Support Us Button Widget

Thanksgiving recipes by Chattanoogans

Looking to add a new dish to your Thanksgiving spread? Try out one of these recipes by folks in Chattanooga.

NOOGAtoday | Thanksgiving recipes

These cookbooks are found in the Tennessee section of the public library.

Photo by NOOGAtoday

Thanksgiving is Thursday, and while we’re sure your loved ones have traditional dishes they bring to the table each year, sometimes it’s fun to spice up the menu a little bit with something new.

Here are Thanksgiving dishes by Chattanoogans found in some classic cookbooks at the Chattanooga Public Library (plus, a more modern, veganized recipe by a local blogger below) for you to bring to your table this holiday.

Cookbook: “Fine Dining: Tennessee Style”
Published: 2000
Dish: Chattanooga Choo Choo Corn Fritters by Jim Wynn

  • 3 cups of flour
  • 2 tablespoons of baking powder
  • 1 1/2 teaspoons of sugar
  • 1 1/2 teaspoons of salt
  • 3/4 cup of milk
  • 1 tablespoon of vegetable oil
  • 3 eggs, beaten
  • 1 cup of whole kernel corn, drained
  • Deep fat for frying
  • Powdered sugar

Sift the first four ingredients. Mix eggs + milk and add to the dry mixture; add oil and corn and beat until blended. Drop heaping tablespoons into 350° deep fat and fry for two to three minutes, or until golden brown. Drain on absorbent paper. Keep warm and serve with powdered sugar.
Cookbook: “Lookout Mountain Cook Book”
Published: 1972
Dish: Wild Rice Casserole by F. Ward Reilly Jr.

  • 1 cup of wild rice
  • 1 10 oz. can of condensed consommé
  • 1 tablespoon of dried parsley flakes, salt + pepper
  • 1 tablespoon of butter
  • 1/2 pound of sauteed mushrooms

Soak and wash rice. Place in casserole dish and pour consommé over it. Let absorb for an hour or more. Bake covered at 350° for 40 minutes. Add water if it dries. Add butter, parsley + mushrooms. Mix together. Cook uncovered at 300° until all liquid has been absorbed.
Cookbook: “Come into my Kitchen”
Published: 1969
Dish: Chocolate Almond Pie by Celia Marks

  • 6 Hershey chocolate almond bars (small size)
  • 18 large marshmallows
  • 1/2 cup of milk
  • 1 cup of heavy cream, whipped
  • Baked crust

In the top of a double boiler, melt candy bars + marshmallows in milk; cool thoroughly. Fold in whipped cream and pour into an eight or nine-inch baked pastry shell. Chill before serving. If desired, decorate with toasted almond slivers.

NOOGAtoday | The Friendly Feast

Try out one of Kate Veltkamp’s vegan dishes at this year’s Thanksgiving. |

Photo provided by The Friendly Feast

More of a chef (or taste tester) of the modern age or have a family member visiting who quit turkey, cold turkey? Check out this delicious vegan recipe by local blogger Kate Veltkamp of The Friendly Feast to balance your Thanksgiving table with age-old classics + exciting new dishes.

Blog: The Friendly Feast
Dish: Roasted Delicata Squash with Balsamic Glaze by Kate Veltkamp

  • 1 Delicata squash, cut into rings with seeds removed using a spoon
  • 2 tablespoons of olive oil
  • 1 1/2 cups of balsamic vinegar
  • 1/2 cup of brown sugar
  • 1 tablespoon of nondairy butter (Pro tip: Kate likes Country Crock brand best)
  • 1 clove garlic, minced
  • 2 large handfuls of fresh baby spinach
  • 1/4 cup of vegan feta cheese crumbles (Pro tip: Kate recommends the Follow Your Heart brand)
  • 1/4 cup of pecans, roughly chopped
  • Salt and pepper to taste

Preheat oven to 400° while you prepare your ingredients. Coat the delicata squash rings in olive oil, place the rings onto a cookie sheet + pop them into the oven for 18 minutes, flipping halfway through. (Both sides should be brown + the edges should be a little crisp.) Whisk vinegar + sugar together in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer. Melt butter in a medium-sized pan over medium-low heat + add minced garlic and cook for one minute. Toss in spinach, and stir to ensure garlic butter coats it (three minutes max). Sprinkle in a pinch of salt to taste. Plate the dish by arranging the squash rings on top of one another + top it with sauteed spinach, vegan feta + chopped pecans. Drizzle the balsamic glaze over top + sprinkle a pinch of salt and pepper.

More from NOOGAtoday