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Thanksgiving Recipes Teachers share their personal and traditional Thanksgiving recipes

Not a good day to wear tight jeans.

Thanksgiving consists of spending time with family, friends and loved ones. But most importantly, with Thanksgiving comes the excitement about food.

Many cultures have different dishes to present during this season and turkey isn’t the only option.

With this year’s Thanksgiving on Nov. 28 if you’re looking to switch up your usual Thanksgiving dinner for something different, your teachers got you covered.

Here are some of their distinct, favorite and traditional recipes.

Ms. Karen Brooks' Stuffing (dad’s recipe)

INGREDIENTS:

  • 1 loaf or so of dried bread, white, wheat, sourdough
  • 3 stalks or so of celery, chopped including leaves
  • ½ onion, finely chopped
  • 2 eggs, mixed
  • ½ stick butter, sliced
  • About 4 cups of boiling water
  • Sage, a lot
  • Thyme, a little
  • Salt and pepper

PROCEDURE:

  1. Tear bread into chunks
  2. Add celery, onions, eggs, butter
  3. Add enough water to moisten, careful not to break up bread cubes
  4. Add seasoning to taste. Should smell like sage
  5. Make it a day ahead and refrigerate in ziplock
  6. Salt inside turkey prior to stuffing
  7. Oil, salt, and pepper outside of turkey
Ms. Brooks' Pumpkin Nut Muffins (own recipe)

Yield: 24 muffins or 2 loaves

INGREDIENTS:

  • 3 cups plus 3 tbsp of all-purpose flour, divided
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 tsp of baking soda
  • 1tsp 2 cup pumpkin
  • 5 tbsp water
  • 1 cup plus 2 tbsp vegetable oil
  • 1 tsp vanilla
  • 6 large eggs
  • 1 cup walnuts, chopped-optional

PROCEDURE:

  1. Preheat oven to 350 °F. Line pan with muffin paper
  2. Combine 3 cups of flour, sugars, nutmeg, cinnamon, salt, baking soda, baking powder, pumpkin, water, oil, vanilla, and eggs in a mixer at low
  3. Fill each muffin wrapper ¾ full
  4. Bake pumpkin muffins in the oven for about 25-30 minutes
  5. Take out of oven and let cool for 10 minutes
MS. WALLACE'S PANCIT RECIPE (FILIPINO RICE NOODLE DISH)

INGREDIENTS:

  • 6 pieces of chicken (dark meat: legs or thighs)
  • ½ onion, chopped
  • 3 cloves of garlic, minced
  • ½ cabbage, chopped
  • 3 large carrots, shredded
  • 8 oz. mushrooms, chopped
  • Soy sauce
  • Water
  • 1 package of bihon noodles, 16 oz. (rice noodles)
  • 2 lemons

PROCEDURE:

  1. Place chicken with ½ chopped onion and 3 cloves of minced garlic in a large pot
  2. Add water to the pot so that the chicken is barely submerged in water
  3. Boil chicken, onions and garlic until the chicken is fully cooked (no pink in the middle of the chicken)
  4. Once the chicken is cooked, save the broth and shred the chicken
  5. Soak bihon noodles in water for about 10 minutes
  6. In the same pot that you used to boil the cabbage, and ¼ cup of chicken broth and mix well. Cook until the broth evaporates
  7. Add bihon noodles, shredded chicken and 1 cup of chicken broth to pot
  8. Add soy sauce to taste and mix well. Cook until the liquid evaporates
  9. Serve pancit with a lemon wedge
  10. Enjoy!
Ms. Tracey Kim's Hawaiian Style Pineapple Fried Rice (family friend from Hawaii’s recipe)

INGREDIENTS:

  • 2 tbsp vegetable oil
  • 2 tsp minced fresh garlic
  • 2 tsp minced fresh ginger
  • 2 tbsp minced carrot
  • 2 tbsp minced red bell pepper
  • 2 tbsp minced yellow bell pepper
  • 2 ounces portuguese sausage, chopped
  • 2 green onions, minced
  • 1 red pepper flakes
  • 12 cups of finely diced fresh or canned pineapple
  • 2 cups cooked Jasmine rice
  • 2 tbsp fish sauce
  • 2 tbsp minced cilantro

PROCEDURE:

  1. Heat a wok over high heat
  2. Add the oil and while hot, add the garlic and ginger and sauté for 20 to 30 seconds, until bare light golden brown
  3. Add the carrot, sausage, red bell peppers, yellow bell peppers, green onions, and chile pepper and stir-fry for 1 to 2 minutes until the vegetables are softened
  4. Add pineapple and the rice and stir-fry until warmed through
  5. Add the fish sauce and toss several times to mix well
  6. Taste and adjust the seasoning with salt if necessary
  7. Mix in cilantro
Ms. Milagro Medrano's Candied Yams Recipe (dad’s recipe)

INGREDIENTS:

  • 6 good looking yams
  • Eyeballed amount of brown sugar
  • Eyeballed amount of piloncillo (Latino brown sugar cone)

PROCEDURE:

  1. Preheat oven to 350 °F
  2. Place yams wrapped in aluminium foil in a baking dish. Bake for about an hour until it's easy to peel the skin off
  3. Cut up the yams into smaller pieces and place back into a baking dish. Now pour brown sugar evenly on top of the yams. Eyeball it depending on how sweet you like your yams. Crush the piloncillo and also distribute evenly to give it a nice sweet taste
  4. Bake for about another hour. Throughout this time, add more brown sugar or piloncillo as needed and leave in the oven depending on how soft or crispy you want your candied yams!
Ms. Kyrie Martin's Sweet Potato Casserole (New York Times)

INGREDIENTS:

  • 4 medium-large sweet potatoes (about 3 pounds)
  • 6 tbsp brown sugar
  • ¼ cup orange juice
  • ¼ cup heavy cream or whole milk
  • 3 ½ tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • ½ tsp salt
  • For the topping:
  • 3 tbsp unsalted butter, softened slightly
  • ½ cup dark brown sugar
  • ¾ cup chopped pecans

PROCEDURE:

  1. To make the casserole, heat oven to 375 ℉. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 °F
  2. When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish
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