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Thursday, November 26, 2015

Wednesday, November 25, 2015

Keep Those Turkey Bones

We all know there should will be leftovers after Thanksgiving dinner. But I am here to remind you that there are things that will be left over that you may not thinking about keeping for later use. One of those things are the turkey bones. If you have never made soup from using the turkey bones then you may not know about this tasty dish. Here is a great recipe I have shared here on Annies Home before Hope you enjoy

1 meaty turkey frame
 4 cups water
 4 cups turkey or chicken broth
 1 large onion, quartered
 1 clove garlic, crushed
 1/2 tsp. salt
 Chopped cooked turkey
 1/4 cup sun-dried tomatoes, cut into thin strips
 1-1/2 tsp. dried Italian seasoning
 1/4 tsp. ground black pepper
 3 cups sliced or cubed vegetables, such as carrots, parsnips, or turnips
 1-1/2 cups high-fiber or whole wheat pasta, such as rotini or penne
 1 15-oz. can Great Northern beans or white kidney beans, rinsed and drained
 Grated Parmesan cheese (optional)

Break turkey frame or cut in half with kitchen shears. Place in large pot. Add water, broth, onion, garlic, and salt. Bring to boiling; reduce heat. Cover and simmer for 1-1/2 hours. Remove turkey frame. Cool; cut meat off bones; coarsely chop meat. Add enough turkey to equal 2 cups. Set aside. Discard bones. Strain broth; skim off fat. Return broth to pot. Stir in tomatoes, Italian seasoning, and pepper. Stir in vegetables. Return to boiling; reduce heat. Cover; simmer for 5 minutes. Add pasta. Simmer, uncovered, for 8 to 10 minutes or until pasta is tender and still firm and vegetables are tender. Stir in turkey and beans; heat through. Serve with grated Parmesan cheese

The First Thanksgiving

What the Pilgrims Really Ate

The Pilgrims probably did not sit down to a feast like we will eat tommorow. They probaly had food more along the lines of venison (deer meat), duck, clams, lobsters, pumpkin dishes, possibly a salad topped with nuts, parsnips and carrots, fruits that were in season While these dishes of sort may be incorporated into our family Thanksgiving dinner those at the first Thanksgiving wanted to keep it simple and offer foods that they could find close by.

Tuesday, November 24, 2015

Cranberry Relish

This holiday dish is one that might just be considered my favorite. I love the way it goes deliciously well with ham or turkey or as far as that goes pretty much whatever entrée meat you will be serving. It is also a dish that my mother often brought to the holiday table and was quite proud of it. While her sisters were bakers and caterers her cranberry relish was one that was topped by none other. I hope that you enjoy!!

1 12-ounce bag of fresh or frozen cranberries
1 1/2 cups sugar, plus more to taste
1 strip orange or lemon zest
1 orange, quartered (unpeeled), seeds removed
1 tart apple, such as Granny Smith, quartered (unpeeled), seeds removed
1/2 cup toasted pecans

Empty cranberries into a saucepan, reserving 1/2 cup in a small bowl. To the saucepan, add 1 cup of the sugar, the lemon or orange zest, and 2 tablespoons water. Cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
 Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste.
Roughly chop the apple and orange in a food processor with the remaining 1/2 cup of sugar. Fold into the cranberry sauce along with pecans. Let cool to room temperature before serving

this recipe originally found in the food network magazine.