During this season of giving, we asked our Parking People to share the recipes of their favorite Thanksgiving dishes. Read on to discover how you can bring a bit of our Propark family to yours this holiday.

 

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Comfort Foods

Sausage Tortellini Soup by Amy H.

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Instructions

• 1 pkg tortellini
• 1 lb hot Italian sausage
• 1 cup chopped onion
• 1 clove garlic, minced
• 5 cups chicken broth
• ½ cup water
• ½ cup dry red wine
• 2 cups chopped whole tomatoes
• 1 cup thinly sliced carrot
•  ½ tsp dried basil
• ½ tsp dried oregano
• 8 oz tomato sauce
• 1 ½ cup zucchini chopped
• 3 tbsp fresh parsley chopped
• 1 medium green pepper chopped

Directions

1. Prepare tortellini according to package directions. Drain & put aside.
2. Remove sausage from casing, then brown in a large soup pot. Remove completely browned sausage from pan & put aside. Reserve fat.
3. Sautee onions & garlic in sausage fat until translucent.
4. Add: chicken broth, water, red wine, tomatoes, carrots, basil, oregano, & tomato sauce. Simmer for 20 minutes.
5. Add sausage & simmer for 5-10 minutes.
6. Add zucchini, parsley, & pepper. Simmer for 5-10 minutes.
7. Add tortellini last & simmer for 5 minutes. Serve with parmesan cheese & bread.

 

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Chicken Noodle Casserole by Pam K.

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Ingredients 

• 3 or 4 boneless chicken breasts
• 1 can Cream of Mushroom Soup
• 1 can Cream of Chicken Soup
• Wide egg noodles
• Shredded mixed cheese blend
• 1 can French Fried Onion Rings

Directions

1. GRAVY: Simmer on stove top – chicken drippings, 1 can Cream of Mushroom Soup, & 1 can Cream of Chicken Soup. Add 1 tbsp of milk if it seems too thick.
2. Bake chicken & save chicken drippings/grease from bottom of pan. After baking, cut chicken into 1” pieces.
3. Boil noodles al dente style, rinse with cold water, & strain completely.
4. Place noodles in casserole dish & chicken pieces evenly over top noodles. Pour gravy mixture over noodles & chicken.
5. Sprinkle shredded mixed cheese & fried onion rings on top.
6. Bake casserole for 40 min at 375°F, until top is lightly brown & gravy is bubbling.

 

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Apple Dump Cake by Deana G.

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Ingredients 

• 4 cups chopped apples
• 1 box yellow cake mix
• 1 tbsp cinnamon
• ½ tsp nutmeg
• ¾ cup butter, melted

Directions

1. Heat oven to 350°F. Spray bottom of 13”x9” pan with cooking spray.
2. Mix dry cake mix, cinnamon, & nutmeg together in a bowl.
3. Place chopped apples in pan. Top with dry cake mix & pour melted butter over top, making sure to cover top with as much butter as possible.
4. Bake 45-50 minutes or until bubbly. Serve warm.

 

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Scalloped Potatoes by Emily S.

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Ingredients

• 5 lbs russet potatoes
• 1 leek onion, finely chopped
• 1 lb ham, cut into ½-inch cubes
• 6 slices bacon
• 1 stick salted butter
• 2 tbsp onion salt
• 1 tsp freshly ground black pepper
• 1 ½ cups all-purpose flour
• 5 ½ cups milk

Directions

1. Preheat oven to 375°F
2. Peel potatoes & use mandolin to slice them. Rinse potatoes well with cool water & pat dry. Place potatoes in large bowl & toss with ham.
3. Cook half the bacon thoroughly over medium heat until the fat has rendered. Remove bacon from the pan & add leeks to allow them to caramelize (3-4 min). Add the diced bacon and single stick of butter back into pan & stir together until butter melts. Add onion salt & pepper, whisk in the flour, & cook, stirring constantly to avoid lumps. Whisk milk into sauce until smooth. Raise heat to high & bring sauce to a boil. This allows sauce to thicken, so stir constantly for about 5 min. Transfer sauce to a bowl.
4. Scoop a small amount of sauce to coat the bottom of the pan or Dutch Oven. Place half the potatoes in the dish; cover with half the sauce mixture. Repeat this step with the remaining potatoes & sauce. Take remaining uncooked bacon & place on top of sauce mixture. Bake uncovered for 30-35 min, until bacon appears crispy.
5. Reduce the oven temperature to 350°F. Cover with a lid of tin foil & cook until sauce bubbles (about 90 min).

 

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Slow Cooker Recipes

 

Chicken Enchilada Chili by Lauren P.

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Ingredients

• 1 can (10 oz) red enchilada sauce
• 1 can (14.5 oz) petite diced tomatoes with green chilis
• 1 can (15 oz) chili beans in mild chili sauce
• 1 can (15 oz) black beans drained & rinsed
• 1 can (15 oz) corn drained
• 1 ½ lbs boneless skinless chicken
• 2 cups chicken stock/chicken broth
• 1 pkg (8 oz) soft cream cheese
• ½ tsp ground cumin
• ¾ tsp paprika
• 1 tsp seasoned salt
• ¼ tsp pepper
• 1 ½ tbsp chili powder

Directions

1. In large crockpot, add enchilada sauce, undrained tomatoes, undrained chili beans, drained & rinsed black beans, drained corn, & uncooked chicken breasts. Add all seasonings & chicken stock. Mix well.
2. Cover & place on high for 3 ½ hours or low for 5-8 hours. Then remove the chicken & shred in separate bowl.
3. Cut cream cheese into small cubes & add to crockpot. Stir well & cover. Set temp to high. Let it sit for a few minutes & then use large whisk to briskly whisk cream cheese.
4. Add shredded chicken to crockpot & cook on high until all cream cheese melts.
5. Serve with sour cream, shredded cheese, or desired toppings.

 

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Chicken Taco Soup by JoAnna H.

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Ingredients

• 2 rotisserie chickens
• 2-3 cups chopped onion
• 1 can chili beans – do not drain
• 2 cans tomato sauce
• 1 ½ cans black beans – drained & rinsed
• 1 ½ cans (short) Mexican corn – drained & rinsed
• 2 cans fire roasted tomatoes – do not drain
• 1 or 2 cans (4oz) chopped green chilies – do not drain
• 32 oz chicken broth
• 1 packet chicken taco seasoning
• 1 packet taco seasoning (regular)
• Drain & rinse black beans & corn

Directions

1. Apply cooking spray to inside of crockpot.
2. Remove meat from chickens & hand shred; add to crockpot.
3. Add rinsed beans with chopped onions.
4. Add undrained cans of chili beans, tomatoes, & chilies; mix ingredients.
5. Add seasoning packets & tomato sauce; mix well. Add chicken broth (about 1/3 of the container at a time), mixing between each add.
6. Entirely cover crockpot; cook on low for 4 hours.

 

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Pumpkin Spice White Hot Chocolate by Mike B.

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Ingredients

• One 14 oz can sweetened condensed milk
• 2 cups heavy cream
• 6 cups milk
• 12 oz pkg white chocolate chips
• 15 oz can pumpkin puree
• 1 tbsp pumpkin pie spice

Directions

1. In 5-quart slow cooker, mix sweetened condensed milk, heavy cream, milk, chocolate chips, pumpkin, & pumpkin pie spice. Stir well to combine.
2. Heat on low for 3 hours or high for 1 ½ hours, stirring frequently.
3. Serve with whipped cream, pumpkin pie spice, or cinnamon.