We would agree that two of the most important things to have during Thanksgiving are family and delicious food. Everyone loves a good home-cooked meal, but why not do something extra-special for this Thanksgiving?
Represent our home state and nourish your family’s appetite by filling your Thanksgiving table with foods with a Texas twist. We are always inspired by the beautiful Texas hill country around Santa Rita Ranch, so we decided to take some of the classic holiday recipes and make them something special. Check out some of our favorite below:
Texas Cranberry Chutney
Recipe by Stephie Cooks
- 12 ounces fresh or frozen cranberries
- ¾ cup granulated sugar
- ¾ cup water
- 1 20-ounce can crushed pineapple
- ¼ cup packed brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1-2 jalapeños, seeded and minced
- 3 chopped green onions
- Using a fine mesh strainer, thoroughly drain the pineapple and pat dry with paper towels. Set aside.
- In a saucepan, combine cranberries, water and granulated sugar over medium-high heat. Bring to a boil; reduce heat to medium and allow to cook for about 5 minutes, until the cranberries are starting to break down.
- Stir in the pineapple, brown sugar, ginger and salt. Return to a boil then reduce heat to low and simmer until thickened, about 5 minutes. (At this point, you may want to taste the sauce for tartness – if it is too tart, add 1 to 2 more tablespoons of granulated sugar.)
- Remove from heat, add jalapeño (or jalapeños, depending on how hot you want your chutney to be) and green onions. Cover and allow to chill in the fridge for at least 2 hours, though overnight is best.
Rudy’s Texas BBQ Creamed Corn
Recipe by Blue Bonnet Baker
- 4 lbs Frozen sweet corn
- 2 8 oz blocks cream cheese diced into 1 inch squares
- 1 stick salted butter
- 3/4 cup heavy whipping cream
- 4 tbsp granulated sugar
- 1 tsp black pepper
- 1/2 tsp salt
- Throw all the ingredients, without any sort of ceremony or circumstance, into a crockpot on medium or low for at least 4 hours.
Laura Bush’s Texas Buttermilk Coconut Pie
Recipe by America’s Table
- 1 unbaked nine-inch pie shell
- ½ stick melted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sweetened, shredded coconut, plus ½ cup of toasted coconut for garnish
- 1/3 cup buttermilk
- 2 cups whipped cream
- Mix butter, sugar, eggs, vanilla, coconut and buttermilk, and pour into pie shell.
- Bake at 350 degrees for 35-40 minutes.
- In a dry frying pan set at low heat, toast the coconut until it is golden brown.
- Garnish pie with whipped cream, and sprinkle with toasted coconut.