Spice up Thanksgiving with these fun recipes!

Fresh: A Family Affair
November 1, 2022
LDWF Discovers H5N1 Highly Pathogenic Avian Influenza Virus in Waterfowl
November 1, 2022
Fresh: A Family Affair
November 1, 2022
LDWF Discovers H5N1 Highly Pathogenic Avian Influenza Virus in Waterfowl
November 1, 2022

It’s been a while since some families have gathered together at the table for Thanksgiving. After Covid sought to separate us from one another and Ida took our homes and tables, it’s finally time to once again gather to be thankful for what we have been blessed with.

For most families, Thanksgiving is centered around a table of food! While everyone might celebrate with a different traditional dish, we thought you might want to try one new dish! Check out these options to bring some new flavors to the table!




  • 1/2 cup onion, chopped
  • 1 pepper jalapeno pepper or serrano pepper, seeded and minced
  • 1 tablespoon fresh ginger, grated
  • 2 tsp minced garlic cloves
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon brown mustard seeds
  • 1/2 teaspoon ground turmeric
  • 1/8-1/4 teaspoon cayenne pepper, optional
  • 2 cups leftover mashed potatoes or sweet potatoes
  • 1/2 cup frozen peas
  • 1/4 cup fresh cilantro, chopped
  • 1 package refrigerated pie crust (2 pie crusts)
  • 1 tbsp mango chutney, mint chutney, or tamarind chutney



1. Preheat oven to 350oF. Line a baking sheet with parchment paper.

2. In a large skillet warm 1 Tbsp. vegetable oil over medium. Add onion; cook, stirring frequently, until translucent and beginning to brown, 5 minutes. Add jalapeno, ginger, and garlic; cook until fragrant, 1 minute. Stir in garam masala, cumin seeds, mustard seeds, turmeric, and cayenne (if using) to coat onion mixture.

3. Add mashed potatoes and peas, stirring gently to combine. Remove from heat and let cool slightly. Stir in cilantro.

4. Unroll one pie crust. Cut into quarters. Brush edges of each quarter with water. Spoon about 1/3 cup potato mixture down the center of each quarter. Fold one straight side of pastry over filling to opposite straight side to form a triangle. Press edges to seal. Arrange on prepared baking sheet. Repeat with remaining pastry and potato mixture. Prick tops of each pocket with tines of a fork.

5. Bake until golden brown and crisp, 30 minutes. Cool slightly before serving pockets with desired chutney(s).





  • 20 Brussels sprouts (yields approximately 4 cups shaved)
  • 2 tablespoons canola oil
  • 1 pinch coarse salt
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 3/4 teaspoon adobe or chipotle powder (whichever one you can find!)
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon maple syrup, plus more for dipping
  • Sea salt



1. Cut the stems off each Brussels sprout. Then, working in small batches, place sprouts in feed tube of a food processor or Kitchen Aid mixer fitted with a thin slicing disk; slice.

2. Mix the sugar and spices in a small bowl (brown sugar through cayenne pepper).

3. Heat canola oil in a large skillet over high heat, swirling pan to coat. Once the oil is shimmering, add the sprouts to the pan. Cook over high heat for 5 minutes or until they just begin to burn. Do not stir during this time, allowing them to get really brown and caramelized.

4. Add a generous pinch of coarse salt. Cook for an additional 3 minutes, stirring occasionally to keep the sprouts from burning too much. If they begin to get overly blackened, turn the heat down a bit.

5. Add half the spice mixture to the skillet and cook for an additional minute.

6. Heat the oven broiler on high. Transfer the sprouts to a parchment paper lined baking sheet. Sprinkle the sprouts with half the remaining spice mixture (don’t use all of it) and drizzle with 1 tablespoon maple syrup.

7. Broil for 2 minutes. Take the baking sheet out of the oven, stir the sprouts, and broil for another 2 minutes. Keep an eye on sprouts to ensure they don’t burn too much.

8. Remove the sprouts from the oven. Sprinkle with the last bit of the spice mixture and the sea salt. Toss and serve immediately with a side of maple syrup for dipping.





• 4 to 6 medium ears of corn (you want 3 1⁄2 cups of the kernels), husks and silk removed

• 1 tbsp finely chopped sundried tomatoes (either packed in oil or rehydrated)

• 1/4 cup all-purpose flour

• 3 eggs

• 2 cups heavy cream

• a couple dashes of Tabasco

• 1 1⁄4 tsp salt

• 1/2 tsp black pepper

• 1 1⁄4 cups grated smoked mozzarella

• 1/4 cup sliced green onions, dark and light green parts only

• olive oil

• 1 tbsp canola or vegetable oil

• 2 tbsps butter

• 1 1⁄2 tbsps brown mustard seeds

• 10 curry leaves

• 2 shallots, finely chopped

• 1 red cherry, fresno or jalapeno pepper, minced (seeded and ribbed only if you can’t take the heat!)

• 3 garlic cloves, minced



1. The first step of this dish is roasting or grilling the corn. Brush the corn with olive oil and season with salt and pepper. Place cobs on a hot grill or a grill pan and cook for 20 minutes, rotating every few minutes to cook all sides. If you don’t have a grill, you can place the seasoned corn on a baking sheet under the broiler for the same amount of time (still rotating). Let cool slightly, cut the kernels from the cobs, and reserve kernels in a separate bowl.

2. Preheat the oven to 350 F.

3. In a medium skillet, heat oil and butter on medium-high heat. Once foam subsides, add mustard seeds and curry leaves. Once the seeds start to sputter and pop, lower the heat to medium-low and add shallots, peppers and a pinch of salt. Cook for a few minutes until shallots are translucent. Add garlic and cook 30 seconds until fragrant. Add sundried tomatoes, corn kernels, and flour and stir to coat. Cook for another 30 seconds, stirring. Remove from heat and transfer to a large bowl.

4. In a separate bowl, beat together eggs, cream, Tabasco, salt, and pepper. Add this along with the grated smoked mozzarella and the green onions to the corn mixture and combine thoroughly. Transfer to a greased 2-quart baking dish and bake for 50 minutes or until an inserted knife comes out clean.

5. Let cool slightly before serving.





  • 1 small pumpkin 4-5 inches in height and 12-15 inches in circumference (sugar pumpkin)
  • 3/4 cup sugar
  • 3 large eggs plus 4 egg yolks
  • 1/2 TBS vanilla bean paste or vanilla extract
  • 2 cups heavy cream
  • 1 teaspoon of cornstarch
  • Pinch of salt



1. Prepare your pumpkin by scooping out the seeds and pulp, place it on a baking sheet, do not put the top of the pumpkin (stem) on the sheet just yet.

2. Preheat oven to 400 degrees.

3. In a mixing bowl combine the sugar, eggs, and vanilla and whisk until combined.

4. Add the heavy cream, cornstarch, and salt and whisk until fully combined.

5. Pour mixture into your prepared pumpkin (allowing about 3⁄4 of an inch space between the filling and the top of the pumpkin and begin baking it.

6. Bake at 400 degrees uncovered.

7. After 15 minutes, cover the top of the pumpkin loosely with foil (don’t let it touch the top of the custard or it will stick and “ruin” the appearance) and bake another 15 minutes.

8. Lower oven temp to 375, place the top of the pumpkin on the tray and continue baking for 15 minutes more. Remove the foil and bake an additional 30 minutes or until a knife inserted into the custard comes out mostly clean.

9. Turn off the oven, allow the pumpkin to cool for an hour, then place it in your refrigerator and allow the custard to set 6 hours or overnight. When ready to serve, scoop out custard into small dishes.