Wednesday, December 8, 2010
While I did not get photos of each menu item from this Thanksgiving, I thought I would still share the entire menu and recipe sources.Hopefully this will be helpful for those of you looking for ideas next year.
Brined TurkeyTurkey Gravy
Sausage & Apple Stuffing
Orange Cranberry Sauce
Honey Yeast Rolls [not pictured]
Loaded Mashed Potatoes
Roasted Butternut Squash with Blue Cheese & Maple Syrup [made just like the name says!]
Broccoli Casserole [MIL brought this dish]
Roasted Veggies [My step brother brought this dish]
Seven Layered Salad [not pictured, brought by my dad & stepmom]
Pumpkin Cheese Cake
Apple Pie
Tuesday, December 7, 2010
Orange Cranberry Sauce
[Serves 8]
Source: Real Simple November 2008
1 lbs cranberries, fresh or frozen
1 c. fresh orange juice (from about 3 oranges)
1/2 c. granulated sugar
In a medium saucepan, combine the cranberries, orange juice, and sugar. Simmer, stirring occasionally, until the cranberries begin to burst and the sauce thickens, 15 minutes. Let cool. Serve at room temperature.
Monday, December 6, 2010
Sausage & Apple Stuffing
[serves 8-10]
Adapted: How to Boil Water
16 oz bag stuffing cubes
6 tbsp unsalted butter, plus more for topping
1 lbs pork sausage, casing removed
1 medium onion, chopped
2 apples, peeled, cored, and chopped
1/2 tsp salt
3 c. chicken stock
1/4 c. chopped fresh parsley
2 eggs, beaten
Preheat oven to 325 degrees F.
Put the stuffing cubes in a large bowl and set aside. Butter a 3-qt casserole dish.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple and salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil.
Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
Friday, December 3, 2010
I will start at the end of the meal, with dessert. Mostly, because this was every one's favorite dish. I highly recommend it! It is part pumpkin pie and part cheesecake, what could be better?
[I also served this apple pie.]
Pumpkin CheesecakeAdapted from Branny Boils Over
Pumpkin Filling
1 15oz can packed pumpkin puree
1/2 c. evaporated milk
1/2 c. brown sugar
1 tsp ground cinnamon
1/8 tsp ground cloves
1/4 tsp salt
3 eggs
Cheesecake
8 oz cream cheese
1 egg
1 tsp vanilla
1/2 c. white sugar
graham cracker crust
To make the pumpkin filling, beat eggs with sugar. Add spices, pureed pumpkin, and evaporated milk. Whisk to combine.
To make the cheesecake filling, beat cream cheese until softened. Add sugar and incorporate beaten egg. Add vanilla. Whisk until smooth.
To assemble pie: pour pumpkin filling into cracker crust. Pour cheesecake filling on top of pumpkin. Using a clean knife, drag the blade of a knife from the outside of the pie towards the center, to create the swirl effect.
Bake in a 300 degree oven for 60 minutes.
