We thought it'd be fun to share some of the Janome staff, plus Artisans and Makers, favorite recipes for the upcoming Thanksgiving Holiday!
Here were some of the favorites:
Baked Macaroni and Cheese
Marina, Marketing Assistant
Erin, Marketing Assistant
Kimberly Einmo, Janome Spokesperson
2 packages of frozen broccoli cuts
2 eggs, beaten well
1 cup mayonnaise
1 cup cheddar cheese, shredded
1 can Campbell’s cream of mushroom soup
1 Tbsp onion flakes
Cook the broccoli cuts in a small amount of water until just tender; not over cooked. Drain. In bowl, mix beaten eggs, mayonnaise, cheddar cheese, onion flakes, and soup. Mix in broccoli and pour into greased casserole dish.
Bake 40 – 45 minutes at 350 degrees or until golden and bubbly.
Aunt Thelma’s Pumpkin Soup
Regena, Education Manager
This savory soup is creamy and delicious with a hint of heat. Use your slow cooker to keep warm and prevent scorching.
2 - 29 oz. cans pure pumpkin (not pumpkin pie mix)
1 cup finely chopped onion
1/3 cup butter
6 cups chicken stock
1 cup heavy whipping cream
1 ½ tsps. Salt
2 tsps. Nutmeg
Pinch of Cayenne (to taste)
Sauté finely chopped onions in butter in a stock pot. When onions become translucent, add pumpkin, seasonings and chicken stock. Heat on medium until pumpkin begins to bubble slightly.
When cool enough to handle, pour small batches into in a food processor (do not overfill food processor bowl). Puree soup until onions are not visible anymore and soup is smooth. Pour into slow cooker pot. Repeat until all the soup is pureed.
Add cream and set slow cooker on high until soup is warm again and then change to low setting to maintain temperature.
Faith Essenburg, Janome Maker
1 box Trader Joe's cornbread stuffing mix
1 box Trader Joe's gluten-free stuffing mix
2 cartons trader Joe's free range chicken broth
5 stalks celery, thinly sliced or chopped
1 large Vidalia onion, chopped
4-6 large fresh mushrooms, chopped
1 tube Jimmy Dean's original bulk pork sausage
10 Tbsp unsalted butter
Saute celery, onion, mushrooms and pork sausage in 1 Tbsp butter, chopping up sausage as it browns. When vegetables are tender and sausage is browned, set aside (do not drain).
Heat 6 1/2 cups chicken broth in Dutch oven along with 9 Tbsp butter and the spices from the stuffing mix. Bring to a low boil for a few minutes, as package directs. Add gluten-free bread cubes and let sit 4-5 minutes. Add cornbread cubes and fold in until moistened.
In a greased 9x13 (or slightly larger) pan, layer bread cubes and sausage/vegetable mixture (bread-sausage-bread-sausage-bread), and cover in foil. Bake at 350 degrees F for 1 hour. Take foil off for the last 15 minutes.
Alison’s Family Fav Broccoli Casserole
Alison O'Grady, Janome Maker
2 Large bunches of fresh broccoli
1 can of cheddar cheese soup
1 8 oz. brick of cheddar cheese chopped into small pieces
1 soup can of milk
french fried onions
½ tsp pepper
Place the trimmed broccoli into a large dutch oven with boiling salted water until the broccoli is a bright green to just blanch the broccoli. Drain the broccoli thoroughly. Set aside.
In a small saucepan, add the can of cheddar cheese soup, soup can of milk, pepper and chopped cheddar cheese. On low heat, watch closely until all ingredients soften, and cheese melts.
Arrange broccoli in baking dish, pour cheesy mixture over and top with french fried onions. Place in a preheated oven at 350 degrees for 35 minutes.
Remove from oven and be prepared for oodles of compliments! Happy Thanksgiving!
P. S. This can be made with cream of celery soup, you could substitute shredded cheese also and add leftover turkey or chicken to the mixture for a post holiday quick meal!