Unique dishes for Thanksgiving

By Susan McClanahan

Once again, we are approaching Thanksgiving, when we set this special time apart to give thanks to God almighty for the abundance we so enjoy. For me, my abundance comes in the form of family, my work, friends, volunteer work and so much more. Getting to spend Thanksgiving with family is simply the best!

I am passing a few recipes along that I found interesting and that sounded delicious. I want to expand the feast options for us this year, so I am really doing some reading and looking at recipes.

Whatever you serve or whatever your traditions are, may you realize how very blessed we are, and may you be fortunate to spend your holiday with the ones you love most.

From my family to yours, Happy Thanksgiving!

Thanksgiving Waffle Surprise

This is a new twist for leftover stuffing or dressing, gravy, cranberry sauce and mashed potatoes. If you have family in town for the holiday, this may be a great way to start the day off right with a few Thanksgiving feast leftovers.

• 4 links smoked turkey sausage, cut into 1/4-inch slices
• 4 eggs
• 6 cups prepared stuffing
• 8 slices provolone cheese
• 2 cups prepared mashed potatoes
• 1 cup turkey gravy
• 1 cup cranberry sauce

Preheat oven to 375 degrees. In a bowl, combine eggs and stuffing. Carefully press one-fourth of the stuffing mixture into a preheated, greased waffle iron. Close lid and cook 6 or 7 minutes or until steaming stops. Remove waffle from waffle iron and place on a cooling rack. Repeat with remaining stuffing to make three more waffles.

For each waffle, layer provolone cheese, mashed potatoes and turkey sausage; drizzle with gravy.

On a parchment paper-lined baking pan, bake for 6 to 8 minutes or until heated through and cheese is melted. Remove from oven and spoon cranberries over top. Yield: 4 servings

Cranberry Chicken with Wild Rice

If you find yourself alone or maybe just with your spouse and don't want to cook all of the traditional Thanksgiving foods, this may be an option for you. You still have some of the flavors without all the work. I think I will tuck this recipe in my recipe file and use it all winter long.

• 6 boneless skinless chicken breast halves (4 ounces each)
• 1 1/2 cups hot water
• 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
• 1 can (14 ounces) whole-berry cranberry sauce
• 1 tablespoon lemon juice
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon Worcestershire sauce

Preheat oven to 350 degrees. Place chicken in a 13x9-inch baking dish coated with cooking spray. In a bowl, mix hot water, rice mix and contents of seasoning packet; pour around chicken.

In a small bowl, mix remaining ingredients; pour over chicken. Bake, covered, until a thermometer inserted in chicken reads 165 degrees, about 35 to 45 minutes. Yield: 6 servings.

Pecan and Coconut Sweet Potatoes

• 1/2 cup chopped pecans
• 1/2 cup flaked coconut
• 1/3 cup sugar
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup butter or reduced-fat butter, melted
• 4 pounds sweet potatoes (about 6 medium), peeled and cut into 1-inch pieces
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract

In a small bowl, combine the first six ingredients; stir in melted butter. Place sweet potatoes in a 5-quart slow cooker coated with cooking spray. Sprinkle with pecan mixture. Cook, covered, on low 4 to 4-1/2 hours or until potatoes are tender. Stir in extracts. Yield: 12 servings (2/3 cup each).

Pumpkin Pie with Cinnamon-Pecan Topping

The additional steps to this pie are worth the extra effort, and the crumb topping sets this pie apart from traditional pumpkin pie. The filling is a bit more runny than traditional pumpkin pie, but it sets up nicely during baking.

For the pie filling:

• 1 cup heavy cream
• 1 cup whole milk or evaporated milk
• 3 large eggs, plus 2 large yolks
• 1 teaspoon vanilla extract
• 1 (15-ounce) can pumpkin puree
• 1 cup drained candied yams from a 15-ounce can
• 3/4 cup sugar
• 1/4 cup maple syrup
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon table salt

For the cinnamon-pecan topping:

• 1/2 cup (1 stick) butter at room temperature
• 1 cup all-purpose flour
• 2/3 cup packed brown sugar
• 1 cup pecans
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 deep dish pie shell

Adjust oven rack to lowest position, place a rimmed baking sheet on the rack and heat oven to 400 degrees. After you place your pie dough in the pan, refrigerate it for 15 minutes. Line the crust with foil and fill with pie weights or pennies. Bake on rimmed baking sheet for 15 minutes. Remove foil and weights, rotate plate and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven. Part of the process is to put warm filling in a warm crust before baking.

For the filling: While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in a large, heavy-bottomed saucepan or Dutch oven. Bring to a sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, about 10 to 15 minutes.

Remove pan from heat and whisk in cream mixture until fully incorporated; strain mixture through fine-mesh strainer and set over medium bowl, using back of ladle or spatula to press solids through strainer. Re-whisk mixture and transfer to warm prebaked pie shell.

Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), about 20 to 35 minutes longer. After 20 minutes, sprinkle the topping over the pie.

When done, transfer pie to wire rack and cool to room temperature, 2 or 3 hours. Refrigerate leftovers, if there are any. Serve with fresh whipped cream if desired.

Rice-Stuffed Butternut Squash

This vegetarian recipe is from Taste of Home and sounds simply delicious. The combination of wild rice, mango chutney, cranberries and curry powder give this side dish for two an exotic flavor. It's delicious and beautiful, and tastes best when butternut squash is in season.

• 1 small butternut squash (1 1/2 pounds)
• 3/4 cup cooked long grain and wild rice
• 1/3 cup ricotta cheese
• 3 tablespoons dried cranberries
• 3 tablespoons mango chutney
• 1 green onion, chopped
• 3/4 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons butter

Cut squash in half lengthwise; discard seeds. Cut a thin slice from the bottom of each half so it sits flat. Place cut side down in an 11x7-inch baking dish; add 1/2 inch hot water. Bake, uncovered, at 350 degrees for 30 minutes. Drain water from pan; turn squash cut side up. When cool enough to handle, scoop out pulp, leaving about a 1/4-inch shell.

In a large bowl, combine the pulp, rice, cheese, cranberries, chutney, onion, curry powder, salt and pepper. Spoon into squash shells. Dot with butter. Bake 15 or 20 minutes or until squash is tender. Yield: 2 servings.

Have a great week and, until next time, happy cooking.