Plan Now for Thanksgiving

Thanksgiving is all about family, friends and comfort food. Here are a few of my favorite holiday dishes.  It includes a Sweet and Spicy Berry Chutney you can serve with your turkey on Thanksgiving Day, as well as warm Cornbread and Roasted Root Vegetables. Make sure you save a couple of tablespoons of that Chutney for a flavorful addition to the leftover Holiday Turkey Salad recipe I have included! 

Sweet and Spicy Berry Chutney

  • ¼ pound fresh cranberries

  • 1 jar lingonberry jelly

  • 3 tbsp. chopped caper berries washed

  • 2 tbsp. fresh mint chopped

  • 2 tbsp. fresh cilantro chopped

  • 1 small Scotch Bonnet pepper, chopped

  • ¼ cup diced red onion

  • ¼ cup diced pineapple

  • 2 tbsp. sugar

  • 1 cup water

  • 1 tsp. cinnamon

  • 2 tbsp. vinegar

Add water, sugar and vinegar in a medium saucepan.  Bring the mixture to boil then add scotch bonnet pepper, fresh cranberries and pineapple.  Simmer on low for 10 minutes.  Remove from heat and cool mixture for 10 minutes.  Stir in remaining ingredients. Serve chilled. 

Roast Turkey

  • 10-pound turkey

  • 4 tbsp. olive oil

  • 2 small bunches thyme

  • 2 small bunches rosemary

  • 4 lemons

  • Salt and pepper

Preheat oven to 350 degrees. Clean turkey and remove bag of innards from the cavity of the turkey. Rub the cleaned turkey with olive oil.  Tie the herbs together with butchers twine.  Insert herbs into the cavity of the bird. Cut lemons in half and put inside the turkey.  Season the entire turkey with salt and pepper inside and out.  Roast the turkey in oven for 1 hour and 45 minutes. Remove from oven once golden brown.  Serve and eat.

Cornbread

  • 5 eggs

  • 3 cups of milk

  • 2 cups of melted butter

  • 1 cup of vegetable oil

  • 1 cup of sugar

  • 1 ½ tbsp. salt

  • 3 cups of flour

  • 2 ½ cups of cornmeal

  • 3 tbsp. baking power

Lightly butter cast iron skillet, whisk eggs with milk, melted butter and oil.  Combine dry ingredients and then mix with egg mixture.  Pour batter into prepared skillet.  Bake at 350 degrees until golden brown. 

Roasted root vegetables

  • 3 red beets

  • 3 gold beets

  • 2 large parsnips

  • 1 large rutabaga

  • 1 gallon of water

  • ¼ cup salt

  • ½ cup olive oil

  • 4 tbsp. chopped garlic

  • 2 tbsp. sugar

  • 2 tbsp. black pepper

Preheat oven to 375 degrees. Wash the root vegetables thoroughly. In a large pan, boil all root vegetables for 20 minutes. Strain the root vegetables and peel while still warm. Cut root vegetables in large dice and keep separate. In four separate medium bowls, toss in olive oil, salt, pepper, garlic and sugar. On cookie sheet or baking pan roast for 35 minutes, making sure the vegetables do not touch each other. Once vegetables are fork tender, toss together and serve warm. And if you have leftover Turkey.

Holiday Turkey Salad

  • 1 pound cooked turkey meat pulled

  • 1 ¼ cup lite mayonnaise

  • 2 tbsp Dijon mustard

  • ¼ cup diced yellow onion

  • ¼ cup diced celery

  • 3 tbsp. diced figs

  • ½ cup diced red apples with skin

  • 3 tbsp. fresh chopped tarragon

  • 2 tbsp. fresh chopped basil

  • 2 tbsp. dried golden raisin

  • ¼ tsp. salt

  • 1 tsp. black pepper

Mix all ingredients together and let chill for 30 minutes, then serve. What are you serving this Thanksgiving? We would love to see all your delectable recipes! Share in the comments below!