17 of our favorite Thanksgiving family recipes here at WDIV

DETROIT – It’s the week of Thanksgiving, and that means families around Metro Detroit are getting ready to celebrate with their loved ones.

For many, part of that celebration is a Thanksgiving feast. But everyone’s spread looks a little bit different.

Here are some of our favorite Thanksgiving recipes, from the familiar faces at Local 4. Let us know if you try any of these, and send pictures!

Enjoy, and have a happy Thanksgiving!

Tati Amare

• White Chocolate Cranberry Macadamia Nut Cookies

Ingredients:

• 1 ¼ cup unsalted butter softened
• ¾ cup light brown sugar packed
• ¾ cup granulated sugar
• 2 large eggs room temperature
• 1 tablespoon vanilla extract
• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white chocolate chips
• 1 cup craisins
• 1 cup chopped raw OR roasted, salted macadamia nuts (based on preferred taste)

Instructions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl cream together butter and sugars until light and fluffy. Add eggs and vanilla and mix just until beaten but not fully incorporated.
4. Add the dry ingredients to the wet ingredients and mix just until combined.
5. Fold in the white chocolate chips, craisins, and nuts.
6. Use a cookie scoop to portion out the dough onto a parchment lined baking sheet, it’s okay if they are close together, then place them in the freezer to chill for 1 hour.
7. Arrange the chilled cookie dough balls 2-inches apart on a parchment lined baking sheet and bake for 9 to 12 minutes just until the edges are golden brown and the center is still soft. (keep uncooked cookie dough in the freezer until ready to bake)
8. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Hobie Artigue

• Crawfish cornbread

Growing up near the coast in Louisiana, seafood is a part of many meals and that certainly comes to food for the holidays.

One of my favorites growing up: crawfish cornbread. It’s the perfect appetizer or side dish to any festive meal to share with family and friends.

Ingredients:

• 2 eggs
• 1 cup of cornmeal
• 1 tsp. of baking soda
• 1 tsp. of salt
• Cayenne Pepper or Cajun Seasoning to taste
• 1 chopped onion
• 1 chopped bell pepper
• ½ cup chopped jalapeno peppers (sweet & spicy ones are a favorite)
• ½ cup of vegetable oil
• 1 cup shredded cheese (cheddar or pepper jack are two good options)
• 1 can of cream style corn
• …and last but not least, 1 lb. of Louisiana crawfish tails (You can find them in Detroit!)

Directions:

1. Preheat your oven to 375 degrees.
2. Mix the cornmeal, baking soda & salt in one bowl. Mix all of the other ingredients in a separate bowl. Once both are well mixed, combine them together.
3. Pour that mixture into a 9 x 12 (or a similar size) baking dish.
4. Bake for 40-50 minutes, or until golden brown on the top.
5. Slice it up however you like (adding a little butter on a piece is always delicious) and enjoy a little taste of a Cajun holiday favorite!

Ashlee Baracy

• Ashlee’s “No-bake” Oreo Pie

This is a holiday dessert that I make for Thanksgiving and Christmas!

Ingredients:

• 1 - package of regular Oreos
• 1-Oreo pie crust or chocolate pie crust
• 1 - 8oz Container of Cool Whip
• 1 - Small box of vanilla Jell-O instant pudding mix
• 1.5 cups of whole milk

Instructions:

• Pour milk into a mixing bowl. Add instant pudding mix to it. Beat or stir thoroughly and let stand for five minutes until gelatin starts to gel.
• Crush about a dozen Oreos and set aside. Fold in Cool Whip with the gelatin mix, add crushed Oreos and stir until thoroughly mixed together.
• Pour mixture into premade crust. You can garnish the top with extra crushed Oreos if you please. Then put in the freezer to thicken until you want to serve. Allow the pie to thaw before serving.

Jason Colthorp

• Honey butter cornbread

Here’s what you need for the most amazing cornbread!

• Yellow Cornmeal
• All-Purpose Flour
• Granulated Sugar
• Baking Powder
• Kosher Salt
• Milk (Whole or 2%
• Eggs
• Creamed Corn
• Vegetable Oil
• Honey
• Butter (unsalted)

Instructions:

1. Preheat oven to 400 degrees. Grease a cast iron skillet or a 9x13-inch baking dish
2. In a saucepan, melt butter and honey together until smooth
3. In large bowl, combine flour, baking powder, salt and sugar
4. In medium bowl, stir milk, eggs, oil, creamed corn until well mixed
5. Make hole in your dry ingredients (like a crater in the middle), and pour in the wet mixture
6. Stir it all up until smooth and then pour into the prepared baking dish. Smooth the batter with spatula and bake for 20 minutes. Then brush honey butter onto the cornbread while it cooks. Cook for another 10 minutes for a total of 30-35 minutes.
7. Let the cornbread rest until serving and then serve with even more honey butter

Kim DeGiulio

• Cheese and charcuterie board

This is always something I love to make for an appetizer. It’s super easy and so cute! I love that there’s really not a strict recipe to follow, its just throwing some cheese, crackers and veggies together to make a work of art!

The only problem is, sometimes people say its too pretty that they don’t want to dig in. So I usually do the honors!

Click here to see one version on Pinterest.

Karen Drew

• Mom’s pumpkin bread recipe

My mom didn’t do much baking, but when she made pumpkin bread, everyone in the neighborhood wanted some! It’s yummy, sweet, and reminds me of home.

I normally don’t share the recipe but figured it’s about time everyone gets to enjoy the sweet treat!

Here’s what you’ll need:

• 3.5 cups flour
• 3 cups of sugar
• 2 teaspoons of baking soda
• 1.5 teaspoons of salt
• 1 teaspoon of cinnamon
• 2/3 cups of vegetable oil
• 4 eggs
• 1 teaspoon of vanilla extract
• 2/3 cups of water
• 2 cups of pumpkin (canned)

Directions:

• Grease and flour the pans.
• Beat eggs and add pumpkin oil and vanilla -- beat. Add the rest and mix well.
• Preheat the oven at 350 degrees and back for about one hour. Test in the center with a toothpick.
• Allow to stand one hour before taking out of the pan.

Demond Fernandez

• Thanksgiving stuffing

One of my favorite dishes during Thanksgiving would have to be my family’s stuffing. Yes, stuffing, not dressing.

Stuffing is always a popular addition to any of our holiday meals. Whether it’s stuffed in a turkey or served as a side (we always make extra). Here’s a simple stuffing recipe to help bring some joy to your Thanksgiving meal:

Ingredients

• Green Peppers
• Onions
• Celery
• Butter
• Parsley Flakes
• Salt
• Pepper
• Sage
• Thyme
• Croutons (cubed)
• Chicken Broth to moisten

Directions:

1. Preheat oven to 350
2. In large skillet, melt butter and diced vegetables (Green peppers, Onions, and Celery). Cook until tender and/or translucent.
3. In a large bowl add croutons and season (to taste) with dry ingredients (salt, pepper, sage, thyme, parsley flakes and/or any other desired fresh herbs).
4. In a saucepan, warm the chicken broth (or stock from turkey giblets).
5. Sprinkle season croutons with the broth to moisten (not soggy).
6. Place the bread mixture in a baking dish.
7. Bake uncovered for 30 minutes or until hot.

If you’d like to add some variety to your stuffing mix, consider adding cooked sage sausage or seafood.

(If you’re planning to stuff your turkey, add less broth to the mixture.)

Enjoy!

Noelle Friel

• Stuffing

Here’s my family recipe for stuffing! This recipe comes from my grandmother (I had to manually re-type this because she had typed it out on a typewriter!)

Ingredients:

• 2 14 oz. bags of pepperidge farm seasoned bread cubes
• ½ stalk of celery (chopped small)
• 3 scallion onions chopped (include stems)
• 8 oz. fresh mushrooms (chopped)
• ½ stick butter or margarine
• ½ lb. of ground pork (optional)
• 4 chicken bouillon cubes & 4 cups boiling water (may substitute 2 cans of canned chicken broth)

Directions:

1. Melt butter in large frying pan and sauté celery until limp; then add onions and sauté, lastly add chopped mushrooms. Set aside in separate frying pan.
2. Fry sausage well and drain all fat. Set aside.
3. Dissolve bouillon cubes in boiling water.
4. In large bowl or pot, mix bread cubes, well drained pork, and sauteed vegetables.
5. Add bouillon soup or canned broth slowly and mix with hands until desired consistency.

Will Jones

• Fruit pizza

Ingredients:

Crust

• Sugar Cooking Dough

Cream Cheese Frosting

• 12 ounces cream cheese, softened, room temperature
• 1/4 cup butter, softened
• 1 teaspoon vanilla
• 1 1/4 cup powdered sugar
• Pinch of salt

Fruit Toppings

• Strawberries
• Kiwi
• Blueberries

Equipment

• Large mixing bowl
• Hand mixer
• Baking sheet or pizza pan
• Plastic wrap

Instructions:

1. Prepare and bake the crust: bake the crust according to the dough/package recipe or your preferred method. Allow the crust to cool completely before adding the frosting.
2. Make the cream cheese frosting:
   1. In a large bowl, beat the softened cream cheese and softened butter with a hand mixer until smooth and creamy.
   2. Add vanilla and a pinch of salt; mix to combine.
   3. Gradually add the powdered sugar and beat until smooth and spreadable. Adjust powdered sugar for desired sweetness/texture.
3. Assemble the pizza:
   1. Spread the cream cheese frosting evenly over the cooled crust.
   2. Slice strawberries and kiwi; arrange strawberries, kiwi, and blueberries on top as desired.

Lauren Kostiuk

• Apple pie

I’m not the best cook, but a favorite I always make is this apple pie! It’s a family recipe that is simple but delicious!

Filing:

• 6-8 thinly sliced apples (Macintosh or Granny Smith)
• ½ cup sugar
• 2 Tablespoons cinnamon

Topping:

• ¾ cup flour
• ½ cup sugar 
• 1/3 cup butter 

Instructions:

1. Make crust or use store bought
2. Mix apple slices with cinnamon sugar
3. Put apples in pie crust
4. Mix flour + sugar + cut in cold butter. Mixture should be crumbly
5. Add mixture on top of the apples
6. Melt a little extra butter & drizzle over the top 
7. Bake for 40-50 minutes at 375 degrees

Amaya Kuznicki

• Banana pudding

Ingredients:

• 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
• 1 (14-oz) can sweetened condensed milk
• 1 (8-oz) package cream cheese, softened
• 2 cups milk
• 1 (5-oz) box instant French vanilla pudding mix
• 6 to 8 bananas, sliced
• 2 bags chessmen cookies

Instructions:

1. Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
7. Refrigerate until ready to serve.

April Morton

• Mama Morton Shrimp Dressing

Ingredients:

• 1 bag of Pepperidge Farm stuffing. (I like the Italian Herb)
• Half of white onion (chopped)
• 1 bag of celery (you’ll use 3-4 stalks) (chopped)
• 1 Large container of chicken broth
• 1 pack of cooked, tail off Shrimp, large bag 25-40 Follow directions on stuffing bag.

Directions:

1. Sauté veggies, then add broth slowly.
2. Slowly stir in stuffing mix.
3. Add thawed shrimp during the last 10 minutes of cooking.
4. Season with pepper.
5. Depending on what consistently you like, you can add more or use less broth.

Enjoy!

Nick Monacelli

• Pumpkin Pie with Vanilla Pie Crust

Yields: 1 (9-inch) pie Prep: 15 min (+30 min chill for crust) Bake: 45–50 min (15 min at 425°F, then 30–35 min at 350°F) Cool: 2 hours

Ingredients:

Crust

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup (1½ sticks) cold unsalted butter, diced
• 1 tbsp pure vanilla extract
• 2–4 tbsp ice water

Filling

• 2 large eggs
• 1 can (14 oz) sweetened condensed milk
• 1 can (15 oz) 100% pumpkin puree
• 1 cup heavy whipping cream (or 1 can evaporated milk)
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp cloves)
• 1/2 tsp salt
• Whipped cream, for serving (optional)

Directions:

1. Make crust

1. Combine flour and salt.
2. Cut in butter until mixture resembles pea-size crumbs.
3. Stir in vanilla.
4. Add ice water 1 tbsp at a time until dough holds.
5. Form a disk, wrap, chill 30 min.
6. Roll dough to a 14″ circle and fit into a 9″ deep-dish pie pan. Trim and flute edges.
7. Preheat oven to 425°F
8. Take a fork and poke the crust along the bottom
9. Bake for 15 minutes
10. Take out of oven
11. Reduce oven temp to 350°F

2. Make Filling

1. In a large bowl whisk eggs. Add sweetened condensed milk, pumpkin, cream (or evaporated milk), pumpkin pie spice, and salt; mix until smooth.
2. Pour filling into crust and smooth the top.
3. Bake 30–35 min more, or until a knife inserted near the center comes out clean.
4. Cool on a wire rack 2 hours to set.
5. Serve with whipped cream if desired.

Notes:

• Use heavy cream for a richer filling; evaporated milk gives a more classic texture.
• For easier rolling, roll dough between two sheets of wax paper to avoid extra flour.

Shawnte Passmore

• Gouda cheese mashed potatoes

Serves 8

• 5 pounds of red-skinned potatoes
• ½ cup salted butter
• 1 ½ teaspoon of Kosher salt
• ½ teaspoon of ground white pepper
• 1 teaspoon of garlic powder
• 2 cups of shredded smoked gouda
• ½ cup heavy cream
• Add minced garlic to taste

Add butter to taste -- you can’t care about the calories with this dish!

Pro tip: boil potatoes in chicken stock.

Joel Sebastianelli

• Thanksgiving dinner

Ingredients:

• Small potatoes, halved
• Steak cut of your choosing
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 4 tablespoons butter
• 2 sprigs rosemary
• 2 sprigs thyme
• 8 cloves garlic, peeled
• Fresh asparagus, trimmed

Instructions:

1. Add potatoes to a pot and cover with water. Bring to a boil, reduce to a simmer, and cook until potatoes are tender (6-8 minutes). Drain and set aside.
2. Season steak with salt, pepper, rosemary, and thyme to taste. Heat the oil in a cast iron skillet over high heat until it smokes. Add the steak and sear undisturbed for 2-4 minutes on each side (until a brown crust forms, or as preferred temp/wellness dictates). 
3. In final two minutes of cooking, add 1 tbsp of butter (or more if there are additional steaks), garlic cloves and herbs. Baste and cook until interior temp reaches 120-125°F for medium rare or 125-130°F for medium. Set aside. 
4. Place potatoes into skillet with asparagus, remaining butter and garlic at medium-high heat. Leave potatoes alone, but flip asparagus until tender (approximately 8 minutes). 
5. Serve with a showing of The Band’s concert movie “The Last Waltz,” recorded on Thanksgiving Day, 1976. This film should be played loud!

Ty Steele

• Maple-Sweetened Cranberry Sauce

Ingredients:

• 12 ounces fresh cranberries
• 1/2 cup fresh apple cider or fresh-squeezed orange juice
• 1/4 teaspoon ground ginger
• 1 whole cinnamon stick (or 1/2 teaspoon ground cinnamon)
• 1/2 teaspoon sea salt
• 1/4–1/2 cup pure maple syrup

Instructions:

1. Prep the cranberries:Wash the cranberries and remove any mushy ones. Transfer them to a 3-quart pot and add the cider (or orange juice), ginger, cinnamon, and salt. Cover and cook on medium for 15 minutes, stirring occasionally.
2. Mash and reduce:Reduce heat to medium-low. Remove the lid and mash the cranberries if you prefer a smoother sauce. Continue cooking and stirring until any excess liquid evaporates, about 2–3 minutes.
3. Sweeten and finish:Taste the mixture — it will be very tart. Add maple syrup to your desired sweetness, then cook while stirring for another 2–3 minutes, or until the sauce thickens again. Remove from heat and let cool before transferring to a serving dish or storage container

Rhonda Walker

• Rhonda’s Creamy Mac and Cheese Made with Love and Lots of Cheese but not exactly to a recipe

It’s my most requested dish by my 17 nieces and nephews, and I’ll admit, every time I make it, it does comes out a little different, since I’m not one for measuring cups

Ingredients:

• Box of Small Sized Elbow Macaroni
• Block of Velveeta Cheese
• A stick of Butter
• 1 or 2 eggs (can’t remember but I don’t think it makes a difference)
• 4 Bags of Triple Cheddar Cheese
• 1 roll of smoked gouda and shred (must be smoked)
• 2 cans of evaporated milk
• 1 carton heavy whipping cream
• Garlic Powder
• Lawry’s Seasoning Salt and
• Lawry’s Seasoned Pepper

Preparation:

Preheat oven to 375 Degrees

• In a large pot - Boil Box of Macaroni in hot water with a little salt
• In a small pot over medium heat – add evaporated milk, heavy whipping cream and small chunks of velvetta slowly and stir occasionally until it melts, then add the shredded smoked gouda
• In a small bowl crack both egg and season heavily with the seasoned pepper and seasoned salt and stir
• When Macaroni is done, drain the water and immediately put back in the large pot while noodles are piping hot with the heat off, add the stick of butter in slices and season with garlic powder, stir in the seasoned egg.  Then add 3 bags of shredded cheese and stir it all together
• Now you’re ready to stir in the melted cheese, evaporated milk and heavy whipping cream mixture and stir
• It should be rather soupy.
• Then grab a spoon and taste it.  Add above seasonings to get the taste perfect.

Baking

• In large pan poor half, the macaroni, then add a layer shredded cheddar ½ the bag, then add the rest of the macaroni and on top of that the remaining shredded cheddar on top.
• Place in the oven to bake for about 20 - 25 minutes.
• And Serve!

Let me know how it turns out😊

Happy Holidays!