Thanksgiving is just a few days away! If you are hosting, now’s the time to figure out the menu for the big day. You will want to start with a foundation of tried-and-true family recipes. There’s no need to get too elaborate, but adding a new appetizer, main course and dessert is sure to spice things up.
Appetizer – Pumpkin Hummus
Prep time: 15 minutes
Ready in: 2 hours 15 minutes
- 2 tablespoons lemon juice
- 3 cloves garlic
- 2 tablespoons tahini
- 2 15-ounce cans of chickpeas
- 2 teaspoons extra-virgin olive oil
- 3/4 teaspoon salt
- 1 15-ounce can pumpkin puree
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 pinch paprika
- 1/4 cup toasted pumpkin seeds
- In a food processor or blender, pulse together the tahini, salt, garlic and lemon juice until smooth. Add the chickpeas and olive oil and pulse until smooth. Add the pumpkin seeds, cumin and cayenne pepper and process until creamy.
- Refrigerate for at least two hours. Garnish with paprika. Serve with bread and veggies for dipping.
Main Course – Turkey Breasts Stuffed with Cranberries
Prep time: 45 minutes
Cook time: 1 hour
Ready in: 1 hour 45 minutes
- 2 skinless, boneless turkey breasts
- 1 12-ounce package of bread stuffing with herbs
- 2 8-ounce packages of dried sweet cranberries
- 1 cup chopped pecans
- 6 lettuce leaves
- 2 tablespoons extra-virgin olive oil
- 1/2 cup pecan halves
- Preheat oven to 350 degrees. Prepare stuffing and allow to cool.
- Butterfly the breasts open and lay flat. Place between two pieces of wax paper and hammer with a mallet until flat. Spread stuffing over each breast, and then add a layer of chopped pecans and cranberries. Roll up like a jellyroll. Tie lengthwise and across the middle with string.
- Heat olive oil in a cast iron skillet on medium-high heat. Brown the rolls on all sides.
- Put the skillet in the oven uncovered and bake for one hour or until breasts are 170 degrees.
- Let breasts set for 15 minutes. Remove string. Slice into ½- to ¾-inch circles, arrange on bed of lettuce and garnish with pecans and cranberries.
Dessert – Iced Spice Pumpkin Cookies
Prep time: 20 minutes
Cook time: 20 minutes
Ready in: 1 hour 20 minutes
- 2-1/2 cups of all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1-1/2 cups white sugar
- 1 cup pumpkin puree
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 2 cups confectioner’s sugar
- 2 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. Combine flour, baking soda, baking powder, sugar, nutmeg, cinnamon, cloves and salt in bowl and set aside.
- Cream together sugar and ½ cup of butter. Add in the pumpkin puree, egg and one teaspoon vanilla and beat until creamy. Mix in the dry ingredients until just mixed. Drop onto cookie sheet by the tablespoonful and flatten slightly.
- Bake for 20 minutes. Allow to cool. Drizzle with the icing.
- To make the icing: Combine confectioner’s sugar, milk, 1 teaspoon vanilla and 1 tablespoon melted butter. Add milk as needed to achieve a drizzling consistency.
These recipes will help you to appreciate not only Thanksgiving but the home where you and your family are able to gather to enjoy these bounties every year. Enjoy!