I am not the cook in the family so my two contributions to Thanksgiving are on the lighter side. lol First my Cranberry Orange relish, family fights over the leftovers.
1 bag whole cranberries
1 large naval orange
1/2 to 1 cup sugar
1 can whole berry cranberry sauce
Cut the orange into wedges, peel and all and toss it into the food processor run it till it is small bits then toss in the cranberries and pulse. Add in sugar, start with 1/2 cup and mix well. Add in can of cranberry sauce and mix well, keep adding sugar to taste. This is amazing on leftover turkey sandwiches.
and here is a decent recipe for my Strawberry Pretzel Salad. I use frozen berries when I make it for the holidays since strawberries are not great right now.
Easy pumpkin soup
Saute 1/2 cup chopped onion with butter in soup pot. Stir in 1 tablespoon flour. Add 4 cups chicken broth, 2 cups canned pumpkin, 1 teaspoon brown sugar, some salt pepper and nutmeg. Stir until boiling. Simmer 5 minutes. Add 1 cup heavy cream and heat through, about 2 minutes.
Good for about 4 people but very easy to double to serve more.
Spinach Pumpkin Lasagna
1cup chopped onion
3 cloves garlic - diced
1 large log of goat cheese
3-4 Portabella mushrooms
1 jar vegan Alfredo sauce (can use regular)
1 box lasagna noodles (reg or gluten free) follow prep instructions
1/2 bag fresh spinach
1 can organic pumpkin
grapeseed oil for sautéing
fresh or dried - rosemary. Basil. Oregano. Thyme
pinch of nutmeg
grated real or vegan mozzarella
cook 1/2 the onion with garlic mushrooms and rosemary in grape seed oil over med-high heat until mushrooms are done
in a separate bowl mix the pumpkin with the Alfredo sauce
cook the 2nd half of the onion with spinach until wilted. salt to taste
soften the goat cheese and mix in basil oregano and a pinch of nutmeg
Start with noodles in a greased dish and layer 1/2 of ingredients - mushrooms pumpkin, spinach and goat cheese. Add a pasta layer. Add 2nd half of fillings in same order. Top with pasta layer.
Add mozzarella and herbs to top
Bake at 350 for 45 minutes.
Thumbprint cookie Instructions/ from a cake mix
I've been making this a few years now and it's a big hit. This is enough for 8-10 servings. You can halve the recipe for a weeknight dinner side too!
Apple & Walnut Dressing -
In a large pot, melt butter and saute onions & celery until soft and translucent. Add sage and stir. Add apples and cook a few minutes to soften them up. Add broth to pot and bring to a boil. Add stuffing mix and fold in walnuts*. Be gentle when folding in the stuffing & nuts, otherwise it can make the dressing 'gummy'. Remove from heat and let stuffing rest 5 minutes to absorb the liquid. Serve immediately.
*NOTE : This can be made a day ahead. Just transfer the wet dressing to a greased casserole dish before it absorbs all the liquid. Let it cool, cover and refrigerate. Heat it in the oven at 350* for about 20-25 minutes. May need to add extra broth so it doesn't dry out.