Apple Pecan Cornbread Dressing

By: Natalie Reich

Sentry Staff Reporter

Thanksgiving; a time of giving thanks for friends, family and, of course, food. People all across the United States gather with their loved ones on the fourth Thursday of November each year to celebrate the blessing of the harvest from the time of the pilgrims. Families often conjure up an enormous feast for that special dinner, complete with the traditional turkey and pumpkin pie. Having trouble thinking of something simple yet tasty to contribute this Thanksgiving? Look no further. The Sentry has come up with three lip-licking good festive recipes to help get through this year’s grand meal.

Apple Pecan Cornbread Dressing

Makes 10 cups of stuffing


1 (9×9 inch) pan cooled and crumbled cornbread

1 (8 ounce) package herb-seasoned dry bread stuffing mix

2 tablespoons chopped fresh parsley

1/2 teaspoon ground ginger

1/2 teaspoon salt

3/4 cup butter

1 cup chopped celery

1 cup chopped onion

2 cups chopped apples

1/2 cup chopped pecans

2 cups apple juice

3 eggs, beaten


*Prior to making the stuffing, bake one 9×9 pan of cornbread and crumble it.*

1. First, preheat the oven to 350 degrees F. Then, butter a 3 quart casserole dish.

2. Melt ¾ cup butter in a heavy saucepan, and saute 1 cup chopped celery and 1 cup chopped onion for 8 to 10 minutes, or until tender.

4. In a large bowl, combine 1 (9×9 inch) pan cornbread, cooled and crumbled, 1 (8 ounce) package herb-seasoned dry bread stuffing mix, 2 tablespoons chopped fresh parsley, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt. Mix in the celery and onion mixture, 2 cups chopped apples, 1/2 cup chopped pecans, 2 cups apple juice, and 3 beaten eggs. Spoon dressing into prepared casserole dish.

5. Bake for 30 to 35 minutes in the preheated oven, or until lightly browned on top and fully cooked.

6. Remove from oven, let cool and serve finished dressing with your favorite turkey and gravy. Enjoy!

Sweet Potato Casserole

Prep time: 10 min

Cook time: 40 min

Makes 2-4 servings



3 cups mashed sweet potatoes

2 eggs, lightly beaten

1/2 cup sugar

1/2 teaspoon salt

1/4 cup melted butter

1/4 cup cream (or milk)

1 1/2 teaspoons vanilla extract


1/2 cup brown sugar

1/3 cup flour

1/2 cup chopped walnuts

1/2 cup chopped pecans

3 tablespoons melted butter

1 cup mini marshmallows (optional)



1. First, mix all of the casserole ingredients together in a large bowl until well blended into a sort of mush.

2. Next, spread the mixture into a buttered casserole dish.

3. Then, mix topping ingredients (except marshmallows) together and sprinkle over the casserole mixture.

4. Bake the casserole uncovered in a 350 degree F oven for 35 minutes or unit fully cooked and the top appears golden brown.

5. If using the marshmallows as a topping, place them on top of the cooked casserole and bake for an addition 5-7 minutes or until marshmallows have melted.

7. Serve hot any way you like, and enjoy!

Creamy Garlic Mashed Potatoes

Total Time: 50 min

Prep time: 20 min

Cook time: 30 min

Makes 10 to 12 servings


3 1/2 pounds of russet potatoes

2 tablespoons of kosher salt

16 fluid ounces (2 cups) of half-and-half

6 cloves of crushed garlic

6 ounces of grated Parmesan


1. Peel and dice the 3 1/2 pounds of russet potatoes and make sure they are all generally the same size. Place the potatoes in a large saucepan, add 2 tablespoons of kosher salt, and cover that with water. Bring the potatoes to a boil over medium-high heat and then reduce heat to maintain a rolling boil.

2. Next, cook until potatoes fall apart when poked with a fork.

3. Then, heat the 16 fluid ounces (2 cups) of half-and-half and the 6 cloves of crushed garlic in a medium saucepan over medium heat until it is simmering. Remove this mixture from the heat and set aside.

4. Take the potatoes off the heat and drain off the excess water. Mash the potatoes and add the garlic-cream mixture and 6 ounces of grated Parmesan. Stir this until it is combined.

5. Let the mashed potatoes stand for 5 minutes so that mixture thickens. Serve directly after it has thickened and is still hot. Enjoy this simple twist on a classic Thanksgiving dish.