Ok… so we’ve got 3 more dishes from Thanksgiving that I am going to put on here…. there are 2 additional dishes that I don’t have the recipes for at the moment… and I’ll have to get and add to the blog at a later time. Those are 1: Sweet Potatoes and 2: Homemade Rolls.
I personally LOVE to cook. I also LOVE to cook for people who enjoy to eat! 🙂 Thanksgiving is one of those days where you get guests that you love (YAY!) and people that will enjoy every bite that you put in front of them! (Double YAY!)
So, moving on… here’s some more Thanksgiving themed dishes… good for anytime of the year, but especially Thanksgiving!
This cornbread is for the cornbread stuffing that will soon follow.
1 cup cornmeal
1/2 cup white whole wheat flour
3/4 tsp kosher sea salt
1 TB baking powder
1/2 tsp baking soda
2 large cage free eggs
1 cup buttermilk
1/2 cup PLAIN greek yogurt
1 TB honey
3 TB butter
Preheat the oven to 400 degrees. Take a round cake pan and use the butter to grease the cake pan. Mix all of the other ingredients together in a large bowl. Pour into cake pan and bake for 35 to 40 minutes until a toothpick comes out clean.
Once done, let cool and then cut into large cubes and let dry-out for at least overnight if not 24 hours.
Cornbread cubes (from recipe above)
French bread cubed and dried out overnight
4 carrots diced
3/4 lb brussel sprouts shaved
1/2 onion diced
3 stalks of celery
1/2 medium cooked butternut squash cubed
1 TB minced fresh rosemary
1/2 tsp dried basil
1/2 cup minced fresh parsley
1/2 tsp. dried thyme
salt and pepper to taste
1/4 cup dried cranberries (craisins)
5 cups low sodium free range chicken broth
Preheat the oven to 425 degrees F.
Drizzle the Brussels sprouts and butternut squash with olive oil in a roasting pan and roast for 30 to 35 minutes.
Meanwhile, warm up a large skillet over medium heat and add the butter. When the butter has melted, add the celery, carrots and onions and cook until soft, 4 to 5 minutes. Pour in the chicken broth, then add the parsley, rosemary, basil, thyme, and some salt and pepper and stir until combined. Cook for a couple of minutes.
Get the cooked sprouts and squash out of the oven and reduce the temperature to 375 degrees F.
Place the dried bread cubes into a large bowl and mix them up a bit. Add the roasted Brussels sprouts, squash and dried cranberries and mix.
Gradually ladle the broth mixture into the bread, tossing lightly as you go. Add a little more salt and pepper, then toss around and taste to check the seasoning. If you like it more moist, splash in more broth until it reaches the consistency that you like.
Pile the dressing into a large casserole dish and bake until golden brown on top, 20 to 25 minutes.
Apple Raspberry Pie with Crumb Topping:
4 large honey crisp apples
~peeled, cored and diced large
zest and juice of 1 lemon
juice of 1/2 an orange
1/2 cup organic sugar
1/4 cup all purpose flour
1 tsp kosher sea salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp all spice
2 tsp vanilla extract
12 oz. package fresh rinsed and dried raspberries
1 pre-made pie crust in a pie tin thawed and pricked with a fork.
1 cup smart balance (non-dairy) COLD
1 tsp vanilla extract
1/2 tsp. cinnamon
1 1/2 cup light brown sugar
2 1/4 cup all purpose flour
Mix all filling ingredients together and place into pre-made pie crust. Then, in a separate bowl, mix together the crumb topping ingredients and use pastry tool to mix until in little “peas”. Spread over top of pie and bake @ 350 for 30-40 minutes until bubbly and golden brown on top.
(I used 2 SMALL pie crusts, so this recipe made 2 smaller pies… if you use a larger pie tin and crust, this would make 1 large pie.)