Just a couple of more days until Thanksgiving, I can’t wait. I just love this holiday! Home cooks and chefs alike are finalizing their menus. If you are still missing some mainstays, or aren’t sure how to cook a dish, or are even looking for an appetizer, here are a few last minute ideas!

Cranberry Sauce

  • 2 cups cranberries
  • juice and zest of 1 orange
  • 1/4 port wine
  • 1/2 cup sugar
  • 1 tsp cinnamon

In a small saucepan combine cranberries, orange juice, zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender, stirring occasionally. Cook for 10 to 12 minutes. Add more sugar if desired. Serve as is, or blend into a creamier consistency.

This recipe is by my favorite, Emeril Lagasse, for more recipes like this click here

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Stuffing

  • 3/4 cup butter
  • 2 large celery sticks, chopped
  • 1 medium onion, chopped
  • 9 cups of soft bread cubes
  • 1 1/2 tsp chopped fresh thyme or 1/2 tsp dried thyme
  • 1 tsp salt
  • 1//4 tsp black pepper

Melt butter in a Dutch oven over medium heat. Cook celery and onion 6 to 8 minutes, stirring occasionally until tender. Remove from heat.

Add the remaining ingredients and mix gently with the celery and onion. Place into baking dish and cover with a lid. Bake at 325 degrees for 30 minutes. Uncover and bake for another 15 minutes.

This recipe is by Betty Crocker, for more recipes click here

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Asparagus Parmesan

  • 2 1/2 pounds fresh asparagus
  • 2 tbsp good olive oil
  • 1/2 salt
  • 1/4 tsp black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 lemon wedges

Preheat the oven to 400 degrees.

Cut the bottoms of the asparagus and lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes until tender. Sprinkle evenly with the parmesan and return to the oven for another minute. Serve with lemon wedges.

This recipe is by Ina Garten, for more recipes click here

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Stuffed Mushrooms

  • 28 large white mushrooms
  • 1/2 cup Italian bread crumbs
  • 1/2 grated Pecorino Romano
  • 2 tbsp chopped fresh Italian parsley
  • 1 tbsp mint leaves
  • salt and pepper
  • 1/3 cup olive oil

Preheat oven to 400 degrees.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, and 2 tbsp olive oil in a medium bowl.

Drizzle 1 tbsp olive oil on a baking sheet to coat. Remove stems from the mushrooms and fill the cavities with the mixture and place on the baking sheet. Drizzle remaining olive oil over the mushrooms. Bake for about 25 minutes.

This recipe is by Giada DeLaurentiis, for more recipes click here

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Whipped Yams With Pecans

  • 3 fresh yams
  • 1/4 cup butter
  • t tbsp maple syrup
  • 1/2 tsp salt
  • dash of cinnamon
  • 1/2 cup (or more) chopped pecans

Boil the yams in salted water for 20 – 25 minutes. Remove skin. Add butter, salt maple syrup and dash of cinnamon and mash with potato masher. Blend in blender or with Immersion blender. Add pecans and stir. Top off with more pecans and maple syrup.

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I wish everyone a beautiful Thanksgiving! I also want to thank my readers, and I hope I have been helpful in their culinary adventures. I’m also forever grateful to my children and friends who are forever patient and supportive of me and my ventures!!