Thanksgiving Recipes

Editor’s Note: Inspired by the spirit of giving that defines this wonderful holiday, QUEST students have shared some of their favorite Thanksgiving recipes with the QUEST community to try.

Cranberry Walnut Scone

Recipe Submitted by Mercedes Valero (Q19)

For the morning after Thanksgiving

Makes 16

  • 2 cups flour
  • 1 ½ tablespoon baking powder
  • 1/3 cup sugar
  • ½ teaspoon salt
  • 10 tablespoons butter-diced and chilled
  • Grated rind of 1 large orange (optional)
  • 1/3 cup fresh or dried cranberries
  • 1/3 cup walnut pieces
  • 1/2 cup buttermilk
  • Any amount of the following spices to taste (optional)
    • nutmeg
    • allspice
    • pumpkin spice
    • cinnamon
    • ground ginger

1. Preheat the oven to 425°F. Grease and flour a large baking sheet.

2. Combine the dry ingredients in a large bowl. Add in the butter cut in with a pastry blender until the mixture resembles coarse crumbs.

3. Add the orange rind and cranberries

4. Gradually stir in the buttermilk to form a soft dough.

5. Roll out the dough about ¾ inch thick, stamp out circles with a cookie cutter or cut into triangles.

6. Place on the prepared sheet ½ in. to and inch apart

7. Bake until golden, 12-15 minutes. Serve hot or warm.

~Cook’s Tips~

  • For light tender scones, handle the dough as little as possible.
  • More butter is ok, and makes for softer scones
  • The key to light and fluffy scones is cold butter in a hot oven. I like to put my dough in the freezer for 10-15 minutes before I add the buttermilk to ensure that the butter is still cold (and not room temperature) when it goes in the oven

 

Sweet Potato Pasta

Recipe submitted by Audrey Morris (Q18)

Ingredients

  • Large onion
  • Olive Oil
  • 1 14oz can of chickpeas
  • 3 teaspoons of minced garlic
  • 1 tsp of dried parsley
  • 1 tsp of dried basil
  • 1 14oz can of diced tomatoes
  • Vegetable stock
  • Large sweet potato
  • Whole wheat pasta
  • Shredded Parmesan

Directions

1. In a large pot, fry chopped onion on medium-low heat in olive oil for five minutes.

2. Add chickpeas, garlic, sweet potato, ginger, chopped sweet potato, parsley, basil, salt & pepper, and tomatoes. Increase heat and cook for five minutes.

3. Add the amount of pasta you want (I would recommend a standard box of rotini for 4 people if you would like leftovers) and add vegetable stock until pasta is just covered by liquid. Cook until pasta is ready (usually 15 minutes).

4. Plate the pasta and have each person add parmesan.

This is a really yummy, hearty dish that is always a hit in the fall and winter seasons. Enjoy!

Corn Bread Stuffing with Shrimp and Andouille

Recipe Submitted by Melanie Ashton (QUEST Program Manager)

Ingredients

  • Buttermilk Corn Bread,  broken into 1-inch pieces
  • 1 pound andouille sausage, quartered lengthwise and sliced crosswise 1/2 inch thick
  • 3 tablespoons unsalted butter
  • 2 medium onions, coarsely chopped
  • One 2-pound bunch of celery, coarsely chopped
  • 8 scallions, white and tender green parts only, coarsely chopped
  • 1 pound large shrimp—shelled, deveined and halved crosswise
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped thyme
  • 3 cups chicken stock or canned low-sodium broth
  • 1/2 cup coarsely chopped flat-leaf parsley
  • Salt and freshly ground pepper
  • Tabasco sauce

Directions

  1. Preheat the oven to 350°. Generously butter a 10-by-15-inch glass or ceramic baking dish.
  2. Put the corn bread in a bowl. In a large, deep skillet, cook the andouille over moderate heat until lightly browned and the fat is rendered, about 10 minutes. Add to the corn bread.
  3. Melt the butter in the skillet. Stir in the onions, celery and half of the scallions and cook over low heat until softened, about 10 minutes. Add the shrimp, garlic, sage and thyme and cook, stirring, until the shrimp are just cooked through, about 3 minutes. Add the shrimp to the corn bread.
  4. In the same skillet, bring the stock to a boil. Pour the stock over the corn bread and stir well. Add the parsley and the remaining scallions and season the stuffing with salt, pepper and Tabasco. Spread the stuffing in the prepared baking dish and bake for 1 hour, or until crisp and browned on top.

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