Tuesday, November 20, 2012

Thanksgiving Recipes, Round 1

As promised, I have some great Thanksgiving recipes here for you as you finalize your menu these next few days! Sorry about the last minute recipe posting, I would have been preparing for Thanksgiving all November if I could have been! Just a heads up for the next post: If you need a good soup recipe for Thanksgiving dinner, stock up on butternut squash, apples, and walnuts!

This stuffing is deliciously sweet and savory, and super moist. If you prefer a crispier or more crumbly stuffing, cut back the stock a little or bake uncovered for the whole time.

Stuffing with Apples, Chestnuts, and Herbs
1 tablespoon olive oil
1 heaping cup chopped celery
1 large yellow onion, chopped
2 medium apples, chopped
1 cup chopped cooked chestnuts
2 tablespoons chopped fresh sage
3 sprigs fresh thyme, chopped
1 sprig fresh rosemary, chopped
8 cups stale whole grain bread cubes
3 cups vegetable stock
2 eggs
salt and pepper, to taste

1. Heat the oven to 400 degrees F.
2. In a large skillet (preferably oven-safe), heat the olive oil. Add the celery, onion, and apple, and saute for about 10 minutes, until soft.
3. Stir in the chestnuts and herbs, then turn off the heat.
4. Toss the bread cubes into the skillet.
5. In a separate bowl, whisk together the stock and eggs. Pour this over the bread mixture and toss until combined.
6. Either bake in the oven-proof skillet or transfer the stuffing mixture to a baking dish, then cover with foil. Bake for 30 minutes covered, then remove the foil and bake for another 30 minutes.

This cranberry sauce is really easy and delicous, with chunks of apple and a warm cinnamon note. You can make this a few days in advance (now!) and refrigerate it until you're ready to serve. Leftovers are great mixed into plain yogurt, on ice cream, or on a Thankgiving leftover sandwich.

Apple Cinnamon Cranberry Sauce
1 lb fresh cranberries
1 cup apple cider
2 medium apples, finely chopped
3 whole cinnamon sticks
1/3 cup dark agave nectar

1. Combine all ingredients in a medium saucepan, cook over medium-high heat for about 10 minutes, until the cranberries all ahve burst and the sauce starts to thicken.
2. Continue to cook until the sauce thickens as much as you'd like, keeping in mind that it will thicken as it cools.

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