We Sell Indy Team’s
Favorite Thanksgiving Recipes
Some of our favorite holiday memories are welcoming our friends and family into our home to share a meal for Thanksgiving. Not only is it important to have your home looking its best, you need to make sure those you care for are well fed! The whole crew from the We Sell Indy Team loves to cook (and eat). Here are a few our favorite Thanksgiving recipes:
Kim’s Favorite: Homemade Chicken and Dumplings
3 Cups Chicken, Cooked and Shredded
2 Quarts Chicken Broth
2 Cups All-Purpose Flour
1/2 tsp. Baking Powder
2 tbsp. Salted Butter, Cubed
Milk (a little less than a cup)
1) Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray. Drizzle a little olive oil on thawed chicken breasts and season with salt and pepper. Bake for about 45 minutes.
2) Once the chicken is cooked, shred it with two forks. Or, you can put it into a stand mixer and have it do the work for you.
3) Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stovetop while you make the dumplings.
4) In a medium bowl, combine flour and baking powder. Then add in cubed butter and mix with your hands.
5) Pour in the milk and continue mixing.
6) Dust your counter with a generous amount of flour. Place your dumpling dough on the counter and dust it with more flour.
7) With a rolling pin, roll the dough out to about 1/4″ thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
8) Using a knife or a pizza cutter, start cutting out your dumplings into squares.
9) Bring your chicken broth up to a boil. Add in your shredded chicken and stir. Begin adding dumplings one at a time so they don’t all stick together. Stir frequently while adding them.
10) Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth.
11) Serve to your happy family!
Josh’s Favorite: Bacon Ciabatta Stuffing
Butter a 9 by 13 glass baking dish. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the bacon and sauté until crisp. Transfer the bacon to a large bowl; do not drain drippings from pan. Melt the remaining butter in the same skillet, with bacon drippings, over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Sauté until the onions are tender. Gently stir in the parsley and remove from heat.
Transfer the onion mixture to the large bowl with the bacon. Add the bread and parmesan and toss to coat. Add broth to the stuffing mixture. Season the stuffing, to taste, with salt and pepper.
Transfer the stuffing to the prepared dish. Cover with foil and bake until the stuffing is heated completely – about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Tim’s Favorite: Cheesy Green Bean Casserole
4 cups of green beans, ends trimmed and long ones cut in half
1 can chicken broth
2 tablespoons butter
1 (4-ounce) package white mushrooms, sliced
1 can condensed cream of mushroom soup
1/3 cup milk
1 teaspoon soy sauce
1 1/2 cups shredded cheddar cheese
1 (6-ounce) can French-fried onions, divided
Place green beans and chicken broth in a medium saucepan. Add just enough water to cover green beans. Bring to a boil and simmer 10-12 minutes. Drain.
Preheat oven to 350 degrees and lightly grease a 1 1/2-quart baking dish.
Melt butter in a large skillet. Add mushrooms and cook until golden brown, stirring occasionally.
In a large bowl, mix together mushrooms, green beans, condensed mushroom soup, milk, cheddar, 1/2 cup of the French-fried onions, and soy sauce, and pepper.
Transfer mixture to the prepared baking dish, Top with remaining onions.
Place in oven for 25-30 minutes, until bubbly and golden brown.