PORTLAND, Ore. — This week on KGW News at Sunrise, viewers are taking part in our early morning newscast by sharing some of their favorite Thanksgiving dishes.
They're not just sending us the ingredients and instructions — these wonderful viewers are actually letting us into their homes and their kitchens so they can show us how they put these recipes together. Videos and recipes will be added to this article as segments air throughout the week.
Here are the recipes getting the spotlight this week on Sunrise:
Monday: Charcuterie Board
This recipe comes from viewer Jen!
Charcuterie making is really easy — use your creativity and think "variety" and "full" and you’ll get a beautiful board no matter what you choose!
What you’ll need:
- Board of your choice (choose something that seems like it will serve the amount of guests you have)
- Salty/Pickled Items
- Sweet Treats
How to do it:
- 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 here: 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 that the color creates a "pop." Use the 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 to enjoy the board.
Tuesday: Cheesy Brussel Sprout Casserole
This recipe comes from viewer Kyle!
- 5 slices bacon
- 3 tbsp. butter
- 2 small shallots, minced
- 2 lb. Brussels sprouts, halved
- Kosher salt
- 1/2 tsp. cayenne pepper
- 3/4 c. heavy cream
- 1/2 c. shredded sharp white cheddar
- 1/2 c. 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.)
Wednesday: Salted Honey Butter Rolls
This recipe comes from viewer Ashley, via Tieghan Gerard at halfbakedharvest.com!
- 3 ¼ - 3 ½ cups all-purpose flour (plus more if needed)
- 1 packet Fleischmann’s Rapid Rise Yeast
- ½ teaspoon kosher salt.
- 1 cup warm whole milk
- 3 tablespoons honey
- 4 tablespoons salted butter (at room temperature)
- 1 large egg (at room temperature)
- Flaky sea salt (for topping)
- Honey Butter
- 6 tablespoons salted butter melted
- 3 tablespoons honey
- In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, the egg, and butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours at room temperature.
- To make the honey butter. Combine the butter and honey together in a small bowl.
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
- Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Cut each square of dough into 6 strips. Roll each strip into a coil (see above photo) and arrange seam side down in the prepared baking dish.
- Cover the dish and let the rolls rise for about 30 minutes, until they're puffy. Alternately, you can let the rolls sit in the fridge overnight.
- Bake the rolls for 18-25 minutes, until they're golden brown. Remove them from the oven and brush with the remaining honey butter. Pull them apart to serve warm with flaky sea salt.
Servings: Makes 12 rolls
Thursday: Sauteed Apple Mashed Potato Stuffing
This recipe comes from viewer Kelly!
- 4 medium-sized gold potatoes (about 2 pounds), peeled and cut into 1-inch pieces
- 3 cups finely chopped onion
- 3 Granny Smith apples, peeled, cored, and finely chopped
- 1 ½ sticks (3/4 cup) of unsalted butter plus additional 2 tablespoons
- 1 tablespoon cider vinegar
- ¼ cup finely chopped fresh parsley
- ¼ cup milk
- 10 slices of homemade-type bread cut into small cubes (¼ inch), toasted and cooled (about 5 cups)
- 1/3 cup vegetable broth (can use chicken broth for non-vegetarian option)
- Salt and pepper to taste
For best results, use fresh herbs and dry them in your oven or toaster oven. Crumble the dried herbs and further chop them so they are very fine. You can also use a spice or coffee grinder.
- 1 tablespoon crumbled dried sage
- 1 tablespoon crumbled dried rosemary
- 1 tablespoon crumbled dried thyme
- 1 tablespoon crumbled dried marjoram
- Preheat oven to 325 degrees.
- In a steamer set over a large pan of simmering water, steam the potatoes covered for 20 minutes, or until they are very tender. While potatoes are steaming, in a large skillet or Dutch oven cook the onion in 1 ¼ sticks of butter over moderately low heat, stirring occasionally, until the onion is softened. Add the apples and cook the mixture over moderate heat stirring occasionally until the apples are tender. Stir in the vinegar and all the herbs and sauté the mixture over moderately high heat, stirring regularly, for about 5-8 minutes.
- Transfer steamed potatoes to a large bowl and mash them with a potato masher. Heat the milk in a microwave for 20-30 seconds (can also heat on stove) and add to the potatoes, continuing to mash. Add 2 tablespoons of butter, cut into chunks, and continue mashing and mixing until potatoes have reached a smooth, creamy consistency. Add salt and pepper to taste.
- To the mashed potatoes, add the apple mixture, the toasted bread cubes, and salt and pepper to taste. Combine the stuffing ingredients well. Spoon the stuffing mixture into a lightly buttered 3 quart or 9 x 13-inch casserole or baking dish. Poke several holes in the stuffing using the back end of a wooden spoon. Fill holes with the broth. Dot the top of the stuffing with the additional 2 tablespoons of butter, cut into chunks. For a crispier top, spray top of stuffing lightly with vegetable oil.
- Cover the stuffing with foil and bake in the center of the preheated oven for 30 minutes. Then bake uncovered for 30 more minutes. For a crispier top, after baking broil for a few minutes while watching the stuffing closely to ensure it doesn’t burn.
Enjoy the stuffing with mushroom gravy or by itself. Substitute corn bread (like Bob’s Red Mill Gluten-Free Cornbread Mix) in place of the bread to make the stuffing gluten-free.
Friday: Marionberry Linzer Torte
This recipe comes from viewer Richard! It was was his grandfather's recipe from 1932 and the recipe uses grams and pounds.
- 1 lb Butter (454 grams)
- 12 oz Sugar (340g)
- 1 lb Flour (340g)
- 1 lb Ground Hazelnuts (340g)
- ½ tsp Cinnamon (1.5g)
- ¼ tsp Salt (1.5g)
- 2 Large Eggs (100g)
- 1½ lb Blackberry Jam (680g)
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,
SCRAPE THE BOWL 3 TIMES TO ASSURE GOOD MIX – DURING EVERY STEP BELOW.
Add: Flour in 3 parts and mix well
Add: Nuts in 3 parts and mix well
Flatted in a lined cookie sheet and cover with parchment of plastic wrap. Cool overnight, UNTIL FIRM 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 and press the dough firmly against the sides of the pan.
BLIND BAKE - Cover the dough with parchment and fill with beans or pie weights, 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, remove and cool to room temp. DO NOT OVER BAKE, it will darken during final bake, this step also eliminates a soggy bottom.
With the other half 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 (pizza cutter works) into ¾ inch strips THE LENGTH OF THE PAN.
THEN place on top on top of the cooled baked dough and cover evenly with the jam. Be sure to Chris-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 350 degrees for 30 minutes until golden brown, leave in pan and cool on a wire rack.
To make a 10 or 9-inch round torte, 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. This recipe will make 3 9-inch tortes. 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
BLIND BAKE - Cover the dough with parchment and fill with beans or pie weights, 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, remove and cool to room temp. DO NOT OVER BAKE, it will darken during final bake, this step also eliminates a soggy bottom. The sides WILL SLUMP this is okay, they will slump to the correct height required to finish the torte.
THEN place on top on top of the cooled baked dough and cover evenly with the jam. You can just “crisscross the dough” on top of the jam you do not have to “lattice weave the dough” it will look great either way.
Bake 350 degrees for 30 minutes until golden brown, leave in pan and cool on a wire rack.