Mushroom Dressing and Gravy – Vegan
Not everyone at the Thanksgiving table will be eating turkey. If you are like me, you have friends and family who are vegetarians. That was the inspiration for this dish. Just because a person doesn’t eat meat, does not mean they can’t enjoy the other traditional foods of the holiday.
I’m not a fan of “fake meats”, so a simulation of turkey was not what I was going for. I wanted to make a dish that was normally part of the regular menu, but minus the meat.
This is a dish everyone can enjoy together. Thanksgiving is about bringing us together, after all. I used mushrooms as the base for both the dressing and the gravy. The end result is rich and very tasty.
Mushroom Dressing and Gravy – Vegan
The Gravy:
3 T. oil
2 onions, diced
1 lb. mushrooms, cleaned and chopped- try to use a couple of different types
¾ c. diced celery
¼ c. chopped parsley
1 t. oregano
½ t. thyme
4 T. flour
2 c. vegetable broth
2 T. balsamic vinegar
Hot sauce to taste
Salt and pepper to taste
In skillet, heat oil and cook onions until golden. Add mushrooms and celery and continue cooking until mushrooms also start to turn golden. Toss in the parsley and herbs. Remove about ¾ of the onion mixture and set aside- it will go in the dressing. In skillet, with the remaining onion mixture, add the flour and stir in. Cook over medium heat for a minute or two. Add the broth and bring to a low boil, stirring often, until thickened and bubbly. Add vinegar and hot sauce and season to taste with salt and pepper. You can let it simmer a few minutes longer, if you like it thicker. It cooks down quickly. Makes 2 cups.
The Dressing:
6 c. bread cubes, toasted
Reserved veggies from the gravy
½- 1 cup vegetable broth
2 T. oil
Extra parsley, if desired
Salt and pepper to taste
½ t. crumbled sage, optional
In medium bowl, combine the bread cubes with the veggies and stir to mix well. Pour the broth over the bread cubes, tossing to coat. Use more or less broth, depending on how moist you like the dressing. Drizzle in the oil and season to taste. Place in a casserole dish, cover and bake until heated through- about 30 minutes. Remove cover after 20 minutes if you like a crisper dressing.
Reuben Dip
Recently I was reminded about this recipe. My niece was asking about it because her husband remembered me making it for Thanksgiving some years ago. It’s funny sometimes how recipes go in and out of rotation. There is always something new to try. I am glad he asked about it. It was always a favorite and I am sure to make it during the holiday season this year.
It’s an easy recipe to put together and very tasty. Always a crowd pleaser. Corned beef, Swiss cheese, cream cheese and a few additional ingredients are combined and baked until bubbly. I did find myself making changes from the original recipe. I added horseradish and some hot sauce. I liked what both ingredients added to the dish. It can be made ahead of time and just warmed up before serving. And, of course, you can tweak it to your own preferences.
Rueben Dip
8 oz. cream cheese, chopped
½ c. sour cream
½ lb. lean corned beef, chopped
¼ c. fine chopped onions, sweet preferred
1 T. horseradish
1 T. ketchup
2 t. spicy mustard
1 t. hot sauce
1 c. chopped Swiss cheese
Mix all ingredients and place in a covered casserole dish. Bake in a 375-degree oven for 30 minutes, stirring about 15 minutes into the cooking. Uncover casserole and bake 5 minutes more. Serve warm with crackers or bread, preferably rye.
Note: You can also heat this dish up in a microwave oven for 7-10 minutes, or until bubbly. If you want it browned on the top just place under broiler (in broiler-safe dish), for a minute or 2.
Green Beans with Shallots
If you are looking for a different green bean side dish- I think you will really like this one. The sauce, made from a mix of herbs, shallots and garlic make these special. This is one of my favorite recipes for fresh green beans. I hope you give it a try. We had them with dinner the other night and ate them all. These might be a nice addition to your Thanksgiving table.
Green Beans with Shallots
1 lb. Green beans, washed and trimmed
4 T. olive oil
¾ c. minced shallots
4 cloves garlic, minced
2 T. chopped parsley
¾ t. salt
¼ t. each thyme, marjoram and basil
Boil or steam beans until tender, about 6 minutes. Drain and set aside. Meanwhile, start sauce. Heat oil in skillet and add shallots. Cook, over medium heat, until shallots start to turn golden brown. Add garlic and seasonings. Cook 5 minutes then add beans. Toss to coat beans. Serves 4-6.
Note: If you want to make these the day ahead, make the sauce and cook beans until almost tender. Combine beans and sauce and place in casserole dish. Chill until ready to use. When ready to serve, just place bean mixture in oven or microwave and cook until heated through and beans are tender.
Sweet Potato and Herb Biscuits
These biscuits are a favorite of mine. They go great with a bowl of chili. They also make a nice side for chowders. They could also be a nice addition to your Thanksgiving table.
I like sweet potatoes cooked any number of ways. Steamed, roasted, mashed. In this biscuit recipe, raw sweet potatoes are grated and added to the dough, along with some herbs. The biscuits come out tender, with great flavor and texture.
I enjoy them with a bit of butter, warm from the oven.
When you mix the dough, don’t be worried if it seems too dry. It takes a little bit of kneading to get the moisture out of the potatoes. The extra effort is worth it.
I cut them into triangles, but you can also just form the dough into a log shape. Then, slice the dough for round biscuits. They taste wonderful, no matter the shape.
Sweet Potato and Herb Biscuits
2 1/4 c. flour
1 T. baking powder
1/2 t. grated lemon peel
1/4 t. each baking soda, dried basil and dried thyme
1 egg, beaten
1 1/2 c. shredded sweet potato, about 1 large
1/2 c. fine chopped green onions
1/2 c. sour cream
2T. butter, melted or olive oil
Stir together dry ingredients in large bowl and set aside. Combine remaining ingredients and add to flour mixture mixing until just blended. Turn onto lightly floured surface and knead a few times until dough just stays together. Dough will look too dry- but it will come together after you knead it. Press into an 8-inch square and cut into four squares.* Cross cut each square into four triangles. Place on greased baking sheet and bake in a preheated 425 degree oven for 20 minutes. Makes 16.
* I press the dough into a lightly floured 8×8-inch baking pan and then flip it out onto the work surface, before cutting. That way you’ll get nice, even edges.
Candy Turkeys
Every year, I spend the day before Thanksgiving making some special treat or craft with my niece, Elia. One year we made these cookie “turkeys”. She liked making them so much we are making them again this year. They are really easy to make, and since there is no baking involved, you don’t tie up the oven if you need it for other things, like maybe a real turkey. Here are the ingredients you will need. We did them sort of assembly line fashion, because Elia wanted one for each person’s place at the table.
Candy Turkeys
chocolate sandwich cookies
candy corn
mini peanut butter cup
malted milk balls
candy pumpkins
melted chocolate
To start, place a cookie on your work surface. Affix a peanut butter cup, for the body. with a little melted chocolate. Place a malted milk ball on top of the peanut butter cup, using a little more melted chocolate to make the head. Once the chocolate hardens a little break off the tip of a candy corn and affix with chocolate to make the beak. Stick a few candy corn between the cookies- into the frosting layer- for the tail. Open up a cookie and use a little more chocolate to stand up your turkey on the frosting surface- Elia wanted them to be standing on snow. Or you can use a whole cookie, if you prefer. Place it off center, so you have room for your pumpkin. Let it harden for a minute, then add a candy pumpkin, using another drop of melted chocolate.
Elia hard at work
She made quite a few
My place at the table
Cranberry Raspberry Salad
If you are looking for a fun and tasty variation for the usual cranberry sauce this Thanksgiving, I might suggest this cranberry and raspberry version. The raspberries add a great flavor to the dish along with the cranberries and orange juice. My family has enjoyed versions of this dish every Thanksgiving for as long as I can remember. Yes, it it a Jell-o salad. I know, there are some of you who are already skeptical. I promise you, it is really good. Of course, if you hate the idea of a Jell-o salad, just leave the gelatin out and serve it as a relish instead. The non Jell-o version of the recipe follows, but be sure to still serve it with the dressing.
The real secret however, is the dressing. It is a creamy, slightly sweet topping, made with a fruit juice custard and whipped cream. It really changes the whole dish into something special.
This might be the first time people ask for seconds on cranberry sauce.
Cranberry Raspberry Salad
1 large box raspberry or cranberry gelatin or 2 small boxes
1 c. hot water
3-4 cups raspberries fresh or frozen, thawed, if frozen
1 container cranberry-orange relish*
½ c. ginger ale
Dissolve gelatin in hot water. Gently fold in berries to avoid breaking them up. Fold in relish, but mix thoroughly. Stir in ginger ale and place salad in decorative mold and chill several hours or overnight. Make dressing. To serve, dip mold in warm water to loosen it, then invert on a serving platter. Be careful not to get water in it. Serve with the dressing on the side.
*You can make your own Cranberry orange relish if you don’t want to buy pre-made. I can’t always find it and making it is pretty simple. Recipe follows.
Note: I haven’t had any big problems un-molding this dish, but you can lightly oil or spray the mold with non-stick spray before filling it.
Dressing
2 eggs
½ c. sugar
½ c. orange juice
½ c. pineapple juice
2 T. flour
juice of half a lemon
1 c. whipping cream, whipped
Combine all ingredients, except whipped cream, in a saucepan and cook, stirring constantly, until thickened. Mixture should coat a spoon. Cool and chill. Fold cooled mixture into whipped cream.
Cranberry-Orange Relish
12 oz. cranberries, rinsed and picked over
1 c. orange juice
1 T. grated orange peel
½ c. sugar, or to taste
Combine all ingredients, in a saucepan and cook, stirring often, over medium heat. Cook until the cranberries burst and mixture thickens, about 20 minutes, stirring more often as mixture thickens. Reduce heat as mixture thickens, to prevent scorching. Cool and chill. Makes about 2 cups.
Cranberry-Raspberry Sauce non Jell-o Version
12 oz. cranberries, rinsed and picked over
1 c. orange juice
1 T. grated orange peel
½ c. sugar, or to taste
12 oz. raspberries, fresh or frozen ( thawed, if frozen)
Combine all ingredients, (except the raspberries) in a saucepan and cook, stirring often, over medium heat. Cook until the cranberries burst and mixture thickens, about 25 minutes, stirring more often as mixture thickens. Reduce heat as mixture thickens, to prevent scorching. Stir in the raspberries. Cool and chill. Makes about 3 cups. Serve with the dressing on the side.
Cindy’s Rich Squash Rolls
I love these dinner rolls. I think you will, too. The addition of squash is what makes them so special. The squash adds beautiful color to the rolls. It also creates a soft texture and an earthy sweetness.
These rolls are wonderful for any fall or winter dinner or holiday. They are especially nice for Thanksgiving.
We have them every Thanksgiving. My sister Cindy always makes them, and has been making them for years. They are rich, soft and sweet and make a perfect addition to the dinner table. Even with all the other foods at Thanksgiving dinner- you always save room for these dinner rolls.
While I use cooked butternut squash in mine, pumpkin could be used, as well as other winter squashes.
The recipe makes a pretty big batch. You can bake them, then freeze some for later use.
I love slicing them in half, and making mini turkey sandwiches with them the day after Thanksgiving.
Cindy’s Rich Squash Rolls
1 c. milk
4 T. butter
½ c. sugar
¼ c. brown sugar
1 t. salt
1 pkt. Yeast
4-5 c. flour
1 ½ c. cooked butternut squash, strained, or 1 (16oz.) can squash or pumpkin
2 eggs, room temperature
Scald milk and butter. Place sugar and salt in large bowl and pour in milk mixture. Cool to lukewarm. Add yeast and 2 cups of flour. Beat at medium speed with mixer for 2 minutes. Add squash and eggs and mix until smooth. Add flour gradually to form a stiff dough. Knead on floured board for 7-8 minutes. Place in a greased bowl, turning dough to coat evenly. Cover with a towel and allow to rise until doubled. Punch dough down and shape into rolls. Dough can be placed in a greased cake pan where they will touch each other as they rise making softer rolls. You can also place them in muffin tins, or shape into rolls and place on greased baking sheet for crispier rolls. Cover and let rise until doubled. Bake at 375 degrees for about 25 minutes. Butter tops while warm. Makes 2 ½ -3 dozen.
Variation: you can also add ½ t. ground nutmeg, 1-2 T. chopped chives, or 1T. parsley flakes for a little different flavor.
Pink Applesauce
I really enjoy the flavor of homemade applesauce. I try to can at least a few batches this time of year.
I decided to mix things up a little by making a batch of applesauce with cranberries. It came out a pretty shade of pink. The cranberries also added a nice tartness to the mix.
You don’t have to add sugar, if you don’t want to. You add the amount of sugar you like, or leave it out completely. I like to mix different varieties of apples, for different flavor in your sauce.
You can also freeze the mixture if you don’t want to can it.
Pink Applesauce
60 medium apples, I used mostly Melrose and some Jonathans
12 oz. cranberries
water*
1 c. lemon juice
sugar to taste
Peel and core apples. Put in water with some ascorbic acid, citric acid or lemon juice to prevent discoloration. Place apples in a pot with enough water* to prevent sticking and add the cranberries and lemon juice. Cook over medium high heat until soft. I wanted smooth applesauce, so I ran the cooked apple mixture through a food mill on the medium blade. Return apple mixture to pan and bring to a boil. Sweeten with sugar, if you like, or leave unsweetened. Have water bath full of boiling water and have hot, clean canning jars and lids and rings ready. Ladle hot applesauce into hot jars, leaving 1/2 inch of headspace. Wipe rims and apply lids. Process in a boiling water bath for 20 minutes for pints or quarts. Turn off heat and let jars stand in water bath 5 minutes before removing. Set in a draft free area to cool down. Yield: 8 quarts or 16 pints.
*rather than add water, to prevent the apples from sticking, you can use cider or apple juice instead.
Pumpernickel Bread
I bake a lot of bread. Homemade pumpernickel is one of my favorites. Plus, there is that wonderful aroma as it bakes.
The dark color comes from a mixture of rye flour, strong coffee, cocoa powder and molasses. These ingredients give this bread a flavor and texture I adore.
It’s hard for me to find a store-bought Pumpernickel bread that comes close to this one. Some store bakeries rely on caramel coloring for the color in the bread. For real flavor you need the real ingredients. It is worth the time to make your own.
Pumpernickel Bread
2 Packages active dry yeast
½ c. warm water
2 c. lukewarm strong coffee
¼ c. each molasses and unsweetened cocoa
2 T. Caraway seeds
2 t. salt
5-6 c. all-purpose flour or bread flour, if you prefer
2 c. rye flour
Cornmeal
1 egg white, slightly beaten
In large bowl dissolve yeast in warm water. Stir in coffee, molasses, cocoa, seeds, salt and 3 cups of flour. Beat with wooden spoon about 2 minutes. Stir in rye flour and enough of the remaining regular flour to make soft dough. Turn onto floured surface and knead until dough is smooth, about 10 minutes. Place in greased bowl, turning to grease top, cover and let rest until doubled, about 1 hour. Grease large baking sheet and sprinkle with cornmeal. Set aside.
Punch down dough, divide in 2, and form into balls. Place on baking sheet and cover. Let rise until double, brush with egg whites, slash tops and bake at 375 for 35-40 minutes. Makes 2 loaves.
Mom’s Pumpkin Chiffon – Gluten Free
I fondly remember when my Mom used to make this dessert. I think of her whenever I make it. From a technical cooking standpoint, it’s not really a chiffon, but that is what my Mom called it, so I will leave it as Pumpkin Chiffon.
It’s more like a pumpkin pie, without the crust. Super easy to make and quite tasty. I bake it in a casserole dish but you could also make it in individual ramekins. This recipe is always a big hit when I make it for friends.
You could use canned or fresh cooked pumpkin or winter squash, like butternut or Hubbard. I always cook up and freeze pumpkin and squash for later use, so frozen would work, too. Because there is no crust, it is also gluten-free. I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert. Perfect for Thanksgiving, too.
Mom’s Pumpkin Chiffon
½ c. applesauce
1 c. cooked or canned pumpkin or squash puree
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. half and half or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.
