Fig Glazed Turkey
Cornbread Stuffing
Multi-Grain Rolls
Whipped Potatoes
Turkey Gravy
Mozzarella, Tomato Basil Salad
Warm Cranberry Wassail
Michelle's Pies: Pumpkin and Dutch Apple
Fig-Glazed Turkey & Cornbread Stuffing
(Serves 15)
Pour warm water over figs, syrup and lemon juice in a large bowl. Set aside for 30 minutes. Drain liquid into a separate bowl.
1 1/2 cups figs, chopped
1/4 cup brown rice syrup
2 tablespoon lemon juice
3 cups warm water
Saute rosemary and onion in olive oil for 4 minutes.
1 tablespoon fresh rosemary, chopped
1 large onion, diced
2 tablespoon olive oil
Add crumbled sausage and saute for 10 minutes.
4 ounce Italian sausage (I used turkey sausage)
Scrape the sausage mixture into the bowl with the figs. Mix with cornbread.
5 cups cornbread, crumbled (I posted my cornbread recipe yesterday)
Beat eggs with milk and stock.
2 eggs
1/2 cup evaporated skim milk
1/2 cup turkey stock
Mix into cornbread-sausage-fig stuffing. Place in oven-proof casserole greased with an olive oil spray. Refrigerate until ready to bake. Bake at 325 F. for 1 hour. Garnish with rosemary sprigs.
Fig Glaze
Reserved fig liquid
Bring reserved fig liquid to a simmer. Simmer until reduced by half, about 10 minutes.
Add balsamic vinegar. Cook until syrupy, about 8 minutes.
1/2 cup balsamic vinegar
Baste over turkey every 30 minutes.
Original recipe from Food Network Magazine .
The Wassail Recipe is from Ocean Spray.
Warm Cranberry Wassail
(Serves 12)
Combine all ingredients, except garnishes, in a large saucepan. Heat to boiling, reduce heat and simmer 10 minutes. Garnish with orange slices and cloves. Serve warm.
1 64 ounce bottle Cranberry Juice Cocktail
2 1/2 cups apple juice
3 cinnamon sticks
1 teaspoon whole allspice
1/2 teaspoon nutmeg
Orange slices, garnish
Whole cloves, garnish
Our daughter-in-law Michelle makes the pies.
We love having our immediate and extended family join us.
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