Seven Fall Feast Favorites from the DGNL Team

It’s that time of year when people are feasting! Our team is sharing some of our favorite holiday recipes to inspire those last-minute planners. Read this and then get thee to a grocery store ASAP. Shelves are clearing out as we speak.

Please note: these recipes come from various sources: from family legend to cookbooks and websites. All are DGNL team tested and approved.

  • Garrett’s Pineapple Stuffing
    Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.

    Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy.

    Beat in eggs one at a time, then stir in pineapple and bread cubes; transfer mixture into prepared baking dish.

    Bake in the preheated oven for 1 hour.

    Let it sit a few minutes to firm up before serving.

  • Tymchak’s Pumpkin Spice Waffles
    Preheat your waffle maker.

    Combine the dry ingredients.

    Beat the eggs: Give them a vigorous whisk by hand, or use a handheld or stand mixer fitted with a whisk attachment to whip them up until they’re frothy on top, about a minute or two. This helps keep the waffles light, to counteract the heaviness of the pumpkin.

    Mix in the remaining wet ingredients, then the dry ingredients.

    Whisk or beat on low speed until everything is combined, but do not over-mix! Some small lumps are fine—don’t worry about that.

    Pour batter into a greased waffle maker.

    Close the lid and cook the waffles until crisp, which takes about 5 minutes in my waffle maker. All waffle makers are different, so check your waffle maker’s instructions and keep an eye on your cooking waffles.

    Repeat with the remaining batter.

  • Aisha’s Award-Winning Kalua Turkey

    Rinse the turkey and remove the insides and rinse inside.

    Place in deep baking pan and cover with generous 1/4 cup of Kosher rock salt and 1/2 cup of liquid smoke

    Cover with foil and bake at 250 overnight. Put in oven by midnight.  Check at 7am next morning.

    Let cool and then shred turkey by hand and place cooled turkey in large zip lock bags.

  • Lauren’s Creamy Chicken Noodle Soup with Rotisserie Chicken

    Melt butter with olive oil in a large Dutch oven over medium-high heat.

    Add onion, carrots, celery, and salt and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes.

    Add flour and stir to coat. Stir in stock and milk and let the mixture come to a boil.

    Add uncooked noodles to the boiling mixture.

    Cover and cook until noodles are al dente, ~ 8 minutes.

    Stir in chicken and peas and cook until pasta reaches desired doneness and chicken and peas are warmed through, about 1 to 2 more minutes. Serve immediately.

  • Joe’s Shepherd’s Pie

    Cut potatoes and boil till soft in pot, drain and keep in pot

    Turn off heat and add cheese, butter, chives. Use a masher and mix everything together. Add salt and white pepper to preferred taste.

    Add Eggs to Milk and beat. Add egg mixture to mashed potatoes

    Chop onion, rosemary, thyme, garlic.

    Lightly oil pan. Pre-heat stainless steel pan.

    Add lamb/beef and break it up till brown. Drain but leave a little bit. Add onion and saute, add carrots and saute.

    Make a space in the center of the pan and add the garlic and tomato paste, mix and saute again, and add rosemary and thyme.

    Add flour and mix until fond has formed at the bottom of the pan.

    Deglaze with beef broth (add broth and scrape bottom)

    Add a bit of Worcestershire sauce.. or soy sauce

    Cook until meat and sauce have thickened (cook peas or other veggies separately).

    Preheat oven to 350 degrees F.

    Add meat and sauce to an oven-safe dish or casserole dish.
    Top with veggies. Top everything and cover with mashed potatoes. Make sure to even the surface of the mashed potatoes with a spoon.

    Place the dish on a sheet in the oven. Bake.

    Take out and add more shredded cheese on top, then continue baking.

    BONUS. For extra crispiness, throw it in your broiler if you have one.

  • Blake’s Sweet Potato Pie
    Boil sweet potato whole in skin for 40 to 50 minutes, or until done.

    Run cold water over the sweet potato, and remove the skin. Break apart sweet potato in a bowl.

    Add butter, and mix well with mixer.

    Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla.

    Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

    Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

    — use evaporated milk instead of regular milk.

    — I add 1/4 tsp of cloves and ginger and 2 tbsp of lemon juice. The lemon enhances the tast of the potatoes.

    — I also add 1 tbsp flour to the mixture to thicken up a bit.

  • Sara’s Grandma’s Kugel

    Preheat oven to 350 degrees

    Boil water & cook the noodles for 5 minutes once boiling, then drain & rinse with cold water

    Put noodles in a bowl and mix all the rest of the ingredients together (save a bit of sugar so you can sprinkle some on top with the cinnamon as well)

    Put in a large baking dish (I think it’s a 9×12 usually) and cook for 1 hour

    Enjoy 🙂