We’ve gathered Turkey Day ideas for things to do in Bend with your family and friends
Football fans and turkey aficionados alike take note, we’ve got a variety of activities, entertainment and side dish ideas to satisfy the cravings of the whole crew.
I Like Pie
Dessert first, always! Cascade Relays’ iconic I Like Pie run returns to the Old Mill District this year starting in Center Plaza on Thanksgiving day. One of the year’s most anticipated events raises money for the Boys and Girls Club of Central Oregon and participants earn some well-deserved pre-Thanksgiving Pie! The 1.5- or 2.5-mile course follows the flat, paved pathways and trails through the Old Mill District along the beautiful Deschutes River. The course is stroller friendly, so bring the whole family out.
Individuals and families of all ages and running/walking abilities are encouraged to come run/walk, eat pie, and have fun!
Popcorn and Movie Marathon
Regal Old Mill ScreenX & IMAX will be open on Thanksgiving with a fully-stocked refreshment counter and a couple of blockbusters we can’t wait to watch:
Devotion: An aerial war epic based on the bestselling book of the same name, tells the harrowing true story of two elite US Navy fighter pilots during the Korean War. Starring Jonathan Majors, Glen Powell and Joe Jonas – Rated PG-13
Disney’s Strange World: From the studio that brought us Big Hero 6 and Encanto comes a story about The Clades, a legendary family of explorers whose differences threaten to topple their latest and most crucial mission yet. Rated PG
The Talk of the Table
Turkey may be the main event, but these appetizer and side dish recipes from our friends at Savory Spice will surely give your guests something to talk about.
Grand Dill Dip
Dips are the easiest way to turn a gathering into a party! This is a crowd fave that pairs well with bread, veggies or potato chips.
8 oz. cream cheese, softened
¼ cups mayonnaise
1 cups sour cream
2 Tbsp. Dill Dip
1 Tbsp. Minced Green Onion
2 tsp. Minced Garlic
Combine all ingredients and stir until smooth. Chill for at least 1 hour before serving.
Pacific Northwest Brussel Sprouts:
They had us at bacon, and we recommend doubling the recipe for guaranteed helpings for second dinner.
1lb Brussels sprouts, halved
1 Tbsp. canola oil
2 Tbsp. Pike & Pine St. Protein Rub, divided
4 slices bacon, cut into 1/2-inch pieces
4 oz. goat cheese
Preheat oven to 350 degrees. In a medium bowl, toss Brussels sprouts with canola oil and 1 Tbsp. Pike & Pine St. Protein Rub and set aside. Heat a large cast iron skillet over medium-high heat, add bacon, and saute for 4 to 5 min. per side, or until lightly browned and crispy. Remove bacon from pan with a slotted spoon and set aside. Immediately add Brussels sprouts to pan, toss them in bacon drippings, and transfer pan to oven. Roast for 20 to 25 min., or until cooked through with crispy edges. Top with bacon, pieces of goat cheese, and remaining 1 Tbsp. of Pike & Pine St. Protein Rub.
Pumpkin Cheesecake Bars
This year, let someone else bake the pumpkin pie and instead add variety to your go-to fall dessert with pumpkin cheesecake bars! This recipe features the best flavors and textures of both pumpkin pie and cheesecake for a unique option to bring to the table. Top with whipped cream and an extra dusting of Pumpkin Pie Spice, or better yet, add a scoop of classic vanilla bean ice cream for the sweetest of treats.
2 cups crushed graham crackers
2 Tbsp. granulated sugar
1/4 tsp. Mayan Sea Salt
1/2 cup unsalted butter, melted
3 (8 oz) blocks cream cheese, room temperature
1 cup granulated sugar
1/3 cup sour cream
1 tsp. Tahitian Vanilla Extract
1 cup pumpkin puree
1 tsp. Pumpkin Pie Spice
½ tsp. Kosher Salt
1 (12 oz.) can evaporated milk
1 tsp. Pure Madagascar Vanilla Extract
Step 1: Make crust.
Preheat oven to 325 degrees. Line a 9×13 baking dish with parchment paper and grease well. In a medium bowl, combine crushed graham crackers, sugar, and Mayan Sea Salt. Add melted butter and mix until mixture is consistency of wet sand. Use the bottom of a measuring cup to press graham cracker mixture into bottom of prepared baking dish. Bake for 15 min. until set.
Step 2: Make filling.
Cream together cream cheese and sugar until smooth and creamy. Add sour cream and Tahitian Vanilla Extract and mix until just combined. Add eggs one at a time and mix until just combined. Remove half of mixture to a medium bowl. To the remaining mixture, add pumpkin puree and Pumpkin Pie Spice and mix until combined. 1/4 tsp. Mayan Sea Salt 1 tsp. Tahitian Vanilla Extract 1 tsp. Pumpkin Pie Spice
Step 3: Layer and bake.
Pour plain cheesecake mixture evenly over par-baked crust. Drop spoonfuls of pumpkin cheesecake mixture over top. Use an offset spatula to spread pumpkin cheesecake mixture over top of plain cheesecake mixture. Use a chopstick or toothpick to swirl cheesecake mixtures together. Bake for 45 min., turning baking dish halfway through to ensure even baking. Edges of cheesecake should be set with a slight wobble in the center when baking dish is moved. Set dish on a wire rack to cool, then refrigerate to chill. Serve cold.
We hope you enjoy it all this Thanksgiving – the food, the friends, the family and the laughter – we’re grateful to be a part of your community!
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