Harger Howe's Thanksgiving Recipe Roundup (NOT HEALTHY)!

Thanksgiving is coming up soon and while some of us might be thinking about healthy recipes…our employees are mainly focused on taste. As a thank you to all of our blog subscribers and amazing clients, here are some of Harger Howe’s most delicious (formerly secret) family recipes that will be sure to impress your guests this season!

1. Jennifer, Houston Partner

This is a family Thanksgiving recipe I make every year. It’s so delicious you can almost serve as a dessert.”


Sweet Potato Soufflé  



  • 1 large 29 oz can sweet potatoes (drained)
  • 1/2 cup butter (melted)
  • 2 eggs
  • 1 tablespoon vanilla
  • 1/2 cup sugar


  • 1 cup pecans (chopped)
  • 1/2 cup butter (melted)
  • 1/3 cup of flour
  • 1/2 cup brown sugar

Soufflé Directions:

  • Combine all ingredients and beat with mixer until completely blended into a soufflé consistency and pour into a 2 quart round casserole dish. 

Topping Directions:

  • Stir ingredients well and spread mixture evenly on top of the potatoes.
  • Bake at 350 degrees for 45 minutes or until solid consistency.
  • Set a cookie sheet under casserole dish to prevent a buttery oven!

2. Erica, Social Media Specialist

“If I can cook it, anyone can make it. It’s great for parties and potlucks.”


Crockpot Kielbasa


  • 1 large package of kielbasa
  • 1/2 bag brown sugar
  • 1 cup orange juice


  • Cut large package of kielbasa into slices, not too thin.
  • Add a half a bag of light brown sugar.
  • Add a cup of orange juice.
  • Mix together in crockpot.
  • Cook uncovered at 350.
  • 1 hour or till kielbasa starts to brown.

3. Gillian, Creative Content Manager

“Every year, my stepmother Debbie makes this creamy onion dish. It is a recipe that her mother made and before that her mother’s mother, so it’s super special, but mainly…it’s just tasty! Now I know what you’re thinking…who wants to eat a bowl of onions, but trust me, this is going to change your mind forever!”


Grammy Boutin’s Cheesy Creamed Onion Casserole


  • tablespoons butter
  • tablespoons flour
  • 1 cup Milk
  • 3/4 to 1 cup cheddar (or mix) cheese
  • 2 jars pearl onions (drained)  
  • 1 teaspoon dry mustard
  • 1/4 teaspoon nutmeg
  • Salt and pepper (to taste)
  • Paprika
  • 1 sleeve of crushed ritz crackers or 1 - 1/2 cups of bread crumbs
  • 1/3 cup butter (melted) 


  • Make roux with butter and flour, stir in milk slowly and thicken.
  • Add cheese and let melt, stirring constantly. Season with salt and pepper, dry mustard and nutmeg.
  • Take off heat let cool a bit, carefully stir in onions.
  • Coat baking or casserole dish with cooking spray and breadcrumbs.
  • Add cheesy onion mixture.
  • Top with crumb topping of choice (add melted butter to crackers or crumbs, mix in bowl before topping onions).
  • Sprinkle with paprika and bake at 350 degrees for 30 minutes.
  • Serve!

*Side note: add shredded Parmesan or Romano cheese to your crumb topping to taste to give it an extra cheesy taste

4. Jackie, Detroit Recruiter 

“One of my favorite cookies is on the cover of the Quaker Oatmeal box.

I use that recipe and I add about a cup of chocolate chips and a jar of maraschino cherries. They taste great!

However, I also have a great stuffing recipe that my mother taught me! I’ve never written it down before…”


Jackie’s Unwritten (until NOW) Stuffing


  • 8 onion roles
  • 1 loaf challah bread (4 – 6 slices will be used)
  • Butter to desired amount
  • Lots of onions and celery (pan-fried)
  • Salt and pepper to taste
  • Poultry seasoning
  • 1 cup chicken broth (may need more)
  • 1 egg


  • Toast the onion roles and 4 - 6 slices of challah bread and put them in a bowl.
  • Add butter and 1 egg.
  • Fry up a lot of onions and celery and add it to the mix.
  • Season with poultry seasoning and add salt and pepper if desired.
  • Add a cup of chicken broth and pour it in until it’s wet.
  • Mix together with hands.
  • Spray a 9 x 13 pan and scoop the mixture into it.
  • Bake it at 325, covered with foil for about 40 or 50 minutes depending on preferred texture.
  • Take it out of the oven and stir it. If you feel it needs more flavor, add more broth and spices at this time.
  • If you want a browned top, cook it for the last 20 minutes without foil.

5. Frank, Senior Account Manager

“For those in our family that don’t eat turkey, we’ve adapted the Stonewall Kitchen recipe for meatloaf – it’s a family favorite.”


“Stonewall Kitchen” Meatloaf 


  • 1.25 pounds ground beef (95% lean)
  • 1.25 pounds ground pork
  • 3/4 cup onion, chopped (buy in the frozen food section)
  • 1/2 cup hot red pepper relish
  • 1/3 cup tomato sauce
  • 1 cup seasoned breadcrumbs
  • 1 egg with a tablespoon of milk (whisked together)
  • Salt to taste
  • 2 tbs ketchup
  • 2 tbs light brown sugar


  • Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
  • Combine the beef, pork, onion, hot red pepper relish, tomato sauce, breadcrumbs, egg / milk and salt. Mix thoroughly and place in prepared loaf pan.
  • Combine the ketchup and brown sugar. Spread this mixture over the meat loaf.
  • Bake 1 hour, 20 minutes or until the meat loaf is firm - internal temperature of 160 degrees.
  • Remove meat loaf from the oven and drain off fat and let “set” 15 minutes before slicing and serving.
  • Serve with Heinz mushroom gravy…it’s delicious!

6. Michelle Swarts, Houston Partner

“In the south, Mac n Cheese stands on its own. I received this recipe from a former Harger Howe Account Manager. Once engaged, her fiancé insisted that she receive cooking lessons from his grandmother to master his favorite dish, before the nuptials.”


Mac n Cheese


  • tablespoons butter
  • tablespoons flour
  • 2 cups WHOLE milk (this is Texas, none of that skim or soy stuff)
  • 16 ounces of American Cheese from the deli counter (or 1/2 block of Velveeta) – cubed
  • 2 cups dried macaroni
  • 8 oz shredded cheddar cheese
  • Bread crumbs


  • Preheat oven to 350.
  • Melt butter in saucepan, stir in flour.
  • Add milk continue stirring until thick.
  • Add American Cheese OR Velveeta, stirring continuously until melted.
  • Boil macaroni and cook to according to package instructions. Do not overcook. Al dente is better.
  • Combine noodles and sauce in baking dish.
  • Top with cheddar cheese and lastly, sprinkle with bread crumbs.
  • Bake for 30 minutes or more until brown on sides and bubbly.


No matter what you cook this season, we hope it’s a taste sensation and that you are surrounded by friends and family.

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