Delicious Thanksgiving Recipe Ideas

Cheese Pumpkins

8 tablespoons smoked Cheddar cold pack cheese food (from container) well chilled
2 teaspoons finely chopped peanuts 4 butter-flavored pretzel spindles or sticks, broken in half
16 tiny pieces fresh parsley leaves

Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on wax paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts. Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

Cranberry Bruschetta

1 1/2 cups Fresh or Frozen Cranberries 1/4 cup granulated sugar
2 tablespoons red wine vinegar 1/2 red onion, thinly sliced into rings
2 garlic cloves, minced 2 tablespoons minced fresh basil
1 teaspoon oregano 1 (8-ounce) loaf French bread
Extra virgin olive oil

Combine cranberries, sugar and red wine vinegar in a medium saucepan. Bring to a boil. Add onion and garlic, return to a boil and reduce heat. Simmer on low for 10 minutes or until cranberries pop. Pour into a glass bowl. Stir in basil and oregano. Cool at room temperature. Cut bread diagonally into 16 (3/4-inch) slices; brush both sides with oil. Broil each side for 1 to 2 minutes or until golden brown. Top each slice with cranberry mixture. Makes 16 servings.

Spiced Pecans

1 stick (1/2 cup) butter 2 teaspoons ground cumin
3/4 teaspoon ground red pepper 2 (12-ounce each) packages ( about 8 cups) pecan halves
2 tablespoons granulated sugar 3/4 teaspoon salt

Melt butter in a large saucepan; stir in cumin and red pepper, and cook 1 minute. Remove from heat; add pecans, sugar, and salt, stirring to coat. Spread pecans in a single layer in 2 (15 x 10-inch) jelly roll pans. Bake at 300*F (150*C) for 20 minutes, stirring occasionally. Cool and store in an airtight container. Makes 8 cups.

Greens with Pears and Pecans Salad

1/2 C. pecan halves 2 T. cider vinegar
1 T. chopped shallots Sea salt and freshly ground black pepper, to taste
7 T. extra-virgin olive oil
1 qt. baby salad greens (such as mache, mizuna, arugula, watercress), washed and dried
4 seckel pears, quartered, cored and sliced 1/4 lb. blue cheese, preferably made with buttermilk, crumbled

Preheat the oven to 350°F. Spread the pecans out on a baking sheet and toast in the oven until they smell nutty, 7 to 10 minutes. Stir the pecans once or twice as they toast. Transfer the pan to a wire rack to cool. In a small bowl, whisk together the vinegar, shallots, salt and pepper. Slowly drizzle in the oil, whisking to incorporate. Taste and correct the seasonings. In a large bowl, toss together the greens, pears, cheese and dressing. Taste and add more salt and pepper if necessary. Sprinkle the nuts on top and serve immediately.

Apple Cider Cinnamon Bread

1 1/4 C. apple cider 2 T. butter, softened
3 C. white bread flour 2 T. brown sugar, packed
1 t. salt 1 t. ground cinnamon
2 1/4 t. active dry yeast

Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Sweet setting (recommended to use light crust setting) and start machine. Makes one 1 1/2 pound loaf.

Main Course:
Turkey with Molasses Butter

10 tablespoons unsalted butter, at room temperature 2 tablespoons molasses
1/4 cup kosher salt 1/4 cup coarsely ground black pepper
2 teaspoons fresh lemon juice 1 10- to 12-pound turkey

Heat oven to 350° F.

In a bowl, use a fork or wooden spoon to combine 8 tablespoons of the butter, the molasses, salt, pepper, and lemon juice; set aside. Remove the turkey giblets and discard or reserve for another use. Rinse the turkey under cool running water. Pat completely dry with paper towels. Place on a rack in a roasting pan. Using your fingers, carefully spread the butter mixture evenly under the skin, reaching in as far as possible without ripping it. Place any remaining butter mixture in the cavity. Rub the remaining 2 tablespoons of butter on top of the skin. Add about 1 cup of water to the pan. Roast, uncovered, until browned, about 45 minutes. Cover loosely with a large sheet of foil. Continue
to roast until a thermometer inserted in a thigh registers 180° F, 2 1/2 to 3 hours total, depending on the size of the turkey. Let stand, covered, for at least 30 minutes before slicing. The molasses butter gives the turkey a rich flavor and a burnished color. No gravy required.
Timesaving Tip: The turkey and other ingredients can be prepped and arranged in the roasting pan up to 1 day ahead. Cover the pan with plastic wrap and refrigerate.

Orange Roasted Turkey

1 4- to 5-pound whole turkey breast 1/4 teaspoon salt
1/8 teaspoon black pepper 3 tablespoons frozen orange juice concentrate, thawed
2 tablespoons honey 2 teaspoons snipped fresh thyme
2 teaspoons cornstarch 2 teaspoons cold water
1 cup reduced-sodium chicken broth Orange slices, cranberries, fresh thyme, and leaf lettuce (optional)

Sprinkle turkey with the salt and pepper. Place turkey, bone side down, on rack in shallow roasting pan. Insert an oven-going meat thermometer into thickest portion of turkey breast, making sure it does not touch bone. In a small bowl combine 2 tablespoons of the orange juice concentrate, the honey, and thyme. Set aside. Roast turkey, uncovered, in a 325 degree F oven for 1-1/2 to 2-1/4 hours hours or until juices run clear and turkey is no longer pink (170 degree F), brushing with the orange juice concentrate mixture the last 15 minutes of roasting. Transfer turkey to a cutting board; cover with foil and let stand 10 to 15 minutes before carving. Meanwhile, in a small saucepan stir together cornstarch and water until smooth; stir in broth and remaining 1 tablespoon orange juice concentrate. Cook and stir until slightly thickened and bubbly; cook and stir for 2 minutes more. Season to taste with additional salt and pepper. Serve with turkey. If desired, garnish with orange slices, cranberries, fresh thyme sprigs, and lettuce. Makes 10 servings.

Side Dishes:
Cranberry Sauce

4 cups fresh cranberries 2 cups apple juice
3/4 cup sugar 1/4 teaspoon orange zest

Place all the ingredients in a medium saucepan over medium-high heat and bring to a boil. Reduce to a simmer, stirring occasionally, and cook until the liquid has slightly thickened, about 30 minutes. Remove from heat, let cool, cover, and refrigerate in a serving dish.

Roasted Acorn Squash

1 medium acorn squash 2 tablespoons olive oil
1/3 teaspoon kosher salt pepper
1 tablespoon light brown sugar 1 tablespoon fresh thyme leave or 1 teaspoon dried

Heat oven to 400° F. Cut squash in half lengthwise; discard the seeds. Cut the squash into 1/3-inch slices. Toss with olive oil, salt, a few grinds of pepper, and brown sugar. Place on a baking sheet. Roast for 20 minutes, flipping the squash once halfway through. Remove from oven and sprinkle with thyme leaves.
Yield: (serving size: serves 4)

Corn Bread Dressing

6 cups 1-inch cubes white bread, crusts removed (from 1 loaf Italian or country-style bread)
6 cups crumbled day-old corn bread (from 8-inch pan)
2 1/4 cups chicken broth
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 cup (1 stick) unsalted butter
1 cup fresh flat-leaf parsley leaves, chopped, plus additional for garnish
4 celery stalks, chopped
1 large yellow onion, chopped
2 large cloves garlic
3 Granny Smith apples, peeled, cored, and diced (about 4 cups)
1 teaspoon freshly grated nutmeg
1 teaspoon ground mace (optional)
3 eggs, beaten

Roasted Baby Potatoes with Herbs

1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper

Preheat the oven to 400 degrees F. Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart. Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

Heat oven to 350° F. Spread the bread cubes on a baking sheet. Bake for 8 minutes; let cool.
In a large bowl, combine the bread cubes, corn bread, and enough broth (at least 2 cups) to make a fairly mushy mixture. Season with the salt and pepper. Melt the butter in a saucepan over medium heat. Add the parsley, celery, onion, and garlic. Cook until softened, about 10 minutes. Add the onion mixture to the bread mixture, along with the apples, nutmeg, and mace (if using); let cool. Add the eggs and gently combine. Spread the dressing in an unbuttered 9-by-13-inch baking dish. Bake until golden brown and warmed through, about 1 hour. If you want a crispy topping, leave uncovered; otherwise cover with foil halfway through cooking. Sprinkle with additional parsley before serving, if desired. Use a boxed mix instead of making the corn bread from scratch, or buy it ready-made.
Makes 8 servings, plus leftovers

WINE
It's hard to find a single wine that goes with the Thanksgiving table. Instead of choosing either red or white, buy some of each and let guests help themselves. Try a Zinfandel (MonteVina Terra d'Oro) and Gewürztraminer (Hogue Cellars).

Sweet Potatoes with Brown Sugar and Pecans

4 large sweet potatoes or yams, scrubbed 1 cup pecan pieces (optional)
3/4 cup packed light brown sugar 8 tablespoons (1 stick) unsalted butter, softened

Heat oven to 375º.Poke the sweet potatoes with a fork all over, about six times. Place them on a baking sheet lined with foil and bake until very tender, about 45 minutes to 1 hour.
Cut the sweet potatoes in half lengthwise and, with a knife, make crosshatch marks, cutting into the potatoes about halfway through. Place the sweet potatoes on the baking sheet and set aside.
In a medium bowl, combine the brown sugar, butter, and pecans (if using). Spoon the mixture onto the 8 sweet-potato halves. Heat in oven until the potatoes are hot and the sugar and nuts are browned, about 20 to 25 minutes. Serve hot or warm. Makes 8 servings

Sautéed Green Beans with Wild Mushrooms

2 pounds green beans, stemmed 3 tablespoons olive oil
1 pound shiitake, cremini, or other wild mushrooms, thinly sliced 1 small red onion, thinly sliced
2 garlic cloves, minced 1/4 cup dry white wine
1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme 2 tablespoons unsalted butter, softened

Prepare a large bowl of ice water. Set aside.Bring a large pot of salted water to a boil. Add the green beans and cook for 4 to 5 minutes, until crisp-tender. Drain the green beans, then submerge them in the ice water for 2 to 3 minutes.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms, onion, and garlic and cook, stirring occasionally, until the mushrooms are nicely browned, about 10 to 11 minutes. Add the wine and cook for 1 minute.
Add the green beans and thyme and cook until heated through. When done, remove from the heat, add the butter, and toss to combine. Season to taste with salt and pepper. Serve warm. Makes 8 servings.

Desserts:
Broiled Apples

6 sweet, firm apples, such as Rome Beauties or Empires-peeled, cored, and cut into 8 to 10 wedges
1/3 cup fresh lemon juice 4 tablespoons butter, melted
3/4 cup sugar 1/3 cup rum or 1/2 cup maple syrup
2 pints vanilla ice cream

Turn on broiler. Toss the apples with the lemon juice, butter, and all but 2 tablespoons of the sugar. (Can be made to this point up to 1 day ahead. Store in a resealable plastic bag and refrigerate.) Arrange on a baking sheet in a single layer. Broil the apples about 8 inches from the heat for 8 to 10 minutes or until tender. Sprinkle with the remaining 2 tablespoons of sugar and broil until melted. Meanwhile, heat the rum or maple syrup in a small saucepan over low heat. Serve the apples warm with vanilla ice cream. Drizzle with the warm rum or syrup.

Sweet Potato Pie

2 tablespoons unsalted butter, at room temperature 1/3 cup light brown sugar
1 large egg 1 tablespoon fresh orange juice
1 tablespoon honey 1 large sweet potato, cooked and mashed
1/2 12-ounce can evaporated milk 1/2 teaspoon vanilla extract
1/4 teaspoon vanilla extract 1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg
1 9-inch refrigerated piecrust

Heat oven to 350° F. In a large bowl, with an electric mixer on medium, beat the butter and sugar for 3 minutes. Add the egg, honey, and orange juice and beat for 2 minutes. Add the sweet potato, evaporated milk, vanilla, salt, cinnamon, and nutmeg and combine. Pour the sweet potato mixture into the crust. Bake until the filling is set, 50 to 60 minutes. Let cool for at least 30 minutes. Serve at room temperature.
Time Saving Tip: Assemble the pie in advance but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 minutes to the baking time. Makes 6 to 8 servings

Classic Pumpkin Pie

1 1/4 cups firmly packed dark brown sugar 1 Tbs. cornstarch
1/2 tsp. salt 1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger 1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves 2 cups pumpkin puree
3 eggs 1 cup heavy cream
1/3 cup milk Prebaked and cooled deep-dish piecrust
deep-dish pie dish

Preheat an oven to 375 degrees. In a bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add the pumpkin, eggs, cream and milk and whisk to combine. Pour the filling into the prebaked piecrust and bake until the center is set, 60 to 65 minutes, covering the edges of the crust with aluminum foil after 30 minutes if they brown too quickly. Transfer the pie to a wire rack and let cool completely, at least 2 hours, before serving. Serves 10.

Apple-Ginger Crumble

1 1/4 pounds Granny Smith or other tart apples - cored and sliced 2 tablespoons lemon juice
2/3 cup gingersnap cookies - crushed 2/3 cup rolled oats
1/4 cup brown sugar 1/4 cup butter or margarine - softened
1 teaspoon ground cinnamon

Sprinkle sliced apples with lemon juice. Place in a round or oval 9- or 10-inch glass baking dish. Cut remaining ingredients together with a pastry blender or fork until crumbly. Sprinkle over fruit. Microwave at 100% power until fruit is tender (7 to 9 minutes); give dish
a half turn once. Serve warm.