I have listed below all of the recipes we made, but I am only showcasing my favorites here - if you want one of the recipes and I didn't blog about it, send me a message! Enjoy & give me feedback on what you think!
Thanksgiving Day 1
- Roasted Turkey
- Mashed Potatoes
- Cranberry Sauce (listed below)
- Walnut Dressing
- Pumpkin Pie & Shell
- Giblet Gravy
- Maple Bourbon Spiral Cut Half Ham
- Green Bean Casserole (listed below)
- Sweet Potato Casserole
- Charred Brussel Sprouts (listed below)
- Sage Sausage Cornbread Dressing
- Apple Pie
- Butternut Squash Bisque with Spiced Crème Fraiche & Pecans (listed below)
- Chunky Fire Roasted Tomato Soup with Bacon and Fresh Mozzarella
- Southwest Shrimp & Crab Chowder
- Parker House Rolls (listed below)
- Parmesan & Herb Focaccia
(Serves 4)
Ingredients:
- 3/4 c water
- 12 oz fresh cranberries
- 2 tsp orange zest (I used the whole orange)
- 1 tbsp. orange juice...all of the juice from the orange
- 1 cup granulated sugar
~ Bring water to boil in a medium pot. Add all of the other ingredients and boil for about 5 minutes or until slightly thickened. Chill until ready for use!
Green Bean Casserole
(Serves 4-6)
- 1/2 lb bacon, small diced
- 1/2 medium onion, diced
- 8 oz mushrooms, sliced (I did not use these as I don't like mushrooms!)
- 2 sprigs thyme, separated
- 2 tsp minced garlic
- 2 shallots, diced
- 4 tbsp. unsalted butter - divided
- 2 tbsp. AP flour
- 1 c. chicken stock
- 1 c. heavy cream
- 1 bay leaf
- salt & black pepper to taste
- 3/4 lb green beans - cleaned and trimmed
- 4 slices dried white bread
- 6 oz. crispy fried onions
~ Preheat the oven to 425, then render the bacon in a medium pan over medium-high heat (I used a cast iron pan). Add in the onion, mushrooms (if wanted), and one sprig thyme and sauté until soft. Add in the garlic and shallots and continue to cook for about 1 minute.
~ Add in the butter to melt, then add the flour and stir until there are no lumps. Add the remaining ingredients (down to the S&P), reduce to medium-low heat, and allow the mixture to reduce/thicken.
~ While the sauce is thickening, put fried onions and bread into a blender and pulse for about 10 times - you want it to look like coarse bread crumbs.
~ Add the green beans to the cast iron pan and make sure the mixture covers the beans, and then top with the bread/onion topping. Bake for about 15 minutes, and let set for a few minutes before serving.
Charred Brussel Sprouts
(Serves 4-6)
Ingredients:
- 1/2 lb bacon - cut into small pieces while cold...it's easier!
- 2 lb. Brussel sprouts
- 2 shallots, diced
- 2 tsp minced garlic
- 2 sprigs thyme
- S & P to taste
- 4 oz toasted walnuts (optional)
~ Render the bacon in a medium pan over medium-high heat. When the bacon is crispy, add the Brussel sprouts, stirring occasionally until the sprouts get a nice char on them & they are tender. Add in the other ingredients (not walnuts) for about 30 seconds/1 minute. Garnish the top with walnuts if desired!
Butternut Squash Bisque w/Spiced Crème Fraiche & Pecans
(Serves 8)
Ingredients:
- 3 lb butternut squash
- 1/2 c. chopped pecans - toasted
- 1 tbsp. EVOO
- 2 tbsp. unsalted butter
- 2 cups shallots, diced
- 1/3 cup garlic closed, smashed
- 1 tsp sea salt
- 1 tsp freshly ground white pepper
- 1/2 c. white wine...whatever you are drinking!
- 8 c. vegetable stock
- 1/2 cup heavy cream
- 1/4 tsp each - cinnamon & nutmeg
- 1 cup crème fraiche (put some S&P, nutmeg and ginger in it)
~ Preheat the over to 375. Cut the squash in half, lengthwise; scoop out the seeds. Place squash on a baking sheet and drizzle with the oil - roast for about 30 minutes. After cooling, scoop out flesh and throw out the skin...rough chop the flesh.
~ melt butter in a large pot over medium heat. Add shallots, garlic, S&P and cook for about 3 minutes. Add wine and cook for additional 3 minutes, reducing the mix in half. Stir in squash, stock, cream, and seasoning for about 15-20 minutes.
~ Purees the soup with an immersion blender (if not, food processor o blender will work); strain if desired and serve with a scoop of crème fraiche & toasted pecans.
Chunky Fire-Roasted Tomato Soup with Bacon & Fresh Mozzarella
(Serves 4-6)
Ingredients:
- 6 strips thick bacon, cut into 1/2 inch pieces
- 1 tbsp EVOO
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 (28oz) can fire roasted diced tomatoes...not drained!
- 1 1/2 c. chicken broth (or veggie)
- 2 tbsp. fresh thyme
- S&P to taste
- 2 tbsp. heavy cream
- Mozzarella pearls (or chop up a ball of mozzarella)
~ Fry bacon in large pot until crispy - remove from the pan and drain. Keep 1 tbsp. of bacon fat in the pan, discard the rest. Add EVOO to the pot over medium heat, adding in onion and sauté for about 3 minute; then add the garlic for an additional minute.
~ Add the tomatoes, chicken broth and thyme, S&P, stirring and bring to a simmer - for about 20 minutes. Remove from the heat and puree briefly if desired. Stir in bacon and cream. Serve over a few mozzarella pearls.