Key Home Sales & Management Favorite Thanksgiving Recipes

By Fred Westerlund - Wednesday, November 25, 2015
It’s turkey time, and if you are still not sure what to make for Thanksgiving, the Key Home Sales and Management team had compiled some of our holiday favorites to share with you. Spinach Dip Appetizer
  • 1 10 oz. package frozen chopped spinach, thawed & drained
  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • 1/2 cup chopped green onions
  • 1 6 oz. can water chestnuts, chopped
  • 1/2 tsp herb – seasoned salt
  • 1/2 tsp dried oregano
  • 1/4 tsp dill weed
  • 1 tsp lemon juice
  • 1 loaf round bread
Combine all ingredients and refrigerate until cold. Make the round loaf into a bread bowl by slicing center off top of loaf and hollowing out the inside, leaving a thick shell.  Cut top and hollowed out bread into bite size pieces. Serve dip in in bread bowl with bite size bread pieces.   Broccoli Salad
  • 4 stalks broccoli, chopped
  • 1 small red onion, chopped
  • 1 cup raisins
  • 12 oz. bacon, fried crispy and crumbled

Dressing:

  • 1 cup mayonnaise
  • 1/2 cup sugar
  • 1 tbsp cider vinegar
Mix dressing ingredients together and set aside. Mix broccoli, red onion, raisins, and bacon in a bowl. Add dressing and mix well. Refrigerate at least 2 hours before serving.   Onions Au Gratin
  • 5 cups onions, chopped
  • 5 cups reduced fat cheddar cheese
  • 1/2 cup self-rising flour
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 5 tbsp butter
Boil onions until soft, drain well. Mix onions 4 cups of cheese and remaining ingredients. Pour into a 2 quart casserole dish. Sprinkle remaining cheese on top. Bake at 350° for 30 minutes.   Sweet Potato Pie
  • 2 pounds sweet potatoes, peeled and sliced
  • 1/2 cup sweet cream butter
  • 3 large brown eggs
  • 1 cup dark brown sugar
  • 1/2 cup sweetened condensed milk
  • 1/2 cup evaporated milk
  • 1 tsp ground nutmeg
  • 1 tsp cinnamon
  • 1 tsp real vanilla extract
  • 1 tsp lemon extract or double that in fine zest
  • 1 (12-ounce) package frozen deep-dish piecrusts, thawed
  • Garnish with whipped topping, caramelized marshmallows, or ice cream.
Cook sweet potato in boiling water to cover 30 minutes or until tender; drain. Beat sweet potato and butter at medium speed with an electric mixer until smooth. Add eggs and next 7 ingredients, beating well. Pour mixture evenly into each piecrust. Bake at 350° on lower oven rack for 45 to 50 minutes or until set.   We hope you enjoy our recipes! From our kitchens to yours, we wish you a safe and happy Thanksgiving!    

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Fred Westerlund
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