Fakesgiving – Food and Friends to be Thankful For

Comments 3 Standard

Back in the early 90s, living in Florida away from family was tough.  We couldn’t always take time off during the holidays, so we spent quite a few Thanksgivings and Christmases by ourselves.

We invented Fakesgiving as a way to celebrate when we had family or friends with us.  My dad and stepmom came down one year a month before Thanksgiving, and I was so excited to have the visit, we made Thanksgiving dinner.  We coined the term Fakesgiving, and have been doing it ever since.

Through the years, some recipes have been really successful.  Others, not so much.  We’ve had guests bring things that I can’t imagine not having on the table, even when those guests can’t be with us.  Below are some of the recipes that are always repeat guests o the table.  If you don’t see one you think you’d like, let me know.  I also do sweet potatoes with pecan topping, kielbasa and sauerkraut, stuffed mushrooms, and more!

broccoli casserole

Broccoli Casserole

  • 1 pound broccoli, cut into pieces (or one bag frozen – which is way easier)
  • 1 (10.75 oz.) can cream of mushroom soup
  • 2 large eggs, lightly beaten
  • 1 cup mayonnaise
  • 1 1/2 cups shredded Cheddar
  • 1 stick (1/4 lb.) salted butter, cut into pieces
  • Pepper
  • 1 sleeve Ritz crackers, crushed (1/3 of a 12 oz. box)
  1. Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.
  2. Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.
  3. Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined.
  4. Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.

creamed corn

Crockpot Creamed Corn

  • 3 bags (12 oz each) Green Giant™ Steamers™ Niblets® frozen whole kernel corn
  • 4 packages (3 oz each) cream cheese, cut into cubes
  • 1 cup milk
  • 1/2 cup butter or margarine, melted
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  •  Spread corn over bottom of 3- to 4-quart slow cooker. Top with cream cheese cubes.
  • In small bowl, stir together remaining ingredients; pour over corn and cream cheese.Cover; cook on High heat setting 2 to 3 hours.
  • Stir well before serving. Corn will hold on Low heat setting up to 2 hours; stir occasionally.

sausage stuffing

Sausage Stuffing

  • 1 pound mild or sage breakfast sausage
  • 4 ounces (1/2 cup) butter
  • 2 cups chopped onion
  • 1 1/2 to 2 cups chopped celery
  • 10 cups cubed French bread or white bread
  • 1 tablespoon poultry seasoning
  • 1 tablespoon finely chopped fresh sage or 1 teaspoon dried leaf sage, crumbled
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon salt
  • dash freshly ground black pepper
  • 1 1/2 to 1 3/4 cups chicken broth

Lightly butter a 9×13-inch baking dish. Heat oven to 350°.

In a large skillet over medium heat, cook the sausage, breaking up and stirring frequently, until sausage is no longer pink. Use the same skillet and melt the butter over medium-low heat. Add the onion and celery and cook, stirring, until the vegetables are softened.

In a large mixing bowl, toss the bread cubes with the herbs and seasonings. Add the vegetables with the butter and the drained sausage. Stir in chicken broth until well moistened, but not mushy. Pack gently into the prepared baking dish and cover tightly with foil. Bake for 25 minutes. Remove foil and broil for about 3 to 4 minutes, or just until browned on top.