Cranberry Chutney Recipe

Cranberry chutney is basic, quick, and best made the day before. Since the cranberry mixture needs to cool, you can make this ahead and save yourself some of the work the next day. All the more time to chat with family.

Ingredients:

• Orange rind, grated, approximately 1 teaspoon
• 1/3 cup orange juice
• 16 oz fresh cranberries, washed
• 1 1/2 cups sugar
• 1 cup mixed raisins
• 1/2 cup peeled, cored and sliced apples
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg (optional)

Directions to Make Cranberry Chutney

1. Bring orange juice and sugar to a boil in a large saucepan.
2. Add the rest of the ingredients, then continue heating until it reaches a boil again.

   

3. Reduce heat and simmer for 15-20 minutes, or until all ingredients are soft.

4. Pour into a bowl, place a piece of plastic wrap over the mixture.

5. Cool to room temperature and refrigerate overnight.

6. To be served at room temperature.

Tips: Excellent condiment for your leftover Thanksgiving sandwiches!! Also, try it on everything from crackers, toast, pork, chicken, muffins, and more!

Cornbread Casseroles Recipe

Tired of the usual dinner rolls to go along with your Thanksgiving feast?

Trying to sneak a veggie in to the too-picky toddlers, perverse pre-teens, or even the totally resistant teens?



Ingredients

• 1 stick of butter
• 2 eggs
• 8 oz. sour cream
• 1 can cream corn
• 1 can kernel corn, drained
• 1 box Jiffy corn bread

Instruction

• Start by heating oven to 450 degrees.
• Then in a pan melt 1 stick of butter.
• In a mixing bowl, put your eggs, sour cream and butter. Mix.
• Then in same bowl put your cream corn and your kernel corn (drained). Mix.
• Stir in corn bread mix.
• Put in a greased cake pan (greased). ~ NOTE: I use a spray oil in casserole dish.
• Bake for 40 to 45 minutes.

Ham and Cornbread Casserole

This is a recipe that is recognizable to many since I believe it was first introduced by the Jiffy Muffin maker many years ago. I first tried this recipe at a cooking class that introduced new recipes as well as classic and easy recipes from the past. This cornbread casserole has been a hit at many of the potluck dinners I have attended. I always bring at least a dozen copies to every event. I rarely walk out with even 1 copy left.

Easy and great to make ahead to heat and serve. Can also share the oven with the turkey if you prefer to serve hot and fresh.

Ingredients:

• 2 or 3 cups of leftover ham, chopped
• 2-3 leftover cornbread for topping the casserole - unsweeted
• 8 oz. sour cream
• 1 can cream of mushroom soup- undiluted
• 1 package (2 c.) grated cheddar and mozzarella cheese
• 2 eggs
• 1 1/2 sticks butter
• 1 frozen three cheese broccoli in cook-in-bag

Instruction:

• Spray Pyrex casserole with oil.

• (My suggestion: Mix soup, sour cream, eggs in bowl, and fold in ham and cheese and broccoli prior to placing in greased casserole.)

• Place ham, soup, and sour cream in bottom of greased casserole.

• Whisk the two eggs and add to the ham mixture and blend well. Following manufacturers directions poke wholes in bag and cook broccoli in bag for 5 minutes in microwave. Add this to the ham mixture and blend it in well.

• Top this with the 2 cups (or an entire bag) of finely shredded cheese. Do NOT mix this in with the ham mixture! It's a cheese layer.

• In another bowl, crumble up the leftover cornbread and add the butter.

• Cook in the microwave until the butter is melted. Blend the butter into the cornbread until it is moist.

• Spread the cornbread/butter over the cheese.

• Bake in the oven at 350°F for about an hour or until the top is brown.

Onion Sauce Recipe For A Roast Turkie

The "Onion Sauce For A Turkie" recipe is from The English Huswife circ. 1623 by Gervase Markham. The premise was to cook alot of onions in water, salt, pepper, and the cooking juices ("gravy") from the meat. This was boiled down then thickened with bread crumbs. The flavorings of the day included a blending of opposites- sweet and sour - so vinegar and sugar were include in this recipe.

Make the onion reduction a day or two ahead. Prepare your favorite turkey gravy. Before dinner combine the onion reduction and turkey gravy. Heat to a simmer and serve.

Onion Reduction:

• Sliced onions- approx. 1-3 per each quart of gravy (the original recipe calls for more, but then it is a really thick onion sauce, let your taste be your guide)
• water or stock to cover by 1 inch
• 1 tsp sea salt
• 1/2 tsp pepper
• 1 tsp red wine vinegar
• 1 tsp sugar
• 1/8 c good dry red wine
• handful of breadcrumbs or slurry (cornstarch & H2O)

Cook Onion Reduction down until almost no liquid left. Drain pan of juices/drippings into a fat separator. Over med-high heat deglaze the meat pan with 1/8 cup wine scraping up any brown bits. Stir in the onion reduction. Add the separated pan juices. Bring to a boil. Thicken with a slurry or add breadcrumbs as they did in the 17th century.

To make this into an hors d'oeurve, use beef stock instead of water. Take a teaspoon of the hot onion mixture and put into empty pate a choux - miniature cream puff shells. Serve warm. To make Thanksgiving day easy, I make this ahead and reheat it in a small crock.

Indian Pudding Recipe

Pumpkin Indian Pudding

The Pilgrims did not serve dessert separately. They put the dessert type dishes out with the rest of the food. Today, Indian Pudding is frequently served with ice cream on the side. My recipe here is a twist, I've added pumpkin to the recipe.



Ingredients:

• 1 quart plus 1 cup milk
• 1/2 cup Indian meal (aka cornmeal)
• 1/2 cup molasses
• 1/2 cup canned pumpkin
• 1 cup sugar
• 2 eggs, beaten
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 tablespoon butter
• *Ice cream

Instructions:

Combine the cornmeal with 1/2 cup cold milk and add this to the hot milk stirring very well! In a baking dish blend together molasses, pumpkin, sugar, eggs, salt, spices, butter and remaining 1/2 cup of milk. Bring a quart of milk to its boiling point but do not go into rapid boil. Add the cornmeal mixture to the baking dish spreading out evenly. Bake for 3 hours at 300 degrees F. Serve while hot and with ice cream on the side.

Pea Soup (Pease Pottage) Recipe

Dried peas and herbs were a staple aboard ships due to their potability. It is no wonder then that this soup was common in the new world. Indeed it still is. When we think of New England Yankee food, pea soup always comes to mind.

The original recipe and all of the updated versions of pease pottage I found call for the boiling of the bacon with the dry peas This adds a ton of fat! I've changed a few things around and come up with the following:

This is for 4 generous servings. As a first course, you may be able to get 6 servings from this recipe. Multiply as needed.

• 1 1/2 cups dried peas (rinsed and picked over)
• 8 cups veggie or chicken stock, organic and low sodium if you can get it (the
• original recipe called for water)
• 1/2 large onion, finely diced
• 1 potato, peeled and finely diced
• 4 oz. organic (no nitrates) bacon
• fresh thyme- several sprigs for the soup and several for garnish
• 1 tsp. dry thyme
• 1 tsp reserved bacon drippings
• 1 tsp butter
• 1 tsp canola oil

The night before soak the peas in fresh water.
Early in the morning drain and rinse the peas. Add to pot (or crock pot). Cook the bacon to render the fat. Drain bacon, reserving 1 teaspoon drippings. Wipe out pan. Saute onion in a mixture of drippings, butter and oil. (This totals only 1 tablespoon fat) Do not let the onion brown. Add the dry herbs and cook for 1 minute to release the flavor. Add to the pot of peas. Add diced potatoes, broth, and 1/2 fresh thyme. Bring to a boil then gently simmer for approx. 2 hours. If using a slow cooker: 4 hours on high, 4 hours low. Season with salt and pepper to taste. Pull out thyme twigs and use your immersion blender to puree. If you do not have an immersion blender, you can use a regular blender, if you let the soup cool. Garnish with whole fresh peas and bacon chunks.

Acorn Squash Soup Recipe

This Acorn Squash Soup recipe is a wonderful way to start any holiday meal especially if you are looking for a Thanksgiving soup starter or a Christmas soup appetizer. Simple to make and easy to eat! Your friends and family will love it.


What you'll need:

• 2 acorn squashes (on the large side)
• 2 Tbsp. of butter
• 1 onion (small and chopped)
• 1 14.5-oz.can of chicken broth (or make your own)
• 1/4 tsp. of nutmeg
• 1/8 tsp. of cayenne pepper
• 1/4 tsp. of salt
• 4 3-inch slices of Italian or sourdough bread (toasted)
• 4 slices of Swiss cheese

What to do:

1. Place both squashes (whole) on a paper towel in the microwave. If both don't fit, then, microwave them one at a time. Cook on high for about 5 minutes. You do not have to pierce the skin first. Turn them over and microwave for another 4 minutes or until the squash is a tiny bit tender when you pierce with a knife. Take them out of the microwave and let them stand for an additional 5 minutes.

2. While you are waiting for the squash to cool a little, you can melt the butter in a large saucepan and over medium heat.

3. Once the squash has cooled slightly, cut the squash in half and scoop out the seeds. Keeping the shells intact, do your best to scoop out the rest of the flesh. Add the pulp to the onion and cook for a few minutes.

4. Add the broth, nutmeg, cayenne and salt. Bring all to a boil. Reduce the heat and simmer for about 10 minutes, uncovered.

5. Next, puree the squash mixture in a blender or food processor.

6. Reheat the soup mixture. Arrange the squash shells in oven proof soup bowls and place on a baking sheet.

7. Fill the squash shells with the soup and top with the pieces of toast and cheese slices.

8. Broil for about 3 minutes (5 inches from the heat source).

This beautiful soup appetizer makes 4 servings.

Spiced Pumpkin Soup

If you love pumpkin pie, then you will love spiced pumpkin soup. It's a perfect starter for Thanksgiving or Christmas meals. I especially love serving this as a Thanksgiving soup appetizer.

Easy to make and fun to eat, your friends and family will love it.



What you'll need:

• 4 Tbsp. of butter (unsalted)
• 2 medium yellow onions (chopped)
• 2 tsp. of garlic (minced)
• 1/8 to 1/4 tsp. of crushed red pepper
• 2 tsp. of curry powder
• 1/2 tsp. of ground coriander
• Pinch ground cayenne pepper (optional)
• 3 15-oz. cans of pumpkin or...*
• 5 cups of chicken broth
• 2 cups of milk
• 1/2 cup brown sugar
• 1/2 cup heavy cream
• Roasted pumpkin seeds

What to do:
1. Melt the butter in a 4-quart saucepan over medium-high heat. Add the onions and garlic. Cook, stirring often, until softened, for about 4 minutes. Add the spices and stir for a minute more.

2. Add pumpkin and 5 cups of chicken broth, blending well. Bring the mixture to a boil and reduce heat. Simmer for 10 to 15 minutes.

3. Transfer the soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return the soup to saucepan.

4. With the soup on low heat, add the brown sugar and mix. Next, slowly add the milk while stirring. Add the cream and adjust the seasonings to taste. If it tastes a little too spicy, simply add more cream to cool it down. You can also add a teaspoon of salt if you think it needs it.

Serve in festive soup bowls and sprinkle the top of each with toasted pumpkin seeds.

This recipe for Spiced Pumpkin Soup serves 8.

Pumpkin Pie Martini

Why not start the Thanksgiving Day Feast out with a little nip of pumpkin spice! Here's a wonderful recipe for an appropriate drink for the adults in the crowd. Enjoy!



What you'll need:

• 2.5 oz. of spiced pumpkin-flavored vodka (see below)
• 1/2 oz amaretto
• 1/4 tsp. pumpkin pie spice
• 1 Tbs. sugar

Mix the pumpkin pie spice and sugar in a saucer. Moisten the rim of a chilled cocktail glass with amaretto and spin the rim in a sugar-spice mixture.

Shake the alcohol ingredients well with cracked ice and strain into the prepared martini glass. Finish off by garnishing with small chunks of spiked pumpkin or a cinnamon stick.

Sweet Potato Casserole Recipe

Sweet Potato Casserole Recipe that makes a perfect side dish for any meal, plus Thanksgiving Dinner is coming up soon, what are you going to fix this year? Sweet potatoes fresh from your garden will make a great casserole. Make it with marshmallow and pecan topping! Sweet potato casserole is a traditional side dish at any holiday meal, but Thanksgiving is the most widely known holiday for this side dish!

Ingredients for Sweet Potato Casserole Recipe:

• 3/4 cup butter, softened
• 3 cups cooked mashed sweet potatoes
• 1 cup Orange Juice
• 2 tablespoons Orange Peel Extract

Topping for Sweet Potato Casserole Recipe:

• 1 teaspoon vanilla
• 1 cup milk
• 1 cup brown sugar
• 2 tablespoons butter, softened
• 1/2 cup chopped pecans
• 1 bag mini marshmallows

How to prepare this Sweet Potato Casserole Recipe

• Peel the sweet potatoes, wash and cut in half.
• Boil Sweet Potatoes in large pot on stove for approximately 20 minutes (after boil starts) or until they fall off a knife.
• Pull Sweet Potatoes from water and allow to drain.
• In large mixing bowl, combine butter, orange juice, orange peel, and potatoes, and mix for 3 minutes.
• Prepare topping while potatoes mix... Combine milk, brown sugar, butter, and vanilla in microwave bowl and microwave for 1 1/2 minutes or until mix is thickened.
• Spread potato mixture in casserole dish and sprinkle pecans on top, then add topping mixture evenly over the top.
• Bake at 350° for 35 minutes.
• Remove from oven and add marshmallows to top, bake another 10 minutes.
• Serves 6.

I hope you enjoy this Sweet Potato Casserole Recipe

Thanksgiving Potato Recipe Idea: Carrot Stoemp

Ingredients For 4 Persons:

• 1/2 kilo steamed or boiled and mashed "Bintje" potatoes (potatoes usually used for fries)
• 300 grs steamed or boiled and mashed carrots
• 1 egg yolk
• 1 sauteed onion
• 50 grs butter
• Salt, pepper and nutmeg

Instructions:

• Mix the mashed potatoes and carrots with the onion
• Add the egg yolk
• Season with salt, pepper and nutmeg
• Serve warm

Tip:

Add lemon juice to reveal carrots aroma.

Stoemp is a traditional Belgian winter meal. You can vary the taste by adding sausage, bacon, or replacing the carrots by spinach or endive or another vegetable.