D Home Editors Share Their Favorite Thanksgiving Recipes

Happy Turkey Day, dear readers! We know you have some football to watch, so we’ll get right to the point. Below, you’ll find a few of our favorite things to eat. Whether they’ve been passed down for generations or lifted right from Martha herself, these beloved recipes are guaranteed crowd-pleasers.

Caitlin Clark – Web Editor

BOURBON BALLS

My Kentucky-bred uncle may have lifted this recipe from the web, but I believe he has a slightly heavier pour when it comes to the bourbon. My tween self objected, but present day me has no qualms. 

Ingredients

• 1 (12-oz.) package vanilla wafers, finely crushed
• 1 cup chopped pecans, toasted
• 3/4 cup powdered sugar
• 2 tablespoons unsweetened cocoa
• 1/2 cup bourbon
• 2 1/2 tablespoons light corn syrup
• Powdered sugar

Preparation

1. Stir together first 4 ingredients in a large bowl until well blended.
2. Stir together bourbon and corn syrup until well blended. Stir together bourbon mixture and wafer mixture. Shape into 1-inch balls; roll in powdered sugar. Cover and chill up to 2 weeks.

CHEESE WAFERS

My grandmother always used to serve these when we’d visit her in Louisville. Lucky for us, my mom has mastered the recipe as well.

Ingredients

• 1 cup flour
• 2 cups shredded sharp cheddar cheese
• 1 stick of butter
• 1 dash of Tabasco sauce

Preparation

1. Let cheese and butter soften
2. Knead it into a ball, then add Tabasco
3. Form two logs
4. Wrap in Reynolds Wrap and refrigerate for at least four hours.
5. Slice into rounds and let cook at 350 degrees for 15 minutes.

Sarah Bennett – Managing Editor of D Home/D Weddings

SPICED BRANDY WINE

The holidays are a perfect time to pretend you’re a gourmet, even if your normal dinnertime routine is picking something up from Eatzi’s. To fool your guests and maintain the facade, play perfect hostess with this cocktail from the goddess herself, Martha Stewart.

Ingredients – Serves 4

• 1 bottle “light-bodied” red wine (Martha recommends Beaujolais, naturally)
• 3 ounces brandy
• 1/2 cup sugar
• 6 whole cloves
• 4 strips lemon zest
• 2 cinnamon sticks
• 2 star anise
• Fresh lemon-zest strips

Preparation

1. Simmer red wine, brandy, sugar, cloves, lemon zest, cinnamon sticks, and star anise in a covered saucepan over high heat.
2. Remove from heat and steep for 10 minutes.
3. Strain through a sieve, and ladle into 4 mugs.
4. Add fresh lemon-zest strips for garnish, et voila!

Ryan Conner – Associate Editor for D Home/D Weddings

EASY TURKEY DRESSING

This recipe is my husband’s favorite side on Thanksgiving. His mom, Anne, adapted it from the Junior League of Monroe’s cookbook, The Cotton Country Collection. And as the recipe implies, it is very easy to make! 

Ingredients

• 1/2 onion
• 1/2 bunch green onions
• 1 green pepper
• 3 ribs celery
• 1 stick of butter
• 1/2 lb. sausage (use 12 oz. pkg)
• 1 pkg Pepperidge Farm cornbread herb stuffing mix
• 2 cups of chicken broth
• 1/2 c. sherry
• 1 egg, slightly beaten
• 1 c. minced parsley
• Salt and paper
• A few dashes of Worcestershier
• A few dashes Tabasco (can omit if you don’t like heat)

Preparation

1. Finely chop all vegetables and sauté all but parsley with butter.
2. Add sausage after vegetables soften. After sausage is cooked,  drain grease.
3. Empty dressing mix into large bowl. Add chicken stock/sherry.
4. Toss in vegetables and sausage mix, egg, fresh parsley, and seasonings.
5. Bake at 350 in a greased (use Pam) 9 x 13 pan, adding a little more stock to prevent dryness.

Stacy Girard – Editor of D Home/D Weddings

BAKED ONION DIP

This 4-ingredient dip is embarrassingly easy to make (no chopping of any kind) and that has served me well over the years. It also hails from my hometown, published in the Junior League of Beaumont’s Dining Without Reservations cookbook. I hope you like it.

Ingredients (Serves 10)

• 24 ounces cream cheese, softened
• 1 cup (4 ounces) grated Parmesan cheese
• ½ cup mayonnaise
• 1 (12-ounce) package frozen onions

Preparation

1. Combine the cream cheese, Parmesan cheese, and mayonnaise in a large bowl and mix well.
2. Stir in the onions.
3. Spoon into a shallow baking dish.
4. Bake at 400 degrees for 45 minutes.
5. Serve with corn chips.