As we approach the Thanksgiving holiday, it’s time to revisit and share with you some of my favorite recipes that will adorn my Thanksgiving table.

When going over my menu that I want to serve on the big day I feel like a big league manager when it comes to deciding what dish makes the cut for the table and what dish get’s relegated to the minors or cut permanently from my list of table favorites. Trust me there have been some heated debates amongst my family about what stays and what goes but we always work that out ahead of time and usually it’s the right decision.

One dish that has been a staple of our Thanksgiving table has been Laurie’s broccoli bake. It is hearty, and delicious. About 30 years ago I spent a Thanksgiving over Cousin Laurie’s house and she served up her broccoli bake, it was then I knew that I needed that dish to be included on my Thanksgiving menu.

Gellman Images
Gellman Images

I am normally not a fan of using canned soup in a dish, maybe because I’ve become a little more sophisticated in my cooking but in this dish it works. It’s a dish that you can have a little of and savor the full effect. So for your consideration I proudly offer Cousin Laurie’s broccoli bake. Happy Thanksgiving.


2 – 10 oz Packages Chopped Broccoli
1 can – Cream of Mushroom Soup
½ cup – Hellmann’s Mayonnaise
1 Egg
1 Small Onion, Grated
1 cup – Grated Sharp Cheese
1 package – Pepperidge Farm Seasoned Stuffing
½ cup – Butter

Cook broccoli keeping it al dente’, drain. Beat egg lightly. Then put into 3 quart casserole. Combine soup, mayonnaise, onion and cheese then mix. Toss stuffing with melted butter, spoon over Broccoli. Bake at 350 degrees for 30 minutes.

The post above reflects the thoughts and observations of New Jersey 101.5 weekend host Big Joe Henry. Any opinions expressed are Big Joe’s own.

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