Turkey not the only choice for Thanksgiving

Colleen Kottke
Editor/Wisconsin State Farmer

A friend of mine was eager to impress her family by hosting Thanksgiving at her apartment. Unfortunately she didn't take into account the time needed to thaw out a 20 lb. bird. In a panic she called her grandmother who suggested making a pork tenderloin instead. The roast was tender and moist and a hit with family members (who didn't know how close they were to eating tacos for Thanksgiving). Here are a few simple recipes that will make your family think you've been slaving in the kitchen for hours.

Cream cheese and sour cream are the secret ingredients in these make-ahead mashed potatoes

Mashed Potato casserole

12 med. Potatoes, peeled and cooked

8 oz cream cheese, room temp.

½ c. sour cream

¼ c. butter

½ c. milk

2 eggs, slightly beaten

¼ c. chopped onion

1 t. salt


Mash hot potatoes until smooth. Cut in cream cheese and butter in small amounts. Beat until cheese and butter are melted and blended. Mix in sour cream. Mix together milk ,eggs, onions and seasonings; add to potatoes. Beat until fluffy. Place in greased casserole dish. Refrigerate overnight. Bake at 350 for 45 minutes. Spoon into a serving dish, topping with freshly minced parsley.

Rosemary Garlic Pork Loin

Rosemary pork loin with sweet potatoes


1 T. olive oil

1 T. Italian seasoning

¼ t. seasoned salt

½ t. chopped garlic

1 lb. sweet potatoes, peeled and cubed

1 med. Onion cut into wedges


1 lb boneless pork loin

1 T. Olive oil 

1 T. Dijon mustard

1 1/2 t. minced garlic

2 T. fresh rosemary, chopped

Heat oven to 425°F. In large bowl, mix 1 T. olive oil, 1 T. Italian seasoning, 1/4 t. salt and garlic. Add sweet potatoes and onions; toss to coat. Spread in 9x13-inch pan. Roast uncovered 10 minutes.

Place pork loin among vegetables in baking pan. In a small bowl, combine mustard, garlic and rosemary; stir well. Spoon mixture over pork.

Roast uncovered 20 to 25 minutes longer or until meat thermometer reads 155°F. Remove from oven. Cover pan with foil; let stand 5 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.) Cut pork into 1-inch-thick medallions and place on platter with vegetables. Sprinkle with fresh rosemary.

Sour Cream Apple Pie

Sour Cream Apple Pie

Peel and slice three big apples.

Mix together:

2 T. flour

¾ c. sugar

1 egg

1 c. sour cream

1 t. vanilla

¼ t. nutmeg

Beat until smooth. Fold in apples. Pour into pastry lined pie plate. Bake at 400 for 15 minutes, then at 350 for 30 minutes.


1/3 c. flour

½ c. sugar

¼ c. butter

1 t. cinnamon

Sprinkle over pie. Return to oven for 10 minutes or until golden brown.