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A Very Morey's Thanksgiving

November 27, 2019

Thanksgiving is about food. Okay, it’s also about family, togetherness and the unhinged political ranting of crazy Uncle Bert. But mostly food.  Unfortunately, the most anticipated meal of the year is also just a little… samey. Green bean casserole again?! No worries — we at Morey’s Piers are big on shaking things up. We’re also big on working boardwalk favorites into even the most formal of holiday feasts. Who says nachos don’t belong on November 28? Thanks to the inimitable Chef Wally Jurusz, we’re passing along easy, tasty recipes you need for a Thanksgiving meal so good, even crazy Uncle Bert will approve…

Thanksgiving poutine, serves 4-6

A Canadian favorite with a Morey's flair.

No, they won’t be Curley’s, but the French fries in this dish will still bring a boardwalk vibe to your Thanksgiving table. Feel free to add more gravy than called for here. More gravy is never a bad idea. 


  • 1 bag of your favorite frozen fries (Come on now… it’s the day before Thanksgiving; we know you’re not making your own). 
  • 2 cups sliced turkey 
  • 1/2lb cheese curds
  • 2 cups turkey gravy
  • 1 cup dried cranberries
  • 2 tbsp chopped fresh parsley
  1. Prepare fries according to package directions. Or maybe let them go a little extra crispy. This will help them hold up under all that delicious sauce. 
  2. Top fries with turkey, gravy, cranberries and cheese curds. Use parsley as a garnish

Crab cake stuffing, serves 4-6

The perfect addition to any holiday meal.

If you’ve been missing the fresh crab cakes from Joe’s Fish Co, well, us too. This recipe – part crab cake, part stuffing – will scratch that itch while putting an inventive spin on a Thanksgiving staple. Chef Wally recommends using a digital, instant-read thermometer at home, which you can find online or from your local restaurant supply store. There’s no need to spend any more than $25 for a decent option that will last years.


  • 1 egg, slightly beaten 
  • 1/3 cup mayonnaise 
  • 1/2tsp Dijon mustard 
  • 1/2tsp lemon juice 
  • 1/2tsp Worcestershire sauce
  • 1/2tsp Old Bay Seasoning
  • 1/4tsp turkey seasoning
  • 1lb jumbo lump crab meat (can also use lump crab meat)
  • 1 pack fresh chives chopped small
  • 10 Keebler Townhouse crackers
  1. In a bowl combine mayonnaise, beaten egg, mustard, lemon juice, Worcestershire sauce, Old Bay, turkey seasoning, chopped chives and crushed crackers.
  2. Check crab meat for shells by dumping opened can on a sheet tray and gently feeling for hard shells. Be careful not to break up the crab meat.
  3. Gently fold cleaned crab meat into seasoned mayonnaise mixture with a rubber spatula. Finish mixing when just combined. Let mixture rest for 1-2 hours before rolling into cakes 2.5-3 inches wide. Let these cakes rest for at least 1-2 hours, though overnight is best.
  4. Preheat oven to 375. Spray a large, 9-by-13-inch baking sheet with cooking spray.
  5. Transfer the prepared rolled crab cakes to the prepared sheet pan and bake on the first side for 6 minutes and flip.  Bake on the second side for 6-8 minutes more or until an instant-read thermometer inserted into the center of the cake reads 165. 

Thanksgiving nachos, serves 4-6

Thanksgiving take on PigDog's trash can nachos.

Plate it to serve your guests, or make it the following day with all your leftovers. Then close your eyes and remember looking out over ocean with a sea breeze on your face and a pile of Trash Can Nachos from PigDog on your plate…


  • 1 bag tortilla chips
  • 1 cup leftover sweet potatoes mixed with 1/2 teaspoon chili powder 
  • 1 cup sour cream
  • 1 jar favorite salsa 
  • 2 cups pulled turkey
  • 3 cups cheddar cheese or Mexican-style shredded cheese
  • 1/2 cup black beans; drained
  • 1/3 cup black olives 
  • 1/4 cup sliced jalapeños (optional)
  • 1 bunch chopped scallions 
  1. Preheat oven to 425 degrees. 
  2. Combine sweet potatoes and chili powder. Reserve. 
  3. Layer 1/2 of tortilla chips evenly on standard cookie tray. 
  4. Layer 1/3 of turkey, cheese, beans, olives, jalapeños, dollops of the sweet potatoes and scallions.  
  5. Layer the remaining tortilla chips and then the remaining 2/3 of turkey, cheese, beans, olives, jalapeños, and dollops of the sweet potatoes. Melt in the oven for 5-8 minutes until cheese is melty-gooey goodness (that’s the technical term). Once out of the oven, finish the nachos with the rest of the scallions. 
  6. Serve them with sides of sour cream and salsa.