Independent Student Newspaper for the University of Texas at San Antonio

The Paisano

Independent Student Newspaper for the University of Texas at San Antonio

The Paisano

Independent Student Newspaper for the University of Texas at San Antonio

The Paisano

A not-so-traditional Turkey day

Arts - thanksgiving recipes

What’s on the menu this Thanksgiving? If you are looking for a couple of recipes sure to turn heads at the dinner table, then look no further. These unique turkey-day themed dishes will surely make you the MVP in the kitchen!

Turkey, Cranberry

and Grilled Brie

Cheese Sandwich:

This is a great option to have on Thanksgiving day and a different way to get rid of leftovers.


• 4 slices of cranberry walnut bread

• 6 slices of brie, rind removed

• 4 slices of turkey breast, about 6 ounces

• 1/4 cup cranberry sauce

• 1/2 avocado

• 2-3 tbsp. of butter


Heat skillet on medium. Butter one side of each piece of bread. On unbuttered side of 2 slices of bread layer half of brie, half of cranberry sauce, 2 slices of turkey and a few avocado slices. Place slice of bread on top (buttered side up) cover and grill in skillet until bread becomes golden. Flip sandwich once, cover again with lid and cook until cheese melts and bottom piece of bread becomes golden. Cut in half and serve hot.



This creamy and smoky pumpkin-style hummus makes a great appetizer for guests to enjoy while waiting for the main course.


• 1 can (14 oz.) of chickpeas, drained and rinsed

• 1 can (14 oz.) of white beans (cannellini or other), drained and rinsed

• 1 cup of pure pumpkin

• 1/4 cup of freshly squeezed lime juice (don’t substitute this item)

• 1 medium-large clove garlic (adjust to taste, use a smaller clove for it to be kid-friendly)

• 1 – 1¼ teaspoons of sea salt (adjust to taste)

• 1½ – 2 teaspoons of tahini (to taste)

• 1 teaspoon of ground cumin

• 1/4 teaspoon of (rounded) ground allspice

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon of maple syrup

• 1/3 cup of toasted pumpkin seeds


In a food processor, combine the ingredients, but leave out the pumpkin seeds for now and start off with only one teaspoon of tahini. Puree until mixture is smooth. Taste and gauge whether you would like to add more spices. Once the taste and texture are to your liking, add most of the pumpkin seeds and pulse through. Transfer mixture to a serving dish, and top with remaining pumpkin seeds. Serve with whole-grain pita bread, tortilla chips, warm whole-grain bread or crackers.

Easy Deviled Eggs:

A classic favorite that can be ready in just 35 – 45 minutes!


• 12 large eggs

• 1/2 cup of light mayonnaise

• 1/8 teaspoon of ground red cayenne pepper

• 1/8 teaspoon of salt

• 1/4 cup of finely chopped red peppers

• 1/4 cup of finely chopped carrots

• 2 tablespoons of finely chopped gherkins or dill pickles

• 2 tablespoons of finely chopped fresh dill leaves.


Place eggs in 4-quart saucepan. Add enough cold water to cover eggs by 2 inches. Heat to boiling on high, cover with lid and remove from heat. Let stand for about 12 minutes. Drain and rinse under cold water. Under running water, peel and discard shells.

Trim the tops and bottoms of eggs so that they sit flat. Cut each egg in half from top to bottom. Transfer yolks to a large bowl.

Mash mayonnaise, cayenne and ¼ teaspoon of salt into yolks until smooth. Stir in pepper, carrot, gherkins or pickles and dill until well mixed.

Spoon rounded teaspoon of yolk mixture into each egg-white half. Place on serving platter; garnish with dill. Eggs can be prepared up to one day in advance, then covered and refrigerated.


Leftover Pizza:

This is a fun way to use those leftovers, and it includes almost every traditional Thanksgiving dish.


For Crust:

• 1/2 lb. of whole grain bread/pizza dough

• Flour for dusting

• Cornmeal (Optional)

For Toppings:

• 1/2 cup of cranberry sauce/relish

• 1/4 cup of mashed potatoes

• 1/2 cup of stuffing

• 4 oz. of sliced turkey

• 2 oz. of crumbled goat cheese


Heat your oven to 550 degrees for 30 minutes. (If your oven does not reach that high of a temperature try 500 degrees instead.)

Generously flour a pizza peel. Sprinkle more flour onto the dough ball and roll it out flat to your desired thickness. If the dough starts to resist being rolled, allow it to rest for five minutes and try again. Keep adding flour as needed to prevent sticking. As an alternative, cornmeal can be used instead of dough.

After the dough is rolled, begin layering on the toppings. Periodically shake the peel to ensure the pizza is not sticking. If sticking occurs, sprinkle flour around the outside of the pizza, and work it under the edges to release the pizza. Work quickly while topping the pizza, and avoid pressing down on the crust.

When the pizza is ready, gently slide it onto the stone or directly into the oven.

Bake for about 8-10 minutes or until crust is golden and the cheese is bubbly. Remove the pizza and allow it to cool for about two minutes. Cut and serve!

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