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Fox & Friendsgiving: Rick Reichmuth’s Broccoli and Rice Casserole

RICK REICHMUTH’S BROCCOLI AND RICE CASSEROLE
Ingredients:

1 onion, chopped
¼ c. butter
1 pkg broccoli, cooked & drained
1 c. cooked rice
1 can cream of mushroom soup
¼ c. water
½ c. Cheez Whiz
½ c. milk

Instructions:
Preheat oven to 350°F.
Sauté chopped onion in butter in a large skilled.
In a large bowl, mix together all ingredients
Put in greased casserole or 9”x13” pan. Bake for about 30 minutes.
 

Fox & Friendsgiving: Ed Henry's German Potato Dumplings

THE HENRY’S TRADITIONAL POTATO DUMPLINGS, KARTOFFELS
Fox News Chief National Correspondent Ed Henry shares his great-great-grandmother’s recipe for potato dumplings. Coming from Austria and Hungary, the recipe varies slightly from the traditional German version. The original recipe was found written on a piece of paper tucked inside his great-great-grandmother’s Bible.
Ingredients:
5-6 potatoes
salt
½ c. flour, plus more
2 eggs
1 c. bread crumbs, plus more
Butter

Instructions:
Boil potatoes in salt water until softened. Be sure to boil the potato with the skin on to keep in the flavor.
Remove potatoes from water, peel them and mash them – keeping them lumpy. Add ½ cup of flour, 1 cup of bread crumbs and 2 eggs to the potatoes and mix together.
Put a little flour in your hands. Form handful of potato mixture into a ball, forming a dumping. Put the dumplings in a pot of boiling salt water.
Once boiled, take the dumplings out and set to the side.
In a skillet, sauté bread crumbs and butter. Top the dumplings with the bread crumb mixture and serve with gravy.
 

Fox & Friendsgiving: Abby Huntsman’s Turkey Chili

THE HUNTSMAN FAMILY’S TURKEY CHILI
Ingredients:

1 tbsp. vegetable oil
2 medium onions, chopped
1½  tsp. dried oregano
1½  tsp. ground cumin
1½  lbs. lean ground turkey
¼ c. chili powder
2 bay leaves
1 tbsp. unsweetened cocoa powder
1½  tsp. salt
¼ tsp. ground cinnamon
1 (28 oz.) can whole tomatoes
3 c. beef stock or beef broth
1 (8 oz.) can tomato sauce
3 (15 oz.) cans small white beans, rinsed, drained
1 bag of frozen corn
Chopped peppers of all colors

Instructions:
In a large skillet, sauté peppers and onions in vegetable oil. Add spices and sauté until vegetables soften.
Add turkey to skillet and cook through.
Add remaining ingredients and simmer until cooked.
 

Fox & Friendsgiving: Pete Hegseth’s Thanksgiving Stuffing and Pink Jell-O

THE HEGSETH’S TRADITIONAL THANKSGIVING STUFFING
Ingredients:

½ c. butter margarine
5 large celery stalks. chopped
1 large onion, chopped
1 tsp. dried thyme
¾ tsp. salt
½ tsp. pepper
½ tsp. dried sage
1 can chicken broth
2 loaves firm white bread, cubed
½ c. loosely packed fresh parsley leaves

Instructions:
Preheat oven to 325°F.
In a 12” skillet, melt butter or margarine over medium heat. Add celery and onion, and cook 15 minutes or until tender, stirring occasionally.
Stir in thyme, salt, pepper, sage, chicken broth, and ½ cup water. Remove skillet from heat.
Place bread cubes in a very large bowl. Add celery mixture and parsley. Toss to mix well.
Spoon stuffing into a 13”x9” glass baking dish. Cover with foil and bake 40 minutes or until heated through.
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GRANDMA HEGSETHS’ PINK JELL-O
Ingredients:

1 box strawberry Jell-O
1½ c. Cool Whip

Instructions:
Make a small box of strawberry Jell-O, per instructions on the box.  When fairly firm, fold in Cool Whip.  Beat the mixture until blended and refrigerate until firm.

'Fox & Friendsgiving' Recipes

PETE HEGSETH’S TRADITIONAL THANKSGIVING STUFFING
Ingredients:

½ c. butter margarine
5 large celery stalks. chopped
1 large onion, chopped
1 tsp. dried thyme
¾ tsp. salt
½ tsp. pepper
½ tsp. dried sage
1 can chicken broth
2 loaves firm white bread, cubed
½ c. loosely packed fresh parsley leaves

Instructions:
Preheat oven to 325°F.
In a 12” skillet,...

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Paula Deen’s Southern Cornbread Stuffing

SOUTHERN CORNBREAD STUFFING
Makes 6 to 8 servings
Ingredients:
7 slices oven-dried white bread
1 sleeve crackers (Saltine recommended)
8 tbsp. butter
2 c. chopped celery
1 large onion, chopped
7 c. chicken stock
1 tsp. salt
Freshly ground black pepper
1 tsp. sage, optional
1 tbsp. poultry seasoning, optional
5 eggs, beaten
Cornbread (recipe below)

Instructions:
Preheat oven to 350°F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5- 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45-60 minutes.
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CORNBREAD
Ingredients:

1 c. self-rising cornmeal
½ c. self-rising flour
¾ c. buttermilk
2 eggs
2 tbsp. vegetable oil

Instructions:
Preheat oven to 350°F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20- 25 minutes. Remove from oven and let cool.