PETE HEGSETH’S TRADITIONAL THANKSGIVING STUFFING
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
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.
GRANDMA HEGSETHS’ PINK JELL-O
1 box strawberry Jell-O
1½ c. Cool Whip
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.
ABBY HUNTSMAN’S TURKEY CHILI
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
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.
ED HENRY’S TRADITIONAL POTATO DUMPLINGS, KARTOFFELS
½ c. flour, plus more
1 c. bread crumbs, plus more
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.
RICK REICHMUTH’S BROCCOLI AND RICE CASSEROLE
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
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.