Thanksgiving Favorites

Nov 21, 2017 Posted in Recipes No Comment

Thanksgiving is just two days away! Need a quick recipe idea to complete your turkey-day presentation? Take a peek at our season’s most coveted:

If you read our recent newsletter, you may have seen one of our favorite fall family recipes: Mama Carin’s Chili and Cornbread.
This savory and delicious cool-weather treat fills the kitchen with an unforgettable aroma, and fills everyone’s stomachs with warm goodness. If you’re looking for a soup to serve before Thanksgiving dinner, be sure to take a peek at this one!

With many big holiday events almost here, we’ve been thinking about all of our favorite seasonal treats, and wanted to share a few with our readers. Test one out during your holiday meal this year and let us know your thoughts, or share some of your family’s favorites with us!

Hot Spiked Cider

Prep Time: 10 mins
Cook Time: 5 mins
Ready In: 15 mins

Prep Tip: If you’re having guests over and want to keep your cider warm and ready for drinking, serve it in a crock pot throughout the evening.


1 quart water
3 orange spice tea bags
1/2 cup light brown sugar
2 cups apple cider
1 1/2 cups light rum
8 cinnamon sticks
3 tablespoons butter


  1. Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes. Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks. Heat just to steaming–do not boil.
  2. Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each. Garnish with a cinnamon “swizzle” stick.

Pumpkin Pecan Bread Pudding


This sweet and savory dish is sure to be a guest favorite. Combined with a sweet bourbon sauce drizzle, it will satisfy all of your fall flavor cravings.

Prep Time: 25 minutes
Cook Time: 35 minutes
Makes: 8 servings


Cooking Spray
3/4 cup pure pumpkin purée
2 large eggs
1 cup milk
1/2 cup heavy cream
1/2 cup packed dark brown sugar
4 tablespoons melted butter (unsalted)
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
7 cups day-old brioche, cut into 1 inch cubes
1/2 cup Pecan halves, roughly chopped

Bourbon Sauce:

1 cup granulated sugar
1/2 cup heavy cream
1 tablespoon bourbon


  1. Preheat oven to 350 degrees F with the rack in the middle position. Grease an 8×8 inch baking dish.
  2. To make the bread pudding: whisk together pumpkin, eggs, milk, cream, sugar, butter, cinnamon, vanilla, salt, ginger and nutmeg in a bowl until smooth. Fold in bread and pecans. Let stand 30 mins. Transfer to prepared baking dish and bake until set; 30-35 minutes.
  3. To make bourbon sauce: Combine sugar and 1/4 cup water in medium saucepan. Bring to a boil over medium-high heat and cook, without stirring, until sugar mixture is dark amber in color, 12-15 minutes. Remove from heat and carefully add cream and bourbon, stirring until smooth and creamy.
  4. Serve pudding with sauce alongside.

Slow-Cooker Sausage Stuffing


This hearty and delicious stuffing keeps things simplified as it requires no stovetop or oven prep. Just throw a few ingredients into your beloved crock pot and check back when it’s time to dine!

Prep Time: 20 minutes
Cooking Time: 4 hours
Makes: 8 servings


8 tablespoons (1 stick) unsalted butter, cut into 1/2 inch pieces, plus more for greasing the slow cooker
1 large crusty loaf of French bread or two baguettes (not sourdough), cut into 1 inch pieces and staked overnight (about 14 cups)
1 large onion cut into 1/4 inch pieces (about 2 cups)
2 medium carrots, cut into 1/3 inch pieces (about 1 heaping cup)
2 stalks celery cut into 1/3 inch pieces (about 1 cup)
1 1/2 teaspoons finely-minced thyme leaves
Kosher salt and freshly ground black pepper
1 cup low sodium chicken broth
1 pound sweet Italian sausage, casings removed
2 tablespoons roughly-chopped flat-leaf parsley


  1. Lightly grease the bottom and sides of a 6 quart slow cooker with butter.
  2. Toss the staked French bread, butter, onions, carrots, celery and thyme and 1 teaspoon each salt and pepper in the slow cooker. Pour the chicken broth over the bread mixture and toss to coat. Use your hands to tear teaspoon-sized pieces of the Italian sausage and put them directly on top of the bread mixture. The sausage should cover most of the stuffing.
  3. Cover the slow cooker and cook on low until the sausage is cooked through and the vegetables are tender, about 4 hours. Remove the lid and gently stir the sausage into the stuffing. Season to taste with additional salt and pepper. Transfer to a shallow serving dish and garnish with chopped parsley. Serve hot.

Are you planning an incredible Thanksgiving feast but wishing you had some extra hands? Keep us in mind for future years and/or holiday celebrations! We’re always happy to help compliment your meal prep by supplying some of our favorite dishes. Give Geppetto Catering a call anytime for help with holiday family feasts, work functions or charity events. We love hearing from you!

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