November 25, 2014  |  By  | 

Thanksgiving Feast Thanksgiving Feast Starters Sausage Stuffed Mushrooms Ingredients:  12 fresh mushrooms  ½ pound of ground beef  1 tablespoon of minced onion  1 clove garlic, minced  1 tablespoon of butter  ¼ cup of bread crumbs  Salt and pepper to taste  ¼ cup of heavy cream  ¼ cup of butter, melted  1 teaspoon chili powder Directions 1. Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems. 2. In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream. 3. Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder. 4. Bake for 20 to 25 minutes in the preheated oven. Deviled Eggs Ingredients:  6 eggs  ½ teaspoon paprika  2 tablespoon of mayo  ½ teaspoon of mustard powder Directions 1. Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool. 2. Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg whites; cool and serve.

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