It’s that time of the year! The air is more crisp and cooler and the holidays are coming. It’s the time for togetherness, joy, tradition, and festive gatherings. With only three weeks left until Thanksgiving, we put together, with the help of One Hope Wine, our favorite Thanksgiving dishes and recipes. Now you can spend more of that quality time with your family and friends creating those lovely memories.
For traditionalists, there is a classic Thanksgiving dinner featuring Sage- Peppered Roasted Turkey with all the trimmings, including an old-fashioned Apple Sausage Cornbread Stuffing (recipe below). Our contemporary holiday menu showcases Roasted Butternut Squash Soup with Candied Apples and Jalapenos; Roasted Beets Tossed with Lemon Zest, Pistachios and Goat Cheese; seasonal accompaniments such as Twice Baked Baby Red Potatoes with Butter, Cheddar, and Chives; Green Eggs & Ham Deviled Eggs; Thyme- Infused Roasted Root Vegetables (recipe below); and Biscuits with Lemon Cranberry Butter. We ended with a classic Pecan Pie for Thanksgiving dessert, or any time of year!
Thyme- Infused Roasted Root Vegetables
Yield: 4 servings
2 lbs mixed root vegetables (we use baby carrots, the smallest parsnips you can find, and a mix of yellow and red beets)
Olive oil, to taste
Salt + pepper, to taste
Balsamic- Thyme Vinaigrette Ingredients
2 tablespoons olive oil
6 tablespoons thyme, minced
2 tablespoons white balsamic vinegar
2 tablespoons parsley, minced
1 teaspoon cumin, toasted and ground
2 tablespoons honey
2 tablespoons miso paste
Gently peel the carrots and parsnips. Leave them whole if they are all the same size – if not, chop the larger veggies to equal the size of the smaller ones. Peel and chop the beets into rough cubes, about 1-inch all around.
Place all the vegetables onto a baking sheet. Season with salt and pepper and drizzle lightly with olive oil. Place in a 400°F degree oven and bake for about 20-25 minutes, shaking them periodically for even cooking. Remove from oven when soft, slightly brown, and caramelized.
Meanwhile, prepare the balsamic- thyme vinaigrette. Place all the ingredients aside from the oil in a mixing bowl. Drizzle in the oil while whisking to combine. Season to taste.
Drizzle dressing all over the vegetables to coat, return to the oven and caramelize for five more minutes.
Apple Sausage Cornbread Stuffing
Yield: 6 to 8 servings
Cornbread (recipe follows)
10 slices oven-dried country white bread
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
2 Granny Smith apples ¼ inch, diced
1 lb apple sausage
7 cups chicken stock
1 cup heavy cream
1 teaspoon salt
Freshly ground black pepper
3 tablespoons sage
1 tablespoon thyme
5 eggs, beaten
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 tablespoons vegetable oil
Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices and set aside.
Melt the butter in a large skillet over medium heat. Add the sausage and brown, then add the celery, onions, and apples and cook until transparent, approximately 5 to 10 minutes.
Pour the mixture over cornbread mixture. Add the stock and cream, mix well, taste, and add salt, pepper to taste, sage, and thyme.
Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
Visit One Hope Wine’s Fall Entertaining blog for delicious wine pairings for you to enjoy around your table. Cheers to pecan pie and have a safe holiday season!
Thank you to:
La Tavola Linen