Hot off the presses! Well, oven.

First and foremost, from all of us here at Dorchester, we sincerely wish you a very happy Thanksgiving! Now, what’s the recipe for success you ask, oh ravenous blogging lurkers? The following is a delightful compilation of our favorite office recipes. Feast your eyes on this, dear readers, and be sure to share your own recipe as well.

Hannah starts us off with her mother’s homemade candied yams!

LouAnn’s Candied Yams

  • 8 yams
  • ½ stick unsalted butter
  • Half & Half
  • 1 cup brown sugar
  • Freshly ground pepper
  • Kosher salt
  • Freshly chopped thyme and/or rosemary
  • Mini marshmallows

Roast the yams in the oven at about 350 until tender and oozing (30-45 min). Separate flesh from peel and put in large mixing bowl. Add about 1/2 stick of unsalted butter, a splash or two of half and half; about a 1/2 cup to 1 cup of brown sugar (taste as you go…add more or don’t depending on the sweetness level you want). Add freshly ground pepper and kosher salt to taste. Add a few teaspoons of freshly chopped thyme and/or rosemary. This makes it a sweet and savory dish, all in one. Mix/mash thoroughly. You can use a food processor, but using a hand masher gets the ‘rustic’ texture. Put into large baking dish and smooth the top with the back of a spoon. Cover with a layer of mini-marshmallows. Put in oven EITHER under broiler for just a minute to brown (don’t walk away or the marshies will expaaannnddd, then deflate horribly) or at 350 for approx. 15 minutes until browned and slightly melted.

Renee goes on to suggest Paula Deen’s version of ‘Turducken’—the three-bird extravaganza only the bravest of culinary experts can hope to achieve. (I’ll nab the stuffing while the rest of you can have the meat. Savvy?)

Paula Deen’s Turducken

  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 gallon water
  • 18 to 21-pound turkey, skin intact and boned except for drumsticks
  • House seasoning, recipe follows
  • Cornbread Dressing, recipe follows
  • 3 to 4-pound duck, boned
  • 3 to 4-pound chicken, boned
  • Paprika

To make the brine: Mix salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the 3 birds sit in brine in the refrigerator overnight.

Preheat roaster to 500 degrees F.

Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with House Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken. Read more!

Sam spares no expense when it comes to her former roommate’s superb dessert recipe.

Strawberry Frangipane Tart


  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 cup blanched almonds, ground fine
  • 1 teaspoon almond extract
  • 1 tablespoon Amaretto (your preference)
  • 1 tablespoon all-purpose flour


  • 2 cups strawberries, hulled
  • 1/4 cup strawberry or raspberry jam, melted and strained
  • 2 cups melted dark/milk chocolate

(Note! Trader Joe’s almond flour works just as well as ground up almonds.)

Place the dough 1/8″ thick into a 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane. In a small bowl, cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Heat the chocolate in a microwaveable bowl until melted, stirring periodically. With a spoonula, spread the melted chocolate on top of the cooled tart. Place tart in the fridge to cool for another 20 minutes (or until the chocolate hardens). While waiting for the tart to cool, cut the strawberries lengthwise into 1/8″ thick slices, arrange the slices, overlapping, decoratively in rows on the frangipane. Warm up the jam, then brush it over the fruit. It makes it really shiny and pretty!

Tressia presents her signature Southern dish!

Crazy Crust Peach Cobbler

  • 1  8oz. can of Delmonte peach half in heavy syrup
  • 1 cup of self rising flour
  • 1 cup of milk
  • 1 cup of sugar
  • 1 stick of butter
  • 1/2 teaspoon of  vanilla flavor
  • 3 dashes of nutmeg
  • Square baking pan glass or aluminum disposable square 9×12

In large mixing bowl add flour, sugar, the 3 dashes of nutmeg and lightly blend so that contents will be well mixed. Add milk and blend all together—can use mixer or by hand. Next, pour mixture into the baking dish of choice. Add can of peaches with most of syrup from the can in no particular order, hence the name crazy crust cobbler. Now slice up stick of butter on top over the entire mix and bake until golden brown at 350 degrees F.

What are your favorite turkey day traditions? Let us know on your way to the table! 🙂

Signing off—

(A very hungry) Jillian, The Zombie Intern


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