Thanksgiving is one of our team’s favorite holidays! We pulled our favorite recipes together to share with you – hope you enjoy them!

Sarah’s Creole Roast Turkey & Jambalaya Stuffing
1 16-pound turkey, room temperature
Creole Butter*
7 cups Jambalaya stuffing (see recipe below)
2 cups rich chicken stock (preferably homemade)

Position rack in lower third of oven and preheat to 325°F.
Pat turkey dry. Gently slide fingers between turkey breast skin and meat to loosen skin.
Rub Creole Butter under skin over breast meat.
Spoon stuffing into cavity, packing firmly. Truss turkey.
Arrange breast side up in shallow roasting pan. Roast turkey until juices run clear when thigh is pierced or meat thermometer inserted in thickest part of thigh registers 170°F, basting about every 20 minutes with pan juices, 3 ¼ hours to 3 ½ hours.
Remove from oven. Transfer turkey to heated platter.
Tent with foil; let stand 30 minutes. Degrease pan juices. Set roasting pan with pan juices over medium-high heat.
Add stock and bring to boil, scraping up any browned bits. Boil 5 minutes. Strain into sauceboat. Serve turkey, passing pan juice separately.

Creole Butter
½ cup (1 stick) unsalted butter, room temperature
3 medium garlic cloves, mashed
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon dried thyme, crumbled
½ teaspoon rubbed sage
½ teaspoon freshly ground pepper
½ teaspoon freshly white pepper
½ teaspoon cayenne pepper
¼ teaspoon ground allspice

Blend all ingredients in processor until smooth. Transfer to bowl. (Can be prepared 4 days ahead, covered and refrigerated OR 1 month ahead and frozen. Bring to room temperature before using.)

Jambalaya Stuffing
¼ cup olive oil
1 pound Andouille* or other spicy smoked sausage, thinly sliced
2 red bell peppers, cored and diced
1 large onion, coarsely chopped
3 celery stalks, diced
3 garlic cloves, minced
2 teaspoons dried thyme, crumbled
2 bay leaves
1 teaspoon freshly ground pepper
1 teaspoon freshly ground white pepper
1 teaspoon filé powder**
¼ teaspoon cayenne pepper
5 cups chicken stock
1 28-ounce can Italian plum tomatoes, crushed and drained
2 teaspoons salt
2 ½ cups long-grain rice
1 cup sliced green onion
1 pound lump crabmeat

Heat oil in heavy 5-quart saucepan over medium heat.
Add Andouille and stir until crisp and brown, about 10 minutes. Transfer to bowl using slotted spoon.
Add bell peppers, onion, celery, garlic, thyme, bay leaves, pepper, white pepper, filé, and cayenne to saucepan.
Cover and cook over low heat until vegetables are tender, stirring occasionally, about 15 minutes. Mix in stock, tomatoes and salt. Increase heat and bring to boil.
Stir in rice. Reduce heat to low.
Cover and cook until rice has absorbed all liquid, about 22 minutes.
Transfer rice to bowl.
Mix in Andouille and green onions. Cool.
(Can be prepared 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
Preheat oven to 375°F.
Stir crab into stuffing.
Reserve 7 cups stuffing for turkey.
Spoon remaining stuffing into 2-quart baking dish. Cover tightly. (Can be prepared 4 ½ hours ahead and refrigerated.) Bake until hot, 40 minutes.
*Andouille – a smoked pork and beef sausage, available at specialty foods stores. Smoked bratwurst, kielbasa, or smoked Hungarian sausage can be substituted.
**Filé powder – a powder made from ground sassafras leaves. Available at specialty food stores.

Sarah’s Brussels Sprout Hash with Caramelized Shallots
6 tablespoons butter, divided
½ pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 ½ pounds Brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Halve Brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Miranda’s Goldilocks Potatoes
2 pounds Yukon Gold or other potatoes, peeled and cut up
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Milk (optional)
1/2 cup whipping cream
1/3 cup shredded American or cheddar cheese

1.Preheat oven to 350 degrees. In a large covered saucepan cook potato in enough boiling water to cover for 15 to 20 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed. Season with the salt and pepper. If necessary, add a small amount of milk to reach desired consistency.
2.Grease four 10- to 12-ounce individual casseroles or a 1- to 1 1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled mixing bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl); fold in cheese. Spoon cheese mixture over potato. Place casserole(s) on a baking sheet. Bake about 20 minutes or until light brown and heated through.

Luscious Sweet Potato Hash
3 pounds red-skinned sweet potatoes (yams), peeled, cut into ½-inch cubes (about 8 cups)
4 tablespoons (1/2 stick) unsalted butter, divided
¼ cup canola oil
3 cups coarsely chopped onions (about 2 large)
½ cup (packed) golden brown sugar
2 teaspoons pumpkin pie spice

Cook potatoes in large pot of boiling salted water until slightly softened, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer to large bowl.
Melt 1 tablespoon butter with oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 10 minutes. Transfer to bowl with potatoes.
> Do Ahead: Potatoes and onions can be prepared 1 day ahead. Cover and chill.
Add brown sugar and pumpkin pie spice to potatoes; toss. Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Add potatoes to skillet; spread in even layer, pressing with back of spoon or spatula. Cook until golden brown, turning occasionally, about 15 minutes. Season with salt and pepper. Transfer to bowl and serve.

Powerful Pecan Pie
3/4 cup pure maple syrup
3/4 cup (packed) golden brown sugar
1/2 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter
Wheat-flavored Crust
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves

Stir syrup, brown sugar, corn syrup and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and boil 1 minute. Cool to lukewarm, about 45 minutes.
Position rack in bottom third of oven and preheat to 350°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold edge under, forming high-standing rim; crimp decoratively. Freeze crust until firm, about 20 minutes.
Whisk eggs, vanilla and salt in 4-cup measuring cup to blend. Gradually whisk maple syrup mixture into egg mixture. Stir in pecan halves.
Pour filling into crust. Bake pie until filling is slightly puffed around edges and center is set, about 55 minutes. Cool pie completely on rack. (Can be prepared 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.

Jon’s Mom’s Easy Ice-Cream Pie
1 bag of Oreos
1 box of ice cream
1 glass jar of chocolate sauce
1 container of non-dairy whipped topping (like cool-whip)
1 9×12 Pyrex dish

Cover the dish with non-stick spray.
Smash the package of oreos until it’s all crumbs.
Spread the crumbs along the bottom of the dish to make a crust.
Unbox the ice cream, and cut it into slices, spread the slices evenly on the cookie crust.
Heat the chocolate sauce until it’s liquid. Pour it over the ice cream.
As the cholcolate cools, spread the cool-whip over it.
Sprinkle any leftover crumbs onto the top. Freeze.
When ready to serve, allow the ice cream a little time to thaw to make slicing easier.