Join Date: Apr 2009
Location: North of Boston
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I'm doing roasted sweet potato wedges with rosemary. We also always have a big pan of roasted winter veggies....potatoes, turnips, parsnips, onions, etc. My Mum always makes brussels sprouts with roasted chestnuts. I like to do some sort of wild-rice based recipe, usually with wild mushrooms and lots of nuts and fruits in it like raisins and cranberries.
We also have at least two stuffings....my Mum makes an English sausage stuffing (oops, that's a pork one, but you could do it with chicken sausage maybe?), and I like to do one with chestnuts and lots of sage, plus bread.
This year, we've been inspired by a cooking show I saw on PBS this week and making one stuffing in muffin tins...apparently they come out lovely and crispy....perfect for topping with gravy!
And isn't something with corn in it traditional? I've had corn mold which I didn't care for, but there's gotta be some inventive corn-based recipes out there (I spend a lot of quality time with Epicurious.com this time of year!)
A few years ago, I made a pumpkin-seed puree served with veggies and bread just to have on the coffee table as people arrived and had a cocktail. It was a huge hit.
Gwen , partner to D ; Mamma to T (6) , J (4) , and baby P