Trisha Yearwood's Thanksgiving Recipes (2024)

Chickless Pot Pie

This healthy update to a chicken pot pie recipe is just as delicious without the meat!

1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
1/4 tsp garlic powder
1 3/4 cups vegetable broth
2/3 cup almond or soy milk
Two 9-inch deep dish, unbaked pie crusts, lard free

Preheat the oven to 425 degrees.

In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.

In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.

Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Cook's Note: Line a jelly-roll pan or baking sheet with foil and place the pie on that before cooking. It will keep any filling from dripping into the oven and burning.

Yield: 8 servings
Prep time: 25 minutes
Cook time: 50 minutes
Inactive prep time: 10 minutes
Ease of preparation: Easy

Active time: 30 minutes
Total time: 1 hour 25 minutes

Buttermilk Cornbread

4 tbsp corn oil or bacon drippings
3 cups self-rising white cornmeal
2 1/2 to 3 cups buttermilk, well shaken

Preheat the oven to 450 degrees.

Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. Put the cornmeal in a large mixing bowl. Make a well in the cornmeal and add the remaining 2 tablespoons oil. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. You may not need all 3 cups.

Carefully pour the batter into the skillet. The oil will come up around the edges. Use the back of a spoon to smooth this over the top of the batter. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Immediately turn the cornbread out onto a cooling rack to keep the crust crisp.

Yield: 8 servings

Grandma Lizzie's Cornbread Dressing

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008.

Butter, for greasing pan
1/2 loaf white bread, cut into small cubes and toasted
1/2 medium onion, finely chopped
2 tbsp turkey fat or butter, skimmed from pan drippings
1/2 Buttermilk Cornbread, recipe follows
1/4 pound saltine crackers, or about 1 sleeve crumbled
3 hard-boiled large eggs, peeled and chopped
4 cups turkey pan juices, chicken broth or low-sodium canned broth
Salt and pepper

Preheat the oven to 350 degrees. Grease a 9x13x2-inch baking dish.

Place the bread cubes on a large baking sheet and toast in the oven for 30 minutes, turning once after 15 minutes, until lightly brown. Set aside to cool. Raise the oven temperature to 450 degrees.

In a medium skillet, saute the onion in the turkey fat until translucent and softened but not browned, about 5 minutes. In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. Add the onion and eggs and toss with a fork until mixed. Add 3 cups of the broth and mix it well, adding more as needed to make a very moist but not soupy dressing. Season with salt and pepper. Bake in the prepared pan until slightly browned, about 15 minutes.

Yield: 10 servings
Active time: 15 minutes
Total time: 1 hour 20 minutes
Ease of preparation: Easy

See more of Trisha's favorite recipes here!

Trisha Yearwood's Thanksgiving Recipes (2024)
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