Thanksgiving recipes? - Page 3

[Junegoddess]

Well, just two weeks to go! I finally finished planning my menu. I'm overcooking and I know it. Hopefully the leftovers will freeze well. I absolutely could not come to a compromise on dessert, so I decided to be all cute and hostess-y and package up the cranberry bars for my guests to take home with them.
Here's what we'll be eating:

Spiced Pecans and Pepitas (appetizer)

Cider-Brined Turkey with Giblet Gravy
Cornbread Dressing
Cranberry Salad
Roasted Root Vegetables
Bubba Beans (my BIL's long-cooked green beans with ham)
Broccoli Rabe with Lemon and Shallots
Chebe Rolls

Pumpkin Custard in Pumpkin Shells
Cranberry Bars
Chocolate-dipped Fruits (and marshmallows and... well... anything that stands still long enough, LOL)

[Teenytoona]

Bumping this because I need the good ideas!

[Teenytoona]

Originally Posted by Junegoddess

Well, just two weeks to go! I finally finished planning my menu. I'm overcooking and I know it. Hopefully the leftovers will freeze well. I absolutely could not come to a compromise on dessert, so I decided to be all cute and hostess-y and package up the cranberry bars for my guests to take home with them.
Here's what we'll be eating:

Spiced Pecans and Pepitas (appetizer)

Cider-Brined Turkey with Giblet Gravy
Cornbread Dressing
Cranberry Salad
Roasted Root Vegetables
Bubba Beans (my BIL's long-cooked green beans with ham)
Broccoli Rabe with Lemon and Shallots
Chebe Rolls

Pumpkin Custard in Pumpkin Shells
Cranberry Bars
Chocolate-dipped Fruits (and marshmallows and... well... anything that stands still long enough, LOL)

Recipes please?

[Junegoddess]

I'm using the pumpkin custard recipe from here: http://nourishedkitchen.com/pumpkin-molasses-custard/

And the broccoli one is from here: http://www.epicurious.com/recipes/fo...hallots-233159

[Peacemamalove]

Originally Posted by stilllearning85

I have a whole list going now thanks to you ladies!
Funny tho, cause I am due on Thanksgiving day this year... Hopefully, in-laws and my mom will step up to the plate and make all the food (maybe a few days early or late depending on baby)! Can't miss Thanksgiving!!
Here is my list so far (it will definitely continue to grow):
-Turkey
-Fermented Cranberry Chutney
-Sausage Stuffed Acorn Squash
-Greens w/garlic and butter
-preserved lemon salsa
-almond flour buscuits
-somesort of potato thingy
-pumpkin pie with nut crust

hmmm, looks like a lot of starch, need to come up with more starch free type thanksgiving recipes... any ideas?

How do you make the -Fermented Cranberry Chutney??????

[Peacemamalove]

Originally Posted by Junegoddess

Well, just two weeks to go! I finally finished planning my menu. I'm overcooking and I know it. Hopefully the leftovers will freeze well. I absolutely could not come to a compromise on dessert, so I decided to be all cute and hostess-y and package up the cranberry bars for my guests to take home with them.
Here's what we'll be eating:

Spiced Pecans and Pepitas (appetizer)

Cider-Brined Turkey with Giblet Gravy
Cornbread Dressing
Cranberry Salad
Roasted Root Vegetables
Bubba Beans (my BIL's long-cooked green beans with ham)
Broccoli Rabe with Lemon and Shallots
Chebe Rolls

Pumpkin Custard in Pumpkin Shells
Cranberry Bars
Chocolate-dipped Fruits (and marshmallows and... well... anything that stands still long enough, LOL)

oh yes recipes!!!! PLEASE

[nuwavemomma]

[amcal]

Anyone have a good recipe for sweet potatoes?

[crunchy_mama]

Oh, cranberry chutney, how could I forget cranberries!!!!! I love cranberries. I usually just do them w/ coconut, pecans and pineapple chunks but that recipe sounds very good.

Oh, on sweet potatoes I make them very basic but we love them here- bake in their skin(I think the texture and taste is better that way). Then I slip them out of them skins and mash w/ plenty of cinnamon, coco oil, and some raw honey then top w/ nuts. Especially tasty if you toast the nuts in some oil(I used to do butter). However, for day to day I usually just top w/ the plain nuts, but for a special occasion will toast them and sprinkle w/ a bit of turbinado. You can then rebake for that twicebaked taste but they are still yummy even if not.

[nuwavemomma]

Did I miss a recommended Cornbread Stuffing recipe? Googling isn't yielding anything that's grabbing me...

[swood]

Originally Posted by stilllearning85

Hehehehe! I totally understand! here yah go again!

The Cranberry chutney:
3 c. cranberries
1/2 c. raisins
1/2 c. nuts (pecans)
1/2 c. rapadura
2 tsp. salt
1/2 c. whey
1/2 c. prune juice or other juice
1 tsp. cinnamon
1/2 tsp. cloves
juice from 1 orange
juice from 1 lemon

pulse first 10 ingredients in food processor
stir in raisins
ferment for 48 hours
refridgerate


What do you guys think about using date paste or something instead of rapadura? Then it would be completely fruit sweetened!

I just tasted this and it is DELICIOUS!!!! I am a die-hard jellied cranberry sauce fan and was slightly apprehensive about anything other than that, but I made this for thanksgiving at the in-laws and sampled it today. It is awesome! If you didn't make it this year, definitely do it next year!

[athenalove46]

(Meant to quote above poster....regarding Cranberry Chutney) I have this sitting on my counter as we speak. I hope it is as good as you said! I got some wierd looks from hubby about it. I have decided that I am going to make most everything this year and tomorrow is the day I'm gonna prep it all.

I'm making a crock pot dressing with some sourdough from a local bakery and it looks so good (and easy).

[Junegoddess]

Originally Posted by nuwavemomma

Did I miss a recommended Cornbread Stuffing recipe? Googling isn't yielding anything that's grabbing me...

Here's the recipe I'm using:
http://www.epicurious.com/recipes/fo...nd-Sage-240385

I make the cornbread using a basic old recipe from my MIL, and am using the marvelous gluten-free Udi's white bread for that part.

[KatieFrank]

Originally Posted by nuwavemomma

Did I miss a recommended Cornbread Stuffing recipe? Googling isn't yielding anything that's grabbing me...

I just googled cornbread stuffing and I see what you are talking about. Pampered Chef has this great recipe which has that sweet and savory taste that you usually get from cornbread stuffing. It may not be exactly what you are looking for because its not cornbread but it is oh so good.
Here is it:
1/2 lb bulk pork sausage
1/2 cup (1 stick) butter or margarine
1 1/2 cups sliced celery
1 1/2 cups chopped onion
1 package (14 ounces) herb-seasoned cubed stuffing
1/2 cup sweetened dried cranberries
1/2 cup coarsely chopped apples
1 tbsp Rosemary Herb Seasoning Mix
2 cans (14.5 oz each) chicken broth
Preheat oven to 350ºF. Place sausage into (10-in.) Skillet; cook over medium heat 3-5 minutes or until no longer pink, breaking into crumbles. Remove Skillet from heat and transfer sausage to paper towel-lined plate. (Do not drain Skillet.)
2. Add butter to Skillet; heat over medium heat 1-3 minutes or until foamy. Add celery and onion; cook and stir 4-5 minutes or until vegetables are crisp-tender.
3. In Stainless (6-qt.) Mixing Bowl, combine stuffing, cranberries, apples, seasoning mix and sausage. Add vegetable mixture and broth; toss until moistened.
4. Spoon stuffing into Deep Covered Baker. Cover and bake 30 minutes. Carefully remove lid using Oven Mitts, lifting away from you; bake an additional 30 minutes or until stuffing is golden brown and heated through.
Yield: 16 servings
Nutrients per serving: Calories 210, Total Fat 10 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 27 g, Protein 6 g, Sodium 720 mg, Fiber 3 g Sausage and Apple Stuffing

Kate
Advocate of Pampered Chef

[Ms.Doula]

Originally Posted by amcal 

Anyone have a good recipe for sweet potatoes?

Maple-Glazed Yams with Pecan Topping

 

Ingredients

• 3 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds
• 1/2 cup maple syrup
• Salt
• 1 teaspoon orange zest (optional)
• 6 Tbsp chilled butter, cut into 1/2 inch pieces
• 1/3 cup brown sugar, packed
• 1  1/2 cups pecans

Instructions

1.  Preheat the oven to 400°F. Heat a large pot of salted water (add a tablespoon of salt for every two quarts of water) until boiling. Add the yam rounds. Cook the yams until the water starts to simmer again, about 4 minutes. Remove from heat, drain, then rinse in cold water.

2.  Butter a baking dish. Arrange the yam rounds in the baking dish, overlapping the pieces, layering the yam rounds to fill up the dish. Sprinkle each layer liberally with salt. Sprinkle the yam rounds with orange zest if using. Pour maple syrup over yams. Dot with 2 Tbsp of the butter. Cover with aluminum foil and bake until yams are almost tender, about 20 minutes.

3.  Put 3/4 cup pecans in a blender or spice grinder and grind into a coarse meal. Coarsely chop the other 3/4 cup of pecans.

4.  Mix the ground pecans and brown sugar together in a medium bowl. Using your fingers, mix in the remaining 4 Tbsp of butter until the mixture resembles a coarse meal. Mix in the chopped pecans.

5.  Sprinkle the pecan mixture over the yams. Bake the yams, uncovered, until the topping browns, about 15 minutes.

Serves 6-8 as a side dish.