Warm Thanksgiving memories are often made when plates piled high with rich, delicious dishes are passed around the dinner table. Whether you stuff your stuffing with oysters or swap out turkey for Cornish hens, everyone has their own recipes for making Thanksgiving Day special. Enjoy these recipes shared by members of Pilgrimage United Church of Christ, published in their cook book, A Taste of Pilgrimage.
Grandfather’s Corn Casserole
Submitted by Sarah Weaver
1 box Jiffy cornbread mix
2 eggs, slightly beaten
1 (16-oz.) can cream style corn
1 (16-oz.) can whole kernel corn
1 (8-oz.) carton sour cream
½ c. butter, cut into small pieces
Preheat oven to 350°. Mix together all ingredients, in the given order. Pour into 2 – 1 quart glass baking dishes. Bake uncovered for 60 minutes or until knife inserted in center comes out clean.
Aunt Fanny’s Baked Squash
Submitted by Rob Hadaway
3 lb. yellow summer squash
½ c. chopped onion
½ c. cracker meal or bread crumbs
1 stick butter, divided
1 T. sugar
1 tsp. salt
½ tsp. black pepper
Preheat oven to 375°. Wash and cut up squash. Boil until tender, drain thoroughly, then mash. Add onion, eggs, ½ stick of butter, sugar, salt and pepper to squash. Melt the remaining butter. Pour mixture into baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs. Bake for approximately 1 hour or until brown on top.