Happy Thanksgiving! AVP athletes and staff share their favorite traditions and recipes for this special day.
Ryan Doherty, AVP Pro
My way of contributing during Thanksgiving is to stay as far away from the kitchen as possible (I could burn water). But ever since my Aunt Patti showed me this, I have always made sure to bring a bunch of huge, quality rolls to the festivities.
The Friday following Thanksgiving, there is nothing quite as good as loading as many leftovers as possible (turkey, gravy, mashed potatoes, stuffing, cranberry sauce, and anything else you can fit in there) onto the roll and just going to town. Something I’ve always been thankful for.
Lexi Mills, AVP Staff
My favorite Thanksgiving dish is Grandma’s homemade garlic buttery mashed potatoes. Nothing super fancy, just classic potatoes, fresh garlic, butter, salt and pepper, and milk. This dish just reminds me of the “family bonding” that occurs in the kitchen when putting together a full Thanksgiving meal, usually prepared at my grandma’s house (in her tiny kitchen). Every year, all of us involved in cooking will constantly bicker and get in each other’s way, and then laugh about it afterwards once the amazingly delicious meal is served.
Kim DiCello, AVP Pro
I love making a light stuffing jam-packed with veggies! I attached a couple photos from when I made it last year. I use GF bread and the recipe has no dairy so it aligns with my food preferences. It’s delicious at Thanksgiving and any other time of year! Lots of chopping required!
1 loaf crusty seed & cranberry raisin bread, roughly chopped into 1-inch pieces (5-6 cups packed)
1 tbsp extra virgin olive oil
3 garlic cloves, minced
1 cup peeled & finely chopped carrots
1 bunch asparagus, ends broken off and finely chopped
1 cup peas (if using frozen, thaw and drain first)
1 cup edamame (if using frozen, thaw and drain first)
2 tbsp fresh lemon juice
8-9 green onions, finely chopped
1/2 cup fresh minced parsley
2 tbsp fresh thyme
1/2 tsp dried oregano
Herbamare (or salt) & ground black pepper, to taste
1 cup veggie broth or more if desired
Steph Sun, Mrs. AVP
I have the best, most juicy turkey recipe. BUT in full disclosure, my mom makes my recipe way better than I do, and I can’t figure out why!
Fresh Turkey – Sprinkle overnight with garlic salt+butter+olive oil (not virgin), and let dry outside.
Oven preheated 425*.
Every one pound= 11 min. 20lb= approx. 3.40
Adjust oven to 325 degrees
Baste turkey every hour
When it’s half done, pour on turkey white wine, breast on top.