Unusual Thanksgiving Foods

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Unusual Thanksgiving Foods

Candace Whitehead, Reporter

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Ever wonder what it’s like to experience the non-traditional side of the most traditional holiday of the year? If you’re up for some spunky food recipe reading or are feeling spontaneous this holiday season, this article is for you.

Recipe #1: The Left Over Roll 

This one doesn’t really need any instructions, just get in there.


* smoked turkey breast

* traditional stuffing

* dried cranberries

* green beans

* cream cheese

* tempura battered and fried, served with cranberry wasabi and red wine soy demi-glace.

All the Thanksgiving glory in one decadent roll.

Recipe #2: Butternut Squash Bread Pudding 


* 2 tablespoons olive oil, plus more for the baking dish

* 2 medium onions, chopped

* 1½pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into ½-inch pieces

* kosher salt and black pepper

* 2 tablespoons chopped fresh sage

* 6 large eggs

* 2 cups whole milk

* ¾pound soft French or Italian bread, cut into 1-inch pieces (about 7 ½ cups)

* ½pound Gruyère, grated (2 cups)


Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.

Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.

In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.

Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.

Recipe #3: Sweet Potatoes with Pecans and Parmesan 


* 3 tablespoons olive oil, plus more for the baking dish

* 2½pounds sweet potatoes, peeled and sliced into 1⁄4-inch-thick rounds

* ½cup grated Parmesan (2 ounces)

* kosher salt and black pepper

* ¾cup chopped pecans

* ¼cup light brown sugar

* 2 teaspoons fresh thyme leaves

* pinch of cayenne pepper


Heat oven to 375° F. Oil a shallow 2 ½- to 3-quart baking dish.

In a large bowl, toss the sweet potatoes with the Parmesan, 2 tablespoons of the oil, 1 teaspoon salt, and ¼ teaspoon black pepper; transfer to the prepared baking dish. Cover tightly with foil and bake until tender, 45 to 50 minutes.

Meanwhile, in a small bowl, combine the pecans, sugar, thyme, cayenne, the remaining tablespoon of oil, ¼ teaspoon salt, and ⅛ teaspoon black pepper.

Remove the foil from the baking dish, sprinkle the pecan mixture over the potatoes, and continue to bake, uncovered, until the pecans are toasted, 10 to 12 minutes.

Recipe #4: Brie and Chive Biscuits 


* 2 cups all-purpose flour, spooned and leveled, plus more for the work surface

* 2 teaspoons baking powder

* 3/4 teaspoon kosher salt

* 1/4 teaspoon baking soda

* 6 tablespoons cold unsalted butter, cut into small pieces

* 6 ounces Brie, cut into 1⁄2-inch pieces (including the rind)

* 2 tablespoons chopped fresh chives

* 3/4 cup buttermilk


Heat oven to 375° F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, and baking soda.

Add the butter and, using a pastry blender or your fingers, cut in until crumbly. Add the Brie and chives and toss to combine. Add the buttermilk and stir just until moistened (do not over mix).

Transfer the dough to a lightly floured surface. Knead it a few times to bring it together. Gently shape into a 1-inch-thick disk. Using a 2-inch round cookie cutter (or a small glass), cut out 16 biscuits (flouring the cutter and reshaping the scraps as necessary). Place on the prepared baking sheet. Bake until golden, 15 to 18 minutes.

Recipe #5: No Bake Pumpkin Cheesecake with Caramel Sauce 


* 16 Biscoff cookies, finely crushed

* 2 Tbsp butter, melted

* 1 2/3 cup heavy cream, divided

* 8 oz cream cheese (cold)

* 2 Tbsp caramel sauce, plus more for topping, recipe follows

* 6 Tbsp packed light-brown sugar

* 1/2 tsp vanilla extract

* 1/2 tsp ground cinnamon

* 1/4 tsp ground nutmeg

* 1/4 tsp ground ginger

* 1 pinch ground cloves

* 1 cup canned pumpkin puree, chilled

* Flaked or coarse sea salt (optional)


In a mixing bowl (or food processor if that’s what you used to crush cookies) blend together butter and crushed Biscoff cookies until evenly moistened. Divide mixture among six small cups and gently press into an even layer.

In a mixing bowl, using an electric hand mixer, whip 1 cup heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese with caramel sauce until smooth, then blend in brown sugar, vanilla, cinnamon, nutmeg, ginger and cloves and whip until sugar has dissolved and mixture is fluffy. Fold in pumpkin puree, then fold in whipped heavy cream.

Pipe or spoon pumpkin cheesecake mixture over cookie crumb layer in cups, then whip remaining 2/3 cup heavy cream until stiff peaks form and pipe or dollop over tops. Drizzle each with caramel sauce and sprinkle lightly with sea salt and serve.

Notes: Assemble cheesecakes within 1 hour of serving for best results (and preferably drizzle caramel just before serving). Store ingredients in refrigerator until ready to assemble.

Recipe #6: Apple Pie Salsa with Cinnamon Sugar Tortilla Chips


For the Salsa

* 4 medium Granny Smith apples, diced

* 2 teaspoons lemon juice

* 1 cup light brown sugar

* 2 tablespoons butter

* 1 teaspoon cinnamon

* 1/4 teaspoon nutmeg

* 1 tablespoon cornstarch

* 2 teaspoons vanilla

* 1/2 cup whipped cream (optional)

For the Cinnamon Sugar Chips

* 1/4 cup sugar

* 1 tablespoon cinnamon

* 5 flour tortillas

* 2 tablespoons melted butter


For the Salsa

1. In large sauté pan, combine apples, lemon juice, brown sugar, butter, cinnamon, and nutmeg. Cook over medium heat for 20 minutes, stirring occasionally. Stir in cornstarch. Cook for two minutes, stirring occasionally. Remove from heat. Stir in vanilla. Serve warm. Top with whipped cream just before serving.

For the Cinnamon Sugar Chips

1. Preheat oven to 350 degrees.

2. In small bowl, combine sugar and cinnamon.

3. Brush both sides of each tortilla with melted butter. Rub cinnamon-sugar mixture onto both sides of each tortilla. Cut tortillas into wedges. Place on ungreased baking sheet. Bake for 14-16 minutes until brown and crisp. Cool on wire rack.


Salsa is best served warm.

Salsa can be stored tightly covered in refrigerator for up to two days then reheated in microwave. Chips do not need to be refrigerated.

Picture courtesy to frostingwithasmile.com

Recipe #7: Chocolate Pumpkin Cake: 


Chocolate Pumpkin Cake

* 1 1/2 cups flour

* 2/3 cup cocoa

* 2 teaspoons baking powder

* 1 teaspoon baking soda

* 1/2 teaspoon salt

* 1/2 cup buttermilk, room temperature

* 1 cup canned pumpkin

* 1 cup brown sugar

* 1 cup white sugar

* 1 tablespoon vanilla

* 3/4 cup butter, room temperature

* 4 Eggs, room temperature

Whipped Cream

* 1 cup pumpkin puree

* 1 -2 cups powder sugar

* 2 teaspoons cinnamon

* 1/4 teaspoon all-spice

* 1 1/2 cups heavy cream


1. Heat oven to 350 degrees F.

2. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Set Aside.

3. In a small bowl combine buttermilk and pumpkin. Mix together until incorporated.

4. In a mixer, beat the butter, sugars, and vanilla together until light and fluffy. Add in eggs, one at a time, until fully incorporated.

5. Alternatively add the flour mixture and buttermilk mixture to the sugar mixture, beginning and ending with the flour mixture.

6. Mix for 1 minute on low until fully combined. Divide batter evenly between two prepared baking pans. (I used 8×8 square pans)

7. Bake for 18-26 minutes. Cake is done when an inserted toothpick comes out clean.

Whipped Cream 

1. Add heavy cream to a stand mixer and whip on med to medium high speed until soft peaks. (usually about 2 minutes)

2. While the cream is mixing, place pumpkin puree, cinnamon, and all-spice in a bowl. Stir until combined.

3. Once cream is at soft peak stage, add powder sugar in a 1/2 cup at a time. After one cup, turn off mixer. Gently fold in pumpkin puree mixture to cream. If the consistency is not firm enough, add more powder sugar, about a 1/4 cup at a time until you reach desired consistency.