Sausage & Kale Stuffing
This delicious stuffing is rich and rustic. You may use either whole wheat bread or white bread for this stuffing recipe. Either bread works quite well.
INGREDIENTS
1 Loaf Whole Wheat or White Bread
2 Tablespoons Olive Oil
1 Pound Sausage
1 Bunch Kale
1 Diced Red Onion
6 Chopped Garlic Cloves
3 Sliced Celery Stalks
6 Tablespoons Unsalted Butter
3 Diced Apples
2 1/2 Cups Chicken Broth
2 Tablespoons Chopped Fresh Thyme Leaves
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
Preheat your oven to 300° F. Cut the bread into 1/2 inch cubes which should make about 11 cups. Place the bread cubes onto a large baking sheet covered in parchment paper. Bake for 20 minutes. Stir once during the baking process. You will want the bread cubes to be dried but not browned. Remove from the oven and transfer to a large size bowl. Set aside. Remove the sausage from the casings. In a large size skillet heat the olive oil over a medium high heat. Add the sausage and cook for 7 minutes. Transfer the cooked sausage to a large size bowl. Remove the stems from the kale and slice the kale leaves into thin slices. Return the skillet back to the heat and the kale and ¼ cup of water. Cook over a medium heat for 10 minutes. Stir occasionally. Add the onion, garlic, celery and butter and cook for 8 minutes. Stir in the apples and cook for 4 minutes. Remove from the heat and transfer the vegetable mixture to the bowl with the bread. Add the cooked sausage to the bread and toss all of the ingredients into the bread. Add the chicken broth, thyme, salt & pepper and toss again. If you are using this stuffing to stuff a turkey then make sure you let cool completely before stuffing. If you are baking this stuffing separately then turn the heat to 350° F and bake in a buttered casserole dish for 60 minutes. You will want the stuffing to be lightly browned and crisp on the top. Makes about 12 cups.
Oven Roasted Brussels Sprouts
When it’s a busy day of cooking it’s nice to have a simple preparation for Brussels sprouts with delicious results.
INGREDIENTS
1 Pound Brussels Sprouts
2 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Preheat your oven to 400° F. Trim and halve the Brussels sprouts lengthwise. On a baking sheet covered with parchment paper toss the Brussels sprouts with the olive oil, butter, kosher salt and pepper. Place in the oven and bake for 35 minutes. Stir a couple of times during the baking duration. You will want the sprouts to be deep golden brown and crisp on the outside while tender on the inside. Remove from the oven and transfer to a serving bowl. Serve warm. Serves 4
Thanksgiving Turkey
Here is a simple recipe for roasted Thanksgiving turkey. There are so many ways that people are cooking their Thanksgiving turkey dinners these days from deep frying to slow cooking on the barbeque. For me the simple roasted turkey is my favorite. Remember that an unstuffed turkey will roast at approximately 15 minutes per pound in a 325° F oven.
INGREDIENTS
1 Turkey (12 to 15 Pounds)
4 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Black Pepper
8 Tablespoons Unsalted Butter
1 Tablespoon Fresh Rosemary
1 Tablespoon Fresh Sage
1 Tablespoon Fresh Thyme
1 Quartered Onion
2 Quartered Lemons
4 Cups Chicken Stock (More if Needed)
Preheat your oven to 450° F. In a large roasting pan place a rack for the turkey to sit on. Rinse the turkey and dry with paper towels. Rub the turkey inside and out with kosher salt and pepper. Mince the rosemary, sage leaves and thyme. Put the turkey on the rack. In a small bowl mix the butter, rosemary, sage and thyme. The butter should be at room temperature. Rub the butter mixture all over the top of the turkey and inside the cavity. Place the quartered onions and lemons inside the cavity. To prevent the wings from burning during the long cooking time make sure to tuck the tips of the wings under the turkey. Pour 4 cups of chicken broth into the pan. Roast the turkey, uncover, for 30 minutes. Turn the heat down to 325° F and baste the turkey with the pan juices. Add more chicken stock if you need to. You will want to have at least ¼ inch of liquid in the bottom of the roasting pan. Continue to roast the turkey, basting every 30 minutes. Tent with foil if the skin seems to be turning too dark. Cook for about 3 hours depending on the size of your turkey. The juices should run clear and the thermometer should read 165° F when inserted into the thick part of the thigh (make sure not to touch the bone). Transfer the turkey to a serving platter and let rest for 1 hour before carving. Make sure to tent with foil while the turkey is resting. Serves 8
Whipped Sweet Potatoes
Sweet potatoes say Thanksgiving. If you are not a fan of the usual marshmallow sweet potato casserole then try my Whipped Sweet Potatoes. You could also substitute these potatoes for regular mashed potatoes and pour gravy all over them. Yum!
INGREDIENTS
6 Pounds Sweet Potatoes
1 Cup Whipped Cream
1/2 Cup Unsalted Butter
1 Teaspoon Kosher Salt
1/2 Teaspoon Smoked Paprika
Peel the potatoes and cut them into pieces. Place the potatoes into a medium size pot filled with salted cold water. Bring to a boil and then turn the heat down to medium and cook for 20 minutes or until done. The potatoes should be fork tender and not mushy. Remove from the heat and drain the potatoes well in a colander. Return the potatoes back to the pot. Add the whipped cream and the butter. Turn the heat to low and make sure the butter melts. Add the kosher salt and smoked paprika. With a hand mixer beat until smooth on a medium speed. Remove from the pot and transfer to a serving bowl. Serve warm. Serves 8
Thanksgiving Apple Pie
This time of year, everyone has room for a piece of pie or two. Why limit yourself to just one?
INGREDIENTS
3 Tablespoons Unbleached Flour
2 Teaspoons Cinnamon
1/2 Teaspoon Grated Nutmeg
1/4 Teaspoon Kosher Salt
2/3 Cup Brown Sugar
2 1/2 Pounds Tart Apples
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Vanilla Extract
2 Tablespoons Unsalted Butter
1 Large Beaten Egg
1 Tablespoon Warm Water
1 Tablespoon Sugar
1 Double Crust
Preheat your oven to 425° F. Move your oven rack to the middle. Peel and cut the apples into wedges. In a large size bowl combine the flour, cinnamon, nutmeg, salt and brown sugar. Toss the apples in with the sugar mixture. Add the lemon juice and vanilla. Let stand 15 minutes. Roll out 1 piece of pastry dough on a lightly floured surface. Roll the dough into a 13 inch round to fit into a 9 inch pie plate. Place the dough into the pie plate. Roll out the remaining dough into the same size. Gently pour the apple and sugar mixture into the pie shell. Dot with the 2 tablespoons of butter. Cover with the remaining rolled out dough and crimp the edges. In a small size bowl whisk together the beaten egg and warm water. Brush the top of the pie with the egg wash. Sprinkle with the 1 tablespoon sugar and place the pie onto a baking sheet. Put into the oven for 20 minutes and then turn the heat down to 375° F and bake for another 45 minutes. The pie should be golden and the filling should be bubbling away. Remove from the oven and set to cool for 2 hours. Serve warm. Serves 8
Creamed Peas
Creamed peas are a Thanksgiving tradition in many households. Here is a quick and classic recipe that will get you through your busy day of cooking.
INGREDIENTS
2 Cups Half & Half
3 Whole Cloves
1 Bay Leaf
2 Pounds Peas (Frozen)
2 Cups Pearl Onions (Fresh or Frozen)
4 Tablespoons Butter
2 Teaspoons Kosher Salt
2 Tablespoons Unbleached Flour
1/2 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Freshly Ground Nutmeg
1/4 Cup Sour Cream
In a small saucepan add the half & half, cloves and bay leaf. Bring to a boil and then reduce the heat to low. Simmer for 20 minutes to let the flavors come together. Pour through a strainer into a bowl and throw away the cloves and bay leaf. Cover the half & half with plastic wrap to keep warm. In a large skillet add the pearl onions, 2 cups water, 2 tablespoon butter and 1 teaspoon kosher salt. Cook over a medium high heat for 20 minutes. Stir occasionally. You will want all of the liquid to be gone and the onions are golden brown. Transfer to a bowl and set aside. In the same skillet melt 2 tablespoons butter over a medium heat. Add the flour and whisk to combine the two for 1 minute. Whisk in the half & half that you cooked earlier. Cook over a medium high heat and stir constantly. You will want the sauce to be thick and bubbly. Stir in the rest of the kosher salt, pepper and nutmeg. Add the pearl onions and thawed peas to the sauce mixture. Cook for two minutes and gently add the sour cream. Cook another minute. Remove from heat and transfer to a serving bowl. Serves 8
Cranberry Chutney
We all want to enjoy a fabulous stress-free Thanksgiving dinner. Tiny New York Kitchen has you covered with recipes for turkey, side dishes and dessert. This Cranberry Chutney is wonderfully fresh tasting unlike its canned cousin that most of us grew up on.
INGREDIENTS
2 Pounds Fresh Cranberries
2 Large Diced Navel Oranges With Juice
1/2 Cup Water
2 Tablespoons Maple Syrup
3/4 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Minced Fresh Ginger
Peel the oranges and remove all of the white parts. While you are dicing the oranges do it over a bowl so that you are able to keep the juice from the oranges. In a large saucepan add the cranberries and water. Cook over a medium heat and add the juice from the orange. Cook for 10 minutes. Stir occasionally. You will want the cranberries to pop. Add the maple syrup, sugar, brown sugar, ginger and diced oranges. Cook for another 7 minutes. Remove from the heat and transfer into a serving bowl and serve warm. Makes 5 cups
Sunday Morning Cake Donuts
Cake doughnuts don’t take nearly as much time as raised doughnuts. If you want a two bite treat just remove the doughnut holes from the cutter and fry them up for tasty little snacks.
INGREDIENTS
4 Cups Unbleached Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Kosher Salt
2 Eggs
1 1/4 Cups Sugar
2 Teaspoons Vanilla Extract
2/3 Cup Milk
1/4 Cup Melted Butter
Vegetable Oil For Frying
Powdered Sugar, Granulated Sugar, Chocolate Glaze Or Powdered Sugar Icing
In a medium size bowl combine the flour, baking powder and salt. Set aside. In a large size bowl combine the eggs, sugar and vanilla. Beat for 4 minutes until thick. In a small size bowl combine the milk and melted butter. Add the flour mixture and the milk mixture alternately to the egg mixture. Beat after each addition just until combined so make sure not to overbeat. Cover and put in the fridge for 2 to 4 hours. On a floured surface roll the dough to a 1/2 inch thickness. Make sure not to stir in the additional flour. Cut the dough with a floured 2 1/2 inch doughnut cutter. Reroll the dough as needed. Fry 2 or 3 doughnuts at a time in a deep hot oil for 3 minutes or until the doughnuts are golden born. Turn once. Remove with a slotted spoon and drain the doughnuts on paper towels. Repeat until you have fried all of the doughnuts. Cool the doughnuts slightly and coat with powdered sugar, granulated sugar, chocolate glaze or powdered sugar icing. Or you can leave them plain if you want to. Do the same with the doughnut holes. Makes about 16 doughnuts and holes.
Baked Acorn Squash
Baked acorn squash is so easy to make and delicious to eat. A true fall comfort food.
INGREDIENTS
1 Acorn Squash
6 Teaspoons Butter
1/3 Cup Brown Sugar
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Chopped Pecans (Optional)
Preheat your oven to 350° F. Cut the squash in half and scoop out the seeds and strings. Place in a baking dish with the cut side up. Add a little water to the bottom of the baking dish. Place 3 teaspoons of butter on each half. Salt & pepper each half. Finish off with sprinkling each with the brown sugar and chopped pecans. Bake for 45 minutes until tender. Remove from the oven and serve hot. Serves 2
Gingerbread Rice Krispie Treats
Here’s a fall twist on Rice Krispie Treats. The gingerbread marshmallows are what give these treats a nice gingerbread taste without being too overpowering. If you can’t find the gingerbread marshmallows at your local grocery store you can order them from Amazon. My Gingerbread Rice Krispie Treats are sticky to make, but you’ll have fun licking your fingers!
INGREDIENTS
1/4 Cup Butter
1 (10 ounces – approx 40) package Gingerbread Marshmallows
6 Cups Rice Krispie Cereal
In a large saucepan, melt 1/4 cup butter over low heat. Next, add the gingerbread marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture. Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with parchment paper. Cut into squares when the mixture cools. Makes approximately 24 squares.
