Bringing family and friends together for a thoughtful Thanksgiving meal is always a highlight of the holiday season. Really, what is better than sharing delicious food cooked by those you love! This year, we asked our Serendipity Catering team to share what their favorite family recipe is have every Thanksgiving. Check out the delicious recipes below:

Polish Stuffed Cabbage

Izabela | Wedding Sales Specialist

Ingredients: 2 tablespoons butter, 1/2 cup onion finely chopped, 1 teaspoon garlic minced, 28 ounce can crushed tomatoes (do not drain), 15 ounce can tomato sauce, salt and pepper to taste, 2 tablespoons brown sugar, and 1 tablespoon red wine vinegar

1 pound ground beef (I use 90% lean), 1 cup cooked rice, 1/2 cup onion finely chopped, 1 teaspoon garlic minced, 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 cup fresh parsley leaves chopped, 1 egg, 1 head cabbage, cooking spray

Instructions: For the tomato sauce: Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes or until translucent. Add the garlic and cook for 30 seconds. Add the crushed tomatoes, tomato sauce, salt and pepper to the pot. Stir in the brown sugar and red wine vinegar. Bring to a simmer. Cook for 10-15 minutes, stirring occasionally. While the sauce is simmering, assemble the cabbage rolls. Bring a large pot of  water to a boil. Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Peel 12 large leaves off the cabbage. Place the ground beef, rice, onion, garlic, salt, pepper, 2 tablespoons of parsley and egg in a bowl. Add 1/2 cup of the tomato sauce to the bowl. Stir to combine. Lay each cabbage leaf on a flat surface. Use a small knife to cut a V-shaped notch to remove the thick part of the cabbage rib. Shape 1/3 of a cup of the meat mixture into a log shape and place in the center of a cabbage leaf. Roll the cabbage leaf around the meat mixture. Repeat with remaining meat and cabbage leaves. Preheat the oven to 350 degrees F. Coat a 9″x13″ pan with cooking spray. Place 1/2 of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce. Cover with foil. Bake for 60-90 minutes or until cabbage is tender and meat is cooked through. Sprinkle with remaining 2 tablespoons of parsley, then serve

Shoooo-fly Pie

Audra | Director of Catering

Ingredients: 1/2 tbl baking soda (dissolved in 3/4 c boiling water, cooled), 1/2 c molasses, 1 whole egg (beaten well), 1 unbaked 9” pie shell, 3/4 c flour, 1/2 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp ginger, 1/2 c brown sugar, 1/2 tsp salt, and 2 1/2-3 tbls butter


Instructions: Combine the liquids, be sure that the soda water is not hot. Combine all the crumb ingredients except butter. Mix well and then stir in the butter using a fork. Work in until it is a crumb consistency. Put 1/3 of the crumb mixture in the bottom of the pie shell. Pour on top with 1/3 more crumbs. Add the rest of the liquid and top with remaining crumbs. Bake at 400 degrees until shell begins to brown, 10 minutes. Turn oven to 325 degrees and bake until the center is a bit firm, about 30 minutes. Enjoy!

Cornbread Stuffing Waffles

Kevin | Culinary Assistant

Ingredients: 3 Tbsp butter, 1/4 cup chopped white onions, 2 Tbsp medium diced carrots, 2 Tbsp medium diced celery,1 tsp chopped garlic, 2 tsp dried thyme, 1 tsp dried sage, 1 tsp salt, 1 tsp garlic salt, 1 tsp black peppe, 1/2 tsp, white pepper, and 1 1/2 cups chicken broth

1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 2 eggs, 1¾ cups buttermilk, room temperature, ½ cup melted butter, corn oil, or bacon fat (melted and cooled)

Instructions: Heat the butter in a large sauté pan over medium heat, add onions and cook until soft, but not brown about 3 minutes, add carrots and celery and cook 2 to 3 minutes. Add garlic thyme, sage and seasonings and cook about 1 minute. Add chicken broth, increase heat and bring to a boil. Cover the pan, reduce heat and cook until the broth is nearly all gone and the vegetables are soft, 20 to 30 minutes.cool vegetables and strain off any remaining liquid. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix to combine.  Mix together the eggs, buttermilk and oil or fat. Add the egg mix to the flour mix and stir just to combine, do not over mix. add the cooled vegetables and mix just to incorporate. Spray a waffle iron set on 350 degrees and add about 1/3 cup of the batter to the iron, flipping and following the waffle irons cues for doneness. The edges should be crispy and the interior soft. Serving suggestion: heap buttery mashed potatoes onto the waffle, top with turkey and smother with gravy.

Banana Bread

Brie | Sales Consultant

Ingredients: 2 cups mashed very ripe bananas, 4 eggs, 2/3 cup canola oil, 2 cups of flour, 2 cups sugar, 1 3.5oz box of vanilla pudding, 1 teaspoon baking soda, 1 1/2 teaspoon kosher salt, 1 cups unsweetened shredded coconut, 1 3.5oz bar dark chocolate (chopped into chunks), and Salted butter for serving

Instructions: Preheat oven to 325 degrees. In a large bowl, combine bananas, eggs, and oil. In a separate bowl, combine the flour, sugar, pudding mix, baking soda, and salt. Gently add the dry ingredients to the wet ingredients. Fold in coconut and chocolate chunks. Grease and flour a bundt pan and pour batter into pan. Bake for 55 to 60 minutes, testing with a toothpick. Let cool slightly and flip onto a serving plate. Serve with salted butter!

Cranberry Salad

Kerri | Administrative Coordinator

Ingredients: Fresh cranberries, Chopped Pecans, Red Grapes (halved), and Heavy Whipping cream (whipped)


Instructions: Grind up cranberries in the food processor. Put in a strainer, inside a bowl (the bowl is going to catch all the juice that will happen overnight). Add sugar to cranberries and stir. Cover and let sit overnight in the fridge. Fold cranberries (not the juice from the bowl) from the strainer into the whipped cream and add the Pecans and Grapes That’s it.  Fluffy pink yumminess.

Artichoke Cheese Bread

Russell | Catering Captian

Ingredients: 1 (16oz) can artichokes quartered, 1 cup mayo, 3 cloves garlic minced, 1 loaf French bread (Optional), and 1 cup spinach 

Instructions: Pre heat oven to 350. Cut French bread long ways down the middle. Mix all the ingredients in a bowl. Spread the mixed ingredients on the cut part of the bread. Put the bread on a pan and put in the oven. Leave in there for about 15 minutes or until golden brown. Cut in sections and enjoy!

Keto Chocolate Chip Pecan Pie

Dan| Deputy Director

Ingredients: 1.25 cups almond flour, 2 tbsp coconut flour, 1/2 tsp xanthan gum, 1/4 tsp pink himalayan salt, 3 tbsp unsalted butter (cold and cubed), 1/4 cup cream cheese (cubed), 1 large egg (lightly beaten), 1 tsp powder Allulose, 3/4  cup unsalted butter, ½ cup Powdered Allulose, ½ cup of Lilly’s chocolate chips, 1 3/4 cup heavy whipping cream, 1/2 tsp pink salt, 1 tsp liquid Allulose, 1 1/2 tsp beef gelatin powder, 1 large egg, room temperature, 1 1/2 cups raw pecans, roughly chopped, and 1 tsp kosher salt

Instructions: Add almond flour, xanthan gum, coconut flour and salt to food processor and pulse until evenly combined. Add butter and cream cheese cubes and pulse for a few seconds, just until crumbly. Add egg and allulose, and pulse until the dough just begins to come together into a ball, being sure not to overwork the dough. The mixture should resemble coarse breadcrumbs. Turn out the dough onto plastic wrap and pat into a ball, then flatten and seal. Refrigerate for at least 30 minutes, or up to 3 days. You can also freeze the pie crust and thaw out as needed. Place cold dough disc between two sheets of parchment paper and, working quickly, gently roll out to desired size. Once the dough is in the pie pan or molded into your desired shape (galette, tart, etc.), refrigerate it for 30 minutes (or freeze it for 10-15 minutes) before baking to help it keep its shape. Brush it with egg wash, if desired. If baking a pie crust base, prick the base with a fork a few times to keep bubbles from forming. Bake at 425 degrees F for 10, then cover the outer crust with a pie shield or a strip of foil. Bake for an additional 3-5 minutes until nicely browned, keeping a close eye on it as grain-free flours can burn rather quickly. Preheat the oven to 350 degrees F. Bake pie crust for 8-10 minutes and allow to cool. Melt butter and allulose in a large saucepan over medium-low heat. Cook 6-8 minutes (may take longer, since this is not sugar), stirring frequently, until golden brown. Slowly add 1 ½ cups cream and bring to a simmer for 15-20 minutes, until thickened and the color of caramel (again, could take longer). Remove pan from heat and stir in vanilla extract and liquid allulose. Set aside to cool. Meanwhile, bloom gelatin in remaining cold cream for 5 minutes. Gently whisk egg in a clean bowl. Drizzle ¼ cup of caramel sauce in slowly, constantly whisking to temper the egg. Gradually whisk in remaining caramel sauce, then bloomed gelatin. Layer the bottom of the cooled crust with chopped pecans and part of the chocolate chips. Sprinkle with kosher salt. Pour the wet ingredients mixture over top of the pecans and crust covering all the pecans. You can add some halved pecans and a few chocolate chips on top for presentation. Cover the crust edges with foil or a pie guard so it doesn’t burn. Bake for 45-55 minutes until filling is set. Allow to cool for 20 minutes prior to serving.

Dairy Free Chocolate Pie

Makayla | Garde Manger

Ingredients: 1 baked pastry shell, 4 egg yolks 
1/4 cup cornstarch, 3/4 cup sugar, 1 tablespoon, vegan butter, 2 1/2 cups silk ultra protein chocolate, and 1 1/2 teaspoon vanilla 

Ingredients: Preheat oven to 325. In saucepan combine sugar and cornstarch. Slowly stir in chocolate milk. Stir oven medium heat until thick and bubbly. Lower heat. Cook for 2 more minutes. Remove from heat. Beat egg yolks lightly, gradually stir hot milk into eggs to avoid scrambling them. Add yolk mix to pan, bring to a gentle boil, lower heat. Remove. Stir in butter and vanilla while hot. Pour filling into pastry shell. Bake 30 minutes. Cool outside of fridge 1 hour. Chill before serving.