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
