THANKSGIVING RECEIPES
bite
Pork loin with wild rice and apple stuffing Serves 4 to 6
Ingredients
One recipe wild rice and apple stuffing, cooled
One 2-1/2 to 3-pound boneless pork loin
Salt and pepper to taste
Salt and pepper to taste
2 tablespoons olive oil, plus a little more
1 cup tawny port wine
1 teaspoon Dijon mustard
2 teaspoons honey
1 teaspoon chopped fresh sage loaves
1 tablespoon butter
Preheat oven to $375^{\circ}\mathrm{F}$. Butterfly or spiral cut pork to a 1/2-inch thickness. Pound until even. Place fat side down. Season with salt and pepper; rub with a little olive oil. Place half of the stuffing on the surface and spread to within one inch of the edges. Roll the roast and secure with butcher's twine. Sprinkle additional salt and pepper on the outside and rub with more oil. Heat the two tablespoons olive oil in an ovenproof skillet over high heat. Add pork, fat side down first, and sear, about 2 minutes per side. Place fat side up and place in oven. Put remaining stuffing in a lightly greased 1-quart casserole. Cover and place in oven. Roast until meat is cooked and stuffing is hot, about 35 minutes. Place roast on cutting surface and let stand about 7 minutes before slicing.
Meanwhile, make the sauce. Place roasting pan over high heat. Add wine and bring to a boil, scraping up all the browned bits on the bottom of pan. Add mustard, honey and sage. Reduce to low. Add butter and whisk just until the butter is incorporated. Slice meat and place on individual serving plates. Place some stuffing on the side. Spoon some sauce over all. Serve immediately.
Source: Real Simple Recipes
Mashed sweet potatoes
Serves 4 to 6
Ingredients
2-1/2 to 3 pounds sweet potatoes
3 tablespoons butter, softened
1 tablespoon brown sugar
Pinch each of cinnamon, nutmeg, ginger and
ground cloves
Salt and pepper to taste
1 tablespoon maple syrup
Scrub the potatoes. Stab all over with fork. Place on microwaveable plate. Microwave on high until tender, turning the plate several times, about 20 minutes. Cut in half and scoop out potato with a spoon. Place in mixing bowl. Add the butter, brown sugar, spices, salt and pepper. Mash to desired consistency. Place in microwaveable baking dish or serving bowl. Dot with butter, drizzle with the maple syrup and sprinkle with additional cinnamon.
Source: allrecipes.com
Caramelized pumpkin and pear crumble Serves 8
Ingredients
2 large ripe pears, peeled, cored, and cut into
1/2-inch cubes
1/2-inch cubes
14 tablespoons unsalted butter, cold
1/2 cup maple syrup
1-teaspoon vanilla extract
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
2 15-ounce cans pumpkin puree
1 1/4 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 cup walnut pieces
Over medium heat, combine pears, 4 tablespoons of butter, maple syrup, vanilla, and spices. Cook until the pears are tender. Add pumpkin and cook for 2 minutes. Remove from the heat. Place flour, brown sugar and remaining butter in a bowl. With your fingers, work the butter into the dry ingredients until large crumbs form. Add walnuts and combine well. Heat oven to $375^{\circ}$ F. In a baking dish, spread pumpkin-pear mixture evenly on the bottom. Sprinkle the topping over it and bake until golden brown, about 40 to 50 minutes. Serve warm.
Source: Real Simple Recipes
Serves 4 to 6
Wild rice and apple stuffing
Ingredients
salted water
1 cup wild rice
1 bay leaf
4 tablespoons butter
1 cup finely chopped celery
1-1/4 cups finely chopped onions
1/4 cup finely chopped fresh sage leaves
2 cups chopped unpeeled apples
2 teaspoons juniper berries
salt and pepper
1 cup tawny port wine
Cook the rice with the bay leaf in the amount of salted water as specified on the package until just tender and all the liquid is absorbed, about 45 minutes. Remove the bay leaf and set aside. Heat the butter in a large skillet over medium-high heat.Add the celery and onions;saute until softened.Add the sage, apples, juniper berries, rice, salt and pepper.Toss well to combine.Add the port wine and increase heat to high. Saute until liquid is absorbed, about 2 minutes.Remove from heat and let cool.Taste for seasoning. Stuff the meat or poultry as directed.Place any extra stuffing in a casserole and bake until hot.
Sources: Time-Life Cookbook