My Thanksgiving Round-Up

I think I have mentioned that I love the holidays.  Valentine’s day we make lots and lots of candy, Easter, we decorate eggs and love a good Easter egg hunt, Passover we become a macaroon factory, Fourth of July it’s all about the red, white and blue accents, New Years it’ all about the cocktail, and Thanksgiving – it’s all about the sides, the table decorations, and the annual Salzman family turkey “football” bowl.

I started collecting Thanksgiving recipes all the way back in the late 70’s.  Even before Miguel and I were married (25 years ago!), I enjoyed making Thanksgiving dinner.  The more guests, the merrier.  I love to feed a crowd and Thanksgiving is that one holiday that makes feeding a crowd really fun.  I love to mix the flavors, the colors, the savory with the sweet.  And I especially love Thanksgiving because it is that one holiday where nothing is expected.  No gifts, no candy, no gestures.  It is just a way to get everyone together, be grateful, and simply say “thanks”.


This year, I am sticking with some old favorites, but introducing some new hopefuls!

Family Favorites
My mac ‘n cheese coins
Parmesan -White Cheddar Straws
Artichoke-Olive dip
Cranberry-Raspberry Sauce
Squash Gratin
Mom’s Turkey
Mom’s Gravy
New Additions:
Rustic Apple Galette
Brussels Sprout Salad
The balance of the meal; sweet potatoes, more veggies,etc, will be made by other family members.  I promise to share a recap of our holiday feast, after I have digested this meal.  Which may take a few days.  So be patient!
This cranberry recipe was my dad’s favorite.  He would eat it with a spoon.  Now, my son-Eli, has taken on that role and requests this cranberry sauce all year around. I always made a double recipe, one for our table and one for my dad to take home.  I will set a place for him this Thanksgiving holiday and be grateful for the 46 years that he was in my life.

Cranberry-Raspberry Sauce


Ingredients

1 lb. fresh cranberries
2 granny smith apples, peeled, cored and chopped
1/2  cup sugar
10 oz. frozen raspberries, thawed and drained
zest of one lemon
juice of one lemon

Instructions

• throw all ingredients in the bowl of a food processor.  pulse until chunky.

• refrigerate.  can stay for about 1 month.

Brussels Sprout Salad


Ingredients

dressing:
1/4 cup grainy Dijon mustard
2 Tbls. apple cider vinegar
2 Tbls. fresh lemon juice
1 Tbls. sugar
1/3 cup grapeseed oil
kosher salt
fresh ground pepper

candied pecans:
1/2 cup brown sugar
3 Tbls. unsalted butter
3/4 cup pecans, chopped + toasted

1 1/2 lbs brussels sprouts, trimmed
1/4 cup pomegranate seeds

Instructions

• preheat oven to 325*
• bring a pot of water to boil
for the candied pecans
• in a heavy duty pan, melt butter with sugar.  bring to a boil.  boil for one minute.
• remove from heat and add the pecans.
• spread mixture onto a silpat lined baking sheet and bake for 8 minutes.
• cool completely
for the dressing
• make dressing, combine all ingredients and mix well.  taste for seasoning. set aside
• once the water has boiled, add 1 tablespoon kosher salt.  add brussels sprouts and cook for
5 minutes or until tender.
• drain, rinse with cold water.  cool on paper towels.
• using a food processor fitted with the 1/8 or 1/4″ slicing disc, slice brussels sprouts.  transfer to a large bowl.  cover and chill.
when ready to assemble
• toss brussels sprouts with enough dressing to coat.  let marinate for 30 minutes.
• top with candied pecans and pomegranate seeds.

Rustic Herbed Stuffing


Ingredients

11 cups (16oz.) country style french bread, cut into 1″ cubes
10 Tbls. unsalted butter
2 bunches green onions, thinly sliced
2 cups chopped celery
3/4 cups chopped, fresh italian parsley
1 Tbls. chopped, fresh oregano
1 Tbls. chopped, fresh sage
1 Tbls. chopped fresh thyme
1 large garlic clove, minced
1 tsp. kosher salt
1 tsp. fresh ground pepper
1 large bunch of Swiss chard, stems removed, chopped coarse (12 cups)
3 large eggs
3/4 cup chicken stock (I used homemade)
3 oz. grated Parmesan cheese
2 oz. grated Gruyere cheese

Instructions

• preheat oven to 375*.  butter a large casserole dish.
• spread bread cubes on a large sheet pan.  bake until very dry, 15 minutes.  cool.
• melt butter in a heavy large skillet over high heat.  add green onions and next 8 ingredients.  saute until celery is tender, 6-8 minutes.
• add Swiss chard and saute for 3 minutes.
• place bread crumbs in a very large bowl.  add warm veggies and toss to coat.
• whisk eggs and 3/4 cups broth(i used a 1/2 cup more) and add this to the bread mixture. mix in Parmesan.
• transfer to prepared dish. cover with buttered foil and bake for 30 minutes.  remove foil and bake for an additional 30 minutes or until golden.

The Urban Baker / SusanSalzman.com

I wish Thanksgiving was a week long holiday.  If it were, I could then make all the dishes that I desire. Here are some amazing recipes that have inspired me:

Spiced-Mulled-Cider by Organic Spark

Chestnut Soup by The Italian Dish

Bacon-Sweet Potato-Spinach Salad by Family Fresh Cooking

Pumpkin Scones by The Little Teochew

Gluten Free Stuffing by Gluten Free Girl

Carmelized Onion Cornbread Stuffing by Organically Delicious

Pumpkin, Quinoa + Hazelnut Gnocchi by Cannelle et Vanilla

Roasted Turkey Breast by What’s Gaby Cooking

Thankful Cookies + Blessings by I am Mommy

Spiced Pear + Cranberry Pocket Pies by The Cilantropist

Pumpkin Crumble Cake by Indigo’s Sugar Spectrum

Pear-Frangipani Galette by The Wives with Knives

How to make Pie Crust by Brown Eyed Baker


for more great recipes and inspiration, check out Tastespotting and Foodgawker.

Showing 13 comments
  • marla {family fresh cooking}
    Reply

    This is such an excellent Thanksgiving line up that I will refer back to again & again. Your recipes look great as does your well chosen line up of others! xo

  • Amanda
    Reply

    This is quite possibly the best Thanksgiving round up I have ever seen. The diversity is just amazing… yet you managed to make it cohesive!! And I LOVE your recipes!!I think you need to pimp this post ALL over the web… if only everyone had access to this compilation!Blessings!AManda

  • Brownieville Girl
    Reply

    Oh my, that brussel sprout recipe looks fantastic (as does the actual salad!) I have to try it very soon!

  • SprinkleBakes
    Reply

    YOU are going to have one beautiful feast!!! Can I come over for a second Thanksgiving after I eat with my folks? 😉

  • The Urban Baker
    Reply

    Heather, I would LOVE to have you at my dinner table, any night of the week!!!! x

  • Kim
    Reply

    Wow! I would lokie to eat at your place at Thanksgiving… Everything looks delicious!

  • Kimberley
    Reply

    You Brussels sprouts salad looks superb. And the stuffing! Lovely recipes.

  • Eliana
    Reply

    Awesome round up. Thanks so much for sharing it with us. Now I’m even more excited for Thanksgiving.

  • Ellie (Almost Bourdain)
    Reply

    This is such a great round up! Thanks for all the yummy links.

  • The Urban Baker
    Reply

    Kim, you come visit me in sunny Cal, and I will visit you in France! Sounds like a good exchange, don’t ya think?

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