Thanksgiving recipes from Good Day Seattle

We're days away from Thanksgiving and Good Day Seattle wants to help you in the kitchen. 

We're sharing our favorite recipes below. 

Adam Gehrke's Favorite Cranberry Recipe

Ingredients: 

• 1 1/2 cups orange marmalade (I typically use a whole jar of store bought marmalade, the brand doesn't seem to matter)
• 2/3 cup orange juice (fresh is better, but pasteurized is okay too)
• 1 cinnamon stick, broken in half
• 1 12-ounce bag cranberries
• 1/3 cup finely chopped fresh Italian parsley
• Freshly ground black pepper

Instructions:

1. Combine first 3 ingredients in medium saucepan.
2. Stir over medium-high heat until mixture comes to boil. Mix in cranberries; return to boil.
3. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes.
4. Transfer sauce to medium bowl; cool completely.
5. Mix in parsley; season with pepper. (Can be made 3 days ahead. Cover and chill.)

Brian MacMillan's Crème Brûlée

Ingredients:

• 6 egg yolks
• 6 tbs. white sugar
• 1/2 teaspoon vanilla extract
• 2 1/2 cups heavy cream
• 2 tbs. brown sugar

Ingredients:

1. Preheat the oven to 325 degrees.
2. Pour 2 1/2 cups of heavy cream into a saucepan and heat on medium/low.
3. Whisk egg yolks, 4 tablespoons of white sugar, and vanilla extract in a mixing bowl until creamy. Set aside.
4. Once cream almost comes to a boil, take it off the heat and whisk the cream into the egg yolk mixture slowly. Whisk until mixed.
5. Fill a pan half-way with water
6. Pour the mixture into ramekins and place the mixture-filled ramekins in the pan so the water goes about halfway up the side of the ramekin.
7. Bake for 30-45 minutes until the custard is set on the sides, but still jiggly in the middle. You don't want it too solid or too runny.
8. Let it cool to room temperature, then refrigerate until chilled.
9. When ready to serve, sprinkle a thin layer of brown sugar on top. Use a kitchen torch to melt and caramelize the sugar. If you don't have a torch, you can use the broiler on your oven to do it. Make sure not to burn it.
10. Top with your favorite berries, get a spoon, crack the hard top and enjoy!

John Hopperstad's Spuds

Ingredients:

• 2 cups sour cream
• 1 (10.5-oz.) can cream of chicken soup
• 1/2 tsp. Kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. garlic powder
• 4 cups of chopped potatoes
• 2 cups shredded cheddar cheese
• 3/4 cup finely chopped white onion
• 2 heaping cups corn flakes cereal, coarsely crushed
• 1 stick of melted butter

Instructions:

1. Combine the sour cream, cream of chicken soup, salt, pepper, and garlic powder in a large mixing bowl, stirring with a whisk.
2. Fold in the potatoes, Cheddar cheese, and onion.
3. Add mixture to lightly greased 9 x 13 inch baking dish
4. Make cornflake topping: Combine the crushed cornflakes and melted butter in a small mixing bowl.
5. Spread the cornflakes evenly over the potato mixture.
6. Bake in preheated oven (350 degrees) for 35-40 minutes, or until crispy and golden brown.

Erin Mayovsky's Goat Cheese Pistachios Appetizer

Ingredients:

• Goat Cheese Log
• Pistachios
• Currants
• Honey (can substitute Hot Honey)
• Fig Jam
• Crackers (Fig & Olive - Raincoast Crisps)

Instructions:

1. Chop pistachios & place on a board. Add currants to pistachios.
2. Roll your chilled goat cheese log over the pistachios/currant mix.  Coat all sides of the cheese log.
3. Place on a serving tray.
4. Drizzle with honey.
5. Add fig spread to board. (Option- heat fig spread and drizzle over goat cheese)

Mireya Garcia's Borracho Beans (Frijoles Borrachos)

Serves 6–8

Ingredients:

• 1 lb dried pinto beans (canned also fine). I used 5 cans in this recipe.
• 1lb thick cut bacon
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1–2 serrano peppers, seeded and diced (or leave seeds for more heat)
• 2 fresh Roma tomatoes, chopped
• 1 (12 oz) Negra Modelo Beer
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp dried oregano Salt and pepper to taste
• 1 cup chopped cilantro
• Juice of 1 lime
• Salt to taste

Instructions:

1. Cook the Beans/ Put canned pinto beans in large pot. (I used canned beans in this recipe). Drain liquid, but keep 1/4 cup of pinto bean liquid.
2. In a skillet, cook the chopped bacon over medium heat until crisp. Once bacon is done, remove and use the same pan with remaining bacon grease to cook some onion and garlic until translucent.
3. Combine Everything. Add the bacon (including drippings), 1/4 cup of bean juice, diced tomatoes, raw onion, cilantro, one beer, cumin, chili powder, salt, pepper, oregano, and cooked onion garlic mixture to the pot of beans. Stir and bring to a boil. Let everything simmer uncovered, for 15 minutes, until thickened and flavorful. Season with salt and pepper to taste.
4. Stir in chopped cilantro, onion, additional Serranos, and lime juice if desired.

Bill Wixey's Stuffed Acorn Squash

Serves four people

Ingredients:

• 2 acorn squash
• 1 onion chopped
• 3 cups spinach roughly chopped
• 1 cup Swiss cheese
• 1 lb ground Italian sausage
• 2 1/2-3 cups rice
• 2 tsp turmeric to water when cooking
• Olive oil
• Salt
• Pepper

Instructions: 

1. Preheat to 400 degrees
2. Line baking sheet with foil, spray with oil.
3. Cut squash in half, scoop out seeds.
4. 4 squash pieces shell side out and cook for 35 mins
5. Cook sausage under medium heat, add the onion and baby spinach. Cook for 4–5 min, add to the bowl of sausage, add Swiss cheese and mix well.
6. Fill the cavity and add cheese on top.
7. Bake 15 more minutes.

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