Thanksgiving recipes from News 13 This Morning

In spirit of Thanksgiving, the News 13 This Morning crew shared all different kinds of recipes to prepare
for Thanksgiving: dinner, dessert, festive
drinks and side dishes, too.


Chris Marchand's Thanksgiving Ham
Ingredients:

Ham
1 can of sliced pineapples
1 cup of brown sugar
1/2 cup of honey
Large roasting dish
Cooking instructions
1. Pre-heat oven to 350 degrees.
2.) Baste prior to putting in oven. Then, take
out and baste halfway through.
3.) Prior to cooking, baste the ham. Then, cook
ham 18 minutes per pound in a Dutch oven.
Halfway through cooking, take out the ham
and baste it again.

Baste ingredients/instructions:
1.) Mix pineapple juice from a can of sliced
pineapple.
2.) Add a cup of brown sugar and then add half
a cup of honey.
3. Stir baste thoroughly before pouring on to
ham.

"Papa K's Stuffing"
by Kristen Kennedy

Ingredients/Items Needed:
1 Disposable Tin Tray disposable (12×8)
2 Cartons of Chicken STOCK (broth is ok too)
1 Bag Pepperidge Farm Stuffing
1 stick of Jimmy Dean Sausage REGULAR
3 Medium size Potatoes
1 white or yellow onion - medium size
2 Large Tablespoons of Garlic powder
(minced garlic will do).
1/2 stick of butter or margarine

Cooking Instructions:
1.) Empty the full bag of stuffing into the tin
tray.
2. Cook the sausage in a pan and keep
breaking it up into tiny pieces until fully
cooked/brown - medium heat.
3.) Add one half cup of chicken stock into the
sausage pan - you want to make sure you
loosen all the sausage at the bottom of the
pan that may have stuck- put pan to the side.
4.) Chop potatoes (peeling optional) and onion
- make onion chopped as small as possible.
5.) In a pot, boil the onion and potatoes along
with 2 tablespoons of garlic and half stick of
butter with 3 cups of chicken stock (don't use
water).
6. When the potatoes are boiled until almost
mushy, smash them into the liquid like making
mashed potatoes - it's ok if it is watery - you
want to make sure there aren't any lumps.
7. Empty the mashed potatoes/onion/chicken
stock mix on top of the stuffing mix in the pan.
Also add the sausage and all liquid from the
sausage pan.
8.) Keep mixing all the ingredients together
until fully incorporated - use broth if it seems
dry in spots - you want it moist, not wet or too
dry.
9.) Cover in tin foil and place in fridge
overnight.
10.) When ready, place tray in a 350-degree
oven for thirty minutes, covered
11) After 30 minutes, take out tray, open and
mix the stuffing all around - you can moisten
with broth if too dry. Bake for another 15
minutes and serve!
This is a great dish to make ahead of time and
reheat in oven the day of to free up your oven
for other dishes.

Kelsey Peck's "Grandpa's Hershey Pie"

Three ingredients. Super easy. And costs $9 to
make.

1.) 1 and ½ tubs of Cool Whip (8 oz. each) will
fill a 9 oz. pie crust
2. Graham Cracker Crust
3.) XL Hersey Almond Chocolate Bar (can do
without nuts if you prefer)
Cooking Instructions:
1.) Thaw Cool whip from freezer for about an
hour or until it mixes easily and isn't still firm.
2.) Break apart the candy bar into pieces and
melt in a bowl. Save one rectangle piece and
set aside.
3. Be careful to not overheat it as it can burn
and ruin the flavor. Try microwaving the
chocolate in 30 second intervals until fully melted.
4. Add thawed cool whip to bowl and mix
well.
5.) Add the mixture to the graham cracker
crust.
6.) Then take a potato peeler to shave
chocolate off the small piece you saved to
embellish the top of the piece with chocolate
shavings!
7.) Freeze overnight or at least for 4-6 hours
before serving.
8.) Take out of the freezer to eat about 15-20
min prior to serving.

Chloe Sparks' "Thanksgiving Punch"
Ingredients:
1 punch bowl or large jug
1 green apple
1 red apple
1 orange
1 tablespoon of pumpkin pie spice
1 jug of spiced apple cider
1 cup of ginger ale
Cranberries

Instructions:
1.) Thinly slice the apples and the orange.
2.) Combine all ingredients together in a jug.
3.) Stir and place in refrigerator for 2-3 hours before serving.

1 jug of spiced apple cider
1 cup of ginger ale
Cranberries
Instructions:
1.) Thinly slice the apples and the orange.
2.) Combine all ingredients together in a jug.
3.) Stir and place in refrigerator for 2-3 hours
before serving.