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THANKSGIVING DAY MENU (continued)

Sausage/Cranberry/Fig/Apple Stuffing

This recipe can be doubled if you like a lot of leftover stuffing or if you just like to have a lot to serve eight!  Personally, I like to bake the stuffing in a casserole dish, rather than stuffing inside the turkey.  Note that a stuffed turkey will take longer to roast to bring the internal temperature of the stuffing to 165°.

Blend all ingredients except the apple juice in a large mixing bowl until combined. Add ½ cup of apple juice at a time until mixture is dampened but not mushy. When mixture is room temperature, stuff turkey cavity loosely with stuffing; If you prefer to bake as a dressing, butter an oven-proof 13 x 9-inch casserole and spoon dressing into it. Cover with a piece of foil and bake for approximately hour along with the turkey on another shelf.  Remove foil and let dressing brown slightly on top. If you have a second oven, even better - bake dressing at 350° F. for one hour.

Maple Cranberry Sauce

Can be made 3 days before Thanksgiving, covered and refrigerated.

In a 3 or 4 quart saucepan, combine first six ingredients and bring to a boil. Reduce heat to a low simmer and cook for approximately 15 minutes or until cranberries pop open. Skim off any residue foam. Remove pan from heat and stir in the toasted nuts. Allow mixture to cool before refrigerating. Sauce can be made 2 days in advance, refrigerated and covered with plastic wrap. Yield: approximately 3 cups.

To toast nuts: Place pecan or walnut halves in a dry skillet over medium heat. Toast nuts until fragrant and lightly toasted being careful not to let them burn. Remove from heat and let cool before adding to finished cranberry sauce.

Roasted Sweet Potatoes

Peel and cut sweet potatoes into 1-inch cubes and add to a mixing bowl.  Coat sweet potato cubes with olive oil, chopped rosemary, Chinese Five  Spice Powder and salt & pepper.  Toss sweet potatoes to coat evenly.

Place sweet potato cubes on a baking sheet lined with parchment or non-stick aluminum foil.  Roast sweet potatoes in a 375°F oven for 30 - 40 minutes.  Test a cube of sweet potato to determine if more oven time is needed.

Remove pan from oven; cover the sweet potato cubes and re-heat in the oven when ready to serve.

Haricots Verts with Shallots

If using haricots verts, cook beans in an 8 qt. stock pot of boiling salted water for approximately 3 to 4 minutes only. Taste one to be sure it's cooked but still slightly crunchy. Regular green string beans will need to cook about 6 - 8 minutes. Taste a bean half way through the cooking time to test it. Drain beans and put them in a large bowl of ice water to stop the cooking; drain again and dry well with paper towel.

Meanwhile, melt butter in a 10-inch non stick skillet and add the sliced shallots.  Let shallots cook over a low-medium heat until they begin to release their own sugars and caramelize or brown.  Be careful not to let them burn. Add thyme leaves at the end when shallots are nicely browned.  This can be made ahead of time and refrigerated until needed.

When ready to serve, re-heat shallots in a fry pan and add green beans. Toss lightly with beans and cook until both beans and shallots are heated through. Taste for seasoning and add salt and pepper as needed.

Guests Bring Dessert

The hostess/cook has done enough cooking.  Since everyone always offers to bring something to your Thanksgiving table, ask your guests, friends and relatives bring desserts  - homemade or ready-made.  

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