Thanksgiving Day Lunch: Winter Squash Soup

Despite the heavy meal that looms in the late afternoon/early evening, it's still necessary to eat lunch on Thanksgiving Day. I understand that it's temptation to skip over lunch on Thanksgiving because it's one of theose things you don't want to make time for amidst all the preparation and cooking going on. But, around 11 or 12 your body will be ready for some nourishment.

Each year we like to make this soup for Thanksgiving Day lunch. It's simple, it's easy to make, it's light, and most importantly...delicious! Serve with a light salad, a crusty roll or the Gruyere toasts mentioned with the recipe and you've nailed it. To save time, make the soup a day ahead...soups almost always taste better 24 hours later! Another added time saver is to purchase pre-cut butternut squash at your local gourmet grocery store (refrigerated produce section) or at Costco.

Enjoy!

Stephmodo

Cranberry Sauces by Mindika Moments

Hey! This is Mindika from MindikaMoments.com. A big thank you to Brittany for letting me guest post on Tangled and True!

If you’re like me, your earliest memory of cranberries has something to do with a gelatinous red cylinder of goop that your parents ate with their turkey on Thanksgiving Day. It was oddly bitter and tart, and for the life of me I never could figure out the appeal to any adult, let alone a child; still can’t. So I have a goal!

If there is anyone out there, within cyber reach of my little posting fingers, that still finds themselves opening a can of jellied cranberry sauce for Thanksgiving dinner, I’m going to do all I can to convince you to stop! Please, for the love of all things…there is a better way! I invite you to come on a journey with me to a land of fruity deliciousness, which just may change every preconceived notion you have about one of the oldest Thanksgiving dinner traditions on the books.

The journey starts with my favorite twist on this classic sauce. I came up with this recipe several years ago while experimenting with different cranberry flavor combinations. I made it the first Thanksgiving after I got married and my previous ‘cranberry-sauce-hater’ of a husband, fell instantly in love. Now it’s a yearly must-have at our Thanksgiving table.

Cranberry Orange Sauce
(Mindika Original Recipe)

1 C. orange juice
1 C. white granulated sugar
¼ C. brown sugar
1 t. cinnamon
¼ t. nutmeg
1/8 t. cloves
Zest of 1 orange
½ t. orange extract
pinch of salt
1 bag fresh cranberries (12 oz. or about 4 C.)

1. In a large sauce pan over medium-high heat combine the all ingredients except the cranberries, and bring to a boil.
2. Add the cranberries and return to a boil. Reduce heat to medium-low and simmer until berries burst and sauce thickens, about 10 minutes.
3. Take off the heat and allow to cool at room temperature for 15-20 minutes before chilling in the refrigerator.
4. Chill at least 2 hours before serving.

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Next stop on our cranberry adventure…is a bit of an adventure itself. The combination of ingredients may surprise you, but you’re going to have to trust me. This sauce graces the Thanksgiving table at my sister’s house each year and as a side note, makes the most excellent condiment on a left over Turkey sandwich!!


Honey-Lemon Cranberry Sauce with Rosemary
(Recipe from Cuisine at Home)

½ C. honey
½ C. sugar
½ C. fresh lemon juice
¼ C. water
2 sprigs fresh rosemary
pinch of salt
1 bag fresh cranberries (12 oz. or about 4 C.)

1. In a large sauce pan over medium-high heat combine all the ingredients except the cranberries, and bring to a boil.
2. Add the cranberries and return to a boil. Reduce heat to medium-low and simmer until berries burst and sauce thickens, about 10 minutes. Remove the rosemary.
3. Take off the heat and allow to cool at room temperature for 15-20 minutes before chilling in the refrigerator.
4. Chill at least 2 hours before serving.

*I take left over cranberry sauce and freeze it in ice cube trays. Once frozen I put them into a large freezer bag and pull out individual serving sizes for sandwiches and/or later meat condiments.

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Final stop on our flavor train…a kid friendly cranberry creation. I think most kids find cranberries just too darn tart. I also think their little pallets haven’t quite figured out that sweet and savory can be a yummy combination. This sauce has a solution for both those dilemmas. First the apples counter the sour just enough to please the taste bud of most little tongues. Second, this sauce can be served all by itself, sans the turkey. Almost like a little dessert or side dish. And…did I mention it’s super delish on ice-cream. And…yes there’s more…for the adults, this sauce is good on grilled chicken, pork tenderloin, or fried chops. In other words, it has a year round application.


Cranberry Apple Sauce
(Mindika Original Recipe)

½ C. apple juice
¼ C. water
½ C. white granulated sugar
½ C. light brown sugar
1 t. cinnamon
1 t. ground fresh ginger (or ½ t. dried)½ t. orange extract
Pinch of salt
2 C. fresh cranberries
2 C. apples, diced (Use your favorite variety. I like a mix of granny smith and gala.)

1. In a large sauce pan over medium-high combine the all ingredients except the cranberries and apples; bring to a boil.
2. Add the cranberries and apples, return to a boil. Reduce heat to medium-low and simmer until berries burst, apples soften, and sauce thickens; about 10 minutes.
3. Take off the heat and allow to cool at room temperature for 15-20 minutes before chilling in the refrigerator.
4. Chill at least 2 hours before serving.

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And so we come to the end of our journey of fruity deliciousness. I hope I’ve met my goal in convincing at least a few foodie friends out there to abandon the traditional cranberry jelly and try something new. I promise you won’t be sorry!

Thanks for coming along. If you like these recipes and want to see more…visit me at htt://mindikamoments.blogspot.com!

gravy...pour it ON!!

I can't believe its nearly here!! Happy Thanksgiving to all--wow, I have a lot to be grateful for this year, and one thankful thing that comes to mind is my husband's A-MAZING gravy. Did you grow up like me thinking gravy was a powdered packet and you added water? Hardly the case...have you been afraid, intimidated and clueless on making your own? There is even a running joke in my family about 'gravaste' which was attempted by my sis several years back, she kept adding more and more flour to the gravy until it became a pasty nightmare, it was nearly as thick as the mashed potatoes and totally nasty.

Well T & T readers, fret no longer, this gravy is soooo yum and if you follow ALL of the instructions carefully, I promise you will have an incredible, savory gravy for your turkey day and you will never buy a mix again!!

Gravy a la Greg

Step 1…In Turkey Pan (minus the turkey, but WITH drippings)
• Drain Fat with large spoon
• Add 4 C Chicken stock to pan drippings
• Simmer for 10 minutes- put turkey pan OVER 2 burners on your stovetop. Scrape off pan drippings from bottom of pan and stir.
(while stock is simmering…move to step 2)

Step 2…Extra Seasonings (in separate pan)
Saute (until softened, onions become translucent, etc) in 4 T butter same seasonings as used in YOUR turkey (to compliment flavors)
For example:
• ½ C Carrots
• ½ C Celery
• ½ C Onion
• 1-2 Bay Leaves
• ½ t dried thyme
• 2-3 sprigs rosemary
• 2-3 sage leaves

Step 3…Add sautéed seasonings to simmering chicken stock in turkey pan. Simmer for 5 minutes.

Step 4…Pass seasoning/chicken stock/drippings mixture through sieve into bowl, push with spoon

Step 5…Roux in turkey pan with a whisk.
• 4 T butter
• ¼ C Flour

Step 6…Add seasoning/stock liquid back into pan with roux. Whisk and bring to a boil. Add additional stock or water to desired thickness.

We have made this gravy the last few years, the flavors are so full and rich. Don't be afraid, you can make delicious gravy...and forget the calories- its the holidays, so pour it on!! I hope you enjoy this as much as we do!

photo credit- realsimple.com

Sara G.

celebrate.

I love the holiday season. The feelings they stir up inside and the crispness that swirls through the air. I love the excuse to celebrate and give thanks for all that I have. Not that I need an excuse, but gratitude always shows up around Thanksgiving. Now that my boys are growing bigger, I want to start a new tradition. I want to sit around the fire with my sweet little family and take turns expressing our thanks. My little guys [four and almost three] are old enough to take part. I want to instill in them a lasting gratitude and what a better time to start than at Thanksgiving.

I'll go first...

I am grateful that my husband is alive.

That he was not seriously hurt in his motorcycle accident.

And that my family of four is whole.

For this I am thankful.

What are you thankful for?

xo.

molly

Savoring The Day.

Hello, friends.

Thanksgiving is a lovely holiday. A time to give thanks, reflect + enjoy being with the one's that mean the most. It's a time of tradition. Feasting. Savoring. One of my favorite days all year. And not for any one of the reasons listed, but for them all. For the children being home from school. For my dear husband spending a Thursday (a thursday!) at home. For my mother's stuffing and my mother in law's pie. For games with my competitive sisters in law and the Macy's Thanksgiving Day Parade. Singularly they are special, but combined...combined they are the reason I savor the day.

Kisses,
Dandee

Best Ever Apple Pudding

*This post from reader Kylie Patterson.

Hey all! I'm very excited to share this recipe with you. This is by far my favorite dessert for Fall! This is a recipe that my Grandma used to make, and I still think of her every time I make it. It seriously tastes like Fall on a plate, it's basically an apple spice cake, with a delicious caramel sauce. So I guess you could say that it is like a caramel apple cake. It is perfect for a Fall day.

Cake Ingredients:

Add the sugar into the butter, creaming well.
Add the eggs, beat well
Peel, core, and grate the apples
Add apple immediately after grating into the creamed mixture

Add the dry ingredients, and nuts if wanted

Bake in a greased 9x13 pan for 45 minutes at 350 degrees

Sauce Ingredients:

Melt the butter

Add the sugar and cream

Cook at medium heat until it is all dissolved, then add vanilla and nutmeg

Done! The sauce comes together very quickly, I usually start it with about 10 minutes left on the cake.

Serve warm with the sauce on top!

Best Ever Apple Pudding

Cake Ingredients:

2 cups sugar

1/2 cup softened butter

2 eggs

4+ cups grated apples, medium fine (it takes about 2 small or 1 medium sized apple per cup)
2 cups flour

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1 cup chopped nuts (optional)

Gradually add sugar to butter, creaming well. Add eggs, beat well. Add apples immediately after grating to creamed mixture. Stir in dry ingredients. Add nuts if wanted. Bake in a greased 9x13 pan for 45 minutes. (Or cut half and bake in an 8x8 pan for about 30 minutes) Serve warm with sauce.

Sauce:

1/2 cup butter

2 cups sugar (white or brown, I use one of each)

1 cup cream

3 tsp vanilla

dash of nutmeg

Melt the butter, add the sugar, and cook at medium heat until all is dissolved. Do NOT boil. Add vanilla and nutmeg.

ENJOY!

grandmoms stuffing.

This post from my cute friend Natalie! I love her.

Thanksgiving is my favorite holiday.

Three years ago my Grandmom came to Utah for Thanksgiving with my parents.

She taught me how to make her stuffing.

I am so glad she came out that year

because she passed away a little more than a year later.

I have her handwritten recipe in a safe place

and this year I'll be making stuffing in her memory.

Turkey Stuffing

1 large loaf white bread

1 egg, slightly beaten

1 C chopped celery

1/2 C chopped onion

Poultry Seasoning, to taste

1 chicken bouillon dissolved in 1 C hot water

1 pkg Jimmy Dean bulk sausage

Crumble and brown sausage. Drain on a paper towel. Add celery and onions to pan and saute in sausage drippings. Slightly dampen bread and pull apart into large bowl or pot. Halfway through loaf sprinkle some poultry seasoning. Continue with rest of loaf. Add egg, sausage, celery and onion mixture and additional seasoning. Mix together.

Pour 1/2 to 3/4 C of chicken broth over stuffing.

Cook on low in crock pot same time as turkey. If basting turkey, add small amounts of drippings each time you baste.

If cooking turkey in a bag, add 1/8 to 1/4 C drippings to stuffing at the end.

Remove from crock pot and serve.

a giveaway for your little pumpkin

i adore fall. at the end of a hot summer i dust off my knitting needles and go to town, excited for the cooler weather coming. my five year old asked me for a pumpkin hat. i also love pumpkins, and i had to oblige. i had so much fun making it, i made an extra one for you. the hat up for grabs is baby sized, 0-12 months (shown all filled up on this 18 month old) and is soft and washable 100% wool. whether you'd like it for yourself, a friend, or just a hope chest, leave a comment, i'd love to ship it off to you.

and tomorrow, for my last guest post, i'll be giving away the sweetest mary janes you've ever laid eyes on.... see you then.

*This giveaway is now closed.