I've got a collection of my favorite Thanksgiving recipes: A favorite pumpkin pie, a favorite dressing recipe for stuffing that turkey, a favorite jello mold, pumpkin soup, yam dish, etc... But it's not just about the recipes, right? It seems the holidays are about spreading cheer, appreciating our blessings, even reaching out to a lonely friend.

I've discovered that I take a lot for granted, but when this season comes, I'm reminded to be grateful, to not take anything for granted. A year or two ago, I asked a friend the usual, "How was your Thanksgiving?" She went on to tell me that she and her husband actually spent it alone, since family had gone off to visit other family members. I realized I could have invited her to my house! If only I'd known...

This year, I'm hoping to be a little less self-concerned, a little more open to possibilities. Yes, I'll prepare our favorites. But hopefully, that won't be all the holiday season is about. If you're out there looking for some simple recipes that might also become family favorites, I might have narrowed down the hunt. I've posted favorites below- may they be a blessing to you and your family!

Hot Turkey Tips

Cooking on a budget? Wondering how that frozen turkey will cook up, if you can't afford an all-natural, organic turkey? Just follow these few tips for an excellent, moist turkey, even if you need to use the one that's on sale:

• Cook the bird breast-side down. Not as glamorous as the traditional way, but the cooking juices will flow down, keeping breast meat more moist.

• Bake the stuffing separately. The turkey takes longer to cook when stuffed and may turn out a bit drier.

• Cut the leg/thigh portion off. Cooking the cut-off leg/thighs alongside the turkey will help it cook quicker, insuring moister meat.

• Let the turkey rest before slicing. More juices will be reabsorbed that way.

• Leave some meat in chunks. If not serving it all right away, chunks (wrapped in plastic wrap) will slice easily after refrigerating; perfect for leftovers, etc.
  

Belgian Endive Appetizer: In the midst of all the heavier foods served over the holidays, this will offer something light and refreshing. And beautiful! Belgian Endive is available in most grocery stores; these tiny heads of "lettuce" are grown by covering the heads so they don't develop the typical dark green leaves. What this means for us is: Exceptional crunch, and a great vehicle for a bit of cream cheese and nuts!


Cranberry Bread: This is a hearty nut bread; cheddar cheese adds meaty flavor and texture too. We often make this up first thing Thanksgiving morning; it can pass for breakfast, right? The easy addition of a bit of frozen orange juice concentrate adds extra flavor (and you can omit the zest if you're in a hurry; it'll still taste great).



Cranberry Relish: Yes, you can make this recipe well ahead of time. We make extra of this at The New Deli, for those who crave a Turkey and Cranberry Sandwich throughout the year. With the acidic cranberries and added sugar, this recipe keeps for months. Or (like we do), you can can some extra jars to enjoy later on. Either way, homemade cranberry relish is so easy to make. This one has extra flavor from frozen orange juice concentrate in it, plus a bit extra zip from some cayenne and cinnamon. A perfect Thanksgiving accompaniment!


Green Bean Casserole: I wanted a dish that didn't use canned beans or mushroom soup or french onion rings. Caramelized onions and slivered toasted almonds add flavor and texture to this dish, without the artificial flavorings and processed ingredients. It can be kept warm for hours; it gets even tastier as it simmers.

Jell-O, Natural Style: using frozen 100% fruit juice concentrates instead of the typical artificially flavored and sugar-sweetened jello fare. Hints for using agar-agar (a vegetarian substitute for gelatin), too. A more traditional version using jell-O boxes is found here. Both are delicious!

 



Pumpkin Pie, Chiffon: For a change of pace, try a chiffon-style pumpkin pie, with a melt-in-your-mouth texture. This pie gets it's lightness from whipped egg whites and yolks, and a bit of gelatin. A plus: It uses a cracker crust, seasoned with extra molasses and spice, so it tastes like a gingersnap crust, but more economical (no extra cookies to buy or to bake).




Pumpkin Pie, Traditional: To avoid soggy crust, try pre-baking the pie crust some; meanwhile, microwave some of the pie filling ingredients, mixing eggs in last. Finish baking in oven. Also, try using fresh pumpkin, baked whole in the oven until tender. Remove skin and seeds; process in a food processor (or blender). Baked ahead of time, fresh pumpkin can be ready at pie-baking time. (Freeze extra for soup!)



Pumpkin Streusel: Save time rolling out crust- no one will probably even miss it. This easy recipe is a delicious pumpkin custard baked with a streusel topping. Avoid cake box mix by using a special blend of basic ingredients; a more natural rendition of a classic recipe. (Some folks have run across variations of this recipe, also known as "Pumpkin Upside-down Pie).






Pumpkin Soup: This soup recipe is a New Deli favorite this time of the year. An easy way to work with pumpkin (or butternut squash and others) is to pop the whole thing in the oven, in a pan or on foil. Bake until tender; all the flavors and juices are contained. Cut it open after cooling some, easily peeling and scooping out seeds. Add to a food processor to achieve a silky-smooth, delicious soup.




Seven Layer Salad: This classic recipe has many versions; this one is most popular with our crowd. Make this salad a day early; the fine-chopped layers of veggies (lettuce, onion, celery, red pepper) blend their flavors so nicely. A package of frozen peas are thrown on next (they thaw by serving time), giving extra texture, with a simple mayonnaise dressing, and Parmesan and  bacon for extra flavor.




Stuffed Mushrooms: The taste of great Italian-style sausage, without the additives and extra fat. These stuffed mushrooms use lean-ground hamburger and a wonderful blend of herbs and spices. Served warm or room-temperature, they are succulent, juicy; packed with flavor. A vegetarian stuffed mushroom recipe can be found here.



Sweet Potato Casserole: A great tip when cooking yams for any side dish: Bake them whole until tender. The yams retain their flavor this way (nothing lost to a pot of water); after cooling some, the skins can be peeled off. Whip them up with a potato masher, add some egg for a lighter texture, vanilla for flavor, and milk, cream, and/or olive oil, as desired. A nutty pecan streusel topping perfects it!