There’s nothing else that screams “Thanksgiving!” more than the food during the holiday. You may have everything already planned out to the bone, but if you haven’t, we have a few favorite recipes from Triumph’s team members.
Carlos’ Cornbread Dressing
Carlos Sepulveda, Triumph Bancorp
3 sticks butter
1 large stalk celery, washed and chopped
1 large box of chicken broth
2 large white onions, chopped
1 box Jiffy corn muffin mix
1 bag Stouffer’s dressing – regular flavor
1/3 c. milk
1 bag Stouffer’s cornbread dressing
¼ Crisco Stick for greasing all pans
- Prepare and bake cornbread mix in greased pan according to directions on the box.
- After cornbread is done, in a large bowl, crumble and combine the cooked cornbread, Stouffer’s regular dressing and Stouffer’s cornbread dressing. Then divide this dry mixture into two separate bowls.
- In separate skillets, sauté chopped onion and chopped celery in butter until translucent.
- While vegetables are sautéing, liberally grease two 9×13 pans with Crisco Stick.
- When vegetables are done, add half of each of sautéed onion and celery (including liquid) to the two bowls of cornbread/Stouffer’s mixture & mix (item 2 above).
- Add ½ box of chicken broth to each bowl until mixture is very moist but not totally wet. It’s the right consistency when you can form a tennis ball-sized lump that holds together well.
- Pour mixture into the two greased pans and cover with foil. Allow to rest in the fridge for as long as possible before baking… overnight is ideal.
- Preheat oven to 325° – 350° F. Bake 30-40 minutes with foil still on the pan. Then remove foil and bake another 20-30 minutes to brown & crisp up the top.
Curried Pumpkin Soup
Heidi Franklin, Triumph Community Bank
1 cup chopped onion
¼ tsp coriander
1 garlic clove
1/8 tsp crushed red pepper
¼ cup butter
3 cups chicken broth
1 tsp curry powder
1¾ cups solid packed pumpkin
½ tsp salt
1 cup half-and-half
- Sauté onion and garlic in butter until soft. Add curry powder, salt, coriander and pepper. Cook 1 minute.
- Add chicken broth into onion and garlic mixture. Cook 15 to 20 minutes.
- Then, add pumpkin and half-and-half. Cook an additional 5 minutes.
- For a smoother consistency, cool for about 10 minutes and put soup in food processor or blender to puree. Garnish suggestions: sour cream, chives, croutons, pumpkin seeds.
Mama’s Pumpkin Pie – 100 Yr Old Recipe
Pat Armstrong, TBK Bank
3 cups cooked pumpkin
½ tsp salt
4 eggs, separated
1½ tsp ginger
3 cups canned milk
1½ tsp cinnamon
1½ cups sugar
1 tsp allspice
½ cup maple syrup
- Line two 9” pie pans with your favorite crust – chill in fridge.
- Heat pumpkin in saucepan stirring for 10 min. Put in all ingredients into hot pumpkin, EXCEPT milk, eggs, and syrup.
- Beat egg whites until stiff. Fold in after milk and syrup.
- Fill pies and bake at 425° F for 15 minutes, then lower the oven to 350° F and bake for another 45-55 minutes or until an inserted toothpick or knife comes out clean.
Green Bean Casserole with Bacon
Alex Hwang, Triumph Bancorp
4 strips bacon, diced
2 tablespoons sour cream
1 medium yellow onion, finely diced
Freshly ground black pepper
2 cloves garlic, minced
2 (16 oz.) packages of frozen cut green beans, thawed
3 tablespoons flour
1 cup shredded sharp cheddar cheese
1 cup whole milk
1 cup friend onions
- In a medium skillet set over medium heat, add the bacon. Cook stirring often, until most of the fat has rendered and the bacon is beginning to crisp. Add the onions and cook until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute stirring occasionally. Remove the mixture to a paper towel-lined plate.
- Sprinkle the flour over the leftover bacon drippings and whisk to combine. Cook for 1 minute, whisking constantly. Gradually whisk in the milk then add the sour cream to the bacon mixture. Stir until the mixture has thickened to gravy consistency. Remove from heat and season with black pepper to taste.
- In a large bowl combine the bacon mixture with the green beans, tossing to coat. Spread evenly among a greased 9 by 13 inch baking pan. At this point you can cover and refrigerate the unbaked, untopped casserole for up to 2 days. Top with shredded cheese and fried onions. Bake for 30 minutes at 350° F, or until golden brown.
Cousin Jean’s Can’t Be Beat Pecan Pie
Kelly Scott, Triumph Business Capital
Your favorite crust / crust recipe
2/3 cups dark brown sugar firmly packed
1 cup chopped pecans (save some halves for decorating the top of the pie)
½ teaspoon salt
1 cup dark Karo corn syrup
1/3 cup butter
1 teaspoon vanilla
- While preparing your pastry, preheat the oven to 375° F.
- Beat 3 eggs with 2/3 cup brown sugar, ½ teaspoon salt, 1/3 cup butter, 1 teaspoon vanilla and 1 cup dark Karo syrup with a rotary beater.
- Stir in 1 cup chopped pecans. Pour into the pie shell. Turn oven down to 275° F and slow bake for 60 minutes or until the filling is set.