Thanksgiving at DuGaren’s

DuGaren Venues & Vineyards

As Thanksgiving approaches, many of us are already preparing our menus for the holiday. Some of you may be pulling grandma’s recipes passed down from generation to generation, or you may still be undecided about roasting a turkey or frying one.

Whatever it is you are cooking, you likely have memorable stories about the food you or your family have prepared and the recipes that have become tradition every Thanksgiving holiday.

Doug and Karen Lusk, owners of DuGaren Venues & Vineyards, have a couple of Thanksgiving favorites that include a Sausage/Rice Dish and a Soggy Salad.

Below are the recipes and instructions: 

Sausage/Rice Side Dish

1 Box Uncle Ben’s Long Grain & Wild Rice (25 Minute Cook Time) Cook according to directions

1 8 oz container Sour Cream

1 1lb bulk tube Premium Pork Sausage (I use Mild) Cooked/Browned, Chopped up & drained

1 6 oz Jar sliced mushrooms – drained (optional)

Mix all ingredients together & bake @ 350 degree for 30 mins   (if made ahead of time, refrigerate & then bake @ 350 degree for approximately 1 hour)

If this recipe is doubled then it will fill a 9X13 casserole dish

Soggy Salad (Lettuce & Spinach Greens)

1 bag Spinach (washed and dried)

12oz Bacon (fried crisp & crumbled) Or 3 oz bag bacon bits or crumbles

3 oz sliced Almonds (Can be toasted @ 350 degree for 15 minutes if desired)

1 small can chow mien noodles

1 small-medium head of lettuce (washed, and drained/dried well and broken into pieces)

1 bunch of Scallions (sliced)

Dressing:  – Mix all together and shake well

3/4 Cup Vegetable Oil

9 t White Vinegar

1/8 t Black Pepper

1 1/2 t Salt

6 T sugar

Mix all ingredients together in a large bowl or in a super large Zip Lock Bag.  Pour Dressing over salad and toss or shake bag well to mix salad ingredients with dressing just before serving.


Happy Thanksgiving from Our Family to Yours,

The DuGaren Team

Photo Credit Jacqueline Jones Photography

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