Turkey Day Board Bites

By Pittsburgh Young Professionals | November 7, 2019

Enjoy our 2019 Board of Directors favorite holiday recipes this Thanksgiving! 

ALANNA FIGURELLI, 2019 RECORDING SECRETARY

Pineapple Stuffing

Serving size: 5 servings | Prep: 5 minutes | Cook time: 1 hour

Preparation instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 9-inch baking pan.
  2. In a mixing bowl, mix margarine and sugar. Beat in eggs one at a time, then add the pineapple and bread cubes.
  3. Bake in a 350 degree oven for 1 hour. Aluminum foil can be used to keep food moist and cook it evenly.
  4.  Let sit a few minutes to firm up before serving

Ingredients:

  1. 1/2 cup margarine
  2. 1 cup white sugar
  3. 4 eggs
  4. 1 (20 ounce) can crushed pineapple (drained)
  5. 5 slices white bread (cubbed)

What you love about this dish: So different. I love all kinds of stuffings, but I think this is an interesting way to make it sweet! Goes great with ham actually.

MORGAN WHITELEY, 2018 PRESIDENT, 2019 PR ADVISOR & NOMINATING CHAIR

Pavlova

Serving size: 8 servings | Prep: 10 minutes | Inactive: 2 hrs | Cook time: 45 minutes

Preparation instructions:

  1. Let egg whites stand in a large mixing bowl for 1 hour on till they come to room temperature
  2. Meanwhile, cover a baking sheet with plain brown paper. Draw one 9-inch circle or eight 3-inch circles on the paper. (I use a brown paper bag and cut the circle out)
  3. For meringue, add vanilla, cream of tartar, and salt to egg whites. Beat with an electric mixer on medium speed til soft peaks form (tips curl). Add sugar, a tablespoon at a time, beating on high speed til very stiff peaks form (tips stand straight) and sugar is almost dissolved (about 7 minutes). 
  4. Use the back of a spoon to spread the meringue over the circle or circles, building the sides up. You can also use a pipe for a pretty design.
  5. Bake in a 300 degree oven for 45 minutes for large shell (35 minutes for small shells). Turn off oven. Let shell or shells remain, with door closed, for 1 hour. Remove from paper. Store in plastic wrap. 
  6.  Beat heavy whipping cream before you plan to serve and pipe it on top of the meringue. Slice desired fruit on place in a pattern on top of the whipped cream.  

Ingredients:

  1. 3 egg whites
  2. 1 teaspoon vanilla
  3. 1/4 teaspoon cream of tartar
  4. 1 cup sugar
  5. Dash of salt
  6. Half quart of heavy whipping cream
  7. Fruit of choice (I like strawberries, blueberries and raspberries or peaches) 

What you love about this dish: Pavlova is a staple dessert of Australia. Since I’m half Aussie it’s been our family tradition every holiday to make a Pavlova. The meringue is chewy yet crunchy and the whipped cream with fresh fruit adds a lightness to the end of a big meal, not to mention it looks beautiful. You can switch up the type of fruit you use to switch the flavors and you can even try new designs with the meringue shell or create a berry compote. 

TYLER ANDREWS, 2019 SOCIAL EVENTS ADVISOR

Classic Green Bean Casserole

Serving Size: 6 people (more like 4 if your family eats like mine)

Preparation Instructions:

1) Stir the soup, milk, steak sauce, black pepper, beans and 2/3 cup onions in a 1.5-quart casserole dish.

2) Bake at 350 degrees for 25 minutes. Stir the mix. Sprinkle the remaining onions on top.

3) Bake for 5 minutes or until onions are golden brown.

Ingredients:

1 can (10.5 oz) Cream of Mushroom soup

1/2 cup milk

1 teaspoon steak sauce/Worcestershire sauce

1 dash black pepper

4 cups cooked cut green beans

1.5 cups French Fried Onions

What you love about this dish: Classics never die. Plus, the best Thanksgiving dishes are just as good when it comes time to take home left-overs. Lastly, if it’s a pitch-in and you aren’t good at cooking, this is the way to make your mark. (I do not include myself in the ‘not-cooking’ crowd, just trying to help others!)

JACQUIE FORADORI, 2019 COMMUNITY OUTREACH ADVISOR

Roasted Brussels sprouts with pecans, goat cheese, and balsamic glaze

Serving: 4-6

Preparation Instructions: 

Preheat the oven to 400°. Spread the pecans on a baking sheet and bake for 5 minutes, until toasted. Let cool, then coarsely chop.

On a large rimmed baking sheets, toss the brussels sprouts with the olive oil. Season with salt and pepper and turn them cut sides down. Roast in the upper and lower thirds of the oven for 20 minutes, until just tender and nicely browned on the bottom.

Place the brussel sprouts in a serving dish and sprinkle over the cheese and pecans. Drizzle with the balsamic glaze. Enjoy! 

Ingredients: 

  • 1/2 cup pecans
  • 1 pound of brussel sprouts (washed, dried, and cut in half)
  • Olive Oil
  • Salt
  • Pepper
  • 2 Oz Goat Cheese crumbled (about 1/4 cup)
  • Balsamic Glaze 

What you love about this dish: I grew up in a big family, so during Thanksgiving when we all get together we all make once side dish to bring and enjoy. This is pretty simple to make and the goat cheese and glaze really bring a great flavor to the brussel sprouts. Growing up I never liked brussel sprouts until my aunt started making them like this…now I can’t get enough of them. You can substitute pecans for walnuts or the balsamic for honey. I promise this dish will be the dish everyone is raving about over Thanksgiving dinner. 
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Tags: board of directors, holiday, recipe, social, Thanksgiving

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