From savory side dishes to sweet desserts, there’s plenty of options to choose from and there’s something for everyone.
PORTLAND, Ore. — Thanksgiving is almost here, and KGW News at Sunrise is highlighting a festive tradition: viewer recipes.
For years, viewers have let Drew Carney into their kitchens to share their favorite Thanksgiving recipes. From savory side dishes to sweet desserts, there’s plenty of options to choose from and there’s something for everyone.
Videos and recipes will be added to this article as segments air throughout the week, so check back for more recipes!
Armadillo Eggs
“West Linn Willie” shared this recipe with KGW back in 2021. The dish doesn’t actually involve eggs (or armadillos!).
6 jalapeño peppers (or 3 Anaheim peppers)1 lb. country sausage from market of choice12 strips smoked bacon from Otto’s Sausage Kitchen1 brick Tillamook Monterey Jack cheeseDash of Old Bay seasoningGrated horseradish root (to taste)
Heat smoker to 225° Fahrenheit.Core peppers.Shred the cheese and sprinkle a few dashes of Old Bay seasoning on top.Stuff peppers with the seasoned cheese.Stick some of shredded horseradish root in the pepper to taste.Wrap pepper with a thin layer of sausage.Wrap with a strip of bacon. Use toothpicks to pin in place.Place wrapped peppers in smoker.Turn up heat to 400° Fahrenheit for five minutes at the end for crispier bacon, if desired.
Jen’s Charcuterie Board
This charcuterie board idea was shared by Jen in 2022.
Board of your choice (choose something that seems like it will serve the number of guests you have)CheeseCrackersMeatsVeggiesSalty/pickled itemsFruitNutsSweet treatsGarnish
Choose a variety of cheeses; prep them in various ways. Slice into squares or triangles or cubes or chunks. Place them around your platter. Use an elevated plate for the spreadable to create texture in the appearance. Look for different flavors, styles, consistencies. (Ideas: one spreadable, one cheddar, one gouda and then a few more rare styles or maybe mozzarella balls for a variety in shape).Create a trail of crackers. Any crackers work. Having several types of crackers is nice and a gluten-free option is a great consideration. Bread works, too! Just line them up in a curve or several straight lines or stack them creatively!Select 2-4 varieties of meats. Arrange them on your board by stacking them, rolling them, piling them, etc. Place them alongside the cheese or make a shape with them. Salami and prosciutto are a must, consider adding in a rolled-up ham or turkey or cut-up chicken.Veggies — optional, of course — think of things with color that make the plate pop. Peppers, carrots, celery, cucumber — anything goes. Look for places on the board where the color creates a “pop.” Use veggies to alter the visual and spark interest. Maybe add a dip next to them.Use ramekins, tiny bowls, small mugs or little plates to add salty/pickled items: olives, cornichon, pickled asparagus, pickled onion, pickled radish! The list is endless here. Use empty spaces on the board and fill it up!Finish off your beautiful platter by filling any blank space you can find with colorful, classy fruits (like grapes, apple slices, oranges, berries, pomegranate seeds); a sprinkling of nuts (anything works — truffled almonds, pistachios, candied pecans, spicy cashews); some sweet treats (chocolate, wafers, macaroons, seasonal candy); and a live garnish (rosemary, flowers).Don’t forget to add cheese knives, some toothpicks, serving spoons and anything else your guests might need.
Sam’s Bacon-Wrapped Meatloaf
In 2018, viewer Sam showed off his turkey meatloaf with a bacon weave.
1/8 cup packed brown sugar1/8 cup breadcrumbsPinch of salt and pepper1/4 tsp dried parsley
2 carrots, finely diced2 celery stalks, finely diced1 shallot, finely diced2 tbsp butter2 lbs ground turkey1 egg2/3 cup breadcrumbs1/4 tsp salt1/4 tsp pepper1 tsp dried parsley8 cloves roasted garlic10 strips of bacon
Oven to 385°FSauté celery, carrots and shallots in butter until you’re just starting to get color on them.In a bowl, mix together all meatloaf ingredients by hand until combined.Lay 2 strips of bacon like an X, then weave in the remaining strips to make a mat.Pile meatloaf mixture in the middle of the bacon mat and make a loaf. Wrap the ends of the bacon around the meatloaf, almost encasing it.Flip onto baking dish. I use a Silpat lined cookie sheet.Take the bacon dry rub ingredients and mix together. Then rub it on all sides of the loaf.Place in oven for 45 minutes, turn and cook 15 minutes more.Check internal temperature, loaf is done at 170° F.Broil for a few minutes at a time to crisp bacon a little.Remove from oven and let rest 5 min before serving. Optional: Use 4 cloves raw garlic (finely diced) and sauté with veggies.
Nikki’s Pink Fluff
Viewer Nikki & her daughter let us into their home to show us how they make their Thanksgiving “Pink Fluff!”
1 package cranberries rinsed, dried, chopped2 cups sugar1 can (large) crushed pineapple (drained)1 pint whipped cream (not Cool Whip)*1/2-3/4 package mini white marshmallows1 cup toasted chopped pecans
Combine chopped cranberries, sugar, crushed pineapple.Fold in whipped cream, marshmallows and toasted pecans.Refrigerate for 2-4 hours before serving.Enjoy!
Note: Pour 1 pint of the whipping cream (cold) in bowl. Beat at high speed until completely whipped. Sometimes adding a teaspoon of sugar helps the cream whip up faster.
Paul’s Hazelnut Bacon Sweet Potato Pie
Viewer Paul showed us how to make his one-of-a-kind “Filbert (Hazelnut) Bacon Praline Sweet Potato Pie” (Serves 6-8)
Ingredients and steps to make praline topping:
8 strips thick sliced bacon (use a high-quality bacon from your butcher) 1/4 cup heavy cream2 oz melted butter1 cup hazelnuts, peeled2 cups sugar½ oz cold butter
Use cold butter to coat a ½ sheet pan.Start sugar in heavy pot over medium heat. Stir with wooden spoon until amber caramel develops.Add hazelnuts and carefully pour on buttered sheet pan.Allow to cool 1 hr.Cut bacon slices into ½” lardons and lightly brown over medium heat.Remove the bacon from the grease to a towel. Break cooled praline into pieces and place in food processor.
Pulse until finely chopped.Remove to a mixing bowl and blend together with the bacon.
Ingredients and steps to make pie crust:
1 1/4 cups all-purpose flour1/2 teaspoon salt1-1 ½ teaspoon granulated sugar½ cup cold unsalted butter, cut into small pieces1/8-1/4 cup ice water
Secrets to a good pie crust: chilled ingredients and chilled dough. Margarine or shortening can be used instead of butter, or cut in 50% shortening.
Put flour, salt and sugar in food processor. Add the pieces of butter and process approximately 10 seconds or until it resembles “coarse meal.”Add ice water drop by drop while machine is running (or you are mixing) just until dough holds together without being wet or sticky. Do not mix longer than 30 seconds.Roll dough out on a piece of plastic wrap. Press down slightly.Chill for at least one hour.Roll out and press into pie pan, chill.
Ingredients and steps to make sweet potato filling:
2 large sweet potatoes (about 1.5 pounds), peeled and cubed1/3 cup butter, softened1/2 cup sugar2 large eggs at room temperature, lightly beaten3/4 cup evaporated milk1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon salt
Place sweet potatoes in a pot and add water to cover.Bring to a boil.Reduce heat, then cook, uncovered, until tender, 13-15 minutes.Drain potatoes; return to pan.Mash until very smooth; cool to room temperature.In an electric mixer, cream butter and sugar. Add eggs; mix well.Add milk, mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well.Pour into pie shell.Bake at 425° for 15 minutes.Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, about 35-40 minutes longer.Cool.Add hazelnut bacon praline to top.Serve with bourbon infused whipped cream.
Molly’s Corn Bake
1/2 cup of butter1 white or yellow onion, diced1 Jiffy Corn Muffin Mix1 can creamed corn1 can corn3 eggs, beaten1 cup of sour cream1 cup of grated cheddar cheese
Preheat your oven to 400° and find a baking dish that is a round 9×13. It doesn’t have to be exact!Sauté your onion in the butter until it’s soft but not caramelized. Allow to cool a bit.In a separate bowl, stir together the muffin mix, can of corn (not drained!), can of creamed corn, and the eggs. Don’t overdo it on the mixing. Add to the baking dish.For the topping: in a separate bowl, stir the cheese and sour cream together.Finally, top the casserole with dollops of the cheese/sour cream mixture, cover with aluminum and put in the oven.Bake for at least 60 minutes, depending on the depth of your baking dish. Wiggle the dish around to see if it is cooked through, or use a toothpick to check.
Kyle’s Cheesy Brussel Sprouts Casserole
5 slices bacon3 tbsp butter2 small shallots, minced2 lb. Brussels sprouts, halvedKosher salt1/2 tsp cayenne pepper3/4 cup heavy cream1/2 cup shredded sharp white cheddar1/2 cup shredded Gruyère
Preheat oven to 375°. In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat.Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts, and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon.Bake until cheese is bubbly, 12 to 15 minutes. (If your cheese isn’t golden, switch oven to broil and broil 1 minute.)
Paula & Lexi’s Green Bean Casserole
Viewers Paula and Lexi (mom and daughter) shared Paula’s delicious recipe!
Ingredients
3 cans French-style green beans1 can cream of mushroom soup1 cup shredded cheddar cheese1 container fried onions2 heaping spoonfuls of sour cream6-8 strips of cooked bacon (chopped)Salt and pepper to taste (add cajun or blackened seasoning for a kick)
Preheat oven to 350°. Combine all ingredients in casserole dish, reserving 1/2 cup of the cheese and 1/2 of the container of fried onions.Cook for 30 minutes.Remove from oven and top with remaining cheese & fried onions.Cook for 5 more minutes.
Richard’s Marionberry Linzer Torte
Back in 2022, viewer Richard shared his grandmother’s recipe from 1932!
1 lb. (454 grams) butter 12 oz. (340 grams) sugar1 lb. (340 grams) flour1 lb. (340 grams) ground hazelnuts½ tsp. (1.5 grams) cinnamon¼ tsp. (1.5 grams) salt2 large eggs (100 gram)1½ lb. (680 gram) blackberry jam
Note: For a 9-inch cake pan, use ½ cup jam. For a 10-inch cake pan, use a slightly rounded cup of jam.
Cream butter, sugar, salt and cinnamon until light and fluffy. Add flour in three parts, scraping the bowl every time while mixing well.Add nuts in three parts, scraping the bowl every time while mixing well.Flatten in a lined cookie sheet and cover with parchment of plastic wrap. Cool overnight, until firm, then roll out the dough straight from refrigerator. (If you are making a single half sheet pan, divide the dough in half,)On a piece of parchment, roll out the dough to 2 inches wider than the bottom of the pan. Spray the sheet pan with PAM and slide the dough into the pan with the paper down, then press the dough firmly against the sides of the pan.Cover the dough with parchment and fill with beans or pie weights, and blind bake the bottom for 12 minutes. Remove the weights and parchment, and return to the oven for 2 minutes to dry the surface that was covered. Then, remove and cool the crust to room temperature. Do not overbake; it will darken during the final bake, this step also eliminates a soggy bottom.With the other half of the dough, make the lattice: Roll the remaining half of the dough between 2 sheets of parchment paper and slide the dough on to the bottom side of a cookie sheet and put it into the freezer for 20 minutes, or fridge until firm, then slice (a pizza cutter works) into ¾ inch strips the length of a pan. Place the lattice on top of the cooled baked dough and cover evenly with the jam. Be sure to criss-cross the dough on top of the jam. You do not have to weave the dough; it takes too long, and it will look great either way.Bake at 350° for 30 minutes until golden brown. Leave in pan and cool on a wire rack.
For the 10 or 9-inch round torte version. This recipe will make three 9-inch tortes:
Roll out ½ of the dough as above. When rolled to 1/8-inch thickness, place your cake pan on the dough and take a butter knife and cut out a matching disk of dough. With the rest of the dough, cut ¾-inch strips the width of the pan. You will use these for the inside edge of the pan and the lattice.Place the dough disk in the pan that has been sprayed with PAM and the bottom-lined with a parchment disk. Press a ¾ inch high piece(s) of dough around the inside edge of the pan and press downward to adhere to the disk of dough on the bottom. Do not line the sides; just make sure the sides were lightly sprayed with PAM.Cover the dough with parchment and fill with beans or pie weights. Blind bake the bottom for 12 minutes, then remove the weights and parchment and return to the oven for 2 minutes to dry the surface that was covered. Remove and cool to room temp. Do not overbake; it will darken during the final bake. (The sides will slump. This is okay, they will slump to the correct height required to finish the torte.)Place the lattice/strips on top of the cooled baked dough and cover evenly with the jam.Bake at 350° for 30 minutes until golden brown. Leave in pan and cool on a wire rack.
Tracie’s Macadamia Nut Pie
Viewer Tracie shared this recipe with us in 2023!
Ingredients and steps to make the homemade single pie crust:
1 1/4 cup flour1/2 teaspoon salt1/2 cup butter, chilled and diced1/4 cup cold water
Combine flour and salt.Cut butter into flour mixture until it resembles coarse crumbs, or mix in mixer on low for 30-45 seconds.Stir in water, one tablespoon at a time, until dough holds together.Roll into ball and flatten slightly.Wrap in plastic and refrigerate 1-2 hours.To use, roll between wax paper, and press firmly into 8–9-inch pie shell.
Ingredients and steps to make the filling:
3/4 cup brown sugar1/2 cup corn syrup3 large eggs2 tablespoons melted butter2 teaspoons vanilla2 cups macadamia nuts1 9-inch uncooked pie shell
Preheat oven to 325°.Whisk brown sugar, corn syrup, eggs, butter and vanilla in a large bowl.Roughly chop macadamia nuts (leaving some whole pieces) and fill pie crust with nuts.Pour sugar mixture over nuts in pie crust.Bake until center puffs slightly (about 50 minutes)