Thanksgiving Favorites

This year, Thanksgiving is going to be different for people across the US, and here at Fiore Design too. Our team is sharing some of their favorite turkey day recipes that we’ll be making, even if we can’t be with our families this year.

Karen is sharing her recipe for gluten free sausage stuffing

You need:

  • 2 tablespoons butter or ghee
  • one small onion
  • 3 celery stalks
  • 1 cup cranberries if desired
  • fresh herbs – rosemary, thyme, and sage
  • 1 carton vegetable broth
  • 1 carton chicken broth
  • (2) 10 ounce packages of gluten free breadcrumbs

Start with a large pasta pot and cook 1 package of crumbled sweet sausage without the casing. Once browned, put it aside.

Then, melt roughly 2 tablespoons of butter or ghee. When melted, add one small onion, thinly chopped, and about 3 stalks of celery, as well as fresh rosemary, sage and thyme. Once the veggies are transparent, add back in the sausage.

At this step you can also add 1 cup of fresh cranberries if you’d like some sweetness.

Add in two – 10 ounce packages of gluten free stuffing cubes. Finding gluten free stuffing cubes is not always easy so you can use the hard, or soft or both. 

Next, add 32 ounces of vegetable broth and set heat to simmer while you stir often and watch the broth disappear. Then, add 32 ounces chicken broth and stir until absorbed as well.

Take the entire pot and empty it into a casserole pan and bake for about an hour at 350.

That makes for a crunchy top and soft tasty stuffing. Enjoy!

Brianna makes a beautiful and tasty vegan stuffed pumpkin

Recipe courtesy of A Virtual Vegan

You need:

  • 1/2 cup chopped walnuts
  • 1 medium pumpkin or round squash
  • 2 teaspoons olive oil
  • 1 medium onion
  • 3 large garlic cloves
  • 10 white or cremini mushrooms
  • 1 packed cup of cooked and cooled rice
  • 1/2 cup dried cranberries
  • 1 large handful fresh spinach
  • 1 tsp oregano
  • 1 tsp dryed thyme
  • 1 tsp ground cumin
  • salt and pepper to taste

Preheat oven to 400 degrees F (200 °C)

Toast the walnuts in a skillet over medium heat for two minutes until they smell really nutty and toasted. keep them moving constantly. Remove from heat, pour into a small bowl and set aside. Sauté the onions and garlic in one teaspoon of the oil until just starting to turn golden. If you wish to keep the recipe oil-free use a tablespoon or two of water instead of the oil and as more as necessary.

Add the mushrooms and cook for 1 minute longer then remove from the heat and allow to cool.

Carefully cut the top off the pumpkin (about the top third) and set aside. If you can’t see the seedy innards then just use a small sharp knife to cut a circle out of the flesh at the top and pull it out like a plug. Remove the stringy innards and seeds.Brush the inside of the pumpkin with the remaining 1 teaspoon of olive oil (omit if you want the recipe to be oil-free) then season the inside of the pumpkin generously with salt and pepper.

Place the cooked rice, dried cranberries, chopped spinach, toasted walnuts, herbs, cumin and the sauteed onions, garlic and mushrooms into a bowl and mix well together. Season to taste with salt and pepper.

Spoon the rice mixture into the pumpkin cavity, pressing down hard to pack it in tightly and keep going until it’s full.

Place the pumpkin top back on then wrap completely and tightly in foil.

Place on a baking tray and bake for around 1 hr 30 mins or until tender. Check it by pulling back some foil and inserting a knife or a fork into the side. If it is soft and the knife goes in easily it is ready.

Remove from the oven and leave for at least 30 minutes before slicing.

Meredith loves making classic green bean casserole 

The classic green bean casserole from Campbell’s is a staple at the Minnick’s. Meredith’s husband doesn’t like mushrooms, so they sub in cream of chicken soup instead. You  need:

  • 1 can of condensed soup
  • 3/4 cup milk
  • 1/8 tsp black pepper
  • 4 cups cooked, cut green beans (canned green beans work just fine)
  • 1 1/3 cups Frenchs crispy friend onions

Mix soup, milk, pepper together in a 1 1/2 quart baking dish. Stir in beans and 2/3 cup of the friend onions. Bake at 350 for 30 minutes or until hot. Top with remaining onions and cook an additional 5 minutes until onions are golden.

Emily’s garlicky mashed potatoes 

You’ll need:

  • 2 lbs red potatoes
  • 5 cloves garlic
  • 1 cup whole milk
  • 3 tablespoons butter
  • salt and pepper

Bring water to boil in large saucepan or stock pot while you wash the red potatoes, leaving the skin on. Dice potatoes and add to boiling water with a pinch of salt. Cook until potatoes fall apart with a fork, about 15-20 minutes. While the potatoes are cooking, mince the garlic. Drain the potatoes and add the garlic to pot, roasting for a minute. Add potatoes, butter, and milk to pot and begin to mash with a hand masher until combined and milk absorbed. Salt and pepper to taste. 

Image by Hebi B. on Pixabay