Yes, it’s that time again. Planning for the holidays. This year, I’m planning 3 Thanksgiving feasts: Friendsgiving, Workgiving, and Thanksgiving. Phew! I’m already tired thinking about it. Really though, I love cooking for others so it’s something that I look forward to every year.
Breaking up Thanksgiving into three smaller meals is really not too bad when you think about it (or maybe I’m trying to make myself feel better). Instead of making 1 giant feast, I will have enough space in my oven and cooktop for each mini meal, and I can also turn leftovers into a new dish for the next event. Last year, I reworked leftover turkey, gravy and stuffing into individual turkey pot pies for Friendsgiving.
Here’s a recipe for cranberry sauce. I grew up eating the sauce that came out of the can (still in a can-shaped mold). When I found out how easy it was to make cranberry sauce I never looked back.
All it is is simmered down fresh or frozen cranberries with sugar! I like adding extras like orange juice/rind, ginger, herbs or spices. This recipe can be made a week in advance and stored in the fridge. Enjoy!
Cinnamon Cranberry Sauce
12oz of fresh cranberries 1 cup white sugar 1/2 cup water or orange juice 1 stick of cinnamon 1 Tbs cinnamon powder
Combine all ingredients in a saucepan and simmer for 5-7 minutes until most of the cranberries have popped. Stir occasionally.
You may want to add more sugar if the sauce is still too tart for your taste.
Whenever I am making Thanksgiving dinner, I find it difficult to manage several casseroles and a big, giant turkey all taking up my oven real estate! There’s only so many racks and so much space. The more you are opening and closing the oven door – the longer it takes for that turkey to cook. The more things that are in the oven – the longer it takes for the turkey to cook. Changing temperatures for each side that goes in, as if it didn’t take long enough! Just leave the turkey to do it’s thing in the oven, and make all the sides on the stovetop. I’ve compiled a list of simple and easy sides to do up to a week before or on top of the stove to relieve the stress on your poor oven (and turkey).
Fig, Pomegranate and Haloumi Salad. This is great because it takes no oven or stove top space whatsoever! Substitute the haloumi with any cured meat such as prosciutto or salami. You can even make it early in the day, and just before serving, pour the vinagrette over it.
Creamy Stovetop Macaroni and Cheese. You didn’t think I was going all veggie this holiday did you? I need carbs! Especially ones that are doused in gooey, creamy cheese. Save time and skip the baking for this casserole. I find it gooey-er that way anyway. Want a crispy topping? Pan fry panko bread crumbs in a little butter until golden brown and sprinkle on top.
Butternut Squash Soup With Cheesy Croutons. This recipe is almost exactly how I make mine (that’s how I know it’s good!) Adding a crunchy, cheesy crouton is genius. I usually just dollop some sour cream and chopped herbs. And instead of sugar I use honey. This can also be made up to a week ahead and warmed up on the stove before serving.
Classic Cranberry Sauce. What’s Thanksgiving without cranberry sauce? This is the most simple and the best cranberry sauce. Add the juice of a lemon and it far outweighs any crans in a can. Make this up to a week ahead also.
There you have it! Feed My Sole’s Side Guide! What? Wondering where the stuffing and mashed potatoes are? Well…I was trying to cut down on my carbs but if you insist, here are a couple no-bake recipes that I recommend:
There you go! The-Ultimate-Feed-My-Sole-Thanksgiving-Side-Guide! I hope everyone has a joyous and happy Thanksgiving. I am thankful for every single day and all of you! Thank you for reading. Happy Eating!