We can hardly wait for Thanksgiving! There's something so special about gathering with friends and family, one-of-a-kind traditions, giving thanks, giving back, and we can't forget to mention, the FOOD. As you finalize your Thanksgiving menu, try incorporating a few of these Elevate favorites:
Mary: Sour Cream Poppy Seed Potatoes
"I got this recipe fro m my mom and it is the best! These potatoes are decadent, creamy and the poppy seeds add just the right amount of crunch and unique flavor."
6 large potatoes
1 C shredded cheese
1 pint sour cream
1 C half and half
Salt and pepper to taste
1/4 C poppy seeds
1 bunch green onions (tops included)
Boil potatoes until tender. Chill potatoes and grate.
Mix everything together and pour in a buttered casserole dish. Bake at 350 degrees for 20-25 minutes covered. Uncover the dish and bake for another 10 minutes.
Jessica: Baked Acorn Squash with Mustard and Honey "My whole family loves this dish. I love it because it's easy to make and you only need a few ingredients. I put it in the oven in the morning, check it off my list and let it roast for a few hours."
Recipe: 3 acorn squash, about 1 1/2 pounds each, stems cut off 6 tablespoons unsalted butter, softened 2 tablespoons Dijon mustard 6 tablespoons honey Kosher salt and freshly ground black pepper
Cassie: Cranberry Pear Relish
"Call me crazy, but this cranberry pear relish is everything. Turkey, mashed potatoes, green bean casserole - you can bet every bite I take is followed or topped with this sweet cranberry perfection!"
4 C (about 1 lb) fresh cranberries
2 C sugar
1 C orange juice
2-3 large firm pears, peeled, cored and chopped into small pieces.
Combine all ingredients in a heavy sauce pan and stir well. Cook over medium heat and boil until you hear the berries start to pop.
Skim pink foam off the surface until foaming stops, cook on a low simmer until thickened (at least 30 minutes). Let cool and refrigerate.