Thanksgiving | Good Dinner Mrs Mellen

Category: Thanksgiving
- Thanksgiving Dinner 2020
  
  Posted at 7:29 pm by Good Dinner Mrs Mellen
  
  Nov 26th
  When I was little, I didn’t like Thanksgiving, my young mind thought if we skipped Thanksgiving, Christmas would come sooner. Now that I am older, I love the meaning of Thanksgiving and enjoy the day with family and friends.
  If you follow my blog, you know that I love to cook and entertain. And the holidays are special to me. But I have never entertained for Thanksgiving until this year. Due to the pandemic, our plans changed, and I am hosting a small Thanksgiving at my home.
  Yes, you heard me right. My mother hosted Thanksgiving dinner, and even living in Boston, my family would travel to Pennsylvania to be with my family. After my first grandchild was born, we remained in the Boston area to have dinner with our son’s family and in-laws.
  Food is the centerpiece in my family that connects us as we share our gratitude with each other. Even those we are not all together on Thanksgiving, our love of family radiates across the miles that separate us.
  Next year we will celebrate together and toast to health and happiness.
  
  Wishing all a health, and Happy Thanksgiving!
  
  Enjoying Sparkling Apple Cider
  
  I cooked like we were having twenty!
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  Posted in entertaining, Food, Holiday Celebrations, Thanksgiving | Tagged Family, gratitude, holiday celebration
- A Simple Perfect Turkey
  
  Posted at 9:33 am by Good Dinner Mrs Mellen
  
  Nov 21st
  A first-generation American, my mother, embraced Thanksgiving and cooking a turkey with a passion. Now that my mother is no longer with me, I wish I would have asked her how she learned to cook the perfect turkey. My grandparents, both exceptional cooks, immigrated from Italy and cooked the best Italian dishes. I recall them making chicken, never turkey.
  
  My mother was particular about her turkey preparation. Local, farm-fresh turkey, the biggest they had was what she purchased. We anxiously waited for her return from the farm. I can still see her walking up the driveway, weighted down by a twenty-nine or thirty-pound turkey, and we rushed to the door to help her. Then she began cleaning the turkey before cooking. She soaked her turkey overnight in a salt bath in the kitchen sink. Now we are cautioned about leaving the turkey out for an extended time; this was not an issue during my mother’s day. I believe that the salt protected from bacterial growth, and she thoroughly rinsed dried the bird before she stuffed the turkey.
  
  She buttered and seasoned the bird, and then she cut a paper bag to fit over the turkey and the top of the roaster. Twine tied around the edge of the roasting pan secured the covering. When I was young, I was amazed that the bag didn’t catch on fire in the oven. My mother’s turkey was always browned to perfection and never dry.
  
  When I cook a turkey, I soak mine in a tub in the refrigerator or if you don’t have room, place the tub in a cooler packed with ice. I’ve tried various turkey brines, home-made or store-bought; my favorite is still my mother’s simple kosher salt turkey bath. The basic ratio I use is two cups of kosher salt to two gallons of water
  
  And as I prepare for Thanksgiving, getting the turkey ready, I pay tribute to my mother, my guide and inspiration throughout my life!
  
  1 (18 pounds) whole turkey
  1/2 cup unsalted butter, softened
  1 lemon, zested and juiced
  1 teaspoon chopped fresh thyme leaves
  2 tablespoon kosher salt
  Freshly ground black pepper
  1 large bunch of fresh thyme
  1 whole lemon, halved
  1 shallot, quartered
  1 head garlic, halved crosswise
  
  Perfect Turkey
  
  Preheat the oven to 350 degrees F. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
  
  Take the giblets out of the turkey and wash the turkey inside and out. Place 2 tablespoons of kosher salt. Let the turkey sit for 30 minutes, and then rinse again. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan.
  
  Fill the cavity with thyme, halved lemon, halved shallot, and garlic, and brush the turkey outside with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
  
  Roast until a meat thermometer inserted in the thigh’s meaty parts registers 165 degrees F (75 degrees C), about 4 hours. If Turkey browns too quickly, cover with aluminum foil.
  
  Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving. Make gravy.
  
  Gravy
  
  1/4 pound (1 stick) unsalted butter
  
  1/4 cup flour
  
  1 teaspoon kosher salt
  
  1/2 teaspoon freshly ground black pepper
  
  Defatted turkey drippings plus chicken stock to make 2 cups*
  
  1 tablespoon Cognac or brandy
  
  Heat the turkey drippings and chicken stock in a pan. Simmer on low. In a large (10 to 12-inch) saute pan, melt butter. Sprinkle the flour into the pan, whisk in, then add the salt and pepper—Cook mixture for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened.
  
  Season, to taste, and serve.
  
  *I use a fat separator.
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  Posted in Holiday Celebrations, Main Dish, Thanksgiving, turkey | Tagged Easy recipe, holiday celebration, Roast Turkey, Thanksgiving
- Arugula, Endive, and Pear Salad
  
  Posted at 10:38 am by Good Dinner Mrs Mellen
  
  Oct 28th
  I enjoy making salads that capture the season’s flavors and look beautiful. Presentation is essential; the food you serve should look inviting; make you want to dig in and enjoy. You should see and smell the flavors before you taste. I love to do a flavorful autumn salad for family and holiday dinners.
  I’ve combined endive and arugula for color and texture in this salad, added sweet pears, aromatic blue cheese, and walnuts for crunch. Top with a light dressing. Making your dressing takes a little time and is well worth the effort; fresh, preservative-free, and you can control the salt intake for a healthy option. Refrigerate the extra dressing and use it for a few days. You can also use it as a marinade on chicken or vegetables.
  
  4 garlic cloves, minced
  1/2 teaspoon sea salt
  4 tablespoons red wine vinegar
  2 tablespoon Dijon mustard
  1/8 teaspoon freshly ground black pepper
  2/3 cup extra-virgin olive oil
  4 heads Belgian endive, cut crosswise int 2-inch pieces
  4 cups arugula
  2 pears, cored and thinly sliced
  6 ounces blue cheese, crumbled
  3/4 cup coarsely chopped toasted walnuts
  
  In a small bowl, combine minced garlic and salt. Mash together to form a past. Add vinegar, mustard, and pepper. Slowly whisk in
  oil until well blended.
  Layer lettuces on a large plate. Arrange pears, blue cheese, and walnuts on top. Serve salad dressing.
  
  Enjoy!
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  Posted in Autumn, Easy recipes, entertaining, Food, Good Dinner Mrs Mellen, Healthy, Salad, Thanksgiving | Tagged Autumn salad, blue cheese, Pears, salad
- Pumpkin Chocolate Swirl Pie
  
  Posted at 10:12 am by Good Dinner Mrs Mellen
  
  Oct 26th
```
If you know me or follow my blog, I love to cook, decorate, and entertain! So this might seem a surprise that I am hosting my first Thanksgiving dinner at my home. Yes, you heard, right.  


Thanksgiving is the one holiday that you will not find a large group gathered around my dining room table. Traditionally I spent Thanksgiving at my parent's home in Pennsylvania, the one holiday that we were all together again. After my grandson was born, we celebrated at the home of my daughter-in-law's parents, beginning a new phase in our life.


This year due to the pandemic and staying safe, Thanksgiving dinner will be a small group of seven. Individuals that are in our pandemic circle. And I am going to make sure that this is a memorable as every other Thanksgiving!  


I've decided to plan my meal backward, beginning with dessert! Growing up, my mother baked a traditional pumpkin pie, which is still my favorite. This year I decided that we are going to have a spectacular Pumpkin Chocolate Swirl pie. And I drizzled chocolate over the pie! 


Pumpkin pie is easy to make. To make the pie special, I've added an extra step with the chocolate batter and the drizzle. I've included a basic butter crust recipe, or you can purchase refrigerated pie crust too.
An easy, show-stopping dessert to sweeten up our Thanksgiving dinner even if we are missing sharing with our large family! 






Pumpkin Chocolate Swirl Pie


1 (15-ounce) can pumpkin 
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon cornstarch
3-ounce Ghirardelli bittersweet chocolate, melted and cooled slightly


All Butter Pie Crust* or 1 (9-inch) Pillsbury Pie crust


Chocolate drizzle


2-ounce Ghirardelli semi-sweet chocolate
2 tablespoons unsalted Cabot butter






Pre-heat over to 425 F. Wish together pumpkin, sweetened condensed milk, eggs, spices, and cornstarch in a medium bowl until smooth.


Transfer 1 cup of the filling into a bowl and whisk in the melted chocolate. Pour pumpkin filling in the crust. Dollop the chocolate filling on top and swirl with a butter knife.


Bake Pie for 15 minutes. Reduce3 over temperature to 350 F and continue baking for 35 for 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.


Make chocolate drizzle. Melt chocolate and butter in a safe microwave bowl at 50 percent for 1 1/2 to 2 minutes, depending on your microwave. 


Drizzle over pie. 


The pie can be refrigerated overnight. Serve chilled or at room temperature.




*All Butter Pie Crust


1 1/4 cup King Arthur's all purposed flour
1/4 teaspoon fine sea salt
10 tablespoons Cabot unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed


In a food processor, pulse together the flour and salt. Add butter and pause until mixture from lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet.


Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.


On a lightly floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively.


Enjoy!
```
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  Posted in Autumn, Baking, Baking, Chocolate, Dessert, desserts, Elegant, entertaining, Food, Good Dinner Mrs Mellen, Holiday Celebrations, Pie, Thanksgiving | Tagged Cabot Butter, Chocolate pumpkin pie, Eagle Brand, Easy recipe, Ghiradelli Chocolate, Pillsbury Pie crust, Thanksgiving dessert, Thanksgiving dinner
- PUMPKIN-PECAN CHEESECAKE
  
  Posted at 11:50 am by Good Dinner Mrs Mellen
  
  Oct 3rd
  I discovered Southern Living magazine on a family road trip through the south to visit my mother-in-law’s family in southern Georgia. During one of our many stops for gas, I wondered to a magazine rack, searching for a new read for the trip, and was drawn to the cover of Southern Living. After a quick skim through the pages, I purchased the magazine and when I returned home to Boston, I ordered a subscription. Thirty years later and I continue to feel enthralled by the pages of this magazine.
  
  If you are a novice or even more experienced cook, the pages are packed with ideas for food, entertaining, decorating and traveling with an irresistible southern vibe. Hospitality is the core of the southern style of entertaining. And I learned on that long-ago trip, the pineapple is the symbol of hospitality. Pineapples can be found throughout my home decor and at Christmas, I decorate over my front door with Williamsburg Christmas fan containing a pineapple surrounded by red apples.
  
  The recipes populating the pages of Southern Living are clear, concise and easy to duplicate. I made this cheesecake recipe with one change, I added pumpkin pie spice and my guests raved about the taste.
  
  CHEESECAKE
  
  2 cups graham cracker crumbs
  
  1/3 cup finely chopped pecans
  
  5 tablespoons butter, melted
  
  3 tablespoons light brown sugar
  
  4 (8-oz.) packages cream cheese, softened
  
  1 cup granulated sugar
  
  1 teaspoon vanilla extract
  
  4 large eggs
  
  1 1/2 cups canned pumpkin
  
  1 tablespoon pumpkin pie spice
  
  1 1/2 tablespoons lemon juice
  
  PRALINE TOPPING
  
  1 cup firmly packed brown sugar
  
  1/3 cup whipping cream
  
  1/4 cup butter
  
  1 cup powdered sugar, sifted
  
  1 teaspoon vanilla extract
  
  Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves
  
  Preheat oven to 325°. Stir together the first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.
  
  Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)
  
  Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with the door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around the outer edge of cheesecake to loosen from sides of the pan. (Do not remove sides of the pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.
  
  Remove the sides and bottom of the pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over the top of the cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.
  
  Praline Topping
  
  Bring first 3 ingredients to a boil in a 1-qt. saucepan over medium heat, stirring often. Boil, stirring occasionally, 1 minute; remove from heat. Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Use immediately.
  
  Enjoy!
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  Posted in Baking, Dessert, Elegant, entertaining, Good Dinner Mrs Mellen, Thanksgiving | Tagged pecans, Pumkin Cheesecake, Thanksgiving dessert
- Turkey Pot Pie
  
  Posted at 4:06 pm by Good Dinner Mrs Mellen
  
  Dec 8th
  Thanksgiving is the one holiday that I don’t entertain at my home. Since our grandchildren were born we have been invited to our son’s in-law’s home. We love being with them and enjoy the day. The next day I make a small turkey, mashed potatoes, stuffing, cranberry sauce, and gravy for my husband and myself to have leftovers. Who doesn’t love hot turkey or a turkey gobbler sandwiches? I still have enough turkey to make Turkey Pot Pie – over-flowing with turkey, veggies in a creamy wine sauce.
  
  4 cups turkey stock, preferably homemade
  
  12 tablespoons unsalted butter
  
  2 cups yellow onions, chopped (2 onions)
  
  3⁄4 cup all-purpose flour
  
  1⁄4 cup heavy cream
  
  1⁄2 cup dry white wine
  
  2 teaspoons salt
  
  1⁄2 black pepper
  
  1 teaspoon dried sage
  
  4 cups cubed turkey
  
  2 cups medium-diced carrots, blanched for 2 minutes
  
  1(10 ounce) package frozen peas (2 cups
  
  2 cups frozen green beans.
  
  1⁄2 cup minced fresh parsley leaves
  
  Crust:
  
  2 1/2 cups all-purpose flour
  
  1/4 cup sugar
  
  1/2 teaspoon salt
  
  1/2 cup shortening
  
  1/3 cup sweet butter (love my Cabot!)
  
  7 tablespoons cold water
  
  Egg wash
  
  1 egg yolk
  
  1 tablespoon water
  
  flaked sea salt
  
  black pepper
  
  Preheat the oven to 375 degrees F.
  
  In a large pot or Dutch oven, melt the butter and sauté the onions over
  
  medium-low heat for 10 to 15 minutes, until translucent. Add the flour and
  
  cook over low heat, stirring constantly, for 2 minutes. Add the turkey
  
  stock to the sauce. Simmer over low heat for 1 more minute, stirring, until
  
  thick. Add teaspoons salt, teaspoon pepper, sage, heavy cream, and wine.
  
  Add the cubed turkey, carrots, peas, onions and parsley. Mix well.
  
  Pastry:
  
  Mix the flour, salt, and baking powder in the bowl of a food processor fitted with
  
  a metal blade. Add the shortening and butter and mix quickly with your fingers
  
  until each piece is coated with flour. Pulse 10 times, or until the fat is the size of
  
  peas. With the motor running, add the ice water; process only enough to moisten
  
  the dough and have it just come together. Dump the dough out onto a floured
  
  board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest
  
  in the refrigerator for 30 minutes.
  
  Glaze:
  
  In a small bowl whisk egg yolk and water
  
  Divide the dough in half and roll each piece into a 12 x 14-inch rectangle.
  
  Place on the rectangle in a 10 x 12-inch baking dish. Pour filling into pie
  
  crust-lined baking dish.
  
  Brush the outside edges of dough with the egg wash, then place the remaining dough on
  
  top. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough
  
  with egg wash and make slits in the top. Sprinkle with sea salt and cracked pepper. Place
  
  on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is
  
  bubbling hot.
  
  Enjoy!
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  Posted in Casserole, Good Dinner Mrs Mellen, Hearty Meal, Main Meal, Thanksgiving, turkey | Tagged Leftover turkey, Turkey Pot Pie
- Winter Slaw
  
  Posted at 9:21 am by Good Dinner Mrs Mellen
  
  Nov 23rd
  Slaws are a hot menu item these last few years. And so different from the slaws of my childhood. I remember growing up my Aunt would bring the Cold Slaw for Thanksgiving. She would combine shredded cabbage and carrots with a purchased coleslaw dressing. Today’s slaws have move far from the coleslaw my aunt made so long ago.
  
  Although I have fond memories of my family’s Thanksgivings, I enjoy experimenting with different textures and flavors creating slaws for every season. I’ve made my winter slaw with a lemon vinegarette, adding a fresh taste to the kale and cabbage. And an added benefit is this dish can be prepared ahead.
  
  Winter Slaw
  
  4 cups shredded kale, stems removed (4 ounces)
  
  1 teaspoon salt
  
  1 tablespoon olive oil
  
  4 cups shredded savoy cabbage
  
  1 cup shredded purple cabbage
  
  1 cup shredded carrots (2 medium)
  
  Lemon Vinegarette
  
  3/4 cup packed finely snipped Italian (flat-leaf) parsley
  
  1/2 cup extra virgin olive oil
  
  1/4 cup freshly squeezed lemon juice
  
  zest of 1 lemon (1/4 tsp packed)
  
  1 tsp Dijon mustard
  
  2 garlic cloves minced or pressed (1 tsp)
  
  1/2 tsp salt
  
  1/4 tsp freshly ground black pepper
  
  ½ cup pepitas (pumpkin seeds), toasted
  
  In an extra-large bowl combine the kale, salt, and olive oil. Using your hands, rub the kale to help soften it and brighten its color. Rinse the kale in a colander under cool running water; drain well and return to the bowl. Add the savoy cabbage, purple cabbage, and carrots; toss to combine. Set slaw aside.
  
  For the dressing, in a food processor or blender combine the parsley, olive oil, lemon juice, lemon zest, mustard, garlic, salt, and pepper. Cover and process or blend to combine.
  
  Add the dressing to the vegetable mixture; toss to coat. Sprinkle pepitas over the salad.
  
  Prepare the slaw and dressing as directed. Cover and chill separately for up to 24 hours. Sprinkle slaw with pepitas, add dressing and toss before serving.
  
  Enjoy!
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  Posted in Food, Healthy, Salad, Thanksgiving, vegan, Vegetarian | Tagged easy, kale, salad, vegan, Winter Slaw
- Celebrating Thanksgiving with Gratitude
  
  Posted at 9:15 pm by Good Dinner Mrs Mellen
  
  Nov 18th
  Thanksgiving for me is a time to reflect and celebrate gratitude by giving back and spending time with family and friends. I don’t remember when my women’s club started the tradition of assembling and donating Thanksgiving baskets to needy families in our town, just that each year as the need has grown we donate more baskets. We partner with our town’s Youth Services director, who identifies the families along with delivering the baskets. We never know who among our neighbors receives our baskets although sometimes with extreme gratitude a recipient reaches out to us to thank us for our generously. No thanks are ever needed or expected as we are the ones that are filled with joy knowing that we have helped families just like ours enjoy a holiday celebration.
  
  Preparation of our Thanksgiving Baskets beginnings in October as our members start donating all the items needed for a Thanksgiving dinner. Along with the traditional fixings for dinner and dessert, we add holiday items including plates, napkins, tablecloths, and candles, all artfully arranged by one of our members who designs gift baskets. Right before the baskets are delivered, we add fresh produce along with a gift card to a local grocery store for the families to purchase turkeys.
  
  I can’t think of a better start to my holiday season than with this tradition reminding me of the true meaning of Thanksgiving not only to give thanks for all that we have but to share with family, friends, and neighbors just like the first Thanksgiving.
  
  Thanksgiving morning finds me at a hot yoga class, two hours practicing with gratitude for all that I have been blessed with in my life. Then home to prepare a traditional Thanksgiving dinner. Each year I alter side dishes but the main star of the dinner is a turkey. I learned at a young age how to handle and prepare poultry from my mother, an outstanding cook – her turkey is far superior to any that I have tasted. My mother taught me to soak turkey overnight in a bath of salt to tender and remove harmful bacteria. First, my mother would freeze a fresh turkey, she believes it seals in the flavor. Then time to soak the frozen turkey overnight. Next through rinsing, draining and patting dry of the bird. I love rituals so my mothers hold a special place in my turkey preparation. I’ve bought a fresh turkey from the farm, from high-end and frozen from a lower-end grocery store. My only hard fast rule is all-natural. How you dress and cook the turkey plays an import part in how good your turkey taste.
  
  Below I’ve shared family favorites that we enjoy for a family dinner.
  
  A Simply Perfect Roast Turkey
  
  A Simply Perfect Roast Turkey
  
  Savory Fruit and Nut Stuffing with Cranberries
  
  Savory Fruit and Nut Stuffing for Thanksgiving turkey
  
  Savory Fruit and Nut Stuffing for Thanksgiving turkey
  
  Fresh Cranberry Sauce
  
  Deliciously Fresh Cranberry Sauce with Pineapples and Pecans
  
  Roasted Green Beans
  
  Roasted Green Bean with Garlic and Pine Nuts
  
  Traditional Pecan Pie
  
  Traditional Pecan Pie
  
  Enjoy!
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  Posted in cooking, Food, Pie, Thanksgiving | Tagged Giving thanks, gratitude, Thanksgiving, turkey
- CRANBERRY SAUCE WITH ORANGES AND GRAND MARNIER
  
  Posted at 9:31 am by Good Dinner Mrs Mellen
  
  Nov 19th
  Massachusetts, abundant in cranberries bogs, produces glorious fresh cranberries that are harvested in the fall coming to market just in time for Thanksgiving. You can get frozen cranberries all year long a wonderful alternative when fresh are out of season. I just love fresh cranberries and I buy copious quantities for making naturally fresh cranberry sauce along with bread, cakes, stuffing and with roasted vegetables. You could say I go cranberry crazy this time of year. And you have to be quick since fresh cranberries are gone from the market right after the new year. As you might have guessed homemade cranberry sauce is a must, a favorite accompaniment to our Thanksgiving dinner. Each year I tweak the ingredients for a different sauce; sometimes I add pecans for a crunchy texture or lemons for a tangy sauce, this year I made cranberry sauce with chopped oranges. I like my cranberry sauce spirited adding a little liqueur; to this recipe, I added Grand Marnier; a french orange liqueur. If you are interested in reading more about cranberries and blogs their natural growing habitat click on this link. https://science.howstuffworks.com/life/botany/cranberry-bogs1.htm
  
  CRANBERRY SAUCE WITH ORANGES AND GRAND MARNIER
  
  INGREDIENTS
  
  1 medium navel orange, seeds removed, chopped
  
  1 lb. fresh (or frozen) cranberries
  
  1cup of sugar, if you like tart cranberry sauce use 1/2 cup
  
  2 Tbsp. unsalted butter
  
  1 3″-long cinnamon stick
  
  ½ tsp. ground allspice
  
  Pinch of kosher salt
  
  2 tablespoon Grand Marnier
  
  RECIPE PREPARATION
  
  Place the orange in a large saucepan and pour in cold water to come 1″ up the sides of the pan. Bring to a boil, then remove immediately from heat and drain orange in a mesh sieve or colander. Rinse under cold water; return to saucepan. Add cranberries, sugar, butter, cinnamon, allspice, and salt and bring to a boil, stirring to dissolve sugar. Reduce heat cook stirring often until cranberries burst, juices are syrupy, for about 9-12 minutes. Stir in Grand Marnier simmer for another two minutes. Remove cinnamon stick. and discard.
  
  DO AHEAD: Sauce can be made 1 week ahead. Cover and chill.
  
  Enjoy!
  
  gooddinnermrsmelen@blogspot.com
  
  buzzchomp.com
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  Posted in Side dish, Thanksgiving, vegan, Vegetarian | Tagged cranberry sauce, easy, Grand Marnier, Make ahead, oranges, Thanksgiving
- Savory Fruit and Nut Stuffing for Thanksgiving turkey
  
  Posted at 7:42 pm by Good Dinner Mrs Mellen
  
  Oct 26th
  I love to add fall fruits to my holiday stuffing to capture the smells and flavor of the season. My Savory Fruit and Nut stuffing marry the fruits apples, pears, and cranberries with toasty pecans. A wonderful addition to my stuffing favorites. You can either stuff the turkey or bake to serve.
  
  Savory Fruit and Nut Stuffing
  
  1/4 cup butter
  
  2 cups chopped onions
  
  1/4 cup celery
  
  2 apples
  
  2 pears
  
  1cup fresh cranberries
  
  12 cups dried bread cubes
  
  4 eggs
  
  2/3 cup chicken broth
  
  1 teaspoon salt
  
  2 teaspoon dried thyme or 1 tablespoon fresh snipped thyme
  
  2 teaspoon dried sage or 2 teaspoons fresh snipped sage
  
  1/4 teaspoon pepper
  
  2/3 cup pecans, chopped and toasted
  
  In a large skillet melt butter over medium heat. Add onions and celery; cook about 5 minutes until tender but not browned. Add apples, pears, and cranberries; cook for 5 minutes more until apples are tender. Remove from heat.
  
  In an extra-large bowl toss together onion mixture and bread cubes. Let stand 10 minutes.
  
  In a small bowl stir together eggs, broth, salt, thyme sage, and pepper. Drizzle egg mixture over bread, tossing lightly to combine. Fold in pecans.
  
  Use to stuff turkey or you can bake uncovered at 375 for 20 minutes.
  
  To make ahead: Prepare as directed and can be refrigerated for 1 day. Let stand a room temperature then bake as directed.
  
  Enjoy!
  
  Buzzchomp.com
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  Posted in Thanksgiving | Tagged nuts, Stuffing, Thanksgiving
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