My Thanksgiving Dinner Menu 2009

• Turkey – of course:  two large turkeys! And desserts were compliments of my family!
• Sweet Potatoes with Toasted Pecans
• Creamy Baked Fennel
• Creamed Spinach and Parsnips
• Green Bean Casserole
• Creamy Brussels Sprouts
• Caramelized Onions with Thyme
• Indiana Corn Casserole
• Cranberry Relish with Sliced Red Grapes
• Caramelized Onion and Corn Bread Stuffing

Tablescapes

For ideas on decorating your table, see DIY Table Decorations, Creating an Attractive Tablescape!

Ingredients

• 2 (8-ounce) packages cranberries, fresh or frozen
• 1 orange, zest cut into strips, juiced
• 3/4 cup sugar
• 1 cinnamon stick
• 2 cups seedless Californian red grapes, split down the middle

Preparation

• Put the cranberries, grapes, sugar, cinnamon, orange juice and zest into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes.
• Cool and refrigerate.

Serving Size

Yield: 2 cups

Tip of the Week – Stand Out Stuffing From a Box

Thanksgiving is right around the corner and if you’re looking to streamline one of your menu items, consider spicing up store bought stuffing with one of these savory stir in combinations:

• Wild Berry – cooked wild rice, fresh cranberries and Italian (flat leaf) parsely
• Mediterranean – roasted sweet peppers, toasted pine nuts and herbed goat cheese
• Italian – olives, salami and Parmesan cheese
• Southwest – cooked Chorizo sausage, corn, sliced jalapeno pepper
• Forest Blend – wild mushrooms, sliced green onions
• Christmas Inspired – purchased peeled and cooked chestnuts, fresh sage leaves and pomegranate seeds
• Trail Mix – assorted dried fruits and nuts
• Hearty Garlic – baked sweet potatoes, cooked bacon and sauteed slices of garlic

Add the stir ins of your choice after the stuffing has been prepared according to package directions.  Plan for one cup of stir ins for each 14 ounce package of stuffing. (Or if you want to add these ingredients to your own basic stuffing recipe, plan for 1 c. stir ins for each 8 c. of homemade stuffing!) (Better Homes and Gardens, November 2008)

Top Boxed Stuffing Choices

For some advice regarding the best tasting boxed stuffing mixes, Real Simple has rated their top three choices! 

• Wisconsin Wilderness – Coming in first is Wisconsin Wildnerss Wild Rice and Cranberry Stuffing (wisconsinwilderness.com)
• Bell’s – Second place went to Bell’s Traditional Stuffing (800-225-5126)
• Stove Top – And third place to Stove Top Stuffing Mix for Chicken (available nationwide)

Wishing all of you a very happy Thanksgiving and hopefully, one less dish to stress over!

You may also enjoy:

• Countdown to Christmas:  Here’s What’s Going On At My House!
• Decorate and Prepare for Thanksgiving!
• Thanksgiving Vintage and Whimsical Decorations
• Thanksgiving Fun for Kids
• Thanksgiving Cocktail Party 
• Christmas Gift Guide 2008!

And please visit our fabulous sponsor, For Bride and Baby!

Serves: 6- 8

Ingredients:

• 1 T. olive oil
• 1 large white onion, diced
• 1 ½ T. kosher salt
• 32 oz. butternut squash (can be purchased precut by the bag at Costco)
• 1 c. pureed pumpkin (freshly roasted tastes best!)
• 14 mini carrots
• 1 long, yellow fall squash, peeled, seeds removed and cut into chunks
• 2 apples, peeled and chopped
• 12 c. chicken stock

Directions:

• In a large soup pot, sauté the onion. 
• Add the squash, carrots, apples and pumpkin. 
• Season with salt. 
• Add the chicken stock and bring to a boil. 
• Simmer until the vegetables are tender enough to puree. (about an hour) 
• Puree with a hand blender if you have one – a must have time saving tool if you don’t!
• If you’d like, you can add ¼ c. Romano cheese, ½ c. whole milk or cream before serving the soup. 
• Toasted pumpkin seeds would also be a nice touch!

Recipe Courtesy of Alison Bermack, Cooking with Friends!