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Thanksgiving is coming up, and once you get past the idea of gratitude and honoring the harvest festival held by the pilgrims in 1621, there’s one more thing on everyone’s mind… Thanksgiving dinner!

Two seniors, Charles Wachnicki Jr. and Alexandra Diamond, have been working hard to prepare for this holiday. 

Wachnicki and Diamond have each provided their favorite Thanksgiving recipes, to hopefully ease some minds in the kitchen this Thursday.

Charles decided to share his go-to stuffing recipe. “Stuffing is my go to food for Thanksgiving because it is always the first thing I grab, and the first thing I think of when I hear “Thanksgiving”.  All of my friends and family that has ever tried my stuffing say it’s the best they ever had…  I think it’s bc of all the “tyme” I put into it.” Charles said.

Wachnicki’s Stuffing

mix in lg bowl:

2 loaves of bread (ripped into small pieces)

3/4 c  Butter (melted)

2 lg celery sticks (diced)

1/2 c onion (diced)

1 1/2 tsp thyme

1 tsp salt

1/2 tsp ground sage

1/4 tsp pepper

Drizzle 2 spirals of chicken broth

Spray 9×13 baking dish with Pam

Pack-down or roll into balls (see note below)

Cover with foil on 325* for 30min & uncover for an additional 15min or until brown on top

Balls:

1 egg  

Rest of ingredients same as above

*may need to add more chicken broth if its too dry and won’t form into balls

Alexandra shared with us her go-to recipe, cannoli dip! “I have been whipping up this recipe for many years! I realized it was a fan favorite when Karlie Feathers ate an entire bowl of it at the Theater Halloween party.”

Alexandra’s Holiday Snack Spread

one 116oz tub of ricotta cheese

1 8 oz block of cream cheese

1 and 3/4 of powdered sugar

1 teaspoon of vanilla

milk chocolate chips to your liking (I like a lot)

Mix together the cream cheese and the ricotta, once it is fluffy slowly add in the powdered sugar. Once combined by hand, fold in vanilla and chocolate chips.

I serve it with fruit and gram crackers, but any type of cookie would work great too. I even served it with chopped up waffle cones once!