Get ready to elevate your Thanksgiving feast with some of Jackson’s tastiest holiday recipes. Whether you’re sipping on a festive cocktail or digging into a decadent dessert, these dishes from some of our favorite Ask For Its are sure to bring some local flavor to your table!
Snacks
Snake River Grill’s Bar Nuts
For a simple but addictive starter, try Snake River Grill’s bar nuts. Coated in a blend of spices and lightly roasted, these nuts make for an ideal pre-dinner snack to keep guests satisfied while the turkey cooks.
Ingredients
- 14 grams rosemary, finely chopped
- 12 grams salt
- 3 grams cayenne pepper
- 23 grams dark brown sugar
- 193 grams bacon, diced
- 1/4 pound whole almonds, raw
- 1/4 pound walnuts, raw and roughly chopped
- 1/8 pound whole cashews, raw
- 3/8 pound roasted peanuts, salted
Instructions
- Mix rosemary, salt and cayenne pepper together in a large bowl and set aside.
- Put brown sugar in a separate bowl and cover.
- Saute bacon in a skillet over medium heat.
- Once fat is starting to render, toast nuts on individual sheet trays at 350 F, adding peanuts at the end to warm them up but not toast them.
- Once bacon is almost crispy, turn off the heat and let the bacon soak up a bit of that fat.
- If the nuts are toasted before the bacon is ready, keep them in a warm place.
- Once bacon is ready and has sat for about a minute, put warm nuts in the bowl with rosemary, salt and cayenne.
- Put the brown sugar on top and mix together.
- This helps melt the brown sugar.
- Then add the bacon and remaining fat.
- Stir well and then spread in a single layer on a sheet tray.
- Keep at room temperature for a few hours to cool and dry.
The Whistling Grizzly’s Smoked Trout Dip
For a taste of Wyoming, serve up The Whistling Grizzly’s smoked trout dip. Creamy, savory, and subtly smoky, this dip pairs perfectly with bread, crackers or veggies, offering a delicious regional twist.
The Whistling Grizzly’s Smoked Trout Dip
Ingredients
- 12 ounces smoked trout or salmon
- 1 pound cream cheese
- 1 cup grated Parmesan
- Juice from 1/2 lemon
- 1 tablespoon chipotle Tabasco sauce
- 2 tablespoons Worcestershire sauce
- 1/2 cup chives
- 1 tablespoon black pepper
- 1 1/3 cup heavy cream
- Pita or baguette, for serving
Instructions
- Place all ingredients (except for heavy cream) in mixer or bowl, reserving 2 ounces of the Parmesan cheese. Mix or whip until ingredients are evenly combined. Slowly add the cream and mix to combine. Add to buttered or sprayed oven-safe bowl and top with the remaining cheese. Bake for 10 minutes at 350 F. Finish under a broiler for 1 minute.
Sides
Persephone’s Sweet Potato and Brussels Sprout Hash
Persephone Bakery will inspire you to put together a beautiful hash of sweet potatoes and Brussels sprouts. With rich flavors and a slight crisp, this dish brings a balance of earthy and sweet that complements any holiday main course.
Persephone’s Sweet Potato and Brussels Sprout Hash
Ingredients
- 2 cups sweet potatoes, cubed
- Vegetable oil, for frying
- 1 1/2 tablespoons garlic, minced
- 1 pint heavy whipping cream
- 1 1/2 tablespoons dried sage
- 3 tablespoons Dijon mustard
- Salt and pepper, to taste
- 2 cups Brussels sprouts, chopped
Instructions
- Cook sweet potatoes in a pot of boiling water.
- When potatoes are almost done (about 10 minutes), drain water and immediately put them into a container of ice water to stop the cooking process.
- While sweet potatoes cool, prepare garlic cream sauce, below.
- Take potatoes out of ice bath.
- Combine an even mixture of chopped Brussels sprouts and cubed sweet potatoes and deep-fry in oil until the edges of the leaves are golden brown (about 3 minutes).
- Take out, toss with salt and pepper, and top with garlic cream sauce
For the sauce:
- To make the garlic cream sauce, pour a small amount of olive oil (less than an ounce) into a sauté pan.
- Cook garlic until slightly browned and fragrant (about 2 minutes).
- Add whipping cream, sage and mustard.
- Add a pinch of salt and pepper (to taste) and cook until hot.
- Sauce does not need to thicken much.
The Blue Lion’s Stuffed Mushrooms
These stuffed mushrooms from The Blue Lion are packed with savory goodness. Filled with crabmeat, cheese, and breadcrumbs, they’re a crowd-pleasing side that adds a gourmet touch to your spread.
Blue Lion’s Stuffed Mushrooms
Ingredients
- 1 pound cream cheese
- 1/2 pound crabmeat
- 1/2 cup Parmesan cheese
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 1/4 cup parsley, chopped
- 1/3 cup breadcrumbs
- 2 tablespoons shallots, minced
- 1/4 cup cognac or brandy
- 1/2 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup flour
Instructions
- Mix all ingredients in a bowl until evenly combined.
- Stuff mushroom caps.
- Bake at 350 F until golden brown.
Dessert
White Chocolate Pumpkin Pecan Fudge
This decadent white chocolate fudge blends pumpkin, pecans, and a touch of spice, making it a quintessential autumn treat. Perfectly sweet and rich, it’s a wonderful way to end your Thanksgiving meal.
White Chocolate Pumpkin Pecan Fudge
Ingredients
- 3 cups white sugar
- ½ cup butter
- ½ cup evaporated milk
- ¼ cup pumpkin puree
- 1 7 oz. jar of marshmallow crème
- 2 teaspoon pumpkin pie spice
- 1 12 ounce package white chocolate chips
- ¾ cup toasted pecans
- 1 teaspoon vanilla extract
Instructions
- Grease a 9×13 inch baking pan. I recommend using a glass dish.
- Combine sugar, butter, evaporated milk, pumpkin, marshmallow crème, and pumpkin spice in a medium sized saucepan. Stir over medium heat until all of the sugar has dissolved. Bring mixture to a boil for 5 minutes without stirring. If the mixture looks like it is going to boil over, turn the heat down.
- Remove the saucepan from the heat and mix in the entire package of white chocolate chips, pecans, and vanilla extract. Mix until the chocolate chips are completely melted into the fudge base.
- Pour mixture into greased pan, and chill for 2-4 hours. Fudge will be firm when it is ready. Cut into 30-40 squares and store in the fridge.
Bubba’s Buttermilk Pie
Simple yet utterly satisfying, Bubba’s buttermilk pie is a classic southern dessert with a custardy texture and a sweet, tangy finish. It’s the kind of pie that feels like home and leaves everyone wanting seconds.
Bubba’s Buttermilk Pie
Ingredients
- 7 eggs
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 3 1/2 cups sugar
- 3/4 cups flour
- 2/3 cups margarine, melted
- 1 cup buttermilk
Instructions
- Whisk together the eggs, vanilla and salt.
- Add sugar, flour, margarine and buttermilk, and whisk again to combine.
- Pour in pie shells.
- Bake at 300 F for 45 minutes to 1 hour, or until you can insert a knife and it comes out clean.
- Makes 2 pies.
