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Purposeful Financial Planning Thanksgiving Recipes

Happy Thanksgiving - with warm wishes of gratitude from all of us at PFP! Enjoy these favorite recipes from our team.

Baked Corn in Sour Cream - from Steve Martin

* A variation on creamed corn, a perennial family favorite.

2 Tbsp. butter

2 Tbsp. chopped onion

2 Tbsp. all-purpose flour

1/2 tsp. salt

1 cup sour cream

1 1/2 pounds whole kernel corn

2 Tbsp. finely chopped celery

6 slices bacon, cooked crisp, drained & crumbled, divided

1 Tbsp. minced fresh parsley

In large saucepan, melt butter. Stir in onion and sauté until transparent. Blend in flour and salt. Gradually stir in sour cream until mixture is smooth. Add corn and celery, heating thoroughly. Stir in half the crumbled bacon. Pour into greased 2-quart casserole and top with parsley and remaining bacon. Bake at 350 degrees for 30-45 minutes. 6-8 servings.

Chocolate Caramel Pecan Pie - from Dallas Scoffield via Mel's Kitchen Cafe (original recipe found here).

Pie Crust:

  • Single pie crust to fit 9.5- or 10-inch pan

Chocolate layer:

  • 1 cup semisweet or bittersweet chocolate chips

  • 1/4 cup heavy whipping cream

  • 1 (8-ounce) package cream cheese, softened

  • 1/4 cup granulated sugar

  • 1 large egg

Caramel Pecan Layer:

  • 1 1/2 cups coarsely chopped pecans

  • 28 caramels, unwrapped (or about 1 1/2 cups homemade caramel)

  • 1/4 cup heavy whipping cream

  • 1/4 cup (4 tablespoons) butter

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 3/4 cup granulated sugar


  1. Preheat the oven to 400 degrees F. Roll out the pie crust and gently place it in a 10-inch tart or pie plate (see note above). Trim and flute the edges. Refrigerate or freeze the crust until very cold. Line the crust with foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Carefully remove the foil and weights and bake for another 10 minutes or so until the crust edges are lightly golden and the bottom is no longer doughy. Remove from the oven and let cool completely.

  2. Reduce the oven to 350 degrees F.

  3. For the chocolate layer, in a medium microwave-safe bowl, melt the chocolate chips and cream for one minute. Stir until melted and combined (microwave for short spurts if more time is needed).

  4. In a large bowl (or in a blender), beat the cream cheese and sugar until smooth and combined. Add the egg and mix until just blended. Scrape in the chocolate mixture and mix until smooth.

  5. Spread the chocolate mixture evenly in the cooled crust.

  6. For the caramel pecan layer, lightly toast the pecans in an even layer on a baking sheet in the preheated oven for just a few minutes until fragrant (watch closely so they don't burn).

  7. In a medium bowl, combine the caramels, cream and butter. Microwave at 1-minute intervals, stirring every 30 seconds or so, until melted and smooth. Watch carefully so the caramels don't overcook (this can happen more easily with store-bought caramels). Let the mixture cool slightly.

  8. In a small bowl, whisk together the eggs, vanilla, salt and sugar. Quickly whisk this mixture into the caramel mixture. Stir in the pecans.

  9. Pour the caramel mixture over the chocolate layer. Place the pie plate on a foil-lined baking sheet (just in case of any spillovers or splatters) and bake for 45-50 minutes until the center is almost set (it's ok if it jiggles slightly). Cover the edges of the pie crust part way through baking if it is becoming overly browned.

  10. Let the pie cool for a couple of hours. Serve with a dollop of lightly sweetened whipped cream, if desired. This pie actually tastes better the second day, in my opinion, so consider making it ahead. It's also delightful slightly warmed (not hot, just a bit warm so the caramel layer softens).

Cranberry Relish with Ginger - from Jessica Robinson via Williams-Sonoma (original recipe found here).


  • 1 orange, unpeeled and preferably organic, scrubbed

  • 2 bags (12 oz. each) fresh cranberries

  • 1 1⁄4 cups sugar

  • 1⁄4 - 1/3 cup peeled and finely chopped fresh ginger (per preference)

Directions: Cut the orange (with its peel on) into 16 chunks and discard any seeds. Working in batches, combine the orange chunks, cranberries, sugar, and ginger in a food processor. Pulse to chop finely and evenly, stopping once or twice with each batch to scrape down the sides of the work bowl. Transfer to a storage container, cover and refrigerate for at least 24 hours to develop the flavors. Bring to room temperature and stir well before serving. Serves 8 to 10.

Grandma's Corn Bread Dressing - from Jendra Tillman via allrecipes (original recipe found here).


  • 1 (16 ounce) package dry corn bread mix

  • 2 tablespoons butter

  • ½ cup chopped celery

  • 1 small onion

  • 2 eggs, beaten

  • 2 cups chicken stock

  • 2 tablespoons dried sage

  • salt and pepper to taste


  • Step 1 Prepare the dry corn bread mix according to package directions. Cool and crumble.

  • Step 2 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.

  • Step 3 In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.

  • Step 4 In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.

  • Step 5 Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Cauliflower Stuffing - from Lydia Staggers via Delish (original recipe found here).


4 Tbsp. butter (or 2 tbsp. butter and 2 tbsp. olive oil) 1 onion, chopped 2 large carrots, peeled and chopped 2 celery stalks, chopped or thinly sliced 1 small head cauliflower, chopped, or 1 pkg cauliflower rice 1 c. (8-oz.) package baby bella mushrooms, chopped (I leave out.) Kosher salt or garlic salt Freshly ground black pepper 1/4 c. freshly chopped parsley 2 Tbsp. freshly chopped rosemary 1 Tbsp. freshly chopped sage (or 1 tsp. ground sage) 1/2 c. low-sodium vegetable or chicken broth


  1. In a large skillet over medium heat, melt butter or butter & olive oil. Add onion, carrot, and celery and sauté until soft, 7 to 8 minutes.

  2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.

  3. Add fresh garlic, a little garlic salt, parsley, rosemary, a little dried thyme, and sage and stir until combined. You can also sub a tsp of dried parsley/rosemary for the fresh. Pour over broth and cook until totally tender and liquid is absorbed, 10 minutes. Add more of the seasonings to taste.

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