Thanksgiving crept up on me this year. Last week, I was elbow deep in graduate application materials, and this week I am elbow deep in gravy, cranberries, and turkey. Now, I am not complaining about this change- I love Thanksgiving. Good food, good people, and good fun all round.
Since I’ve never made a turkey before or hosted a Thanksgiving, I am lacking some recipes to share with you all, but I do have this recipe for cranberry apple sauce that would go great over turkey (or pork or chicken). This year I will help my mom cook Thanksgiving dinner, and I will take more of the reigns than I have in past years. So I am a co-host? Right, Mom? Hm?
Here are some other Thanksgiving recipes and some recipes to use up your leftovers:
Thanksiladas
Cranberry Sauce
No Turkey Required Stuffing
Open Face Turkey Sandwich
Herbed Meatballs with Cranberry Sauce
1 cup cranberries
1 cup water
2 tablespoons granulated sugar
Olive oil
2 shallots, minced
3 cloves garlic, minced
3/4 cup chicken broth
1/4 cup balsamic vinegar
1 small apple, chopped
1 teaspoon herbes de Provence
In a saucepan, combine water and sugar. Bring to a boil over medium heat. Add cranberries and let simmer for 10-15 minutes, until thickened. Remove from heat and cool to room temperature. Refrigerate until used.
In a medium saucepan, cook shallots in a little olive oil for 5-7 minutes, until softened. Add garlic and cook an additional 1-2 minutes, until fragrant. Add chicken broth to deglaze the pan. Add balsamic vinegar, cooled cranberry sauce, and apple. Bring to a boil and let cook 10-15 minutes, until thickened. Add herbes de Provence.
Serve over turkey, chicken, or pork.
cinnamon freud 