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TWILA Team Thanksgiving Favorite Recipes

Just like most events in 2020, we know this year’s Thanksgiving celebration is going to look and feel very different for most of us. Whether it’s because of the pandemic or simply from loved ones who are no longer with us, many dinner tables will have a few less seats this year.

But, we can still celebrate and honor our loved ones with memories that remind us of Thanksgiving pasts, even if we’re not together this year. So, in the spirit of the season, the TWILA Team is sharing a few of our favorite family Thanksgiving recipes with you at home. You will find those below, and we hope you give them a try.

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Avery’s Thanksgiving Pick: New Orleans Root Beer Glazed Ham

  • 4 lb. cured smoked ham

  • 1/2 teaspoon dry mustard

  • 3/4 cup dark brown sugar

  • 24 ounces barq root beer (two cans)

  • 1 1/2 tablespoons tabasco caribbean style steak sauce

  • 6 cloves

  • 1 cinnamon stick

  • 1/2 orange, juice and zest of

  • 1/2 lemon, rind of

  1. Preheat oven to 350 degrees.

  2. Place the ham in a broiling pan and cut shallow gashes in a criss-cross pattern across the top half.

  3. Combine the brown sugar and the dry mustard and pat it all over the ham.

  4. Put the ham in the oven.

  5. Combine all the other ingredients in a saucepan.

  6. Bring the mixture to a boil, then lower to a simmer, and cook until the liquid volumne is reduced to about one cup.

  7. Strain.

  8. Spoon some of the glaze over the top of the ham.

  9. Spoon more glaze, at 15-minute intervals, until it is all gone.

  10. Continue baking until the ham reaches an internal temperature of 160-degrees on a meat thermometer.

  11. Remove from oven and allow to rest for about one hour before carving.

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Kristen’s Thanksgiving Pick: Mamaw’s Macaroni and Cheese

  • ½ lb. uncooked elbow macaroni , about 1 ½ cups

  • 3 tablespoons butter

  • 1 1/2 cup milk , any kind

  • 3/4 cup half and half

  • 2 1/2 cups shredded cheddar cheese 

  • salt and pepper to taste

  1. Cook the macaroni to al dente, according to package instructions. Drain most of the water, but leave about ¼ cup in noodles and set aside.

  2. Melt the butter in noodles.

  3. Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture is just barely thickened. Remove from heat and stir in shredded cheese, stirring just until melted. 

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Neil’s Thanksgiving Pick: The Turkey Wing

Neil enjoys dark meat on the turkey, specifically the wing. Whether it’s Thanksgiving with his family or Christmas with his in-laws, he enjoys dark meat turkey every year.

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Karl’s Thanksgiving Pick: Goggy’s Chess Pie

  • 4 eggs

  • 1 1/2 cups sugar

  • 1 tbs. lemon juice, freshly squeezed only

  • 1 tsp. vanilla

  • 2 tsp. corn meal

  • 3/4 stick butter, melted

  • 1 pie crust

  1. Whisk eggs until frothy and your arm feels like it’s going to fall off.

  2. Add everything else, whisk well and pour into the pie shell.

  3. Sprinkle a little extra corn meal on top.

  4. Bake at 350 degrees for about an hour or until set.

  5. Cool completely.

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Jenn’s Thanksgiving Pick: Chef Celeste’s Sweet Potato Pie

  • 2 pie shells, baked

  • 4 sweet potatoes baked, not boiled

  • 1 cup brown sugar

  • 1/4 c granulated sugar

  • 2 eggs, beaten

  • 1/4 tbs. cinnamon

  • 1/2 tbs. pure vanilla extract

  • 1/4 cup evaporated milk

  • 1/8 tbs. salt

  1. Preheat oven to 325 degrees.

  2. Peel potatoes and blend with all ingredients except eggs and shell.

  3. Add 2 tbs. of mixture to eggs and fold. Then add egg mixture into the rest of the batter.

  4. Pour into pie shell and bake for 1 hour or until set.

  5. Chill for overnight and serve.

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Monica’s Thanksgiving Pick: Momma’s Spinach Artichoke Dip

  • 1 box frozen spinach with 1 tsp salt

  • 1 can artichoke hearts, drained and chopped

  • 1 cup sour cream

  • 1 container Parmesan Cheese

  • 8 oz. cream cheese at room temperature

  • 1 yellow onion, diced

  • 1 tsp minced garlic

  • 1 stick butter

  • 10 oz. finely shredded mozzarella

  • 1/2 cup finely shredded 5-cheese Italian blend

  • 1/2 tsp. garlic Tabasco

  • 1/4 tsp. Tony’s Seasoning

  1. Cover frozen spinach with water in saucepan and 1 teaspoon of salt. Bring to a boil. After boiling for 5 minutes, drain. Press as much water out of the spinach as possible. Best to use a wooden spoon.

  2. Melt 1 stick of butter in a large skillet. Add onion, sprinkle with a little salt and pepper. Cook over medium heat until onions are soft, but not brown. Add garlic and cook for 5 minutes.

  3. In the meantime, place all ingredients, except shredded cheeses in a large mixing bowl. Again, make sure to push as much water out of the hot spinach as possible while in the colander.

  4. Add hot spinach and hot onion-garlic-butter mixture into bowl. Add 1/2 cup 5 cheese Italian blend and mix together until smooth.

  5. Spray casserole dish with Pam and pour mixture into dish. Cover with shredded mozzarella. Bake at 350 F for 15-20, or until cheese is melted, bubbling and getting slightly brown around the edges. Bring outside of the oven, and allow to set for 5 minutes before serving.

  6. Serve with Tostitos, pita chips or crackers. Or eat it off a spoon.

Monica VelasquezTWILA Team, Thanksgiving