Our Plates Are Overflowing with Gratitude
Between intense mid-term elections, Black Friday shopping madness, and the annual encroachment of the December holidays, Thanksgiving is getting more lost in the shuffle than ever this year. In fact, giving thanks can get lost all year round unless you actively make a point to step away from the everyday hustle and savor your gratitudes.
At Rawle Murdy, we want to do just that. We have so much to be grateful for this year. Here are just a few of our top gratitudes that come to mind:
- Living and working in one of the most amazing cities in the world
- Incredible, bright clients who challenge us and inspire us to deliver award-winning work
- A warm nose and wagging tail that greets us at the office each workday (we love our office dog, Chandler!)
- Two days off at the end of the month to spend time with the ones we love and enjoy delicious Thanksgiving meals
And on that note, our work family is serving gratitude by the forkfull to all our partners and clients with five meaningful, heirloom, or even top-secret holiday recipes. It’s just our way of saying thank-chew for being part of another great year.
A Saucy Smoking Tradition
From Bruce Murdy, President
For the perfect excuse to get out of the house and start “socializing” early on Thanksgiving, this Smoked Turkey has been a family tradition in the Murdy household for years. You’ll have quality time while it cooks and the best tasting turkey EVER!
First of all, you need to have a meat smoker (easily obtainable at your local Lowe’s or Ace Hardware). Smoke the turkey for about 10 hours at 225℉, so you’ve got to start early. The secret ingredient is a brown sugar and Jack Daniels basting sauce. Add liberally about every 45 minutes or so. One dash of basting sauce for the turkey, one dash of Jack for the cook.
Centuries-Old Southern Biscuits
From Sebastian Hale, Senior Account Executive
A family recipe that dates back to Rock Hill, South Carolina in 1895, these bite-size biscuits are always a hit at the Hale family Thanksgiving. The recipe for these savory bise, was passed down from Sebastian’s grandfather, Bill Stowe, a proud Clemson Tiger and WWII veteran.
-10 oz. sharp cheddar cheese
-6 tbsp. butter
-1/4 tbsp. salt
-1/8 tbsp. cayenne
-1 cup flour
Preheat oven to 350℉. Prepare baking sheet with Pam spray. Thoroughly mix cheese and butter. Mix flour, salt, cayenne and put into a sifter. Sift half of the mix into the cheese-butter mixture and blend. Add remaining half and blend again. Pick up the mix with hands and form a smooth ball. Warmth of hands does the trick. Roll out to ½ inch thick. Err on the side of too thick over too thin. Using a small cookie press, cut bit-sized biscuits from dough. Place on baking sheet and bake for 9-11 minutes. Test at 9 minutes. The top will be slightly stiff at knife touch and bottom will show browning. (There is a short span between undercooked and overcooked.) Let cool before removing with spatula to avoid breaking. Enjoy with family and friends.
An Everybody-Wins Side Dish
From John Kautz, Director of Brand Leadership
With a mix of vegetarians, vegans, pescatarians, and omnivores, the Kautz family needs recipes that can easily adapt to suit personal food preferences. A recipe from the famous Moosewood vegetarian cookbook, these stuffed squashes have been a staple for the holidays because it’s easy to sub in and out different ingredients, keeping everyone full and happy. Togetherness and a celebration of diversity all at once!
The stuffed squash also makes a hearty turkey substitute for non-meat eaters.
Preheat oven to 350℉. For four servings of stuffed squash, split two decent-sized acorn or butternut squashes lengthwise down the middle. Remove the seeds and bake facedown on an oiled tray for 30 minutes or until tender enough to eat. Fill with delicious filling below.
-½ cup chopped onion
-1 clove (large) crushed garlic
-½ tsp. rubbed sage
-½ tsp. thyme
-3-4 TBSP. butter (can sub with oil for vegan-friendly)
-1 cup coarsely crumbled whole wheat bread crumbs
-¼ cup chopped walnuts
-¼ cup sunflower seeds
-1 stalk chopped celery
-Juice from ½ lemon
-¼ cup raisins (optional)
-½ cup grated cheddar cheese (can omit for vegan-friendly)
-Salt and pepper to taste
Saute onions, garlic, celery, nuts and seeds (lightly salted) in butter. Cook over low heat until onions are clear, nuts are browned, celery is tender. Add remaining ingredients, except cheese. Cook, stirring over low heat 5-8 minutes until everything is acquainted. Remove from heat and mix in the cheese. Pack stuffing into squash cavities. Bake covered at 350℉, 25 minutes.
An End to the Great Marshmallow Debate
From Jude Shiftlet, Junior Art Director
Sweet potato casserole is a Thanksgiving staple. No argument there. The controversy starts with the toppings. Some say brown sugar and nuts, others say marshmallows. Originally from Alabama, the Shiftlet family serves up this classic casserole every year using a recipe from the 1989 edition of The Southern Living Cookbook. Jude firmly believes this version can convert even the biggest marshmallow fan to the side of brown sugar. The Shiftlet’s even double the toppings for maximum crunchy deliciousness on top.
-6 medium-size sweet potatoes
-½ cup sugar
-2 eggs
-1 teaspoon vanilla extract
-⅓ cup milk
-½ cup butter or margarine
-⅓ cup firmly packed brown sugar
-⅓ cup finely chopped pecans
-2 TBSP all-purpose flour
-2 TBSP butter or margarine
Cook sweet potatoes in boiling water 45 minutes to 1 hour or until tender. Let cool to touch; peel and mash. Combine sweet potatoes, sugar, eggs, vanilla, milk, and ½ cup butter; beat at medium speed of an electric mixer until smooth. Spoon into a lightly greased 12- x 8- x 2-inch baking dish. Combine brown sugar, pecans, flour, and 2 TBSP butter; sprinkle mixture over casserole. Bake at 350℉ for 30 minutes. Yield: 8 servings.
The Perfect Potluck Crowd Pleaser
From Lauren Creel, Digital Marketing Lead & Strategist
Perfect for “Friendsgivings” and potluck holiday parties, this potato casserole has been a go-to dish at the Creel household for years. Easy to make and even easier to enjoy, Lauren says this dish is always a hit.
-12 medium sized red potatoes (peeled or unpeeled)
-1 8 oz pkg of cream cheese
-1 cup of sour cream
-1 ½ tsp salt
-¼ tsp pepper
-1-2 garlic cloves, crushed
-¼ cup chopped chives
-½ tsp paprika
-1-2 TBSP butter
Cook potatoes in boiling salt water in large pan for 15 minutes or until tender. Drain. Mash potatoes in a large bowl. Add cream cheese, sour cream, salt, pepper, and garlic. Beat in an electric mixer at high speed until smooth and light. Stir in chives. Spoon into a lightly greased baking dish. Sprinkle with paprika and dot with butter. Bake at 350 degrees for 30 minutes or until lightly golden and heated through.