Recipe Ideas for Thanksgiving!
It’s that time of year! We’re all getting ready for the holidays and, for some of us, that means preparing a big dinner for a lot of people. And while most of us enjoy the turkey and potatoes and gravy, sometimes the extras can be a problem. Like cranberry sauce. Cranberry sauce isn’t for everyone, but it’s a hard one to forgo because it adds color to the table and to your plate. Leaving it off the menu just seems wrong. So what do you do when you have family or friends who wrinkle their noses at the red stuff? Not to worry. Here’s a colorful replacement recipe that will turn those frowns into smiles. While it may seem an odd choice for a dinner side, the flavor and texture of I-Hate-Cranberries Cranberry Sauce goes surprisingly well with the traditional turkey dinner.
I-Hate-Cranberries Cranberry Sauce
- 1 package red Jell-O (strawberry or raspberry works well)
- 1 cup sugar-free applesauce
- ¼ cup red hot candy (aka Cinnamon Imperials)
Note: This recipe is for preparing a small package of Jell-O. For a large package, double the amount of applesauce and red hots accordingly.
Another Note: Prepare Jell-O as stated on package, except for cold water, you’ll use applesauce.
- Put red hots in the boiling water and stir until melted. Then add Jell-O and mix.
- Stir applesauce into red hot Jell-O mixture, then chill until firm.
- Serve as a colorful cranberry sauce replacement to those haters of cranberries.
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If you’re looking for a tasty idea for turkey leftovers, check out the following recipe for What’ll-I-Do-With-All-These-Leftovers? Casserole.
What’ll-I-Do-With-All-These-Leftovers? Casserole
- 2-4 cups of leftover turkey, cubed
- 2-4 cups of broccoli florets (or cauliflower)
- 1-2 cups mushrooms, chopped small (optional)
- 1 (12-oz) can evaporated milk
- ¼ cup all-purpose flour
- ¼ teaspoon black ground pepper
- Dash of nutmeg
- ¾ cup mayonnaise
- 1 (7-oz) container Greek yogurt
- ¼ cup sherry
- 1 teaspoon Worcestershire sauce
- 1 can condensed cream of mushroom soup
- 1 cup grated Parmesan cheese, divided
- Sliced almonds
- Cooking spray
Note: Broccoli works great, but you might try cauliflower, too. The amount of turkey and broccoli is your choice, as are the mushrooms. If using the lesser amounts, you may not need the full amount of the other ingredients. Adjust accordingly. As for the sherry, I prefer to use drinking sherry over cooking sherry.
Another Note: To save calories, you can use low-fat mayonnaise and low-fat Greek yogurt, but if you’re like me, you’ll burn off those Thanksgiving calories with holiday shopping or even a good hike.
- Preheat oven to 400°.
- Steam broccoli (if not using leftovers) until crisp-tender. Transfer to a large bowl.
- Add leftover turkey to broccoli.
- Combine evaporated milk, flour, pepper, and nutmeg, stirring with a whisk for smoothness while bringing to a boil over medium-high heat. Cook 1 minute, continuing to stir while mixture thickens. Remove from heat and set aside.
- Add mayonnaise, Greek yogurt, sherry, Worcestershire sauce, cream of mushroom soup, and ½ cup Parmesan cheese to broccoli/turkey mix. Stir gently to combine ingredients.
- Add milk/flour mixture to broccoli/turkey mix. Stir gently.
- Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle top with about a ½ cup Parmesan cheese and bake at 400° for 50 minutes or until mixture is bubbly and beginning to brown at the edges. Sprinkle ¼ cup sliced almonds on top and bake another five minutes. Remove from oven and allow to cool five minutes before serving.
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And, finally, here’s my tip for easy, tasty pumpkin pie…
You’ve already outdone yourself preparing a fabulous dinner, so consider taking it easy with dessert. Run to Costco and get yourself one of their big ol’ pumpkin pies! It’ll serve several people and it’s so cost-effective, it doesn’t make sense to do anything else. Oh, and don’t forget a generous dollop of freshly whipped cream!