Appetizers are a must have for the Holiday season or anytime you have a gathering. Meatballs are easy to make, can be made ahead, and hold beautifully. All of that is true for Apple Cider Glazed Meatballs. Juicy little meatballs covered in a thick apple cider glaze that is sure to be a hit.
Even though Christmas is fast approaching, I still have a few Thanksgiving carryovers. Apple cider is not something I drink…just not a fan, but I had a recipe that called for it. Let me share this with you, at least in my neck of the woods you cannot buy just a small container of apple cider. The smallest amount I could find was a half gallon. What was I going to do with all the leftovers?Continue reading “Apple Cider Glazed Meatballs”
Turkey day is over, and you are exhausted from all that Black Friday shopping. What to cook?? OK, what to do with all those leftovers? Leftover Turkey Shepards Loaf to the rescue.Having leftovers is admittedly the best part of any holiday, but Thanksgiving in particular.
Traditional turkey day fare goes together. Stuffing, cranberry sauce, mashed potatoes and gravy, and of course the star of the show….turkey! Throw in a veggie or two and day two of the turkey coma!
Leftover Turkey Shepards Loaf combines all of the leftovers in one dish that’s easy to prepare and easy to serve. Layer after layer of Thanksgiving leftovers. No need to heat all the leftovers separately and then try to find containers to place the leftover, leftovers.
If you plan ahead, you can assemble this loaf as you are putting away your turkey day meal, so all you have to do is bake according to the recipe…easy right?
Now that you have the leftovers taken care of, you can enjoy quality time with your family.
2 cups leftover stuffing 1/2 cup cranberry sauce 1/2 cup vegetable ( whatever you have leftover) 2 cups roasted turkey, shredded 2 cups turkey gravy, divided 2 cups mashed potatoes 1/3 cup crispy onions
Preheat oven to 350 degrees.
Spray a loaf pan with non-stick cooking spray and set aside.
Layer the first four ingredients in the order listed, pressing each layer firmly.
Add 1 cup of turkey gravy over ingredients in the loaf pan.
Top with mashed potatoes. I use a pastry bag with a large tip and decoratively piped the potatoes, but you can spread them over the top.
Sprinkle the top of the potatoes with the crispy onions.
Bake in preheated oven for 45 minutes to 1 hour until heated through and the potatoes are golden brown.
Remove from oven and allow to set for 10 minutes.
Heat remaining 1 cup of turkey gravy.
To serve sliced loaf and pass the remaining gravy.
Turkey day is next week! Are you ready?? Looking for a make-ahead salad that can stand buffet time? Turkey Day Slaw is just the recipe you need for your Thanksgiving Day feast.
Simple to prepare, Turkey Day Slaw holds exceptionally well. Fresh good for you ingredients adds a light side dish to the traditionally more substantial fare of the day.
Freshly shredded cabbage and kale give this dish a dash of healthiness, but they hold well and will not wilt like regular lettuce type salads. Dried cranberries add a sweet tartness, and toasted almonds add extra crunch. Italian parsley adds an extra freshness.
A simple vinaigrette made from a neutral oil ( I like avocado oil for taste and health), apple cider vinegar, apple cider, two types of mustard, a touch of maple syrup, and shallots dress Turkey Day Slaw to a tee.
Make Turkey Day Slaw the night before, and it will still be fresh for family and friends on Turkey Day. You can also prepare all the ingredients the day before and toss right before serving.
This recipe makes enough for eight or more, so of course, we had leftovers. Even two days later the slaw was still good. I would not recommend making it that far in advance, but if anything the flavors had a chance to blend even more. Great for leftovers.
Quick, simple make-ahead Turkey Day Slaw is the perfect Thanksgiving day salad.
For the dressing: 1/3 cup avocado oil 1/8 cup apple cider vinegar 1/8 cup apple cider 2 tablespoons maple syrup 1 tablespoon Dijon mustard 1 teaspoon brown grainy mustard 1/2 teaspoon kosher salt 2 shallots, minced For the salad: 5 cups cabbage shredded 5 cups kale, shredded 1 cup sliced almonds, toasted 1 cup dried cranberries 1/2 cup Italian parsley, chopped
Kosher salt and pepper to taste
Make the dressing: Whisk the oil, and the next 6 ingredients together in a small bowl. Add the shallot stirring to combine. Alternately you can place all ingredients in a blender and blend until smooth Let sit while preparing the salad mixture. Make the salad: Place kale in a large bowl and add about 1/3 a cup of dressing. Massage the dressing into the kale. Add the shredded cabbage, almonds, cranberries, and parsley to the kale and toss to combine. Pour remaining dressing over the salad and stir to coat mixture with dressing. Adjust seasonings as needed.
Keywords: cabbage, kale, dried cranberries, almonds, mustard, apple cider, side dish, salad, easy, make ahead, holds well