Kerley Family Homes Favorite Thanksgiving Recipes

Grocery stores selling out of turkeys, kids being out of school, and family visiting from out-of-town can only mean one thing — Thanksgiving is quickly approaching! From entertaining guests to preparing food to please adults and kids alike, hosting Thanksgiving for family and friends can be stressful. To make meal prep for your holiday dinner a little easier, some of our Kerley Family Homes employees decided to share their favorite Thanksgiving recipes.

Dill Pickle Deviled Eggs

Tonia Wolfe, Sales and Marketing Coordinator

Ingredients

6 hard boiled eggs, completely cooled

¼ cup mayonnaise

2 teaspoon dijon mustard

1 tablespoon dill pickle juice

3 tablespoons finely chopped dill pickle

Salt & pepper to taste

Garnish

Dill pickle slices

Paprika

Directions

1. Peel the hard-boiled eggs and slice in half lengthwise.

2. Remove the yolks and place them in a bowl. Add mayonnaise, dijon mustard, and pickle juice. Mash until smooth.

3. Stir in fresh dill, chopped dill pickles, salt, and pepper.

4. Place filling in a piping bag and fill egg whites.

5. Garnish with dill pickle slices and paprika.

6. Refrigerate until serving.

Cheesy Cornflake Potato Casserole

Kyle Saats, Estimator

Ingredients

1 (32 ounce) bag frozen hash browns, shredded or cubed

2 ½ cups cheddar cheese

16 ounces sour cream

1 (10 ¾ ounce) can cream of chicken soup

1 ½ sticks butter

2 ½ cups corn flakes

Salt & pepper to taste

Tony Chachere’s Creole Seasoning to taste

Directions

1. Preheat oven to 350°F.

2. Remove hash browns from the freezer and set aside.

3. In a microwave, melt 1 stick butter in a large bowl. Mix in sour cream, cheese, and cream of chicken soup.

4. Spread hash browns in greased 9 x 13 baking pan.

5. Add sour cream, cheese, and cream of chicken soup mixture. Gently mix with the hash browns, and level out.

6. Melt ½ stick butter on the stovetop. Mix in cornflakes, stirring until butter is absorbed.

7. Sprinkle corn flakes on top of hash brown mixture.

8. Bake for 1 hour.

 

Duck Breast with Pickled Blueberries and Charred Onions

Ramona Carter, Sales Agent

Ingredients

Duck Breast

1 tablespoon kosher salt

1 tablespoon sugar

½ teaspoon garlic powder

½ teaspoon black pepper

½ teaspoon dry lavender

¼ cup canola oil

2 cups arugula leaves

2 large duck breasts

Pickled Blueberries

1 pound blueberries

1 cup rice wine vinegar

1 cup water

3 tablespoons sugar

2 tablespoons salt

2 whole star anise

Charred Onions

1 large red onion

1 tablespoon canola oil

Salt and pepper

Directions

Duck Breast

1. Combine salt, sugar, garlic powder, black pepper, and dry lavender.

2. Trim excess fat from duck. Clean well and coat with the combined spices.

3. Place duck on a tray, uncovered, in the refrigerator for 4 hours (maximum 12 hours).

4. Remove from refrigerator, rinse off excess seasoning, and pat dry.

5. Preheat oven to 400 °F.

6. Over medium heat, add canola oil in a large cast iron skillet.

7. Add duck, skin side down, and cook slowly rendering the fat.

8. Cook until the skin is golden, crisp, and shows no sign of unrendered fat.

9. Turn the duck over and cook in the oven for 7-8 minutes.

Pickled Blueberries

1. Pour blueberries into a small bowl.

2. In a small pot, combine all other ingredients and bring to a boil.

3. Pour the hot mixture over the blueberries.

4. Float the bowl in an ice bath to cool.

Charred Onions

1. Peel and slice the onion into large pieces and season with salt and pepper. Let stand for 5 minutes.

2. Over medium heat, warm cast iron skillet and add canola oil.

3. Carefully place in onions and cook until blackened. Flip and repeat.

Assembling the Dish

1. Slice the duck breast and plate with pickled blueberries, onions, and arugula leaves.

Carrots with Horseradish Glaze

Sam Bass, Vice President of Sales

Ingredients

1 (16 ounce) package baby carrots

1 ¼ teaspoons salt, divided

3 tablespoons butter

⅓ cup honey

2 tablespoons prepared horseradish

Directions

1. Cook carrots and 1 teaspoon of salt in boiling water for 15 minutes or until tender.

2. Drain carrots.

3. In a large saucepan, melt 3 tablespoons butter in a saucepan over medium-high heat. Stir in honey, horseradish, and remaining ¼ teaspoon salt.

4. Add carrots and cook for 5 minutes, stirring gently.

Pecan Pie

Cheryl Axley, Contract Administrator

Ingredients

3 eggs

1 cup sugar

1 cup Karo Light corn syrup

2 tablespoons vanilla extract

1 ½ cups (6 ounces) pecans

1 9-inch unbaked or frozen* deep-dish pie crust

Directions

1. Preheat oven to 350°F.

2. Beat eggs slightly with a fork in medium bowl. Add sugar, Karo, butter, and vanilla; stirring until blended. Add pecans.

3. Spray pie pan with cooking spray, then place unbaked pie crust in pie pan. Pour pecan filling into pie crust.

4. Bake 55 to 60 minutes, or until knife inserted halfway between center and edge comes out clean.

5. Cool on wire rack.

* If using a frozen pie crust, place cookie sheet in oven and preheat oven as directed. Pour filling into frozen pie crust and bake on preheated cookie sheet.

TIP: Pie is done when center reaches 200°F. Tap center surface of pie lightly — it should spring back when done. If pie crust is over-browning, cover edges with foil.

Happy Thanksgiving!

From our family to yours, we hope you have a memorable Thanksgiving holiday with your loved ones. If you want to see more favorite Thanksgiving recipes from the Kerley Family Homes team, you can download them here. If you decide to try one of these tasty recipes, tell us what you think about it on our Facebook page.