NORFOLK, Va. – The News 3 This Morning team is sharing their favorite Thanksgiving dishes! From Myles’ family stuffing, to Jessica’s savory low carb cauliflower mac and cheese, the morning crew has your tasty side dishes for Turkey Day!
Erica Greenway – Pumpkin Chiffon Pie
- 1 1/3 cup crumbs
1/4 cup sugar
6 Tablespoons melted butter
- Mix & press into 9″ pie plate
- Bake at 375 for 8 minutes
- 1 1/2 tsp unflavored gelatin
- 1/2 cup milk
- 28 large marshmallows
- 1 cup canned pumpkin
- 1 tsp cinnamon
- 1/4 tsp each ginger, nutmeg and salt
- 1/8 tsp cloves
- 1 cup heavy cream whipped
- Sprinkle gelatin over milk in top of double boiler.
- Place over simmering water and stir until gelatin is dissolved.
- Add marshmallows, cover and cook until marshmallows are melted, stirring occasionally.
- Mix pumpkin, spices, & salt. gradually stir in marshmallow mixture.
- Chill in fridge until slightly thickened, then beat pumpkin mixture until smooth.
- Fold in cream that is already whipped.
- Pour into crust and chill several hours.
Jessica Larche – Low Carb Cauliflower Mac and Cheese
- 5 cups cauliflower florets
- Sea salt and pepper to taste
- 1 cup coconut milk, canned
- 1/2 cup homemade broth
- 2 tbsp coconut flour, sifted
- 1 soy free organic egg, beaten
- 2 cups grass-fed cheddar cheese/raw cheese
- Preheat the oven to 350.
- Salt the cauliflower then steam it until al dente.
- Then place the florets in a greased baking dish.
- In a skillet heat up the coconut milk with a pinch of salt and pepper over medium heat.
- Add the broth and keep stirring.
- Add the coconut flour to the mixture and let the sauce bubble.
- Remove the sauce from heat then whisk in the egg.
- The sauce should thicken and then pour it over the cauliflower.
- Add the cheese evenly then bake for 35-40 minutes.
- Turn the oven to broil for 3-5 minutes to get a nice color on top.
Myles Henderson’s Family Stuffing
- Bread Crumbs
- Boiled Eggs
- Green Peppers
- White Onions
- Mushrooms (optional)
- Broth from cooked turkey or chicken stock
- Combine dry ingredients in large bowl
- Shred boiled eggs very small, add to dry mixture
- Chop peppers, onions, celery, and mushrooms very small
- Saute vegetables with butter. Should be “soft” cooked
- Add vegetables with liquid to the dry mixture
- Mix and season to taste
- Cover and allow to set overnight in the fridge
- Add broth or stock
- Dressing should be somewhat “wet” and sticking together
- Spread in long baking pan, cover with foil
- Bake at 350 for 35 minutes
- Remove foil and bake until golden brown (~15 minutes)
Blaine Stewart – Sweet Potato Casserole
- 4 medium-large sweet potatoes (about 3 pounds)
- 6 tablespoons brown sugar
- ¼ cup orange juice
- ¼ cup heavy cream or whole milk
- 3 ½ tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
For the topping:
- 3 tablespoons unsalted butter, softened slightly
- ½ cup dark brown sugar
- ¾ cup chopped pecans
- To make the casserole, heat oven to 375 degrees. Bake sweet potatoes until very tender, about 1 hour 20 minutes. Remove and let cool. Reduce heat to 350 degrees.
- When potatoes are cool enough to handle, cut them in half, scoop out flesh and mash until smooth. You should have about 4 cups. Using a hand mixer, mix in brown sugar, orange juice, heavy cream, butter, vanilla and salt. Place in a casserole dish.
- To make the topping, combine the butter, brown sugar and pecans. Sprinkle over sweet potato mixture. Bake for 30 minutes. Serve hot.