Saturday, October 28, 2006

2 Peas Saturday Blogger - Thanksgiving Recipes

Join us today/Sat if you blog. Challenge: Let's talk turkey. What are you fixin this Thanksgiving??? Re food??? Share your fave Thanksgiving fare on your blog.. let's share some recipes!
My absolute favorite parts of the Thanksgiving meal is the stuffing and the cranberry sauce. I'm not quite sure what it is but turkey does not seem the same without them. Here are two of my favorite recipes.

Basic Brad Stuffing

1/2 cup butter
1 large onion, chopped
3 medium celery, chopped
15-ounce bag cubed bread
1/4 cup chopped fresh parsley
3 cups homemade turkey stock or chicken broth
2 teaspoons poultry seasoning
Salt and freshly ground black pepper



In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
Scrape the vegetables and butter into a large bowl. Add the bread and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, add salt and pepper to taste. Use to stuff the turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover and bake as a side dish.
Makes 10 cups.

Cranberry Sauce


1 cup (200 g) sugar
1 cup (255 mL) water
4 cups (1 12-oz package) fresh or frozen cranberries
Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.

1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange peel. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups.

1 comment:

Debbi said...

I too make my own cranberry sauce. My son was about 15 when he first saw the gelatin one out of the can & asked what it was.... I had to laugh to see the look of confusion on his face when they told him it was cranberry sauce. He told everyone that was not the cranberry sauce we had. He's in the Army now & it is on his list of wants when he gets to come home for Christmas.

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