Pass the Stuffing Please
Thursday, November 15, 2018
Do you call it stuffing or dressing? It’s a question that divides everyone on Thanksgiving, along with awkward (and even heated) conversations with family you rarely see. But in all seriousness, Thanksgiving is a time-honored tradition in America where we stuff our faces and remember when the pilgrims and Indians became friends. Thanksgiving became a federal holiday in 1863 thanks to Abraham Lincoln, but it wasn’t until the recent rise of Starbucks and the pumpkin spice latte that it also became what I like to call The Pumpkin Spice holiday. Did you know there are pumpkin spice Twinkies? That’s not right. Honestly, I can’t hate that much because I do love the pumpkin spice Cheerios! Anyway, back to Thanksgiving.
I firmly believe there are two distinct recipes in every family. The one you can’t get enough of and the one you never want to eat but have to take a scoop of so you don’t offend your aunt. I love Thanksgiving because everyone’s “traditional” dishes are so different! Other than turkey, every family has their own take on what to have. I’m going to give you a couple recipes today so you can introduce something new to the Thanksgiving dinner table! Cook outside the box a little bit! You never know, you might find a new favorite recipe that becomes a tradition! And if these don’t spark your appetite check out our recipe page for tons of great recipes!
Pro Tip: It may sound crazy but if you run out of milk or cream, try some Gordo’s Cheese Dip that you have in the fridge!
Gordo’s Squash Casserole
This cheesy squash casserole puts a little twist on the traditional recipe.
- 5-6 yellow squash
- 1 whole jalapeno chopped
- 1 medium white onion chopped
- 1 tbsp butter
- ½ cup of Gordo’s Mild Cheese Dip
- ½ cup of sour cream
- 1 cup of shredded cheddar
- Tortilla chips
HOW TO PREPARE
Slice up the squash and sauté in butter along with the chopped onions. Sauté for about 5 mins on medium, be careful to not overcook. Heat up the ½ cup of Gordo’s and mix in the sour cream, shredded cheese, and small chopped jalapeno. Once mixed, add the squash and onions. Place mixture into a casserole dish and top with crushed up tortilla chips. Bake on 375 for about 20 mins. Quick, easy and delicious. If you prefer, you could also use zucchini instead of squash or use a mixture of both.
Everybody likes mashed potatoes, that’s one thing everyone can agree on at the Thanksgiving dinner table. But there are good mashed potatoes and there are AMAZING mashed potatoes. So be amazing this year and bring the best potatoes to the table! Now how many potatoes you make depends on the size of your Thanksgiving group! Peep this article about how much you need to make to feed all of your guests!
- 5 lbs of red potatoes
- 3 tablespoons of salt
- 1 ½ sticks of unsalted butter
- 1 cup of Gordo’s Original Cheese Dip
- Finely chopped chives
- 1/3 cup of sour cream
HOW TO PREPARE:
Start by cutting up the potatoes into quartered chunks. I like to use red potatoes and leave the skin on them. Bring a large pot of water to a boil, add 2 tablespoons of salt and cook potatoes in the boiling water for about 30 minutes until softened. Drain the water out and mash up the potatoes with a fork or potato masher. How mashed you make your potatoes is personal preference. Some like their potatoes chunky and some like them smooth, to each their own! Melt the butter in the microwave before incorporating it into the potatoes. Heat up the Gordo’s Cheese Dip and add that to the potatoes along with the chives and sour cream. There you have it, queso potatoes. Add salt and pepper to taste and your Thanksgiving will be fabulous!
Bourbon Pecan Pie
I like to stay fairly traditional when it comes to pecan pie as it is my favorite holiday dessert. However, adding the bourbon enhances the overall flavor, so now I never make it without it. The alcohol cooks out, so you don’t have to worry about that aspect of it! But no one will judge you if you have a little of the bourbon while you cook!
- 1 cup Karo dark corn syrup
- 3 eggs
- 1 cup of sugar
- 2 tablespoons butter, melted
- 1 tsp of vanilla extract
- 2 Tbsp of bourbon
- 1 ½ cups pecan halves
- 1 frozen deep-dish pie crust
HOW TO PREPARE:
Preheat your oven to 350 degrees. Mix the corn syrup, eggs, butter, vanilla and sugar together. Stir in pecans and bourbon. Pour the mixture into the pie crust and bake on the center rack for 60-65 minutes. Use a toothpick to test if the pie is done. Poke the center and make sure it comes out clean. One small variation to this recipe is adding a ½ cup of semi-sweet chocolate chips into the pie before baking. Let the pie cool completely (usually takes about 2 hours), serve with whipped cream or ice cream .
I hope your Thanksgiving is full of pumpkin spice and delicious turkey! I’d love to know your least favorite Thanksgiving recipe! Green been casserole? Ambrosia? Fruit cake? Have a happy and safe holiday!