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Olivia’s Thanksgiving Meal Marathon runs through Monday on FOX43

YORK, Pa.– With Thanksgiving just days away, we are gettin’ cookin’ in the FOX43 Kitchen! Olivia’s is coming to the kitchen beginning in...

YORK, Pa.– With Thanksgiving just days away, we are gettin’ cookin’ in the FOX43 Kitchen!

Olivia’s is coming to the kitchen beginning in FOX43 Morning News, and will continue to cook all day through FOX43 First at 4, FOX 43 News at 5 p.m., and FOX43 News at 10. You can also catch them on Facebook Live at various times throughout the day, to keep updated with the progress of the meal.

Chef Harry Tassou and mixologist Adrienne Tassou will be busy preparing an entire holiday meal. Beginning in the morning, the Tassous will be preparing cranberry bread pudding w/ a dark rum & caramel latte sauce and blueberry crisp coffee.

Following the morning newscast, the Tassous will continue to work, preparing a whole meal and various cocktails throughout the day.

Below are the different food selections and cocktail recipes that will be made:

Food selections:


Fresh sage and sausage stuffing

10 cups dried bread (croutons)

8 oz melted butter

1 large onion chopped

2 cups celery chopped

1 tbsp chopped garlic

1 1/2 lbs fresh sausage

2 eggs beaten

2 cups chicken stock

1 cup heavy cream

1/2 tsp kosher salt

1 tsp black pepper

1 tbsp rosemary

1 tbsp sage

1 tbsp parsley

1 tbsp thyme

Preheat oven to 350*F.  Grease your baking dish w butter.  Place your dried bread (croutons) in a bowl.  Sauté the veggies under translucent.  Place the on top of the croutons.  Sauté the sausage along w the herbs.  Add to the bowl.  Add the chicken stock and heavy cream.  Mix well.  Either choose to bake along in a casserole dish or stuff your turkey w it and bake until internal temp reaches 160*F.

Crock pot apple butter 

6lb honey crisp apples cored and chopped

4 cups brown sugar

3 tsp ground roasted cinnamon

1 tsp ground allspice

1/2 tsp ground anise

1 tsp kosher salt

Put apples in the crock pot.  Add the rest of the ingredients. Toss together and cook on high for 1 hour.  Turn down to low and cook for 9-10 hours or until thickened.

Creamed collard greens cooked w/ a hint of Sambuca & star anise

Oatmeal rolls served w/ honey butter

Raisin rolls served w/ vanilla icing

Pork & sauerkraut baked in crock pot w/ fresh apples

Deboned fresh whole turkey and the gravy

All the bones except leg tips and wings will be removed


Boil all bones, excess fat & skin, giblets and:

1 gallon water

1 onion coarsely chopped into big chunks

1 carrot coarsely chopped into big chunks

5 celery stalks coarsely chopped into big chunks


3 bay leaves

1 tbsp black pepper

1 tbsp fresh rosemary

2 tbsp fresh sage

1 tbsp fresh thyme

Make the roux to thicken the gravy:

1/2 lb. butter

1/2 lb flour

Melt the butter, slowly whisk in the flour and cook until smooth and now longer smells like flour

Back to the chicken stock:

Add 1/2 of the finished roux whisking constantly. Cook for approx 5 mins.  Slowly whisk in the remaining roux. Bring to a boil whisking constantly, then strain & serve.


Pumpkin cheesecake 

2 1/2 lbs cream cheese

3 oz heavy cream

3 eggs

1 egg yolk

1 tbsp vanilla

Mix the eggs, yolk, and vanilla separately before adding to the batch...

8oz white sugar

1 1/2 oz corn starch

Sift these to items together

4 oz Libby brand pumpkin

1 tsp cinnamon

1/2 tsp allspice

1/4 tsp ground anise

In mixer, mix all ingredients on medium speed for 5 minutes.  Scrape down the bowl.  Mix another 3 minutes on medium until smooth w no lumps.  Place cheesecake batter into the baked graham cracker crust.  Bake cheesecake at 350*F in a water bath for 1 hour and 10 minutes.

Graham crust:

12 oz graham cracker crumbs

3oz melted butter

1 tsp vanilla

Mix all ingredients.  Press into greased 10" cake pan bottom.  Bake for 4 mins at 350*F.

Baked yams casserole 

3 lbs Fuji apples cored & chopped

1 lb butternut squash chopped

1 lb pears cored and chopped

1 cup walnuts chopped

1 tbsp cinnamon

1 tsp allspice

1 tsp fresh ground nutmeg

1/2 lb butter

1 cup apple cider

1 pinch of salt

Place the chopped apples, squash, and pears into a baking pan.  Add cider and spices.  Toss together.  Cover w Satan wrap & foil(shiny side down).  Bake at 350*F for approx 35 mins or until fork tender.  Remove wrap, bake for 5 more minutes to brown.

Brussels sprouts Au Gratin 

1 lb fresh Brussels sprouts trimmed & cleaned

1/2 cup heavy cream

1 tsp black pepper

1/2 tsp ground nutmeg

1/2 cup Vermont sharp cheddar

1/2 cup shredded mozzarella

1/2 cup bread crumbs (Italian style)

3 pieces of smoked bacon chopped

2 tbsp chopped sun dried tomatoes

2 tbsp chopped fire roasted red pepper

1 tbsp chopped garlic

2 tbsp garlic butter

2 oz white wine

Bring water w a pinch of salt to a boil.  Chop Brussels sprouts in half.  Place into the boiling water.  Cook until tender approx 8mins.  Drain and place in casserole dish.  In a heavy bottom pot, sauté the bacon, garlic, garlic butter, sun dried tomatoes, & fire roasted red peppers for 2 minutes on medium heat.  Deglaze w the Silvie wine for 30 seconds.  Turn on low then add heavy cream & cheese.  Stir for 2 minutes.  Add Brussels sprouts.  Top w Italian bread crumbs.  Bake at 375*F for 10-15 minutes or until lightly browned.

Cranberry compote

2 lbs fresh cranberries

8oz craisins

2 honey crisp apples cored and diced small

2 cinnamon sticks

1 tsp allspice

1/2 tsp nutmeg

4 star anise

1 whole orange zested and squeezed

1 whole lemon zested and squeezed

8 cloves

1 cup apple cider

1/2 cup brown sugar

Cornstarch slurry:

1 tbsp cornstarch

1 tbsp water

Mix together and set aside

Out all ingredients into a pot (except slurry)

Bring to a boil. Add cornstarch slurry. Cook for approx 2 more minutes until thickened.


3lbs bread flour (all trumps)

2 oz instant dry yeast

3 oz kosher salt

2 oz sugar

In mixer w the dough hook attachment, mix the above ingredients for 3 minutes.  Then add:

2 oz E.V.O.O

3/4 quart water

Mix dough for approx 10-12 minutes.  Remove from mixer.  Divide into desired portions between 3-5oz. Let rise until it doubles in size.  Bake at 350*F for approx 15 minutes or until golden brown.

Cocktail selections, ingredients and recipes:

Spiced wassail

Red wine


Captain Morgan spiced rum

Apple juice (or apple cider)

Cranberry juice

Cinnamon sticks

Oranges spiked w fresh cloves

Slices apples

Sliced pears


Place all ingredients in crock pot and set on low. Ready to drink in approx. 1 hour.


Mulled cider

Art in the age ginger snap liqueur



Ginger liqueur

Apple cider

Sliced apples

Sliced pears

Fresh ginger

Cinnamon sticks



Place all ingredients in crock pot on low. Ready to drink in approx. 1 hour.


Cranberry pomegranate sangria

White wine

Pomegranate vodka

Pomegranate liqueur

Cranberry juice


Shake all ingredients w/ ice. Garnish w/ fresh cranberries and pomegranate.


Chocolate hazelnut spiked coffee


Godiva chocolaté liqueur

Hazelnut liqueur


Pour all ingredients in coffee mug.  Top w/ whipped cream and Nutella.


Caramel pumpkin martini

Salted caramel vodka


Creamy pumpkin liqueur

Hint of cream


Shake all ingredients w/ ice.  Strain & top w/ whipped cream & caramel.


Apple cranberry fizz

Apple liqueur

Capt morgan


Cranberry juice

Ginger ale


Shake all ingredients except ginger ale w/ ice.  Top off w/ ginger ale, garnish w/ fresh cranberry compote & sliced apples.


Chocolate hazelnut martini

Vanilla vodka

Godiva chocolaté liqueur

Hazelnut liqueur



Shake all ingredients w/ ice.  Strain into a Nutella rimmed glass & top w/ whipped cream!

For more information into Olivia's, check out their website here.

FOX43 has been going live with Olivia's all day! Check out some of the videos below for extra tips!