By: Nick Santangelo

Thanksgiving is less than a week away! Are you and your family ready? The College of Liberal Arts wants all our students, alumni, future students, faculty and staff to enjoy a great holiday break. To help you do it, we’re sharing a few of our Thanksgiving recipes. Give them a try and see if one of our favorite traditions becomes one of your family’s favorites. Happy Thanksgiving!

Richard Deeg | Dean, College of Liberal Arts

Although it’s not necessarily the traditional German Thanksgiving dinner, at our house we have bratwurst (bought from Kamarzuk's Deli), hot German potato salad and German beer; it all fits the stereotype, but there’s a good reason why it’s the stereotype—it tastes great!

• 6 medium potatoes, boiled and cubed
• 6 slices of bacon
• ½ cup of chopped onions
• 2 Tbsp. flour
• 1/3 cup of sugar
• 1 ½ tsp. salt
• ½ tsp. celery seed
• Dash of pepper
• ¾ cup of water
• ¼ cup of vinegar
• 2 hardboiled eggs

1. Fry bacon until crisp, then remove and crumble
2. Add bacon to potatoes
3. Brown onions in 2 Tbsp. bacon fat
4. Add water and vinegar
5. Mix flour, sugar and spices
6. Add to water and cook until thickened
7. Pour over potatoes
8. Add bacon and cut up eggs

Camille Elliott | Assistant Director of Marketing Technology

A traditional and staple dish at every Thanksgiving in my family is Sweet Potato Pie. My great grandmother's recipe has been passed down through the generations, and my family takes pride and love in making and enjoying this delicious dessert every holiday! I look forward to another Thanksgiving making it with my family and sharing the memories, thanks, tradition and love on this special holiday!

• 3-4 medium or large sweet potatoes
• 6 eggs (yolks separated from whites)
• ½ cup of milk
• ½ cup of orange juice
• 1/12 stick of margarine or butter
• 2-3 cups of sugar
• Vanilla extract
• Lemon extract
• Nutmeg
• Cinnamon
• Rum/bourbon (optional)
• 2-3 pie crust shells

1. Boil sweet potatoes in medium-large mixing bowl
2. Mash potatoes with melted butter/margarine—mash well
3. Add egg yolks, orange juice, milk, sugar, vanilla/lemon extracts, nutmeg and cinnamon
4. Fold in beaten egg whites gradually
5. Use either homemade, frozen or graham cracker pie crusts (if using homemade or frozen, pick with fork and bake for approximately 10 minutes prior to filling)
6. Spoon sweet potato pudding into pie crusts and bake on 375° F until brown on top
7. You can pour any leftover pudding into a glass baking dish and bake that as well

Mary Longs | Office Manager

This stuffing recipe is one of the traditional dishes I serve at Thanksgiving dinner every year. We’ve always had cornbread stuffing at all our holiday dinners. Here’s my easy version of my mother’s traditional stuffing that makes our holiday gatherings complete.

• 2 Stove Top Cornbread Stuffing Mix (6 oz. each)
• 1 lb. sage sausage
• ½ chopped onion
• ¼ chopped green pepper
• 1 stick of butter
• ½ cup of chicken broth

1. Preheat oven to 350° F
2. Prepare stuffing per instructions on the box, replacing the water with the chicken broth
3. Mix onions, peppers and sausage into the stuffing mixture
4. Spoon into lightly greased baking dish
5. Bake 30-35 minutes (or until heated through and lightly browned)

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