THANKSGIVING ROUNDUP — Fuel Your Body, Feed Your Soul

A collection of family classic and favorite holiday go-to recipes that make up the non-negotiable at our Thanksgiving table. Thanksgiving is about gratitude and gathering; cooking and community; hospitality and honoring. I pray this day and everyday we give thanks for the abundant provision of our Lord and Savior.

“For where two or three gather in my name, there am I with them.” Matthew 18:20

NOT FROM THE CAN, ALL THE FALL CRANBERRY SAUCE

Ingredients:

1 lb fresh cranberries, washed
1 1/2 cups sugar
1/3 cup water
1 cinnamon stick
3/4 t pumpkin spice
Zest of 1 orange + 1 T orange juice

Optional: I love a cranberry sauce to have the full tartness of cranberry with a balanced sweetness and just a hint of spice. Let the cranberries shine! But, if you have littles or don’t enjoy the tart and want a bit more sweet and spicy warmth:: add 1 T of brown sugar and 1 t cinnamon when you add the cinnamon stick and pumpkin spice.

Directions:

In a medium saucepan, combine the cranberries, sugar, and water. Stir to combine and bring the mixture to a boil over medium heat.
Reduce heat and gently simmer. Add the cinnamon stick and pumpkin spice. Stir to combine. Simmer for 7-8 mins or until some of the cranberries burst. (If you prefer less whole cranberries and more of a spread consistency, simmer for 10-12 minutes). Stir.
Remove saucepan from heat. Remove the cinnamon stick. Add the orange zest and juice. Stir. Allow to cool thoroughly. Taste and adjust flavors.
Store cranberry sauce in an airtight container and refrigerate (will keep well for several days. I find the flavors are best after 2 days so a perfect make ahead, stress free recipe).
Remove one hour prior to serving.
At serving, lovely to add some toasted, chopped pecans (glazed or unglazed) and top with a bit of orange zest.

GRAMMY ALICE’S CINNAMON APPLESAUCE

Ingredients:

3 lbs McIntosh apples, peeled, cored and rough chopped
1/2 cup Apple Cider
Zest and juice from 1/2 of a lemon
1/4 cup brown sugar
1 T sugar
2 t ground cinnamon (more to taste (we like it super cinnamon-y, but 2 t is the base)

Directions:

In a large saucepan, add all of the ingredients and cook over medium low heat for 20-25 minutes, until apples are tender. (don’t panic at the virtual lack of liquid when you start, in just a few minutes there will be liquid).
With an immersion blender, blend until desired consistency is reached (from chunky to baby food smooth).
Reduce heat to low and continue to cook, stirring occasionally for 8- 10 minutes more.
Remove from heat and allow to cool, but still warm. Taste and adjust cinnamon.
Store in airtight container and refrigerate until ready to serve. (much like the cranberry sauce this is best given a 2-3 days to allow flavors to deepen. Great make ahead, so you can watch the parade or shower Thanksgiving day!).

So many turkey trends…but when I found Wolfgang Puck’s brined turkey recipe, I have never been tempted by any other recipes. This is a bit fussy for me (lots of ingredients and time commitment). The positives: super easy and most of the time is hands off. Your turkey will be cover model worthy. Your house will smell like Thanksgiving and I promise not a dry bite will be found. The recipe link includes his pan gravy recipe (which is to die for as well, but I make my gravy a day or two ahead so I can come to the table without having just slaved over the stovetop. Link to recipe: Wolfgang Puck’s Brined Roast Turkey with Pan Gravy

NO STRESS MAKE AHEAD TURKEY GRAVY

Ingredients:

1 lb turkey wings, legs and neck piece
3 celery ribs including the leaves, rough chop
2 unpeeled carrots, rough chop
1 yellow onion, peeled and quartered
6 unpeeled garlic cloves, smashed
2 T olive oil
Kosher salt and cracked peppercorns
8 cups turkey stock (low-sodium chicken stock works as well)
5 sprigs fresh thyme
2 bay leaves
1 stick, 8 T, unsalted butter
1/2 cup all-purpose flour

Directions:

Pre-heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper, evenly disperse turkey pieces, celery, carrots, onion, and smashed cloves. Drizzle with olive oil and sprinkle with salt and cracked peppercorns.
Roast until golden brown and caramelized, approximately 30 minutes.
Transfer the roasted goodness to a saucepan, scraping up as much of the brown bits on the parchment paper as possible. Add those flavor bits to saucepan as well.
Add the stock, thyme, and bay leaves. Bring everything to a simmer over medium heat. Continue to simmer for 30 minutes. Strain the liquid into a heat-proof measuring cup (a pouring spout will be handy!). Keep warm. Discard the turkey and vegetables (or use in something else!).
In the same saucepan, melt the stick of butter over medium-high heat. Add the flour, whisking until smooth. Continue to stir and cook the roux until toasted to a deep, golden brown. Slowly pour the warm broth into the roux and continue to whisk until it returns to a simmer.
Continue to whisk and cook until the gravy thickens enough to coat the back of a spoon, approx. 5-7 minutes. Season with salt and pepper, adjust to taste.
If made the same day, you can keep gravy warm on stovetop (waxed butter wrappers across top will help eliminate a skin from forming). If made ahead, then refrigerate in airtight container up to 2 days. Warm before serving.

THE SWEET POTATO CASSEROLE THAT MY HUSBAND CALLS HOME

Ingredients:

Mashed sweet potatoes:

3 lbs sweet potatoes (5-6), peeled and chopped into bite-size chunks
2 T unsalted butter
1/4 cup half and half (milk will work)
1/2 t cinnamon or pumpkin pie spice
1 t vanilla (optional)
2-3 T brown sugar
Pinch of salt
Praline & Marshmallow topping:
4 T unsalted butter, grated or cut into small pats
1/4 cup brown sugar
1/4 cup all-purpose flour
1/2 t cinnamon
1/8 t salt
1/2 cup chopped pecans
2-3 cups mini marshmallows

Directions:

Butter a 2 1/2 quart or 9 x 13 inch casserole dish.
In a large stock pot, cover the sweet potatoes with water. Bring water to a boil and cook until potatoes are fork tender. Typically, 7-8 minutes.
Drain the water and return sweet potatoes to the pot. Add the rest of the mashed sweet potato ingredients. Mash everything together. If you desire a smooth texture, use a handheld mixer or an immersion blender. Taste and adjust seasonings to your liking (saltier, more spice, or sweeter).
Transfer mixture to casserole dish.
In a medium bowl, with two forks, pastry cutter, or your hands combine the butter, brown sugar, flour, cinnamon, and salt until pea size crumble. Mix in the chopped pecans.
If making ahead, cover the mashed sweet potatoes with plastic wrap. Store praline mixture and marshmallows in airtight container. Refrigerate (these will keep up to 2 days).
If not making ahead, pre-heat oven to 375 while you arrange praline topping and marshmallow on top of potato mixture (as fancy or casual as you like!). Bake for 8-15 minutes until the topping is toasty, golden and lovely (keep watch so marshmallows don’t burn).
If made ahead and refrigerated: Pre-heat oven to 375 degrees. Remove plastic wrap and loosely cover casserole dish with foil. Bake for 25-30 minutes until potatoes heated through.
Remove from oven. Remove foil. Arrange praline topping and marshmallows. Return to oven, uncovered, and continue to cook for 10-12 minutes until the topping is toasty, golden and marshmallows are nicely browned.

DID SOMEONE SAVE ROOM FOR DESSERT???

We love a dessert buffet at Thanksgiving: apple and chocolate pies, a cake or two. But the one thing that is a must: pumpkin pie. I love every recipe I’ve ever made from Once Upon a Chef. Her perfect pumpkin pie is well, perfect. Link to recipe: Once Upon a Chef Perfect Pumpkin Pie

“Let us give thanks to the Lord for His unfailing love and His wonderful deeds for mankind, for He satisfies the thirsty and fills the hungry with good things.”

Psalm 107:8-9