Thanksgiving is right around the corner!  There are some common Thanksgiving staples that everyone is used to seeing on the table, but there are also some favorites that you may not expect.  Here are some of the EFST Team’s favorite Thanksgiving recipes. 

Sara, Direction of Training – Iowa 

Easy Pecan Pie Bars 

-1 can refrigerated cresent rolls or cresent sheet 

-2 Tablespoons butter, melted 

-¾ cup chopped pecans 

-½ cup corn syrup 

-½ cup sugar 

-1 teaspoon vanilla 

-1 egg beaten 

1. Preheat the oven to 350 and line a 9x13 in pan with foil, leaving enough for a2 inch over-hang on all sides. 
2. Unroll dough, separate dough into 2 long rectangles and place in 13x9 in pan; press over bottom and1/2 inch up sides to form crust. 
3. Firmly press dough perforations to seal.
4. Bake 8 minutes.
5. Combine all filling ingredients except 3/4 cups pecans in bowl and mix well.
6. Stir in pecans.
7. Spread evenly over hot, partially baked crust. 
8. Bake 18 to 22 minutes or until filling is set and golden brown.
9. Cool about 1 hour; cut into bars.

Laura, Assistant to The Director – Texas 

Vegan Pumpkin Cookie 

-1/2 cup dairy-free shortening 

-1 1/2 cups light brown sugar 

-1/2 cup unsweetened applesauce 

-1 (15-ouonce) can of pumpkin puree 

-3 cups unbleached all-purpose flour 

-1 tablespoon baking powder 

-1 teaspoon cinnamon  

-1/4 teaspoon ground nutmeg 

-1/4 teaspoon ground ginger 

1. Preheat oven to 400.
2. Thoroughly combine the shortening, sugar, applesauce and pumpkin.
3. In an additional bowl, combine all dry ingredients.
4. Add dry ingredients to shortening mixture.
5. Bake for 12-15 minutes.

Maureen, Instructor – Rhode Island 

Italian Stuffed Pork Loin with Red Wine Reduction Sauce 

-1 garlic seasoned pork loin 

-1 pound Italian sausage (mild or spicy) 

-2 Tablespoons of minced garlic 

-Spiced seasoning blend 

-¾ cup dry red wine 

-¾ cup beef stock 

“I have stuffed it with diced apples, mushrooms or even spinach before. Possibilities are endless. Here it is stuffed with Italian Sausage.” - Maureen 

1. 1. Pat the outside of the loin with a paper towel to remove surface moisture. Cover the outside with minced garlic and seasoning blend. You will need 1 Pound of Italian Sausage for the stuffing.
2. With a sharp knife start to cut 1/4 " from the outside edge along one side of the loin. Be careful not to go all the way through.  Very carefully continue to run the sharp knife along the edge and slightly create a part.
3. Unroll the loin as you continue to make a 1/4" cut along the loin.  You can now lay the loin flat while continuing to slice the loin.  The loin should be able to lay completely flat once it is cut.
4. With gloved hands, spread the loin flat. It should be 1/4" thick.  You can now start applying the Italian sausage on the flat surface of the loin.  Continue to spread the whole pound of filling over the whole loin.
5. On the short end start to tightly roll up the pork loin.  Take your time and tightly roll the loin being careful not to squeeze out the filling.  You will need either toothpicks, skewers or butcher twine in order to keep the loin sealed. 
6. Heat a large cast Iron skillet over a medium flame.  Insert toothpicks along the edge to seal the loin.  Place the loin seam side down
7. Continue to sear on all sides.
8. Deglaze the pan with 3/4 cup of wine.  Reduce the wine by half. Cook for at least 5-10 minutes while turning loin on all sides.  
9. Add 3/4 cup beef broth a and continue to simmer for 5 minutes
10. Place in a heated400 degree oven for 20 minutes.  The heated liquids will cause the food bits to loosen from the bottom.   
11. Make sure the roast is cooked to the proper temperature. (145 to 160).
12. Allow Roast to rest at least 5 minutes.  Slice 1/2" thick and serve with the wine reduction sauce.  

Krystal, Client Relations/Instructor - Indiana 

Rustic Bread 

-2 Tablespoons yeast 

-3 cups warm water, about 100 degrees 

-1 Tablespoon salt 

-6 ½ cups flour, plus more for dusting 

1. Dissolve yeast and salt in water.
2. Stir in flour, it will be loose.  Cover with towel and let rise 2 hours.
3. Round into loave (can split into smaller loaves if wanted)
4. Rest 40 minutes and preheat oven to 450 degrees.  Slash top of loaf before baking.
5. When you put bread in the oven, toss in 5 ice cubes into bottom of oven and close.
6. Bake for 28 minutes.
7. Spread top with butter while still warm.