Monday, October 29, 2012

Thanksgiving Table and Recipes

Well, here I am finally posting about my thanksgiving table and some new recipes I tried.

But as Thanksgiving in Canada is so much earlier than in the US you US readers can benefit.

First up is the table. I already blogged about the napkin folds but I also created flower filled pumpkins.

And a closer look where you can see the oasis I used to place the flowers.  Then I also added votives in vintage baking cups, an idea I found on Pinterest.

I tried a new drink recipe, Apple Cider Sangria, which was yummy!

And another quinoa recipe, Broccoli Quinoa casserole, you can just see it in the background of the following photo:

I wasn't sure if my family would like quinoa, but they did!

And finally I tried Dianne's crockpot stuffing as well as my traditional stuffing in the turkey.  And everyone liked the crockpot stuffing just as much as the traditional.

And here's the recipes, enjoy!

Apple Cider Sangria

1 bottle pinot grigio
2 1/2 cups apple cider
1 cup club soda
1/2 cup brandy with a few slices fresh ginger
3 honey crisp apples, chopped
3 pears,chopped

Combine all ingredients and stir. Refrigerate for at leadt one hour or longer before serving.

Broccoli Quinoa Casserole

1 can cream of broccoli soup
1/3 cup mayonnaise
2 T milk
1 1/4 cups shredded cheddar cheese
1/2 tsp sugar
1/4 tsp black pepper
dash ground nutmeg
2 cups cooked broccoli
1 1/2 cups cooked quinoa
freshly grated parmesan cheese

Preheat over to 350. Coat a shallow casserole  with non-stick spray. In large bowl combine soup, mayo, milk,cheese, sugar, pepper an nutmeg until well mixed. Stir in quinoa and broccoli. Spoon into prepared casserole dish, sprinkle with parmesan. Bake for 30 to 35 minutes or until bubbly on edges and golden.  Makes 8 generous 1/2 cup servings.

Traditional Turkey Stuffing

Makes enough for a 10 to 12 lb turkey.
1/3 cup butter
2 cups chopped onions
1 cup chopped celery
2 tsp each dried sage and savory
1/2 tsp each dried thyme and pepper
1 tsp salt
1/4 cup chopped parsley
8 cups bread crumbs
Optional: handful dried currents or cranberries

In skillet over medium heat melt butter. Add onion and celery,cook until softened. Stir in sage, savory, thyme, pepper,salt and parsley. In large bowl,combine bread and onion mixture, toss well until moistened.


Avril Tanner said...

It turned out gorgeous! I love the flower willed pumkins!

Deanna said...

stunning and some great recipes for me to try!