground ginger
- 1/2 teaspoon chili oil
- 1 package of wonton wrappers
Combine the turkey, scallions, hoisin sauce, teriyaki sauce, salt, ginger and chili oil in a bowl and place in the fridge for 1 hour. Make 1 inch balls out of turkey mix and place them in the center of 1 wonton wrapper.
Moisten the edges (corners) of the wrap with water as you pinch the corners together. Bring opposite corners to each other to form a tee-pee shape. Steam over medium to low heat for 6-7 minutes.
*Optional but recommended: crisp the wontons by placing them in the oven on broil for 3-5 minutes (keep checking to make sure the wontons are as crispy as you like them).
Dipping Sauce Ingredients:
- 1/3 cup soy sauce
- 1/3 cup rice vinegar
- 2 gloves garlic – minced
- 1 teaspoon sesame oil
- 1 teaspoon chili oil (if you don’t like spicy, leave this out or substitute with olive oil)
- 1/2 teaspoon sugar
- 1/2 teaspoon ground ginger
Obviously, this recipe can go kosher or not, it depends on what kind of meat you get. All the other ingredients can be kosher – check for the kosher certification. These are SOOOO good!
Honey Nut Cheerio Peanut Butter Bites
- 1 cup peanut butter
- 1 cup honey
- 5(ish) cups of Honey Nut Cheerios
Combine the peanut butter and honey into microwavable container. Microwave for 1 minute. Stir until mixed. Pour in Honey Nut Cheerios and stir until mixed (can add more or less of Cheerios). Spoon out bite size portions and put on wax paper to cool. Roll wax paper and refrigerate. They are better to eat cold because they stick together.
*This is a Des Plaines potluck favorite!
Ham, Egg and Cheese Breakfast Casserole
- About 2 cups of ham, cubed
- 6 eggs, beaten
- 6 slices of bread, crumbled
- 2 cups shredded cheddar cheese
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon dry ground mustard
Preheat oven to 375 degrees. Mix the bread, cheese and ham together. Spread evenly in a greased 13×9 casserole dish. Crack and beat the eggs. Add milk, salt, ground mustard and mix with eggs. Pour over the contents of the casserole dish. Bake in the oven at 375 degrees for 40 minutes.
*My mom always makes this on Thanksgiving and Christmas morning! It’s super easy, because you can make it the night before! Easy AND delicious. Enjoy!