It probably goes without saying, but all the editors at Pillsbury are crazy about cooking, baking and making. It’s typical for us to be trying new recipes and reading our favorite food publications and blogs, even when we’re off the clock.
This fall, we had a meeting of the minds about our perfect Thanksgiving menu – from salad to pie and everything in between. Here are five of our favorite recipes for a hearty Thanksgiving feast.
Autumn Chopped Salad
Food editor Madison Mayberry’s favorite Thanksgiving dish is her mom’s famous autumn chopped salad . “Salad isn’t usually the first thing that comes to mind as a Thanksgiving staple, but I have yet to meet someone who doesn’t go crazy for this dish,” she says. It’s made from a romaine lettuce base, then topped with sweetened dried cranberries, feta cheese, chopped pears, pecans and bacon. “What really makes this salad great is the dressing mixture. Combining poppy seed dressing with balsamic vinaigrette gives you the perfect sweet and tangy topper.”
Crescent Veggie Pie
Brita Nelson’s aunt brought Crescent Veggie Pizza to Thanksgiving a few years ago. Now a holiday doesn’t pass without someone begging for the dish. “Thanksgiving is the one time of year that we can be sure it will show up,” Brita says. “We’re a big veggie-loving family, so broccoli gets us excited. And the cream cheese spread is amazing.” In her family, it’s an unspoken rule that she gets to take home all the leftovers from this dish.
Cornbread Sausage Stuffing
Alyssa Vance’s family has included cornbread sausage stuffing in its Thanksgiving repertoire for three generations now. It began with her grandfather, who passed it along to her mother. It’s now featured annually when she hosts, as a nod to both generations. Alyssa says, “I love the savory and sweet combination from the sausage and cornbread, and fresh sage adds another depth of flavor.” Cassie, the blogger behind Back to Her Roots, makes a version that is spot-on.
Kate Rogers didn’t know what she was getting into when she got married. She comes from a long line of hand-mashed russet people, so she was confounded when she was first asked to make “cheesy poh,” a dish to which her in-laws are so ferociously loyal, so passionate and so obsessive that they begin murmuring about it in their sleep come September. All of them. By November, the longing is all-consuming. For them, Thanksgiving IS cheesy poh. “I finally get it, and I finally love it,” Kate says, seven years later. “It’s just cheddar, onion, cream and shredded potatoes. I love this family. Their potatoes are now mine.”
Pumpkin Spice Latte Pie
For Jennifer Buege, it’s never been difficult to choose a favorite from the Thanksgiving dessert buffet. “It’s pecan pie, hands-down,” she says. “The caramel-like filling, the crunchy nuts, the flaky crust … what’s not to love?” This year, however, there’s a new player in town: Pumpkin Spice Latte Pie. After tasting this take on a coffeehouse fave in the Pillsbury kitchens, Jennifer knew things were going to change. “Sorry, pecan,” she says. “I’ve found a new love.”