SECOND DAY FRIED STUFFING BITES WITH CRANBERRY SAUCE PESTO
Transform Thanksgiving leftovers into Sunny Anderson's recipe for stuffing balls: Second Day Fried Stuffing Bites with Cranberry Sauce Pesto from Food Network.
Provided by Sunny Anderson
Categories side-dish
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oil to 350 degrees F.
- Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside.
- In a food processor blend cranberry sauce, pepper and walnuts and set aside.
- Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.
VEGAN OVEN ROASTED PUMPKIN WEDGES WITH CRANBERRY, PECAN AND CHILE PESTO
This sweet and savory pumpkin dish came to The Times from Tara Deshpande Tennebaum in 2015 when the Well blog invited readers to share their favorite vegetarian Thanksgiving recipes. Ms. Deshpande Tennebaum, who is from Mumbai, married a Minnesotan, and has come to love the holiday. She developed this recipe when they were in India for Thanksgiving one year, using red pumpkin, a native vegetable that is similar to American pumpkin.
Provided by Tara Parker-Pope
Time 2h25m
Yield Serves 10 with about 2 wedges each
Number Of Ingredients 8
Steps:
- To make the pesto: Combine cranberries, orange juice and 1/2 cup grapeseed oil in a bowl to soak while you prepare the other components. In a medium skillet, dry roast the pecans over a medium flame until fragrant, about 3 to 4 minutes. Remove to a tray and allow to cool. Gently toast the red chile flakes about 1 minute in the same skillet and remove to a small plate or bowl. Blitz the cranberries and orange juice in a small food processor. Add chile flakes, thyme and three-fourths of the pecans and process until smooth. Add the remaining pecans and pulse one or two times for a chunky consistency. Season with kosher salt to taste, and more red chile flakes if desired. Set the pesto aside or refrigerate.
- Preheat oven to 325 degrees Fahrenheit. Slice open the pumpkin and remove seeds and fibers. Slice pumpkin into 1¼-inch-thick wedges. Brush all over with 1/2 cup grapeseed oil. Sprinkle with sea salt. Place on a rimmed baking sheet and cover with foil.
- Roast covered for 90 minutes. Remove foil and increase heat to 375 degrees and cook another 20 to 30 minutes, until the edges begin to caramelize. Allow to cool slightly before serving wedges with the pesto.
Nutrition Facts : @context http, Calories 401, UnsaturatedFat 28 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 673 milligrams, Sugar 17 grams
TURKEY, CRANBERRY, AND PESTO SANDWICH
When I was a kid, my favorite meal was Thanksgiving Turkey Dinner so my mom often did a semi-Thanksgiving dinner for me in the summer near my birthday. I tend to do something similar, where I brine and roast a small turkey every few months. We typically don't do a full blown Thanksgiving dinner but incorporate the meat into other meals. This recipe is one that I made one summer for a girls Scrapbooking Party luncheon with my turkey and all of the beautiful basil in my backyard garden. As usual, my measurements may be slightly off so feel free to mix it up a bit to make this recipe fit your taste.
Provided by Melanie B.
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Build the sandwich by first spreading pesto on both sides of the bread.
- Layer turkey, lettuce, tomatoes, cranberries, and cheese on to the bottom piece of bread. Add the top. Slice into 6-8 little sandwiches.
- Serve and enjoy with your favorite sparkling wine cocktail at a luncheon. You can also Bake for a few minutes until the cheese melts and serve hot with some warm apple cider in the winter time.
- Note1: I like to prepare fresh pesto straight from my garden the traditional way using lots of fresh basil, lemon juice, toasted pine nuts, garlic, Olive Oil, and salt/pepper.
- Note2: When preparing the turkey, tomatoes, lettuce, and cheese, ensure the sizes fit the size of your bread. For a small baguette, they need to be fairly small.
- Note3: Place the Cranberries directly on the Pesto. They will stick into the sandwich better this way.
- Note 4: It is important to use good quality turkey. I prefer to roast my own after soaking in a basic brine for 24-48 hours. If you don't have the time to do this, use your favorite good quality deli cut.
CRANBERRY PESTO
From the book, "So Easy So Delicious" by Ellie Deaner. If you want to use this recipe for pasta, use only 1 tablespoon of the sugar. Cooking time is refrigeration time.
Provided by Recipe Junkie
Categories Berries
Time 1h10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place cranberries, basil, lemon juice, 1 T sugar and salt and pepper in food processor.
- Add nuts and oil.
- Using the steel blade, process to a coarse textured spread.
- Add remaining sugar to taste.
- Cover and refrigerate.
- Spread a thin layer on crackers or sliced French bread.
- Top with thinly sliced turkey breast or Brie cheese.
Nutrition Facts : Calories 844.1, Fat 78.8, SaturatedFat 9.2, Sodium 4.7, Carbohydrate 35.4, Fiber 8.9, Sugar 18.7, Protein 9.7
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