It’s that time of year when you have a lot on your plate, both literally and figuratively. From a Thanksgiving meal to a full workload, finding the time to ace both may be challenging.

Helping to make this holiday season one to remember, Humber’s Culinary Skills and Culinary Management program is sharing four recipes that are cost-efficient when serving a large group and sure to amaze your taste buds. It doesn’t matter if your culinary skills aren’t Chef Gordon Ramsay standards, these dishes are easy to make, giving you more downtime to focus on studying or spending time with family and friends.

From a savory appetizer to a mouthwatering dessert, you can cook a gourmet meal for Thanksgiving without preparing a full-size turkey.  

Check out what’s cooking:

Broccoli – Cheese Breadstick Bake (serves up to 6 people)

Broccoli – Cheese Breadstick Bake

Ingredients:

3          packages (12 oz. each) broccoli and cheese sauce

1          medium onion, chopped (1/2 cup)

2          packages (3 oz. each) cream cheese

½         teaspoon black pepper

1          can (11 oz.) Pillsbury refrigerated breadsticks

Method:

1. Heat oven to 375°F. Spray 13x9 in. (3-quart) glass baking dish with cooking spray.

2. In 5-quart Dutch (instant pot or slow cooker can work as well), mix broccoli & cheese sauce, onion, cream cheese, and pepper. Cover; cook over medium heat about 20 minutes, stirring halfway through cooking, until cream cheese and broccoli and cheese sauce are melted. Pour into a baking dish.

3. Separate dough into 12 breadsticks. Arrange 6 breadsticks diagonally overfilling. Arrange remaining 6 breadsticks diagonally in opposite direction. Fold overhanging dough into filling.

4. Bake 20 to 25 minutes or until breadsticks are golden brown on top. Cool 15 minutes before serving.

Fluffy Mashed Potatoes (serves 10)

Fluffy Mashed Potatoes

Ingredients:

6-8       large white potatoes, peeled and cut into chunks about ½ inch in size

¼          cup heavy cream

¼          cup (1/2 stick) butter, salted (extra butter to serve on top, optional)

¼          cup sour cream

Method:

1. Place potatoes in a large saucepan and add enough water to cover well. Boil until tender (about 15 minutes).

2. Drain and place in a large bowl, mash with potato masher until large chunks are broken down.

3. In a microwavable bowl or cup, add cream, butter, and sour cream. Heat for about 1 minute.

4. Beat potatoes with an electric mixer, gradually adding cream mixture until smooth and desired consistency.

5. Add additional butter if desired.

Turkey Meatloaf (serves 10)

Turkey Meatloaf

Ingredients:

3          cups chopped yellow onions (2 large onions)

2          tablespoons good olive oil

2          teaspoons kosher salt

1          teaspoon freshly ground black pepper

1          teaspoon fresh thyme leaves (1/2 tsp. dried)

1/3      cup Worcestershire sauce

3/4      cup chicken stock

1 1/2    teaspoons tomato paste

5          pounds ground turkey breast

1 1/2    cups plain dry bread crumbs

3          extra-large eggs, beaten

3/4      cup ketchup

Method:

1. Preheat oven to 325°F.

2. In a medium sauté pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow cooling to room temperature.

3. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160°F and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Quick Cran-Apple Cobbler (serves 6)

Quick Cran-Apple Cobbler

Ingredients:

1          can (21 oz.) apple pie filling

1/2      cup dried cranberries

1          package (7-3/4 oz.) cinnamon swirl biscuit mix

1/2      cup water

Method:

1. In an ungreased 9 in. pie plate, combine the pie filling and cranberries. In a small bowl, combine biscuit mix and water; drop by tablespoon full overfilling.

2. Bake at 450°F for 10-12 minutes or until lightly browned. Cover and bake 10-12 minutes longer or until topping is golden brown and a toothpick inserted in a biscuit comes out clean. Serve warm.

If you are running out of time to make a home-cooked meal or staying on campus for the holidays, visit Gourmet Express ahead of time and pick up a healthy meal before Thanksgiving. The meals are student made in the Humber Kitchen under the guidance of expert chefs in the practical classes of Humber’s baking & pastry arts and culinary programs.