Kim's Top 5 Thanksgiving Recipes
Every year we look forward to these delicious Thanksgiving day recipes and this year, Kim has shared them on the blog! Below are delicious holiday dishes made with seasonal favorites like pumpkins and cranberries. If you do end up making one of these recipes, let us know and tag us on Instagram, @arcadiakitchenandbath! We would love to be a part of your holiday this year!
Ingredients:
12 ounces of cranberries
1/4 cup of sliced green onions
2 jalapeños minced
1/4 cup of fresh cilantro minced
2 tablespoons finely grated fresh ginger
2 tablespoons lemon juice
1/2 cup of granulated sugar
Directions:
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place cranberries in a food processor or blender; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with green onions, jalapeños, cilantro leaves, and ginger. Pour lemon juice and sugar over and stir together.
Cover with plastic wrap and refrigerate and allow flavors to develop. It will be a bit tart to begin with, but as it is allowed to sit it will develop even more flavor.
Ingredients:
1 loaf of Schar Multigrain Sandwich Bread
2 cups of low-sodium chicken broth
1/4 cup of Earth Balance (dairy-free) butter
2 cups of diced yellow onion
5 stalks of celery
1 teaspoon of dry parsley
1 teaspoon of dry basil
1 teaspoon of salt
2/3 teaspoon of oregano
1/4 teaspoon of black pepper
Directions:
Toast the Schar gluten-free bread in the oven at 350 degrees for 10 minutes or less on a cookie sheet. Flip the bread during toasting if needed.
Cut the Schar bread into small cubes.
Saute the Earth Balance butter, onion, and celery in a pan.
Add the bread cubes and seasonings and stir.
Add the chicken broth in 1/2 cup portions until the bread cubes are moistened, but not completely saturated.
Spoon the stuffing into an oven-safe dish. At this point, you can put it in the refrigerator until you're ready to cook it, or immediately put it in the oven at 350 degree until it's warmed throughout and a little crunchy on top.
Ingredients:
2/3 cup of honey
1/4 cup of water
1/4 cup of orange juice, freshly squeezed from 1 large orange
1 teaspoon of orange zest
1 cinnamon stick
12 ounces of cranberries (fresh or frozen)
Directions:
In a medium saucepan, combine 2/3 cup honey, 1/4 cup water, 1/4 cup orange juice, 1 tsp orange zest and 1 cinnamon stick. Bring to a simmer over medium heat, stirring to dissolve honey.
Add 12 oz cranberries and bring to a boil. Once boiling, adjust heat to keep at a low boil and cook 10 minutes uncovered, stirring occasionally. Cranberries will burst and sauce will begin to thicken. A minute or so before turning off the heat, taste for sweetness and add more honey to taste for a sweeter sauce. Keep in mind the sauce will thicken when it cools.
Remove from heat, discard cinnamon stick and cool cranberry sauce to room temperature then refrigerate until ready to serve.
Recipe Notes: Zest the orange before juicing it (it's much easier!). Be sure you only zest the orange peel and not the white portion which can make the sauce bitter. Don't use more than 1 tsp or it overwhelms the sauce.
Pumpkin Pie
Ingredients:
1 can (13 ounces) of pumpkin
1 can (13 ounces) of evaporated milk
4 eggs
1/2 cup of sour cream
1 2/3 cup of brown sugar
2 tablespoons of flour
1 1/2 teaspoons of pumpkin pie spice
1 teaspoon of salt
1 teaspoon of vanilla
Directions:
Combine ingredients for filling and beat until smooth
Makes one huge pie or two small ones.
Bake for 25 minutes at 400 degrees.
Lower the temperature to 350 and bake for 25-30 minutes longer until the center is firm. Cool.
Recipe from Worcester Art Museum The Cookbook
Carrot and Squash
Casserole
Ingredients:
8 ounce package of poultry-dried stuffing
1/4 pound of butter (1 stick)
2 or 3 squash cut into slices
1 small chopped onion
1 cup of grated carrots
1 can of cream of chicken soup
8 ounces of sour cream
salt, pepper
Directions:
Crush the dressing and mix with melted butter.
Mix half of it on the bottom.
Par boil squash for 5 minutes
Drain and mix with other ingredients
Put in Casserole
Top with the rest of the breadcrumbs.
Recipe from the Connell Cookbook