Thanksgiving Recipes

[Semigourmet]

The holidays are right around the corner. Let's share our family favorites or new reicpes that have been found out tried and loved. I have found some great new ones and am still looking for new ones to try. Let's post our favorites here for others to check out and maybe try.

[Semigourmet]

Pineapple Cranberry Relish

I love this one as I am not a cranberry relish fan. Most like it cause it is so different.

Serves 6 to 8

Ingredients

1 cup Cranberries, fresh or frozen (I like Fresh)
2 cups diced fresh pineapple (keep juices so you can add it if you want more liquid)
½ medium fresh jalapeno, seeded and diced (I used two slices of jarred jalapenos)
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
2 teaspoons light brown sugar



Directions

1. In processor, pulse berries 2 or 3 times, until they are coarse chopped. Add pineapple and pulse until finely chopped. Mix with remaining ingredients. Refrigerate ½ hour or up to 24 hours.



Notes I use crushed pineapple. It is good fresh and more blended the next day.

[Semigourmet]

If you do ham for Thanksgiving my favorite way to do mine is a derivative of my mothers recipe. The gravy was basically something to extend the sauce a bit.

Serves 6 ish

Ingredients

1 6-9 pound spiral sliced ham
1 can crushed pineapple, juices included
2-4 tablespoons brown sugar
2 teaspoons ground cloves
3-6 tablespoons cornstarch
Enough water to make a semi thick liquid



Directions

1. Preheat oven to 325 to 350 F. Place ham in roasting pan; set aside

2. in a small bowl combine pineapple with juices, brown sugar and cloves stir well to combine. (Should be thick)

3. Pack pineapple mixture over all of outside of ham. Cover with aluminum foil and bake for 2 to 3 hours or until ham is heated through.

4. For Gravy: Remove ham from roaster and cover; set aside and let rest. Place the roaster over a burner or pour drippings and any pineapple mixture from roaster into a saucepan. Heat to boiling, meanwhile, in a glass using a fork mix the cornstarch with enough water to make a semi thick liquid consistency. Stirring drippings constantly slowly add the cornstarch mixture, until it is gravy consistency.

[Semigourmet]

If you stuff your bird this our favorite stuffing so far.

Serves 6 to 8

Ingredients

1 package giblets, from turkey
6-8 cups water
2 tablespoons oil, olive or vegetable
1 medium to large onion, diced
1-2 ribs celery thinly sliced (optional)
2 large teaspoons garlic, minced
1 bag bread cubes (seasoned or not)
1 cube butter or margarine melted
1-2 tablespoons garlic powder (to taste)
3-6 tablespoons ground sage (to taste)
Salt and pepper to taste




Directions

1. In a medium saucepan over medium hit heat. Add giblets and enough water to cover them by at least 2 inches. (about 6-8 cups water). Bring to boil and simmer for about 30 to 45 minutes or until done.

2. Meanwhile, in a medium to large sauté pan over medium high heat add the oil and onions and celery (if using). Sautee onion mixture for 3-5 minutes. Turn down and add garlic and simmer over medium low heat for about another 10 to 15 minutes or until the onion is translucent and the celery (if using) are soft.

3. To Assemble: Pour bread cubes into large bowl. Add some of the sage and garlic powder. The onion mixture and half the butter and about 2 to 3 cups of the broth from the giblets. Stirring to incorporate the liquid and spices. Keep smelling to make sure it smells the way you want it to taste. Add spices to taste or smell. Add the rest of the butter and enough water from giblets to make very moist. Put in pre greased casserole dish and bake until heated through.


Notes Bake at about 350 degrees.

[Semigourmet]

My Green Bean Casserole

Serves 6

Ingredients

3 tablespoons butter
1 small to medium onion, chopped (about ½ cup)
1 pound frozen cut green beans, thawed (or canned)
1 can (10 ¾ ounce) cream of mushroom soup
1 can (2.8 ounce) French fried onions
½ teaspoon black pepper
¼ to ½ cup chicken broth
½ to 1 cup shredded sharp cheddar cheese




1. In a skillet over medium heat, melt butter, add onions and sauté until onions are soft.
2. After the onions are softened, add the green beans, soup, broth, and pepper to skillet. Stir to combine.
3. Spray a casserole dish with nonstick cooking spray, add the contents of the skillet. Add the French fried onions around the edge of the pan, then top the center with the shredded Cheddar.

[Semigourmet]

Four Cheese Mac and Cheese
Serves 6-8
Ingredients

Non-stick cooking spray
Salt
3 cups elbow macaroni
1/3 cup all-purpose flour
2 1/3 cups 1 percent milk
¾ cup shredded Fontina cheese
½ cup Parmesan
½ cup shredded sharp cheddar
4 Velveeta
½ cup Japanese (panko) bread crumbs or plain bread crumbs


Directions

1. Preheat oven to 375 degrees F.

2. Spray a 2-quart casserole dish with non-stick cooking spray and set aside. Bring a large pot of water to the boil. Salt water, add macaroni, and cook until al dente. Drain into a colander, run under cold water to stop the cooking, and then set aside.

3. While pasta is cooking, combine flour and milk in a large saucepan, whisking until blended. Cook over medium heat until thick, about 10 minutes, stirring constantly. Add cheeses and cook until melted and thickened. Remove from heat and stir in the macaroni and 1/4 teaspoon salt. Pour mixture into prepared casserole dish. Sprinkle bread crumbs over top. Bake until bubbly, about 30 to 40 minutes.

[Semigourmet]

Rosemary Roasted Nuts (what ever your favorite nut is)

Makes approx. 3 Cups

Ingredients

1 ¼ pounds cashew nuts (or what ever nut you prefer)
2 tablespoons coarsely chopped fresh rosemary leaves
¼ teaspoon cayenne (optional)
2 teaspoons kosher salt
1 tablespoon melted butter



Directions

1. Preheat the oven to 375 degrees.

2. Place the nuts on an ungresed baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, cayenne, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm

[Semigourmet]

Here is another variation on prep for these nuts

Ingredients

3 tablespoons unsalted butter
1 tablespoon dried crumbled rosemary
1 1/2 teaspoons salt
1/2 teaspoon cayenne, or to taste
3 cups mixed nuts (pecans, cashews, and hazelnuts)

Preheat oven to 350 degrees F.
Melt butter with dried rosemary, salt, and cayenne. Pour this mixture over 3 cups mixed nuts, tossing to coat them. Bake the nuts on a cookie sheet for 10 minutes, stirring occasionally.