The Forzese Top 10….Thanksgiving Dishes, Drinks & Recipes!
- Friday, November 17, 2017
- Posted by Krisanne Butler in Forzese Top 10
It’s that time of year again when families and friends gather around the table for food, food and more food…. In this week’s Forzese Top 10 we share our favorite Turkey Day side dish, cocktail and dessert recipes.
1) Sweet and Spicy Nuts
- 4 c. Mixed nuts
- 2 tbsp. fresh rosemary leaves, roughly chopped
- 2 tsp. extra-virgin olive oil
- 1/2 tsp. cayenne
- sea salt
- 2 tbsp. maple syrup, divided
- Heat oven to 350 degrees F. In a large bowl, toss together nuts, rosemary, olive oil, cayenne, and sea salt. Transfer to a large rimmed baking sheet, drizzle with half the maple syrup and toss to coat.
- Roast for 10 minutes, then stir and drizzle with remaining maple syrup, shaking the pan a couple of times. Return to the oven until lightly toasted, 8 to 10 minutes.
2) White Christmas Sangria – sheknows.com
Prep time: 10 minutes | Inactive time: 30 minutes | Total time: 40 minutes
- 3 tart Granny Smith apples
- 1 large orange
- 1-1/2 cups fresh cranberries
- 1 cup fresh raspberries
- 2 bottles dry white wine (I used an unoaked chardonnay)
- 1 cup white cranberry juice
- 1/4 cup sugar
- 16 ounces ginger ale or club soda
- 2-3 sprigs fresh rosemary
- To begin, chop the apples into slices, discarding the cores. Place into a large pitcher. Slice the oranges, and add them to the pitcher. (I sliced the orange whole so they would be circular slices for a prettier final product.) Add the whole cranberries and raspberries. Using a spoon, carefully stir so as to not break the raspberries.
- Pour in the wine, white cranberry juice and sugar, and stir to combine. Let the sangria chill for about 30 minutes. When you’re ready to serve, top the pitcher with ginger ale or club soda, and add fresh rosemary to garnish.
3) Warm Bourbon Apple Cider – Countryliving.com
- 1 gal. fresh apple cider
- 5 tsp. ground cinnamon
- 2½ tsp. ground nutmeg
- 2½ tsp. ground ginger
- 3 c. bourbon
In a stockpot, heat apple cider, cinnamon, nutmeg, and ginger.
When mixture is hot but not boiling, remove from heat and add bourbon. Stir to distribute spices and divide cider among 20 mugs.
4) Homemade Gluten Free Pop Overs (regular flour can be substituted if desired)
- 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
- 1 1/2 cups milk (skim, low-fat, or full-fat), lukewarm
- 1/2 teaspoon salt
- 1 1/2 cups Gluten Free cup 4 cup flour (use regular flour if not Gluten Free)
- 3 Tablespoons of melted butter
- Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don’t want is for the tops of the popping popovers to be too close to the top of the oven, as they’ll burn.
- Use a standard 12-cup metal muffin tin, one whose cups are close to 2 1/2″ wide x 1 1/2″ deep. Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.
- Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.
- Add the flour all at once, and beat with a wire whisk till frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are OK. OR, if you’re using a stand mixer equipped with the whisk attachment, whisk at high speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy.
- Stir in the melted butter, combining quickly.
- Pour the batter into the muffin cups, filling them about 2/3 to 3/4 full.
- Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .
- Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers’ tops from direct heat.
- If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent sogginess. Slip them out of the pan, and serve.
- If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.
6) Sausage Stuffing – Allrecipes.com
- 1 pound breakfast sausage
- 3/4 cup chopped onion
- 1 1/2 cups finely diced celery
- 3/4 cup margarine, melted
- 8 cups white bread cubes
- 3 teaspoons poultry seasoning
- 1/4 teaspoon ground black pepper
- Cook sausage. Drain.
- Melt margarine. Add enough to sausage drippings to make 1 cup.
- Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it’s hot. Mix well.
- Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.
7) Paula Deen’s Broccoli Casserole – Genius Kitchen
- 2 (10 ounce) packages frozen chopped broccoli, cooked and drained
- 1cup mayonnaise
- 1cup sharp cheddar cheese, grated
- 1(10 3/4 ounce) can condensed cream of mushroom soup
- 2eggs, light beaten
- 2cups crackers, crushed
- 2tablespoons butter, melted
- Preheat oven to 350°F
- Spray a 13 x 9 inch baking dish with cooking spray.
- In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.
- Mix well.
- Place the mixture in pan.
- Top with crushed crackers and pour the melted butter evenly over crackers.
- Bake for 35 minutes or until set and browned.
8) Old Fashioned Pecan Pie Recipe – King Arthur Flour
- your favorite 9″ single pie crust, prepared
- 1/2 cup (8 tablespoons) unsalted butter
- 3 tablespoons King Arthur Unbleached All-Purpose Flour
- 2 1/8 cups light brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla-butternut flavor, optional
- 6 tablespoons milk
- 3 large eggs
- 2 teaspoons vinegar
- 2 teaspoons vanilla extract
- 1 1/2 cups pecans, diced and whole
- Preheat the oven to 375°F. Roll out the pastry and place it in a greased 9″ pie plate. Flute the edges decoratively.
- Melt the butter and set it aside to cool.
- In a large bowl, mix together the flour, sugar, and salt.
- Add the milk and eggs and beat well.
- Stir in the vinegar, vanilla, and flavoring, if using, then the butter and nuts.
- Pour the mixture into the crust and bake for 45 to 50 minutes, until the filling is set most of the way to the center, with a 1 1/2″ “puddle” that’s still jiggly in the center.
- Remove from the oven (the pie will finish setting up as it sits) and cool completely before slicing.
- Yield: 1 pie, 12 servings.
9) Turkey & Harvest Cupcakes
- Your favorite cupcake – from scratch or mix- Baked according to recipe or direction
- Chocolate & White Frosting – from scratch or store bought
- Candy Corns & Pumpkins
- Reese’s Pieces or M&Ms
- Chocolate Sprinkles
- Make sure cupcakes are completely cooled before decorating.
- Frost 1/2 of the cupcakes with chocolate frosting and the other 1/2 with the white.
- For the Harvest Cupcakes: Cover white frosted cupcakes with chocolate sprinkles and place one candy corn pumpkin in the center.
- For the Turkey Cupcakes: place 6-7 candy corns upside down into the cupcake starting in the outside middle and working your way around the top to fan out as feathers. Use one candy corn for the beak and 2 Reese’s Pieces (or M&Ms) as eyes!
10) Wrap your Turkey in Bacon!
Try this cool technique to give your Turkey a little extra something this Thanksgiving:
Cover your turkey with a pack of bacon before you roast it so when it comes out of the oven, it’s basted in bacon fat the whole time its been cooking and then we all stand around and eat the crispy bacon off of it before we slice it! 😁
We Hope you enjoy a wonderful Thanksgiving with Family, Friends and Food!
Did you try any of these recipes? If so let us know what you thought, we’d love to hear from you!