Getting ready for Thanksgiving

5 Minute Cranberry Sauce
8oz sweetened, dried cranberries (about 2 cups)
1/2 cup orange juice
1/4 water
1/4 cup chopped ripe mango
Puree cranberries with orange juice and water in food processor until cranberries are almost smooth but still retain some texture. 1 to 2 minutes. Then stir in mango.

nutritional info: 98 cal, 0g protein, 26g carb, 2g fiber, 0.5g fat, 0g sat fat, 2mg sodium

Roasted Brussels Sprouts with Pancetta
Recipe courtesy Bobby Flay
Prep Time: 10 min Cook Time: 30 min
Level: Easy Serves: 4 servings

3 tablespoons olive oil
1/2 pound sliced pancetta diced
4 shallots, thinly sliced
1 pound Brussels sprouts, trimmed and halved
8 baby Yukon gold potatoes, quartered
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 lemon, juiced

Preheat oven to 425 degrees F.
Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.

Honey Glazed Carrots
Recipe courtesy Sunny Anderson
Prep Time: 5 min
Cook Time: 10 min
Level: Easy  Serves: 4 servings

1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Caramelized Onion and Cornbread Stuffing
Recipe courtesy Tyler Florence
Prep Time: 5 min
Cook Time: 40 min
Level: Easy Serves: 6 to 8 servings
2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it’s well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

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1 Response to Getting ready for Thanksgiving

  1. Rose – You’re amazing! Love the beautiful quotes and these recipes!! You go blog maven!! Happy Thanksgiving! xo Deb

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