The Comenian’s (Updated) Thanksgiving Cookbook 2022


Photo courtesy of Marcus Quigmire

Invited to the traditional family feast or Friendsgiving with your high school chums but not sure what to bring? 

No worries! 

The Comenian’s got you covered — with a few of our staff’s favorite covered dishes. They’re sure to please the pickiest of palates wherever — and with whomever — you gather. 

Bon appetit! 

Colcannon, submitted by Sabrina Moody

Colcannon is a dish from Ireland, dating to at least 1735. The name “Colcannon” is derived from an Irish term, “cal ceannann” (pronounced Coal+Can+in), meaning a white-headed cabbage, or from the old Irish “cainnenin” meaning onion. Many of its ingredients were easily accessible to the poorer people and so it became a popular way to prepare potatoes. There are many regional variants of this dish, with fried cabbage being a common addition. It was brought to America by Irish immigrants and quickly became a staple of Irish American cuisine. The variant that we make in my family does not include cabbage, but rather kale. Colcannon is not a usual Thanksgiving/holiday dish; however, it has become a favorite in my family. Traditionally, it is actually a Halloween dish. It is warm, hearty, and relatively inexpensive and makes an excellent substitute for classic mashed potatoes. It’s good for, really, any time of the year.  It is best paired with ham or bacon, which can be added into the Colcannon itself, if desired. The best part is how flexible of a dish it is!


  • 6 large Irish potatoes (or similar – Russets or Yukon Golds are suggested alternatives)
  • 6 Spring onions, scallions, or chives
  • .25 Pint of milk or cream
  • 8 oz boiled green curly kale
  • 2 oz butter 
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste
  • Optional cheese of choice to taste (aged Irish cheddar recommended – such as Kerry Gold’s Dubliner or Emporium Selection’s Mature Irish Cheddar) 
  • Optional ham or bacon to taste


Approximately 40 minutes-hour (depending on what add-ins are included)



  • Boil the potatoes, peeled, until soft
  • Let sit to drain thoroughly – DO NOT leave in water
  • Mash the potatoes
  • Chop the spring onions/scallions/chives
  • Add to the milk in a separate pot
  • If adding salt and pepper – add to the milk
  • Chop the kale finely – add into the milk
  • Boil the milk on low heat – stir constantly to prevent burning (NOTE: Milk burns easily so keep careful watch on it)
  • Melt half the butter and add to potatoes
  • Add in the boiled milk and kale mix
  • If adding cheese and or ham/bacon, cut into small pieces and mix in.
  • Fold the potatoes to incorporate everything
  • Beat well until light and fluffy
  • Serve with the chopped parsley, remaining butter, and any additional salt and pepper

** Best served hot


Cranberry Relish (Ambrosia), A recipe created by Fern Gable, Submitted by Logan Palau

A classic Thanksgiving side dish, cranberry relish has been in my family for decades. Originally introduced by my grandmother, this fruity, sweet, yet slightly tart dish is definitely one that I would recommend trying this Thanksgiving season. 


  • 1 can of crushed pineapple
  • 1 can of mandarin oranges
  • 2 cans of whole cranberries
  • 1 cup of shredded coconut 
  • Chopped walnuts (use feeling)

Now, to begin making the relish, follow these directions:

  • Drain all of the fruit into a colander. (To make the final product sweeter and dewy, save those citrus juices til the end)
  • Open up the crushed pineapple, mandarin oranges, and whole cranberries. Pour them into a medium-sized bowl.
  • Stir together until the mixture is properly combined. Add in the shredded coconut and chopped walnuts. You can skip this step if there are any allergies, I have enjoyed this meal many times with and without the walnuts. The nuts just add an extra layer of flavor and delectable crunch.
  • Mix again until combined and serve in either a bowl or on a plate! 

Extra tips: 

  • For an extra crunch, add more walnuts
  • For increased sweetness, sprinkle on more coconut shreds or pour the excess juice from the canned fruit

I hope you all have a Happy Thanksgiving Hounds! May you return with your stomachs full and eyes ready to read more Comenian when we return!!


Strawberry Glazé Pie, Submitted by Liz Kameen

The Strawberry Glazé Pie recipe has been in my family for years; an exciting and sparkling combination of flaky pastry, cream cheese, and sweet red berries. This sweet pie is an easy treat, with no baking required!

The ingredients needed are: 

  • Homemade or premade pie dough 
  • 1 quart of strawberries 
  • 3 ounces of white cream cheese (softened) 
  • 3 tablespoons of cornstarch 
  • Whipped cream (optional)

The directions are as follows for a nine inch pie: 

  • Wash, drain, and hull 1-quart strawberries
  • Spread cream cheese over the bottom of the cooled baked pie shell, cover the shell with half of the strawberries  
  • Mash and strain the remaining berries until juice is extracted. If necessary, add water to make 1 ½ cups of juice. 
  • Bring juice to boiling and gradually stir in a mixture of sugar and cornstarch. 
  • Cook over low heat, constantly stirring, until boiling. 
  • Boil for one minute, and then let cool. Pour the juice over the berries in the pie shell.
  • Chill for about 2 hours before serving, and decorate with whipped cream (piped with a pastry tube). 

Cranberry Sauce, submitted by Jack Watson


  • 1 cup sugar 
  • 1 cup orange juice 
  • One bag of fresh cranberries 
  • 1/2 cup chopped pecans 
  • One can peeled apricots, chopped and drained 
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon nutmeg 


  • Mix all ingredients in a pot over low heat. 
  • Cook until all cranberries pop, about an hour. 
  • Let cool.

Best to make a day in advance.


The Best Lentil Soup (original by Nora Cooks, via Nora Taylor), submitted by Dom Trabosci

This is a lovely vegan lentil soup that tastes amazing. My brother and I are always looking for new vegan recipes to try and this is one of our favorites. It’s a great side dish for your Thanksgiving meal and is sure to make the vegetarian in your family very happy. 


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 14- ounce can crushed or diced tomatoes
  • 2 cups dry green or brown lentils
  • 7 cups vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • 3 cups baby spinach, sliced into ribbons, or kale
  • 1 lemon, juiced (about 2 tablespoons)


  • In a large soup pot, cook the onions, garlic, carrots and celery in a bit of olive oil for about 4-5 minutes.
  • Add the rest of the ingredients EXCEPT for the spinach and lemon juice. Simmer for about 30 minutes until the soup is thickened and the lentils are tender.
  • Use an immersion blender and blend a few times right in the pot to make the soup creamy. Alternatively, you could add a few cups of soup to a blender, blend until smooth then add back to the pot.
  • Finally, stir in the spinach, lemon juice and season with salt to taste. If you want to use kale instead of spinach, give it about 10 minutes to simmer in the soup.
  • Enjoy with some fresh, crusty bread if desired or even with some brown rice.

Serves 8 


Baked Pineapple (Marjorie Harris), submitted by Mark Harris. 

My grandmother’s dish was a staple of our Thanksgiving Day feast when I was growing up. I’ve continued the tradition and think of her — and miss her — every time I make it. 


  • 5 slices white bread (cubed)
  • ¼ lbs. butter (melted)
  • 2 eggs (beaten)
  • ½ cup sugar
  • 1 tbsp. flour
  • ½ tsp. salt
  • I can crushed pineapple (20 oz). Don’t drain. 


  • Mix cubed bread with melted butter.
  • In a separate bowl mix eggs, sugar, flour, salt and pineapple
  • Mix bread and pineapple together and refrigerate for at least 3 hours or overnight (covered). 
  • Pour mixture into quart casserole or 7×11 pan, buttered.
  • Bake at 375 degrees for 1 hour

Will serve 5 people. 


Sweet Potato Casserole (Food Network Kitchens), submitted by Anna Litofsky. 

My mom has made this dish every single Thanksgiving, and it’s always the highlight for me. I remember me and my sister, as kids, gleefully digging into the gooey marshmallows on top – as we still do now!


  • 2 ½ lbs sweet potatoes (about 3 large), scrubbed
  • 2 large eggs, lightly beaten with a fork
  • 3 tbsp. unsalted butter, melted, plus more for prepping pan
  • 2 tbsp. packed dark brown sugar
  • 1 tsp. salt
  • ½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Pinch of freshly grated nutmeg
  • Marshmallows


  • Preheat the oven to 400 degrees F. Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake for 45 to 60 minutes or until tender. Set aside to cool.
  • Turn the oven down to 350 degrees F. Scoop the sweet potatoes out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth.
  • Butter an 8 by 8-inch casserole. Pour the sweet potato mixture into the pan and broil some marshmallows on the top for 30 seconds. (Note: Make sure the marshmallows aren’t too close to the heating element at the top of your oven. They expand and you don’t want them to catch on fire!)
  • Bake for 30 to 40 minutes until a bit puffy. Serve immediately.


Easy Baked Sweet Corn (Food Network Kitchens), submitted by Anna Litofsky. 

This is a relatively new addition to our Thanksgiving table. Sweet, salty, and creamy, it’s quickly risen to one of my favorites, and I always heap plenty onto my plate.


  • 2 tbsp. unsalted butter
  • One 15.25-oz can whole kernel sweet corn, drained
  • One 14.75-oz can cream-style sweet corn
  • 1 ½ cups half-and-half
  • 3 tbsp. all-purpose flour
  • 2 tbsp. maple syrup
  • 1/8 teaspoon red chile flakes
  • 2 cloves garlic, grated on a rasp or finely minced
  • 2 scallions, white and green parts, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 ½ cups shredded Cheddar
  • 1 ½ cups shredded mozzarella
  • 3 large eggs, beaten


  • Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
  • In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish.
  • Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.

Takes 1 hour 30 min. 8-10 servings.


Bread Pudding with Brandy Sauce (New York Times Cooking), submitted by Annie McCarthy

Ingredients for bread pudding

  • 1 loaf of brioche bread
  • 2 cups milk
  • 2 tbsp. butter
  • 1 tsp. vanilla
  • ⅓ cup sugar
  • Pinch of salt
  • 4 eggs
  • Pinch of cinnamon
  • Pinch of nutmeg

Ingredients for brandy sauce

  • 1 stick unsalted butter
  • 1 cup sugar
  • 1 egg
  • ¼ cup brandy


  • Heat oven to 350° and heat the milk, butter vanilla, sugar, and salt in a small saucepan over medium heat for 2-3 minutes. Set aside to cool.
  • Cut the loaf of brioche into small cubed pieces.
  • Butter a baking dish and fill with cubed bread.
  • Crack the eggs into a bowl and whisk until fluffy.
  • Add beaten eggs to the milk mixture and whisk.
  • Pur the egg and milk mixture over the cubed bread. Let this sit for 30 minutes-1 hour for a thicker custard result. 
  • Bake for 40-45 minutes until the edges have browned.

For brandy sauce

  • When there’s about five minutes left for the bread pudding, you can begin to make the brandy sauce.
  • Melt butter and sugar together in a small saucepan over medium heat.
  • Add a beaten egg and whisk together with butter and sugar.
  • Remove mixture from heat, add brandy and mix.
  • Serve warm over bread pudding. Enjoy!


Gluten-free Pumpkin Roll (Meaningful Eats), submitted by Kaitlyn Furst.

As anyone with a gluten allergy knows, trying to find delicious recipes can be a struggle. I personally have always loved pumpkin flavored desserts, so finding a good pumpkin roll recipe was a priority for my family during the holidays. We have made this pumpkin roll recipe the last couple of years, and it tastes just as good as the gluten version!


For the cake roll

  • ¾ cup gluten-free 1-to-1 baking flour, a blend that contains xanthan gum
  • 1 cup sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • 3 eggs
  • ⅔ cup canned pumpkin
  • powdered sugar for rolling

For the filling

  • 8 ounces cream cheese, room temperature (see note for dairy-free)
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla
  • 1 cup powdered sugar


  • Preheat the oven to 350F. Grease a 15 X 10-inch jelly roll pan. Cut parchment paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the parchment paper and sides of the jelly roll pan.
  • In a medium mixing bowl, combine the gluten-free flour, sugar, salt, baking soda, and cinnamon. Whisk to combine. Add the eggs and canned pumpkin and whisk until smooth.
  • Once mixed, pour the mixture over the parchment paper. Bake for 16-18 minutes, until the edges pull away from the sides of the pan and center is done.
  • Lay a large tea towel on the counter top (it is best to use a thin towel without any texture a tea towel or similar towel works best). Starting at one of the short ends, spread a thick dusting of powdered sugar all over the towel.
  • When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the parchment paper is on the top. It is best to turn it out right on the short edge of the towel. Peel off the parchment paper. Starting at the short end near the edge, roll the pumpkin cake up with the towel to cool.
  • While the roll is cooling, make the filling. Using a hand or stand mixer, whip the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread the filling in an even layer over the cake. Roll it up without the towel and wrap tightly in plastic. Refrigerate for about an hour before serving. The roll will be good in the refrigerator for up to 2 days.


Leftover Turkey Salad Roll-Ups, submitted by Jeff Csatari

You ate enough carbohydrates on T-day to fuel your body for a week, so go low-carb on Friday with this quick recipe for leftover turkey. 


  • 2 cups leftover cooked turkey breast, chopped
  • ½ cup celery, diced
  • ½ scallion, diced 
  • 2 Tbsp. light mayonnaise 
  • Salt and pepper to taste
  • ¾ cup halved seedless red grapes 
  • 2 large romaine, red-leaf, Boston, butter or Bibb lettuce leaves


  • Mix the turkey, celery, scallion, and mayonnaise in a bowl, and season with salt and pepper. Gently stir in the halved grapes. 
  • Divide between the lettuce and roll up. 

Makes 2 servings.