All the crispy and moist stuffing, the tart cranberry sauce...and let's not forget the tender, flavorful turkey! As much as we're looking forward to tomorrow's feast, we can't help but think ahead to the leftovers! We're already getting excited thinking about what we'll make with them...how about you?
So tell us...
What are your favorite THANKSGIVING LEFTOVER Recipes? Share 'em all in today's Recipe Round-Up!
This is one of Jo Ann's personal favorites. A warm, steamy soup with all the amazing flavors of Thanksgiving dinner, one bite and you'll be hooked. 1 T. olive oil 2 carrots, peeled and chopped 2 stalks celery, chopped 1 onion, chopped salt and pepper to taste 8 c. turkey or chicken broth 1 bay leaf 1-1/2 c. roast turkey, diced 1 c. frozen peas 2 T. fresh parsley, chopped 4 to 6 c. leftover dressing, warmed
Heat oil in a large stockpot over medium heat. Add carrots, celery, onion, salt and pepper. Sauté until vegetables are crisp-tender. Add broth and bay leaf; bring to a boil. Stir in turkey; reduce heat and simmer for about 10 minutes, until vegetables are tender. Stir in peas and parsley; warm through. Discard bay leaf. To serve, place a scoop of dressing into individual deep soup bowls. Ladle soup over dressing. Serves 4 to 6.
The big day is almost here! Can you feel it? The turkey with all the trimmings, the pies, the sweet potatoes, the rolls...our mouths are watering just thinking about it all!
Thanksgiving is definitely one of our favorite holidays, because what's better than family, food and fun? Every household has their own classic dishes served on this delicious day, and we want to hear about them all.
So tell us...
What are some of THANKSGIVING FAVORITES? Share 'em all in today's Recipe Round-Up!
This recipe was shared with us by our good friend Kendall Hale from Lynn, Massachusetts. Kendall says, "This is the only turkey I'll serve on Thanksgiving. It has an absolutely stunning flavor, and it just looks so beautiful on a plate garnished with some fresh fruit and sage leaves." 1 c. butter, softened 3 T. fresh sage, chopped 8 slices bacon, crisply cooked and crumbled salt & pepper to taste 16 lb. turkey, thawed if frozen 3 c. leeks, chopped 8 sprigs fresh sage 3 bay leaves, crumbled 4 c. chicken broth, divided Garnish: fresh sage sprigs, parsley sprigs, fresh cherries, plums and grapes
Combine butter, sage and bacon; sprinkle with salt and pepper, set aside. Remove giblets and neck from turkey; reserve for another use. Rinse turkey and pat dry. Sprinkle inside of turkey with salt and pepper, add leeks, sage and bay leaves. Loosen skin and spread 1/3 c. butter mixture over breast meat under skin. Place turkey on rack of large broiler pan. Rub 2 tablespoons butter mixture over turkey. Set aside 1/3 c. mixture for gravy; reserve remainder for basting. Pour 1/3 c. broth over turkey. Bake turkey at 350 degrees for about 2-1/2 hours, or until a meat thermometer is inserted to the thickest part of inner thigh registers 170 degrees. Shielding with aluminum foil to prevent over browning. Baste every 30 minutes with 1/3 cup broth; brush occasionally with remaining butter mixture. Transfer turkey to a platter keep warm. For gravy, pour juices and bits from pan into large measuring cup. spoon off fat and discard. Bring juices and 2 cups broth to a boil in a large saucepan; boil until liquid is reduced to 2 cups, about 6 minutes. Whisk in reserved 1/3 cup butter mixture. Season with pepper. Serve turkey with gravy.
Get the digital eBook version of this popular eCookbook for less than 2 bucks, now through this weekend!
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Here's a sample recipe from the cookbook...enjoy!
Meatball Sub Casserole Thanks to Christi Wroe from Bedford, Pennsylvania, who shared this recipe with us.
1 loaf Italian bread, cut into 1-inch thick slices 8-oz. pkg. cream cheese, softened 1/2 c. mayonnaise 1 t. Italian seasoning 1/4 t. pepper 2 c. shredded mozzarella cheese, divided 1-lb. pkg. frozen meatballs, thawed 28-oz. jar pasta sauce 1 c. water
Arrange bread slices in a single layer in an ungreased 13"x9" baking pan; set aside. In a bowl, combine cream cheese, mayonnaise and seasonings; spread over bread slices. Sprinkle with 1/2 cup cheese; set aside. Gently mix together meatballs, spaghetti sauce and water; spoon over cheese. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes. Serves 4.
Ball® Heritage Mason Jars This pretty blue Heritage Collection was created for the 100th anniversary of the very first Ball jars...they remind us of the ones Grandma used. This set of 6, including rings and lids, is perfect for canning (of course), but we like them for decorating and organizing in the craft room too. Order a set (or two!) here.
Fall Pie Crust Cutters Just in time for pie and cookie season, these clever cutters are a must-have for every kitchen. Create beautiful crusts and cute cut-outs in no time with these handy helpers... the plunger pops the dough right out! Styles include two leaves, an apple and a pumpkin. Treat yourself.
When you really stop and think about it, is there anything better than a good slice of pie with a scoop of ice cream? All that warm, fruity filling between flaky layers of crust. Or what about a cool and creamy slice of lemon meringue or coconut cream? There seems to be a pie for every season, and that's alright by us...we love them all!
So tell us...
What are some of YOUR favorite pies? Share 'em all in today's Recipe Round-Up!
This pie is perfect after a weeknight meal or even on a holiday table. It truly is the best of both worlds...rich, creamy cheesecake in a flaky, buttery pie crust. A dessert almost too good to be true. 9-inch pie crust 8-oz. pkg. cream cheese, softened 4 eggs, divided 3⁄4 c. sugar, divided 2 t. vanilla extract, divided 1⁄4 t. salt 1-1⁄4 c. chopped pecans 1 c. light corn syrup
Fit pie crust into a 9" pie plate according to package directions. Fold edges under and crimp. Beat cream cheese, one egg, 1⁄2 cup sugar, one teaspoon vanilla and salt at medium speed with an electric mixer until smooth. Pour cream cheese mixture into pie crust; sprinkle evenly with chopped pecans. Whisk together corn syrup and remaining 3 eggs, 1⁄4 cup sugar and one teaspoon vanilla; pour mixture over pecans. Place pie on a baking sheet. Bake at 350 degrees on lowest oven rack 50 to 55 minutes, or until pie is set. Cool on a wire rack one hour or until completely cool. Serve immediately or cover and chill up to 2 days. Serves 8.
There's something about red velvet that we can't get enough of. Maybe it's the gorgeous red color, the scrumptious taste, or the fact that red velvet is cropping up everywhere now'days. Pancakes, muffins, ice cream...you name it. Of course, that's just fine with us, because they're all tasty!
So tell us...
What are some of your favorite RED VELVET Recipes? Share 'em all in today's Recipe Round-Up!
This recipe was shared with us by our friend Judy Jones from Chinquapin, North Carolina. Judy writes, "Not only are they amazing to look at, they're amazing to eat. I love to sprinkle some extra chopped pecans on the tops for a little crunch!"
18-1/2 oz. pkg. red velvet cake mix 2 T. brown sugar, packed 1 t. baking cocoa 2 eggs, beaten 1/2 c. oil 1/2 t. vanilla extract 2 T. water 1 c. white chocolate chips 1/2 c. chopped pecans Optional: whipped topping, additional chopped pecans
In a large bowl, combine dry cake mix, brown sugar and cocoa. Stir in eggs, oil, vanilla and water. Mix in chocolate chips and pecans. Spray a 13"x9" baking pan with non-stick vegetable spray; spread in batter. Bake at 350 degrees for 18 to 20 minutes. Cool and spread with whipped topping and sprinkle with additional pecans, if using. Cut into bars. Makes 20.
Canning Jar Lunchbox Adaptor The ultimate way to turn your mason jars into the easiest lunchbox ever. Perfect for soups, dips, salads, desserts...you name it. Get yours.
Mom & Daughter Aprons These glammed-up aprons are just what you and your favorite little helper need to get started on your kitchen adventures. Get one for Mom and get one for the kiddo!
Buttered Maple Syrup Candle Exclusive for our subscribers! Save 10% off this bestselling Buttered Maple Syrup candle from our friends at Crossroads Original Designs...smells like breakfast any time of day. Why not get two?
If you're downloading from our website, you can follow these instructions to install Gooseberry Patch Desktop Wallpaper on your computer:
PC users: Click on the image size you want for your desktop and wait for the image to load. Right click on the image and select "Set as background." Now you can enjoy your new Gooseberry Patch wallpaper!
Mac users:Click on the image size you want for your desktop and wait for the image to load. Control Click on the image and select “Save Image” and save to your desktop or wherever you would like the file to be kept. From your System Preferences click on “Desktop & Screen Saver” and navigate to choose your wallpaper file. Now you can enjoy your new Gooseberry Patch wallpaper!