Sticky Toffee Employees Share Their Favorite Thanksgiving Recipes
The only month I love more than October is November! So many great things happen in the month of November. It’s a month of reflection and gratitude. It’s the one month out of the year that I feel like almost everyone is striving to count their blessings and to be a blessing. There is beauty at every turn with gorgeous fall colors and holiday decorating. It’s a time to gather around the dinner table and connect with family and friends. Whether it’s a small Friendsgiving or you are hosting the entire family for Thanksgiving you all probably have some sort of entertaining coming up this month. To help prepare we thought we would share some of the Sticky Toffee crew’s favorite Thanksgiving recipes with you.
Our girl Kelly has been cooking this amazing recipe from Southern Living for years and still gets raving reviews at every gathering.
- 2 cups dried cranberries
- 1 cup orange liqueur (triple sec is great, and orange juice works fine, too)
- 2 lbs mild ground pork sausage
- 4 cups coarsely chopped celery
- 1 1/2 cups chopped onion
- 1/2 cup butter
- 1 14.5-oz cans chicken broth
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 2 6-oz packages stuffing mix (I typically use one package of cornbread and one package of herbed bread stuffing)
- 2 Tbsp grated orange peel
- 2 cups chopped pecans
Combine cranberries and liqueur (or juice) in a small saucepan; bring to boil over medium-high heat. Remove and set aside.
Brown sausage in a large skillet, stirring until crumbled. Drain, reserving 2 Tbsp of the drippings in the skillet. Set sausage aside.
Add celery and onion to reserved drippings; cook over medium-high heat for 10 minutes, stirring constantly. Add butter and the next four ingredients; stir constantly for three minutes or until butter is melted.
Combine cranberry mixture, sausage, stuffing mix and any seasoning packets, orange rind and pecans in a large bowl. Stir until well combined (I use my hands!)
If stuffing a bird or roast, spoon into the roast or cavity. Put remaining stuffing into a lightly greased baking dish.
Cover and bake any stuffing in a dish at 350 degrees for 20 minutes; uncover and bake ten more minutes or until lightly browned. (If stuffing a bird or roast, cook according to the recipe for the meat and make certain the interior temperature registers at the correct temperature for doneness with that protein.)
Yield: 12 servings
SWEET POTATO CASSEROLE
If you are looking for a delicious sweet potato casserole try this recipe from Food Network.
- ½ stick (4 tablespoons) unsalted butter, melted, plus more for bettering the baking dish
- 3 to 4 large sweet potatoes (about 1 ¾ pounds), peeled and cubed
- ½ cup milk
- ¼ cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ stick (4 tablespoons) unsalted butter, melted
- ¼ teaspoon kosher salt
- ¾ cup chopped pecans
For the sweet potatoes:
Add 1 ¾ pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
For the filling:
Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
Wisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt, and eggs in a larger bowl. Transfer to the prepared baking dish.
For the topping:
Combine the flour, brown sugar, butter, and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spring the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
- 1pk yeast
- ½ cup warm water
- 2 teaspoons sugar
- Stir these first 3 ingredients until dissolved and set aside for 45 minutes
- ½ cup sugar
- 1 stick margarine
- 1 ½ teaspoons salt
- 6 ½ cups flour
- 1 egg
- 2 cups warm water
Melt margarine and sugar together in a small pan. Cool. Add salt and egg. Beat well. Mix in flour and let rise until it has doubled in size. Knead dough until smooth. Divide into half the desired roll size and place in baking dish. Let rise until doubled in size. Bake 15-20 minutes at 350 degrees until golden. Enjoy!
PUMPKIN SPICE MARTINI
This recipe is pretty flexible. For a lighter version, cut back on the pumpkin pie coffee creamer. Not a fan of spiced rum? Let the vodka shine. Subtle flavor variations can be had by using flavored vodka, but my number one rule when making a cocktail like this is use the best ingredients you can afford! If you think pumpkin pie spice will cover up the taste of bottom shelf vodka, you may end up curing yourself of your love of pumpkin pie spice!
- 1 oz. Pumpkin Pie Coffee Creamer
- 1 oz. Irish cream liqueur (Bailey’s, etc.)
- ½ oz. Spiced rum
- ½ oz. Amaretto
- ½-1 oz. vodka (according to taste)
Put all ingredients in a shaker with ice, shake till your hands hurt from the cold, then shake a little longer. Pour into a chilled cocktail glass dusted very lightly with pumpkin pie spice, garnish with a little dollop of whipped cream if you feel fancy.
- 1 big bag candy corn
- 12 oz peanut M&Ms
- 2 boxes buttery toffee Crunch and Munch
- 1-2 boxes chocolate teddy grahams
- A handful of pretzel grids and cinnamon LIFE cereal
The best part about this recipe is that there are no instructions :) Mix and enjoy!
We hope you enjoy our favorite Thanksgiving recipes. Cheers to 2020 Holidays!
Sticky Toffee Director of Product Development