How to: Paw Print staff cooks Thanksgiving dinner

Pumpkin Pie

  • 1 refrigerated pie crust, softened as directed on box
  • 2 eggs
  • 3/4 cup sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 (15 ounce) can pumpkin (not pumpkin pie mix)
  • 1 (12 fluid ounce) can evaporated milk



  1. Heat oven to 425 degrees F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
  2. In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.
  3. Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.


Maple Glazed Sweet Potato Recipe


  • 2 large sweet potatoes, or 8 small sweet potatoes
  • 1/2 cup chopped pecans
  • 1/4 cup maple syrup
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon apple cider vinegar
  • handful of salt (or salt to taste)
  • handful of ground pepper (or pepper to taste) OPTIONAL


  1. Pre-heat oven to 400 degrees.
  2. Cube the sweet potatoes and chop the pecans.
  3. Mix the butter, apple cider vinegar and maple syrup together in a small bowl.
  4. Place the sweet potato cubes in a non-stick pan, and pour the maple syrup mixture evenly over the sweet potatoes.
  5. Sprinkle the salt and pepper (optional) over the sweet potatoes.
  6. Place the sweet potatoes in the oven for about 50 minutes to an hour, stirring every 15 minutes or so to prevent sticking.
  7. When there are ten minutes left on the timer, take the sweet potatoes out and sprinkle the pecans on the sweet potatoes, and place them back in the oven.

Sausage Stuffing

Prep: 30 minutes Bake:30 minutes Oven: 325 degrees Makes: 10-12 servings


12 ounces bulk pork sausage

3/4 cup finely chopped onion

1/2 cup chopped green sweet pepper

1/2 cup chopped celery

1/2 cup butter

5 cups dry white bread cubes

4 1/2 cups crumbled corn bread

1 1/4 to 1 1/2 cups chicken broth

1) In a large skillet cook sausage until brown. Drain and set aside.

2) In the same skillet cook onion, sweet pepper, and celery in hot butter until tender; set aside.

3) In a large bowl combine bread cubes, corn bread crumbs, with sausage, and onion mixture. Drizzle about 1 cup of broth to moisten; add more if needed. Toss lightly to combine.

4) Place stuffing in a 2-quart casserole dish. Cover and bake in a 325 degree oven for 30-45 minutes.


You will need:

  • 3 cups of cranberries
  • 1 cup of water
  • 1 cup of sugar
  • Vanilla to taste (Optional)

 1. In a small pot, add the sugar and the water. Bring to a boil.

2. Once water is boiling, add the cranberries. If desired, add the vanilla at this point.  
3. Continue to stir the berries. Once the skin starts to pop, begin to mash them until all berries are mashed.

4. Pour the cranberry sauce into a bowl. Refrigerate for an hour.


You will need:  

  • 5 pounds of potatoes
  • 1 ½ cup milk
  • 1 stick of butter

 1. Wash and peel the potatoes.

2. Fill a large pot with water. Bring to a boil.

3. Once water is boiling, add the potatoes.

4. Turn down the heat to avoid boiling over.

5. Check the potatoes periodically. If you can stick a fork in them with no trouble, they are ready to mash.

6. Strain the water from the potatoes.

7. Put the potatoes back in the pot and add the milk and butter.

8. Mash the potatoes until they have a creamy texture.