Monday, November 25, 2019

Our Thanksgiving Menu 2019


Today I wanted to share our Thanksgiving menu with you, with links to the recipes we use. This menu has changed little over the years, if only to add another dish in years when I wanted to try something new. But it just wouldn't be Thanksgiving if these dishes were not on the table. The only diversion we are making this year is that we are having Cornish Hens in place of turkey. It's something I've wanted to do for awhile now, as I love the idea of everyone having their own little bird on their plate, so we're giving it a try! I've never had them before, but Bill loves them and according to him, they are much easier to deal with than a turkey, so, we shall see, I hope I don't regret it.

Our meal this year will be on Wednesday night, due to the fact that two out of three of us work retail. Bill actually managed to be off Wednesday and Thursday, but our Kate has to be at work at 2:30 Thanksgiving day, which would have rushed things. So our big meal will be the night before, and then on Thursday, since we won't have leftovers from the cornish hens, and you MUST have leftover Turkey!, we'll bake a small turkey breast for our meal on the big day, along with leftovers from the night before.

And so, here is a list of what you will find on our table this year;

MAIN COURSE
Cornish Hens
Pilgrim Sauce
(see recipe below)
Deviled Eggs
Olives / Green Onions
Water / Sweet Tea / Wine

DESSERT
Chocolate Pie
Pumpkin Pie

Growing up, I never cared for canned cranberry sauce.  But for many years that opinion was based purely upon sight.  I don't care for anything "jellied", unless it's spread on toast, and just the sight of that jiggling, tubular red sauce made me dizzy! I was pretty sure it was plastic, and regardless of how "wonderful" others claimed it tasted, I wasn't taking any chances.

But then a few years ago by some twist of fate, a bit of it ended up on my plate, and in one small bite I was hooked! The only problem was, while I did love the taste, the texture still left a lot to be desired.

Enter, Pilgrim Sauce!  I came across this recipe in one of my Gooseberry Patch Christmas books shortly after that fateful encounter, and decided to give it a try.  Oh my goodness!  I could eat this stuff year round, it is just that good! It is a staple on my Thanksgiving menu now! It is so good with a slice of turkey! But my favorite way to eat it is the next day, in a turkey wrap!

This is a recipe I found on Pinterest. Once I had discovered the joy of fresh cranberry sauce, finding ways to use up the leftovers was important so that none of that goodness went to waste! The thing I love about these wraps is that I am not big on leftovers, so if I can find a way to create some variety using common ingredients, I'm all for it!  This recipe uses both leftover turkey and cranberry sauce and the combination of the almonds, celery, mayo and spinach wrap is just delicious!

I'm including the recipe for both of these today, but if you already have a tried and true recipe for cranberry sauce, or even if you like the canned stuff, just use what you have for the wraps!  Either way, you are in for a treat and it will help you use up some leftovers!

 PILGRIM SAUCE
1 can frozen cranberry juice, thawed.
(I had a hard time finding this for several years, and I have used substituted cranberry juice in its place and it worked fine!)
1/3 cup sugar
12 oz. package of fresh cranberries
1/2 cup dried cranberries
3 Tbsp. orange marmalade
2 Tbsp. orange juice
2 tsp. orange zest
1/4 tsp. allspice 

Combine cranberry juice and sugar in saucepan. Boil, stirring constantly until sugar dissolves. Add cranberries and cook for about 7 minutes until fresh berries pop and dried berries soften. Remove from heat.  Stir in marmalade, orange juice, orange zest and allspice. Chill until ready to serve.


 TURKEY CRANBERRY ALMOND WRAP
3 cups Turkey , cooked and shredded (or chicken)
1/2 cup almonds , whole or sliced
2 ribs celery, chopped
2 - 3 Tablespoons mayonnaise (or Greek yogurt), to taste
1/2 cup cranberry sauce (or dried cranberries)
Salt and freshly ground black pepper, to taste
3 - 4 large tortillas

Combine all ingredients together in a bowl. Season with salt and pepper. Spoon filling into tortillas and roll into a wrap.

This year to go along with our turkey wrap, I'm going to make up this broccoli salad.  One of the ladies at my first ever Friendsgiving that I attended last week brought this, and I tell you, I could have eaten my weight in it!

 BROCCOLI SALAD
6 cups of broccoli, cut into small florets
1/2 of a red onion, chopped
1 cup dried cranberries
1/2 lb. bacon, cooked and crumbled (I use this method for making bacon, SO easy!)
1/4 c. sunflower seeds
3/4 cup mayonnaise
1/4 cup white sugar
2 Tablespoons white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

In a very large bowl, mix the mayonnaise, sugar, vinegar, salt and pepper until blended. Add broccoli, red onion and cranberries into the bowl and mix until coated. Add crumbled bacon and sunflower seeds and mix well.  Leave in the refrigerator for at least an hour, preferably two.

I also plan to set aside a small amount of the crumbled bacon, dried cranberries and sunflower seeds and sprinkle a little over the top before serving, just for some added color.

If you love cranberry sauce like I do now, you are sure to love these recipes!

Until then,
Kim


1 comment:

pam said...

I'm going to try your broccoli salad for my Bible study luncheon next Thursday. I've had another recipe I have been wanting to try, but in comparing the 2 (which are very similar) yours won out. It was the dried cranberries that did it!