GVLtoday’s holiday cookbook

Last week, we asked y’all to send in your favorite holiday recipes so that we could compile a GVLtoday cookbook. From cocktails to sides, desserts and turkey recipes, we’re getting a taste of your favorite traditions

So, whether you’re looking for inspiration for your Thanksgiving Day meal, just need a dinner idea for tonight, or want to indulge in a neighbor’s concoction, check out these holiday recipes from our local master and at-home chefs in GVL. ⬇️

🌽 Side dishes

Chicken + Stuffing Casserole

Submitted by reader Sherry M.

Ingredients

  • 4-6 chicken breasts 
  • 1 can cream of chicken soup (GF) 
  • 1/2-1 cups milk 
  • 4 tbsp sour cream 
  • 1 tsp each of parsley, garlic, pepper 
  • 1 box of stuffing cooked in chicken broth

Instructions

  1. Layer chicken breast in a crock pot.
  2. Mix together cream of chicken soup, milk, sour cream, parsley, garlic, & pepper. Pour over chicken.
  3. Fix stuffing & fluff with a fork.
  4. Then pour stuffing on top of chicken & sauce. 
  5. Cook in a crock pot for at least 4 hours on high or all day on low. 
  6. Top w/ cheese. Serve w/ Fresh cranberry sauce.

Sausage Quiche Doubled

Submitted by reader Donn J.

Ingredients

  • 2 frozen deep dish crust
  • 1 lb sausage cooked & drained
  • 1 cup mayonnaise 
  • 1 cup milk
  • 4 eggs
  • 2 tbsp cornstarch 
  • 3 cups sharp cheddar cheese
  • 2/3 cup chopped onions 

Instructions

  1. Bake pie crust 8 minutes 
  2. Mix all ingredients + pour into pie crust 
  3. Bake in oven at 350º for 35 to 40 minutes 

Sweet Potato Soufflé

Submitted by reader Lydia G.

Ingredients

  • 6 medium-sized sweet potatoes
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 eggs
  • 1/2 stick unsalted butter
  • 1/2 cup milk
  • 2 tsp vanilla

For the topping:

  • 1 cup light brown sugar
  • 1/3 cup self-rising flour
  • 1 cup chopped pecans
  • 3/4 stick softened unsalted butter

Instructions

  1. Cook sweet potatoes in boiling salted water.  
  2. Peel and mash. 
  3. Add remaining ingredients, mixing well. Put into a baking dish.
  4. Combine topping ingredients. Crumble on top of potatoes – it will look lumpy.
  5. Bake at 350º degrees for 35 minutes – the crust will be browned and hardened.

Bobby’s BBQ Coleslaw

Submitted by Bobby’s BBQ.

Bobby’s BBQ Coleslaw | Photo provided by Bobby’s BBQ

Ingredients

  • 1/2 cup of mayo
  • 2 tbsp white vinegar
  • 1.5 tsp Bobby’s All Purpose Seasoning
  • 1.5 tsp white sugar
  • 6 cups of shredded cabbage and carrots

Instructions

  1. Place the first 4 ingredients in a large bowl and whisk until fully mixed. 
  2. Add the cabbage and carrots and toss until fully coated with mayo dressing. 
  3. Set in the refrigerator to chill for 1-2 hours until ready to serve. (May be stored up to 48-72 hours after mixing)

Mac + Cheese

Submitted by reader Sherry M.

Ingredients

  • 16 oz cooked penne pasta 
  • Variety of 3 block cheeses (mild & sharp cheddar, colby) 
  • Butter, flour, salt + pepper 
  • 2-3 cans Evaporated milk (or regular milk)

Instructions

  1. Grease a 9×12 pan.
  2. Layer pasta, cheese, flour, butter, salt & pepper. 
  3. Repeat. 
  4. Top with cheese & pour milk over all until 1/2 filled in the pan. 
  5. Bake at 350º, covered with foil, for 45 min. Then 15 min. uncovered. 
  6. Add milk, if needed, to stay moist. 
  7. Serve w/ kielbasa (or other meat) & side of green beans.

🍗 Entrees

Pumpkin Mole Enchiladas

Submitted by Chef David Grillo, Cantina 76

Pumpkin mole enchiladas | Photo provided by Cantina 76

Ingredients for the Pumpkin Mole Sauce

  • 1 15 oz can of Libby’s Pure Pumpkin Puree (make sure the only ingredient is pumpkin)
  • 1 cup of Swanson’s Chicken Broth (set a ½ cup aside for adjusting the texture when pureeing) 
  • 2 whole Embasa brand Chipotle Peppers in Adobo Sauce plus 1 tsp of adobo sauce
  • 2 tbsp Hershey’s Special Dark 100% Cocoa powder (or unsweetened dark cocoa)
  • 1 tsp salt
  • 2 tsp onion powder
  • 2 tsp chili powder
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 pinch cinnamon
  1. Mix all of the ingredients in a sauce pan and cook on a medium heat for 10-15 minutes, stirring constantly. 
  2. Remove from heat and let rest for 10 minutes. 
  3. Use a hand-held immersion blender to puree until it is smooth and pourable. You may need to adjust the thickness of the sauce with the extra chicken broth while pureeing. Be careful to not add too much. 

Ingredients for the Enchiladas

  • La Banderita/Ole Mexican Foods soft white table corn tortillas
  • Crumbled Cotija cheese or shredded white Cheddar
  • Prepped pumpkin mole sauce
  • Filling of your choice: Cheese, beans, grilled steak, pulled chicken or pork, ground beef or chorizo
  1. Warm the corn tortilla and place 2-3 tbsp of filling down the center of the tortilla.
  2. Roll it tightly without tearing the tortilla, and be sure to tuck the seam on the bottom when you place it on the plate. 
  3. Coat the entire presentation with warm mole sauce, add some cheese, and enjoy.

Mexican Meatball Soup with Rice

Submitted by reader Sherry M.

Ingredients

  • 2 tbsp olive oil 
  • 2 3/4 cup chopped onions 
  • 4 garlic cloves 
  • 2 small bay leaves 
  • 5- 14 1/2 oz cans beef broth 
  • 1- 28oz can of diced tomatoes in juice 
  • ½ cup chunky tomato salsa 
  • 3 cans of black beans 
  • ½ cup cilantro 
  • 1 lb lean ground beef 
  • 1/4 lb pork sausage 
  • 6 tbsp cornmeal 
  • 1/4 cup milk 
  • 1 large egg 
  • 1/2 tsp pepper, salt + cumin
  • 1/2 cup white rice

Instructions

  1. Heat oil in a heavy large pot over medium-high heat. 
  2. Add onions, garlic clove & bay leaves; saute 5 min. 
  3. Add broth, tomatoes with juices, salsa and cilantro; bring to a boil. 
  4. Cover and simmer for 15 min. 
  5. Meanwhile, combine ground beef, pork sausage, cornmeal, whole egg, salt, pepper, cumin, then garlic + cilantro in a medium bowl. Mix well. 
  6. Shape meat mixture by tablespoonful balls. 1-1.25 inch balls. 
  7. Add rice and meatball to soup and bring to boil, stirring occasionally. 
  8. Reduce heat, cover and simmer until rice + meatballs are tender, stirring occasionally, about 20 min. 
  9. Season to taste with salt & pepper. Ladle soup into bowls and serve. Great with cornbread!

🥧 Desserts

Sweet Apple Pie

Intern Alexx’s recipe

Ingredients

  • 2 Pillsbury Dough Crusts (Grocery store bought is fine)
  • 8 Granny Smith Apples – peeled, cored, and diced/sliced
  • 1/2 cup of unsalted butter
  • 3 tbsp all-purpose flour
  • 1/4 cup of water
  • 1/2 cup of white sugar
  • 1/2 cup of brown sugar packed
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg

 Instructions

  1. Preheat the oven to 425º.
  2. Melt butter in a saucepan.
  3. Stir in flour to form the paste.
  4. Add water, white sugar, brown sugar, cinnamon, and nutmeg. Bring to a boil. Reduce temperature and let simmer.
  5. Set your pie crust in your pan and press on it until there are no bubbles left.
  6. Add apples and sugar/butter mixture to your crust.
  7. Use the second crust for the top. You can either do slits in the middle of the top or make lattice crust.
  8. Glaze top with butter and a little bit of cinnamon sugar.
  9. Bake for 15 minutes in the preheated oven. Reduce temp to 350 degrees + continue baking for 35-45 minutes.

Banana Bread

Intern Alexx’s Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp of baking soda
  • 1/4 tsp of salt
  • 1/2 tsp of cinnamon
  • 1/2 cup of butter
  • 1 cup white sugar
  • 1 tsp vanilla extract
  • 2 eggs beaten
  • 2 1/2 mashed overripe bananas
  • 1 1/2 tbsp of whole milk

Instructions

  1. Preheat the oven 350º. Spray loaf plan with non-stick cooking spray.
  2. Add butter to a mixer and mix for 1 minute. Add white sugar, eggs, and vanilla extract. Blend at medium speed (be sure not to over blend).
  3. Add in mashed bananas
  4. In another bowl, sift together flour, baking soda, salt, and cinnamon.
  5. Add dry ingredients to wet ingredients. Combine at low speed.
  6. Add in whole milk last to give it a little boost of moisture.
  7. Pour batter into the prepared loaf pan and bake for 55 minutes.
  8. Use a knife or toothpick to make sure the bread comes out clean. 

🍸 Drinks

Boozy Cider Punch

Editor Grace’s recipe

Ingredients

  • 1 gallon apple cider
  • 2 cups sweet white wine of your choice (I always go for Moscato.)
  • 1 cup spiced rum of your choice
  • Three apples, sliced
  • Two cinnamon sticks

Instructions

  1. Mix all ingredients together in a large pitcher, serve + enjoy!