Thanksgiving is supposed to be about friends, family and experiencing the annual epiphany that you are a fortunate human being. Let’s cut to the chase. The one thing that people look forward to the most on Thanksgiving is the food. So, forget about stuffing the turkey and stuff yourself instead with these St. Dominic Thanksgiving favorites.

Tradition is a big part of Thanksgiving. Recipes get passed down from generation to generation, giving sentimental value to average dishes. Receptionist Mrs. Sally Garrett has a Thanksgiving recipe for dressing that is very close to her heart.

“It is a traditional thing I make because smells and sounds take you back to memories of being a kid. There is nothing better than smelling that dressing because I had the best childhood ever. My mom was the safest zone for me. There is no way I would not make it,” said Mrs. Garrett.

Thanksgiving Dressing (A large batch feeds 12-14 people.)

-1 loaf white bread, toasted or left out to air dry overnight-torn into bite size pieces

-6 eggs

-1 1/2 cups celery chopped

-1 1/2 cups yellow onion chopped

-1 1/2 cups broth from turkey, or chicken broth

-1 tsp. salt

-1/2 tsp. pepper

-1 tsp. poultry seasoning

-2 cups shredded or chopped turkey or turkey giblets

1. Bake at 350 for 1 hour.

Math teacher and swim coach, Ms. Jacquie Moutray, also has a special connection to her mother’s recipes for Thanksgiving.

“I like my mom’s green bean casserole a lot. It says that you are supposed to just put a can of cream of mushroom in it, but my mom thought it would be too much. So, she puts a can of cream of chicken in it too,” said Ms. Moutray.

Thanksgiving is normally the same for most people. We all eat turkey, mashed potatoes, casseroles and a whole lot of pie. This year we also want to look at the not-so-typical Thanksgiving favorites to give you a chance to spice up your holiday meals. Campus minister, Mrs. Shelly Lang, has a family recipe that is out of this world, or I should say out of this country. Her family makes a dessert from Sweden.

“My mom went to a thing about different Christmases and Thanksgivings at the library and she got the recipe there. She has been making it since I was little and it turned into a family tradition,” said Mrs. Lang.

Swedish Gifta

-1 bag of fresh or frozen cranberries (12 oz)

-1 1/2 cups of water

-1 1/2 cups of sugar

-1 1/2 cups of graham cracker crumbs

-12 oz of heavy whipping cream

-Sugar to taste

1. Put cranberries in water and add 1 1/2 cups of sugar. Bring to a boil. Boil until soft berries start to pop. All should pop. Chill thoroughly.
2. In a large glass bowl put heavy whipping cream and sweeten with sugar to taste. Beat until peaks form. (For best results, before adding the cream, put glass bowl and beaters in freezer to chill–aids in whipping process and peaks form faster.)
3. In a large bowl (clear glass is beautiful) put a layer of graham cracker crumbs, layer of cranberries and a layer of whipped cream then repeat layers.

Thanksgiving would not be Thanksgiving without pumpkin pie. However, senior Jenny Preuss likes to mix things up.

“I have a caramel apple bundt cake that I have made the past two Thanksgivings now. The secret is Granny Smith apples,” said Preuss.

Caramel Apple Bundt Cake

-1 1/2 cups canola oil

-1 1/2 cups sugar

-1/2 cup brown sugar

-3 eggs

-3 cups flour

-2 tsp. cinnamon

-1/2 tsp. ground nutmeg

-1 tsp. baking soda

-1/2 tsp. salt

-3 1/2 cups apples, peeled and diced into small pieces

-2 tsp. vanilla extract

-1 cup chopped walnuts (optional)

CARAMEL GLAZE:

-1/2 cup brown sugar

-1/3 cup half and half

-1/4 cup butter, cubed

-dash of salt

-1 cup confectioner’s sugar

-chopped walnuts (optional)

1. Preheat the oven to 325 degrees. Spray and lightly flour your bundt pan.
2. In a large bowl, combine the oil, sugars, vanilla and eggs until blended well. Combine the flour, cinnamon, nutmeg, baking soda and salt together. Gradually add to the creamed mixture and blend well. Fold in the apples and walnuts. Pour the mixture into the bundt pan. (Don’t worry if the mixture seems too thick; it is supposed to be that way.)
3. Bake in the 325° oven for 1½ hours or until a toothpick comes out clean.
4. Let cool in the pan for about 10 minutes. Gently take a knife and slide it around the sides of the cake to make sure when you turn the pan over onto a plate it doesn’t stick.
5. Make the caramel glaze by heating the brown sugar, butter, half and half and salt in a saucepan until the butter is melted and sugar is dissolved. Let it cool to room temperature. Beat in the confectioner’s sugar until smooth. Drizzle over the cake and sprinkle on the walnuts if you like.

Thanksgiving is quickly approaching and time for family and friends is drawing near. It is never too late to start a new tradition with one of these St. Dominic favorites. Whether you are trying out new recipes or sticking to the classics, get ready to gobble up a feast of homemade food.