We have a lot of things to be thankful for this year, but Big Food is not one of them. This Thanksgiving, show your friends and family you’re thankful for them with Real Food that will warm their hearts and their bellies. See our traditional Real Food holiday recipes below. And stay tuned for more delicious ways to use your Thanksgiving leftovers the next morning!
Mashed Potatoes might be the simplest of Thanksgiving dinner recipes, but with the help of Tillamook Premium Sour Cream you can make this old standby special. Our Premium Sour Cream has only two natural ingredients to keep this humble dish delish.
4-6 pounds of red potatoes
1 ½ cups heavy cream
3 tablespoons garlic, chopped
1 tablespoon thyme
4 tablespoons of Tillamook Unsalted Butter
2 cups Tillamook Premium Sour Cream
1 tablespoon chives
Slice and peel potatoes and put them into a large pot. Add cold water until the potatoes are submerged, then add a pinch of salt and simmer on stovetop on medium until the potatoes are soft (about 25 minutes) and drain. Press through a food mill or potato ricer, or mash.
In a separate pan, heat the cream, garlic, thyme and butter in a skillet. Stir into the pressed potatoes about a half cup at a time while straining out solids. Continue until potatoes are smooth and fluffy. Season with salt and pepper to taste. Carefully mix in chives and sour cream.
Green Bean Casserole
The secret to getting your kids to eat their greens? Butter. And with only two simple ingredients, it’s safe to say that everything is made better with Tillamook Unsalted Butter.
2 medium yellow onions, sliced
¼ cup flour
2 tablespoons bread crumbs
4 teaspoon kosher salt
1 pound of fresh green beans, rinsed and halved
2 tablespoons Tillamook Unsalted Butter
12 ounces mushrooms, trimmed
½ teaspoon black pepper
2 cloves garlic, minced
¼ teaspoon freshly ground nutmeg
1 cup of half and half
Preheat oven to 475°F.
Mix together sliced onions, flour, bread crumbs, and salt and spread evenly onto a nonstick pan. Bake for 30 minutes.
While onions cook, blanch the beans in salted boiling water for 5 minutes followed immediately by ice water. In a saucepan melt butter. Add mushrooms, salt, and pepper, cook for 5 minutes. Next add garlic and nutmeg and cook for an additional 2 minutes. Add half and half and flour to the mixture and cook for 8 minutes, stirring occasionally. Remove from heat and stir in half of the onion mixture and all of the green beans. Pop in the oven for 15 minutes, then top with the remaining onions and you are good to go.
Have your pie and eat it too! Enjoy a classic by using your favorite traditional family pie crust recipe. Or Dad’s. Or Grandma’s. And spice it up with this delicious and easy cherry filling.
4 cups frozen cherries
1 ½ cups cane sugar
4 tablespoons cornstarch
Salt to taste
1 ½ tablespoons Tillamook Unsalted Butter
Your favorite pie crust dough
Preheat the oven to 375°F.
Cover cherries in a medium sized saucepan and heat for a few minutes until cherries are juicy, then remove from stove. In a separate bowl, mix together sugar and cornstarch. Pour sugar and cornstarch mix into hot cherries and mix together. Put saucepan back on heat and cook on low, stirring often until mixture is thick. Set aside to cool.
Using your favorite pie crust recipe, divide the batch in half. Roll out half into a large piece to fit a 9 inch pan. Press the dough into the bottom of the dish and trim off the excess dough. Pour the cooled cherry mixture on pie dough and top the filling with dots of butter. Roll out the other half of the pie dough on top. Make a few slits in the middle of the top crust and sprinkle with sugar. Bake for 50 minutes.
There’s a new star at the dinner table. Use Tillamook Salted Butter in this holiday staple and we can promise the turkey won’t be the only one at the table stuffed.
10 cups whole wheat bread Loaf
1 ½ cups carrots, chopped
1 ½ cups celery, sliced
2 ½ cups yellow onion, chopped
1 tablespoon thyme
½ cup parsley, chopped
1 tablespoon rosemary
2 ½ cup turkey stock
1 ½ sticks Tillamook Salted Butter
2 teaspoons salt
1 teaspoons pepper
Preheat oven to 250°F.
Butter a 13×9 baking dish. Cut bread into cubes and place in baking dish. Bake for 1 hour. Remove bread cubes from oven and let cool. While bread cubes are cooling, cook ¾ cup butter, onions, carrots, and celery over medium-high heat. Add bread veggies and stir in herbs, salt, pepper, and turkey stock. Transfer back to buttered baking dish, cover with foil, and bake 40 minutes.
Make this Thanksgiving memorable with Real Food. Try these Real Food recipes at home and let us know what you think. Do you have any Real Food recipe secrets that help make your holiday meals special? Share your tips and tricks in the comments below!