Posts Tagged Thanksgiving
This year I’m not cooking for Thanksgiving as we are dining at a pub called the Mayflower. Apparently the Mayflower is the pub from where the original pilgrims set off on their journey to America! I only found out about it this year, even though it’s not far from me! The pub celebrates Thanksgiving so I’m looking forward to having a traditional Thanksgiving meal there this year.
I also wont be cooking at Christmas this year as we will be in the snowy mountains of Vermont! It seemed a shame to let all these lovely recipes go by so I thought I would round-up some of my favourites to save for myself for future celebratory meals and also to share, maybe inspire with some ideas for your Thanksgiving (or Christmas) cooking.
A must for me, after many years of experimenting I’ve settled on dry brining my turkey. I think it really does produce the most tasty, succulent turkey meat. The method I use for the dry brine is called the “Judy Bird” and is so simple but does require you to be organised as the recommended brining time is 3 days. I admit I usually only brine for 2 days and it turns out fabulously.
Vegetarian main course option
When I came across this Butternut Asparagus Crespelle it sounded so good it had to be included in my dream Thanksgiving recipe round-up, it sounds fabulous!
The last gravy I made for Thanksgiving was this make ahead gravy and I would definitely recommend it. Making the gravy ahead of time is the perfect solution to that last-minute stress when everything is ready at the same time but you have to stir the gravy!
I love stuffing but so often I’m left stuffingless after discovering the stuffing contains sausage. As someone who doesn’t eat much meat it’s so disappointing to look forward to the stuffing only to discover meat hidden in it. I like to have 2 different stuffings if feeding a crowd and think its nice to offer a meat free stuffing. I love cornbread stuffing like this one from Love and Lemons.
I recently heard the term “stufffins” and just love with the idea! Its stuffing cooked in a muffin tin for individual portions, or stuffing muffins, what a fabulous idea! These will definitely be featuring on my next Thanksgiving table, although I don’t think I will be able to wait and will have to try them much sooner than that!
These are possibly my favourite dishes at Thanksgiving, I can get carried away and end up choosing too many! Some side dish recipes to catch my eye this year are as follows.
I love the look of these lovely Green Beans with Crisp Shallots from Mark Bittman they look delicious but also seem quick to make which is exactly what you want when it comes to the vegetable dishes for Thanksgiving.
I have spent many years tweaking my Cranberry Sauce recipe and its the one I always use, for Thanksgiving, Christmas and to give away.
Sweet potatoes are one of my favourite things about a Thanksgiving meal, these Rosemary and Garlic Mashed Sweet potatoes with kale sound amazing!
What about these Kale Stuffing Butternut Squash Stacks from Food to Glow?
Of course, my favourite part of a meal! The usual pumpkin pie doesn’t go down so well here but I like to keep the pumpkin theme and have had my eye on these Pumpkin Cheesecake Trifles for some time! This Salted Caramel Cheesecake Pie is a fabulous alternative for the pumpkin haters!
And there you have it, my dream Thanksgiving spread! Wherever you are and whatever you do I hope you enjoy your Thanksgiving!
I’ve always had cranberry sauce with turkey, from the little portion in the tv dinners we grew up with to the solid lump that came out of a can, I couldn’t have turkey without it. As a kid I loved it, I thought it was like having jam with your meal! The first time I made my own was in the early 90’s when Delia Smith had a Christmas series on tv. I loved that series, it’s the first cookery series I remember watching on tv. Possibly because it was a series devoted to Christmas it really caught my interest and I hung on to Delia’s every word. Delia inspired me to make a Christmas cake, my own stuffing, to get my turkey from a butcher, the name Kelly Bronze and how to make your own cranberry sauce. That was the time in my life when I stopped just cooking dinner but started enjoying the ingredients and making things from scratch. Delia, I believe, was almost responsible for fresh cranberries becoming available in the UK!
Although I started off all those yeas ago using Delia’s recipe it has now become my own with different additions over the years. This version fills the house with the scent of Christmas. With the addition of red wine, cinnamon and cloves its reminiscent of mulled wine. The tartness of the cranberries and the hint of citrus balance out the sweetness so it’s still sweet but not overly so. It’s an easy all in one pan, ready in 5-10 minutes recipe and can be made in advance.
- 300 gram fresh cranberries, rinsed (supermarket punnets differ, just use 1 punnet).
- Zest and juice of 1 orange.
- 100 gram light muscodavo sugar.
- 100 ml red wine.
- 1 bay leaf (fresh if you can).
- 1 cinnamon stick.
- 3 cloves.
- Put all of the ingredients in a pan.
- Heat over a medium heat until it all starts to come to the boil and the cranberries start popping.
- Reduce the heat and simmer, stirring frequently, until the cranberries are soft (about 5 minutes).
- Turn off the heat and leave to cool with the cinnamon stick, cloves and bay leaf left in to infuse with flavor.
- When cool fish out the cinnamon, cloves and bay leaf (good luck finding the cloves!)
- Store in the fridge in a clean jar or a Tupperware pot. This will keep in the fridge for a couple of weeks.
- Serve at room temperature.