WRAL’s morning crew is sharing some family favorites that they enjoy every year around the holidays.  Brian’s grandmother is sharing her cornbread stuffing recipe and we all know that grandmother’s know how to cook.  Bill’s sister makes a southern’ favorite every year with her cheese biscuits and Elizabeth just loves the asparagus casserole that her family always enjoys.  Finally, Kelcey’s mom make a fresh salad with homemade dressing and it is filled with all kind of goodness.  To finish off this month, we created a soup recipe that will help you with all those Thanksgiving leftovers.  Take time to enjoy your loved ones along with a delicious meal and give Thanks.

Dressing

• 3/4 tsp. onion powder
  
• 3/4 tsp. garlic powder
  
• Fresh ground pepper
  
• 1/2 tsp. salt
  
• 3 tsp. of Splenda or sugar
  
• 1/2 tsp. of dried dill
  
• 1 Tbsp. of Dijon Mustard
  
• 1/4 cup of red wine vinegar
  
• 3/4 cup extra virgin olive oil
• 2 Tbsp. of water
  

Salad

• Fresh spring greens
  
• Grape tomatoes – ½ pt.
  
• Sunflower seeds – 2 Tbsp.
  
• Diced Cucumber – ½ of a large cucumber
  
• Dried cranberries – 2 Tbsp.
  
• Chopped green onions – 2 Tbsp.
  
• Fresh grated parmesan cheese – ¼ cup

Add the dressing ingredients to a shaker and shake until mixed well.  Serve dressing over salad ingredients adding lots of parmesan cheese. Serves 4.

• 3 cans of asparagus drained
  
• 2 cans of cream of mushroom soup
  
• 2 hardboiled eggs
  
• 1 cup of milk
  
• 1 sleeve of Ritz crackers
• 2 cups of shredded cheddar
  

Cover the bottom of a casserole dish with the asparagus.   Mix the milk and soup together and pour over the asparagus.   Dice the hard boiled eggs and layer them over the soup.  Crush the crackers and cover the casserole with them.   Top with the shredded cheese.   Bake at 350 for 30-40 minutes until the cheese melts and is bubbly. 

• 1 lb. hamburger
  
• 1 celery stalk, diced
  
• 1 onion, chopped
  
• 1 (16 oz.) package Pepperidge farm corn dressing 
  
• 1 can mushroom soup
  
• 3 1/2 cups chicken broth
  
• 2 eggs boiled and chopped
  
• 1 tablespoon sugar

Brown the hamburger in a medium pan until cooked throughout.  Season the hamburger with salt and pepper.  In another pan, cook the onion and celery in ¼ cup water on high until translucent, 10-15 minutes.  Combine all the ingredients together in a bowl.  Add the chicken broth gradually.  The dressing should be wet but not soupy.  Bake at 350 degrees for 45 minutes.

• 2 cups flour
  
• 1 tsp. salt
  
• 1/4 tsp. cayenne pepper
  
• 1 stick butter, softened
  
• 1 pound (4 cups) grated sharp cheddar (good quality pre-grated cheese can be used)
  
• Pecan halves if desired

Mix first 3 ingredients in a large bowl.  Add butter and cheese and mix thoroughly with hands.  If mixture does not begin to hold together, add 2-4 tablespoons more melted butter.  Form into 4 or 5 rolls, approximately 1 1/2 inches in diameter, rolling between sheets of waxed paper.  Compact well.  Wrap each roll in waxed paper, twisting ends.  Refrigerate overnight or up to 2-3 days.  Slice about ¼ inch thick and place on a cookie sheet that has been lined with parchment (this really keeps them from sticking).  Press a pecan half into as many as you want.  Bake at 450 degrees until very lightly browned, about 8 minutes.  Watch carefully.  It doesn't take long.  Makes approximately 6-8 dozen cheese biscuits.

• Leftover turkey, chopped or shredded
  
• 32 oz. vegetable stock
  
• 3 cups water
  
• 1 small bunch of kale, chopped
  
• 3 russet potatoes, peeled and diced
  
• 1 small onion, diced
  
• 1 large carrot, sliced
  
• 1 bay leaf
  
• ½ tsp. sage
  
• ¼ tsp. celery salt
  
• Stuffing, (make or use your leftovers) toasted like croutons
• Cranberry sauce, optional for garnish
  

If you don’t have leftover turkey, brown 3 turkey cutlets that have been seasoned with salt and pepper over med.–high heat using 2 Tablespoons of EVOO for 30 minutes. Let rest for 15 minutes before cutting into cubes.

Optional: Remove turkey cutlets and add ½ cup water or dry white wine to deglaze the pan.  Scraping the bottom to get the brown seasoned pieces and reduce liquid by half.  Add this to the pot at the beginning of the recipe.

Combine vegetable stock, water, salt and pepper to taste, bay leaf, sage and celery salt and bring to a boil.  Add potatoes, carrots and onion and boil for 15 minutes.  Then add the turkey and kale and heat throughout.

Garnish with toasted stuffing and cranberry sauce.