Holiday Recipes That Let the Cooker Enjoy the Day, Too

Do something special - and different - with your stuffing this Thanksgiving; something like this. Sure, it's not like last year and every previous year anyone remembers, but go ahead and shake things up a bit. Then at Christmas you can go back to your standard stuffing and everyone will tell you "it's still the best".

1 14-15 oz pkg cubed seasoned stuffing mix
1 14 oz can chicken broth
4 Tbsp margarine or butter
1 7 oz package chopped mixed dried fruit(1 & 1/4 cup)
1/4 tsp coarsely ground pepper>P>

Preheat oven to 375 degrees.

Place stuffing mix in 13x9" glass baking dish.

In a 3-qt saucepan, combine the rest of the ingredients plus 1 & 1/2 cups of water. Heat to boiling over high heat, or until butter melts; pour over the stuffing mix, toss to coat and bake, uncovered, until heated through and top is browned, about 25 minutes.

This is "super" because:
(A) you make it with 2 greens that are more nutritious - and cheaper - than basil,
(B) same goes for the walnuts versus pignolas (pine nuts),and
(C) it's a great appetizer for Thanksgiving because you can make it 4 or 5 days ahead (and refrigerate it, of course), not on Turkey Day when you're preparing all those other holiday favorite dishes.

1 bunch each kale & spinach, washed,tough stems removed
2 medium garlic cloves, peeled
3 Tbsp toasted walnuts
4 tsp balsamic vinegar
1/2 cup e. v. olive oil

Bring a large pot of salted water to a boil.

Fill a bowl about halfway with ice and water; set aside.

Add kale and spinach to the boiling water and cook until it wilts, about 2 minutes. Drain it through a colander and plunge into the ice water - not you, the green stuff.

When they're cooled off, place the greens into your food processor along with the garlic, walnuts and vinegar.

You're probably going to serve sweet potatoes in some form with your T-day dinner so make a little extra and use it to create this fabulous southern favorite to offer along with all those other desserts you'll decadently serve.

1 cup cooked mashed sweet potatoes
1 tsp vanilla extract
1/2 stick melted butter
1/2 cup each white & dark brown sugar
1 egg
1 dash each salt, cinnamon & nutmeg
1 unbaked pie crust

Preheat oven to 400.

What makes this a Thanksgiving recipe? It's the apple cider. Why? Because October and November are the months when it's easiest to find low-priced apple cider at most supermarkets. And this dish takes a common veggie and makes it special enough for a really grand feast - like Thanksgiving.

1 lb green beans
1 medium red onion, halved,sliced thinly
2 Tbsp butter
3/4 cup apple cider
3 Tbsp cider vinegar
1 tsp salt
1/4 tsp cayenne pepper, freshly ground
2 tsp dijon mustard (optional)

Cook beans in boiling water until crisp-tender, 5 minutes; drain.

Cook Onions in butter in a large skillet over medium heat for 2 minutes. Add apple cider, cider vinegar and cook until almost all the liquid is gone, 7 minutes.

In the past I’ve tended to just add white pepper, flour and water to the turkey drippings, but this year I’m going to try this; it sounds yummy. Of course, if everything is coming out of the oven at once, and eaters are pestering with "When do we eat" questions, I might do the same-old.

drippings from roasted turkey
chicken broth
1/2 lb sliced fresh mushrooms
1/2 tsp onion powder
1/4 tsp dried rosemary, crushed
1/4 cup all-purpose flour
1/8 tsp each salt & white pepper

Pour turkey drippings into a measuring cup, skim fat, reserving 1/4 cup and set aside. Add enough broth to the drippings to measure 3 cups and set aside.

In a large saucepan, saute mushrooms in reserved fat until tender. Add onion powder and rosemary and cook a minute longer. Stir in the flour, salt and pepper until blended.

Gradually stir in the broth & drippings mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Done.

Now this year you'll buy two cans of pumpkin and evaporated milk: one each for the pie and the others for this marvelous soup. You may also be adding to your Turkey Day eating tradition.

2 Tbsp butter
1 small chopped onion
2 large cloves garlic, finely chopped
1 & 1/2 tsp curry powder
1/2 tsp salt
1/2 tsp ground white pepper
3 cups chicken broth
1 can (15 oz) pumpkin
1 can (12 fl oz) evaporated milk

Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.

Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.

Incredibly yummy and just the thing for a day or three before or after Turkey Day to help you recall that glorious meal or to anticipate it. And just five ingredients!

You could, of course, make these for the actual Day but then you probably wouldn't make pecan pie and I'd hate that.

1 cup pecans, chopped
1 cup brown sugar, firmly packed
1/2 cup flour
2 large eggs
1/2 cup butter, melted

Preheat oven to 350F.

Combine first 3 ingredients in a large bowl, making a well in center of mixture.

Beat eggs until foamy stir together with the butter and add to dry ingredients stirring until moistened.

Place foil-baking cups in muffin pans and spoon batter into cups to 2/3 full. Bake for 20-25 minutes or until done.

Remove from pans right away and cool a few minutes on wire racks, but be sure they're still warm when served.

You've probably seen enough jack o'lanterns over Halloween so canned pumpkin for this holiday recipe is definitely in order.

2 Tbsp butter
1 medium carrot, finely chopped
1 medium onion, finely chopped
2 small garlic cloves, minced
2 tsp ground cumin
1/2 tsp ground cinnamon
1 quart of chicken or vegetable broth
1 29 oz can of pure pumpkin
1 can/bottle (12 to 15.2 oz)carrot juice

In 4-quart saucepan, melt margarine over medium heat. Add carrot and onion, and cook about 9 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook another minute, stirring.

Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.

There's your season-appropriate soup.

I know a lot of the recipes on QuickEats Plus use thyme as an ingredient. But, really, one never seems to have enough thyme, does one?

2 10-12 oz packages of frozen pureed butternut or winter squash
2 14 oz cans of chicken broth
1 16 oz jar of unsweetened applesauce
1 Tbsp fresh thyme leaves
1/2 tsp salt
1/4 tsp coarsely ground pepper

In 4-quart saucepan, combine all ingredients with 1 cup water; heat to boiling over medium-high heat. And...

Nothing, nada, that's it. Just eat and enjoy it.

Five - count 'em - 5 minutes for this special holiday recipe!

2 14-16 oz cans of whole cranberry sauce
1/3 cup golden raisins
3 tablespoons port wine
1 & 1/2 tsp grated fresh orange peel

In medium serving bowl, stir cranberry sauce, raisins, port and orange peel until combined.

Ok, what's next?

If no one likes peas - and many don't - substitute another half bag of beans - and take the "peas" out of the title.

1 16 oz bag frozen cut green beans
1 16 oz bag frozen peas
2 Tbsp butter
1/2 tsp salt
1/4 tsp coarsely ground pepper
1/2 cup roasted, slivered almonds

In 12-inch skillet, combine frozen beans, peas, margarine, salt, pepper and 1/4 cup water.

Cook over medium-high heat about 7 minutes or until liquid evaporates and vegetables are heated through, stirring frequently.

Now comes the hard part: put them in a serving bowl and sprinkle with the almonds.

Ok, I suppose you want to know about my holiday recipe for a quick and easy 14 pound roasted turkey.

Ready?

You buy a "finished' turkey with dressing at Boston Market or a similar store, bring it home and while you're preparing the other holiday recipes you warm up the bird in a 350 degree oven.

So-o-o-o quick. So-o-o-o easy.

And, yes, in deference to the spirit of the holiday, I think you should tell them your turkey secret.

This incredible dessert goes into the oven when the turkey comes out and bakes while you and the gang enjoy the rest of your wonderful dinner (I was going to say "while you pig out" but my associate,aka: wife, didn't like it).

4 15 oz cans of sliced pears in light syrup, drained
1 21 oz can apple pie filling
1 cup quick-cooking oats, uncooked
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/2 cup butter (1 stick), cut up

Preheat oven to 425 degrees F. In shallow, 2-quart baking dish, combine pear slices and pie filling.

In medium bowl, with fork, stir together oats, flour, sugar and cinnamon. With fingertips or a pastry cutter, mix in butter until mixture turns crumby. Crumble this topping over fruit.

Place baking dish on cookie sheet and bake crisp about 30 minutes or until topping is lightly browned and filling is hot and bubbling. Mmmmm-mmmm!

Cool crisp slightly on wire rack to serve warm. Serve with whipped cream or ice cream if anyone has room.