KOA Thanksgiving Classics October 2015
Some of the best memories are made around the Thanksgiving table, when family and friends gather to cook, eat and give thanks. We’ve gathered a few recipes to help stock your celebration with mouthwatering treats. Plus, they’re all great to take camping next summer! Roasted Veggies work well in the oven and in a grill basket, too! Sweet Potato Casserole travels well and makes for a lovely BBQ side dish any time of year, and our favorite Pecan Pie can be made into bars using the same recipe, just press the crust into the bottom of a 13×9” pan. Share your favorite Thanksgiving dishes in the Comments below!
Happy Thanksgiving (and happy camping) from KOA!
Any combo of your favorite veggies works well, and the recipe can be halved and prepared in a grill basket at your campsite!
6 -7 cups veggies cut into bite-sized pieces (any combination of butternut squash, parsnips, potatoes, yams or sweet potatoes, carrots, mushrooms, Brussels sprouts, bell peppers, asparagus, eggplant, red onion, zucchini, summer squash,
¼ cup olive oil
2 Tbsp. balsamic vinegar
4 cloves garlic, minced
1 ½ tsp. salt
1 tsp. freshly ground pepper
Preheat oven to 450 degrees. Combine your choice of vegetables on a baking sheet or large baking pan. Drizzle with olive oil and vinegar and sprinkle with garlic, salt and pepper. Use a spoon or your hands to toss veggies and coat evenly. Bake for 25-40 minutes, stirring occasionally until all veggies are tender.
Sweet Potato Casserole
Dig in to the rich natural sweetness of this classic dish, great with everything from turkey to BBQ.
3 pounds sweet potatoes, peeled and cubed
¼ cup butter
1/3 cup real maple syrup
¼ cup milk
1 tsp. vanilla
1/2 tsp. salt
Maple glazed pecans
1 cup pecan halves
3 Tbsp. real maple syrup
1/2 tsp. flaked sea salt or ¼ tsp. salt
2 cups mini marshmallows, optional
Preheat oven to 350 degrees. Add potatoes to a large pot of water. Bring to a boil and cook until tender, about 15 minutes. Drain and put in a bowl with butter, maple syrup, milk, egg, vanilla and salt. Beat until smooth and fluffy. Spread in a buttered 2 quart baking dish. Bake for 30 minutes.
Meanwhile make maple glazed pecans. Combine pecans, syrup and salt in a small skillet over medium high heat. Cook, stirring frequently, until nuts are toasted and caramelized, about 3-5 minutes. Remove from pan and place on parchment paper or buttered foil, cool and chop.
Top warm casserole with candied pecans and marshmallows. Place under broiler just until marshmallows turn golden brown. Serve.
Bourbon Pecan Pie
Our all time favorite pecan pie recipe, this yummy dessert can be made as a pie or in a 13×9” pan. Serve with whipped cream with a hint of bourbon for a knockout finale.
1 9-inch unbaked piecrust
2 cups pecan halves, toasted and divided
4 tablespoons unsalted butter, melted and cooled
4 large eggs
1/2 cup packed dark brown sugar
1 cup real maple syrup
2-3 tablespoons good quality bourbon (Maker’s Mark works well)
1 teaspoon freshly grated orange rind
1 teaspoon vanilla extract
1/2 tsp. flaked sea salt
Preheat oven to 400 degrees. Roll out piecrust and place in pie pan. Spread pecans on a cookie sheet. Place piecrust and pecans on different racks in preheated oven. Bake both for 10 minutes. Remove and cool both completely.
Turn the oven down to 275 degrees. Melt butter in the microwave or a small saucepan and cool completely. In a large bowl, whisk together eggs, brown sugar, maple syrup, bourbon, orange rind, vanilla and salt. Whisk in cooled butter.
Roughly chop one cup of the toasted pecans and add to egg mixture. Pour mixture into prepared pie shell. Place the rest of the pecans decoratively on top of the pie, making sure to coat the pecans in the pie mixture. Sprinkle with another pinch of sea salt.
Bake for 1 hour at 275 degrees. Cool completely. Serve with freshly whipped cream flavored with a few teaspoons of bourbon and sugar to taste.
Share with us your favorite Thanksgiving recipes or memories with us! #KOACamping