WCCO’s Thanksgiving Holiday Recipes

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MINNEAPOLIS (WCCO) – Looking for ways to add a little flavor to your Thanksgiving holiday? Here a couple of recipes from WCCO-TV personalities.

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Natalie Kane’s Holiday Cocktail

In pint glass:

10-15 real cranberries
2 Sprigs of Thyme
Muddle in glass
Add 1 ounce Bourbon
Shake over ice

Do not strain, Add real ginger ale to top

*Non-alcoholic option: substitute bourbon for water and vanilla extract mixed at a 4:1 ratio.

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Angela Davis’s Sweet Potato Casserole

Ingredients
3 cups mashed, hot sweet potatoes
1/2 cup sugar
1/2 cup milk
1/3 cup melted butter
2 beaten eggs
1/2 cup flaked coconut
1 tbsp. vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger

TOPPING:
1 cup light brown sugar
1 cup chopped pecans
1 teaspoon ginger
1/2 cup flour
dash of salt
1/3 cup melted butter

Mix mashed potatoes with all other ingredients. Pour into casserole dish. Mix topping ingredients with fork and then sprinkle crumbs on top of the casserole. Bake uncovered at 350 degrees for 25-30 minutes.

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Mike Augustyniak’s Easy Homemade Applesauce

12 apples peeled & cut into 1/2″ chunks (I use Macintosh)
1 cup apple cider or apple juice
1/2 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg (if desired)

Put all ingredients in pot & simmer on medium to low heat for 15 to 20 minutes, until they’re mushy. Remove from heat and let cool for 10-15 minutes. Add more sugar or apple juice/cider, to taste,  if necessary.

Stir with a large spoon or whisk if you like chunky applesauce; Use hand mixer or blender to purée if you prefer smooth.  Serve warm or cold! Refrigerate leftovers.

Mike Binkley’s Slow Roaster Turkey Breast

Wash turkey breast, rub with a dry brine – we use Williams-Sonoma Dry Brine.

Refrigerate turkey for at least 4 hours; overnight works too.

Place turkey in slow cooker, add 2 cups of chicken or turkey stock.

Slow cook for 4 hours.

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