Thanksgiving Re-Cap

I hope everyone enjoyed their Thanksgiving and that your bellies are satisfied too!  I did not post Pre-Thanksgiving recipes because I had honestly never cooked for this Holiday before……. but this year I decided to put my big girl panties on and give it a shot.  My sister Ashley and my sister-in-law Liz helped as well and it was DELICIOUS!  I will post the links to the recipes we used and write out the recipe for the Taylor’s Cranberry Sauce (which is amazing)!  This is a perfect Beginners Menu and will most likely be staples for the years to come.  Enjoy!

 

 

“My Favorite Turkey Brine” – Pioneer Woman

 

“Roasted Thanksgiving Turkey” – Pioneer Woman

 

“Apple Onion Stuffin Muffins” – Rachael Ray

 

“Thanksgiving Stuffing” – Pioneer Woman

 

“Butternut Squash Gratin with Blue Cheese & Sage” – Cooking Light

 

“Brussels Sprouts” – Liz Pate

Wash, trim, and half sprouts.  Heat olive oil in skillet and cook brussels sprouts until tender.  Add salt, pepper, and garlic while cooking.

Picture courtesy of 101 cookbooks

“Taylor’s Cranberry Sauce” – Taylor Roberson

Picture courtesy of mnn.com

 

4 cups fresh cranberries rinsed and picked over
2 cups sugar
6 tbsp water
6 tbsp freshly squeezed orange juice
1/4 tsp of salt
2 inches of fresh ginger (peeled and cut into 3 pieces)
zest of one orange
1 tsp of cinnamon
1/8 tsp ground cloves
1/2 tsp allspice

Preparation:

1) In a large pot mix together cranberries, sugar, water, orange juice, salt, ginger pieces, and orange zest.

2) Bring to a boil, and cook about 10 minutes (or until all berries have burst.)

3) Remove from heat and cool for 30 minutes.

4) Remove ginger. Add cinnamon, ground cloves, and allspice.

5) Blend thoroughly and let it cool completely (with blender.)

6) Put in an airtight container and refrigerate until you are ready to serve.

**  She likes to make this one or two days in advance, the flavor of the spices improve drastically as it sits in the fridge.