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Nebraska Furniture Mart | October 17, 2018

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Thanksgiving Recipes & Employee Favorites

thanksgiving recipes

“GRATITUDE unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos to order, confusion to clarity. It can turn a meal into a feast, a house into a home, a stranger into a friend. GRATITUDE makes sense of our past, brings peace for today, and creates a vision for tomorrow.” –Melanie Beattie

Food is an important part of any family gathering, but especially important during Thanksgiving. That’s why we’ve asked our employees to share a recipe they’d like to make or favorite family Thanksgiving recipes with you! If you’re looking to surprise your family with something new, hopefully somewhere among this list is something that tickles your taste buds.

Chips and Cheese Dip

cheese dip


1 pkg. Fat Free Philadelphia Cream Cheese
Garlic salt


1. Combine in a bowl and blend together with a mixer.

2. Gradually put in milk till you get the consistency you like (not too runny, though). Gradually put in Garlic Salt till you get the right taste you like.

3. Serve with potato chips.




No-Knead Bread

no knead bread


3 cups all-purpose or bread flour, more for dusting
¼ tsp. instant yeast
1¼ tsp. salt
Cornmeal or wheat bran as needed.


1. In a large bowl combine flour, yeast and salt. Add 1⅝ cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees F. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Source: NY Times

Oyster Stew

oyster stew


½ cup butter
¾ cup minced celery
¼ cup minced yellow onion
2 cups half and half
2 cups whole milk
Jarred oysters with their liquid
Salt & pepper


1. Melt the butter in a dutch oven or stock pot. Add celery and onion, cook until tender.

2. Turn down the heat (too hot and your milk will curdle). Slowly stir in half and half and milk.

3. Add oysters, bring to a simmer until oysters are hot. Add salt and pepper to taste.

Photo Credit: Simply Recipes

Candied Yams with Marshmallows

candied yams


4 lbs. sweet potatoes, quartered
1¼ cups margarine or butter
1¼ cups brown sugar
3 cups miniature marshmallows
Ground cinnamon and nutmeg to taste


1. Preheat oven to 400 degrees F. Grease a 9×13 inch baking dish.

2. Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and peel.

3. In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.

4. Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.

5. Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.

Source: AllRecipes

Smashed Potatoes

smashed potatoes


3 pounds red potatoes, unpeeled
1 Tbsp. plus 2 tsp kosher salt
1½ cups half-and-half
¼ lb. unsalted butter
½ cup sour cream
½ cup freshly grated Parmesan cheese
½ tsp. freshly ground black pepper


1. Place the potatoes and 1 tablespoon salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat and simmer, covered, for 25 to 35 minutes, until the potatoes are completely tender. Drain.

2. In a small saucepan, heat the half-and-half and butter.

3. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand). Fold in the sour cream, Parmesan cheese and the remaining salt and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.

Source: Food Network

Green Bean Casserole

green bean casserole


1 (10 3/4 oz.) can CAMPBELL’S® Cream of Mushroom Soup
¾ cup milk
⅛ tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1⅓ cups FRENCH’S® Original or Cheddar French Fried Onions


1. Mix soup, milk and pepper in a 1½ -qt. baking dish. Stir in beans and ⅔ cup French Fried Onions.

2. Bake at 350 degrees F for 30 minutes, or until hot.

3. Stir and top with remaining ⅔ cup onions. Bake 5 min. until onions are golden.

Source: Frenchs


Pineapple Casserole

pineapple casserole


1 (20 ounce) can pineapple chunks, drained
1 (8 ounce) can crushed pineapple with juice
2 Tbsp. all-purpose flour
1 cup white sugar
1½ cups shredded Cheddar cheese
1⅔ cups crushed saltine crackers
3 Tbsp. butter, melted


1. Preheat oven to 350 degrees F.

2. Combine the pineapple chunks and crushed pineapple with syrup. Mix together and pour into a 2 quart baking dish.

3. Mix together the flour and sugar, sprinkle evenly on top of pineapple. Cover with cheese, top cheese with cracker crumbs and drizzle melted butter on top.

4. Bake at 350 degrees F for 25 minutes. Allow to cool for 10 minutes and serve.

Source: AllRecipes | Photo Credit: Back to the Cutting Board via Compfight cc

Apple Crisp

apple crisp


5 Granny Smith apples, peeled, cored, chopped small
¼ cup finely chopped pecans
3 Tbsp. all-purpose flour
½ cup brown sugar
2 Tbsp. maple syrup
1 Tbsp. lemon juice

¾ cup all-purpose flour
⅓ cup brown sugar
¼ tsp. ground cinnamon
¼ tsp. salt
6 Tbsp. chilled butter, cut into pieces
¼ cup coarsely chopped pecans


1. Preheat oven to 350 degrees F.

2. For the filling, mix all the ingredients together. Place into 7 to 8-ounce ramekins.

3. For the topping, mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

4. Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

Source: Food Network




1 pkg. active dry yeast, 1¾ tsp. instant yeast, or 1 cake fresh yeast
1 cup warm milk (105 to 115°F for dry yeast; 80 to 85°F for fresh yeast)
½ cup unsalted butter, softened, or ¼ cup butter and ¼ cup shortening
2 large eggs
6 Tbsp. granulated sugar
1 tsp. table salt
1 tsp. grated lemon zest and/or ½ teaspoon ground mace or nutmeg (optional)
4 cups unbleached all-purpose or bread flour

Egg Wash
1 large egg, beaten
1 tsp. cream, milk, or water

Cheese Topping
16 oz. cream cheese, softened
½ cup granulated sugar or more to taste
2 large egg yolks
2 Tbsp. all-purpose flour (optional)
1 tsp. vanilla extract, 1 tsp. grated lemon zest, ½ tsp. ground cinnamon, or ½ tsp. grated nutmeg

Poppy seed Topping
2 cups poppy seeds
1 cup milk or water
1½ cups granulated sugar
1 Tbsp. fresh lemon juice or 3 Tbsp. unsalted butter
Pinch of salt
1 tsp. grated lemon zest (optional)

Prune Topping
1 lb. pitted prunes, or 8 oz. pitted prunes and 8 dried pitted cherries
2 cups water
½ cup granulated sugar
1 Tbsp. lemon juice or prune juice
½ tsp. ground cinnamon
⅛ tsp. ground cloves (optional)

Apricot Topping
2 cups dried apricots
1 cup orange juice
½ cup granulated sugar, light brown sugar, or honey
1 to 2 Tbsp. lemon juice or dark rum

Blueberry Topping
⅓ cup granulated sugar
3 Tbsp. cornstarch
Pinch of salt
Pinch of ground cinnamon (optional)
2 cups blueberries
2 Tbsp. lemon juice

Cherry Topping
½ cup granulated sugar
¼ cup cornstarch
1¼ cups reserved cherry juice
28 oz. pitted sour cherries


1. In a small bowl or measuring cup, dissolve the yeast in ¼ cup milk. If using instant yeast, do not dissolve it yet– reserve.

2. In a large bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, salt, and, if using, zest and/or mace. Blend in 1½ cups flour. If using instant yeast, add it now. Gradually add enough of the remaining flour to make a workable dough.

3. On a lightly floured surface or in a mixer with a dough hook, knead the dough until smooth and springy, about 5 minutes. Place in an oiled bowl and turn to coat. Cover with a kitchen towel or loosely with plastic wrap and let rise in warm, draft-free place until nearly doubled in bulk, 2 to 3 hours, or in the refrigerator overnight.

4. Punch down the dough, knead briefly, cover, and let rise in a warm, draft-free place until nearly doubled in bulk, about 1¼ hours.

5. Line a large baking sheet with parchment paper or lightly grease the sheet. Punch down the dough, knead briefly, divide in half, form into balls, and let stand for 10 minutes. On a lightly floured surface, roll out the dough ½ inch thick. Cut into 2½-inch rounds. Re-roll and cut out the scraps.

6. Place on parchment paper-lined or greased baking sheets about 1 inch apart, cover with a towel or plastic wrap spritzed with cooking spray, and let rise at room temperature until nearly doubled in bulk, about 1 hour.

7. Position a rack in the center of the oven. Preheat the oven to 375 degrees F. Using your thumb or the back of a spoon, press 1 large or 2 smaller deep indentations into the center of each round, leaving a ½-inch wide-rim. Brush the edges with the egg wash. Spoon about 1 tablespoon topping into the indentation

8. Bake until golden brown or the center of the dough registers about 180 degrees F on an instant-read thermometer, about 12 minutes. Transfer to a wire rack and let cool.

Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days on in freezer for up to 3 months.

Source: The History Kitchen

Pumpkin Bars

thanksgiving recipes


4 eggs
1⅔ cups granulated sugar
1 cup vegetable oil
15-oz. can pumpkin
2 cups sifted all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda

8-oz. package cream cheese, softened
½ cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 tsp. vanilla extract


1. Preheat the oven to 350 degrees F.

2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

3. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Source: Food Network

Pumpkin Roll

pumpkin roll


3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 cup chopped walnuts
confectioners’ sugar for dusting
1 cup confectioners’ sugar
3/4 tsp. vanilla extract
2 Tbsp. butter, softened
8 oz. cream cheese


1. Preheat oven to 375 degrees F. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.

2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.

3. Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

4. To make filling, mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.

5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.

Source: AllRecipes

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