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The Perfect Thanksgiving Meal

posted Nov 20, 2014, 10:38 AM by Unknown user   [ updated Nov 20, 2014, 5:50 PM ]
Thanksgiving is the season of thanks, but it is also the season of bigger pants and empty plates. The Knight Writer team has come together to present to you the "Perfect Thanksgiving Meal." It is compilation of all of our favorite family recipes, so delicious, they'll make your tummy ache (in a good way). Test them out and maybe you'll find your new favorite dish!

Happy Thanksgiving from the Knight Writer staff *gobble gobble*

 Recipe:Ham Loaf:  Miles Standish Stuffing: Baked Corn Casserole: Candied Sweet Potatoes: Peanut Butter Pie: Salted Caramel-Chocolate Pecan Pie: 7-Up Apricot- Orange- Punch:
 Ingredients: Ham:
  • 1 lb. ground beef

  • 1 lb. ground ham

  • 2 eggs

  • ⅓ cup minute tapioca

  • ⅔ cup rolled oats

  • 1 ¼ cup milk


  • ¼ cup vinegar

  • ½ cup brown sugar

  • ½ cup water

  • 1 tablespoon mustard

  • 1 pound sliced fluffy white sandwich bread
  • butter
  • 1 tablespoon dried sage

  • 2 tablespoons dried thyme

  • 10 tablespoons (1 stick) unsalted butter

  • 2 cups sliced onions

  • 2 cups thinly sliced celery

  • 1 pound bulk breakfast sausage, cooked and crumbled

  • 12 ounces skim-milk mozzarella cheese, cut into ½-inch cubes

  • 6 to 10 ounces spicy pepperoni, cut into ¼-inch cubes

  • ⅔ to 1 cup chicken stock

  • 8 oz. of sour cream
  • 3 eggs, slightly beaten
  • 2 cups of creamed corn
  • ¼ cup of milk
  • 1 cup of whole kernel corn, drained
  • 1 box of Jiffy corn muffin mix
  • 1 stick of Oleo, melted

  • 3 medium sweet potatoes or yams(1 pound) or one 18-ounce can sweet potatoes, drained
  • 3 tablespoons brown sugar
  • 1 tablespoon margarine or butter
  • 1/4 to 1/2 cup chopped nuts or tiny marshmallows(optional)

  • Baked pie crust (cooled)

  • ⅓ cup peanut butter

  • ¾ cup powdered sugar


  • ¾ cup white sugar

  • 2 tablespoons butter

  • ½ cup flour

  • 2 cups scalded milk

  • 1 teaspoon vanilla

  • ½ teaspoon salt

  • 3 egg yolks


  • 3 egg whites

  • 1 teaspoon cornstarch

  • ½ teaspoon cream of tartar

  • 6 tablespoons sugar

Chocolate Filling:

  • 1 ½ cups sugar

  • ¾ cup butter, melted

  • ⅓ cup all-purpose flour

  • ⅓ cup 100% cacao unsweetened cocoa

  • 1 tablespoon light corn syrup

  • 1 teaspoon vanilla extract

  • 3 large eggs

  • 1 cup toasted chopped pecans

  • 1 (9 inch) unbaked deep-dish pie crust shell

Salted Caramel Topping:

  • ¾ cup sugar

  • 1 tablespoon fresh lemon juice

  • ⅓ cup heavy cream

  • 4 tablespoons butter

  • ¼ teaspoon table salt

  • 2 cups toasted pecan halves

  • ½ teaspoon sea salt

  • 1- 6 oz. can frozen orange juice

  • 1- 46 oz. can apricot nectar

  • 5- 16 oz. bottles 7-Up

  • Lemon Sherbet

 Directions: Ham: 
Mix together and shape into loaf. Pour dressing from recipe below (half of mixture over the meat loaf and the other half use to baste the meat periodically while baking). Bake uncovered at 350 degrees for two hours. Makes 12 to 15 servings. Dressing: Mix together in small saucepan, bring to boil, turn heat to low and simmer for five minutes.
 This recipe yields enough to stuff a 25-pound turkey with a little left over for baking.

Toast bread until golden brown.

Spread 1 side of each toasted slice with the butter.

Cut into ½-inch cubes and turn into large bowl. Toss with thyme, sage, and generous sprinkling of salt, pepper.

Heat in a large skillet over medium-high heat with 8 tbsp. of butter until the foam subsides.

Add and cook celery and onions, stirring, until tender, about 7 minutes.

Stir into the bread cubes and toss until well combined. Return the skillet to the stove and heat over medium-high heat with 2 tbsp. of butter until the foam subsides:

Add the bread cubes, breakfast sausage, cheese, and pepperoni.

Toss to combine. Generously moisten with chicken stock.

Use as a stuffing or turn into a large, shallow buttered baking dish and bake in a 350 degree oven until golden brown, 30 to 45 minutes.

 Mix all together, then put into a greased dish.
Bake at 400 degrees for one hour.
  Cook fresh sweet potatoes, covered, in enough boiling water to cover, for 25 to 35 minutes or till tender.  Drain; cool slightly.  Peel potatoes; cut into 1/2-inch thick slices.  (Or cut up canned potatoes.)
In a 1-quart casserole layer half of the potatoes, half of the brown sugar, and half of the margarine.  Repeat layers.  Bake, uncovered, in a 375 degree oven for 30 to 35 minutes or till potatoes are glazed, spooning liquid over potatoes once or twice.  If desired, sprinkle with nuts or marshmallows and bake for 5 minutes more.  Makes 4 servings.
Mix peanut butter and powdered sugar together. Put most of it in the bottom of the pie crust. Save the rest for the top of the pie. Filling: Mix together and cook in a double boiler until thick. Pour into pie crust. Meringue: Mix together until fluffy. Pour on top of filling. Bake pie for 20 minutes at 350 degrees. Let cool and place remaining peanut butter/powdered sugar mix on top.
 Filling: Preheat oven to 350 degrees. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
Bake at 350 degrees for 35 minutes. (Filling will be loose but will set as it cools). Remove from oven to a wire rack.
Topping: Bring ¾ cup sugar, 1 Tbsp. lemon juice, and ¼ cup water to a boil in a medium saucepan over high heat. (Do not stir). Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir in table salt.
Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.
 Chill juices and 7-Up. At serving time, blend orange juice and apricot nectar. Gently add 7-Up. Float scoops of lemon sherbet on top of punch in punch bowl. Makes 35 4 oz. servings.