There is only 11 days until Thanksgiving day. If you are on schedule with our Holiday Timeline, at this time you are :
- Deciding on your menu,gather up favorite recipes, making sure to include vegetarian and special dietary needs dishes.
- Ordering your fresh turkey, or buying your frozen turkey and put it in the freezer.
- Picking up all beverages.
- Shopping for non-perishable goods (cranberry sauce, pasta, maple syrup, brown sugar, legumes, etc.) now, before the rush.
- Purchasing/making all your dried seasonings and spices i.e. Poultry Seasoning, Pumpkin Spice Mix, etc. Toss all of last years’ seasonings, they are too old . Even if they still smell okay, they can give your dishes a bitter/dirt like taste.
Our Favorite Sides
Now is the time to stop using that jelled can stuff and experience what Cranberry Sauce should taste like. Once you try this you will never go back to canned again!
8 – 10 Servings
12 ounce bag of cranberries
1½ cups sugar
1 cup water
1 whole orange, peeled, seeds removed and chopped
½ teaspoon ground allspice
1 cup of crushed pineapples, juice included
c teaspoon ground cinnamon
Note: Fresh cranberries can be found in the produce section
Sort through cranberries and remove stems or bad berries rinse, then set aside.
Mix sugar and water together and bring to a boil. Add cranberries, oranges, allspice and cinnamon. Cook over a medium flame, uncovered until berries pop open stirring frequently. Add pineapples, reduce heat to a simmer and cook 45 minutes – 1 hour or until desired thickness is reached stirring occasionally.
Sauce can be served hot or cold.
Angelique’s New Age Dressing
8 – 10 Servings
Note: Omit the ground turkey and you will have a very tasty Vegetarian Dressing
1 tablespoon grapeseed oil
1 tablespoon poultry season, divided
1 – 2 teaspoons sage, divided
1 tablespoon onion powder, divided
1 tablespoon garlic powder, divided
1 teaspoon sea salt, divided
1 large bell pepper, diced
3 celery stalks, sliced
1 cup chopped, parsley – optional
1 tablespoon garlic, minced
1 – 14 ounce bag Pepperidge Farm Cornbread Stuffing
1 – 14 ounce bag Pepperidge Farm Herb Seasoned Stuffing
Heat the oil in a large sauce pan or wok over medium heat. Add ground turkey and 1 teaspoon each of the following seasonings: poultry, sage, onion powder and garlic powder. Add ½ teaspoon salt, and mix thoroughly while mashing and separating the ground turkey. Saute for 5 minutes while stirring occasionally, do not let turkey brown.
Add the diced onions, peppers, celery and minced garlic continue sautéing until onions are tender.
Add the stuffing packages, vegetable broth and remaining salt, mix well then add all remaining seasonings and mix thoroughly. If dressing is too dry, add more liquid, ½ cup at a time, taste for flavor. You may have to add more poultry seasoning or sage. Transfer dressing to a baking dish, cover with foil and bake in a 350 degree oven 30 minutes.
Dressing can be made a day ahead then baked or stuffed in the turkey the following day.
For those of you who like to use sausage, never fear! The sage is what gives sausage its taste. So use it generously.
You can also turn this into a vegetarian dressing simply by using vegetable crumbles. Your guests will never know the difference.
If you like it sweeter, trade out the Pepperidge Farm Cornbread Stuffing for a box of Jiffy Cornbread mix.
Just make sure you add a pinch of sage and a pinch of poultry seasoning to the mix before baking the cornbread.
2 pounds green beans, trimmed, halved
1 bay leaf
1 ½ tablespoon olive oil
1 large onion, thinly sliced
½ teaspoon crushed red peppers
½ teaspoon sea salt
Bring a large saucepan of water to a boil. Add beans and bay leaf, cook for 5 minutes. Plunge beans into ice water; drain and discard bay leaf.
Heat a large skillet over medium-high heat. Add oil, onions and chili peppers and sauté 30 seconds.
Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently.
The following dish is a new addition to our Holiday sides
Collards and Red Cabbage
2 tablespoons olive oil
1 medium red bell pepper, sliced thin
¼ chipotle pepper, minced with 1 teaspoon adobo sauce
1 medium onion, sliced thin
4 – 6 large garlic cloves, sliced thin
3 – 6 sprigs fresh thyme
1 small red cabbage, shredded
2 bunches collards, chiffonade
1½ teaspoons sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons rice wine vinegar
juice of 1 large Valencia orange
½ teaspoon liquid smoke
In a large saute pan, heat the oil, add the red pepper, chipotle pepper and adobo sauce, onions, garlic and thyme sprigs, saute over medium heat until onions are translucent. Add cabbage, collards and all remaining ingredients, mix until all ingredients are well combined.
Reduce heat to low, cover and cook for 30 minutes, stirring occasionally.
Remove the thyme sprigs before serving.
Note: You can finely chop a few sprigs of thyme and sprinkle over dish before serving.
Country Style Mashed Potatoes
4 – 6 Servings
2 pounds organic russet potatoes
Water to cover
1 bay leaf
1 teaspoon sea salt
½ teaspoon pepper
¼ teaspoon dried thyme
¼ cup of the liquid potatoes were cooked in
¼ cup chopped parsley
¼ cup chopped scallions
Wash, peel and dice potatoes equal in size.
Place potatoes and bay leaf in medium saucepan; cover with cold water and bring to a boil.
Reduce heat and simmer, covered, about 15 minutes or until potatoes are fork-tender.
Drain well but reserve ½ cup of the cooking liquid and remove bay leaf.
Place potatoes, salt, pepper and thyme in large bowl; beat with electric mixer just until mashed.
Beat in vegan mayonnaise and if needed, the cooking liquid until almost smooth.
Stir in parsley and scallions be careful not to over mix.
You want your potatoes light and fluffy too much mixing will make them stiff.
More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/11/thanksgiving-sides.html.