Rock the Vote

Here are a few delicious recipes for you to try on Thanksgiving or frankly, any day during the year!

Sourdough Dressing

Submitted by Letty Hernandez, A.S. Office Supervisor

Nothing says Thanksgiving to me like STUFFING. I love a heaping scoop of mashed potatoes, gravy and stuffing, I don’t even need the bird, ha-ha! This is my favorite recipe that you can make any time of the year to have a little piece of Thanksgiving. Your loved ones will “Give Thanks” you made this.

Ingredients:

• Sourdough bread - 12 oz, cubed and toasted (you may substitute any type of bread)
• Garlic - 3 cloves, chopped
• Onions, medium - 1, diced
• Carrots - 8 oz, diced
• Celery (optional) - 2 stalks, diced
• Parsley, fresh - 1/4 cup, chopped
• Butter - 3 Tbsp
• Thyme, dried - 1/2 tsp
• Eggs - 2, beaten
• Stock, any type - 1-1/2 cups + 3/4 cup
• Salt and pepper
• Foil - for baking

Instructions:

1. Preheat the oven to 400 degrees.
2. Heat a large skillet with butter over medium heat. When butter melts, add onions, carrots, and celery. Saute until very tender for about 10 minutes.
3. Add garlic, parsley, and dried thyme and saute for 2 minutes more. Season with some salt and black pepper.
4. Combine everything with the toasted bread in a prepared (oiled) baking dish (you can alternate adding layers of bread and aromatics).
5. Whisk the beaten eggs into the first portion of stock (1-1/2 cups) and pour over dressing. Liquid should reach just below the top of the bread, leaving a few pieces of bread sticking out. (You can gently press down on the top of the bread to help submerge more of it in liquid; if you need more liquid add some of the second portion (3/4 cup) of stock.)
6. Cover dressing with foil and transfer to the oven. Bake for 40 minutes. After 40 minutes, remove the cover and continue baking, uncovered for 15 minutes more so the topping gets brown and crisp.
    

Macaroni Salad

Submitted by Janice Dils, Government Affairs Manager 

My mom has been making this macaroni salad since I can remember. I absolutely love it. She would make it on several occasions, especially for my birthday (it was a must!), Thanksgiving and Christmas. It is a must-have on Thanksgiving. It reminds me of home and, honestly, I make it every other weekend. I am excited to share it with all of you.

Serving Size: 8 servings (1/2 cup/serving)

Ingredients:

• 4 cups of cooked macaroni (equivalent to 1-1/4 cups of dry macaroni)
• 1/4 cup of onion, minced
• 1/4 cup of carrots, minced, and cooked (boil them in hot water for 5 minutes - boiling them will make them tender and will release the orange coloring on your salad, my mom taught me that)
• 1 tablespoon of sweet pickle relish
• 6 pineapple chunks from the can, chopped (freeze the rest!)
• 2 hard boiled eggs, chopped
• 1 teaspoon of granulated sugar
• Juice from a 1/4 lemon
• 3 teaspoons of pineapple juice (from the can)
• 2 teaspoons of Kosher salt or 1 teaspoon of table salt
• 1/2 cup of mayonnaise (I use Best Foods light mayo)

Instructions:

1. In a large bowl, add the cooked macaroni, onion, cooked carrots, pickle relish, pineapple, and hard boiled eggs. Mix until incorporated.
2. Add the salt, sugar, juice from lemon and pineapple. Mix together.
3. Add the mayonnaise and mix thoroughly.
4. Chill in an airtight container in the fridge overnight. It is best made a day ahead, if not, chill for at least two hours before serving.
    

Homemade Gravy

Submitted by Janice Dils, Government Affairs Manager  

My gravy recipe only has a few ingredients! 

Ingredients: 

• 2 tablespoons of butter (I use unsalted, so I can control the sodium level)
• 2 tablespoons of all-purpose flour
• Chicken, beef or vegetable stock - one 32 oz. box container
• Seasonings | salt and pepper to taste and whatever you choose 

Instructions: 

1. Heat a skillet over medium heat. Once heated, add the butter to melt it.
2. Once the butter is completely melted, add the flour. Whisk and ‘cook out the flour’ until the roux (flour + butter) becomes a dark brown color. 
3. Add the stock, a little bit at a time, whisking constantly the entire time until the roux is fully incorporated with the stock. Keep whisking until the entire box of stock is emptied. 
4. Turn the heat down to low. Stop whisking until it starts bubbling. Right now, the gravy will thicken while you wait until it starts bubbling. 
5. Once it does, stir often and season to taste. It will need a lot of seasoning. I personally use salt, pepper, Trader Joe’s Onion Salt, and the drippings from the turkey. 
6. Keep on low until ready to serve, stirring often. If it is too thick, add more stock (always buy extra!)

Note, it will thicken as it sits! That is why it is good to have extra stock to thin it out for the next meal, if you have any leftovers.

Easy-Peasy Roasted Vegetables

Submitted by Janice Dils, Government Affairs Manager 

Anything roasted in the oven is delicious, especially vegetables. Grab your favorite veggies and put them in the oven! When you cut your veggies, ensure they are about the same size so they cook evenly.

Ingredients:

• 1 onion, quarters (any - sweet, red, yellow)
• 1 stalk of broccoli, cut in pieces (up to you to use the stem, it can be tough closer to the bottom)
• 1 package of whole white mushrooms, cleaned, stems removed, cut in half
• 1 large potato, peeled and chopped into medium sized chunks
• 1 sweet potato, peeled and chopped into medium sized chunks
• Whatever you have - just make sure you have enough room to spread them out evenly.
• 1 tablespoon of olive oil
• About 1 teaspoon of salt and 1/4 teaspoon of pepper | Any seasonings you want to sprinkle after they are on the pan 

Instructions:

1. Preheat the oven to 400 degrees.
2. On a sheet pan, cover the pan with parchment paper (if you use foil, it will steam the veggies and may make them soggy!)
3. Spray olive oil spray (or any oil spray) on the parchment paper and set aside.
4. In a large bowl, combine the cut veggies.  Add the olive oil and salt and pepper.  Mix thoroughly.
5. Spread the veggies onto the prepared sheet pan evenly.
6. Bake in the preheated oven for about 35 minutes or until the veggies are tender. 
    

Graham Cracker Pumpkin Pie

Submitted by Janice Dils, Government Affairs Manager 

This pumpkin pie recipe is a lighter version of the original. I love it because of the graham cracker crust. I found this recipe online years ago and I still enjoy making it!

Ingredients:

• Graham cracker(s), 3 oz. (approximately 3 sheets)
• 1 tablespoon of packed light brown sugar
• 2 tablespoons of melted butter, any
• 2 large egg whites
• 1 large egg
• 1/2 cup of dark brown sugar
• 1/4 teaspoon of table salt
• 2 teaspoons of pumpkin pie spice
• 1 cup on canned pumpkin
• 1/2 cup of fat-free evaporated milk

Instructions:

1. Position rack in middle of oven. Preheat the oven to 350 degrees.
2. Place graham crackers and light brown sugar in a food processor; process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until the crust starts to turn golden, about 8-10 minutes; remove from the oven and let cool.
3. Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice, canned pumpkin, and evaporated milk.
4. Beat pumpkin custard until smooth; pour into cooled pie shell. Bake until a knife inserted in the center comes out clean, about 45-55 minutes.
5. Slice into 8 pieces and serve warm or at room temperature, garnish with whipped cream. 

Super Simple Stuffing

Submitted by Dawn McCabe, Preschool Supervisor, SDSU Children’s Center 

Here is a Thanksgiving side dish recipe I use for stuffing that always turns out so good!

Ingredients:

• 3/4 cup butter (plus more for dish)
• 1 loaf of French bread or sourdough (day-old) cut into small cubes
• 1 pound sage sausage (optional)
• 1 large chopped yellow onion
• 1 cup 1/4-inch slices celery
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste
• 2 cups low-sodium chicken broth
• 2 eggs

Instructions:

1. Dry out bread cubes in 250 degree oven for about an hour.
2. Sauté onions and celery in butter.
3. In a large bowl, combine bread, browned sausage, onions, celery, and herbs. Pour 1 cup of chicken broth, stir, and let sit for 10 minutes.
4. Whisk remaining broth and eggs in a small bowl and gently fold in until everything is combined.
5. Bake in a 350 degree oven, covered, for about 40 minutes. Remove foil and brown for another 40-45 minutes.

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Please remember, for those of you that give these recipes a try, please send in your pictures and reviews to letty.hernandez@sdsu.edu. We would love to see your creative takes on these recipes.

HAPPY COOKING!