I remember the Thanksgivings of my childhood very fondly. Terrific turkey, groovy gravy, awesome aunts and uncles, fantastic fudge, cranberries and cousins. Mom and Dad said I could only have two pieces of fudge. Little did they know, I ate the whole tinful! Now that I’m older, I’ve started wondering about how much work went into the gigantic feasts my families would put on each November — for so many years.

This holiday meal’s newfound allure compelled me to take it back a couple decades and search through my great-grandmother’s church cookbooks. I also asked my family for their recipes that I loved so much. And then, I even created a couple, inspired next-gen, classics of my own.

These recipes are a part of me that I’m honored to be sharing with you, my friends, extended family, and neighbors. And, for my love of fresh, all-natural, farm-totable ingredients and locally grown (and made) products from Northeastern Wyoming food producers and artisans … here’s a mini-Thanksgiving cookbook just for you!

I’ve marked each ingredient that can be found and bought locally with an asterisk. At the end you’ll find a list of vendors, complete with contact information and product lists, to guide you in creating your very own Perfect Artisanal Thanksgiving Dinner!

Enough talk… let’s eat!

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Breads

Quick & Easy Rolls

Cook Time 20 minutes
Author Mrs. Sandra Meissner

Ingredients

  • 2 pkgs dry yeast
  • 1 1/4 cup warm water
  • 1/4 cup sugar
  • 1 1/4 tsp salt
  • 2 eggs
  • 3 cups sifted flour
  • 2 tbsp melted shortening

Instructions

  1. Preheat oven to 375 degrees. In large bowl dissolve yeast in warm water. Add salt and sugar and beaten eggs. Add flour gradually (1 cup at a time). Beat again. Spoon dough into greased muffin tin, filling ⅓ to ½ full. Let rise in a warm place until dough is level with the top of the tin. Bake in the oven for 15 to 20 minutes. Makes 18 rolls.

Beer Bread

Cook Time 35 minutes
Author Mrs. Charity Knopp

Ingredients

  • 3 cups self-rising flour
  • 12 oz. Bud beer
  • 1/2 cup sugar

Instructions

  1. Mix together. Bake at 375 degrees for 35 minutes.
    Makes 1 loaf.

Mom's Muffins

Preheat oven to 400 degrees. In a mixing bowl, combine flour, sugar, baking powder, and salt. Make a well in the center. Combine eggs, milk, and oil in a separate bowl, then pour wet mixture into the well made in the dry ingredients. Mix just until dry ingredients are moistened (do not overmix). Spoon into greased muffin cups. Bake for 20-25 minutes or until golden brown. Makes 1 dozen.

Cook Time 25 minutes
Author Mrs. Jane Jensen

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp sugar
  • 1 tsp sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 eggs beaten
  • 3/4 cup milk
  • 1/4 cup vegetable oil

Instructions

  1. Preheat oven to 400 degrees. In a mixing bowl, combine flour, sugar, baking powder, and salt. Make a well in the center. Combine eggs, milk, and oil in a separate bowl, then pour wet mixture into the well made in the dry ingredients. Mix just until dry ingredients are moistened (do not overmix). Spoon into greased muffin cups. Bake for 20-25 minutes or until golden brown. 

    Makes 1 dozen.

 Side Dishes

Perfect Mashed Potatoes

Author Mrs. Charity Knopp

Ingredients

  • 6 medium potatoes
  • 3 tbsp butter
  • 1/2 cup hot milk
  • salt and pepper

Instructions

  1. Cut potatoes into quarters. Turn the burner on high and bring water to boiling. Reduce heat to medium low or low. Cover the pan with a lid and cook the potatoes in gently boiling water until tender, 20 to 30 minutes. Drain thoroughly. Mash until smooth. Add butter and season with salt and pepper. Gradually stir in hot milk and whip until fluffy. 

    Serves 6.

Farmers Market Butternut Squash Soup

Author Miss Bailey Knopp

Ingredients

  • 2-2/12 lb butternut squash
  • 1 medium yellow onion
  • 1 stalk chopped celery
  • 3 cloves smashed garlic
  • 6 cups water, additional if necessary
  • 1 tsp cayenne pepper
  • 1 tbsp salt
  • 1 medium chopped carrot

Instructions

  1. Combine all ingredients in a large pot. Water should just cover the top of all ingredients. Low Boil 20 minutes. Remove from heat. Mash or use handheld mixer. Season to taste. Depending on natural sweetness of the veggies, sugar can be added to give it a robust palate.

     Preparing the squash -

    Cut a slice off of both ends of the squash so the ends are flat. Cut gourd in half right where the thick end meets the thinner top end. Set gourd on its largest flat size and peel the sides off. Squash is completely peeled when there are no green lines and only the orange pulp remains. Cut halves down the center, top to bottom. Scoop seeds and stringy pulp (save seeds for roasting later!) Whole squash can be microwaved to ease the peeling process.
    2 lb squash = 6 servings

Baked Curried Fruit

Author Mrs. Milo Loveland

Ingredients

  • 1 can peach halves
  • 5 maraschino cherries with stems
  • 1 can sliced pineapple
  • 3/4 cup light brown sugar packed
  • 4 tsp curry powder
  • 1 can pear halves
  • 1/2 cup butter

Instructions

  1. Preheat oven to 325. Meanwhile, drain fruits; dry well on paper towel. Arrange in 1 ½-quart casserole. Melt butter; add brown sugar and curry powder. Spoon over fruit. Bake 1 hour, uncovered. Serve warm with ham or any meat. This may be prepared the day before and refrigerated, but warm it up before serving.

Grandma B’s Really Good Stuffing

Author Ms. Brenda Willoughby

Ingredients

  • 1/2-1 tsp ground sage
  • 1-1 1/2 cups diced celery
  • 1 1/2 loaves of bread dried in cool oven overnight and broken into cubes
  • 2-4 cups chicken broth enough to thoroughly moisten, but not soak the bread

Instructions

  1. Preheat oven to 350 degrees. Place bread cubes in a large mixing bowl. Melt butter in saucepan. Cook onion and celery until tender. Remove from heat. Mix into bread cubes. Sprinkle sage over bread mixture. Slowly pour chicken broth into the bowl while gently stirring bread mixture. Too much stirring and/or too much liquid creates bread paste instead of stuffing! Pour stuffing mixture into greased baking pan and bake for 30-45 minutes. Optional: cook at a higher temperature for a crispy finish!

Garlic Butter

Author Miss Bailey Knopp

Ingredients

  • 3/4 cup softened butter
  • 3-4 cloves garlic minced

Instructions

  1. Combine softened butter and garlic. Melt and stir. Lightly spread onto rolls for delectable topping. Save ½ cup for turkey basting.

Main Dishes

Prime Rib Rub


Author Mr. Justin Knopp

Ingredients

  • 1/4 cup instant coffee rolled
  • 1/2 cup steak seasoning
  • 1 tsp sea salt
  • 1 tsp pepper

or

  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp paprika
  • 1 tbsp brown sugar
  • 1 tbsp garlic, savory spices

Instructions

  1. Preheat oven to 450. Place the meat on tin foil for easy clean up. Cut ½” slits in both sides of prime rib cut. Cover with olive oil and rub in seasoning mixture (“rub”). 9 lb cuts should be cooked at degrees 450 for 20 minutes, and then 325 degrees for 1 hour and 45 minutes. 20 lb cuts should be cooked at 450 for 15 minutes, and then 350 for 1 hour and 45 minutes. Remove meat from oven when the internal temperature reaches 120-125 degrees. Let stand 10 minutes. 

Easy Casserole (a.k.a. Tater Tot Casserole)

Author Mrs. Lydia Winter

Ingredients

  • 1 lb. ground beef
  • 1 box frozen tater tots
  • 1 8.5 oz can drained peas
  • 1 can cream of chicken or cream of celery soup undiluted
  • salt to taste
  • chopped onion to taste

Instructions

  1. Preheat oven to 350 degrees. Press 1 pound of ground beef, that has been browned and grease poured off, into an 8” square pan. Salt and sprinkle with chopped onion to taste. Pour 1 can of cream soup of flavor choice over beef and seasonings. Sprinkle 1 drained peas over soup. Carrots, green beans or any other vegetable are a good substitute. Top with 1 box of frozen tater tots. Bake at 350 for 45 to 50 minutes in the 8” square pan. . Cut into squares and serve. Makes 9 servings.

Roasted Turkey

Preheat the oven to 325 degrees. Pull the neck, giblets, and liver out of the cavity. Dry the turkey with paper towels, then season inside and out with rosemary, salt and pepper. Fill the turkey with 2 - 3 servings of the stuffing (recipe under side dishes), then place breast-side up in a roasting pan and brush with ¼ cup melted garlic butter. Cover loosely with foil and roast for 2 ½ hours (for an 8 - 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 420 degrees. Roast for another hour or until the meat at the thigh registers 165 degrees internally.

Author Miss Bailey Knopp

Desserts

 

Never Fail Pie Crust

Author Mrs. Bertha Fritzler

Ingredients

  • 1 3/4 cup flour
  • 1/2 cup cooking oil
  • 1/2 tsp salt
  • 1/4 cup milk

Instructions

  1. Mix ingredients together. This crust must be rolled out between waxed paper sheets. It seems a bit rich but is delicious after it’s baked. Enough for one pie.

Pumpkin Pie

Author In Loving Memory of Shirley Harvey

Ingredients

  • 1 cup brown sugar
  • 1/2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 12 oz. can evaporated milk
  • 1 can pumpkin 16 oz or 2 cups mashed pulp and extra tbsp sugar

Instructions

  1. Blend sugar and spices. Beat the eggs mixed with evaporated milk in a separate bowl, then combine with sugar, spices, and pumpkin until smooth. Pour into crust. Bake at 425 degrees for 15 minutes. Reduce to 350 degrees and continue baking for 40 minutes or until a knife inserted in the pie comes out clean.

Peach or Apple Crisp

Author Mrs. Pete Hellmuth

Ingredients

  • dash of cinnamon and nutmeg
  • 1/4 cup flour
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1 cup rolled oats uncooked
  • 1 can sliced peaches drained

or

  • 2 med/4 small thinly sliced apples

Instructions

  1. Mix all dry ingredients in medium bowl. Stir in ⅓ cup melted butter and blend until crumbly. A dash of lemon juice complements the apple crisp very well. Spread peach slices in 8” square pan. Sprinkle crumble over the peaches. Bake in a moderate oven (350 degrees) for 30 minutes. Serve warm with light cream. Makes 9 servings.

Dark Devil's Food Cake

Author Mrs. Betty Willoughby

Ingredients

  • 2 cup flour
  • 1 3/4 cup sugar
  • 1/2 tsp baking powder
  • 1 3/4 tsp baking soda
  • 1 tsp salt
  • 1 cup water
  • 1 2/3 cup shortening
  • 1 tsp vanilla
  • 3 eggs
  • 2.2 cup cocoa

Instructions

  1. Preheat oven to 350. Grease and flour a round or square cake pan. Put dry ingredients in a bowl, mix thoroughly. Add shortening and water. Beat for 2 minutes with a medium speed mixer, or 300 strokes by hand. Add vanilla and eggs, repeat beating process. Pour into floured cake pan. Bake 35 to 40 minutes. When toothpick comes out clean after piercing the middle, the cake is done.

Gramma Erbes' Cookies

Author Mrs. Lydia Erbes

Ingredients

  • 1 cup peanut butter
  • 1 egg
  • 1 cup sugar

Instructions

  1. Preheat oven to 350 degrees. Mix ingredients well. Drop cookies. Press top of dough drops with fork. Bake 10-12 minutes. That’s all folks!

Local Places for Ingredients

Walt & Kathleen Campbell
(307) 682-7396
40 O’Neal Circle,
Rozet, WY 82727
Farm fresh eggs. Can be brought to Gillette for purchase with a day’s notice.

$3/dozen eggs

Gillette Downtown Farmer’s Market
(307) 670-1094
118 S. Gillette Ave., Gillette, WY 82716
Year-round Farmers Market. Open Monday through Saturday. Services and products vary on season and vendor availability.

Pickled Carrots $3/jar
Raw Milk ½ Gal $5.00, 1 Qt $3.00
Banana/Pumpkin Breads $3/loaf
Large Pan Peach Crisp $10.00
Butternut Squash $1.80/lb
Locally Pastured Chickens $4.25/lb
Garlic $2/bulb
Ham $8.00/lb
Yellow Onion $1.25
Egg Noodles $5.00/pkg
Red Onion $2.75
Spices and Seasonings $2 – $8
Sweet Onion $1.50/lb
Large Bag Potatoes $5
Organic Apples $1.25/lb
Green Peas $2.25
Jam & Jelly $6/jar
Sauces & Syrups $8/jar ….And so much more!

Healthstyles Market
(307) 682-8447
371 Sinclair St., Gillette, WY 82718

DIY Bulk Ingredients: (GF = Gluten Free)
GF Baking Flour $3.49/lb
GF All Purpose Baking Flour $2.87/lb
GF Rolled Oats $3.89/lb
Spices and Seasonings Teas and Medicinal Herbs

Organic:
Organic Pumpkin
Organic Green Beans
Ancient Fine Sea Salt
Bone Broth – Chicken
Vegetable Broth

Healthstyles Market will have fresh, non-frozen, antibiotic free all natural turkeys in various sizes coming in for Thanksgiving! Along with turkeys they are bringing in nitrite/nitrate free, uncured hams available as bone in, or half bone-out. You must call and reserve your turkey or ham!

Healthstyles also has available many allergen-free ingredients or recipe ideas on their website blog. Visit healthstylesmarket.blogspot.com.

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