Thanksgiving Recipes from VFC Cooks & Bakers
Recipes from Chef Kim Sandker
CHIPOTLE CRANBERRY SAUCE
12 – 14 oz. of fresh/frozen cranberries
1 c sugar
1/3 c honey
3 Tbs lime juice
2 chipotle chilis, chopped
1 garlic clove, minced
1/4 tsp cinnamon
1/4 tsp cumin
METHOD: Combine all ingredients except spice in a small sauce pan, simmer until cranberries pop. Continue stirring until slightly thick, add spices, stir 5 minutes, cool.
MAKES 2 CUPS
SOUTHERN STYLE STUFFING
1 large whole wheat loaf cut into
1 inch cubes (about 10 cups)
2 Tbs vegetable oil
1 1/2 lbs breakfast style pork sausage
2 c chopped yellow onions
1 c chopped celery
3 c chopped collards
1 tsp minced fresh thyme
1Tbs minced fresh sage
2 large eggs
3 c chicken stock
1 tsp fresh ground black pepper
METHOD: Preheat oven to 350, toss bread cubes in vegetable oil. Spread cubes on a baking sheet, season with salt and pepper. Bake until crispy, 10 – 15 minutes. When finished, place cubes in a large mixing bowl, set aside. In a large skillet, brown sausage, add onions, celery, herbs, and collards over medium heat for ten minutes. Add this mixture to the bread cubes, along with the chicken stock. When cooled, add 2 beaten eggs. Mix well, place in buttered glass pan (13x9x2) baking dish. Cover, bake for 25 minutes. Uncover, bake until golden brown (about 20 minutes longer) SERVES 8 - 10
Recipe from Baker Dahna Labelle
APPLE CRANBERRY CRUMB PIE
1 universal pie crust
4 c sliced apples
1 1/2 c cranberries
1 1/2 c sugar
2 Tbs tapioca
1 tsp cinnamon
1/4 tsp nutmeg
CRUMB TOPPING:
1 c universal whole wheat crust
1/2 tsp cinnamon
1 Tbs butter
METHOD: Prepare pie crust. In a large mixing bowl, combine apples and cranberries with tapioca, 1 tsp of cinnamon, nutmeg and sugar. Pour this mixture into prepared pie crust. Dot with butter, then sprinkle the whole wheat crust mixture on top. Cover and bake at 325 degrees for 1 hour.
Recipe from Baker Ted Parrish
CHALLAH
1 c WARM water
1 1/2 Tbsp yeast
1 egg, lightly beaten
2 egg yolks, lightly beaten
1/4 c vegetable oil
1/4 c plus 1 1/2 tsp sugar
4 c bread flour
2 tsp salt
1/2 c egg wash
1/2 c poppy seeds
cornmeal
METHOD: In a large bowl, sprinkle the yeast over the water. Add the egg, egg yolks, oil, sugar, flour and salt. Mix until the dough comes away from the side of the bowl.
Remove mixture from bowl to a floured work surface and knead. Add more flour if the dough is too sticky or too soft. Knead the dough until it is smooth and elastic.
Transfer to an oiled bowl, turn to coat the dough, then cover and let rise until tripled in size. Punch the dough back down, cut in half, cover and let rise for 15 more minutes.
Punch down again, then on a lightly floured surface, roll the pieces into two ropes. Cut each rope into 3 equal pieces and braid. Brush the braided loaves with egg wash, sprinkle with poppy seeds.
Place the two loaves on a baking tray that has been dusted with corn meal. Set aside in a warm area to rise till doubled in size.
Pre heat oven to 350. Bake for 35 minutes or until the highest part of the braided loaf is firm. Let cool on a wire rack.
YIELD: Makes two loaves.
Recipes from Chef/Baker Jenny Nundahl 
JENNY’S DUMPLINGS
1 c flour
1 1/2 tsp baking powder
2 Tbs shortening
1/2 tsp salt
1/3 c milk
1 egg, beaten
METHOD: Combine dry ingredients in one mixing bowl.
Combine wet ingredients in another mixing bowl.
Gently fold wet ingredients into dry ingredients.
Drop by teaspoon into your favorite chicken or potato soup.
STUFFED BUTTERNUT SQUASH
1 lb butternut squash
1/2 lb firm tofu
1 c broccoli florets
2 c sliced button mushrooms
1 onion, medium dice
1/2 c bread crumbs
1/4 c cheddar cheese, grated
2 Tbsp parmesan cheese, shredded
1 Tbsp olive oil
METHOD: Cut the squash in half lengthwise, remove seeds. Place meat side down on a baking tray with ½ inch of water, cook at 350 for 45 minutes.
Heat olive oil in a large skillet over medium heat. Add onion. Cook until translucent, add mushrooms and broccoli. Saute’ until tender.
Scoop out cooked squash, combine in a mixing bowl with tofu, breadcrumbs, parmesan and veggie mixture. Season with salt and pepper to taste. Place this mixture back into squash rinds and cover with cheddar cheese. Bake at 350 for 15 minutes.