What We're Cooking This Thanksgiving

It's been quite the year to say the least. We all certainly felt that we could use a little inspiration before creating our own Thanksgiving menus, and thought you might need some, too. So, each team member shared their most beloved, family-favorite Thanksgiving recipe. We're starting with dessert first, because 2020. Check them out below!
Pam's Southern Pecan Pie
1/2 package refrigerated piecrusts
4 large eggs
3/4 cup sugar
1 cup light corn syrup
1/2 cup butter, melted
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecans, coarsely chopped
Unfold 1 piecrust, roll to press out fold lines, and fit into a 9-inch pie plate according to package directions. Whisk together eggs and next 6 ingredients in a saucepan over low heat until well blended. Pour into piecrust; sprinkle with pecans. Bake at 350 degrees on lower rack for 30 minutes.
Toni's Sausage Pear Stuffing
1 loaf day-old rustic bread, cubed
1 stick unsalted butter
1.5 large onions, chopped
2 small leeks, trimmed and thinly sliced
3 stalks celery, chopped
1 large fennel bulb, chopped
3 firm-ripe Bosc or Anjou pears, chopped
Coarse salt and freshly ground pepper
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage
1 pound Italian sausage
2 cups turkey stock
2 large eggs, lightly beaten
3/4 cup chopped fresh parsley
Preheat oven to 350 degrees. Spread bread cubes on a rimmed baking sheet and bake until crisped but not golden, about 10 minutes. Let cool. In a 14-inch straight-sided skillet (or 2 large skillets), melt butter over medium-high heat. Add onions, leeks, celery, fennel, and pears; season with salt and pepper. Cook, stirring occasionally, until vegetables and pears are softened and start to turn golden, about 15 minutes. Stir in rosemary and sage.
Meanwhile, cook sausage in a skillet over medium heat, stirring occasionally and breaking into large crumbles, until browned and cooked through, about 10 minutes. Drain on paper towels. Stir into vegetable mixture, then transfer to a large bowl. Add bread cubes and toss well. Drizzle stock over mixture, add eggs and parsley, and toss to combine well. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Use 10 cups stuffing to fill bird; place remainder in a buttered 8-inch-square baking dish. After turkey is out of oven, bake at 350 degrees until heated through and top is browned, 40 to 45 minutes.
Teri's Sweet Potato Casserole
1/2 stick unsalted butter
3 to 4 large sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs

For the topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 stick unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans
For the sweet potatoes: Add to a large pot of salted water, bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender. Drain, cool, then mash.
For the filling: Preheat the oven to 350 degrees. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to a baking dish.
For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the sweet potatoes in an even layer. Bake until golden on top, about 25 to 30 minutes.
Cecily's All-Purpose Vegan Gravy
2 tablespoons extra-virgin olive oil
1.5 cups finely chopped onion
4 large garlic cloves, minced
2 cups low-sodium vegetable broth
6 tablespoons all-purpose flour
1/4 cup low-sodium soy sauce
1 to 3 tablespoons nutritional yeast
Freshly ground black pepper
Fine sea salt
1/2 teaspoon white wine vinegar
In a medium pot, heat the oil over medium. Stir in the onion and garlic, saute 4 to 5 minutes. In a medium bowl, whisk together the broth and flour until smooth. Pour into the pan and stir to combine. Stir in the soy sauce, nutritional yeast and pepper. Bring to a simmer and whisk frequently until the gravy begins to thicken. Once thickened, pour the gravy into a blender and blend on low to medium speed until smooth. Transfer back into the pot, add salt and vinegar. Keep simmering over low heat until the gravy thickens to your liking.
Wishing you and your family health and happiness this Thanksgiving!

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