From the farm to your table with these Thanksgiving recipes


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Americans will gobble up more than 46-million turkeys on Thanksgiving Day — complete with all the trimmings.

But few will stop to think about where that food came from.

Soybean and corn farmer Julie Kenney and first-generation dairy farmer Krista Stauffer shared with FOX8 their  favorite Thanksgiving recipes.

Mexican Turkey Lasagna (using leftover Thanksgiving turkey):


Cooking spray
3 cups cooked turkey, shredded or cubed
1 small container sour cream
½ cup salsa
1 (4-ounce) can chopped green chilies
2 cups shredded cheese, divided (use cheddar, Monterey Jack or a mixture)
¼ teaspoon cayenne pepper, or to taste
1 extra-large flour tortilla (or a few smaller ones)

i. Preheat oven to 350 degrees F.
ii. Coat an 8×8-inch baking pan with cooking spray.
iii. Combine turkey, sour cream, 1.5 cups of cheese, salsa, chilies and cayenne pepper in a large bowl. (At this point, you may be tempted to simply eat this mixture right out of the bowl, cold, with tortilla chips or your fingers.)
iv. Tear tortilla into pieces and arrange in the bottom of the pan.
v. Layer half the turkey mixture on top of the tortillas. Repeat another layer of tortillas and filling. Top with remaining cheese.
vi. Cover with foil and bake for 30 minutes. Remove foil and bake for another 30, or until heated through.
vii. Let sit for 5 minutes and serve.

Oyster Cornbread Stuffing
Makes 8-10 servings


1 1/3 cup chopped celery
2 chopped onions
½ tablespoon poultry seasoning
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon chopped parsley
8×8-inch pan of cornbread, cut into 1-inch cubes and dried
1 8-ounce can oysters, drained
1 cup low-sodium chicken broth
2 eggs
2 tablespoons plus ¼ cup butter

i. Melt 2 tablespoons butter in a skillet over medium heat. Add celery and onions and cook until tender, 3-4 minutes.
ii. Pour in the broth, and add the poultry seasoning, paprika, salt and pepper.
iii. Add the oysters, and cook the mixture until the broth and oysters are hot.
iv. In a large bowl, lightly beat the eggs, and add the ¼ cup softened butter. Add the cornbread and toss until it’s combined.
v. Add the contents of the skillet to the cornbread mixture, and gently mix together.
vi. Add the parsley, and stir until it’s all combined. Check the seasonings and add more salt or pepper, if needed.
vii. Pile the dressing into a large baking dish and bake, uncovered, at 350 degrees for 45 minutes or until golden brown.

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