Thanksgiving Recipes

• Total: 17 min
• Prep: 10 min

Ingredients

• 1 pound fresh cranberries, washed and dried
• 1 cup granulated sugar
• 1/3 cup water
• 1 cinnamon stick
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 orange, zested and juiced

Directions

In a medium pot, combine the cranberries, sugar, and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice, and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

• Yield: 24 servings
• special versions:
  • let's make a half batch vegan and without onions
  • let's make a full gluten free batch for me (I want leftovers)
  • let's make a full normal batch for everyone

Ingredients

• 2 loafs of bread
• 1 onion (chopped)
• 2 cups chopped celery
• 2 eggs
• salt and pepper
• 1 cup milk
• turkey broth
• 1 tablespoon sage
• 1.5 tablespoon poultry seasoning
• 1 tablespoon thyme

Directions

The Day Before Cooking!

The night before cooking, break bread into very small pieces and leave out in a paper bag to dry.

Cooking

1. Cook chopped onion and celery in butter and water.
2. Mix together all ingredients.
3. Add enough milk, broth, and water to make stuffing soupy.

• For a big American style meal, let's cook 500 grams of turkey breast per person eating turkey. Let's cook 6 kg of turkey.

• we want about 250 grams / person of raw potatoes, so for 12 people, about 3 kg

• I think we should make two apple pies

My mom tells me she uses the recipe from the Libby's pumpkin can. I guess that's this recipe.

Her "secret ingredient" is fresh ground cloves instead of store bought ground cloves.

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon (fresh) ground cloves
• 2 large eggs
• 15 ounces (425 grams) of pure pumpkin puree
• 12 fluid ounces of evaporated milk (or substitute with equal amount Lactose-Free or Almond cooking milk)
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions

1. Mix sugar, cinnamon, salt, ginger, and coves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2. Pour into pie shell.
3. Bake in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

• Total: 65 min
• Prep: 20 min
• Serves: 8 (I think 1 is enough. We can have small slices.)

Ingredients

• 1 cup sugar
• 1.5 cups corn syrup (1/2 dark and 1/2 light)
• 4 eggs
• 1/4 cup butter
• 1.5 teaspoons vanilla
• 1.5 cups pecans, coarsely broken
• 1 unbaked deep dish pie shell

Directions

In a saucepan, boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly. In a large bowl, beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly. At this point I like to strain the mixture to make sure it's smooth and lump free. Stir in butter, vanilla, and pecans and pour into crust. Bake in a 350°F oven for about 45 to 60 minutes or until set. Be careful not to overcook!

Poultry Seasoning (whenever)

I'm not sure poultry seasoning is something you can purchase in Germany. If not, here's the mix!

• Yield: 1 cup

Ingredients

• 6 tablespoons ground sage
• 4 tablespoons dried thyme
• 4 tablespoons dried rosemary
• 2 tablespoon dried marjoram
• 1 teaspoon ground nutmeg
• 1 teaspoon ground black pepper