As we all prepare for the holiday season, the Bit’s staff has put together some of their favorite Thanksgiving recipes for you to try.
Cornish Hen
By Shira Wenthe ’27
This is a recipe for Cornish hen that I got from my grandmother. Cornish hen has been a staple in my family’s Thanksgiving meal and is a delicious alternative to the traditional Thanksgiving turkey.
Ingredients (for one hen):
- 1 Cornish hen
- ½ stick of butter (approx. 4 tbsp.)
- Salt and pepper to taste
Directions:
- Defrost the hen completely.
- Preheat the oven to 350° F.
- Rinse and dry the hen with a paper towel.
- Melt a half-stick of butter. Spoon approximately 1 tsp. into hen’s cavity along with salt and pepper to taste.
- Rub the hen with the remaining butter on both sides and place on a roasting pan with breast side up.
- Roast uncovered for one hour. (Turn the hen over for the last 10 minutes or so. It should start looking a little brown on the underside.)
- Raise oven temperature to 400° F. Turn hen over so the breast side is up again. Cook for an additional 10-15 minutes, until the breast is golden brown but not dark.
- Remove from the oven, and let it cool for 10 minutes.
- Serve and enjoy!
Savory Butternut Squash Crostata
By Lexi Berzok ’25
This butternut squash crostata is the perfect savory addition to your Thanksgiving meal. The cheese, arugula and butternut squash combine to make a delicious treat to share with your family and friends.
Ingredients:
- 1¼ pound butternut squash—preferably with a long narrow neck, sliced 1/3″ inch thick
- One red onion sliced 1⁄4 thick
- 2 tbsp. olive oil kosher salt
- One Pillsbury round pie crust
- 3 ounces of soft, chilled, creamy cheese
- ½ cup baby arugula
Directions:
- Preheat the oven to 375º F.
- Scatter the squash and onion on a rimmed baking sheet. Sprinkle with olive oil and ½ tsp. salt and coat evenly.
- Roast for approximately half an hour or until the squash and onions are soft
- Let cool while carefully unrolling the pie crust, and put it on a non-stick baking sheet or a baking sheet lined with parchment.
- Crumble half the cheese over the crust, leaving a 2-inch border.
- Top with the roasted onions, and place the squash slices in a circle.
- Fold the crust border carefully over the filling, crimping it every few inches.
- Sprinkle the uncovered center with the remaining cheese.
- Bake until the crust is golden and the cheese is melted, about 30 minutes.
- Let cool for 5 minutes and sprinkle with arugula. It can be served warm or at room temperature.
Sweet Potato Casserole
By Arielle Stopak ’27
This sweet potato casserole is the perfect addition to your Thanksgiving meal. It’s super easy to make, no matter your cooking skills, and it is delicious! I love sprinkling extra cinnamon midway through baking so the flavor seeps into the crispy marshmallow even more.
Ingredients:
- 2 pounds sweet potatoes (about 5-6)
- 4 tablespoons butter (softened for easier mixing)
- ¼ cup milk
- 6 tbsp. sugar (brown or granulated sugar)
- ½ teaspoon vanilla extract
- 2 large eggs
- ½ tsp. salt
- 3 pinches (or more) cinnamon to taste
- 3 cups mini marshmallows (plus a handful)
Directions:
- Place sweet potatoes in a pot, and pour water until it covers them.
- Cook until the water boils, and then bring the heat down to a simmer. They will be done when tender when poked with a fork.
- Drain and set aside to cool.
- Preheat the oven to 350º F.
- In a separate bowl, whisk the sugar, butter, vanilla, salt and milk.
- Peel the sweet potatoes and add them to the bowl. Mash and stir together and then add and stir the egg.
- Spread half the mixture into a 9×13 inch greased pan and sprinkle some cinnamon across the top.
- Add the rest of the mixture and sprinkle another pinch of cinnamon.
- Bake for 20 minutes.
- Add marshmallows to the top and bake for 5-10 minutes or until golden brown.
- When done baking, sprinkle the leftover cinnamon on the top and enjoy!
Carmelita Cookie Bars
By Annabelle Garland ’28
These carmelita cookie bars are delicious and easy to make. Using brown butter gives them a rich flavor and sets them apart from a typical cookie. They’re a perfect Thanksgiving dessert!
Ingredients:
- 1 cup all-purpose flour
- 1 cup oats
- ¾ cups packed brown sugar
- ½ tsp. baking soda
- ½ tsp. salt
- 1½ sticks unsalted butter
- 1 cup chocolate chips
- ¾ cups caramel
- ½ cup chopped pecans
Directions:
- Preheat oven to 350° F.
- Melt butter over the stove on medium heat until it turns golden brown.
- Combine flour, oats, sugar, baking soda, salt and butter in a large bowl.
- Press half of the mixture into a 9×9 inch pan.
- Bake for 10 minutes.
- Remove from the oven and sprinkle with nuts and chocolate chips.
- Drizzle caramel over the surface.
- Evenly distribute the remaining half of the mixture on top.
- Bake 15-20 minutes.
- Chill 30 minutes before cutting into squares.
- Enjoy!
Kenyan Mandazi
By Nathan Mwenje ’28
Kenyan mandazi are delightful, slightly sweet fried doughnuts. They are a staple in East African cuisine. This is one of my favorite recipes passed down through my family and is most commonly found at parties or celebrations. My mom and I love to prepare mandazi during the holiday season. Their golden, crispy exterior and soft, fluffy interior make them perfect for any Thanksgiving party. Kenyan mandazi can be served alongside tea or coffee.
Ingredients:
- 2 cups all-purpose flour and a little extra for dusting the working surface
- 3-4 tbsp. sugar
- 2 tsp. baking powder
- 2 tbsp. cooking oil
- Cooking oil for deep frying
- 1 ½ cups water
Directions:
- In a mixing bowl, combine all the dry ingredients until mixed evenly.
- Make a well in the center of these mixed ingredients and pour 2 tablespoons of cooking oil.
- Evenly mix the cooking oil into the dry ingredients with your hands.
- Add small amounts of water at a time, kneading the dough each time until you get a soft, non-sticky dough. (This ensures that the mandazi will be soft when done cooking.)
- Cover the dough with a plastic wrap, and allow it to settle and rise for 15-20 minutes.
- Transfer the dough to a flat surface and sprinkle with small amounts of flour. Knead for 5 minutes.
- With a rolling pin, roll it out evenly on a flat, floured surface.
- Using a butter knife, cut into any shape of your choice. You can also use a cookie cutter or a cup to form the desired shape.
- Add the cooking oil into a deep frying pan. Do not fill more than half the pan.
- Place on a hot stove and heat the oil to 350°F.
- Gently slide the mandazi into the hot frying pan.
- Deep fry the mandazi in batches of 4 or 5. Allow at least a centimeter between the pieces as you fry.
- Turn the mandazi over regularly to avoid forming big air bubbles inside, until they turn golden brown.
- Once ready, transfer to a tray or bowl lined with blotting paper or paper towels to absorb any extra cooking oil.
- Repeat step 4 until all pieces are fried.
Caramel Apple Pie
By Sabine Hletko Wood ’26
This is a recipe for caramel apple pie that I make every Thanksgiving for my family. This pie is beautiful and delicious. I like to put leaf cutouts on top of the pie for Thanksgiving, but you can add any shapes you want.
Ingredients:
For the crust and cutouts:
- 2 ½ cup flour
- Pinch of salt
- 2 sticks cold unsalted butter
- ½ cup ice water
- Food coloring (red, orange, and yellow)
For the filling:
- ½ stick of unsalted butter
- 10 apples (my favorite is Granny Smith), peeled and sliced thinly
- 1 cup dark brown sugar
- 2 tbsp. lemon juice
- 1 ½ tbsp. cinnamon
- ½ tsp. nutmeg
- 2 tsp. vanilla extract
- Pinch of salt
- ⅔ cup granulated sugar
- ⅔ cup flour
Directions:
For the crust and cutouts:
- In a bowl, whisk together the flour and salt.
- Cut the butter into the flour, making sure the butter is pea-sized and coated with the flour.
- Make a well in the middle, add the ice water, and mix. (You don’t need to add the water all at once; start with a little and add in more as needed). The dough should be just combined, and not too sticky or dry.
- Divide the dough into 2 parts, one for the cutouts and one for the crust. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 425° F..
- Roll half the dough out on a floured surface, roll it out in the pie plate, crimp and dock with a fork and chill in the refrigerator for at least 30 minutes.
- Cut out parchment paper to fit inside the crust, and fill with pie weights or beans. Bake for 15 to 17 minutes, until lightly browned. Remove the weights and bake for another 2 to 3 minutes. Let it cool completely.
- Roll out the other half of the dough, and using a cookie cutter or pie stamp, cut out festive shapes. Put them on parchment on a baking sheet and refrigerate for at least 30 minutes.
- In a bowl, mix food coloring and 1 tsp. of water.
- Using a brush, paint the cutouts with the food coloring.
- Bake for 10–20 minutes or until golden brown. Cool completely.
For the filling:
- In a big pot, melt the butter on medium heat until brown. Add the apples, brown sugar, lemon juice, cinnamon, nutmeg, vanilla and salt. Mix well.
- In a bowl, mix the granulated sugar and flour. Sprinkle on the apple mixture.
- Keep cooking the apple mixture until it comes to a boil and thickens.
- Take off the heat and cool completely.
- Add the filling to the pie crust and bake for 35 minutes. I put tinfoil over the edges to prevent it from burning.
- Take out, and decorate the pie with cutouts.
- Enjoy!