Favorite Thanksgiving Recipes

We want to know what your favorite Thanksgiving recipes are! Send them to shareit@necn.com.

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Allison Sonfist
Managing Editor of Digital Media Allison Sonfist's recipe for Stuffed Acorn Squash 1 acorn squash, halved and seededn4 tablespoons butter 1 1/2 cups chicken broth 2 cups dry stuffing mix Salt and pepper to tastenGarlic powder to tastenOnion powder to taste Preheat oven to 400 degrees. Place squash face up in a baking pan. In each half, place 2 tablespoons butter, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half with aluminum foil. Bake for 60 minutes.
2/9
Pam Bechtold
Executive Producer Pam Bechtold shared her recipe for Pumpkin Cheesecake: Ingredientsn1.t6 ounces gingersnaps (about 22) 2.t4 tablespoons (1/2 stick) unsalted butter, melted 3.tnonstick cooking spray, for the sides of the pan 4.t4 8-ounce bars cream cheese, at room temperature 5.t1 1/2 cups packed light brown sugar 6.t4 large eggs, at room temperature 7.t1/4 cup all-purpose flour, spooned and leveled 8.t1 teaspoon ground allspice 9.t1 teaspoon ground ginger 10.t1 teaspoon ground cinnamon, plus more for dusting 11.t1/2 teaspoon kosher salt 12.t1 15-ounce can pure pumpkin puree 13.t3/4 cup heavy cream 14.t1/4 cup sour cream 15.t1 tablespoon confectioners’ sugar Directionsn1.tHeat oven to 325° F. In a food processor, pulse the gingersnaps until fine crumbs form (you should have about 1 cup). Add the butter and pulse to combine. Press the mixture into the bottom of a 9-inch springform pan (preferably nonstick), using a straight-sided dry measuring cup to help. Spray the sides of the pan lightly with the cooking spray. Place the pan on a rimmed baking sheet.n2.tUsing an electric mixer, beat the cream cheese and brown sugar on medium until smooth, 1 to 2 minutes. Beat in the eggs, one at a time. Add the flour, allspice, ginger, cinnamon, and salt and beat to combine. Add the pumpkin and beat to combine. Pour the mixture into the prepared pan and bake until set but still slightly wobbly in the center, 1¼ to 1¾ hours. (Tent loosely with foil if the top becomes too dark.)n3.tLet cool completely in the pan, then refrigerate until firm, at least 2 hours. Run a knife around the edge of the cheesecake to loosen, then unmold.n4.tJust before serving, using an electric mixer, beat the cream, sour cream, and confectioners’ sugar until soft peaks form. Dollop on the cheesecake and dust with cinnamon.
3/9
Merrill Flood
Account Executive Merrill Flood shared her recipe for a Holiday Cranberry Jell-O Mold: Ingredients: Rectangular pyrex 9 x13n1 pkg. raspberry jello (lg 6oz)n1can crushed pineapple (sm 8.25 oz)n1 can cranberry sauce (whole berries)n1/2 cup chopped walnutsn1/2 cup chopped celeryn1 cup port winen2 cups hot water 1. Mix jello with 2cups hot water…be sure to dissolve jello thoroughly.n2. Add the 1cup of wine to jello, stir mix well.n3. Refrigerated jello and wine mixture ONLY until just starting to set (consistency of catsup) DO NOT let jello become too firm.n4. Add remaining ingredients, nut. celery,cranberry sauce and pineapple, STIR WELL so all ingredients are incorporated evenlyn5. Refrigerate for at least 2-3 hrs ( may be made night before serving)n6. Top with sour cream mixture. Topping:n1 cup sour creamn1 4oz pkg cream cheese Soften cream cheese in microwave for seconds till softenednAdd sour cream and whisk togethernTop with sour cream mixture just before serving Enjoy!
4/9
Melody Mendez
necn and NBC Boston anchor Melody Mendez shared her Great Nana's recipe for Date Nut Bread: You'll need 16 oz. of dried chopped dates (make it easy, store bought, in a box, in the baking aisle, vacuum packed boxes)nTake 2 cups boiling water, pour over the dates, add 2 tsp. soda and let stand while, at least 30 minutes, so that they absorb the water.nAdditional ingredients:n2 Tbsp. buttern1 tsp. baking powder 1 1/2 cups sugar 2 tsp. vanilla 2 eggs 1 cup chopped walnutsn4 cups flour 1. Cream butter & sugar. 2. Add the eggs one at a time & beat well. 3. Add flour & baking powder mixture alternately with date mixture. 4. Stir in vanilla & nuts. 5. Divide batter into two lightly-greased small loaf pans. 6. Bake 1 hr. at 350F. 7. Cool in pan, loosen with knife. Now, here’s the REAL secret……………… ashes.nYes, ashes.nSeriously.nGreat Nana would always make these recipes in the kitchen with a cigarette bobbing up and down between her lips as she talked.
5/9
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Account Executive Merrill Flood's Recipe for Green Beans And Walnuts With Lemon Vinaigrette IngredientsnSERVINGS: 8n•t1 lemonn•t1 teaspoon Dijon mustardn•t1/3 cup walnut oil or olive oiln•t2 tablespoons minced shallotn•t1 1/2 pounds green beans, trimmedn•t2/3 cup walnuts, toasted, coarsely chopped Preparationn•tRemove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.n•tCook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain; pat dry.n•tCombine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.
6/9
Allison Sonfist
Managing Editor of Digital Media Allison Sonfist's recipe for Pumpkin Soup with Mushrooms Soup:n1 pumpkinn3 tablespoons olive oil 1 onion 1 potato 1 stalk celery 3 large garlic clovesn6 cups chicken broth Salt and pepper to taste Mushroom topping: 1 tablespoon olive oil 1 tablespoon buttern4 cups assorted wild mushrooms (sliced) 1 tablespoon minced shallotn2 tablespoons cut fresh chivesnSalt and pepper to taste Heat oven to 425 degrees. In large pan, toss pumpkin with 1 tablespoon olive oil. Roast 45 minutes, tossing often. Heat remaining 2 tablespoons olive oil in pot over medium heat. Add onion, potato, celery and garlic. Cook 2 minutes, stirring often. Cover and reduce heat to low. Cook vegetables for 25 minutes. Add pumpkin and broth and bring to boil. Reduce heat to low, cover and simmer 30 minutes. Puree mixture in blender. To make the mushroom topping, heat oil and butter in a pan and add the mushrooms and shallot. Sautee for about 5 minutes. When putting the soup in bowls to serve, top with the mushroom mixture and garnish with chives.
7/9
Danielle Waugh
Reporter Danielle Waugh's Butternut recipe for Butternut Squash Saladn-spinach -12 oz cubed butternut squash -dried cranberries -crumbled goat cheese -sliced almonds -tri-color quinoa Directions:n1. Drizzle olive oil and pepper on cubed butternut squash and bake for 30 minutes at 350. Optional: drizzle with balsamic vinegar 2. Cook 1 cup quinoa in 2 cups water 3. Add ingredients over bed of spinach, serve with balsamic vinaigrette
8/9
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User Generated Content Producer Caitlin Fichtel's recipe for Pumpkin PienINGREDIENTSn1/2 cup granulated sugarn1 tablespoon granulated sugarn1 teaspoon ground cinnamonn1/2 teaspoon saltn1 teaspoon pumpkin pie spicen2 large eggsn1 can (15 oz.) LIBBY'S® 100% Pure Pumpkinn1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milkn1 unbaked 9-inch (4-cup volume) deep-dish pie shellnWhipped cream (optional)nINSTRUCTIONStVIEW: TEXTnVIDEOnMIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
9/9
Allison Sonfist
Managing Editor of Digital Media Allison Sonfist's recipe for Stuffed Acorn Squash 1 acorn squash, halved and seededn4 tablespoons butter 1 1/2 cups chicken broth 2 cups dry stuffing mix Salt and pepper to tastenGarlic powder to tastenOnion powder to taste Preheat oven to 400 degrees. Place squash face up in a baking pan. In each half, place 2 tablespoons butter, 1 cup stuffing mix, 3/4 cup chicken broth, salt, pepper, garlic powder and onion powder. Wrap each half with aluminum foil. Bake for 60 minutes.
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