With less than a week until Thanksgiving Day, now's the time to start getting your meal plans in order.
But coming up with the right recipe for Thanksgiving dinner might be a challenge, and as such, we've selected a few recipes to highlight to try this coming holiday.
Below is a sampling of some ideas from Patch blogger Robin Wish you can keep in mind moving into Thanksgiving Week.
This dish is easy to make, can be doubled and freezes well.
A modification of a recipe from the Junior League of San Francisco’s cookbook:
- On the cooktop, 1 cup orange juice and 1 cup sugar.
- Heat at med level until sugar dissolves.
- Add one bag of cranberries and raise heat to med high . . . the sugar syrup will begin to bubble, cook about five minutes more until cranberries start to “pop” reduce heat, smash some cranberries against side of pan.
- Turn off heat source and let cool in the pan. Serve chilled.
For those who are fortunate to have an EXTRA oven:
Credit for this recipe goes to Blueberry Hill Cookbook – a wonderful Vermont Inn!
- Preheat oven to 450 degrees.
- Use Crisco shortening to grease tin with 12 popover – place tin in oven for 5 minutes to melt Crisco.
- Beat together: 1 cup whole milk, 1 Tbsp melted butter, 1 cup sifted flour, then add two beaten eggs (large).
- Fill cups ¾ full and bake for 15 minutes.
- DO NOT OPEN the oven door, reduce the heat to 350 degrees and bake 20-25 minutes longer until golden brown.
- Serve immediately!
CALL FOR COMMENTS: Do you have any special recipes you enjoy most on Thanksgiving Day? Let your fellow Foxborough Patch readers know in the comments section below!