What's on the Menu for Thanksgiving (plus recipes!)

During Thanksgiving 2020, Missouri Military Academy cadets will stay on campus for the Thanksgiving holiday to mitigate COVID-19 risk for our MMA families. We thank our partner SAGE Dining for their care in preparing a Thanksgiving Day feast for the corps, plus our cadets for helping out in the kitchen!

Below, find what's on the menu, plus some recipes. Click here to view the daily menu at MMA.

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Thanksgiving 2020 Dinner Menu

• Herb-roasted turkey breast
• Honey-glazed ham
• Herbed stuffing
• Green bean casserole
• House-made herb turkey gravy
• Mashed potatoes
• Dinner rolls
• Pumpkin pie

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Pumpkin Pie, courtesy of SAGE  

Yields: 8 servings. Cook Time: 55-70 minutes. 

Ingredients

• 1 ½ cups canned pure pumpkin  
• 5 ½ TB pasteurized liquid whole eggs 
• 10 TB sugar 
• 2 ½ TB, ¼ tsp brown sugar  
• ½ tsp salt  
• 1 tsp ground cinnamon  
• ½ tsp ground ginger  
• 1/8 tsp ground cloves 
• 11 TB 2% milk  
• 9 TB canned evaporated milk  
• Frozen pie crust, 9”  

Instructions

1. Preheat over to 375° (Convection 350°).
2. In mixer, combine the pumpkin, eggs, sugars, and spices. Mix very well.  
3. While the mixer is running, gradually add in the milk and evaporated milk.  
4. Proportion 3 2/3 cups into pie shell.  
5. Bake 55-70 minutes or until set. Cool completely before cutting each pie into 8 slices.

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Herbed Stuffing, courtesy of SAGE

Yields: 1 quart, 8 portions. Prep time: 20 minutes. Cook time: 1 hour.

Ingredients

• 9 ¾ oz white bread (prepared into cubes)
• 2/3 oz fresh parsley 
• 2 oz onions  
• 2 tsp ground sage 
• 2 tsp dried thyme  
• 2 tsp dried rosemary 
• 1 1/3 cup chicken broth 
• 2 TB salted butter  

Instructions

1. To prepare bread cubes: Cut into ½” size cubes. Place on parchment paper-lined sheet tray to dry out. (This may be done a day ahead to allow for proper drying.)  
2. Preheat over to 375°.
3. Remove parsley from stems, chop. Peel and mince onions.  
4. Prepare chicken broth, place herbs in stock pot with butter. Warm enough to melt butter. Set aside.  
5. In a large bowl, combine dried bread with chicken broth; toss lightly to mix. Transfer bread mixture to baking dish and cover with aluminum foil. Bake about 1 hour or until heated through.  
6. Serve immediately. If preparing ahead, cover with plastic wrap and hold warm at proper temperature until ready to serve.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cream of Mushroom Soup  

Created at: Sage House  

Yields: 1 cup, 1 portion 

Prep Time: 45 minutes 

Cook Time: 2 hours 

Ingredients:  

vegetable oil, to taste 

1 2/3 oz mushrooms 

1/3 oz celery 

1/8 oz onion  

1/8 oz carrots  

10 TB, ¾ tsp whole milk  

2 ½ TB, ¼ tsp heavy whipping cream  

1 TB, ¾ tsp chicken broth  

fresh parsley, to taste 

salt, to taste 

black pepper, to taste  

nutmeg, to taste 

 

Instructions:  

1.     Slice mushrooms. Chop celery, onions, carrots and parsley.  

2.     Heat oil in pot over medium-high heat. Add vegetables and sauté until tender.  

3.     Add chicken broth, milk, cream, herbs and spices. Bring to a boil and reduce to simmer. Cook until proper temperature is reached.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Green Bean Casserole  

Created at: Sage House  

Yields: 1 qt, 8 servings 

Prep Time: 10 minutes 

Cook Time: 10 minutes, plus 20 minutes 

Ingredients:  

13 2/3 oz. green beans   

1 1/8 cup, ½ tsp Cream of Mushroom Soup 

¾ oz. Original dry French friend onions  

 

Instructions:  

1.     Prepare ingredients: Trim and blanch green beans. Prepare Cream of Mushroom Soup according to recipe instructions.  

2.     Preheat over to 350° 

3.     In a large container, combine green beans and mushroom soup.  

4.     Place in baking dish and top with friend onions.  

5.     Bake 20 minutes or until bubbly.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Herbed Stuffing 

Created at: Sage House  

Yields: 1 quart, 8 portions 

Prep Time: 20 minutes 

Cook Time: 1 hour 

Ingredients:  

9 ¾ oz white bread  

2/3 oz fresh parsley 

2 oz onions  

2 tsp ground sage 

2 tsp dried thyme  

2 tsp dried rosemary 

1 1/3 cup chicken broth 

2 TB salted butter  

 

Instructions:  

1.     To prepare bread cubes: Cut into ½” size cubes. Place on parchment paper lined sheet tray to dry out. (This can be done a day ahead to allow for proper drying.)  

2.     Preheat over to 375° 

3.     Remove parsley from stems, chop. Peel and mince onions.  

4.     Prepare chicken broth, place herbs in stock pot with butter. Warm enough to meld butter. Set aside.  

5.     In a large bowl, combine dried bread with chick broth; toss lightly to mix. Transfer bread mixture to baking dish and cover with aluminum foil. Back about 1 hour or until heated through.  

6.     Serve immediately. If preparing ahead, cover with plastic wrap and hold warm at proper temperature until ready to serve.