The Best Texas Thanksgiving Recipes

1
844

It’s turkey time in Texas! Thanksgiving Day is finally here, and soon enough Christmas will be here before we know it. Before we get into future holiday-preparation, we thought we’d discuss some of the greatest Thanksgiving recipes you can find cookin’ and bakin’ in kitchens all over the San Antonio area this holiday season. Nothing pairs better with love and gratitude than some mouth-watering Texas Thanksgiving chow. We’ve done our research to find some of the tastiest recipes that can be found all over the state of Texas during this Thanksgiving. Take a look at our list, and hey, don’t forget to say “Grace” and give thanks.

A Thanksgiving-Themed Cookie Tray. Photo credit: Flying Pig Party Productions via Foter.com / CC BY-NC-ND
A Thanksgiving-Themed Cookie Tray. Photo credit: Flying Pig Party Productions via Foter.com / CC BY-NC-ND

Side Dish: Chipotle Sweet Potatoes

According to My Recipes, “Chipotle Sweet Potatoes deliver a smoky, spicy twist to the traditional sweet potato side dish.” This recipe serves up to eight people.

Ingredients:

  • 4 pounds sweet potatoes (about 4 large)
  • 1 tablespoon chopped canned chipotle chilies (about 1 1/2 chilies) in adobo sauce, plus 2 Tbsp. sauce
  • 4 tablespoons unsalted butter, cut into pieces
  • 1 teaspoon salt

Preparation:

  1. Preheat oven to 450ºF. Line a large baking sheet with foil. Prick potatoes all over with a fork and bake until very soft, 1 hour 15 minutes to 1 hour 30 minutes. Let cool. Lower oven temperature to 350ºF.
  2. Cut potatoes in half crosswise and scoop out flesh. In a food processor, puree potato flesh with chilies, sauce, butter and salt. Spread into a greased 2-quart baking dish.
  3. Bake uncovered until hot, 40 to 45 minutes. Serve.

This recipe was gathered from Southern Living’s “Casual Texas Thanksgiving.”

Dressing: Andouille Sausage & Cornbread Dressing

In their “Thanksgiving Feast with a Texas Twist,” CBS News called it a dish that was “French in origin,” with andouille that is a “specialty of cajun cooking. It makes a spicy addition to any dish that would use smoked sausage.”

Ingredients:

  • 2 pint chicken stock
  • 1 cup mild green chilies (poblano peppers roasted, peeled and seeded)
  • 1 cup chopped onion
  • 8 ounces smoked Andouille sausage, diced
  • 1 cup chopped celery
  • 3 cloves fresh garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1½ tablespoons Creole blend of seasonings
  • 4 cups lightly toasted cornbread, cut into 1/2-inch cubes (approximately 4 to 5 slices)
  • 1 cup toasted panko bread crumbs
  • 2 teaspoons dried sage
  • 2 teaspoons dried parsley
  • 1/2 teaspoon freshly ground black pepper

Preparation:

  1. Sauté the onions, peppers, celery, sausage, chilies and garlic in olive oil until the onions become soft.
  2. Add in all dry seasonings and chicken stock. Bring the mixture to a simmer for 4 minutes.
  3. Mix the cornbread and panko together and add to the pot and turn off the heat. Allow to soak in for 5 minutes, then transfer to an oven dish and bake at 300° for 8 minutes. Check for seasonings at the end and serve hot.

This recipe was gathered from CBS News’ “Thanksgiving Feast with a Texas Twist.”

Photo credit: BBQ Junkie via Foter.com / CC BY-NC
The Thanksgiving Bird. Photo credit: BBQ Junkie via Foter.com / CC BY-NC

Main Meal: Salt-and-Pepper Grilled Turkey

With this big bird, take Martha Stewart’s advice, “A charcoal grill works well for this recipe because the domed lid is able to accommodate the turkey’s rather awkward size and shape.”

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 1/2 cup coarse salt
  • 2 tablespoons freshly ground pepper
  • 1 large fresh or thawed frozen turkey (about 22 pounds), rinsed and patted dry, neck and giblets reserved for Giblet Gravy

Preparation:

  1. Combine oil, salt, and pepper to make a paste. Rub over outside of turkey. Tie legs together with kitchen twine.
  2. Place about 50 coals in a chimney starter, and ignite; heat until just gray.
  3. Place a 9-by-13-inch disposable aluminum roasting pan in the center of the bottom rack. Pour coals onto rack on either side of pan, dividing them evenly. Replace top grill rack. Place turkey on center of rack over pan, and cover.
  4. Grill, adding 8 coals to each pile every 45 minutes to maintain heat, until a meat thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees (begin checking after about 3 hours; cooking may take up to 5 hours depending on the exact size of bird).
  5. Tent with parchment-lined foil. Let stand 30 minutes. Reserve drippings from roasting pan for Giblet Gravy.

This recipe was gathered from Martha Stewart’s “A Texas Thanksgiving.”

Dessert: Sopapilla Cheesecake

Listed as part of Heb’s “Texas Thanksgiving Menu,” they state that this recipe has “all flavors of a vanilla cheesecake and traditional Mexican pastry combined into one delicious Thanksgiving treat.”

Ingredients:

  • 1 non‑stick cooking spray
  • 2 canisters (8 oz each) of refrigerated cresent rolls
  • 2 Tbsp cinnamon sugar, divided use
  • 3 bricks (8 oz. each) cream cheese, softened, softened
  • 1 cup(s) powdered sugar
  • 1/4 Tsp grated nutmeg, grated
  • 1/2 Tsp kosher salt
  • 2 Spiced Islands Vanilla Bean, scraped and seeded

Preparation:

  1. Preheat oven to 375˚F.
  2. Coat spring‑form or circular cake pan cake pan with non‑stick cooking spray and set aside.
  3. Open one canister of refrigerated crescent roll dough and place in pan. Use your fingers to press dough evenly across bottom of pan to form the bottom layer.
  4. Sprinkle 1 tablespoon of cinnamon sugar evenly over dough. Then, using a fork, dock bottom dough evenly to prevent bubbles while baking.
  5. Pre‑bake crust in oven for 5 minutes. This will allow the bottom crust to set up before adding the cheesecake filling on top. Remove from oven and let cool.
  6. In a stand mixer, add softened cream cheese, powdered sugar, grated nutmeg, salt, and vanilla bean seeds and mix over medium speed until smooth and creamy (about 2‑3 minutes). Pour cheesecake filling onto pre‑baked crust and spread evenly.
  7. Take remaining crescent roll dough and gently tear pieces of dough and lay it on top of cheesecake filling to form the top crust. Sprinkle remaining cinnamon sugar evenly over the top.
  8. Bake for 12‑15 minutes or until top is slightly browned and crispy. Allow to cool. Refrigerate at least 1 hour before cutting and consuming.

This recipe was gathered from Heb’s “Texas Thanksgiving Menu.”

A feast to be thankful for. Photo credit: ClaraDon via Foter.com / CC BY-NC-ND
A feast to be thankful for. Photo credit: ClaraDon via Foter.com / CC BY-NC-ND

Now that you’ve seen a few items that we’ve compiled for our Texas unofficial Thanksgiving Day cookbook, it’s time to focus on what’s really important. No matter what type of food you and your guests are chowin’ down on this Thanksgiving, it’s always good to remember that the most important part of the holiday is spending quality time with family, friends, and other loved ones, and being sure to share one’s gratitude for all the good things in our lives.


Editor’s Note: All recipes were gathered from a variety of different sources and shared in this article. These are not original recipes created by the San Antonio Daily Sun.

1 COMMENT

Comments are closed.