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Favorite Family Recipes
Happy Thanksgiving, y’all—time to go full baste mode. In the famed words of Clark Griswold: “This is a full-blown, four-alarm holiday emergency. We’re gonna press on.”
For our Favorite Family Thanksgiving Recipe comp, in partnership with Wegmans, we asked, you cooked, and the entries rolled in like a holiday parade. From crowd-pleasing classics to secret-family twists to Southern staples, we reveal the three top takes that take the cake—er, pie—earning a coveted feature + a Wegmans gift card to boot.
So, feast your eyes on the top trio, get inspired, crank up your ovens, maybe hum a little holiday ditty—because these dishes promise to make this year’s table the stuff of legends.
Orange Cranberry Relish With a Kick
Winning Recipe by Beth Butler
Serves: 10–14 | Prep Time: 5 minutes | Cook Time: 15 minutes
INGREDIENTS
6 oz. jar orange marmalade
½ cup water or OJ (for more citrus flavor)
12 oz. bag fresh cranberries
2 Tbsp. local honey
1 tsp. cayenne pepper
1 tsp. cinnamon (optional)
DIRECTIONS
1. Rinse cranberries, discarding any damaged fruit. Drain well.
2. In medium pot, combine cranberries, marmalade, water (or juice) and honey. Set over high heat and bring to a boil, stirring often.
3. Once cranberries begin to pop, reduce heat and simmer, about 10 minutes.
4. Remove from heat. Stir in cayenne pepper and cinnamon (if using).
5. Let cool to room temperature, about 1 hour.
6. Transfer to a lidded container and refrigerate. Relish will thicken as it cools and can be stored for up to 2 weeks.
Broccoli Salad
Winning Recipe by Irish Dunlap
Serves: 6 (double recipe for large groups) | Prep Time: 15 minutes
INGREDIENTS
2–3 stalks fresh broccoli (or 2 bags of florets)
1 medium red onion (or white), finely chopped
1 cup cheddar cheese, grated or preshredded
½ lb. bacon (or turkey bacon), cooked and crumbled
½ cup Duke’s mayo
1/4 cup sugar
1 Tbsp. white vinegar (or apple cider vinegar)
DIRECTIONS
1. In large bowl, combine broccoli florets, onion, cheese and bacon. Set aside.
2. In separate bowl, whisk together mayo, sugar and vinegar to make dressing.
3. Just before serving, pour dressing over salad and toss until evenly coated.
Creamed Corn Spoonbread
Winning Recipe by Amanda Vysocka
Serves: 6–8 | Prep Time: 5 minutes | Bake Time: 30 minutes
INGREDIENTS
8 Tbsp. (1 stick) salted butter, plus softened butter for the baking dish
14.75-oz. can cream-style corn
15-oz. can corn kernels, drained
1 cup sour cream
2 large eggs, lightly beaten
2 Tbsp. sugar
½ tsp. kosher salt
8.5-oz. box corn muffin mix (preferably Jiffy)
DIRECTIONS
1. Preheat oven to 350°F. Generously butter a 2½-qt. casserole dish.
2. In a large bowl, combine 8 Tbsp. melted butter, creamed corn and corn kernels. Stir to combine.
3. Stir in sour cream, eggs, sugar and salt.
4. Gently fold in the cornbread mix only until dry ingredients are incorporated.
5. Scrape batter into prepped dish.
6. Bake until golden on top and nearly set in the center, about 30 minutes. The spoonbread should look slightly undercooked; a knife inserted 2 inches from the center should come out clean.
7. Cool on a wire rack for 15 minutes before serving.
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