Thanksgiving Recipes


by Chef Craig Leeser

Posted on November 24, 2009 at 10:21 AM

Updated Tuesday, Nov 24 at 11:05 AM

Cranberry Chutney Ingredients:

1/2 Tbsp    olive oil
2 bulbs      garlic (minced)
1 sm.         yellow onion (juliened)
1/2 C          brandy
12 oz         cranberries (fresh)
1/2 C         granulated sugar
1/2 C         vinegar (apple cider, red wine)
1/4 C         water
1/4 C         parsley (fresh, chopped)
Salt & Pepper to taste     

Cranberry Chutney Instructions:
Heat oil in small sauce pan to smoke point.
Saute onions till translucent about 8 minutes
De-glaze with brandy
Add cranberries, sugar, garlic, water, and vinegar
Cook on medium heat stirring occasionally for 30 minutes.
Stir in parsley and serve hot or cold

Creamed Corn Ingredients:

1 oz         bacon (diced)
1 oz         shallots (small diced)
1 fl.oz.     thyme (fresh, picked)
24 oz       corn off the cob
1/4 C       white wine
1 C          cream
1 Tbsp.    butter
Salt & Pepper to taste   

Creamed Corn Instructions:
Slow cook the bacon on medium heat to render the fat.
Add shallots and saute till tender about 5 minutes.
Stir in time and quickly de-glaze with wine.
Add cream and butter and reduce by half.
Stir in corn and season with salt and pepper.

Fun Holiday Cooking Tips

- Turkey
Rub butter under the skin to add moisture and flavor
Cook the bird breasts down for juicier white meat

- Potatoes 
Regular potatoes have less sugar than sweet potatoes.
Roast instead of mash for a lower calorie dish.
Replace some of the cream in your mash with chicken broth for less fat

- Turkey Left-over Ideas
Turkey pot pie
Fried turkey sandwich
Turkey wellington with Mushroom stuffing on cranberry sauce
Turkey soup
Turkey and Dumplings
Turkey shepard's pie
Green chili turkey sopa
Turkey tamales

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