Spaces’ Favorite Thanksgiving Recipes
The Spaces staff got together to share our favorite Thanksgiving recipes in case you need any last-minute ideas. Enjoy!
Homemade Apple Pie
“I’ve been making this for 5 years and it’s always a hit! This recipe will automatically bump you up to the favorite relative.” – Shailee, Data Specialist
- For the filling:
1/2 cup butter
3 TB all-purpose flour
3 TB water, with 2 tsp cornstarch dissolved in it
1 TB vanilla extract
1/2 cup white sugar
1/2 cup packed light brown sugar
2 tsp cinnamon
8 Granny Smith apples – peeled and sliced (not too thin)
- For the dough (double crust):
2 1/2 cups all-purpose flour
1/2 tsp table salt
1 cup butter, chilled and diced
1/2 cup very cold ice water
1 egg white, beaten
coarse sugar for garnish
- Prepare the dough (make ahead):
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs, just until there remains small pea-sized butter chunks in the dough. Gently stir in 1 TB of ice cold water at a time, until mixture starts to hold together. It should be pliable enough to stick together when pinched, but not sticky. Work the dough sparingly, using either a pastry cutter or cold fingers. The key is not to overwork the dough (avoid using a food processor.) The little chunks of butter should still be visible.
- Gently form 2 dough balls (1 slightly larger than the other) and wrap well in plastic. Refrigerate at least 1 hour (up to overnight.)
- To make the pie:
Preheat oven to 425°F and place rack on lower middle position.
- Melt butter in a saucepan. Stir in flour to form a roux. Add water with dissolved cornstarch, white sugar, brown sugar, vanilla, cinnamon, and nutmeg. Bring to a boil, and immediately reduce to barely simmer. Keep sauce warm while you roll out the crust.
- Roll the larger dough ball out to fit bottom/sides of a 9-inch pie pan, with bit extra for edges. If the dough is firm, you may need to roll it out twice. Place crust in bottom of pie pan. Press evenly into the bottom and up sides of the pan. Press down the edges. Roll the smaller dough ball to fit over the top of 9-inch pie pan. Set aside.
- In a large bowl, combine apple slices with the warm sugar sauce, reserving about 1/4 cup (or enough for brushing over top crust.) Brush bottom crust with beaten egg white. Fill with apple mixture, mounding. Place top crust over filling, crimping tightly at edges to ensure a good seal. Cut several slits in top crust. Brush remaining warm sugar sauce over entire top crust. Sprinkle with coarse sugar and a light dusting of cinnamon, if desired.
- Place pie on a baking sheet and bake 15 minutes. Reduce temp to 350F and bake another 35-45 minutes, until top crust is golden brown and apples are soft. Use thin strips of foil to cover pie edges, if they start browning too quickly.
Cranberry Apple Stuffing
“This was my great grandma’s recipe that was handed down from generation to generation. Even though it’s a fruity twist on a basic recipe, it’s the sentiment that makes it a Thanksgiving staple in my family. ” – Taylor, Graphic Designer
Due to a strict family policy, Taylor can’t share her recipe but found a similar one here.
“My mom makes this corn casserole every year and it’s the absolute best! I always ask her to make extra so we’re guaranteed leftovers.” – Katherine, Marketing Coordinator.
1 can of regular corn
1 can of creamed corn
1 box of jiffy corn bread mix
1 stick of butter (melted)
4 ounces of sour cream
Preheat oven to 350°F
Mix together until smooth
Place in a greased baking dish
Bake for 1 hour or until golden brown
Gravy-stuffed Duchesse Potatoes courtesy of Tasty.
“I found this recipe on Tasty last year and it was an crowd pleaser! I can’t wait to make it again this year for my friends and family.” – Maya, Marketing Coordinator
Green Bean Casserole
“I’m trying this recipe for the first time this year – I stole it from my sister’s best friend – but each year it never disappoints!” – Megan, Marketing Coordinator
2 tablespoons kosher salt
1.5 pounds fresh green beans, rinsed and ends trimmed
2 tablespoons unsalted butter
1 small onion, chopped
2 cloves garlic, minced
2 large portobello mushrooms, chopped
1 teaspoon kosher salt, to taste
1/2 – 1 teaspoon freshly ground black pepper, to taste
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 cup breadcrumbs
6 oz french fried onions
- Preheat oven to 375°F. Grease a 9×13 casserole dish, set aside.
Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 8 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.
Canned Green Beans: If using canned green beans instead, drain green beans completely and set aside.
- Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.
- Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the breadcrumbs and then layer the french fried onions on top.
- Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil.