Thanksgiving '09

November 26th, 2009
Happy Thanksgiving!

We just got home from another wonderful Thanksgiving feast at the home of our good friends, Jeff and Deborah, and their adorable kids (Gabriel, Liam and Ava). Jeff's family came up from Cocoa Beach, as they often do, and I cooked a big turkey with all the trimmings (organic free-range of course). Jeff's sister, Corey, wanted some of my recipes so I've listed a few below.
We all have so much to be thankful for....not least of which is that the twins are thriving after a premature start in the world.
I've also been thinking a lot about the young men and women who will be coming back from the war, and how their lives will be so different after they get home....and not usually for the better, unfortunately. I prayed today for their safe return and healing.

Best Cranberry Relish

zest of 1 medium orange
2 cups Port wine, or 1 & 3/4's c. port and 1/4 c. GrandMarnier (or other orange liqueur)
1/4-1/2 c. orange juice
1 bay leaf
3-4 whole cloves
1/2 c. turbinado (or regular) sugar
1 (12 oz.) bag fresh cranberries

Remove zest from orange, and combine it with port/liqueur, bay leaf, and cloves in a medium saucepan and bring to a simmer over medium heat. Cook 10-15 minutes or until reduced to 1 c.
Strain through a sieve into a bowl and discard the solids. Return mixture to saucepan and add sugar and mix, then add cranberries. Cook 10 minutes over medium heat, or until cranberries pop, stirring occasionally. Spoon into a bowl and cool. Is even better if made at least a day ahead.

My Favorite Dressing...North meets South

6 c. cornbread crumbs (I use 2 bags of a dried pre-seasoned version, like Pepperidge Farms, or Organic Mills)
1 lb apple-chicken sausage (I like Applegate Farms) chopped in a food processor
2 c. onion (about 2 medium), chopped
1 c finely chopped celery, about 3-4 stalks
1/2 stick of butter (1/4 c.)
1 c dried cherries (or cranberries)
1 c toasted and finely chopped pecans
1 large Granny Smith apple, peeled, cored and finely chopped
About 3-4 c. of low-sodium chicken broth
2 eggs (or egg substitute)

Put crumbs into large bowl
Heat 1 tsp butter over med-high heat and saute sausage for 2 min until lightly browned, add to cornbread crumbs. Heat rest of butter in same saucepan and cook onion and celery until soft, about 8 minutes. Add apple and cook 1-2 minutes.
Add the onion mixture to the crumbs along with the cherries, and pecans. Mix well.
Mix together the eggs and some of the broth and add to the bowl and mix well. Add enough of the remaining chicken broth to really moisten the crumb mixture...it should be quite wet, but not soggy.
Put mixture in a 9X13 " pan and bake at either 325 for 35 minutes, or 350 for 25 minutes.

Lighter Corn Pudding

1/2 c. egg substitute
1/3 c. butter, melted
2-11 oz cans no-salt niblets corn
2-14 oz cans no-salt creamed corn
2-Jiffy Corn Muffin mixes
2-8 oz greek-style fat free plain yogurts

Preheat oven to 350, (or if cooking with the turkey at 325, add 1/2 hr to the baking time), and grease a 9X13" casserole dish. I like my Pampered Chef pan for this.
Combine first 4 ingredients and stir well. Add muffin mixes, stir until just blended, and fold in yogurt.
Pour into casserole and bake, uncovered, for 45 minutes or until springs back to the touch.

Excellent Low-fat, Low-sugar Pumpkin Pie
Makes 2-9" pies.

1 package pre-made pie crusts (like Pillsberry)
1/3 c. sugar
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
1 c. egg substitute
1/4 c. maple syrup
1/4 c. o.j.
1 12 oz can fat-free sweetened condensed milk
1 c. fat-free evaporated milk
1 large (26 oz) can pumpkin

Preheat oven to 425
Unroll dough and place in 2-9" pie plates, according to package instructions
Mix all the other ingredients with a mixer until smooth.
Pour into the pie plates and bake for 15 minutes at 425, then lower temperature to 350 and bake for another 40-50 minutes, test with a knife for doneness.
Serve with whipped cream.