Thanksgiving Favorites
From our table to yours: Thanksgiving favorites from our Holly Hill Family.
We thought it would be fun to gather a few recipes and memories of favorite Thanksgiving dishes from our work family to share with yours. We present them to you just as received, and hope you’ll be inspired to recreate one for your celebration. If you do, tag us at @hollyhillandco or #ThisisHollyHill and let us know how it turned out!
And if you’re in the Bluegrass for the holiday, we can take care of the cooking too if you order a Thanksgiving Dinner To Go. Pick up is at Wallace Station or Zim’s Cafe on Wednesday, November 24.
Enjoy our recipes below ~
From Genie G., Special Projects Director, Holly Hill and Company:
Butternut Squash Soufflé
Genie says it’s easy ~ really ~ and delicious. She has a CSA membership with Elmwood Stock Farm and got this recipe from their newsletter. Genie says “To save time, cut up the squash into smaller pieces and microwave in a large glass bowl covered with a plate until soft. The rind is easier to peel than when raw. I always complete this step a day or two before Thanksgiving ~ one more task out of the way!”
1 large butternut squash (about 2 lbs.)
3 large eggs
½ C light sour cream
¼ C sugar
¼ C butter, softened
¼ C all-purpose flour
1 T finely chopped fresh sage
1 ½ tsp baking powder
1 tsp. salt
¼ tsp. ground nutmeg
Remove stem from squash. Cut lengthwise into four pieces; remove and discard seeds. Cook squash in boiling water to cover in a large saucepan over minimum-high heat 10-15 minutes, or until tender. Drain well; let cool. Remove and discard the peel.
Process squash and eggs in a food processor until smooth, stopping to scrape down sides. Add sour cream and remaining ingredients; process 20-30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
Bake at 350° for 55 to 60 minutes or until set.
From Alexandra C., bartender at The Thirsty Fox:
Cranberry Orange Relish
“I love this because it’s so refreshing and is nice with all that heavy food. I use minimal sugar because I like to keep it light.”
Process a bag of cranberries and a whole orange in a food processor until chunky. Cut the orange into wedges first and leave the peel on but take the seeds out. Flavor with a pinch of cinnamon, a touch of sugar (maybe ¼ C) and a splash of apple cider vinegar.
From Lauren P., Retail Manager for Holly Hill and Company:
“This is a cold salad that is perfect for Thanksgiving with a Fall harvest of flavors, from Kentucky apples and black walnuts, to local bourbon honey.”
Wild Rice Salad with Honey Orange Vinaigrette Dressing
For the rice:
1 C wild rice, rinsed
4 C water
¼ teas. salt
Combine rice, water and salt in a medium saucepan. Bring to boil, turn heat to low, cover and simmer until rice is tender and beginning to split open, about 50-60 minutes. Transfer the rice to a fine strainer to drain thoroughly. Let cool.
For the dressing:
½ teas. orange zest
¼ C fresh orange juice
2 T bourbon honey
1 teas. Dijon mustard
2 T olive oil
3 T apple cider vinegar
¼ teas. freshly ground pepper
½ teas. salt
Whisk together in a large bowl and add the cooled rice. May be prepared ahead and refrigerated. Bring to room temperature before adding the final ingredients.
To finish the salad:
1 C black walnuts, toasted and chopped
½ C dried cranberries
½ C chopped fresh Italian parsley
2 celery stalks, peeled and finely diced
1 apple, peeled, cored and diced
¼ C roasted unsalted pepitas (pumpkin seeds)
2 scallions, light and green parts thinly sliced
NOTE: Pecans or English walnuts may be substituted for black walnuts. Maple syrup may be substituted for bourbon honey, but be sure to add bourbon to taste!
From Sandy A., Manager, Wallace Station and Midway Bakery:
Dressing -
Diced celery
Diced onions
Sage
Salt
Pepper
Week-old bread
Skillet cornbread
2-day-old homemade biscuits
Turkey broth
Love ❤️
I love this dish for many reasons.
My mom loved to feed her family; she could take the simplest ingredients and make it the best dish ever.
We’ve been making it my whole life and have never measured anything. It was a dish that everyone in the kitchen was involved with. You would just toss ingredients in and it always turned out delicious!
From Kelin B., General Manager, Zim’s Cafe:
Mashed Turnips
2 lb turnips- peeled, sliced, and boiled until soft
1/2 lb unsalted butter
2 Tbsp minced garlic
1/4 cup heavy cream
1/2 cup milk
Salt & pepper to taste
Mash boiled turnips. In separate pan melt butter on medium heat. Add garlic. Toast just until garlic is aromatic, be careful not to burn. Add melted butter and garlic to mashed turnips. Incorporate fully. Add milk and cream until desired consistency (may not use full amounts of either). Season to taste with salt and pepper.
This recipe was passed to me by my late father-in-law. It has been a time honored tradition within the Beattie family. Since his passing, I have made this dish every year. It is one of my husband’s absolute favorites.
Candied Yams
2 lbs yams- sliced into 1/2 inch medallions and boiled with skin on
1/2 lb unsalted butter
1 cup brown sugar
2 tsp cinnamon
2 tbsp maple syrup
1 tsp cornstarch
1/2 tsp salt
1 small bag mini marshmallows
Pre-heat oven to 325°. In medium sauce pan over medium heat, melt butter. Stir in brown sugar, syrup, salt, and cinnamon. Heat until sugar is fully melted and thin caramel has formed. Add cornstarch and whisk quickly. Pour caramel mixture over yams and mix until yams are covered. Pour yams into 9x13 baking dish. Bake at 325° for 15 minutes. Remove from oven and turn on broil. Cover yams with marshmallows as desired. Broil in oven on lowest rack for 3-5 minutes just until tan and toasted on top.
This is a McDonald family favorite! Candied yams have always been my favorite part of thanksgiving. So when I started cooking thanksgiving dinner myself I made it a goal to perfect my recipe. This is a crowd pleaser every time. My nieces and nephews can’t get enough. It’s like getting to eat dessert at dinner!
From Ouita M., founder and owner, Holly Hill and Company:
My Grandmother’s Spinach Salad
1 ½ pound fresh spinach
2 large oranges- peeled with all membranes removed – my Mom was known to substitute canned mandarin oranges here, but I like the fresh orange supremes
½ small red onion thinly sliced
2 hard boiled eggs- chopped
3 Tbsp. sugar
¼ cup cider vinegar
½ tsp. dry mustard
½ tsp celery salt
½ tsp paprika
¼ cup salad oil
Combine the sugar and spices with the vinegar in a small jar and shake until sugar is dissolved. Add the salad oil and shake until well combined.
Toss the spinach oranges and onions together with the dressing and garnish with the boiled egg.
© 2021, Holly Hill Inn/Ilex Summit, LLC and its affiliates, All Rights Reserved
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