Grand yams: MLB Thanksgiving recipes!

Brooks Robinson was asked for his favorite Thanksgiving dish, and his mouth watered like it was that two-hopper hit to him for a 5-3 putout that clinched Baltimore’s 1970 World Series championship.

“Mashed potatoes and turkey,” said the Hall of Fame third baseman and 16-time Gold Glover. “That’s it. That’s all I want. With gravy. A lot of gravy.”

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Favorite Thanksgiving recipes around MLB MLB in the Community Select a team ¬–AL East ¬BaltimoreBostonNew YorkTampa Bay–AL Central ¬ChicagoClevelandDetroitKansas CityMinnesota–AL West ¬HoustonLos AngelesOaklandSeattleTexas–NL East ¬AtlantaMiamiNew YorkPhiladelphiaWashington–NL Central ¬ChicagoCincinnatiMilwaukeePittsburghSt. Louis–NL West ¬ArizonaColoradoLos AngelesSan DiegoSan Francisco

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For those who are about to do the cooking and the rest who eagerly await the epicurean joy that is Thanksgiving, it is time for MLB.com to ask people around Major League Baseball to share their favorite recipes. In addition to Brooksie’s turkey, mashed potatoes and gravy, we’ve got some homemade cornbread, stuffing, Moroccan lamb tagine with sweet honey figs, sweet potato casserole, cranberry sauce, candied yams, Kuminda krioyo from Didi Gregorius’ native Curaçao, pumpkin cheesecake, sweet potato pie, and bourbon.

Bon appetit.

Ricky’s Corny Cornbread Nancy Buechele, wife of Rangers bench coach Steve Buechele

2 roasted ears of corn (taken off the husk) 1 can corn (not drained) 1 can of cream corn 8 oz sour cream 2 eggs (beaten) 1 box Jiffy corn bread mix 1 stick butter melted

Mix everything together and put in a casserole dish. Bake at 350 degrees for 55-60 minutes.

Traditional turkey Cardinals catcher Brayan Pena

“I love the traditional turkey with the entire family. The fact that we didn’t have this in Cuba makes me appreciate it even more. And the holiday is extra special for us because my first boy, Brayan Pena Jr., is a Thanksgiving baby.”

Turkey Stuffing Lisa Corrigan, wife of Rockies broadcaster Jack Corrigan

Mariners broadcaster Rick Rizzs said his favorite Thanksgiving dish is “a real good homemade bread dressing baked in the oven. I love it when it comes out just a little crispy on the outside and still tender and flavorful on the inside with some sage and chicken broth seasonings. Of course, smothered in gravy.”

Lisa Corrigan is here to help. Here are her ingredients:

2 cups water 2 sticks butter 2 bunches celery stalks (chopped) 1 medium sized onion (chopped) 1-1/2 large loaves white bread (cut into small squares) 1 can cream of mushroom soup (undiluted) 8 ounces sliced mushrooms 1 lb ground beef Salt, pepper, garlic powder and oregano

Directions: Brown ground beef and drain. Remove from stove. Place water, butter, celery and onion in a large pan. Boil until celery and onion soften and half of the liquid has been cooked away. Generously add seasonings to taste during this process. Remove from stove.

In a large bowl, add the mixture to the bread, ground beef, mushrooms and soup. Mix thoroughly. Place enough stuffing into the turkey cavity, with the remainder going into a large baking dish. Or you can place all of it in a baking dish, if you prefer. The stuffing inside will cook with the bird. For the remainder, bake at 350 degrees for about one hour.

“The quantity is large,” Corrigan said, “but everyone usually wants more than one helping.”

Moroccan Lamb Tagine with Sweet Honey Figs Royals pitcher Danny Duffy and wife Sara

For the meat tagine: 1 red onion, sliced in half moons 2 tbsp. vegetable oil 4 lbs lamb, cut in large chunks 2 cloves garlic, crushed 1 tbsp. ground cinnamon 2 tsp. ground ginger 1 tsp. saffron threads Salt, to taste 1 1/2 tsp. pepper Water, as needed

For the fig and chestnut garnish: 7 ounces of dried figs 1 cup of jarred, roasted chestnuts 2 tbsp. Butter 1/3 cup honey 1/3 cup water 1 tsp. orange blossom water, optional Parsley, for garnish

Directions: Layer the bottom of a tagine with sliced onion and vegetable oil. Gently heat over medium and cook to soften the onions.

Meanwhile, gather your spices. Saffron lends the most haunting flavor to the tagine, while ginger and garlic give it kick. And cinnamon makes everything better. Cut the lamb in …

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