I am so excited for Thanksgiving! Not only do I love the food but this year my husband is going to work on making a playroom for the kids and finishing our master bathroom! (We've been without a master for over a year) Plus, I just bought the new version of Trivial Pursuit, and I'm hoping to play it sometime during the weekend. I am desperate to find an outlet for all of my random bits of information. We usually go to my in-laws for Thanksgiving, and always enjoy a similar menu. This year I decided to make roasted butternut squash and a fall salad with pomegranate seeds. I typically am the dessert maker, but I thought the veggies would add some extra color to the table. I'll probably also make some cranberry sauce, I used Ina Garden's recipe last year and it was perfect. I will include some other favorite recipes so you'll have some ideas to contribute to your Thanksgiving meal, even if you don't have a cool new game to play!
Barefoot Contessa Cranberry Fruit Conserve
1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans (I omitted the nuts and raisins)
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.
2 cups corn, drained
2 T flour
3/4 tsp salt
3 T sugar
3 T butter, melted
3/4 cup milk
Mix ingredients together and bake at 375 degrees for 30-45 minutes or until set
1 large loaf cheap, white bread, cubed
2 sticks salted butter
1 large stalk celery, chopped
1 large onion, chopped coarsely
2/3 cup milk
large bunch fresh parsely, chopped
fresh ground black pepper
1. Cube bread and put into bowl overnight.
2. Melt butter into large saucepan. Add celery and onion and cook over medium heat until softened.
3. Mix all remaining ingredients with bread cubes and onion mixture.
4. Shape stuffing into baseball-sized balls and place into 9x13 pan -or- place mixture into greased 9x13 pan. Cover with aluminum foil and bake at 350 degrees for 40 minutes. Uncover and bake for an additional 10 minutes.
Mixed Greens with Pomegranate Seeds, Gorgonzola, apples, and pine nuts
Toasted Pine Nuts
Layer above ingredients to create a colorful salad. Sprinkle equal parts olive oil and lemon juice over salad. Add freshly ground black pepper and serve.